2 baked potatoes
1 teaspoon butter or oil
1 onion, minced
1/2 cup grated cheese, your choice
Cut off the top of the potato and scoop out the inside leaving a 1/4 inch thick wall. Saute the onions until browned and combine with the mashed potato insides and half of the cheese. Spoon this mixture into the potato shell, top with the remaining cheese. Bake at 375 degrees for 20 minutes.
4 medium potatoes
cheese of your choice
butter, if desired
With an apple corer take the core out of the potatoes, making a hole in only one end. Stuff with cheese and butter if desired and plug with part of the core. Bake at 450 degrees for 45-55 minutes as needed.
4 small onions, thinly sliced
3 cup buttermilk
1 tablespoon olive oil
1 tablespoon unsalted butter
1 teaspoon coarse salt, plus more to taste
2 lb potatoes, such as Rose Gold, ALl Blue, and Swedish Peanut; cut to similar size
Freshly ground pepper
1 tablespoon dill, roughly chopped
Place potatoes in a medium saucepan, cover with cold water and add salt. Bring to a boil, and reduce to a simmer; cook until tender, 10 to 20 minutes. While potatoes cook, heat butter and oil in a medium skillet over high heat, and add onions. Reduce heat to medium, and saute until golden brown and slightly caramelized, 10 to 12 minutes. Heat buttermilk in a saucepan over medium low heat. Drain potatoes, and let cool briefly. Divide potatoes between soup bowls and pour 3/4 cup buttermilk into each bowl. Top with caramelized onions, season with salt and pepper and garnish with dill. Serves 4. From marthastewart.com
1 large red onion
1 medium potato, boiled until soft
2 ounce fresh fiddleheads, steamed for 10 minutes
3 tablespoon olive oil
6 large eggs
3/4 cup parmesan cheese.
Set aside the fiddleheads to cool. Slice the potatoes and set aside to cool. Cut the onion in 1/4 inch slices and saute with 3 T olive oil in skillet on med heat until softened and caramelized, about 20 minutes. Set aside to cool, leaving oil in skillet. Whisk eggs together and stir in parmesan cheese, cooled fiddleheads, potatoes and onion. Carefully mix together. Heat skillet on med-high heat until drop of water sizzles. Turn to med-low and pour in the egg and vegetable mixture. Cook slowly until edges are done and the middle is still runny, put under broiler for 2 minutes. Turn out on serving platter and serve immediately or at room temperature. From Yankee Magazine, Spring, 2005 This wild green unfurled stem of the ostrich fern is much celebrated in Maine and the Northeast, ready for picking when the tulips and forsythia start to bloom.
1/2 teaspoon white pepper
1 teaspoon salt
1 tablespoon parsley, chopped
1-2 cloves minced garlic
1 cup heavy cream or milk
4 Large potatoes, peeled and diced
1 cup chopped green cabbage
1 leek, diced
In a heavy oven proof saucepan boil cream, potatoes, salt, pepper and garlic for 5 minutes. In a separate pan cook vegetables until tender. Combine with potatoes and bake at 400 for 20 minutes.
1 tablespoon chopped fresh thyme or rosemary (optiional)
3 tablespoon olive oil, melted butter, or duck fat
2 lb waxy potatoes, left whole if small, halved or cut into chunks, if large
1 teaspoon coarse salt
Plenty of fresh ground black pepper
Heat the oven to 375 degrees. Spread the potatoes in a single layer in a medium roasting pan or rimmed baking sheet. Drizzle with the oil, season with the herbs, salt, and pepper, and toss to coat well. Roast, tossing with a spatula a few times to prevent sticking, until the potatoes are very tender throughout and the skins are somewhat shriveled and crisp, 50-60 minutes, depending on their size and variety. Serve hot.
2 lb potatoes, peeled, and cut into 2 in. cubes
plenty of salted water
salt and pepper to taste
Since I have a ricer, I don’t have to bother to peel my potatoes. Cook in plenty of salted water until tender–20-30 minutes. Start with cold water. When they are tender get out the masher and mash, adding milk and/or butter to the consistency you like. Or if you have a ricer, call the boys, this is one of those fun kitchen tools they will help with. Season with salt and pepper. Quick to make, and such a comfort food.
4-6 tablespoon canola, or other oil
1/2 cup minced parsley
2 cloves of garlic
2 waxy potatoes, in 1/4 in. dice
4 tablespoon unsalted butter
salt and pepper
Place the potatoes in cold water and bring to a boil. Remove from heat and drain. Allow to dry. Heat oil in a very large skillet. (I use less oil than is called for) Add the potatoes and cook 6-8 minutes, tossing occasionally, until lightly browned. Add butter and continue sauteing for another 5 minutes. Just before serving, add parsley and heat for 1 minute.. Season and serve. Food Channel: Cooking Live
2-3 tablespoon herbs (leaf celery, parsley, or fresh thyme)
1 lb Easter Egg potatoes
This is a good dish to take to holiday dinner. 1 pound of Easter Eggs will serve 2-4 people. Steam or boil the potatoes in salted water until very tender. Fold 2-3 TBS. herbs into sour cream and dress the potatoes in the serving dish, or serve on the side. For herbs, choose from leaf celery, parsley, or fresh thyme.
1/3 cup olive oil
DRESSING INGREDIENTS BELOW:
3/4 teaspoon salt
2 tablespoon drained capers
2 hard-boiled eggs, coarsely chopped
1 cup sliced celery
4 medium waxy potatoes, cut into 1 in. cubes and simmered in salted water until tende
3 tablespoon Dijon-style mustard
3 tablespoon white wine vinegar
1 clove garlic, finely chopped
1/2 teaspoon dried tarragon leaves
In large bowl, whisk together dressing ingredients. (last 5 ingredients listed) Add potatoes, while still warm, add celery, eggs, capers, salt and pepper; toss gently to combine.