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Buttermilk Potato Soup

Ingredients
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

Directions
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

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Fiddlehead and Potato Frittata

Ingredients
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.

Directions
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.

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New Potato Salad with Peas

Ingredients
2 lb small new potatoes
2 tablespoon white-wine vinegar
1 tablespoon minced shallot
1 teaspoon salt
1/2 teaspoon black pepper
3 tablespoon extra-virgin olive oil
1 cup peas
1/3 cup chopped or torn fresh mint leaves

Directions
Cover potatoes with cold salted water in 3-quart saucepan. Then simmer, covered, until tender, 10-15 minutes. While potatoes are cooking, whisk together vinegar, shallot, salt, and pepper in a large serving bowl. Drain potatoes and halve or quarter if desired. Add to vinegar mixture while warm and toss to coat. Add oil, peas, and mint and toss to combine. Season with salt and pepper and serve warm or at room temperature. Makes 6 side-dish servings. From Epicurious.com

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Rob Evans’ Potato Soup with Sour Cream and Bacon

Ingredients
6 thyme sprigs
6 slices bacon, coarsley chopped
1 bay leaf
salt and freshly ground pepper
2 teaspoon Olive Oil
4 thin-skinned med. potatoes, like Carola or Yukon Gold, skin on, sliced 3/4 in. thic
1/2 cup sour cream
2 tablespoon minced chives (optional)

Directions
Heat oven to 375 degrees. Toss potatoes in oil and 1/2 t. salt. Spread on a rimmed baking sheet and bake uncovered until tender, about 35 minutes. Transfer to a pot with a tight-fitting lid. Pour 1c. boiling water into baking sheet and swirl to deglaze, then pour into pot with potatoes. Add bay leaf, thyme and 5c. boiling water, cover tightly, and set aside for 1 hour. Remove bay leaf and thyme sprigs. Using a hand blender or working in batches in a blender, puree soup until smooth, adding more boiling water if mixture is too thick. Season with salt & pepper, keeping in mind that the bacon garnish will be salty. Just before serving, cook bacon in skillet over medium-low heat until crisp but not hard. Set aside, reserving fat. Reheat soup over low heat. Pour hot soup into bowls and gently place a dollop of sour cream on top. Spoon about 1/2tsp. bacon fat on top and sprinkle with bacon bits and chives, if using. Yields 6-8 servings. Rob Evans, Chef, Hugo’s Restaurant

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Awesome Mashed Potatoes

Ingredients
2 lb potatoes, peeled, and cut into 2 in. cubes
plenty of salted water
milk
butter
salt and pepper to taste

Directions
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.

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Potatoes Persillade

Ingredients
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

Directions
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

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Easter Egg Potatoes with Sour Cream and Herbs

Ingredients
2-3 tablespoon herbs (leaf celery, parsley, or fresh thyme)
salted water
1 lb Easter Egg potatoes
sour cream

Directions
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.

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French Potato Salad

Ingredients
1/3 cup olive oil
DRESSING INGREDIENTS BELOW:
pepper
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

Directions
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.

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Home Fries

Ingredients
3 tablespoon bacon drippings (or vegetable oil)
1 onion, sliced
1 1/2 tablespoon cold, boiled potatoes, cut into 3/4 in. chunks
coarse salt and pepper

Directions
Heat the drippings in a large skillet. Cook the onion first, until wilted. Add the potatoes. Cook, stirring and scraping the bottom frequently, use a metal spatula for this, until the potatoes have plenty of good crust and the onions are almost burnt, 16-18 minutes. Serve Hot. from One Potato, Two Potato by Roy Finnamore with Molly Stevens

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Rosemary-roasted mashed potatoes

Ingredients
8 cup (2 lbs) dry potatoes cut into 1-inch cubes
1 tablespoon olive oil
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon freshly ground black pepper
cooking spray
3/4 cup hot water
1/4 cup chopped green onion
1/4 cup grated fresh Parmesan cheese
1/4 teaspoon garlic powder
8 ounce container sour cream

Directions
Preheat oven to 425 degrees. Combine first 5 ingredients in a shallow roasting pan coated with cooking spray; toss well to coat. Bake at 425 for 30 minutes or until tender. Combine water and remaining ingredients in a large bowl; add potato mixture. Mash with a potato masher to desired consistency. Serve immediately. Yields 6- 3/4 cup servings.