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Jodi Diane’s Potato Latkes

Ingredients
1 medium onion
2 lb potatoes, peeled and shredded fine
3 eggs, beaten in a small bowl
2/3 cup flour or matzo meal
2 tablespoon kosher salt
1 teaspoon pepper
vegetable oil for frying

Directions
Mince onions until very fine and mix with the shredded potatoes. Add eggs to potatoes and mix. Add flour, salt and pepper and stir. Heat 1/2 inch of oil in a fry pan until hot. Drop tablespoonfuls of batter into the pan and fry until golden. Flip and fry until golden on the other side. Drain on paper towels and serve hot. From the Newark (NJ) Star Ledger

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Skinny Scalloped Potatoes

Ingredients
3 lb potatoes, cut 1/8 in. thick
2 tablespoon unsalted butter
3 large garlic cloves, minced
3/4 teaspoon salt
1/4 teaspoon pepper
8 ounce grated Swiss cheese (can be decreased to reduce fat)
10 ounce chicken stock

Directions
Grease a 9 x 13 pan with half of the butter. Assemble the scallop in 4 layers, using 1/4 of the ingredients each time. Pour broth over the top, dot with butter and bake at 375 degrees for 90 minutes. Long Weekends, by Lee Bailey

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Colcannon

Ingredients
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

Directions
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.

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Classic Roasted Potatoes

Ingredients
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

Directions
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.

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Skinny Fries

Ingredients
2 teaspoon vegetable oil
4 medium potatoes, unpeeled
3 sprigs snipped fresh rosemary

Directions
Slice potatoes lengthwise into 1/4 strips or wedges and place in a bowl. Some recipes call for soaking potatoes in ice water for 30 minutes at this point, but I don’t find it necessary. Drizzle oil over potatoes and toss to coat. Spread on a cookie sheet one layer thick. Season with herbs. Bake in a 400 degree oven for approximately 40 minutes. Salt and pepper to taste.

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Twice Baked Potatoes

Ingredients
large potatoes

Directions
Bake large potatoes until just tender. Cool slightly and slice in half lengthwise. Scoop out the flesh, leaving 1/4 thick boat. Mix cooked potato with milk or cream to soften and your choice of fillings: diced or grated cheese and cooked vegetables(broccoli and cheddar is a favorite), diced meat, or sausage. Bake again at 350 degrees for 20 minutes until hot.

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Scalloped Potatoes

Ingredients
milk
butter
1/2 cup flour
1-2 medium onions
6 potatoes, peeled
salt and pepper to taste

Directions
Thinly slice and layer in a greased casserole: potatoes and onions. Alternate vegetable layers with a total of: 1/2 cup flour; salt & pepper; dots of butter,(1 1/2 hours until nicely browned and bubbly). Additions: cubed cheese, or a layer of other root vegetables, also thinly sliced such as carrots, rutabagas, or leeks.