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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.

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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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Potato Pizza

Ingredients
2 potatoes, thinly sliced (about 2 cups)
1 teaspoon dry yeast
1 3/4 cup cold water
3/4 teaspoon sugar
1 1/2 teaspoon salt
3 cup flour
1 tablespoon chopped onion
4 tablespoon olive oil

Directions
Combine flour, 1/2 tsp. salt, sugar and yeast in a bowl with an electric mixer, and slowly add 1 3/4 cups cold water. Mix on low speed until ingredients begin to combine. Continue to mix for about 10 minutes until the dough is smooth and elastic and cleanly pulls away from the sides of the bowl. Place dough in an oiled bowl, and allow to rise for 2 to 4 hours until it has doubled in size. While the dough raises, prepare the potato topping. Slice potatoes very thin, then soak them in several changes of ice water to remove excess starch. Drain slices in a colander, toss with 1/2 teaspoon salt, and set aside for 10 minutes. Drain any accumulated water. In a medium bowl, combine potatoes, chopped onions, and 1 tablespoon olive oil, and set aside. Preheat oven to 425 degrees. Oil two baking sheets. Divide dough in half. Place each piece on its own baking sheet. Flatten dough out to the edges of the pan. Evenly spread potatoes over the surface of the dough up to the very edge. Season with remaining 1/2 tsp. salt and remaining 3 Tbsp. olive oil. Bake potato pizza until it has shrunk away from the edges of a pan and the bottom is golden brown, about 30 minutes. Yields (2) 8 inch pizzas.

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Thelma’s Scalloped Potatoes

Ingredients
1 tablespoon white flour OR 2 Tbsp. cornstarch
1 tablespoon butter
medium onions
potatoes, sliced
1 cup milk

Directions
Thinly slice one potato per person. For each 3-4 potatoes, thinly slice one medium onion. In a saucepan of cold water, bring the potatoes and onions to a boil and simmer 3 minutes. (not quite cooked) Now, make your cream sauce. For each 2 potatoes: Melt over medium heat: 1 Tbsp. butter, and stir in thoroughly: 1 Tbsp. white flour or 2 tsp. cornstarch. Slowly add 1 cup milk, whisking continuously until it thickens. Arrange the potatoes and onions in an appropriate casserole dish (shallow is best) Top with cream sauce. OPTIONS: Add leftover diced ham to the layers or cooked peas, or diced cheese. Bake at 350 degrees for about 40 minutes, until thick, golden, and bubbly.

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Red Snapper with a Potato Crust

Ingredients
1 1/4 lb red snapper fillet, skin removed (cut into 4 pieces)
6 tablespoon (3/4 stick unsalted butter, melted
1 lb waxy potatoes, peeled
Coarse salt & freshly ground black powder

Directions
Slice the potatoes into paper-thin slices on a mandolin and put in a large bowl. Pour in the melted butter and toss to coat…Season the fillets…arrange the potato slices on the surface of the fillets in an overlapping pattern…Turn and cover the other side with potatoes…Refrigerate 20 minutes. Heat a large oven proof skillet over medium heat…cook until the bottom crust is nicely browned. Flip, slide the entire skillet into the oven to finish cooking, 8-10 minutes.

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Shaker Style Stewed Potatoes

Ingredients
2 tablespoon unsalted butter
1 cup milk
3 cooked waxy potatoes, unpeeled and cut in 1/2′ slices
salt and freshly ground pepper, to taste

Directions
In a heavy pan over med-low heat, combine the potatoes and milk, and bring to a boil. Simmer gently 20-25 minutes, stirring occasionally, until the potatoes have absorbed all the milk. Gently stir in the butter and seasonings.