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
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.
vegetable oil for frying
1/4 teaspoon ground cumin
coarse salt and freshly ground pepper
2 large eggs
1 1/2 tablespoon unsalted butter
2 chopped leeks
1/2 lb boiled potatoes
1/2 lb ground beef or beef
Flour for dredging
Melt the butter. Add the leeks and seasoning. Cook until wilted. Peel the potatoes and rice (mash). Lightly beat one egg and add to the bowl, with the leeks, coriander and cumin, 1/2 tsp. salt, and pepper to taste. Crumble in the ground meat. Mix until just combined. Gently shape and chill. Dredge in flour, then egg. Cook in 1/2 inch of vegetable oil. Serve with yogurt and sauce.
This is what potatoes were made for. Select uniform potatoes of any size or texture. Bake in a preheated 425 degree oven for 30-60 minutes depending on size of tuber. For a dry, mealy potato, select a high solids variety. Low solids or moist varieties will give you a delicious baked potato with a moister flesh. For a softer skin, oil or butter potatoes before baking.
2 lb red potatoes cooked whole, cooled
2 hard cooked eggs, chopped
2 tablespoon cider vinegar
1 tablespoon oil
1 teaspoon sea salt
1/2 cup diced celery with leaves
1/4 cup minced flat leaf parsley
1 1/4 cup sour cream
1/2 teaspoon cider vinegar
2 tablespoon olive oil
1 teaspoon Dijon mustard
1/3 cup minced red onions
1/2 cup sliced green olives
Cut each potato into bite sized pieces. Toss first 6 ingredients. Chill 2 hours. Pour sour cream dressing (Blend the last 6 ingredients) over potatoes and blend well. Recipe by Evelyn Criswell of The Birmingham News.
2 teaspoon vegetable oil
4 medium potatoes, unpeeled
3 sprigs snipped fresh rosemary
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.
2 cup cooked potatoes, diced
2 tablespoon green pepper
2 tablespoon diced onion
Starting with the onion and pepper, fry in 2-3 T oil or butter until translucent. Add the potatoes and fry until hot or better yet, crisp. Optional: diced cooked beets will make this into red flannel hash. Yum!
3 cup peeled, diced potatoes
3 cup sliced leeks
6 cup chicken broth
1 cup cream, or milk
Cook potatoes and leeks in the chicken broth until tender. Cool slightly and puree in a blender. Add remaining ingredients. Salt and pepper to taste. Serve hot or cold.
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.
1/2 cup flour
1-2 medium onions
6 potatoes, peeled
salt and pepper to taste
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.
1/2 cup sour cream
5 thin slices red onion, coarsely chopped
5 medium potatoes, unpeeled
1 tablespoon Mayonnaise
2 tablespoon minced fresh dill
Boil potatoes in skins until tender. Cube and cool. Then toss with remaining ingredients.