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Blue Ribbon Potato Salad

Ingredients
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

Directions
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.

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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.

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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.