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.
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!
2 teaspoon organic butter
1 small onion,chopped
1 clove garlic, chopped
1/2 bell pepper, chopped
2 Large Wood Praire Farm potatoes, diced
3 cup broth or stock, vegetable or chicken
1/2 teaspoon rosemary, crumbled
1 bay leaf
1/4 cup stone ground corn meal
1 cup organic milk or cream
1 cup fresh organic corn kernels
1/4 teaspoon freshly ground black pepper
salt, to taste
In 2 tsp. organic butter, cook onion, garlic and pepper until soft. Add: potatoes, broth, rosemary, and bay leaf. Reduce heat to medium and simmer until the potato is tender, about 12 minutes. Whisk corn meal into milk, or cream. Stir into the soup and cook until thickened, about 5 minutes. Add corn kernels, salt and pepper to taste. Simmer an additional 2-3 minutes.
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.
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.
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.
1 lb cooked, waxy potatoes, unpeeled
1/2 cup diced celery
1 cup chopped green pepper
1/4 cup plain yogurt
1/4 cup mayonnaise
2 tablespoon dijon mustard
1/8 teaspoon red pepper
Mix potatoes with scallions, celery, and green pepper. Dress with remaining ingredients. Toss and chill.
Sprig of fresh Rosemary
12 fingerling potatoes
Lightly coat bottom of baking sheet with olive oil. Toss fingerling potatoes until lightly coated. Sprinkle with salt and pepper and the chopped sprig of fresh Rosemary. Roast in 425 degree oven until potatoes are fork tender, about 20 minutes.