Potato dumplings

Ingredients

3 cups hot mashed potatoes
1/2 cup dry bread crumbs
2 egg yolks
salt & pepper to taste
1/2 cup four
pinch of marjoram
2 egg whites

How to prepare

Mix ingredients in the order given. Beat egg whites until stiff and folk in. Place on floured board and roll to pencil thickness. Cut into 2 or 3″ strips, drop into salted boiling water. Boil until dumplings float to top. Drain & serve in soup. May be served on platter covered with chopped crisp bacon.

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Potato cakes (aloo roti)

Ingredients

4 large potatoes
1 1/4 cups whole wheat flour
1 tsp salt
3 fresh hot green chile peppers
3 tbsp chopped fresh coriander leaves
3 tbsp butter
vegetable oil for frying

How to prepare

Boil the potatoes in their skins, drain well and peel. Work in a food processor with the flour, salt, seeded and chopped chile peppers, coriander and melted butter to make a soft dough. Be careful not to over-process to the point of the dough becoming a paste that sticks to the processor bowl. Leave in a warm place for about half an hour. Divide into six portions and roll out each to form a disc about 6″ in diameter. These breads can either be cooked on an oiled heavy griddle or lightly fried until each side is nicely brown. Makes 6.

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Corn & potato chowder

Ingredients

2 slices bacon, chopped
1 small onion, chopped
1 russet potato, diced
1/2 red bell pepper, chopped
2 cups whole milk
15 oz creamed corn
1 cup corn kernels

1 tsp thyme
fresh thyme, chopped

How to prepare

Cook bacon in large saucepan over medium heat until fat is rendered. Add onion and cook until tender, stirring occasionally. Add potato and pepper and saut for 1 minute. Add milk and bring to boiling. Reduce heat and simmer until vegetables are tender and soup thickens slightly, stirring occasionally, about 15 minutes. Add creamed corn, corn kernels, and thyme to soup and simmer until heated through. Season to taste with salt and pepper. Sprinkle with fresh thyme and serve. Serves: 4

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Indian-style potatoes

Ingredients

4 waxy boiling potatoes
2 tbsp vegetable oil
1/8 tsp asafoetida powder
1/2 tsp whole cumin seed
1 or 2 diced hot red peppers (opt)
1/2 tsp turmeric
2 6-oz. Cans v8
1 tsp salt
1 tsp coriander

How to prepare

Boil whole potatoes with the skin until soft. Peel the skin and cut to bite size. In hot oil, put cumin seed, red pepper and asafoetida powder to sizzle. Put in all the potatoes and fry a little, turning. Add salt, turmeric and tomato sauce. Cover and allow to simmer gently 4 to 6 minutes. Asafoetida powder is not your every-day ingredient, but is nearly essential in many indian dishes. It’s considered a flavoring but also a digestive aid. Find it at an indian or middle-eastern grocery, or mail order a small jar. A pinch is usually all that’s ever used. A complete modification. First you heat the oil or ghee (or butter) and cook the spices briefly. Throw in some cut green beans for a few seconds and then diced potatoes and some garlic and onion. Let saut

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Coucou seebzamini – potato and onion pancake

Ingredients

1 lbs potatoes
1 large onion, diced
4 eggs
1/4 tsp turmeric
1/2 tsp salt
1/2 tsp ground black pepper
olive oil for frying

How to prepare

1) peel potatoes, then boil until tender, drain and mash, set aside.
2) in a frying pan brown onions, set aside.
3) in a large bowl combine potatoes and onions, add all remaining ingredients combine well.
4) in a frying pan cook pancakes just as you would regular pancakes.

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Potato latkes

Ingredients

1 egg
1 small onion, cut up into chunks
2 tbsp flour or matzo meal
1/2 tsp salt
1/4 tsp pepper
3 med potatoes (russet or idaho), peeled and cut into smallish chunks

How to prepare

Combine all but the potatoes in the food processor and process until smooth. Add potatoes and process until fairly smooth. Heat about 1/2″ oil in large skillet, preferably a heavy one. Fry the pancakes each with about 1/3 cup batter. Flatten them into about a 4″ circle. Fry until good and brown, turning only once. Keep warm in oven set to 200 f until serving with sour cream or applesauce.

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Hash brown casserole

Ingredients

3 tbsp vegetable oil
1 bag (2 pounds) frozen hash browns
1 onion, chopped
1 green bell pepper, chopped
1 cup cubed ham
10 eggs, beaten
Salt and pepper
1 cup shredded cheddar cheese

How to prepare

Heat oil in a lg skillet. Add hash browns, onions and green peppers. Cook until potatoes begin to brown. Spray a 9 x 13 x 2″ baking dish with vegetable oil spray. Spread potato mixture in pan. Top with ham. Pour eggs over all and season with salt and pepper. Gently stir to coat all ingredients with egg. Sprinkle with shredded cheese. Cover with foil and refrigerate overnight. Bake, covered, at 375

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Potato and beet salad

Ingredients

1 3/4 lbs red potatoes
2 16-oz cans whole pickled beets, drained (reserve 1/2 cup juice), cut into 1/2″ dice
2 cups finely chopped red onion
2 medium pippin apples, peeled, cut into 1/2″ dice

1 cup drained sliced bread and butter pickles, coarsely chopped
2 tbsp (or more) red wine vinegar
2 tsp sugar
white pepper
drained capers
chopped hard-boiled egg yolks

Chopped fresh parsley
sour cream (optional)
pickled herring (optional)

How to prepare

Cook potatoes in large pot of boiling salted water until tender. Drain and cool. Peel and cut into 1/2″ dice. Place potatoes in large bowl. Add beets, onion, apples and pickles mix reserved beet juice, 2 tbsp vinegar and sugar in a small bowl. Pour over salad. Toss gently. Season to taste with salt and white pepper. Cover and refrigerate at least 3 hours. (can be prepared 1 day ahead; keep refrigerated.) Taste salad, adding more vinegar if tangier flavor is desired. Mound salad on large platter. Garnish top center with capers. Sprinkle chopped egg and parsley in rings around capers. Serve passing sour cream separately if desired. Many scandinavians also add chopped pickled herring to this traditional salad. Serves: 8

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Roasted herb potatoes

Ingredients

12 new red potatoes, cut in half
1/2 tsp salt
1/2 tsp coarsely ground pepper
1/2 tsp thyme
1 large garlic clove, minced
1 tsp dried parsley flakes

1/4 tsp garlic powder
1/3 cup olive oil

How to prepare

1. Place the unpeeled potatoes in a large bowl. Sprinkle on all of the seasonings. Coat with oil and toss thoroughly. 2. Place the potatoes in a shallow baking dish and bake in a 400 degree oven for 1 hour.

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Thai-style salmon with baked potatoes

Ingredients

1/2 cup onion, chopped
1 tbsp fresh ginger root, slivered
1/4-1/2 tsp red pepper, crushed
1 tbsp polyunsaturated oil
1 lb salmon, skinned, boned and cubed
2 cups broccoli flowerets
1 cup pea pods

1 cup tofu cubes
1 cup cucumber, vertically sliced
2 shitake mushrooms, rehydrated and thinly sliced
3/4 cup water
1/4 cup vinegar
4 tsp packed brown sugar

1 tbsp cornstarch
1 tsp lemon peel, grated
pepper to taste
4 large russet potatoes, baked

How to prepare

1. Saut

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