Aloo Gobi Mattar - Cauliflower, Pea and Potato Curry

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Ingredients:

• 1 large cauliflower cut into small florets
• 2 large onions chopped into 1/2-inch chunks
• 3 medium baking potatoes peeled and chopped into 1/2-inch- 3/4-inch chunks
• 1 cup frozen green pea
• 1 cup vegetable stock or 1 cup chicken stock
• 4 tablespoons ghee or 4 tablespoons clarified butter
• 2 tablespoons fresh ginger grated including juice
• 2 tablespoons fresh ginger peeled and finely minced
• 5 garlic cloves minced
• 1 medium hot green chili pepper minced
• 2 teaspoons turmeric
• 1 tablespoon garam masala
• 2 teaspoons ground coriander
• 1 teaspoon salt
• 1/2 teaspoon white pepper
• 1 teaspoon fenugreek seeds
• 1 teaspoon ground cumin
• 1 teaspoon cumin seed
• 1/2 lemon juice of
• 1/3 cup fresh cilantro chopped

Steps:

• Heat oil in a large wok karahi or deep nonstick pan over high heat Add onions and cumin seeds and cook until onions are translucent Then add the minced garlic chunks of ginger and chili pepper Saut for 2 minutes stirring frequently
• Add all remaining spices including salt Stir well
• Immediately add potato to pan Stir until coated in oil and spices Turn heat down to medium and saut potato for 3-5 minutes stirring frequently
• Add chicken or vegetable stock then put lid on pan lower heat to medium-low and simmer for around 15 minutes
• Add the cauliflower florets grated ginger and lemon juice Stir well Replace lid turn heat to low and let simmer for about 10 minutes If the ingredients are sticking to the pan you can add a bit more stock or 1/4 cup of water at this point
• Add frozen peas to pan and stir ingredients Cover and simmer for 10 more minutes
• Turn off heat Add half of the fresh cilantro and mix thoroughly Replace the lid then allow to rest for 10 minutes before adjusting salt to taste and serving dish over rice Garnish with remaining fresh cilantro

Baked Chipotle Sweet Potato Fries

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Ingredients:

• 1 medium sweet potato
• 2 teaspoons olive oil
• 1 teaspoon sea salt
• 1 teaspoon ground chipotle chili
• 1 teaspoon garlic powder

Steps:

• Preheat oven to 425
• In a medium bowl toss sweet potatoes with olive oil salt garlic powder and chipotle chile powder
• Spread potatoes on a baking sheet Avoid crowding so potatoes get crisp Bake 15 minutes Turn and bake an additional 10-15 minutes Ovens may vary so keep an eye on them and be sure to cut all the potatoes the same size to ensure even cooking

Brie Twice Baked Potatoes

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Ingredients:

• 6 large hot baked russet potatoes a href=https//wwwgeniuskitchencom/recipe/how-to-bake-the-perfect-potato-408605How to Bake the Perfect Potato/a
• 1 bulb roasted garlic choice of your favorite or try a href=https//wwwgeniuskitchencom/recipe/roasted-garlic-pearl-onions-with-herbs-54099Roasted Garlic amp; Pearl Onions With Herbs/a
• 4 tablespoons unsalted butter room temperature
• 1/2 cup milk warmed
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1 7/8 ounce envelope Lipton Onion Soup Mix
• 1/4-1/2 teaspoon fresh ground black pepper
• 2 teaspoons dried parsley flakes
• 6 ounces ripe brie cheese cut into 1/2-inch cubes rind removed

Steps:

• Preheat oven to 375 degrees F
• Slice 5 of the baked potatoes lengthwise in half Carefully scoop out the potato flesh into a medium bowl leaving a 1/2-inch thick shell Rice the potatoes back into the bowl Rice the garlic the peel the other potato and rice into the bowl
• Add butter creams onion mix pepper parsley and brie to the bowl of potatoes and stir til combined
• Mound the potatoes into the potato shells and place on cookie sheet pan Potatoes may be covered and refrigerated up to 24 hours at this point Let come to room temperature before finishing in the oven
• Bake 12 to 15 minutes until cheese has melted and stuffing is heated through Brown under the broiler until golden if desired

Carrot-Potato-Tarte Flourless

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Ingredients:

• 300 g potatoes floury work best
• salt
• 2 -3 teaspoons dried herbs majoram parsley rosemary oregano thyme etc
• 50 g polenta coarse cornflour
• 3 eggs
• 300 g carrots or parsnips if you like
• 150 g sour cream or 150 g yoghurt
• 1 -2 teaspoon curry powder
• 1 pinch sugar

Steps:

• For the dough wash and peel your potatoes if they only have a very thin peel you can also leave it on because its very nutritious Grate them finely and add 1 ts salt and the dried herbs Then stirr in one egg and the polenta Set aside
• Clean and peel your carrots and slice them Blanch for 2 minutes in boiling salted water
• In a bowl combine two eggs sour cream/yoghurt curry powder a pinch of salt and the sugar Mix in carrot slices
• Place potato-mixture in a greased 10 inch in diameter tarte dish Pat down and up the sides
• Fill in carrot mixture and distribute evenly
• Bake at 180 C/ 350F in the preheated oven for about 45 minutes or until filling has set and tarte is nicely browned on top
• Serve with a green salad of your choice

Cascadia Rosemary Garlic Fries

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Ingredients:

• 3 lbs russet potatoes or 3 lbs yukon gold potatoes
• 3 garlic cloves peeled and finely minced
• 2 tablespoons chopped fresh rosemary
• 1 tablespoon chopped Italian parsley
• canola oil for frying
• salt

Steps:

• In a large pot suitable for frying
• preheat oil to 320 degrees
• Scrub potatoes under cold water
• Cut into 1/4x1/4x2 sticks
• leaving the peels on
• Keep the potatoes in cold water while preparing
• and when all are cut
• rinse well under cold water
• removing all excess starch
• Drain well
• and dry on paper towels
• Fry a small amount at a time
• until softened but not brown
• Drain and spread on cooling rack over paper towels or newspaper
• After all potatoes are fried
• cool and refrigerate for at least one hour
• Combine the garlic
• rosemary and parsley
• Heat oil to 425 degrees
• Fry the cold fries
• small amounts at a time until golden brown
• Drain and place on a paper-towel lined cookie sheet
• Add fries to bowl with garlic and herbs
• and toss to coat
• Serve fries immediately

Cheese-Stuffed Potatoes/Yogurt-Spice/Sesame Seed Crust

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Ingredients:

• 1 cup packed coarsely grated monterey jack cheese about 4 ounces
• 3 large unpeeled russet potatoes scrubbed each about 16 ounces
• 2 tablespoons butter melted
• 2 tablespoons chopped fresh cilantro
• 1 green onion finely chopped
• 1 serrano chili seeded minced
• 1 tablespoon sesame seeds
• coarse kosher salt
• 2 garlic cloves coarsely chopped
• 2 teaspoons chopped peeled fresh ginger
• 2 teaspoons sweet paprika or 2 teaspoons hot paprika
• 1 teaspoon salt
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/2 cup plain whole-milk Greek yogurt A thick yogurt sold at Whole Foods Market or Trader Joes or at Greek markets
• 4 teaspoons vegetable oil
• 2 teaspoons fresh lemon juice
• 1/2 cup sesame seeds about 26 ounces

Steps:

• POTATOES amp; STUFFING
• Position rack in center of oven and preheat to 400F
• Place potatoes directly on oven rack and bake until tender when pierced with fork about 1 hour 15 minutes
• Transfer to platter and let stand until cool enough to handle Can be made 1 day ahead; Cover and chill
• Cut potatoes horizontally in half
• Using spoon scoop out pulp leaving 1/3-inch-thick shell
• Transfer potato pulp to medium bowl and mash; mix in cheese melted butter cilantro green onion chile and sesame seeds
• Season potato mixture generously with salt and pepper; divide among potato shellsCan be made 6 hours ahead
• Cover and chill
• YOGURT-SPICE PASTE
• Combine first 6 ingredients in processor
• Using on/off turns blend until mixture is finely chopped
• Add yogurt oil and lemon juice and process until smooth puree forms
• Transfer to small bowl
• Season to taste with salt and pepperCan be made 6 hours ahead
• Cover and refrigerate
• Remove top rack from grill
• Place disposable aluminum baking pan in center of bottom rack if using 2-burner gas grill place pan on 1 side of burner
• Add enough water to pan to reach depth of 1 inch
• Prepare barbecue medium heat
• If using charcoal grill light briquettes in chimney and pour half onto rack on each side of disposable pan
• If using 3-burner gas grill light burners on left and right leaving center burner off
• If using 2-burner gas grill light burner on side opposite disposable pan
• Return top rack to grill
• Place sheet of foil on grill rack above unlit burner; brush with vegetable oil
• Place sesame seeds on small plate
• Place half of yogurt-spice paste in shallow bowl and reserve
• Spread remaining yogurt-spice paste over top of potato filling in each potato half
• Sprinkle with half of sesame seeds
• Dip bottom of each potato half into reserved spice paste then dip into remaining sesame seeds
• Place potatoes atop foil on grill rack above disposable pan
• Cover barbecue and grill until potatoes are heated through and bubbling in center 25 to 30 minutes
• Transfer potatoes to platter and serve

Citrus Potatoes

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Ingredients:

• 1 kg new potato washed
• 2 tablespoons olive oil
• 1 lemon juice and zest of
• 1 teaspoon salt

Steps:

• Boil the potatoes whole for 15-20 minutes until tender
• Drain and toss with olive oil the grated zest and juice of a lemon
• Season with salt Serve hot

Curry Roast Potatoes

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Ingredients:

• 3 cups potatoes peeled and cut into 2-inch cubes
• 1/2 cup onion thinly sliced
• 1 garlic clove thinly sliced
• 1 tablespoon coconut oil olive corn or canola oil works too
• 2 tablespoons curry paste Patak's Mild
• 1 teaspoon salt

Steps:

• Preheat oven to 375F
• Peel and cube the potatoes
• Bring a pot of water and 1 tsp salt to a boil Carefully submerge potatoes
• and par-boil for 5-7 minutes
• Drain
• In a baking dish mix together the oil
• Pataks Mild Curry Paste
• Coat the drained potatoes
• onions
• and garlic with the curry
• Bake in a pre-heated oven for 30-45 minutes until crisp and golden
• Serve alone or with plain yogurt

German Cream of Vegetable Soup

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Ingredients:

• 1 leek
• 2 stalks celery
• 2 carrots
• 2 potatoes
• 1 14 ounce can tomatoes
• 2 quarts chicken stock or 2 quarts beef stock
• 1 teaspoon salt
• 1 teaspoon dried marjoram
• 1/2 teaspoon dried oregano
• 1 teaspoon dried basil
• salt pepper

Steps:

• Bring the stock to simmer The taste of the soup will be different depending on which stock you use You can also use 2 quarts water boullions
• Clean and slice the leek white/light green part only Clean and chop the celery Peel the carrots and potatoes and dice them Put everything in the simmering stock Add salt marjoram oregano and basil Simmer for 1-1/2 hour
• Take out a big bowl to hold the soup while you use the blender to puree/liquify it
• VERY IMPORTANT Only fill the blender container half full and make sure the steam can escape on top I usually hold a paper towel over the top to prevent splatter You can also let the soup cool a bit before you puree/liquify it
• Put the pureed/liquified soup back in the pot and reheat Taste and add salt and pepper if needed If you have fresh basil around chop some and sprinkle over the soup
• Serve with delicious fresh bread

Great No-Grate Potato Pancakes

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Ingredients:

• 30 ounces frozen potatoes country style shredded potatoes only potatoes nothing else 0 fat
• 1 small onion peeled and finely chopped
• 2 eggs slightly beaten
• 1/2 cup flour
• 1 teaspoon baking powder
• 1 1/4 teaspoons salt
• vegetable oil for frying

Steps:

• Pour potatoes into large bowl and thaw about 1 hour
• While still very cold add onion and eggs
• stir in eggs until blended
• Stir in baking powder
• flour and salt
• Heat some oil in frying pan over medium heat
• Shape 1/2 cup in hand and place in oil
• pack and shape gently with spatula
• Cook 15 minutes on each side I like to cook mine slowly to ensure potatoes are cooked and evenly browned The less they are moved the less they tend to fall apart Check them gently every 5 minutes When browned evenly carefully flip them
• repack with spatula and cook 15 minutes more
• Drain on paper towel 1 minute
• Transfer to warm serving dish I like to keep mine in the oven set at 200F
• Do several at a time
• dont overcrowd
• you will need to do them in batches
• Serve with sour cream
• applesauce or gravy

Green-Onion and Potato Salad

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Ingredients:

• 6 large potatoes scrubbed
• 1/3 cup oil
• 1/4 cup red wine vinegar
• 1/4 cup water
• 1/4 cup chopped green onion
• 1 pimiento minced
• 1 garlic clove minced
• 1/4 teaspoon ground black pepper
• salt to taste

Steps:

• Boil the potatoes in their jackets When done
• as soon as you can handle them
• peel and slice about 1/4 inch to 1/2 inch thick When I dont have enough time
• I dice the potatoes and cook them on the stove until just done
• While the potatoes are cooking
• mix together all the other ingredients
• Place the sliced potatoes in a bowl Stir together the dressing it will have settled and pour over the hot potatoes With a large spoon
• toss the salad carefully to coat
• Best warm - can be warmed up in the microwave

Hootenanny Potatoes and Mushrooms

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Ingredients:

• 1 potato
• mushroom sliced
• cajun seasoning
• 1 teaspoon canola oil
• salt
• pepper

Steps:

• Oil your pan
• cut the potatoes
• either sliced of cubed
• and put them inches Season with Salt and Pepper
• Let sit
• or feel free to keep flipping and moving the potatoes around
• Which ever method you prefer
• is up to you
• Just before the potatoes begin to brown
• add the Cajun Seasoning amount is your preference
• Make sure that all the potatoes are seasoned
• After about another minute
• add the mushrooms
• You can add another amount of cajun seasoning if you want it extra spicy
• After everything is cooked to your liking I sayto your liking because some people like their potatoes cooked longer and some shorter you can remove from your pan
• and enjoy

Indian Stuffed Green Peppers

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Ingredients:

• 4 large green bell peppers
• 3 medium potatoes mashed
• 200 g panir grated
• 10 -12 cashews coarsely ground
• 12 -15 raisins
• 2 teaspoons amchur dry mango powder
• 1 1/2 teaspoons cayenne pepper to taste
• 1 teaspoon ground cumin
• 1 teaspoon garam masala
• fresh cilantro a few sprigs
• salt to taste
• 2 tablespoons oil
• 1 large onion chopped
• 1 inch fresh ginger chopped
• 3 green chilies chopped
• 1/2 cup cheese

Steps:

• Preheat oven to 430F
• Slice off the tops of the green peppers and remove seeds
• Slice off thinly from the bottom so that the peppers stand steady when placed on a baking tray
• Mix potatoes paneer cashewnuts raisins amchur cayenne cumin garam masala cilantro and salt Set aside
• Heat oil in a pan and add onion Cook till translucent and add ginger and green chillies
• Mix in potato mixture and continue to cook for two minutes
• Divide this mixture evenly into four portions and stuff the green peppers with the mixture
• Sprinkle cheese on top and place on baking tray
• Bake for fifteen minutes
• Serve immediately

Indian-Style Potatoes - Khatta Aloo

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Ingredients:

• 2 tablespoons vegetable oil
• 1/4 teaspoon ground cumin
• 1/4 teaspoon caraway seed
• 3/4 teaspoon cumin seed
• 1/4 teaspoon ground coriander
• 1/2 cup finely chopped red onion
• 3 cloves garlic minced
• 1 hot chili pepper seeded and finely chopped amount to taste
• 1 teaspoon minced fresh ginger
• 1 teaspoon turmeric
• 1 teaspoon cayenne pepper
• 1 1/2 cups cooked diced new potatoes
• 2 tablespoons chopped cilantro fresh coriander
• 2 tablespoons chopped of fresh mint
• 1 lime juiced
• salt to taste
• black pepper to taste

Steps:

• In a large skillet heat cumin caraway cuminseed ground coriander in the oil only until fragrant swirling the pan
• Add the onion and cook 1 minute
• Add the garlic hot chile and ginger and cook until the onion is tender
• Add the turmeric and cayenne to the pan and mix into the onion mixture before adding the potatoes and lime juice; season with salt and pepper
• Warm the dish through until hot and garnish with the cilantro and mint leaves
• Serve hot

Mashed Potato Gratin with Garlic and Onions

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Ingredients:

• 4 large idaho potatoes
• 2 large garlic heads roasted
• 2 large onions baked
• 1 1/4 cups heavy cream
• salt and pepper
• 1 cup gruyere cheese

Steps:

• Remove the papery covering of the garlic heads but do not peel and do not separate the cloves
• Wrap well in foil and put them in the oven
• Put the onions on a double sheet of foil but do not wrap them; put them in the oven
• Pierce the potatoes in several places with a thin skewer or the tines of a fork
• Place them directly on the oven rack
• Bake the garlic for one hour and the onions and the potatoes for an hour and a half at 425F degrees
• After an hour pull out the garlic heads unwrap and let cool for 5 minutes
• Separate the cloves and squeeze them over a bowl so the softened garlic pops out into the bowl
• After 1 1/4 hours pull out the onions and potatoes
• If the onions are not very soft almost collapsed put them back in for a few minutes
• Perforate the potatoes lengthwise and crosswise with the tines of a fork and squeeze
• Scoop the potato flesh into a bowl and mash it with a potato masher
• With a sharp knife cut off the stem and root ends of the onions
• Remove the skin and the first layer
• Put the onions in a food processor and puree
• Combine the potatoes garlic onion 1/4 cup of cream and salt and pepper in the bowl of a mixer
• Beat with the paddle blade until smooth and blended then scrape the mixture into a large gratin bowl
• Sprinkle the top with cheese
• The recipe can be made ahead to this point and kept in the refrigerator covered for a day or so Bring to room temperature before proceeding Reduce the oven temperature to 350 degrees F
• Pour the remaining cream over the mixture
• Bake uncovered for 40-50 minutes or until the top is browned and bubbly and the cream has cooked down to a very thick suace-like consistency
• Try to arrange to have some leftovers; this is very good when it is cold

Mexican Potato Mash

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Ingredients:

• 1 head garlic
• 1 -2 teaspoon olive oil
• 6 potatoes peeled and cut into large chunks
• 1 teaspoon salt
• 4 tablespoons butter softened
• 1 small chili pepper minced
• 1 teaspoon tomato puree
• 1 teaspoon oregano
• 1 teaspoon cilantro or 1 teaspoon coriander
• 1/2 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne
• 1/4 cup milk warmed
• 1/4 cup cheddar cheese grated
• salt and pepper to taste

Steps:

• Preheat oven to 190C/375F
• Cut the top off the garlic bulb and place on an 8 square of tin foil Drizzle with the olive oil and gather up the foil around the garlic like a parcel Bake for 45 minutes and remove Allow to cool This step can be done early in the day - just let garlic sit in foil until ready to use
• Place potatoes into a large saucepan with cold water and salt Bring to a boil and let cook for 15-20 minutes until tender
• In the meantime
• mix together the butter
• chili pepper
• tomato puree
• oregano
• cilantro
• chili powder
• paprika and cayenne
• When potatoes are cooked
• drain the water Mash the potatoes a bit
• Remove the garlic from the foil and squeeze out all the garlic pulp into the potatoes then add the butter and spice mixture Mash to combine
• Add milk and cheese and mash together so that the cheese melts Season as needed
• Serve immediately

Mom's Danish Potato Salad

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Ingredients:

• 1/4 cup vinegar
• 1/4 cup water
• 6 tablespoons sugar
• 1/4 teaspoon salt
• 1 dash pepper
• 1 teaspoon mustard
• 2 eggs well beaten
• 1 cup salad dressing I use Miracle Whip but you can you mayo or anything you like
• 4 -5 cups potatoes cooked and cubed
• 3 hard-boiled eggs
• 1/4 cup celery diced
• 2 tablespoons onions diced
• 1/4 cup sweet pickle relish

Steps:

• Combine first 6 ingredients and bring to a boil
• Gradually beat in well-beaten eggs
• Cook stirring constantly until slightly thickened
• Remove from heat and add salad dressing
• Mix well and pour over potato egg celery onion and relish
• Add more salt and pepper if desired
• Refrigerate until well-chilled and enjoy

Nacho Potatoes

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Ingredients:

• 3 large russett baking potatoes
• 1 tablespoon oil
• 1 16 ounce can refried black beans
• 1 cup colby-monterey jack cheese shredded
• 1 2 1/4 ounce can sliced black olives
• 1/2 cup mild chunky salsa
• 1/2 cup sour cream

Steps:

• Preheat oven to 400 degrees F
• Slice baking potatoes into 1/4 inch thick rounds about 8 slices per potato
• Brush both sides of potato slices with oil can use non-stick cooking spray
• Bake for 20 minutes turning after 10 minutes Remove from oven
• While potatoes are baking heat black beans on top of stove or in microwave
• Top each potato with 1 tablespoon of the heated beans and then sprinkle with the cheese and olives
• Place potatoes back in the oven to melt the cheese about 5 minutes
• Serve with salsa and sour cream

North Croatian Boiled Potato

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Ingredients:

• 300 g potatoes baby potato
• 40 g butter
• 10 g fresh parsley leaves
• 6 g salt

Steps:

• Gently peal potato skin and if possible just shave it
• Cook for about 25-30 minutes until toothpick can easily go through Drain potato
• In another pot put butter and finely minced parsley leaves When butter starts to foam add potato and fry it on butter 1-2 minutes Serve hot

Orange Glazed Sweet Potatoes With Pecans

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Ingredients:

• 6 large sweet potatoes
• 6 tablespoons brown sugar packed
• 2 eggs beaten
• 1/4 cup orange juice
• 2 tablespoons unsalted butter melted
• 1 teaspoon real vanilla extract
• 1/2 teaspoon salt
• 3 tablespoons unsalted butter softened
• 1/2 cup brown sugar packed
• 3/4 cup chopped pecans
• 9 pecan halves

Steps:

• Preheat oven to 375 Bake potatoes until very tender -- about 1 hour and 20 minutes Let cool and reduce oven heat to 350
• Scoop potatoes out of peels and mash until desired texture Stir in remaining ingredients and place in casserole dish 9 X 9
• Combine topping ingredients and sprinkle over potatoes Bake until done at 350 -- about 1/2 hours
• Optional stud with 9 pecan halves at even intervals before returning to oven just to make it look pretty

Otaki Potatoes

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Ingredients:

• 4 large potatoes
• 1 medium onion chopped
• 4 tablespoons clarified butter
• 1 1/4 cups tomato sauce
• salt and pepper
• 3/4 cup water

Steps:

• Peel potatoes
• if desired
• and slice 1/2 thick
• Heat butter in a saucepan Add onion and cook until golden brown
• Add potatoes
• tomato sauce and water Season to taste
• Cover and simmer until potatoes are tender
• about 30 minutes

Potatoes and Onions and Cheese, Oh My

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Ingredients:

• 2 tablespoons butter
• 4 -6 potatoes depending on size
• 2 onions
• 2 cups whole mushrooms
• 2 tomatoes sliced
• salt and pepper to taste
• 2 tablespoons butter
• 2 tablespoons flour
• 200 g cheddar cheese grated
• 400 ml milk
• 50 g cheddar cheese grated See a href=https//wwwgeniuskitchencom/recipe/peters-cheese-sauce-207024Peter's Cheese Sauce/a for preparation of sauce

Steps:

• Preheat oven to 200C/400F
• Generously butter the inside of a 9X13 baking dish and set aside
• Peel the potatoes and thinly slice along with the onions and mushrooms using a food processor or mandoline
• Layer half the potatoes into the bottom of the baking dish then half of the onions followed by half the mushrooms Season with salt and pepper Repeat layers with remaining veggies and season with salt and pepper
• Pour cheese sauce over potatoes and cover with aluminum foil
• Bake for 1 1/4 hours Remove from oven and take foil off Put a single layer of sliced tomatoes on top if using Sprinkle with remaining 50g cheese and return to oven for 15 minutes turning on broiler/grill for the last 3-5 minutes to brown cheese
• Allow to sit 10 minutes before serving

Potatoes Dauphinoise

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Ingredients:

• 4 medium potatoes
• 1 tablespoon butter or 1 tablespoon margarine
• 2 -3 cloves garlic crushed and chopped finely
• salt
• fresh ground black pepper
• grated nutmeg
• 1 cup cream low fat is fine
• 1 cup milk no fat or low fat is fine
• 1 cup grated tasty cheese low fat is fine

Steps:

• Variation This recipe also works well with orange sweet potato kumera
• If using sweet potato try substituting the nutmeg with a generous sprinkling of caraway seeds over each layer
• Yum
• Grease a 6 cup capacity ovenproof dish generously with the butter or margarine then smear the garlic around the bottom and sides of the dish
• I use a round glass pyrex dish Peel potatoes and slice thinly into rounds
• I use the slicing blade of my food processor
• Line the bottom of the dish with a single layer of overlapping potato slices
• Sprinkle generously with salt pepper and nutmeg
• Repeat this layering and sprinkling process until you have used all of the potato slices
• In a large jug combine cream and milk and stir well
• Pour this mixture over the potato slices gently easing the potato away from the sides of the dish to allow the liquid to penetrate evenly
• Place the dish onto a microwave safe plate and cook uncovered in a microwave on MEDIUM HIGH for 15- 20 minutes
• Check occasionally
• If the liquid in the potatoes boils over simply pour it from the plate back into the dish and continue cooking
• Microwave just until you can push the blade of a sharp knife through the potato layers without feeling any crunchy resistance
• Having reached this stage you can go on to cook the dish in the oven or cover with plastic wrap and keep in the refrigerator for several hours or more before cooking
• Pre-set your oven to 180C 350F
• Sprinkle the top of the potatoes with the grated cheese and place the dish on an upper shelf in the oven for 20 minutes or until the top turns golden brown
• This may take slightly longer if taking the dish straight from the refrigerator To serve cut into wedges and remove each wedge carefully with a spatula

Potatoes With Afritude

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Ingredients:

• 5 lbs red potatoes any variety of potato may be used
• 2 ounces olive oil
• 3 teaspoons curry powder
• 2 teaspoons turmeric
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• salt and pepper

Steps:

• Wash potatoes well and cut into wedges
• In a large bowl mix the spices and olive oil
• Add the raw potatoes
• Coat the potatoes with the spice mixture
• Place the potatoes on a baking sheet place in a preheated 350F oven and bake for 30 minutes

Potatoes With Plenty of Peppy Paprika

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Ingredients:

• 2 -2 1/2 lbs yukon gold potatoes or 2 -2 1/2 lbs white potatoes scrubbed and peeled
• 1/2-1 tablespoon paprika
• 1 lemon juice of
• 1/4 cup butter approximately
• salt to taste
• fresh minced parsley for garnish

Steps:

• Cut potatoes into large chunks and either pressure cook 8 minutes or boil until fork tender
• Transfer potatoes to large mixing bowl
• Add remaining ingredients and mix in well Break up the potatoes into bite size chunks Youre not mashing the potatoes unless you want to But this is what Mom dictated so I listen and obey
• Taste and adjust seasoning as necessary Transfer potato mixture to serving bowl
• Garnish with fresh minced parsley
• Enjoy
• NOTE The leftover potatoes make perfect potato pancakes the next morning for breakfast Add an egg and some flour to the potato mixture
• mix well and fry in a little bit of oil until golden

Ranch Parmasan Stuffed Potatoes RSC

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Ingredients:

• 16 small Red Bliss potatoes about 2 inches in diameter
• 1 cup parmesan cheese grated
• 1/2 cup Hidden Valleyreg; Original Ranchreg; Dressing
• 1 tablespoon chopped chives
• 2 tablespoons lemon juice

Steps:

• Cover potatoes with salted water then simmer until tender about 15 minutes Drain potatoes and cool to room temperature about 40 minutes
• Preheat oven to 350F with rack in middle
• Chop chives then stir together with ranch dressing cheese and lemon juice
• Using a small melon-ball cutter or a teaspoon scoop out the center of each cooled potato
• Stuff potatoes with Ranch dressing and cheese mixture and bake in a pan until cheese is melted and bubbling about 20 minutes

Red Garlic Potatoes

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Ingredients:

• 20 small red potatoes
• 2 tablespoons olive oil
• 1/2 teaspoon garlic salt
• 1/2 teaspoon dill
• salt to taste

Steps:

• Preheat oven to 375F
• Wash and cut potatoes into halves or quarters Try to make them approximately bite-size Put into a mixing bowl
• In a small bowl mix the garlic salt dill and oil
• Toss potatoes in the oil mixture coating evenly
• Line a cookie sheet with tin foil and spray with no stick cooking spray
• Put potatoes on sheet in a single layer
• Bake for 20 minutes and then stir
• Bake for about another 20 minutes checking frequently Cooking time will depend on the size of the potatoes
• Sprinkle with salt before serving

Roasted Dijon Potatoes

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Ingredients:

• 1 1/2 lbs new potatoes or 1 1/2 lbs creamer potatoes quartered
• 3 garlic cloves minced
• 2 tablespoons olive oil
• 1/3 cup Dijon mustard
• 2 tablespoons balsamic vinegar
• 2 teaspoons kosher salt
• 1/2 teaspoon pepper
• 1 teaspoon sugar

Steps:

• Place quartered potatoes in a bowl
• In a seperate small bowl mix together garlic olive oil mustard vinegar salt pepper and sugar Pour this over potatoes and toss to coat
• Place potatoes in a baking dish and bake at 450 for about 45-50 minutes or until desired tenderness
• Or roast on foil on the grill

Roasted Garlic Mashed Potatoes

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Ingredients:

• 3 whole garlic heads
• 1/2 cup pure olive oil
• sea salt
• fresh ground pepper
• 2 lbs yukon gold potatoes
• 1 -1 1/2 cup unsalted butter at room temperature
• 1 tablespoon garlic paste
• 1 1/2 cups heavy cream to taste
• sea salt preferably gray sea salt
• fresh ground black pepper

Steps:

• The night before cube the potatoes and put them in a large saucepan with salted cold water and place in the refrigerator overnight
• Roast the garlic Preheat the oven to 350 degrees F peel the outermost layers of skin off the heads of garlic; cut off the top 1/3 of the heads to open the cloves and heat olive oil in a large oven-safe saute pan over medium heat; Add garlic and saute for about 10 minutes; Season with salt and pepper and transfer pan to the oven to roast for 15 minutes; Remove from heat and let cool
• For the garlic paste Pop garlic cloves from their skins and place cloves in a blender along with any olive oil left in the pan; Puree until smooth; you should have a paste-like consistency
• For the potatoes The next day add some more salt and then bring to a boil over high heat
• Cook until tender about 10 minutes
• Drain well place potato cubes in a food mill and grind to remove skins
• Alternatively smash the potatoes with a large fork or potato masher
• Heat 1 tablespoon of the butter in a large saucepan over medium heat until the butter stops foaming and turns a light brown
• Add the garlic paste and cook quickly
• Add the cream season to taste with salt and pepper and bring to a boil
• Reduce the heat to low and fold in potatoes with a wooded spoon or large whisk
• Add the remaining butter by tablespoons until taste suits you stirring after each addition
• Season with salt and pepper to taste and serve

Roasted Potatoes and Tomatoes

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Ingredients:

• 2 medium red potatoes washed
• 2 plum tomatoes
• 1/3 cup olive oil
• 2 cloves garlic crushed
• black pepper to taste
• cayenne pepper to taste

Steps:

• Slice potatoes and tomatoes into thin slices
• Pour olive oil into ovenproof casserole dish
• Add remaining ingredients
• Lightly toss potatoes and tomatoes in olive oil mixture
• Potatoes taste best crispy on the outside chewy on the inside if they are spread out in a single layer with tomatoes interlaced above and below
• Bake in 350 degree oven for about 40 minutes or until golden and slightly crispy
• Enjoy

Roasted Vegetables With Tomato Coconut Sauce

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Ingredients:

• 4 potatoes peeled and quartered
• 1 pumpkin cut into wedges and peeled
• 4 zucchini halved lengthways
• 12 baby onions peeled
• cooking spray
• 1/3 cup chopped unsalted peanuts
• 1/3 cup chopped mint
• 390 g pimento pepper drained
• 400 g diced tomatoes
• 1/4 cup black bean sauce
• 140 ml coconut cream

Steps:

• Preheat oven to 200 Degrees C 400 Degrees F
• Place vegetables on a large baking tray sprayed with oil
• Bake 45 minutes until tender turning every so often
• Meanwhile combine all sauce ingredients and blend with a food processor or blender
• Heat in a saucepan
• Spoon over cooked vegetables and sprinkle with mints and nuts

Scalloped Potatoes and Butternut Squash With Leeks

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Ingredients:

• 3 cups leeks washed very well and then thinly sliced about 6 large white and pale green parts only
• 1/2 cup unsalted butter
• 3 1/2 cups whole milk
• 6 tablespoons all-purpose flour
• 1 1/2 lbs potatoes about 4 large
• 1 lb butternut squash peeled seeded quartered and cut into 1/8 inch slices
• 1 1/2 cups gruyere cheese coarsley grated about 4 ounces

Steps:

• Preheat oven to 400 degrees
• Generously butter a 3 quart baking dish at least 2 inches deep
• In a skillet
• cook leeks in 3 tablespoons butter over medium low heat
• stirring
• until very soft
• In a saucepan
• bring the milk just to boil dont scaldjust keep warm
• In another heavy saucepan
• melt the remaining 5 tablespoons of butter over medium low heat and whisk in flour - cooking and constantly whisking for about 3 minutes
• Add heated milk in a stream
• whisking
• and bring to a boil
• Simmer this sauce
• whisking
• for 1 minute - or until thickened - and season with salt and pepper
• Peel potatoes and slice 1/8 inch thick
• Spread about 1/3 sauce in baking dish and cover with 1/3 potato and squash slices
• overlapping them slightly
• Cover slices with 1/3 leeks and sprinkle with 1/3 Gruyere
• Make 2 more layers with sauce
• potatoes and squash
• leeks and Gruyere in the same manner
• Bake
• covered with foil
• in middle of the oven for about 20 minutes
• Remove foil and bake 30 minutes more
• or until top is golden and vegetables are tender Yum
• If you prepare this in advance you may need to bake it a little bit longer

Simple Spicy and Sweet Oven Fries

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Ingredients:

• 3 large baking potatoes peeled and cut lengthwise into 1/2 inch strips and then again into 1/2 inch wide strips Russet Idaho
• 2 tablespoons olive oil
• 1 teaspoon salt sea salt
• 1 teaspoon shichimi-togarashi
• 1 teaspoon sugar

Steps:

• Preheat oven to 400 degrees with rack on top
• Put potatoes on parchment lined baking sheetDrizzle with olive oil and toss to coat
• Roast for 25 minutes Flip over and roast for 15 - 20 minutes longer or until golden and tender
• Mix salt shichimi and sugar in small bowl and sprinkle over fries

Sklandrausis Latvian Vegetable Tart

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Ingredients:

• 300 g rye flour
• 50 g lard or sour cream butter
• 1/2 glass water
• 1 tablespoon crushed caraway seed
• 1/4 teaspoon salt
• 500 g potatoes
• 1/2 glass milk the fatter the better
• 50 g sour cream butter
• 1/4 teaspoon salt
• 500 g carrots
• 2 eggs from happy outdoor chicken
• 200 g sour cream
• 1/2 cup honey
• 200 g sour cream
• 1 tablespoon honey
• 1/4 teaspoon vanilla
• 1/4 teaspoon cinnamon

Steps:

• Make the dough Mix lard or butter with a warm water and caraway
• and knead into dough of homogeneous consistency Roll it to 3-5 millimeters thickness Cut out round shapes with a round object examples
• glass or bowl Turn up their edges with height of about 2 cm Place on a baking tray
• Make the potato filling mash boiled potatoes
• add milk
• butter and salt Put a layer of the potato mass on each dough patty until one-third full
• Make the carrot filling boiled carrots unpeeled smash or rub through a sieve and mix with honey
• sour cream and eggs Top the layer of carrot paste on the potato mass and complete the filling
• Bake in a moderate heat until the filling becomes light brown or golden and the dough turns dry and crusty
• Just after baking
• cover the tarts with sour cream mixed with some honey and vanillin Scatter with cinnamon as desired
• Serve warm or cooled with milk
• buttermilk or skabputra sour porridge

Southwest Potato Latkes

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Ingredients:

• 2 cups Simply Potatoesreg; Shredded Hash Browns
• 3 eggs
• 1/4 cup grated onion
• 1/4 cup red bell pepper finely chopped
• 1 1/2 teaspoons taco seasoning plus
• 1 tablespoon taco seasoning or more to taste
• 2 -3 tablespoons flour
• 1 teaspoon salt
• 8 ounces sour cream
• 3 green onions chopped to garnish
• 1/4-1/2 cup vegetable oil

Steps:

• Mix 2 cups Simply Potatoes Shredded Hash Browns with 3 eggs
• 2-3 tbl of flour
• 1/4 cup grated onions
• 1/4 cup finely chopped red bell peppers
• 1 tbl taco seasoning and 1 teaspoons salt If mixture seem a bit wet add a tbl of flour at a time
• Mix 8 oz of sour cream and 1 tbl of taco seasoning and let the flavors marry in the fridge while cooking latkes
• Using a cast iron skillet or a heavy bottom skillet preheat skillet to medium high and add vegetable oil When oil is heated
• use an ice cream scoop and place 4 scoops in the skillet
• flattening to about a 1/2 thick with a spatula Thoroughly brown of both sides
• drain on paper towel
• Serve hot with a dollup of the taco seasoned sour cream and garnish with chopped green onions

Sweet and Spicy Yams

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Ingredients:

• 4 medium yams peeled and sliced
• 1/2 teaspoon orange peel finely shredded
• 1/2 cup orange juice
• 1 tablespoon brown sugar
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/8 teaspoon allspice

Steps:

• In a large skillet
• bring 1 of water to a boil
• Add yams
• Cover and simmer for 15 minutes or until they are tender
• Drain
• In a small bowl
• mix orange peel
• orange juice
• brown sugar
• salt
• cinnamon and allspice
• Pour over yams in skillet
• Cook and stir until bubbly
• Simmer
• uncovered
• for 5 minutes
• spooning sauce over potatoes occasionally to make a glaze

Tomato Poha

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Ingredients:

• 1 cup poha flattened or beaten rice
• 1 stalk curry leaf chopped
• 1 1/2 teaspoons salt
• 2 medium green chilies
• 1 tablespoon lime juice
• 1 1/2 tablespoons oil
• 2 onions chopped
• 1 tomatoes medium-sizedchopped
• 1/4 cup ground nuts crushed
• 1/4 cup cilantro for garnishing
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1 potato small-sizeddiced
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seed

Steps:

• Wash poha
• Drain water
• Refresh with just sufficient water to cover poha and keep aside for 15 minutes
• After 15 minutes drain out water completely loosen poha and break lumps if any
• Add salt lime juice turmeric powder and red chilli powder to poha
• Mix well using a spoon
• In a broad saucepan or heavy based pan heat oil
• Add mustard and cumin seeds
• Allow to crackle
• Add onions green chillies and curry leaves
• Stir-fry on medium-high flame until onions turn golden brown
• Add potatoes and tomatoes mixing well
• After 3-5 minutes add groundnuts and poha and mix well
• Cook on low flame for 5-7 minutes
• Please keep mixing every minute in order to ensure that poha does not stick to the bottom of the vessel
• Remove from flame
• Transfer to a serving dish
• Garnish with cilantro and serve immediately

Tortilla De Patatas -- Potato Omelet Spain

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Ingredients:

• 1/4 cup extra virgin olive oil
• 3 cups new potatoes diced
• 1/4 cup onion finely chopped
• 4 eggs beaten
• 1 dash salt to taste
• 1 dash pepper to taste

Steps:

• In an 8 1/2-inch skillet put the oil amp; place over medium-low heat When oil is hot add potatoes amp; cook for 15 minutes stirring occasionally
• Add onion amp; cook another 20-30 minutes or until the potatoes amp; onion are completely done amp; lightly golden
• Pour excess oil into a small bowl amp; set aside
• Put vegetables in a larger bowl then pour the beaten eggs over the veggies season to taste with salt amp; pepper amp; stir carefully to combine
• WIPE THE SKILLET CLEAN then pour the reserved oil back into the skillet Place over medium heat amp; when oil is hot pour the egg-amp;-vegetable mixture into it
• Shake the pan to spread this mixture evenly amp; cook for 7-10 minutes or until the bottom is golden
• Carefully slide a spatula along the sides amp; underneath the omelet to make sure it is not sticking then place a plate over the pan Hold it tightly with one hand amp; turn the pan over with the other hand Then slide the tortilla back into the pan amp; cook for another 3-5 minutes or until the bottom is set but the inside still slightly moist
• Serve warm or at room temperature amp; enjoy

Tri-Color Potatoes With Artichoke Hearts and Feta

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Ingredients:

• 2 lbs baby tricolor potatoes unpeeled sliced into small uniform wedges red white or gold and purple or blue
• 1 tablespoon olive oil
• 1/2 cup thinly sliced onion
• 1 -2 garlic clove minced
• 2 teaspoons lemon juice
• salt and pepper to taste
• 2 14 ounce cans water-packed artichoke hearts drained
• 1 tablespoon capers drained
• 3/4 cup sliced large Spanish olives with pimento
• 4 -6 ounces feta cheese

Steps:

• Boil potato wedges in boiling water for 5 minutes to cook part-way Drain and set aside
• Heat oil in a large nonstick skillet over medium-high heat Add onion and garlic and cook until tender stirring often about 4-5 minutes
• Add lemon juice salt and pepper Stir in artichoke hearts potatoes capers and olives Saute gently until heated through about 5 minutes
• Serve sprinkled with feta cheese

Vegetable Stew Aubergine/Eggplant, Tomato, Pepper amp; Potato

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Ingredients:

• 250 g aubergines
• 250 g potatoes
• 200 g tomatoes
• 250 g bell peppers capsicums
• 6 tablespoons olive oil
• 1 garlic clove crushed
• salt and pepper

Steps:

• Slice the aubergines lay in a colander and sprinkle with salt Cover with a plate put a weight on top and leave to one side for the juices to drain out while you are preparing the rest of the vegetables
• Peel and dice the potatoes peel deseed and chop the tomatoes and deseed and slice the peppers Heat half the olive oil wash and dry the aubergines and fry in the oil until crisp on the outside
• In a separate pan fry the peppers and potatoes together in the remaining oil until just soft Then add the aubergines tomatoes and garlic Season and simmer for one hour
• Serve hot or cold

Warm Salad of Potatoes, Sweet Red Onions and Oregano

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Ingredients:

• 8 medium potatoes
• 2 small sweet red onions sliced very thinly
• 2 tablespoons green olives pitted and quartered lengthways
• 1/2 tablespoon dried oregano
• 8 tablespoons extra virgin olive oil
• 2 tablespoons red wine vinegar
• salt

Steps:

• Cook the potatoes in their skins until tender Drain and remove the skins immediately
• Quarter them lengthways and place in a large bowl together with the sliced onions and green olives
• Add the oregano olive oil vinegar and salt Mix well and serve immediately