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POTATO RECIPES
CREAMY CROCKPOT POTATOES
2 pounds small red potatoes, quartered
2 8 ounce packages cream cheese, softened
1 can cream of potato soup, undiluted
1 envelope buttermilk ranch salad dressing mix
Place potatoes in bottom of crockpot. Beat cream cheese, soup and salad dressing mix. Stir into potatoes. Cover and cook on low for 8 hours.
CREAMY DILLED POTATOES
1 tbsp. butter
1 tbsp. flour
3/4 tsp. salt
1/2 tsp. dillweed
1 c. milk
1/2 c. mayonnaise
3 tbsp. minced onion
4 c. diced, cooked potatoes
Paprika
Melt butter, blend flour, salt and dill. Add milk, cook, stirring until thick. Blend in mayonnaise and onions. Alternate layers of potatoes and sauce in a casserole. Bake at 350 degrees for 15 minutes.
BAKED POTATO WEDGES
3-4 med. potatoes
2-3 tbsp. melted butter
1/4 tsp. garlic powder
4 dashes parsley
Salt and pepper
Scrub potatoes. Do not peel. Cut each potato lengthwise in quarters. Stir together melted butter, garlic powder and parsley. Arrange potatoes skin side down on a shallow baking pan. Brush seasoned butter over cut surfaces of potatoes. Sprinkle with salt and pepper. Bake, uncovered, at 400 degrees for about 1 hour or until golden brown and tender when pierced.
ALOO MATAR - 4 Servings
Potatoes and peas are cooked in a tomato sauce with Indian seasonings.
1/4 cup vegetable oil
2 medium onions, finely chopped
1 tablespoon ginger garlic paste
1 bay leaf
4 large potatoes, peeled and chopped
1 cup frozen peas
1/2 cup tomato puree
1 1/2 teaspoons garam masala
1 1/2 teaspoons paprika
1 teaspoon white sugar
1 teaspoon salt
2 tablespoons chopped cilantro
Heat the oil in a wok over medium heat. Stir in the onions, ginger garlic paste, and bay leaf. Cook until the onions are tender. Mix in the potatoes and peas. Cover and cook until the potatoes are tender, about 15 minutes. Remove the bay leaf. Stir the tomato puree, garam masala, paprika, sugar, and salt into the vegetable mixture. Continue cooking about 10 minutes. Mix in the cilantro and continue cooking about 2 minutes.
OUTBACK STEAKHOUSE AUSSIE FRIES CLONE
1 (32 oz) bag frozen French Fries
1 cup shredded Colby Jack cheese (Or "Taco Cheese")
6 pieces Bacon -- cooked
Divide the fries into half, and use the other half later.
Heat oil to 350 F. (make sure the oil is hot enough, so that when you set a French fry in there it will cook immediately. If the French fry sinks to the bottom, and barely bubbles, it is not hot enough.) Fry the potatoes in small batches. They are done when they are golden brown and float to the top of the skillet. Drain the potatoes on paper towels. You can keep them warm in the oven while the other fries are done.
When all French fries are done cooking, and drained place them onto a platter. Salt the French fries if you like, and sprinkle on cheese and cooked bacon. Pop these back into a warm oven until the cheese begins to melt.
Tofu Potato Scramble
Tofu
Yukon Potatoes
Scallions
Garlic
Red Bell Pepper
Grape Tomatoes
Lettuce
Mozzarella
Chili Flakes
Olive Oil
Pepper
Salt
Sugar
Cook potatoes first. Then saute in olive oil all ingredients on low-medium heat for 30 mins.
Casserole Mashed Potatoes
8-10 medium potatoes, boiled and smashed
8 oz. cream cheese
8 oz. sour cream
1/4 cup butter (1/2 stick)
Salt and pepper to taste
In a mixing bowl, combine potatoes, cream cheese and sour cream. Beat well. Add salt and pepper to taste. Turn potatoes into a casserole dish. Dot with butter. Bake at 350 for 45 minutes. You can make this ahead of time and bake just before serving. Serves 10-12.
Potato Pancakes
2 cups mashed potatoes
2 tbsp flour
Sprinkle of parsley
2 eggs
1 tsp onions/green onions chopped
Mix all together and fry in in skillet over low heat in a little oil or butter. Make as thick as you like.
BAKED FRENCH FRIES - 1 Serving
1 large baking potato
1 tablespoon olive oil
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon onion powder
Preheat oven to 450 degrees F (230 degrees C). Cut potato into wedges. Mix olive oil, paprika, garlic powder, chili powder and onion powder together. Coat potatoes with oil/spice mixture and place on a baking sheet. Bake for 45 minutes in preheated oven.
Ground Beef and Potato Pie
1 sm. onion
2 sm. carrots
3/4 lb. ground beef, seasoned with
salt & pepper
3 tbsp. butter
3 tbsp. flour
2 c. seasoned mashed potatoes
Cook onions and carrots in salted and boiling water; drain.
Season beef and form into 8 balls. Brown in fat placed in
casserole. To make gravy, add flour to drippings; brown. Add 1
1/2 cups liquid, using any left from cooking vegetables. Stir
until thickened. Add to the meatballs, gravy, onions and
carrots. Cover with the mashed potatoes. Bake in a moderate
oven, 350 degrees until brown, about 20 minutes.
Deviled Egg Potato Salad
9 hard boiled eggs, peeled
1/2 c. chopped onions
1/4 c. shredded pimentos
1/4 c. shredded green pepper
1/2 c. mustard
1 tbsp. salt
6 c. boiled potatoes, cubed
1/2 c. shredded dill pickles
1/4 c. shredded celery
1 c. mayonnaise
1 tbsp. paprika
Cut 6 boiled eggs in half; remove yolk. Place yolks in bowl and
mix with 1 teaspoon pickles, 1 teaspoon mustard, 1 tablespoon
mayonnaise, dash of salt; stiff eggs with the yolk mixture. Set
eggs aside. Mix potatoes with remaining ingredients. Add eggs
(flaked with fork) last. Top with paprika and arrange deviled
eggs around top of salad for decorative look.
Potato Candy #2
1 sm. size potato
Dash of salt
1 box powdered sugar
1 c. pecans, chopped
1 sm. jar peanut butter
Boil potato with peeling on until done. Peel and mash potato.
Add dash of salt and powdered sugar a little at a time until it
forms a dough. Roll out like pie crust until about 1/2 inch
thick. Spread peanut butter on top of dough. Sprinkle chopped
pecans over peanut butter. Roll up dough and chill in freezer
for a few minutes until firm. Remove from freezer, slice and
serve.
Coconut Candy Balls
3 c. cooked sweet potatoes, mashed
3/4 c. sugar
2 tbsp. butter
1 tsp. vanilla
Marshmallows
Grated coconut
Mix potatoes, sugar, butter and vanilla. Put a marshmallow in
center of 1 tablespoon of mixture covering marshmallows with
potato. Roll in coconut; bake just enough to melt marshmallows.
Serves 10 to 12.
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Cooking with Astrology by Sydney Omarr and Chef Mike Roy
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