Looking for good potato recipes...?

Question

My husband loves potatoes - am tired of the same thing over and over. Does anyone have any great new recipes. Thanks and Merry Christmas!

Answer 1

Hashbrown Casserole
2 lb. bag of frozen hashbrowns or french fries
1/2 cup onion chopped
2 can cream of chicken soup
2 8 oz cartons sour cream
1 block cream cheese - softened
2 cups shredded cheddar cheese
6 oz bag one step stuffing
1/2 cup margarine - melted
1/2 teaspoon paprika

Preheat oven to 350. Place the hashbrowns in baking dish. Sprinkle chopped onion on top. Mix together soup, sour cream and cream cheese in separate bowl. Spoon that over the potatoes and onions. Sprinkle the cheddar cheese on top of soup mixture. Next, melt the butter and mix with the stuffing and paprika. Layer this on the very top. Bake for approximately 1 hour or until potatoes are tender.


Garlic and Chive Mashed Potatoes
6 to 8 large potatoes, peeled and quartered
1 tablespoon salt
4 bay leaves
1 cup heavy cream
1/2 stick (1/4 cup) butter
4 cloves garlic, lightly crushed
3 sprigs fresh thyme
Kosher salt and freshly ground black pepper
2 tablespoons chopped chives

Put the cut potatoes into a large pot, cover them with cold water, and add salt and 2 bay leaves. Bring to a boil and simmer until the potatoes are fork tender, about 20 to 30 minutes. Drain well and remove the bay leaves. Meanwhile, in a small pot heat the cream, butter, garlic, thyme, and remaining bay leaves. While the potatoes are still warm, press them through a potato ricer or food mill into a mixing bowl. Add the warm cream, straining out the solids, a bit at a time until the potatoes are fluffy. Season with salt and pepper and gently stir in the chives. Serve immediately.


Roasted Garlic Scallopped potatoes
1 (19 ounce) can creamy potato with roasted garlic soup
1/2 cup heavy cream
1 teaspoon dried thyme
1 teaspoon freshly ground black pepper
6 large potatoes, peeled and sliced
2 1/2 cups shredded Cheddar cheese, divided

Preheat oven to 350 degrees F (175 degrees C). In a blender combine soup, cream, thyme and pepper; process until smooth. Spread a thin layer of the mixture on the bottom of a 9x13 inch casserole dish. Layer potatoes with cheese, ending with potatoes and reserving 1/2 cup cheese. Pour soup mixture over potatoes and sprinkle with remaining cheese. Bake in preheated oven for 70 minutes.


Hash Brown Quiche
3 cups shredded hash brown potatoes
1/3 cup butter, melted
seasoning salt to taste
1 cup diced cooked ham
1/4 cup chopped onion
1 cup shredded Cheddar cheese
2 eggs
1/2 cup milk
salt and pepper to taste

Preheat oven to 425 degrees F (220 degrees C). Press hash browns onto the bottom and sides of a 9 inch pie dish. Drizzle with melted butter, and sprinkle with seasoning salt. Bake in preheated oven for 20 minutes, or until beginning to brown. In a small bowl, combine ham, onion and shredded cheese. In a separate bowl, whisk together eggs, milk, salt, pepper, and a little seasoning salt. When crust is ready, spread ham mixture on the bottom, then cover with egg mixture. Reduce oven temperature to 350 degrees F (175 degrees C.) Bake in preheated oven for 20 to 25 minutes, or until filling is puffed and golden brown.


DELI STYLE POTATO SALAD
8-10 large potatoes
half of a medium onion, diced
2 tbsp. sweet pickle relish (or dill relish)
1/4 cup celery, sliced thin
1 1/2 cups miracle whip
2 tbsp. prepared mustard
1/2 tsp. celery seed
sugar, salt and pepper to taste

Peel potatoes and place in a large pot of boiling water. Cook until tender, drain and refrigerate until chilled. Chop coarsely. In large bowl combine miracle whip, mustard, celery seed, sugar, salt and pepper. Reserve 1/4 cup of dressing. Add onion and potatoes to dressing. Mix well and refrigerate overnight. If salad is too dry, add 2 tbsp. of water to reserved dressing and mix into salad to loosen. Add salt and pepper to taste.


Mom's Potato Soup
8-10 large potatoes, peeled and diced
1 large onion, diced
4 stalks celery sliced
Water
6 cups milk
Salt and pepper to taste

In large pot, combine potatoes, onion and celery. Cover with water and simmer 1 hour or until veggies are tender. Add milk and heat through (do not boil!). Salt and pepper to taste.

Answer 2

1

Answer 3

Potato Cakes

Ingredients

2 medium potatoes
1 onion
olive oil
salt
pepper
vegan cheese (optional)

Peel the potatoes and boil in salted water until soft. Peel and grate the onion and fry until soft.

Stir the potatoes and onion together and season.

Form into little patties and place on a greased baking sheet. Brush the top with a little oil or top with some grated cheese or cheese slices.

Bake in the oven until golden brown.

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Ingredients

large potatoes
olive oil
salt

Wash the potatoes and remove any bad bits (leaving the skin on). Slice them into 1cm thick rounds. Preheat the oven to 200 degrees. Boil for 10 minutes and then drain. Brush 2 tablespoons of olive oil on a baking tray and sprinkle with salt. A course salt is best such as Maldon Sea Salt or any sea salt which has not been too finely ground. Place the potatoes on the tray in a flat layer. Brush the tops with olive oil and sprinkle with more salt. Put in the oven for 25 minutes until they start to crisp.

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Potato Salad

Ingredients

new potatoes
vegan mayonnaise or salad dressing
chives (optional)
spring onions (optional)
wholegrain mustard (optional)
garlic (optional)

Boil enough potatoes for the amount of people that you are serving. It doesn’t matter if you peel them or not (but make sure they are washed). Once they are cooked either leave them to cool if you are going to serve them cold and add the dressing later. If you plan to serve them hot add the dressing immediately.

As the main dressing either use a vegan mayonnaise or salad cream. Depending on the flavour you require add either crushed garlic, finely chopped spring onions, finely chopped chives or wholegrain mustard for a Cajun style dressing.

Answer 4

Au Gratin Potato Casserole:

Prep: 10 min.; Bake: 1 hr., 20 min. You'll love the ease of this casserole. You can make it ahead of time, refrigerate it, and then bake it while the turkey rests. It's smart to let chilled casseroles come to room temperature before you bake them.

1 (32-ounce) package frozen Southern-style hash browns
1 (16-ounce) container sour cream
2 cups (8 ounces) shredded Cheddar cheese
1 (10 3/4-ounce) can cream of mushroom soup
1 small onion, finely chopped
1/4 teaspoon pepper
2 cups crushed cornflakes cereal
1/4 cup melted butter

Stir together first 6 ingredients in a large bowl.

Spoon potato mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle evenly with crushed cornflakes, and drizzle evenly with butter.

Bake at 325° for 1 hour and 20 minutes or until bubbly.

Yield: Makes 10 to 12 servings

Answer 5

Creamed potatoes is with small or baby potato's. Add milk, evaporated milk a stick of butter or half for smaller amounts and small onions. You want around half or more to be evaporated milk in gravies, potato soup, or creamed potatoes. It is absolutely the most important thing, you'll see.

Answer 6

OK I know that this sounds boring but you have to trust me with this.

Homemade Potato Wedges

Enough potatos to satisfy your hunger.
Enough olive oil to lightly cover. About 2 Table spoons.

SEASONING
Dried garlic granuals
Salt
Black Pepper
Chilli Powder/Paprika
Mixed Herbs (Dried)

Cut potatoes into wedges
Place into baking tin and lighty coat with oil
Add seasoning to taste
Leave to rest for 30 minutes

Place onto top self of oven at gas mark 7 until brown

Enjoy

Answer 7

Hashbrown Casserole


2 lbs. frozen hashbrowns, thawed
1 stick melted butter
1 tsp. salt
¼ tsp. pepper
½ cup chopped onion (or 2 tbsp. onion powder)
1 can cream of mushroom soup
1-8 oz. sour cream
10 oz. grated sharp cheddar cheese
2 cups crushed corn flakes

Mix all ingredients (except butter and crushed corn flakes) in a greased
9 X 13 casserole dish. Mix corn flakes with melted butter and sprinkle over top. Bake at 250 degrees for 45 minutes.



O’Charley’s Loaded Potato Soup


This makes a large, restaurant size pot of soup

1 gallon water
2 ½ pounds red or new potatoes, peeled and cut into ½-inch cubes
1 tbsp. chicken stock base
1 tbsp. salt
½ tbsp. white pepper
¼ tsp. black pepper
1 jar Ragu cheese sauce
1 pound butter or margarine
1 ½ cups flour
2 cups half-and-half
chives, bacon bits, shredded cheddar cheese

Bring water to a boil in a large pot. Add potato cubes along with chicken stock, salt, white pepper, and black pepper. Cook until potatoes are about half done. Add cheese sauce and simmer until potatoes are done.

Melt butter or margarine in a heavy saucepan. Add flour and cook over medium heat, stirring constantly, for 3 to 4 minutes. Do not brown. Whip mixture into the potato mixture and bring to a boil. Remove from heat and add half-and-half. Stir well.

Serve topped with chives, bacon bits, and shredded cheddar cheese.

Answer 8

Look into : "Potato Recipes Yahoo Directory".
You will find an ample list of dozens of excellent potato recipes.

Answer 9

Potato pancakes

4 med. potatoes
4 large eggs (beaten)
1 smalloinion(choppped)
1/4 c. flour
1 tsp. salt
1/4 c.margarine, butter, or bacon fat

Peelpotatoes, then grate or shred them.
Mix in eggs, oinion, flour and salt.
Cook as normal pancakes until golden brown.

Serve topped with cheese or gravy.

This is a favorite in my house.

Answer 10

Walnut Sage Potatoes Au Gratin

2 lbs potatoes
1/2 cup onion, chopped
2 cloves garlic, minced
3 tbl walnut oil
3 tbl flour
salt & pepper to taste
2 1/2 cups milk
3 tbl fresh sage, snipped
4 oz Gruyere cheese, shredded (1 cup)
1/3 cup chopped walnuts
fresh sage leaves for ganish

Peel potatoes & thinly slice (should have about 6 cups). Place slices in colander; rinse w cool water, set aside to drain.

Sauce: in saucepan cook onion & garlic in oil till transparent. Stir in flour, salt & pepper. Add milk. Cook & stir till thick & bubbly. Remove from heat; stir in snipped sage.

Grease or spray 2-qt round casserole (w glass cover) w cooking spray. Layer half the potatoes in dish. Cover w half the sauce. Sprinkle w half the cheese. Repeat layering w potatoes & sauce. Cover & refrigerate remaining cheese till needed.

Bake, covered at 350 for 40 mins. Uncover; bake 25 mins more till potatoes are just tender. Sprinkle remaining cheese & nuts over top. Bake, uncovered 5 mins. Let stand 10 mins. Top with sage leaves for garnish.
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Spanikopotatoes

4 large baking potatoes
1 small onion, minced
1/2 box frozen spinach, chopped
1 c feta cheese crumbled
salt and pepper to taste
2 (or to taste) tbsp olive oil

Bake potatoes. Allow to cool, cut in half, and scoop out the inside of the potatoes, placing potato in a mixing bowl, and setting the remaining shell aside.

Add remaining ingredients to potatoes in bowl. Stirl well to combine. Place filling back in potato shells. Bake potatoes (350) 15-20 minutes, or until top of filling is lightly browned and heated through.
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Artichoke Mashed Potatoes

4 large Idaho Potatoes, peeled and quartered
1 can artichoke hearts (non-marinated)
3 T butter
1/4 cup milk
salt & pepper to taste

Boil potatoes for 15-20 minutes or until potatoes are tender when pierced with a fork. Drain.

In a large mixing bowl, pureé artichoke hearts with half the butter and milk, using a hand blender or mixer. Add potatoes and remaining butter and milk and mix until smooth. Add salt and pepper to taste.

http://www.fabulousfoods.com/recipes/side/potatoes/artichokepotato.html
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Tattooed Potatoes with Rosemary
Serving Size :4 to 6

1/3 to 1/2 cup extra-virgin olive oil
1 teaspoon salt
1/2 teaspoon freshly cracked pepper
6 small fresh rosemary sprigs or Italian parsley leaves
3 russet potatoes, unpeeled, cut in half lengthwise

Preheat an oven to 400 degrees F.
Pour the olive oil into a medium-sized glass baking dish and add the salt and pepper. Stir to combine. Press a rosemary sprig or parsley leaf on the cut side of each potato half and place cut side down in the oil.

Bake until the potatoes are nicely browned, 40 to 45 minutes. While the potatoes are cooking, using a spatula, gently move them every now and then to keep them from sticking. When they are ready, remove them from the pan, turning them flat side up and carefully leaving the pressed herb in place. Arrange on a platter and serve immediately.

*Note:* A glass dish works well in this case because you can check for doneness by carefully holding the dish overhead and looking to see if the potatoes are browned. When you do this, be careful not to spill the hot oil. A metal pan will do, too, but testing for doneness will not be as easy.

http://www.globalgourmet.com/food/egg/egg1297/tattpots.html
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Herbed Barrel Potatoes
Serving Size : 2

4 large potatoes, peeled
1/4 cup chopped chives
1/2 cup chopped parsley
butter
Salt and pepper to taste

Using an apple corer, push through the potatoes to create "barrel" shapes. Cook in salted water until just cooked, about 8 minutes, drain and return to the pot. Mix the herbs, butter and salt and pepper to taste then gently mix in with the warm potatoes.

http://www.westernpotatoes.com.au/go/consumer/recipes/classic-recipes?mode=recipe&recipeID=0023FD45-A0CC-3C8C-D918746357B71551&mealID=4