Potato Recipes?

I want all kinds of good recipes with potatoes.....thank you!!Potato Recipes?
~~~~~~~~~~ Honey Roasted Red Potatoes ~~~~~~~~~~





1 pound red potatoes, quartered


2 tablespoons diced onion


2 tablespoons butter, melted


1 tablespoon honey


1 teaspoon dry mustard


1 pinch salt


1 pinch ground black pepper





Preheat oven to 375 degrees F (190 degrees C). Lightly coat an 11x7 inch baking dish with nonstick cooking spray.


Place potatoes in a single layer in prepared dish, and top with onion. In a small bowl, combine melted butter, honey, mustard, salt and pepper; drizzle over potatoes and onion.


Bake in the preheated 375 degrees F (190 degrees C) oven for 35 minutes or until tender, stirring halfway through the cooking time.








This is a really simple red potatoes salad recipes....





~~~~~~~~~~ Deli-Style Potato Salad ~~~~~~~~~~





In Large bowl, combine 1/3 cup plain non-fat yogurt, 1/4 cup light mayonnaise, 1/4 cup chicken broth, 3 tbsp. red wine vinegar, 4 sliced scallions, 1/2 tsp. salt, and 1/2 tsp. pepper. In large pot of boiling water, cook 2lb. quartered small red potatoes until tender. Drain. Add to bowl and toss. Serves 4.





~~ Potato Salad with Mustard Dressing ~~





2 pounds red potatoes, cut into 1/2-inch chunks


1 tbsp olive oil


1 large onion, cut into 1/2-inch cubes


1 red bell pepper, cut into 1/2-inch squares


1 green bell pepper, cut into 1/2-inch squares


1 cup chicken broth


3 tbsp distilled white vinegar


1 tbsp Dijon mustard


1/2 tsp salt


2 ounces smoked turkey, cut into 1/2-inch cubes





1. In a large pot of boiling water, cook the potatoes for 25 minutes or until tender. Drain well.


2. Meanwhile, in a large skillet, heat the oil over moderate heat. Add the onion and bell peppers, and saut茅 for 5 minutes or until the peppers are crisp tender. Transfer the vegetables to a large serving bowl.


3. Whisk the broth, vinegar, mustard, and salt into the bowl. Add the potatoes and turkey, tossing until well combined. Serve warm or chilled. Serves 6





~~ Baked Cod Casserole with Potatoes, Tomatoes %26amp; Arugula ~~





1 pound red potatoes, unpeeled and cut in 1/2-inch-thick slices


1 onion, thinly sliced


1 tbsp olive oil


1/2 tsp salt


4 plum tomatoes, seeded and coarsely chopped


3 cloves garlic, minced


1/2 tsp dried oregano, crumbled


11/2 cups arugula leaves


1 pound cod, scrod, halibut, or other thick, firm-fleshed white fish steaks, cut into 2-inch chunks





1. Preheat oven to 350 deg F. In 13 x 9 x 2-inch baking dish, combine potatoes, onion, oil, and 1/4 tsp salt.


2. Bake 20 minutes, stirring mixture once.


3. Stir tomatoes, garlic, and oregano into potato mixture. Spread arugula on top in even layer. Top with cod. Sprinkle with remaining 1/4 tsp salt.


4. Bake, covered with aluminum foil, just until fish is cooked through, 15 to 18 minutes. Transfer fish and vegetable mixture to serving plates. Spoon pan juices over each serving. Serves 4.





~~~ Crisp Potato Skins with Creamy Mashed Potato Stuffing ~~~


Prep: 15 min / Cook: 1 hour 10 min





4 large (8-ounces) baking potatoes


2 tsp vegetable oil


录 cup grated Parmesan cheese


陆 cup reduced-fat (2%) milk


3 tbsp reduced-fat cream cheese (Neufchatel)


戮 tsp salt


录 tsp pepper


1/8 tsp grated nutmeg


4 tsp reduced-fat sour cream


2 scallions, thinly sliced





1. Preheat the oven to 450 deg F. Prick the potatoes in several places with a fork and bake for 1 hour or until firm-tender. Leave the oven on.


2. Halve the potatoes lengthwise and scoop out the flesh, leaving 录 inch of flesh on the skin. Brush the insides of the potato skins with the oil and sprinkle with 2 tbsp of the Parmesan cheese. Place the skins, cut-sides up, on a baking sheet and bake for 5 minutes or until they are crisp and golden. Leave the oven on.


3. Meanwhile, in a medium bowl, mash the potato flesh with the milk, cream cheese, salt, pepper, nutmeg, and the remaining 2 tbsp Parmesan.


4. Spoon the mashed potato mixture into the crispe


d potato skins, return to oven, and bake for 5 minutes or until piping hot. Top the potatoes with sour cream and sprinkle with the scallions. Serves 4.





Enjoy %26amp; good luck! ..._;-)Potato Recipes?
Creamy Parmesan Twice-Baked Potatoes





**triple-tested at the Good Housekeeping Research Institute**





We microwaved the potatoes and used a Parmesan-peppercorn salad dressing in this easy version of twice-baked potatoes. Reheat the stuffed potatoes in the oven for a crispy top, but if you're short on time, just pop them in the microwave.





INGREDIENTS


4 medium (about 10 ounces each) baking potatoes


1/2 cup(s) bottled creamy Parmesan with cracked peppercorn salad dressing


1 green onion, sliced


1/4 cup(s) grated Parmesan cheese


Green-onion tops, (optional)





DIRECTIONS





1. Pierce potatoes with fork in several places. Place potatoes on paper towel in microwave oven. Cook potatoes on High 10 to 12 minutes or until fork-tender, turning potatoes over once halfway through cooking; cool slightly.


2. Meanwhile, preheat oven to 450 degree F. In medium bowl, mix salad dressing and sliced onion; set aside.


3. When potatoes are cool enough to handle, slice each potato lengthwise in half. With spoon, carefully scoop out flesh from each potato half, leaving 1/4-inch-thick shell and making sure potato-skin shells are intact. Place flesh in bowl with dressing mixture. Place shells on small cookie sheet.


4. With potato masher or fork, mash potato mixture in bowl until almost smooth. Spoon mashed-potato mixture into shells; sprinkle with Parmesan.


5. Bake potatoes 12 to 15 minutes or until heated through and golden on top. Arrange potatoes on bed of green-onion tops if you like.





Another option - Horseradish %26amp; Cheddar Twice-Baked Potatoes: Prepare recipe as above, except in step 2, substitute 2/3 cup reduced-fat sour cream and 1/4 cup prepared white horseradish for salad dressing. In step 4, substitute 1/2 cup shredded Cheddar cheese for the Parmesan.





For more potato recipes, check out this site http://www.goodhousekeeping.com/search/f鈥?/a>
go to www.allrecipes.com that have oodles of recipes
This was a popular side dish at the old Jack Tar Restaurant in Galveston, Texas.... closed now, but the recipe lives on.





1/4 stick butter


1 small onion , chopped


4 baked potatoes


1/4 lb. bacon, fried and crumbled


1/2 C. sour cream


salt and pepper to taste





Melt butter in skillet and saute the onions until limp.





Scoop out the potatos but leave the shells intact





Mash potatoes, add onions, sour cream, crumbled bacon, and seasonings





Spoon mixture back into shells and bake at 350 for about 15-20 min.





Add shredded cheddar ( optional)
cheesy potatoes





2 1/2 pounds red potatoes, cubed


1 cup sour cream


1/2 cup mayonnaise


1/4 cup white sugar


1/2 bunch green onions, chopped


1 cup shredded Cheddar cheese


1 tablespoon real bacon bits








Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.


In a large bowl, mix together the sour cream, mayonnaise, sugar, half of the onions, and half of the cheese. Gently stir in the cooled potatoes. Top with remaining cheese and onions, and sprinkle bacon bits over the top.
Hey!! why not try Indian receipe it tastes gr8!! I hope you like this receipe..you can find some of the ingredients in Indian store..








2 tablespoons butter / ghee (clarified butter) / oil


1 teaspoon(s) cumin seeds


2 tablespoon(s) ginger finely chopped


4 green chillies finely chopped


陆 teaspoon(s) turmeric powder


1 cup(s) shelled green peas


4 potatoes peeled and cut in cubes/pieces


2 tablespoon(s) finely chopped fresh coriander


salt to taste


陆 cup(s) hot water


1 teaspoon(s) lemon juice








Heat the butter / ghee / oil in a heavy-bottomed pan on medium level and crackle the cumin seeds. Add the ginger and green chillies. Fry briefly till the raw smell of ginger goes off.


Add the green peas and potato cubes. Mix well. Add the hot water, half the coriander leaves and salt to taste. Mix well and bring to a boil. Cook covered on low level for about 15 minutes or till the peas and potatoes are tender and cooked. Mix in the lemon juice and the remaining coriander leaves.
POTATOES WITH SAGE AND PARMESAN CHEESE





4 large potatoes, well scrubbed


2 quarts boiling salted water


1/3 cup butter


1 1/2 teaspoons dried sage leaves


3/4 cup freshly grated Parmesan cheese


1/2 teaspoon cracked black pepper


salt, to taste (if needed)








Wash and peel potatoes. Cut into 6 to 8 lenthwise wedges.


Meanwhile, bring the salted water to a boil. Drop in potatoes and boil for 5 minutes.





Remove potatoes (they will still be firm). Drain.





In a skillet, melt butter over low heat and heat until butter has nearly browned. Stir in crumbled sage and potatoes. Continue to cook over medium heat for 10-15 minutes, stirring occasionally until all the butter has been absorbed and the potatoes are tender.





Sprinkle with Parmesan cheese and black pepper. Taste and adjust seasoning (adding salt, if needed). Stir to mix and serve immediately.
http://www.idahopotato.com/recipe.php


all the recipes you will ever need and then some :0)
french fries! potato chips! potato salad! yum yum yum!!
Well i am Italian and we have a few recipes that are simple. Peel and boil potatoes (use your judgement as to how many people you are feeding)


Drain water %26amp; cool


Cut boiled potatoes into cubes and place them on a platter


Chop parsley and put on potatoes


Drizzle them with olive oil and salt them


Sliver some raw garlic and put in


Mix them around so the parsley, salt,garlic, and olive oil mix in good


They are wonderful and it is a lighter way of eating them.





Another way is to follow the same recipe above but do not add the parsley or garlic instead you:


Sliver red onion and put over the potatoes with the salt, and olive oil


Then you drizzle balsamic vinegar over the potatoes and mix all the ingredients in


This is another light way of eating them.


Hope this works for you and it is simple.
www.foodnetwork.com
mashed cant beat mash!! and add some soy sauce sounds bad but its great not to much mind don't want the mash to go brown
Cheesy Potato Casserole


10.25 oz. can condensed cream of chicken soup


8 oz. Colby cheese - grated


1/2 cup melted butter OR margarine


1 sm. onion - minced


1 tsp. salt


1/2 tsp. black pepper


2 lb. bag frozen shredded hash browns





-Spray a 13'; X 9'; X 2'; baking pan with non-stick cooking spray; set aside.


-In a bowl, combine soup, cheese, butter, onion, salt, and pepper.


-Gently fold the potatoes into the mixture and pour into prepared pan.


-Bake in a 350 degree oven for 35-40 minutes, until heated through and top is browned.
Overnight Hashed Brown Potato Casserole





Ingredients:





(8 servings)


2 lb Frozen hashed brown potatoes


1/4 lb Butter


1 pt Sour cream


1 can Mushroom soup


8 oz Cheddar cheese; shredded


1 Onion; grated


3/4 c Milk* (optional)





Instructions:





Cut butter into potatoes. Mix rest of ingredients together; pour over top of potatoes. Toss. *1/4 - 3/4 c. milk can be used in place of one-half of the sour cream. It will make a moister casserole, if desired. Bake in a 13x9'; pan at 350 for 1/2 hr covered and an additional 1/2 hr. uncovered. I have used Cheddar Cheese soup, but reduce the butter as it will be greasy with both. I also put additional shredded cheese on top during the second half hour of baking. Doubles well. Can be refrigerated overnight after mixing all together.








Flo's Potato Salad





3 pound new potatoes, quartered, cooked until tender and cooled


1 cup mayonnaise


1/4 cup Creole or whole grain mustard


3 tablespoons fresh lemon juice


Hot Sauce


Salt


Freshly ground black pepper


3/4 cup finely chopped red onions


1 tablespoon chopped garlic


6 large hard-boiled eggs, sliced


1/2 pound cooked crispy bacon, chopped


1/4 cup chopped green onions, green part only


For the Salad: In a large mixing bowl, combine the potatoes, mayonnaise, mustard, and lemon juice. Season with hot sauce, salt and pepper. Mix thoroughly. Add the onions and garlic. Mix thoroughly. Fold in the eggs, bacon and green onions. Mix well.


To serve, mound the potato salad in the center of each plate. Lay a couple pieces of chicken next to the salad. Garnish with parsley.
2 potato gratin:





Peel and thinly slice 2 large potatoes, and 2 large sweet potatoes.





layer them in a glass baking pan with finely chopped onion (optional) and sharp about 2 oz of sharp cheddar cheese per layer. The key to this recipe is a cheese called guyre. It is expensive, but It makes the whole thing work. Layer the guyre cheese (grated) in with the other cheeses. When the pan is full, pour a cup of chicken stock over it, and bake it for about an hour. (until potatoes are soft)





My wife and I love this recipe.
here's some add-ins for mashed potatoes-


1 diced tomatoes, oregano, sauted onion


2 sauteed onion and mushrooms, butter, garlic


3 sour cream, butter, garlic


4 cheddar, bacon bits





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chop large diced potatoes, onion, and bell pepper. Toss with Olive oil, thyme, salt and pepper, garlic powder, onion powder. Throw in pan and bake at 400 about 45 min or until potatoes are tender. Don't forget to turn them half way through cooking.


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Slice potatoes, combine with cream of mushroom soup and cheddar cheese in pan. Cook at 400 about 45 min. Top with french fried onions during last 15 min. of cooking. yumm
put the potato in the microwave to cook it at least partially, then slice it into little cirlces and top it with cheese and bacon bits....put in the oven at 375 until the cheese is melted and serve with ranch dressing, ketchup, or whatever else you like.
Southern Potato Salad





INGREDIENTS





* 4 potatoes


* 4 eggs


* 1/2 stalk celery, chopped


* 1/4 cup sweet relish


* 1 clove garlic, minced


* 2 tablespoons prepared mustard


* 1/2 cup mayonnaise


* salt and pepper to taste








DIRECTIONS





1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain and chop.


2. Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water; peel and chop.


3. In a large bowl, combine the potatoes, eggs, celery, sweet relish, garlic, mustard, mayonnaise and salt and pepper. Gently mix together and serve warm.








Homefried Potatoes with Garlic and Bacon





INGREDIENTS





* 7 slices bacon


* 2 medium russet potatoes, quartered and thinly sliced


* 1 tablespoon garlic pepper seasoning


* 1/2 yellow onion, sliced








DIRECTIONS





1. Fry the bacon in a large deep skillet over medium-high heat until evenly browned and crisp. Remove from the pan, and add the potatoes and onions to the bacon drippings. Season with garlic pepper. Reduce the heat to medium, and cook the potatoes for about 20 minutes, stirring occasionally, until tender and browned. Crumble bacon over the top before serving.





Mashed Potatoes and Buttermilk





INGREDIENTS





* 5 pounds potatoes, peeled and cubed


* 3 large onions, chopped


* 1 pound sliced bacon


* 2 quarts buttermilk





DIRECTIONS





1. Place potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook until tender, about 8 minutes.


2. Meanwhile, fry bacon in a large skillet over medium-high heat until evenly browned and crisp. Remove bacon from the skillet to drain on paper towels. Add the onions to the bacon grease in the skillet, and fry until tender, stirring constantly. Drain excess grease.


3. When the potatoes are done, drain the water and mash. Mix in buttermilk to get your desired creamy consistency. Crumble in the bacon, and stir in the onions. Those who are not worried about fat can also stir in about 2 tablespoons of bacon grease.


4. Serve potatoes on small plates with a bowl of buttermilk on the side of each one. Dip spoonfuls of mashed potatoes into buttermilk before eating.
clean and slice potatoes round. fry and remove fron oil. return to dry skillet and scramble eggs over them. You and also add sliced onions when you fry.