Latkes (Potato Pancakes)

Don’t wait for a special occasion for serving these delicious, crisp potatoes. Serve them for breakfast or dinner as a companion to your favorite entree.

6 large russett potatoes, peeled and grated

1 large onion, grated

2 eggs, slightly beaten

4 Tbsp. flour

1 tsp. salt

1/4 tsp. pepper

Oil, to cover bottom of pan

Grate potatoes and place in strainer over a bowl. Squeeze all liquid out of potatoes.

Place potatoes in large mixing bowl. Add onions and stir. Add eggs and mix well. Add flour, salt and pepper. Mix thoroughly.

Heat oil in skillet over medium-high heat. Drop mixture by tablespoonfuls into hot oil, flattening the mixture slightly. Brown on both sides about 1-2 minutes or until golden brown. Place latkes on paper towel to absorb excess oil. Keep them warm in low oven while preparing remaining mixture.

Serve warm with apple sauce, sour cream or a sprinkling of sugar.

Roasted Potatoes with Rosemary

4 pounds small potatoes - whole or cut in half
    (Yukon gold, red, purple, fingerlings)
1/3  cup Crisco Light Olive Oil
3 -4 cloves garlic, chopped
1 cup chopped onion
2 TBSP chopped fresh rosemary
Salt and Pepper to taste

Directions - Heat oven to 425. Place potatoes, oil, garlic, rosemary and salt and pepper in a large baking pan. Toss well to mix.

Bake 40 minutes or until the potatoes are cooked and lightly browned - Stir occasionally during the baking process.

Italian Cheese Potato Bake

• 2  lb.  red potatoes
• 3  or 4 cloves  garlic, minced
• 1-1/2  tsp.  snipped fresh thyme or 1/2 tsp. dried thyme, crushed
• 1/4  cup  butter
• 1  cup  buttermilk
• 4  oz.  fontina cheese, shredded (1 cup)
• 4  oz.  Parmesan cheese, finely shredded (1 cup)
• 1/3  cup  crumbled blue cheese
• 1/2  cup  panko (Japanese-style bread crumbs)
• 1/4  tsp.  dried Italian seasoning, crushed
• 1  Tbsp.  olive oil
•     Snipped fresh parsley (optional)

Directions

1. Preheat oven to 400 degrees F. Lightly grease a 2-quart square baking dish; set aside. Scrub potatoes; cut in 1-inch pieces. In large saucepan cook potatoes in lightly salted boiling water 12 to 15 minutes or until tender; drain.
2. In a 12-inch skillet cook and stir garlic and thyme in butter over medium heat for 1 minute; add potatoes. Coarsely mash potatoes. Stir in buttermilk, 1/2 tsp. salt, and 1/4 tsp. black pepper. Fold in fontina cheese, half of the Parmesan, and the blue cheese. Evenly spread in baking dish.
3. In small bowl combine remaining Parmesan, panko, Italian seasoning, and oil; toss with a fork to combine. Evenly sprinkle over potato mixture in dish. Bake for 20 minutes or until bubbly and top is golden. Sprinkle with snipped fresh parsley. Makes 8 to 10 servings.

GRATIN DAUPHINOIS

One of the wonderful recipes my Mother prepared for her evening of dining pleasure was a dish called Potatoes Dauphinois. Whenever my sister and I saw her come home from the market with a chunk of fresh Gruyere and a bottle of cream, we knew that her delicious potatoes were going to be on the menu that evening. The smell of the potatoes baking was so heady that my sister and I would find ourselves dancing around giddily while the pan cooked, waiting impatiently for the amazing taste of the steaming creamy layers of potatoes and cheese to fill our mouths. The crisp and slightly bitter green salad covered with chopped hard-boiled egg and tomatoes my Mother served with them were the perfect pairing to our minds. I prepare these potatoes and a salad in my Mother’s memory on many of my single celebratory Friday evenings and lift a glass to her photograph as I read my own spicy novel. Bon Appetit!

3 Tbsp butter, melted
2 lbs baking potatoes (about 6 potatoes), peeled and cut into slices 1/8-inch thick
1 clove garlic, finely minced
1 cup shredded Gruyere or Swiss cheese
1 cup half-and-half or milk, heated but not boiled
1/2 tsp salt
1/8 tsp pepper


Preheat oven to 425 degrees.
Brush a 11-inch x 8-inch baking pan or gratin dish (with at least 2 inches depth on the sides) with 1 Tbsp of the melted butter. Layer half of the potatoes in the dish. Sprinkle with half of the remaining butter, half the garlic and salt and pepper, and half of the cheese. Repeat the layering. Pour the heated milk or cream over the top of the layered potatoes. Let stand for 2 minutes.
Place in the preheated oven for approximately 45 minutes, or until the top is golden brown and the potatoes are tender. Serve immediately.

Loaded Potatoes - for oven or freezer

These freeze well so they can be made ahead of time and just baked or microwaved

• 7 medium sized potatoes, washed
  
• 1/2 cup Sour Cream
  
• 3 tablespoon margarine
  
• 1/2 teaspoon salt
  
• 1/4 teaspoon pepper
  
• 1/4 teaspoon garlic powder
  
• 4 green onions, chopped
  
• 1 1/2 cup shredded cheddar cheese
  
• 8-10 slices bacon, cooked and chopped
  

Bake potatoes and cut in half lengthwise. Scoop out pulp, leaving enough for the skin to retain it’s shape. In bowl, combine scooped potatoes, butter, and sour cream. Mash together well. Add cheese, mash. Stir in all other ingredients. Spoon filling into potato shells.

• To bake from frozen: Place on cookie sheet in 350 oven for half an hour, top with cheese and return to oven until melted.
  
• To bake from room temp: Top with cheese and place in oven until heated through.
  
• Can also be microwaved from frozen or room temp as well. I microwave my frozen ones for a minute and a half to two minutes.
  

Originally published on SouthernPlate

Photo courtesy of SouthernPlate

Easy and Simple Saucy Potatoes in Slow Cooker

4 cans ( 15 ounces each )sliced white potatoes , drained


2 cans condensed cream of celery soup , undiluted

2 cups sour cream

10 bacon strips, cooked and crumbled

6 green onions , thinly sliced

Place potatoes in slow cooker.
Combine the remaining ingredients; pour over the potatoes and mix well.
Cover and cook on high for 4-5 hours.

Oven Fries with Herbs and Pecorino Romano Cheese

This recipe comes from the Kitchen Daily web site. Made with starchy baking potatoes —flavored with garlic, fresh herbs and Pecorino Romano cheese— and tossed with just a little extra-virgin olive oil, these fries emerge from the oven crisp and delicious. 

Serves 4 

2 large baking potatoes, cut into 4-by-1/2-inch sticks
1/4 cup extra-virgin olive oil
1 large garlic clove, minced
1 teaspoon each of minced sage and rosemary
1/4 cup freshly grated Pecorino Romano cheese
Salt and freshly ground pepper

1. Preheat the oven to 425°. In a large bowl, toss the potato sticks with the olive oil until evenly coated. Spread the potato sticks on a rimmed baking sheet in a single layer and bake in the upper third of the oven, turning once or twice with a spatula, until they are golden and crispy, about 30 minutes.

2. Sprinkle the minced garlic and herbs over the fries and toss well. Roast for about 5 minutes longer, until the herbs are fragrant and the garlic is lightly browned. Transfer the fries to a large bowl and toss with the grated Pecorino Romano. Season with salt and pepper and serve.

Crispy Baked Potato Wedges with a Twist

These are not fixed the traditional way - they are first boiled for tenderness, then rolled in a spice mixture of your choice.

4 Servings

5 Idaho potatoes, peeled (or not) and sliced into long wedges
Olive oil
BBQ spice mixture or other spice mixture of your choice
Salt (omit this if your spice mixture has salt)

Preheat oven to 450 degrees F.

Place the potato wedges in a saucepan with 2 quarts of cold salted water. Bring to a boil and then reduce to a simmer for approximately 5 minutes, or until a knife pierces through easily.

Drain.

In a large bowl, toss the wedges with olive oil.

Place the BBQ spice and salt in a shallow dish and roll the wedges in it.

Place the wedges on a sheet pan in single layer and roast for 15 to 20 minutes until crispy.

Crockpot Garlic Smashed Potatoes

I just love this recipe. It's so delicious and very easy, with just five ingredients. Make it for Thanksgiving or a winter potluck party.

Prep Time: 20 minutes
Cook Time: 4 hours


•3 lb. small red potatoes

•5 garlic cloves, minced

•1 onion, finely chopped

•2 Tbsp. olive oil

•1 tsp. salt

•1/8 tsp. pepper

•2/3 cup water

•1 cup cream cheese with onions and chives, softened

•2 Tbsp. butter

•1/3 to 1/2 cup whole milk or heavy cream

Halve or quarter potatoes to make pieces about the same size. Place potatoes in a 4-6 quart slow cooker. Add garlic, onion, oil, salt, pepper, and water and mix to coat. Cover crockpot and cook on high for 3-1/2 to 4-1/2 hours until potatoes are tender.

Mash potatoes roughly with a fork or potato masher. Stir in cream cheese and butter until mixed, then add enough milk or cream for desired consistency. You can serve this right away, or cover and hold it in the slow cooker up to 2 hours on low. 14 1/2 cup servings

NOTE
If you have a new hotter cooking crockpot, check this after 2-1/2 hours. You might also want to stir the potatoes after 1-1/2 hours to prevent over browning or burning.

Potatoes Margaret

5 or 6 medium potatoes
salt and pepper to taste
1 TBSP dried onion
1 cup sour cream
1 cup milk
1 cup shredded cheese

Cook potatoes until firm but not mushy
Slice.  Preheat oven to 350
Grease a 10 x 6 x 2 baking dish
Place half the potatoes in the baking dish and sprinkle with salt and pepper
In a medium bowl mix the onions, sour cream and milk and spread  half of thtis over tht potatoes already in the pan - repeat layers.

Bake 20 - 25 minutes

Serves 6

Oven-Baked Red Potatoes

Total time: approximately 30 minutes

Ingredients (serves 2):

1. 2 tablespoons of olive oil

2. 6 red potatoes

3. 1 tablespoon of coarse sea salt

4. 1 small handful of fresh rosemary

5. Pepper to taste (not pictured)


Preheat the oven to 350 degrees F. Wash off each potato, then cut them into mouthful pieces.

Lay tinfoil over a baking pan. Lay down the olive oil. Toss in the potatoes and crown it all with salt, rosemary and pepper (if you so desire). Toss the potatoes with your hands, ensuring the potatoes are well coated. Throw the pan into the oven and cook until the potatoes brown (approx 25 minutes).

Cleveland Browns Tailgate Potatoes

(Can be cut down to 5 or less pounds as desired)

10 lbs. White, Yellow or Red (my favorite) Potatoes
1 each Large (softball size) Vidalia Onion (Sweet onion)
3-4 each Bell Peppers (Usually 2 Green, One Red, One Orange)
1 each Hot to Medium Peppers (Habanera, Jalapeno, Chile, etc. I like to mix a variety from very hot to medium. I remove most seeds, except for one or two, depends on the hotness level desired. I tend to make mine fairly hot).
1 each Parmesan Cheese (I use one large container for 10lb. Should solidly cover the entire exposed surface of the potatoes).
½ Cup Olive Oil
1 Box Secret Ingredient (Luzianneâ Cajun Chicken Coating Mix)
1 each Clean small plastic garbage bag or equivalent
1 each 12” x 24” Cooking pan (An aluminum turkey pan or large disposable square baking pan works well. Saves time on cleanup. Use 9” x 13” pan for 5lbs).

Directions:

Wash the potatoes, leaving the skin on. Cut the potatoes into approximately one inch (2-3 cm) cubes. (I have been using an apple corer lately, works great and fast). Wash, clean and cut the bell peppers into small chunks. I usually cut them into about ½ inch wide strips, then make ½ inch square pieces. Dice the whole onion the same way as the peppers, about ¼ to ½ inch chunks. Chop up the hot peppers (don’t touch your eyes!!). I usually keep the seeds out of the habaneras and leave the rest in. But if you want it hotter, keep all the seeds.

Take the garbage bag and add the potatoes, bell peppers, hot peppers and onions to the bag. Add about a ½ cup of olive oil or other oil and one whole packet of the chicken coating mix (use ½ bag for 5 lb. batch). Shake the bag well to evenly coat the potatoes and to evenly mix in the peppers and onions.

Lightly coat the pan with oil and pour the contents of the garbage bag into the pan. Completely cover the potatoes with a good solid layer of parmesan cheese. Bake the whole mess at (I’m guessing here, because I cook these on my pig spit grill for about 1.5 hours) 375°F for one and a half hours. Cook until the potatoes are soft and well done. The potatoes should be sticky and cheesy.

Feeds: A lot of people!!

Salt and Pepper Oven Fries

Prep: 5 min., Bake: 27 min. Serve these with any of our dipping sauces or just plain ketchup, but be sure to try them the French way at least once—with Lemon-Garlic Mayo.

Makes 8 to 10 servings

• 1 (26-oz.) package frozen extra-crispy French fried potatoes
• 3/4 teaspoon freshly ground black pepper
• 1/2 teaspoon kosher salt

1. Preheat oven to 425°. Arrange potatoes in a single layer on 2 lightly greased 15- x 10-inch jelly-roll pans. Bake 15 minutes, placing 1 pan on middle oven rack and other on lower oven rack. Switch pans, and bake 12 to 15 more minutes or until lightly browned. Sprinkle with pepper and salt, tossing lightly. Serve immediately.

Note: We tested with Ore-Ida Extra Crispy Fast Food Fries.

Italian Oven Fries: Prepare recipe as directed. Sprinkle potatoes with 2/3 cup grated Parmesan cheese and 1/2 tsp. garlic powder, tossing lightly. Serve with warm marinara sauce.

Barbecue Oven Fries: Omit salt and pepper. Sprinkle baked fries with 1 Tbsp. barbecue seasoning and desired amount of salt, tossing lightly. Serve with Spicy Mustard-Barbecue Sauce.

Jerk Oven Fries: Omit salt and pepper. Sprinkle baked fries with 1 Tbsp. jerk seasoning, tossing lightly. Serve with Sweet-and-Tangy Ketchup.

Southwest Oven Fries: Omit salt and pepper. Stir together 1 tsp. chili powder, 1/2 tsp. ground cumin, 1/2 tsp. ground black pepper, 1/4 tsp. salt, and 1/4 tsp. ground red pepper. Sprinkle baked fries with chili powder mixture, tossing lightly. Serve with Chipotle Ranch Dip.

Southern Living, SEPTEMBER 2009

Guiltless French Fries

The reason that they are low-fat is because the potatoes are oven-baked. Carbohydrates are not your enemy as long as you know how to use them as energy. You will need to cut potatoes into thin French fry style strips.

In a bowl, whip some egg white until it’s foamy and add some black pepper into the mixture. All the mixtures to the potatoes and coat evenly. Spread the potatoes on a non stick cookie sheet in a single layer so that it’s not overlapping.

Cook until all the potatoes are crispy and brown (about 30-35 minutes at 450 degrees).

Rocambole potatoes

1 lb waxy potatoes
1 clove garlic, chopped finely
1 1/2 T good olive oil
1/2 T balsamic vinegar
a half handful chopped rosemary and oregano
sea salt

Preheat oven to hot.

Wash the potatoes and cut into wedges on their long side (use whole
potatoes if very small). Partially boil them for about 5 minutes, then drain
them well.

Pour the olive oil into a baking pan. Tip in the potatoes and turn them in
the oil until they are well covered. Toss in the herbs and garlic and turn
again. Splash over the vinegar in a flamboyant fashion. Cook in a hot oven
until brown. Turn them a couple of times during cooking to ensure that they
are evenly browned and herb coated. At the last turning throw in some sea
salt to taste.

Fast and Easy Grilled Potatoes and Onions

5-6 unpeeled red potatoes sliced thin
1-2 Vidalia onions sliced thin
1 tablespoon butter per packet
salt and pepper to taste

Place potatoes and onions on heavy-duty aluminum foil. Divide into several individual packets and add 1 tablespoon butter per packet, salt and pepper. Seal packets tightly and place on fire for 15 minutes or until tender. If placing on grill, allow 25 -30 minutes.

Creamy Crockpot Ranch Potatoes

2 pounds small red potatoes, quartered

8 ounces cream cheese, softened

1 envelope buttermilk ranch dressing mix

1 can cream of potato soup

1/2 cup milk

Place potatoes in crockpot. Combine cream cheese and dressing mix; add soup and blend well. Pour mixture over potatoes and mix completely. Cook on low for 7 to 9 hours or on high for 3 1/2 to 4 1/2 hours.

Potato Lovers - Check this out

This recipe is from a wonderful food blog - Serious Eats and I highly recommend you visit the site (see a picture of this recipe) - sign up for his newsletter and get the cookbook! I would not steer you wrong.

Click here to be transported there!

Potatoes Girarrosto-Style

- serves 4 to 6 -

Adapted from Urban Italian by Andrew Carmellini and Gwen Hyman

Ingredients

4 Idaho potatoes
1/2 cup extra-virgin olive oil
2 medium onions, cut in half and sliced
3 cloves garlic, finely chopped
2 tablespoons butter
1/4 teaspoon red pepper flakes
1 tablespoon fresh rosemary leaves, chopped
1 heaping tablespoon fresh thyme leave
1/4 teaspoon coarse-ground black pepper
1/2 teaspoon sea salt
1/4 cup chopped fresh parsley

Procedure

1. Preheat the oven to 425°F. (Use a convection oven if you've got one; it'll cook the potatoes faster and crispier.)

2. Prick the potatoes with a fork (so they don't blow up), place them on a baking tray, and bake them on the middle rack until a fork goes in easily, about 1 hour. Remove the potatoes from the oven and let them rest on the countertop until they're cool enough to work with.

3. When the potatoes are cool, roughly cut them into large chunks with a small knife.

4. Bring the oven back up to 425°F. Pour the olive oil into the bottom of a large roasting pan. (Pick the one that's safe to use on the stovetop too.) Scatter the onions in the pan and layer the potato chunks on top. Bake uncovered on the middle rack for about 15 minutes, turning the contents every 5 minutes, until the onions begin to soften and caramelize.

5. Remove the pan from the oven (leaving the oven on) and cook over high heat on the stovetop for 2 minutes to caramelize the potatoes and onions, being sure to shake the pan or stir the contents every 30 seconds or so to avoid burning.

6. Return the pan to the oven and continue baking for another 5 to 10 minutes, pulling the pan out periodically to shake the potatoes around with a spoon. Bits of potato on the bottom of the pan will brown up so they look almost like hash browns. Scrape these little flavor-and-crispiness bombs off the bottom and mix them in with the rest of the potatoes. When the potatoes are finished baking, they will be golden and crispy, with lots of brown bits.

7. Remove the pan from the oven and return it to the stove over medium-high heat. Add the garlic, butter, red pepper flakes, rosemary, and thyme. Stir, and season very liberally with salt and pepper. The potatoes should be crispy and crunchy on the outside, soft on the inside—think Italian hash browns. Cook for a few more minutes so the flavors meld. Remove the pan from the heat and add the chopped parsley. Serve immediately.

Chicken and Corn Chowder

A big bowl of steaming chowder with a loaf of crusty bread and a simple green salad makes a great dinner.

4 bacon slices, chopped
1 cup celery, chopped fine
2 cups onion, chopped fine
4 cups fresh or frozen corn kernels
3/4 pound Yukon Gold potatoes, cut into 1/2-inch chunks
3 1/2 cups chicken broth
3/4 pound cooked chicken cut in chunks
6 green onions, white and pale green parts, thinly sliced
3 tablespoons minced fresh thyme
2 1/2 cups half-and-half
Salt and freshly ground pepper, to taste


Cook the bacon: In a saucepan over medium heat, fry the bacon until crisp,
about 5 minutes. Using a slotted spoon, transfer to paper towels to
drain. Add the chopped onion, celery and potatoes to the fat in the pan.

Cook the vegetables until they start to soften. Add the corn to the
same pan over medium heat. Cook, stirring frequently, until the onions are just
softened and the corn and potatoes are lightly tinged with gold, 4 to 5
minutes. Add the broth and wine and bring to a boil. Cover and cook until the
potatoes are almost tender, about 5 minutes. Add the chicken and cook,
covered, until heated throughout, 5 to 7 minutes.

Finish the chowder: Stir in the green onions, thyme and half-and-half. Bring
to a simmer over medium heat, reduce the heat to medium-low and cook,
uncovered, until heated through, about 3 minutes. Season with salt and pepper.
Ladle the chowder into bowls, sprinkle with the bacon and serve immediately.

Serves 4.

Thanksgiving Potatoes from the Silver Palate Cookbook

This is the recipe from the book....my modifications are in bold print and make a richer and moister pan of potatoes that don't need anything on them... I basically do 10 pounds of potatoes for Christmas and add the "good stuff"........ so fattening but soooooooooooooo good!

9 lg. baking potatoes, peeled and diced  (10 pounds)
1/2 c. (1 stick) unsalted butter, room temperature (2 sticks melted)
(1/2 tsp minced garlic added to the melted butter)
12 oz. cream cheese, room temperature ( 2 oz pkgs of cream cheese)
3/4 c. sour cream (16 oz - more if needed to get the right consistency)
1/2 tsp. ground nutmeg ( I don't use)
Salt and freshly ground black pepper to taste
I use Lawry's seasoned salt and freshly ground pepper to season 
I also season with garlic POWDER, not garlic salt




Place the diced potatoes in a large saucepan and add water to cover. Heat to boiling. Reduce heat and simmer over medium heat until tender; drain.

Place the potatoes in a mixer bowl. Cut the butter and cream cheese into small pieces and add to the potatoes.

Beat with an electric mixer until light and fluffy. Beat in the sour cream. Season with the nutmeg, salt, and pepper to taste. Serve immediately or reheat in a buttered casserole at 300 degrees for 20 minutes. Yields 8 portions.

I omit the nutmeg and use garlic powder instead..  I use maybe a tsp... don't want it to overpower the taste, just season it.   I make this a day ahead of time and put it in a large baking pan...then shake paprika over the top to make it pretty.......cover with saran wrap and refrigerate.  Before baking, I take it out of the refrigerator several hours ahead of time so it won't take so long in the oven.  Adding the extra butter, the top tends to get a little brown.  Sometimes, I divide this into two baking pans, one to serve soon and one for later in the week.


I have also put the finished potato mixture into a crockpot - works fine... butter will rise to the top but just stir in before serving.