Photo Above of potato dishes:
potato chips, hashbrowns, tater tots, baked potato, and mashed potatoes
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Potato Recipes
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POTATO CAKE
Ingredients
1 cup butter
1-1/4 cups sugar (divided)
2 egg whites
4 egg yolks
1-1/2 cups sugar
1 cup hot mashed potato
1/3 cup water
1-3/4 cups all-purpose flour
1/2 cup cocoa
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup milk
1 teaspoon vanilla
1 cup chopped nuts
In a mixing bowl, cream butter and 1 cup of sugar. Add egg yolks; beat well. Add potatoes and mix thoroughly. Combine flour, cocoa, baking powder, cinnamon, salt, nutmeg, and cloves. Add dry ingredients to creamed mixture alternately with milk, beating until smooth. Stir in vanilla and nuts. Beat egg whites until foamy; fold into batter. Pour into greased and floured 13 x 9 x 2-inch baking pan. Bake at 350 degrees for 40 to 45 minutes. Cool.
Makes: approximately 16 to 20 servings
HERBED POTATOES & ONIONS
Ingredients
6 medium potatoes
1 to 2 medium onions, thinly sliced
Italian seasoning
black pepper
1 stick (1/2 cup) butter, melted
olive or vegetable oil, optional
In an ungreased 3 quart microwave safe baking dish, layer 1/3 of the potatoes and onion slices. Sprinkle with Italian seasoning & black pepper, to taste. Drizzle with 1/3 of the butter and a little of the oil, if you would like. Repeat layers. Cover with dish lid or vented plastic wrap. Microwave on high for 20 minutes or until potatoes are tender, turning dish after 10 minutes.
SWEET POTATO CASSEROLE
Ingredients - Casserole
3 cups sweet potatoes, baked and mashed
1/2 teaspoon vanilla
1/2 cup margarine or butter, melted
1 cup sugar
2 eggs, beaten
1/2 cup milk
Ingredients - Topping
1 cup brown sugar
1/2 cup flour
1/2 cup butter
1 cup chopped pecans
In a large mixing bowl, beat together first 6 ingredients. Pour into a lightly greased 9 x 13-inch or two 9 x 9-inch baking pans. In a processor fitted with steel knife, combine ingredients for topping until crumbly or use a pastry blender to cut butter into brown sugar and flour until crumbly. Mix in nuts. Sprinkle topping mixture over sweet potatoes. At this point, dish can be refrigerated (covered). Bake uncovered in preheated 350-degree oven for 45 to 50 minutes until browned and bubbly.
POTATO CASSEROLE
Ingredients:
2 pounds frozen hash browns
1/2 teaspoon pepper
2 Tablespoons dried minced onion or chopped onion
1 can cream of chicken soup, undiluted
1 pint sour cream
2 cups grated cheddar cheese
1/2 cup melted butter
2 cups crushed corn flakes
Mix all ingredients except butter and corn flakes. Put in 9 x 13 inch buttered dish (or individual ramekins). Mix butter and corn flakes. Top the casserole with the butter/corn flake mixture. Bake at 350 degrees for 45 minutes.
Serve: 8 to 10
SMOTHERED COTTAGE FRIES
Ingredients
6 medium potatoes
4 Tablespoons butter
2 Tablespoons Cajun seasoning
1 Tablespoon garlic powder
Chop potatoes into 3/4-inch pieces that are about 1/4 inch thick. Deep fry potatoes until golden brown. Remove from oil and place in a large bowl with butter and seasonings and toss until well mixed. If butter does not melt right away, place bowl in a 250-degree oven for 10 minutes and then toss again. Serve and enjoy.
Serves: approximately 6 to 8 as a side dish.
FRIED POTATOES
Ingredients:
Russet potatoes with skins
Salt
Pepper
Garlic powder
Olive oil
Chopped onion (optional)
Chopped bell pepper (optional)
Scrub potatoes well. Slice potatoes with curly fry cutter for more visual effect if you want to. Rinse potatoes with water. Drain. Add potatoes to heated oil in frying pan. Use a nice seasoned black skillet if you have one. Cook on medium high heat until potatoes start to cook. Cover. Cook on low for about 30 minutes to 1 hour, stirring occasionally. Season with salt, pepper, and garlic powder. Add bell pepper and onion, if using, last 5 minutes of cooking. Cook until peppers and onions are tender and potatoes are nicely browned
GONE-TA-POTT POTATO SALAD
Ingredients:
5 pounds white potatoes, cooked, peeled, and diced into 1-inch pieces
5 eggs, hard-boiled, peeled, and coarsely chopped
1/2 pound bacon, cooked, drained, and chopped
1 cup celery, chopped medium
1 large sweet vidalia onion, chopped medium
1/2 cup green bell peppers (optional), seeded and chopped medium
1/2 cup red bell peppers, seeded and chopped medium
1/2 cup yellow bell peppers, seeded and chopped medium
1 cup fresh parsley, chopped
2 teaspoons salt (to taste)
1/2 teaspoon pepper (to taste)
1 teaspoon paprika
2 cups mayonnaise
1/4 cup yellow mustard
1/2 cup sweet relish
1/4 cup sugar
1/4 cup white vinegar /or less to your taste
In a large bowl, place the potatoes, eggs, bacon (reserve 1/4 cup), celery, onions, bell peppers, parsley (reserve 1/4 cup), salt, and pepper. Gently mix everything together.
Add the dressing to the potato mixture and gently fold it in. Sprinkle the reserved bacon and parsley on top.
Great served hot with a meal or cold with crackers.
Serves: 10 to 12
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