Baby Potato Kabobs
1 pound small potatoes ; such as baby Dutch yellow, fingerlings, baby purple, and/or new
4 6-inch fresh rosemary sprigs
2 teaspoons olive oil
1/2 teaspoon snipped fresh rosemary
1/2 teaspoon coarse salt
1. Wash potatoes. In a medium saucepan cook the potatoes, covered, in a small amount of boiling salted water for 12 to 15 minutes or until tender. Drain and cool slightly.
2. Skewer the potatoes onto rosemary sprigs or short metal skewers. In a small bowl stir together olive oil and snipped rosemary. Brush oil mixture over potatoes. Sprinkle with coarse salt.
3. Grill potato kabobs on the rack of an uncovered grill directly over medium coals about 5 minutes or until potatoes are lightly browned, turning once. Makes 4 side-dish servings.
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Basque Style Potatoes
1 1/2 tablespoons olive oil
1 medium onion ; sliced
1/2 teaspoon garlic ; minced
1/2 cup parsley ; chopped
1/4 cup pimentos ; drained and chopped
salt ; and pepper to taste
6 medium potatoes ; sliced 1/4 inch thick
1 cup chicken broth
Heat the oil in a heavy skillet. Add the onion and garlic. Cook until soft. And the remaining ingredients and stir. Cover and simmer for 20 minutes or until the potatoes are soft. Serves 6.
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BUBBLE AND SQUEAK
1 pound cold potatoes
2 ounces dripping or lard
1 onion -- finely chopped
8 ounces cooked cabbage or sprouts -- chopped
Salt
Black pepper -- freshly ground
Finely chop the potatoes and crush slightly.
In a frying pan melt half the fat and lightly fry the onion. Mix in the potato and greens and season well. Add more dripping or lard.
Press the bubble into the hot fat and fry over a moderate heat until browned underneath.
Turn the bubble over, add the last of the fat and fry until the other side
is browned.
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CAJUN FRIED POTATOES
4 large white potatoes, unpared, scrubbed
Boiling, salted water
1/2 tsp. salt
1/4 tsp. ground white pepper
1/4 tsp. ground black pepper
1/4 tsp. onion powder
1/4 tsp. garlic powder
1/8 tsp. ground cumin
1/8 tsp. ground cayenne pepper
About 2 C. oil, for frying
Cut the potatoes into 1-inch cubes. Add to boiling salted water. Cook
just until fork tender but not mushy, about 7 minutes. Drain and cool.
Meanwhile, in a bowl, combine the salt, peppers, onion and garlic
powders, cumin and cayenne pepper. Add the potatoes to the spices.
Toss to coat all pieces evenly. You may do this much in advance and
hold the potatoes as long as an hour before completing the dish.
Heat about 1 inch oil in a wok or deep skillet to about 350°F or until
a piece of potato sizzles when added to the oil. Add the potatoes.
Fry until golden brown on all sides, turning frequently. Remove from
fat, drain and serve immediately.
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French Potatoes
2 large or 3 medium baking potatoes
1 large onion
1/2 cup parsley sprigs minus stems
1/2 teaspoon salt
freshly ; ground white pepper
3/4 cup water
2 tablespoons butter
Pare potatoes and slice very thin. Peel onion and slice paper thin. Separate into rings. Mince parsley. In a buttered 10 x 6 x 2 inch baking dish arrange 1/2 of the potatoes. Layer with onion and parsley. Cover with remaining potatoes. Sprinkle each layer with salt and pepper. Heat together the water and butter until water boils and butter melts and pour over the potatoes. Bake in a preheated 450F oven until potatoes are tender about 40 minutes. Top layer of potatoes will be dry. Serve hot.
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