Taters

Here's a fried tater with some real taste!

3 tablespoons sunflower oil
1 teaspoon mustard seeds
1 pinch ground cumin
1 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon garam masala
1 teaspoon chilli powder
1 knob fresh ginger, peeled and grated
6 potatoes, peeled, parboiled and cut into cubes
4 knobs butter
4 tomatoes, cores removed and flesh diced
1 handful fresh coriander, roughly chopped



Heat the oil in a pan and fry the spices for a few minutes. Add the butter, then the potatoes making sure they are completely coated in the spicy mixture. Cook for about 10-15 minutes, then stir in the tomatoes and the coriander.

OVEN ROASTED POTATOES
SERVES 4

4 lg. potatoes, wedged

Drizzle with olive oil. Sprinkle with garlic, Italian seasoning, salt and pepper. Roast on greased sheet at 450* F. 30 minutes or until tender and golden brown.

OLIVE, GARLIC AND PARMESAN POTATOES
SERVES 5

4 med. baking potatoes, peeled, quartered
3 med. cloves garlic
2 T. olive oil
1/3 c. Parmesan
¼ c. kalamata olives, chopped
½ t. salt
½ t. pepper
Parsley

Boil potatoes and garlic until tender. Reserve 2/3 c. potato water. Return drained potatoes to pot. Mash, adding reserved water and oil. Stir in remaining ingredients.

ALFREDO-TOPPED BAKED POTATOES

Bake potatoes; cut a deep "X" in each. Top with fried mushrooms, scallions, frozen peas and red peppers or roasted red peppers, Alfredo sauce.

ITALIAN POTATOES

14 or 15 large red potatoes (about 5 pounds)
Salt and pepper
1/2 c. chopped fresh parsley leaves
1/2 c. chopped green onions
3 large cloves garlic, thinly sliced
1 heaping t. salt
1/2 t. dry mustard
1 scant T. sugar
1 T. Worcestershire sauce
1 c. olive oil
1/2 c. tarragon vinegar

Place potatoes in large pot and cover with water. Bring to boil, generously salt the water, and boil until tender, approximately 30 to 40 minutes. Drain and let stand until cool enough to handle. Peel potatoes, if desired, and cut into 1-inch chunks. Place cut potatoes in large bowl. Sprinkle parsley and green onions over potatoes. Make the sauce by mixing remaining ingredients in another bowl; then pour sauce over the potatoes. Stir well. Let stand all day, or at least for 4 hours, stirring every hour. Do not refrigerate. Serve at room temperature.

a different mashed potato:

6 white or red potatoes, pealed and cut in 1/4's
4 turnips, peeled and cut in 1/6's
1/4 tsp. salt
1 clove of garlic diced
1/8 ts. pepper
1/2 cup milk
1/4 cup butter milk
1 tbsp. sour cream
1 tbsp. parsley

Boil potatoes, and turnips, and garlic in large pan until soft, drain. Add salt, pepper, sour cream, parsley, butter and milk, with a mixer on medium, mash potatoes, when a little lumpy, add the butter milk and mix till potatoes are smooth.

another good tater recipe:

4 whole potatoes
1/2 cup butter
1 whole white onion grated
2 tablespoons fresh parsley minced
2 tablespoons green pepper finely chopped
1/2 teaspoon paprika

Peel potatoes and grate them into cold water then allow to stand 5 minutes and drain well.
Squeeze all liquid from potatoes then spread on clean toweling to dry.
Melt 1/4 cup butter in a large skillet then add onion and pepper and sauté two minutes.
Add potatoes then sprinkle with paprika.
Cover tightly and cook over very low heat for 15 minutes.
Check occasionally to be sure the potatoes are not sticking but do not stir.
Add extra butter if needed by lifting potatoes carefully and pour melted butter under them.
Carefully slide potatoes onto a warm plate.
Melt remaining butter in skillet and invert potatoes into skillet.
Continue to cook another 10 minutes then serve immediately.

Tater Casserole

3 1/2 oz. butter or margarine
2 lb. potatoes peeled and cooked whole until done then sliced
5 hard-boiled eggs
2 cups sour cream
1 cup soft white cheese (cottage or ricotta)
1 tsp. paprika
1 tsp salt
1 cup bread crumbs
1 3/4 oz. butter or margarine

Melt the butter in a casserole and fill one third of the boiled potato slices in the casserole. Add some slices of eggs on top of the potato slices. Mix the sour cream, cheese, paprika and salt and pour half over the potatoes and eggs. Cover with another layer of potatoes and egg slices and add the rest of the cream mixture and top with potato slices.

Mix the bread crumbs with the butter and salt and sprinkle over the top layer of potato slices. Bake the casserole for about 35 minutes at 350 degrees F.

Waldorf Astoria Olive And Lemon Potatoes


2 pounds Yukon gold or Idaho potatoes, scrubbed clean and dried
3 tomatoes, washed and dried
5 Gaeta olives, chopped
juice of 1 lemon
1/2 bunch parsley, chopped
2 tablespoons olive oil
3 tablespoon butter
salt and pepper

Cut tomatoes in half. Toss with olive oil and season with salt add pepper.
Place cut side down on a baking sheet and cook in a 250 degree oven for 4?5 hours or until they dry and shrink to half of their original size.

Remove from oven, let cool and chop.

Bake potatoes in a 375 degree oven for one hour. Cool slightly and peel and mash with a fork. Add all the other ingredients including oven dried
tomatoes. Adjust seasoning and serve with chicken.

APPLE AND SWEET POTATO PUREE
Makes 6 servings

My favorite sweet potatoes have deep orange flesh. It's not only that I find them more intensely flavored than the pale golden sweet potatoes; I prefer their dense, smooth texture. While this puree is a delicious side dish for savory meals, it also makes a good base for a sweet or savory pie filling.

2 large sweet potatoes
2 large apples (Rome Beauty, Northern Spy, Winesap)
4 tablespoons butter
1/4 to 1/2 cup whipping cream or sour cream
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger

Preheat oven to 350 degrees.

Place the potatoes on a greased baking sheet and bake for 11/2 hours, or until very tender.

Peel, core and slice the apples.

Melt the butter in a skillet and cook the apples over low heat until tender, about 15 minutes. Transfer the apples to a large bowl.

Peel the potatoes while still hot. Add them to the apples. Add the cream, nutmeg and ginger. Mash together with a fork, then whip the mixture with an electric mixer until the texture is creamy. Serve at once.

ALU BEGAN


1 lb. potatoes (alu)
1 lb. eggplant (began)
2 medium onions, chopped
1/4 T. ginger paste or powder
1/4 tsp. garlic paste or powder
2 medium tomatoes
1/4 tsp. cumin powder
1/4 tsp. turmeric powder
1/4 tsp. coriander powder
Salt to taste
3 T. oil
1/2 C. chopped cilantro

Cut potatoes, eggplant and tomatoes in small cubes.

Heat the oil in a pan. Fry the onion for 1 minute. Add garlic,
ginger, cumin, turmeric and coriander; mix together for 2 minutes.

Add potato and eggplant, and cook for 13 to 15 minutes.

Add tomato, and cook for 3 minutes. Sprinkle with cilantro. Serve
hot with pita bread or rice.

CREAMED PEAS AND NEW POTATOES


15 tiny new potatoes
1-1 1/2 c. shelled peas
1 (4 oz.) carton chive whipped cream cheese
1/4 c. low fat milk
1/4 tsp. salt

Cook potatoes in boiling salted water until done; drain well. Cook peas in boiling salted water 8-15 minutes; drain well. Blend cream cheese with milk; add salt. Stir over low heat until warm. Combine potatoes and peas in serving dish. Pour cream cheese sauce over vegetables.

Sweet Tater Dish

4 sweet potatoes
2 yams
10 -12 cardamom pods
1 teaspoon butter or margarine
1 tablespoon orange juice
1 cup brown sugar
Marshmallows to garnish



Bake sweet potatoes and yams in a preheated 375-degree oven for 1 hour. When cool enough to handle, peel them, then chop into large pieces. Remove seeds from cardamom pods and discard peel. In a spice grinder or mortar and pestle, grind cardamom seeds into a fine powder.

Creamy Irish Potato Casserole


1-1/2 pounds (4 to 5 medium) potatoes, peeled & diced
1/2 teaspoon salt
3 tablespoons butter or margarine
2 tablespoons flour
Salt and pepper
2 cups milk
2 hard-boiled eggs, peeled & sliced
2 tablespoons chopped onion
3 tablespoons dried bread crumbs

Place potatoes in large saucepan. Cover with cold water. Add 1/2 teaspoon salt and bring to a boil. Reduce heat to low and cook 20 to 25 minutes or until potatoes are tender, drain; reserve.

Melt 2 tablespoons butter in medium saucepan. Add flour, salt, and pepper; cook until bubbly. Add milk; stir well. Cook, stirring constantly, until thickened. Combine potatoes, hard-boiled eggs, onion, salt, and pepper in lightly greased 1-1/2 quart casserole. Add white sauce; blend lightly with spatula. Melt remaining 1 tablespoon butter. Add bread crumbd; mix well. Sprinkle buttered crumbs over casserole. Bake at 350 degrees for 30 minutes. Serve hot!

Makes 4 servings.

Crushed Sweet Potatoes with Bacon and Onion

4 large orange-fleshed sweet potatoes, well scrubbed
1/4 C. + 2 T. olive oil
1/4 lb. bacon (around 8-10 strips), chopped
1 red onion, finely chopped
1 T. jerk seasoning
1/4 C. fresh white breadcrumbs
2 T. chopped fresh parsley
1 T. chopped fresh coriander leaves
2 T. unsalted butter, melted
Salt and freshly ground black pepper

Preheat oven to 350ºF. Prick the sweet potatoes with a small
knife, then rub them with 1/4 cup of the oil. Place on a baking
sheet and bake for 1 hour or until tender.

Remove and leave until cool enough to handle. Cut a slice off the
top of each potato and scoop out the flesh into a bowl, leaving the
shell intact. Crush the potato flesh coarsely with a fork.

Heat the remaining oil in a frying pan, add the bacon and fry for
5 minutes, until crisp. Add the onion and fry for 2-3 minutes. Stir
in the potato flesh and season with the jerk seasoning, salt and
pepper. Fill the potato shells with the fufu.

Mix the breadcrumbs with the parsley and coriander leaves. Pour
the melted butter over the potatoes and scatter the herb
breadcrumbs on top. Place in the oven for 10 minutes to form a
golden crust.

Italian Fries

1 tablespoon vegetable oil
1/4 cup grated Parmesan cheese
1 teaspoon dried Italian herb seasoning
1 1/3 pounds russet potatoes (about 4 medium) cut into 1/2-inch wedges
salt, if desired

Heat oven to 475 degrees. In large bowl mix oil, cheese and herb seasoning. Add potatoes and toss to coat; arrange in single layer on baking sheet. Bake about 30 minutes until potatoes are golden brown, tossing once after the first 15 minutes. Season with salt. Serve immediately.

Garlic Potato Tapa

1 Tbsp. Dijon Mustard
1/3 cup Salad Dressing - Miracle Whip
2 garlic cloves, minced
1 tsp. ground black pepper
3 lb. potatoes, peeled, cut into 1-inch cubes, cooked and cooled
1/4 cup green onion slices



COMBINE mustard, dressing, garlic and pepper in large bowl.
ADD potatoes and onions; mix lightly. Cover.
REFRIGERATE at least 1 hour before serving.

Tater Pie

Double Crust:
4 cups flour
1 Table. baking soda
1 cup chilled unsalted butter, quartered lengthwise and diced small
2 egg yolks, divided use
1 cup ice water
1 Table. salt (for crust) plus to taste (for filling)
Filling:
3 med. baking potatoes (2 1/2 lbs), peeled, quartered lengthwise and sliced crosswise in very thin slices
2 French shallots, chopped fine
2 cloves garlic, chopped fine
10 branches flat leaved parsley, branches and leaves chopped fine
Fresh ground black pepper, to taste, salt to taste
3 Tablespoons creme fraiche or sour cream (not low -fat, not no-fat)

Directions
Place flour in large mixing bowl and make a well in middle. In well put baking soda, butter and one egg yolk. Work butter lightly and quickly into other ingred. with fingertips until grains are pea size. Gradually add water and one tablespoon salt alternately, lightly working them in. Form dough into a ball and wrap in saran. Refrigerate at least 2 hours, or overnight.
When ready to assemble and cook the pie, preheat oven to 325 degrees F . Roll out 2/3 of dough into a 1/4 inch thick circle, the diameter willl be 13 to 14 inches. Line bottom and most of the way up the sides of a 9 inch springform pan with circle. Roll out remaining dough into an 11 inch circle for top crust.
Filling:
With large mixinf bowl, thoroughly combine potatoes, shallots, garlic, parsley and a generous amount of salt and pepper. Pour mixture into prepared pie shell and cover with other circle of dough; press edges together to seal and then flute. (The top of the sealed pie will reach about an inch short of top of pan.) Cut away a 1 1/2 inch diameter circle of dough from center of pie, and insert a metal vent (or chimney fashioned from parchment paper) in hole. Paint top of pie with one egg yolk.
Bake until pie is dark golden and potatoes are tender, about 2 hours; check for doneness through vent with a knife blade. Remove from oven and remove metal vent. Promptly spoon creme fraiche in hole in crust. Serve warm.

Seafood Stuffed Potatoes


6 medium baking potatoes
6 slices bacon -- cut in small pieces
1/3 cup minced onion
1/3 cup milk
1 egg -- beaten
1/4 teaspoon sweet paprika
2 tablespoons butter
1 cup chopped clams (1-6 1/2 ounce can)
buttered bread crumbs

Bake potatoes, remove from oven and split lengthwise into halves. Scoop out potatoes and mash with milk, egg, paprika, and butter.

Fry bacon until soft, add onion, cook until bacon is crisp. Add clams and sauté one minute. Fold into mashed potatoes. Refill shells. Top with buttered bread crumbs. At this point, potatoes can be refrigerated for up to 3 days, tightly wrapped, or frozen for 1 month. Bake unfrozen at 350 for 25 minutes or frozen at 350º for 45 minutes.

Potatoes Riojanas


1 Small onion -- finely sliced
1/3 cup olive oil
3 garlic cloves -- finely sliced
2 pounds white, red or Yukon Gold potatoes -- halved
1 small rosemary sprig
2 cups dry red wine
kosher salt
freshly ground white pepper
3 tablespoons unsalted butter
1/4 cup Water -- if needed (1/4 to 1/2)

Warm the olive oil in a large, deep saucepan over medium-high heat. Add the onion and garlic, and saute for 2 to 3 minutes. Add the potatoes, rosemary, red wine, and salt and pepper to taste. Bring to a boil and simmer, stirring occasionally, for 40 minutes. If the liquid evaporates before 40 minutes, you can add a little water (1/4 to 1/2 cup).

Once the potatoes are cooked and tender, stir in the butter. Set the potatoes aside for 5 to 6 minutes before serving.