Jul 3 # 1 of 8
I currently have 8 lbs. of organic potatoes in my fridge (half russet and half red-skinned). What can i make with them that doesn't include dairy products?
Jul 3 # 2 of 8
If you like to grill, you can wash, cut into pieces, and soak the potatoes in Italian salad dressing for at least 30 minutes, and then grill them for about the same time.
We put a recipe in our weblog last week about this: Grilled Red Skin Potato Recipe
Another idea is Dilled Potatoes. We use butter normally, but that can easily be replaced with olive oil. Chop up about 1/3 - 1/2 cup fresh dill weed and mix with 2 - 3 tbsp olive oil. Cut the potatoes into 1 1/2 inch pieces, and boil for 20 minutes. Drain, then mix in the dill weed and olive oil mixture. Try to use as little olive oil possible. You really only need enough for the dill to stick to the potatoes. You can add a little onion or garlic to the recipe too.
Jul 3 # 3 of 8
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.
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.
BUBBLE AND SQUEAK
1 pound cold potatoes
2 ounces dripping or lard
1 onion -- finely chopped
8 ounces cooked cabbage or sprouts -- chopped
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
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.
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.
Jul 3 # 4 of 8
russet ; potatoes with skins
garlic ; powder
olive ; oil
chopped ; onion
chopped ; bell pepper
Scrub potatoes well. Slice potatoes with curly fry cutter. Rinse potatoes with water. Drain. Add potatoes to heated oil in frying pan. Cook on medium high heat until potatoes start to cook. Cover. Cook on low for about 45 minutes to 1 hour, stirring occasionally. Season with salt, pepper, and garlic powder. Add bell pepper and onion, last 5 minutes of cooking. Cook until peppers and onions are tender and potatoes are nicely browned.
Fried Sweet and Sour Potatoes
2 1/2 to 3 cups diced white potatoes
4 slices bacon
1/4 cup finely chopped onion
1 tablespoon sugar or honey
3/4 teaspoon salt
1/2 cup water
1/4 cup vinegar
Fry bacon in a skillet until crisp. Remove and crumble well. Using 2 tablespoons of bacon grease, cook the potatoes over medium heat without turning, for 15 to 20 minutes, or until brown on bottom. Turn with spatula, add onion, and cook another 5 minutes. Stir in the sugar or honey, salt and water. Simmer until potatoes are tender, about 15 minutes. Remove from heat and add vinegar. Cover and let stand for 15 minutes. Now remove the lid, add the bacon and reheat to serve hot.
Garden Stuffed Baked Potatoes
4 large potatoes
2 tablespoons butter
1 small onion ; chopped
1 (10 ounce) package chopped broccoli ; thawed
1/2 cup ranch style salad dressing
1 tablespoon vegetable oil
2 teaspoons dried parsley
salt ; and pepper to taste
Preheat oven to 425F. Pierce the skin of the potatoes with a fork. Microwave pierced potatoes on high for 12 minutes. Place partially baked potatoes in the preheated oven and bake for 15 minutes. Slice off potato tops, scoop out the bulk of the interior of the potato being careful to leave the potato skins intact. In a medium bowl, mash the removed potato interior. Heat a small skillet over medium heat, stir in butter. Saute onions in the skillet until tender, about 5 minutes. Combine onions, broccoli and ranch dressing with the mashed potato. Brush the outside of the potato skins with oil. Spoon potato mixture into the skins. Arrange stuffed potatoes on a cookie sheet. Bake potatoes for 15 minutes in the preheated 425F oven, or until heated through. Season with salt, pepper, and parsley.
Garlic New Potatoes
16 to 20 washed new potatoes
8 cloves of garlic peeled
1/2 cup minced shallot
4 tablespoons of Dijon mustard
4 teaspoons of lemon juice
salt, ; pepper
Take four square pieces of aluminum foil about 12 x 12. Place four to five potatoes on each piece with two cloves of garlic, 1/4 of the shallots, 1 tablespoon of mustard, and 1 tablespoon of lemon juice. Add a dash of salt, pepper, sage and tarragon. Fold the foil over sealing everything inside. Repeat process three times. Each package should be water tight to steam the potatoes. Place on preheated grill and cook about 30 minutes or until tender when poked with a fork, don't test too often, it will let the flavor seep out. Remove from foil or cut open foil and serve.
Home-Style Fried Potatoes
4 cups water
4 tablespoons vegetable oil
1/2 cup chopped yellow onion
salt and pepper -- to taste
2 8-oz each russet potatoes -- unpeeled, sliced 1/4 inch thick
1 tablespoon salt
In medium saucepan, over medium-high heat, bring water to boil. Add potatoes; cook 12 to 15 minutes or until potatoes are tender when pierced with a fork. Drain in colander. In non-stick or cast iron skillet, over medium heat, heat oil; add potatoes. Cook until golden brown, tossing occasionally, about 20 minutes. Add onion; cook 10 minutes longer, or until onion is soft. Season with salt and pepper to taste.
Hungarian Potato Paprikash
4 ounces cooking oil
2 onions, finely chopped
1 clove garlic ; crushed
1/4 teaspoon caraway seeds
1 teaspoon paprika
1 to 2 cups water
4 pounds potatoes ; peeled and sliced thin
2 green peppers ; seeded and cut into strips
4 tomatoes, peeled ; seeded, and chopped
salt ; to taste
In a heavy bottomed casserole, heat the oil and fry the onions and garlic. Add the caraway seeds, paprika, and water. Add the potatoes, peppers and tomatoes. Simmer for thirty minutes.
Italian Potato Salad
8 small red potatoes (uniform in size) -- about 1 pound
1 cup fresh green beans
6 ounces marinated artichoke hearts including marinade
2 tablespoons chopped fresh parsley
2 teaspoons balsamic vinegar
salt and pepper to taste
Quarter potatoes. Place in large pot; pour over enough water to cover. Set over high heat and bring to a boil. Boil 8 minutes, add green beans. Return to a boil and continue to cook 2 minutes, or until potatoes are tender and beans are crisp-tender. Drain and transfer to large bowl. Mix in artichokes including marinade, parsley, and balsamic vinegar. Season with salt and pepper.
Jul 3 # 5 of 8
Oven Barbecue Potatoes
Easy to make, these potatoes have TONS of flavors! You can even make these on an outdoor grill wrapped in foil.
8 large red potatoes (about 5 pounds)
1/3 cup oil
1 tablespoon chili powder
2 1/2 teaspoons onion powder
3 teaspoons garlic powder
1 teaspoon sugar
1 teaspoon paprika
2 teaspoons salt (or to taste)
1/2-1 teaspoon cayenne pepper
black pepper (optional)
1. Set oven to 400 degrees.
2. Mix together all spices with the oil in a large bowl.
3. Cut the potatoes in quarters, then place in the bowl; toss to coat with oil/spice mixture.
4. Place the potatoes on a lightly greased baking sheet, sprinkle with more salt and pepper if desired.
5. Bake for about 40-45 minutes,or until potatoes are fork-tender tossing occasionally.
PENNSYLVANIA DUTCH POTATO BAKE
6 slices bacon
1 can ; (10 3/4 oz.) condensed chicken broth
2 tablespoons flour
1/4 cup vinegar
2 tablespoons light brown sugar ; firmly packed
2 tablespoons pimiento ; diced
1/4 cup green onions ; diagonally sliced
1/2 teaspoon celery salt
1/4 teaspoon hot pepper sauce
6 cups potatoes ; sliced and cooked
In skillet cook bacon until crisp; remove. Pour off all but 1/4 cup drippings. Gradually blend broth into flour until smooth; slowly stir into drippings. Add remaining ingredients except potatoes. Cook, stirring until thickened. In 1-1/2-quart shallow baking dish, arrange potatoes; pour broth mixture over potatoes. Cover; bake at 400* F. for 30 minutes or until hot. Garnish with bacon.
Potato Salad with Sun-Dried Tomatoes
3 medium white potatoes -- (5 to 6 ounce)
1/2 cup diced oil-packed sun-dried tomatoes
1 tablespoon oil from tomatoes
1 tablespoon red wine vinegar
2 tablespoons chopped fresh basil
salt and pepper to taste
1 cup thawed frozen green peas
Cut potatoes into 1-inch chunks. Place in large pot; pour over enough water to cover. Set over high heat and bring to boil. Boil 10 minutes, or until potatoes are tender. Drain. Transfer to large bowl. Mix in peas, tomatoes, oil, vinegar and basil. Season with salt and pepper.
Potato Stir Fry
1 cup olive oil
8 lbs. potatoes, cut into 1 1/2 x 1/8 inch julienne strips
3 lbs. cured, low sodium ham cut into 1 1/2 x 1/8 inch julienne strips
8 cloves fresh garlic, minced
3 1/2 tsp dried leaf thyme crumbled
3 lbs. carrots, cut into 1 1/2 x 1/8 inch julienne strips
3 lbs. celery, cut into 1 1/2 x 1/8 inch julienne strips
3 lbs. red or green bell pepper, cut into 1 1/2 x 1/8 inch julienne strips
3 lbs. zucchini, cut into 1 1/2 x 1/8 inch julienne strips
1 1/2 tsp salt
1 1/2 tsp pepper
In a large saute pan heat oil; cook potatoes and ham until golden. Add garlic, thyme and julienne vegetables. Cook over medium-high heat until crisp-tender. DO NOT OVERCOOK. Season with salt and pepper.