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.