Potatoes
Whether mashed, baked, or roasted, people often consider potatoes as comfort food. It is an important staple and the number one vegetable crop in the world.
Classic Potato Salad
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Boil potatoes in salted water until tender. Cool to room temperature.
Place diced potatoes in large bowl. Mix mayonnaise, cider vinegar, sugar, mustard, salt, garlic powder, and pepper in another bowl. Add to potatoes. Add celery, onions, and radishes, and mix well. Stir in eggs. Sprinkle a little paprika on top. |
Creamy Dijon-Dill Potato Salad
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Put the potatoes in a pot with enough water to cover by 1-inch. Season with salt and bring the water to a boil. Cook just until the potatoes are tender when pierced with a fork, about 25 minutes.
Drain the potatoes and return them to the uncovered pot off the heat. Let them sit until almost room temperature. (Cooling them in the warm pot will get rid of any excess water in the potatoes, and that's good.) Meanwhile, cut the white parts off the ends of the celery stalk. Cut the stalk in half lengthwise, then across into 1/4-inch slices. Stir the celery, 1/4 teaspoon salt, and the remaining ingredients together in a serving bowl large enough to hold all the potatoes. When they're cool, cut the potatoes into 1-inch pieces, adding them to the bowl as you go. Stir gently until all the potatoes are coated with dressing. You can make the salad up to a couple of hours in advance. Keep covered at room temperature. Don't refrigerate or the potatoes will lose their rich, smooth texture. |
Fried Potatoes
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Boil potatoes at any time before they are needed. Can be cooled overnight or longer. Fry potatoes in butter, salt, and pepper in heavy skillet. Add onions or chives if desired. Turn with spatula when crisp.
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German Potato Salad
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Place potatoes in a heavy saucepan with enough water to cover them. Cook until barely soft. Peel and slice.
Fry bacon in a frying pan until brown. Remove bacon from pan, then add flour and butter. Stir. Add vinegar, water, sugar, salt, and pepper. Let come to a boil. Combine potatoes and onion with dressing in a skillet. Put in a serving dish, and garnish with additional bacon if desired. Serve warm. |
Hash Brown Casserole with Cheese
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Boil whole potatoes until slightly tender, about 30 minutes. Let them cool, then shred them with the largest-holed grater you have.
Heat oven to 350 degrees. Grease a 2-quart baking dish. In a saucepan, sauté onion in butter, slowly, until tender. Add the soup, milk, cream cheese, Velveeta, and pepper. Cook over medium-low heat, stirring until smooth and bubbly. In a large bowl, gently blend the potatoes and the soup mixture. Spoon the mixture in the prepared baking dish, and spread. Cover the baking dish tightly with foil, and bake for 1 hour and 15 minutes or until potatoes are tender. Remove foil, and top with the shredded cheese. Return to the oven, and bake until the cheese is melted and lightly browned. |
New Potatoes with Tarragon Butter
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Beat butter in bowl until very smooth. Stir in tarragon. Season with salt and pepper. Leave butter at room temperature.
Scrub potatoes, peel if desired. Bring 1" or so of water to boil in the base of a steamer. Place potatoes in steamer sprinkled with a little salt. Cover and steam until tender, but not falling apart, about 20 minutes. Transfer to serving bowl and toss with tarragon butter. Serve warm. |
Purple Potatoes
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Preheat oven to 400° then cut potatoes in half, and place them in a bowl.
In another bowl mix olive oil, oregano, garlic, salt, and pepper. Mix well, add them to oil mixture, and toss well. Spread potatoes on a sheet pan then roast 30 minutes. Sprinkle with cilantro and serve while hot. |
Scalloped Potatoes
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Melt butter in 2 1/2 to 3 qt. saucepan. Add flour until it is a stiff consistency. Add milk gradually, stirring constantly to avoid lumps. Add salt and pepper. Bring mixture to a boil. Sauce should be thick.
Layer potatoes, ham, and onions in a casserole dish. Cover with sauce. Bake at 350 degrees for about 1 1/2 hours. |
Sweet Potato or Rutabaga Oven Baked Fries
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Seasoning:
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Preheat oven to 450 degrees. Peel and slice sweet potatoes or rutabaga into 1/4-inch long slices, then 1/4-wide inch strips using a crinkle cut knife.
Line a sheet tray with parchment. In a large bowl toss fries with just enough oil to coat. Sprinkle with some (not all) of the seasoning and paprika. Spread sweet potatoes in single layer on prepared baking sheet, being sure not to overcrowd. Bake until fries are tender and golden brown, turning occasionally, about 20 minutes. Let cool 5 to 10 minutes before serving. |