Potatoes

Love Potato

Sweet and Sour Brine for Potato Salad

5 lbs. potatoes (russet preferred)
Boil potatoes with skins on until just cooked (start in cold water). Do not overcook – test frequently with a knife.
When cooked, place in cold water bath for one hour.
Peel potatoes and refrigerate for one hour.
Cut potatoes into cubes (not too small) and place in large bowl.

1 medium yellow onion, finely chopped
Sprinkle with chopped onion. Set aside.

Brine:
3 cups water
1/2 cup white vinegar
1 1/3 cups sugar
1/2 cup salt
In saucepan, mix together.
Bring this mixture just to the boil.

Immediately pour over the potato/onion mixture in bowl.
Let soak for 45 minutes to one hour.

2 cups prepared mayonnaise
Drain brine from potato/onion mixture (large strainer is best for this), and carefully stir in 2 cups of mayonnaise.
Chill overnight. (www.recipelink.com)

Potato Skins

Tira-gosto de Casca de Batata

cascas de batata
oleo para fritar
sal

Lave bem as cascas e frite em oleo quente ate ficarem douradas e sequinhas.
Tempere com sal e sirva.


Baked Potato Skins

Sesame Potatoes

potatoes
peanut or olive oil
sesame seeds

Wash and brush potatoes thoroughly but don't peel them.
Cut potatoes lengthwise in boat-shaped slices.
Spread slices on baking sheet covered with parchment paper and brush with oil.

Sprinkle potatoes with sesame seeds and bake at 225°C for about 20 minutes or until potatoes are tender inside, but golden brown and crisp on the surface.

Serving suggestion:
Serve potato slices with sweet chillisauce or chillidip.
Also try serving these potatoes instead of French fries/chips to accompany hamburgers. (Sesame potatoes)

Rosemary Mashed Potatoes and Yams

Preheat oven to 350 degrees F (175 degrees C).
Lightly grease an 8 inch square baking dish.

270 g baking potatoes, peeled and cubed
270 g yams, peeled and cubed
Boil potatoes and yams in a large pot of salted water until tender, about 20 minutes. Drain, reserving 1 cup liquid.

3-1/4 cloves garlic
20 ml olive oil
Place garlic in small ovenproof bowl, and drizzle with olive oil. Roast for 30 minutes, or until very soft. Cool and peel the garlic, and reserve the oil.

45 ml milk
20 g butter
0.2 g dried rosemary
Place potatoes and yams in a large bowl with milk, butter, rosemary, garlic, and reserved olive oil. Mash to desired consistency, adding reserved cooking liquid as needed.

20 g grated Parmesan cheese
Mix in 1/4 cup cheese.

salt and pepper to taste
Season with salt and pepper to taste.

Transfer to the prepared baking dish.
Sprinkle with remaining cheese.
Bake until heated through and golden on top, about 45 minutes.

4 servings. (allrecipes)

Potato Chips, Oven-fried

4 russet (baking) potatoes
Peel and slice diagonally 1/8 inch thick
Pat the potatoes dry between paper towels and arrange them in one layer in 2 buttered cookie sheets pans.

1/4 cup of butter, melted
Brush the potatoes with the butter, bake them in a preheated 500°F oven for 15 to 20 minutes, or until the edges are golden brown.

coarse salt to taste
Sprinkle them with the salt.

Serves 4. (elise - simply recipes)

Potato Kugel

¼ cup rendered chicken fat or vegetable oil
Heat two tablespoons of the chicken fat or vegetable oil in an 8-inch skillet.

1 cup of chopped onions
1 cup chopped leeks
Add the onions and leeks and saut? until golden. Remove and cool slightly.

2 pounds russet potatoes, peeled and grated coarsely
2 tablespoons fresh parsley, dill, or basil
4 large eggs, well beaten
Mix with the potatoes, parsley, and the eggs in a mixing bowl.

Salt and freshly ground pepper to taste
Season this mixture with salt and pepper.

Place the remaining 2 tablespoons of chicken fat or oil in the sides and
bottom of a 13-by 8-inch oval gratin casserole (or similar size) and bake in the top third of a preheated 400 ?C oven for 50 minutes or until golden.
You may want to take a pastry brush and occasionally brush the top of the kugel with any fat or oil on the sides of the kugel during baking. (www.animal.ufl.edu)

Potato Cubes

Fried Potato Cubes

4 large potatoes
Slice potatoes into small cubes set aside.

4 Tbsp. oil
Heat oil in a pan, add potatoes and fry.

2 tsp. ginger powder
1 tsp salt
1 tsp pepper
1 tsp garlic powder
a dash of cinnamon powder
When the sides begin to turn slightly brown, add ginger powder, garlic powder, cinnamon powder, salt and pepper.

2 tsp. cornstarch
Toss all together and sprinkle cornstarch.
Continue cooking 1 minute more until golden brown.
Serve while still hot.
(kitchenjournalmaincourse.blogspot.com)

Potato Salad with Fresh Herbs and Lemon

2 1/4 pounds small red-skinned potatoes, unpeeled

Cook potatoes in large pot of boiling salted water until tender, about 25 minutes. Drain; cool 15 minutes. Cut potatoes into 1/2-inch cubes

3/4 cup olive oil
1/4 cup fresh lemon juice
1 1/2 teaspoons grated lemon peel

Whisk oil, lemon juice and lemon peel in small bowl to blend.
Season dressing with salt and pepper.

1 green bell pepper, diced
1 cup chopped onion
1/4 cup finely chopped fresh cilantro
1/4 cup finely chopped fresh basil
1/4 cup finely chopped fresh mint

Place 1/2 cup dressing in large bowl. Mix in green pepper, onion, cilantro, basil and mint.

Add potatoes to bowl with dressing and toss to blend.
Let stand 10 minutes.
Season to taste with salt and pepper, adding more dressing, if desired.
Serve at room temperature.
6 to 8 servings

(*) If you make it ahead of time, I recommend saving a good portion of the herbs to add at the last minute. They do tend to turn grey. The salad still tastes great either way.
-------------------
epicurious

Pan Roasted Potatoes

2 large Potatoes (peeled)
1 Onion (sliced)
3 cups Water or chicken stock
Bring to boil water or chicken stock, add peeled potatoes (whole) and sliced onion, cook until just done. Drain potatoes and discard onion and stock.
Slice potatoes into wedges or rounds.

4 Tablespoons Olive oil
2 Cloves Garlic
In a hot pan, add 2 tablespoons of olive oil, add garlic to extract the flavor and aroma. With the garlic flavored oil pan roast potatoes until sides turn golden brown.

Salt & pepper
Season with salt and pepper then serve with favorite dish.

Tips:
1) Do not over cook potatoes, it breaks easily when sliced deforming them.

2) Remember that the potatoes are already cooked; pan roasting process just adds flavor texture and color to the potatoes. I have tried pan roasting directly but potatoes are still tough and needs more oil to cook and I always ended up with very oily fried potatoes.

3) Keep the oil and garlic at the center of the pan and potatoes at the sides so that potatoes don’t absorb much oil. Tip pan from time to time to spread the oil to the sides of the pan.
(kitchenjournalmaincourse.blogspot.com)

Batatas Nevadas com Atum

Recheio:
1 lata de atum
2 colheres (sopa) de queijo branco picado
2 colheres de maionese
2 colheres de salsa picada
Misture tudo e reserve.

Massa:
500g de batata cozida e amassada
1/2 xםcara de maionese
2 gemas
3 colheres (sopa) de maizena
sal e pimenta a gosto
Misture tudo.
Faחa bolas grandes com a massa e recheie.
Coloque num refratבrio untado com margarina.

Cobertura:
4 claras em neve
2 colheres de maionese
Misture as claras com a maionese com cuidado.
Por fim, espalhe a cobertura sobre as bolas recheadas e leve ao forno mיdio por aproximadamente 25 minutos.
A receita rende mais ou menos seis porחץes.

Baked Stuffed Potatoes