Potatoes SEVENTEEN Ways!

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Potatoes SEVENTEEN Ways!

Boiled. Wash potatoes, leave skins on, leave whole or cut in large

pieces. Boil in water in covered pot: whole, 30 to 40 minutes; cut

up, 20 to 25 minutes.

Parsleyed. Mix chopped boiled potatoes with 1/4 cup melted butter and

1/4 cup *minced parsley.

Creamed. Combine thin or medium white sauce with boiled potatoes.

Allow at least 1 cup sauce for four medium potatoes.

Au Gratin. Use recipe for creamed potatoes, use cheese sauce instead

of white sauce.

Broiled. Cut cooked potatoes lengthwise in slices about 1/4 inch

thick. Drizzle with melted butter, sprinkle with salt and pepper.

Broil until golden brown on both sides.

Cottage fries. Slice boiled potatoes. Heap slices into skillet coated

generously with oil. Sprinkle with salt and pepper. Brown slowly

until crisp, turning as necessary.

Lyonnaise. Follows recipe for cottage fries, except add sauteed onion

slices to the potatoes before frying.

Potatoes Anna. Melt 2 tbsp butter in skillet. Arrange thinly sliced

or grated raw potatoes in 2 or 3 layers. Sprinkle each layer with

salt and pepper, dot with butter. Cover, cook over low heat 15

minutes. Uncover, cook until tender and crispy brown.

French Fried. Cut potatoes into long strips. Let stand in cold water

for at least 15 minutes. Drain and dry completely. Drop into hot oil,

deep enough so the fries float. Do not crowd pan, fry until tender

and golden brown. For crispier fries, cook half way, let cool

completely to room temperature, fry again.

Country Fried. Cut potatoes in half, cut each half into 2 pieces.

Slice thinly, deep fry.

Baked Fried. Arrange thin strips of raw potato in single layer in

shallow baking pan which has been greased with oil. Drizzle with oil.

Bake in 400 degree oven 30 to 40 minutes until tender. Turn

occasionally. Sprinkle with herbs for added flavor.

Potato Puffs. To four cups mashed potatoes, add 2 beaten egg yolks,

stir, then add 2 beaten egg whites, stir, add ½ cup milk, 2 tbsp

butter, mix thoroughly.. Spoon into 1-1/2 quart baking dish, bake at

350 degrees for 30 minutes until puffed and brown.

Puffed Potatoes in the Half Shell. Cut baked potatoes in half

lengthwise. Scoop out potato, whip until fluffy with butter, milk,

seasoning, bits of cooked ham, minced onion, & then spoon into

shells. Bake in 400 degree oven until tops are golden brown.

Scalloped. Arrange layers of thinly sliced potato in greased baking

dish. Sprinkle each layer with salt, pepper, minced onion, dot with

butter. Pour hot milk over the potatoes, so it is within ½ inch of

the top of the potatoes. Bake at 350 degrees about 1 to 1-1/4 hours

or until potatoes are tender.

Mashed. Boil potatoes, drain water, break into chunks, add butter,

beat/mash/whip until smooth, add salt and pepper to taste.

Golden Parmesan. Slice six large potatoes into small pieces. Mix 1/4

cup flour, 1/4 cup grated parmesan cheese, salt and pepper, in a

paper bag. Put potatoes in bag and shake until coated. Melt butter in

large pan. Lay potatoes in one layer in the pan. Bake at 375 degrees

for one hour. Turn two or three times while baking so all sides are

browned. Sprinkle with parsley when nearly done.

Potato Deutscher Grate 7 potatoes, rinse in cold water, press dry.

Soak 6 slices dry bread in 2 cups milk, beat in 2 eggs, salt &and

pepper to taste, stir in the potatoes. Pour into a greased dish, top

with sour cream, bake at 350 degrees for 45 minutes.

two more ways to fix potatoes

parmesan potato casserole

2 cups mashed potatoes | 8 ounces cream cheese | 2 eggs | 1 small

onion, diced | 2 tablespoons flour | 1/4 cup Parmesan cheese, grated

| 1/4 cup dried bread crumbs | Salt and pepper

Preheat oven to 300 degrees. Mix Parmesan cheese and bread crumbs;

set aside. In a medium-sized bowl, combine mashed potatoes, cream

cheese, eggs, onion, and flour. Beat with a mixer on low speed until

blended. Beat at high speed until mixture is light and fluffy. Add

salt and pepper. Pour potato mixture into a greased casserole dish.

Sprinkle with bread crumb/Parmesan cheese mixture. Bake for 35

minutes.

Baked Potato Cup

Roughly mash leftover potato with raw egg & shredded cheese. Bake

inside 1/2 a bell pepper until pepper is tender, about 30 minutes at

350 degrees. When cool, cut in wedges. Eat cold or at room

temperature.

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