Fried Potatoes
russet ; potatoes with skins
salt
pepper
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.
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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.
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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.
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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.
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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.
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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.
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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.