| The LDSCN Weekly Recipe Archive Potatoes |  |
Baked Potato skinsPrick the potatoes a few times with a fork and bake them in the middle of a preheated 425°F. oven for 1 hour. Let the potatoes cool, halve them lengthwise, and scoop them out, leaving a 1/4-inch shell and reserving the potato pulp for another use. Cut each shell lengthwise into 6 strips and arrange the strips on a baking sheet. Brush the strips with the oil, sprinkle them with paprika, the salt, and pepper to taste, and bake them in the middle of the preheated 425°F. oven for 20 to 25 minutes, or until they are crisp and golden brown. Serve the potato skins with the sour cream. Serves 6.
8 russet (baking) potatoes (about 1/2 pound each), scrubbed, patted dry, and rubbed with olive oil olive oil for brushing the potato skins sweet paprika for sprinkling the potato skins fine sea salt or coarse salt for sprinkling the potato skins sour cream as an accompaniment if desired
Baked potatoes in 25 minutes:
Pressure cook whole potatoes for 15 mins. Place in preheated oven at 375 for 10 mins to dry the skins.
Potato Pancakes by Stimpel Tanja
This is our family recipe for potato pancakes. It is very easy to prepare and tastes really great:
Preparation: Grate potatoes, not too finely, put them into a sieve and press the water out of them. Grate the onion very finely. Mix onion, potatoes and egg(s) together with some salt and the flour. Heat some oil in a frying pan. For each pancake, put about 3 tbsp of the mixture into the pan and form it into a flat pancake. Fry both sides until golden. Serve immediately, sprinkled with salt or sugar, together with applesauce.
1 kg raw potatoes (this translates into 2.2 lbs, for those of us not using metric. DE) 1 medium onion 1 or 2 eggs 3 to 4 tbsp flour salt oil Tanja Stimpel, Schrobenhausen, Germany
Oven French Fries by Ilene imocku@aol.com
Here's two ways:
"Spicy" Oven french "Fries"
Pre-heat oven to 400 degrees.
Take two large baking potatoes and cut them into long strips - not too thin, more like diner fry size (peel or don't peel, it's your choice.)
Beat two egg whites with salt, fresh pepper, paprika and chili powder to taste (if you don't like spicy, leave out everything but the salt and pepper).
Coat the potato wedges and place on a cooking sheet sprayed with non-stick spray.
Cook for 20 minutes turning once. After 20 minutes, place the sheet under the broiler for an additional 15 minutes, turning once. The broiler is the finishing touch that gives them that crunchy outside, soft inside "Fried" crunch.
Oven Rosemary Potatoes
Heat a cast iron pan in the oven for about 10 minuts at 400 degrees. While the pan is heating, quarter new potatoes and toss them with a little olive oil, dried rosemary, chopped shallots, salt and pepper.
When I take the pan out of the oven to put the potatoes into it, I first coat it with a little olive oil.
Place the pan back into the oven. Move the potatoes around ever 10 minutes using a metal spatula to prevent sticking. You can also add some cooking spray if they begin to stick. Potatoes are done when they are crispy on the outside, but soft in the middle. It could take about 30 minutes or more. The shallots will get very dark, but they taste quite good and add a lot of flavor.
Baked Potato Soup by Anne Marie Callery-sims TEHM51B@prodigy.com
In dutch oven melt butter, stir in flour. Heat and stir until smooth. Gradually add milk stirring constatnly until thickened. Add potatos and onions. Bring to a boil, stirring constantly. Reduce heat, simmer 10 minutes. Add remaining ingrediants, stir until cheese melts. Serve immediately. Optional: sprinkle each bowl with cheese, bacon and green onions.
2/3 C butter 2/3 C flour 7 C milk 4 large or 6 medium baked potatos, cooled, peeled & cubed 12 strips bacon cooked and crumbled 1 1/4 C shredded cheddar cheese 1 C sour cream 3/4 t salt 1/2 t pepper 4 or 5 green onions sliced NOTE: When I made this I had to add a little more flour for it to thicken. Also, I did not add the entire 1 1/4 C cheese to the soup, I added half and used the other half to top the bowls of soup, along with some bacon bits and green onions.
-------- French Potato Salad by Joan Ross rosskat@pipeline.com
Very good and quite different from that mayo/sour cream variety.
Cook potatoes in skins until fork tender. when warm enough to handle, peel. break up with a fork into pieces. Pour on the wine and let sit until cool. Mix in the onion, and carrot. Add the olive oil, vinegar, salt and peper, chopped egg. Chill very well. Stir in the mayo. Mound into a bowl and sprinkle with chopped parsley and almonds. Serves 8 to 10 Nice for a buffet table. Flavors taste best when salad is allowed to chill.
8 to 10 potatoes 1 1/2 cups white wine 1/2 cup grated carrot 1/2 of onion grated 3/4 cup olive oil ( I used 1/2 cup ) 3 tbs wine vinegar salt and pepper 4 tbs mayonnaisse 3 eggs hard cooked garnish: chopped almonds, chopped parsley
Potato Cheese Soup by Ronda White kenwhite@slip.net
Combine potatoes and onion in pot and cover with water. Bring to a boil. Cook until potatoes are soft and fall apart. Don't drain. Mash the potatoes. Add evaporated milk and velveta. Cook until cheese is melted. Add salt and pepper to taste. Serve with sourdough bread
5 Large Potatoes cut into chunks about 1" 1 medium size onion - chopped 1 can evaporated milk 1 large brick of Velveta, cut into 1/2" squares Salt and Pepper to taste
Potato Candy by savvy10@ix.netcom.com
As with all grandmother recipes, sizes/amounts are approximate, can be increased/decreased as you like. This is a *very* sweet candy.
1 medium size potato, cooked 2 tbsp butter 1 tsp vanilla 2 lbs powdered sugar (more/less according to potato size) Pinch salt Add first 3 ingredients and whip (mash, stir, whatever) together until fluffy.
Add sugar until mixture can be handled, pliable, not too stiff to roll out on wax paper, to desired thinness (I would guess about 1/2 to 3/4 inch but can be as thin as you like and can work with). Aim for a rectangle or oval shape.
Spread filling to your liking (Grammy always used creamy peanut butter). Roll up from the longest side so you will have the most pieces. Slice pieces about 1/2 inch thick or so. Place in icebox until firm and keep refrigerated.
If working with the "dough" is too gooey ... you may want to spread the filling on it ... then refrigerate until it firms up, then roll, slice and put pieces back into the refrigerator.
Potato Candy Recipe By : "Homemade Happiness" St.Anne's Parish, Caribou, Maine
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup mashed potatoes -- cold 4 cups confectioner's sugar 4 cups coconut -- chopped 1 1/2 teaspoons vanilla 1/2 teaspoon salt 4 squares baking chocolateMix Potatoes and confectioners sugar. Stir in coconut, vanilla and salt. Blend well. Press into one large or two small pans, so candy will be 1/2 inch thick. Melt chocolate over hot water, do not let water boil. Pour chocolate on top of candy, cool and cut in squares. For variations, make haystacks, by forming white mixture into cones 1 inch high. Allow to stand uncovered for 20 minutes. Dip base of each cone in melted chocolate. Place on waxed paper until chocolate hardens. Yields about 100 haystacks.
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All recipes compiled by Desi Ellis.
Revised: 21 Nov 00