Maybe this has been done before, but........how about posting your best potato recipes?

My DH is a real meat and potatoes fan, so consequently, I'm always looking for new and irresistible spud recipes. loopy3377 got me thinking about this with her request for one of the best potato recipes I've ever come across. So then I thought, there's gotta be more awesome recipes out there, so why not try starting a thread dedicated to that all important veg. - the humble "spud"!! So, I'll start......

Cool!! I love loons!!! But unfortunately don't live far enough north here in MN to be able to enjoy them!! I'd give my eye teeth to live on a small lake up north and be able to see, hear and watch them!! There is something quite regal about them! Thanks for sharing the story, John!

Kay

LOL Boy I sure screwed that up!! Let's try that again!!

Baked Creamed Potatoes from Farm Bureau's "America's Best Vegetable Recipes"; pg. 53
(This dilled version is good with fish.)

4 c. diced potatoes
2 tsp. salt
1/2 tsp. pepper
1 Tb. minced fresh dill leaves *
1 c. heavy cream
1 c. milk

Place potatoes in shallow baking dish; sprinkle wtih salt, pepper and dill.

Combine cream and milk; pour over potatoes. Bake in moderate oven (350º) 1 hour**.
Makes 6 servings.

Kay says: **I've never had this recipe done in the 30 minutes like the book says. I don't know if that was a misprint or what. That's why I starred it and said 1 hour.

*I don't always have fresh dill on hand. Using the dried dill weed works just as well. But you'll want to adjust how much according to your own tastes. What I normally do it use a generous Tb. of dill seed and just sprinkle on the dried dill weed until it "Looks Good":O) You know I'm from the school where you throw in a little of this and that until it looks right and tastes even better. LOL And if I don't have dill weed on hand, I just use dill seed exclusively. Either way, it's really good.

The book says this recipe is good with fish. It is! But it's also really good with BBQ ribs, baked ham or meatloaf!
And one more thing, got some dried beef on hand? You know the really thin stuff that used to come in a jar and I think now comes in a foil pouch? Try using some of that instead of the dill! It's like scalloped potatoes and is it ever good!
OH yeah! There is one more thing! ROFLOL If you aren't watching your cholesterol, instead of using cream and milk? Just use all cream!! OMG!!!

Enjoy!!

Kay

And then there's this one..

I got this recipe from one of my SIL's. She's not sure where it came from. Is it high in cholesterol? You bet, but worth every bit.......

Anne's AuGratins

6 - 8 baking potatoes, boiled in jackets, cooled, peeled & cubed or sliced
2 bunches green table onions
1 pint sour cream
1 can cream of chicken soup
2 c. shredded cheddar cheese

Put sliced or cubed potatoes in a 9 X 13" greased baking dish. In medium bowl, mix together all other ingredients. Spread over potatoes. Bake at 350 degrees for 45 min. or 'til heated through and cheese is bubbly.

This is wonderful with ham, BBQ ribs or meatloaf! Since there are only 2 of us here, I usually divide the recipe and put it in 2 smaller baking dishes and freeze one of them before baking for later use. It freezes well, but I don't think I'd leave it past 2 or 3 months.

and then this one...

Home Fries with Red, White & Green Onions
(pg. 93, Wms.-Sonoma Potato; copyright 2002)
Kosher salt & freshly ground pepper
3 large Yukon gold potatoes, about 1 1/2 lb. total weight, scrubbed
3 Tb. unsalted butter
1 Tb. olive oil
1 c (4 1/2 oz.) diced red onion
1 c.(4 1/2 oz.) diced white onion
4 green (spring) onions, including pale & dark green parts, chopped ( about 1 c.)
In a large pot of salted boiling water, cook the unpeeled whole potatoes until tender when pierced with a small knife, about 35 minutes. Drain the potatoes, let them cool & refrigerate them until cold, at least 2 hours or up to 1 day. Peel the potatoes & cut into 1/2" cubes.
In a large, heavy nonsitck frying pan, melt 2 Tb. of the butter with the oil over med.-high heat. Add the potatoes, red onion & white onion & toss to coat. Sauté, tossing every 3 or 4 minutes, until the potatoes are light brown & the onions are just beginning to brown, about 15 mintues total. Sprinkle with 1 tsp. kosher salt & 1/2 tsp. pepper. Toss to blend. Cook until the potatoes & onions are golden brown, about 5 minutes longer. Add the green onions & remaining 1 Tb. butter. Toss until the butter melts & the green onions just wilt, about 1 minute. Transfer the home fries to a bowl & serve.
Yield: 4 servings

About Kosher Salt, Wm.-Sonoma Glossary says: "These pure coarse rock salt granules are a bit larger than poppy seeds & contain no additives. Kosher salt has a clean taste & is not as strong as regular table salt. If using regualr table salt, use only half the amount called for in the recipe."

We use it almost exclusively now!

Now it's your turn!!

Kay

Can I post other peoples recipes that I've really liked?

GARLIC AND THYME ROASTED RED POTATOES
(Posted by Rosiepie, TOH B.B.)

1-1/2- 2 lbs small red potatoes - halved (if using larger potatoes cut into uniform, bite-sized chunks
4 cloves garlic, peeled
2 tsp salt (I use kosher)
2 Tbsp olive oil
2 Tbsp fresh thyme, minced (less if using dried thyme)
black pepper to taste

Preheat oven to 375
In a small bowl mash garlic and salt together to make a coarse paste. Mix in thyme. Slowly pour in the olive oil and blend thoroughly; toss potatoes and garlic mix together in a large bowl to coat potatoes. Place in roasting pan. Sprinkle with pepper to taste. Cover with foil: bake 45 minutes. Uncover and bake an additional 10-12 minutes until light golden brown.

This has been posted by many, but this is the one I originally had.

GERI'S YUMMY POTATOES

8 medium potatoes (could use frozen hash browns, defrosted)
1 bay leaf
1/4 cup butter, melted
1/2 tsp salt
1/4 tsp pepper
1 can cream of chicken/mushroom soup
1-1/2 cups sour cream
3 green onions, chopped
1-1/2 cups grated cheese
1/2 cup crushed cornflakes

Cook potatoes with bay leaf and salt. Cool, peel, and grate. Add melted butter to soup, blend in sour cream, onions, pepper, and 3/4 cup cheese. Pour over potatoes; stir gently until blended. Bake in buttered casserole at 350 for 30 minutes. Combine the remaining cheese and cornflakes. Place on top, bake an additional 15 minutes. (I skip that part, but do bake as long)
Note: I pierce my potatoes and cook in a pressure cooker for approx 12-14 minutes, then refrigerate. It's a little faster and when grated, seems to stay together better)

One more very tasty one.

HOT POTATO SALAD
(From Judy)

6-8 potatoes, boiled and diced (I always use the pressure cooker, it’s faster)
1 cup mayonnaise
1/2 tsp mustard
1/2 lb cheddar cheese
1 medium, chopped onion
Salt and pepper to taste
2 strips uncooked bacon slices

Combine all ingredients, except bacon, to mix well.
Place the ingredients in baking dish. Cut 2 strips of uncooked bacon into small bits and sprinkle over top of dish. (I think I'd cook the bacon at least alittle)
Bake 350 for about 1/2 hour.

jd_as - ABSOLUTELY!!
I want lots of people to post whatever spud recipes they think are really, really good!
K

At a supper club they serve fried German potatoes (cubed) made in conjunction with strands of saurkraut. It did not contain vinegar and was very tasty. Does anyone have that recipe. TIA

Hi Kay!
Most of the time, I can do without potatoes. My DH likes meat and potatoes ALL the time, too! I just get 'burned out' on them, so this is a great post!

I like fried potatoes and onions-two ways. Of course on the stove with butter, potatoes, onions, salt and pepper.
I also I like to do them on the grill. For each portion-double strength foil, potatoes, sliced onion, and sliced butter pieces, salt and pepper! Wrap securely and grill until tender.
(occasionally I will add some garden carrots and fry them in there too)
Linda

Hey Ms Star!! I can't tell you how great it is to be back!! I've been missing some wonderful recipes, I just know it!! Thanks for contributing to this thread. DH is gonna love it once I start trying out these recipes on him!!

cllw - Hey lady!! I know the "burn-out" of which you speak!! I make the spuds for DH and extra veg or salad for myself. But every now and then, I gotta have some spuds, too! LOL Thanks for your contribution. BTW, I'm hoping to get caught up on some e-mails by weeks end. So keep an open eye on your "IN BOX"! I've missed our little chats.

Thanks to all for contributing to this thread. I think I may have already found some new recipes that will find their way to our table often!!

Kay

JO-JO POTATOES

6 large potatoes
1/4 c flour
¼ c grated parmesan cheese
¾ tsp salt
1/8 tsp pepper
¼ tsp paprika
1/3 c butter or margarine

Cut potatoes in half lengthwise. Combine flour, cheese, salt, pepper and paprika in a plastic bag. Moisten potatoes with water and shake (in flour mixture) a few at a time to coat well. Dip coated potatoes in melted butter and place in a 9” x 13” pan. Bake at 375° for 1 hour.

Executive Potatoes

6 med potatoes-cooked, shredded
1/4 C. butter, melted
2 C. grated cheese (mild cheddar is our favorite)
3 C. sour cream
1/3 C. chives
1 tsp. salt
1/4 tsp. white pepper
2 T. butter for top

Combine melted butter, cheese, salt, peppe, chives, and sour cream.
Combine well, fold over potatoes until blended.

Dot with butter, sprinkle w/paprika.
Bake 350F 1 hour, until bubbly.

Enjoy~

Great thread. If I could only have one food for the rest of my life it would be potatoes. LOL. EarthMother is that correct...3 CUPS of sour cream!!!! It seems like a lot.

Skillet Potatos

1 1/2 lbs red potatoes
1/2 cup buttermilk
2 scallions, minced
salt and pepper
oil (for frying)

Cook potatoes, slice 1/4 in. thick.
Mash lightly just until broken up into several pieces.
Stir in buttermilk and scallions and season with salt and pepper.
Heat just enough oil to coat bottom of non stick skillet.
When hot enough, pour in potato mixture and pat in evenly.
Turn the heat to moderate and cook until the bottom of the pie is crisp and browned.
Slide out onto a plate and cut into wedges.