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    You are in: Home / Cookbooks / A Potpourri of Potato Recipe
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    23 recipes in

    A Potpourri of Potato Recipe

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    16 Reviews |  By Rita~

    This following Greek fries recipes works very well and is less labor intensive than the pan-fried version which is included. Grilled gives the fries an extra layer of flavor and crispness. These fries are golden to brown, crisp outside and flaky soft inside.

    Recipe #142376

    The secret this recipe is advance preparation. It needs to be made at least 4 hours in advance, and the dressing should stand for two hours before being added to the salad. From the Berghoff Family Cookbook. Prep time includes chilling time and standing time (for the dressing). Can be served hot, cold or at room temperature.

    Recipe #416398

    From Taste of Home. I love crock pot recipes. This one's a winner! My family raved about it. Leftovers are very flavorful. Cooking time is time in the crock pot. Easy! Not really a salad at all, but a HUGE one dish meal. You'll be more than satisfied with this one.

    Recipe #284900

    From Paula Deen Celebrates Cookbook

    Recipe #309522

    From Rachael Ray's Holiday Feast Program 2007. These are delicious and easy. We use a glass to push down on the potatoes to "pop" them.

    Recipe #284731

    Lighter and healthier than Dauphinoise and just as impressive, perfect for a cold winter's night

    Recipe #357150

    Adapted from the recipe card that came with the herb.

    Recipe #360509

    I used to go to a tavern for breakfast on the weekends from time to time. The cook there made the best hasbrown potatoes. She finally told me what the secret is to having good hashbrowns. You need to partially cook the potatoes first. Raw potatoes have a tendency to absorb the grease and stick together. Any kind of potato can be used but I prefer the Yukon Golds or red potatoes. You can use these in my Recipe #78432 recipe.

    Recipe #77231

    I love homemade hash browned potatoes. Sometimes good hash browns are hard to come by in a restaurant so I came up with my own recipe. I use red or Yukon Gold potatoes for these. For best results, prepare the potatoes using my recipe #77231 recipe.before making these. Figure one medium potato per serving. This gives the potatoes a jump start and prevents them from absorbing a lot of the grease and sticking together. These are really good with gravy on them. Prep time does not include the time for preparing potatoes Cook time is approximate. If you are using a skillet that is NOT non-stick, such as aluminum, preheat it on medium-high heat for 2-3 minutes with nothing in it. Not even oil. This prevents the potatoes from sticking to the bottom of the pan. Use caution when adding the bacon to the pan. Originally posted March 10 2003 Edited on June 10, 2011

    Recipe #78432

    This is a very tasty recipe and different. You could serve it with some sort of meat if you wish, but we never do, we are always totally satisfied just with this and a salad.

    Recipe #94570

    In the recipe for "Potatoes Anna", I have always been unsure who "Anna" was. I now have the answer.......Browsing through Julia Child's Mastering the Art of French Cooking, Vol. 2; I found this historical note about Pommes Anna: "It was created during the era of Napoleon III and named, as were many culinary triumphs in those days, after one of the grandes cocottes of the period. Whether it was an Anna Deslions, an Anna Judic, or simply Anna Untel, she has also immortalized the special double baking dish itself, la cocotte a pommes Anna, which is still made and which you can still buy at a fancy price". Sounds like a mandatory piece of kitchenware for all dedicated chefs and cooks to me!! This simple recipe is all in the preparation and presentation, and the use of very, very thinly sliced potatoes, that's the key to success. Since the dish is inverted, it is important that the first layer of potatoes be attractively arranged. Select perfect slices, and overlap them carefully. It is best cooked in a copper or cast iron omelette pan. If you don't have an "omelette pan" which is ovenproof, use a deep pie plate. Keep in mind the final shape makes the presentation. A watercress or parsley garnish adds colour. Serve warm and cut into wedges, like a cake or quiche.

    Recipe #248469

    These are absolutely delicious, and easy to prepare!

    Recipe #90822

    A healthy way to make french fries - once you try these you'll never go back to the old "frying" method! Enjoy!!

    Recipe #29704

    I love the idea of combining these two holiday favorites. Portions size: is based on 1/2 medium potato per person. Choose smaller or larger. Part way through the cooking I stuck a toothpic under the lid to prop it open to vent some of the steam and reduce the liquid. The original recipe did not specify high or low heat setting. *I started my crock on the low setting then kicked it up to high after a couple hours cuz I got nervous about the timing. (updates 11/2012)

    Recipe #267920

    This is a Mediterranean style potato salad, which is a great dish for barbecues or picnics. It uses no mayonnaise so it is fairly light as well.

    Recipe #353195

    1 Reviews |  By s'kat

    This is the ultimate in meat-and-potatoes comfort food. Don't even look at the nutritional information if you're dieting! While I didn't have the source written down, I'm pretty sure that this comes straight from Julia. Nobody could combine potatoes, cheese, and butter like her. ;)

    Recipe #62843

    So simple and so good. If you like mashed potatoes, you'll like this. A good side dish for so many dishes.

    Recipe #365349

    Every time I take out my recipe to make this, my mouth waters in anticipation. By tossing the diced warm potatoes with the lemon, garlic and olive oil mixture, the flavors really get into the potatoes and moistens them. This allows you to use less mayonnaise and eliminates the need for bacon fat. The pastrami more than makes up for the traditional bacon flavor. Cooking time does not include chilling time. This is best made the day before serving so the flavors can meld.

    Recipe #326200

    These potato chips are very easy to make in the microwave. Also, they are healthier for you as they are not cooked in any oils. This method has intrigued so many people that have tasted them and then made them for themselves. The younger people just love them.

    Recipe #47195

    Posted for Zaar World Tour 2005. The chef, Helene Henderson, has updated this classic recipe by adding garlic, lemon and parsley. I changed this slightly to specify 1 tablespoon olive oil because she suggested simmering the garlic for 15-20 minutes in half a cup of oil and draining all except for 2 tablespoons. That would have mistakenly affected the calculation of the fat content. You could use 2 tablespoons, or just use 1 tablespoon. From The Swedish Table. I have not tried this recipe yet.

    Recipe #134443

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