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    You are in: Home / Cookbooks / One Potato, Two Potato, Three Potato, Four.....
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    127 recipes in

    One Potato, Two Potato, Three Potato, Four.....

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    Daydream

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    Smashed Spud Patties With Tapenade Cream
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     1 Reviews |  By Cookgirl

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    From November 2005 issue of Better Homes and Gardens. You can prepare your own tapenade at home. Smaller formed patties are ideal as appetizers.

    Recipe #146881

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    Salad of Roasted Potatoes and Mushrooms on Spinach W/basil Aioli
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     2 Reviews |  By Nose

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    This is a salad in the style of Provence (Southern France, on the Mediterranean). Aioli is a garlic mayonnaise popular in that region, often served with vegetables and fish. Homemade mayonnaise includes raw egg yolk, which brings a small risk of salmonella contamination. You can now get pasteurized eggs in stores, or if you are very concerned, you can add the garlic, basil, lemon juice, and seasonings to commercial mayonnaise, though it won't be exactly the same.

    Recipe #116360

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    Aussie Eastern-Styled Potatoes
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     11 Reviews |  By justcallmetoni

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    I found this one while wandering the website of the Australian Vegetarian Society's website. It really reflects how modern Aussie cuisine has been influenced by other regions of the globe. Plan to try this soon but posting it untried for the Zaar World Tour. As presented it uses the original ingredients with my interpretation of how to prepare the dish. Cooking time is estimated.

    Recipe #142388

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    Mexican Potato Corn Cakes
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     6 Reviews |  By Kumquat the Cat's friend

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    Based on a recipe my BF asked me to make, we both liked this a lot! Altered to use real mashed potatoes. You can either use leftover mashed potatoes (2 cups), or replace the milk and potatoes with 2 cups milk and 2 cups dried potato flakes to save time. Has a mild but pleasing Mexican flavor that I think kids should like. I served this as a vegetarian main dish with a vegetable medley side of carrots, broccoli and red peppers.

    Recipe #157062

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    Dill and Green Olive Potato Salad
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     5 Reviews |  By Kumquat the Cat's friend

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    Posted for Zaar World Tour 2005. Allegedly a "favorite company dish" and based on the way this tasted I would agree! The olive and dill combination with a hint of garlic was key. It's also not overly laden with mayonnaise (you might want to add more, if desired), but the original recipe calls for 1/4 cup soy mayonnaise. I used a light mayonnaise. If you are put off by the taste of raw onion, either use less or soak chopped onion in water for an hour or so. From The Jewish Vegetarian Year Cookbook.

    Recipe #134915

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    Potato Pancakes
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     23 Reviews |  By Charlotte J

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    This recipe is from Mrs. Rudolph Hellwege and Mrs. Otto Hemmann, from the cookbook "Heritage of Cooking" A Collection of Recipes from East Perry County, Missouri. To find out more about this cookbook read the description from the first recipe I posted from it Recipe #38782

    Recipe #39291

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    Hot German Potato Salad
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     10 Reviews |  By Ms*Bindy

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    I absolutely adore this salad. I like it enough I will actually eat bacon! Based on the way my MIL makes German Potato salad, this is probably not vinegary enough to be authentic, but I love it just the way it is. I hope you like it too.

    Recipe #138636

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    Potato Salad With Chipotle Peppers(A Man's Salad)
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     100 Reviews |  By Rita~

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    Warning WARNING !! This Tex Mex salad is Very SPICY !!! Use your best judgment in how much Chipotle peppers you use. Taste as you add just don't dump them all in. Each pepper has it's own heat level. Yes us Girls love it too! ;)

    Recipe #60560

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    Greek Polpetes (Potato Cakes)
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     1 Reviews |  By Cookgirl

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    From Mediterranean Dishes. I tinkered with this recipe a little because Evelyn wasn't there to stop me. You'll find this appetizer on most any Greek mezethes. I want be reincarnated a potato in the next round.

    Recipe #142928

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    Crunchy Potato Balls
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     6 Reviews |  By pines506

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    I will make extra mashed potatoes just for these. They are great as a different appetizer or served with a salad or soup for lunch or a light dinner.

    Recipe #132303

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    Sweet Potato and Coriander Mash
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     3 Reviews |  By Lene

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    This makes a lovely change from everyday mash and can be served in exactly the same way. I like to throw the coriander into the pan of boiling sweet potatoes for just a few seconds before i drain them. It somehow softens th flavour a little while fixing the colour at a lovely bright green.

    Recipe #112677

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    Mashed Potato With Tahini
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     6 Reviews |  By lemoncurd

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    Almost like eating hummus but with a more subtle flavour.

    Recipe #133629

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    Korroke with Tonkatsu Sauce (Japanese Potato Croquettes with Eas
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     1 Reviews |  By Daydream

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    These potato croquettes, originally of European origin, have been enthusiastically adopted by the Japanese, and are readily found in shops and restaurants in Tokyo. Serve with a drizzle of Tonkatsu sauce, on a bed of shredded cabbage. For ease of preparation, assemble all the ingredients before beginning. You can make your own Tonkatsu sauce (a recipe follows, which can be doubled if you wish) or buy some commercially made. The Bull-Dog brand" (burudoku tonkatsu soosu) is popular in Japan. Preparation time does not include chilling time.

    Recipe #78082

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    Norm's Potato Cakes
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     10 Reviews |  By Kookaburra

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    Potato cakes were my dad's specialty. He often cooked them for lunch on Saturdays. I still use his recipe. To make this dish extra special, top the cooked potato cakes with a spoonful of your favorite mayonnaise (we prefer the nutty flavor of soy mayonnaise), sour cream, or ranch dressing. A sprinkling of chopped chives or finely sliced green onions or a generous shake of paprika gives a nice finishing touch. Accompanied by a crisp green salad, this makes a perfect light supper or lunch dish.

    Recipe #87332

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    Creamy, Cheesy Potato and Kumara Bake
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     9 Reviews |  By VegeMight

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    This is a tasty, easy sidedish with a cheesy, crispy top.

    Recipe #123796

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    Potato Gnocchi in Burnt Butter Sauce
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     6 Reviews |  By Kookaburra

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    Give us a cold, rainy day here at 'Avalon' and we'll say - gnocchi for lunch! It's quick, easy and tastes divine! We always keep some gnocchi on hand in the pantry - literally for a 'rainy day'! This recipe makes 2 generous serves.

    Recipe #87584

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    Classic Roast Potatoes
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     19 Reviews |  By Tasty Tidbits

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    Roast potatoes are a weekly institution in most British families and households. When it's time for that Sunday lunch, it's time for roast potatoes. For the very best results it's important to use the right potato. Almost any potato will roast, but if you love that crispy edge with a light, fluffy and creamy interior, then floury potatoes are what's needed. To achieve the right finish, these potatoes will take at least 1 hour to cook; for extreme crispiness, cook for 1 1/2 hours.

    Recipe #91874

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    Parsnip and Potato Rösti
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     2 Reviews |  By bluemoon downunder

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    All the delights of a traditional rösti with the additional flavours of parsnip and dill. Just delicious with a salad as a light meal or as an accompaniment to a main course. And tastes best, of course, if made with fresh herbs. Adapted from a 'Pan or Wok' recipe card from International Masters Publishers. If you've had difficulty with ingredients holding together in this or similar recipes, including burgers, I'd recommend using egg rings. I have some non-stick ones for using in my non-stick pans. Instead of shaping the mixture into round cakes or rösti, simply fill the egg ring. I find that when it's time to turn the cake or rösti, I can remove the ring as the ingredients are by then half cooked and holding together beautifully. I turn the rösti and remove the ring using an egg slide and a fork. Hard to describe; easy to do!

    Recipe #123694

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    Sage and Potato Gratin with Bacon and Onions
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     2 Reviews |  By Tasty Tidbits

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    Matahami is a French dish of layered bacon, potato, onions and herbs and it works well with sage and smoked bacon.

    Recipe #89802

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    Potato & Roasted Red Pepper Dauphinois
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     1 Reviews |  By CountryLady

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    In case you can't tell from the name, this is a French dish - from Lucy Waverman. Thin layers of golden potatoes, roasted red peppers baked in garlic-infused cream - yummy! If red peppers are too expensive, use bottled ones but rinse & dry them well with paper towels. You can substitute whipping (heavy) cream & whole (or 2%) milk in a 50/50 ratio for table (18%) cream.

    Recipe #112441

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