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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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    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

    33 Reviews |  By Honni

    I thought of this the other week when I was tired of the same old potato dishes. Similar to what my mum used to make. My DH has requested twice since.

    Recipe #87378

    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

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

    Recipe #89802

    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

    In Switzerland, rosti means "crisp and golden." The word has become symonymous with the country's famous potato cake. This potato cake makes a delicious cushion for ribbons of smoked salmon and lightly scrambled eggs. Simpley finish with a sprinkling of capers, diced red onion, chives and dill. This dish is fit for a king's breakfast!

    Recipe #110563

    This is an exciting alternative to basic mashed potatoes and makes an interesting and attractive side dish to any kind of meat, poultry or fish. The celery root adds a wonderfully distinct flavour. I suggest using the chicken stock and always, always use the fresh herbs. This recipe is from the LCBO Food and Drink magazine.

    Recipe #111075

    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

    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

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

    Recipe #123796

    2 Reviews |  By Sussan

    Another wonderful and healthy recipe from clinical dietitian and best-selling author Allan Borushek. 725kJ per serving.

    Recipe #142630

    An excellent potato/zucchini combination for the fritters. These are are also very good just for a snack.

    Recipe #21154

    38 Reviews |  By Bev

    My mother used to used left over mashed potatoes to make these potato pancakes the next night for supper. She fried hers and they were quite delicious. However, baking is less messy.

    Recipe #31061

    25 Reviews |  By Bergy

    Holidays are coming and here is yet another sweet potato recipe. The thyme, garlic and red pepper gives great flavor to the sweet potatoes. Instead of olive oil try using Pam or No Oil. Just spray the slices on both sides then shake them in the zip lock bag with the herbs. Use Yams if you prefer.

    Recipe #37535

    8 Reviews |  By Babyoil

    My Australian husband introduced me to this recipe. It is good for breakfast or for brunch.

    Recipe #38776

    This recipe was found in one of my first cookbooks,The Good housekeeping Illustrated Cookbook printed back in 1980. I've altered it a bit since then.You can also grate the spuds and onion in a Cuisinart, but the hand grating makes them a little creamier. I also prefer the electric frying pan for more even cooking.My daughter adores these! I usually serve them with some beef tenderloin pieces and fresh pineapple on the side.

    Recipe #46351

    This potato casserole looks ordinary from the top but it's anything but ordinary when you tuck into it -- lots of hidden surprises!

    Recipe #62107

    1 Reviews |  By Bergy

    This is so easy and so good. It is rich. I have also made it with half & half instead of the heavy cream. If you like lots of sauce increase the dill and the cream.

    Recipe #64884

    8 Reviews |  By ~Nimz~

    This is a good way to get my kids to eat spinach and is a delightful dish.

    Recipe #68753

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