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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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    10 Reviews |  By Kimke

    This recipe is adapted from the Barefoot Contessa cookbook. It is WONDERFUL! The fresh herbs are essential--don't even try to make it with dried. It is also important to use a good flavored olive oil. Whenever we make this, it gets rave reviews. My husband could eat it daily for a week. Easy to double or triple for a crowd! Something different from your typical mayo based potato salad!

    Recipe #63858

    1 Reviews |  By Bergy

    This is so easy, quick and very tasty. I just make sure I boil extra potatoes when ever I serve them. I served these with BBQ Lamb basted with Rye/Soy sauce / brown sugar (the recipe is here on Zaar)

    Recipe #64492

    This recipe came with my Kitchen Aid mixer. It was a little time consuming, but worth the effort. I made them for Easter dinner and my family loved them. Some of them even topped the potatoes with bacon bits.

    Recipe #53945

    7 Reviews |  By Sueie

    A lot of my favourite foods mixed in together. Delicious easy.

    Recipe #31544

    What a wonderful addition to plain mashed potatoes! These go really well with a grilled steak, ribs, or a grilled tuna steak.Originally from Cooking Light, it's comfort food fit for company!

    Recipe #54457

    1 Reviews |  By dojemi

    I recently discovered this recipe on the web. Because of the miracle of the oil in the story of Chanukah, it's traditional to eat something oil-fried for the holiday. Latkes - potato pancakes - are the customary fried dish. This delicious version features zucchini in addition to the potatoes, and makes light, delicate pancakes. Perfect for the Festival of Lights, these are scrumptious as is, or with applesauce or sour cream. The 5-minute cooking time is per latkes. The servings indicated are for 32 large latkes or 72 cocktail size.

    Recipe #105787

    Recipe by Michael Chiarello. Potatoes pan fried with plenty of garlic. For this recipe it is all about technique.

    Recipe #106744

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