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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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    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

    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

    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

    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

    Almost like eating hummus but with a more subtle flavour.

    Recipe #133629

    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

    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 adopted this recipe from Mean Chef.

    Recipe #60119

    This is a family favorite! You can add in some cumin, cayenne and cinnamon too. You might want to increase the recipe to 3 pounds of sweet potatoes along with the other ingredients, these are so good! If you are adding in the cumin, cayenne and cinnamon, then omit fresh garlic. Yield is only estimated depending on the size of pancake.

    Recipe #143172

    Makes a good evening snack as well as a great side dish.

    Recipe #96178

    Tangy spicy potatoes. Serve these as these as a side dish at a party, they are addictive.

    Recipe #105156

    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

    This recipe is an adaptation of a recipe which was printed in Cooking Light. We enjoy this recipe because it is quick, filling, and inexpensive to prepare.

    Recipe #26478

    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

    Another of my favorite recipes from the Sunset International Cookbook. The original recipe called for peeled and chopped raw potatoes but I've never had good luck using raw potatoes for this recipe. Therefore my adaptation is to use leftover cooked (mashed) potatoes. Can be served as a main meal sidedish or for breakfast.

    Recipe #125305

    This is a wonderful, authentic recipe! Delicious! I like to eat it with dosai :-)

    Recipe #56827

    1 Reviews |  By Rita~

    These crisp little balls have a creamy filling of potatoes, cheeses, fresh parsley, shallots. Along with a slightly spicy chipotle dipping sauce. A wonderful way to use left over mashed potatoes. Or an excuse to make extra mashed potatoes.

    Recipe #110288

    Ate it at a party and then tried making it- it came out even better!

    Recipe #95733

    If your prepared alfredo sauce already has garlic in it, then omit the garlic powder. Prep time does not include baking the potatoes. This recipe may be doubled if desired. My Alfredo sauce #164953 works great with this recipe!

    Recipe #166427

    10 Reviews |  By Mirj

    Not very traditional, but good for those who want to celebrate Chanukah and still keep to their diets (the words Chanukah and diet usually cancel each other out).

    Recipe #15256

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