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    You are in: Home / Cookbooks / Potatoes
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    The sour cream sauce in this potato dish is typically Hungarian. Serve this with a roast and sauerkraut.

    Recipe #44773

    Almost utterly changed from a recipe in "Leaves from the Inn of the Last Home". The recipe originated in the "Chronicles" trilogy, by M. Weis and T. Hickman. The original recipe made by fans called for only cayenne. A recent book mentioned a garlic scent. This version is GOOD. I loved it. Everyone who entered the house loved the smell. I used about 2 tbsp jar garlic, and estimated amounts on the other spices. This does take a good while to fry, so if you use it in a meal, make it first. In my experience, with a 1.5" layer of potatoes, it takes a bit more than half an hour to fry them. It takes much longer to fry them if you don't boil first. I also tend to use quite a bit of pepper, usually a mix of cayenne and habanero. The servings depend on how good they smell. I can eat the whole recipe with no problem, though they are an excellent side dish. Please don't forget to adjust the spices to your taste. Especially the garlic.

    Recipe #48594

    I found this recipe somewhere online, printed it off, and promptly forgot the source. When I went to use it, I realized that there were a couple of rather important items referred to in the directions that weren't in the ingredients list--the butter and the sugar! So I guessed at the amounts, and if the original, correct recipe was better, then I'd like to taste it, because this version is great!

    Recipe #50111

    An easy dish to through together and put in the oven while you prepare the rest of your meal.

    Recipe #53522

    My favourite for the last 30 years of my being!

    Recipe #64735

    this is an old standby; great for those sudden evenings with friends. I've been doing this one since I was a wee baern and always manages to excite people. the flavors are simple and clear, and if steamed the skins pop so wonderfully. the lemon is best when mixed to white wines and can be sub'ed with an equal portion of marsala to mix with big reds, or grand marinier for lighter reds

    Recipe #68932

    7 Reviews |  By Junebug

    These are fast, easy and add a little different taste to your ordinary mashed potatoes. I just estimated amounts here so just taste it as you make it to adjust to your own liking.

    Recipe #69225

    This is another recipe from my MIL that my family really enjoys. The kids really like the bacon in it. The cooking time is approximate. Enjoy!

    Recipe #40272

    I learnt this from a book intended for vegetarian students, which means it's cheap, tasty, quick and easy. Great as a side dish with a main meal. Even better, just make a batch and devour while watching tv.

    Recipe #54577

    4 Reviews |  By DDW

    Yummy roasted potatoes that everyone loves, and the house smells heavenly! Be sure not to cut the red pepper too small because they can get overcooked at the higher temperature. I've shared this recipe many times. Hope you like it too.

    Recipe #56829

    1 Reviews |  By Lorac

    A deliciously different combination of flavors! Based on the review of 8/6/03, I have changed 3 tbls chile powder to read 3 tbls chile powder (or to taste).

    Recipe #57120

    Italian Seasoning adds flavor to these fork-tender Parmesan-topped potatoes. Make up the amount you want to make. The amount of seasonings are listed in instructions. Enjoy.

    Recipe #57754

    What a decadent way to fix potatoes. I don't have these often, but when I do it is always a treat. I'd rather have these than dessert.

    Recipe #58748

    A nice side dish to serve with your favorite meat.

    Recipe #59219

    This is one of my favourite ways to cook potatoes. Quick, easy and spicy!

    Recipe #59507

    66 Reviews |  By Bev

    This Italian favorite pairs up especially well with the recipes I posted for Mediterranean Roasted Green Beans with Slivered Amonds recipe #21300 and/or Roasted Asparagus recipe #21148. From The Mediterranean Vegan Kitchen.

    Recipe #59917

    These are an awesome partner to roast beef or a juicy steak!

    Recipe #61682

    A good side dish to go along with curried meats or as part of a vegetarian meal.

    Recipe #61826

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