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    You are in: Home / Cookbooks / POTATOES, SPUDS, TATERS!!!
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    469 recipes in


    Potatoes, ahhh, my favorite food! Pasta and Perogy are a close second and in separate cook books. Photo is by cookiedog for Roasted Red Potatoes #203449.
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    These potatoes are a staple in our home. Whether accompanying roast lamb or chicken, or just on their own, we have them a couple of times a week. They are delicious and the ones that get overly-brown in the pan and stick a bit are MINE! Clean up is a little tricky with this recipe, unless you line your pans with foil, but I find that just filling the pan up with hot, sudsy water and forgetting for an hour (something I apparently have no problem doing ;-)) helps a lot.

    Recipe #87782

    I love this recipe for the holidays because you can prepare it the day before and bake when needed. This recipe is from the Copper Kettle Chorus cookbook my Mother gave me 16 years ago. These mashed potatoes really rich and creamy delicious!

    Recipe #338995

    This mashed potato casserole is THE BEST! It's always been a huge hit with guests at pot lucks, holiday meals and TGIF parties after a long work week. If you like garlic, it's easy to add fresh or powdered to really "kick it up a notch". Cayenne pepper also adds flair. Enjoy!

    Recipe #8767

    I used this recipe a lot when my kids were younger and it was helpful to have part of supper ready ahead of time. Especially because babies ALWAYS seem to be fussy when it is time to make dinner. Works great for company or potluck too.

    Recipe #3029

    2 Reviews |  By marisk

    I got this idea from a friend of mine, who made mash potato for a party...I couldn't stop eating it!

    Recipe #148549

    4 Reviews |  By Tee Lee

    These creamy, cheesy baked hashbrowns are a recipe from my boyfriend's mom and they're his favorite. They are delicious, but VERY rich. Feel free to lighten up the ingredients ... I can't because "that's not how mom made it."

    Recipe #212026

    Preparing this ahead will save you tons of time in the kitchen, you may make them up to 3 days in advance, use only russet potatoes for this reds will not work the same, you may also add in 1/2 cup half and half cream or milk if desired, also the cheddar cheese is only optional if I am serving it to guests at my holiday table I most always omit and sprinkle a light dusting of paprika on top, or you may add it into the potato mixture if desired, and if you are serving a large crowd you may want to double and bake and serve in two pans ---------- don't wait to make this for the holidays, these are that good I think you will find yourself making them all the time!

    Recipe #191490

    This is nothing what it sounds like so beware, if you are looking for regular baked potatoes this is not for you. This is a terrific and tasty appetizer and it looks great. These are great make ahead, read through first. Time includes baking the potatoes twice. If you desire once they are done you can cut each one in half again, do not do this before you fill and bake again, it's too hard because they are too small to work with.

    Recipe #257301

    When baking potatoes, I used to cut them in half, brush with butter, then salt & pepper before baking them, cut side up. Here's a dressed up version of that!

    Recipe #215501

    A lovely tapas dish full of flavour. Roasted potatoes with sweet peppers. Use whichever colour peppers you prefer.

    Recipe #232310

    These are very similar to the steamed potatoes my mom 'Mimi' used to make in the cast iron skillet. I like to make these with any roasted meat - just put them all in the oven at the same time - set it and forget it !! I use Pyramid All Natural Mediterranean Salad Herb Seasoning for this dish - I find it on the spice aisle at the grocery.

    Recipe #331922

    6 Reviews |  By I'mPat

    From Cook Smart Vegetarian, looks good and saving here till I can get to try. Sounds great for diabetics as it uses sweet potatoe. Wikepedia describe panch phoron as equal amounts of fenugreek, nigella seeds, mustard seeds, fennel and cumin.

    Recipe #336995

    --Adopted Recipe-- This is a simple scalloped potato recipe. Everyone has their own way of preparing them, and I guess some people will like it and some won't, but this method is very similar to the way I make them. The original directions gave the crockpot cooking method as the preferred method, with oven baking as an option. I have reversed this option, since I don't do much cooking in the crockpot. I hate to leave any electric appliance on when no one is at home.

    Recipe #102

    I made this up tonight in search of something different from baked(boiled)potatoes. My oven was not working yet so I decided to pan fry them and they were a hit. ***Updated on 9/16 to add that potatoes should be browned and to add more oil as needed.

    Recipe #172272

    I call this potato bake once-a-year because that is how often I am allowed to make it. I banned myself not so long ago because I kept making it and hubby and I would eat the whole thing in one sitting and even though it originally came from a 'low-fat' recipe book, eating 8 serves between us everyday is not good for my waist line. So in summary- This is THE BEST potato bake EVER! I make it for family get togethers, Christmas, birthdays, BBQ's because it is SO quick and SO easy.

    Recipe #271626

    Super fast and easy delicious one dish meal that appeals to non-vegetarians, too.

    Recipe #325416

    Found this one while poking around the net. Haven't tried it though.

    Recipe #232802

    From the New Vegetarian Epicure, posted for ZWT III, France. According to author Anna Thomas, "the thin, tender French green beans are important to this - don't try to cheat with larger, tougher beans!" Cooking time includes cooling time as well.

    Recipe #232891

    Sounds better in French: Pommes de Terres Roties aux Herbes Variees. These are very pretty potatoes--and tasty too. Simple and elegant. From Georgeanne Brennan's "Savoring France."

    Recipe #233066

    Lots of goodness, fried potatoes and vegetables.

    Recipe #233171

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