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    You are in: Home / Cookbooks / Spuds & Their Stuffins
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    819 recipes in

    Spuds & Their Stuffins

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    5 Reviews |  By blucoat

    These delicious, slender fries have a crisp exterior and a creamy interior, contain 1/3 less oil than traditional methods, and could not be easier to make. Recipe is from Cook's Illustrated (July, 2009) and the method is attributed to Michelin-starred French chef Jöel Robuchon. It skips the usual rinsing and soaking and you only need to fry once. You must use Yukon golds (Russets are too starchy).

    Recipe #415262

    I duplicated this recipe from one my family loves at T-Bones Steakhouse in Charleston, SC. I have no idea why they are called Tommy Fries. They are served at the steakhouse as an appetizer.

    Recipe #22641

    We love these potatoes, they are simple to make and taste great!

    Recipe #49200

    219 Reviews |  By Marie

    As good as fried and more healthy to boot!

    Recipe #74730

    A perfect pairing for a Christmas roast, or any winter meal.

    Recipe #469635

    My recipe for scrumptiously crisp-tender potato cakes made with Recipe #453973.

    Recipe #501476

    Quick and easy potatoes that can be made in the microwave.

    Recipe #204071

    The Colonel was in the kitchen one day and had an idea what to do with the potatoes that he had and he came up with the Potato Wedges. The used to be made fresh but due to the invention of the frozen fry they are sent to the stores frozen and ready to cook.

    Recipe #58942

    This is simple and very good! The potatoes are best when cooked and completely chilled before slicing and using in this recipe, so if possible make the potatoes a day ahead, cover and refrigerate overnight.

    Recipe #169863

    These country-style home fries are a wonderful accompaniment to any breakfast, brunch or (in my family's case) breakfast for dinner. They turn out buttery and savory with a crispy brown outer coating. I like to serve these home fries when I make breakfast for dinner for my family. We enjoy them with a juicy, smokey ham steak cooked in my cast iron skillet with a side of baby peas. Yum!

    Recipe #433827

    I made this to go with grilled pork chops and green beans and it was sheer perfection. I ate on it for four days.

    Recipe #394164

    This recipe is from an old issue of "Taste of Home" magazine. They are quick and easy and go great with ham slices. Good for breakfast or supper.

    Recipe #301677

    A lovely very basic recipe for the traditional food of Chanukah, with an unusual variation or two. So easy even the most beginner cook can do it. Adapted from The Book of Jewish Food by Knopf, via

    Recipe #495979

    Ready, Set, Cook! Hidden Valley Contest Entry I like to serve these potatoes during the holidays because their red skins makes for a festive presentation. They are easy enough to prepare for any meal when a delicious side dish is wanted.

    Recipe #495131

    Ready, Set, Cook! Hidden Valley Contest Entry. Delicious, decadent tasting oven potatoes that are very low fat. This recipe uses no oil or butter, but tastes incredibly rich.

    Recipe #495264

    3 Reviews |  By HeyJami

    I got this from the Hidden Valley Dressing box and always serve it. I couldn't find it here and I needed the nutritional stats, so I'm adding it!

    Recipe #371459

    Here's a great scalloped potato recipe that's so easy and absolutely delicious. The leftovers are just as good, maybe even better, the next day. This is one of my favorite and most prepared recipes, from my 1971 Florence Junior Welfare League cookbook.

    Recipe #85629

    28 Reviews |  By Lubie

    I'm not sure where they get their name, but they sure are tasty! (and they don't have to be served at funerals either!!)

    Recipe #55389

    A total comfort food! Definitely not a diet dish. But ooooh sooo good!

    Recipe #479991

    I think I got this from Cooking for Engineers. You can cut the cooking time by kicking the temperature up to 450F, and it will then take only 30 minutes.

    Recipe #257096

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