Potato Recipes : COLLECTION

From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke)

Date: Thu, 2 Sep 93 13:29:24 +0200


From: arielle@taronga.com (Stephanie da Silva)


4-5      medium sweet potatoes
1/2 cup  Pineapple Preserves
2 tblsp  butter

Boil sweet potatoes in their jackets until tender, about 25 minutes. 
Let cool, then peel and cut into 1/2 inch thick slices.  In a large
skillet melt pineapple preserves and butter; add sweet potatoes to
skillet.  Cook gently; tossing lightly until sweet potatoes are glazed. 

From: pchurch@swell.actrix.gen.nz (Pat Churchill)

Source: Charmaine Solomon's vegetarian cookbook


750 g     old potatoes, peeled thinly and diced
3 tblsp   tomato paste (I used one with added herbs and onion)
1/4 cup   water
4 cloves  garlic, very finely chopped
1 tsp     salt
1/2 tsp   paprika
1/4 cup   oil (I used a bit less and used some of my own herbed olive oil)
1 cup     finely chopped parsley

Place the whole lot in a casserole dish and bake at around 375F for 45
minutes or until the potatoes are tender. 

I cooked it for somewhat longer than this because the males in the
family vanished to watch some field hockey later afternoon and were a
bit delayed coming home.  As long as you don't use mush spuds, I would
say this dish is fairly forgiving of being left to fend for itself. 

We had it with some small lamb roasts (these are cut from the rump and
weight about 7 ounces) which I patted dry, then rubbed with a mix of
herbs and spices and barbecued till medium rare then sliced thinly.  We
also had some al dente whole baby green beans. 

From: kssimon@silver.ucs.indiana.edu (kenneth steven simon)

Source: Great American Recipes


4          medium even potatoes
1 tsp      salt
2-3 tblsp  melted butter
2-3 tblsp  chopped fresh herbs (parsley, chives, thyme, sage)
  or 2-3 tsp dried herbs
  or 1.5 tsp caraway seeds or cumin
4 tblsp    grated Cheddar cheese
1.5 tblsp  Parmesan cheese

1) Peel potatoes if the skin is tough, otherwise just scrub and rinse.

2) Cut potatoes into thin slices but not all the way through.  Use a
handle of a spoon to prevent the knife from cutting all the way. 

3) Put potatoes in a baking dish.  Fan them slightly. 

4) Sprinkle with sale and drizzle with butter.  Sprinkle with herbs. 

5) Bake potatoes at 425 degrees for about 50 minutes

6) Remove from oven.  Sprinkle with cheeses. 

7) Bake potatoes for another 10 to 15 minutes until lightly browned,
cheeses are melted and potatoes are soft inside.  Check with a fork. 

From: christa@horga.ruhr.de (Christa Keil)
Christa Keil, Postfach 101312, D-44543 Castrop-Rauxel, Germany


1.5 kg  potatoes
3       rolls
50 g    durchwachsener Speck (that is ham that is "red and white" red
        from the meat - and white from the fat) It is here abit smoked
1       little onion
4       eggs

Grate the potatoes and onion.  Cut the ham into little cubes and
melt/bake it out.  Put the rolls into water, so that they soak water and
press them out.  Mix that all together (potatoes, ham and the mashed
rolls) with the eggs. 

Put the dough in a form (like the one you use for lasagne for example),
which is greased with butter, and put it for 90 minutes into the oven
(180 Celsius) untill it is "golden" on the top. 

The eifel is an area in Germany (where the famous Nuerburg Ring is,
something like hmmm the Hockenheim Ring or Daytona ( ;-)  ), where
car and motorbikes races are) between Luxemburg, Belgium, Holland
and the rhine area (Cologne, Bonn).

From: ynnuf@yetti.amigans.gen.nz (Doreen Randal)

Source: The Popular Potato Best Recipes (without their consent)

(Serves 6)

4               medium potatoes, peeled, sliced and cooked
2 tblsp         mayonnaise              
1 tsp           French Mustard
1 clove         garlic crushed        
1 tblsp         chopped parsley
1 tblsp         chopped chives          
pepper          to taste
1 1/2 - 2 cups  dried breadcrumbs (180g)
2               eggs, beaten with 3 tblsp water   
Self-Raising Flour           
Oil for deep frying

Mash potatoes with mayonnaise, mustard, garlic, parsley, chives, pepper
and sufficient flour to make a firm dough.  Roll potato mixture into
balls.  Dip each into egg the egg and water mix, then roll in
breadcrumbs.  Refrigerate coated balls at least 1 hr. 

To cook, heat oil and deep-fry balls until brown.  Serve with your
favourite meat. 

When coating food to be fried, always use egg and water, not egg and
milk, as milk tends to make food stick to the pan. 

From: mworkman@vm.cc.purdue.edu (Maggie Workman)

GNOCCHIs (Potato(e) Cavatelli)
6 cups   flour
3        boiled potato(e)s
2 tblsp  olive oil or shortening
1        egg (optional)
Peel and mash the potatoes and pass through a sieve.  Sift flour and
form a well on dough board.  Place potatoes and melted shortening or oil
inside well, blend thoroughly, and knead until smooth. 
Now you are on your own when it comes to making the shape.  I am not
quite sure how it is done by hand because I have a hand crank machine
that shapes them for me.  Then you top them with your favorite spaghetti
Hope this helps.  I can't get enough of these and everyone that I have
served this to loves them. 

From: kathyt@ISI.EDU (Kathy)


This is what I usally make and my S.O.  loves it.  It tastes good
anytime of the day!  I nuke (boil if you have time) some potatoes cut
into fat chunks (I always use the red ones) and add sliced mushrooms,
red pepper, green pepper, red onions and if you want you could also add
bacon, hot salsa, chopped tomatoes, sausage, chorizo, hot peppers,

I then sautee this mess for awhile until soft and tender then I throw in
some fresh basil, parsley, cilantro and oregano from my garden.  It is
really good and easy to make!  Also very filling!  I like to put either
salsa or ketchup on top of mine, my S.O.  covers his with Blue cheese
dressing.  Enjoy!  Kathy

From: tipset@monolith.bellcore.com (Scott Temple)


potatos (any kind work - I like Idaho bakers)
oil (I perfer bacon fat or peanut oil)

Optional ingrediants (all to taste and based on the number and size of
the potatos)
diced onions
bacon sliced into small pieces
grated chedder cheese

Peel the potatoes (this is also optional - I usually am lazy and leave
the peel on). 

Grate the patatoes. 

Thorouhly wash the grated potato in cold water.  This is a key step.  It
washes out much of the starch and will allow them to cook crispier. 
Squeeze the water out of the potato in a paper or cloth towel.  Melt the
fat in hot frying pan (black cast iron works best) or add the peanut
oil.  The potato will soak up a lot of oil, but be careful, they can
taste oily if you add too much. 

Slowly add the grated potatos - be careful of splattering the oil since they
are wet.

You can leave them in place and then flip when one side is golden brown. 
I prefer to stir them frequently so all the little pieces brown.  If you
do this, when you are about half done, you can add the bacon and onions
(any earlier and they tend to burn - esp the onion).  If you do not stir
the potatos, mix the sliced onion and pre-cooked bacon in with the
potatoes ahead of time (bacon this way must be pre-cooked to ensure it
all is cooked. 
Keep stirring every two minutes or so until they reaceh your desired
browness.  Near the very end, you can grate some cheese over the

Method 2:
Use left over baked potato - or bake one for 7 minutes in the
micro-wave.  Do all the above steps except wash the potato

From: ynnuf@yetti.amigans.gen.nz (Doreen Randal)

Source: The Popular Potato Best Recipes (without their consent)

(Serves 2)

2        medium potatoes, peeled              
2 tblsp  oil
60 g     butter                           
salt     (opt)
1/4 cup  honey (90g)

Add potatoes to a pan of cold water, bring to the boil then drain
immediately.  Place potatoes in a baking dish and butter and sprinkle
with a little salt (see note).  Bake at 180 C.  (350 F.) for 20 mins. 
Baste with honey and bake a further 20 mins.  or until tender.  Serve
with any roast meat. 

Sprinkling potatoes with a little salt gives a light, crunchy crust. 
But only small amounts of salt is necessary. 

From: ynnuf@yetti.amigans.gen.nz (Doreen Randal)


Source: I think originated from Aust.Woman's Weekly "Dinner Parties"

750 g     (1 1/2 lbs) old potatoes          
60 g      (2ozs) butter
1         onion                                
1/3 cup   sour cream
2 tblsp   milk                             
salt and pepper

Peel and chop potatoes, cook in boiling salted water until tender;
drain.  Mash well.  Melt butter in pan, add peeled and chopped onion,
cook until transparent, add to potato with soured cream and milk, mix
until smooth, season with salt and pepper.  Spoon potato mixture into
ovenproof dish, sprinkle with paprika, bake in mod.oven 180 C.(350 F),
about 15 mins.  Serve with roasts or chops etc. 

If there is any left over, cut into squares and fry up with some bacon. 
Really good, we think it is better this way! 

From: barbara@itek.norut.no (Barbara Wasson)


8          medium potatoes, boiled, peeled and quartered
1/2 cup    finely chopped celery
1/2 cup    finely chopped onion
1/2 stick  (1/4 cup) butter
1/2 cup    sour cream
1 tblsp    sugar
1 1/2 tsp  thyme
3/4 tsp    basil
salt and pepper to taste

Mash the above ingredients well. Put into an ovenproof 
casserole and bake at 350 F for 1 hour.

From: cschnell@iiasa.ac.at (Carey Schnell)


750 g    potatoes
250 g    cream (you can use a mix of yoghurt and sour cream to lower
         the fat content)
2        egg yolks
40 g     butter
75g      ham
bunch    of fresh marjoram (dried otherwise)
freshly ground pepper

If I want this as a main meal, then I use minced meat and prepare it the
same way I would for Lasagna (ie spicy and rich - you don't need to tell
The Parents this little secret though) I then just alternate the layers
of meat mix and the potato recipe. 

Wash, peel and slice the potatoes thinly.

In lightly salted, rolling boiling water, cook for 5 mins.  (sorry about
the sentence stucture- I'm translating this from German- this is an
authentic Austrian recipe...)

Drain the potatoes thoroughly in a sieve. 

Take the Marjoram from the stalks, and chop finely.  Mix salt, pepper
and marjoram with the egg yolks and cream. 

Grease a casserole dish, and place half the potatoes in the form.  Chop
the ham finely, and spread half over the potatoes.  Sprinkle salt and
pepper over the layers. 

Place the rest of the potatoes in the dish, and then pour the egg mix
over the top.  Sprinkle with ham, and dot the top with the remainder of
the butter used for greasing the dish. 

Cook on 250 degrees Celcius (er- Farenheit, ~375) for 30-40 mins, or
until golden on top. 

If you choose this one, still serve with a green salad. 

From: mkay@sequent.com (Mary Kay Petersen)


2       raw white potatoes
1 cup   onions, chopped
1 cup   dry bread crumbs or wheat germ
1 cup   pecans (or walnuts or sunflower seeds)
2       well-beaten eggs (or for a vegan variety, add some tamari and
        delete salt) 
1 tsp   salt, unless you added tamari
Dash    pepper
basil or any other favorite "meat loaf" spices, like mustard.

Preheat over to 350.

Put potatoes, onions, nuts, and bread through a food processor so it is
all ground up, like meat loaf.  Mix these ingredients well, then add the
rest of the ingredients. 

Put in well-greased loaf pan and bake until 1 hour or until firm. 

Stays firm when cold, so it is very good for meatloaf sandwiches. 

From: Mike_Eisele@mindlink.bc.ca (Mike Eisele)

Source: Friendly Foods

Yield: 10 to 12 servings

2 cups     millet
6 cups     water
4 cups     cauliflower pieces
1/4 tsp    black pepper
2 tblsp    soy margarine or unrefined corn oil (note to Canadians: Our
           soy margarine is not vegan) 
1 1/2 tsp  sea salt (optional)
1/8 tsp    nutmeg (or 1/4 teaspoon dill weed; optional)

Wash and drain the millet.  Place all ingredients (except the optional
spice) in a large pot and bring to a simmer over high heat.  Lower heat,
cover, and continue cooking until the millet mixture is soft (about 45
minutes).  Check periodically to make sure the mixture does not burn. 
Mash the mixture using a potato masher, or blend it for about 30 seconds
in a food processor.  Add one of the optional spices, if you wish, and
serve hot. 

From: ynnuf@yetti.amigans.gen.nz (Doreen Randal)


Grate as many potatoes as you want, peel and grate an onion (opt) if you
let this stand you will get some liquid and the potato may turn pinkish,
don't worry just drain it off.  Add an egg (not necessary) and salt and
pepper (necessary).  Cook in either fat or oil until brown and crispy. 

From: sfisher@megatest.com (Scott Fisher)


1 lb     small red potatoes, or any waxy-skinned variety cut in half or 
         into pieces no larger than 2" in any direction
Juice    of 1/2 lime
2 tsp    achiote seeds, ground and sifted as described
2        shallots, coarsely chopped
1/4 tsp  dried thyme
1        habanero chile, ripe, roasted, peeled and chopped
2 tblsp  or so olive oil
3-4 oz   goat cheese

Boil potatoes until done but still firm.  Mix all other ingredients
except goat cheese in a blender.  Drain potatoes, stir in goat cheese,
then pour sauce over and mix.  Serve immediately, preferably with either
bread or tortillas to wipe up the last of the sauce.  (Kim and I almost
fought over it...)

This is *quite* hot, but awfully good.  The achiote, lime juice, and
habanero work very nicely together, and the potatoes offset a lot of the
fire.  We served it with something simple like either a roasted chicken
or shark in lime juice (see yesterday's recipe for tiburon a la

From: liberty@liberty.com (Linda/BDT Burbank, CA)


4 tblsp         butter
3 tblsp         all-purpose flour
2 tsp           salt
1 tsp           black pepper
2 cups          milk
5               large potatoes, peeled and sliced into medium-thin slices
2               onions, peeled and chopped
1-1/2 to 2 lbs  * sharp cheddar cheese, cubed or sliced

In a medium saucepan, melt butter and add flour, salt and pepper.  Pour
in the milk and stir frequently till thickened.  Set aside.

Preheat oven to 350 degrees.  Lightly butter a large casserole (3-1/2 to
5 quart).

Layer 1/4 of the potatoes, 1/4 of the onion, 1/4 of the cheese and
sprinkle with salt and pepper.  Repeat the next layer.  Then, on top of
the second layer, pour half the white sauce over (be a little reserved
'cuz you want the majority of the white sauce on top of the finished
casserole).  Then, again, repeat the next layer with potatoes, cheese,
onion, salt and pepper.  Repeat the final layer with same.  Pour the
remaining white sauce over the top, making sure you cover all.  Sprinkle
the final product with salt and pepper.

Cover and bake 1 hour.  Then, remove the cover and bake for another
hour.  Don't worry if it gets a little dark on top.

For leftovers, I put some of the casserole in a microwaveable dish.
Pour a little milk over and stir.  Zap in the microwave on high until
heated through!

* I prefer Tillamook medium sharp Cheddar cheese but I don't know what
kind of cheese you can get where you are, but whatevr you do, DON'T use
American or Velveeta!  :)

From: bh437292@longs.LANCE.ColoState.Edu (Basil Hamdan)

Source: _The Art Of Cooking_ or _Fann al Tabkh_


1 kg      of potatoes
1 cup     of Burghul (soaked in water) [alternatively called Bulgur]
1/2 cup   of flour
2         onions (chopped) 
3 cloves  of garlic (chopped)
1 bunch   of fresh cilantro (or coriander) chopped
salt      to taste
1 g       of ground white pepper
1 g       of ground black pepper
1 pinch   of cumin
1 pinch   of Jawzet al Teeb spice (I do not know the English translation
          for this spice, I guess can be skipped) 
150 g     of olive oil

Boil potatoes, taking extra care not to overcook them, peel potatoes. 
Saute' onions, garlic and cilantro in a little bit of olive oil.  Mash
the potatoes, mix in the flour, the burghul (after draining them and
squeezing excees water out), the spices and the sauteed ingredients. 
Form into small patties, and fry them in olive oil over medium heat for
approximately 20 minutes (until they are golden brown color).  Eat. 

From: ynnuf@yetti.amigans.gen.nz (Doreen Randal)

Source: The Popular Potato Best Recipes


Washed potato peel of 6 potatoes            
1        onion sliced
2        carrots scraped and sliced                
1 stalk  celery diced
1.25 l   water

Combine all ingredients in a pan and bring to the boil. 

Lower heat and simmer 1 1/2 hrs.  As the the water evaporates, add a
little more to keep the vegetables covered.  Strain and discard the
vegetables.  Store the stock in the fridge or freeze until required. 
Makes 1 litre. 

This recipe can be used to replace water in any soup recipe.  Prepare it
when when next peeling potatoes. 

From: christa@horga.ruhr.de (Christa Keil)
Christa Keil, Postfach 101312, D-44543 Castrop-Rauxel, Germany


10     big potatoes
2 - 3  spoons wheat flour
2      eggs
some   slices of ham (not the cooked ham)
250 g  dried plums (something like raisins but made of plums)
2 - 3  smoked sausages

Grate the potatoes and mix them with the flour and the eggs and the salt
(not to much - because of the smoked sausages and the ham). 

Take a castiron pot, put the ham slices in it and melt them out, after
that take the slices out. 

Now fill layer potatoes in the pot, then a layer dried plums, again
potatoes, then slices from the smoked sausage and again potatoes. 

Put the pot in the oven (225 Celsius) for 1 hour. 

You can eat it warm or later cut in slices and baked in a pan or cold
with Apfelkraut (apple syrup). 

From: ynnuf@yetti.amigans.gen.nz (Doreen Randal)

Source: The Popular Potato Best Recipes (without their consent)

(Serves 4)

4         large potatoes peeled              
2 tblsp   oil
60 g      butter                           
grated rind of 1 lemon
juice     of 1 lemon                        
2 tblsp   chopped parsley
3 cloves  garlic crushed

Cut potatoes into 0.5 cm.  thick slices.  Cook in boiling water for 4
mins.(or cover with microwave wrap and cook with 2 tsp water on high 2
mins.) Drain carefully and pat dry with a kitchen towel. 
Heat oil and 40g butter in a heavy-based pan.  Add enough potatoes to
cover the base of pan and cook, shaking pan so potatoes do not stick. 
When brown, carefully remove form pan and repeat until all are browned
a9if necessary add a little oil and butter). 
Combine remaining butter, lemon rind anad juice, parsley and garlic in a
pan and heat until butter turns pale brown.  Add potaotes and toss until
well coated. 

Mixing oil and butter together prevents the butter from burning and
removes the oily taste. 

From: ynnuf@yetti.amigans.gen.nz (Doreen Randal)


3 tblsp     olive oil                      
2           onions, finely chopped
750 g       tomatoes, chopped               
2-3 cloves  garlic, chopped
1 tsp       chopped fresh basil            
1 tsp       chopped fresh thyme
1 tblsp     chopped parsley                
1 Kg        potatoes, finely sliced         
2 tblsp     grated cheese
salt & pepper to taste

Heat one tablespoon of the oil and fry the onions until soft, then add
the tomatoes and heat through.  Combine the garlic and herbs with salt
and pepper to taste and one tablespoon of the oil.  Lightly grease a
baking dish and spread over one third of the tomato mixture.  Cover with
half the potato, arranged in overlapping slices. 

Layer the remaining tomato mixture, garlic mixture and potatoes,
finishing with a layer of tomato.  Sprinkle with the cheese and
remaining oil. 

Bake in an oven preheated to 200 deg C (400 deg F) for 45 minutes or
until the potatoes are tender.  VARIATION: If serving as an
accompaniment to lamb, omit basil and substitute rosemary. 

From: vickiemc@ISI.EDU (Vickie McCorkendale)


1 lb      of cooked meat - leftover roast (beef/pork/turkey) or browned
          ground (beef/turkey)  
1 cup     cooked carrots (or peas/corn/etc.)
1/2 cup   chopped or pearl onions
2 cloves  garlic minced
1 cup     gravy/broth/au jus
1/2 tsp   black pepper
1 tsp     salt (optional)

Add everything together in a 9" pie shell and cover with mashed potatoes.
Bake at 350 until the potatoes are well browned.

I've made a vegetarian version with just mushrooms, onions, broccoli and

I usually use the Knorr Pepper Sauce mix for the gravy.  It has a nice

From: cschnell@iiasa.ac.at (Carey Schnell)

Ingredients + Instructions:
Enough potatoes for 4 persons, and then 2 for luck.  Scrub but don't
peel.  Slice thickly, approx half inch thick.  Lay onto the oven tray,
but make sure both sides have a little grease on them otherwise they
will stick to the tray.  You may need to add a little more oil (I use
chili oil, but that may be a little hot for The Parents). 

Keep an eye on these little suckers, as they will cook pretty quickly. 
The idea is that they will bubble up towards the end, and you will need
to turn them over to get them all toasty on the other side as well. 
Sprinkle the potatoes and the chicken (make sure you turn them over at
some stage in the cooking as well, but they should end up skin side up
to make sure the skin doesn't get soggy) with the spice mix throughout
the cooking time, to get the flavour through. 

In the meantime, prepare a simple tossed salad with a simple dressing so
as not to compete with the flavour of the chook.  Serve with the salad
and a good Turkish bread (one of the ones that you rip apart, or a
crusty one if you want something a little more elegant). 

From: arielle@taronga.com (Stephanie da Silva)


1 3/4 lb  sweet potatoes
1 large   grapefruit
3 tblsp   unsalted butter
1/3 cup   (firmly packed) light brown sugar
1/4 tsp   salt
2         eggs, well beaten

Preheat oven to 375F.  Put the potatoes, unpeeled, in a large saucepan
and cover with water.  With a swivel-bladed vegetable peeler, peel the
yellow zest from the grapefruit and put it in with the potatoes.  Bring
to a boil, reduce the heat and simmer until the sweet potatoes are just
fork-tender, about 20 minutes. 

Meanwhile, with a long-pronged fork or tongs, dip the grapefruit into
the boiling potato water and blanch, turning constantly, for 30 seconds. 
Rinse the grapefruit briefly under cold running water to cool and peel
off the white pith.  Section the grapefruit and peel off the membranes
over a bowl to catch the juice.  Reserve all the juice and pulp; discard
any seeds. 

When the sweet potatoes are done, drain and let cool; discard the
grapefruit zest.  Peel the potatoes and put them into a food processor
along with the grapefruit pulp and juice, the butter, brown sugar and
salt.  Puree until smooth.  Add the eggs and mix to blend. 

Pour the sweet potato mixture into a well-buttered, 6-cup souffle dish. 
Place in a pan of hot water and bake for 45 minutes, or until the center
is set. 

From: mrum@pyrolab.Berkeley.EDU (Marc Rumminger)

Source: The Savory Way, by Deborah Madison, Bantam, 1990, 
        ISBN 0-553-05780-4, $24.50 in hardcover. 


1 lb     (1/2 kg) mixed greens, like mustard, kale, collards, etc.
2        medium-sized potatoes, scrubbed, quartered, and thinly sliced
2 tblsp  (20 mL) virgin olive oil
1 or 2   small dried red chilies, seeds removed, torn into pieces
2        medium sized fresh or canned tomatoes, chopped
2        garlic cloves, minced
freshly grated or sliced hard cheese (Parm., Asiago, Romano)
extra-virgin olive oil, to finish the dish
freshly ground pepper

Boil the potatoes for 5-7 minutes in salted water.  Cook until tender,
then remove with a strainer. 
Wash well and then chop the greens, removing tough stems.  Cook the
greens until done in the potato water.  Cook the tougher greens longer. 
Warm the olive oil in a wide pan and add the chilies.  When oil is hot,
add potatoes, stir well and cook for 1 min.  or so.  Add greens,
tomatoes, garlic.  Continue cooking for 5 minutes or so, breaking up the
potatoes and working everything together.  It becomes somewhat muddled,
but delicious.  Taste for salt, add pepper and some cheese, and serve
with a bit of extra-virgin olive oil threaded over the top. 


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