Middle sized potatoes
Course ground salt
1 table spoon mayonnaise
4 table spoons yoghurt or source cream
1 table spoon water
Course ground paprika
4 cloves of garlic
Prepare potatoes in the evening. Peel potatoes and cut them into 4 slices. Leave them in warm water for twenty minutes. Then place potatoes in cold water, wash and dry out well. Put potatoes in the freezer compartment overnight or until you are ready to cook.
Bake unfrozen potatoes in a deep-fat fryer. You can also use an aluminum pan instead of a deep-fat fryer. In this case heat some oil in the pan and then fry potatoes in it.
Place fried potatoes on paper towel and salt.
Blend together mayonnaise, yoghurt, water, parsley, garlic and paprika. After salting the sauce, place it on a plate. Serve the sauce together with potatoes.
3 lg. potatoes
1 c. shredded Colby Jack cheese
1/2 cup Mexican salsa
1/2 cup lettuce
1 lb. ground beef
1 pkg. taco mix
1/4 cup sour cream
Bake potatoes in microwave. You will need about 15 minutes. Peel potatoes and divide into half.
Scoop out flesh of potatoes to form a boat. Fry ground beef. Add taco mix, 3/4 c. water and 1/4 c. Mexican salsa. Fry potatoes in the form of a boat in a deep fryer until they become golden brown. Thereafter add ground beef mixture to it. Sprinkle with cheese. Finally add lettuce, sour cream and salsa to taste.
Briazz Potato Stackzz
6 lbs. Idaho® Potatoes, washed, peeled
1 - 2 lbs. Leeks, cleaned, thinly sliced
2 oz. Butter
2 1/8 qt. Mustard Sauce
1 1/2 lbs. White Cheddar cheese, shredded
2 qt. Medium white or bechamel sauce
4 oz. Whole grain mustard
2 oz. Vegetable base
1 - 2 Tbsp. Salt
Pre-heat oven to 350°F.
Butter a 2 deep hotel pan (12x 20). Slice potatoes
1/8 - 1/4 thick. Place in large pot, cover with cold
water, bring to boil and simmer until barely tender, 7 - 10 minutes.
Alternately, blanch by steaming until barely tender. Air-cool potatoes
spread out on sheet pan, 10 - 15 minutes. Meanwhile, sweat leeks
in butter until softened, about 7 minutes. Have mustard sauce ready.
To assemble gratin, layer 1/4 of potatoes, 1/4 of sauce, 1/4 of
leeks, 1/4 of cheese in hotel pan. Repeat this process to create
4 layers. Cover tightly with foil. Bake for 35 - 45 minutes to an
internal temperature of 175°F. Remove cover; bake 15 minutes
until golden brown. Hold at 200°F for up to one hour, or chill
quickly and slice to heat later.
Garlic Idaho Potatoes
Approximate nutritional analysis per serving: 275 calories, 12
g fat, 31 mg cholesterol, 1729 mg sodium, 4 g protein, 40 g carbohydrates.
DeAnne Wilkins of Idaho Falls, Idaho saves space on her stove top
by cooking her famous Garlic Idaho Potatoes on the family grill.
3 medium (6 - 8 ounces each) Idaho Potatoes, well scrubbed
pepper to taste
1/2 stick butter
1 medium onion, chopped (about 3/4 cup)
1 tablespoon garlic salt
Preheat oven to 400° F. Spray a loaf pan or small casserole
dish with cooking spray. Slice potatoes (with skins on) into the
pan or dish. Season with pepper.
In a small saucepan, over medium heat, saute butter with chopped
onion and garlic salt for 5 minutes, or until onions are soft. Pour
onion mixture over the potatoes.
Cover pan with foil and bake for 35 - 40 minutes. Or, place pan
on a medium-hot grill for 20 - 25 minutes.
Idaho Potato Cabbage Torte
Approximate nutritional analysis per serving: 259 calories, 12
g fat, 28 mg cholesterol, 1575 mg sodium, 5 g protein, 36 g carbohydrates
Kosher salt for salting water
6 outer leaves of Savoy cabbage
3 medium (approximately 6 ? 8 ounces each) Idaho Potatoes, washed
1 large Spanish onion, thinly sliced
4 tablespoons butter
2 1/2 cups chicken stock
1 1/2 teaspoons dried thyme leaves
2 teaspoons Kosher salt
1/2 teaspoon white pepper, freshly ground
1 tablespoon butter
6 ounces wild mushrooms, cleaned, stems discarded, sliced
1/4 cup white wine
1 teaspoon chopped fresh thyme
1 teaspoon salt
pinch of ground white pepper
Heat a 5-quart stockpot of water over high heat. Stir in 2 tablespoons
of Kosher salt, cover and bring water to a boil. While waiting for
water to boil, prepare an ice water bath in a large mixing bowl
or the sink.
Place the cabbage leaves into the boiling salted water; boil 12
minutes or until cabbage is tender. Remove leaves from water and
place into the ice bath for 4 minutes. Remove cabbage from bath
and pat leaves dry with a paper towel. Remove thick rib from the
center of each cabbage leaf, being careful not to completely cut
the leaves in half; set cabbage aside.
Slice potatoes into 1/4-inch thick slices. Place slices into a buttered
10 X 12 baking dish. Cover potatoes with as little chicken stock
as needed to cover (reserve the rest) and set aside. Preheat oven
to 350° F.
In a medium non-stick saute pan, over medium heat, cook butter and
sliced onions; add thyme and saute 20 minutes or until onions are
tender. Remove pan from heat and season with 2 teaspoons of Kosher
salt and white pepper. Place onion mixture in an even layer over
the sliced potatoes in the chicken stock. Cover dish with foil and
bake 20 minutes. Remove from oven and allow to cool.
While potato-onion mixture is baking, prepare the wild mushrooms:
in a medium non-stick saute pan, melt the butter over low heat.
Add the sliced wild mushrooms and cook for about 20 minutes over
low heat until browned. Add white wine, stir and cook until liquid
has evaporated and mixture is dry. Add fresh thyme, salt and pepper.
Remove from heat and allow to cool.
To assemble torte, lay a cooked cabbage leaf on a flat counter or
cutting board. Place a layer of the potato and onion mixture in
the center of the cabbage leaf (do not spread mixture all the way
to the edges of the leaf). Top with 1/6th of the wild mushrooms.
Repeat the process 5 more times, starting with potato, then wild
mushrooms, creating alternating layers. Once the layers are complete,
pull the sides of the cabbage leaf up and over the top as much as
possible. Lay another leaf on top and use remaining leaves to completely
enclose the torte.
Lay a large piece of plastic wrap on a flat surface. Place potato
and cabbage torte in the center of the plastic wrap. Take edges
of the plastic and wrap around the torte, twisting the edges of
the wrap. Tie wrap closed with kitchen string and set aside.
Heat reserved chicken stock in a 5-quart stockpot over medium heat.
Place plastic-wrapped torte in heated chicken stock; poach for 5
minutes. Remove from stockpot and remove plastic, being careful
to avoid steam when unwrapping the torte. Serve torte immediately.