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Mexican Potato

Mexican Potato recipe


Ingredients:
Middle sized potatoes
Vegetable oil
Course ground salt

Sauce:
1 table spoon mayonnaise
4 table spoons yoghurt or source cream
1 table spoon water
Parsley
Course ground paprika
4 cloves of garlic

Directions:
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.

Sauce:

Blend together mayonnaise, yoghurt, water, parsley, garlic and paprika. After salting the sauce, place it on a plate. Serve the sauce together with potatoes.

Ingredients:
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
Directions:
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

Briazz Potato Stackzz

INGREDIENTS:
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
Mustard Sauce:
2 qt. Medium white or bechamel sauce
4 oz. Whole grain mustard
2 oz. Vegetable base
1 - 2 Tbsp. Salt

DIRECTIONS:
Pre-heat oven to 350°F.
Butter a 2” deep hotel pan (12”x 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

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.

INGREDIENTS:
3 medium (6 - 8 ounces each) Idaho Potatoes, well scrubbed
cooking spray
pepper to taste
1/2 stick butter
1 medium onion, chopped (about 3/4 cup)
1 tablespoon garlic salt

DIRECTIONS:
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

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

INGREDIENTS:
Kosher salt for salting water
6 outer leaves of Savoy cabbage
3 medium (approximately 6 ? 8 ounces each) Idaho Potatoes, washed and peeled
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
For Mushrooms:

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

DIRECTIONS:
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.

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