BAKING POTATOES in BED of SALT for 2
(from Cooks Illustrated)
1-1/4 cups salt*
2 russet potatoes, scrubbed and dried
1 T olive oil
With oven rack in middle position, preheat oven to 450°.
Spread salt in even layer in 8 x 8 baking dish.
Place potatoes in salt, broad side down, leaving space between potatoes.
Cover baking dish with foil and crimp edges to tightly seal.
Bake 1-1/4 hours; remove pan from oven. Remove foil.
Increase oven temperature to 500°.
Brush exposed part of potatoes with oil. Return to oven.
Bake uncovered til potatoes are tender when pierced with paring knife and skins are glossy, 15-20 min.
Remove any clumped salt from potatoes and split lengthwise.
Top with your choice of butter, sour cream, chives, crumbled bacon, shredded cheese.
*The salt can be strained to remove solid bits and reused for this recipe.
SWEET POTATO aka YAMs
1 2/3 c canned yam chunks = 1 c cooked mashed = 4 servings
1 sweet potato = 2 c mashed
1 person serving = 1/3 large sweet potato
SWEET POTATO BOILING TIMES:
Cook in boiling, salted water, covered for:
Whole – 25-40 min.
Cut up – 20-25 min.
Cubed -10-15 min.
1 pound potatoes mashed feeds 2-3 people
1 “good size” baking potato usually weighs abt 1 lb.
BAKING SWEET POTATOES
Weigh potatoes to determine how many pounds you are cooking.
Scrub the sweet potato with water and rub off any dirt.
Take a fork and lightly stab the potato all around about 10 times.
This will avoid having the potato explode in the microwave.
Place the potatoes in microwave and cook on high for 6-7 minutes per pound.
Mash with finger to see if mushy. When done, remove from micro.
Let potato cool down some. Use caution when cutting it open, as it will be very hot.
Add your favorite toppings: butter, brown sugar, cinnamon, etc.
FLEMINGS POTATOES AU GRATIN ***FAMILY FAVORITE***
(12/2009; Rev 7/2014)
2 lbs potatoes (2 lbs = 3 baked potato size)
1-1/2 cups any type grated cheese (I like the Mexican mixtures of 4 kinds)
1-1/2 cups (12 oz or ¾ pint) half & half. Have extra available!
Garlic salt
Black pepper
Jalapeno peppers, finely chopped (OPTIONAL)
Peel and slice potatoes 1/8” thick slices (a food processor or mandolin makes this job easy & fast.
To keep potatoes from turning brown while slicing, place peeled potatoes in bowl of water. Drain well before assembling casserole.
Butter 1-1/2 or 2 qt baking dish. I prefer oblong 9 x 13 size.
Arrange a single layer of potatoes in bottom of baking dish.
Sprinkle with garlic salt and pepper and (optional) chopped Jalapenos.
Top with thin layer of grated cheese.
Continue layering potatoes, cheese and spices til they are all used up, ending with layer of potatoes on top (NOT cheese).
HEAT half-and-half and pour over top of potatoes.
Press top layer of potatoes down with spoon til potato slices disappear under the milk. If milk doesn’t cover potatoes – add more milk til it does.
Bake, covered at 350° for 1 hr 15 min, or until top is browned, the milk has been absorbed and the potatoes are soft. Thicker batches take longer.
If desired, sprinkle layer of cheese on top 2-3 min before removing from oven—just til cheese melts. Let stand 5 minutes before serving.
FLEMINGS POTATOES for Two
1 lb potatoes
¾ cup (more or less) any type grated cheese (I like Mexican mixtures)
3/4 cups (6 oz) half & half. Have extra available!
Use smaller baking dish – you want the potatoes to pile up deep…3” high
Rest of recipe is same.
PRALINE SWEET POTATOES (Mary Lou Wiggins)
***FAMILY FAVORITE***
aka “Frankly, Scarlett, I don’t give a yam”
3 c cooked, mashed sweet potatoes (6 med size raw potatoes=4 lbs)
(Boil in skin 30 min – skin comes right off.)
2/3 c white or brown sugar
½ c oleo
2 eggs
1 T vanilla
OPTIONAL:
½ c yellow or brown raisins OR ¾ c chopped dates
1 t cinnamon (optional)
1 t nutmeg (optional)
1 t ground ginger (opt)
1 t salt (opt)
¼ c orange juice or ½ c orange marmalade (opt)
Mix thoroughly and pour into 8”x8″ greased baking dish/pan
TOPPING:
1 c brown sugar
1/3 c oleo
1 c chopped pecans
1/3 c flour
Mix and work in oleo like pastry.
Sprinkle over top of potatoes.
Bake uncovered for 20-25 min at 350°.
SWEET POTATO DELIGHT T’sgiving 2006
Serves 8-12
1 can apple pie filling
4 med sweet potatoes, cooked, chunked
1 c whole cranberry sauce
2T orange marmalade
1T apricot preserves
In separate bowl, mix cranberry sauce with marmalade and preserves.
In lightly greased square 8” to 10” baking dish, layer:
Apple pie filling
Sweet potatoes
Cranberry mixture on top of sweet potatoes
Bake at 350° for 20-25 min.
ROASTED SWEET POTATOES (Cici Kropp – 2013)
3 Sweet potatoes, peeled and cut into bite size cubes
2 tsp olive oil
1 tbsp butter
1 tbsp of brown sugar (organic)
1 tsp of ground cinnamon
1/4 tsp of ground nutmeg
Pinch of ground ginger
Sea salt, to taste
Preheat the oven to 350°.
Coat a small baking dish with cooking spray.
Peel and dice the sweet potatoes into bite size cubes.
Place in the baking dish.
Melt butter in the microwave and pour over the potatoes along with the olive oil, brown sugar, cinnamon, nutmeg, ginger and salt.
Add more sugar or cinnamon if desired.
BLACK SKILLET FRIED POTATOES (Glenda Stevens)
***FAMILY FAVORITE***
6 med size red potatoes
1 t salt; 1 t garlic salt
½ t pepper or ¼ to ½ t cayenne pepper
1 to 3t chili powder or Butt Rubb—Add more salt; Lawrys no good
3 T oil
OPTIONAL: garlic, Japalenos, onions, or top with cheese.
Scrub potatoes with vegetable brush.
Dry potatoes well or will cause grease to splatter. DO NOT PEEL.
Cut potatoes in circles ¼ to 3/8” thick, leaving potato stacked together like bread slices.
Then cut whole potato in half lengthwise.
Then cut both sections in half again lengthwise.
(So each potato slice circle is cut into fourths).
If real large potato, cut circle in eighths.
Put potato pieces in bowl with enough room to stir easily.
Mix salt, pepper and chili powder together.
Sprinkle over potatoes, and stir til well mixed.
Sprinkle 1T oil over potatoes and stir til well mixed.
*Put remaining 2T oil in Black Iron Skillet.
Use paper towel to rub some oil up on sides.
Let skillet get VERY hot and add potatoes all at once.
Turn heat down to one notch above medium.
Cook without lid if you like crispy edges.
If you like your potatoes soft, cover with lid. Stir frequently.
Cook about 20 min., monitoring closely. For 3 potatoes, takes 10 min.
*Instead of frying on top of stove, can bake in real hot black skillet at 425° for 15 min. Turn over and bake another 15 min.
FOR CREAMIEST MASHED POTATOES:
The Secret is boiling the potatoes whole and unpeeled in salted water for 25-40 min. Then mash, adding milk, salt, pepper.
GARY’S MASHED POTATOES (Gary Wagner)
5 lbs potatoes, peeled, cooked, mashed (about 10 potatoes)
ADD:
1 cup margarine
8 oz. sour cream
8 oz. pkg cream cheese
Garlic salt to taste (LOTS!)
Bacon bits
Paprika, sprinkle top with, if desired
Butter the baking dish.
Soften cream cheese by removing wrapper and micro on HIGH for 30 seconds
Can seal with air tight lid and freeze
Can bake at 350 for 30 min til potatoes puff up and brown on edge.
HORSERADISH MASHED POTATOES
4 large baking potatoes, cut into 1” cubes, leave skins on
½ c softened butter or oleo
1/2 c sour cream
1 T milk
2-3 T prepared horseradish (or substitute 1-2 T fresh grated horseradish)
1 t garlic powder
1 t salt
¼ t pepper
Serve with:
1 c shredded cheese
4 slices bacon, cooked, crumbled
Sprinkle on top: Tajin or Chili’s Cajun spice or Butt Rubb
Dice potatoes in even size pieces and boil in enough (salted) water to cover potatoes for 10-15 min.
With mixer, beat potato at med speed til mashed to consistency you like.
Add remaining ingredients.
RANCH MASHED POTATOES
1 oz packet Hidden Valley Original Ranch Salad Dressing Mix
4 c prepared, unsalted mashed potatoes (about 5-6 good size potatoes)
Butter or oleo
Add salad dressing mix and butter to potatoes.
COOKING POTATOES for POTATO SALAD (Siegis Restaurant)
This method keeps the potatoes from being mushy!!
Boil yellow or Idaho potatoes in skins
Remove from water
Put potato between two rags and twist and pull skin off.
Refrigerate potato overnight in covered bowl
Cut into desired size pieces.
SCRUMPTIOUS HASHBROWN CASSEROLE (Kerensa)
1 can cream of chicken soup
1/2 cup sour cream up to 1 cup
1 tsp. salt
½ t garlic powder
1/4 tsp. pepper
1/2 c milk
2 lbs. frozen OREIDA shredded hash browns (32 oz pkg), thawed
1-2 cups grated cheddar cheese or cheese mixture
3 oz can Durkee’s French fried onions
* Some recipes have ¼ to ½ stick oleo—don’t need it tho.
GREASE a 9 x 13 or a 3 qt. baking dish.
COMBINE first 5 ingredients. Stir in milk.
Mix with potatoes, cheese and ½ can of French fried onions.
Sprinkle remaining French fried onion on top.
COVER and BAKE at 350° for 30 min. to 40 min.
CHEESY POTATOES
5 c frozen hash browns, thawed
1 cream chicken soup
½ c sour cream
1 c finely chopped cooked corn beef-optional
1/3 c finely chopped onion–optional
1 c shredded sharp cheese
Spread potatoes in 8 x 8 x 2 pan
Combine rest of ingredients and spread over top w/cheese
Bake at 350° for 40 min.
CREAMED NEW POTATOES
10-12 small new Potatoes
Scrub or pare potatoes and put in boiling water.
Cook covered 15 min, or til tender when pierced with a fork.
Make white sauce. Mix with potatoes. Serve.
WHITE SAUCE:
½ c Oleo
½ c Flour
½ t Salt
1/8 t Pepper
2 c Milk
2T Parsley
Melt oleo in saucepan over low heat.
Blend in flour, salt (and pepper if desired).
Add milk (if milk is heated, it’s less likely to lump), stirring constantly til mixture thickens and bubbles.
Can add 1/2 c grated cheese if you want cheese potatoes.
Remove from heat.
CREAMY ITALIAN RED POTATOES CHESS LOVES! (6/11)
Serves 10
1/2 c Wishbone Italian Dressing
¾ c mayonnaise
½ c sliced green onions
2T snipped fresh dill (OR 1 T dried dill)
1 t Dijon mustard
½ t pepper
3 lbs “new” potatoes, cut into chunks
Boil potatoes til done.
In large salad bowl, combine all ingredients except potatoes.
Toss with warm potatoes.
Serve warm or cover and chill.
BOILED NEW POTATOES
1 lb small new potatoes, scrubbed-not peeled
Put the potatoes in a large saucepan, add cold water to cover by about an inch.
Salt generously.
Bring to a boil, lower the heat, and simmer until potatoes are fork tender, about 5 to 8 minutes depending on their size.
Drain. Halve the potatoes, if large.
Serve in:
Melted butter, seasoned with salt & pepper to taste.
OR
Make white gravy and add parsley (optional)
HASH BROWN POTATOES
Baked Potato, refrigerated overnight & then peeled, grated
Butter, Salt, Pepper
2T grease
Heat grease in large skillet. Add hash browns. Dot with butter, salt and pepper.
Fry as one piece until nicely browned on one side.
Turn over, dot with butter, salt & pepper.
Remove when browned and drain on paper towel. Eat immediately.
POMMES ANNA (Julia Child)
2 sticks butter
8 cups potato, sliced 1/8″ thick
DO NOT WASH POTATOES AFTER PEELING.
Heat oven to 450°. Clarify butter. Dry peeled, sliced potatoes thoroughly.
Pour ¼” clarified butter into iron skillet.
When hot, arrange layer of potatoes in bottom as follows:
Place one slice potato in center.
Overlap a circle of potato slices around it;
Arrange a second circle in opposite direction, overlapping, continuing til reach rim of pan. Dribble spoonful butter over potatoes, salt and pepper.
Repeat layer of potatoes, then dribble butter, salt & pepper again.
Shake pan often, not too roughly to prevent sticking.
Fill pan up with potatoes, forming ½” dome in center.
Should have added enough butter by the end so it bubbles up the sides of the pan. Butter bottom of a saucepan and press it down hard on potatoes, forcing layers together.
Cover and place in oven on top rack with drip pan under them.
Bake for 20 min.
Uncover, press down again, and bake 20-25 more min.
Press down again before end of cooking.
They are done when you gently draw edge of potatoes away from side of pan and they are brown and crusty.
Drain excess butter off. Keep excess butter and use in vegetables.
Unmold on a plate.
Can keep warm by covering with foil and set in 120° oven for 30 min.
PLEATED BAKED POTATOES Judy Bates 9/95
4-6 med baking potatoes
salt
pepper
1 stick oleo, melted
parsley flakes
grated parmesan cheese
6 T grated cheddar cheese-opt
Wash potatoes. Peel only IF skin is tough.
Cut into thin slices, but do not cut all the way through.
(Hold a spoon upside down in your hand with knife to keep from cutting all the way through.)
Put potatoes in baking dish. Fan slices them slightly. Drizzle with butter.
Sprinkle with salt, pepper, parsley.
Bake at 425° for 50 min.
Sprinkle with parmesan cheese and cheddar cheese.
Bake another 10-15 min, til lightly browned, cheese is melted and potatoes are done inside. Check with a fork.
STUFFED BAKED POTATOES
Just mash potatoes with butter and add any yummy ingredients of your choice: cooked bacon, cheese, parsley, green onion, garlic, etc.
Stuff in to a greased muffin (your choice of size) tin, run a fork across the top and brush with melted butter or olive oil.
Bake at 375° or until tops are crispy and golden.
This produces a soft potato center with crunch on the outside.