Potato – Page 9 – Kristen's Recipes

Pantry Friendly Potato Soup

September 21, 1997 Kristen

Pantry Friendly Potato Soup

½ C. Thrive Béchamel Powder

½ C. Sour Cream powder

¼ C. freeze dried celery

¼ C. freeze dried onion

1 ½ C. freeze dried potato dices

¼ C. precooked crumbled bacon

1 tsp. salt

1 tsp. chives

For a thinner soup: Add contents of jar to 8 C. rapidly boiling water. Stir well. Simmer 10 -12 minutes until potatoes are soft.

For a thicker soup: Add contents of jar to 6 C. rapidly boiling water. Stir well. Simmer 10 -12 minutes until potatoes are soft.

Red & White Potato Soup

September 5, 1997 Kristen

Red & White Potato Soup

2 qt. boiling water

1 C. dried Shredded Potato

¼ C. dried celery

1 tsp. dried parsley

3 tsp. chicken or vegetable Bouillon Granules

2 tsp. dry diced onion

1 can kidney beans

Combine all ingredients. Cook over med. high heat about 15 minutes until potatoes and celery are tender. If desired, thicken with a cornstarch slurry.

Potato Soup Mix

February 26, 1997 Kristen

Potato Soup Mix

2 C. instant mashed potatoes

1 1/2 C. dried milk

2 T. instant chicken bouillon granules

2 tsp. dried minced onion

1 tsp. dried parsley

1/4 tsp. black pepper

1/4 tsp. dried thyme

1 1/2 tsp. salt

Mix all ingredients and place in quart glass jars. To use. combine 1/2 C. soup mix with 1 C. boiling water.

Potato Soup Chowder

January 9, 1997 Kristen

Potato Soup Chowder

1/2 lb. of bacon, cooked and crumbled (I used a lb. of smoked

sausage, sliced)

6 to 8 white potatoes, cut into chunks (I used 10-12 small to medium)

1 can cream of potato soup (I used 2 cans)

1- 8 oz. sour cream (I used about 12 ozs)

2 heaping T.p. corn starch

(Optional 8 oz. cream cheese)

1 c. milk

In crockpot place potatoes, un-diluted cream of potato soup and bacon pieces, cover and cook 6-8 hours. (I layered potatoes, soup, sausage, potatoes, soup and about 2 T.p. water as it seemed dry to me and I cooked for 6 hours) Uncover and mash by hand some of the potatoes not all and not fine , you want it chunky. (I did not need to mash as I cut the chunks somewhat small about 1/2″ thick or so so I did not need to mash). Now blend cornstarch with the milk, sour cream and cream cheese – if you add cream cheese, first blend it until smooth with sour cream. (I softened the cream cheese in the microwave for 15 seconds, added sour cream and mixed with mixer until mostly smooth, added to milk and cornstarch, mix well.) Add all to pot and mix well, continue cooking until hot and bubble. (I cut the crockpot off before mixing the milk, sour cream, etc. as it was plenty hot. I added the this mix to the potatoes and sausage and covered until ready to eat).

Nordic Potato Soup with Ham

January 7, 1997 Kristen

Nordic Potato Soup with Ham

3 medium – size thin-skinned potatoes (about 1 1/2 lb. total) peeled and

diced (I use small red potatoes and quarter them–don’t peel it saves time)

1 large onion finely chopped (I have used dehydrated onion )

1 smoked ham hock -about 1 lb. (I have used leftover ham)

1 T dry dill weed

2 t grated lemon peel

1/4 t ground white pepper (I use black pepper)

2 1/2 C. chicken broth (I use low sodium bouillon cubes)

1 T cornstarch

1/2 c. whipping cream

Dill sprigs – optional

In a 3 quart or larger crock pot combine potatoes, onion, ham hock, dill weed, lemon peel, pepper and broth. Cover and cook at low setting until ham hock and potatoes are very tender when pierced – 7 1/2 to 8 hours. Lift out ham hock and let stand until cool enough to handle. Meanwhile remove about 1 C. of the potatoes with a little of the broth (I remove all of the potatoes and enough broth to cover the potatoes); whirl in a blender or food processor until pureed. Return puree to cooker. ( We like the soup smooth – just take out 1 C. if you like it lumpy) In a small bowl, mix cornstarch and cream; blend into potato mixture. Increase cooker heat setting to high. Remove and discard fat and bone from ham; tear meat into bite-size pieces and stir into soup. Cover and cook, stirring 2 or 3 times for 20 more minutes. Garnish with dill sprigs, if desired. Makes 4 to 6 first course servings. (I always double the recipe because that way I can use the whole container of whipping cream).

Sweet Sweet-Potatoes

December 17, 1996 Kristen

Sweet Sweet-Potatoes

2 lb. sweet potatoes—peel and grated

1/3 C. brown sugar—packed good

1/4 C. butter—melted

1/4 C. coconut—flaked

1/4 C. broken pecans—toasted

1/4 tsp. cinnamon

1/4 tsp. coconut extract

1/4 tsp. vanilla

In a crockpot, combine potatoes, sugar, butter, coconut, pecans and cinnamon. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. Stir in coconut and vanilla extracts.

Potatoes Perfect

December 13, 1996 Kristen

Potatoes Perfect

1/4 lb. Bacon; diced

2 med. Onions; thinly sliced

4 med. Potatoes; thinly sliced

1/2 lb. Cheddar cheese; thinly slice

Salt and pepper

Butter

Line crockpot with aluminum foil, leaving enough to overlap potatoes when finished. Layer half each of the bacon, onions, potatoes and cheese in crockpot. Season to taste and dot with butter. Repeat layers of bacon, onions, potatoes and cheese. Dot with butter. Overlap with remaining foil. Cover and cook on low setting for 10 to 12 hours.

Potato and onion Priazzo

December 12, 1996 Kristen

Potato and onion Priazzo

Brown one full head of garlic, 3 or 4 onions thinly sliced, and 2 lb. Italian Sausage (your heat preference) in olive oil. Don’t over cook it, just enough to get it started. Take off heat, Mix in 2 T. fennel seed, and if the sausage isn’t hot enough, kick it up a notch with some chili pepper flakes. Layer it in the crock with TONS of thinly sliced potatoes, (which you will have, of course, held in cold water so they don’t turn brown). Alternate the meat mixture with the potatoes. Cook on low all day.

Then, roll out some ready-made bread dough into a 9 x 13 pan. Spoon onion-potato mixture onto dough. Roll another layer of dough on top of the casserole; rub with olive oil and cracked pepper. Cook for about 20 minutes in the oven until dough is done. Let cool for 10 min or so.

Maple Glazed Sweet Potatoes

December 9, 1996 Kristen

Maple Glazed Sweet Potatoes

5 medium sweet potatoes

1/4 C. brown sugar

1/4 C. pure maple syrup

1/4 C. apple cider

dash salt and pepper to taste

Peel sweet potatoes and cut into 1/4 to 1/2 inch thick slices, place in crockpot. Whisk remaining ingredients together and pour over potatoes. Cover and cook on low 7 to 9 hours. Stir a few times, if possible, to keep them coated. Serves 4

Hidden Valley Ranch Potatoes

December 4, 1996 Kristen

Hidden Valley Ranch Potatoes

2 bags of frozen hash browns, semi-thawed

2 8 oz. pkg. cream cheese

2 envelopes Hidden Valley Ranch dressing mix

2 cans cream of potato soup

Put potatoes in crock pot. Mix remaining ingredients in a bowl and add to potatoes. Stir well. Cook on low 7-9 hours. Stir before serving.

Homemade Baked Beans

3 C. (1 1/2 lb.) of dried white navy beans (soaked over night or boiled 1 hour)

1 1/2 C. ketchup

1 1/2 C. water

1/4 C. molasses

1 large onion chopped

1 T. dry mustard

1 T. salt

6 slices uncooked side bacon, chopped into 1-inch pieces (I used salt pork)

1 C. brown sugar

Place all ingredients in slow cooker and cook for 8-10 hours on low. Stir occasionally if possible, but not necessary. These freeze well.

Creamy Ranch Potatoes

November 28, 1996 Kristen

Creamy Ranch Potatoes

2 lb. small red potatoes, quartered

1 8 oz. pkg cream cheese, softened

1 envelope buttermilk ranch dry salad dressing mix

1 10 3/4 oz. can condensed cream of potato soup

Place potatoes in a 3.5 quart crockery cooker. In a small bowl combine cream cheese and salad dressing mix. Stir in soup. Add potatoes. Cover and cook on low-heat setting for 7 – 9 hours or on high heat for 3.5 to 4.5 hours. Stir to blend before serving.

Cheesy Potatoes

November 26, 1996 Kristen

Cheesy Potatoes

5-6 medium potatoes

1 can Cheddar Cheese Soup

3 T. melted butter

Salt & Pepper to taste

Peel and slice potatoes then arrange in CP. Combine soup, butter, salt, and pepper in a microwavable bowl. Microwave on high for one minute. Pour over potatoes.

Chicken with Leeks and Potatoes

October 2, 1996 Kristen

Chicken with Leeks and Potatoes

5 medium potatoes, peeled and sliced

1 medium onion or 1 leek, sliced

chicken parts…whichever you prefer

1 pkg Onion soup mix

1/2 C. water

Salt, pepper, paprika

Place potatoes in bottom of crockpot. Top with onion or leek slices, then chicken parts. Mix soup mix with water and pour over. Sprinkle chicken with salt, pepper and paprika to add color. Cook on low 6-8 hours.

Ham And Potatoes

August 23, 1996 Kristen

Ham And Potatoes

6-8 slices ham

8-10 med. potatoes, peeled and thinly sliced

1 med. onion, peeled and thinly sliced

Salt and pepper

1 c. grated Cheddar cheese

2 cans cream of celery or mushroom soup

Paprika

Put half of ham, potatoes and onions in crock pot. Sprinkle with salt and pepper, then grated cheese. Repeat with remaining half. Spoon undiluted soup over top. Sprinkle with paprika. Cover and cook on low 8-10 hours or on high 4 hours.

Crockpot Sausage and Potatoes

August 19, 1996 Kristen

Crockpot Sausage and Potatoes

1 1/2 lb. smoked sausage–sliced thickly

1 2 lb. pkg. frozen hash brown potatoes

5 green onions, sliced

Pepper to taste

Garlic powder to taste

1 can cheddar cheese soup

1 soup can milk

Combine sausage, potatoes, green onions, pepper and garlic powder in well-greased crockpot. Stir gently to mix. Whisk together soup and milk. Pour over ingredients in crockpot. Cook on low for about 6-8 hours.

Corny Ham and Potato Scallop

August 15, 1996 Kristen

Corny Ham and Potato Scallop

5 baking potatoes, peeled and cut into 1 inch cubes

1 1/2 C. cubed cooked ham

1 15 oz. can whole kernel corn, drained

1/4 C. green pepper, chopped

2 tsp. Instant minced onion

1 can cheddar cheese soup

1/2 C. milk

3 T. flour

In 4 qt crockpot, combine potatoes, ham, corn, pepper and onion, mix well. In small bowl, combine soup, milk and flour, beat with wire whisk until smooth. Pour soup mixture over potato mixture. Stir gently to mix. Cover; cook on low for 7-9 hours. 6 servings.

Au Gratin Potatoes and Ham

August 11, 1996 Kristen

Au Gratin Potatoes and Ham

6 C. Potatoes, sliced and peeled

1 medium Onion, coarsely chopped

1-1/2 C. Cubed cooked Ham

4 oz. (1 C.) shredded American Cheese

1 (10-3/4 oz.) Can condensed Cream of Mushroom Soup

1/2 C. Milk

1/4 to 1/2 tsp. Thyme

In slow cooker, layer half each of the potatoes, onion, ham and cheese; repeat layers. In small bowl, combine soup, milk and thyme; pour over top. Cover; cook on high setting for 1 hour. Reduce to low setting; cook for 6 to 8 hours or until potatoes are tender.

Potato Salad Treat

February 13, 1996 Kristen

Potato Salad Treat

1 C. Mayonnaise

1/4 C. Vinegar

1/4 C. Milk

1 envelope Onion Salad Dressing Mix

6 C. hot cooked Potatoes, diced or sliced

2 hard cooked eggs, chopped

1/2 C. chopped Celery

Blend Mayo, vinegar, milk, and dressing mix in a small bowl. Place remaining ingredients in a mixing bowl. Pour dressing over and toss gently until well mixed. Serve warm or chilled.

Hot Potato Salad

February 9, 1996 Kristen

Hot Potato Salad

4 C. cubed pared potato

Boiling Water

Salt

4 slices Bacon, diced

1/2 C. chopped Onion

1/2 C. coarsely chopped Green Pepper

2 Raw Eggs

1/4 C. Cider Vinegar

2 tsp. Sugar

1/4 tsp. Pepper

2 hard cooked Eggs, sliced

Cook potatoes in 1 inch boiling water with 1 tsp. salt, covered, until tender – about 20 minutes. Drain well. In large skillet sauté bacon until almost crisp. Add onion and green pepper and sauté, stirring, 3 minutes. In small bowl, beat raw eggs; add vinegar, sugar and pepper, mix well. Gradually add egg mixture to bacon mixture. Cook over medium heat, stirring until mixture thickens. Remove from heat. Add drained potato and toss lightly to combine. Turn into warm serving dish, garnish with sliced egg. Serves 6-8.

Hot Ham & Potato Salad

February 8, 1996 Kristen

Hot Ham & Potato Salad

1 C. diced Cooked Ham

1/2 C. chopped Onion

1 T. Butter

1 101/2 oz. can condensed Cream of Celery Soup

1/2 C. Sour Cream

1/4 tsp. Caraway Seed

1/8 tsp. Pepper

3 C. cubed cooked Potatoes

1 T. chopped Parsley

In skillet, cook ham and onion in butter until onion is tender. Blend in soup, sour cream, caraway seed and pepper; add potatoes. Heat, stirring lightly. Garnish with parsley. Yield: 4 servings.

Salmon Cakes

October 27, 1993 Kristen

1 C. leftover Mashed Potatoes
1 Egg
¼ C. chopped Parsley
1 Scallion, chopped
1 tsp. Worcestershire sauce
Salt and Pepper to taste
2 C. (8oz.) leftover Salmon, flaked
4-5 slices Sturdy White Bread
3 T. Vegetable Oil, for frying
Lemon Wedges, for serving

Add mashed potato, egg, parsley, scallion, Worcestershire, salt and pepper to a large mixing bowl. Stir well to incorporate the egg. Fold in salmon and stir only enough to bring the ingredients together. Place in the refrigerator, uncovered, to chill while preparing remaining ingredients. If bread is fresh, toast it. You want to crumble (or process) enough bread to make 2 C. of dry crumbs; set aside in a shallow dish. Heat the oil in a large skillet over medium-high heat. Take a large spoonful of salmon mixture and gently pat into a cake about 1 inch thick. Press both sides into the bread crumbs. When the oil is hot, gently slide the cake into the pan. Repeat with remaining mixture, making 8 cakes in all and frying no more than 4 at a time. Fry until deep brown on one side, 2 minutes. Turn the cakes over with a metal spatula and fry on the other side until deep brown, 2 minutes longer. Transfer to paper towels to drain. Remove to serving platter, garnish with lemon wedges and serve.

Whipped Chipotle Sweet Potatoes

January 31, 1992 Kristen

5.5 lb sweet potatoes, scrubbed
1 T. minced chipotle chiles in adobo, mashed to a paste
3 T. unsalted butter, cut into T. pieces and softened
1 tsp. salt

Put oven rack in middle position and preheat oven to 450°F. Line a baking sheet with foil and butter a 2-quart shallow glass or ceramic baking dish. Prick each potato several times with a fork, then bake on baking sheet until very soft, 1 to 1 1/2 hours. Reduce oven temperature to 350°F.When cool enough to handle, halve potatoes and scoop flesh into a bowl. Beat potatoes, chile paste (to taste), butter, and salt with an electric mixer at medium speed just until smooth, then spread in baking dish. Bake whipped potatoes until hot, 20 to 25 minutes. Cooks’ note: Whipped potatoes can be prepared and spread in baking dish (but not baked) 1 day ahead and chilled, covered. Bring to room temperature before baking.

Cheddar Potato Puff with Almonds

January 22, 1992 Kristen

1 ½ lb. Potatoes, peeled and quartered
1 small Onion, chopped
2 T. Butter
2 Eggs
¾ C. Whipping Cream, warmed
½ C. ground Almonds
½ tsp. Salt
Dash Nutmeg
2oz. Cheddar Cheese, shredded (1/2 C.)
¼ C. slivered Almonds

Preheat oven to 400. Grease a 1 ½ qt. baking dish. In large saucepan, boil the potatoes until tender, about 15 minutes. Drain and place in large bowl. In medium nonstick skillet, sauté onion in butter until tender, about 4 minutes. Add to potatoes. Using mixer, mash potatoes. Beat in the eggs, one at a time on low speed until smooth, a minute or so. Beat in the cream, then the ground almonds, salt and nutmeg. Spoon into prepared baking dish. Sprinkle with cheese and slivered almonds. Bake uncovered until golden brown, about 20 minutes.

North African Beef & Sweet Potato Stew

January 18, 1992 Kristen

2 T. EVOO, divided
1 ½ lb. Boneless Beef Chuck, cut into 1 ½ “ pieces
1 C. Onion, coarsely chopped
3 cloves Garlic, minced
14.5oz. can diced Tomato with Green Pepper, Celery, and Onion
1 tsp. Cumin
½ tsp. Ginger
¼ tsp. Cinnamon
1 C. Water
2 Yams, peeled and cut into 1″ pieces
¾ C. Pitted Dates, halved crosswise
3 T. chopped Fresh Cilantro
½ tsp. Salt

Heat 1 T. oil in a deep skillet or pot over medium high heat. Add half beef and cook, turning often, until browned on all sides, 4-5 minutes. Transfer to large bowl; repeat with second half of meat and remaining oil. Stir the garlic and onion into the pot and cook, stirring, until garlic is toasted, about one minute. Add beef, tomatoes, cumin, ginger and water to the pot. Bring to a boil, reduce to medium-low and simmer, covered, until onions are soft, about 45 minutes. Add yams and cook, stirring occasionally, until beef is very tender and yams are cooked through, 25-30 minutes longer. Stir in dates and cook a few minutes to heat them through. Remove from heat, stir in cilantro and salt, and serve. (You can replace the sweet spices with basil and oregano if desired).

Sullivan Street Potato Pizza

December 2, 1990 Kristen

For two 13 x 9-inch pans, or one half-sheet pan

3/4 C. plus 2 T. (130 grams) unbleached bread flour
3/4 C. plus 2 T. (130 grams) unbleached all-purpose flour
1/4 tsp. instant yeast
1 1/4 cups (285 grams) lukewarm water
1/2 tsp. granulated sugar
1/2 tsp. salt
Extra-virgin olive oil.

Mix the flours and yeast in a mixing bowl. Using the paddle attachment, add water on low speed until the batter comes together. Increase the speed to medium and beat for 20-25 minutes until it cleans the bowl and comes together. (If it hasn’t started to come together in 20 minutes, add a few pinches more flour). The dough should still be quite wet. Add sugar and salt and mix for another 2-3 minutes. Cover the dough with plastic wrap and let it rise about 4 hours. Coat the baking pan or pans with olive oil. Pour the dough directly into the pan. With hands coated with olive oil, press the dough into a thin layer. Let it rest for 10-15 minutes, and then finish pressing it into the whole pan. It will be quite thin. Cover and let rise for another hour. Meanwhile, slice 7 Yukon Gold potatoes, peeled (about 4 lb.) into thin slices. Toss them with salt and let them exude moisture for about 15 minutes. Squeeze them dry in a colander to release more of their liquid. Toss them with a thinly sliced onion and about 2 T. chopped fresh rosemary. About 30 minutes before baking, preheat the oven to 425 degrees F (220 C) and put one rack on the oven’s top shelf. If using two pans, put another rack on the lower third. After the dough is proofed, spread on the potato topping. Brush with olive oil and sprinkle with more salt. Bake until the potatoes are brown at the edges and easily pierced with the tip of a knife, about 40 minutes.

Crispy Potato Tots

July 5, 1988 Kristen

If any large pieces of potato remain after processing, chop them coarsely by hand. To make handling the uncooked tots easier, use a wet knife blade and wet hands. Once the tots are added to the hot oil, they may stick together; resist the temptation to stir and break them apart until after they have browned and set. You will need at least a 6-quart dutch oven for this recipe.

2 1/4 tsp. salt
2 1/2 pounds russet potatoes, peeled and cut into 1 1/2-inch pieces
1 1/2 T. all-purpose flour
1/2 tsp. pepper
1 quart peanut or vegetable oil
Whisk 1 C. water and salt together in bowl until salt dissolves. Pulse potatoes and salt water in food processor until coarsely ground, 10 to 12 pulses, stirring occasionally. Drain mixture in fine-mesh strainer, pressing potatoes with rubber spatula until dry (liquid should measure about 1 1/2 C.); discard liquid. Transfer potatoes to bowl and microwave, uncovered, until dry and sticky, 8 to 10 minutes, stirring halfway through cooking. Stir flour and pepper into potatoes. Spread potato mixture into thin layer over large sheet of aluminum foil and let cool for 10 minutes. Push potatoes to center of foil and place foil and potatoes in 8-inch square baking pan. Push foil into corners and up sides of pan, smoothing it flush to pan. Press potato mixture tightly and evenly into pan. Freeze, uncovered, until firm, about 30 minutes. Meanwhile, adjust oven rack to middle position and heat oven to 200 degrees. Set wire rack in rimmed baking sheet. Add oil to large Dutch oven until it measures about 3/4 inch deep and heat over high heat until 375 degrees. Using foil overhang, lift potatoes from pan and cut into 48 pieces (5 cuts in 1 direction and 7 in other). Fry half of potato tots until golden brown and crisp, 5 to 7 minutes, stirring only after they are browned and set. Transfer to prepared baking sheet and place in oven. Return oil to 375 degrees and repeat with remaining potato tots. Serve.

Potato Skordalia (σκορδαλιά)

April 20, 1988 Kristen

1 1/2 pounds of potatoes for boiling
6-12 cloves of garlic, minced or grated (to taste) – firm, fresh, crisp garlic
1 C. extra virgin olive oil
Juice of 2 lemons
1 tsp. salt
1/2 tsp. freshly ground black pepper

Add the salt to a large pot of water. Peel the potatoes and boil in salted water until well done (easily pierced with a fork). While they are cooking, crush garlic cloves with salt using a mortar and pestle. Drain potatoes and pass through a ricer. Add pureed garlic and pour in lemon juice and olive oil. Beat briskly with wooden spoon until well mixed and smooth. Season well with salt and pepper. Stir in 3 tsp. or so of the cooking water (or hot fish broth if you have it). Serve with fried salt cod.

Pork in Orange and Lemon Sauce (chancho adobado) with Sweet Potatoes

April 14, 1988 Kristen

1 C. vinegar
2 lbs. boneless pork cubes
1 tsp. annato (achiote) seeds, ground in blender or processor
2 tsp. oil
2 C. water
1 C. orange juice
2 tsp. ground cumin
1⁄2 C. lemon juice
2 cloves of garlic, chopped fine
4 sweet potatoes, boiled, peeled and sliced 1⁄4 inch thick
1 tsp. salt
1⁄4 tsp. black pepper

In a large bowl, combine vinegar, annato (if using), cumin, garlic, salt and pepper; mix well. Drop in pork cubes and turn over to coat with mixture. Cover bowl, refrigerate for an hour or more. Remove pork from marinade (the vinegar mixture) and set on paper towels to dry. Save marinade. In a heavy skillet, heat oil. Fry pork cubes until they are brown. Pour off fat. Add reserved marinade and the water to the pan. Turn the heat to low, cover pan and let simmer about 45 minutes or until pork is tender. Stir in orange and lemon juices; heat. Arrange hot sweet potato slices on a platter (if potatoes are cold, heat them in a microwave oven or in the meat sauce). Pour pork and sauce over potatoes (or rice).

Patatas Bravas (Spanish Spicy Potatoes Tapas)

April 10, 1988 Kristen

For the sauce
3 tsp. olive oil
1 small onion, chopped
2 garlic clove, chopped
8oz. can chopped tomato
1 tsp. tomato puree
2 tsp. sweet paprika (pimenton)
good pinch chilli powder
pinch sugar
chopped fresh parsley, to garnish

2 lb. potato
2 tsp. olive oil

Prepare ahead by heating the oil in a pan, add the onion and fry for about 5 minutes until softened. Add the garlic, tomatoes, tomato purée, paprika, chilli powder, sugar and salt and bring to the boil, stirring. Simmer for 10 minutes until pulpy. Set aside for up to 24 hours. To serve, preheat the oven to 200C/gas 6/fan oven 180C. Cut the potatoes into small cubes and pat dry with kitchen paper. Spread over a roasting tin and toss in the oil, then season. Roast for 40-50 minutes, until the potatoes are crisp and golden. Tip the potatoes into dishes and spoon over the reheated sauce. Sprinkle with the parsley. Serve with cocktail sticks.

Boneless Pork Roast with Vegetables

March 9, 1988 Kristen

4 -5 lbs boneless pork loin
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. parsley
1 tsp. rosemary (fresh or dried)
1 tsp. seasoning salt
1 tsp. extra virgin olive oil
1 tsp. black pepper
10 fresh garlic cloves, Chopped
5 -6 yukon gold potatoes, quartered
8 -16 oz. baby carrots
1 large Spanish onion, quartered
1 (8 oz.) can beef broth

Place Pork Loin fat side down in a 9 x 13 pan and arrange vegetables around it. In a small bowl mix Garlic powder, onion powder, seasoned salt and black pepper until combined and rub it onto the pork (top only, not the bottom). Sprinkle the parsley on top, and then the garlic. Drizzle the olive oil over top of the pork. You can season the vegetables as well, I recommend to. Just sprinkle all of the same dry seasonings over top. Add beef broth from one of the corners of the pan, do not pour over pork. Place foil, slightly vented, over the pork, and fitting the pan. Cook it on 325 for 2 1/2 hours. Midway through rotate the pork so it it fat side up and replace the foil so it is covered again. After its done take the foil off and put the broiler on HIGH. Flip the pork again to meat side up and broil for 10 minutes. You will do this twice (meat side up, 10 mins, fat side up 10 mins, and then meat side up one last time for 10 mins.) For a total of 30 minutes You may need a few mins longer depending on your oven. Just look to see how browned its getting. Let meat rest for 30 minutes. Enjoy! The vegetables with have an incredible flavor and so will the meat. **You may add more veggies but You’ll probably have to go with a bigger pan size. **If you’d really like to kick it up, make a roux and add PAN JUICES and some red wine and let it reduce, stirring often to make a nice gravy!

Garlic Potatoes with Cheese Sauce

January 22, 1988 Kristen

5 large potatoes
1 medium onion
6 or more large cloves fresh garlic
2 T. butter
1/4 cup cheddar cheese, grated

2 T. butter
2 T. flour
1/2 cup milk
1/2 tsp. each, salt and dry mustard
Dash of paprika
3/4 cup grated cheddar cheese

Peel and thinly slice potatoes; peel and mince onion; peel garlic. Grease a 10-inch baking dish or equivalent-size casserole. Cover bottom with one layer of potato slices. Sprinkle with minced onion. Using a garlic press, press 2 cloves of garlic and sprinkle over potatoes. Dot with a portion of the butter. Repeat until all potatoes are used, making 3 or 4 layers. Pour cheese sauce over potatoes. Sprinkle 1/2 cup grated cheese over top. Cover and bake for 30 minutes at 350 degrees. Uncover and bake for 30 minutes longer, or until potatoes are done. To make cheese sauce: Melt butter in a saucepan. Blend in flour. Slowly stir in milk. Cook and stir over moderate heat until sauce is smooth and slightly thickened. Blend in salt and dry mustard, a generous dash paprika, and 3/4 cup grated Cheddar cheese. Heat, stirring, until cheese melts.

Smashed Baked Potatoes

January 15, 1988 Kristen

12 whole New Potatoes (or Other Small Round Potatoes)
3 T. Olive Oil
Kosher Salt to Taste
Black Pepper to Taste
Rosemary (or Other Herbs of Choice) To Taste

Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender. On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato. With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil. Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.) Bake in a 450 degree oven for 20-25 minutes until golden brown.

Pan-Seared Fingerlings with Cilantro Mojo & Variations

October 20, 1987 Kristen

4 tsp. olive oil, divided
1 pound fingerling potatoes, halved lengthwise
3/8 tsp. salt
2/3 C. tightly packed cilantro
2 tsp. lime juice
1 tsp. white wine vinegar
1/4 tsp. black pepper
1 large garlic clove, chopped
1/4 C. low-fat sour cream

Heat a skillet over medium-high. Add 1 T. oil and potatoes; cook 6 minutes. Cover, reduce heat to medium, and cook 6 minutes. Sprinkle potatoes with salt. Combine remaining 1 tsp. oil, cilantro, and next 4 ingredients in a blender. Blend until smooth. Stir into potatoes. Top with sour cream.

Blue Cheese and Walnuts: Halve 1 pound fingerling potatoes lengthwise. Follow step 1 in base recipe. Sprinkle with 1/4 tsp. salt. Combine 1/2 C. 2% milk and 1 1/2 tsp. all-purpose flour in a saucepan, stirring; bring to a boil. Cook 1 minute. Add 1 ounce blue cheese. Cook 1 minute. Top potatoes with sauce, 2 T. toasted chopped walnuts, and 2 tsp. parsley.

Spinach and Garlic: Halve 1 pound fingerling potatoes lengthwise. Follow step 1 in base recipe. Sprinkle with 1/4 tsp. salt. Add 2 T. minced garlic and 4 C. baby spinach leaves; cook 1 minute. Top with 2 T. toasted pine nuts and 1/2 ounce grated Asiago cheese.

Quick Pickled Red Onions: Halve 1 pound fingerling potatoes lengthwise. Follow step 1 in base recipe. Sprinkle with 1/4 tsp. salt. Combine 1/2 C. white wine vinegar, 1 T. mustard seeds, 1 T. sugar, and 1/4 tsp. salt in a saucepan; boil. Remove from heat; stir in 1 C. sliced red onion. Let stand 5 minutes. Drain. Stir into potatoes. Top with 2 tsp. parsley

Root Vegetable Chips

September 28, 1987 Kristen

2 medium beets, scrubbed and tops removed
l sweet potato, scrubbed
l T. extra-virgin olive oil
l tsp. flaky sea salt

Preheat the oven to 250°F. Line two large baking sheets with parchment paper. Slice the vegetables about Vs inch thick. Use a mandoline, if you have one, to create even pieces. Place the beet slices in one bowl and the sweet potatoes in another. Divide the olive oil and salt between the bowls and toss the slices to coat. Place on the prepared baking sheets without letting the slices touch. Place the baking sheets in the oven. Rotate the pans after 1 hour and continue to bake until crisp, a total of 1 hour 50 minutes to 2 hours for the beets and 1 hour 40 minutes for the sweet potatoes. Transfer the chips to a large bowl and serve immediately. Best right away, but leftovers will keep for up to 3 days in an airtight container.

Cheesy Leftover Mashed Potato Waffles

September 25, 1987 Kristen

2 T. vegetable oil
1/4 cup buttermilk
2 large eggs
2 1/2 cups leftover mashed potatoes
3 T. chopped scallions
1 cup shredded cheddar cheese
1/2 cup all-purpose flour
1/2 tsp. baking powder
1/4 tsp. baking soda
Sour cream, for serving

Preheat the waffle baker and grease it with cooking spray. In large bowl, whisk together oil, buttermilk and eggs. Stir in the mashed potatoes, scallions and cheese until well combined. In a separate small bowl, whisk together the flour, baking powder and baking soda. Fold the flour mixture into the potato mixture until it’s well combined. Scoop 1/2 to 2/3 cup (depending on the size of your waffle baker) of the mixture into the prepared waffle baker, spreading it into an even layer. (The potato mixture will not spread or expand as much as a regular waffle, so it’s important to spread it in an even layer.) Close the lid and let the waffle bake until golden brown and the egg is cooked throughout. Transfer the waffle to a serving plate then repeat the filling and baking process with the remaining potato mixture. Serve the potato waffles topped with sour cream and garnished with additional chopped scallions.

Notes: All leftover mashed potatoes will vary in consistency depending on how much cream, milk or melted butter you added to the original batch. If the waffle batter looks too dry and isn’t holding together, add one more egg. If it looks too wet, add more flour, 1 T. at a time, until the mixture is cohesive. Do not lift up the waffle baker lid too soon or you’ll risk having the mixture separate and stick to the waffle baker. Allowing the waffle to cook through before opening the waffle baker ensures the waffle can be removed whole.

Potato Cheese Puffs

August 16, 1987 Kristen

A healthier, homemade alternative to store-bought Pirate Booty, children of all ages love this recipe. You can make the mashed potatoes a couple of days in advance and then have your children help mix together ingredients and roll into balls.

2 C. mashed potatoes*
2 eggs
1/2 C. parmesan cheese (optional)
Fresh parsley
Salt and pepper
Bread crumbs for coating

Preheat oven to 350 F. Mix potatoes, eggs, cheese, parsley, salt and pepper together well. Roll into balls the size of ping pong balls. Coat each ball with bread crumbs and lay on lined cookie sheet. Bake for 15 minutes or until the outside starts to brown and turn crispy.

* To make 2 C. mashed potatoes, boil 4-5 russet potatoes in large pot of water until very tender. Cool, peel and mash.

Bacon-Cheddar Potato Croquettes

June 10, 1987 Kristen

4 C. cold mashed potatoes (with added milk and butter)
6 bacon strips, cooked and crumbled
1/2 C. shredded cheddar cheese
2 large eggs, lightly beaten
1/4 C. sour cream
1 T. minced chives
1/2 tsp. salt
1/4 tsp. pepper
40 Ritz crackers, crushed
1/4 C. butter, melted
1 tsp. paprika
Barbecue sauce, Dijon-mayonnaise blend or ranch salad dressing

In a large bowl, combine the first eight ingredients. Shape mixture by tablespoonfuls into balls. Roll in cracker crumbs. Place on parchment paper-lined baking sheets. Cover and refrigerate for 2 hours or overnight. Combine butter and paprika; drizzle over croquettes. Bake at 375° for 18-20 minutes or until golden brown. Serve with dipping sauce of your choice. Freeze option: Prepare croquettes as directed, omitting chilling step. Transfer to waxed paper-lined baking sheets. Prepare butter mixture; drizzle over croquettes. Cover and freeze until firm. Transfer to resealable plastic freezer bags; return to freezer. To use, bake croquettes as directed, increasing time to 20-25 minutes. Serve with dipping sauce. Yield: about 5 dozen.

Rimrocker Cheese-Potato Croquettes with Chive crème fraîche

March 22, 1987 Kristen

Chef Damon Jones dreamed up this play on a loaded baked potato after tasting a sample of Rimrocker cheese from Tumalo Farms. At the chef s Ashland restaurant, he serves the croquettes on a bed of microgreens. If you can’t find Rimrocker cheese, you can substitute a semihard cheese such as cheddar from a local dairy instead. Make this recipe the day after a holiday dinner when leftover mashed potatoes are in plentiful supply.

½ C. crème fraîche
2 T. finely chopped chives

2 tsp. unsalted butter
1/2 C. finely chopped leeks
1 1/2 C. mashed potatoes, cooled
4 oz. semihard cheese, such as Tumalo Farm’s Rimrocker cheese, coarsely grated (about 1 C.)
1/2 C. plus 2 T. plain dried breadcrumbs
Salt and freshly ground black pepper
1 egg
Extra-virgin olive oil

Make the chive crème fraîche: Whisk the crème fraîche and chives together in a small bowl until well combined. Cover and refrigerate until ready to use. Make the croquettes: Melt the butter in a medium skillet over medium-low heat and cook the leeks, stirring occasionally, until soft, about 5 minutes. Remove the pan from the heat and let cool slightly. Mix the leeks, mashed potatoes, cheese, and 2 T. the breadcrumbs together in a medium bowl with a rubber spatula until well combined. Salt and pepper to taste. Portion the potato mixture into 8 small croquettes using your hands. Lightly beat the egg in a shallow dish. Spread the remaining ½ C. bread crumbs in a separate shallow’ dish. Place the dishes next to each other and dip the potato cakes in the egg, turning once to coat both sides, and then the breadcrumbs, turning once to coat both sides. Line a plate with paper towels. Coat the bottom of a large skillet with olive oil and warm over medium heat. Add the croquettes to the skillet and, working with 4 cakes at a time, cook them over medium-high heat until golden brown, about 3 minutes per side. Transfer the cakes to the paper towel-lined plate to drain; cover the plate with foil to keep warm while you cook the remaining cakes. Divide the croquettes among four plates. Serve piping hot with a dollop of chive crème fraîche.

Sweet & White Potato Spears

March 14, 1987 Kristen

1-1/2 lb. sweet potatoes (about 3), cut into spears
1-1/2 lb. russet potatoes (about 3), cut into spears
1/2 C. Italian Dressing
1/4 C. Grated Parmesan Cheese
2 T. chopped fresh parsley

Preheat oven to 375°F. Toss potatoes with dressing. Place on lightly greased baking sheet or 15x10x1-inch baking pan. Cook 30 min. Turn potatoes. Cook an additional 30 min., sprinkling with cheese during the last 5 min. Sprinkle with parsley.

Latke Waffles

March 9, 1987 Kristen

2 large or 4 medium (2 pounds) Russet or baking potato, peeled
1 medium onion, peeled
2 tsp. baking powder
1 1/2 tsp. table or fine sea salt
Freshly ground black pepper
1/2 C. plus 2 T. all-purpose flour
4 large eggs
Nonstick spray, for waffle iron
2 T. fresh chives, finely chopped, for garnish (optional)

Heat oven to 350. Lightly oil a large baking sheet and set aside. In a food processor or on a box grater, coarsely shred the potato and onion. For longer strands, lay the potato sideways in the chute of your food processor. Transfer grated mixture to a bowl lined with a fuzz-free dishcloth (linen is great here) or cheesecloth. Pull up the sides of the cloth, forming a bag of grated ingredients, and twist it until you’ve squeezed out all of the excess liquid. Let stand for 1 to 2 minutes, then squeeze out one more time. Discard the liquid in the bowl, then add wrung-out shredded potato and onion to it. Sprinkle baking powder, salt and several grinds of black pepper over mixture and stir with a fork until it distributes throughout the shreds. Add flour, and again, stir into the potato-onion mixture until the pieces are evenly coated. Crack eggs on top; use your fork to break up the yolks and stir them so that they’re evenly distributed through the batter. Heat your waffle iron to high heat. Once hot, coat lightly with a nonstick spray. Heap some latke mixture on top and spread it into an even layer. Cook until the latkes are a nice, deep golden brown underneath. (I found that the bottom colors better than the top, but you’ll even this out in the oven.) Transfer to oiled baking sheet, paler side down, and place in warmed oven. Continue with remaining latke batter. Keep latke waffles in oven until crisp (about 5 to 10 minutes), or until all the other parts of your meal are ready. Serve with applesauce or sour cream, latke-style, or breakfast-style, with eggs and bacon. Sour cream is pretty good with the eggs, too. Chives make it pretty.