Potatoes Baked in Cream (for 2 to 3 persons)
4 potatoes, boiled
1/2 cups cream
1/2 tablespoons of salt pepper to taste some fresh coriander,
finely chopped (optional)
6 tablespoons grated cheese
Cool the potatoes, and peel them. make thick slices.
Beat the cream slightly, and mix it with salt, pepper, and coriander Lightly grease a baking dish with a tablespoon of oil. Rub it all over the base. Put 1/3 of the potatoes into the dish. Put 1/3 of the cream over, and then add 2 tablespoons of the cheese. Repeat the layers, ending with cheese When you are ready to eat and/or serve, preheat the oven to 180 C , Bake the potatoes for about 20 minutes, or till the top is nicely browned.
Dry Cooked Potatoes
4 medium sized potatoes
1.5 teaspoons of oil
1/2 teaspoons cumin seeds
1/4 teaspoon turmeric powder
red chili powder to taste
3/4 teaspoons of coriander powder
3/4 teaspoons of fenugreek
1 teaspoon salt
Boil the potatoes, cool and peel. Cut them into cubes. Put the pan on the fire, with the oil, and let it heat up. Drop the cumin seeds, and within a few seconds, all the other ingredients. Fry for a few more seconds. Now drop the potato cubes. Stir well to coat them with the spices. Cover and simmer on a very low fire for about 10 minutes. (Stir often so as to make sure that the potatoes are not sticking or burning. Add a few teaspoons of water if they are doing so.) Your special potato dish is ready !
Potato Cutlets !
2 Large potatoes
2 slices of bread
3/4 teaspoons of salt
1/2 teaspoons of mango powder (optional )
red chili powder to taste, or green chilies finely chopped
2-3 teaspoons fresh coriander
finely chopped. Oil for frying
Boil the potatoes (use the pressure cooker for efficiency), and wearing oven gloves, peel the potatoes and put them onto the plate. Put the bread on a small bowl. and pour just bout enough water to cover. Lift out one slice of bread at a time from the water, squeeze it hard to remove as much as water possible, and drop in to hot potatoes. Ad also the rest of the ingredients except the oil. Mix, and mash well. Check salt and other seasonings, and add whatever is needed at this this point. Divide the mixture into 6 equal bits, and roll each one into smooth balls. (rub a little oil on your palms, so that they don't stick). As soon as you make a smooth balls with almost no cracks, press slightly, so as to flatten it. Neaten the edges, and keep them covered in napkin papers, until you are ready to eat. When you are ready to serve or to eat, you will just need to fry them. Take a flat fry pan, and put in oil of about an inch deep. Put in as many potato cutlets will fit in comfortably. Fry golden brown on each site, and a slotted spoon will come real handy while frying. As soon as frying is complete, put the cutlets on brown or napkin papers, to dry out the extra oil. Serve hot, with sauce.
Tomato blended potatoes
3 Large potatoes
2 Large tomatoes
1.5 teaspoons cooking oil
3/4 teaspoons cumin seeds
1/4 teaspoons turmeric powder
1/2 teaspoons coriander powder
Green chilies to taste
salt to taste( normally 1/2 teaspoon reqd.)
3 teaspoons fresh, finely chopped coriander (optional)
Wash the tomatoes, and cut them in to small pieces, then add the green chilies, and blend in an electric blender.
Wash and boil the potatoes. Cool and peel them, and cut into cubes, and keep them aside.
Take a pan, and put in the oil. Heat the pan. After theoil has warmed up, add coriander powder and the turmeric powder, After another few seconds, add the tomato-chili paste, salt, and fresh coriander. Stir well and cook on medium flame for sometime. Add the cubed potatoes, stir to coat well with the paste, cook for sometime and serve. It will be a good idea if you make small holes in the potato cubes with a fork.
Twice baked potatoes
4 large baking potatoes, such as russets
1 package (3oz) cream cheese, softened
1 teaspoon minced fresh or frozen chives
3 tablespoons butter
1/2 cup grated Parmesan cheese
2 tablespoons sour cream
1/2 teaspoon salt
additional grated Parmesan cheese, for garnish
Scrub potatoes well; grease lightly with shortening and pierce with a fork two or three times. Bake in 400° oven for 1 hour or until fork tender. When cool enough to handle, split potatoes lengthwise and scoop out potato into electric mixer bowl. Add remaining ingredients, except egg, and beat well. Add egg and beat until smooth. Fill potato shells; sprinkle with additional cheese and paprika, if desired. Bake at 375° until puffed and lightly browned.
Easy Oven Fried Potatoes
4 medium potatoes
3 tablespoons melted butter or mixture of equal parts butter and oil
1 teaspoon salt
1/2 teaspoon pepper, or to taste
1/4 teaspoon paprika
Peel potatoes then cut crosswise into 3/8-inch slices. Brush with melted butter and oil.
Bake at 425°, basting frequently with butter or butter mixture until tender and golden brown on both sides. Sprinkle with salt, pepper, and paprika; serve immediately.
2 pounds baking potatoes, peeled and cubed (1-inch pieces)
1 cup finely chopped onion
3 tablespoons butter
2 teaspoons grated lemon zest
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
Cook potatoes in boiling water to cover for 3 minutes; drain well and set aside.
Sauté chopped onion in melted butter in a large skillet over medium heat until tender. Add lemon zest, lemon juice, salt, and pepper, and stir well.
Add potatoes, and stir gently to combine. Spoon potato mixture into a lightly greased 11- x 7- x1/2-inch baking dish. Bake, uncovered, at 375° for 50 minutes or until potatoes are lightly browned, turning occasionally.
Garlic Roasted Potatoes
3 tb Melted butter
3 tb Olive oil
4 Cloves garlic; minced
4 md Baking potatoes, cut in 1" pieces
1/4 ts Salt
1/4 ts Pepper
1/3 c Grated Parmesan
Toss all ingredients except cheese together in a 13x9x2" metal pan. Bake at 500°. 25 minutes or until potatoes are tender, stirring occasionally.Sprinkle with cheese, bake another 5 minutes.
6 To 8 potatoes
2 tb To 4 butter of lard
Salt & pepper
1 Onion; chopped
Peel and slice potatoes. Heat fat in a large skillet until hot, add potatoes. Fry well, turning occasionally, until nice and brown. Add onion and fry a few minutes more. Season with salt and pepper. These are really good. The kids even like them.