Ingredients:
6 Potatoes
1 Clove garlic, minced
1 T. Fresh parsley, chopped
Salt
White pepper
2 Egg yolks
Clarified butter
Procedure:
Peel, boil or steam potato until cooked, mash and mix in the
garlic, parsley, seasonings and yolks
Place the potato mixture into a piping bag and pipe out portion
size rosettes onto a greased baking sheet
Spoon on top a little amount of the clear butter so that it runs
down over the sides
Bake in a preheated 375°F ovev until browned and hot
Notes:
Potatoes should not spread out and flatten during baking
Garlic is optional
Serve with an entrée
Ingredients:
4 Med. Size potatoes
1 Onion, sliced
2 T. Oil
Salt
Fresh ground black pepper
Paprika
Procedure:
Peel, boil or steam potato until almost cooked, then cool and
chop into bit size cubes
In a frying pan heat oil and sauté onions until soft
Add potatoes and cook ontil browned, stirring often
Season to taste
Notes:
Serve with an entree and or breakfast
Cook on high heat
Onions should be browned
Ingredients:
4 Potates
1/2 Green pepper, fine diced
1/2 Red pepper, fine diced
1 Shallot, fine diced
2 oz. Bacon bits, fine diced
2 oz. Cream
2 oz. Cheddar cheese, grated
Salt
White pepper
Procedure:
Wash, bake, cool, slice in half lengh wise and scoop out the
potatoes. Force the meat of the potato threw a sieve
Mix in the peppers, onion, bacon and cream. Season to taste
Pipe or spoon the potato mixture back into their scooped out
jackets
Top with cheese and bake in a preheated 375°F oven until
browned
Notes:
The ingred. added to the potato mixture can vary to yuor tast.
eg. Parmesan cheese instead of cheddar
Be careful when scooping out the potato, not to damage the skins
Serve with an entrée or alone as a snack
Ingredients:
5 Med. Potatoes, peeled
1 T. Butter
1/2 C. Cheddar cheese
Salt
White pepper
1/2 Clove garlic, minced
2 Egg yolks
Flour
Egg wash
Fine bread crumbs
Procedure:
Boil the potatoes in enough water to cover them and then mash them
until they are smooth and free of lumps
Mash in the next 6 ingredients, then cool and roll into 2 oz. balls
Roll the potato balls first into the flour, then the egg wash and
finally the bread crumbs
Deep fry in 375°F preheated oil until golden brown
serve on the side, with an entrée of
your choice
Notes:
The flour, eggwash and bread crumbs can be seasoned in advance
Different types of cheese can be used
Different shapes can be formed, for example logs, pears, etc.
Fresh herbs can be added to the potato and or bread crumbs
Ingredients:
6 Med. potatoes, peeled, sliced thin
1 Small onion, sliced
4 C. Béchamel sauce
1 C. Cheddar cheese, grated
Salt
White pepper
Chives, chopped
Procedure:
Place the potatoes ond onion into a casserole dish and cover them
with the seasoned sauce
Bake in a preheated 400°F oven until the potatoes are cooked
Just before they are cooked, springkle the cheese over the top
and finish cooking
Garnish at serving time with the chopped chives
Notes:
Be sure that the white sauce is not too thick, because the
cooking of the starchy potatoes will thicken it up some
A blend of cheeses can be used
Green onion can be used in place of the chives
Best served with baked ham or other entrées