Potato Recipes

Potato Pancakes:

Peel and grate the potatoes. Plunge immediately into cold water to prevent discoloring; let stand 10-15 min
Drain as dry as possible (squeeze, after draining into a colander)
Add onion, flour, salt, nutmeg, pepper, parsley, melted butter and eggs
Heat oil in large skillet. Use approximately 2 Tablespoons of potato mixture for each pancake; flatten with spatula; saute until golden brown on each side and cooked through
Drain on paper towels and keep warm
Serve with other foods and garnish

Cut the potatoes in half and place the in a pot. Cover with boiling water and cook for 30 to 45 minutes, or until they are cooked
Drain. Mash with a potato masher, food processor, or rice
Mix in the butter until it has melted and is blended
Blend in the milk and garlic, the season to taste
Serve with an entrée and garnish

To check if the potatoes are cooked, insert a paring knife into one and try to remove it from the pot. It should slowly slide off the blade of the knife and not split in half
Can be garnished with sprinkles of paprika and or chopped parsley
The potatoes should be cooked to well done, as they will be lumpy otherwise

Place the potatoes in enough boiling water to cover them. Cook, covered for 20 to 30 minutes, or until they are tender
Melt the butter over medium-high heat in a large skillet
Add the cooked potatoes, parsley and seasonings to taste. Reheat until hot through out
Serve with and entrée

The potatoes can be peeled before they are cooked, if desired
Be sure not to over cook the potatoes
TO check if the potatoes are cooked, insert a paring knife into one and try to remove it from the pot. It should slowly slide off the blade of the knife and not split in half
The parsley can be replaced with other items such as, fresh dill, tumeric, etc.
Best served with a fish dish

Preheat oven to 425°F
In a 12 by 8 inch baking pan, in the oven, melt butter. Remove from the oven
Add the potatoes and salt; toss together and arrange potatoes in even layer in baking pan
Sprinkle with cheese and bread crumbs. Cover with foil
Bake for 20 minutes, uncover and bake for another 15 minutes, or until the potatoes are tender
Serve with an entrée and garnish

In a 1 quart saucepan over low heat, melt the butter with the salt
Slice the potatoes about 1/4 inch in thickness
In a greased 9 inch pie plate, arrange potato slices, overlapping them. Drizzle the butter over the top
cover the plate tightly with foil and bake in a preheated 425°F oven for 20 minutes
Uncover and continue to bake for about another 55 minutes, or until the potatoes are very tender and crusty
Let the cooked potatoes stand at room temperature for 5 minutes
With a metal spatula, carefully loosen potatoes from pie plate. Place an inverted plate over the potatoes, holding both plates, invert and unmold
Cut into wedges, garnish and serve

Slice the potatoes about a quarter inch thick
Anna is the name of a potato dish created by Adolphe dugléré to accompany roast meat and poultry. It was dedicated to Anna Deslions, a woman of fashion at the time of the Second Empire
The dish was cooked in a special round two handled casserole with an interlocking lid
When the potatoes are cut into strips rather than rounds, the dish is called Annette potatoes
Be sure that the potatoes are cooked enough
Can be garnished with sprigs or chopped parsley, paprika, etc.
Serve with an Entrée

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