Potato Recipes

Un-Fried French Fries:

Slice each potato lengthwise into 1/4 inch ovals, then slice each oval lengthwise into matchsticks
Combine the egg whites and cajun spice in a bowl
Add the matchstick potatoes and mix together to coat
Pour the coated potatoes onto a greased baking sheet and spread them out into a single layer, leaving a little space between them
Place the baking sheet on the bottom shelf of a preheated 400°F oven. Bake for 40 to 45 minutes, or until the fries are crispy, turning them every 6 to 8 minutes with a spatula so that they brown evenly
Serve immediately

Scrub the potatoes and partially pare around the centers of them
Place in a skillet in gently boiling salted water. Cover and cook for 15 minutes, or until they are just tender. Drain off water
Add butter and heat, shaking pan frequently until browned
Sprinkle on the salt, pepper, sugar and dill, shaking pan so as to "roll" potatoes in the dill
Serve and garnish

Serve with an entrée, particularly one with seafood
Can be garnished with sprigs of fresh dill
Do not over cook the potatoes, they should be slightly under done after the boiling and before the browning

Prepare grill or heat oven to 450°F
Make a tray from heavy duty aluminum foil by folding foil over for double strength and folding up sides; oil tray
Cut the potatoes into uniform pieces no larger than 1 1/2 inches
Combine the potatoes, garlic, 1 tablespoon olive oil and 1/4 teaspoon salt in a medium size bowl, tossing to coat the potatoes
Spoon the potato mixture into the foil tray, keeping potatoes in one layer. Top with rosemary sprigs
To grill: Grill the potato mixture 5 inches above medium hot coals, covered, turning occasionally, for 25 to 30 minutes, or until the potatoes are tender and crisply browned
To roast: Roast the potato mixture in 13 by 9 by 2 inch baking pan, in a preheated 400°F oven, stirring occasionally, for 30 to 40 minutes, or until tender and browned
Meanwhile, whisk vinegar, mustard, remaining 1/4 teaspoon salt and the pepper in a medium size bowl. Whisk in remaining 3 tablespoons oil
Discard woody rosemary stems from grilling tray
Squeeze garlic cloves from skins into dressing in bowl. Mash slightly into the dressing
Add the potatoes and onions to the dressing, tossing to coat
Serve warm and garnish

Can be garnished with sprigs of fresh rosemary, onion curls, sprinkles of paprika, etc.
Do not over cook or burn the potatoes
Can be served with an entrée, particularly one with lamb

Place the potatoes in a large pan of boiling salted water to cover
Bring back to the boiling point, cover, and reduce heat. Simmer for 30 minutes, or until done. Drain and put the potatoes in a bowl
Sprinkle the parsley, basil, and scallions over potatoes
In a bowl combine the garlic, mustard, sugar, Worcestershire, olive oil, and vinegar. Pour over the potatoes. Season to taste with salt and pepper. Combine, then let stand at least 4 hours or up to 1 week. Stir occasionally. Covered
Serve at room temperature, refrigerating if keeping for more than a day

In a 12 inch nonstick skillet heat oil
Arrange the potatoes in a single layer in skillet and cook over medium high heat until their bottoms are browned, about 3 to 4 minutes
Turn the potatoes over and cook until the other sides are browned, about 3 to 4 minutes
Add the remaining ingredients to skillet and stir to combine. Reduce the heat to low, cover and let cook until the potatoes are tender, about 5 minutes
Serve warm or chilled

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