Potatoes SEVENTEEN Ways!

Boiled. Wash potatoes, leave skins on, leave whole or cut in large pieces. Boil in water in covered pot: whole, 30 to 40 minutes; cut up, 20 to 25 minutes.

Parsleyed. Mix chopped boiled potatoes with 1/4 cup melted butter and 1/4 cup *minced parsley.

Creamed. Combine thin or medium white sauce with boiled potatoes. Allow at least 1 cup sauce for four medium potatoes.

Au Gratin. Use recipe for creamed potatoes, use cheese sauce instead of white sauce.

Broiled. Cut cooked potatoes lengthwise in slices about 1/4 inch thick. Drizzle with melted butter, sprinkle with salt and pepper. Broil until golden brown on both sides.

Cottage fries. Slice boiled potatoes. Heap slices into skillet coated generously with oil. Sprinkle with salt and pepper. Brown slowly until crisp, turning as necessary.

Lyonnaise. Follows recipe for cottage fries, except add sauteed onion slices to the potatoes before frying.

Potatoes Anna. Melt 2 tbsp butter in skillet. Arrange thinly sliced or grated raw potatoes in 2 or 3 layers. Sprinkle each layer with salt and pepper, dot with butter. Cover, cook over low heat 15 minutes. Uncover, cook until tender and crispy brown.

French Fried. Cut potatoes into long strips. Let stand in cold water for at least 15 minutes. Drain and dry completely. Drop into hot oil, deep enough so the fries float. Do not crowd pan, fry until tender and golden brown. For crispier fries, cook half way, let cool completely to room temperature, fry again.

Country Fried. Cut potatoes in half, cut each half into 2 pieces. Slice thinly, deep fry.

Baked Fried. Arrange thin strips of raw potato in single layer in shallow baking pan which has been greased with oil. Drizzle with oil. Bake in 400 degree oven 30 to 40 minutes until tender. Turn occasionally. Sprinkle with herbs for added flavor.

Potato Puffs. To four cups mashed potatoes, add 2 beaten egg yolks, stir, then add 2 beaten egg whites, stir, add cup milk, 2 tbsp butter, mix thoroughly.. Spoon into 1-1/2 quart baking dish, bake at 350 degrees for 30 minutes until puffed and brown.

Puffed Potatoes in the Half Shell. Cut baked potatoes in half lengthwise. Scoop out potato, whip until fluffy with butter, milk, seasoning, bits of cooked ham, minced onion, & then spoon into shells. Bake in 400 degree oven until tops are golden brown.

Scalloped. Arrange layers of thinly sliced potato in greased baking dish. Sprinkle each layer with salt, pepper, minced onion, dot with butter. Pour hot milk over the potatoes, so it is within inch of the top of the potatoes. Bake at 350 degrees about 1 to 1-1/4 hours or until potatoes are tender.

Mashed. Boil potatoes, drain water, break into chunks, add butter, beat/mash/whip until smooth, add salt and pepper to taste.

Golden Parmesan. Slice six large potatoes into small pieces. Mix 1/4 cup flour, 1/4 cup grated parmesan cheese, salt and pepper, in a paper bag. Put potatoes in bag and shake until coated. Melt butter in large pan. Lay potatoes in one layer in the pan. Bake at 375 degrees for one hour. Turn two or three times while baking so all sides are browned. Sprinkle with parsley when nearly done.

Potato Deutscher Grate 7 potatoes, rinse in cold water, press dry. Soak 6 slices dry bread in 2 cups milk, beat in 2 eggs, salt &and pepper to taste, stir in the potatoes. Pour into a greased dish, top with sour cream, bake at 350 degrees for 45 minutes.


Parmesan Potato Casserole

2 cups mashed potatoes | 8 ounces cream cheese | 2 eggs | 1 small onion, diced | 2 tablespoons flour | 1/4 cup Parmesan cheese, grated | 1/4 cup dried bread crumbs | Salt and pepper

Preheat oven to 300 degrees. Mix Parmesan cheese and bread crumbs; set aside. In a medium-sized bowl, combine mashed potatoes, cream cheese, eggs, onion, and flour. Beat with a mixer on low speed until blended. Beat at high speed until mixture is light and fluffy. Add salt and pepper. Pour potato mixture into a greased casserole dish. Sprinkle with bread crumb/Parmesan cheese mixture. Bake for 35 minutes.

Baked Potato Cup

Roughly mash leftover potato with raw egg & shredded cheese. Bake inside 1/2 a bell pepper until pepper is tender, about 30 minutes at 350 degrees. When cool, cut in wedges. Eat cold or at room temperature.

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For information about our plans for adapting our"urban homestead" to meet the looming challenges of peak oil, climate instability, and economic irrationality, see Gatewood Urban Homestead, the permaculture design for our home.

Robert Waldrop