Can anyone give me some good potatoe recipes?

sure, not necessarily recipes, but ideas o try with potatoes. My all-time favorite way is fried in bacon grease and salted and peppered. For another twist, sprinkle with some garlic salt. when baking, pierece the outside of the tatter with a fork and then rub with olive oil and salt. the skin comes out nice and crispy. don't wrap in foil either. Potato soup is great as well. recpe potatoes ham and bone onions butter milk flour Saute the onions in the butter and then add the potates and diced ham. Thicken with flour and milk. serve with sour cream.

Hi,this is potato fry recipe,try this and write ur comment for me. Ingredients: Potato-1/2kg chilly powder-1tsp Sombu(anise)powder-3tsp oil for fry Salt to taste. Method: 1.Remove the skin of the potato and cut into several pieces. 2.Add salt,chilly and sombu powder to the potato. 3.Heat the oil ,add the potato mixture to fry. 4.You have to fry till for its golden color.

Ok, these are the BEST mashed potatoes you will ever eat!!! The key is in the Yukon Gold Potatoes. I usually only make these for holidays or special company coming over since this brand of potato is more expensive, but well worth it!!! Make-Ahead Mashed Potatoes Cook Time: 1 Hour 5 Minutes Yields: 12 servings INGREDIENTS: 5 pounds Yukon Gold potatoes, cubed 2 (3 ounce) packages cream cheese 8 ounces sour cream 1/2 cup milk 2 teaspoons onion salt ground black pepper to taste DIRECTIONS: 1. Preheat the oven to 325 degrees F (165 degrees C). 2. Place potatoes in a large pot of lightly salted water. Bring to a boil, and cook until tender, about 15 minutes. Drain, and mash. 3. In a large bowl, mix mashed potatoes, cream cheese, sour cream, milk, onion salt, and pepper. Transfer to a large casserole dish. 4. Cover, and bake for 50 minutes in the preheated oven. (I've added ranch seasoning to these, YUM) (I've added shredded cheddar cheese, Delicious) Be creative!!!

hey tho i dont knw ne recipes just wana thank evry1 who shared the recipes in this topic ....will try some of them surely

20-Minute Potato Salad erving Size: 6 Ingredients: 2 lb quartered medium red potatoes 1/4 c sliced green onions 1 sm red or green bell pepper -- sl 1/2 c miracle whip. -- salad dressing 1 tbsp coarse ground mustard Cooking Directions:Preparation Time: 2:00 Add potatoes to boiling water; cook 12 minutes or until tender. Drain. Toss with remaining ingredients; refrigerate. Makes 6 servings.

i don't have a good potato recipe lol. may be others have it.

potatoe gravy: potatoes-3 or 4 green chilly-3 onion-1 big. garlic paste,ginger paste(if needed) Bake the potato and smash them.fry the onions and chillies in a pan.Add the smashed potatoes,if needed some water and salt.if you want add the pastes mentioned above.you can use it as a sandwhich to bread also.

Well I love cheese and I love mashed potatos, so I've found a recipe that combines the two! Title: Cheesy Mashed Potatoes Yield: 5 Servings 2 lb Baking potatoes; cooked .. until tender 3/4 c To 1 hot milk 2 tb Butter 4 oz Sliced American cheese; cut .. in small squares 3/4 c Shredded extra sharp Cheddar .. cheese 1/2 ts Pepper 1/4 ts Salt pn Cayenne Mash potatoes with half the milk and butter. Add cheese, then remaining milk and butter and seasonings. Beat until creamy.

This one is delicious. Put a layer of thinly sliced potatoes in a shallow greased ovenproof dish. Add a layer of thinly sliced onions or leeks. Sprinkle salt & pepper. Do about 3 layers. Pour over enough fresh cream to cover. Bake in oven until cooked. Enjoy!

Well I love potatoes and cheese so here is one for Potatoes Augratin for you: Ingredients Potatoes Cheese (sliced or grated) Onions Flour Milk Ham (optional) Slice up the potatoes into thin slices along with the onions. Take a 13 x 9 pan and begin layering it. Do a layer of potatoes, a layer of onions, a layer of cheese, then sprinkle with flour. (If you want the ham add it in before the cheese). Continue to do this till you have about 4 layers. Then pour milk over the top till it's barely covered. Bake at 350 degrees for an hour or until the potatoes are tender and the rest bubbly. I hope you enjoy it.

this is a famous thing in my coutry india... its calld samosas... its spicy and savoury... nothign like u get abroad,.. its a pure indian taste... i have even attached a photo so u would know how it looks like INGREDIENTS:Pastry: 14 oz. unbleached flour 1 T Kosher salt 5 oz. solid vegetable shortening 2/3 c ice water Potato Filling – yield 3 cups: 1 lb. Idaho® potatoes 3 T vegetable oil 1 1/2 t black mustard seeds 3/4 t whole cumin seeds 3/4 t whole coriander seeds 6 oz. finely chopped red onion 1/2 oz. finely chopped Jalapeno 1 1/2 t minced garlic 1 1/2 t minced gingerroot 3 oz. fresh or thawed frozen green peas 1 1/2 t curry powder 1 t Kosher salt 1/2 t freshly ground black pepper Juice from 1/2 lemon 1 1/2 oz. finely chopped green onions 1 oz. finely chopped cilantro Oil for deep fat frying DIRECTIONS:Pastry – Combine flour and salt in food processor; pulse to blend. Add shortening; pulse until fine crumbs form. Add 2/3 cup ice water; pulse. If dry, add additional water until dough can be kneaded into ball. Turn out onto work surface; knead briefly until dough is smooth and pliable. Divide and shape into 16 balls. Cover with plastic wrap and refrigerate for at least 1 hour. Potato filling – Boil potatoes until tender. When cool, peel and cut into 1" chunks. Heat oil in seasoned skillet over medium-high heat. When hot, add mustard, cumin and coriander seeds. Cook until seeds begin to brown and pop, 30 to 60 seconds. Stir in red onion, jalapeno, garlic and ginger; sauté until onion turns golden, about 5 minutes. Add potatoes; cook 5 minutes until potatoes begin to brown, adding peas halfway through. Stir in remaining ingredients except oil. Cook, mashing mixture in skillet, 2 to 3 minutes longer. Cool; refrigerate filling until needed. Roll each ball of dough into 1/8" thick round. Cut 4 to 5" round from dough. Cut each round in half. For each piece, moisten straight side with cold water; fold in half and pinch to seal straight side together. Open rounded end of dough; fill with 1 heaping tablespoon potato filling. Moisten open end with water and pinch to seal. Check that all edges are sealed closed to prevent leaking into frying oil. Place filled samosas on tray; cover with towel and set aside for up to 1 hour before frying. Heat frying oil to 325°F. Deep-fry samosas until pastry is golden brown and flaky, about 10 minutes. Drain well; allow to cool slightly before serving.

another one... but this on aint from my country!! its potato nachos Fiery with flavor, these Potato Nachos are healthy too. Reach for nutrient-packed Idaho Potatoes when preparing this spicy snack. INGREDIENTS:1 large Potato, unpeeled and thinly sliced 1/4 teaspoon salt 1/4 cup taco sauce* 2 tablespoons canned chopped green chilies, drained 3/4 cup (3 ounces) 4% less-fat shredded Cheddar cheese 1/2 cup chopped green onions *salsa can be substituted for taco sauce DIRECTIONS:Arrange potato slices in a microwave-safe pie plate or shallow baking dish. Sprinkle slices with salt; brush with half of taco sauce. Cover with microwaveable plastic wrap; microwave at HIGH 4 to 5 minutes, or until potatoes are tender, rotating pie plate a half-turn after 2 minutes. Brush potato slices with remaining taco sauce. Sprinkle with green chilies, green onions and cheese. cover and microwave at HIGH 30 seconds or 1 minute, or until cheese melts.

Here's a recipe form Ireland called champ boil your potatoes til cooked then mash them simmer some scallions/ spring onions in some milk for 5mins add this to your mashed potatoe and add some salt and pepper mix together serve with a knob of butter.mmmmm

I love hash browns and tried this. Its yummy!2 medium Yukon gold potatoes (about 10 ounces), scrubbed 1 large parsnip, (about 5 ounces) 2 scallions (white and green), chopped 2 tablespoons minced flat-leaf parsley 1/2 teaspoon kosher salt Freshly ground black pepper 1 tablespoon extra-virgin olive oil Grate the potatoes, with their skin into a large bowl. Peel and grate the parsnip; add to the potatoes. Toss the vegetables with the scallions, parsley and season with the salt and pepper, to taste. Heat a large (12-inch) nonstick skillet over medium heat and brush the skillet with about half the oil. Add the potato mixture and form into an even cake by pressing lightly with a spatula. Cook, shaking the pan periodically to prevent sticking, until the hash browns are crisp and brown, about 10 minutes. Remove the pan from the heat; place a flat plate over the top of the skillet. Carefully flip the pan so the potato cake goes onto the plate. Brush the skillet with the remaining olive oil and then side the hash browns back into the skillet. Cook until browned and crisp, about 10 minutes more. Slide out of the skillet onto a heated serving plate. Cut into wedges to serve.

Mashed Potato Miracle SUBMITTED BY: Collin "Yummy with turkey or any meat.. A bit heavy, but delicious."INGREDIENTS 3 cups water 1 teaspoon salt 5 tablespoons butter 2 3/4 cups potato flakes 1 onion, minced 1 (8 ounce) package cream cheese 1 1/2 cups milk 1 (6 ounce) can French-fried onions DIRECTIONS Preheat oven to 200 degrees F (95 degrees C). In a medium saucepan bring water and salt to a boil over medium heat. Add butter and stir in potato flakes, onion and cream cheese. Stir in milk until potatoes are soft and fluffy. Spoon into a 9x12 inch casserole dish and top with fried onions. Bake in preheated oven for 45 minutes. Baked Potato SUBMITTED BY: Faye "A step by step recipe for making a baked potato. Serve with your choice of toppings. Try sour cream and chives, cheese, and olives."INGREDIENTS 1 baking potato DIRECTIONS Preheat oven to 350 degrees F (175 degrees C). Scrub the potato and pri-ck it with a fork to prevent steam from building up and causing the potato to explode in your oven. Bake for 1 1/2 hours.