Rachel's Recipes

Posts Tagged ‘Potato

These make for an easy and delicious side dish. They’re similiar in flavor to mashed potatoes, but you save yourself a few steps.

Ingredients
3 pounds medium sized baby potatoes
6 Tablespoons butter
1/2 cup chives, thinly sliced
salt
pepper

Directions
Cover potatoes with water in a large pot, salt, and bring to a boil. Cover and cook potatoes until fork tender, about 30 minutes.

Drain potatoes. Return pot to stove over medium-high heat and add butter. When butter foams, add drained potatoes and stir to coat. Smash each potato just to break the skin and cook until golden brown. Stir in chives, season with salt and freshly ground pepper.

Source: Aida Mollenkamp

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This is a very hearty soup.

Ingredients
4 Large Russett Potatoes
1/2 package bacon, chopped
10 Tablespoons Butter
2/3 Cup All-purpose Flour
5 cups Skim Milk
1 cup Half and Half
2 Tablespoons red onion, finally minced
1 cups shredded cheddar cheese
1/2 cup chicken broth
1 cup sour cream (I used light)
1 teaspoon salt
3/4 teaspoon pepper
1/2 teaspoon garlic powder
1/4 teaspoon dried parsley

Directions
Clean the potatoes and remove the skin from one potato. Poke them with forks and bake them in the microwave, removing the peeled one when it is almost done (so it will be firm enough to cut into chunks). Let cool while preparing the soup base.

Add bacon to a dutch oven and cook until crispy. Remove bacon with a slotted spoon and drain off all but about 1 Tablespoon of fat.

Melt butter with the bacon fat on low. Gradually add the flour and whisk together until smooth, stirring constantly for about a minute to create a roux. Turn the heat up to medium and gradually add milk and half and half until mixture is thickened.

Cut skin-on potatoes in half and use a spoon to scoop out the insides into the dutch oven. Cut the peeled potato into chunks and add to the soup. Add the onions, bacon and cheese. Cook until heated through. Stir in the sour cream. Add chicken broth, adding more if you would like to think out the soup (soup can also be thinned with milk). Add salt, pepper, garlic powder, parsley, or any other additional seasonings to taste.

If desired, top with additional onion, bacon, or cheese.

This is a very simple, but delicious side dish that overshadowed the roasted chicken we were also eating. The skin of the potato crisps up giving a nice contrast to the potato itself. You can also add your choice of herb before you bake it, but we enjoyed them with just salt and pepper.

Ingredients
small round potatoes (or larger potatoes quartered)
olive oil
salt
black pepper

Directions
Put potatoes in a pot and cover with salted water. Bring to a boil and cook until potatoes are fork-tender.

On a sheet pan, generously drizzle olive oil. Place potatoes on the cookie sheet leaving plenty of room between each potato.

With a potato masher, or bottom of a glass, press down each potato to slightly mash it. Repeat a second time, if needed.

Drizzle the tops of the potatoes generously with more olive oil. Sprinkle potatoes with salt and fresh ground black pepper.

Bake in a 450 degree oven for 20-25 minutes until golden brown.

Source: The Pioneer Woman Cooks

This is not really a true recipe, but rather a tip shared by one of the ladies in my book club. If you ever need to peel a full bag of potatoes, you’ll want to know this trick.

You’ll Need:
Potatoes (as many as your heart desires)
Pot of water (to boil)
Bowl of ice water (to cool the potatoes)

What to Do
Wash the potatoes and score them (you can either use an X or I like to score a line around the middle of the potatoes). Throw them into a pot of water and boil them for about 10-15 minutes, depending on the size of the potato.

Using a slotted spoon or tongs, carefully take the potatoes out of the boiling water and put into a bowl of ice water. Let the potatoes cool for a few minutes. Once the potatoes are cool to the touch, using your hands twist off the peels. They should come off in just a couple of large pieces.

If you want to keep boiling the potatoes to make mashed potatoes, put a pot of clean water on the stove and pop them back into the pot.

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The original recipe says this serves six, but we liked it so much there was barely enough left for me to take for lunch the next day. It’s a rich dish, but really easy since the only thing you have to cook before dumping it into the crock is the bacon.

Ingredients
8 slices bacon
1 can cream-style corn
1 can (use the cream-style corn can to measure) frozen corn (you could also use one can of corn, undrained, but I tried to make it a tad healthier with the frozen corn)
1 can (12 ounces) evaporated milk
3-4 potatoes (I used russets)
1 medium onion, chopped
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/4 teaspoon pepper

Directions
Place bacon on a wire rack on top of a baking sheet (with sides) or low pan. Bake in the oven according to package directions while prepping the rest of the ingredients.

In a slow cooker dump the cans of corn and evaporated milk.

Chop onion and cut potatoes into bite sized pieces. Add to the corn and stir, adding more potatoes if needed.

Once bacon has cooked, chop or crumble in into the slow cooker. (I didn’t blot the bacon on paper towels before doing so since most of the fat gathered on the baking sheet and I wanted the extra flavor.)

Season with Worcestershire, salt, and pepper. Stir and cover.

Cook on low for 8 hours (or high 4 hours) or until potatoes are softened.

Adapted from: Betty Crocker

This is a snap to put together, can even be made ahead of time, and uses items I keep in my kitchen anyway. And the best part is that leftovers taste delicious, maybe even better than the inital meal!

Ingredients
1 1/2 lbs ground beef
1/2 large onion, diced
1 small zucchini
3 cloves garlic, finely minced
1 1/2 tbsp Worcestershire sauce
2 tbsp tomato paste
1/2 tsp Italian seasoning
2 cups beef broth
2 tsp salt
3 cups mashed potatoes (if it’s a little less, it’s not a big deal)
1/4 cup cheddar cheese, shredded
Parmesan cheese, grated

Directions
In a skillet, brown the beef until no longer pink. Drain off excess grease. Add onion, garlic, and zucchini and saute for 3-5 minutes.

Add Worcestershire sauce, tomato pastes and cook for about a minute. Add broth and simmer, covered, 5-10 minutes or until sauce has thickened.

Transfer to an 8×8 square pan. Spoon mashed potato on top of beef. Sprinkle with grated Parmesan cheese and cheddar cheese.

Bake in a 375° F oven for 20 minutes or until top is brown and heated through. This can also be refrigerated overnight before baking, just added 5-10 minutes to the cooking time.

Adapted from: Amanda’s Cookin

Ingredients
4 pieces thick-sliced bacon, chopped
1 medium Vidalia onion, finely chopped
1 medium red bell pepper, chopped
Salt and freshly ground black pepper
1 small jalapeno, chopped seeds and ribs removed
3 cloves garlic, finely chopped
1/4 cup all-purpose flour
4 cups chicken stock
2 large red potatoes, well scrubbed and small diced
1 cup heavy cream
16 ounces frozen corn
1/4 teaspoon cayenne pepper
1 bay leaf

Directions
In a small saucepan over medium heat, saute the bacon until crisp and browned and the fat is rendered. With a slotted spoon, transfer bacon to paper towel and reserve. There should be about 4 tablespoons of bacon grease in pan.

Add the onions and red pepper to pan. Saute until tender and translucent, about 4 minutes. Season with salt and pepper, to taste. Add the jalapeno and garlic and saute until fragrant, about 1 minute. Stir in the flour until thoroughly combined. Cook the flour until it reaches a slight blonde color, about 1 minute. Stir in the chicken stock and the potatoes and simmer for 10 minutes; potatoes will become soft. Add the cream, corn, cayenne and bay leaf. Simmer for 15 more minutes. Pour into a serving bowl and garnish with the reserved bacon.

Source: Gina Neely

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