Ten Recipes For Potatoes Lovers
Calling all potato enthusiasts! Are you tired of the same old mashed potatoes and fries
Get ready to embark on a delightful journey through the wonderful world of potato recipes
INGREDIENTS
one pound russet potatoes, cut into wedges 2 tablespoons olive oil 2 cloves garlic, minced 1/2 teaspoon dried parsley
1/4 cup grated
Parmesan cheese
Salt and pepper to taste
INSTRUCTIONS
Preheat oven to 425°F (220°C). Toss potato wedges with
olive oil, garlic, parsley, salt, and pepper
Spread potatoes on a baking sheet in a single layer. Roast for 25-30 minutes, or until golden brown and crispy
Sprinkle with Parmesan cheese and bake for an
additional 5 minutes
INGREDIENTS
4 russet potatoes
1/4 cup sour cream
1/4 cup milk
1/2 cup shredded
cheddar cheese
4 tablespoons chopped
cooked bacon
2 tablespoons chopped
chives
Salt and pepper to taste
INGREDIENTS
Preheat oven to 400°F (200°C). Pierce potatoes with a fork and bake for 1 hour, or until tender
Let potatoes cool slightly, then cut in half and scoop out the flesh, leaving a thin border
In a bowl, mash the potato flesh with sour cream, milk, cheddar cheese, bacon, chives, salt, and
pepper
Fill the potato skins with the mashed potato mixture
Bake for an additional 15-20
minutes, or until golden brown
INGREDIENTS
For the Gnocchi
one pound russet potatoes, boiled and mashed
one cup all-purpose flour
one egg yolk
1/2 teaspoon salt
For the Sage Butter Sauce
4 tablespoons butter
ten fresh sage leaves
1/2 cup grated Parmesan
cheese
Salt and pepper to taste
INSTRUCTIONS
Make the gnocchi: Combine mashed potatoes, flour, egg yolk, and salt
Knead until a soft dough forms. Roll dough into long ropes and cut into bite-sized pieces. Boil gnocchi in salted water until
they float to the surface
Make the sauce: Melt butter in a pan and swirl until golden brown. Add sage leaves and cook until fragrant
Toss cooked gnocchi in the sage butter sauce
Add Parmesan cheese, salt, and pepper to taste
INGREDIENTS
2 tablespoons olive oil
one leek, white and light green parts only, chopped
2 cloves garlic, minced
4 cups vegetable broth
4 russet potatoes, peeled and diced
1 cup heavy cream
Salt and pepper to taste
INSTRUCTIONS
Heat olive oil in a pot over medium heat. Add leek and cook until softened, about 5 minutes
Add garlic and cook for an additional minute
Pour in vegetable broth and potatoes. Bring to a boil, then reduce heat and simmer for 20 minutes, or until potatoes are
tender
Use an immersion blender or transfer soup in batches to a blender to puree until smooth
Stir in heavy cream, salt, and
pepper to taste
INGREDIENTS
3 tablespoons vegetable oil
teaspoon mustard seeds 1
teaspoon cumin seeds 1
1 medium onion chopped
green bell pepper, chopped 1
(1-inch) piece ginger grated
2 cloves garlic minced
teaspoon turmeric powder 1
teaspoon ground coriander 1
1/2 teaspoon chili powder (optional)
1 (14.5-ounce) can diced tomatoes undrained
1 cup cauliflower florets
1 pound russet potatoes, cut into bite- sized pieces
1/2 cup water
1/4 cup chopped fresh cilantro
Salt to taste
INSTRUCTIONS
Heat oil in a large pot or Dutch oven over medium heat
Add mustard seeds and cumin seeds
When they start to splutter, add onion and green pepper (if using)
Cook until softened, about 5 minutes
Stir in ginger, garlic, turmeric, coriander, and chili powder (adjust for your spice preference)
Cook for an additional minute, allowing the aromas to
bloom
Pour in the diced tomatoes with their juices
Bring to a simmer and cook for 5 minutes, letting the flavors meld
Add the cauliflower florets and potato pieces
Season with salt. Pour in the water and stir to
combine.
Cover the pot and bring to a boil.
Reduce heat and simmer for 15-20 minutes, or until the potatoes and cauliflower are tender
Stir occasionally to prevent sticking
Once cooked, remove the lid and simmer for a few more minutes to thicken the sauce slightly
Garnish with fresh cilantro and serve hot with rice or naan bread
INGREDIENTS
2 pounds russet potatoes, cut into thin strips
tablespoons vegetable oil 2
1/2 teaspoon chili powder
1/4 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (optional)
1/2 cup shredded cheddar
cheese
• 1/4 cup crumbled blue cheese Salt and pepper to taste
INSTRUCTIONS
• Preheat oven to 425°F (220°C). Line a baking sheet with parchment
paper.
In a large bowl, toss potatoes with vegetable oil, chili powder, paprika, cayenne pepper (if using), salt, and pepper
Spread potatoes on the prepared baking sheet
Bake for 20-25 minutes, or until golden brown and crispy
Remove from oven and sprinkle with cheddar cheese and blue cheese
Return to the oven and bake for another 5 minutes, or until cheese is melted and bubbly
INGREDIENTS
1 pound russet potatoes, cut into
quarters
tablespoons olive oil 2
cloves garlic, minced 2
1/4 cup chopped fresh
rosemary
Salt and pepper to taste
INSTRUCTIONS
• Bring a large pot of salted water to a boil. Add potatoes and cook for 15- 20 minutes, or until tender
Drain potatoes and return them to the pot
Using a potato masher or the back of a fork, gently smash the potatoes until they are slightly flattened
Heat olive oil in a large skillet over medium heat
Add potatoes and cook for 5-7 minutes per side, or until golden brown and crispy
Stir in garlic and rosemary and cook for another minute
Season with salt and pepper to taste
INGREDIENTS
2 pounds russet potatoes shredded
1/2 onion, chopped
1 tablespoon butter
Salt and pepper to
taste
Optional toppings
shredded cheese
chopped cooked
vegetables
sour cream
INSTRUCTIONS
Heat a large skillet over medium heat
Melt butter. In a large bowl, wring out excess moisture from the shredded potatoes using a
clean kitchen towel or cheesecloth
Add potatoes and onion to the
skillet and cook for 10-15
minutes per side, or until
golden brown and crispy
Season with salt and pepper
to taste
Serve hot with your favorite toppings
INGREDIENTS
3 pounds russet potatoes, thinly sliced
1 onion thinly sliced 4 cups chicken broth
1/2 cup heavy cream
1/4 cup butter melted
1/4 cup grated Parmesan
cheese
Salt and pepper to taste
INSTRUCTIONS
Preheat oven to 375°F (190°C) Grease a 9x13 inch baking dish
Layer potatoes and onions in the prepared baking dish
In a bowl, whisk together chicken broth, heavy cream, melted butter, Parmesan cheese, salt, and pepper
Pour over the potatoes and onions
Cover the dish with foil and bake for 1 hour
Uncover and bake for another 30
minutes, or until potatoes are tender and the top is golden brown
INGREDIENTS
2 large sweet potatoes, peeled and grated
1 (15 oz) can black beans, rinsed and drained
1/2 cup rolled oats
1/4 cup chopped red onion
tablespoon olive oil 1
tablespoon lime juice 1
teaspoon chili powder 1
1/2 teaspoon cumin
1/4 teaspoon smoked paprika
Salt and pepper to taste
Hamburger buns (optional)
Toppings of your choice avocado, lettuce, tomato, salsa, etc
INSTRUCTIONS
Preheat oven to 400°F (200°C)
Line a baking sheet with parchment paper
In a large bowl, combine grated sweet potatoes, black beans, rolled oats, red onion, olive oil, lime juice, chili powder, cumin, smoked paprika, salt, and pepper.
Mix well
Form the mixture into 4-6 patties. Place patties on the prepared baking sheet
Bake for 20-25 minutes, or until golden brown and firm on the
outside
Serve hot on hamburger buns (if using) with your favorite toppings
