Potato Dishes
Roasted New Potatoes with Garlic and Thyme
Ingredients:
2 1/2 lbs. small red new potatoes, halved
1/4 cup olive or vegetable oil
2-3 cloves of fresh garlic, minced (or 4-5 tsp granulated garlic)
2 t. thyme leaf
coarse ground pepper to taste
Directions:
Preheat oven to 375 degrees Fahrenheit. In a large pot, bring water to boil,
add potatoes, bring water back to a boil then reduce heat. Cover partially
and cook for 5 minutes, drain. Combine oil and seasonings in a
large bowl. Add hot potatoes and coat well. Arrange potatoes in a single
layer in a baking dish, bake 20-25 minutes, or until tender and golden brown.
Season to taste
This recipe adapted from one at:
Frontier Herbs Cooperative Home Page:
http://www.frontierherb.com/homepage.html
Potato Curry
Ingredients:
6 medium potatoes
3 T. oil
1 tsp. salt
1 tsp. cumin seeds
1/2 tsp. mustard seeds
1 tsp. turmeric
1 tsp. ground coriander
1/2 tsp. cayenne
2 c. water
1 c. plain yogurt
2/3 c. cooked peas
Directions:
Peel potatoes and dice as evenly as possible. Heat oil and add spices when
warm. Let simmer for 2-3 minutes, then add potatoes and stir well to coat
with oil and spices. Continue for 5-10 minutes so potato cubes are slightly
crisp. Add water, lower heat and simmer slowly for 30 minutes, stirring
occasionally, until potatoes are tender. Add yogurt and peas, heat
Potato Curry #2
Ingredients:
4 medium raw potatoes
1 cup plain non-fat yogurt
2 t. ground coriander powder
2 T onion minced (or1 T. onion powder)
1 clove of minced garlic (or 1/2 t. garlic powder)
1 t. ground Jamacian ginger root
1/2 t. turmeric powder
1/4-1/2 t. cayenne pepper
1 t. garam masala powder (Indian spice)
1/8-1/4 t. asofoetida
2 T. oil
a few mint leaves, chopped
Directions:
1) Peel and cut each potato in half. Prick each potato several times with
a fork
2) Mix the rest of the ingredients, add to the potatoes, and cook over low
heat in a heavy saucepan with a tight-fitting cover for 20-25 minutes
This recipe adapted from one by:
Frontier Herbs Cooperative Home Page:
http://www.frontierherb.com/homepage.html
Cajun-Parmesan Potato Slices
Preparation time: 25 minutes
Serves: 2
Ingredients:
2 baking potatoes
2 T melted butter
2 1/2 tsp. Cajun Seasoning
1/4 cup parmesan cheese
Directions:
Slice potatoes 1/4 inch thick. Mix melted butter and Cajun Seasoning; brush
on both sides of potatoe slices. Place on cookie sheet and broil 7-9 minutes
or until they start to brown. Turn potatoes over and sprinkle with parmesan
cheese. Broil additional 5 minutes
or until tender
This recipe courtesy of:
by Debbie Sullivan
Indian Garlic Potatoes (Vegan)
Serves 6
This recipe is for garlic lovers ONLY!
Ingredients:
20 cloves of garlic, peeled
1/4 cup vegetable stock or water
2 jalapeno peppers, seeded and sliced
3 cups (or 2 15-ounce cans) cooked chickpeas (garbonzo beans), drained
3 medium russet potatoes, peeled and cut into small cubes
1 12 ounce can tomato paste
1 tsp ground cumin
2 cups vegetable stock or water
Salt to taste
Directions:
In a blender or food processor, puree garlic with 1/4 cup water. In a heavy pot or Dutch oven, cook garlic paste over medium heat for 5 minutes, stirring, until most of the liquid has evaporated. Add remaining ingredients, bring to a boil, reduce heat and simmer, uncovered, for 40 minutes, or until potatoes are tender.
Spanish Potatoes
Ingredients:
4 medium potatoes, cut into 1/2 inch cubes
4 fresh Roma tomatoes, chopped (or equal quantity of canned
Italian tomatoes)
1 sweet green bell pepper, chopped
1 sweet red bell pepper, chopped
1 pound portabello mushrooms, cleaned and quartered
2 medium Spanish or yellow onions, chopped
1/4 cup water
1 clove garlic
1 Tablespoon snipped fresh rosemary
1 Tablespoon extra virgin olive oil or 2 or more Tablespoons of water (for sauteeing)
Dash bottled hot sauce (optional or to taste)
Directions:
Saute onions and garlic in oil or water until the onions are translucent. Add potatoes, 1/4 cup of water, sweet peppers, mushrooms and rosemary, cover and simmer for 10 minutes. Add the tomatoes and hot sauce to taste. Cook until the potatoes are doen to preferred tenderness. Garnish with parsley.
Tarragon Potatoes
Ingredients:
3 large potatoes, sliced about 1/4 inch thick (as in scalloped potatoes)
1 large onion, chopped
1 Tablespoon peanut oil
1 bay leaf
2 Tablespoons balsamic vinegar
pinch of cayenne
1 Tablespoon chopped fresh tarragon
1/2 cup water
Directions:
Saute onion in oil in skillet until transparent. Add potatoes, saute for 1 minute. Add water and other ingredients and simmer covered for 30 minutes. Remove and discard bay leaf. Garnish with fresh parsley.
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Last updated:
3 November 1998
Site Owner:
Loretta Wallace
URL:
http://geocities.datacellar.net/Heartland/Prairie/8088/pot.html
E-mail:
ladybrvhrt@geocities.com