• from Cooking Light, June 2011

    4 (6-ounce) baking potatoes, peeled and cut into 1-inch pieces
    1/2 cup reduced fat sour cream.
    1/2 cup 1% low-fat milk
    2 tablespoons minced fresh chives
    1/2 teaspoon salt
    1/2 teaspoon freshly ground black pepper

    Directions:

    Place potato pieces in a microwave-safe bowl.  Cover bowl with plastic wrap; cut a 1-inch slit in the center of the plastic wrap.  Microwave at HIGH 10 minutes.  Let stand for 2 minutes.  Add sour cream and remaining ingredients to bowl; mash with a potato masher.  Yield: 4 servings (serving size: about 1 cup).

    Southwest Variation:

    Omit sour cream and chives; decrease milk to 2 tablespoons and salt to 1/4 teaspoon.  Add 3/4 cup plain low-fat yogurt; 1 tablespoon chopped chipotle chile, canned in adobo sauce; and 1/4 teaspoon ground cumin.

    Roasted Garlic Variation:

    Omit sour cream and chives; increase milk to 3/4 cup.  Add 1/4 cup coarsely chopped roasted garlic cloves and 1 tablespoon chopped fresh sage.

    Bacon And Cheddar Variation:

    Decrease salt to 1/4 teaspoon.  Add 1/4 cup shredded reduced fat cheddar cheese and 1 slice center cut bacon, cooked and crumbled; mash with a potato masher to desired consistency.

  • 5 russet potatoes
    4 tablespoons butter, melted
    2 tablespoons olive oil
    2 teaspoons seasoning salt
    freshly ground black pepper

    Directions:

    Preheat oven to 450ºF.

    Wash each potato well, peel if desired, although peeling is not necessary.  Cut each potato into eight wedges, cutting first in half, then half again, and then halves of the quarters.

    Combine the melted butter, olive oil and seasoning salt in a small bowl.  Mix well to combine.

    Toss the potato wedges in the butter/oil mixture and lay them out on a baking sheet individually, make sure the wedges are not actually touching each other.

    Sprinkle all the wedges with freshly ground pepper and then bake for 45 minutes.  Flip them at the 30 minute mark to crisp both sides.

    Serve with ketchup or sour cream for dipping.

    Makes 40 wedges.


  • from Betty Crocker’s New Cookbook

    4 medium potatoes
    4 large eggs, beaten
    1 small onion, finely chopped (about 1/4 cup)
    1/4 cup all-purpose flour
    1 teaspoon salt
    vegetable oil for cooking

    Wash, peel, and shred potatoes. Place them in a colander and rinse them off. Pat dry.

    Mix potatoes, eggs, onions, flour and salt together in a mixing bowl. Heat about 2 tablespoons of oil in a large skillet or griddle.

    Pour about 1/4 cup of batter into the skillet for each pancake. Flatten and spread out with a spatula if necessary to evenly distribute the pancakes.

    Cook for about 4 minutes per side, or until golden brown. Keep warm in a 200º oven while cooking the remaining pancakes. Serve warm with butter, sour cream, and applesauce.

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