Amber’s Potato Pancakes

3-4 small potatoes
1 medium white onion
1 tsp salt

¼ cup of flour
1 egg
Oil for frying – peanut or corn- just not olive.
This is a base recipe that can be double, tripled, quadrupled etc.
Grate potatoes and onion into a large boil. Add rest of ingredients, mix well. At this point, you can either let them sit for a short while or cook immediately. If you let sit, they will become watery and you’ll need to spill water off before frying.

To fry, heat oil through to a medium heat. Add heaping tablespoons of potato mixture and flatten them. Brown one side, flip. Repeat until mixture is finished.
Serve immediately with sour cream, Greek yogurt or apple sauce.

Note: You can vary the recipe anyway you want: sub sweet potato, add zucchini, carrot, parsnips etc. You get the picture.

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Temple’s ROAST POTATO PIZZA


This is a great way to use up leftover roast potatoes! Ingredients: Roast potatoes (if you don’t have them leftover, cook them up fresh, preferably new potatoes with skins on) Smoked bacon Fontina Valdostana Olive oil Pizza dough Preparation: Prepare your favourite pizza dough or use commercial Roast potatoes, unpeeled if possible, in olive oil, salt and pepper until done Fry up bacon bits and set aside Roughly grate the cheese Assemble the pizza with the above ingredients, drizzle with olive oil and cook as pizza

TEMPLE’S JANSSEN’S TEMPTATION

Gotta love the name. This is basically scalloped potatoes with added pickled, smoked or salted fish. Normally it calls for anchovies but I used smoked herring instead. Great cold weather dish. Ingredients: 1 herring per person 1 medium potato per person 2-3 onions Breadcrumbs Whole milk Preparation: If you are using whole, unsoaked herring, follow instructions and start the day before; fillet and set aside. If using commercially packed, filleted herring (recommended), proceed. Thinly slice (use a mandolin if you have one) the potatoes and onions. Cut the fillets into bite-sized pieces. Butter a baking dish and place a layer of potatoes and onions; dot with herring pieces and pour in enough milk to barely cover. Repeat until you finish with a layer of potatoes/onions and herring, pour a bit more milk over them. Sprinkle generously with breadcrumbs and bake in a medium oven until golden brown and the milk has cooked the potatoes and onions (they should be tender to the fork). We served with buttered peas.

Kim’s Hot German Potato Salad with a splash of Lime


1000 grams potatoes, peeled and cooked to tender, and sliced big chunks (* cook them this way)
4 tbl Green onions
5 tbl apple vinegar
1 tbl mustard

10 tbl olive oil
1 med onion diced
4 long slices of Speck or Pancetta
1 tbl chopped parsley
Prepare the vinaigrette. Place the speck in a pan and cook until crispy and set aside then toss in the onions cook until slightly tender using the fat from the speck. Add the mustard, vinegar, mustard, oil, salt and pepper, and cook for about 3 minutes, Put in a big bowl and toss in the hot potatoes, green onions, speck, and parsley, Squeeze one lime or two depending on the size, Toss and serve.

Judith’s Toasted Leek and Potato Soufflé

You need about 3 cups of cleaned leeks cut into 1/8″ or so slices
About ½ teaspoon of salt
2 Tablespoons of good olive oil

1 pound of potatoes, peeled, chunked and boiled until done with about ½ teaspoon of salt
2 tablespoons of butter
2 eggs
a pinch of cayenne pepper (peperoncino)
a pinch of nutmeg
about ½ cup milk
salt to taste
black pepper
100 grams or 3.5 ounces of pecorino fresco not aged
40 to 50 grams of freshly grated Parmigiano Reggiano

When the potatoes are done, drain them and puree them. Puree in the butter and then the eggs.
Add the cayenne and nutmeg, stirring them in. Add the grated pecorino and stir it in.

Heat a wide and heavy frying pan with the olive oil. Add the leeks and salt them. Cook slowly, stirring, until they start to toast and take on a toasted flavor. They do not have to be entirely brown, but browned enough to take on that taste.

When the leeks are done, stir them into the potato mixture. Then stir in enough milk so that the mixture will not pile up, but stays level when you spoon it. Don’t go overboard. Transfer the mixture into a two-quart baking dish, then scatter the Parmigiano over the top. You can at this point cover it tightly with foil and refrigerate it until the next day, but take it out an hour before you want to cook it.

When ready to cook it, put it into a 350°F or 175°C preheated oven and cook for about 45 minutes until puffy and well-browned.

You can use different cheeses, too

Sarah’s Delicious Stuffed Potato Shells with Cheese and Bacon.

Great for a party, buffet or even as a meal accompaniment or evening snack.

Make as many as you like!

Small to Medium Potatoes
Salt & Pepper
Cheese
Bacon or Pancetta
Milk
Olive Oli

Take a tray of small to medium size potatoes (depending on how many you are cooking for but we usually allow 2 per person), wash, remove any eyes, prick with a fork, drizzle with olive oil and a sprinkling of salt, cover with tin foil and bake for around 45 mins to 1 hour at 190oC until soft.

Once cooked, remove from the oven, cool slightly and cut each potato in half.

Gently scoop out the cooked potato flesh and place in a bowl. Leave a small amount of potato in the shell all round, so that it doesn’t fall apart.

Gently fry 1 pack of pancetta or 4 rashers of chopped bacon until brown.

Mash the potato in the bowl with a little milk and add salt, pepper, a handful of grated cheddar cheese (or other strongish cheese) and the cooked bacon.

At this stage you can add any other ingredients you fancy or even make the shells vegetarian by using chopped peppers, sweet corn, etc etc.

Place some oil into a frying pan and once hot, fry the empty potato shells until crispy. Drain on kitchen paper.

Fill the browned, crispy shells with your potato mixture and top with more grated cheese.

Place on a baking sheet and bake until bubbly and golden for around 30 mins at 180oC.

Eat!

Mary’s Gatto’ di Patate

This is a family favorite at my house and has a multitude of variations.

-1 kg montaggio or other mashing potatoes, boiled, peeled and mashed with milk and butter, salt and white pepper. The mixture should be slightly loose but still lumpy.
-250 ml grated parmigiano reggiano
-225 g frozen peas, defrosted*
-1-2 yellow onions, diced and sauteed in olive oil until golden, salt and pepper to taste.
-100-150 grams of good salami, traditionally sopressata**, diced
-1 small mozzarella in water, thinly sliced***
-2-3 slices of country bread
-2 cloves garlic

Tear bread into pieces and whirl in a food processor with the garlic until you have a large cupful of bread crumbs. Briefly saute the crumbs in olive oil until the crumbs are slightly golden and the garlic no longer smells raw, salt and pepper lightly.

Carefully fold half the peas, the PR and the salami into the mashed potatoes. Spread half the new mixture into a deep baking dish around 8″ x 6″. Spread the onion mixture on top of the potatoes, then the remaining peas and finally the slices of mozzarella. Cover again with the remaining potato mixture and finally with the bread crumbs.

Bake in a 175c ventilated assist oven, 200c/400F oven for 30 minutes until the potatoes begin to bubble.

* You can substitute other vegetables like cooked broccoli in place of the peas although they are traditional. I have also seen sliced hard boiled eggs in place of the vegetables.
**This dish rises or falls on the quality of the salami. In the US I always used Genoa salami which does not exist in Italy. Here I would use the best quality local salami you have or your favorite. You could also use Spanish chorizo which I used tonight, or Portuguese linguica.
***You can substitute scamorza for all or part of the mozzarella.

Paula’s Irish Potatoes

As possibly the only Irish person on here (surely not) I HAVE to post something potatoey!!! When my mother used to be a market researcher she would drive around the Cork countryside interviewing people for her surveys (this would have been the 50s) and this one time was invited for lunch. They put newspaper on the table, tipped out a steaming pot of potatoes in their skins, which with a plate of butter, some salt and a big glass of milk was lunch. Nigel Slater eat your heart out!.

Vic’s Cullen Skink

And for the recipe…..sauté a finely chopped onion until soft, then add three chopped rashers of streaky bacon and a finely chopped stick of celery. After 5 mins, add three diced potatoes and a finely chopped carrot – gently fry for 5-10 mins. Add 700ml of stock (veg or chicken), bring to the boil and simmer until the potatoes are cooked. Add 425ml milk, add smoked haddock – one large fillet will feed 2 people, chopped in chunks – the fish should cook in 3-5 mins. Stir in a few tablespoons of single cream, serve sprinkled with chopped chives on top. Enjoy!

Giselle’s Potato and Sausage Hot Pot.

All a bit rough, no measuring was done. A whatever’s-in-the-fridge recipe …

I’m going to adjust this recipe after the fact – as it was a made up one, I found the juices to be a bit too runny for me, so in the recipe, I think that if the potatoes and onions are coated in flour first before layering, that will be enough to slightly thicken the sauce …

Ingredients

About 8 medium sized potatoes, peeled & thickly sliced

Half a fennel bulb, trimmed and sliced

One large white onion, peeled, halved and sliced

About 1 tablespoon flour

3 leeks – sliced

3 italian pork sausages (fresh) skinned and broken up

Big handful of fresh parsley, finely chopped

One ball of mozzarella, sliced

Grated hard cheese, like Parmigiano or grana padano

About 400ml chicken stock

Seasoning (I had some Cajun type seasoning – but if you want to keep it ‘traditional’, a little salt (stock is usually salty) and freshly ground pepper.)

What to do …

Heat the oven to 180°c or equivalent.

In a couple of bowls, put the onions in one and the potatoes in the other, sprinkle each bowl with flour and coat the onions & potatoes.

In a casserole dish or oven proof dish of some kind, start with a layer of the onion, then potato, then fennel, then sausage pieces. Sprinkle some parsley over. Repeat the layers, finish with a layer of potato. Pour the hot chicken stock all over. Place the mozzarella slices on top, sprinkle the grated cheese and any parsley left over. Season.

Either put the lid on the casserole or cover tightly with double tin foil. Put in the middle of the oven for about an hour or so – Mine was in for 1 hr 15 mins. Uncover and either pop back in the oven again for 5 minutes, like I did, or you could put it under the grill to finish off.

Wait for a few minutes before eating – it will be BOILING!

It was really tasty and just right for this chilly evening – proper comfort food and no other side dishes needed! A one pot meal.