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Chapter 8. Potato Recipes

Potatoes in Parsley Butter
6 potatoes
2 teaspoons salt
2 cups water
4 tablespoons butter
4 tablespoons minced parsley

Peel the potatoes and cut in 2-inch cubes. Bring the salt and water to a boil. Add the potatoes and cook over medium heat 10 minutes, or until tender. Drain well.

Melt the butter in the same saucepan. Add the potatoes and parsley; toss until potatoes are well coated. Serves 6.

Alsation Potato Puffs
5 cups mashed potatoes(2 pounds or 3 envelopes instant potatoes)
4 tablespoons melted butter
2 eggs, beaten
3 tablespoons flour
3 tablespoons grated onion
1 clove garlic, minced
2 tablespoons minced parsley
11/2 teaspoons salt
1/4 teaspoon white pepper
1/4 teaspoon nutmeg

Beat together all the ingredients until light and fluffy. Drop by the heaping tablespoon onto a buttered baking pan. Bake in a 375 oven 10 minutes, or until browned. Serve with browned butter if desired. Serves 6-8.

Potatoes Lyonnaise
5 potatoes(2 pounds)
5 tablespoons butter
1 cup thinly sliced onions
11/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
1 tablespoon minced parsley

Cook the impeded potatoes in boiling water until just tender. Drain, slip off the skins and slice.

Melt 2 tablespoons butter in a skillet; lightly brown the onions. Remove. Melt the remaining butter in the skillet; brown the potatoes. Toss in the onions, salt and pepper; cook over low heat 3 minutes. Sprinkle with the parsley. Serves 4-6.

Pommes de Terre Duchesse
(Rich Mashed Potatoes)
2 pounds potatoes, peeled
1/4 pound butter
4 egg yolks
11/4 teaspoons salt
?teaspoon white pepper

Cook the potatoes in boiling salted water until tender; drain and shake over low heat until dry. Mash the potatoes with the butter. Beat in the egg yolks, salt and pepper. Serve as they are, or form into nests and bake in 400 oven until browned. Serves 6-8.

VARIATION: Croquettes des Pommes de Terre Lyonnaise

Add 1 cup sauted onions to Pommes de Terre Du-chesse. Shape into cylinders 2 inches long and 1/2 inch wide. Fry in 375 fat until browned.

Gratin des Pommes de Terre
(Potatoes is Cream)
5 potatoes(2 pounds)
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
?teaspoon nutmeg
11/2 cups light cream
2 tablespoons butter

Peel the potatoes and splice paper-thin. In a buttered 9-inch pie plate, make layers of the potatoes, sprinkled with a mixture of the salt, pepper and nutmeg. Pour the cream over all and dot with the butter. Bake in a 300 oven 1 hour, or until tender and browned. Serves 4-6.

Potatoes Yvette
11/2 pounds potatoes
2 tablespoons vegetable oil
2 tablespoons butter
11/4 teaspoons salt
1/4 teaspoon white pepper

Peel the potatoes; grate on a long grater into ice water. Soak 10 minutes, then drain and dry on paper towels.

Heat the oil and butter in a 10-inch skillet; add the potatoes, salt and pepper. Shake pan to coat pieces, then cook over low heat until bottom browns. Turn over in 1 piece, then brown other side. Serves 4-6.

Hash-Browned Potatoes
3 cups chopped cooked cold potatoes
3 tablespoons flour
1/4 cup milk
11/2 teaspoons salt
1/4 teaspoon pepper
1/4 cup chopped onion
3 tablespoons vegetable oil

Mix the potatoes with the flour and milk. Add the salt, pepper and onion; mix well. Heat 2 tablespoons oil in a heavy 9-inch skillet. Add potato mixture and pack with a spoon to cover bottom of pan. Cook over medium heat until brown and crusty. Shake pan occasionally to keep potatoes from sticking. Turn potatoes out onto a flat plate. Wipe pan; heat the remaining tablespoon of oil. Slide potatoes back into pan with brown side up. Cook until bottom is brown. Serves 4-6.

Potato-Green Pea Curry
4 tablespoons butter
11/2 cups thinly sliced onions
1 pound potatoes, peeled and sliced
11/2 teaspoons turmeric
1/4 teaspoon powdered ginger
1/2 teaspoon freshly ground black pepper
3 tomatoes, chopped
1 pound green peas, shelled, or 1 package frozen, thawed
2 cups boiling water
21/2 teaspoons salt
2 tablespoons lemon juice
2 tablespoons minced parsley

Melt the butter in a skillet; saut the onions 10 minutes. Mix in the potatoes, turmeric, ginger and pepper; saut 3 minutes, shaking the pan frequently. Add the tomatoes; cook over low heat 10 minutes. Add the peas and water, cover and cook over medium heat 12 minutes. Mix in the salt and lemon juice; cook 1 minute longer. Sprinkle with the parsley. Serves 4-6.

Potato Curry
4 tablespoons butter
2 1/2 teaspoons turmeric
2 pounds potatoes, peeled and quartered
1 cup boiling water
1 1/2 teaspoon salt
1/2 teaspoon dried ground red peppers
2 tablespoons minced parsley

Melt the butter in a skillet; stir in the turmeric, then add the potatoes. Cook over low heat 5 minutes, shaking the pan frequently. Add the water, salt and red peppers; cook over medium heat 10 minutes longer, or until tender. Sprinkle with the parsley. Serves 4-6.

Pommes Bonne Bounce
(Potatoes, Artichokes and Truffles)
1/4 pound butter
3 cups cubed potatoes
1 package frozen artichokes, thawed
1 1/2 teaspoons salt
1 1/2 teaspoon salt
1/4 teaspoon freshely ground black pepper
3 black truffles, cut juilienne

Melt half the butter in a skillet; saut the potatoes until browned and tender, shaking the pan frequently. Meanwhile, melt the remaining butter in a skillet; saut the artichokes 6 minutes, shaking the pan frequently. Combine with the potatoes; add the salt, pepper and truffles. Toss together lightly until well mixed. Serves 6-8.

NOTE: The truffles make this an extravagant dish, but it's an exciting presentation. Use more truffles if desired. (Spanish truffles are less expensive than the French or Italian.)

Potato Paprika
2 pounds potatoes
4 tablespoons olive oil
1 1/2 cups chopped onion
1 clove garlic, minced
1 teaspoon paprika
2 teaspoons salt
1/2 treaspoon caraway seeds
1 green pepper, cut julienne
2 tomatoes, cubed
2 cups boiling water

Peel the potatoes and cut as for French fries. Heat the oil in a saucepan; saut the onion 10 minutes. Mix in the garlic, paprika, salt and caraway seeds, then add the potatoes, green pepper and tomatoes. Cook over heat 10 minutes, mixing frequently. Add the water; cover and cook over low heat 25 minutes. Serves 6-8.

NOTE: Slices of sausages or frankfurters may be added with the boiling water, if desired.

Pommes Soufflees

Peel and slice large potatoes into slices ? inch thick. Heat deep fat to 350. Fry the slices 7 minutes without crowding the pan. Drain and cool. Just before serving, reheat the fat to 375. Refry the slices until puffed and browned.

A word of caution: not all the slices will puff. Buy old potatoes, for younger potatoes will not puff up properly. This preparation requires practice, so try it several times.

Charcoal-Baked Potato Strips

Peel 1 baking potato for each person. Cut in julienne strips 1/2 inch thick. Place on a large piece of aluminum foil in a single layer. Season with salt and pepper and dot with 1 tablespoon of butter. Cover with another piece of foil and seal the edges carefully. Place directly on the charcoal. Roast 15 minutes, turning the package once.

Potatoes and Peas in Cream
1 pound small new potatoes
1 package frozen green peas
3/4 cup heavy cream
1/4 teaspoon freshly ground black pepper

Peel the potatoes and cook in a small amount of boiling salted water until almost tender. Add peas; continue cooking until vegetables are tender. Drain; add the cream and pepper. Heat. Serves 4-6.

Bakes Stuffed Potatoes
6 baking potatoes
3 tablespoons butter
11/2 teaspoons salt
?teaspoon freshly ground black pepper
Dash of nutmeg
1/4 cup of hot milk
1 egg yolk
1 egg white, beaten stiff
6 tablespoons grated Cheddar cheese

Wash and dry the potatoes; prick with a fork. Bake in a 400 oven 1 hour, or until tender. Cut a 1-inch slice off each potato; scoop out the pulp, reserving the shells. Mash potato with the butter, salt, pepper, nutmeg and milk until very fluffy. Beat in the egg yolk, then fold in the white. Stuff the shells; sprinkle with the cheese. Bake in a preheated 350 oven 20 minutes, or until browned. Serves 6.

Pan-Roasted Potatoes

Peel medium potatoes and boil 10 minutes. Drain, arrange around roast of beef or poultry about 1 hour before meat is done. Turn potatoes occasionally and baste with drippings in pan. If potatoes are not browned enough when the roast is finished, brown under the broiler. Sprinkle with salt.

Potato Boats
3 cups mashed potatoes
1 teaspoon salt
?teaspoon freshly ground black pepper
2 tablespoons melted butter
2 tablespoons minced parsley
2 eggs
1 cup dry bread crumbs
Vegetable oil for deep frying

Beat together until light and fluffy the potatoes, salt, pepper, butter, parsley and 1 egg. Chill for 1 hour. Divide into 6 parts and form each into a round cake 11/4 inches thick. Beat the remaining egg and dip the cakes into it, and then into the bread crumbs. Use a 1-inch cookie cutter and press it into the center of each cake to a depth of 3/4 inch. Heat the oil to 375 and fry the cakes in it until browned. Drain well. Carefully scoop out the cut portion. Fill centers with peas, creamed spinach, eggs, etc. Serves 6.

Nova Scotian Potatoes
4 medium potatoes, peeled and halved
4 small parsnips, peeled and quartered
2 teaspoons salt
1/4 cup hot milk
3 tablespoons butter
1/4 teaspoon white pepper
3 tablespoons chopped scallions(green onions)

Cover the potatoes and parsnips with water; add the salt. Cook until tender; drain well.

Mash the vegetables, then beat in the milk, butter and pepper until fluffy. Mix in the scallions. Taste for seasoning. Serves 4-6.

VARIATION: Form the mixture into patties; dip in flour. Brown in butter, oil or bacon fat.

Potato Pancakes
1 pound potatoes, peeled
1 egg, beaten
1 egg yolk, beaten
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon flour
4 tablespoons vegetable oil

Grate the potatoes into a bowl of ice water. Drain very well. Mix with the egg, egg yolk, salt, pepper and flour. Heat the oil in a skillet; drop the mixture into it by the heaping tablespoon. Fry until browned on both sides. Drain. Serves 3-4.

NOTE: If you have an electric blender, cut the potatoes in small pieces. Run in the blender, then drain. Proceed as directed.

Candied Sweet Potatoes
1 cup brown sugar
1/4 cup orange juice
3 tablespoons butter
1/2 teaspoon salt
2 cloves
6 sweet potatoes, cooked, peeled and quartered

Combine the sugar, orange juice, butter, salt and cloves in a saucepan; bring to a boil and cook over low heat 5 minutes. Arrange the potatoes in a shallow baking dish; pour the syrup over them. Bake in a 375 oven 30 minutes, basting a few times. Serves 6-8.

Baked Diced Potatoes
8 cups diced potatoes
1/4 cup butter
1/4 cup minced onion
1 cup minced celery
1/4 cup minced parsley
2 teaspoons salt
1/4 teaspoon pepper

Cook the potatoes in boiling water 5 minutes; drain. Mix in the butter, onion, celery, parsley, salt and pepper. Turn into a shallow buttered baking dish. Bake in a 375 oven 30 minutes. Serves 6-8.

Hungarian Potato Stew
4 slices bacon, diced
4 tablespoons butter
1/2 cup chopped onion
1 clove garlic, minced
5 potatoes(2 pounds), peeled and sliced thin
1 20-ounce can tomatoes, drained
11/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
?teaspoon marjoram

Half-cook the bacon; drain well. Melt the butter in a saucepan; saut the onion and garlic 5 minutes. Add the potatoes and bacon; saut until potatoes are browned. Add the tomatoes, salt, pepper and marjoram. Bring to a boil, cover and cook over low heat 20 minutes. Shake the pan occasionally. Serves 4-6.

Rissole Potatoes
Vegetable oil for deep frying
4 cups cubed cooked cold potatoes
3 tablespoons butter
3 tablespoons chopped green pepper
3 tablespoons chopped pimiento

Heat the oil to 375. Fry the potato cubes until browned and crisp. Drain on paper towels, then place in a heated serving dish. Keep warm.

Melt the butter in a skillet; saut the green pepper 3 minutes. Add the pimiento; saut 1 minute. Sprinkle over the potatoes. Serves 4-6.

The favorite myth of schooldays is that Sir Walter Raleigh brought the potato from the New World to Ireland. But no evidence is available to support this view. In fact, there is a greater likelihood that it was the Spanish who found potatoes in the South American Andes and brought them to Spain. Later, when the Spanish Armada was wrecked off the Irish coast, potatoes were washed ashore. All of which is enough to show that potatoes and their earliest European history are bathed in a confusion of fact and fiction.

What is known, however, is that potatoes were a godsend for the Irish, deeply in need of a crop which grew underground and not readily subject to destruction in times of civil war. It was almost immediately accepted as the staple Irish food. In France, however, its reception was cool, to say the least. Botanists were quick to point out that the potato, like the tomato, belonged to the nightshade family of plants; as the nightshade was renowned for its poisonous qualities, most people were not anxious to experiment with this new vegetable. It had a proponent, however, a gourmet named Antoine Parmen-tier, who almost single-handed made the potato acceptable to the skeptical French. In his honor, even today, almost all potato dishes are called "a la Parmentier."

"Gold and silver dresses may be entrusted to a messenger, but not a mushroom, for he will eat it on the way."

Unknown Roman Commentator, 1st century A.D.

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