potato recipe

Traditional Irish Potato Bread is the ultimate appetizer or side for the season. An added bonus? This bread recipe needs no time to rise, so you can spend less time cooking and more time enjoying your homemade snack. “Boxty” is practically a national dish in Ireland. It can be served as a potato pancake, a dumpling or, as here, in a crunchy soda bread. And for a little extra fun this March 17th, serve this Irish Potato Bread along with corned beef and cabbage and a frothy green beer.&lt;br /&gt;

Irish Potato Bread

russet potatoes

egg egg white

canola oil,

milk

chives

caraway seeds

all-purpose flour,

baking powder

salt

&lt;ol&gt;&lt;li&gt;Bring 1 inch of water to a boil over high heat in a vegetable steamer or a large saucepan fitted with a portable vegetable steamer. Peel one potato and cut into eighths; steam the pieces until tender when pierced with a fork, about 15 minutes. Rice or mash pieces in a large bowl; set aside to cool for 15 minutes.&lt;/li&gt;&lt;li&gt;Position the rack in the center of the oven; preheat the oven to 375âˆžF. Lightly oil a large baking sheet with canola oil dabbed on a paper towel.&lt;/li&gt;&lt;li&gt;Peel the other potato and grate it through the large holes of a box grater. Squeeze of any excess moisture; add to the riced or mashed potatoes.&lt;/li&gt;&lt;li&gt;Stir in the egg, egg white, oil, milk, chives, and caraway seeds until fairly smooth. Add 3 1/4 cups flour, baking powder, and salt; stir with a wooden spoon until the mixture forms a soft but sticky dough.&lt;/li&gt;&lt;li&gt;Lightly flour a clean work surface as well as your cleaned and dried hands. Turn the dough out onto the floured surface and knead for 1 minute, adding flour in 1-tablespoon increments to keep the dough from turning too sticky. Too much flour and the dough turns tough; it should remain a little tacky but workable. Shape into an 8-inch circle, flatten slightly keeping the loaf mounded at its center, and place on the prepared baking sheet. Use a sharp knife to slash an X in the top of the dough, cutting into dough about 1/2 inch.&lt;/li&gt;&lt;li&gt;Bake until golden brown, firm to the touch, and somewhat hollow sounding when tapped, about 55 minutes. Cool 1 hour on a wire rack before slicing and serving.&lt;/li&gt;&lt;/ol&gt;&lt;div class=&quot;page-wrap&quot;&gt;&lt;section id=&quot;content&quot;&gt;&lt;div class=&quot;content&quot;&gt;&lt;div class=&quot;col-1&quot;&gt;&lt;div id=&quot;post-4303&quot; class=&quot;hrecipe&quot;&gt;&lt;div class=&quot;entry-content&quot;&gt;&lt;p&gt;Makes 1 large loaf (16 slices).&lt;/p&gt;&lt;/div&gt;&lt;/div&gt;&lt;/div&gt;&lt;/div&gt;&lt;/section&gt;&lt;/div&gt;

I made this today for a St. Patrick's day potluck &amp; it was a huge hit! Easy to make. I thought it could use a little more salt. I might also add more caraway seeds next time.

Crisp bacon and zesty Dijon mustard are tossed with sliced red potatoes and fresh herbs. A fantastic old-world classic that your friends and family will crave.

German Style Potato Salad with Warm Bacon Dressing

lbs. Red Potatoes

lb. Applewood Smoked Bacon (Thick Cut), chopped into ¼ inch pieces

Yellow Onions, ¼ inch dice

White Vinegar

Sugar

Dijon Mustard

Salt

Fresh Chives, chopped (Green Onions can be subbed)

Fresh Dill, chopped

As Needed Freshly Ground Black Pepper

&lt;p&gt;&lt;strong&gt;Essential Equipment&lt;/strong&gt;&lt;/p&gt;&lt;ul&gt;&lt;li&gt;Large Stock Pot&lt;/li&gt;&lt;li&gt;Large Skillet&lt;/li&gt;&lt;li&gt;Colander&lt;/li&gt;&lt;li&gt;Large Bowl&lt;/li&gt;&lt;li&gt;Rubber Spatula&lt;/li&gt;&lt;/ul&gt;&lt;ol&gt;&lt;li&gt;Place the potatoes in the pot and cover them with enough water to cover the potatoes and go 2 inches above the surface of the potatoes. Bring the water to a boil over medium-high heat. Continue cooking until potatoes are tender when pierced with a fork, about 15 to 20 minutes. Drain and slice into 1/4-inch rounds.&lt;/li&gt;&lt;li&gt;Cook the bacon in a large skillet over medium-high heat. Once crisp, place on a paper towel-lined plate and crumble into small pieces. Pour off the rendered fat, reserving 1/4 cup in the pan. Turn the heat to medium and add the onion. Cook until translucent and just beginning to brown, about 4 to 5 minutes.&lt;/li&gt;&lt;li&gt;Whisk in the vinegar, sugar, mustard, and salt and stir until thick and bubbly. Add the sliced, cooked potatoes and toss to coat. Top with the crumbled bacon and garnish with the chives and dill. Serve warm.&lt;/li&gt;&lt;/ol&gt;

Batch cooking at its finest. This recipe can be made 1-2 days ahead of time. We&#039;re making 20lbs, enough for 3 deep hotel pans. Utilizing our home-made ranch seasoning kit, this is a simple and loved dish by students. Tip: Pre-make the ranch kits ahead of time and have in stock when you need to add some amazing flavor to any dish. 

Ranch Potato Salad

lbs. raw red potatoes

Kosher salt

Tablespoons black pepper

sour cream

Ranch Dressing Spice Kit

lbs. onions

celery

parsley

garlic powder

onion powder

black pepper

&lt;p&gt;Ranch Potato Salad&lt;/p&gt;&lt;ol&gt;&lt;li&gt;Wash and cut potatoes into a 1/2 inch dice&lt;/li&gt;&lt;li&gt;Rinse potatoes in cold water. Drain and rinse again.&lt;/li&gt;&lt;li&gt;Place 10 pounds potatoes onto each sheet pan.&lt;/li&gt;&lt;li&gt;Place in 212 degree preheated combi-oven set to full steam and cook for 40 minutes or until potatoes are through but still firm. Transfer pans into blast chiller to cool.&lt;/li&gt;&lt;li&gt;CCP: Cool to 70 degrees within 2 hours and from 70 degrees to 41 degrees or lower within 4 hours.&lt;/li&gt;&lt;li&gt;In a little skillet combine mayonnaise, salt, pepper, sour cream, and ranch seasoning. Mix thoroughly.&lt;/li&gt;&lt;li&gt;Small dice celery and onion.&lt;/li&gt;&lt;li&gt;Add potatoes, celery, and onion to ranch mixture and mix to combine.&lt;/li&gt;&lt;li&gt;Portion in to 20 pounds containers for shipping.&lt;/li&gt;&lt;/ol&gt;&lt;p&gt;CCP: Refrigerate until served.&lt;/p&gt;&lt;h2&gt;Ranch Dressing Spice Kit&lt;/h2&gt;&lt;ol&gt;&lt;li&gt;Combine spices thoroughly in a mixing bowl by stirring with a whisk.&lt;/li&gt;&lt;li&gt;Place 3 ounces by weight of spice mixture into each baggie to be sent to schools.&lt;/li&gt;&lt;li&gt;Label and date each baggie appropriately.&lt;/li&gt;&lt;/ol&gt;&lt;p&gt;each spice kit will make 1 gallon of ranch salad dressing.&lt;/p&gt;&lt;p&gt;&nbsp;&lt;/p&gt;&lt;p&gt;&nbsp;&lt;/p&gt;&lt;p&gt;&nbsp;&lt;/p&gt;

IRISH POTATO CAKES WITH SOUR CREAM SAUCE

lbs. yellow flesh potatoes, peeled and cut into 1” pieces (about 4 medium potatoes)

unsalted butter

Tablespoons milk

garlic

Cheddar cheese

onions

panko (Japanese bread crumbs)

Tablespoons vegetable oil

green onions (about 2 onions)

lemon juice

hot pepper sauce

cayenne pepper

&lt;ol&gt;&lt;li&gt;To make Sour Cream Sauce, in mixing bowl, gently whisk together all sauce ingredients. Refrigerate.&lt;/li&gt;&lt;li&gt;To make Irish Potato Cakes, in medium saucepan cook potatoes in 2 inches boiling water, covered, 12 to 15 minutes or until tender.&lt;/li&gt;&lt;li&gt;Drain, then shake potatoes over low heat 1 to 2 minutes to dry thoroughly.&lt;/li&gt;&lt;li&gt;With electric hand mixer or potato masher, mash potatoes until smooth. Beat in butter, milk and garlic until blended. Season with salt and pepper.&lt;/li&gt;&lt;li&gt;Allow potatoes to cool; mix in cheese and green onions.&lt;/li&gt;&lt;li&gt;To form potato cakes, shape 1/2-cup portions of potato mixture into patties; coat on all sides with bread crumbs. Place on wax paper-lined baking sheet and refrigerate at least 1 hour.&lt;/li&gt;&lt;li&gt;In heavy non-stick skillet, heat oil over medium heat.&lt;/li&gt;&lt;li&gt;Add potato cakes and cook about 5 minutes, turning once, or until heated through and golden on both sides.&lt;/li&gt;&lt;li&gt;Place on serving platter or 6 individual plates; top each potato cake with 1 tablespoon Sour Cream Sauce.&lt;/li&gt;&lt;/ol&gt;

Delicious! Plan ahead as it does take at least an Hour and half of prep time! You could make ahead!

These potatoes from Delish.com have absolutely everything you would want in a side dish. 

Garlic Butter Potatoes

lb. potatoes

c. butter, melted

c. extra-virgin olive oil

garlic,

kosher salt

c. mozzarella

c. Parmesan

c. finely chopped parsley

Tips on how to make the potatoes fan out?
Great recipe though!
Added crushed up bacon to mine.

Came out amazing.  The only 2 things I did different was just before serving I did a light coat of browned butter.  I didn’t do mozzarella cheese, rather shredded Parmesan.

May  I ask whether I need to peel the potatoes?

Made these last night.  Had my husband cook them in the Camp Chef smoker and that just added an extra level of flavor.  We did have to hold the slots open to get the cheese between since they did not fan out on their own

I made it with bacon in the slits of the potatoes for a family dinner and they loved it 
if it’s for the kids, try cutting the potatoes into chunks for easier handling plus u you won’t get a half eaten potato

do you know if the temperature is in C or F?

Great side dish, I recommend making sure that the potatoes separate so you can get the cheese down in between the potatoes. First time I didn't, they were still awesome, second time I made them they were better, I used little golden potatoes. Really a great dish

https://streaming.hearstdigitalstudios.com/b4841a68-5049-4ebe-a8df-6fa5470fda54/video_rover_16x9_1080p_hd_1544797308_92545.mp4

If You've Never Made These Hasselback Garlic Butter Potatoes, You're Seriously Missing Out

Looking for a quick and easy dinner? You can't go past this vegetarian frittata.

Potato & spinach frittata

coliban (washed) potatoes, peeled, cut into 3cm pieces

olive oil

baby spinach leaves

eggs

garlic clove, crushed

Salt & black pepper

This cheesy pork recipe is an ideal supper dish: it&#8217;s quick, comforting and low-fat.

Roast pork, potato and feta

onion,

new potatoes, thinly sliced

tbsp olive oil, plus extra for drizzling

pork loin medallions

cherry tomatoes, halved

thyme leaves,

milliliters white wine

vegetable stock

feta, crumbled

lemon

Preheat the oven to 220°C/fan200°C/gas 7. Place the onion and sliced potato in a shallow roasting tin, pour over half the oil and lots of seasoning, then toss to coat. Roast in the oven for 10 minutes.

Meanwhile, heat the remaining oil in a frying pan over a medium heat. Season the pork and brown for a couple of minutes on each side.

Scatter the cherry tomatoes and thyme leaves over the potato and return to the oven for 5 minutes more. Lay the pork on top and pour over the white wine and stock. Roast for a further 12 minutes until the pork is cooked and the vegetables are tender. Serve scattered with the feta, lemon zest and thyme sprigs, and drizzled with a little olive oil.

Sausages with potato rosti bake

potatoes

(250 milliliters) thickened cream

thyme leaves

Dijon mustard

nutmeg

good-quality chipolata sausages

(1 punnet) cherry tomatoes

Onion marmalade

basil

There is so much that you can do with potatoes as a side dish and Patatas Bravas is a traditional Spanish side dish that is perfect for tapas night.

Patatas Bravas

onion

400 g chopped tomatoes (canned)

tomato puree

0.5 tsp chilli powder

tsp smoked paprika

sea salt and black pepper

parsley (to garnish)

Put the potatoes in a saucepan of boiling water and simmer for 7 minutes and drain.

Add the drained potatoes to a large baking tray with the olive oil, paprika and some salt and pepper and mix well. Roast in the oven at 190°C/350°F/Gas 5 for 35-40 minutes until the potatoes are cooked and crispy.

Heat a little oil in a pan and add the onion and garlic and gently cook for 4 minutes. 

Add the rest of the ingredients to the pan and stir and simmer for 10 minutes.

Put the potatoes in a bowl.

Top with the tomato mixture and garnish with parsley.

https://embed.mediavine.com/videos/bsg6cguyx5th7cjzw2ld

Patatas Bravas is a traditional Spanish side dish recipe or "tapas" that consists of crispy roasted potatoes topped with a smokey tomato sauce. Baked instead of fried, this is so simple to make, but totally delicious too. It's vegan, gluten free and also really cheap to make.

Forget blinis &#8211; when it comes to dinner party nibbles, it&#8217;s all about these crisp, rösti-style potato pancakes topped with smoked salmon and fresh horseradish cream.

Smoked salmon latkes with Scandinavian horseradish cream

floury potatoes,

free-range eggs, beaten

tbsp self-raising flour

(16 small slices) smoked salmon

dill

For the horseradish cream

4-5 tsp freshly grated horseradish, according

red onion, very finely chopped

fresh dill, finely chopped

milliliters soured cream

Heat the oven to 150°C/130°C fan/gas 2. For the horseradish cream, mix the horseradish, onion and dill into the soured cream in a small bowl with some seasoning. Cover and set aside in the fridge until needed.

Coarsely grate the potatoes and onion using a food processor or box grater. Put them into a bowl and mix in ½ tsp salt and some black pepper. Wrap handfuls of the mixture in a square of muslin or a new J-cloth and squeeze out as much liquid as you can. Transfer them to a large bowl as you go, loosen the strands with a fork, then stir in the eggs and flour so everything is well coated. The mix will look a bit dry but don’t worry – this is what creates crunch.

Heat a thin layer of olive oil in a large non-stick frying pan over a medium heat. Drop 4 heaped tbsp of the mixture into the pan, spaced well apart, then flatten slightly with the back of a fork. Fry for 3-4 minutes until golden brown, then carefully flip over and cook for 3-4 minutes more until crisp on the outside and cooked through. Lift each batch onto a baking tray lined with non-stick baking paper and keep hot in a low oven while you cook the rest.

Ruffle a small piece of salmon on top of each latke, spoon on some horseradish cream and garnish with dill. Serve with lemon wedges.

Not feeling pie this year? This rustic potato and fennel galette has your name all over it. 

Rustic Potato and Fennel Galette

c. all-purpose flour

Thyme leaves

c. cold unsalted butter, cut up (1 stick)

white vinegar

water,

fennel,

Yukon gold potato, very thinly sliced

red onion, very thinly sliced

pepper

shredded Gruyère cheese

egg, beaten

If you watch my VLOGS, you will know that I’ve been working on this crispy and spicy garlic potato recipe for two months now, and I am confident that this recipe is now ready to be shared! EXTRA CRISPY Sichuan Style Spicy Garlic Potato is addicting, savory, and an easy recipe that you need to try. The potatoes are perfectly crispy on the outside while fluffy and soft on the inside. The potatoes are then tossed in a savory and spicy seasoning that is super addicting!

Spicy Garlic Potato

Potato

tbsp of Minced Garlic

Cayenne Powder

white pepper

½ tsp of ground Sichuan peppercorn

½ tsp of Ground Cumin

mushroom powder

¼ tsp of ground chili

Steam the potatoes for 20 minutes

Mix all the ingredients from the seasoning mix; if you like it spicer, you can increase the amount of ground chili and ground Sichuan peppercorn.

Add 3-4 tbsp of fat into the steamed potato and mix well. Ensure that every piece of potato is coated in the fat.

In a pan, add in oil and turn the heat to medium-high. Once the pan is hot, add in the potato.

Let the potato set for 2-3 minutes on each side. Ensure that every side of the potato is fried till crispy and golden brown.

Add in minced garlic, seasoning powder, and statue on high heat for 1 minute.

Options: Finish off with cilantro and sesame seeds

Have everyone thinking you spent a long time peeling, boiling, mashing, and mixing potatoes, when really didn&#039;t! Learn how to make instant potatoes taste better: rich, creamy and full of flavor.

How to Make Instant Potatoes Taste Better

chicken broth

butter

cream cheese

In a medium saucepan bring the milk and broth to a gentle boil and stir continuously while the mixture boils for two minutes.

Remove the liquids from heat and pour into a large mixing bowl.

Add potato flakes and stir well with a whisk to make sure all flakes are moistened. Let sit for five minutes.

Use a hand mixer to mix and fluff potatoes on medium speed for one minute.

Add remaining ingredients and mix on medium to medium high until all ingredients are well combined. You can have small lumps, but should not have very many.They should be slightly fluffy and smooth.

Garnish with parsley, bacon, cheese, gravy...whatever you choose!

Michel Roux Jr&#8217;s Lyonnais potato cake is made with slowly cooked onions and potatoes baked with crème fraîche and a sprinkling of nutmeg. The side dish recipe can be made ahead of serving. We had five minutes with Michel Roux Jr too, see what he had to say.

Michel Roux Jr&#8217;s Lyonnais potato cake

onions,

vegetable oil

egg,

tbsp full fat crème fraîche

Good grating nutmeg

thyme (optional)

Heat the oven to 200°C/fan180°C/gas 6. Bake the potatoes in their skins for 1½ hours or until soft, leave to cool, then spoon out the flesh into a bowl (see tips). Turn the oven down to 180°C/fan160°C/gas 4.

Meanwhile, put the sliced onions and the oil in a large saucepan over a low heat and fry for 45 minutes, stirring often, until golden.

Grease a non-stick, loose-bottomed round sandwich tin (about 20cm across) with the butter and line with baking paper. Gently mix the beaten egg and crème fraîche into the potato, then gently mix in the onions and season with salt, pepper and a good grating of nutmeg.

Tip the mix into the tin and bake for 45 minutes or until golden.Remove and leave to cool for 5 minutes before turning out. (You may need to run a blunt knife around the edge to release it.) Top with fresh thyme leaves to serve, if you like. http://www.le-gavroche.co.uk/merchandise.html >Click here to buy Michel Roux Jr’s full range of cookbooks.

Warm, cozy, ooey gooey, cheesy and delicious!  This Cheesy Hamburger Potato Casserole is an easy and yummy weeknight family dinner.  Ground beef and onion are cooked and then added to a casserole dish with diced potatoes.  Then an easy-to-make sauce is added on top and mixed into the beef and potatoes with shredded cheese.  You get all of the yummy flavors of Hamburger with cheese and fries in this delicious casserole!

Top 26 potato recipe recipes from across the web

The most viewed potato recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Irish Potato Bread

German Style Potato Salad with Warm...

Ranch Potato Salad

IRISH POTATO CAKES WITH SOUR CREAM ...

Garlic Butter Potatoes

Potato & spinach frittata

Roast pork, potato and feta

Sausages with potato rosti bake

Patatas Bravas

Smoked salmon latkes with Scandinav...

Rustic Potato and Fennel Galette

Spicy Garlic Potato

How to Make Instant Potatoes Taste ...

Michel Roux Jr’s Lyonnais pot...

Hamburger Potato Casserole with Che...

Cheesy Japanese Potato Croquette - ...

Easy Scalloped Potato Recipe

30-minute Mushroom Leek Soup Recipe...

Simmered Potatoes (Jagaimo Nikoroga...

Creamy Chicken Potato Soup

Potato and Green Bean Skillet

Beef & potato curry puffs

Roast Potato Aloo Chaat

Mashed Potatoes

Air fryer chips recipe

Smashed Potato Herbed Salad

Top 26 potato recipe recipes from across the web

The most viewed potato recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Irish Potato Bread

German Style Potato Salad with Warm...

Ranch Potato Salad

IRISH POTATO CAKES WITH SOUR CREAM ...

Garlic Butter Potatoes

Potato & spinach frittata

Roast pork, potato and feta

Sausages with potato rosti bake

Patatas Bravas

Smoked salmon latkes with Scandinav...

Rustic Potato and Fennel Galette

Spicy Garlic Potato

How to Make Instant Potatoes Taste ...

Michel Roux Jr&#8217;s Lyonnais pot...

Hamburger Potato Casserole with Che...

Cheesy Japanese Potato Croquette - ...

Easy Scalloped Potato Recipe

30-minute Mushroom Leek Soup Recipe...

Simmered Potatoes (Jagaimo Nikoroga...

Creamy Chicken Potato Soup

Potato and Green Bean Skillet

Beef & potato curry puffs

Roast Potato Aloo Chaat

Mashed Potatoes

Air fryer chips recipe

Smashed Potato Herbed Salad

The most viewed potato recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Michel Roux Jr’s Lyonnais pot...