anyone know a simple potato recipe that has not a lot of ingredients?
i need to cook something for home ec class. keep it simple. you can also give me a link to a website
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10 comments a "anyone know a simple potato recipe that has not a lot of ingredients?"
depending on how much time you have, this may not work because of cooking times.
get some potatoes and cut into thin circles, bout half a centimetre thick.
layer in a medium depth caserole dish and pour in a mixture of cream, garlic and any other spices you like
put in an oven around 200 degrees c for bout an hour, or till the top is golden, with dark bits around the edge.
this goes great on its own with some vegatables or as part of a roast.
RANCH POTATO BAKE
4-6 potatoes peeled and sliced thinly in rounds
8 oz. marbled Jack cheese, shredded
butter
cooking spray (canola oil flavor is best)
pepper and salt to taste
Preheat oven to 350.
Soak potato rounds in warm water for about fifteen minutes. Meawhile, grate cheese and spray casserole pan/dish generously with cooking spray.
Drain potatoes and place in casserole pan side-by-side and up all sides, spray potatoes with cooking spray. Sprinkle with salt and pepper.
Bake for 45 minutes, checking to make sure the potatoes do not become too brown.
Mix Ranch dressing with cheese, continue to add Ranch dressing until the mixture is very creamy. Remove potatoes from oven when lightly browned (not dark brown). Spread cheese mixture on top of hot potatoes and dot with butter, especially in the corners. Let stand for 5 minutes, return to oven and bake until cheese is brown and bubbly.
Let stand 10 minutes before serving.
Note: More cheese may be added according to size of family or how many potaotes are used. Make sure the cheese mixture is covering all potatoes.
My favorite is baked potatoes. But here are several different types of potato casseroles:
Saute sausage and onions. Add sliced potatoes with just enough water to cover potatoes. Bring to a boil. Simmer until water has evaporated
Black Pepper & Rosemary Hassle Back Potatoes
Hassle backs – the secret to extra crispy roasties. Once you’ve tried them this way, nothing else will measure up!
Ingredients
12 small roasting potatoes
2 tbsp vegan margarine
2 tbsp olive oil
1 tbsp coarse ground black pepper
to taste sea salt
½ tsp rosemary chopped
to garnish fresh rosemary sprigs
1. Preheat the oven to 200C/400F/gas mark 6.
2. Peel the potatoes and cut in half lengthways so they sit flat.
3. Slice into each one ¾ of the way through at 5mm intervals keeping them joined at the base.
4. Place the potatoes in a saucepan with cold water. Bring to the boil and simmer for 5 minutes.
5. Remove the potatoes from the saucepan and drain.
6. Melt the margarine in a baking tray with the oil. Add the rosemary, salt and black pepper to the mixture.
7. Place the potatoes into the tray, cut side up, and spoon over the mixture, coating well.
8. Roast in the centre shelf of the preheated oven for 30 minutes, or until golden and crispy.
9. Garnish with fresh rosemary.
Champ
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Ingredients
1.5kg/3lb potatoes, peeled and cubed
100g/4 oz butter or vegan margarine
6 spring onions (scallions), finely chopped
300ml/ 10 fl oz milk / soya milk
salt and pepper to taste
Method
1. Boil the potatoes until cooked. Drain and mash well incorporating half of the butter / margarine.
2. Place the spring onions and milk in a saucepan and bring to the boil. Simmer gently for 5 minutes. Strain the onions, reserving the milk. Mix the onions into the potatoes together with enough of the milk to make a smooth mash.
3. Season the mixture well and serve in mounds on individual plates. Make a well in the centre of each mound and add a knob of butter /margarine.
cut the potatoes in squaresand roat them for am hour at 350f and season with oil with whatever spice you like prior to the cooking.
A basic scalloped potatoes recipe baked in the oven.
INGREDIENTS:
4 cups thinly sliced potatoes, about 6 to 8 medium potatoes
2 tablespoons flour
1 teaspoon salt
1/8 teaspoon pepper
3 tablespoons butter
2 cups scalded milk
1/2 cup shredded Cheddar cheese
PREPARATION:
In a buttered 2-quart baking dish, place a layer of about 1/3 of the potatoes. In a cup or small bowl, combine flour with salt and pepper. Sprinkle about half of the flour mixture over the potatoes; repeat with another layer of potatoes and the flour mixture and top with remaining potato slices.
Dot with butter then pour hot milk over potatoes. Cover and bake at 375° for 45 minutes. Uncover; sprinkle cheese over the top. Return to the oven and bake, uncovered, for an additional 15 minutes, or until scalloped potatoes are tender and cheese has melted.
serves 6 to 8.
Potato Pancakes.
2-3 potatoes (sometimes I add 1 parsnip to the mixture).
2-3 T white flour.
1 X large egg.
s&p.
Mix together. Place a good sized spoonful of mixture into a skillet with preheated oil (vegetable works, I usually use peanut or sunflower oil), and cook, turning once, until golden in color on each side. Serve with apple sauce, hot sauce, mustard, or any condiment you choose. Enjoy!
mashed potatoes and ranch dressing. yum
cheesy potato soup
5lbs of diced and cooked potatoes
block of velveeta cheese melted
can of cream of celery soup
milk
add as much or as little cheese to you soup, stir into your cooked and warm potatoes gently so you don’t mash them, add as little or as much milk as you need to make soup consistancy. add salt and pepper as desired. Of course you don’t have to use five lbs of potatoes, you cna cut recipe in half, put still add as much soup. it really adds to it.
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