If you have more time for preparation, try these....recipe brought from England....
Thinly slice about 750g/1½lb. (about 4) waxy potatoes. There's no need to peel them and they are easily sliced if you have a processor, or use a mandolin (a specially made wooden board with a sharp blade). Wash the slices to remove excess starch and dry in a clean tea towel.
Thickly butter a shallow ovenproof dish and arrange the slices in layers, dotting with more butter and sprinkling with seasoning as you go. Cover with buttered paper and foil and bake at 160C/325F/Gas 3 for 1 hour. Can sprinkle the top with cheese and pour over a small tub of cream before cooking.
3 russet potatoes (about 8oz each), each cut into 12 wedges
3 tbsp cornstarch/cornflour
1-½ tsp coarse sea salt
1- ½ tsp freshly ground black pepper
½ tsp garlic powder
¼ tsp cayenne pepper
Preheat oven to 225°C/440° F.
Combine the garlic and oil in a large bowl, warming it until the garlic is fragrant, about 1 minute.
Transfer 5 tablespoons of the oil (leaving the garlic in the bowl) to the baking sheet, coating it well.
Add the potatoes to the bowl with the garlic mixture and toss to coat. Wrap tightly in plastic wrap and microwave on high power until the potatoes are translucent around the edges, 3 to 6 minutes, shaking the bowl to redistribute the potatoes halfway through cooking.
Combine the cornstarch, salt, pepper, garlic powder, and cayenne in a small bowl. Sprinkle over the hot potatoes and toss well to coat.
Arrange the potatoes in a single layer on the prepared baking sheet and bake, turning once, until deep golden brown and crisp, 30 to 40 minutes.
Serve with ketchup, mayo or sour cream.
Recipe author's update: "Given that I do not like to use the microwave for cooking, and plastic cling wrap is a little scary to use, I have tried making these garlic fries by par-boiling the potatoes and then letting them steam dry by laying them in a single layer on kitchen napkin. I proceeded with step 5 and it turned out to be SO GOOD!"
This author (Toni) used the microwave, steaming the potatoes and covered with wax paper...again, delicious!"
Butter Garlic Oven Fries with Herbs
Recipe courtesy of Jeff Mauro - "The Sandwich King" - Food Network Television
3 russet potatoes, scrubbed and cut lengthwise into about 12 wedges
3 tablespoons vegetable oil
Salt and freshly cracked black pepper
3 tablespoons unsalted butter
2 tablespoons grated fresh garlic
1 tablespoon chopped fresh parsley
2 teaspoons chopped fresh chives
1 teaspoon fresh thyme leaves, chopped
Preheat the oven to 475 degrees F.
Soak the potato wedges in a bowl of water for 10 minutes. Drain the potatoes and then fully pat them dry with paper towels or a lint-free dish cloth.
Layer a baking sheet with 2 tablespoons oil and generously sprinkle with salt and pepper.
Add the potatoes to the pan and drizzle with the remaining 1 tablespoon oil. Sprinkle with salt and pepper and spread them evenly in a single layer on the pan. Cover tightly with foil and bake for 5 to 10 minutes. Remove the foil and bake until the bottoms are golden brown, about 10 minutes. Flip with a spatula and cook until the other side is golden brown, another 10 to 13 minutes.
In a small saute pan, melt the butter with the garlic and let the garlic gently cook over medium-low heat until fragrant, 5 to 7 minutes.
When the potatoes are cooked, toss them with the garlic butter and fresh herbs.
A big ole pile of Jeff's Butter-Garlic Oven Fries with Herbs is an easy and tasty accompaniment to the patty melt.
Champ (Ulster Champ)
From Darina Allen's St. Patrick's Day Dinner Menu
"I am indebted to Deborah Shorley for this recipe, which she calls Claragh Champ; we call it Ulster Champ down here and I prefer to cook the potatoes in their jackets rather than peeling them first." Darina Allen.
Yield: serves 8 as an accompaniment
4 pounds baking potatoes, e.g. Russet or Yukon Gold
4 cups peas
1 cup chopped parsley
2 cups milk
Salt and freshly ground pepper
1 stick butter (traditionally, strong country butter would have been used)
Cook the potatoes in boiling salted water until tender, drain well, dry over the heat in the pan for a few minutes, peel and mash with most of the butter while hot. Meanwhile bring the milk to the boil and simmer the peas until just cooked, 8-10 minutes approx. Add the parsley for the final 2 minutes of cooking. Add the hot milk mixture to the potatoes. Season well, beat until creamy and smooth and serve piping hot with a lump of butter melting in the centre.
Recipe courtesy of Christabel Rossiter and Tyler Florence - Food Network TV
3 pounds potatoes, scrubbed
2 sticks butter
1-1/4 cups hot milk
Freshly ground black pepper
1 head cabbage, cored and finely shredded
1 (1-pound) piece ham or bacon, cooked the day before
4 scallions, finely chopped
Chopped parsley leaves, for garnish
Steam the potatoes in their skins for 30 minutes. Peel them using a knife and fork. Chop with a knife before mashing. Mash thoroughly to remove all the lumps. Add 1 stick of butter in pieces. Gradually add hot milk, stirring all the time. Season with a few grinds of black pepper.
Boil the cabbage in unsalted water until it turns a darker color. Add 2 tablespoons butter to tenderize it. Cover with lid for 2 minutes. Drain thoroughly before returning it to the pan. Chop into small pieces.
Put the ham in a large saucepan and cover with water. Bring to the boil and simmer for 45 minutes until tender. Drain. Remove any fat and chop into small pieces.
Add cabbage, scallions, and ham to mashed potatoes, stirring them in gently.
Serve in individual soup plates. Make an indentation on the top by swirling a wooden spoon. Put 1 tablespoon of butter into each indentation. Sprinkle with parsley.
This recipe is from UK's BBC Good Food MagazineThis traditional Irish dish is perfect comfort food. A generous bowlful is delicious served with baked ham.Serves 4-6
675g (1-½ lbs.) floury potatoes
675 (1-½ lbs.) spring cabbage
1 bunch spring onions, finely chopped
150 ml. (¼ pint) milk
freshly grated nutmeg
50g (2 oz. butter)
Boil the potatoes in salted water for about 25 minutes, until tender. Drain, return to the pan, cover and leave to dry in theresidual heat. Boil or steam the greens for 8-10 minutes, until tender; drain and finely chop.
Bring the spring onions, milk and nutmeg slowly to the boil in a small pan andsimmer for 2-3 minutes. Mash the potatoes until smooth, then beat inthe flavoured milk and half of the butter. Stir in the spring greens; season and reheat gently if necessary.
Serve the potato mixture piled high in a warm serving dish. Make a small dip in the centre and add the remaining butter. Sprinkle generously with freshly ground black pepper.
Nutrition notes per serving: 306 calories; Protein 10g; Carbohydrate 36g; Fat 14g (saturated 7g); Fibre 8g; Salt 0.90g. No added sugar.
Irish Potato Casserole
This quick and easy potato recipe is a great way to get dinner on the table fast.
8 medium Irish or white potatoes, thinly sliced.
1 tsp. salt
½ tsp. pepper
1 onion, sliced
1 10-¾ oz. can cream of mushroom soup, undiluted
1-½ cup milk
Place half of potatoes in 12x8-inch glass baking dish. Sprinkle with salt and pepper, add half the sliced onions. Combine soup and milk; pour ½ soup mixture over onions and potatoes. Top with remaining onion and potatoes; cover with remaining soup mixture. Cover with waxed paper. Microwave on high for 20-25 minutes. Rotate dish ½ turn after 10 minutes. Let stand, covered 3-5 minutes.
You will also need a shallow, solid roasting-tin measuring approx. 16X12 inches.
Pre-heat the oven to 425°F (220°C/Gas Mark 7)
Begin by measuring the oil into the roasting-rin; then pop it into the oven to heat through. Wash the potatoes, but don't scrape the skins off; then, cut them into cubes of roughly ½-inch size. Place them in a clean tea-towel and dry them as thoroughly as you can, then transfer them to a large plate.
Remove the rin from the oven, place it over direct heat (as the oil needs to be kept very hot) - then carefully slide the potatoes straight into the hot oil. Turn them around to get a good coating of oil, sprinkling in the garlic and rosemary as you go. Return the tin to the oven and roast for 30-40 minutes, or until the potatoes are golden-brown and crisp. Season with salt and pepper before serving.
This recipe adapted from Delia Smith's cookbook "The Vegetables of Spring and Summer"
Scalloped Potatoes with Creme Fraiche
Recipe courtesy Food Network Magazine
2 cloves garlic, smashed
3 tablespoons unsalted butter
3 pounds waxy potatoes (such as Yukon gold or Yellow Finn), peeled
3 cups half-and-half
½ cup creme fraiche
2 tablespoons all-purpose flour
2 teaspoons chopped fresh thyme
1/8 to ¼ teaspoon ground mace
Kosher salt and freshly ground pepper
¼ cup chopped chives
Preheat the oven to 350 degrees F. Rub the garlic all over the inside of a 3-quart baking dish, then mince it. Grease the dish with about 1/2 tablespoon butter. Slice the potatoes about 1/8 inch thick (a mandoline works well). Combine in a large saucepan with the minced garlic, the remaining 2 1/2 tablespoons butter, the half-and-half, creme fraiche, flour, thyme, mace, 2 1/2 teaspoons salt, and pepper to taste. Bring to a boil over medium-high heat and cook, stirring, until the mixture thickens slightly, 1 to 2 minutes. Stir in the chives and transfer the mixture to the prepared baking dish, shaking it to distribute the potatoes evenly. Bake, uncovered, until the potatoes are fork-tender, about 1 hour 5 minutes, occasionally spooning some of the liquid over the top. Let cool 10 minutes before serving.
You can also make the scalloped potatoes in individual ramekins; bake about 40 minutes.
Slow Cooker Garlic Mashed Potatoes
Recipe Courtesy of Kelsey Nixon, Cooking Channel TV
3 pounds Yukon gold potatoes, peeled and diced into ½-inch chunks
1 head garlic, halved
2 cups low-sodium chicken broth
½ stick (¼ cup) unsalted butter
¾ cup half-and-half
4 ounces cream cheese, softened
Kosher salt and cracked black pepper
Chopped fresh chives, for garnish
Combine the potatoes and garlic in the slow cooker. Pour the chicken broth over the potatoes, cover and cook on high 3 to 4 hours, or on low 6 to 8 hours.
Remove the potatoes and drain, reserving the cooking liquid and removing the garlic. Return the potatoes to the slow cooker.
Melt the butter in a small saucepan with the half-and-half over low heat. Remove from the heat and add to the potatoes along with the cream cheese and liberally season with salt and pepper. Use a potato masher to mash, adding the reserved cooking liquid to the potatoes if necessary for the desired consistency.
Keep warm before transferring to a serving platter. Garnish with chopped chives.
Twice Baked Potatoes
Recipe Contributed by Liz Almeida, Antioch, California
6 large Baking Potatoes
6 ounces Cream Cheese, softened
1 cup Sour Cream
2 Tbsp Butter or Margarine
2 tsp Onion Salt
1 tsp Salt
¼ tsp Pepper
6 Tbsp Shredded Cheddar Cheese
Preheat oven to 500 degrees – Microwave potatoes on high for 10 minutes. Bake in oven until tender (about 30 minutes). Cut 1/3 off top of each potato.
Scoop flesh from potatoes into a medium bowl, reserving shells. Add cream cheese, sour cream and butter to potato flesh.
Beat potato mixture with an electric mixer set at medium speed until smooth and creamy. Add onion salt, salt and pepper; stir.
Reduce oven temperature to 350 degrees.
Spoon potato mixture into potato shells. Sprinkle with cheddar cheese. Bake until cheese melts and potatoes are heated through (about 15 minutes).
Toni's recipe for fat Wigan chips....
4 large russet potatoes. Cut each potato into about 8-10 thick slices.
Have you been dreaming about working from home? Moms, retirees, seniors - here is your chance to build your own home-based business. There is absolutely no obligation. You don't even have to give your e-mail address! Just free useful information! Click on the button below: