Scored Potatoes

From : http://www.foodfood.com/recipes/scored-potatoes/

Ingredients
Large baking potatoes, 4
Butter or margarine, liquefied, divided, 2 tablespoons
Paprika, 1/8 teaspoon
Minced fresh parsley, 1 tablespoon
Pepper and salt to taste

tools required
Sharp knife
Shallow baking dish

preparation method
Cut the potatoes with a sharp knife in half lengthwise. Now slice each of the halves widthwise at least six times but ensure you do not cut them all the way. Now place them in low baking dish. Dust the potato slices with one tablespoon butter. Drizzle pepper, salt, parsley and paprika. Bake the slices, uncovered at 350 degrees for at least fifty minutes or till they become al dente. Sprinkle them with the leftover butter.
Serving Suggestions
You can serve it with ketchup as a side dish or even main course.

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Mashed Potato Recipes

From : http://www.foodnetwork.com/holidays-and-parties/50-mashed-potato-recipes/index.html

Here is very few recipes you can check 50 Mashed Potato Recipes on above link

1. Classic 
Cover 2 pounds whole russet or Yukon gold potatoes with cold salted water; simmer 45 minutes. Drain, peel and mash with 1/2 to 1 stick butter. Add 1 cup hot milk, and salt and pepper; mash until smooth and fluffy.

2. Chunky Red 
Cover 2 pounds whole red potatoes with cold salted water; simmer 40 minutes. Drain; do not peel. Smash with 1/2 to 1 stick butter, 3/4 cup hot milk, and salt and pepper.

3. Tangy
Make Classic Mash (No. 1) or Chunky Red Mash (No. 2). Use 1 cup sour cream instead of milk; top with fresh dill.

4. Pepper-Swirl 
Saute 2 chopped red bell peppers and 1 teaspoon thyme leaves in olive oil, covered, until tender. Puree; swirl into Classic Mash (No. 1).

5. Low-Fat 
Make Chunky Red Mash (No. 2); replace the butter with 1/4 cup cooking water and use nonfat plain Greek yogurt instead of milk.

6. Spicy Chipotle 
Make Classic Mash (No. 1); add 1 tablespoon chopped chipotles in adobo sauce. Garnish with chopped scallions and cilantro.

7. Olive Butter
Pulse 1/4 cup pitted kalamata olives, 1/2 stick soft butter and 2 tablespoons each parsley and cilantro in a food processor. Dollop the olive butter on Classic Mash (No. 1).

8. Orange-Fennel 
Heat 1/2 cup olive oil with the grated zest of 1/2 orange, 1 tablespoon fennel seeds and 1/2 teaspoon pepper flakes. Drizzle over Classic Mash (No. 1) or Pepper-Swirl Mash (No. 4).

9. Tex-Mex 
Make Chunky Red Mash (No. 2); add 1/2 pound grated Monterey Jack, 1/4 cup sliced scallions and 2 minced seeded jalapenos. Top with sour cream and more scallions and jalapenos.

10. Applesauce 
Make Classic Mash (No. 1); top with applesauce and sprinkle with grated nutmeg

11. Pancetta-Rosemary 
Cook 1/4 pound diced pancetta in olive oil with 1/4 teaspoon chopped rosemary and 2 smashed garlic cloves; drain and spoon over Classic Mash (No. 1) or Chunky Red Mash (No. 2).

12. Horseradish-Chive 
Make Classic Mash (No. 1); use 1 cup sour cream instead of milk. Mix in 1/4 cup horseradish and 1/3 cup minced chives.

13. Smoky 
Make Classic Mash (No. 1); mix in 1/2 pound grated smoked gouda and 1/4 cup sliced scallions.

14. Mediterranean 
Cover 2 pounds whole russet potatoes with cold salted water. Simmer 45 minutes; drain and peel. Mash with 1/2 cup cooking liquid. Finish with 1/4 cup olive oil and 2 teaspoons each chopped basil, tarragon and parsley.

15. Crispy Garlic 
Fry 8 thinly sliced garlic cloves in 3 tablespoons olive oil until crisp; drain. Drizzle the oil into Classic Mash (No. 1) or Mediterranean Mash (No. 16); top with the fried garlic.

16. Golden Saffron 
Make Classic Mash (No. 1); add a pinch of saffron to the milk as it heats and steep 10 minutes. Garnish with smoked paprika.

17. Pesto 
Make Chunky Red Mash (No. 2); stir in 1/2 cup pesto. Garnish with pine nuts.

18. Hummus 
Make Classic Mash (No. 1); stir in 1/2 cup hummus. Top with parsley and toasted sesame seeds.

19. Fennel 
Heat 1/2 cup olive oil with 1 tablespoon fennel seeds and 3 small dried chiles. Saute 1 diced fennel bulb in the oil until tender. Make Classic Mash (No. 1); top with the fennel and fennel oil.

20. Italian Cheese 
Make Classic Mash (No. 1); salt lightly. Add 1/2 cup each grated parmesan and romano cheese.

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Peppery Potatoes

From : www.Sulekha.com
Ingredients

Potatoes - 4
Chopped Garlic - 4 tsp
Grated Ginger - 2 tsp
Chopped Spring Onion - 4 tbsp
Oil - 4 tsp
Chopped Spring Onion Greens - 4 tbsp

Sauce Ingredients:

Dark Soya Sauce - 4 tsp
Schezwan Sauce - 2 tbsp
Tomato Ketchup - 2 tsp
Crushed Black Pepper - 2 tsp
Cornflour - 4 tbsp
Veg Stock Powder - 2 tsp
Vinegar - 2 tsp
Water - 4 cups
Salt

Method

1.First mix all the sauce ingredients and keep it aside.
2.Dust the parboiled potatoes with cornflour.Shallow fry it .
3.Take a pan heat the oil add ginger,garlic,spring onion fry it well and add sauce mixture and boil it.
4.Then add potato wedges,spring onion greens,mix it well and serve hot

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CHINESE STYLE POTATOES

My Clearification About All Recipes

From : everydayandnotsoeveryday.blogspot.com
Ingredients

4 large potatoes,
1 tsp chopped garlic,
½ tsp chopped ginger,
1 tsp chopped green chillies,
½ cup tomato ketchup,
2 tbsps soya sauce,
½ tsp spicy red chilli sauce,
2 tsp cornflour,
4 tbsp oil,
1 cup of water,
Salt to taste,
2 tbsps chopped spring onion greens

Method

Boil the potatoes till they are about 80 % done. Peel and cut into longitudinal wedges. Heat oil in a wok or karahi on a high flame, add the potato wedges in batches and fry till light brown and completely cooked. Drain and keep aside.

In the same oil add the chopped ginger, garlic and green chillies. Fry for half a minute and add the tomato ketchup, soya sauce, chilli sauce, salt and fried wedges. Stir fry for a minute. Mix the corn flour in water. Add this to the potatoes and cook for about 2 minutes. Serve hot topped with the spring onion greens

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POTATO SPINACH CURRY

From : Sailusfood
Prep & Cooking: 45 mts
Serves 5-6 persons
Cuisine: North Indian

Ingredients:
3 potatoes, peeled and cubed, lightly sauteed in 1/2 tbsp of ghee/oil
2 bunches spinach – blanch in hot water for 2 mts, place in cold water for few secs and make coarse paste
1/2 tsp cumin seeds
2 onions finely chopped
2 green chillis slit length wise
1 tsp ginger garlic paste
1 tsp red chilli pwd
1 tsp coriander pwd
1 1/2 cups water (use the water in which spinach was blanched)
salt to taste
garam masala pwd (make a pwd of 2 cloves, 1 cardamom and 1” cinnamon stick)
1/2 tbsp malai (top of milk)
1/2 tsp kasuri methi
1 tbsp oil

Method :
1 Heat oil in a heavy bottomed vessel, add cumin seeds and let them splutter. Add the onions and green chillis and sauté the onions till they turn transparent.
2 Add ginger garlic paste and fry further for 3-4 minutes. Add red chilli pwd and coriander pwd and combine well.
3 Add the spinach paste and let it cook for 4-5 mts. Add the fried potato cubes and combine. Cook on low heat for 7-8 mts.
4 Add the palak water and salt and cook on medium heat for 12-15 mts or till the potatoes are fork tender. Add malai, garam masala pwd and kasuri methi and combine.
5 Reduce flame, cover and cook for a mt. Turn off heat and serve hot with rotis or steamed rice.

Note:
You could also add boiled potato directly (without frying in ghee) to the cooked spinach. If using boiled potatoes, reduce the water added to cook the potatoes

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SAG AALOO

From : bbcgoodfood
Prep: 10 mins
Cook: 15 mins
Serves 4 as a side dish
Ingredients2 tbsp sunflower oil
1 onion, finely chopped
2 garlic cloves, sliced
1 tbsp chopped ginger
500g potatoes, cut into 2cm, ¾in chunks
1 large red chilli, halved, deseeded and finely sliced
½ tsp each black mustard seeds, cumin seeds, turmeric
250g spinach leaves

Method
1.Heat the oil in a large pan, add the onion, garlic and ginger, and fry for about 3 mins. Stir in the potatoes, chilli, spices and half a tsp salt and continue cooking and stirring for 5 mins more. Add a splash of water, cover, and cook for 8-10 mins.
2.Check the potatoes are ready by spearing with the point of a knife, and if they are, add the spinach and let it wilt into the pan. Take off the heat and serve.

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GUJARATI CABBAGE WITH COCONUT & POTATO

From : bbcgoodfood
Prep: 10 mins
Cook: 20 mins
Serves 4
Ingredients500g Charlotte or other new potatoes, unpeeled and halved
2 tbsp sunflower oil
1 pinch asafoetida
1 tsp black mustard seeds
1 tsp cumin seeds
2 dried red chillies
1 fresh red or green chilli, deseeded and thinly sliced
1 pointed (sweetheart) cabbage, finely shredded
juice ½ lemon
2 tbsp desiccated or shaved fresh coconut, toasted
bunch of coriander, roughly chopped

Method
1.Cook potatoes in a pan of salted boiling water for 10 mins until tender. Drain well and return to pan. Lightly crush with the back of a fork, just to break, not to mash.
2.Heat the oil in a large frying pan and then add the asafoetida, spices and dried chillies. Cook for a few mins until the spices pop and the chillies darken.
3.Add the fresh chilli, cabbage and some salt and stir-fry for 3-4 mins. Add the warm potatoes to the pan and cook for 2-3 mins more until the cabbage is tender, but still has some bite. Stir in the lemon juice, coconut and coriander, and serve.

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SHAHI KAJU ALOO

From : Indianfoodforever
Ingredients:
 
300 gms Potato (Aloo)
4 tblsp Cashewnut (Kaju) soaked in 1/4 cup water
1 tblsp chopped Ginger (Adrak)
1 tsp chopped Garlic (Lasun)
1/2 tsp Black Cumin Seed (Shah Jeera)
1 Bay Leaf (Tej Patta)
2 chopped Onion (Pyaj)
a pinch of Turmeric (Haldi)
1/4 tsp Garam Masala
2 tblsp chopped Coriander Leaves (Dhania Patta)
1/4 cup beaten Curd (Dahi)
1/4 cup Milk
Oil for frying

How to make shahi kaju aloo:
Wash potatoes and peel and cut them into 1 inch pieces.
Fry the potatoes to a deep golden brown and keep aside.
Grind cashewnuts, ginger and garlic to a paste in a grinder.
Keep this paste aside.
Heat some of the oil in a heavy bottomed pan.
Add black cumin and bay leaf.
Wait for 30 seconds till cumin seeds stop spluttering.
Add onions and cook on low flame till onions turn soft but do not let them turn brown.
Add turmeric and garam masala. Stir to mix well.
Add the paste prepared earlier. Cook for 1 minute.
Add yogurt and stir fry till water evaporates.
Cook till it dries.
Add milk and about 1/2 cup of water to the gravy.
Boil and simmer for 2 -3 minutes.
Add the fried potatoes and chopped coriander to the garvy and simmer on low flame.
Cook on low flame till the gravy thickens and coats all the potatoes.
Serve hot with nan or paranthas.

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ONE POTATO, TWO POTATO DOUBLE-LAYERED MASH

Ingredients
4 yellow-fleshed potatoes, (about 1-1/2 lbs/750 g)
2 sweet potatoes, (about 2 lbs/1 kg)
3 cloves garlic
Salt
1 cup (250 mL) milk
1/2 tsp (2 mL) pepper
1/2 cup (125 mL) sour cream or
plain Greek yogurt, divided
1/2 cup (125 mL) fresh whole wheat bread crumbs
1/2 cup (125 mL) shredded Canadian old Cheddar or
Swiss cheese
2 tbsp (30 mL) chopped fresh parsley

Preparation
Peel yellow and sweet potatoes and cut into chunks (keep separate). Combine yellow potatoes, garlic and 1/2 tsp (2 mL) salt in one saucepan; add cold water to cover. Repeat with sweet potatoes and 1/2 tsp (2 mL) salt in another saucepan. Bring both pans to a boil over high heat. Reduce heat and boil gently for 10 to 15 min or until fork tender. Drain; return potatoes to pans.
Meanwhile, in a saucepan or in a microwave-safe measuring cup, combine milk and pepper. Heat over medium heat on stovetop or on Medium (50%) power in microwave until steaming, for about 3 min.
Butter an 11 x 7-inch (28 x 18 cm) or 8-inch (20 cm) square glass baking dish.
Mash yellow potatoes and garlic while gradually adding 3/4 cup (175 mL) of the warmed milk, half of the sour cream and 1/4 tsp (1 mL) salt. Spread into baking dish. Mash sweet potatoes while gradually adding remaining warmed milk, remaining sour cream and 1/4 tsp (1 mL) salt. Spoon on top of yellow potatoes and gently spread to cover. (Can be cooled, covered and refrigerated up to 2 days).
If casserole has been refrigerated, preheat oven to 350°F (180°C). Cover baking dish with foil and bake for 45 min to 1 hr or until heated through.
Preheat broiler. In a bowl, combine bread crumbs, cheese and parsley; sprinkle over hot potatoes in dish. Broil for about 3 min or until topping is crisp and golden.

Tips
To make a double batch for a large crowd, double all ingredients and use a 13” x 9” (3 L) baking dish. If making ahead, increase the baking time to about 75 min.
Add 2 cups (500 mL) chopped parsnips with the yellow potatoes. Use crumbled Canadian Blue cheese and add 1 tsp (5 mL) finely chopped fresh rosemary to the topping.

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BABY POTATO AND MOZZARELL PAPILLOTE

From  : Dairygoodness
Ingredients4 cups (1 L) (about 1.5 lb – 680 g) baby potatoes
3 tbsp (45 mL) homemade pesto or
store-bought
Salt
Freshly ground pepper
4 oz (120 g) Canadian Mozzarella, diced or grated

Preparation
Preheat grill to medium.
Cut baby potatoes in quarters.
In a bowl, mix potatoes with pesto. Season to taste.
Transfer onto a large square of aluminum foil, cover with a second square, and press the edges together to form a papillote and seal the potatoes.
Cook on grill with lid closed for 20 minutes or until potatoes are tender.
Open up top of papillote to add cheese, then cook on closed grill another 5 minutes to allow cheese to brown slightly.
Serve immediately to accompany a brunch or as a side dish with grilled salmon.

Tips
Cheese alternatives: Canadian Swiss, Provolone, Gouda

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DOUBLE BAKED SWEET POTATOES

From: Dairygoodness
Ingredients4 medium sweet potatoes, scrubbed
1 cup (250 mL) real Whipping Cream
1 tbsp (15 mL) grated orange peel
2 tbsp (30 mL) orange juice
1 tbsp (15 mL) thinly sliced green onion
Pinch ground nutmeg
Salt and pepper, to taste
2 tbsp (30 mL) pecans, chopped
1 tbsp (15 mL) brown sugar
1 tbsp (15 mL) butter, melted

Preparation
Preheat oven to 375 °F (190 °C).
To cook potatoes, prick with a fork and microwave on High for 8 to 10 min or until very soft.
Meanwhile, in a heavy saucepan, bring Whipping Cream to a boil and cook, stirring occasionally, until thickened and reduced to 1/2 cup (125 ml). Remove from heat.
Cut cooked potatoes in half, scoop out the flesh and reserve four potato skin halves for filling.
Mash potato with hot Whipping Cream. Add orange peel, juice, green onion, nutmeg, and salt and pepper.
Spoon the mixture into the reserved skins. Top each with chopped pecans and brown sugar. Drizzle with melted butter.
Bake for 10 to 15 min or until heated through.

Note: If desired, spoon potato mixture into a small casserole dish. Top with pecans, brown sugar and melted butter and bake for 20 to 25 min or until heated through.

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HERBED POTATOES

Chef's Name : Nishtha Asrani
Ingredients2 large potatoes, washed and thinly sliced (see picture)
1 Tbsp olive oil
4 cloves garlic, minced
5-6 leaves basil, minced
2 Tbsp honey / maple syrup
Salt, to taste
1/2 tsp oregano
1/2 tsp rosemary (optional)
1 tsp chilli flakes



Method
Pre heat the oven to 200 degrees C.
In a bowl mix together the cut potatoes with olive oil, salt, basil, garlic, honey, chilli flakes, oregano and rosemary.
Toss them till all the potatoes are well coated.
Transfer them on the baking tray.
Bake them for 10-15 minutes or till done at 200 degrees C.
Serve with some crusty bread.

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JAIPHALI ALOO

Chef's Name : Marut Sikka
Ingredients2 medium sized potatoes

For the Masala:
1 1/2 Tbsp desi ghee
1/2 tsp cumin
2 Tbsp chopped ginger
4 green chillies, chopped
1 tsp white pepper
1 tsp nutmeg powder
1/2 tsp coriander seed powder
Juice of 1/2 lemon

Method
Slice the potatoes (any shape, here the chef cut it into a starry shape).
Soak them in water for a about 5 minutes.
No boil them in salted water.
Once the water comes to a boil put in the potatoes and let them boil till they are almost cooked.
Be careful not to overcook this too much else the potatoes shall break.
Once done drain them out.
In a pan add the desi ghee and all the masalas. Be careful not to overcook the masalas.
Now add the potatoes to it.
Add a pinch of salt.
Add the finishing spices, white pepper, nutmeg and coriander seed powder.
Give this a quick stir.
Add some coriander leaves and lemon juice.
Mix well and serve hot.

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POTATO RAITA

Recipe by : India visit information

Ingredients

2 Cups Curd (Yogurt)

2-3 boiled Potatoes

1/2 tsp. Roasted cumin powder

Rock salt according to taste

Red chili powder according to taste

Finely chopped coriander leaves

1-2 Green chilies chopped (optional)

Advice

If you want richer taste fry potatoes in oil till golden brown.

Method

Cut boiled potatoes into small pieces. Beat curd with water until smooth.
Add salt, chili powder, green chilies, rock salt, asafetida and cumin powde and mix well.
Now add potatoes. Garnish with coriander.

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