Julie Hatfield - Top 50 Most Delicious Potato Recipes (Recipe Top 50’s)

Top 50
Most Delicious
Potato Recipes

All rights reserved.
Otherworld Publishing
Copyright 2014

Notes by the editor:

This top 50 of delicious potato recipes is based on an internet poll and the recipes havent been chosen by us specifically. The recipes are in no particular order, so number 1 can be just as delicious as number 50, depending on your taste.

Try them all and enjoy!

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Contents

Try tasting this sumptuous Sicilian omelette and you are sure to become mesmerized by its rich flavor and texture. This healthy and highly nutritious frittata made with potatoes, spinach, ham and chorizo can make you feel satisfied and gratified within no time and therefore can become the perfect fare for your weekday meal.

Yields : Makes 6 Servings

Ingredients

1.7 pound Coliban Potatoes, washed, peeled and chopped into 4 cm pieces

3 oz baby Spinach leaves

4 green Shallots, ends trimmed and thinly sliced

cup shaved Parmesan

1 Chorizo Sausage, thinly sliced

6 Eggs

3 oz sliced Ham, quartered

1 bunch fresh Chives, cut into 5cm lengths

1 bunch Rocket ends trimmed, washed and dried

Method of Preparation:

To start with, heat a large saucepan of salted boiling water and then cook potatoes in it for 7 to 8 min or until the potato is tender. Drain the potato. Heat a medium non stick frying pan over medium high heat. To this, stir in chorizo and cook it for 3 to 4 min or until it is golden in color while turning occasionally, Remove the chorizo from the pan and transfer it to a plate. Now, stir in the potato to the frying pan and cook it for 3 to4 min while turning occasionally until it is golden brown in color. Return the chorizo back to the pan along with spinach and ham. Toss and cook them for 1 to 2 min or until the spinach just wilts. Next, preheat the grill on high. Place the eggs and shallots in a small bowl and whisk them together. Season it with salt and pepper. Spoon the egg mixture into the pan. Reduce the heat to low and then tilt the pan slightly so that the egg mixture gets distributed evenly over the pan. Cook the egg mixture for 4 to5 min or until the frittata is set around the edges while being still runny in the centre. Keep the pan under the grill and cook the mixture for 3 to 4 min or until it is golden brown in color and just set. Add rocket, chives and parmesan in a bowl and combine them well. Slice the frittata into small wedges and serve it with the rocket salad.

Looking for a delightful comrade for your delicious meat fare? Look no further, for here comes a baked potluck dinner idea with creamy potato fillings and cheesy toppings that can compliment well with any meat entre. The rich and the creamy sauce is devoured by the layered slices of potatoes and onion and thus assure you to see a bit of heaven in each bite.

Yields : Makes 8 Servings

Ingredients

2 pound Sebago Potatoes, brushed, peeled and thinly sliced

2 large brown Onions, halved and thinly sliced

3 oz thinly sliced Prosciutto

1 10 oz ctn thin Cream

cup Milk

cup finely shredded Parmesan

Melted Butter, to grease

Method of Preparation:

To begin with, preheat the oven to 170 degree Celsius. Grease a 10 cup capacity ovenproof dish lightly with melted butter. Place cream and milk in a saucepan over low heat and combine it well. Cook the mixture for 2 min or until it is heated through while stirring occasionally. Spread half of the potato slices over the base of the prepared dish. And then layer it with half the onion. Season it with salt and pepper. And then spoon over half of the cream mixture on to its top. Continue the procedure with the remaining potato slices, onion, cream mixture, salt and pepper. Cover the dish with the foil and place it on the baking tray. Bake it in the oven for 1 hour or until the potato is tender. Sprinkle the prosciutto over the potato bake and then garnish it with the parmesan. Bake it uncovered for another 25 to 30 min or until it is golden brown in color and the potato is very tender. Allow it to stand for 15 min before serving.

Liven up your holiday table with this twisted and colorful version of the traditional French classic potato gratin. This lush and rich potato dish with a slightly salty and garlicky twang is sure to intrigue everyone with its unique taste.

Yields : Makes 6 Servings

Ingredients

2 pound Yukon Gold Potatoes

1 Garlic clove, halved

1 cup whole Milk

1 cups Heavy Cream

tsp freshly grated Nutmeg

3 oz Gruyere Cheese, grated

Coarse Salt and freshly ground Black Pepper

Method of Preparation:

Start by preheating the oven to 375 degree. Then, peel the potatoes and keep it immersed in a bowl of water to prevent discoloring. Gently rub the sides of a 9 12 inch oval baking dish with the cut sides of garlic. Combine milk, cream, nutmeg and 1 tsp of salt in a medium saucepan and heat it over medium heat until bubbles starts forming around the edges of the pan. Season the mixture with pepper. Transfer the mixture to a bowl. In the meantime, cut the potatoes into slices of 1/8 inch thick and then place them in a medium sized bowl. Spoon the warm cream mixture on to its top. Using your hands, separate the potatoes slices first and then coat the potatoes with the mixture. Arrange them in the prepared dish. Push the potatoes gently down and then spoon the remaining cream mixture over the top. Garnish it with the gruyere cheese. Bake for 1 hour and 15 min or until the potatoes are tender and the cheese is bubbling and brown in color. While baking, keep a baking dish below the rack in order to collect the drippings. Serve and enjoy.

Give your good old menu a new life with this interesting and delectable potato recipe! In this recipe, potatoes are sopped up in a milky sauce that is seasoned with chives and sour cream to create a flavorful potato dish that is baked to perfection to give you a lip smacking side entre. It pairs well with roasted chicken or pork.

Yields : Makes 8 Servings

Ingredients

8 small Russet Potatoes

cup Milk

1 cup Sour Cream

cup snipped Chives

1 tbsp Vegetable Oil

3 tbsp Butter

Coarse Salt and Pepper

Method of Preparation:

Begin by preheating the oven to 400 degree. Now, take some vegetable oil and rub them on the potatoes. Place the potatoes on a baking sheet and bake them for 45 min or until the potatoes are tender and can be easily pierced with a paring knife. Allow it to stand for a few minutes so that it cools off. By using a paring knife, slice away a small part lengthwise from the top of each potato and discard the tops. Take about inch of the potato flesh from the inside part of the potato by using a spoon and then transfer this potato mixture into a medium sized bowl. Stir in chives, milk, sour cream, butter to this mixture and mash them until they are well combined. Season the potato mixture with the coarse salt and ground pepper. Arrange the mixture back into the potato skins. Bake them for 20 min or until lightly browned on top. Garnish it with the remaining chives and serve immediately.

These tangy baked potatoes go all the way to prove that it is simple and easy to make tasty and delicious side meals. In this, the potatoes are tossed with onion and sour cream and are flavored with chives to create a quick side meal. It is another simple version of baked potatoes.

Yields : Makes 8 Servings