Angel Burns - The Complete Potato Cookbook for You: 40 of the Best Potato Recipes That You Cant Miss
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Which recipes can you find in this spectacular cookbook?
- A breakfast bowl with sweet potatoes
- Meatloaf Cupcakes with mashed potatoes
- Original African peanut and potato soup
- Icecream made of red potatoes
- Coconut and potato macarons
- And many more!
Dont miss your chance to access the finest potato recipes. This cookbook is everything that you will need. Grab your copy right now and start preparing all these delicious recipes!
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The Complete Potato Cookbook for You
40 of the Best Potato Recipes That You Can't Miss
By
Angel Burns
2019 Angel Burns, All Rights Reserved.
This book or parts thereof might not be reproduced in any format for personal or commercial use without the written permission of the author. Possession and distribution of this book by any means without said permission is prohibited by law.
All content is for entertainment purposes and the author accepts no responsibility for any damages, commercially or personally, caused by following the content.
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Table of Contents
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The ultimate TV snack, waffle potatoes smothered in traditional nacho toppings.
Yield:
Preparation Time: 20mins
Ingredient List:
- teaspoons olive oil
- 12 ounces yellow potatoes (spiralized)
- Salt and black pepper
- 2 egg whites
- ounce Cheddar cheese (grated)
- ripe avocado (peeled, pitted, diced)
- cup tomato salsa
- cup cherry tomatoes (finely chopped)
- 1 tablespoon Greek yogurt
- teaspoons sriracha sauce
- Cilantro (garnish)
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Instructions:
1. Turn on the waffle iron.
2. In a frying pan on moderate heat, heat the olive oil.
3. Add the potato spirals and season. Cook, while occasionally stirring for several minutes, until fork tender.
4. In a bowl, whisk the egg whites. Add the potato spirals to the bowl and gently mix to incorporate.
5. Add the potato-egg mixture to the waffle iron and cook until gently browned, for several minutes.
6. Top with shredded Cheddar and cook in the waffle iron until the cheese melts.
7. Remove from the iron and top with diced avocado, salsa, cherry tomatoes, yogurt, sriracha sauce and cilantro, to garnish.
Half shell jacket potatoes get a gourmet makeover with fresh lobster. This recipe is the perfect party appetizer or lite lunch.
Yield:
Preparation Time: 1hour 20mins
Ingredient List:
- 3 Idaho potatoes
- 1 cup heavy cream
- pound unsalted butter (divided)
- 4 ounces mild white Cheddar cheese (grated)
- Sea salt and pepper
- 1 pound fresh, cooked lobster meat
- cup fresh chives (chopped)
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Instructions:
1. In an oven set at 400 degrees F, roast the potatoes, whole, until fork tender. This will take 40-45 minutes. Set aside to cool.
2. Cut the potatoes, in half, widthwise.
3. With a spoon, hollow out the potato flesh. Set the potato shells to one side.
4. In a large mixing bowl, combine the cooked potato with the cream, butter, and grated cheese. Season.
5. Mash all of the ingredients together.
6. Fold in the lobster meat followed by the chives.
7. Stuff the lobster mixture into the potato shells. Cover and cook in the oven for 15 minutes.
8. Remove from the oven and serve.
Meal for one? Enjoy this baked potato with creamy ricotta, protein-rich spinach, and flavorsome pesto.
Yield:
Preparation Time: 15mins
Ingredient List:
- 1 (10 ounce) Russet baking potato
- cup part-skim ricotta
- cup baby spinach leaves (chopped)
- 1 tablespoons store-bought pesto
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Instructions:
1. Wash and pat dry the potato. Using a fork, pierce the fork several times on all sides.
2. Place the potato on a microwave-safe plate and on high, microwave for 5 minutes.
3. Flip the potato over and microwave for an additional few minutes.
4. Remove the potato from the microwave and set to one side.
5. In the meantime, and while the potato cooks, combine the ricotta with the pesto in a mixing bowl.
6. When the potato is sufficiently cooked, split it open and stuff with chopped spinach leaves.
7. Top with the ricotta and cheese mixture and serve.
This easy to make, home-cooked meal using store cupboard ingredients is a godsend when you get home from work hungry and tired.
Yield:
Preparation Time: 10mins
Ingredient List:
- 4 cups potatoes (peeled, cooked, cubed)
- 2 cups cooked ham (cut into cubes)
- cup mayonnaise
- teaspoons salt
- teaspoons black pepper
- 2 cups part-skim mozzarella cheese (shredded)
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Instructions:
1. In a large skillet or frying pan, combine the cubes of potatoes with the ham, mayonnaise, and seasonings.
2. Cook, while stirring over moderate to low heat until sufficiently heated through.
3. Add the cheese and stir until entirely melted.
4. Serve.
Make a meal of it with this filling and creamy potato soup. Serve with crusty French bread for a comforting yet super tasty lunch or supper snack.
Yield: 4-6
Preparation Time: 50mins
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