Potato Recipes

1. Dutch Potatoes

Ingredients

• 1/4 cup chopped onion
• 2 teaspoons butter
• 2 cups peeled, cubed potatoes
• 1 cup sliced fresh carrots
• 1/4 cup sour cream
• 1/4 teaspoon salt
• snipped chives

Directions

1. In a small skillet, saute onion in butter for 8-10 minutes or until golden brown. Meanwhile, place potatoes and carrots in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. In a small mixing bowl, mash potatoes and carrots. Beat in onion, sour cream and salt. Sprinkle with chives.

2. Potato  Salad

Ingredients

• 5 pounds potatoes, peeled, cut into 2 inch chunks
• 3 hard-cooked eggs, peeled and finely diced
• 1/2 cup finely chopped dill pickle
• 2 cups mayonnaise
• salt to taste

Directions

1. Boil potatoes until soft, about 25 to 30 minutes. Remove potatoes to a large bowl.
2. While the potatoes are still warm but not steaming, stir in the hard-cooked eggs with a fork. Mix in the dill pickle, then stir in the mayonnaise. Season to taste with salt. Continue to stir until potatoes are smashed and not many big chunks remain.

3. Garlic Wedges

Ingredients

• 4 pounds small red potatoes, cut into wedges
• 1/3 cup olive or canola oil, divided
• 16 unpeeled cloves garlic
• 2 tablespoons minced fresh rosemary
• 1 teaspoon salt
• 1/3 cup white wine vinegar or cider vinegar
• 4 teaspoons Dijon mustard
• 3 teaspoons sugar
• 1/4 teaspoon pepper
• 1/3 cup chopped green onions

Directions

1. In a large bowl, combine the potatoes, 1 tablespoon of oil, garlic, rosemary and salt. Pour into two 15-in. x 10-in. x 1-in. baking pans coated with nonstick cooking spray. Bake, uncovered, at 450 degrees F for 25-30 minutes or until potatoes are tender, stirring every 10 minutes.
2. In a small bowl, combine the vinegar, mustard, sugar, pepper and remaining oil until smooth. Squeeze roasted garlic into vinegar mixture (discard skins). Pour over potatoes and toss to coat. Sprinkle with onions.