Besy Potatoes Recipes

Sunday, March 1, 2015

Total Time: 2 hrs Cook Time: 2 hrs

1 wash the unpeeled potatoes, poke about 6-8 holes with a fork and bake 45 minutes in 375f oven for small to small/medium potatoes. for the bigger potatoes increase the baking time. they are done when you can easily pierce through the potato with a thin skewer.
2 remove from oven, cool a bit and peel. slice the peeled potatoes into about half inch slices and set aside.
3 melt the butter or olive oil on low heat in a saucepan and stir in the flour. cook without browning for about 7 minutes, stirring constantly. take the pan off the heat and whisk in the milk quickly.
4 when the sauce is smooth return to the stove and cook over medium heat for about 18-20 minutes stirring until it is thicker, about the consistency of cream. do not burn.
5 add 80% of the cheese and stir until smooth. add cooked potatoes, salt, and pepper and fold all together.
6 pour into a serving casserole and sprinkle the remaining 20% of cheese over the top along with paprika.
7 bake in 375 f oven for 30 minutes.

Total Time: 23 mins Preparation Time: 8 mins Cook Time: 15 mins

1 cover the kohlrabi and carrots with lightly salted water and boil until quite tender (about 15-20 minutes).
2 drain.
3 lightly mash, leave a lot of texture don't try to make them smooth like mashed potatoes.
4 add nutmeg and butter.
5 serve.

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

1 wash potatoes.
2 boil potatoes about 15 minutes or until just tender, and drain.
3 coat with olive oil and let cool until cool enough to handle.
4 preheat oven to 400 degrees.
5 place potatoes on a large rimmed baking sheet.
6 using the flat bottom of a small saucepan gently press down on each potato until it flattens slightly and the skin splits
7 sprinkle with salt and pepper. i prefer kosher salt.
8 bake for 20 - 30 minutes until the potatoes are browned to your taste.

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

1 place the potatoes in a large saucepan, cover with cold water and bring to a boil over high heat.
2 boil until the sweet potatoes are tender, about 20 minutes.
3 drain well, transfer to a large bowl, add molasses and peanut butter, if using, and.
4 using a fork or a potato masher, mash until.
5 smooth.
6 set aside to cool to room temperature.
7 divide into 1/4 cup size patties.
8 serve immediately or cover and refrigerate.

Total Time: 20 mins Preparation Time: 20 mins

1 heat the butter in a pan, add onion and cook until soft.
2 add coarsley grated potatoes and crushed caraway seeds.
3 sir until the potato is sticky, cool.
4 heat extra butter and the oil on bbq plate.
5 place heaped teaspoons of potato mixture moulded into rounds and then flattened slightly onto prepared bbq plate.
6 tip: mould the potato mixture with wet hands!
7 cook them on both sides until lightly browned.
8 serve rosti dolloped with sour cream, pieces of smoked eel, a sprinkling of chopped fresh chives, and a good squeeze of lime juice.
9 voila!

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

1 wash and pierce potatoes.
2 cook in microwave until a knife will go all the way through potato easily (times will depend on size of potatoes and microwave wattage, but about 10 minutes or so is the average for me).
3 cut top off each potato lengthwise.
4 scoop out most of potato flesh trying not to go all the way through skin.
5 in large mixing bowl add potato, green onions, cheddar cheese (reserve some for top), egg, bacon, sour cream, and salt & pepper (remember to add plenty of salt).
6 smoosh everything together with a potato masher.
7 add mixture back to skins, mounding it up.
8 sprinkle with reserved cheese.
9 nuke again until cheese is melted (about 3 minutes).
10 note: i do all of this while the potatoes are still hot so that the egg gets a little pre-cooking from the heat of the potatoes and that, combined with the 3 minutes in the microwave, will cook the egg just fine. remember that microwaves cook from the inside out so the egg will be cooked before the cheese melts.
11 enjoy!

Total Time: 1 hr 39 mins Preparation Time: 20 mins Cook Time: 1 hr 19 mins

1 preheat oven to 400 degrees. scrub and dry potatoes. rub surface with a little vegetable oil or vegetable shortening. prick in several places with fork.
2 bake in preheated oven for approximately 1 hour or test for doneness by gently squeezing the middle of the potato, using a pot holder. if it gives in easily to your touch, it is done. remove potatoes to a work surface.
3 reduce oven temperature to 350 degrees. cut potatoes in half lengthwise and allow to cool long enough to handle. scoop out flesh with a spoon, being careful to leave shells intact (about 1/4-inch thick) and place in a bowl. add 1 cup of the cheese, plus the sour cream, heavy cream, butter, green onion, parsley, salt and pepper to the potato flesh. mash with potato masher or beat until just smooth with an electric mixer.
4 fill potato shells with potato mixture; sprinkle with bacon and remaining cheese. bake at 350 degrees for 20 minutes or until golden. garnish with minced fresh parsley.