Potato Recipes for the Backyard Vegetable GardenerWe like lots of different potato recipes and deciding on a favorite was basically impossible. Potatoes are good boiled, mashed, roasted, baked, grilled, fried or steamed. They are a staple in most American diets. Before we get to some of our favorite recipes for both regular and sweet potatoes, here is some nutritional information...
One large regular potato contains:
One large sweet potato contains:
Here are some of our favorite potato recipes that use regular potatoes...(Sweet potato recipes begin about halfway down the page)
1/4 cup butter Melt the butter in a large pot over medium heat. Add in the onion, carrots and bell pepper. Saute until they begin to soften. Whisk in the flour. Add the cubed potatoes and milk to the pot. Cover and simmer for 20 minutes, until the potatoes are soft and have begun to break down. Add in the half-and-half, salt, ground black pepper and garlic powder and stir. Bring back to a simmer. After soup has begun to simmer, add in chopped shrimp and stir thoroughly. Simmer 4-5 minutes or until shrimp are done. Serve immediately. Soup can be topped with bacon bits, cheese, chives, sour cream, croutons, fried onions, hot sauce, etc...
3 pounds potatoes (red, yellow or white all work well) Preheat oven to 400 degrees F. Peel and quarter the potatoes. Cook in boiling water in a large pot 15-20 minutes or until tender. Drain and return potatoes to the pot. Turn off the heat and leave uncovered for 5 minutes so that some of the moisture will evaporate. Transfer potatoes to a large bowl and mash. You can use a potato ricer or mash them by hand. Make sure there are no lumps. Add in salt, pepper, garlic powder and cheddar cheese. Stir until cheese begins to melt and ingredients are combined. Add half-and-half to the potato mixture and stir together. Mixture should now be about the consistency of cookie dough. Spoon potato mixture in a shallow baking dish. In a separate bowl, combine Parmesan cheese and bread crumbs. Sprinkle bread crumb mixture over mashed potatoes. Bake uncovered in oven for 20 minutes, or until heated through and bread crumbs have turned golden brown. This potato recipe should be served warm.
6 large baking potatoes Preheat oven to 425 degrees F. Scrub potatoes with a brush until clean. Pat dry with a towel and use a fork to pierce top of potatoes. Brush melted butter on the outside of the potatoes and wrap individually in foil. Bake directly on oven rack for 1 hour. Remove potatoes from oven and carefully remove the foil. Use a knife and cut a strip of skin from the top of each potato. Peel back the skin and use a spoon to scoop out most of the inside of the potato and put it in a bowl. Try not to tear the remaining skin. Reduce oven temperature to 350 degrees F. Mash potato by hand or use a potato ricer. Add in salt, pepper, garlic powder, sour cream, milk and butter. Mix together thoroughly. Spoon the mixture back into the potato skins and place them in a baking dish. Top the potatoes with chives, bacon bits and cheddar cheese. Bake stuffed potatoes for 15 minutes or until tops are golden brown. Serve immediately.
3/4 cup mayonnaise In a bowl, whisk together mayonnaise, sour cream, vinegar, mustard, salt, black pepper, celery seed and sugar. Cover and place in refrigerator. Peel potatoes and cute into cubes. Simmer in water until barely tender. Turn off heat. Drain potatoes and return to pot. Let sit uncovered for 5 minutes so that most of the moisture is evaporated. Place potatoes in a large bowl and refrigerate until cold. To the potatoes, add eggs, celery, onion, bell pepper, cucumber, jalapenos, tomatoes and bacon. Pour mayonnaise mixture over potato mixture and toss thoroughly to coat. Cover salad and refrigerate for several hours. This potato recipe should be served cold.
12 red potatoes, scrubbed and cut into quarters Preheat oven to 375 degrees F. Place cut potatoes in a large bowl. In a separate bowl, whisk together melted butter, salt, pepper, garlic powder, rosemary, basil and parsley. Drizzle over potatoes and toss to coat. Spread potatoes in a roasting pan and place in oven for 30-40 minutes or until done. Outside of potato should be crispy and inside fork tender. Serve immediately. Before we get to some of our favorite sweet potato recipes, here's a quick tip: When baking sweet potatoes like a regular baked potato, DON'T wrap the sweet potatoes in foil. This will allow the sugars to better caramelize.
2 store-bought, ready to bake pie crusts Preheat oven to 425 degrees F. Fit one pie crust into a 9-inch pie plate. Cut cooked sweet potatoes in half lengthwise and then cut into thin slices. Place potatoes in a large bowl. Add apples, lemon juice, 1/2 cup white sugar, brown sugar, flour, cinnamon, nutmeg and allspice. Toss to coat. Spoon apple and potato mixture into the pastry shell. Sprinkle butter over the apples and potatoes. Cover the pie with remaining pie crust and seal the edges. Cut several slits to allow steam to escape. Use a pastry brush to brush egg onto the top pie crust. Sprinkle remaining tablespoon white sugar over the crust. Bake for 40-45 minutes, or until top is golden brown and juices are bubbly. Let cool on cooling rack at least an hour before slicing.
2 large sweet potatoes, peeled Cut potatoes into long strips resembling french fries. Place in bowl and cover with ice water. Let sit 1 hour. Heat oil to 375 degrees F. Use a deep fryer or heat 1 inch oil in a large skillet. Drain potatoes and pat completely dry with towel. Fry potato strips in batches for 2 minutes or until golden brown. Use a slotted spoon to remove potatoes from oil and place on paper towels to drain. Add salt immediately after removing fries from oil. Serve immediately or keep warm in low temp oven for up to 30 minutes.
6 large sweet potatoes, peeled Preheat oven to 400 degrees F. Cut up sweet potatoes and boil in a large pot about 20 minutes or until fork tender. Turn off heat. Drain sweet potatoes and return to pot and let sit 5 minutes until most of the moisture is evaporated. Place potatoes in large bowl and mash completely. Make sure there are no lumps. Stir in butter, milk, salt, cinnamon, eggs and cream cheese. Incorporate all ingredients well. Spoon mixture into a large baking dish that has been lightly buttered. Bake uncovered for 20 minutes. Top with marshmallows and cook casserole under the broiler for 5 minutes, or until browned. Serve warm.
4 large sweet potatoes, peeled Preheat oven to 375 degrees F. Cut sweet potatoes into chunks and boil in a large pot about 20 minutes or until fork tender. Drain potatoes. Return to pot and turn off the heat and let sit 5 minutes until most of the moisture is evaporated. Place potatoes in a large bowl and mash completely, making sure there are no lumps. Beat in orange juice, eggs, orange zest, baking powder, cinnamon and salt. Drop 1 tablespoon of potato mixture at a time onto a baking sheet, like you would with cookie dough. Bake in oven for 25-30 minutes, or until slightly browned. Serve warm.
1 cup self rising flour Preheat oven to 400 degrees F. Place flour, sugar, cinnamon and allspice in a bowl and combine. Using a fork, cut in butter and shortening until mixture is crumbled. Add sweet potato and buttermilk. Stir until barely moistened. Place dough on floured surface and knead 3 times. Using a rolling pin, roll dough to 1/2 thickness and cut with a biscuit cutter. Place biscuits on an ungreased baking sheet and brush the tops with melted butter. Bake for 12 minutes, or until lightly brown. Makes 8 biscuits.
1 1/2 cups sifted all-purpose flour Toast pecans and coconut in a dry skillet. In a large bowl, sift together flour, baking powder, salt, cinnamon and nutmeg. Add in toasted coconut and pecans. In a separate bowl, combine mashed sweet potatoes, eggs, milk and melted butter. Mix thoroughly. Combine sweet potato mixture with flour mixture and stir until dry ingredients are moistened. Drop onto a greased griddle or skillet and fry, turning once, until browned. Serve with whipped cream, powdered sugar, maple syrup, etc... |
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