Veg-o-Maniac



Potato Dishes


Roasted New Potatoes with Garlic and Thyme

Ingredients:
2 1/2 lbs. small red new potatoes, halved
1/4 cup olive or vegetable oil
2-3 cloves of fresh garlic, minced (or 4-5 tsp granulated garlic)
2 t. thyme leaf
coarse ground pepper to taste

Directions:
Preheat oven to 375 degrees Fahrenheit. In a large pot, bring water to boil, add potatoes, bring water back to a boil then reduce heat. Cover partially and cook for 5 minutes, drain. Combine oil and seasonings in a large bowl. Add hot potatoes and coat well. Arrange potatoes in a single layer in a baking dish, bake 20-25 minutes, or until tender and golden brown. Season to taste


This recipe adapted from one at:
Frontier Herbs Cooperative Home Page:
http://www.frontierherb.com/homepage.html



Potato Curry

Ingredients:
6 medium potatoes
3 T. oil
1 tsp. salt
1 tsp. cumin seeds
1/2 tsp. mustard seeds
1 tsp. turmeric
1 tsp. ground coriander
1/2 tsp. cayenne
2 c. water
1 c. plain yogurt
2/3 c. cooked peas

Directions:
Peel potatoes and dice as evenly as possible. Heat oil and add spices when warm. Let simmer for 2-3 minutes, then add potatoes and stir well to coat with oil and spices. Continue for 5-10 minutes so potato cubes are slightly crisp. Add water, lower heat and simmer slowly for 30 minutes, stirring occasionally, until potatoes are tender. Add yogurt and peas, heat



Potato Curry #2

Ingredients:
4 medium raw potatoes
1 cup plain non-fat yogurt
2 t. ground coriander powder
2 T onion minced (or1 T. onion powder)
1 clove of minced garlic (or 1/2 t. garlic powder)
1 t. ground Jamacian ginger root
1/2 t. turmeric powder
1/4-1/2 t. cayenne pepper
1 t. garam masala powder (Indian spice)
1/8-1/4 t. asofoetida
2 T. oil
a few mint leaves, chopped

Directions:
1) Peel and cut each potato in half. Prick each potato several times with a fork
2) Mix the rest of the ingredients, add to the potatoes, and cook over low heat in a heavy saucepan with a tight-fitting cover for 20-25 minutes


This recipe adapted from one by:
Frontier Herbs Cooperative Home Page:
http://www.frontierherb.com/homepage.html



Cajun-Parmesan Potato Slices

Preparation time: 25 minutes
Serves: 2

Ingredients:
2 baking potatoes
2 T melted butter
2 1/2 tsp. Cajun Seasoning
1/4 cup parmesan cheese

Directions:
Slice potatoes 1/4 inch thick. Mix melted butter and Cajun Seasoning; brush on both sides of potatoe slices. Place on cookie sheet and broil 7-9 minutes or until they start to brown. Turn potatoes over and sprinkle with parmesan cheese. Broil additional 5 minutes
or until tender


This recipe courtesy of:
by Debbie Sullivan



Indian Garlic Potatoes (Vegan)

Serves 6
This recipe is for garlic lovers ONLY!

Ingredients:
20 cloves of garlic, peeled
1/4 cup vegetable stock or water
2 jalapeno peppers, seeded and sliced
3 cups (or 2 15-ounce cans) cooked chickpeas (garbonzo beans), drained
3 medium russet potatoes, peeled and cut into small cubes
1 12 ounce can tomato paste
1 tsp ground cumin
2 cups vegetable stock or water
Salt to taste

Directions:
In a blender or food processor, puree garlic with 1/4 cup water. In a heavy pot or Dutch oven, cook garlic paste over medium heat for 5 minutes, stirring, until most of the liquid has evaporated. Add remaining ingredients, bring to a boil, reduce heat and simmer, uncovered, for 40 minutes, or until potatoes are tender.



Spanish Potatoes

Ingredients:
4 medium potatoes, cut into 1/2 inch cubes
4 fresh Roma tomatoes, chopped (or equal quantity of canned
Italian tomatoes) 1 sweet green bell pepper, chopped
1 sweet red bell pepper, chopped
1 pound portabello mushrooms, cleaned and quartered
2 medium Spanish or yellow onions, chopped
1/4 cup water
1 clove garlic
1 Tablespoon snipped fresh rosemary
1 Tablespoon extra virgin olive oil or 2 or more Tablespoons of water (for sauteeing)
Dash bottled hot sauce (optional or to taste)

Directions:
Saute onions and garlic in oil or water until the onions are translucent. Add potatoes, 1/4 cup of water, sweet peppers, mushrooms and rosemary, cover and simmer for 10 minutes. Add the tomatoes and hot sauce to taste. Cook until the potatoes are doen to preferred tenderness. Garnish with parsley.



Tarragon Potatoes

Ingredients:
3 large potatoes, sliced about 1/4 inch thick (as in scalloped potatoes)
1 large onion, chopped
1 Tablespoon peanut oil
1 bay leaf
2 Tablespoons balsamic vinegar
pinch of cayenne
1 Tablespoon chopped fresh tarragon
1/2 cup water
Directions:
Saute onion in oil in skillet until transparent. Add potatoes, saute for 1 minute. Add water and other ingredients and simmer covered for 30 minutes. Remove and discard bay leaf. Garnish with fresh parsley.




Back to The Veg-o-Maniac Recipe Index



geocities logo
Get your own Free Home Page


Last updated:
3 November 1998
Site Owner:
Loretta Wallace
URL:
http://www.geocities.com/Heartland/Prairie/8088/pot.html
E-mail:
ladybrvhrt@geocities.com