Potatoes are the most widely used vegetable in the world , Nineteen potato recipes that increased the splendor of your table.From the table of powerandcommand.You can make a variety of dishes using potatoes.
Potato companion of all.
Honey Mustard Baked Potato.
Ingredients:
Melted butter.
1- 1/2 half cup cooking cream.
2 tablespoons of honey
2 tbsp of mustard paste,
2 tablespoons of vinegar,
300 grams of chicken rashers,
1 kg potatoes,
1 brown onion,(Red onion fry and dry it.)
60 gram grated Parmesan,
55-gram Mozzarella,
Method
Preheat oven to 170 degrees centigrade. brush melted butter on the ovenproof dish. Combine all ingredients together, cooking cream. honey, mustard paste, vinegar, brown onion, grated Parmesan, Mozzarella, in a saucepan over low heat. cook stirring, until heated through. Place chicken rashes in a frying pan over medium- heat. cooks stirring for 5 minutes. Arrange the potatoes slice over the base of the prepared dish. Sprinkle over half onion and half chicken season pour overall half cream mixture on it. repeat the layering with the remaining potato sliced onion chicken and cream mixture. cover with foil and place the dish on the baking tray bake for an hour or until potatoes are tender. Sprinkle over the Parmesan and Mozzarella bake uncovered for 15 minutes or until golden brown and serve it.
Fry Stuff Potato Croquette.
Ingredients:
1 cup diced chicken,
1 kg diced potato,
3-4 garlic cloves,
1/4 cup all-purpose flour.
one and a half cup cheddar cheese,
Parsley leaves, minced(A small handful of fresh ).
3-4 tablespoon bread crumbs,
2 tablespoon chopped fresh coriander,
2 tablespoon chopped green onions,
1/2 tablespoon red chili powder as per taste,
1 teaspoon garlic powder,
1 teaspoon cumin powder,
1/2 mixed herb,
1/4 teaspoon black pepper,
2 tablespoon cornflour,
1/2 eggs, as needed,
1/2 teaspoon salt or as per taste,
Olive Oil, to fry.
Method
Boiled potato over high heat with the saltwater, then reduce to a medium and cook for about 15 minutes or until the potatoes are fork-tender take a large bowl. Add the butter, salt, pepper, milk, egg, and mash potato masher. Fell mentioned ingredients in potatoes. Afterward, prepare 3 shallow plates. Fill one with flour and the last with beaten eggs. Make mashed potatoes to roll them into equal size portions in a cylinder shape. Roll them first into the flour, then dip them in the beaten egg, and finally roll them through the breadcrumbs, making sure they are completely covered. Add vegetable oil to a pot so that it’s at least a couple of inches deep and heat it over medium-high heat. And fry them.Ready to serve.
Sausage Kale and Potato Skillet.
Ingredients:
3 tbsp olive oil,
1/2 kg red potatoes,
6 chicken sausages,
1 onion,
1 tablespoon minced garlic,
1 bunch curly kale,
1 lemon,
salt and Pepper as per taste,
Method
Cut the potatoes in half and boil them in saltwater and tenders. over medium heat at 2 tablespoons of oil in a Skillet and then at potato cook without stirring link until they being to turn golden brown continue cooking until all sides are crispy. season the potatoes with salt paper and thyme. add another tablespoon of olive oil and the chicken sausages to the potatoes until all sides of the sausages are crispy. then add onion and cook until just tender about 5 minutes at garlic cooker string until fragrant about 1 minute add the kale. Stir often and cook until that is wilted. squeeze a lemon over the top and dish and serve it.
Potato and chicken Hash.
Ingredients:
2 tablespoons of olive oil,
2 sweet potatoes cut into cubes
2 red bell pepper,
2 green bell pepper,
one-and-a-half yellow onion,
one and a half teaspoon salt,
one and a half cup chicken rashes,
2 eggs,
1 avocado.
Method
Heat the olive oil in a skillet over medium heat fry the sweet potatoes when turning to brown add that thinly sliced red onion and green paper and sliced onions and continue to cook until all vegetables are tender about 10 minutes add chicken rashes and fry until they cook season with salt top with fry eggs avocado and cilantro through leaves.
Mashed potato
Ingredients.
1/2 KG boil potatoes.
2 minced garlic,
2 tablespoons of olive oil,
1 cup-warmed milk,
1 cup- Melted butter,
salt and pepper as per taste.
Method.
For mashed potatoes, boil potatoes for half an hour and set them aside. Melt butter in a pan and cook garlic in it. Add milk to the pan and stir for a minute. After that, add the warmed milk, salt, and pepper to the potatoes and mash them until smooth. and serve it.
Potato Nachos.
Ingredients:
1/2 kg potatoes,
3 tbsp olive oil,
155-gram grated cheese,
sour cream.
for the Salsa:
2 tomatoes,
one and half red onion,
1 chopped jalapeno,
2 tablespoons coriander,
2 tbsp lime juice.
Method.
preheat the oven to 220 degrees centigrade boil the potato for 10 minutes or just tender. peel the potato. pour 2 tbsp olive oil into a Shallow baking tray place in the oven for 5 minutes to heat up. add potatoes to the tray season with the sea salt drizzle with the remaining oil. toss to coat. roast them for 40 minutes until lightly golden. further 10 minutes for Golden and crips. Sprinkle cheese and bake until the cheese is melted.
for the Salsa:
cut all the ingredients mentioned above Sprinkle it and serve.
Creamy Potato Soup.
Ingredients:
1 cup diced chicken,
2 tablespoons unsalted butter,
3-4 garlic cloves,
1/4 cup all-purpose flour.
1 kg diced potato,
4 cups chicken stock,
1 cup milk,
1 cup heavy cream,
2 tablespoon salt,
one and a half teaspoon paper,
one and a half cup cheddar cheese,
green onion for topping.
Method.
Take a pot cook chicken over medium heat until crispy remove from pan set it aside in the same pan melt the butter in the reserved chicken drippings. Sprinkle flour over the mixture stir it, add garlic and cook until it is soft, add in it potato with chicken stock and heavy cream, cover it and cook the mixture for 10 minutes until potatoes are softened return to soup what along with chicken salt paper at cheddar cheese serve warm with that green onion brown paper and extra cheese.
Roasted Potato.
Ingredients:
1-teaspoon salt (as per taste,).
1/2 teaspoon baking soda,
2 kg potatoes,
5 tablespoons extra virgin olive oil,
Rosemary leaves, (A small handful picked fresh Finely chopped, )
3 medium garlic cloves, (minced.)
Freshly ground black pepper,
Parsley leaves, minced(A small handful of fresh ).
Method.
Preheat oven to 450°F Heat 2 quarts (2L) water in a large pot over high heat until boiling. Add 2 tablespoons of salt, baking soda, and potatoes and stir it. about 10 minutes after returning to a boil. , combine olive oil, with rosemary, garlic, and a few grinds of black pepper in a small saucepan and heat over medium heat. Cook, stir and shake the pan constantly until the garlic just begins to turn golden about 3 minutes. When potatoes are cooked, drain carefully and let them rest in the pot for about 30 seconds to allow excess moisture to evaporate. season to taste with a little more salt and pepper, and toss to coat, shaking bowl roughly, Transfer potatoes to the large baking tray and separate them, Transfer to oven and roast, without moving, for 20 minutes. Using a thin, flexible metal spatula to release any stuck potatoes, shake the pan and turn potatoes. Continue roasting until potatoes are deep brown and crisp all over, Transfer potatoes to a large bowl and add garlic/rosemary mixture and minced parsley. Toss to coat and season with more salt and pepper to taste. Serve it.
Garlic Butter Potatoes.
Ingredients:
1/2 kg potatoes,
1/4 cup garlic butter spread.
1 tablespoon olive oil
2 teaspoons dried herbs
1 cup finely grated fresh parmesan cheese.
salt and pepper as per taste.
Method.
Boiled potatoes for about 10 minutes or until just tender. Add butter, olive oil, and herbs to potatoes. Season with pepper. Stir it. Transfer to a large non-stick roasting pan. Sprinkle with parmesan. Cook in a hot oven (200C), tossing halfway, for about 35 to 40 minutes, or until golden brown and crisp. Sprinkle with parsley. Ready to serve.
Potato Cheese Ball.
Ingredients:
3-4 tablespoon bread crumbs,
2 tablespoon chopped fresh coriander,
2 tablespoon chopped green onions,
1/2 tablespoon red chili powder as per taste,
1 teaspoon garlic powder,
1 teaspoon cumin powder,
1/2 teaspoon salt or as per taste,
100-gram cheddar cheese, cut into 1/2 inch cubes,
1/2 teaspoon red chili flakes,
1/2 teaspoon dried basil,
1/2 mixed herb,
1/4 teaspoon black pepper,
2 tablespoon cornflour,
1/2 eggs, as needed,
Olive Oil, to fry.
Method.
Wash and boil potatoes in a large pot with salt. Peel off the skin and mash potatoes until smooth. Add all ingredients of seasoning in the mashed potato and mix well.
Cut cheese into 20 cubes. Season cheese mixing red chili, black pepper, and herbs in it.
Roll 20 balls out of meshed potato and simultaneously insert cheese cubes into each ball. Make sure the cheese cube is completely covered with potato. Beat eggs with salt, red chili powder. Roll all ball first in cornflour. Then roll each ball in egg wash and then in bread crumbs. For double coating, dip each ball again in egg wash and then in bread crumbs.
Place balls in the fridge for 30 minutes. Deep fry potato cheese ball in small batches on medium heat for 2-3 minutes then increase heat and fry on high heat for 1-2 minutes until golden and crispy. and serve it.
Cheese Loaded Fries.
Ingredients:
400-gram frozen french fries,
1 tablespoon dried oregano,
2 tablespoon olive oil,
1 and a half chopped cucumber,
10 Pitted and half baked olives,
6 Cherry tomato
1 tbsp parsley
3 tbsp Greek yogurt.
Method.
toss the french fries with dried Oregano and olive oil cook the Pack their instruction mix the cucumber with black olives chop Cherry tomatoes and parsley when fries are ready to serve in it dish top with the salad and yogurt mixture season and serve it.
Creamy Potato Salad.
Ingredients:
1/2 kg potatoes, 3 cups cooked and diced
1/2 cup Cucumber diced
1 bunch thinly sliced radishes,
2 celery stalks, (1/2 cup) finely diced,
4 diced hard-boiled eggs,
3 tablespoon green,
1 red onion, finely chopped,
Black Pepper or salt as per taste
Potato Salad Dressing :
1/2 cup mayonnaise
2 tablespoon sour cream
2 tablespoon mustard
Black Pepper or salt as per taste
Method.
Combine all prepared ingredients in a large mixing bowl diced potatoes, diced cucumber, sliced radishes, finely diced celery, diced eggs, and chopped green onions. Toss gently and combine. Add mentioned ingredients to all of the dressing. And ready to serve.
Potato fritters.
Ingredients:
One and a half cup Gram Flour.
One peeled potato,
Half teaspoon garlic powder,
Half teaspoon cumin powder,
Half teaspoon salt or as per taste,
Half tablespoon red chili powder as per taste,
1 pinch baking powder.
Method.
Cut potato into thin slices, Gram Flour add baking powder to it and make a thick mixture of Gram Flour(Besan). By dipping potatoes in it. heat the frying pan add olive oil to it and fry coated potatoes. cook until it's crips and Golden. season and serve it.
Potato Cutlet.
Ingredients:
1kg Potato,
1 Egg,
1 tbsp Chat masala,
1 tbsp Red crushed chili,
1 tbsp Chilli powder,
1/2 tsp Black pepper,
Coriander leaves chopped,
Bread crumbs,
1 Tbsp Corn Flour,
Oil for Frying,
Salt as required.
Method.
Mash potatoes. Add all the spices and fresh herbs. Add Cornflour. Mix Well. Make a Pattie. Use breadcrumbs to coat the cutlet before deep-frying them. Coat with Breadcrumbs. Heat the frying pan add olive oil to it and fry it. Shallow Fry until getting golden brown color. Take out and serve.
Potato Chaat.
Ingredients:
2 potatoes (boiled and peeled)
2 tablespoon Olive oil,
1/2 small sized onion (finely chopped),
1/2 tablespoon red chili powder,
1/4 tablespoon cumin powder(roasted),
1/2 tablespoon chaat masala
2 tablespoon green sauce,
2 sweet tamarind sauce,
2 tablespoon yogurt,
1 tablespoon coriander leaves,
2 tablespoon pomegranate seeds,
salt to taste,
Method.
Boiled potatoes for 2 whistle and peel the skin. cut the potatoes into cubes. add 2 tablespoons of olive oil to the frypan. do not over mix, as the potatoes will break apart. Cook until potatoes turn golden brown from all the sides. transfer the fried potatoes into a bowl. add finely chopped onions. adding onions, also add chili powder, roasted cumin powder, chaat masala, and salt. additionally, add green and tamarind sauce. mix gently without breaking the potato pieces. and serve it with curd and coriander leaves, sprinkle pomegranate seeds.
Ingredients:
1/2 kg (6) medium potatoes,
2 eggs,
2 tablespoons all-purpose flour
Punch of baking powder
1/2 onion (finely chopped ).
peeled and shredded,
1/2 tablespoon vegetable oil,
Salt and pepper as taste.
Method.
Take a large bowl beat eggs, add flour, baking powder, salt, and pepper. Mix in potatoes and onion. Heat oil in a large skillet over medium heat. In batches, drop heaping tablespoonfuls of the potato mixture into the skillet. Press to flatten. Cook about 3 minutes on each side, until browned and crisp. Ready to serve.
Ingredients:
1 -1/2 cups heavy cream,
2 garlic cloves, minced,
30-gram tablespoon,
Unsalted butter,
1/2 kg potatoes,
1/4 pepper,
2 -1/2 cups mozzarella cheese,
2 thyme leaves,
salt as per taste.
Method.
Preheat oven to 180°C/350°F.Make cream mixture Place butter, cream, and garlic in a jug. Mix until combined. Peel and slice potatoes. Spread 1/3 of the potatoes in a baking dish, then pour over 1/3 of the Cream Mixture, scatter add salt, pepper, and thyme. Sprinkle with cheese, make two and three-layer, Repeat this process. Sprink Cover and bake: Cover with lid or foil, and bake for 1 hr 15 min or until the potatoes in the middle are soft (use a knife to test). Top with cheese, bake again: Remove foil, top with cheese. Bake for a further 10 to 15 minutes until golden and bubbly. Stand 5 minutes before serving.
Ingredients:
6 medium russet potatoes (washed and dried).
2 cups shredded cheese,
2 tablespoons butter,
1- 1/2 cup sour cream,
1/4 cup grated onion,
1/4 cup chopped green onion,
1/4 teaspoon fresh ground pepper,
salt per taste.
Method.
Heat oven to 400 degrees centigrade. Drizzle potatoes with canola oil and sprinkle with salt. Place potatoes on center rack in oven. Bake for 1 hour or until done (insert a knife into the potato to check for doneness). Take potatoes out of the oven and cool on a baking rack. When potatoes are easy to handle, cut an oval on the skin and remove. Scoop out inside of potato using a spoon and place in mixing bowl. Add butter and blend using a potato masher. Add 1-1/2 cups of cheese, sour cream, chopped onion, salt, and pepper as per taste. With a small spoon, stuff the mixture into potato skins making sure not to overpack. Place in an ovenproof dish, cover with foil, and heat in a 350-degree oven for 15 minutes. Remove foil and sprinkle with remaining cheese. Heat until cheese is melted. Serve potatoes with sour cream, chopped green onions.
Ingredients:
3 large potato
2 tablespoons extra virgin olive oil,
3 tablespoon butter,
1 tablespoon mixed herbs,
1/4 teaspoon fresh ground pepper,
1/2 cup chicken broth,
salt and paper as taste,
Thyme
salt per taste.
Method.
Preheat oven to 425 degrees F. Cut off ends of russet potatoes and peel them, stand potatoes on end, make a uniform cylinder of each potato. Cut each cylinder in half crosswise to make 6 potato cylinders about 2 inches long. Take bowl cold water in it deep potato for about 5 minutes and remove starch from outsides; pat dry with paper towels. Take a skillet over high heat. Pour in vegetable oil. Place potato cylinders with best-looking ends into the hot oil, lower heat to medium-high, and pan-fry potatoes until well-browned, 5 to 6 minutes. Season with salt and black pepper. Flip the potatoes onto the opposite ends. As they cook, use a paper towel held with tongs to carefully blot out the oil from the skillet. Add butter and thyme sprigs to the skillet. Pick up the thyme and use it to butter over the top of the potatoes. Cook until butter foams and foam turns from white to a pale tan color. Season with more salt and pepper. Pour chicken stock into skillet. Transfer the skillet to the preheated oven and cook until potatoes are tender and creamy inside. Garnish with thyme and be ready to serve.
from the desk of M.A f Saleem.
