Delicious Potato Recipes
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Potato recipes vary as widely as the places they’re grown. Try any of these recipes to get you out of your potato slump.
by Dorothy Rieke One of the most valued and widely grown vegetables is the potato. Potatoes originated in the plateaus of Peru, Bolivia, and Colombia. Because the climate was too cold for wheat or corn, potatoes became primary in diets then. Small yellow, purple, and pink potatoes were harvested, then mashed and sun-dried. From these mashed bits came a light floury substance that took the place of bread.
Because of this consistency of potatoes, travelers then carried this substance to eat during trips. It was a sort of “fast food in a bag.”
Today, billions of bushels of potatoes are grown and consumed. However, they are quite different from those developed by indigenous Peruvians long ago. These tasty, nice-sized potatoes are served baked, boiled, or fried. Potato chips and French fries are popular but are generally high in calories.
Are you tired of the ways of preparing potatoes? That situation forced me to try new potato recipes. The following are the results of my efforts. I have prepared these for guests and obtained their wholehearted approval. Try these; you will enjoy this popular vegetable again and again.
Crisp, Oven-roasted Potatoes
Even though this recipe takes butter and oil, one can splurge in search of taste and flavor.
- 8 potatoes, peeled and cut into quarters
- ¼ cup butter, melted (may use margarine)
- 1/3 cup canola oil
- 1 envelope dry onion soup mix
- ¼ teaspoon pepper
- Garlic salt to taste
Preheat oven to 425 degrees Fahrenheit. In a large bowl, thoroughly blend all ingredients. Add quartered potatoes and turn to coat thoroughly. Pour into a shallow baking pan. Bake, occasionally stirring, for one hour or until potatoes are tender and golden brown. Serves 10 to 12.
I just discovered this recipe that was first given on a radio homemaker show. I served it Christmas day, much to the delight of my guests. It is worth trying.
- 6 potatoes, peeled and cut lengthwise
- ½ cup soft margarine (low-fat works well)
- 1 package dry onion soup mix
Preheat oven to 350 degrees F. Peel and cut potatoes in half. Spread the cut sides with a mixture of the margarine and soup mix. Fit the potatoes back together and wrap in heavy foil. Bake for 1 hour at 375 degrees F or until done.
Note: The spread is sufficient for 6 potatoes.
Party Potatoes Deluxe
The following recipe has been featured during many holiday dinners.
- 8 to 10 medium size potatoes
- ½ cup diced onion
- 8-ounce package softened cream cheese, low-calorie
- 1 cup light sour cream with chives or flavored dip
- Seasoning and butter as desired
Boil potatoes and onions together. Drain. Beat softened cream cheese and sour cream or dip until blended. Gradually add hot potatoes. Beat until fluffy. Add seasonings and garlic salt, if desired. Spoon this mixture into a two-quart casserole. Brush with butter and sprinkle with paprika. Bake at 350 degrees F for 30 to 40 minutes. May be prepared ahead of time and heated when ready to serve.
6 to 8 servings.
I like to add vegetables to my potato soup. See how you like it.
- 1 medium onion, diced
- 1/3 cup diced celery
- 1/3 cup green pepper, diced
- 3 tablespoons all-purpose flour
- 3 tablespoons butter or margarine
- 3 cups chicken broth
- 3 medium size potatoes, baked or boiled. Mash these potatoes.
- 3 cups milk
- 4 slices bacon, cooked and crumbled
- Salt and pepper to taste
- Grated cheese, your choice
Sauté onion, celery, and green pepper in butter. Blend in flour. Add remaining ingredients except the bacon and cheese. Heat but do not boil. Simmer covered for 10 minutes. Sprinkle cheese and bacon in serving dishes. Pour soup over cheese and bacon. Serve with crackers, if desired.
This is my own recipe for stuffed potatoes.
- 6 large baking potatoes
- Salt and pepper to taste
- 1/3 cup diced onion
- ½ cup diced celery
- 4 strips of bacon, cooked and cut into small pieces
- 2 tablespoons margarine
- Milk or additional margarine (to desired consistency)
Bake the 6 potatoes. Cut each potato in half, lengthwise, and carefully remove pulp, reserving skins. Place the margarine in a heavy skillet letting it melt. Sauté onion, celery, and green pepper.
Combine potato pulp with cooked onion, celery, and green pepper. Add bacon pieces. Season to taste with salt and pepper. Add additional margarine or milk to make mashed potato consistency. Spoon mixture into potato skins. Sprinkle tops with paprika. Bake at 350 degrees F until heated and tops are lightly browned.
Scalloped Deluxe Hashbrowns
This recipe has many variations. I like this one best.
- 1 pound package frozen hash brown potatoes
- ½ cup chopped onion
- ¼ cup diced green pepper
- 1 small jar pimento, diced and drained
- 1 can cream of potato soup
- 1 can cream of celery soup
- 1 eight-ounce carton light sour cream
In a large bowl, pour the hash browns, onion, green pepper, pimento, soups, and sour cream. Let set 30 minutes. Stir. Pour into a 9-by-13-inch casserole. Sprinkle with paprika. Bake uncovered at 300 degrees F for one hour.
This recipe was given to me by a co-worker. He exclaimed, “If you use a large potato, this can serve as a meal.”
For each person eating, select one good-sized potato. Wash potatoes well. Peel potatoes if you are concerned with spots or dirt. Cut through each potato part way making thin slices. If you’re afraid that you will cut through the potato, use a wooden spoon to place it beside the potato to stop the knife.
Heat ½ cup of margarine. (This is for 6 potatoes.) Pour melted margarine over the cut potatoes. You can fan out the potatoes for better access for the melted margarine. Then sprinkle flavored bread crumbs over the margarine-covered potatoes. These may be oven baked or cooked in the microwave.
DOROTHY RIEKE, living in southeast Nebraska, is married to Kenneth and has one daughter. She has lived on farms all her life and has raised both chickens and turkeys.
Originally published in the January/February 2023 issue of Countryside and Small Stock Journal and regularly vetted for accuracy.