Potatoes Elizabeth Recipes

Steps:

• Preheat the oven to 425 degrees F.
• Add 1 tablespoon of kosher salt to a large pot of boiling water. Add the potatoes, bring back to a boil, lower the heat and simmer for 8 to 10 minutes. Drain the potatoes, place them back in the pot with the lid on, and shake the pot roughly for about 5 seconds. Carefully spoon the potatoes onto a baking rack set over a sheet pan in one layer. Set the potatoes aside to cool and dry for 5 to 10 minutes.
• Pour the oil into a large roasting pan, tilt the pan to distribute the oil, and place in the oven for 5 to 7 minutes, until the oil is smoking hot. Transfer the potatoes carefully into the oil, toss them lightly to coat each potato with the hot oil, and spread in one layer. Lower the oven temperature to 350 degrees F. Roast for 45 minutes to 1 hour, turning the potatoes occasionally with tongs, until very browned and crisp on the outside and tender and creamy inside.
• Transfer to a serving platter, sprinkle with 1 1/2 to 2 teaspoons sea salt and serve hot.

Steps:

• Peel potatoes and rutabaga and cut into 1/2" cubes.
• Place in saucepan, cover with cold water, salt lightly, and boil until tender- about 15 minutes.
• (Be careful not to overcook.) Drain.
• (Reserve the cooking water and freeze for a delicious, nutritious soup base!) Begin preheating oven to 425F degrees (about 220C degrees).
• In a small saucepan, melt margarine.
• Whisk in flour and cook over medium-high heat for 30 seconds.
• While whisking constantly, add chicken broth and milk.
• Continue whisking until sauce comes to a boil.
• Boil gently for 2 minutes.
• Remove from heat.
• Stir in salt and pepper.
• Slice half an onion into wide rings.
• Separate rings and add to potato/rutabaga mixture.
• Toss well.
• Place in casserole dish sprayed with non-stick cooking spray.
• Sprinkle with cayenne pepper, if desired.
• Pour sauce over all.
• Sprinkle evenly with parmesan cheese.
• Bake for 15 minutes, or until top begins to brown and sauce is bubbly.
• Serves 2-4.
• NOTE: Tested at high altitude.
• You may need to reduce the amount of liquids and/or cooking times.

Steps:

• Mix sour cream, soup, salt, potatoes, onion and cheese well.
• Pour mixture into a greased 9" x 13" baking dish.
• Sprinkle with corn flake crumbs and drizzle with butter.
• Bake in a preheated 350 degree F.
• ,oven for 45 minutes, or until brown and bubbly.
• Recipe from: Home On The Range Cookbook, Sentinel Butter, ND.

Steps:

• Place the potatoes and the kosher salt in an 8-quart pot and fill it with enough water to cover the potatoes. Bring the water to a gentle boil and cook the potatoes until tender. Drain. Peel the potatoes while they are still warm and slice them 1/2-inch thick.
• Whisk together the mayonnaise, evaporated milk, vinegar, mustard, and sugar in a small bowl. In a large bowl, combine 1/3 of the potatoes, eggs, onion, and celery with about 1/3 of the mayonnaise mixture. Repeat with the remaining ingredients, combining them 1/3 at a time until they are well mixed. Season with salt and pepper. Refrigerate for 1 hour, then garnish with paprika and chives.
• Whisk together the egg yolk, mustard, and lemon juice in a large stainless-steel bowl. Add a few drops of the oil and continue whisking. Gradually add the oil in a thin stream while continuing to whisk. Stop every few seconds and check that all the oil has been incorporated. Season with the cayenne and salt and pepper. Store in the refrigerator for up to 2 weeks.