We had this recently at a potluck dinner at Aunt Weezie’s in Washington; her friend Kent brought it, and it was delicious, served at room temperature.
- 16 new potatoes, about 3 to 4 lbs, cooked, drained and sliced 1/2-inch thick
- 1 ½ cups prepared mayonnaise
- ¼ cup Dijon mustard
- 2 Tbsp lime juice
- 2 Tbsp chipotle pepper purée
- 1 large ripe tomato, seeded and diced
- ¼ cup cilantro leaves, chopped
- 3 scallions, chopped, white and green parts
- 1 medium red onion, thinly sliced
- ½ tsp cayenne
- 4 cloves garlic, finely chopped
- Salt and freshly ground black pepper
- Prepare potatoes and set aside.
- Combine all the remaining ingredients, except the potatoes, in a medium bowl and season with salt and pepper, to taste.
- Place warm potatoes in a large bowl and pour the mixture over potatoes and mix well. Season again with salt and pepper, to taste.
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True comfort food for me — my great Aunt Rose made the very best “cheese pillows” ever, and my Grandmother’s and Mom’s were fantastic. The “Kleckner Girls” made two varieties: one with dry curd cottage cheese, and another with basically mashed potatoes with lots of sharp cheddar mixed into the mashed potatoes while they were hot. A fiddle to make, but worth the effort. This is the recipe for the dough, and the filling. Makes approximately 75 perogies.
- 2 cups sour cream
- 4 ½ cups all purpose flour
- 2 tablespoons melted butter
- 2 eggs plus 1 egg yolk
- 2 teaspoons salt
- 2 tablespoons vegetable oil
- In a large bowl, miss all of the ingredients and knead into a soft, pliable dough.
- Cut in half and let rest, covered, for 10 minutes.
- Roll out each half into a thin circle ( about 1/8”).
- Using a drinking glass or biscuit cutter, cut the dough into round circles.
- Fill them with desired filling (we like a potato/sharp cheese filling*). Place less than a tablespoon of filling in the centre of each circle, and fold in half.
- Press and seal into a half moon. If desired, rub a bit of water around the edges to ensure a tight seal.
- Cook for 10 minutes in boiling salted water, until they float to the top. Drain.
- Pan fry in butter, and serve with caramelized onions, fried crumbled bacon, and sour cream.
*For potato and cheese filling, boil approximately 1 ½ pounds of peeled potatoes. Drain and mash well with a little butter and milk. Add grated sharp cheddar, to taste (lots is good — a ratio of 1:1 is my favourite). Taste, and season with salt and pepper. Sometimes some caramelized minced onions can be added for a change.
This is adapted from a recipe at “Skinnytaste.com”, which I highly recommend! Reminds us of New York Fries’ “The Works”
- 2 medium potatoes, yukon gold or russet, washed and dried (peel if desired)
- 2 tsp olive oil
- 1 tsp smoked paprika
- 1/4 tsp chili powder
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/8 tsp cumin
- coarse salt and fresh cracked pepper
- 1 slice center cut bacon, cooked & finely chopped
- 1/3 cup sharp shredded cheddar cheese
- 2 tbsp diced scallions
- 1 tbsp sliced pickled Jalapeno (jarred on canned)
- Preheat the oven to 400°. Lightly coat a large cookie sheet with olive oil.
- Cut each potato lengthwise into 1/4 inch thin slices; then cut each slice into 1/4 inch fries.
- In a large bowl, combine cut potatoes and oil; toss well.
- Add seasoning (paprika to salt and pepper). Toss to coat.
- Place potatoes in a single layer on a lightly greased large baking sheet.
- Bake uncovered for about 25 minutes or until tender, turning once half way through.
- Remove from oven, place fries into two small oven safe dishes (or one large dish for sharing), top with cheddar cheese, sliced jalapenos, scallions and bacon bits and return to oven for about 2 minutes, or until the cheese melts.
- Serve with sour cream.
Another blast from the past; I’m not a lover of potatoes, but I do like these.
- baking potatoes
- olive oil
- freshly ground black pepper
Put the potatoes onto a greased baking tray, and bake at 375F for about 45 minutes to an hour (until tender)
Remove from oven and make an X-cut in the top of each potato, then squash each potato with a potato masher, or a mug or plate. The idea is to flatten them, not mash them. You want the skins to crack and the insides to be rough.
Drizzle each potato (liberally) with olive oil, and season with salt and pepper.
Bake at 450F for about 15 to 20 more minutes, until crispy and golden.
- 2 x 15oz tins of chickpeas, drained (or 2 cups dried, soaked and cooked)
- 5 to 6 cups chopped, peeled potatoes (just under 2 lbs, or 5 to 6 medium)
- 1 to 2 tsp turmeric
- 2 large onions, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 to 2 tsp grated or chopped ginger
- 2 to 3 tsp curry powder
- 2 tbsp vegetable oil
- 4 tomatoes, chopped
- Salt to taste
Boil potatoes, turmeric, and salt to taste in water until tender; drain. Sauté onions, garlic, pepper, and ginger in a large frying pan or dutch oven. Add curry powder, and sauté for one minute. Add chickpeas, cooked potatoes, tomatoes and salt, and gently combine. Simmer until desired consistency is reached. Serve over rice. Makes 8 servings
Preheat oven to 375F. Peel potatoes and slice thinly – about 1/8” thick. Place one layer on bottom of a baking/casserole dish. “Dust” with flour, sprinkle well with salt and pepper. Add a bit of onion, and a sprinkle of cheddar. Place another layer of potatoes, and repeat with other ingredients. Keep repeating process, finishing with a layer of potatoes. When the last of the potatoes have been placed on top, sprinkle on any left over onions, and any remaining cheese. If there are no more onions, don’t worry. If there is no cheese left, grate some more, if desired. In a large measuring cup, blend milk, cream and nutmeg together. In a corner of the casserole dish, gently pour into the potatoes, being careful not to dislodge any of the onions, cheese, or seasonings. Dot the top of the potatoes with the butter. Bake until all the liquid has been absorbed and the top is bubbly and brown; about 1 to 1.5 hours.
You can add thinly sliced and chopped smoked ham, if you are fine with this not being vegetarian! Add it with the onions and cheese in layers.
- 1-1/4 pounds new waxy potatoes, unpeeled
- 1 cup frozen peas, thawed
- 3/4 lb. bacon, cut into smallish pieces
- 1 x medium red onion, chopped
- 1 garlic clove, minced
- 1/4 cup white wine vinegar (or 2 Tbsp balsamic & 2 Tbsp white)
- 1/4 cup chicken stock
- 1/2 cup canola oil
- salt and pepper to taste
Boil the potatoes in a large pot of salted water until tender. Drain, peel, and cut into rough chunks into a large bowl.
Fry the bacon in a frying pan. When very crisp, add the onion and garlic, and cook till tender crisp (or a little softer, if you prefer). Pour the vinegar over top to deglaze the bottom of the pan. Stir in the stock and oil. Add the peas to warm through. Then combine all with the potatoes in the bowl. Season with salt and pepper, and serve.