Preparation Time: 20 minutes
Cooking Time: 1 hour to bake potatoes and 15 minutes to crisp
Serves: makes about 24

Amount Ingredient
-------- -----------------------------
4 lg Russet Potatoes, cleaned and scrubbed
1/4 C (1/2 dL) Extra Virgin Olive Oil
1 tsp Salt
1/2 tsp Ground Black pepper
1 1/2 tsp Chili Powder or red pepper flakes
1 1/2 tsp Curry Powder
1 1/2 tsp Ground Coriander seeds

Preheat the oven to 400F (200C). Bake the potatoes for 1 hour in the oven. This recipe does not work quite as well if potatoes are baked in the microwave. Remove the potatoes from the oven and slice the potatoes in half lengthwise. Let cool for 10 minutes. Scoop out most of the potato flesh, leaving about 1/2 inch of flesh against the potato skin. Save the extra flesh and make mashed potatoes. Cut each potato half crosswise into 3 pieces.

Brush each potato piece with some olive oil and place the potatoes on a baking sheet that has been brushed with olive oil. Combine the salt and the spices and sprinkle the mixture over the potatoes. Bake the potato skins for 15 minutes or until they are crispy and brown. Serve them immediately with sour cream and chopped green onions or bacon bits.

Preparation Time: about 10 minutes
Cooking Time: 1 1/2 hours or until golden brown
Serves: 12

Amount Ingredient
-------- -----------------------------
1 bag 24-26 oz (8dL) Country Style Frozen Hashbrowns
8 oz (2dL) Sour Cream
1 can Campbells Healthy Request Cream of Herb Chicken Soup
~2 C (4dL) Grated Cheese (16 oz - use your favorite kind)
1/2 c (75g) Onion, chopped
3/4 stick (90g) Butter, melted
1 T Dry Minced Garlic
to taste Salt
to taste Ground Black Pepper

Preheat oven to 350F (180C). Mix all ingredients together and place in a 9x13 (23x30 cm) lightly greased casserole dish. Bake at 350F (180C) degrees for 1 1/2 hours,or until golden brown.

Preparation Time: 10 minutes
Cooking Time: 10 minutes for each batch
Serves: many

Amount Ingredient
-------- -----------------------------
5 lb (~2.2kg) Potatoes, peeled and grated
2 lb (900g) Onions, chopped
4 Eggs
1/2 C (70g) Flour
1/2 C (~70g) Matzoh Meal (can make from matzoh meal by using a blender to break up a piece of matzoh)
1 tsp Baking Powder
1 tsp Kosher Salt
1 tsp Ground Black Pepper

After grating the potatoes (you should have a large shredded mound), you will need to squeeze the water out of the potatoes. Place some of the potatoes in a cheese cloth and squeeze tight over the sink or a bowl to remove the excess water. Place the squeezed potatoes in a large bowl and mix in the onions and the 4 eggs. Next add the flour and matzoh meal. Mix well.

Finally add the baking powder, salt and black pepper to the mix. The mixture should be moist and pasty, but not runny or wet. If your mixture is runny add a bit more flour. If your mixture is dry add another egg.

Fry large spoonfuls of mixture in hot oil (about 1/2 inch deep) until golden brown (about 4-5 minutes on each side). You can flatten the latkes while frying by pressing with the back of a large spoon or a spatula, if you like. Otherwise the potato pancakes will flatten when you flip them. Be careful when turning, since hot oil can splash. Drain on paper towels.

Preparation Time: 10 minutes
Cooking Time: about 40 minutes
Serves: 6

Amount Ingredient
-------- -----------------------------
9 med Sweet potatoes, peeled and cut into 1/2 inch (1cm) cubes
1/2 C (1dL) Honey
3 T Grated Fresh Ginger, peeled and chopped
2 T Vegetable Oil
1 tsp Ground Cardamom
1/2 tsp Ground Black Pepper

Preheat oven to 400F (205C) degrees. In a large bowl, toss the cubed sweet potatoes, honey, ginger, oil, cardamom and pepper. Transfer to a large cast iron frying pan and bake for 20 minutes. Turn the mixture over to expose the pieces from the bottom of the pan. Bake for another 20 minutes, or until the sweet potatoes are tender and caramelized on the outside.

Moroccan Potato Casserole

Preparation Time: 15 minutes
Cooking Time: 60 min to bake
Serves: 6

Amount Ingredient
-------- -----------------------------
6 cloves Garlic, peeled
1/2 tea Salt
2 tea Paprika
1/2 tea Ground Cumin
1/4 tea Ground Cayenne pepper
3/4 C Fresh Cilantro/Coriander/Chinese Parsley, chopped
(1 1/2dL) 3/4 C Fresh Parsley, chopped
1 Lemon, juice of
3 T Red Wine vinegar
2-3 T Extra Virgin Olive oil
1 1/2 lb (670g) Red Potatoes, sliced 1/2 inch (1 cm) thick
1 lg Red Bell pepper, seeded, sliced or chopped
1 lg Yellow bell pepper, seeded, sliced or chopped
1 lg Green bell pepper, seeded, sliced or chopped
4 stalks Celery, cut into 2 inch pieces
1 lb (450g) Tomatoes, each cut into 8 wedges
1-2 T Extra Virgin Olive oil

Preheat oven to 350F (180C). Combine garlic, 1/2 teaspoon salt, paprika, cumin, and cayenne in a food processor bowl. Process until mixture is well combined. Add herbs (Cilantro and Parsley), and pulse a few times to blend. Add lemon juice, vinegar, and 2 to 3 tablespoons olive oil; blend. Season to taste with salt. In a large bowl, combine potatoes, peppers, and celery. Season with salt, and toss with herb sauce. Transfer to a large shallow baking dish. Scatter tomatoes among the potato mixture. Drizzle 1 to 2 tablespoons oil over top, and cover with foil. Bake for 35 minutes at 350F (180C). Remove foil. Continue baking until vegetables are tender, 20 to 30 minutes. Serve warm.

Parmesan Potatoes

Preparation Time: 15 minutes
Cooking Time: about 1 hour 15 minutes
Serves: 4

Amount Ingredient
-------- -----------------------------
4 lg Baking Potatoes
2 T Unsalted Butter
1/2 C (1 dL) Whipping Cream
1/2 tsp Salt
1/4 tsp+ White Pepper
1/2 C (115g) Freshly Grated Parmesan Cheese

Preheat oven to 400F or 205C. Scrub and prick potatoes 3 or 4 times. Bake potatoes for 1 hour, or until flaky. Remove from oven and cool slightly. In large bowl of an electric mixer, place butter, cream, salt, pepper, and cheese. Using a sharp knife, cut at a 45-degree angle to remove oval of skin and potato from the flat top side of each potato. Using a spoon, scoop most of potato out of the interior into the bowl with other ingredients. Leave a thin layer of potato inside the skin. Whip the potato mixture until smooth. Taste and correct the seasoning. Dividing the whipped potato mixture evenly, spoon it back into the skins. Place the stuffed potatoes on a buttered, rimmed baking sheet and bake an additional 15 min., or until the filling is thoroughly heated.

Creamy Potato Soup

Preparation Time: 30 minutes
Cooking Time: about 1 hour
Serves: 10

Amount Ingredient
-------- -----------------------------
6 Slices of bacon, cut into 1/2 inch (1cm)pieces
1 med Onion, finely chopped
2 (10 1/2 oz) cans Chicken Broth
(2.63 dL) 2 C (1/2L) Water
6 lg Potatoes (can use more than 6 to make real chunky)
1/2 tsp Salt
1/2 tsp White Pepper
1/2 tsp Dill Weed
2 T Flour
2 C (1/2L) Half and Half (for even creamier soup use heavy cream *more calories)
1 12 oz (3dL) can Evaporated Milk
{optional}
to taste Chopped Chives for garnish
to taste Ground Black Pepper instead of white pepper

In a large pan (6 quart or larger), fry bacon pieces until crisp. Remove and drain. With burner set to high, add onion and saute in bacon grease until glossy (if there is a lot of bacon grease left after frying use only about 1/4 cup (2dL) of grease for this step). Add broth, water, potatoes, salt, pepper and dill weed, stir to blend, cover pot and reduce heat to "simmer" for about 30 minutes or until potatoes are tender.

Stir flour into half and half (try to blend until lumps are gone) and add this mixture to soup with the evaporated milk. Cover and continue heating at "simmer" for about 30 minutes until soup is hot, stirring occasionally. Add bacon pieces and garnish with chives before serving. Reduce heat to warm for serving. This soup is even better the next day, after all the flavors have mingled. Can be stored in the refrigerator for 3 days - for those of you who like leftovers.

Lemon Potatoes

Preparation Time: 15 minutes
Cooking Time: 12-15 minutes
Serves: 8

Amount Ingredient
-------- -----------------------------
1-1/2lb (675g) New Potatoes
1-1/2 tsp Margarine (non or lowfat)
1-1/2 tsp Lemon peel, grated
1-1/2 T Lemon juice
1-1/2 T Green onions, chopped

Steam potatoes for 12-15 minutes. Rinse under cold water and peel. Melt margarine in a nonstick skillet over medium low-heat. Add remaining ingredients and potatoes, stir until potatoes are coated with mixture and heated.

Potatoe box

A lot of potatoes
1-2 onions
cheese
salt
blackpepper
milk
butter

The amount of everything depends on the size of your family and the size of your pan =)

Peal and slice the potatoes thin, cut onion fine and either cut the cheese in thin slices or grind it. Butter a deep ovensafe pan. Cover the bottom of the pan with potatoeslices, sprinkle the layer with onion, cheese, salt and pepper. Make a new layer with potatoe slices and do the same thing again. Its good to use a lot of cheese since it binds the potatoes together. Depending on how deep your pan is you can make as many layers as you'd like but no less than 3. Cover top layer with just potatoes and cheese. Pour the milk ontop of everything until the milk just about comes up to the top layer without covering it. Bake in oven at 200-225C for aprox 40 min. The box is done when the potatoes are soft. Serve with steaks, porkchops or any kind of meat and gravy

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