Archive for the ‘POTATOES’ Category
Boiled Potatoes with Butter
September 5, 2017 Lee
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Boiled Potatoes with Butter

Basic recipe but sounds very good. On my to cook list, sounds like a perfect side dish, and I like boiled potatoes, this would be pretty flavorful. New potatoes would be the small round ones, I will just use good clean potatoes they stock at Tesco once in a while.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Side
Cuisine American
Servings 4 servings

Ingredients
  

  • 500 grams new potatoes, washed well, no need to peel
  • 1 head garlic, halved crosswise, no need to peel!
  • 1 bay leaf
  • 1 teaspoon black peppercorns
  • kosher salt, generous amount
  • 2-4 tablespoons unsalted butter
  • black pepper, to taste

Instructions
 

  • Place the potatoes, garlic (no kidding, just cut the head in half and toss in), bay leaf, and peppercorns in a pot add water to cover by about an inch and season generously with salt,. Bring to a boil then lower the heat to a simmer and cook the potatoes until fork tender, about 5 to 8 minutes depending on their size, may be 10-15 minutes for local potatoes.
  • Drain the potatoes and discard the bay leaf, garlic, and peppercorns. For large potatoes, cut in half. Toss with the butter and season with salt and pepper to taste.
  • Serve as a side dish.

Notes

Low cost.
Variant: Cut the potatoes in half and soak in water with the garlic, peppercorns, bay leaf, and salt for a few hours, then cook.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,POTATOES,SIDES
Potato Spinach Lasagna
June 24, 2017 Lee
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Potato Spinach Lasagna

Sounds great, main ingredients are spinach and potatoes. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 280 grams frozen spinach, chopped or leaf, thawed
  • 750 grams potatoes
  • 2 tablespoons olive oil
  • 1/2 tablespoon garlic powder
  • 1/2 tablespoon dried oregano
  • 1/2 tablespoon dried basil
  • 1 teaspoon salt
  • 3 cups pasta sauce, OR make from a shortcut
  • 1/2 cup Parmesan cheese, grated
  • 250 grams Mozzarella Cheese, shredded

Instructions
 

  • Preheat your oven to 190 C. Grease a large casserole dish with butter.
  • Slice the potatoes in half lengthwise, then slice each half into 1/4 inch slices.
  • Cook the spinach in a saucepan according to package instructions. Drain and squeeze out excess water. If using leaf spinach, lightly chop the spinach after draining and squeezing it dry.
  • In a large bowl, combine potato slices and olive oil and toss to coat. Add garlic, oregano, basil, and salt and toss to coat.
  • In prepared casserole dish, coat bottom with 1/3 of the pasta sauce, 1/3 of the potatoes, 1/3 of the spinach, 1/3 of the Parmesan, and 1/3 of the Mozzarella. Repeat layers 2 more times.
  • Bake uncovered 45 minutes or until potatoes are tender.
  • Serve, perfect sides would be a green salad and garlic toast.

Notes

I cannot price this until I get some frozen spinach, but with the cheese, this is probably a fair cost meal. I will update this after I make it.
Shortcut: Pasta Sauce.
Provided courtesy of good friend, Stephen Connell.
United States.
* Fair Value $1.01 to $1.50 per Serving,CASSEROLES,POTATOES
Lebanese Spicy Potatoes (Batata Harra)
June 15, 2017 Lee
1 Comment

Lebanese Spicy Potatoes (Batata Harra)

Stephen Connell, United States.
Absolutely brilliant combination of flavors. I made this on 29 June 2017 as a side dish to a chicken meal I made. You can make this as spicy as you want it, and let me tell you, local homemade red chili paste in a village, is spicy!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Side
Cuisine Lebanese
Servings 4 servings

Ingredients
  

  • 3 cups potatoes, cubed
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon red chili paste, more or less to taste, go with 1/4 tsp if you cannot handle spicy
  • 50 grams fresh coriander leaves, chopped, plus more for garnish, (2 oz)
  • ½ cup lemon juice, or lime juice, either one is fine

Instructions
 

  • Cube your potatoes, I used 2½ medium sized potatoes for just over 3 cups.
  • Bring a pot of water to a boil, add the potatoes and boil for 10 minutes with 1 teaspoon of salt added.
  • Prep the other ingredients while the potatoes are boiling. Shown here my garlic, coriander, chili paste (1 teaspoon of that was used, a small bag lasts a while), and the lime juice. I use lime juice as it is everywhere, lemon juice on the other hand is not that easy to find, they can be used interchangeably.
  • Take drained potatoes and fry in oil, drain on paper towels.
  • Heat olive oil in a non stick, large skillet, add garlic and chili paste, cook for just a minute or two then add coriander and lemon (lime) juice, cook for a few minutes.
  • Add the potatoes. The potatoes will cook through and the liquid will be absorbed.
  • Cook until starting to browned, when the liquid is absorbed, the potatoes will be tender. Ready to serve. This is an excellent side dish.
: LEBANESE,POTATOES,SIDES
Slow Cooker Sausage & Potatoes II
May 30, 2017 Lee
2 Comments

Slow Cooker Sausage & Potatoes II

Stephen Connell, United States.
Potatoes and sausage, not only does this sound good, it is delicious! Use any sausage you like, use any potatoes you like. I made this on 7 May 2022 and was very well liked by the family! For this dish I use my large 6 quart slow cooker. Link to the shortcut is listed in the Recipe Notes section.
5 from 2 votes
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 7 hours 10 minutes
Course Main Dish
Cuisine American
Servings 8 servings

Equipment

  • Slow Cooker (6+ quart)

Ingredients
  

  • 1 kilo sausage links, cut into 1 inch pieces, (2 lb)
  • 1 kilo potatoes, peeled, cut into 1 inch pieces, (2 lb)
  • black pepper, as desired
  • 1 large onion, chopped
  • 6-12 cloves garlic, minced
  • 1 can condensed cream of chicken soup, Shortcut
  • ¾ cup chicken stock, fresh or from powder
  • 2 tablespoons Worcestershire sauce
  • hot cooked spaghetti, for serving, optional
  • 1-2 carrots, peeled and chopped, optional

Instructions
 

  • Lightly oil or butter your slow cooker insert. Add the potatoes and spread out to make an even layer. Season with black pepper as desired. Optionally, you can add 1-2 chopped carrots along with the potatoes.
  • Sprinkle the onions and garlic, over the potatoes.
  • For those in Thailand, I use BMP brand, Combination Sausage Scrap, which I get Makro. It is three types of sausage and is good quality.
  • Add the sausage in the final layer.
  • In a mixing bowl, add the soup, broth, Worcestershire sauce and mix together. Pour the mixture over the sausage.
  • Cover and cook on Low setting for 6-8 hours. Checking the tenderness of the potatoes at 6 hours, and continue cooking if needed for tender potatoes.
  • Serve and enjoy.
  • As a variant, serve with cooked spaghetti. This was requested by a niece living with us, and I must say, it is a great addition.

Notes

Figure about 150 Baht for good sausage. For 8 servings, this is about 50 cents per serving.
Shortcut: Condensed Cream of Chicken Soup.
Variants: 1. Serve with hot cooked spaghetti (highly recommended). 2. Add 1-2 chopped carrots.
Updated on 21 June 2022.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,Pork - Sausage,Pork - Slow Cooker,POTATOES
Cheesy Garlic Baked Potatoes
May 22, 2017 Lee
1 Comment

Cheesy Garlic Baked Potatoes

These are great! Large potatoes make a main dish with a vegetable or salad on the side, smaller potatoes should be used if making these as sides. These are basically Hasselback style potatoes with a twist. Link to the shortcut is listed in the Recipe Notes section.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Main Dish, Side
Cuisine American
Servings 4 servings

Ingredients
  

  • 4 large potatoes, washed and dried
  • 3-5 cloves garlic, thinly sliced
  • olive oil, as needed to brush the potatoes
  • salt and pepper, to taste
  • fresh chives, or spring onions, chopped
  • bacon, cut into large chunks
  • 1 cup Cheddar cheese, shredded

For the Sour Cream

  • 1/2 cup sour cream, OR make from a shortcut
  • 1/2 teaspoon garlic powder
  • 1 tablespoon fresh parsley, finely chopped
  • salt and pepper, to taste

Instructions
 

  • Preheat your oven to 200 C (390 F).
  • Make several parallel slits, about 1/2 inch apart, into each potato top, making sure not to slice completely through. Place 3-5 garlic slices between the slits on each potato, use more if you like. I used a slice of garlic in every slit.
  • Brush each potato, all sides, with olive oil. Place potatoes on a baking sheet lined with foil and sprinkle generously with salt and pepper.
  • When the potatoes begin to “fan out”, about 15 minutes depending on your oven and the size of the potatoes, it’s time to add bacon. Carefully slip a chunk of bacon into each slit of the potato and return to the oven. Don’t worry if a slit breaks through, the cheese will hold it together later. Lay a piece of bacon over a slit, then use the handle of a spoon and press the bacon into the slit, folding it as you gently press it in the slit.
  • Once the potatoes and bacon are fully cooked, use fork to test, you can leave them as is, meaning with the garlic, bacon, salt and pepper, they are delicious no matter what way you have them. If that is your choice, pour a little melted butter and chopped parsley over each potato and put into the oven for about 5 more minutes. To give you an idea on the size of these potatoes, they are in a pie dish.
  • Or top the potatoes with the Cheddar cheese.
  • Bake until tops are crispy. The baking process total time is about 1 hour. Transfer to a serving dish and top with the sour cream and chives.

For the Sour Cream

  • Mix all the ingredients for the sour cream together and refrigerate until use.

Notes

Figure about 90 Baht for the cheese. For 4 servings, this is about 66 cents per serving.
Shortcut: Sour Cream.
Provided courtesy of good friend, Stephen Connell.
United States.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,POTATOES,SIDES
Potato Pancakes
May 20, 2017 Lee
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Potato Pancakes

Sounds great, perfect use for leftover mashed potatoes.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Breakfast, Side
Cuisine American
Servings 8 patties

Ingredients
  

  • 4 cups cold mashed potatoes
  • 5 slices bacon
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 eggs, well beaten
  • 1/2 cup Cheddar cheese, shredded

Instructions
 

  • Place the bacon in a large, deep skillet, cook over medium high heat, turning occasionally, until evenly browned and crisp about 10 minutes. Remove the bacon slices, crumble, set aside. Leave the bacon drippings in the skillet.
  • Mix mashed potatoes, eggs, onion powder, salt, and black pepper together in a bowl, stir in the crumbled bacon and Cheddar cheese. Form the mixture into 8 patties.
  • Heat the bacon drippings over medium heat, fry the patties in the drippings until crisp on each side, about 4 minutes per side.
  • Serve as a side with chicken or beef main dishes, or as breakfast with a couple of eggs on top.

Notes

Low cost, even with the cheese.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,LEFTOVERS,POTATOES,SIDES
Wedges, Bacon, and Cheese Casserole
May 9, 2017 Lee
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Wedges, Bacon, and Cheese Casserole

This sounds good, probably not the most healthy thing to dine on every day for sure, and not low cost either based on the cheese alone.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Main Dish
Cuisine American
Servings 2 servings

Ingredients
  

  • 2 large potatoes
  • 100 grams bacon
  • cooking oil, for frying
  • 200 grams Mozzarella Cheese, shredded
  • 1/4 cup Cheddar cheese, shredded
  • 3 tablespoons fresh dill, chopped
  • salt, to taste

Instructions
 

  • Preheat your oven to 180 C. Get out a square baking dish, 8x8 or 9x9 is fine.
  • Cut the potatoes into wedge shapes and deep fry until golden brown. Drain on several layers of paper towels.
  • Chop the bacon and fry in a separate pan until crispy. Drain on paper towels.
  • Layer half of the potatoes in the square baking dish. Sprinkle half of the Mozzarella cheese over the potatoes. Sprinkle half of the dill over the cheese. Add all of the bacon in a layer on of the dill. Add all of the Cheddar cheese in a layer over the bacon. Add the remaining potato wedges in a layer and sprinkle with some salt to taste. Top with the remaining Mozzarella.
  • Bake for 20 minutes or until the cheese is melted and just starting to brown. Serve and enjoy.

Notes

The Mozzarella cheese will cost 140 Baht/200 gram block, the Cheddar cheese, if you buy a 250 gram block and shred 1/4 of that, the cost would be about 45 Baht. The bacon will cost about 75 Baht/100 grams. For 2 servings, this would cost about $3.82. Not cheap but sounds good.
Provided courtesy of good friend, Stephen Connell.
United States.
* High Cost $1.51+ per Serving,POTATOES
Old Fashioned Scalloped Potatoes
May 7, 2017 Lee
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Old Fashioned Scalloped Potatoes

Sounds simple and really good. Serve as a side or add some cubed ham and serve with a salad for a main dish. On my to cook list.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Main Dish, Side
Cuisine American
Servings 6 servings

Ingredients
  

  • 4 cups potatoes, thinly sliced
  • 3 tablespoons unsalted butter
  • 3 tablespoons all purpose flour
  • 1 1/2 cups evaporated milk
  • 1/2 teaspoon salt
  • dash cayenne pepper
  • paprika, as needed, for garnish

Instructions
 

  • Preheat your oven to 180 C. Grease a casserole dish with butter.
  • In a small saucepan, melt the butter and then whisk in the flour. Let it cook for a minute and then add the milk; season with salt and cayenne pepper. While whisking, bring the mixture to a slow boil.
  • Place half of the sliced potatoes in the prepared casserole dish. Cover with half of the sauce. Repeat and sprinkle the top with paprika.
  • Bake for 1 hour. Serve as a side dish or add some cubed ham and serve with a salad for a main dish.

Notes

Low cost.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,POTATOES,SIDES
Best Breakfast Potatoes Ever
April 7, 2017 Lee
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Best Breakfast Potatoes Ever

Sounds great and I have a friend that has made this, highly recommended from him. On my to cook list for sure!
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Breakfast, Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 1 kilo potatoes, roughtly diced
  • 4 cloves garlic, smashed and minced
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1/4 cup olive oil
  • 1/4 cup butter, 1/4 of standard block, room temp
  • 1/4 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • salt and pepper, to taste

Instructions
 

  • Preheat your oven to 220 C. Lightly butter a 9x13 baking dish.
  • In a large bowl, toss together the potatoes, garlic, olive oil, butter, salt, pepper, cayenne pepper. Place in a baking dish and bake for 15 minutes.
  • Then add the onion and peppers. Bake for another 10-15 minutes. Mix with a spatula to ensure even cooking.
  • Increase oven heat to 250 C. and bake until the potatoes are crisp and brown, 10-15 minutes. Season with salt and pepper to taste. Serve as a breakfast with eggs on top, or serve as a main dish, and you bet, with eggs on top.

Notes

Low cost.
Provided courtesy of good friend, Garland Davis, US Navy Cook (Ret).
United States.
* Best Value $1 or Less per Serving,POTATOES
Baked Potato Eggs
April 7, 2017 Lee
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Baked Potato Eggs

A twice baked potato with an egg on top, sounds good to me.
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Breakfast, Side
Cuisine American
Servings 4 servings

Ingredients
  

  • 2 large potatoes, baking potatoes if you have those
  • 2 tablespoons butter
  • 1/4 cup Parmesan cheese, grated
  • 2 links breakfast sausage, diced and cooked
  • 4 eggs

Instructions
 

  • Preheat your oven to 200 C.
  • Wash the potatoes and pierce several times with a fork, place on a cookie sheet and bake until fork tender, about 45 minutes.
  • Remove the potatoes from the oven when they are cooked, wear an oven mitt and carefully cut each potato in half lengthwise. Scoop out the insides and place that into a bowl. To the bowl, add the butter, cheese, and mix, stir in the cooked sausage.
  • Spoon mixture back into the potato halves and make a depression in the center of each one. Crack an egg into each depression.
  • Place the potato halves on the baking sheet and bake for 10-15 minutes or until the eggs are set, serve.

Notes

Low cost. If no baking potatoes are available to you, use regular, large potatoes, but scoop out less to make the mashed potatoes.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,5 Ingredients or Less,POTATOES