Parmesan Potatoes
1/2 c. butter
6 lg. potatoes, scrubbed
1/3 c. grated Parmesan cheese
1/3 c. flour
1/2 tsp. salt
1/4 tsp. pepper
Parsley

Preheat oven to 375 degrees. Place butter in large low sided baking dish or pan, heat in oven until melted. Set aside. Quarter potatoes (leave peels on). Set aside. In large plastic bag, combine cheese, flour, 1/2 tsp. salt and 1/4 tsp. pepper. Add potatoes; shake to coat. Place potatoes in butter in pan, bake one hour or until tender, turning midway through cooking.

Potato Croquettes
4 large Idaho potatoes, peeled
2 eggs, beaten
3 tablespoons bread crumbs
2 tablespoons milk, whole or skim
1 small onion, peeled
2 teaspoons chives, fresh or dried
1 small garlic clove, smashed

Grate the potatoes and onion into a large bowl. Add the rest of the ingredients to make a thick batter. If the batter is too liquid, dry it out by adding more bread crumbs until you can pick the batter up in your hands. Form into 4 to 6 pancakes depending on the size you want to serve. Heat a skillet with 2 tablespoons unsalted butter or regular margarine or vegetable oil until the fat is hot. Add the potato pancakes a few at a time in order not to crowd the skillet. Cook on both sides until brown and the middle is well cooked. Salt and pepper. Keep warm on paper towels in a very low 200 degree oven. Serves 4 to 6.ingredients and toss. Season with salt and pepper.

Sour Cream Scalloped Potatoes
8 med. potatoes, cooked (or a few more), slice or dice
Shred 1 1/2 c. cheese (pack in)
2 cans cream of chicken soup
1 pt. sour cream
1 onion, chopped, pre-cooked
1/4 c. melted margarine

Mix and toss through potatoes. Top with 1 cup cornflakes or Wheaties, 2 tablespoons margarine. Cook at 350 degrees for 1/2 hour. Cook, uncovered.

Baked Potato Sticks
4 to 6 Idaho baking potatoes
2/3 cup butter, melted
2 tablespoons soy sauce
1/3 cup corn flake crumbs
1 tablespoon sesame seeds

Select 4 very large or 6 medium size potatoes. Scrub well and cut each potato in to 6 or 8 wedges, lengthwise. Arrange on a baking sheet. Combine melted butter and soy sauce and brush over potatoes. In small bowl, combine corn flake crumbs with sesame seeds. Sprinkle over potatoes. Bake in preheated 400F oven for 35 minutes or until crisp and lightly browned.

Recipe
1/2 c. grated American cheese
Salt to taste
2 c. cooked mashed potatoes
1/2 c. bread crumbs
1 egg, beaten
1 tbsp. milk

Combine cheese, salt and potatoes; form into balls. Roll in bread crumbs; dip in egg blended with milk. Place on baking sheet. Bake at 450 degrees for 15 minutes. Yield: 6 servings.

Scalloped Potatoes and Mushrooms
1 1/3 pounds, 4 medium potatoes, cut into 1/8 inch slices
2 teaspoons vegetable oil
1 pound mushrooms. cut into 1/4 inch slices
1 tablespoon flour
1/4 teaspoon each salt and pepper
1/2 cup grated parmesan cheese
3 tablespoons butter
3/4 cup lowfat milk
1 tablespoon chopped parsley

Heat oven to 400F. In 2 quart saucepan over medium heat cook potatoes, covered, in 2 inches boiling water until almost tender, 6 to 8 minutes: drain. In large nonstick skillet over medium heat, heat oil. Add mushrooms: saut?over high heat until tender and liquid has evaporated: set aside. In small bowl combine flour, salt and pepper. Coat shallow 1 1/2 quart baking dish with vegetable cooking spray and cover bottom with a layer of potatoes: sprinkle with a little of the flour mixture. Add a layer of mushrooms. Sprinkle with some of the cheese: dot with butter. Repeat layers until all ingredients are used, ending with butter: pour milk over. Bake 30 minutes until potatoes are tender and top is browned. Sprinkle with parsley.

Onion Roasted Potatoes
1 envelope dried onion soup mix
1/3 c. vegetable oil
2 lbs. potatoes, peeled

Heat oven to 450 degrees. In large plastic bag, add potatoes, cut into chunks, oil and soup mix. Shake until potatoes are well coated. Place in shallow baking pan and bake, stirring occasionally, for 40 minutes or until potatoes are tender and golden brown.

Buttermilk Mashed Potatoes
1 1/4 pounds white boiling potatoes, peeled and sliced
1 teaspoon salt
3/4 cup warm buttermilk
1/2 teaspoon baking soda
2 teaspoons unsalted butter
greshly ground black pepper

Place the potatoes and salt in a medium saucepan and add enough water to cover. Bring to a boil over high heat. Reduce the heat and simmer until the potatoes are pierced easily with a fork, about 10 minutes. Drain, reserving a few tablespoons of the cooking liquid. Place the potatoes in a large bowl and partially mash. Add the warm buttermilk and baking soda, mix well and mash completely. Stir in the butter and pepper and adjust the seasoning as needed. If you like your mashed potatoes creamy, add the reserved cooking liquid. Serve immediately. 4 servings.

German Potato Salad
2-4 strips bacon, cubed
1 med. onion
1/2 c. white vinegar
2 tsp. salt
3/4 c. sugar
1 c. water
2 tbsp. cornstarch
2 tsp. butter
2 qt. cooked, cubed potatoes

Fry bacon until brown; remove from pan. Add onion, vinegar, salt, sugar, 3/4 cup water, cornstarch blended with remaining water and butter. Cook until thickened, stirring constantly. Add potatoes and bacon; serve warm, yield 8 servings.

Roasted Potatoes
6 Maine potatoes, sliced
3 onions, sliced
1 green pepper, julienne
4 tablespoons olive oil
4 tablespoons balsamic vinegar
lemon pepper to taste

Prepared on gas grill on indirect heat wrapped in aluminum foil. Wash and slice potatoes to desired thickness. Place slices of each on individual serving sections of aluminum foil. Slice onion, separate into rings and layer over potatoes. Julienne peppers thinly and scatter over potatoes and onions. Mix balsamic vinegar and olive oil together and baste servings. Sprinkle with lemon pepper to taste. Fold foil over to make individual pouches. Roast on upper gas grill grate for 40 minutes on indirect heat. Serves 6.

Hot Potato Salad with Bacon
Approx. 3 lb. boiling potatoes
1/2 lb. finely diced bacon
1/2 c. finely chopped onions
1/4 c. white wine vinegar
1/4 c. water
1/2 tsp. salt
1/4 tsp. ground pepper
2 tbsp. chopped parsley

Boil unpeeled potatoes until they show only very slight resistance when pierced with a fork. Do not overcook. Peel potatoes and cut into small slices. Set aside in tightly covered bowl. Cook bacon in skillet until brown and crisp. Scoop out the bacon pieces and drain on paper towel. Cook onions in remaining fat until transparent. Stir in the vinegar, water, salt and pepper, cook while stirring for about a minute. Pour the hot sauce over the potatoes, mix gently. Gently stir the bacon pieces into salad. Sprinkle with parsley. Serve immediately.

Scalloped Potatoes and Ham
2 cups cooked ham, cubed
8 medium potatoes, peeled and thinly sliced
1/4 cup onion, finely chopped
1/2 cup all purpose flour
2 cups milk
3 tablespoons dry bread crumbs
1 tablespoon unsalted butter, melted
2 tablespoons parsley, finely chopped

Preheat oven to 350F. Place half the ham in a buttered casserole dish. Cover with half the potatoes and half the onion. Season with salt and pepper to taste. Sift half the flour over. Repeat layering ham, potatoes and onion, seasoning with salt and pepper to taste. Sift remaining flour on top. Pour milk over all. Cover tightly and bake 1 to 1 1/4 hours. Remove cover. Sprinkle bread crumbs over potatoes. Drizzle with melted butter. Sprinkle with parsley and bake another 15 minutes.

Potato Cheese Soup
2 c. diced, peeled potatoes
1 c. chopped onions
1/2 c. diced celery
2 1/2 c. boiling water
2 1/2 tsp. salt
1/4 c. flour
1/4 tsp. pepper
1/2 tsp. powdered mustard
1 1/2 tsp. steak sauce
2 c. milk
8 oz. sharp cheddar cheese, grated
1 c. canned stewed tomatoes

Put first four ingredients and 1 teaspoon salt in Dutch oven or heavy kettle. Bring to a boil, cover and simmer for 15 minutes. In a saucepan melt butter and blend in flour. Add remaining salt, pepper, mustard, steak sauce and milk. Cook, stirring constantly until smooth and thickened. Add remaining ingredients, potato mixture. Simmer a few minutes. Makes about 1 1/2 quarts.

Cheesy Potatoes
1 1/4 pounds frozen hash brown potatoes
10 3/4 ounce canned cream of chicken soup
5 ounces sour cream
5 ounces shredded cheddar cheese
3/4 medium onion, chopped
1 tablespoon plus 1 teaspoon unsalted butter, cut into pats

Preheat oven to 375F. Combine first 5 ingredients in a bowl. Transfer to a buttered baking dish and dot with butter. Bake about 1 hour or until bubbly and golden on top.

Potato Salad with Mushrooms
6 to 8 med. potatoes, boiled
4 hard-cooked eggs
1/2 c. mayonnaise (lite)
1/2 c. sour cream (lite)
1 can mushrooms
Salt & pepper to taste
1/2 tsp. dry mustard

Dice cooled potatoes and eggs. In bowl combine mayonnaise, sour cream, mustard, salt and pepper. Add mushrooms with part of the liquid. Add mixture to potatoes and eggs. Stir until well coated. Chill.

Nacho Cheese Potato Slices
4 to 6 medium potatoes, peeled, and sliced
1 large onion, chopped
1 green pepper, chopped
1 bunch green onions, chopped
1 cup barbecue sauce
1 cup water
1 teaspoon garlic powder
1 teaspoon parsley flakes
4 tablespoons taco seasoning
1/4 teaspoons black pepper
2 cup grated cheese, cheddar, mozzarella or a combination

Peel and slice potatoes. Line cookie sheet with foil. Spray foil with nonstick spray. In large bowl, combine potatoes, green onions, green peppers and white onions. Pour onto foil lined pan. In same bowl, mix barbecue sauce, water and dry spices. Pour over top of potatoes. Bake in 400F oven for 45 minutes. Turn and separate to ensure even cooking. Bake an additional 10 minutes or so. Baking time depends on how thick you slice the spuds. Sprinkle grated cheese on top of cooked potatoes, and continue cooking until cheese has melted and the edges become crispy. Let sit for about 4 to 5 minutes before serving to allow the cheese to set up a bit.

Marinated Potato Salad
2 1/2 lbs. potatoes (6 to 7 med.)
1/3 c. cider vinegar
1/4 c. oil
2 tbsp. sugar
1 tsp. salt
1/4 tsp. pepper
4 hard cooked eggs, chopped
1/3 c. onion, chopped
2 tbsp. minced parsley
1/2 c. mayonnaise

Cook washed, unpeeled potatoes in boiling salted water until tender or cook in pressure cooker. Meanwhile, in a small bowl, beat together with a fork, vinegar, oil, sugar, salt and pepper. Set aside. When potatoes are tender, drain and remove skins. Slice or cube into large bowl, while potatoes are still hot, add egg, onion, parsley and toss lightly. Beat oil mixture again. Pour over potatoes. DO NOT TOSS. Let marinate at room temperature for 1 hour. Add mayonnaise and toss lightly

Potato Pancakes
2 pounds mealy russet potatoes, peeled
1 medium onion, coarsely grated
2 eggs, lightly beaten
2 tablespoons matzo meal, or as needed
salt and pepper to taste
1 dash sugar to encourage browning
vegetable oil for frying
sour cream, yogurt, and/or applesauce

Grate potatoes. Squeeze to remove as much moisture as possible. Combine potatoes, onion, eggs, matzo meal, salt, pepper and sugar. Take half of this mixture and puree in a food processor or blender, then recombine it with the remaining mixture. Add more matzo meal if needed to make a thick batter. Heat the oil in a heavy frying pan. You will probably get by on a slick about 1/8 inch deep, especially in a nonstick pan, but the deeper and hotter the oil the crisper the pancake. Use a large spoon to drop portions of the mixture into the hot oil. For thicker pancakes leave the batter mounded up high, for thinner, lacier and crispier edged disks, flatten the batter with a spoon as soon as you add it to the pan. Cook until golden brown, about 4 minutes, then turn and repeat on the other side. Latkes don't take kindly to being turned too many times and become rather heavy as they continue to flip. When golden on both sides, remove to paper towels and drain for a moment before serving. Accompany hot latkes with sour cream, yogurt and/or applesauce.

Marinated Green Beans and Potatoes
1/2 lb. green beans, fresh or frozen (thawed), cut in 1-inch pieces
2 sm. new potatoes or 1 can drained new potatoes, thinly sliced
1/8 tsp. salt and pepper
2 tbsp. tarragon vinegar or regular vinegar
1 sm. onion, thinly sliced
1 c. cherry tomatoes, halved

Wash beans and potatoes separately with cold water, drain but do not shake off excess moisture. Sprinkle with salt and pepper. Coat bottom of skillet with Pam. Arrange beans in even layer in bottom of pan. Arrange potato slices on top. Cover and cook over very low heat 12-14 minutes or until tender. Remove from heat. Let stand 10 minutes. Turn into bowl; add vinegar, onion, and tomatoes. Toss well. Chill until serving time. 68 calories per serving. Yield: 4 servings.

Creamy Crockpot Potatoes Recipe
2 pounds small red potatoes, quartered
2 8 ounce packages cream cheese, softened
1 can cream of potato soup, undiluted
1 envelope buttermilk ranch salad dressing mix

Place potatoes in bottom of crockpot. Beat cream cheese, soup and salad dressing mix. Stir into potatoes. Cover and cook on low for 8 hours.

Deviled Egg Potato Salad Recipe
9 hard boiled eggs, peeled
1/2 c. chopped onions
1/4 c. shredded pimentos
1/4 c. shredded green pepper
1/2 c. mustard
1 tbsp. salt
6 c. boiled potatoes, cubed
1/2 c. shredded dill pickles
1/4 c. shredded celery
1 c. mayonnaise
1 tbsp. paprika

Cut 6 boiled eggs in half; remove yolk. Place yolks in bowl and mix with 1 teaspoon pickles, 1 teaspoon mustard, 1 tablespoon mayonnaise, dash of salt; stiff eggs with the yolk mixture. Set eggs aside. Mix potatoes with remaining ingredients. Add eggs (flaked with fork) last. Top with paprika and arrange deviled eggs around top of salad for decorative look.

Fried Potatoes Recipe
russet potatoes with skins
salt
pepper
garlic powder
olive oil
chopped onion
chopped bell pepper

Scrub potatoes well. Slice potatoes with curly fry cutter. Rinse potatoes with water. Drain. Add potatoes to heated oil in frying pan. Cook on medium high heat until potatoes start to cook. Cover. Cook on low for about 45 minutes to 1 hour, stirring occasionally. Season with salt, pepper, and garlic powder. Add bell pepper and onion, last 5 minutes of cooking. Cook until peppers and onions are tender and potatoes are nicely browned.

Tater Tot Casserole Recipe
1 pound ground beef
1 medium onion, diced
1 10 ounce package frozen green beans, thawed
1 14 ounce can chicken gumbo soup
1 14 ounce can chicken rice soup
1 14 ounce can cream of mushroom soup
1 32 ounce bag tater tots

Preheat oven to 350F. In a skillet, over medium heat, sauté onion and ground beef until turkey is browned. Drain and place on the bottom of an oven proof casserole dish. Layer green beans over beef. In a small bowl combine the soups and pour over green beans. Top with tater tots and bake for 30 to 45 minutes. Serves 4.

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