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Tag: potato recipes

Ok so you have done the hard part and figured out what your main dish is going to be for that large group of friends you have invited over for dinner. Whew, you have it all figured out! But wait you need something to go with it. Something that will compliment it perfectly. What could you make? It has to be something simple and easy. You should make Golden Parmesan Potatoes of course!

These are the perfect side dish for so many main dishes. Or if you are simply hungry for potatoes these are perfect too. You can make them more of a main dish by adding a bit of shredded cheese and some crumbled up bacon or ham to the top about 5 minutes before you are done baking them. These potatoes are so simple to make that you can have your children help you make them!

Here are the instructions for making them. First of all, here is a list of the ingredients you will need:

6 large potatoes

¼ cup of all purpose flour

¼ cup of parmesan cheese

¾ teaspoon of salt

1/8th teaspoon of pepper

1/3 cup of butter or margarine

The first thing you should do is peal your potatoes. If the potatoes have nice skin on them you can leave the skin on and simply wash the potatoes. When you are done cleaning or pealing, Cut the potatoes into quarters and set aside.

Next, in a small saucepan, melt your butter or margarine and pour into a nine by thirteen inch baking pan or casserole dish.

Then in a large (gallon size) Ziploc bag, combine your flour, parmesan cheese, salt and pepper. I just put all the ingredients in the bag and shake it! Then moisten your potatoes with water and shake a few at a time in the bag until they are well coated with the flour mixture. When coated, place the potatoes one by one in the nine by thirteen inch pan. Do not layer them. If you have too many for one pan use two.

Then bake your potatoes at three hundred seventy five degrees for about half an hour. Then turn the potatoes over so they get crispy on both sides and then bake for another half an hour. Enjoy them!

Along with cooking for her family, Tina loves working in her gardens. She gets most of her gardening supplies online from Garden Harvest Supply. They have everything from garden seeder to herbs for sale!

This is one of my favourite potato salad ideas ever. it can be used as a base for many different potato ideas. Feel free to add other ingredients to this, for example some chopped crispy bacon is an excellent addition.

I would recommend making the recipe once to see the size of the portions. for smaller or larger quantities, just multiply the quantities of the ingredients, with the exception of the onion. I would recommend, for 8 people, using 2 medium onions rather than 2 large, as too much onion can overpower this salad, however this is up to personal taste.

Ingredients:

500g New Potatoes

1 teaspoon of white wine vinegar

1 table spoon extra virgin olive oil

Half a teaspoon of seedy (whole grain) mustard

1 ½ table spoons mayonnaise

1 large red onion

1 teaspoon sour cream

Salt and pepper, freshly ground.
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To make your salad:

  • Under cold running water, scrub the skins of the new potatoes. Boil them in lightly salted water to preferred texture.
  • Once they are done, drain well and cut into mouth sized pieces. For new potatoes this is normally just cut in half, but on some larger ones you may have to cut them smaller.
  • Put the potatoes aside, and in a small bowl, mix the mustard, olive oil, vinegar, pinch of salt and a good grind of pepper. Put the halved potatoes into a large bowl, and drizzle this over the potatoes. Leave this to stand for about 10 mins to absorb the dressing.
  • Finely chop the onion, and mix with the sour cream and mayonnaise. Providing the potatoes are cool by now, stir in to the mixture.
  • Chill well in the fridge
  • Transfer to a serving bowl, add a generous grind of black pepper to garnish, and serve.

 

Recipes like this will help you make the perfect potato salad as well as how to make other restaurant quality dishes from the best recipes

The next best thing to chicken soup is a bowl of hot potato soup, especially during the cold weather. It does not take a genius or a really good chef to prepare this soup and the ingredients are so basic and can be easily found in your fridge and pantry. Nothing is as good as homemade food.

As long as you have potatoes, onions, and milk, you can easily whip up a delicious potato soup because those are the basic ingredients. But just like your mom’s good old chicken soup, the secret is going beyond the basic. That is why the recipe below is beyond the basic potato soup. We are going to give you the steps and procedures on how to make a Potato Chowder. It isn’t the most basic potato soup recipe, but still very easy to prepare.

The ingredients are as follows:

5 medium potatoes

1 medium onion

1 medium carrot

1 Tbsp butter

1/4 Cup Parsley – chopped

1/2 Cup Celery – minced

Salt and pepper

2 Cups Grated cheese – cheddar or mozzarella

2 Cups Milk

5 Strips Bacon

3 Tbsp Canola oil

Any leftover ham, meat or chicken can be used

Preparation:

Wash and peel the potatoes and carrots. Slice the potatoes into small chunks or cubes. Potatoes oxidize and change their color once peeled. In order to prevent this, place them in a bowl of water and put them in the fridge or just set them aside. Drain them when ready to be cooked. Alternatively, you may start boiling the potatoes while you prepare the other ingredients to save time.

Peel the carrots and slice them into small chunks or cubes just like the potatoes. But for variety, you can cut them up into thin strips instead.

Mince the celeries and fine chop the parsley.

Cut up the bacon into small tidbits and fry them until crisp and golden brown. Set aside.

If there is any leftover ham, slice it into small pieces or if chicken, make sure to remove the bones and shred the chicken meat.

Steps in Cooking:

If you have boiled the potatoes while preparing the other ingredients, drain then once their soft and tender, but save the soup stock.

In a separate pan, heat 2 tbsp butter and 1 tbsp canola oil. Cooking oil is usually combined with butter to prevent it from getting burned.

Sauté the leftover ham or shredded chicken in garlic and onion.

Pour in the soup stock then bring to a boil. Simmer for 5 minutes.

Stir in milk and cheese and stir occasionally to prevent lumps from forming. Once the cheese has melted, add in the celery and simmer for another 3 to five minutes.

Season with salt and pepper as necessary.

Serving:

Put the chowder in small bowls or soup bowls. Just before serving, top them with bacon tidbits and parsley.

Potatoes are not just good sources of carbohydrates, but also some vitamins and minerals. They contain potassium which helps eliminate excess salt and helps protect you from heart disease. It is also essential for muscular and skeletal functions.

Eating potatoes may help in healthy and proper brain function with the Vitamin B6 it contains. Vitamin B6 is a substance needed for cellular renewal and promotes healthy brain cell activity. It also helps maintain clear skin, but make sure not to cook you potatoes with too much oil. Its Vitamin A content is for good eyesight and helps strengthen the immune system. Since potatoes are rich in carbohydrates, it is easy to burn and digest, plus potatoes also have other dietary fibers that aid in digestion.

There are several nutritional benefits from eating potatoes, but remember that too much or too little of anything is still bad for the body so remember to eat potatoes in the right amount and in the healthy way of cooking and preparing.

Try some of these other potato soup recipes, or put those potatoes into a nice stew recipe instead?

Celery soup (serves 2 – 3)

This is a very versatile soup, with quite a delicate flavour. it doesn’t have a particularly strong celery taste, so if you don’t actually like celery, but have some left over, this can be a good way to use it up.

If it is your first time making the soup, don’t be off put by the colour. a rather grey, or grey/green tinged soup is completely normal for this. alternatively, you can add a few drops of food colouring to it (I recommend a few drops of green for a normal looking colour. any other colour may look pretty strange).

interesting variations include stirring in a tablespoon of double cream and a pinch of paprika. another idea is some chopped chives before liquidising the soup.

Ingredients:

1 whole head of celery

1 – 2 tbsp olive oil

1 small red onion, diced

1 large garlic clove, chopped

1 pint chicken stock

Salt and freshly ground black pepper

A little chopped parsley, to garnish

To make your soup:

First, remove the leaves from the celery. Chop off any bad bits, and scrub the stalks under cold running water. Chop the celery finely.

Put a large saucepan on a low – medium heat, and add the oil, garlic, red onion, and celery. Cook with the lid askew, until softened, but not browned.

Add the chicken stock, and bring to the boil. Simmer for 10 – 15mins

Liquidise the soup using a hand blender, and serve with a sprinkle of parsley. Best eaten with hot buttered toast.

Recipes like this will help you make other fantastic soups as well as how to make other restaurant quality dishes from the best recipes

Want to impress your friends with a great appetizer or side dish? How about fried stuffed potato balls? I came up with this recipe after visiting one of my favorite restaurants. On their menu, they have beer battered mashed potato balls with a sweet dark beer reduction sauce. Well, let’s just say I LOVED it! Being an amatuer chef (highlight the ‘amatuer’!) I decided to make them myself. As good as they were, they were NOT the same. So with some tinkering, and some additions, I came up with a recipe that I DO like, and it has been a HIT with my friends and family ever since!

What you need:

2 Large Idaho Russet Potatoes (or 3-4 small)
5 strips of bacon
1 medium white onion
6 ounces of shredded cheddar/cheddar blend
One egg
Bread crumbs

Assembly for these is not difficult, and you can make them as big or as small as you like. I recommend something bigger than a golf ball, but smaller than a baseball. Any thing smaller will be hard to wrap, and anything bigger (like softball size) will not heat through to the center while fying. Once you have the technique down, you can play with the size a little more and make them more bite size.

First thing you need to do is cook all the ingredients. Chop the bacon into half inch pieces or smaller, and cook off till just crispy. Remove bacon but leave the fat in the pan. Add the onion, diced. Cook until caramelized and then remove from the pan. Boil the Potatoes and mash, add milk or water to get a nice creamy consistency. Add any spices you may want to the potato now. I use chili powder, onion powder, garlic powder, salt and pepper.

Once you have everything in its own bowl or container, set up your assembly line. You need some plastic wrap, and I recommend taking two feet of it and folding it over itself so you have a one foot sheet double thick. Place some mashed potato on the plastic and fold the plastic wrap over and smash into patty/pancake. It should be a thin flat round disc. Add bacon, onion and cheese to the center and fold all four corners of the plastic wrap up so the potato closes in on the filling. Twist the potato and the wrap in your hand to make a ball. Set aside.

Next is the breading station. Drop the balls into an egg wash (one egg, beaten with a little water added) and then into the bread crumbs. Take the potato balls and place on cooking sheet in the refrigerator. When you are ready to serve, just drop the balls in hot oil for 3-5 minutes until golden brown. Makes 10-15 servings.

I hope you enjoy this recipe as much as I do. For more great meal ideas check out Gordon’s View