By Marlena Spieler
Baked, mashed, boiled, or fried, potatoes are constantly yummy. during this choice of recipes devoted to the standard spud, sixty five mouthwatering dishes variety from vintage gratins to pan-fried potato muffins to hearty stews. French fries pass Vietnamese while tossed right into a outstanding stir-fry, and potatoes take middle degree in entr es like Malaysian Stew and the Mushroom Forager's Cottage Pie. try out the 20 alternative ways to make mashed potatoes and the 25 diversifications on potato salad. With a brief heritage of the tater and an outline of its many types, vegetarians and meat-eaters alike can be yearning a few Yummy Potatoes.
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Additional info for Yummy Potatoes: 65 Downright Delicious Recipes
Zesty Sausage Hash Use any of the many delectable sausages available these days, instead of corned beef. Cut the sausages into bite-size morsels and brown before adding to the potato and onion mixture. Try Thai chicken sausage, spicy chipotle or Yucatecan sausage, or merguez, with a large pinch of cumin seeds added to the potato and onion mixture. Sprinkle with chopped cilantro. For Italian sausages, substitute fennel seed and a pinch of oregano for the coriander and mustard seeds and sprinkle with chopped fresh parsley or marjoram.
Place in a bowl or in a jar that has been lined with cheesecloth. After the cheesecloth has been filled, pull up the ball of cheese somewhat and hang it in the bowl from a lid, or tie it around a big spoon. You want the liquid to drain into the bowl. Cover and chill for about 12 hours. 2 Cook the potatoes whole, unpeeled, in salted gently boiling water. When they are just tender, after about 10 minutes, remove from the heat and drain. Sprinkle them lightly with salt and return the pan to the heat, shaking to flip the potatoes over, while you dry them over low to medium heat.
Tapas, meze & antipasti ~ 43 Rosemary Roast Potatoes with Black Olive-Rosemary Aioli Salty-crispy-herby on the outside, they are creamy within. If you find teeny tiny baby potatoes— often called marbles—at the farmers’ market, use these and omit the step of boiling; simply roast. The dipping sauce is deliciously spunky and, at the risk of sounding trite, they are, if not addictive, then just plain hard to stop eating. In addition to the Black Olive–Rosemary Aioli, you might also consider Romescu Sauce (page 50) or Saffron Aioli (page 142).