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Beer Spuds – “These potatoes are total ‘man-food’ and I’ve never met a person that didn’t like them. They must be cooked over a grill, oven roasting just doesn’t turn out the same.” — Tony & Elisa
Bacon Mashed Potatoes – Bacon and potatoes are another match made in heaven. The green onions and cream bring them further into the realm of wonderful. The crispy bacon on top of the finished dish adds the salty crunch that makes this easy-to-prepare recipe special. I make enough to serve 8 people generously, so I will have leftovers to form into patties that I can make into “potato pancakes” for breakfast the next morning.
Warm Mustard Potato Salad – This tangy mixture is wonderful and so different from traditional potato salads. The Dijon mustard and dill spark the flavor. It’s a comforting and tasty side dish that’s really simple to assemble.
Greek Potatoes – These potatoes are a staple in our home. Whether accompanying roast lamb or chicken, or just on their own, we have them a couple of times a week. They are delicious and the ones that get overly-brown in the pan and stick a bit are MINE! Clean up is a little tricky with this recipe, unless you line your pans with foil, but I find that just filling the pan up with hot, sudsy water and forgetting for an hour (something I apparently have no problem doing ;-)) helps a lot.
Potato Doughnuts – This recipe is adapted from All-Maine Cooking by Ruth Wiggin and Loana Shibles and The Joy of Cooking by Irma S. Rombauer, Marion Rombauer and Ethan Becker. If you don’t have a doughnut cutter you can use a 3 inch round cutter with a one inch cutter for the center whole. Let doughnuts sit for about ten minutes before frying so the exterior will have a chance to dry slightly and absorb less oil. The dough is sticky by nature so the surface won’t feel dry to touch but a few extra minutes of resting will help the doughnut absorb less oil and lending to a lighter texture. For greater control when introducing the doughnuts to the oil, dip spatula in oil and scoop or place doughnut on spatula before dropping in the oil.
