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potato
| Image | Title | Author | Rating | Description |
|---|---|---|---|---|
| New Potato Salad with Creamy Mustard Sauce | Boris Mann | No votes | I never make mayonnaise-based potato salads, but lean towards German-style vinegar dressings. I often add mustard because a) I love Dijon and b) it adds a bit of creamyness. This particular mix has me adding cream cheese, because it happened to be sitting around and seemed a good fit for the fresh mint. | |
| Oven Roasted Winter Vegetables | Anne Mann | No votes |
This recipe came from Isa Duffek (Bowen Islander, originally from Austria). I substituted Yukon Gold potatoes for the little red potatoes. Next time I would use more Rosemary, but I am still trying to nurture the little offshoot from the big Rosemary bush that didn't survive the last winter, so Rosemary gets used sparingly for now. | |
 | Grated Potato Frittata | Boris Mann |
Frittata is a generic description for an egg dish that involves cooking some set of ingredients, often including a starch like potatoes, and a bunch of vegetables and spices, and then pouring in beaten eggs, covering with cheese, and taking it from the stovetop once the bottom has set to finish by broiling in the oven. The ingredients can be variable – lately I've been grating potatoes, which not only makes the potatoes cook faster, but also The main rule of thumb is about 2 to 2 1/2 eggs per person, plus about as many vegetables as eggs. | |
| Lemony Yogurt Mashed Potatoes | Boris Mann | Savory mashed potatoes with a bit of kick from added horseradish |
