8 bacon slices cut into small pieces
4 medium potatoes, pared and coarsely grated
1 egg
2 green onions, minced
1/4 tsp salt
1/4 tsp MSG
1/8 tsp pepper

Put grated potatoes in a strainer and press to remove some moisture from it.
Set aside.
Cook bacon pieces until crisp.
Drain on paper towels.
Combine all ingredients and shape into 6 patties.
Fry in bacon drippings for 4 to 5 minutes on each side or until golden brown.
Serve at once.

4 medium baking potatoes
1 tsp. salt
3 Tbsp. melted margarine
2-3 tsp. chopped fresh parsley, chives, thyme or dill
1/4 cup shredded cheddar cheese
1 1/2 Tbsp. grated Parmesan cheese

Preheat oven to 425 degrees F.

Cut potatoes into thin slices, cutting to but not through bottom.

Place in baking pans. Sprinkle with salt; drizzle with margarine. Sprinkle with choice of herbs.

Bake for 50 minutes or until tender. Sprinkle with cheeses.

Bake until cheeses melt.

4 medium baking potatoes
1 tsp. salt
3 Tbsp. melted margarine
2-3 tsp. chopped fresh parsley, chives, thyme or dill
1/4 cup shredded cheddar cheese
1 1/2 Tbsp. grated Parmesan cheese

Preheat oven to 425 degrees F.

Cut potatoes into thin slices, cutting to but not through bottom.

Place in baking pans. Sprinkle with salt; drizzle with margarine. Sprinkle with choice of herbs.

Bake for 50 minutes or until tender. Sprinkle with cheeses.

Bake until cheeses melt.

Slice 2 pounds russet potatoes into fries, transferring to a bowl of tepid water.

Heat 2" vegetable oil or shortening in a pot until 375 degrees or very hot.

Drain potatoes and dry well.

Add half of the potatoes to pot and fry, until they soften and blister, 4 min. Do not let them color.

Remove to a paper towel lined baking sheet.

Repeat with remaining potatoes. Transfer to freezer until firm, 1 hour.

When ready to serve, reheat oil to 375 degrees.

Fry potatoes until golden brown. Transfer to paper towels to drain.

Season with salt...

Makes 8 servings.

Crispy Potato Skins

4 large baking potatoes, scrubbed
salt
pepper
oil for deep frying
sour cream mixed with chives, optional
shredded cheese, optional

Prick potatoes in several places with a fork; bake in a 400° oven until tender, about 1 hour.
Remove, cool slightly, and cut in halves lengthwise. Scoop out potatoes and refrigerate for another meal or casserole topping.
Cut skins in half again.
Heat oil in a deep fryer to 375°.
Place potato skins in deep fryer basket; lower into oil and deep fry for about 2 to 3 minutes, or until skins are browned and crisp.

28 oz pkg frozen potatoes with pepper and onions, thawed
10.75 oz can cream of mushroom soup
1/2 milk
2 tsp melted butter
1 cup Muenster cheese, shredded
1 cup sharp cheddar cheese, shredded
2 tbs dry breadcrumbs
1 cup Swiss cheese, shredded
1/2 cup sour cream

Heat oven to 350 degrees.
Spray a 2 quart casserole dish with cooking spray.
In a bowl, combine all ingredients except breadcrumbs and butter until mixed.

Spoon the mixture into the casserole dish. Mix the breadcrumbs and butter, sprinkle over the potatoes.

1 (16 oz.) bag frozen hash brown potatoes
1 stick of butter/margarine, melted
1 can cream of mushroom soup
1 (16 oz.) container sour cream
1 lb. shredded cheddar cheese
1 C. corn flakes, crumpled
2 tbsp. butter, melted

Mix first 5 ingredients together.
Spread into 9 x 12 pan.
Mix corn flakes and 2 tablespoons butter, pour over potatoes.
Bake at 350 degrees for approximately 30-45 minutes.

In an effort to cook healthier, you are baking potato wedges instead of frying them.
But your oven fries often develop thick, chewy crusts.

THE FIX: Soak the potato pieces in hot water for 10 min. before baking.
Dry, then bake as usual.
Water removes some of the potato's surface sugars to ensure a crispy texture...

3 pounds red bliss potatoes, quartered and boiled fork tender
1 quart heavy cream
2 sticks butter
6 cloves garlic smashed
8 ounces shredded Cheddar
2 teaspoons peppercorns
1 1/2 tablespoons salt
Chives, for garnish

Boil potatoes off in a large pot of salted water until tender. Drain the water and place potatoes back in pan.

In a large saucepan, heat heavy cream, butter and garlic to a light simmer. Once cream starts to simmer, turn off the heat and add to the potatoes. Mash together. Add peppercorns and salt.

Season with salt and pepper.

4 pounds new potatoes, skinned, cut into 1-inch cubes
1 pound processed cheese food, cubed
2 C. mayonnaise
1 onion, finely chopped
1 pound bacon, cooked crisp and chopped

Preheat oven to 350 degrees F (175 degrees C).

Place potatoes in a large pan, fill with water to cover potatoes, and bring to a boil. Cook until potatoes are just soft. Drain, place in a large bowl. While the potatoes are still hot, gently stir in cheese without mashing potatoes.
Continue to stir, every minute or so, until cheese is melted.

Heat a grill.

Slice 2 large unpeeled potatoes lengthwise into wedges. In a bowl, toss the potatoes with 2 tbs oil, season with salt and pepper. Thread the potato wedges crosswise onto 4 skewers.

Grill, flipping once, until golden and crisp.

In a bowl, combine:

■ 1 tbs oil,
■ 1 1/2 tsp hot smoked paprika
■1/2 tsp each garlic powder and brown sugar (Splenda).
Brush the potatoes with the spice mixture and season with salt before serving.

Makes 4 Servings

.

1 (16 oz.) bag frozen hash brown potatoes
1 stick of butter/margarine, melted
1 can cream of mushroom soup
1 (16 oz.) container sour cream
1 lb. shredded cheddar cheese
1 C. corn flakes, crumpled
2 tbsp. butter, melted
Mix first 5 ingredients together.

Spread into 9 x 12 pan. Mix corn flakes and 2 tablespoons butter, pour over potatoes.

Bake at 350 degrees for approximately 30-45 minutes.

2 pounds red potatoes, cooked with the skin on
4 stalks celery, diced
4 strips bacon, cooked crispy and drained
1/4 cup red onion, diced
1 tablespoon dried parsley
1-2 teaspoons ground black pepper
1 teaspoons salt
1/2 cup Dijon-style mustard
3/4 - 1 cup mayonnaise

Boil red potatoes 20-25 minutes, just enough to cook but not enough to cause the skin to slough off.
Drain and cool completely in a large bowl before dicing.
Meanwhile cook the bacon until crispy. Drain and refrigerate.

1 lb new red potatoes
1/2 cup sliced radishes (optional)

Dressing:
3 Tbsp plain, nonfat yogurt
1 Tbsp reduced calories mayo
1-1/2 tsp Dijon mustard
1/2 tsp garlic
1/2 tsp dried basil
1/4 tsp dried thyme
1/4 tsp onion powder
1/4 tsp salt (optional)

Scrub potatoes & cube. Place in medium saucepan and cover with water.
Bring to a boil. Cover reduce heat and simmer 12 mins or until potatoes are done. Drain.
Mix dressing ingredients and combine hot potatoes, dressing and radishes.
Serve hot or cold.

Servings: 6

12 new potatoes, about 3 pounds, cooked, drained and sliced 1/2 inch thick
1 cups prepared mayonnaise
2 tablespoons Dijon mustard
2 tablespoons fresh lime juice
2 tablespoons ancho chile powder
1/2 teaspoon cayenne powder
1 large ripe beefsteak tomato, seeded and chopped
1/4 cup chopped cilantro
1 jalapeno, finely diced
2 scallions, chopped, white and green parts
1 medium red onion, halved and thinly sliced
4 cloves garlic, finely chopped
Salt and freshly ground pepper

1 pound red potatoes, cut in to 1-inch cubes
1 bunch scallions, washed
2 tablespoons mayonnaise
2 tablespoons sour cream
1 tablespoon spicy brown mustard
1 teaspoon chopped garlic
1/2 teaspoon kosher salt
Pinch freshly ground black pepper

Bring a medium pot of salted water to a boil over medium heat. Add potatoes and cook for 8 minutes or until slightly tender. Strain, place in large bowl and let cool until slightly warm.

2 cups leftover mashed potatoes
2 Tbsp butter
2 Tbsp milk
small sweet onion, finely diced
1 egg, beaten
salt & freshly ground pepper, to taste
3/4 cup bread crumbs

Optional:
3 Tbsp Parmesan cheese
3 strips bacon, fried, drained and crumbled

Combine the mashed potatoes, butter, milk and egg. Blend well.
Add the salt, pepper, Parmesan cheese and crumbled bacon, if using.
Refrigerate about 3 hours.

Shape into patties and dredge in crumbs.
Fry 2 minutes on each side in oil.

3 medium russet potatoes, uniform in size (5 - 6 oz. each)
1 tabl. canola or other veg. oil
1 tsp. dried Italian herb seasoning
1/4 tsp. salt, or to taste

Procedure
Preheat oven to 450 degrees

Cut potatoes lengthwise about 3/4" thick, then cut each slice into 3/4" long sticks.

Place potatosticks in a large bowl, Drizzle with oil and toss to coat. Sprinkle with herb seasoning and salt and toss again.