GEBAKTE AARTAPPEL EN MAASKAAS: [VOLKSBLAD]
Nog ’n lekkerte, hierdie keer uit Skoonma se kombuis:
JY BENODIG:
1 aartappel vir elke eter
growwe maaskaas...
soetrissiesous
botter of margarien
vars koljander
foelie
SO MAAK MENS:
1.Draai elke aartappel in foelie toe en sit in die warm kole.
2.Sodra die aartappels sag is, sny oop en druk.
3.Plaas ’n klontjie botter of margarien in elke aartappel.
4.Vul met hompe maaskaas.
5.Gooi soetrissiesous bo-oor.
6.Rond af met gekapte koljander.
WINNING FRIES:
Yep, it's a winner! These aren't your everyday French fries, 'cause they're finished with grated Parmesan, chives and a touch of salt.
Serve this easy-to-make, prize-winning goalong, and you'll be rewarded with raves!
Serves: 4
YOU’LL NEED:
Vegetable oil for frying
4 pounds (8 to 10) potatoes
1 cup grated Parmesan cheese
2 tablespoons fresh chives, chopped
Salt to taste
WHAT TO DO:
1. Fill a deep soup pot 1/3 full with vegetable oil and heat to 350 degree F.
over medium heat. If you prefer to use a deep fryer, follow the manufacturers' instructions to heat oil to 350 degree F.
2. Meanwhile, leaving the skin on, cut potatoes into the shape of French fries, and place in water. Once all potatoes are cut, drain well and pat dry with paper towels.
3. Once oil has reached 350 degree F., in small batches, carefully place potatoes in oil and cook until golden. Using a wire basket or slotted spoon, remove
fries and drain excess oil; repeat until all potatoes are cooked.
4. Place fries in a large mixing bowl and sprinkle with cheese, chives, and salt; toss to coat then serve immediately.
NOTE:
For a rich, classic taste, you may want to spray the finished fries with truffle oil before sprinkling with the cheese, chives, and salt. You should be able to find truffle oil in your supermarket.
MY WENK:
Jy kan dit in jou gewone swatpotjie by die kamp doen as jy nie 'n elektriese skyfiebraaier by jou het nie.
MASHED POTATO CAKE: [Author: Crystal @ SimplyBeing-Mommy.com]
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Serves: 8
INGREDIENTS:
4 cups cooled mashed potatoes (1 box of Betty Crocker Mashed Potatoes)
2 eggs, lightly beaten
2 tsp Italian seasoning
¼ tsp garlic powder
¼ cup french fried onions
1 tbsp olive oil
INSTRUCTIONS:
1.Prepare mashed potatoes as directed on box. Allow to cool. (I put mine in the refrigerator for a few minutes)
2.Combine potatoes, Italian seasoning, garlic powder, french fried onions and egg; mix well. In a skillet, heat oil over medium-high heat. Add potato mixture; press with a spatula to flatten evenly. Cook for about 7-9 minutes or until the bottom is crispy.
3.Spray a large plate with cooking spray and place over skillet. Carefully flip so that the potato cake is on the plate. Slide back onto skillet, non crispy side down. (Don’t worry if some potato is left on the plate.) Allow to cook until both sides are crispy.
4.Slide on to serving plate and allow to cool for a few minutes before serving.
NOTES:
This makes enough for about 8 people as a side. Just divide the ingredients in half for a smaller crowd.
MASHED POTATO CORNED BEEF HASH: [By chefnini ]
This is very easy and tastes good too...serve with English peas, wilted salad and corn bread...
INGREDIENTS:
4 large potatoes
1 (12 ounce) can corned beef
butter
milk
salt and pepper
Directions:
1.Boil potatoes and fix like mashed potatoes using the butter and milk -- at the last mash the can of corned beef into the potatoes -- serve hot.
HOW TO GRILL POTATOES: [ALL ABOUT POTATOES]
Endless Possibilities for Grilling Potatoes!
The potato is one of nature's most versatile vegetables. This versatile vegetable staple lends itself to being baked, fried, boiled and, yes, even grilled. The versatility of the potato is known to many but pacticed by few. We all know how to make French fries, mashed potatoes, and bake potatoes which are the most common yet convenient ways to prepare a potato. But, this barbeque season learn new ways like how to grill potatoes and give the family a treat. You'll find that bbq grilled potatoes maybe the easiest way yet to enjoy natures most versatile vegetables.
TOP 5 WAYS TOT GRILL POTATOES:
The most amazing part of cooking with potatoes is the flexibility in preparation methods. This is where someone with a little imagination can turn potatoes into a side dish or the main course. The abundance of the potato throughout various regions of the world open the flood gate of potato dishes which has one of the largest roles in today's food industry. Now potatoes are processed into potato chips, wedges, curly fries and even desserts like sweet potato pie. But one of the oldest methods of preparing potatoes is grilling.
We want to remind you that although the potato can be prepared with or without the skin, the majority of the nutrients carried by this vegetable are lost when it is peeled. So work to use the skin when you can. A good veggie scrubber or even a scouring pad (used only on veggies) will help you to wash and prep the potato for a variety of uses, skin on!
Learning how to grill potatoes is actually quite easy. And since potatoes can be grilled with or without the skin, whole or sliced learning the different methods of grilling potatoes can give you the edge this summer and possibility get you appointed as the top barbeque grill chef in the family. Try one or all of these ways to grill potatoes.
•Grilled Baked Potatoes - Grilling bake potatoes is as easy as oven baking. The best part of grilling bake potatoes is it can be done while barbequing the meat. First wash the potatoes and remove any eye's or root stems. Then wrap tightly in tin foil and place on the grill. You can dedicate a section of the grill just for grilling bake potatoes at the same time your barbequing the main course.
•Barbeque Potato Wedges - Making potato wedges on the grill is loads of fun. Simply wash the potatoes, cut them into wedge sizes with the skin. Lightly batter with barbeque seasoning. Then with a piece of aluminum foil carefully covering the grill, pre-heat the grill over a medium flame. Put a tablespoon of vegetable oil and butter on the foil covered grill. Wait until the oil and butter heat up and evenly lay the potato wedges on the foil. Grill until done and the skin is a golden brown.
•Grilled Potato Kabob's - Kabobs is one of the easiest ways to prepare skinned or skinless grilled potatoes. Simply wash, peel and cut the potatoes into cube size squares, lightly season with your favorite spices. Add other vegetables like carrots, scallions and even egg plants which taste great with grilled potato kabobs. Skew the vegetables with skewer and place on the grill lightly base with butter and seasoning mixture until tender.
•Barbeque Potato Bowl - These are fun to make and the kids absolutely enjoy them, especially at a barbeque. Wash and peel the potatoes leave whole (don't cut or slice) take a toothpick and poke small holes around the potato. Next glaze a pieces pre-cut aluminum foil with a tablespoon of butter and a half teaspoon of salt and garlic powder.
Place the potatoes in the center of the foil and fold it to wrap the potato like an envelope locking in the butter and seasonings. Place over the grill until the potato is soft. Check by poking the top of the potato with a fork or skewer. Let cool to the touch. Then let the fun begin as kids enjoy squishing the potato to mix the butter and seasons inside the foil.
•Grilled Potato Flats - This is also a fun grilled potato dish to make. Simply wash the potato and slice into full size flat potato slices. Make sure the slices are large enough so they don't fall through the grill grids. Lightly season the slices and toss on the grill over a medium flame. Lightly base with butter until done. The kids will think the grilled potato flats are giant potato chips plus they taste great with ranch, honey mustard and barbeque dipping sauces.
Try these fun grilled potato recipes the next time you have a taste for barbeque. Treat the kids one weekend and whip of a great tasting barbeque grilled meal using these grilled potato ideas or find others online.
BUTTERY SMASHED TINY POTATOES: [Recipe: Williams Kitchen]
Serves: 2-3
Ingredients
•10-12 tiny potatoes or fingerling potatoes (no more than 2 inches diameter)
•1 tbsp butter
•1 tsp olive oil
•Salt & Pepper
Instructions
1.We highly recommend using cast iron for this recipe.
2.Add oil and butter to the cast iron frying pan. Heat on med/high heat until the butter has melted and is bubbling. Add the whole raw potatoes to the pan. Add salt and pepper and stir to coat the potatoes. Cover and cook on med heat for 7 minutes or until the potatoes are tender but not soft.
3.Turn the potatoes over. With a glass jar or cup smash the potatoes. Cover and cook on low to med heat for an additional 5 minutes.
GRILLED SALT AND VINEGAR POTATOES: [ source: seen on Stylish Cuisine originally from Martha Stewart]
I was really intrigued by this recipe when I first saw it – since I love salt and vinegar potato chips – I had a feeling that I would love these as well. And I was right – they had a great vinegar flavor and the grill gives them a nice crispy charred outside with the soft and creamy interior. They are super easy to make so they are perfect for an easy side dish when grilling your main protein. Enjoy!
Ingredients
1 - 2 kg potatoes, cut lengthwise into 1/4-inch-thick slices
2 cups white vinegar
2 tablespoons extra-virgin olive oil
1½ teaspoons coarse salt, plus more for sprinkling
¼ teaspoon freshly ground pepper
Directions
1. Bring potatoes and vinegar to a boil in a medium saucepan (vinegar should cover potatoes). Reduce heat to medium-low, and simmer potatoes until just fork tender, about 5 minutes.
2. Let potatoes cool in vinegar for 30 minutes. Drain well, and gently toss with oil, salt, and pepper.
3. Preheat grill to medium-high. Grill potatoes in a single layer until browned on both sides and cooked through, about 5 minutes per side.
4. Sprinkle with additional salt before serving.
HERBED MASHED POTATOES: [EVERYTHING IN MODERATION]
You will need:
6 1/2 cups cubed, red potatoes (leave jackets on)
2 garlic cloves, peeled and halved
1/2 cup milk
1/2 cup sour cream
2 T. minced, fresh parsley
2 T. minced, fresh oregano
1 T. minced, fresh thyme
1 T. butter
3/4 tsp. salt
1/4 tsp. pepper
WHAT TO DO:
Place potatoes and garlic in saucepan. Cover with garlic. Bring to a boil over Med.-High heat.
Cook for 15-20 minutes or until tender:drain.
Place potatoes and garlic in a large mixing bowl.
Add remaining ingredients and mash.
HASSELBACK POTATOES, SOUTH AFRICAN STYLE:
Ingredients
6 large baking potatoes, scrubbed
about 15g of butter per potato
1 pkt brown/French onion soup powder
Method
Slice the potatoes (skin on) as thinly as you can but do not slice them all the way through! The potato should still retain an intact base I always struggle with this, but Anne helpfully suggests placing them in a wooden spoon while you are slicing – the curve of the spoon will stop you from slicing through. Thanks for the tip Anne ).
Place the potatoes in an oven-proof dish which holds them fairly snugly. Melt the butter and drizzle all the potatoes liberally with it. Sprinkle each potato generously with the brown onion soup powder, making sure you get some on the skin and some in between the slices.
Place the potatoes in a pre-heated 200C oven (some recipes suggest loosely covering them in aluminium foil for the first 30 minutes, but I don’t) for about 45 minutes, basting frequently with the butter that collects in the dish. Remove when the potatoes are cooked through and the topping is crispy.
(If you are trying alternative versions using breadcrumbs and/or cheese, you only add the crumb/cheese topping in the last 25 minutes of baking.)
MY WENK;
Maak in platboompan met deksel en kooltjies bo-op deksel of in swaargewigfoelie oor die kole.
VARIASIE:
Stop met knoffel, kaas en tamatie.
Stop met spek, kaas en tamatie.
Stop met fyn spinasie en kaas.
Stop met chakalaka en kaas.
Stop met ham, knoffel en kaas.
Daar’s vele maniere om hierdie lekker aartappels saam met jou braaivleis te geniet.
CHEDDARY POUCH POTATOES: [By: Campbell's Kitchen]
Fire-up the grill to make these scrumptious cheese fries that cook in foil packets on the grill. They're a favorite side for grilled steak or chicken and are simply incredible. Cheesy potato recipes have never been better. We promise.
Serves: 4
Preparation Time: 5 min
Cooking Time: 25 min
Ingredients
1 can of mushroom soup
1/4 cup milk
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
4 cups frozen steak fries
paprika, to taste
Instructions
1.Stir the soup, milk, garlic and onion in a large bowl. Stir in the potatoes.
2.Place the potato mixture on 4 (14-inch) squares of heavy-duty aluminum foil. Sprinkle with paprika. Fold the foil to make packets.
3.Heat the grill to medium. Grill the packets for 25 minutes or until the potatoes are tender.
DAD’S SIMPLE GRILLED HERB POTATOES:[By: Mama J for RecipeLion] YUMMY!!!!!
In this recipe, boiled potatoes get finished off on the grill for a
tender inside and a crispy bottom. Tossed with Kalamata olives, garlic, parsley, fresh oregano, and extra virgin olive oil, Grilled Herb Potatoes make a delicious and easy side dish for any meal. Feed you family and enjoy one of the best potato recipes.
Ingredients
3kg small red skinned potatoes cut in half
1/3 cup Kalamata olives, roughly chopped
6 tablespoons extra virgin olive oil, divided
1 handful flat leaf parsley, chopped
1 clove garlic, minced
4 sprigs fresh oregano, stems removed
sea salt and pepper, to taste
Instructions
1.Wash the potatoes and place them in a large stock pot. Add water just to cover the potatoes. Bring the water and potatoes to a boil and cook the potatoes until a knife can be easily inserted through the center of the potato, taking care not to over cook them.
2.Slice the potatoes in half. (If your potatoes are a little large, slice them in quarters.) Place 1-2 tablespoons of oil on a plate and dip the cut sides of the potatoes in oil. Grill them on an indoor cast iron grill or outdoor grill just until the cut side is crisp and has nice grill marks on it.
3.In a large bowl, toss the cooked potatoes with the olives, parsley, oregano, garlic, and remaining olive oil. Season with salt and pepper to taste.
PEPERWORTEL KAPOKAARTAPPELS: [Horseradish]
Kook 6 geskilde aartappels sag, dreineer en druk fyn met drukker.
Meng 3 eetlepels botter, ½ kop room en 1 eetlepel peperwortelsous deur.
Geur verder na smaak.
SPINACH GARLIC MACHED POTATOES: [MR FOOD]
Serves 4 to 6.
6 medium red potatoes. Do not peel. Most of the nutrients are in the vegetable peel. Go organic if possible, as pesticide residue lingers in soil where potatoes grow.
1 bunch fresh spinach, washed and chopped.
2 cloves chopped garlic. Add more or less, to taste.
6 tablespoons unsalted butter (tasty vegan alternative: extra virgin olive oil)
¼ to ½ cup of whole milk, or half and half, or cream (vegan alternative: save some of the water used to boil the potatoes).
6 tablespoons fresh chopped parsley.
Salt and pepper to taste.
Boil potatoes until soft. Drain the water and start mashing the potatoes until chunky. Mix in the butter or olive oil, chopped garlic, parsley, and chopped spinach. Add the milk or cream to your preferred consistency (if you are vegan, save some of the potato water and use it with the olive oil for the consistency you desire). Season with salt and pepper. Garnish with a sprinkle of paprika or cayenne.
Another delicious option is to add a little feta cheese, either to mash into the hot potatoes or to sprinkle on top when serving.
MY WENK:
Jy kan gebraaide spekstukkies of ham ook hierby voeg.
Gebraaide stukkies kaaswors is ook lekker, sny in klein ringetjies of in blokkies.
MASHED COLCANNON POTATOES: [Adapted from Cate's World Kitchen, from The Country Cooking of Ireland]
Prep Time: 15 minutes
Cook Time: 50 minutes
8 servings
Ingredients
5-6 russet potatoes
2 tablespoons butter + more for serving
3 cups chopped kale leaves [te koop by PICK n PAY]
1 1/3 cup milk
4 green onions, chopped
salt and pepper to taste
HOW TO COOK:
In a large pot, add the potatoes and fill with water until it reaches halfway up the potatoes. Bring the water to a boil, then reduce to a simmer and cook until the potatoes are tender, about 40 minutes. Drain the water, but leave the potatoes in the pot. Cover and let rest 5 minutes.
In a large skillet, melt butter over medium heat. Add the chopped kale and saute, stirring often, until wilted, about 5 minutes.
In a medium saucepan, simmer milk and chopped green onions over medium low heat, about 5 minutes. Season with salt and pepper. Remove pan from heat, stir in wilted kale, and cover.
Peel the potatoes and place in a large bowl. Add the milk mixture and mash until only a few small pieces remain. Season with salt and pepper to taste.
Serve warm with a pat of butter on top of each bowl.
BACON, SOUR CREAM AND CHEVE MASHED POTATOES: [cooking on the side]
Serves 6
INGREDIENTS:
2 cans (14 oz. each) chicken broth (3 1/2 cups)
5 large potatoes, peeled and cut into 1″ pieces
1/2 cup light cream
2 tablespoons butter
Generous dash ground black pepper
1/2 cup sour cream
3 slices bacon, cooked and crumbled
1/4 cup chopped fresh chives
DIRECTIONS:
Heat broth and potatoes in a 3-quart saucepan over medium-high heat to a boil. Reduce heat to medium. Cover and cook for 10 minutes or until potatoes are tender. Drain, reserving broth.
Mash potatoes with 1/4 cup broth, cream, butter and black pepper. Stir in sour cream, bacon (reserve some for garnish) and chives. Sprinkle with remaining bacon.
COWBOY MASHED POTATOES: [mr food]
Ingredients
1 pound red potatoes •
1 pound (yellow) potatoes
1 fresh jalapeno pepper, sliced •
12 ounces baby carrots
4 cloves garlic
1 (10 ounce) package frozen white corn, thawed •
1/4 cup butter
1/2 cup shredded Cheddar cheese
salt and pepper to taste
Directions
1.Place red potatoes, yellow potatoes, jalapeno pepper, carrots and garlic cloves in a large pot. Cover with water, and bring to a boil over high heat. Cook 15 to 20 minutes, or until potatoes are tender. Drain water from pot.
2.Stir in corn and butter. Mash the mixture with a potato masher until butter is melted and potatoes have reached desired consistency. Mix in cheese, salt, and pepper. Serve hot.
CHEESY BROCCOLI MASH:
Makes: 6 servings, 2/3 cup each
Active Time: 30 minutes
Total Time: 30 minutes
Ingredients
•1 pound potatoes, cut into wedges
•3/4 pound broccoli crowns, chopped (4 cups)
•3/4 cup shredded fontina cheese
•1/2 cup nonfat milk, heated
•1/2 teaspoon salt
•Freshly ground pepper, to taste
Preparation
1.Bring 1 inch of water to a boil in a large pot. Place potatoes in a steamer basket and steam for 10 minutes. Place broccoli on top, cover and steam until the potatoes and broccoli are tender, 6 to 8 minutes more. Transfer the broccoli to a large bowl and coarsely mash with a potato masher. Add the potatoes, cheese, milk, salt and pepper and continue mashing to desired consistency. Serve immediately.
KAAS EN AARTAPPEL FRITTATA: [Resep uit Trooskos by MAROELA MEDIA]
Bestanddele
1 e (15 ml) Clover Mooi River botter
1 e (15 ml) olie
1 klein ui, geskil en gekap
2 preie, in ringe gesny
6 eiers
½ k (125 ml) Clover vars room
1 knoffelhuisie, gepers
sout en varsgemaalde swartpeper
¼ k (25 g) Clover Tusser’s-kaas, fyn gerasper
¼ k (25 g) Clover Gouda- of Cheddarkaas, fyn gerasper
500 g aartappels, gekook, geskil en in skywe gesny
(of ’n mengsel van aartappel en patats)
30 ml olyfolie
Metode
1.Voorverhit die oond tot 180 °C.
2.Verhit die botter en eerste maat olie in ’n pan oor matige hitte en soteer die ui en preie vir 3 tot 4 minute. Laat afkoel.
3.Klits die eiers, room, knoffel en sout en peper saam in ’n mengbak. Voeg die gerasperde kase, aartappels en uiemengsel by. Roer deur.
4.Verhit die tweede maat olie oor lae hitte in ’n pan wat ook in die oond gebruik kan word. Giet die eiermengsel daarin. Bak 3 minute en gebruik ’n eierspaan om die gaar rande van die frittata na die middel van die pan te trek sodat die rou eiermengsel na die kant van die pan vloei.
5.Plaas die pan in die warm oond en bak 20 tot 25 minute, of tot die frittata net gestol is. Sny in skywe en sit voor met brosgebraaide spek en tamatie.
Genoeg vir 4 persone.
SOUR CREAM AND CHIVES MASH POTATOES:
8 Potatoes, peeled and cut into 2-3" chunks
1/4 c. Sour Cream
3 tbsp. Butter
2 tbsp. Chives, chopped
1/2 tsp. Kosher Salt
1/4 tsp. Fresh Ground Pepper
METHOD:
Add potatoes to a large saucepan and cover with cold water. Bring to a boil, and cook until potatoes are tender with a fork, approximately 15 minutes. Drain water and return the potatoes to the pan. Add sour cream, butter, chives, salt and pepper to potatoes. Mix together with an electric mixer until the butter has melted and most of the lumps are gone.
Serves 6.
DIJON MASH POTATOES:
Ingredients
1 kg potatoes
Salt
1/2 cup milk
2 tablespoons unsalted butter
Pinch ground nutmeg
1 tablespoon whole grain Dijon mustard
Freshly ground black pepper
Directions
Fill a large saucepan about halfway, with warm water. Bring to a simmer. Peel and slice potatoes, and add them to the simmering water. Add a few pinches of salt, increase the heat, and bring to a boil. Check the potatoes with a knife. If the knife has some resistance, continue simmering the potatoes until the knife comfortably slides through the potatoes. When the potatoes have cooked through about 15 minutes, drain them in a large colander. Add them back to the saucepan. To the saucepan, add the milk and butter, followed by a the nutmeg. Mash potatoes until smooth. Stir in Dijon mustard. Season with more salt and pepper, to taste.
ALEA'S LOADED MASHED POTATO CASSEROLE: [FIVE DOLLAR DINNERS]
Yield - 8 servings
Preparation Time - 15 minutes
Cooking Time - 20 minutes
Ingredients
•4 – 6 cups mashed potatoes
•1/3 – 2/3 cup milk
•2 – 3 green onions, thinly sliced
•6 – 8 strips bacon
•3/4 cup cheddar cheese
Directions
•Cook bacon in a skillet. Then crumble it into small pieces
•Add milk to the mashed potatoes until they are very soft and creamy.
•Add sliced onions and bacon bits to potatoes and thoroughly combine.
•Spoon potato mixture into a greased casserole dish.
•Sprinkle cheese over the top of the potatoes.
•Bake at 350 degrees for 20 minutes or until cheese is bubbly and the potatoes are heated through.
MY WENK:
Maak hom soos jy potbrood sou maak in platboompan met kooltjies op die deksel of in jou Buksie-oond.
MARMITE ROAST POTATOES: DELISH!!!
A simple variation on an old favourite – you’ll be amazed at how good these are! Serve with other festive dishes such as Brussels Sprouts with Satay Sauce and Aubergine Towers.
The secret of good roast potatoes is to have the oil/fat absolutely spitting before you add the potatoes. This ensure they don't go soggy. So, have the oven heated up properly beforehand. Then heat up the vegetable oil OR vegan white fat (eg Trex*) in the roasting pan over the hob until it starts to smoke. Add the potatoes and stir gently but quickly to coat them in the fat. Add to the oven immediately.
*Most brands are OK but NOT White Flora, which has added dairy and such.
Serves: 4
Time: 60 minutes, including preparation, parboiling and roasting time
Gluten free
No nuts
No sesame
No soya
Reduced sugar
Ingredients:
675g/11⁄2lbs peeled potatoes
1 heaped tsp yeast extract (such as Marmite)
Vegetable oil
Method:
1. Preheat oven to 200ºC/400ºF/Gas Mark 6.
2. Peel and quarter potatoes and parboil in salted water for 7 minutes.
3. Drain and return to pan with yeast extract.
4. Hold a lid over pan and shake so potatoes are roughened and covered with yeast extract.
5. Add enough oil to a roasting tin to cover the base.
6. Add potatoes and turn in the oil.
7. Roast in the oven for about 45 minutes until golden and crispy.
BAKED CHEDDAR FRIES: [MR FOOD]
If you love French fries (and who doesn't!), here's a shortcut way of making them, starting with frozen fries. We love it because it
saves us so much labor time so we're in and out in a jiffy. When you see your friends and family fighting over the crispy bits, you'll know you did a great job!
Cooking Time: 1 hr
What You'll Need:
1 (24-ounce) bag frozen French fries
1 cup (4 ounces) grated Sharp Cheddar cheese
2 tablespoons chopped fresh parsley
½ cup half-and-half [volroommelk]
½ teaspoon salt
¼ teaspoon black pepper
What To Do:
1.Preheat oven to 450 degrees F.
2.Spread the French fries in a 9 x 13-inch baking dish. Sprinkle with cheese, parsley, half-and-half, salt and pepper.
3.Cover and bake for 1 hour.
Notes
Sometimes I leave these in the oven a little longer because I like them nice and brown.
MY WENK:
Jy kan ook chips bak en dan 'n lekker cheddarkaassous maak en oor die chips gooi of dit gebruik as 'n dip.
Heerlik en beslis iets anders.
PATTA KOEKIES:
4 aartappels gaar en fyngemaak
3e melk
1e bruismeel
1 kop gaar maalvleis
Olie vir braai
METODE:
Meng aartappels met melk en meel.
Verdeel die mengsel in 6 porsies. [balletjies]
Druk plat met jou handpalm om ‘n ronde sirkel te vorm.
Vul elke sirkel met ‘n eetlepel maalvleis.
Vou deeglik toe.
Vlakbraai hierdie koekies nou in olie tot goudbruin aan beidekante.
Heerlik as ‘n ligte egte met slaaitjie.
Kan ook vir ontbyt bedien word met ‘n gebakte eier.
BOSTON BOXTY: [AARTAPPELKOEKIES VAN BOSTON]
½kg mashed potatoes
½kg shredded raw potatoes
1 egg
½ cup milk
2/3 cup flour
salt, pepper, to taste
HOW TO COOK:
1) Mix potatoes, then add salt, pepper, and flour in a large bowl. Set aside.
2) Beat egg and milk together. Add the milk mixture to the potato batter.
3) Spoon out the mixture onto a heated griddle and cook at 350ºF until golden brown and potatoes are cooked.
BRAAIED POTATO HALVES: [Recipe from: Fired-up cooking]
Preparation time: 10 min
Cooking time: 10 min
Ingredients
4 potatoes (or one per person)
Olive oil
Freshly ground salt and pepper
Dried mixed her
Method
Wash the potatoes and boil in their jackets until just tender – you should just be able to get a sharp knife through the centre – be careful not to overcook, or it will be difficult to braai them.
Drain the water and leave to cool. Split each potato in half lengthwise.
Score each half with a sharp knife to allow all that gorgeous olive oil to soak in (or prick thoroughly with a fork), taking care not to go through the skins.
Arrange on a plate, pour over some olive oil, rubbing it into the skins.
On the cut side, grind over the seasonings, sprinkle with herbs, then turn the potatoes cut side down to soak in the oil.
About 20 to 30 minutes before the chicken is done, place the potatoes on the grid over hot coals, starting with skin side down, and then turning them regularly.
Serve with beer pot roast chicken and gravy and a big green salad.
MASHED POTATO RINGS IN YOUR DOGNUT MAKER: [Inspired by Spoon Fork Bacon]
(Makes 10 rings)
5 Potatoes, peeled and quartered
2 teaspoons Garlic, minced
2 Tablespoons Onion, minced
1-2 Tablespoons Parmesan, grated and/or crumbled
2 Tablespoon Milk
1 Tablespoon Butter
1 teaspoon Salt
1/2 teaspoon Pepper
Cooking Spray
Zip lock bag or piping bag
HOW TO COOK:
1.Fill a large pot with water, about halfway up the pot, set over high heat to bring to a boil. Peel and chop the potatoes, add to the boiling water and cook until fork tender.
2. Chop the onion and garlic. Grate the cheese. Once the potatoes are done, drain the water and add the potatoes to a mixing bowl.
3. Start to whip the potatoes on medium speed adding in the butter first, then the onions, garlic, parmesan, salt and pepper, and finally the milk. Turn the speed up high and whip for a minute until fluffy.
4. Spray the donut maker with cooking spray and set aside. Spoon the potatoes into a piping bag or ziplock bag with the end cut off. Pipe two rings in each cup and lightly press down to push together.
5. Bake for 25 minutes. To get them out of the pan you can try tilting it to get them to fall out or gently encourage them out with a fork.
HEERLIKE ROOMKAAS KAPOKAARTAPPELS/ MASH!!
Maak jou kapokaartappels, maar ipv botter gebruik 3e roomkaas en 1e dijon whole wheat mosterd, meng dit deur saam met al jou normale goed waarmee jy mash maak. Meng ook 1e vars gekapte pietersielie by. Dis heerlik saam met hoender of enige ander vleis en veral lekkerder as pap by braaivleis!
CREAMY BACON AND GREEN ONION MASH: [From FOODday]
5 large potatoes, peeled and cut into large chunks
8 strips of bacon, cut into 1" chunks
½ teaspoon garlic powder
¼ teaspoon smoked paprika (pimenton de la Vera)
3 green onions, thinly sliced
One 8 ounce cream cheese, room temperature
½ cup butter (1 stick)
¼ cup whole milk [volroommelk]
Salt and pepper to taste
WHAT TO DO:
Heat a large skillet to medium-high heat. Add the bacon and cook until just crisp, about 10 minutes. Use a slotted spoon to transfer the bacon to paper towels to drain the fat. Drain off all but about 1 teaspoon of the bacon fat from the skillet. Return the skillet to the burner over low heat. Return the bacon to the skillet, then add the garlic powder and paprika. Heat for one minute, then remove the pan from the heat. Stir in the green onions and set aside.
Place the potatoes in a large saucepan. Cover with cold water, then set over medium-high heat. Bring to a boil, then reduce heat to maintain a simmer. Cook until the potatoes are tender, about 15 minutes. Drain and return to the pot.
When the potatoes are cooked and drained, add the cream cheese, butter and milk tot the pot. Mash until creamy and mostly smooth. Mix in the bacon-green onion mixture, season with salt and pepper.
FREEZING FRESH POTATOES: [by: Hillbilly Recipes.]
EK KRY BAIE NAVRAAG OOR HOE OM AARTAPPELS TE VRIES en het toe op hierdie afgekom toe ek bietjie gesurf het!
INSTRUCTIONS:
1. Peel 2 lbs. of potatoes, and cut them into 1-inch cubes. Cook in simmering, salted water to cover until just tender. Spread in a single layer on a sheet pan sprayed with non-stick cooking spray. Place in the freezer until frozen solid. Transfer the cubes to a heavy-duty plastic freezer bag and keep them in the freezer until needed. Reheat in simmering water and proceed with your recipe. Or thaw completely and use for potato salad.
2. Shred or grate 2 lbs. of potatoes. Keep shredded potatoes in a bowl of iced water until all potatoes are shredded. Spray a sheet pan as in Step 1. Drain the potatoes thoroughly and pile mounds on the sheet pan in the shape of hash brown potato patties. Freeze until solid, then store in a plastic bag in the freezer. Remove the frozen patties and cook as usual.
3. Bake 2 lbs. of potatoes until done. Cut in half and remove the cooked potato from the shells. Mash cooked potato with cream, butter, green onions, cheese, cooked ham or sausage or other desired ingredients. Pile the mashed potatoes back into the shells and top with additional cheese and green onion. Place on a sheet pan and freeze until solid. Wrap tightly in foil and place in bags for storage in your freezer. Bake frozen halves on the sheet pan at 350 degrees for approximately 45 minutes, or until browned on top and heated through.
4. Cut 2 lbs. of potatoes into medium French fry shapes. Cook in simmering, salted water until half cooked. Drain thoroughly and place in a single layer on a sheet pan. Freeze until solid, then transfer to bags as in the previous steps. When you're ready to cook, toss potatoes with 2 tbsp. of oil, place in a single layer on a sheet pan and bake at 425 degrees until nicely browned (about 15 to 20 minutes). Keep an eye on them, turning occasionally. Salt immediately when done, then serve.
5. Make any other favorite potato recipes, including soup. Freeze in containers or on a sheet pan until solid, then store in plastic freezer bags. Reheat according to recipe directions, or thaw and finish cooking.
QUICK BAKED POTATOES: [UNKNOWN SOURCE]
4 potatoes, washed and scrubbed clean
3 Tablespoons butter melted
Salt (about 1 teaspoon or to taste)
3-4 Tablespoons grated Parmesan cheese
HERE'S HOW:
Cut the potatoes in half lengthwise.
In a small bowl combine salt and cheese.
Brush each cut half of potato with butter and dip in salt and cheese mixture.
Place cut side down on an oiled cookie sheet.
Bake at 375 for 30-40 minutes or until potatoes are fork tender.
Enjoy!
MY WENK:
Maak hierdie in jou platboompan tot gaar en plaas dan op jou rooster sodat dit lekker bruin word.
Heerlik!
KAPENAARS ‘paptert’: [OUMA BEER SE EIE RESEP]
8 persone
Kooktyd: 20 minute
4 – 6 kop kapokaartappels
1/3 – 2/3 kop melk
2 – 3 “spring onions” gekerf
6 – 8 repies streepspek, bros gebraai en gekrummel
3/4 kop gerasperde Cheddarkaas
SO MAAK JY:
Voeg melk by die kapokaartappels en meng goed tot romerig.
Voeg die uie en spekkrummels by en vou goed deur.
Sit mengsel in ‘n gesmeerde oondskotte.
Strooi die kaas bo-oor.
Bak in 180°C voorverhitte oond vir ongeveer 20 minute of totdat kaas gesmelt het en die gereg goed deurwarm is.
PANGEBRAAIDE AARTAPPELS EN CHORIZO: [Deur Aletta Lintvelt]
WENK: Speel met verskillende geure – gebruik een van Westfalia se gegeurde avokado-olies: Die brandrissie-olie gee ’n grootmensskop aan enige gereg
Stil die hongerpyne met hierdie tradisionele Spaanse happie as jy om die kampvuur kuier.
Jy benodig (Vir 4)
Westfalia-avokado-olie
1 chorizowors, in dun skyfies gesny
4 aartappels, geskil en in blokkies gesny
1 hand vol kersietamaties
1 hand vol sagte groen kruie soos basilie, pietersielie, sprietuie of ’n mengsel daarvan
Só maak jy
1.Verhit ’n bietjie Westfalia-avokado-olie in ’n pan. Braai die worsskyfies vir ’n paar minute en skep dit dan uit.
2.Verhit nog ’n bietjie Westfalia-avokado-olie in dieselfde pan en braai die aartappel tot bros en goudbruin. Skud die pan nou en dan sodat dit nie vasbrand nie. Sodra die aartappel amper gaar is, voeg die chorizo en tamatie en kruie by. Laat alles deurwarm raak.
3.Sit dit dadelik voor, terwyl die aartappels nog warm en bros is.
FULLY LOADED HASSELBACK POTATOES: [CLOSET COOKING]
Prep Time: 10 minutes Cook Time: 1 hour 5 minutesTotal Time: 1 hour 15 minutes
Servings: 4
Hasselback potatoes, baked until crispy on the outside and tender on the inside and topped with all of the flavours of a fully loaded baked potato including melted cheese, bacon, sour cream and green onions.
Ingredients
4 small baking potatoes
4 tablespoons butter, sliced thinly
salt and pepper to taste
1 clove garlic, thinly sliced
4 strips bacon
1 cup cheddar, shredded
1/4 cup sour cream
1/4 cup green onions, sliced
Directions
1.Slice the potatoes thinly (~1/8 inch) without cutting all the way through.
2.Place the potatoes on a baking sheet, stuff the sliced butter and garlic in between a few of the cuts in the potatoes and season with salt and pepper.
3.Roast in a preheated 400F oven until crispy on the top and tender in the middle, about 1 hour.
4.Meanwhile cook the bacon until crispy and crumble it.
5.Sprinkle the potatoes with the cheese and bacon and return to the oven until the cheese has melted, about 5 minutes.
6.Serve topped with sour cream, and green onions.
Tip: Place a wooden spoon or something similar at the base of the potato to help prevent cutting all the way through.
MY WENK:
Maak in platboompan met deksels op en kooltjies bo-op deksel.
POTATOES ON A STICK: [MR FOOD - LETS GET GRILLING]
Want a great potato recipe for the grill? Well, "get on the stick" with these easy skewered potatoes! There's less work and mess when we use the shortcut of canned potatoes, with the end result being spuds that are anything but duds!
Serves: 8
Preparation Time: 20 min
Cooking Time: 7 min
• 8 wooden or metal skewers
• 1/4 cup vegetable oil
• 1/4 teaspoon salt
• 1/4 teaspoon white pepper
• 1/2 teaspoon ground cumin
• 1 tablespoon paprika
• 2 (15‐ounce) cans whole white potatoes, drained
WHAT TO DO:
1. Preheat grill to medium‐high heat. If using wooden skewers, soak them in water for 15 to 20 minutes.
2. In a medium bowl, combine oil, salt, pepper, cumin, and paprika; mix well. Add potatoes and toss to coat evenly. Place potatoes on skewers, reserving any oil mixture.
3. Grill potatoes 5 to 7 minutes, turning them over occasionally and basting with reserved oil mixture.
MY WENK:
Maak eers die aartappels in jou mikrogolf halfpad gaar en ryg dan op 'n stokkie.
Jy kan klein aartappeltjies gebruik.
Indien jy groot aartappels gebruik, sny dit dan in kwarte.
Jy kan selfs "spiral" aartappels so maak. Maak aartappels eers halfpad gaar in mikrogolf. Sny dan in lekker dun of dikkerige skywe, ryg op 'n stokkie en braai dan oor die rooster.
Jy kan dieselfde doen met patats ook....dis heerlik!
AARTAPPELKROKETTE MET KAAS: [BRON ONBEKEND]
4 groot aartappels, gekook
30ml botter
15ml koekmeelblom
30ml gerasperde kaas
sout en peper
2 eiers
droë broodkrummels
kookolie om in te braai
SO MAAK JY:
Druk aartappels fyn en roer botter, koekmeelblom, kaas en sout en peper na smaak by. Meng met 1 eier en maak klein krokette soos worsies. Verkil in yskas tot hard. Klits die ander eier en doop krokette daarin en dan in broodkrummels. Braai weerskante vir 5-6 minute in warm olie tot goudkleurig.
Lewer 4-6 porsies.
CRACK POTATOES: [www.julieseatsandtreats.com]
Ingredients:
1 - 2kg potatoes, washed and cubed
4 Tbsp, butter, cubed
1/4 c. Real Bacon Bits
1/4 c. ranch dressing
1/2 c. cheese
Instructions:
1.Put potatoes in an 8x8 in glass dish. Put butter on top of potatoes. Sprinkle bacon bit on top. Cover with aluminum foil and bake at 400 degrees for 1 hour.
2.Take potatoes out of oven and top with ranch dressing and cheese. Stir. Put back in oven until cheese is melted.
NADIA SE HAM EN KAAS KROKETTE: [ROER RESEPTE]
Bestanddele:
500gram macaroni
3 - 4 lepels Maizena
350 gram kaas
350 gram ham
4 eiergeel (eierwit gebruik vir die krummels)
'n Pak broodkrummels
METODE:
1. Maak die macaroni gaar.
2. Meng al die bestandele met die macaroni terwyl nog warm.
3. Laat dit afkoel, rol balletjies, rol in eierwit en dan in krummels, braai in warm olie.
TUISGEMAAKTE MAYO:
1-2 lepels mosterd
Knippie sout en witpeper
1 eiergeel
SO MAAK JY:
Klits eenkant toe en gooi stadig olie by op einde gooi jy klein bietjie wit asyn by.
POTATO AND BACON PIE By: [Max Eat]
Arrange the bacon slices in a circle from the center of the pie pan going out. leave the ends hanging over the edge of pan.
On top of the bacon create a layer of over lapping potato slices.
Make sure the slices are pretty thin. I left the skin on mine, but you can peel yours if you like.
On top of the potato layer sprinkle a bit of grated mozarella cheese and season with 1/2 a teaspoon of spice of your choice and some black pepper.
Add another layer of potatoes, cheese and seasoning and top with a final layer of potatoes.
Wrap the bacon over the potatoes and bake in the oven at 210C for about 45-55 minutes.
The bacon should be crisp and the potatoes will be cooked fully through.
AARTAPPELROOMTERT: [HUISGENOOT]
Genoeg vir 6-8 mense
Bereiding: 15 minute
Gaarmaaktyd: 40 minute
250 g spekvleis, gekap
2 rooi-uie, in skywe gesny
2 knoffelhuisies, fyngedruk
2 kg aartappels, geskil, in wiggies
gesny en effens gekook
sout en peper
250 ml (1 k) room
50 g parmesaankaas, gerasper
SO MAAK JY:
Voorverhit die oond tot 200 °C. Smeer ’n oondvaste bak.
1.Braai die spekvleis tot bros en hou eenkant.
2.Braai die uie en knoffel in dieselfde pan tot gaar en hou eenkant.
3.Geur die aartappels goed met sout en peper.
4.Pak die aartappels, spekvleis en uiemengsel om die beurt in lae in ’n oondbak.
5.Giet die room oor en sprinkle die kaas oor.
6.Bak 20-30 minute of tot die aartappels goudbruin en deurwarm is.
Sit voor as bygereg by braaivleis.
MY WENK:
Maak in jou platboompot soos met 'n potbrood. Heerlik
BABA-AARTAPPELS IN MOSTER EN TIEMIE: [BAK EN BROU]
Hierdie bykos is perfek vir ’n braai of spesiale geleentheid.
BESTANDDELE:
Lewer 6 porsies
700g baba aartappels
60ml olyfolie
45ml botter
1ui, fyn gekap (rooi ui lyk baie mooi)
4 knoffelhuisies, gekap
2.5-5ml tiemie
Sout en peper
80ml korrel mosterd (of gebottelde korrelmosterd)
SO MAAK JY:
Kook aartappels tot sag, dreineer en halveer. Verhit olie en botter in ’n pot en voeg uie, knoffel en tiemie by, roerbraai op lae hitte tot gaar. Voeg aartappels by en braai vir so 5min. Voeg sout, peper en mosterd by, meng goed en verwyder van stoof. Sit warm voor.
KAPOKAARTAPPELS MET FRIKKADELLE EN TAMATIE: [deur Herman Lensing]
(2 PORSIES)
25 MINUTE
4 aartappels, geskil
45 ml olyfolie
1 ui, ringe gesny
2 knoffelhuisies, fyngekap
1 x 400 g-blik tamaties
200 ml rooiwyn
45 ml botter
100 ml melk
6 frikkadelle (kyk by jou supermark vir klaargemaakte frikkadelle)
sout en varsgemaalde swartpeper
SO MAAK JY:
Verhit oond tot 200 °C. Sny aartappels in klein blokkies en plaas in ’n groot pot met water. Bring tot kookpunt en kook tot sag, sowat 10 – 15 minute. Terwyl aartappels kook, verhit jy die olie in ’n medium-groot pan. Voeg uie en knoffel by. Braai liggies vir 5 minute of tot begin verbruin. Voeg tamatie en rooiwyn by. Verlaag hitte en prut vir 10 minute. Dreineer aartappels. Voeg botter en melk by. Gebruik ’n aartappeldrukker en druk tot gladde puree. Geur goed met sout en peper. Plaas frikkadelle in oondpan en bak vir 10 minute of tot goudbruin en gaar. Sit voor met warm aartappels en tamatie-sous.
MY WENK:
Jy kan dit in platboompan ook maak.
ROASTED CRACKED BABY POTATOES WITH GARLIC: [by Ilse]
I prefer to work with baby potatoes, as they are already a great size – no cutting required. I boil them until they are just tender, then crush them gently with the back of a spoon until they crack open, yet still remain in tact. These beautiful potatoes then get a luscious coat of olive oil and a good seasoning of salt & pepper before joining a bunch of whole garlic cloves in the oven. I turn them once through the roasting process to make sure they are golden on both sides, then transfer the precious nuggets to a serving bowl. Sprinkle with chopped parsley, then serve with your main meal along with my versatile yoghurt & mustard sauce.
I’ve also served these at room temperature – they just become better and better. Great as an in-between snack, dunked in the yoghurt sauce. These will become a household favourite – I can promise you that!
INGREDIENTS:
2 kg firm baby potatoes
2 heads of garlic, skinned but whole
1 cup good quality olive oil (or canola oil, or a mixture)
salt and black pepper
a handful of parsley, chopped
HERE'S HOW:
Step 1 : In a large pot, add the potatoes, then cover with cold water. Bring to the boil on the stovetop, then cook until just tender – about 10-13 minutes.
Step 2: Pre-heat your oven to 220 C.
Step 3: Drain off the water, then transfer the potatoes to a large roasting tray. Use the back of a spoon to crack each one gently, still leaving them in tact but creating crevices for the oil & seasoning to be absorbed.
Step 4: Add the garlic cloves, drizzle the oil all over, then season generously with salt & pepper. Roast for 15 minutes, then turn each potato with tongs and return to the oven for another 10 minutes until they are golden brown on both sides.Step 5Remove from the oven, then transfer to a serving dish using a slotted spoon (discard the excess oil). Scatter with chopped parsley.
COPYCAT CHEESCAKE FACTORY'S MASHED POTATOES:
INGREDIENTS:
4 cups cubed red potatoes
2 tablespoons horseradish
1/2 cup butter (softened)
1 teaspoon salt, or to taste
1 cup shredded gouda cheese
WHAT TO DO:
Boil potatoes until very soft and drain off water. Add butter, salt and whip with a rotary beater until butter melts. Whip in remaining ingredients. Adjust seasoning.
AARTAPPELBRAK: [OUMA BEER SE EIE RESEP]
1 aartappel per persoon
1 pk Simple chicken se worsies
Gerasperde kaas
Simonsberg se tangy mustard roomkaas
aromat en suurlemoenpeper
MAAK DAN SO:
Neem aartappel en maak 'n gat in die lengte deur met 'n "apple corer". Doen so met elke aartappel.
Sit dit dan in 'n checkers plastiesesak vou toe en maak aartappels gaar in mikrogolf vir 1 aartappel 3 -4 minute en vir meer sal dit wissel van 7 - 12 minute afhangende van die grote en hoeveelheid van aartappels. Toets maar met mespunt of dit gaar is.
Haal uit en laat bietjie afkoel, pasop vir brand met die stoom wat uit die sak gaan ontsnap.
Druk nou in elke aartappel se gaatjie 'n worsie.
Pak dit in 'n bak, smeer nou 'n lekker lagie roomkaas oor.
Geur met aromat en suurlemoenpeper.
Strooi nou die gerasperde kaas oor en druk goed vas.
Sit terug in mikrogolf vir so 1 minuut op Hoog, of onder oondrooster totdat kaas gesmelt het.
Bedien saam met slaai.
AARTAPPEL EN UIE PANNEKOEKE: [ELKE DAG AARTAPPELS]
4 aartappels, geskil en gerasper
1 groot ui, gerasper
1 groot eier, geklits
5ml sout
bietjie gemaalde swartpeper
80ml koekmeelblom
10ml bakpoeier
kookolie vir braai
MAAK DAN SO:
Meng aartappels en ui met eier, sout, sout, peper en koekmeelblom, wat saam met die bakpoeier gesif is tot glad. Verhit olie in braaipan en skep lepelsvol van die mengsel in warm olie. Braai weerskante tot goudkleurig en dreineer op absorbeerpapier. Sit warm voor.
Lewer 6-8 porsies.
BRAAI AARTAPPELS OOR DIE KOLE: [POTJIE]
Gewoonlik is die oond die eerste ding wat aangesit word as mens braai aartappels maak, maar vir die braai aartappel gaan die oond glad nie aangesit word nie, dit gaan regtig gebraai word.
Kook 'n paar lekker groot aartappel tot net gaar, sny in die helfte deur en laat afkoel en droog af. Spuit olyf olie oor die aartappels (Woolies verkoop so olyf olie spuitjie) en maal Khoisan see sout oor die aartappel en braai dan oor kole, ja soos in regtig braai, tot die aartappel lekker bros is, maar moenie brand nie.
Bedien saam met 'n lekker T-been biefstuk, en 'n glas of twee rooiwyn.
Lekker eet
Potjie
CHAKALAKA AARTAPPEL BRAAIVLEIS GEREG: [MY EIE RESEP en FOTO – OUMA BEER]
½ sakkie baba-aartappeltjies, gewas
150ml gewone joghurt
Suurlemoenpeper, Flippen leka spice of aromat vir smaak
285g blikkie gesnyde sampioene, gedreineer
215g blikkie chakalaka, gewoon of gegeur
25 – 30ml Antie Ball se perske bladjang
½ kop gerasperde kaas keuse is joune [ek gebruik cheddar of parmasaan]
AARTAPPELTJIES:
Sit aartappeltjies in plastiese inkopiesak, vou liggies toe en mikrogolf op HOOG vir 15 – 20 minute.
Haal uit, maak sak versigtig oop en laat koel effens af.
In vuurvaste oondbak, halveer aartappeltjies en pak daarin. [oondbak moet deksel hê]
SOUS:
In mengbeker, meng deeglik die res van die bestanddele, behalwe die kaas.
MAAK DAN SO:
Gooi die sous oor die aartappels en strooi die kaas oor.
Sit in oond of Kombinasie oond op 180°C vir 25 - 30 minute. Moet goed deurwarm wees en kaas moet gesmelt wees.
IN GEWONE MIKROGOLF:
Doen soos resep sê, plaas dan deksel op bak, plaas in mikrogolf en mikrogolf vir 15 minute tot warm en kaas gesmelt is.
Heerlik saam met braaivleis of enige ander vleisgereg.
GEVULDE AARTAPPELS: [Deur Huisgenoot]
Genoeg vir 4 mense
Bereiding: 5 minute
Gaarmaaktyd: 10 minute
4 groot aartappels
20 ml (4 t) olie
200 g spekvleis, in stukkies gesny
1 ui, gehalveer en gesny
250 ml (1 k) suurroom of creme fraiche
5 ml (1 t) gekapte vars tiemie
sout en vars gemaalde swartpeper na smaak
100 ml gerasperde cheddarkaas
MAAK DAN SO:
Voorverhit die oond tot 200 °C.
1.Kook die aartappels in soutwater tot sag.
2.Verhit intussen die olie in ’n groot pan en braai die spek tot bros.
3.Voeg die ui by en soteer tot sag. Verwyder van die hitte en roer die suurroom of crème fraîche, tiemie en sout en peper by.
4.Sny ’n kruis in elke aartappel, druk dit effens oop en skep die spek-vleismengsel bo-op.
5.Sprinkel die kaas oor en bak.
MY WENK:
Maak aartappels in mikrogolf gaar, maak soos die resep sê, plaas stuk swaargewig foelie in platboompan, plaas gevulde aartappels daarop. vou liggies toe, plaas deksel op en paar kooltjies bo-op deksel en laat goed deurwarm word en dat kaas gesmelt het.
CHEESY SAUSAGE AND POTATO SKILLET DISH: [Posted by Kathryn]
Today, I made a Cheesy Sausage and Potato Skillet Dish using items I already had in the freezer and refrigerator. It turned out to be quite tasty!
INGREDIENTS:
1kg sausage roll
1kg potato cubes or frozen potato cubes
1/2 cup cream cheese
1 cup small curd cottage cheese
1-1/2 cup shredded cheddar cheeese
WHAT TO DO:
Brown sausage in skillet and drain off fat. Set aside.
Cook potatoes according to directions on package.
Add sausage to potatoes.
Add cream cheese, cottage cheese and one cup of cheddar cheese.
Continue cooking and stirring until cheese is all melted and blended into potatoes and sausage.
Sprinkle remaining cheddar cheese on top.
Enjoy!
I served mine with crescent rolls on the side. Delicious dinner!
CAMPING POTATOES: [ Kathy ]
INGREDIENTS:
•bacon
•baby potatoes
•green onions
•garlic
•butter
•salt & pepper
•cheddar cheese, grated
HERE'S HOW:
In a tinfoil dish, lay slices of bacon, quartered baby potatoes, green onions, butter, and garlic (optional). Season with salt and pepper. Top with grated cheddar cheese. Cover with tinfoil, and cook on bbq for 30-45 minutes. Serve with sour cream.
WARM AARTAPPELSLAAI: [Deur Huisgenoot Digitaal]
’n Heerlike bygereg vir veral vir ’n braai.
Genoeg vir 6 mense
Bereiding: 15 minute
Gaarmaaktyd: 25 minute
BENODIG:
1 kg aartappels, geskil
250 g spekvleis, in stukkies gesny
125 ml (½ k) olie
2 uie, in blokkies gesny
125 ml (½ k) blatjang
125 ml (½ k) druiwe-asyn
250 ml (1 k) melk
15 ml (1 e) mielieblom
MAAK DAN SO:
Kook die aartappels tot gaar. Sny in blokkies en hou warm.
Braai die spek in 25 ml (5 t) die olie tot gaar. Skep dit uit. Hou eenkant.
Braai die uie in dieselfde pan tot bruin. Voeg die res van die kookolie by en meng die spek deur.
Voeg die blatjang en asyn by en kook sowat 2 minute oor matige hitte sonder ’n deksel.
Meng die melk en mielieblom en giet dit stadig by die uiemengsel terwyl jy dit vinnig inroer. Roerkook nog 2 minute.
Voeg die aartappelblokkies by en meng liggies. Hou dit in die louoond warm tot benodig of maak 1 minuut in die mikrogolfoond warm voor jy dit opdien.
AARTAPPELS EN CHEDDARKAAS ROLLETJIES: [VREEDSAAM]
BENODIG:
4 groot aartappels, geskil
300 g sterk cheddarkaas, gerasper
2 eiers, geklits
60 ml gekapte pietersielie
knippie rooipeper, of na smaak
sout en varsgemaalde swartpeper na smaak
6 velle filodeeg
sowat 50 ml gesmelte botter
sowat 150 ml olyfolie
30 ml gekapte pietersielie
SO MAAK JY:
Kook aartappels tot sag. Druk fyn met 'n vurk. Daar kan nog stukke in wees. Voeg kaas, eiers en pietersielie by. Geur met rooipeper, sout en peper. Plaas een vel filodeeg op jou werkoppervlak. Smeer met gesmelte botter. Plaas 'n tweede vel deeg bo-op. Smeer weer met gesmelte botter. Herhaal met 'n derde vel. Skep van die aartappelvulsel sowat 5 cm van
onderkant van deeg in 'n lang wors. Vou deeg oor vulsel. Vou kante weerskante oor vulsel en rol op. Herhaal met die res. Maak toe met kleefplastiek en laat koud word in yskas. Sny koue rol in skywe van sowat 3 cm. Verhit olyfolie in pan en braai sirkels weerskante vir sowat 3minute.
Dreineer op kombuispapier. Sprinkel gekapte pietersielie oor en sit warm voor.
DOUBLE BAKED POTATOES: [ALL ABOUT BRAAI by HEIN]
Not the quickest Braai side dish but its interesting and your guests will love it.
INGREDIENTS:
1 x Potato per guest
500 g Ham or Bacon chopped
Spinach 2 x Chilies
500 ml Cream Cheese
500 ml Feta ( covering )
6 Spring onions chopped
Spices
Tin Foil
HERE'S HOW:
•Bake the potatoes until soft in the middle on the fire or wrapped in tin foil preferred.
•Cut the potatoes in half and from the side ( leave a thin piece of potato meat attached the skin ) start hollowing out the potato meat.
•Mix all the ingredients and the removed potato meat in bowl.
•Now scoop back the mix into the hollowed out potato skins.
•Cover with feta , spices and some of the spring onion for garnish.
•Bake a further 20 minutes on the grill until the Bacon or Ham is cooked.
BASIESE RESEP VIR KAPOKAARTAPPELS: [kreatiewekosidees]
1 kg aartappels (geskil en in skywe gesny)
110g botter
110 ml melk
sout en vasgemaalde peper
1 tl bakpoeier
gerasperde neutmuskaat na smaak
MAAK DAN SO:
Kook aartappels tot sag. Gooi orige water af. Maak fyn. Voeg botter melk sout en peper by en meng tot gladde mengsel. Voeg bakpoeir by en meng deur.
WENK:
Moet nooit dat jou aartappels koud raak VOOR jy die fyn maak nie. Dit veroorsaak dat jy taai kapokaartappels kry. Maak eerder jou hele resep klaar en laat koud word en warm dan weer op.
RESEP VIR MAYO MASH:
Kook aartappels saam met 1 ui fyngekap tot gaar - maak fyn - Voeg by – gemaalde swart peper en sout, 1/2 tl droe pietersielie, 1 teelepel bakpoeier en 'n lekker homp botter - roer deur - Voeg by 1 opgehoopte eetl mayonaise. Indien aartappels nog te droog is, voeg bietjie melk by. Hierdie resep is genoeg vir so 5 tot 6 groot aartappels. Wees versigtig vir te veel melk - onthou jou mayonaise maak reeds die aartappels klam . Gooi eerste jou mayonaise in en kyk hoeveel melk nodig is.
VARIASIES:
1. Voeg handvol gerasperde kaas by kapokaartappels en roer deur.
2. Room of suurroom kan gebruik word ipv melk (Selfs bietjie idealmelk is heerlik).
3. Sny gekapte spruituie in jou kapokaartappels net voor opdiening.
4. Gebraaide stukkies spek kan ook ingemeng word by jou kapokaartappels.
MY WENK:
Voeg dijon korrelmosterd en kaas by vir mosterd mash.
Kook gemengde groente en mash saam met die aartappels vir heerlike groente mash.
Voeg gegeurde roommaaskaas by, dis baie lekker.
Voeg fyn knoffel by vir knoffelmash.
Voeg fyn gekookte butternut/patat of skorsiemoes by, dis ook baie lekker.
Voeg gaar fyn spinasie, kaas en crispy bacon stukkies by, dis heerlik saam met vis.
POTATO BOATS: [CAMPING FOOD]
These are a classic camping food, but jazz them up by cutting horizontal slices 1/2-inch apart across the top of the potato, instead of the usual criss-cross down the middle. That way you can fit in more tasty fillings, which is what makes potato boats so popular in the first place.
Ingredients: Baking potatoes, ham or bacon, cheese, minced green onions, sour cream, foil.
Make slices across the top of the potato, 1/2-inch apart and about three-quarters of the way to the bottom. Insert a slice of ham and cheese in each opening and wrap well in foil. Toss on the grill or on a bed of coals for at least 20 minutes. Open and serve with onions or sour cream on top.
DUTCH OVEN POTATOES: YUMMY!
1kg. bacon, cut into small pieces
10-12 large Potatoes
3 Tbsp. Johnny’s Hunter’s Blend Seasoning Salt [ANY spice blend will do]
1 can cream of chicken soup
3 c. shredded cheddar cheese
WHAT TO DO:
•When the Dutch oven is hot add the bacon and heat until fully cooked.
•Drain about half of the bacon grease, and add the potatoes.
•Add 3 Tbsp. of the seasoning salt blend. Cover and cook about 20-25 minutes stirring occasionally (or until potatoes are no longer crunchy, but do NOT overcook).
•Add cream of chicken and cheese. Heat through and serve – YUM!
CRACKED ROSEMARY AND PAPRIKA POTATOES: [ROBERSONS SPICE RECIPES]
Culinary Tip:
Get to know your oven – all ovens even the expensive ones tend to change as they age so it is a good idea to get to know your oven by doing the bread test. Cover a baking tray with slices of bread – place into the oven at 180C to bake for a few minutes. Remove the tray from the oven and observe which slices have browned the most – this will give you a good indication of where the “hot spots” are in your oven. When baking try to avoid placing a cake tin in the hot spot.
INGREDIENTS:
•1 kg Potatoes
•75 ml Olive Oil
•5 ml Robertsons Paprika
•2,5 ml Robertsons Rosemary
•Robertsons Atlantic Sea Salt
•Robertsons Black Pepper
WHAT TO DO:
1.Preheat oven to 220°C.
2.Boil whole unpeeled potatoes until tender.
3.Drain, then place on a chopping board and give each potato a firm bash with a rolling pin to crack them.
4.Place cracked potatoes into a shallow roasting tray and drizzle with olive oil, Robertsons Paprika and Robertsons Rosemary.
5.Season with Robertsons Atlantic Sea Salt and Robertsons Black Pepper.
6.Roast in the oven at 220°C for about 35 minutes or until the potatoes are crisp and golden brown.
MY WENK:
Jy kan dit ook doen in platboompan oor die kole of in 'n swaargewigfoeliepan oor die kole. Sorg net dat jou kole baie warm is en hou dop dat dit nie aanbrand nie.
POTATO SKINS MAC AND CHEESE: [a spicy perspective]
INGREDIENTS:
24 oz. baby golden potatoes
2 Tb. vegetable oil, divided
1 lb. elbow macaroni
3 Tb. butter
1 Tb. flour
2 1/2 cups milk
1 cup sour cream
1 1/3 lbs. shredded cheddar cheese, divided
10 oz. cream cheese, divided
12 oz. bacon, fried and crumbled, divided
1 cup chopped green onions, divided
Cayenne pepper
Salt and pepper
WHAT TO DO:
Preheat the oven to 200°C. Place the potatoes on a baking sheet and drizzle with 1 tablespoon of oil. Salt and pepper liberally and shake the pan a little to coat them with oil. Roast for 30 minutes, or until cooked through. Then set aside to cool.
Meanwhile, cook the macaroni in a large pot of salted water, according to package instructions. Drain and set aside in a colander.
Using the same pot, melt the butter over medium-high heat. Once melted whisk in the flour and cook the roux (butter-flour mixture) for 1 minute. Then whisk in the milk and add the sour cream and 8 oz cream cheese. Bring to a simmer and whisk until the mixture is thick and smooth.
Add 1 lb shredded cheddar and whisk until smooth. Then add a dash or two of cayenne pepper and salt and pepper to taste.
Pour the cooked macaroni, 2/3 cup crumbled bacon, and 2/3 cup green onions into the cheese sauce. Stir to coat.
Pour the macaroni into a 9X13 inch baking dish and set aside.
For the potato skins recipe: Preheat the oven to Broil. Cut each potato in half lengthwise. carefully scoop of most of the flesh, leaving just a little potato attached to the skin. Reserve the crumbled potato flesh.
Brush the potato skins with oil. With the remaining 2 oz. of cream cheese, place a scant 1/2 tsp dollop of cream cheese in each potato skin.
Sprinkle the crumbled potato over the mac and cheese. Then arrange the potato skins over the top. Sprinkle the remaining 1/4 lb. shredded cheddar over the potato skins and add pepper to taste.
For creamy baked mac and cheese, place the baked mac and cheese in the oven under the broiler for 2-3 minutes, watch carefully. You want the cheese to melt and the tops to toast, but not burn.
For more a traditional "firm" baked mac and cheese recipe, turn the oven to 220°C , and bake for 20 minutes until the tops are golden.
Once out of the oven, sprinkle the remaining green onions and bacon over the top and serve warm.
CHEESY MEGA-TOTS: [THURSDAYNIGHTSMACKDOWN]
makes 20-24 extra large tots
INGREDIENTS:
2½kg potatoes
1 1/2 tsp. granulated garlic
1/2 tsp. smoke paprika
1 1/2 tsp. kosher salt
3 oz. sharp cheddar, grated
3 oz. fontina, grated
1/2 c. AP flour
2 large eggs
1 1/2 c. panko breadcrumbs
veg oil for frying
kosher salt
WHAT TO DO:
Make the tot mixture:
Fill a large pot with water, add the spuds and put it over high heat. Boil until the potatoes are cooked through but not falling to pieces, 30-35 minutes. Set them aside to cool. When they’re cool enough to handle, peel them, shred them and put them in a big mixing bowl.
Add the garlic, salt, paprika, cheddar and fontina to the shredded potato and combine well, using either a wooden spoon or your hands.
Shape the tots:
Scoop up about 3 tablespoons worth of potato-cheese mixture. Using your hands, pack it together and form it into a tot-like shape. Continue until all the potato is used up.
Bread the tots:
Put the flour in a shallow dish, the two eggs (beaten together) in another, and the panko in a third. Roll each tot in flour, shaking off the excess, then coat them in egg and roll them in the panko.
Fry ‘em up: In a heavy saucepan, add vegetable oil enough to come about 2 inches up the side of the pot, and heat it to about 365-370 degrees. Add your tots in batches – don’t crowd the pan – and fry until golden brown, 3-5 minutes.
Sprinkle with more salt as they come out of the oil. Serve hot.
POTATO AND CHEDDAR BAKE: [CAPE COOK]
INGREDIENTS:
600g potato thinly sliced
1 ½ cup milk
2 tablespoons flour
2 tablespoons butter
1 cup grated cheddar
1 tsp sugar
½ tsp pepper
WHAT TO DO:
Melt butter in pan.
Add flour to butter and mix into a paste.
Add milk and stir until the butter/flour has dissolve into the milk.
Add the salt and pepper and stir through.
Add the cheese, mix and cook until all the cheese have melted
In a large (or four individual) greased ovenproof dish pack a layer of potatoes.
Pour some of the cheese sauce over the potatoes.
Repeat until all the potatoes and sauce have been used.
Bake for 45 minutes in a 200°C oven.
HOMEMADE PITTSBURGH PIEROGIES:
2 dozen large pierogi
Prep Time: 2 hours 30 minutes
Cook Time: 1 hour
Total Time: 3 hours 30 minutes
INGREDIENTS:
2 cups flour, plus extra for kneading and rolling dough
½ teaspoon salt
1 large egg
½ cup sour cream
¼ cup butter, softened and cut into small pieces
Butter and onions for sauteing
Ingredients for filling of your choice (Potato & Cheese filling recipe below)
FOR THE POTATO, CHEESE AND ONION FILLING:
2kg red potatoes
¼ of a large onion, finely chopped
2 oz. cheddar cheese, finely grated
Salt & pepper
WHAT TO DO:
1. To prepare the Pierogi Dough, mix together the flour and salt. Beat the egg, then add all at once to the flour mixture. Add the ½ cup sour cream and the softened butter pieces and work until the dough loses most of its stickiness (about 5-7 minutes). You can use a food processor with a dough hook for this, but be careful not to overbeat. Wrap the dough in plastic and refrigerate for 20-30 minutes or overnight; the dough can be kept in the refrigerator for up to 2 days.
2. To make the Potato, Cheese & Onion Filling: Peel and boil potatoes until soft. While the potatoes are boiling, saute onion in butter until soft and translucent. Mash the potatoes with the sauted onions and grated cheddar cheese, adding salt and pepper to taste. You can also add some fresh parsley, bacon bits, or other enhancements if you desire. Let the potato mixture cool and then form into 1″ balls.
3. To prepare the Pierogies: Roll the pierogi dough on a floured board or countertop until 1/16″ thick. Cut circles of dough (2″ for small pierogies and 3-3½″ for large pierogies) with a cookie cutter or drinking glass. Place a small ball of filling (about a tablespoon) on each dough round and fold the dough over, forming a semi-circle. Press the edges together with the tines of a fork.
4. Boil the pierogies a few at a time in a large pot of water. They are done when they float to the top (about 8-10 minutes). Rinse in cool water and let dry.
5. Saute sliced onions in butter in a large pan until onions are soft. Then add pierogies and pan fry until lightly crispy.
HOMEMADE PIEROGI TIPS:
If you are having a hard time getting the edges to stick together, you may have too much flour in the dough. Add a little water to help get a good seal.
If you don't want to cook all of the pierogies right away, you can refrigerate them (uncooked) for several days or freeze them for up to several months.
KAPOKAARTAPPELS MET SAMPIOENE:
BESTANDDELE:
Kapok Aartappels
6 groot (ongeveer 1.6kg) Pontiac aartappels, gewas, geskil, gekap
40g botter
125 ml (1/2 koppie) room verdik
125 ml (1/2 koppie) melk
Sout en vars gemaalde witpeper
1 kg growwe sout
3 tiemie takkies
SAMPIOENE:
Shitake sampioene
Enogi sampioene
5 eetlepels soya sous
Growwe sout
MAAK SO:
KAPOKAARTAPPELS:
Plaas 6 mediumgroot aartappels op ‘n bed growwe seesout en tiemie.
Om dit daarop te bak word die aartappel al in hierdie stadium liggies gegeur.
Die aartappel word ook geprik om ontslae te raak van oortolligge vogtigheid.
Die sout trek baie van die vog uit en met die uitstoomproses word die aromas weer in die aartappel ingetrek.
Dit bak teen 160C vir 25-30 minute.
Haal dit dan uit en sny die aartappels in die helfte deur en druk die aartappel deur ‘n mediumsiffie in ‘n potjie.
Plaas die potjie oor medium lae hitte.
Verhit 125ml room en 125ml melk saam in ‘n pot en voeg dit stadig by die aartappel terwyl dit aanhoudend maar stadig roer.
Want jy wil nie he dat die aartappelmengsel taaierig raak nie.
Maak ook seker op hierdie punt dat die temperatuur goed gereguleer word.
Te hoe hitte gaan veroorsaak dat die mengsel te dik word .
Sodra die aartappel ‘n lekker gladde tekstuur het, vou dan 40g ongesoute botter, sout en varsgemaalde witpeper en so 4 druppels wit truffelolie.
SAMPIOENE:
Gebruik ‘n verskeidenheid oosterse tipe sampioene wat plaaslik gegroei word.
Sit die sampioene in ‘n Sjinese stoomhouertjie wat oor stadigkokende water geplaas word met die deksel op.
Dit stoom vir 10-12 minute.
Terwyl dit stoom, meng 4 eetlepels soet soyasous met 2 knippies growwe sout.
Roer die sampioene deur die sous mengsel wanneer dit klaar gestoom het.
BACON POTATOES FOR THE BRAAI: [CAFE CHOCOLADA]
Now, this is how I want my potatoes from now on! Do you really need a recipe? All you do is peel whole potatoes, cut them all across, not too thin, and not all the way through, sprinkle with some salt, but not too much, the bacon is salty. Then fill with small bacon slices in between. Bake in a pan with some oil until potatoes are fully cooked, and serve!
In the original recipe, the potatoes are first cooked half way, and I guess this is done to cut the baking time, which I didn’t do, and they took a while to be completely baked, but I didn’t mind waiting.
GEVULDE AARTAPPELS MET OORSKIET BRAAIVLEIS: [By Liplekker]
BESTANDDELE:
Oorskiet braaivleis, in blokkies gesny
1 ui, gekap
Gerasperde kaas
Bietjie olyfolie
Botter
Paar stukkies gebraaide spek snippers (opsioneel)
Gemengde groente – gaar gestoom (bv. Country veg mix) of sommer net kool of broccoli of wortels (Jou keuse)
Sout en peper
4 – 6 Aartappels gaar gekook tot sag (skil aan)
MAAK SO:
•Sny vleis in blokkies.
•Braai vleis stukkies en uie in olie. (Indien jy nie verkies om braaivleis te gebruik.)
•Gooi gaar gemengde groente in en meng deur.
•Sny aartappels oop.
•Sit bietjie botter in, sout en peper en skep die vleis en groente mengsel in aartappels.
•Sprinkel die kaas oor en gebraaide spek bo-op.
•Sprinkel net klein bietjie olyfolie bo-oor.
•Sit in oond tot kaas gesmelt is.
Bedien dadelik
VARIASIE:
•Die gereg kan ook ‘n een bak gereg wees. Kook aartappels tot gaar. Sny in helfte en pak in bakplaat – plat kant na bo.
•Stip met botter, sout en peper. Gooi groente en vleismengsel bo-op, gerasperde kaas en spek stukkies bo-op en in die oond tot kaas gesmelt is.
SPESERY AARTAPPELSKILLE MET SUURROOM: [Vickie de Beer]
Genoeg vir 4 - 6
(Jy hoef nie die skille van gebakte aartappels weg te gooi nie. Dit is ’n heerlike, krakerige happie.)
BENODIG:
4-6 aartappels, skoongeskrop
Geurige sout
30 ml (1 e) seesoutvlokkies soos Maldon
15 ml (1 e) paprika
10 ml (2 t) rissievlokkies (opsioneel)
10 ml (2 t) tiemieblaartjies
15 ml (1 e) vinkelsaad
gemaalde swartpeper
60 ml (¼ k) olyfolie
250 ml (1 k) suurroom
Voorverhit die oond tot 200 °C.
MAAK SO:
1 Bak die aartappels vir ’n uur op ’n bakplaat tot sag en gaar.
2 Sny die aartappels middeldeur en skep die warm vlees uit die skille. Hou die gaar aartappel om gnocchi mee te maak, of in sop te gebruik. Sit die skille terug op die bakplaat.
3 Sout Meng die seesoutvlokkies, paprika, rissie, tiemie en vinkel.
4 Sprinkel die olyfolie oor die aartappels en strooi die geurige sout en peper oor. Bak vir 10 min. by 200 °C of tot krakerig.
5 Skep die suurroom in ’n opdienbakkie en skep 15 ml (1 e) van die olie uit die oondpan en meng deur die suurroom. Sit met die warm aartappelskille voor.
HEERLIKE EN VINNIGE AARTAPPELSKYWE: [By Liplekker]
BESTANDDELE:
Aartappels
Spek
Uie
Sampioene
Bietjie Knoffel
Sout en Peper
Gerasperde Kaas
MAAK SO:
•Kook jou aartappels met skil aan tot gaar maar nie pap.
•Laat bietjie afkoel. Sny in skywe.
•Braai intussen die spek, uie en sampioene met die knoffel, sout en peper.
•Plaas aartappel skywe in oond bak.
•Gooi spek mengsel bo-op die aartappels.
•Sit gerasperde kaas bo op en sit onder die grill van jou oond tot kaas gesmelt is.
CAMPFIRE CHILI CHEESE BAKED POTATOES: [THE CAMP GAL]
Serves 3
INGREDIENTS:
•3 potatoes
•3 ounces cheddar cheese
•small bunch chives or scallions
•15 oz can chili (I used Amy’s Organic Spicy Chili)
WHAT TO DO:
Scrub and dry potatoes.
Shred cheddar cheese. Place in a storage container.
Using scissors, cut chives into 1/2″ pieces. Place in a plastic bag with a piece of paper towel.
Wrap the potatoes tightly in two layers of aluminum foil. Be sure to seal any gaps.
Place potatoes in the coals of a campfire, but not directly in the flames. Allow to cook for one hour.
When potatoes are nearly done, warm the chili over the campfire or a camp stove.
When one hour is up, use tongs to carefully remove a potato from the campfire. Use a fork to check the potato for doneness. If the first potato is done, remove the other potatoes from the campfire.
Spoon chili over potatoes. Top with cheddar cheese and chives. Enjoy!
Here are some other easy baked potato topping ideas:
•Broccoli & swiss cheese
•Baked beans
•Greek yogurt & chives
•Salsa, monterey jack cheese & cilantro.
GARLIC JOGHURT MASH POTATOES:
This healthier take on a classic dinner table staple uses only two tablespoons of butter and a quarter cup of milk — it gets the rest of its protein and (healthy) fats from Greek yogurt and olive oil. Garlic, sea salt, and freshly cracked black pepper add flavor.
THREE CHEESE POTATOES: [TASTE OF HOME]
With its bacon and cheese flair, this side dish makes a welcome addition to barbecues. "My husband and I love these potatoes," writes Cheryl Hille From Ashkum, Illinois.
TOTAL TIME: Prep: 15 min.
Grill: 35 min.
MAKES: 4-6 servings
INGREDIENTS:
•3 large potatoes, peeled and cut into 1-inch cubes
•1 medium onion, chopped
•3 tablespoons grated Parmesan cheese
•1 tablespoon minced chives
•1/2 teaspoon seasoned salt
•1/4 teaspoon pepper
•2 tablespoons butter
•1/2 cup crumbled cooked bacon
•1/2 cup shredded part-skim mozzarella cheese
•1/2 cup shredded cheddar cheese
WHAT TO DO:
1.In a large bowl, combine the first six ingredients. Transfer to a double thickness of greased heavy-duty foil (about 18 in. square). Dot with butter.
2.Fold foil around potato mixture and seal tightly. Grill, covered, over medium heat for 15-18 minutes on each side or until potatoes are tender.
3.Carefully open foil. Sprinkle the bacon cheeses over potato mixture. Grill 3-5 minutes longer or until cheese is melted. Open foil carefully to allow steam to escape.
4-6 servings
CRUSHED POTATOES:
How good do these Smashed Potatoes look.
They are absolutely delicious and a meal in themselves. You can add bacon bits, cheese, spring onions anything you like and don’t forget the herbs. These are a winner on any level and super easy to make. You can use new or roasted potatoes. Enjoy!
POTATO AND BILTONG CAKES: [by Go! Southern Africa -
Share on facebook Share on twitter Share on pinterest_share Share on google_plusone_share -RECIPE ALETTA LINTVELT PICTURES LEE MALAN]
Serves 4
Preparation time 10 minutes
Cooking time 8–10 minutes
These are similar to fish cakes, but instead of fish you add cheese and biltong. They make a great light meal, but I especially like serving them with a rich lamb stew to mop up the juices or with braaied sausage and tomato relish.
YOU NEED:
•½ cup mayonnaise
•1 fresh chilli, chopped (or 2 tablespoons sweet chilli sauce)
•½ lemon, juice and zest
•½ onion, finely chopped
•1 tablespoon olive oil or butter, to fry the onion
•2½ cups mashed potato (use 4 big potatoes or Smash, if you must)
•1 tablespoon wholegrain Dijon mustard
•2 braaied mielies, kernels cut off (or half a tin whole kernels)
•½ cup chopped moist biltong
•½ cup cheddar, grated (or 2 feta cheese wheels, crumbled)
•1 egg, whisked with a fork
•cooking oil, for shallow-frying
WHAT TO DO:
1.To make the dipping sauce, mix the mayonnaise, chilli, lemon juice and zest. Set aside.
2.In a pan, heat the olive oil or butter and fry the onion until brown.
3.Mix the onion with the rest of the ingredients (except the cooking oil) and leave in the fridge to cool for 30 minutes.
4.Shaped the mixture into 6 or 8 cakes. Heat some cooking oil in a pan and fry the cakes over a moderate heat for 5 minutes a side or until golden brown.
5.Serve immediately with the mayonnaise dipping sauce and a salad.
Aletta says: Experiment with different types of cheese and other combinations of vegetables, like fried mushrooms or chickpeas.
CHEEZLY AND CHIVES BAKED POTATOES: [by karenelated]
- serves 4 as side dish
INGREDIENTS:
4 large baking potatoes
½ bunch finely chopped green chives
1 block super melting cheese – flavour of your choice
Salt and freshly ground pepper to taste
WHAT TO DO:
Wrap potatoes in foil and place in coals for 45 minutes.
Remove potatoes from the fire. Cut in half, lengthwise without cutting right through the other side. Scoop out inside of potatoes, while making sure to leave 1 cm width skin intact for shell.
Lightly mash potatoes. Add chives, diced vegan cheese, salt and pepper.
Place mixture back in potato skin shells and close potatoes. Re-wrap in foil.
Place back in the coals and bake for a further 20 minutes.
Serve with your favourite braai or roast vegetables.
OLD FASHIONED POTATO PANCAKES: [adapted from "The Bread bible", Beth Hensperger]
makes eight 4-inch pancakes
YOU NEED:
2 tablespoons unsalted butter
2 medium shallots or tiny white boiling onions, finely chopped
3 large (about 1-1/2 pounds) russet potatoes
2 large eggs, lightly beaten
3 tablespoons matzo meal or fine dry bread crumbs
salt to taste
fresh thyme leaves, about 1 tbsp (my addition)
freshly ground black pepper, to taste
canola oil cooking spray
WHAT TO DO:
1.In a large skillet, melt the butter over medium heat. Add the shallot and cook 1 minute to soften. Set aside.
2.Peel and coarsely grate the potatoes for a total of 2-1/2 to 3cups. Place the grated potatoes in a tea towel and wring out the excess moisture. Place the grated potatoes in a large bowl and immediately add the eggs, matzo meal or bread crumbs, and onions, (and thyme leaves, if using). Stir to combine evenly. Season with salt and pepper.
3.Wipe out the skillet with a paper towel and spray heavily with oil. Heat the skillet over medium-high heat. Using a heaping 1/4-cup measure for each pancake, pour the batter into the skillet and flatten each slightly with the back of a spoon. Cook about 5 minutes, turning once, until crisp and golden brown. Serve immediately.
JANSSON'S TEMPTATION: [Adapted from Gretchen Cooks]
This is a traditional Swedish side-dish, but I think it would go swimmingly with a proudly South African braai. After all it’s essentially a potato bake only with the addition of anchovies. We were initially a bit skeptical about the fishy component, but I have to say it blends in beautifully, adding just the right hit of saltiness to the finished product. I suppose you could cut the potatoes into slices instead of matchsticks, but I think the matchstick shapes add a nice textural diversity. Enjoy!
Serves 8 as a side-dish
YOU NEED:
3 tbsp butter
2 large onions, thinly sliced
5 large potatoes, peeled and cut into matchsticks 10 anchovy fillets
3/4 cup low-fat evaporated milk
WHAT TO DO:
1. Preheat oven to 180C.
2. Saute onions in 1 tbsp butter until glazed and see-through.
3. Arrange half the potatoes in a greased casserole dish and tear anchovies onto the potato layer, distributing evenly. Top with the sauteed onions and pour over 1/2 cup of evaporated milk. Dot with the remainder of the butter (2 tbsp).
4. Bake for 30 minutes. Top with another 1/4 cup of evaporated milk and bake a further 15 minutes until browned on top.
Note:
Keep cut potatoes covered with water to prevent discolouring.
Dry off before using.
HESTER SE LIPAFLEK LEKKER AARTAPPELDIS:
Bedien 6 mense
BENODIG:
1 kg aartappels gaar gekook, geskil en in blokkies gesny
2 t olie
1 pakkie spek
2 uie
½koppie blatjang
3 eetl asyn
1 koppie melk
3 t mielieblom
MAAK SO:
Sny spek in klein stukkies, braai dit dan met bietjie olie.
Gooi oor aartappels wat in blokkies in bak is.
Braai uie tot gaar en voeg blatjang, asyn, melk en mielieblom by.
Meng goed.
Sit bo-op aartappels en spek.
Hou warm en bedien.
WAAIER AARTAPPELS – bykos vir braai: [MARINDAKOOK]
Aartappels is kos. Aartappels is bykos. Aartappels is stapelkos. Aartappels is altyd by ons. Ek maak die aartappelgereg graag saam met n braai. Jy kan die aartappels voor die tyd bietjie kook as jy haastig is.
BENODIG:
•6 aartappels
•125ml mayonnaiseaartappels
•125ml chutneyaartappels
•60ml uiesoppoeieraartappels
•125ml gerasperde kaas
•olyfolie
•growwe sout
•roosmaryn
MAAK SO:
1.was die aartappels ( ek skrop myne altyd met 'n skuur-grassie)
2.sny die aartappels in skywe, maar nie dwarsdeur nie.
3.gooi olyfolie onder in n oondbak en plaas die aartappels in die bak,
4.meng die mayonnaise, chutney, uiesop en kaas in n bakkie,
5.skep nou van die vulsel in die aartappel se snye (gebruik n tafelmes om dit diep in te kry).
6.sprinkel olyfolie en growwe sout oor die aartappels.
7.plaas die roosmaryntakkies op die aartappels,
8.bak met foelie vir 30 minute en sonder foelie vir nog 30 minute – voel met n skerp mes of dit sag is.
Die aartappels smaak vorentoe met enige maaltyd – en baie lekker koud as n middernag happie.
ROOM AARTAPPELS: [NELLASHAVEN - by Ronell Payne]
Room Aartappels is ‘n dis wat van aartappels gemaak word en daar kan basies enige vulsel by gevoeg word of net die aartappels en room kan gebak word. Die vulsel wat bygevoeg word hang van elke persoon af. Dit is ‘n veelsydige en vullende dis en kan bedien word saam met enige ete wat bedien word. In my huis moet daar Room aartappels gemaak word as ons braai en ek het die resep aangepas soos my huis mense daarvan hou.
BENODIG VIR 6 PERSONE:
8 – 10 Medium Groot Aartappels
2 uie
1 klein Greenpeper
1 lepel Knoffel
1 pakkie Vars Mushrooms
4-5 Tamaties
250g Gesnipperde Spek
Sout en Peper na smaak
500ml Room
Olyf Olie
Gedroogde Pietersielie
Creamy Potatoes Creamy Potatoes 1 Creamy Potatoes 2 Creamy Potatoes 3 Creamy Potatoes 7
MAAK SO:
Kook die aartappels in die skil tot gaar, verwyder die skil en sny aartappels in blokkies en plaas in bak.
Sny uie, green pepper en tamaties in klein blokkies en die mushrooms in skyfies. Plaas die tamaties en mushrooms in aparte bakkies eenkant. Braai die uie, green pepper en knoffel in olyf olie tot uie deurskynend is. Voeg die gesnipperde spek en mushrooms by die uie mengsel en braai tot spek en mushrooms gaar is. Voeg die blokkies tamaties, sout en peper by en prut mengsel tot tamaties sag is.
Meng die uie mengsel met die aartappels en voeg die room by en meng goed. Strooi gedroogde pietersiele oor aartappels en plaas in voor verhitte oond. Bak teen 180°C vir 60 – 80 min.
BACON AND CHEESE FILLED BAKED POTATO: [SPAR RECIPES]
Prep Time: 10 minutes
Cook Time: 20 minutes (microwave) or 1 hour (oven)
Sometimes there's just nothing better than a baked potato crammed with your favourite filling. This recipe has cream cheese, yoghurt and bacon for a creamy and satisfying meal.
INGREDIENTS:
•4 well shaped medium-sized potatoes
•SPAR Butter
•½ cup (125 ml) SPAR Double Cream Plain Yoghurt
•1 tub (150g) SPAR Low Fat Cream Cheese
•8 - 10 rashers SPAR Lean Bacon, cooked until crispy and chopped
•Grated SPAR Cheddar Cheese
HERE'S HOW:
1.Wash the potatoes and cut a small cross in the centre. Rub the skins with butter and then wrap in foil, making sure the shiny side faces inwards.
2.To oven bake: bake at 180°C for about 30 - 45 minutes or until potatoes are soft to the touch. To microwave: prick the skins all over with a fork. Line the glass platter of the microwave oven with paper towelling and arrange the potatoes in a circle on top. Microwave for 5 - 6 minutes on 100 percent power. Turn the potatoes and microwave for another 5 - 6 minutes on 100 percent power.
3.Cut a cross in each potato and press the potato at the bottom to open it up slightly.
4.Combine the yoghurt and cream cheese and mix until smooth, and then add any of the suggested ingredients. Top with cheddar cheese.
Hints and Tips:
Substitute the bacon for smoked salmon.
POTATO AND SWEETCORN SIDE DISH: [Recipes by admin]
This is a dish familiar to most South-Africans. It is a dish most of us make when we have a typical braai. It is extremely unhealthy, but always popular.
YOU NEED:
4 sliced potatoes
a tin of sweetcorn
125ml cream
250ml grated cheddar cheese
salt and ground black pepper
HERE'S HOW:
Layer all the ingredients in a flat dash, flavour with salt and pepper and bake in an oven which has been heated to 180 degrees C until the potatoes are cooked.
CHEESY POTATOES:
YOU NEED:
olive oil and butter for frying – just a little of each
potatoes – however many each person wants
chopped onions
bacon, sliced thinly
chopped mushrooms
Nandos garlic sauce or mayonnaise
grated cheddar cheese
WHAT TO DO:
Bake the pototoes in the microwave, split in half.
Fry the onions in olive oil, add the bacon. Fry until slightly browned, then add the finely chopped mushrooms. Add a little butter if needed, remove from the heat.
Scoop out and chop the flesh from each potato half, add to the bacon mixture. Stir through over a low heat, then add some Nandos garlic sauce, or mayo (or whatever grabs your fancy). Stir very well and check the seasoning.
Arrange the potato skins in an ovenproof dish, fill each skin with the mixture, piling it high. Top with grated cheese and place under a hot grill until melted. Enjoy!!!
SAMPIOEN KAPOKAARTAPPELS: [SARIE - deur Herman Lensing]
Perfekte bykos met ekstra geur van sampioene by.
genoeg vir 6
BENODIG:
8 middelslag-aartappels
250 ml room, louwarm
55 g (60 ml) botter
45 ml olyfolie
250 g bruin sampioene, grofgekap
sout en varsgemaalde swartpeper
MAAK SO:
Skil aartappels en sny in groot blokke. Plaas in groot pot met water en kook tot sag en gaar. Dreineer en voeg room en botter by. Maak goed fyn met aartappeldrukker tot mengsel roomsag is. Verhit olie in pan en braai sampioene vir 5 – 8 minute of tot gaar. Voeg by aartappels en meng. Geur goed met sout en peper.
POTATO BAKE: [braai.com]
I found this good old classic on www.cookbook.co.za. Enjoy!
Potato bake is a must have at any braai and this potato bake recipe is great just as it is or you can add, like I often do, tasty little extra’s like bacon bits and mushrooms or even a little chopped green pepper to liven it up. It’s a really creamy recipe that is definitly not for dieters but with summer almost upon us and the December holiday braai beconing, you will want to keep this one. It really takes little effort and adds so much, make it your own by adding your favorite flavors. (6 people)
YOU NEED:
•4 large potatoes, thinly sliced
•1 large onion finely sliced (optional but recommended)
•250ml cream
•Granular chicken stock from Ina Paarman or Woolworths or Ina Paarmans potato spice
•Butter
•Cheddar cheese
HERE'S HOW:
Take an oven dish of about 30cm by 20cm and 10cm high, butter it lightly by taking a piece of the butter wrapping or cling film, and spreading the butter over the base and sides of the dish.
Place layers of potato, a light sprinkle of stock and a few onion rings. repeat until you are almost to the top of the dish. (If you are adding bacon bits and mushrooms, cook the bacon first and add a few of each between the layers)
I also put a thin layer of grated cheese in between on every second layer of potato sometimes.
Now pour over the cream, place the lid on or cover with with alluminium foil and bake in a 180 Celsius oven for 40 minutes.
Take off the lid, add a nice layer of grated cheddar cheese and place back in the oven for a further 15 minutes or so until the topping is melted and bubbling.
CHIVE AND ONION POTATO BAKE: [Taste of Home]
Prep: 15 min. Bake: 45 min. + standing
MAKES: 12 servings
INGREDIENTS:
1-1/2 cups half-and-half cream
1 container (8 ounces) spreadable chive and onion cream cheese
2 tablespoons dried minced onion
1 teaspoon salt
1/2 teaspoon pepper
2 packages (20 ounces each) refrigerated shredded hash brown potatoes
2 cups shredded Swiss cheese
3 tablespoons minced fresh chives, divided
2 tablespoons butter, cubed
WHAT TO DO:
1. Preheat oven to 375°. In a Dutch oven, combine the first five ingredients; cook and stir over medium heat until blended. Stir in potatoes.
2. In a greased 13x9-in. or 3-qt. baking dish, layer a third of the hash brown mixture and 2/3 cup Swiss cheese; sprinkle with 1 tablespoon chives. Repeat layers. Top with remaining hash brown mixture and cheese; dot with butter.
3. Bake, covered, 35 minutes. Bake, uncovered, 10-20 minutes longer or until edges begin to brown and potatoes are heated through. Let stand 10 minutes before serving. Sprinkle with remaining chives.
HOMEMADE MASH POTATOES WITH GREEN BEANS AND COCTAIL MINCE BALLS:•
•Prep Time: 20 minutes
•Cook Time: 20 minutes
•Total Time: 40 minutes
YOU NEED:
•1 kg (about 2 lbs.) firm potatoes
•1 medium onion, finely chopped
•2 tablespoons celery, finely chopped
•1 tablespoon plus 4 tablespoons butter
•1 teaspoon salt, or to taste
•1/4 teaspoon black pepper
•1 cup of warm milk, approximately
•cumin (optional)
•cayenne pepper or hot paprika (optional)
HERE'S HOW:
Peel and wash the potatoes.
In a large pot, cover the potatoes with ample water and bring to a boil. Cook, uncovered, until a potato can be broken in half by inserting a knife through the center.
While the potatoes are cooking, gently saute the onion and celery in the one tablespoon of butter until tender and translucent, about 15 minutes. Set aside.
When the potatoes are cooked, drain them and mash them by hand or with a mixer. (You can leave some chunks if you like, but I prefer a smoother texture.) Mix in the four tablespoons of butter, the onions and celery, the salt and pepper, and as much milk as necessary to reach a consistency that you like.
At this point I continue beating the mashed potatoes with the mixer until light and fluffy. This is optional.
Serve the potatoes hot. If desired, garnish with a light sprinkling of cumin and cayenne pepper.
CHEEZLY AND CHIVES BAKED PATATOES: [ny karenelated in Karen]
Add a new vegan side dish to your favourite meat-free braai with this Cheezly and Chive baked potato recipe.
- serves 4 as side dish
YOU NEED:
4 large baking potatoes
½ bunch finely chopped green chives
1 block Cheezly super melting vegan cheese – flavour of your choice
Salt and freshly ground pepper to taste
HERE'S HOW:
Wrap potatoes in foil and place in coals for 45 minutes.
Remove potatoes from the fire. Cut in half, lengthwise without cutting right through the other side. Scoop out inside of potatoes, while making sure to leave 1 cm width skin intact for shell.
Lightly mash potatoes. Add chives, diced vegan cheese, salt and pepper.
Place mixture back in potato skin shells and close potatoes. Re-wrap in foil.
Place back in the coals and bake for a further 20 minutes.
Serve with your favourite vegan braai faux meat or roast vegetables.
GEVULDE AARTAPPELS: [Deur Huisgenoot Digitaal]
Genoeg vir 4 mense
Bereiding: 5 minute
Gaarmaaktyd: 10 minute
BENODIG:
4 groot aartappels
20 ml (4 t) olie
200 g spekvleis, in stukkies
gesny
1 ui, gehalveer en gesny
250 ml (1 k) suurroom of creme fraiche
5 ml (1 t) gekapte vars tiemie
sout en vars gemaalde swartpeper na smaak
100 ml gerasperde cheddarkaas
MAAK SO:
Voorverhit die oond tot 200 °C.
1.Kook die aartappels in soutwater tot sag.
2.Verhit intussen die olie in ’n groot pan en braai die spek tot bros.
3.Voeg die ui by en soteer tot sag. Verwyder van die hitte en roer die suurroom of crème fraîche, tiemie en sout en peper by.
4.Sny ’n kruis in elke aartappel, druk dit effens oop en skep die spekvleismengsel bo-op.
5.Sprinkel die kaas oor en bak.
GRILLED POTATO CHIPS ON A STICK: [BROOKLYN IMBECILE]
I wanted to grill something new and had little red & white potatoes reproducing in a bowl, so I cut them up into thinish slices, coated them with olive oil. I mixed in a good dose of sweet paprika and some salt.
Then I put them on bamboo skewers and grilled the them for a while.
Yummy alone or with ketchup.
OMW THIS IS SOOOO GOOD!
ROASTED GARLIC MASHED POTATOES: [KITCHEN BOY IN TAIWAN]
You will never want to eat ordinary mash potatoes again! I served this fragrant, creamy mash with the robust Beef and Guinness stew.
INGREDIENTS:
2 medium heads of garlic
3 tbsp. olive oil
900g potatoes, peeled and diced
55g butter, softened
120ml milk, heated
salt and pepper to taste
WHAT TO DO:
1.Preheat the oven to 180C
2.Drizzle the garlic with olive oil, wrap it in foil and roast in the oven for 40 minutes to 1 hour until soft.
3.Bring a large pot of salted water to the boil, add the diced potatoes and boil until tender, about 15 minutes.
4.Drain the potatoes and add the butter and milk.
5.Cut the garlic in half and squeeze the softened cloves into the potatoes.
6.Mash together until smooth and creamy. Season with salt and pepper.
THE BEST MASHED POTATOES: [BUSY AT HOME]
Make a Cheesy Potato Casserole in no Time!
INGREDIENTS:
5 -6 russet or red potatoes, peeled and cut into chunks
1 (8 oz) pkg cream cheese
1 sticks (½ cup) softened butter
1 stick butter (1/2 cup) cut into thin slices
¼ - ½ cup whole milk
HERE'S HOW:
1.Boil the potatoes in a large stock pot of well salted water. The water should cover the potatoes completely.
2.Cook until the potatoes are fork-tender.
3.Drain the potatoes and then place them back in the pan. Place the pan back on the burner over low heat and use a hand-held potato masher to begin mashing them. The reason for the heat is to evaporate off any excess water that may not have drained off. That's the secret to fluffy, creamy mashed potatoes. Excess water will give them more of a slimy, slick texture. Not good. :) I use a handheld potato masher for the same reason. If your potatoes are still wet, instead of dry and flaky, when you put them in a bowl and start beating them with a mixture, the water and the starch in it will give your potatoes a really unpleasant texture. Hand mashing doesn't take that much more time and results in a far superior product.
4.Continue mashing until all the large potatoes are broken up. Add the cream cheese and 2 sticks of softened butter. It's easiest to cut them into chunks, as they will mix in more quickly.
5.Continue using the handheld masher to incorporate the butter and cream cheese with the potatoes.
6.Add ¼ to ½ cup whole milk, to achieve the consistency your family likes best.
7.When your potatoes are creamy and fluffy, scoop them into an oven-safe baking dish and dot the top with the thin slices of butter.
8.Cover with a lid or heavy-duty foil and place in the refrigerator until about 1 hour and 15 minutes before serving. (I usually warm my turkey and potatoes at the same time.)
9.Place in the oven and turn oven to 180°C. Allow to heat through for 1 hour and 15 minutes.
10.Remove from oven and stir to incorporate any melted butter.
Serve as the perfect side with your favorite meats.
POTATO HASH BROWNS WITH TOPPINGS: [SPAR RECIPES]
Prep Time: 5 minutes
Cook Time: as per pack instructions
Enjoy SPAR's potato hash-browns with the fun toppings of your choice.
INGREDIENTS FOR 2:
•1 box frozen SPAR Potato Hash Browns
A few Topping ideas: (you will be sure to dream up many more of your own!)
•Canned tuna mashed with SPAR low fat garlic&herb cottage cheese
•SPAR lean bacon, dry-fried, chopped and added to chopped tomato with a squeeze of SPAR Bacon Mayo
•Savoury baked beans, warmed up and a sprinkling of grated cheddar cheese
•SPAR Salmon flavoured low fat cream cheese
HERE'S HOW:
1.Bake the hash browns, using the easy on-pack instructions.
2.While they are baking, prepare the toppings you fancy, and have them handy to spoon generously onto each hash brown.
THAI POTATO CURRY: [SPAR RECIPES]
Prep Time: 10 minutes
Cook Time: 20 minutes
A coconut milk based curry with chillies and dhania. This really does satisfy a hearty appetite. Peanuts increase the protein content, making it an excellent vegetarian dish.
INGREDIENTS FOR 4 - 6:
•2 medium onions, thinly sliced
•30ml hot curry powder
•2 green chillies, seeded and finely chopped
•1 can SPAR coconut milk
•15ml SPAR white sugar
•1 kg SPAR Freshline baby potatoes, rinsed and halved - DO NOT PEEL
•20ml SPAR lemon juice
•6 spring onions, chopped with some of the green tops
•1 bunch fresh dhania, chopped
•salt to taste
•60ml salted cocktail peanuts, chopped (optional)
WHAT TO DO:
1.Gently fry the onion slices in heated oil.
2.Stir in the curry powder and chilli and cook lightly. Pour on the coconut milk and sugar and bring to the boil.
3.Add in the potatoes, cover and simmer for 20 minutes, stirring occasionally.
4.Stir in the lemon juice, spring onions and dhania, and set aside off the heat with the pot lid on for 5 minutes for the flavours to infuse.
5.Sprinkle the peanuts on top, and serve with freshly cooked fluffy white rice.
Hints and Tips:
Use soft-cooking BP1 or Mondeor potato cultivars in place of new potatoes, but rather peel them.
POLONY STUFFED SPUD: [ESKORT RECIPES]
Serves 6
Preparation Time 10 mins
Cooking Time 20 mins
INGREDIENTS:
300 g Eskort French Polony, roughly chopped
6 Large Potatoes
1 Small Onion, roughly chopped
30 ml Margarine
60 ml Milk
75 g Cheddar cheese, grated
Salt & Freshly Ground Black Pepper
WHAT TO DO:
Wash the potatoes & pierce each a couple of times with a fork.
Arrange in a circle on a sheet of kitchen paper & top with another sheet.
Cook on full power in the microwave for 15 minutes, turning over half way through the cooking process.
Once cooked, cut the potatoes in half & scoop out the insides, reserving the potato shells.
Fry chopped onion & Eskort French Polony for 2 - 3 minutes in margarine.
Add the inside of the potatoes & heat, add milk, mix well & season to taste.
Spoon the mixture into potato shells.
Sprinkle the stuffed potatoes with cheese & place under the grill until cheese has melted & stuffing has heated through.
POTATO FLATTIES WITH CHILLI AND GARLIC OIL: [TOOR-KOMBUIS
Serves 4
BENODIG:
½ cup olive oil
1 teaspoon chilli flakes
2 garlic cloves, crushed (do not chop)
8 medium-sized potatoes
salt and freshly ground black pepper to taste
MAAK SO:
Pour the oil in a small sauce pan, add the chilli flakes and garlic and slowly heat over very low heat. Let it stand to infuse while you prepare the potatoes. Boil the potatoes in their skin. (I usually add just enough water to the potatoes to cover them, bring it to a boil, lower the heat to the lowest setting and let it simmer for 20 minutes. Depending on the size of your potatoes, it should be perfectly cooked without bursting open.) Drain the potatoes and place on a baking tray lined with foil. Use a meat hammer or wine bottle (or similar) and wack each potato until it bursts open. A good way to vent your frustration after a heavy day, but be careful not to turn it into mash! Pour the oil through a sieve and pour onto each crushed potato. Season with plenty of salt and freshly ground black pepper. Put the tray under a preheated grill for about 10 – 15 minutes. Watch carefully so that it doesn’t burn.
POTATO SALAMI BAKE: [SPAR RECIPES]
MY WENK: Maak by die kamp op die potbrood bak metode.
Prep Time:15 minutes
Cook Time:30 minutes
Just a few spicy salami slices, along with everyday essentials, provides most of the flavour for this budget dish.
INGREDIENTS FOR 4:
•4 medium SPAR Freshline potatoes, peeled and cubed
•25 ml SPAR full-fat margarine
•5 ml baking powder
•4 large SPAR eggs (2 beaten separately & 2 hard boiled)
•5 slices salami, slivered or left as is
•60 ml SPAR milk
•125 ml cheddar cheese
HERE'S HOW:
1.Pre-heat oven to 180 °C. Lightly grease a medium-size oven dish.
2.Boil the potatoes and TWO of the eggs together in the same pot, for 10 minutes. Drain off the water very well.
3.Remove the hardboiled eggs and set aside to peel and dice later. Mash the drained potatoes and margarine together, then set aside to cool slightly; it should measure about 375 ml.
4.Add the baking powder and one beaten egg. Spoon in this mixture to a 3 cm thick layer into the greased oven dish, and cover it with the salami, grated cheese and diced or sliced hard- boiled eggs.
5.Mix the fourth beaten egg with the milk and a little salt and pepper, and pour mixture over the potato toppings.
6.Bake for 30 minutes until golden brown. Serve.
Hints and Tips:
Line the oven dish with SPAR Aluminium foil extending well past the top edge, in which to bake the pie. Score the baked pie into bars, wrap up in foil it was baked in, and take with as a cold savoury pie for a picnic.
THE MOST AMAZING ROASTED POTATOES:
All you do is cook a pierced potato in the microwave until it’s soft all the way through – about 6-7 minutes total, flipping over every 1-2 minutes.
Cut the potato in half, then cut each half into squares. Don’t cut all the way through, just down to the skin.
Season with butter, parmesan cheese and Lowry’s seasoning salt, then pop them into the middle rack of your oven set to broil for 10-15 minutes.
Crispy, cheesy, salty & creamy.
POTATO SAUSAGE TOSS: [SPAR RECIPES]
Prep Time: 5 minutes
Cook Time: 20 minutes
Baby potatoes and sliced chilli cheesegrillers tossed with some fresh green salad leaves,cherry tomatoes and a light lemon sauce - mmm delicious!
INGREDIENTS FOR 5 - 6:
•1 bag SPAR Freshline baby potatoes (1 kg)
•1 pack SPAR Chilli cheesegrillers
•250g pkt SPAR Freshline cherry tomatoes, halved
•1 pillowpak SPAR Freshline baby leaf greens - or similar
•1 bunch SPAR Freshline spring onions
POUR ON SAUCE:
•200 ml hot chicken stock (1/2 cube)
•30 ml SPAR lemon juice
•1 SPAR egg, lightly beaten
•10 ml corn flour
•pinch peri peri powder
HERE'S HOW:
1.Boil the potatoes well covered with water, for 12-15 minutes, or until an inserted knife slides out with little resistance. Drain and cut in half.
2.While these are boiling, prepare the sauce by heating stock and lemon juice together in a saucepan. Lightly beat the lemon juice, egg, corn flour, and peri peri powder together, and pour onto the hot stock. Whisk continuously using a hand whisk over very low heat, until the sauce just thickens slightly. Do not boil or it will curdle!
3.Turn the sausages in a pan until they are attractively browned all over. Remove and cut each sausage into 3cm chunks. Toss the potato halves in the rendered fat in the pan to lightly brown and crispen.
4.Assemble the hot potatoes and sausage chunks, with the cherry tomato halves and a generous handful of greens on each serving plate. Snip over spring onions and drizzle the warm sauce over.
5.Serve immediately.
Hints and Tips:
If you overheat the lemon sauce in error, quickly stir in a little cold water which sometimes, might save the day!
Nog ’n lekkerte, hierdie keer uit Skoonma se kombuis:
JY BENODIG:
1 aartappel vir elke eter
growwe maaskaas...
soetrissiesous
botter of margarien
vars koljander
foelie
SO MAAK MENS:
1.Draai elke aartappel in foelie toe en sit in die warm kole.
2.Sodra die aartappels sag is, sny oop en druk.
3.Plaas ’n klontjie botter of margarien in elke aartappel.
4.Vul met hompe maaskaas.
5.Gooi soetrissiesous bo-oor.
6.Rond af met gekapte koljander.
WINNING FRIES:
Yep, it's a winner! These aren't your everyday French fries, 'cause they're finished with grated Parmesan, chives and a touch of salt.
Serve this easy-to-make, prize-winning goalong, and you'll be rewarded with raves!
Serves: 4
YOU’LL NEED:
Vegetable oil for frying
4 pounds (8 to 10) potatoes
1 cup grated Parmesan cheese
2 tablespoons fresh chives, chopped
Salt to taste
WHAT TO DO:
1. Fill a deep soup pot 1/3 full with vegetable oil and heat to 350 degree F.
over medium heat. If you prefer to use a deep fryer, follow the manufacturers' instructions to heat oil to 350 degree F.
2. Meanwhile, leaving the skin on, cut potatoes into the shape of French fries, and place in water. Once all potatoes are cut, drain well and pat dry with paper towels.
3. Once oil has reached 350 degree F., in small batches, carefully place potatoes in oil and cook until golden. Using a wire basket or slotted spoon, remove
fries and drain excess oil; repeat until all potatoes are cooked.
4. Place fries in a large mixing bowl and sprinkle with cheese, chives, and salt; toss to coat then serve immediately.
NOTE:
For a rich, classic taste, you may want to spray the finished fries with truffle oil before sprinkling with the cheese, chives, and salt. You should be able to find truffle oil in your supermarket.
MY WENK:
Jy kan dit in jou gewone swatpotjie by die kamp doen as jy nie 'n elektriese skyfiebraaier by jou het nie.
MASHED POTATO CAKE: [Author: Crystal @ SimplyBeing-Mommy.com]
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Serves: 8
INGREDIENTS:
4 cups cooled mashed potatoes (1 box of Betty Crocker Mashed Potatoes)
2 eggs, lightly beaten
2 tsp Italian seasoning
¼ tsp garlic powder
¼ cup french fried onions
1 tbsp olive oil
INSTRUCTIONS:
1.Prepare mashed potatoes as directed on box. Allow to cool. (I put mine in the refrigerator for a few minutes)
2.Combine potatoes, Italian seasoning, garlic powder, french fried onions and egg; mix well. In a skillet, heat oil over medium-high heat. Add potato mixture; press with a spatula to flatten evenly. Cook for about 7-9 minutes or until the bottom is crispy.
3.Spray a large plate with cooking spray and place over skillet. Carefully flip so that the potato cake is on the plate. Slide back onto skillet, non crispy side down. (Don’t worry if some potato is left on the plate.) Allow to cook until both sides are crispy.
4.Slide on to serving plate and allow to cool for a few minutes before serving.
NOTES:
This makes enough for about 8 people as a side. Just divide the ingredients in half for a smaller crowd.
MASHED POTATO CORNED BEEF HASH: [By chefnini ]
This is very easy and tastes good too...serve with English peas, wilted salad and corn bread...
INGREDIENTS:
4 large potatoes
1 (12 ounce) can corned beef
butter
milk
salt and pepper
Directions:
1.Boil potatoes and fix like mashed potatoes using the butter and milk -- at the last mash the can of corned beef into the potatoes -- serve hot.
HOW TO GRILL POTATOES: [ALL ABOUT POTATOES]
Endless Possibilities for Grilling Potatoes!
The potato is one of nature's most versatile vegetables. This versatile vegetable staple lends itself to being baked, fried, boiled and, yes, even grilled. The versatility of the potato is known to many but pacticed by few. We all know how to make French fries, mashed potatoes, and bake potatoes which are the most common yet convenient ways to prepare a potato. But, this barbeque season learn new ways like how to grill potatoes and give the family a treat. You'll find that bbq grilled potatoes maybe the easiest way yet to enjoy natures most versatile vegetables.
TOP 5 WAYS TOT GRILL POTATOES:
The most amazing part of cooking with potatoes is the flexibility in preparation methods. This is where someone with a little imagination can turn potatoes into a side dish or the main course. The abundance of the potato throughout various regions of the world open the flood gate of potato dishes which has one of the largest roles in today's food industry. Now potatoes are processed into potato chips, wedges, curly fries and even desserts like sweet potato pie. But one of the oldest methods of preparing potatoes is grilling.
We want to remind you that although the potato can be prepared with or without the skin, the majority of the nutrients carried by this vegetable are lost when it is peeled. So work to use the skin when you can. A good veggie scrubber or even a scouring pad (used only on veggies) will help you to wash and prep the potato for a variety of uses, skin on!
Learning how to grill potatoes is actually quite easy. And since potatoes can be grilled with or without the skin, whole or sliced learning the different methods of grilling potatoes can give you the edge this summer and possibility get you appointed as the top barbeque grill chef in the family. Try one or all of these ways to grill potatoes.
•Grilled Baked Potatoes - Grilling bake potatoes is as easy as oven baking. The best part of grilling bake potatoes is it can be done while barbequing the meat. First wash the potatoes and remove any eye's or root stems. Then wrap tightly in tin foil and place on the grill. You can dedicate a section of the grill just for grilling bake potatoes at the same time your barbequing the main course.
•Barbeque Potato Wedges - Making potato wedges on the grill is loads of fun. Simply wash the potatoes, cut them into wedge sizes with the skin. Lightly batter with barbeque seasoning. Then with a piece of aluminum foil carefully covering the grill, pre-heat the grill over a medium flame. Put a tablespoon of vegetable oil and butter on the foil covered grill. Wait until the oil and butter heat up and evenly lay the potato wedges on the foil. Grill until done and the skin is a golden brown.
•Grilled Potato Kabob's - Kabobs is one of the easiest ways to prepare skinned or skinless grilled potatoes. Simply wash, peel and cut the potatoes into cube size squares, lightly season with your favorite spices. Add other vegetables like carrots, scallions and even egg plants which taste great with grilled potato kabobs. Skew the vegetables with skewer and place on the grill lightly base with butter and seasoning mixture until tender.
•Barbeque Potato Bowl - These are fun to make and the kids absolutely enjoy them, especially at a barbeque. Wash and peel the potatoes leave whole (don't cut or slice) take a toothpick and poke small holes around the potato. Next glaze a pieces pre-cut aluminum foil with a tablespoon of butter and a half teaspoon of salt and garlic powder.
Place the potatoes in the center of the foil and fold it to wrap the potato like an envelope locking in the butter and seasonings. Place over the grill until the potato is soft. Check by poking the top of the potato with a fork or skewer. Let cool to the touch. Then let the fun begin as kids enjoy squishing the potato to mix the butter and seasons inside the foil.
•Grilled Potato Flats - This is also a fun grilled potato dish to make. Simply wash the potato and slice into full size flat potato slices. Make sure the slices are large enough so they don't fall through the grill grids. Lightly season the slices and toss on the grill over a medium flame. Lightly base with butter until done. The kids will think the grilled potato flats are giant potato chips plus they taste great with ranch, honey mustard and barbeque dipping sauces.
Try these fun grilled potato recipes the next time you have a taste for barbeque. Treat the kids one weekend and whip of a great tasting barbeque grilled meal using these grilled potato ideas or find others online.
BUTTERY SMASHED TINY POTATOES: [Recipe: Williams Kitchen]
Serves: 2-3
Ingredients
•10-12 tiny potatoes or fingerling potatoes (no more than 2 inches diameter)
•1 tbsp butter
•1 tsp olive oil
•Salt & Pepper
Instructions
1.We highly recommend using cast iron for this recipe.
2.Add oil and butter to the cast iron frying pan. Heat on med/high heat until the butter has melted and is bubbling. Add the whole raw potatoes to the pan. Add salt and pepper and stir to coat the potatoes. Cover and cook on med heat for 7 minutes or until the potatoes are tender but not soft.
3.Turn the potatoes over. With a glass jar or cup smash the potatoes. Cover and cook on low to med heat for an additional 5 minutes.
GRILLED SALT AND VINEGAR POTATOES: [ source: seen on Stylish Cuisine originally from Martha Stewart]
I was really intrigued by this recipe when I first saw it – since I love salt and vinegar potato chips – I had a feeling that I would love these as well. And I was right – they had a great vinegar flavor and the grill gives them a nice crispy charred outside with the soft and creamy interior. They are super easy to make so they are perfect for an easy side dish when grilling your main protein. Enjoy!
Ingredients
1 - 2 kg potatoes, cut lengthwise into 1/4-inch-thick slices
2 cups white vinegar
2 tablespoons extra-virgin olive oil
1½ teaspoons coarse salt, plus more for sprinkling
¼ teaspoon freshly ground pepper
Directions
1. Bring potatoes and vinegar to a boil in a medium saucepan (vinegar should cover potatoes). Reduce heat to medium-low, and simmer potatoes until just fork tender, about 5 minutes.
2. Let potatoes cool in vinegar for 30 minutes. Drain well, and gently toss with oil, salt, and pepper.
3. Preheat grill to medium-high. Grill potatoes in a single layer until browned on both sides and cooked through, about 5 minutes per side.
4. Sprinkle with additional salt before serving.
HERBED MASHED POTATOES: [EVERYTHING IN MODERATION]
You will need:
6 1/2 cups cubed, red potatoes (leave jackets on)
2 garlic cloves, peeled and halved
1/2 cup milk
1/2 cup sour cream
2 T. minced, fresh parsley
2 T. minced, fresh oregano
1 T. minced, fresh thyme
1 T. butter
3/4 tsp. salt
1/4 tsp. pepper
WHAT TO DO:
Place potatoes and garlic in saucepan. Cover with garlic. Bring to a boil over Med.-High heat.
Cook for 15-20 minutes or until tender:drain.
Place potatoes and garlic in a large mixing bowl.
Add remaining ingredients and mash.
HASSELBACK POTATOES, SOUTH AFRICAN STYLE:
Ingredients
6 large baking potatoes, scrubbed
about 15g of butter per potato
1 pkt brown/French onion soup powder
Method
Slice the potatoes (skin on) as thinly as you can but do not slice them all the way through! The potato should still retain an intact base I always struggle with this, but Anne helpfully suggests placing them in a wooden spoon while you are slicing – the curve of the spoon will stop you from slicing through. Thanks for the tip Anne ).
Place the potatoes in an oven-proof dish which holds them fairly snugly. Melt the butter and drizzle all the potatoes liberally with it. Sprinkle each potato generously with the brown onion soup powder, making sure you get some on the skin and some in between the slices.
Place the potatoes in a pre-heated 200C oven (some recipes suggest loosely covering them in aluminium foil for the first 30 minutes, but I don’t) for about 45 minutes, basting frequently with the butter that collects in the dish. Remove when the potatoes are cooked through and the topping is crispy.
(If you are trying alternative versions using breadcrumbs and/or cheese, you only add the crumb/cheese topping in the last 25 minutes of baking.)
MY WENK;
Maak in platboompan met deksel en kooltjies bo-op deksel of in swaargewigfoelie oor die kole.
VARIASIE:
Stop met knoffel, kaas en tamatie.
Stop met spek, kaas en tamatie.
Stop met fyn spinasie en kaas.
Stop met chakalaka en kaas.
Stop met ham, knoffel en kaas.
Daar’s vele maniere om hierdie lekker aartappels saam met jou braaivleis te geniet.
CHEDDARY POUCH POTATOES: [By: Campbell's Kitchen]
Fire-up the grill to make these scrumptious cheese fries that cook in foil packets on the grill. They're a favorite side for grilled steak or chicken and are simply incredible. Cheesy potato recipes have never been better. We promise.
Serves: 4
Preparation Time: 5 min
Cooking Time: 25 min
Ingredients
1 can of mushroom soup
1/4 cup milk
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
4 cups frozen steak fries
paprika, to taste
Instructions
1.Stir the soup, milk, garlic and onion in a large bowl. Stir in the potatoes.
2.Place the potato mixture on 4 (14-inch) squares of heavy-duty aluminum foil. Sprinkle with paprika. Fold the foil to make packets.
3.Heat the grill to medium. Grill the packets for 25 minutes or until the potatoes are tender.
DAD’S SIMPLE GRILLED HERB POTATOES:[By: Mama J for RecipeLion] YUMMY!!!!!
In this recipe, boiled potatoes get finished off on the grill for a
tender inside and a crispy bottom. Tossed with Kalamata olives, garlic, parsley, fresh oregano, and extra virgin olive oil, Grilled Herb Potatoes make a delicious and easy side dish for any meal. Feed you family and enjoy one of the best potato recipes.
Ingredients
3kg small red skinned potatoes cut in half
1/3 cup Kalamata olives, roughly chopped
6 tablespoons extra virgin olive oil, divided
1 handful flat leaf parsley, chopped
1 clove garlic, minced
4 sprigs fresh oregano, stems removed
sea salt and pepper, to taste
Instructions
1.Wash the potatoes and place them in a large stock pot. Add water just to cover the potatoes. Bring the water and potatoes to a boil and cook the potatoes until a knife can be easily inserted through the center of the potato, taking care not to over cook them.
2.Slice the potatoes in half. (If your potatoes are a little large, slice them in quarters.) Place 1-2 tablespoons of oil on a plate and dip the cut sides of the potatoes in oil. Grill them on an indoor cast iron grill or outdoor grill just until the cut side is crisp and has nice grill marks on it.
3.In a large bowl, toss the cooked potatoes with the olives, parsley, oregano, garlic, and remaining olive oil. Season with salt and pepper to taste.
PEPERWORTEL KAPOKAARTAPPELS: [Horseradish]
Kook 6 geskilde aartappels sag, dreineer en druk fyn met drukker.
Meng 3 eetlepels botter, ½ kop room en 1 eetlepel peperwortelsous deur.
Geur verder na smaak.
SPINACH GARLIC MACHED POTATOES: [MR FOOD]
Serves 4 to 6.
6 medium red potatoes. Do not peel. Most of the nutrients are in the vegetable peel. Go organic if possible, as pesticide residue lingers in soil where potatoes grow.
1 bunch fresh spinach, washed and chopped.
2 cloves chopped garlic. Add more or less, to taste.
6 tablespoons unsalted butter (tasty vegan alternative: extra virgin olive oil)
¼ to ½ cup of whole milk, or half and half, or cream (vegan alternative: save some of the water used to boil the potatoes).
6 tablespoons fresh chopped parsley.
Salt and pepper to taste.
Boil potatoes until soft. Drain the water and start mashing the potatoes until chunky. Mix in the butter or olive oil, chopped garlic, parsley, and chopped spinach. Add the milk or cream to your preferred consistency (if you are vegan, save some of the potato water and use it with the olive oil for the consistency you desire). Season with salt and pepper. Garnish with a sprinkle of paprika or cayenne.
Another delicious option is to add a little feta cheese, either to mash into the hot potatoes or to sprinkle on top when serving.
MY WENK:
Jy kan gebraaide spekstukkies of ham ook hierby voeg.
Gebraaide stukkies kaaswors is ook lekker, sny in klein ringetjies of in blokkies.
MASHED COLCANNON POTATOES: [Adapted from Cate's World Kitchen, from The Country Cooking of Ireland]
Prep Time: 15 minutes
Cook Time: 50 minutes
8 servings
Ingredients
5-6 russet potatoes
2 tablespoons butter + more for serving
3 cups chopped kale leaves [te koop by PICK n PAY]
1 1/3 cup milk
4 green onions, chopped
salt and pepper to taste
HOW TO COOK:
In a large pot, add the potatoes and fill with water until it reaches halfway up the potatoes. Bring the water to a boil, then reduce to a simmer and cook until the potatoes are tender, about 40 minutes. Drain the water, but leave the potatoes in the pot. Cover and let rest 5 minutes.
In a large skillet, melt butter over medium heat. Add the chopped kale and saute, stirring often, until wilted, about 5 minutes.
In a medium saucepan, simmer milk and chopped green onions over medium low heat, about 5 minutes. Season with salt and pepper. Remove pan from heat, stir in wilted kale, and cover.
Peel the potatoes and place in a large bowl. Add the milk mixture and mash until only a few small pieces remain. Season with salt and pepper to taste.
Serve warm with a pat of butter on top of each bowl.
BACON, SOUR CREAM AND CHEVE MASHED POTATOES: [cooking on the side]
Serves 6
INGREDIENTS:
2 cans (14 oz. each) chicken broth (3 1/2 cups)
5 large potatoes, peeled and cut into 1″ pieces
1/2 cup light cream
2 tablespoons butter
Generous dash ground black pepper
1/2 cup sour cream
3 slices bacon, cooked and crumbled
1/4 cup chopped fresh chives
DIRECTIONS:
Heat broth and potatoes in a 3-quart saucepan over medium-high heat to a boil. Reduce heat to medium. Cover and cook for 10 minutes or until potatoes are tender. Drain, reserving broth.
Mash potatoes with 1/4 cup broth, cream, butter and black pepper. Stir in sour cream, bacon (reserve some for garnish) and chives. Sprinkle with remaining bacon.
COWBOY MASHED POTATOES: [mr food]
Ingredients
1 pound red potatoes •
1 pound (yellow) potatoes
1 fresh jalapeno pepper, sliced •
12 ounces baby carrots
4 cloves garlic
1 (10 ounce) package frozen white corn, thawed •
1/4 cup butter
1/2 cup shredded Cheddar cheese
salt and pepper to taste
Directions
1.Place red potatoes, yellow potatoes, jalapeno pepper, carrots and garlic cloves in a large pot. Cover with water, and bring to a boil over high heat. Cook 15 to 20 minutes, or until potatoes are tender. Drain water from pot.
2.Stir in corn and butter. Mash the mixture with a potato masher until butter is melted and potatoes have reached desired consistency. Mix in cheese, salt, and pepper. Serve hot.
CHEESY BROCCOLI MASH:
Makes: 6 servings, 2/3 cup each
Active Time: 30 minutes
Total Time: 30 minutes
Ingredients
•1 pound potatoes, cut into wedges
•3/4 pound broccoli crowns, chopped (4 cups)
•3/4 cup shredded fontina cheese
•1/2 cup nonfat milk, heated
•1/2 teaspoon salt
•Freshly ground pepper, to taste
Preparation
1.Bring 1 inch of water to a boil in a large pot. Place potatoes in a steamer basket and steam for 10 minutes. Place broccoli on top, cover and steam until the potatoes and broccoli are tender, 6 to 8 minutes more. Transfer the broccoli to a large bowl and coarsely mash with a potato masher. Add the potatoes, cheese, milk, salt and pepper and continue mashing to desired consistency. Serve immediately.
KAAS EN AARTAPPEL FRITTATA: [Resep uit Trooskos by MAROELA MEDIA]
Bestanddele
1 e (15 ml) Clover Mooi River botter
1 e (15 ml) olie
1 klein ui, geskil en gekap
2 preie, in ringe gesny
6 eiers
½ k (125 ml) Clover vars room
1 knoffelhuisie, gepers
sout en varsgemaalde swartpeper
¼ k (25 g) Clover Tusser’s-kaas, fyn gerasper
¼ k (25 g) Clover Gouda- of Cheddarkaas, fyn gerasper
500 g aartappels, gekook, geskil en in skywe gesny
(of ’n mengsel van aartappel en patats)
30 ml olyfolie
Metode
1.Voorverhit die oond tot 180 °C.
2.Verhit die botter en eerste maat olie in ’n pan oor matige hitte en soteer die ui en preie vir 3 tot 4 minute. Laat afkoel.
3.Klits die eiers, room, knoffel en sout en peper saam in ’n mengbak. Voeg die gerasperde kase, aartappels en uiemengsel by. Roer deur.
4.Verhit die tweede maat olie oor lae hitte in ’n pan wat ook in die oond gebruik kan word. Giet die eiermengsel daarin. Bak 3 minute en gebruik ’n eierspaan om die gaar rande van die frittata na die middel van die pan te trek sodat die rou eiermengsel na die kant van die pan vloei.
5.Plaas die pan in die warm oond en bak 20 tot 25 minute, of tot die frittata net gestol is. Sny in skywe en sit voor met brosgebraaide spek en tamatie.
Genoeg vir 4 persone.
SOUR CREAM AND CHIVES MASH POTATOES:
8 Potatoes, peeled and cut into 2-3" chunks
1/4 c. Sour Cream
3 tbsp. Butter
2 tbsp. Chives, chopped
1/2 tsp. Kosher Salt
1/4 tsp. Fresh Ground Pepper
METHOD:
Add potatoes to a large saucepan and cover with cold water. Bring to a boil, and cook until potatoes are tender with a fork, approximately 15 minutes. Drain water and return the potatoes to the pan. Add sour cream, butter, chives, salt and pepper to potatoes. Mix together with an electric mixer until the butter has melted and most of the lumps are gone.
Serves 6.
DIJON MASH POTATOES:
Ingredients
1 kg potatoes
Salt
1/2 cup milk
2 tablespoons unsalted butter
Pinch ground nutmeg
1 tablespoon whole grain Dijon mustard
Freshly ground black pepper
Directions
Fill a large saucepan about halfway, with warm water. Bring to a simmer. Peel and slice potatoes, and add them to the simmering water. Add a few pinches of salt, increase the heat, and bring to a boil. Check the potatoes with a knife. If the knife has some resistance, continue simmering the potatoes until the knife comfortably slides through the potatoes. When the potatoes have cooked through about 15 minutes, drain them in a large colander. Add them back to the saucepan. To the saucepan, add the milk and butter, followed by a the nutmeg. Mash potatoes until smooth. Stir in Dijon mustard. Season with more salt and pepper, to taste.
ALEA'S LOADED MASHED POTATO CASSEROLE: [FIVE DOLLAR DINNERS]
Yield - 8 servings
Preparation Time - 15 minutes
Cooking Time - 20 minutes
Ingredients
•4 – 6 cups mashed potatoes
•1/3 – 2/3 cup milk
•2 – 3 green onions, thinly sliced
•6 – 8 strips bacon
•3/4 cup cheddar cheese
Directions
•Cook bacon in a skillet. Then crumble it into small pieces
•Add milk to the mashed potatoes until they are very soft and creamy.
•Add sliced onions and bacon bits to potatoes and thoroughly combine.
•Spoon potato mixture into a greased casserole dish.
•Sprinkle cheese over the top of the potatoes.
•Bake at 350 degrees for 20 minutes or until cheese is bubbly and the potatoes are heated through.
MY WENK:
Maak hom soos jy potbrood sou maak in platboompan met kooltjies op die deksel of in jou Buksie-oond.
MARMITE ROAST POTATOES: DELISH!!!
A simple variation on an old favourite – you’ll be amazed at how good these are! Serve with other festive dishes such as Brussels Sprouts with Satay Sauce and Aubergine Towers.
The secret of good roast potatoes is to have the oil/fat absolutely spitting before you add the potatoes. This ensure they don't go soggy. So, have the oven heated up properly beforehand. Then heat up the vegetable oil OR vegan white fat (eg Trex*) in the roasting pan over the hob until it starts to smoke. Add the potatoes and stir gently but quickly to coat them in the fat. Add to the oven immediately.
*Most brands are OK but NOT White Flora, which has added dairy and such.
Serves: 4
Time: 60 minutes, including preparation, parboiling and roasting time
Gluten free
No nuts
No sesame
No soya
Reduced sugar
Ingredients:
675g/11⁄2lbs peeled potatoes
1 heaped tsp yeast extract (such as Marmite)
Vegetable oil
Method:
1. Preheat oven to 200ºC/400ºF/Gas Mark 6.
2. Peel and quarter potatoes and parboil in salted water for 7 minutes.
3. Drain and return to pan with yeast extract.
4. Hold a lid over pan and shake so potatoes are roughened and covered with yeast extract.
5. Add enough oil to a roasting tin to cover the base.
6. Add potatoes and turn in the oil.
7. Roast in the oven for about 45 minutes until golden and crispy.
BAKED CHEDDAR FRIES: [MR FOOD]
If you love French fries (and who doesn't!), here's a shortcut way of making them, starting with frozen fries. We love it because it
saves us so much labor time so we're in and out in a jiffy. When you see your friends and family fighting over the crispy bits, you'll know you did a great job!
Cooking Time: 1 hr
What You'll Need:
1 (24-ounce) bag frozen French fries
1 cup (4 ounces) grated Sharp Cheddar cheese
2 tablespoons chopped fresh parsley
½ cup half-and-half [volroommelk]
½ teaspoon salt
¼ teaspoon black pepper
What To Do:
1.Preheat oven to 450 degrees F.
2.Spread the French fries in a 9 x 13-inch baking dish. Sprinkle with cheese, parsley, half-and-half, salt and pepper.
3.Cover and bake for 1 hour.
Notes
Sometimes I leave these in the oven a little longer because I like them nice and brown.
MY WENK:
Jy kan ook chips bak en dan 'n lekker cheddarkaassous maak en oor die chips gooi of dit gebruik as 'n dip.
Heerlik en beslis iets anders.
PATTA KOEKIES:
4 aartappels gaar en fyngemaak
3e melk
1e bruismeel
1 kop gaar maalvleis
Olie vir braai
METODE:
Meng aartappels met melk en meel.
Verdeel die mengsel in 6 porsies. [balletjies]
Druk plat met jou handpalm om ‘n ronde sirkel te vorm.
Vul elke sirkel met ‘n eetlepel maalvleis.
Vou deeglik toe.
Vlakbraai hierdie koekies nou in olie tot goudbruin aan beidekante.
Heerlik as ‘n ligte egte met slaaitjie.
Kan ook vir ontbyt bedien word met ‘n gebakte eier.
BOSTON BOXTY: [AARTAPPELKOEKIES VAN BOSTON]
½kg mashed potatoes
½kg shredded raw potatoes
1 egg
½ cup milk
2/3 cup flour
salt, pepper, to taste
HOW TO COOK:
1) Mix potatoes, then add salt, pepper, and flour in a large bowl. Set aside.
2) Beat egg and milk together. Add the milk mixture to the potato batter.
3) Spoon out the mixture onto a heated griddle and cook at 350ºF until golden brown and potatoes are cooked.
BRAAIED POTATO HALVES: [Recipe from: Fired-up cooking]
Preparation time: 10 min
Cooking time: 10 min
Ingredients
4 potatoes (or one per person)
Olive oil
Freshly ground salt and pepper
Dried mixed her
Method
Wash the potatoes and boil in their jackets until just tender – you should just be able to get a sharp knife through the centre – be careful not to overcook, or it will be difficult to braai them.
Drain the water and leave to cool. Split each potato in half lengthwise.
Score each half with a sharp knife to allow all that gorgeous olive oil to soak in (or prick thoroughly with a fork), taking care not to go through the skins.
Arrange on a plate, pour over some olive oil, rubbing it into the skins.
On the cut side, grind over the seasonings, sprinkle with herbs, then turn the potatoes cut side down to soak in the oil.
About 20 to 30 minutes before the chicken is done, place the potatoes on the grid over hot coals, starting with skin side down, and then turning them regularly.
Serve with beer pot roast chicken and gravy and a big green salad.
MASHED POTATO RINGS IN YOUR DOGNUT MAKER: [Inspired by Spoon Fork Bacon]
(Makes 10 rings)
5 Potatoes, peeled and quartered
2 teaspoons Garlic, minced
2 Tablespoons Onion, minced
1-2 Tablespoons Parmesan, grated and/or crumbled
2 Tablespoon Milk
1 Tablespoon Butter
1 teaspoon Salt
1/2 teaspoon Pepper
Cooking Spray
Zip lock bag or piping bag
HOW TO COOK:
1.Fill a large pot with water, about halfway up the pot, set over high heat to bring to a boil. Peel and chop the potatoes, add to the boiling water and cook until fork tender.
2. Chop the onion and garlic. Grate the cheese. Once the potatoes are done, drain the water and add the potatoes to a mixing bowl.
3. Start to whip the potatoes on medium speed adding in the butter first, then the onions, garlic, parmesan, salt and pepper, and finally the milk. Turn the speed up high and whip for a minute until fluffy.
4. Spray the donut maker with cooking spray and set aside. Spoon the potatoes into a piping bag or ziplock bag with the end cut off. Pipe two rings in each cup and lightly press down to push together.
5. Bake for 25 minutes. To get them out of the pan you can try tilting it to get them to fall out or gently encourage them out with a fork.
HEERLIKE ROOMKAAS KAPOKAARTAPPELS/ MASH!!
Maak jou kapokaartappels, maar ipv botter gebruik 3e roomkaas en 1e dijon whole wheat mosterd, meng dit deur saam met al jou normale goed waarmee jy mash maak. Meng ook 1e vars gekapte pietersielie by. Dis heerlik saam met hoender of enige ander vleis en veral lekkerder as pap by braaivleis!
CREAMY BACON AND GREEN ONION MASH: [From FOODday]
5 large potatoes, peeled and cut into large chunks
8 strips of bacon, cut into 1" chunks
½ teaspoon garlic powder
¼ teaspoon smoked paprika (pimenton de la Vera)
3 green onions, thinly sliced
One 8 ounce cream cheese, room temperature
½ cup butter (1 stick)
¼ cup whole milk [volroommelk]
Salt and pepper to taste
WHAT TO DO:
Heat a large skillet to medium-high heat. Add the bacon and cook until just crisp, about 10 minutes. Use a slotted spoon to transfer the bacon to paper towels to drain the fat. Drain off all but about 1 teaspoon of the bacon fat from the skillet. Return the skillet to the burner over low heat. Return the bacon to the skillet, then add the garlic powder and paprika. Heat for one minute, then remove the pan from the heat. Stir in the green onions and set aside.
Place the potatoes in a large saucepan. Cover with cold water, then set over medium-high heat. Bring to a boil, then reduce heat to maintain a simmer. Cook until the potatoes are tender, about 15 minutes. Drain and return to the pot.
When the potatoes are cooked and drained, add the cream cheese, butter and milk tot the pot. Mash until creamy and mostly smooth. Mix in the bacon-green onion mixture, season with salt and pepper.
FREEZING FRESH POTATOES: [by: Hillbilly Recipes.]
EK KRY BAIE NAVRAAG OOR HOE OM AARTAPPELS TE VRIES en het toe op hierdie afgekom toe ek bietjie gesurf het!
INSTRUCTIONS:
1. Peel 2 lbs. of potatoes, and cut them into 1-inch cubes. Cook in simmering, salted water to cover until just tender. Spread in a single layer on a sheet pan sprayed with non-stick cooking spray. Place in the freezer until frozen solid. Transfer the cubes to a heavy-duty plastic freezer bag and keep them in the freezer until needed. Reheat in simmering water and proceed with your recipe. Or thaw completely and use for potato salad.
2. Shred or grate 2 lbs. of potatoes. Keep shredded potatoes in a bowl of iced water until all potatoes are shredded. Spray a sheet pan as in Step 1. Drain the potatoes thoroughly and pile mounds on the sheet pan in the shape of hash brown potato patties. Freeze until solid, then store in a plastic bag in the freezer. Remove the frozen patties and cook as usual.
3. Bake 2 lbs. of potatoes until done. Cut in half and remove the cooked potato from the shells. Mash cooked potato with cream, butter, green onions, cheese, cooked ham or sausage or other desired ingredients. Pile the mashed potatoes back into the shells and top with additional cheese and green onion. Place on a sheet pan and freeze until solid. Wrap tightly in foil and place in bags for storage in your freezer. Bake frozen halves on the sheet pan at 350 degrees for approximately 45 minutes, or until browned on top and heated through.
4. Cut 2 lbs. of potatoes into medium French fry shapes. Cook in simmering, salted water until half cooked. Drain thoroughly and place in a single layer on a sheet pan. Freeze until solid, then transfer to bags as in the previous steps. When you're ready to cook, toss potatoes with 2 tbsp. of oil, place in a single layer on a sheet pan and bake at 425 degrees until nicely browned (about 15 to 20 minutes). Keep an eye on them, turning occasionally. Salt immediately when done, then serve.
5. Make any other favorite potato recipes, including soup. Freeze in containers or on a sheet pan until solid, then store in plastic freezer bags. Reheat according to recipe directions, or thaw and finish cooking.
QUICK BAKED POTATOES: [UNKNOWN SOURCE]
4 potatoes, washed and scrubbed clean
3 Tablespoons butter melted
Salt (about 1 teaspoon or to taste)
3-4 Tablespoons grated Parmesan cheese
HERE'S HOW:
Cut the potatoes in half lengthwise.
In a small bowl combine salt and cheese.
Brush each cut half of potato with butter and dip in salt and cheese mixture.
Place cut side down on an oiled cookie sheet.
Bake at 375 for 30-40 minutes or until potatoes are fork tender.
Enjoy!
MY WENK:
Maak hierdie in jou platboompan tot gaar en plaas dan op jou rooster sodat dit lekker bruin word.
Heerlik!
KAPENAARS ‘paptert’: [OUMA BEER SE EIE RESEP]
8 persone
Kooktyd: 20 minute
4 – 6 kop kapokaartappels
1/3 – 2/3 kop melk
2 – 3 “spring onions” gekerf
6 – 8 repies streepspek, bros gebraai en gekrummel
3/4 kop gerasperde Cheddarkaas
SO MAAK JY:
Voeg melk by die kapokaartappels en meng goed tot romerig.
Voeg die uie en spekkrummels by en vou goed deur.
Sit mengsel in ‘n gesmeerde oondskotte.
Strooi die kaas bo-oor.
Bak in 180°C voorverhitte oond vir ongeveer 20 minute of totdat kaas gesmelt het en die gereg goed deurwarm is.
PANGEBRAAIDE AARTAPPELS EN CHORIZO: [Deur Aletta Lintvelt]
WENK: Speel met verskillende geure – gebruik een van Westfalia se gegeurde avokado-olies: Die brandrissie-olie gee ’n grootmensskop aan enige gereg
Stil die hongerpyne met hierdie tradisionele Spaanse happie as jy om die kampvuur kuier.
Jy benodig (Vir 4)
Westfalia-avokado-olie
1 chorizowors, in dun skyfies gesny
4 aartappels, geskil en in blokkies gesny
1 hand vol kersietamaties
1 hand vol sagte groen kruie soos basilie, pietersielie, sprietuie of ’n mengsel daarvan
Só maak jy
1.Verhit ’n bietjie Westfalia-avokado-olie in ’n pan. Braai die worsskyfies vir ’n paar minute en skep dit dan uit.
2.Verhit nog ’n bietjie Westfalia-avokado-olie in dieselfde pan en braai die aartappel tot bros en goudbruin. Skud die pan nou en dan sodat dit nie vasbrand nie. Sodra die aartappel amper gaar is, voeg die chorizo en tamatie en kruie by. Laat alles deurwarm raak.
3.Sit dit dadelik voor, terwyl die aartappels nog warm en bros is.
FULLY LOADED HASSELBACK POTATOES: [CLOSET COOKING]
Prep Time: 10 minutes Cook Time: 1 hour 5 minutesTotal Time: 1 hour 15 minutes
Servings: 4
Hasselback potatoes, baked until crispy on the outside and tender on the inside and topped with all of the flavours of a fully loaded baked potato including melted cheese, bacon, sour cream and green onions.
Ingredients
4 small baking potatoes
4 tablespoons butter, sliced thinly
salt and pepper to taste
1 clove garlic, thinly sliced
4 strips bacon
1 cup cheddar, shredded
1/4 cup sour cream
1/4 cup green onions, sliced
Directions
1.Slice the potatoes thinly (~1/8 inch) without cutting all the way through.
2.Place the potatoes on a baking sheet, stuff the sliced butter and garlic in between a few of the cuts in the potatoes and season with salt and pepper.
3.Roast in a preheated 400F oven until crispy on the top and tender in the middle, about 1 hour.
4.Meanwhile cook the bacon until crispy and crumble it.
5.Sprinkle the potatoes with the cheese and bacon and return to the oven until the cheese has melted, about 5 minutes.
6.Serve topped with sour cream, and green onions.
Tip: Place a wooden spoon or something similar at the base of the potato to help prevent cutting all the way through.
MY WENK:
Maak in platboompan met deksels op en kooltjies bo-op deksel.
POTATOES ON A STICK: [MR FOOD - LETS GET GRILLING]
Want a great potato recipe for the grill? Well, "get on the stick" with these easy skewered potatoes! There's less work and mess when we use the shortcut of canned potatoes, with the end result being spuds that are anything but duds!
Serves: 8
Preparation Time: 20 min
Cooking Time: 7 min
• 8 wooden or metal skewers
• 1/4 cup vegetable oil
• 1/4 teaspoon salt
• 1/4 teaspoon white pepper
• 1/2 teaspoon ground cumin
• 1 tablespoon paprika
• 2 (15‐ounce) cans whole white potatoes, drained
WHAT TO DO:
1. Preheat grill to medium‐high heat. If using wooden skewers, soak them in water for 15 to 20 minutes.
2. In a medium bowl, combine oil, salt, pepper, cumin, and paprika; mix well. Add potatoes and toss to coat evenly. Place potatoes on skewers, reserving any oil mixture.
3. Grill potatoes 5 to 7 minutes, turning them over occasionally and basting with reserved oil mixture.
MY WENK:
Maak eers die aartappels in jou mikrogolf halfpad gaar en ryg dan op 'n stokkie.
Jy kan klein aartappeltjies gebruik.
Indien jy groot aartappels gebruik, sny dit dan in kwarte.
Jy kan selfs "spiral" aartappels so maak. Maak aartappels eers halfpad gaar in mikrogolf. Sny dan in lekker dun of dikkerige skywe, ryg op 'n stokkie en braai dan oor die rooster.
Jy kan dieselfde doen met patats ook....dis heerlik!
AARTAPPELKROKETTE MET KAAS: [BRON ONBEKEND]
4 groot aartappels, gekook
30ml botter
15ml koekmeelblom
30ml gerasperde kaas
sout en peper
2 eiers
droë broodkrummels
kookolie om in te braai
SO MAAK JY:
Druk aartappels fyn en roer botter, koekmeelblom, kaas en sout en peper na smaak by. Meng met 1 eier en maak klein krokette soos worsies. Verkil in yskas tot hard. Klits die ander eier en doop krokette daarin en dan in broodkrummels. Braai weerskante vir 5-6 minute in warm olie tot goudkleurig.
Lewer 4-6 porsies.
CRACK POTATOES: [www.julieseatsandtreats.com]
Ingredients:
1 - 2kg potatoes, washed and cubed
4 Tbsp, butter, cubed
1/4 c. Real Bacon Bits
1/4 c. ranch dressing
1/2 c. cheese
Instructions:
1.Put potatoes in an 8x8 in glass dish. Put butter on top of potatoes. Sprinkle bacon bit on top. Cover with aluminum foil and bake at 400 degrees for 1 hour.
2.Take potatoes out of oven and top with ranch dressing and cheese. Stir. Put back in oven until cheese is melted.
NADIA SE HAM EN KAAS KROKETTE: [ROER RESEPTE]
Bestanddele:
500gram macaroni
3 - 4 lepels Maizena
350 gram kaas
350 gram ham
4 eiergeel (eierwit gebruik vir die krummels)
'n Pak broodkrummels
METODE:
1. Maak die macaroni gaar.
2. Meng al die bestandele met die macaroni terwyl nog warm.
3. Laat dit afkoel, rol balletjies, rol in eierwit en dan in krummels, braai in warm olie.
TUISGEMAAKTE MAYO:
1-2 lepels mosterd
Knippie sout en witpeper
1 eiergeel
SO MAAK JY:
Klits eenkant toe en gooi stadig olie by op einde gooi jy klein bietjie wit asyn by.
POTATO AND BACON PIE By: [Max Eat]
Arrange the bacon slices in a circle from the center of the pie pan going out. leave the ends hanging over the edge of pan.
On top of the bacon create a layer of over lapping potato slices.
Make sure the slices are pretty thin. I left the skin on mine, but you can peel yours if you like.
On top of the potato layer sprinkle a bit of grated mozarella cheese and season with 1/2 a teaspoon of spice of your choice and some black pepper.
Add another layer of potatoes, cheese and seasoning and top with a final layer of potatoes.
Wrap the bacon over the potatoes and bake in the oven at 210C for about 45-55 minutes.
The bacon should be crisp and the potatoes will be cooked fully through.
AARTAPPELROOMTERT: [HUISGENOOT]
Genoeg vir 6-8 mense
Bereiding: 15 minute
Gaarmaaktyd: 40 minute
250 g spekvleis, gekap
2 rooi-uie, in skywe gesny
2 knoffelhuisies, fyngedruk
2 kg aartappels, geskil, in wiggies
gesny en effens gekook
sout en peper
250 ml (1 k) room
50 g parmesaankaas, gerasper
SO MAAK JY:
Voorverhit die oond tot 200 °C. Smeer ’n oondvaste bak.
1.Braai die spekvleis tot bros en hou eenkant.
2.Braai die uie en knoffel in dieselfde pan tot gaar en hou eenkant.
3.Geur die aartappels goed met sout en peper.
4.Pak die aartappels, spekvleis en uiemengsel om die beurt in lae in ’n oondbak.
5.Giet die room oor en sprinkle die kaas oor.
6.Bak 20-30 minute of tot die aartappels goudbruin en deurwarm is.
Sit voor as bygereg by braaivleis.
MY WENK:
Maak in jou platboompot soos met 'n potbrood. Heerlik
BABA-AARTAPPELS IN MOSTER EN TIEMIE: [BAK EN BROU]
Hierdie bykos is perfek vir ’n braai of spesiale geleentheid.
BESTANDDELE:
Lewer 6 porsies
700g baba aartappels
60ml olyfolie
45ml botter
1ui, fyn gekap (rooi ui lyk baie mooi)
4 knoffelhuisies, gekap
2.5-5ml tiemie
Sout en peper
80ml korrel mosterd (of gebottelde korrelmosterd)
SO MAAK JY:
Kook aartappels tot sag, dreineer en halveer. Verhit olie en botter in ’n pot en voeg uie, knoffel en tiemie by, roerbraai op lae hitte tot gaar. Voeg aartappels by en braai vir so 5min. Voeg sout, peper en mosterd by, meng goed en verwyder van stoof. Sit warm voor.
KAPOKAARTAPPELS MET FRIKKADELLE EN TAMATIE: [deur Herman Lensing]
(2 PORSIES)
25 MINUTE
4 aartappels, geskil
45 ml olyfolie
1 ui, ringe gesny
2 knoffelhuisies, fyngekap
1 x 400 g-blik tamaties
200 ml rooiwyn
45 ml botter
100 ml melk
6 frikkadelle (kyk by jou supermark vir klaargemaakte frikkadelle)
sout en varsgemaalde swartpeper
SO MAAK JY:
Verhit oond tot 200 °C. Sny aartappels in klein blokkies en plaas in ’n groot pot met water. Bring tot kookpunt en kook tot sag, sowat 10 – 15 minute. Terwyl aartappels kook, verhit jy die olie in ’n medium-groot pan. Voeg uie en knoffel by. Braai liggies vir 5 minute of tot begin verbruin. Voeg tamatie en rooiwyn by. Verlaag hitte en prut vir 10 minute. Dreineer aartappels. Voeg botter en melk by. Gebruik ’n aartappeldrukker en druk tot gladde puree. Geur goed met sout en peper. Plaas frikkadelle in oondpan en bak vir 10 minute of tot goudbruin en gaar. Sit voor met warm aartappels en tamatie-sous.
MY WENK:
Jy kan dit in platboompan ook maak.
ROASTED CRACKED BABY POTATOES WITH GARLIC: [by Ilse]
I prefer to work with baby potatoes, as they are already a great size – no cutting required. I boil them until they are just tender, then crush them gently with the back of a spoon until they crack open, yet still remain in tact. These beautiful potatoes then get a luscious coat of olive oil and a good seasoning of salt & pepper before joining a bunch of whole garlic cloves in the oven. I turn them once through the roasting process to make sure they are golden on both sides, then transfer the precious nuggets to a serving bowl. Sprinkle with chopped parsley, then serve with your main meal along with my versatile yoghurt & mustard sauce.
I’ve also served these at room temperature – they just become better and better. Great as an in-between snack, dunked in the yoghurt sauce. These will become a household favourite – I can promise you that!
INGREDIENTS:
2 kg firm baby potatoes
2 heads of garlic, skinned but whole
1 cup good quality olive oil (or canola oil, or a mixture)
salt and black pepper
a handful of parsley, chopped
HERE'S HOW:
Step 1 : In a large pot, add the potatoes, then cover with cold water. Bring to the boil on the stovetop, then cook until just tender – about 10-13 minutes.
Step 2: Pre-heat your oven to 220 C.
Step 3: Drain off the water, then transfer the potatoes to a large roasting tray. Use the back of a spoon to crack each one gently, still leaving them in tact but creating crevices for the oil & seasoning to be absorbed.
Step 4: Add the garlic cloves, drizzle the oil all over, then season generously with salt & pepper. Roast for 15 minutes, then turn each potato with tongs and return to the oven for another 10 minutes until they are golden brown on both sides.Step 5Remove from the oven, then transfer to a serving dish using a slotted spoon (discard the excess oil). Scatter with chopped parsley.
COPYCAT CHEESCAKE FACTORY'S MASHED POTATOES:
INGREDIENTS:
4 cups cubed red potatoes
2 tablespoons horseradish
1/2 cup butter (softened)
1 teaspoon salt, or to taste
1 cup shredded gouda cheese
WHAT TO DO:
Boil potatoes until very soft and drain off water. Add butter, salt and whip with a rotary beater until butter melts. Whip in remaining ingredients. Adjust seasoning.
AARTAPPELBRAK: [OUMA BEER SE EIE RESEP]
1 aartappel per persoon
1 pk Simple chicken se worsies
Gerasperde kaas
Simonsberg se tangy mustard roomkaas
aromat en suurlemoenpeper
MAAK DAN SO:
Neem aartappel en maak 'n gat in die lengte deur met 'n "apple corer". Doen so met elke aartappel.
Sit dit dan in 'n checkers plastiesesak vou toe en maak aartappels gaar in mikrogolf vir 1 aartappel 3 -4 minute en vir meer sal dit wissel van 7 - 12 minute afhangende van die grote en hoeveelheid van aartappels. Toets maar met mespunt of dit gaar is.
Haal uit en laat bietjie afkoel, pasop vir brand met die stoom wat uit die sak gaan ontsnap.
Druk nou in elke aartappel se gaatjie 'n worsie.
Pak dit in 'n bak, smeer nou 'n lekker lagie roomkaas oor.
Geur met aromat en suurlemoenpeper.
Strooi nou die gerasperde kaas oor en druk goed vas.
Sit terug in mikrogolf vir so 1 minuut op Hoog, of onder oondrooster totdat kaas gesmelt het.
Bedien saam met slaai.
AARTAPPEL EN UIE PANNEKOEKE: [ELKE DAG AARTAPPELS]
4 aartappels, geskil en gerasper
1 groot ui, gerasper
1 groot eier, geklits
5ml sout
bietjie gemaalde swartpeper
80ml koekmeelblom
10ml bakpoeier
kookolie vir braai
MAAK DAN SO:
Meng aartappels en ui met eier, sout, sout, peper en koekmeelblom, wat saam met die bakpoeier gesif is tot glad. Verhit olie in braaipan en skep lepelsvol van die mengsel in warm olie. Braai weerskante tot goudkleurig en dreineer op absorbeerpapier. Sit warm voor.
Lewer 6-8 porsies.
BRAAI AARTAPPELS OOR DIE KOLE: [POTJIE]
Gewoonlik is die oond die eerste ding wat aangesit word as mens braai aartappels maak, maar vir die braai aartappel gaan die oond glad nie aangesit word nie, dit gaan regtig gebraai word.
Kook 'n paar lekker groot aartappel tot net gaar, sny in die helfte deur en laat afkoel en droog af. Spuit olyf olie oor die aartappels (Woolies verkoop so olyf olie spuitjie) en maal Khoisan see sout oor die aartappel en braai dan oor kole, ja soos in regtig braai, tot die aartappel lekker bros is, maar moenie brand nie.
Bedien saam met 'n lekker T-been biefstuk, en 'n glas of twee rooiwyn.
Lekker eet
Potjie
CHAKALAKA AARTAPPEL BRAAIVLEIS GEREG: [MY EIE RESEP en FOTO – OUMA BEER]
½ sakkie baba-aartappeltjies, gewas
150ml gewone joghurt
Suurlemoenpeper, Flippen leka spice of aromat vir smaak
285g blikkie gesnyde sampioene, gedreineer
215g blikkie chakalaka, gewoon of gegeur
25 – 30ml Antie Ball se perske bladjang
½ kop gerasperde kaas keuse is joune [ek gebruik cheddar of parmasaan]
AARTAPPELTJIES:
Sit aartappeltjies in plastiese inkopiesak, vou liggies toe en mikrogolf op HOOG vir 15 – 20 minute.
Haal uit, maak sak versigtig oop en laat koel effens af.
In vuurvaste oondbak, halveer aartappeltjies en pak daarin. [oondbak moet deksel hê]
SOUS:
In mengbeker, meng deeglik die res van die bestanddele, behalwe die kaas.
MAAK DAN SO:
Gooi die sous oor die aartappels en strooi die kaas oor.
Sit in oond of Kombinasie oond op 180°C vir 25 - 30 minute. Moet goed deurwarm wees en kaas moet gesmelt wees.
IN GEWONE MIKROGOLF:
Doen soos resep sê, plaas dan deksel op bak, plaas in mikrogolf en mikrogolf vir 15 minute tot warm en kaas gesmelt is.
Heerlik saam met braaivleis of enige ander vleisgereg.
GEVULDE AARTAPPELS: [Deur Huisgenoot]
Genoeg vir 4 mense
Bereiding: 5 minute
Gaarmaaktyd: 10 minute
4 groot aartappels
20 ml (4 t) olie
200 g spekvleis, in stukkies gesny
1 ui, gehalveer en gesny
250 ml (1 k) suurroom of creme fraiche
5 ml (1 t) gekapte vars tiemie
sout en vars gemaalde swartpeper na smaak
100 ml gerasperde cheddarkaas
MAAK DAN SO:
Voorverhit die oond tot 200 °C.
1.Kook die aartappels in soutwater tot sag.
2.Verhit intussen die olie in ’n groot pan en braai die spek tot bros.
3.Voeg die ui by en soteer tot sag. Verwyder van die hitte en roer die suurroom of crème fraîche, tiemie en sout en peper by.
4.Sny ’n kruis in elke aartappel, druk dit effens oop en skep die spek-vleismengsel bo-op.
5.Sprinkel die kaas oor en bak.
MY WENK:
Maak aartappels in mikrogolf gaar, maak soos die resep sê, plaas stuk swaargewig foelie in platboompan, plaas gevulde aartappels daarop. vou liggies toe, plaas deksel op en paar kooltjies bo-op deksel en laat goed deurwarm word en dat kaas gesmelt het.
CHEESY SAUSAGE AND POTATO SKILLET DISH: [Posted by Kathryn]
Today, I made a Cheesy Sausage and Potato Skillet Dish using items I already had in the freezer and refrigerator. It turned out to be quite tasty!
INGREDIENTS:
1kg sausage roll
1kg potato cubes or frozen potato cubes
1/2 cup cream cheese
1 cup small curd cottage cheese
1-1/2 cup shredded cheddar cheeese
WHAT TO DO:
Brown sausage in skillet and drain off fat. Set aside.
Cook potatoes according to directions on package.
Add sausage to potatoes.
Add cream cheese, cottage cheese and one cup of cheddar cheese.
Continue cooking and stirring until cheese is all melted and blended into potatoes and sausage.
Sprinkle remaining cheddar cheese on top.
Enjoy!
I served mine with crescent rolls on the side. Delicious dinner!
CAMPING POTATOES: [ Kathy ]
INGREDIENTS:
•bacon
•baby potatoes
•green onions
•garlic
•butter
•salt & pepper
•cheddar cheese, grated
HERE'S HOW:
In a tinfoil dish, lay slices of bacon, quartered baby potatoes, green onions, butter, and garlic (optional). Season with salt and pepper. Top with grated cheddar cheese. Cover with tinfoil, and cook on bbq for 30-45 minutes. Serve with sour cream.
WARM AARTAPPELSLAAI: [Deur Huisgenoot Digitaal]
’n Heerlike bygereg vir veral vir ’n braai.
Genoeg vir 6 mense
Bereiding: 15 minute
Gaarmaaktyd: 25 minute
BENODIG:
1 kg aartappels, geskil
250 g spekvleis, in stukkies gesny
125 ml (½ k) olie
2 uie, in blokkies gesny
125 ml (½ k) blatjang
125 ml (½ k) druiwe-asyn
250 ml (1 k) melk
15 ml (1 e) mielieblom
MAAK DAN SO:
Kook die aartappels tot gaar. Sny in blokkies en hou warm.
Braai die spek in 25 ml (5 t) die olie tot gaar. Skep dit uit. Hou eenkant.
Braai die uie in dieselfde pan tot bruin. Voeg die res van die kookolie by en meng die spek deur.
Voeg die blatjang en asyn by en kook sowat 2 minute oor matige hitte sonder ’n deksel.
Meng die melk en mielieblom en giet dit stadig by die uiemengsel terwyl jy dit vinnig inroer. Roerkook nog 2 minute.
Voeg die aartappelblokkies by en meng liggies. Hou dit in die louoond warm tot benodig of maak 1 minuut in die mikrogolfoond warm voor jy dit opdien.
AARTAPPELS EN CHEDDARKAAS ROLLETJIES: [VREEDSAAM]
BENODIG:
4 groot aartappels, geskil
300 g sterk cheddarkaas, gerasper
2 eiers, geklits
60 ml gekapte pietersielie
knippie rooipeper, of na smaak
sout en varsgemaalde swartpeper na smaak
6 velle filodeeg
sowat 50 ml gesmelte botter
sowat 150 ml olyfolie
30 ml gekapte pietersielie
SO MAAK JY:
Kook aartappels tot sag. Druk fyn met 'n vurk. Daar kan nog stukke in wees. Voeg kaas, eiers en pietersielie by. Geur met rooipeper, sout en peper. Plaas een vel filodeeg op jou werkoppervlak. Smeer met gesmelte botter. Plaas 'n tweede vel deeg bo-op. Smeer weer met gesmelte botter. Herhaal met 'n derde vel. Skep van die aartappelvulsel sowat 5 cm van
onderkant van deeg in 'n lang wors. Vou deeg oor vulsel. Vou kante weerskante oor vulsel en rol op. Herhaal met die res. Maak toe met kleefplastiek en laat koud word in yskas. Sny koue rol in skywe van sowat 3 cm. Verhit olyfolie in pan en braai sirkels weerskante vir sowat 3minute.
Dreineer op kombuispapier. Sprinkel gekapte pietersielie oor en sit warm voor.
DOUBLE BAKED POTATOES: [ALL ABOUT BRAAI by HEIN]
Not the quickest Braai side dish but its interesting and your guests will love it.
INGREDIENTS:
1 x Potato per guest
500 g Ham or Bacon chopped
Spinach 2 x Chilies
500 ml Cream Cheese
500 ml Feta ( covering )
6 Spring onions chopped
Spices
Tin Foil
HERE'S HOW:
•Bake the potatoes until soft in the middle on the fire or wrapped in tin foil preferred.
•Cut the potatoes in half and from the side ( leave a thin piece of potato meat attached the skin ) start hollowing out the potato meat.
•Mix all the ingredients and the removed potato meat in bowl.
•Now scoop back the mix into the hollowed out potato skins.
•Cover with feta , spices and some of the spring onion for garnish.
•Bake a further 20 minutes on the grill until the Bacon or Ham is cooked.
BASIESE RESEP VIR KAPOKAARTAPPELS: [kreatiewekosidees]
1 kg aartappels (geskil en in skywe gesny)
110g botter
110 ml melk
sout en vasgemaalde peper
1 tl bakpoeier
gerasperde neutmuskaat na smaak
MAAK DAN SO:
Kook aartappels tot sag. Gooi orige water af. Maak fyn. Voeg botter melk sout en peper by en meng tot gladde mengsel. Voeg bakpoeir by en meng deur.
WENK:
Moet nooit dat jou aartappels koud raak VOOR jy die fyn maak nie. Dit veroorsaak dat jy taai kapokaartappels kry. Maak eerder jou hele resep klaar en laat koud word en warm dan weer op.
RESEP VIR MAYO MASH:
Kook aartappels saam met 1 ui fyngekap tot gaar - maak fyn - Voeg by – gemaalde swart peper en sout, 1/2 tl droe pietersielie, 1 teelepel bakpoeier en 'n lekker homp botter - roer deur - Voeg by 1 opgehoopte eetl mayonaise. Indien aartappels nog te droog is, voeg bietjie melk by. Hierdie resep is genoeg vir so 5 tot 6 groot aartappels. Wees versigtig vir te veel melk - onthou jou mayonaise maak reeds die aartappels klam . Gooi eerste jou mayonaise in en kyk hoeveel melk nodig is.
VARIASIES:
1. Voeg handvol gerasperde kaas by kapokaartappels en roer deur.
2. Room of suurroom kan gebruik word ipv melk (Selfs bietjie idealmelk is heerlik).
3. Sny gekapte spruituie in jou kapokaartappels net voor opdiening.
4. Gebraaide stukkies spek kan ook ingemeng word by jou kapokaartappels.
MY WENK:
Voeg dijon korrelmosterd en kaas by vir mosterd mash.
Kook gemengde groente en mash saam met die aartappels vir heerlike groente mash.
Voeg gegeurde roommaaskaas by, dis baie lekker.
Voeg fyn knoffel by vir knoffelmash.
Voeg fyn gekookte butternut/patat of skorsiemoes by, dis ook baie lekker.
Voeg gaar fyn spinasie, kaas en crispy bacon stukkies by, dis heerlik saam met vis.
POTATO BOATS: [CAMPING FOOD]
These are a classic camping food, but jazz them up by cutting horizontal slices 1/2-inch apart across the top of the potato, instead of the usual criss-cross down the middle. That way you can fit in more tasty fillings, which is what makes potato boats so popular in the first place.
Ingredients: Baking potatoes, ham or bacon, cheese, minced green onions, sour cream, foil.
Make slices across the top of the potato, 1/2-inch apart and about three-quarters of the way to the bottom. Insert a slice of ham and cheese in each opening and wrap well in foil. Toss on the grill or on a bed of coals for at least 20 minutes. Open and serve with onions or sour cream on top.
DUTCH OVEN POTATOES: YUMMY!
1kg. bacon, cut into small pieces
10-12 large Potatoes
3 Tbsp. Johnny’s Hunter’s Blend Seasoning Salt [ANY spice blend will do]
1 can cream of chicken soup
3 c. shredded cheddar cheese
WHAT TO DO:
•When the Dutch oven is hot add the bacon and heat until fully cooked.
•Drain about half of the bacon grease, and add the potatoes.
•Add 3 Tbsp. of the seasoning salt blend. Cover and cook about 20-25 minutes stirring occasionally (or until potatoes are no longer crunchy, but do NOT overcook).
•Add cream of chicken and cheese. Heat through and serve – YUM!
CRACKED ROSEMARY AND PAPRIKA POTATOES: [ROBERSONS SPICE RECIPES]
Culinary Tip:
Get to know your oven – all ovens even the expensive ones tend to change as they age so it is a good idea to get to know your oven by doing the bread test. Cover a baking tray with slices of bread – place into the oven at 180C to bake for a few minutes. Remove the tray from the oven and observe which slices have browned the most – this will give you a good indication of where the “hot spots” are in your oven. When baking try to avoid placing a cake tin in the hot spot.
INGREDIENTS:
•1 kg Potatoes
•75 ml Olive Oil
•5 ml Robertsons Paprika
•2,5 ml Robertsons Rosemary
•Robertsons Atlantic Sea Salt
•Robertsons Black Pepper
WHAT TO DO:
1.Preheat oven to 220°C.
2.Boil whole unpeeled potatoes until tender.
3.Drain, then place on a chopping board and give each potato a firm bash with a rolling pin to crack them.
4.Place cracked potatoes into a shallow roasting tray and drizzle with olive oil, Robertsons Paprika and Robertsons Rosemary.
5.Season with Robertsons Atlantic Sea Salt and Robertsons Black Pepper.
6.Roast in the oven at 220°C for about 35 minutes or until the potatoes are crisp and golden brown.
MY WENK:
Jy kan dit ook doen in platboompan oor die kole of in 'n swaargewigfoeliepan oor die kole. Sorg net dat jou kole baie warm is en hou dop dat dit nie aanbrand nie.
POTATO SKINS MAC AND CHEESE: [a spicy perspective]
INGREDIENTS:
24 oz. baby golden potatoes
2 Tb. vegetable oil, divided
1 lb. elbow macaroni
3 Tb. butter
1 Tb. flour
2 1/2 cups milk
1 cup sour cream
1 1/3 lbs. shredded cheddar cheese, divided
10 oz. cream cheese, divided
12 oz. bacon, fried and crumbled, divided
1 cup chopped green onions, divided
Cayenne pepper
Salt and pepper
WHAT TO DO:
Preheat the oven to 200°C. Place the potatoes on a baking sheet and drizzle with 1 tablespoon of oil. Salt and pepper liberally and shake the pan a little to coat them with oil. Roast for 30 minutes, or until cooked through. Then set aside to cool.
Meanwhile, cook the macaroni in a large pot of salted water, according to package instructions. Drain and set aside in a colander.
Using the same pot, melt the butter over medium-high heat. Once melted whisk in the flour and cook the roux (butter-flour mixture) for 1 minute. Then whisk in the milk and add the sour cream and 8 oz cream cheese. Bring to a simmer and whisk until the mixture is thick and smooth.
Add 1 lb shredded cheddar and whisk until smooth. Then add a dash or two of cayenne pepper and salt and pepper to taste.
Pour the cooked macaroni, 2/3 cup crumbled bacon, and 2/3 cup green onions into the cheese sauce. Stir to coat.
Pour the macaroni into a 9X13 inch baking dish and set aside.
For the potato skins recipe: Preheat the oven to Broil. Cut each potato in half lengthwise. carefully scoop of most of the flesh, leaving just a little potato attached to the skin. Reserve the crumbled potato flesh.
Brush the potato skins with oil. With the remaining 2 oz. of cream cheese, place a scant 1/2 tsp dollop of cream cheese in each potato skin.
Sprinkle the crumbled potato over the mac and cheese. Then arrange the potato skins over the top. Sprinkle the remaining 1/4 lb. shredded cheddar over the potato skins and add pepper to taste.
For creamy baked mac and cheese, place the baked mac and cheese in the oven under the broiler for 2-3 minutes, watch carefully. You want the cheese to melt and the tops to toast, but not burn.
For more a traditional "firm" baked mac and cheese recipe, turn the oven to 220°C , and bake for 20 minutes until the tops are golden.
Once out of the oven, sprinkle the remaining green onions and bacon over the top and serve warm.
CHEESY MEGA-TOTS: [THURSDAYNIGHTSMACKDOWN]
makes 20-24 extra large tots
INGREDIENTS:
2½kg potatoes
1 1/2 tsp. granulated garlic
1/2 tsp. smoke paprika
1 1/2 tsp. kosher salt
3 oz. sharp cheddar, grated
3 oz. fontina, grated
1/2 c. AP flour
2 large eggs
1 1/2 c. panko breadcrumbs
veg oil for frying
kosher salt
WHAT TO DO:
Make the tot mixture:
Fill a large pot with water, add the spuds and put it over high heat. Boil until the potatoes are cooked through but not falling to pieces, 30-35 minutes. Set them aside to cool. When they’re cool enough to handle, peel them, shred them and put them in a big mixing bowl.
Add the garlic, salt, paprika, cheddar and fontina to the shredded potato and combine well, using either a wooden spoon or your hands.
Shape the tots:
Scoop up about 3 tablespoons worth of potato-cheese mixture. Using your hands, pack it together and form it into a tot-like shape. Continue until all the potato is used up.
Bread the tots:
Put the flour in a shallow dish, the two eggs (beaten together) in another, and the panko in a third. Roll each tot in flour, shaking off the excess, then coat them in egg and roll them in the panko.
Fry ‘em up: In a heavy saucepan, add vegetable oil enough to come about 2 inches up the side of the pot, and heat it to about 365-370 degrees. Add your tots in batches – don’t crowd the pan – and fry until golden brown, 3-5 minutes.
Sprinkle with more salt as they come out of the oil. Serve hot.
POTATO AND CHEDDAR BAKE: [CAPE COOK]
INGREDIENTS:
600g potato thinly sliced
1 ½ cup milk
2 tablespoons flour
2 tablespoons butter
1 cup grated cheddar
1 tsp sugar
½ tsp pepper
WHAT TO DO:
Melt butter in pan.
Add flour to butter and mix into a paste.
Add milk and stir until the butter/flour has dissolve into the milk.
Add the salt and pepper and stir through.
Add the cheese, mix and cook until all the cheese have melted
In a large (or four individual) greased ovenproof dish pack a layer of potatoes.
Pour some of the cheese sauce over the potatoes.
Repeat until all the potatoes and sauce have been used.
Bake for 45 minutes in a 200°C oven.
HOMEMADE PITTSBURGH PIEROGIES:
2 dozen large pierogi
Prep Time: 2 hours 30 minutes
Cook Time: 1 hour
Total Time: 3 hours 30 minutes
INGREDIENTS:
2 cups flour, plus extra for kneading and rolling dough
½ teaspoon salt
1 large egg
½ cup sour cream
¼ cup butter, softened and cut into small pieces
Butter and onions for sauteing
Ingredients for filling of your choice (Potato & Cheese filling recipe below)
FOR THE POTATO, CHEESE AND ONION FILLING:
2kg red potatoes
¼ of a large onion, finely chopped
2 oz. cheddar cheese, finely grated
Salt & pepper
WHAT TO DO:
1. To prepare the Pierogi Dough, mix together the flour and salt. Beat the egg, then add all at once to the flour mixture. Add the ½ cup sour cream and the softened butter pieces and work until the dough loses most of its stickiness (about 5-7 minutes). You can use a food processor with a dough hook for this, but be careful not to overbeat. Wrap the dough in plastic and refrigerate for 20-30 minutes or overnight; the dough can be kept in the refrigerator for up to 2 days.
2. To make the Potato, Cheese & Onion Filling: Peel and boil potatoes until soft. While the potatoes are boiling, saute onion in butter until soft and translucent. Mash the potatoes with the sauted onions and grated cheddar cheese, adding salt and pepper to taste. You can also add some fresh parsley, bacon bits, or other enhancements if you desire. Let the potato mixture cool and then form into 1″ balls.
3. To prepare the Pierogies: Roll the pierogi dough on a floured board or countertop until 1/16″ thick. Cut circles of dough (2″ for small pierogies and 3-3½″ for large pierogies) with a cookie cutter or drinking glass. Place a small ball of filling (about a tablespoon) on each dough round and fold the dough over, forming a semi-circle. Press the edges together with the tines of a fork.
4. Boil the pierogies a few at a time in a large pot of water. They are done when they float to the top (about 8-10 minutes). Rinse in cool water and let dry.
5. Saute sliced onions in butter in a large pan until onions are soft. Then add pierogies and pan fry until lightly crispy.
HOMEMADE PIEROGI TIPS:
If you are having a hard time getting the edges to stick together, you may have too much flour in the dough. Add a little water to help get a good seal.
If you don't want to cook all of the pierogies right away, you can refrigerate them (uncooked) for several days or freeze them for up to several months.
KAPOKAARTAPPELS MET SAMPIOENE:
BESTANDDELE:
Kapok Aartappels
6 groot (ongeveer 1.6kg) Pontiac aartappels, gewas, geskil, gekap
40g botter
125 ml (1/2 koppie) room verdik
125 ml (1/2 koppie) melk
Sout en vars gemaalde witpeper
1 kg growwe sout
3 tiemie takkies
SAMPIOENE:
Shitake sampioene
Enogi sampioene
5 eetlepels soya sous
Growwe sout
MAAK SO:
KAPOKAARTAPPELS:
Plaas 6 mediumgroot aartappels op ‘n bed growwe seesout en tiemie.
Om dit daarop te bak word die aartappel al in hierdie stadium liggies gegeur.
Die aartappel word ook geprik om ontslae te raak van oortolligge vogtigheid.
Die sout trek baie van die vog uit en met die uitstoomproses word die aromas weer in die aartappel ingetrek.
Dit bak teen 160C vir 25-30 minute.
Haal dit dan uit en sny die aartappels in die helfte deur en druk die aartappel deur ‘n mediumsiffie in ‘n potjie.
Plaas die potjie oor medium lae hitte.
Verhit 125ml room en 125ml melk saam in ‘n pot en voeg dit stadig by die aartappel terwyl dit aanhoudend maar stadig roer.
Want jy wil nie he dat die aartappelmengsel taaierig raak nie.
Maak ook seker op hierdie punt dat die temperatuur goed gereguleer word.
Te hoe hitte gaan veroorsaak dat die mengsel te dik word .
Sodra die aartappel ‘n lekker gladde tekstuur het, vou dan 40g ongesoute botter, sout en varsgemaalde witpeper en so 4 druppels wit truffelolie.
SAMPIOENE:
Gebruik ‘n verskeidenheid oosterse tipe sampioene wat plaaslik gegroei word.
Sit die sampioene in ‘n Sjinese stoomhouertjie wat oor stadigkokende water geplaas word met die deksel op.
Dit stoom vir 10-12 minute.
Terwyl dit stoom, meng 4 eetlepels soet soyasous met 2 knippies growwe sout.
Roer die sampioene deur die sous mengsel wanneer dit klaar gestoom het.
BACON POTATOES FOR THE BRAAI: [CAFE CHOCOLADA]
Now, this is how I want my potatoes from now on! Do you really need a recipe? All you do is peel whole potatoes, cut them all across, not too thin, and not all the way through, sprinkle with some salt, but not too much, the bacon is salty. Then fill with small bacon slices in between. Bake in a pan with some oil until potatoes are fully cooked, and serve!
In the original recipe, the potatoes are first cooked half way, and I guess this is done to cut the baking time, which I didn’t do, and they took a while to be completely baked, but I didn’t mind waiting.
GEVULDE AARTAPPELS MET OORSKIET BRAAIVLEIS: [By Liplekker]
BESTANDDELE:
Oorskiet braaivleis, in blokkies gesny
1 ui, gekap
Gerasperde kaas
Bietjie olyfolie
Botter
Paar stukkies gebraaide spek snippers (opsioneel)
Gemengde groente – gaar gestoom (bv. Country veg mix) of sommer net kool of broccoli of wortels (Jou keuse)
Sout en peper
4 – 6 Aartappels gaar gekook tot sag (skil aan)
MAAK SO:
•Sny vleis in blokkies.
•Braai vleis stukkies en uie in olie. (Indien jy nie verkies om braaivleis te gebruik.)
•Gooi gaar gemengde groente in en meng deur.
•Sny aartappels oop.
•Sit bietjie botter in, sout en peper en skep die vleis en groente mengsel in aartappels.
•Sprinkel die kaas oor en gebraaide spek bo-op.
•Sprinkel net klein bietjie olyfolie bo-oor.
•Sit in oond tot kaas gesmelt is.
Bedien dadelik
VARIASIE:
•Die gereg kan ook ‘n een bak gereg wees. Kook aartappels tot gaar. Sny in helfte en pak in bakplaat – plat kant na bo.
•Stip met botter, sout en peper. Gooi groente en vleismengsel bo-op, gerasperde kaas en spek stukkies bo-op en in die oond tot kaas gesmelt is.
SPESERY AARTAPPELSKILLE MET SUURROOM: [Vickie de Beer]
Genoeg vir 4 - 6
(Jy hoef nie die skille van gebakte aartappels weg te gooi nie. Dit is ’n heerlike, krakerige happie.)
BENODIG:
4-6 aartappels, skoongeskrop
Geurige sout
30 ml (1 e) seesoutvlokkies soos Maldon
15 ml (1 e) paprika
10 ml (2 t) rissievlokkies (opsioneel)
10 ml (2 t) tiemieblaartjies
15 ml (1 e) vinkelsaad
gemaalde swartpeper
60 ml (¼ k) olyfolie
250 ml (1 k) suurroom
Voorverhit die oond tot 200 °C.
MAAK SO:
1 Bak die aartappels vir ’n uur op ’n bakplaat tot sag en gaar.
2 Sny die aartappels middeldeur en skep die warm vlees uit die skille. Hou die gaar aartappel om gnocchi mee te maak, of in sop te gebruik. Sit die skille terug op die bakplaat.
3 Sout Meng die seesoutvlokkies, paprika, rissie, tiemie en vinkel.
4 Sprinkel die olyfolie oor die aartappels en strooi die geurige sout en peper oor. Bak vir 10 min. by 200 °C of tot krakerig.
5 Skep die suurroom in ’n opdienbakkie en skep 15 ml (1 e) van die olie uit die oondpan en meng deur die suurroom. Sit met die warm aartappelskille voor.
HEERLIKE EN VINNIGE AARTAPPELSKYWE: [By Liplekker]
BESTANDDELE:
Aartappels
Spek
Uie
Sampioene
Bietjie Knoffel
Sout en Peper
Gerasperde Kaas
MAAK SO:
•Kook jou aartappels met skil aan tot gaar maar nie pap.
•Laat bietjie afkoel. Sny in skywe.
•Braai intussen die spek, uie en sampioene met die knoffel, sout en peper.
•Plaas aartappel skywe in oond bak.
•Gooi spek mengsel bo-op die aartappels.
•Sit gerasperde kaas bo op en sit onder die grill van jou oond tot kaas gesmelt is.
CAMPFIRE CHILI CHEESE BAKED POTATOES: [THE CAMP GAL]
Serves 3
INGREDIENTS:
•3 potatoes
•3 ounces cheddar cheese
•small bunch chives or scallions
•15 oz can chili (I used Amy’s Organic Spicy Chili)
WHAT TO DO:
Scrub and dry potatoes.
Shred cheddar cheese. Place in a storage container.
Using scissors, cut chives into 1/2″ pieces. Place in a plastic bag with a piece of paper towel.
Wrap the potatoes tightly in two layers of aluminum foil. Be sure to seal any gaps.
Place potatoes in the coals of a campfire, but not directly in the flames. Allow to cook for one hour.
When potatoes are nearly done, warm the chili over the campfire or a camp stove.
When one hour is up, use tongs to carefully remove a potato from the campfire. Use a fork to check the potato for doneness. If the first potato is done, remove the other potatoes from the campfire.
Spoon chili over potatoes. Top with cheddar cheese and chives. Enjoy!
Here are some other easy baked potato topping ideas:
•Broccoli & swiss cheese
•Baked beans
•Greek yogurt & chives
•Salsa, monterey jack cheese & cilantro.
GARLIC JOGHURT MASH POTATOES:
This healthier take on a classic dinner table staple uses only two tablespoons of butter and a quarter cup of milk — it gets the rest of its protein and (healthy) fats from Greek yogurt and olive oil. Garlic, sea salt, and freshly cracked black pepper add flavor.
THREE CHEESE POTATOES: [TASTE OF HOME]
With its bacon and cheese flair, this side dish makes a welcome addition to barbecues. "My husband and I love these potatoes," writes Cheryl Hille From Ashkum, Illinois.
TOTAL TIME: Prep: 15 min.
Grill: 35 min.
MAKES: 4-6 servings
INGREDIENTS:
•3 large potatoes, peeled and cut into 1-inch cubes
•1 medium onion, chopped
•3 tablespoons grated Parmesan cheese
•1 tablespoon minced chives
•1/2 teaspoon seasoned salt
•1/4 teaspoon pepper
•2 tablespoons butter
•1/2 cup crumbled cooked bacon
•1/2 cup shredded part-skim mozzarella cheese
•1/2 cup shredded cheddar cheese
WHAT TO DO:
1.In a large bowl, combine the first six ingredients. Transfer to a double thickness of greased heavy-duty foil (about 18 in. square). Dot with butter.
2.Fold foil around potato mixture and seal tightly. Grill, covered, over medium heat for 15-18 minutes on each side or until potatoes are tender.
3.Carefully open foil. Sprinkle the bacon cheeses over potato mixture. Grill 3-5 minutes longer or until cheese is melted. Open foil carefully to allow steam to escape.
4-6 servings
CRUSHED POTATOES:
How good do these Smashed Potatoes look.
They are absolutely delicious and a meal in themselves. You can add bacon bits, cheese, spring onions anything you like and don’t forget the herbs. These are a winner on any level and super easy to make. You can use new or roasted potatoes. Enjoy!
POTATO AND BILTONG CAKES: [by Go! Southern Africa -
Share on facebook Share on twitter Share on pinterest_share Share on google_plusone_share -RECIPE ALETTA LINTVELT PICTURES LEE MALAN]
Serves 4
Preparation time 10 minutes
Cooking time 8–10 minutes
These are similar to fish cakes, but instead of fish you add cheese and biltong. They make a great light meal, but I especially like serving them with a rich lamb stew to mop up the juices or with braaied sausage and tomato relish.
YOU NEED:
•½ cup mayonnaise
•1 fresh chilli, chopped (or 2 tablespoons sweet chilli sauce)
•½ lemon, juice and zest
•½ onion, finely chopped
•1 tablespoon olive oil or butter, to fry the onion
•2½ cups mashed potato (use 4 big potatoes or Smash, if you must)
•1 tablespoon wholegrain Dijon mustard
•2 braaied mielies, kernels cut off (or half a tin whole kernels)
•½ cup chopped moist biltong
•½ cup cheddar, grated (or 2 feta cheese wheels, crumbled)
•1 egg, whisked with a fork
•cooking oil, for shallow-frying
WHAT TO DO:
1.To make the dipping sauce, mix the mayonnaise, chilli, lemon juice and zest. Set aside.
2.In a pan, heat the olive oil or butter and fry the onion until brown.
3.Mix the onion with the rest of the ingredients (except the cooking oil) and leave in the fridge to cool for 30 minutes.
4.Shaped the mixture into 6 or 8 cakes. Heat some cooking oil in a pan and fry the cakes over a moderate heat for 5 minutes a side or until golden brown.
5.Serve immediately with the mayonnaise dipping sauce and a salad.
Aletta says: Experiment with different types of cheese and other combinations of vegetables, like fried mushrooms or chickpeas.
CHEEZLY AND CHIVES BAKED POTATOES: [by karenelated]
- serves 4 as side dish
INGREDIENTS:
4 large baking potatoes
½ bunch finely chopped green chives
1 block super melting cheese – flavour of your choice
Salt and freshly ground pepper to taste
WHAT TO DO:
Wrap potatoes in foil and place in coals for 45 minutes.
Remove potatoes from the fire. Cut in half, lengthwise without cutting right through the other side. Scoop out inside of potatoes, while making sure to leave 1 cm width skin intact for shell.
Lightly mash potatoes. Add chives, diced vegan cheese, salt and pepper.
Place mixture back in potato skin shells and close potatoes. Re-wrap in foil.
Place back in the coals and bake for a further 20 minutes.
Serve with your favourite braai or roast vegetables.
OLD FASHIONED POTATO PANCAKES: [adapted from "The Bread bible", Beth Hensperger]
makes eight 4-inch pancakes
YOU NEED:
2 tablespoons unsalted butter
2 medium shallots or tiny white boiling onions, finely chopped
3 large (about 1-1/2 pounds) russet potatoes
2 large eggs, lightly beaten
3 tablespoons matzo meal or fine dry bread crumbs
salt to taste
fresh thyme leaves, about 1 tbsp (my addition)
freshly ground black pepper, to taste
canola oil cooking spray
WHAT TO DO:
1.In a large skillet, melt the butter over medium heat. Add the shallot and cook 1 minute to soften. Set aside.
2.Peel and coarsely grate the potatoes for a total of 2-1/2 to 3cups. Place the grated potatoes in a tea towel and wring out the excess moisture. Place the grated potatoes in a large bowl and immediately add the eggs, matzo meal or bread crumbs, and onions, (and thyme leaves, if using). Stir to combine evenly. Season with salt and pepper.
3.Wipe out the skillet with a paper towel and spray heavily with oil. Heat the skillet over medium-high heat. Using a heaping 1/4-cup measure for each pancake, pour the batter into the skillet and flatten each slightly with the back of a spoon. Cook about 5 minutes, turning once, until crisp and golden brown. Serve immediately.
JANSSON'S TEMPTATION: [Adapted from Gretchen Cooks]
This is a traditional Swedish side-dish, but I think it would go swimmingly with a proudly South African braai. After all it’s essentially a potato bake only with the addition of anchovies. We were initially a bit skeptical about the fishy component, but I have to say it blends in beautifully, adding just the right hit of saltiness to the finished product. I suppose you could cut the potatoes into slices instead of matchsticks, but I think the matchstick shapes add a nice textural diversity. Enjoy!
Serves 8 as a side-dish
YOU NEED:
3 tbsp butter
2 large onions, thinly sliced
5 large potatoes, peeled and cut into matchsticks 10 anchovy fillets
3/4 cup low-fat evaporated milk
WHAT TO DO:
1. Preheat oven to 180C.
2. Saute onions in 1 tbsp butter until glazed and see-through.
3. Arrange half the potatoes in a greased casserole dish and tear anchovies onto the potato layer, distributing evenly. Top with the sauteed onions and pour over 1/2 cup of evaporated milk. Dot with the remainder of the butter (2 tbsp).
4. Bake for 30 minutes. Top with another 1/4 cup of evaporated milk and bake a further 15 minutes until browned on top.
Note:
Keep cut potatoes covered with water to prevent discolouring.
Dry off before using.
HESTER SE LIPAFLEK LEKKER AARTAPPELDIS:
Bedien 6 mense
BENODIG:
1 kg aartappels gaar gekook, geskil en in blokkies gesny
2 t olie
1 pakkie spek
2 uie
½koppie blatjang
3 eetl asyn
1 koppie melk
3 t mielieblom
MAAK SO:
Sny spek in klein stukkies, braai dit dan met bietjie olie.
Gooi oor aartappels wat in blokkies in bak is.
Braai uie tot gaar en voeg blatjang, asyn, melk en mielieblom by.
Meng goed.
Sit bo-op aartappels en spek.
Hou warm en bedien.
WAAIER AARTAPPELS – bykos vir braai: [MARINDAKOOK]
Aartappels is kos. Aartappels is bykos. Aartappels is stapelkos. Aartappels is altyd by ons. Ek maak die aartappelgereg graag saam met n braai. Jy kan die aartappels voor die tyd bietjie kook as jy haastig is.
BENODIG:
•6 aartappels
•125ml mayonnaiseaartappels
•125ml chutneyaartappels
•60ml uiesoppoeieraartappels
•125ml gerasperde kaas
•olyfolie
•growwe sout
•roosmaryn
MAAK SO:
1.was die aartappels ( ek skrop myne altyd met 'n skuur-grassie)
2.sny die aartappels in skywe, maar nie dwarsdeur nie.
3.gooi olyfolie onder in n oondbak en plaas die aartappels in die bak,
4.meng die mayonnaise, chutney, uiesop en kaas in n bakkie,
5.skep nou van die vulsel in die aartappel se snye (gebruik n tafelmes om dit diep in te kry).
6.sprinkel olyfolie en growwe sout oor die aartappels.
7.plaas die roosmaryntakkies op die aartappels,
8.bak met foelie vir 30 minute en sonder foelie vir nog 30 minute – voel met n skerp mes of dit sag is.
Die aartappels smaak vorentoe met enige maaltyd – en baie lekker koud as n middernag happie.
ROOM AARTAPPELS: [NELLASHAVEN - by Ronell Payne]
Room Aartappels is ‘n dis wat van aartappels gemaak word en daar kan basies enige vulsel by gevoeg word of net die aartappels en room kan gebak word. Die vulsel wat bygevoeg word hang van elke persoon af. Dit is ‘n veelsydige en vullende dis en kan bedien word saam met enige ete wat bedien word. In my huis moet daar Room aartappels gemaak word as ons braai en ek het die resep aangepas soos my huis mense daarvan hou.
BENODIG VIR 6 PERSONE:
8 – 10 Medium Groot Aartappels
2 uie
1 klein Greenpeper
1 lepel Knoffel
1 pakkie Vars Mushrooms
4-5 Tamaties
250g Gesnipperde Spek
Sout en Peper na smaak
500ml Room
Olyf Olie
Gedroogde Pietersielie
Creamy Potatoes Creamy Potatoes 1 Creamy Potatoes 2 Creamy Potatoes 3 Creamy Potatoes 7
MAAK SO:
Kook die aartappels in die skil tot gaar, verwyder die skil en sny aartappels in blokkies en plaas in bak.
Sny uie, green pepper en tamaties in klein blokkies en die mushrooms in skyfies. Plaas die tamaties en mushrooms in aparte bakkies eenkant. Braai die uie, green pepper en knoffel in olyf olie tot uie deurskynend is. Voeg die gesnipperde spek en mushrooms by die uie mengsel en braai tot spek en mushrooms gaar is. Voeg die blokkies tamaties, sout en peper by en prut mengsel tot tamaties sag is.
Meng die uie mengsel met die aartappels en voeg die room by en meng goed. Strooi gedroogde pietersiele oor aartappels en plaas in voor verhitte oond. Bak teen 180°C vir 60 – 80 min.
BACON AND CHEESE FILLED BAKED POTATO: [SPAR RECIPES]
Prep Time: 10 minutes
Cook Time: 20 minutes (microwave) or 1 hour (oven)
Sometimes there's just nothing better than a baked potato crammed with your favourite filling. This recipe has cream cheese, yoghurt and bacon for a creamy and satisfying meal.
INGREDIENTS:
•4 well shaped medium-sized potatoes
•SPAR Butter
•½ cup (125 ml) SPAR Double Cream Plain Yoghurt
•1 tub (150g) SPAR Low Fat Cream Cheese
•8 - 10 rashers SPAR Lean Bacon, cooked until crispy and chopped
•Grated SPAR Cheddar Cheese
HERE'S HOW:
1.Wash the potatoes and cut a small cross in the centre. Rub the skins with butter and then wrap in foil, making sure the shiny side faces inwards.
2.To oven bake: bake at 180°C for about 30 - 45 minutes or until potatoes are soft to the touch. To microwave: prick the skins all over with a fork. Line the glass platter of the microwave oven with paper towelling and arrange the potatoes in a circle on top. Microwave for 5 - 6 minutes on 100 percent power. Turn the potatoes and microwave for another 5 - 6 minutes on 100 percent power.
3.Cut a cross in each potato and press the potato at the bottom to open it up slightly.
4.Combine the yoghurt and cream cheese and mix until smooth, and then add any of the suggested ingredients. Top with cheddar cheese.
Hints and Tips:
Substitute the bacon for smoked salmon.
POTATO AND SWEETCORN SIDE DISH: [Recipes by admin]
This is a dish familiar to most South-Africans. It is a dish most of us make when we have a typical braai. It is extremely unhealthy, but always popular.
YOU NEED:
4 sliced potatoes
a tin of sweetcorn
125ml cream
250ml grated cheddar cheese
salt and ground black pepper
HERE'S HOW:
Layer all the ingredients in a flat dash, flavour with salt and pepper and bake in an oven which has been heated to 180 degrees C until the potatoes are cooked.
CHEESY POTATOES:
YOU NEED:
olive oil and butter for frying – just a little of each
potatoes – however many each person wants
chopped onions
bacon, sliced thinly
chopped mushrooms
Nandos garlic sauce or mayonnaise
grated cheddar cheese
WHAT TO DO:
Bake the pototoes in the microwave, split in half.
Fry the onions in olive oil, add the bacon. Fry until slightly browned, then add the finely chopped mushrooms. Add a little butter if needed, remove from the heat.
Scoop out and chop the flesh from each potato half, add to the bacon mixture. Stir through over a low heat, then add some Nandos garlic sauce, or mayo (or whatever grabs your fancy). Stir very well and check the seasoning.
Arrange the potato skins in an ovenproof dish, fill each skin with the mixture, piling it high. Top with grated cheese and place under a hot grill until melted. Enjoy!!!
SAMPIOEN KAPOKAARTAPPELS: [SARIE - deur Herman Lensing]
Perfekte bykos met ekstra geur van sampioene by.
genoeg vir 6
BENODIG:
8 middelslag-aartappels
250 ml room, louwarm
55 g (60 ml) botter
45 ml olyfolie
250 g bruin sampioene, grofgekap
sout en varsgemaalde swartpeper
MAAK SO:
Skil aartappels en sny in groot blokke. Plaas in groot pot met water en kook tot sag en gaar. Dreineer en voeg room en botter by. Maak goed fyn met aartappeldrukker tot mengsel roomsag is. Verhit olie in pan en braai sampioene vir 5 – 8 minute of tot gaar. Voeg by aartappels en meng. Geur goed met sout en peper.
POTATO BAKE: [braai.com]
I found this good old classic on www.cookbook.co.za. Enjoy!
Potato bake is a must have at any braai and this potato bake recipe is great just as it is or you can add, like I often do, tasty little extra’s like bacon bits and mushrooms or even a little chopped green pepper to liven it up. It’s a really creamy recipe that is definitly not for dieters but with summer almost upon us and the December holiday braai beconing, you will want to keep this one. It really takes little effort and adds so much, make it your own by adding your favorite flavors. (6 people)
YOU NEED:
•4 large potatoes, thinly sliced
•1 large onion finely sliced (optional but recommended)
•250ml cream
•Granular chicken stock from Ina Paarman or Woolworths or Ina Paarmans potato spice
•Butter
•Cheddar cheese
HERE'S HOW:
Take an oven dish of about 30cm by 20cm and 10cm high, butter it lightly by taking a piece of the butter wrapping or cling film, and spreading the butter over the base and sides of the dish.
Place layers of potato, a light sprinkle of stock and a few onion rings. repeat until you are almost to the top of the dish. (If you are adding bacon bits and mushrooms, cook the bacon first and add a few of each between the layers)
I also put a thin layer of grated cheese in between on every second layer of potato sometimes.
Now pour over the cream, place the lid on or cover with with alluminium foil and bake in a 180 Celsius oven for 40 minutes.
Take off the lid, add a nice layer of grated cheddar cheese and place back in the oven for a further 15 minutes or so until the topping is melted and bubbling.
CHIVE AND ONION POTATO BAKE: [Taste of Home]
Prep: 15 min. Bake: 45 min. + standing
MAKES: 12 servings
INGREDIENTS:
1-1/2 cups half-and-half cream
1 container (8 ounces) spreadable chive and onion cream cheese
2 tablespoons dried minced onion
1 teaspoon salt
1/2 teaspoon pepper
2 packages (20 ounces each) refrigerated shredded hash brown potatoes
2 cups shredded Swiss cheese
3 tablespoons minced fresh chives, divided
2 tablespoons butter, cubed
WHAT TO DO:
1. Preheat oven to 375°. In a Dutch oven, combine the first five ingredients; cook and stir over medium heat until blended. Stir in potatoes.
2. In a greased 13x9-in. or 3-qt. baking dish, layer a third of the hash brown mixture and 2/3 cup Swiss cheese; sprinkle with 1 tablespoon chives. Repeat layers. Top with remaining hash brown mixture and cheese; dot with butter.
3. Bake, covered, 35 minutes. Bake, uncovered, 10-20 minutes longer or until edges begin to brown and potatoes are heated through. Let stand 10 minutes before serving. Sprinkle with remaining chives.
HOMEMADE MASH POTATOES WITH GREEN BEANS AND COCTAIL MINCE BALLS:•
•Prep Time: 20 minutes
•Cook Time: 20 minutes
•Total Time: 40 minutes
YOU NEED:
•1 kg (about 2 lbs.) firm potatoes
•1 medium onion, finely chopped
•2 tablespoons celery, finely chopped
•1 tablespoon plus 4 tablespoons butter
•1 teaspoon salt, or to taste
•1/4 teaspoon black pepper
•1 cup of warm milk, approximately
•cumin (optional)
•cayenne pepper or hot paprika (optional)
HERE'S HOW:
Peel and wash the potatoes.
In a large pot, cover the potatoes with ample water and bring to a boil. Cook, uncovered, until a potato can be broken in half by inserting a knife through the center.
While the potatoes are cooking, gently saute the onion and celery in the one tablespoon of butter until tender and translucent, about 15 minutes. Set aside.
When the potatoes are cooked, drain them and mash them by hand or with a mixer. (You can leave some chunks if you like, but I prefer a smoother texture.) Mix in the four tablespoons of butter, the onions and celery, the salt and pepper, and as much milk as necessary to reach a consistency that you like.
At this point I continue beating the mashed potatoes with the mixer until light and fluffy. This is optional.
Serve the potatoes hot. If desired, garnish with a light sprinkling of cumin and cayenne pepper.
CHEEZLY AND CHIVES BAKED PATATOES: [ny karenelated in Karen]
Add a new vegan side dish to your favourite meat-free braai with this Cheezly and Chive baked potato recipe.
- serves 4 as side dish
YOU NEED:
4 large baking potatoes
½ bunch finely chopped green chives
1 block Cheezly super melting vegan cheese – flavour of your choice
Salt and freshly ground pepper to taste
HERE'S HOW:
Wrap potatoes in foil and place in coals for 45 minutes.
Remove potatoes from the fire. Cut in half, lengthwise without cutting right through the other side. Scoop out inside of potatoes, while making sure to leave 1 cm width skin intact for shell.
Lightly mash potatoes. Add chives, diced vegan cheese, salt and pepper.
Place mixture back in potato skin shells and close potatoes. Re-wrap in foil.
Place back in the coals and bake for a further 20 minutes.
Serve with your favourite vegan braai faux meat or roast vegetables.
GEVULDE AARTAPPELS: [Deur Huisgenoot Digitaal]
Genoeg vir 4 mense
Bereiding: 5 minute
Gaarmaaktyd: 10 minute
BENODIG:
4 groot aartappels
20 ml (4 t) olie
200 g spekvleis, in stukkies
gesny
1 ui, gehalveer en gesny
250 ml (1 k) suurroom of creme fraiche
5 ml (1 t) gekapte vars tiemie
sout en vars gemaalde swartpeper na smaak
100 ml gerasperde cheddarkaas
MAAK SO:
Voorverhit die oond tot 200 °C.
1.Kook die aartappels in soutwater tot sag.
2.Verhit intussen die olie in ’n groot pan en braai die spek tot bros.
3.Voeg die ui by en soteer tot sag. Verwyder van die hitte en roer die suurroom of crème fraîche, tiemie en sout en peper by.
4.Sny ’n kruis in elke aartappel, druk dit effens oop en skep die spekvleismengsel bo-op.
5.Sprinkel die kaas oor en bak.
GRILLED POTATO CHIPS ON A STICK: [BROOKLYN IMBECILE]
I wanted to grill something new and had little red & white potatoes reproducing in a bowl, so I cut them up into thinish slices, coated them with olive oil. I mixed in a good dose of sweet paprika and some salt.
Then I put them on bamboo skewers and grilled the them for a while.
Yummy alone or with ketchup.
OMW THIS IS SOOOO GOOD!
ROASTED GARLIC MASHED POTATOES: [KITCHEN BOY IN TAIWAN]
You will never want to eat ordinary mash potatoes again! I served this fragrant, creamy mash with the robust Beef and Guinness stew.
INGREDIENTS:
2 medium heads of garlic
3 tbsp. olive oil
900g potatoes, peeled and diced
55g butter, softened
120ml milk, heated
salt and pepper to taste
WHAT TO DO:
1.Preheat the oven to 180C
2.Drizzle the garlic with olive oil, wrap it in foil and roast in the oven for 40 minutes to 1 hour until soft.
3.Bring a large pot of salted water to the boil, add the diced potatoes and boil until tender, about 15 minutes.
4.Drain the potatoes and add the butter and milk.
5.Cut the garlic in half and squeeze the softened cloves into the potatoes.
6.Mash together until smooth and creamy. Season with salt and pepper.
THE BEST MASHED POTATOES: [BUSY AT HOME]
Make a Cheesy Potato Casserole in no Time!
INGREDIENTS:
5 -6 russet or red potatoes, peeled and cut into chunks
1 (8 oz) pkg cream cheese
1 sticks (½ cup) softened butter
1 stick butter (1/2 cup) cut into thin slices
¼ - ½ cup whole milk
HERE'S HOW:
1.Boil the potatoes in a large stock pot of well salted water. The water should cover the potatoes completely.
2.Cook until the potatoes are fork-tender.
3.Drain the potatoes and then place them back in the pan. Place the pan back on the burner over low heat and use a hand-held potato masher to begin mashing them. The reason for the heat is to evaporate off any excess water that may not have drained off. That's the secret to fluffy, creamy mashed potatoes. Excess water will give them more of a slimy, slick texture. Not good. :) I use a handheld potato masher for the same reason. If your potatoes are still wet, instead of dry and flaky, when you put them in a bowl and start beating them with a mixture, the water and the starch in it will give your potatoes a really unpleasant texture. Hand mashing doesn't take that much more time and results in a far superior product.
4.Continue mashing until all the large potatoes are broken up. Add the cream cheese and 2 sticks of softened butter. It's easiest to cut them into chunks, as they will mix in more quickly.
5.Continue using the handheld masher to incorporate the butter and cream cheese with the potatoes.
6.Add ¼ to ½ cup whole milk, to achieve the consistency your family likes best.
7.When your potatoes are creamy and fluffy, scoop them into an oven-safe baking dish and dot the top with the thin slices of butter.
8.Cover with a lid or heavy-duty foil and place in the refrigerator until about 1 hour and 15 minutes before serving. (I usually warm my turkey and potatoes at the same time.)
9.Place in the oven and turn oven to 180°C. Allow to heat through for 1 hour and 15 minutes.
10.Remove from oven and stir to incorporate any melted butter.
Serve as the perfect side with your favorite meats.
POTATO HASH BROWNS WITH TOPPINGS: [SPAR RECIPES]
Prep Time: 5 minutes
Cook Time: as per pack instructions
Enjoy SPAR's potato hash-browns with the fun toppings of your choice.
INGREDIENTS FOR 2:
•1 box frozen SPAR Potato Hash Browns
A few Topping ideas: (you will be sure to dream up many more of your own!)
•Canned tuna mashed with SPAR low fat garlic&herb cottage cheese
•SPAR lean bacon, dry-fried, chopped and added to chopped tomato with a squeeze of SPAR Bacon Mayo
•Savoury baked beans, warmed up and a sprinkling of grated cheddar cheese
•SPAR Salmon flavoured low fat cream cheese
HERE'S HOW:
1.Bake the hash browns, using the easy on-pack instructions.
2.While they are baking, prepare the toppings you fancy, and have them handy to spoon generously onto each hash brown.
THAI POTATO CURRY: [SPAR RECIPES]
Prep Time: 10 minutes
Cook Time: 20 minutes
A coconut milk based curry with chillies and dhania. This really does satisfy a hearty appetite. Peanuts increase the protein content, making it an excellent vegetarian dish.
INGREDIENTS FOR 4 - 6:
•2 medium onions, thinly sliced
•30ml hot curry powder
•2 green chillies, seeded and finely chopped
•1 can SPAR coconut milk
•15ml SPAR white sugar
•1 kg SPAR Freshline baby potatoes, rinsed and halved - DO NOT PEEL
•20ml SPAR lemon juice
•6 spring onions, chopped with some of the green tops
•1 bunch fresh dhania, chopped
•salt to taste
•60ml salted cocktail peanuts, chopped (optional)
WHAT TO DO:
1.Gently fry the onion slices in heated oil.
2.Stir in the curry powder and chilli and cook lightly. Pour on the coconut milk and sugar and bring to the boil.
3.Add in the potatoes, cover and simmer for 20 minutes, stirring occasionally.
4.Stir in the lemon juice, spring onions and dhania, and set aside off the heat with the pot lid on for 5 minutes for the flavours to infuse.
5.Sprinkle the peanuts on top, and serve with freshly cooked fluffy white rice.
Hints and Tips:
Use soft-cooking BP1 or Mondeor potato cultivars in place of new potatoes, but rather peel them.
POLONY STUFFED SPUD: [ESKORT RECIPES]
Serves 6
Preparation Time 10 mins
Cooking Time 20 mins
INGREDIENTS:
300 g Eskort French Polony, roughly chopped
6 Large Potatoes
1 Small Onion, roughly chopped
30 ml Margarine
60 ml Milk
75 g Cheddar cheese, grated
Salt & Freshly Ground Black Pepper
WHAT TO DO:
Wash the potatoes & pierce each a couple of times with a fork.
Arrange in a circle on a sheet of kitchen paper & top with another sheet.
Cook on full power in the microwave for 15 minutes, turning over half way through the cooking process.
Once cooked, cut the potatoes in half & scoop out the insides, reserving the potato shells.
Fry chopped onion & Eskort French Polony for 2 - 3 minutes in margarine.
Add the inside of the potatoes & heat, add milk, mix well & season to taste.
Spoon the mixture into potato shells.
Sprinkle the stuffed potatoes with cheese & place under the grill until cheese has melted & stuffing has heated through.
POTATO FLATTIES WITH CHILLI AND GARLIC OIL: [TOOR-KOMBUIS
Serves 4
BENODIG:
½ cup olive oil
1 teaspoon chilli flakes
2 garlic cloves, crushed (do not chop)
8 medium-sized potatoes
salt and freshly ground black pepper to taste
MAAK SO:
Pour the oil in a small sauce pan, add the chilli flakes and garlic and slowly heat over very low heat. Let it stand to infuse while you prepare the potatoes. Boil the potatoes in their skin. (I usually add just enough water to the potatoes to cover them, bring it to a boil, lower the heat to the lowest setting and let it simmer for 20 minutes. Depending on the size of your potatoes, it should be perfectly cooked without bursting open.) Drain the potatoes and place on a baking tray lined with foil. Use a meat hammer or wine bottle (or similar) and wack each potato until it bursts open. A good way to vent your frustration after a heavy day, but be careful not to turn it into mash! Pour the oil through a sieve and pour onto each crushed potato. Season with plenty of salt and freshly ground black pepper. Put the tray under a preheated grill for about 10 – 15 minutes. Watch carefully so that it doesn’t burn.
POTATO SALAMI BAKE: [SPAR RECIPES]
MY WENK: Maak by die kamp op die potbrood bak metode.
Prep Time:15 minutes
Cook Time:30 minutes
Just a few spicy salami slices, along with everyday essentials, provides most of the flavour for this budget dish.
INGREDIENTS FOR 4:
•4 medium SPAR Freshline potatoes, peeled and cubed
•25 ml SPAR full-fat margarine
•5 ml baking powder
•4 large SPAR eggs (2 beaten separately & 2 hard boiled)
•5 slices salami, slivered or left as is
•60 ml SPAR milk
•125 ml cheddar cheese
HERE'S HOW:
1.Pre-heat oven to 180 °C. Lightly grease a medium-size oven dish.
2.Boil the potatoes and TWO of the eggs together in the same pot, for 10 minutes. Drain off the water very well.
3.Remove the hardboiled eggs and set aside to peel and dice later. Mash the drained potatoes and margarine together, then set aside to cool slightly; it should measure about 375 ml.
4.Add the baking powder and one beaten egg. Spoon in this mixture to a 3 cm thick layer into the greased oven dish, and cover it with the salami, grated cheese and diced or sliced hard- boiled eggs.
5.Mix the fourth beaten egg with the milk and a little salt and pepper, and pour mixture over the potato toppings.
6.Bake for 30 minutes until golden brown. Serve.
Hints and Tips:
Line the oven dish with SPAR Aluminium foil extending well past the top edge, in which to bake the pie. Score the baked pie into bars, wrap up in foil it was baked in, and take with as a cold savoury pie for a picnic.
THE MOST AMAZING ROASTED POTATOES:
All you do is cook a pierced potato in the microwave until it’s soft all the way through – about 6-7 minutes total, flipping over every 1-2 minutes.
Cut the potato in half, then cut each half into squares. Don’t cut all the way through, just down to the skin.
Season with butter, parmesan cheese and Lowry’s seasoning salt, then pop them into the middle rack of your oven set to broil for 10-15 minutes.
Crispy, cheesy, salty & creamy.
POTATO SAUSAGE TOSS: [SPAR RECIPES]
Prep Time: 5 minutes
Cook Time: 20 minutes
Baby potatoes and sliced chilli cheesegrillers tossed with some fresh green salad leaves,cherry tomatoes and a light lemon sauce - mmm delicious!
INGREDIENTS FOR 5 - 6:
•1 bag SPAR Freshline baby potatoes (1 kg)
•1 pack SPAR Chilli cheesegrillers
•250g pkt SPAR Freshline cherry tomatoes, halved
•1 pillowpak SPAR Freshline baby leaf greens - or similar
•1 bunch SPAR Freshline spring onions
POUR ON SAUCE:
•200 ml hot chicken stock (1/2 cube)
•30 ml SPAR lemon juice
•1 SPAR egg, lightly beaten
•10 ml corn flour
•pinch peri peri powder
HERE'S HOW:
1.Boil the potatoes well covered with water, for 12-15 minutes, or until an inserted knife slides out with little resistance. Drain and cut in half.
2.While these are boiling, prepare the sauce by heating stock and lemon juice together in a saucepan. Lightly beat the lemon juice, egg, corn flour, and peri peri powder together, and pour onto the hot stock. Whisk continuously using a hand whisk over very low heat, until the sauce just thickens slightly. Do not boil or it will curdle!
3.Turn the sausages in a pan until they are attractively browned all over. Remove and cut each sausage into 3cm chunks. Toss the potato halves in the rendered fat in the pan to lightly brown and crispen.
4.Assemble the hot potatoes and sausage chunks, with the cherry tomato halves and a generous handful of greens on each serving plate. Snip over spring onions and drizzle the warm sauce over.
5.Serve immediately.
Hints and Tips:
If you overheat the lemon sauce in error, quickly stir in a little cold water which sometimes, might save the day!