Ingredients:
6 large Poblano peppers, sliced.
2 medium onions, chopped.
1 tablespoon of olive oil,
2 1/2 lb of cubed.
2 cups of
finely chopped
cayenne, to taste.
Directions:
Sauté the peppers and onions in the olive oil in a large skillet until crisp-tender (4-5 minutes).
Add the potatoes; saute until browned (6-8 minutes).
Add the barley to the skillet; cook over medium heat until hot through (3-4 minutes).
Stir in cilantro and cumin.
Season to taste with salt and pepper.
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Boxty recipe
Ingredients:
1 cup of grated Potato.
1 cup of mashed potatoes.
1 cup of All-purpose flour.
2 teaspoons of Baking powder.
2 teaspoons of Salt.
2 x Eggs.
¼ cup of Milk, to mix.
Directions:
Sift the flour, baking powder, and salt into a large bowl.
Stir in the grated potato and beaten eggs into the dry ingredients. Add enough milk to make a batter.
Drop tablespoons of the mixture onto a hot buttered frying pan and cook over moderate heat until browned, approximately 4 minutes per side.
Serve hot and well-buttered with or without sugar.
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Baked Potato Soup recipe
Ingredients:
4 large potatoes.
2/3 cups of butter.
2/3 cups of flour.
1 ½ quart milk.
4 green onions, chopped.
1 cup of sour cream.
2 cups of crumbled bacon.
5 oz of grated cheddar cheese.
Salt and freshly ground black pepper, to taste.
Directions:
Bake the potatoes at 350°F (175°C) until fork-tender.
Melt butter in a suitably sized saucepan.
Gradually blend in the flour until thoroughly combined.
Cut the potatoes in half, scoop out the center, and set aside.
Mashed Potatoes & Celery Root recipe
Celery root, known as celeriac, adds a surprising sharpness to regular old mashed potatoes, which makes the buttery flavor pop even more in your mouth.
Ingredients:
2 pounds potatoes, peeled, cut into 1-inch cubes
1 pound celery root, peeled, cut into 1-inch cubes
½ cup whole milk
3 tablespoons butter
1 teaspoon dried thyme
½ teaspoon black pepper
2 tablespoons minced fresh parsley
Directions:
1) Bring a large pot of salted water to a boil over high heat; add potatoes and cook until softened, about 20 minutes. Remove potatoes and drain; set aside. Add celery root to boiling water; boil until tender, about 10 minutes. Drain; set aside.
2) Combine potatoes and celery root in a large bowl; add milk, butter, thyme, and pepper. Mash well with a masher or large fork. Garnish with parsley and serve warm.
