EASY POTATO RECIPES

Alkaloids are harmful nitrogen compounds. Potatoes, tomatoes, eggplant, and bell peppers contain relatively large amounts of these neurotoxins.

Light turns potatoes green; and when they are stored in the light, the percentage of the toxin increases a hundredfold. These quantities cause nausea, diarrhea with vomiting, and headaches. In the worst cases, unconsciousness and convulsions to the point of respiratory paralysis.

Potatoes should always be stored in the dark, and any green spots should be removed before cooking or eating. Very green potatoes should be thrown away since cooking does not destroy the toxin.

Small quantities of solanine pass into the cooking water even from blemish-free potatoes; therefore, it is best to discard the cooking water rather than trying to reuse it.

Now the good news. Potatoes provide an energizing supply of carbohydrates, as well as important vitamins and minerals, including potassium, niacin, vitamins B6 and C, and manganese. Eat them with the skins to boost fiber intake. Now on to my easy potato recipes.

Potatoes will keep well in a cool dry place for a number of months. Exposure to direct sunlight may turn them green and make them bitter.

Popular Potato Varieties

Red Bliss and Red Dakota: have a dry, flaky and sweet texture and are excellent for potato salad or roasting.

Russet or Idaho: are starchy and have a dry texture. They are used for baking or mashing.

Russian Banana: are excellent for roasting because they have a tender and buttery texture.

White Rose: Waxy and thin-skinned; make potato salad with this variety.

Yellow Fingerling: Very moist and flavorful and excellent for roasting.

Yellow Fin: Buttery and creamy. Use this for boiling and baking.

Yukon Gold: Tender, buttery and very versatile. Use when roasting, baking or mashing. Now let's cook some of those easy potato recipes...

AU GRATIN POTATO RECIPE (photo)

A popular recipe for the summer, this is a wonderful and tasty easy potato recipe; if I say so myself.

POTATO SALAD

2 lbs new red potatoes, scrubbed clean
1 lb bacon
6 eggs, hard boiled
green onion or scallion, finely chopped
2 celery stalks, finely chopped
1 cup homemade mayonnaise
1 cup homemade sour cream
2 TBS sweet pickle juice
celery salt and garlic salt to taste
freshly ground black pepper to taste

Cut the potatoes into bite size pieces before boiling. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain.

When potatoes are done, spread them out on a large cookie sheet and sprinkle with a little cider vinegar, celery salt and garlic salt. While they are cooling, mix 1 cup mayo, 1 cup sour cream, sweet pickle juice, chopped eggs and green onions in a small bowl.

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown and crispy. Drain, crumble and set aside.

When the potatoes cooled put them in a serving bowl and pour the mayo-sour cream mixture over the potatoes and mix just enough to cover potatoes.

Keep it in the fridge overnight to let the flavors mesh together and added bacon just before serving. I love the next easy potato recipe too.

More easy potato recipes for you to try:

Homemade Hash Browns

Homemade Potato Chips

Homemade French Fries

For those of you just learning to cook, I have included a beautiful and easy potato recipe; the good old fashioned kind. Traditional mashed potatoes. Yum.

SIMPLE HOMEMADE MASHED POTATOES

6 medium Russet potatoes, peeled and cubed
1/2 (up to 3/4) cup warm evaporated milk
1/4 cup homemade unsalted butter, softened
3/4 tsp kosher salt
dash of pepper

Cover potato cubes with water in a medium saucepan. Cover and bring to a boil until very tender; approximately 20-25 minutes. Drain well and place back in the saucepan to evaporate any remaining water. Add warm milk, butter, salt and pepper; mash until light and fluffy.

NOTE: When you are busy during the holidays and don't want to mess with peeling potatoes, just follow this step. Peel and cube the potatoes a day (or two) ahead of time, put them in your pot covered with water and add some lemon juice - about 1 TBSP per 5 lbs of potatoes.

Cover and refrigerate until you're ready to cook them - no need to drain them. The lemon juice will keep the potatoes white and fresh and won't alter the taste.




This easy potato recipe is an delightful side dish that is easy to make and so good.

HOMEMADE HOT GERMAN POTATO SALAD

7-9 red potatoes, scrubbed
10 bacon slices
3/4 cup onions, chopped
2 TBS flour
2 TBS white sugar
1 tsp kosher salt
1/2 tsp celery seed
1/4 tsp homemade onion powder
ground black pepper to taste
3/4 cup chicken broth
1/3 cup white vinegar

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 30 minutes. Drain, cool and slice thin.

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside, reserving the bacon drippings.

Saute onions in bacon drippings until they are golden-brown. In a small bowl, whisk together the flour, sugar, salt, celery seed, and pepper. Add to the sauteed onions and cook and stir until bubbly, then remove from heat.

Now add the water and vinegar, then return to the stove and bring to a boil, stirring constantly. Boil and stir for one minute. Carefully stir bacon and add 3/4 of the sliced potatoes into the vinegar/water mixture, stirring gently until potatoes are heated through.

If it is too saucy for you, add more potatoes. Now you can serve this hearty and easy potato recipe and expect to get rave reviews.



You may use russets, red or even sweet potatoes for this easy potato recipe.

ROASTED CAJUN POTATO RECIPE

2 lb Russet potatoes, scrubbed
1/4 cup canola oil
2 shallots, chopped
1 garlic clove, minced
1 tsp kosher salt
freshly ground black pepper to taste
1/2 tsp paprika
1/2 tsp homemade cayenne pepper,
or to taste
1/2 tsp homemade garlic powder
1/2 tsp homemade onion powder
2 TBS fresh parsley, chopped
Ranch dressing, for dipping (optional)

PREHEAT oven to 450 degrees and you need to grease a roasting pan or baking sheet.

Cut each potato lengthwise into eight wedges. In a large bowl, combine the oil, shallots, garlic, salt, paprika, cayenne, garlic powder, onion powder and pepper; add potatoes and toss to coat.

Bake, uncovered, for 30 minutes or until tender and golden brown, turning every 15 minutes. Sprinkle with parsley, and dip in Ranch dressing.

NOTE: Before you grill your chicken or meat, turn the grill to about 400 degrees and place on the top rack if you have a sturdy cookie sheet. Grill about 20 minutes, flip them and finish off another 20 minutes until golden-brown.



This easy potato recipe is requested often. Easy to make and scrumptious.

THE BEST SCALLOPED POTATO RECIPE

4 cups potatoes, thinly sliced
3 TBS homemade unsalted butter
3 TBS flour
1-1/2 cups evaporated milk
1 tsp kosher salt
dash homemade cayenne pepper
1 cup sharp cheddar cheese, grated
1/4 cup onions, finely chopped
1/2 cup cheddar cheese, grated (topping)
paprika, for garnish

PREHEAT oven to 350 degrees and you will need greased casserole dish.

In a small saucepan, melt the butter and then whisk in the flour. Let it cook for a minute and then add the milk; season with salt and cayenne pepper. While whisking, bring the mixture to a slow boil; add the sharp cheddar cheese and whisk until melted.

Place half of the sliced potatoes in the prepared casserole dish and sprinkle with 1/2 of the onions. Now pour half of the cheese sauce over them. Repeat and finally sprinkle the top with the cheddar cheese and paprika.

Bake for 1 hour and serve with ham.




Talk about a easy potato recipe, and full of flavor.

TWICE-BAKED POTATO RECIPE

4 large Russet baking potatoes, scrubbed clean
3 green onions, thinly sliced
2 TBS evaporated milk
2 TBS sour cream
2 TBS homemade unsalted butter
kosher salt and freshly ground black pepper to taste
1/2 cup Parmesan (or Romano) cheese, grated
1 cup cheddar cheese, grated
6 slices bacon, cooked and crumbled
homemade sour cream

PREHEAT oven to 375 degrees.

Rub the potatoes with canola oil, prick with a fork and bake for 1 hour. After they have cooled to touch, slice them horizontally and scoop out the cooked potato within 1/4" of the edge. Mash with the evaporated milk, sour cream, butter and season with salt and pepper and return back to the shell.

Sprinkle each with Parmesan, cheddar cheese and bacon. Return back to the oven on a cookie sheet for 15 minutes, or until the cheese has melted. Serve with grilled steak and a tossed salad.