Archive for the ‘Potato Recipes’ Category

Garden Recipes – German Goulash

Monday, April 2nd, 2012

A Garden Recipe Idea from

A hearty, flavorful and nutritious meal.

Quarter and slice potatoes into bite-sized slices (I usually do 2 medium potatoes per person, or a little more for leftover).  Place in a pot of water, and boil until the potatoes are tender.  Drain.

Dice one onion, and saute in a light coating of safflower oil.  Cook until translucent.

Add cabbage, thinly sliced.  Add just enough water to barely cover the bottom of the pan (I save the sauerkraut juice at the bottom of the jar and use it for added flavoring.  Waste not, want not!).  Cover the pan and let the cabbage steam.  Stir, as needed.  Once the cabbage is nearly tender, add the potatoes, and 1 tsp of caraway seeds.  Stir, and serve.

Note: you can brown the potatoes separately, if you prefer.  It does make a little nicer presentation, and adds a little extra texture to the dish.

Also:  Try mixing in cooked, sliced German-style sausage or kielbasa.




Garden Recipes – Baked Potatoes & Trimmings

Wednesday, March 14th, 2012

A Garden Recipe Idea from

Baked potatoes are often overlooked as something you eat only when you’re out at a nice restaurant for dinner.  But they’re so easy, mess-free, and economical to cook at home!  Use them as a side dish, or as the entree’.

Since we’re heating up the oven anyway, we always cook extra.  The leftovers can be used in all sorts of ways, and cook quickly as they’ve already been cooked.  (Use them in hash, home fries, breakfast scrambles (good at any time of the day!), casseroles, etc.)  In a pinch they’re not bad to nibble on either.

To bake them:

1.  Preheat your oven to 350 degrees (F)
2.  Wash the potatoes, removing any eyes that are forming.
3.  Prick each potato a couple of times with a fork. (This will prevent the build up of pressure inside the potato as it cooks.  If you don’t you may have exploded potato all over the inside of your oven.)
4.  Some people like to coat the potato skins with butter, margarine, or such.  We never bother.
5.  Bake until a fork an easily be inserted into the potato.  Usually about an hour for average sized baking potatoes.  Large potatoes can take longer.
6.  Remove the potatoes with tongues and place on a serving dish… enjoy!

Suggestions for serving as baked potato toppings:  butter/margarine, sour cream, fresh chives, powdered chives, steamed broccoli, cheese of nearly any kind, chili… use your imagination!  (This is also great for kids, as each child can express their individuality in how they create their potato masterpiece!)

Note:   if you’re on a tighter schedule, or just want to use less electricity, slice you potatoes in half lengthwise.  Coat the cut side with butter or such, and place in a casserole dish.  Bake until a fork is easily inserted… about half the time of baking the whole potato.

Simple Mushroom Potato Soup

Saturday, February 11th, 2012

This was quite simple, but tasty.  The flavor mixed more and was even better on the 2nd day.  With that in mind, you might want to make this a day ahead.

1 box vegetable broth
3 tbsp olive oil
4 garlic cloves (minced)
1 large red onion (minced)
3 cups assorted chopped mushrooms (Shiitake, cremini, Oyster, etc.)
2 cups chopped potatoes (I used red skinned, but whatever you have is fine)
1 tbsp each: Rosemary, Thyme, Sage, Parsley
S & P to taste

Saute’ the onions, garlic and mushrooms in the oil until tender in a large soup pot.  Add the broth and bring to  a simmer.  Add potatoes and herbs.  Simmer until potatoes are tender can easily be punctured with a fork.  Serve with a nice hearty bread.

Garden Recipes: Oven Baked French Fries Recipe

Monday, October 17th, 2011

A Garden Recipe Idea from

There couldn’t possibly be an easier and more filling side dish than this!  I always hate cooking french fries as it’s such a messy proposition, and it seems so wasteful to use so much oil.  So this is a nice, simple to prepare alternative and a quick way to use those potatoes you harvested from the garden.

Oven Baked French Fries Recipe

1.  Preheat the oven to 450 (F)
2.  Scrub potatoes (use same quantity you would use for a side dish of baked potatoes for your family)
3.  Slice into french fry sized pieces
4.  Let fries sit in a bowl of cold water for 10 minutes, to get rid of some of the starch
5.  Drain and pat dry.
6. Coat a cookie sheet (or two, depending upon the size of your family) with high-heat friendly vegetable oil
6. Spread the fries out over the cookie sheet(s).  There should be none overlapping or stacked on top of each other.
7.  Toss, so that both sides as coated with oil

8.  Season to your tastes (my husband just likes plain with sea salt and pepper.  I like seasoned with paprika, sea salt, ground chives, and a little garlic powder.)
9.  Bake for 13 minutes.  Using tongs, turn the fries & season again, if needed.
10.  Bake another 14 minutes, or until golden.  Remove & enjoy!

Note:  Share your garden recipes (or your comments on these recipes) with your fellow gardeners by emailing them to:

Also, fresher is always better… better taste, and higher nutritional content.  To  learn more about how to grow your own produce to use in these (or your own) garden recipes,  see also:

How to Grow Potatoes

Garden Recipes: Homemade Gnocchi Recipe

Saturday, September 3rd, 2011

A Garden Recipe Idea from

I found this recipe in “Vegan with a Vengeance” (cookbook by Isa Chandra Moskowitz) and just had to try it with potatoes and basil from my garden.  We’re not really vegans, but I so love veggies that I was certain that she’d have some great recipes.  I wasn’t disappointed.  (My comments are in purple.)

Homemade Gnocchi Recipe

2 lbs russet potatoes, washed and scrubbed
½ tsp salt
2 tbsp olive oil
1 ½ to 1 ¾  cups all purpose flour

Preheat oven to 400.

Bake potatoes until very tender.  Cool completely.  (I always bake extra potatoes.  There are so many things to do with them (twice baked, hash, breakfast fries, etc.) – so they make a great leftover.  And, if you have to heat the oven up, why not go ahead and make the most of it?).

Remove skins and place potatoes in large mixing bowl.  Add olive oil and salt and mash very well.  Don’t puree – just mash until they have very few lumps.  Add the flour in handfuls and mix into potatoes.  Once you’ve added half the flour, turn the dough onto a floured countertop and work it there.  Keep adding flour and lightly kneading the dough until a smooth unsticky but not dry dough is formed.

Divide the dough into thirds and roll each portion into a rope that is about ½ inch thick.  Use a pizza wheel or knife to cut the ropes into ¾” long pieces.  Flour your hands and use your thumb to roll each piece gently down the tines of a fork.  Each piece should be able to do about half a roll before reaching the end of the fork, so the final result should be that one side has your thumb indent, and the other the fork ridges.

(Note:  Sorry Isa, I couldn’t quite get the hang of the “roll them on the fork” procedure.  So, I just did the best I could.  They turned out sort of like little flattened footballs.  But, they look ok & tasted great!)

Sprinkle with flour and freeze any that you’re not using.  (place on a cooking sheet lined with parchment paper, sprinkled with flour.  Freeze for about an hour, then remove to freezer bags.  This keeps them from sticking together.

To cook… bring large pot of water to a boil.  Salt the water liberally and cook the gnocchi.  Within 2 minutes they should rise to the surface.  Let them cook another minute and then remove them with a slotted spoon.  Transfer to a large plate so that they’re not putting weight on each other.  Sauce them as soon as you can with a pesto sauce, simple tomato sauce or sauteed briefly with veggies.

(After the gnocchi were all made (but not boiled), I started the pot of water on high, so that it would be ready.  Then I sauteed some onions, garlic, and then added zucchini & lemon pepper.  When the veggies were nearly ready, then I dropped the gnocchi in the boiling water per the directions above.  Once done, I added them to the veggie saute’ (along with finely chopped basil) tossed a little to coat, and sprinkled a little freshly grated Parmesan on top.  Turned out delicious.  And it looks much more inviting than the picture turned out.  I’ll have to try to take another photo another day.)

Try adding 2 tbsp fresh herbs after mashing.  Or Sun dried tomatoes, or spinach (cook and strain spinach first – press to remove water).

(I added freshly chopped basil this time!  Next time, who knows?)

Note:  Share your garden recipes (or your comments on these recipes) with your fellow gardeners by emailing them to:

Also, fresher is always better… better taste, and higher nutritional content.  To  learn more about how to grow your own produce to use in these (or your own) garden recipes,  see also:

How to Grow Basil

How to Grow Potatoes


Garden Recipes: Aloo Palak recipe (Indian cuisine for Spinach and Potatoes)

Saturday, February 19th, 2011

A Garden Fresh Recipe Idea /

This is one of our new favorites.  A very flavorful  vegetarian dish (as a main dish, or a side dish) that’s a great way to use vegetables from the garden too.

1 bag/box of spinach, washed.
2 cloves garlic
1″ fresh ginger root, chopped finely
2 onions chopped
2 green chili peppers (optional), chopped
4 potatoes, peeled and cubed
1 tsp tumeric
4 tbsp olive oil
1 tsp cumin seed
1 tsp garam masala (indian spice mixture)
Note:  if you don’t have access to this, you can use  a mixture of cardamom, cinnamon and nutmeg instead (primary ingredients in this spice blend))
1/2 tsp ground coriander
1/2 tsp cumin

I left the peppers out, well – mostly because I didn’t have any at the time.  It still turned out delicious!

Saute garlic, onions, ginger, peppers, and spinach for 10 minutes, stirring as needed.  Empty into food processor and puree.  Set aside.

Boil potatoes with salt and tumeric until done (when fork is inserted easily into potato cube).  Note:  only add enough water to cover the potatoes.  More water will dilute the flavor of the tumeric.

Add everything together and simmer for a few minutes to blend flavors.  Serve over rice, or with pita type bread on the side.

Also – I left some of the potatoes out of the mixture, to see if I’d like them by themselves.   The flavor seemed to change after they’d had a chance to sit a little, and I think would make a simple but delightful side dish for other meals.

Note:  Share your garden recipes (or your comments on these recipes) with your fellow gardeners by emailing them to:

Also, fresher is always better… better taste, and higher nutritional content.  To  learn more about how to grow your own produce to use in these (or your own) garden recipes,  see also:

How to Grow Spinach

How to Grow Onions

How to Grow Potatoes

How to Grow Peppers

How to Grow Garlic

Upside down Vegetable Cake Recipe

Wednesday, July 15th, 2009

Strange name.  It reminds me of a meatless shepherds pie… except that it’s a big biscuit on top.  I suppose you could put the shepherd’s pie mashed potato mixture on top and eat it that way also.

2 cups flour
2 tsp baking powder
1/2 tsp salt
1/4 cup shortening
1 egg, beaten
1 cup milk
4 cups cooked mixed vegetables  (your choice)
1/2 cup vegetable stock
2 tablespoons butter

Mix (and sift) dry ingredients together.  Cut in shortening until mixture forms coarse crumbs.

Combine the egg and milk, then add to dry ingredients, stirring just until mixed.

Grease a shallow baking pan.  place the hot (seasoned to taste) vegetables on the bottom of the pan.  Add the vegetable stock.  Dot with butter.  Then cover with the biscuit dough.

Bake at 425 degrees for 20 minutes (or until the top turns golden brown).

Turn out onto a hot serving place, with the vegetables on top.

NOTE: Because of a huge volume of inappropriate spam postings, I had to close of this blog to public postings.  However, I am very interested in any garden related recipes or comments that you’d care to share.  Please feel free to send them to me at:

Italian Herbed Potato Salad

Thursday, May 28th, 2009

My hubby doesn’t care much for the traditional mayo-based potato salads.  He does love this potato salad though!    Note:  to make a low calorie version – cut way back on the olive oil and cut out the meat.  Sorry this is one of those dishes I never measure… but just make to taste.  Start lightly with the herbs and oil, and add a little at a time until it’s tasting the way you like.

New potatoes, quartered (or cut into bite-sized pieces).   Boil in water until you can stick a fork in them… or to the tenderness that you like.

Hint:  when boiling water w/pasta or potatoes, etc.  put a little “dolop” of oil or butter in the water… it’ll keep things from sticking together so badly, and also helps keep the pot from boiling over so badly.

Drain and cool the potatoes.  Mix gently together in a large bowl with olive oil (add just a little at a time, until you get the consistency you like).  Add diced red onion, chopped parsley, oregano, basil, ground black pepper, and sea salt to taste.  For a little extra depth, add a little freshly ground parmesan or romano cheese, or even fully cooked, diced italian sausage.

The flavors will mix and meld and the dish more flavorful, if you let it rest in the fridge for several hours before serving.  I  prefer to make this dish the day before serving.

Twice Baked Potatoes Recipe

Tuesday, April 7th, 2009

This one always impresses guests.  You can make these ahead of time too, leaving the final baking for the last minute.

4 large baking potatoes, scrubbed
4 strips of bacon
1 cup water
12 thin asparagus spears, washed and trimed
1 medium onion, diced finely
2 cloves garlic, diced finely
1/2 cup heavy cream
2 tbsp butter (at room temp)
1 tsp paprika
1/2 tsp salt
1/2 tsp black pepper
1/2 cup grated cheddar
2 tbsp chopped fresh chives

Preheat your oven to 350 degrees (F).  Prick the potatoes a couple of times with a fork, rub with butter to keep skins from drying out.  Place potatoes in the center of the oven and bake until soft (about an hour and 15 min).  Remove from oven and cool. Turn the oven  up to 375 degrees.

Heat a large skillet over medium heat.   Fry bacon until crisp.  Drain the bacon on a plate lined with paper towels, crumble bacon and set aside.  Saute onion and garlic in skillet until tender.

In fresh skillet, add water and bring to boil over high heat.  Add asparagus.  Cover and cook for 3 minutes.  The spears should be slightly tender and still crisp.  Drain & run cold water over them to stop them from cooking any further.  Cut spears into 1/2″ pieces and set aside.  (Leave 8 spears whole though).

Slice the top 3rd off each potato (lengthwise).  Scoop out the insides of the potato, leaving about 1/8″ of potato against the skin (or you’ll have a weak shell).  Place potato insides in a bowl.  Scoop out the insides from the “tops” too and place in bowl.

Mix the butter and cream into the bowl with the potatoes, and mash together with the potatoes until creamy.  Mix in the sautee’d onions and garlic, paprika, salt and pepper.  Gently mix in the asparagus spear sections and most of the crumbled bacon (leaving a little for garnish).

Place the potato skin shells in a baking dish.  Fill halfway with potato mixture.  Lay two asparagus spears decoratively across each potato and mound the remaining potato mixture on top.  (Spears should stick out of each end.)  Sprinkle with remaining bacon crumbles, chives and cheese.

Bake for 15 minutes, or until cheese is melted.

NOTE: you can vary the dish by changing the type of cheese… try some specialty cheeses!  Or, even try mixing in other garden vegetables and mushrooms instead of the asparagus.

Italian Shrimp & Potatoes – Tasty, Easy Recipe

Sunday, April 5th, 2009

This recipe comes from a friend who serves it as a gorgeous appetizer when company comes over… but it also makes a great main course meal.

1 & 1/2 lbs yukon gold (or similar) potatoes, scrubbed & cut into 1/2″ cubes
1/3 cup olive oil
8 garlic cloves, minced
1 tsp cayenne pepper flakes
1 tsp salt
1/4 tsp saffron powder
1 lb small shrimp, peeled and devined
2 tbsp fresh parsley (chopped)

Boil water in a large pot.  Add the potatoes and cook until just barely tender (about 20 to 25 minutes).  Drain, and cool.

Heat a large skillet over medium heat.  Add olive oil, then garlic, cayenne, salt and saffron.  Cook for 10 seconds.  Then add the potatoes and toss to coat.  Rais the heat to medium-high, and cook for 3 minutes without stirring (until the potatoes are crispy on the bottom).  Toss, and cook until they’re crispy all over, stirring as needed to keep from buring.

Add the shrimp and parsley, cook stirring constantly until the shrimp are firm and pink.  Serve immediately.