Potato's????

Potatoes & Spinach Indian style

2 large potatoes

2 tbsp vegetable oil

2 cardamon cloves

6 black peppercorns

1 clove garlic

1 medium onion

1/2 tsp chili powder

1 inch fresh ginger

1 tsp cumin powder

1 tsp ground coriander

2 Tbsp water

16oz of tender baby spinach

Cut the potatoes and soak in a bowl of water. Heat oil in pan, then add in cardamom seeds and crushed peppercorns. Saute for 3 minutes.

Chop the ginger into slivers, onion into strips and crush the garlic. Add in garlic, onion, chili and ginger to the pan and cook for another 4 minutes.

Stir in cumin and coriander. Add the potato pieces at this point, blending them thoroughly. Add in 2 Tbsp of the water plus the spinach and simmer 20 minutes.

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MEXICAN STUFFED POTATOES

Makes 4 servings.

INGREDIENTS

4 (10-ounce) russet potatoes

1/2 cup milk

1 cup (packed) shredded

Mexican-blend cheeses or grated cheddar cheese (about 4 ounces)

1/3 cup crushed nacho-flavored tortilla chips

1/3 cup chopped fresh cilantro

1/4 cup chopped green onions

Salsa

Sour cream

DIRECTIONS:

Position rack in top third of oven and preheat to 425°F. Pierce each potato several times with toothpick. Bake on rack until tender, about 1 hour 10 minutes. Transfer potatoes to work surface. Maintain oven temperature.

Cut off top 1/4 of 1 long side of each potato. Scoop potato from skins into large bowl, leaving 1/4-inch-thick shell. Mash potato with milk. Mix in cheese, chips, cilantro and onions. Season with salt and pepper. Fill shells with potato mixture, mounding in center.

Return stuffed potatoes to oven and bake until heated through, about 20 minutes. Top potatoes with salsa and sour cream and serve.

the easiest best recipe i have found for potatoes is potatoes lyonnaise....very easy and delicious.......slice potatoes.....put in a glass dish and put in microwave.....cook for 6 minutes...while theyre cooking....dice and cook an onion and saute in olive oil and butter...when the potatoes are done in microwave...pour them into the pan with onions and cook till good and brown...season with salt and pepper..and enjoy...i dont usually like the microwave...but it seems to dry the potatoes so they brown nicely...tried it just by pan frying...didnt work nearly as well!!! If you want to make this Mexican..sprinkle with chili powder and cumin..and serve with salsa and sour cream!!!!

Spiced potatoes - delicious

6 fresh green Anaheim or poblano chiles (3/4 lb)

2 cups heavy cream or half-and-half

1 large garlic clove

2 1/2 lb russet (baking) potatoes (5)

Special equipment: a mandoline or other manual slicer

Preparation

Preheat oven to 375°F.

Lay chiles on their sides on rack of a gas burner and turn flame on high. (Or put chiles on rack of broiler pan about 2 inches from heat.) Roast chiles, turning with tongs, until skins are blackened, 5 to 8 minutes. Transfer chiles to a bowl and let stand, covered, 15 minutes.

Rub skins off chiles with paper towels and discard stems and seeds (if desired, devein to further reduce heat).

Bring cream with garlic just to a simmer and remove from heat. Peel potatoes and cut crosswise into 3/4-inch-thick slices using mandoline.

Arrange one fourth of potatoes evenly in bottom of a well-buttered 2-quart shallow baking dish, overlapping them slightly, and sprinkle with salt to taste and one fourth of chiles. Make 3 more layers in same manner. Remove garlic from cream and pour cream over potatoes. Cover dish with foil and bake in lower third of oven 45 minutes. Remove foil and bake until gratin is golden brown on top and bubbling, about 30 minutes more. Cool slightly before serving.

Cooks’ note:

• Gratin can be baked 1 day ahead, then cooled completely before being chilled, covered. Bring to room temperature before reheating, covered, in a 350°F oven.

Polish potatoes.

You cut them up into half circles and dice up some onion...

Then in a pan, melt butter and saute/fry the potatoes and onions until they get kind of brownish/crispy ..... but not burnt.

Add salt to taste.

Try this recipe.....my husband and my 5 year old loves it.

"Roasted Cajun Potatoes" in Allrecipes.com

slice them thin and put s&p and olive oil. spread on cookie sheet. bake about 450 till brown and crispy.....

potato kebabs! the same... but on a stick.. perfect!

mmmmmmm i love potatoes

American way would be great

grill it, bake it, nuke it, boil it