9 Potato Recipes to Add to Your Repertoire
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9 Potato Recipes to Add to Your Repertoire

May 08, 2024

Thinly slice leek into rings, up through the white and light green sections. Dispose of green leafy stems. To clean rings, place into a bowl of cold water. Stir well, and drain. In a medium saucepan, melt butter, and cook leeks over medium heat for 7 minutes, stirring frequently. Add chicken broth, potatoes and pears. Bring to a boil; then, reduce to medium-low, simmering for 25 minutes. Add sugar, salt and ginger. Stir well. In blender, puree soup in batches. Return to saucepan briefly to reheat before serving.

Recipe by Debby Hook, Shippensburg, Pennsylvania

Cook potatoes in boiling, salted water until soft. Mash; then, add rest of ingredients. Beat until light and fluffy. Cover, and refrigerate. Use within 2 weeks. To reheat, place desired amount in greased casserole dish. Dot with butter, and bake at 350 F until heated (30 minutes for entire amount).

Recipe by the Hoovers, Annville, Pennsylvania

Put potatoes in a greased 9x13-inch pan. Top with chicken. Combine remaining ingredients, and pour over chicken.

Mix together cornflakes and butter. Put crumbs on top of potato and chicken mixture. Bake uncovered at 350 F for 45 minutes.

Recipe by the Hoovers, Annville, Pennsylvania

Note: Use desired amount of each to suit size of family or event.

Bake at 350 F for 30 minutes, or put in slow cooker on low for 3 hours.

Recipe by E. Burkholder


Cook potatoes (with skins on) until tender. Slice or quarter. Put into greased 9x13-inch pan. Combine next five ingredients, pour over potatoes, and mix gently. Top with 1/2 cup cheese.

Combine butter and cornflakes, and sprinkle over top. Bake at 350 F for 45 minutes.

We live with the joys and challenges of dairy farming. This is a recipe we all love, especially good with fresh new potatoes. Not an everyday dish but more often as a company dish. I tend it make it as a dish with vegetables and meat besides rather than a casserole. Then, I cut back on the cheese, butter and sour cream to make it a little less rich. Enjoy.

Recipe by the Zimmermans, Penn Yan, New York

Mix all ingredients together.

Recipe by Rachel Beiler, Leola, Pennsylvania

Wash, dry and cut potatoes in half. If using regular Yukon potatoes, slice them into even-portioned wedges. Toss potatoes with ranch seasoning in a large bowl to coat. Add onion and mix again to combine.

Arrange a large sheet of heavy-duty foil on a clean work surface, about 20 inches long.

Pour potatoes into the center of the foil, and top with dollops of butter, crumbled bacon and cheese. Fold foil packet over potatoes, repeating on the other side and folding the edges up to seal.

Lay out another sheet of foil. Place foil-wrapped potatoes seam-side down in center and fold again, creating a double layer of foil. Place foil packet on a grill grate over a preheated campfire and cook for 30-45 minutes, flipping once halfway through the cooking time, until the potatoes are fork-tender.

Carefully remove foil pack from grill and allow it to cool for 5 minutes before folding it open at the seams. (Use caution when opening it as the steam is hot.) Some cheese will stick to the aluminum foil, so add more cheese, if desired. Garnish with minced parsley.

Mix potatoes, bacon, green onions, cheese, dill, and salt and pepper together. Form into 8 equal portions; then, pat each into round discs. One at a time, set each cake gently into the beaten egg wash; then, press firmly into the panko breadcrumbs, and set on a plate. Heat oil in a large skillet over medium-high heat. Once oil is hot, fry 4 cakes at a time. Flip once, and fry until golden. Repeat with each cake.

To make dipping sauce, mix salsa, sour cream, green onions and dill. Dip hot potato cakes into the sauce.

Preheat oven to 400 F. Thinly slice potatoes to 1/8-inch, either by hand or by using a mandoline slicer. Toss potato slices with olive oil, and season with salt and pepper. Lay in a single layer on a parchment-lined or oiled baking sheet. Bake 10-12 minutes. Remove from oven, sprinkle with Parmesan cheese and return to oven for 3-5 more minutes or until the chips are golden brown. Allow chips to cool before serving.

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Recipe by Debby Hook, Shippensburg, PennsylvaniaRecipe by the Hoovers, Annville, PennsylvaniaRecipe by the Hoovers, Annville, PennsylvaniaRecipe by E. BurkholderRecipe by the Zimmermans, Penn Yan, New YorkRecipe by Rachel Beiler, Leola, PennsylvaniaSuccess!Error!