Five Retro Potato Recipes

Written Monday, August 29th, 2011 by Theresa H Hall

Most countries include the root vegetable potato, as a mainstay of their dietary needs, and potatoes in some form are always included on their menus. The versatility of the humble spud has been documented in cookbooks down through the centuries. Potatoes provide the vitamins, nutrients, starches and carbohydrates our bodies need and crave. Here are five member recipes for you to enjoy.

Potato Gnocchi or Gnocchi di Patata by Mhelhanee

Corn Chowder with Potatoes by Penny

Roasted Red Potatoes with Rosemary and Garlic by Sarah

Homemade Potato Chips by Sugarpies

Garlic Mashed Potatoes by Sarah

Be sure to let them know how you enjoy preparing their recipes.

Easy Hashbrown and Ham Casserole

Written Monday, December 28th, 2009 by Anne Coleman

After the feast, or feasts, of the Holiday season there are always leftovers. At our home this year we had turkey, but we often have a more traditional ham and there's never a shortage of ham left behind to use up. The usual here seems to be sandwiches and soups, but melding one of our favorite hashbrown recipes with our overabundance of pork product is a real crowd-pleaser.

Most hashbrown casseroles call for melted butter to be added, but with all that sour cream and cheese, I never feel the need for it. You can use lower fat dairy alternatives and this will still come out tasting fantastic. Just don't use the fat free cheese, it won't melt the same.

Easy Hashbrown and Ham Casserole

3 pounds frozen shredded hash browns
16 ounces sour cream
1 cup milk
1/2 cup sliced green onion
2 cups shredded Cheddar cheese
salt & pepper to taste
2 cups cubed cooked ham

Preheat oven to 375 degrees F.
Empty hashbrowns into a large bowl.
Blend together sour cream and milk.
Pour over hashbrowns and add 1 1/2 cups Cheddar, onion, ham (if using) and salt and pepper.
Toss until well combined and pour into a well greased 9x13 baking dish.
Top with remaining 1/2 cup Cheddar and bake 30 minutes until bubbly and browned.

Half an Hour to Healthier Fries

Written Thursday, December 10th, 2009 by Anne Coleman

French fries (a.k.a. 'chips' in other countries) are a huge favorite around the globe, but they often come with a high health price tag. Deep fried and covered in salt, they aren't so good for a body, but cooked with less oil and a controlled amount of salt, their true flavor and healthful attributes, like potassium, iron, vitamin C and fiber, can shine through.

Potatoes are rarely seen as a time-friendly food either, but this recipe fits in well with the half-hour frame of mind and can be put into the oven before starting on other parts of your meal. Any potato works for these, but I like Russets as they make a longer fry and the kids absolutely like that part. These don't last long in my home and I more often than not make a double batch. Even so, they're economical and fit in to our quick-but-frugal meal budget and they go well with everything from burgers to fried chicken to a stand-alone with dipping sauces.

Oven Fries
Serves 4
Total Cooking Time: 30 minutes

2 large Russet potatoes
2 Tablespoons olive or other oil
1 teaspoon salt
1 teaspoon crushed Rosemary
1/2 teaspoon garlic powder

Preheat oven to 400 degrees F. Line 2 baking sheets with parchment paper or spray with non-stick cooking spray.
Scrub potatoes well and make lengthwise cuts in each, making 12 thin wedges from each potato - 24 total.
Toss wedges with oil, salt, Rosemary and garlic powder making sure to coat each well.
Lay on baking sheets in a single layer.
Bake for 30 minutes, switching baking sheets between oven racks halfway through cooking time.

Salt again if necessary once cooked and enjoy!

*Pottery in photo courtesy Chris Fredericks