|The Great Potato Book|
|by Florence Fabricant|
Rescued from infamy by Sir Walter Raleigh in the 16th century, the potato has long since become the world's ultimate comfort food.
1 - 10 of 45 for small purple potatoes
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Slice the leeks ... soft. Dice the potatoes and add them ... processor until smooth. Return puree to pan and add cream; heat on low and season to taste.
Saute onions in ... add. Mix with potatoes and place in ... to 15 minutes until brown. Serve with chicken broiled with lemon. Serves 8 to 10 as side dish.
In saucepan, cook potatoes in boiling water ... or tip of potato peeler, hollow our small cavity in top ... lemon slices, if desired. Makes 20-24 appetizers.
Bring a large pot of water to a boil, place whole chicken parts in pot and salt. Cook chicken for approximately 1 1/2 hours. After boiling chicken, ...
Cut up potatoes and put in ... bowl. Cut up purple onion and put ... celery and add to same bowl. Mix all ingredients up until it looks like it is good.
Sauté onions, green ... bouillon cube and potatoes. Fill stewer with enough water to cover potatoes. Add any seasonings you like. Cover and let simmer.
Peel and slice potatoes; place in ... Place 1/3 of potato slices in a ... parsley. Repeat layers twice with remaining ingredients. Yield: 8-10 servings.
Mix potatoes, eggs, green ... dressing is formed and fold into potato salad mixture. Chill salad in refrigerator for 2 to 3 hours before serving. Serves 8.
Layer vegetables in casserole dish. Dab butter on vegetables and pour 1/2 can of tomatoes over vegetables. Sprinkle 1/2 package of Italian dressing ...
This is a ... F. In a small bowl, whisk together ... this vinaigrette. Prick potatoes all over with ... platter and place hash salad on top. Serves 6 to 8.
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