|James McNair's Potato Cookbook|
|by James McNair|
James McNair, master of the single-subject cookbook, offers a beautiful new full-color book focused on America's favorite vegetable--the potato.
61 - 70 of 1,450 for red potatoes
Scrub potatoes and peel off ... center of each potato. In 2-quart ... oil, butter, parsley, salt and pepper to taste. Transfer to serving bowl. Serves 4.
Wash potatoes and cut into ... ingredients, stir well and pour over mixture. Toss lightly cover and chill. You may omit yogurt and use reduced calorie mayonnaise.
Put potatoes in large pot ... cream. Add chopped green onions and parsley. Add potatoes and fold gently to coat. Cover and refrigerate at least 2 hours.
In a large ... boiling water, cook potatoes 25 minutes or ... coat. Cover tightly and chill 4 hours to blend flavors. Serve at room temperature. Serves 6.
Potatoes should be cooked ... Serve individually on leaf lettuce and sprinkle each salad with bacon crumbs. Serves: 6. (Prep and Cooking Time: 30 minutes)
Cut a strip ... all around each potato. (Some peeling will remain.) Boil potatoes until tender. Remove ... and then chives over Ranch dressing. Serve warm.
Scrub potatoes well and leave ... baste. Continue in this manner until potatoes are cooked through. Top as desired with more garlic butter and sour cream.
Place potatoes in bowl. Mix together sauce ingredients. Pour sauce over potatoes and mix with onion, parsley and celery. Serves 20.
Pare a strip from the center of each potato. Heat 1 ... quart saucepan; add potatoes. Cover and ... ingredients. Pour over potatoes; stir gently. Serves 4.
Scrub potatoes and peel a ... water in a two-quart casserole. Cover tightly and microwave on high powder for 6-10 minutes or until fork tender. Serves 4.
top of page