Potato Recipes

Issued by the Potato Marketing Board, 3d

"Potatoes Pay For Careful Cooking"

Book cover

This recipe book has been designed by the Potato Marketing Board for a two-fold purpose; It is aimed to bring about a better standard of preparation for the table of potatoes in their simple and well-known form - too often is this wonderful food of nature spoilt and made unappetising by indifferent cookery.

The cooking of potatoes so that they are delectable and nutritious will be an easy matter if the simple directions printed in this book are followed. The other purpose for which the recipe book has been prepared is to introduce many additional and lesser known ways, of utilising potatoes as a basis, for instance, for savouries, salads, pastries and cakes. It is a common fallacy that the potato must of necessity be used only as an adjunct to meat, fish and so on. If incorporated with other ingredients, it can be used as an economical foundation for a variety of nourishing and enjoyable dishes.

This book was first published in 1939, before the outbreak of the Second World War, pasted into the front cover is an "addendum" to cover the use of substitute ingredients, mainly butter, which was rationed.

Notes

Simple Potato Recipes

Listed below are some important points in the preparation of potatoes to be served alone as vegetables.

  1. Remember that "a potato quickly boiled is quickly spoiled".
  2. The texture of old potatoes may be slightly improved by putting on to boil in cold water.
  3. To help prevent discolouration in old potatoes, add one to two tablespoonfuls of vinegar or lemon juice to the water about 10 minutes before draining. This quantity of vinegar or lemonjuice is sufficient for one to two pounds of potatoes.
  4. It is important that boiled and steamed potatoes are well dried over the heat before mashing.
  5. For the greatest retention of mineral and vitamin content and flavour, always cook potatoes in their jackets. Serve in the jackets when possible. When the skin must be removed, it can readily be peeled off after cooking.
  6. Remember to add salt to boiled potatoes at least ten minutes before they are to be drained.

Boiled Potatoes (with jackets)

Select potatoes of uniform size. Scrub well and boil in the skins. Drain, and dry by shaking the pan over the heat. The potatoes may be served in their jackets or they may be peeled quickly before they are served.

Boiled Potatoes (without jackets)

Select potatoes of uniform size. Wash, peel very thinly and drop into cold water. Put potatoes into a saucepan, cover with boiling water and cook with the water just below the boiling point until the potatoes are tender. Just before cooking is completed add the salt — about one teaspoonful to one quart of water. When done, drain and shake the pan over the fire to dry the potatoes. Serve immediately in a hot dish.

Mashed Potatoes

  • Milk or Cream
  • 2 teaspoonfuls butter
  • Salt and pepper

Prepare potatoes as for boiled potatoes. Mash thoroughly with a heavy wooden masher, fork or ricer. Add the butter, seasonings and a small amount of hot milk at a time and beat with a fork until potatoes are very light. Pile lightly in a hot serving dish.

Steamed Potatoes

Potatoes may be steamed in their jackets or peeled first. The flavour is improved when potatoes are steamed in their jackets. Place potatoes in a steamer, sprinkle with salt and steam for 40 minutes to one hour. Dry directly over the heat for a few minutes. Serve immediately.

Roast Potatoes

Select medium sized potatoes, peel and place them in the roasting pan with the roast about 1¼ hours before the meal is to be served. Turn and baste once or twice when cooking. A fairly hot oven is best. Serve round the joint or in a hot dish. Potatoes may be roasted without the meat. Place potatoes in a roasting pan in which there is dripping. Turn and baste potatoes once or twice.If potatoes are parboiled for 10-15 minutes, they will roast in about 45 minutes.

Baked Potatoes

Choose large even-sized floury potatoes. Scrub, wash and dry. If a thin shiny skin is desired, the potato may be brushed over with fat. Place potatoes on a baking tin and bake in a hot oven 450°F from ¾-1 hour. When soft, make a deep cross-cut on the top of each potato and, holding potato in both hands with a cloth, squeeze it gently until the potato comes up through the opening. Season with salt, pepper and paprika, if liked, to taste. Place a pat of butter in the centre of each and sprinkle with finely chopped parsley.

Potato Chips

Wash and peel potatoes. For chips many people prefer a waxy potato. Cut potato into chips and soak in cold water for about one hour. Heat fat in a deep fat pan to a temperature of about 370°-380°F or until it gives the bread cube test (see following). There should be at least three inches of fat in the fryer. Dry the chips thoroughly in a towel. Put into a frying basket, a few chips at a time, and fry until potatoes are just beginning to brown at the edges. It is important to fry just a few chips at a time since a large number would cool the fat too much. Lift the potatoes out and allow the fat to reheat to about 390°F Return the chips to the pan and cook till golden brown. Drain the potatoes on soft paper. Sprinkle with salt and serve.

Variations

  1. Potato Balls — Wash and peel potatoes and with a vegetable cutter, scoop out small balls. Soak in cold water for one hour, drain, dry and fry as potato chips.
  2. Potato Ribbons — Wash and peel potatoes. Then peel potato in a long ribbon, trying to make the ribbon as long as possible. Soak in water for one hour, drain and dry. Roll up ribbon before frying as potato chips.
  3. Julienne Potatoes — Wash and peel potatoes. With a sharp knife cut into very thin match-like strips. Soak in cold water for about one hour, drain, dry thoroughly and fry as potato chips.
  4. Crisps — Wash and peel potatoes. Cut into very thin slices crosswise. Soak in cold water for one hour. Drain, dry thoroughly and fry as potato chips.
  5. Souffle Potatoes or Potato Puffs — For these a very waxy potato is required. Wash and peel. Cut in even slices about 1/8 inch thick. If desired the edges may be evened by cutting into a round with a sharp cutter. Soak in cold water for about one hour. Drain and dry well. Place in a frying basket and fry until a few slices come to the top of the fat. Remove them and heat fat to a high temperature (390°-395°F). Plunge the potatoes into the fat, stirring all the time, then they will puff out. It is important to cook only a few slices at a time. Sometimes the potatoes are plunged into cold water between the first and second cookings.

Bread Cube Test

This is a simple household test for the temperature of hot fats.
Cut a slice of bread into small cubes about 1/3 inch square. Drop a cube into the fat and
(a) For uncooked foods, such as chips, doughnuts, cheese aigrettes, etc., the fat should be hot enough to brown the cube a golden brown colour in one minute.
(b) For cooked foods such as potato croquettes, fish and potato cakes, etc., the fat should be hot enough to brown the cube a golden brown colour in ½ minute.

Sautées Potatoes

These may be made with raw or cooked potatoes.

Raw Potatoes — Cut the potatoes, after peeling, into neat round slices about ¼ inch in thickness. Melt some fat in a frying pan and fry the potatoes slowly in it. Turn once or twice only, cook until soft and evenly browned. Sprinkle with chopped parsley and serve in a hot dish.

Cooked Potatoes — Use left-over cold boiled potatoes. Cut into neat rounds, about ¼ inch in thickness. Fry in a frying pan in fat, turning once or twice only. Cook until golden brown. Serve in a hot dish and sprinkle with parsley. Large cold boiled potatoes may be cut into slices ¼ inch thick, dipped into beaten egg, then bread crumbs and then fried.

Hashed Brown Potatoes

  • 6 cold boiled or mashed potatoes
  • Salt and pepper
  • 2-4 teaspoonfuls fat

Chop the potatoes very finely. Season well with salt and pepper. Put the fat in a frying pan and heat. Then put in the potatoes. Press down and when brown turn over and brown the other side. Serve immediately in a hot dish.