Potato Recipes

Issued by the Potato Marketing Board, 3d

Savoury Potatoes

The very best savoury dishes contain a foundation of potatoes. To the potatoes can be added meat, nuts, fish or other vegetables. For a good flavour, it is important that the savoury dish is well seasoned. Because savoury dishes quickly deteriorate in appearance they must be served immediately they are cooked.

Stuffed Baked Potatoes

Choose six even-sized potatoes—preferably the floury type. Scrub well and dry. Brush with fat if a smooth skin is desired. Bake in a hot oven until soft — about ¾ to one hour at 450° Fahr. Cut an oval piece of skin from the flat side of the potato. Remove the pulp with a small spoon. Add a piece of butter, salt and pepper. Beat well. Milk and eggs may be added. For a very light result separate the yolk from the white. Add the yolk to the potato and beat well. Whip the white until stiff and very carefully fold into the mixture.

Refill the skins, being careful to handle the filling lightly. Place small pieces of butter on top and return to a hot oven to heat through and brown-5-10 minutes.

Variations

  1. Add one teaspoonful very finely chopped onions or chives and one teaspoonful finely chopped parsley to the pulp.
  2. Add 1-3 oz. grated cheese. Reserve a small amount for sprinkling on the top before returning to the oven.
  3. Cut a rasher of bacon into three small pieces. Roll each piece into a small roll and place three of these on the top of each potato, stuffed in the way suggested above. Brown in oven.
  4. 4 oz. tinned fish, anchovies, shrimps, cooked and flaked fish, or meat (e.g., ham, beef, bacon, etc.), may be mixed with the potato pulp.
  5. Left-over cooked vegetables (e.g., carrots, greens, tomatoes, etc.) may be mixed with the potato pulp.
  6. Only part of the pulp need be returned to the potato. In the cavity put a raw egg. The remaining pulp may be beaten with a little egg, milk and butter, put into a forcing bag and piped round the edge of the egg. Then cook in oven for 10-15 minutes.
  7. Mushrooms or truffles, finely chopped and browned in butter, may be added.
  8. Make a lengthwise slit in a baked potato. Place a raw sausage in the opening and return the potato to the oven until the sausage is cooked.

Potato Surprises

  • 6 large potatoes, floury type is best
  • 3 ozs dry Cheddar cheese
  • 4 ozs chopped cooked meat, e.g., ham
  • 1 egg
  • seasonings

Peel potatoes, cut in half. Cut a small slice from the round end so that they will stand firmly. Scoop out centre. Grate cheese and mix with meat, egg, seasonings and scooped out potato that has been finely chopped. Pile this mixture into potatoes and lay over each section a small slice of bacon. Stand the potatoes on end in a baking dish and bake un-covered in a moderately slow oven for about ¾ hour.

Sausage Rolls

Picture of Sausage Rolls
  • ¾-1 lb saugage meat
  • Potato short crust pastry

Prepare pastry according to method on page 29. Roll pastry out in a long strip—about 4 to 5 inches wide. Then place skinned sausages end to end down the centre of the pastry. Moisten the edges and fold the pastry over. Cut into individual sausage rolls. Mark with a fork or knife and brush with beaten egg. Bake in a hot oven for 20-30 minutes.

Cornish Pasties

  • 6 oz lean beef
  • 1 small onion
  • 1 medium carrot or small turnip
  • Salt and pepper
  • Potato short crust pastry
  • 1 large potato

Wash and peel vegetables and cut into small cubes. Cut the steak into small cubes. Mix these ingredients and season. Prepare potato pastry as on page 29, cut into rounds, place some of the meat and vegetable mixture on each round. Brush edges with beaten egg. Fold over and notch edges together with finger and thumb. Brush the top with beaten egg and mark with a knife. Bake in a hot oven for ½ to ¾ hour.

Meat Loaf Iced with Potatoes

  • 1 meat loaf
  • 2 cups hot mashed potatoes
  • 1 oz butter
  • 2-4 tablesspoons milk
  • Seasoning, as salt, pepper
  • A little finely chopped parsley and onion

Prepare your favourite meat loaf recipe. Mash potatoes and beat in the butter, seasonings and milk. Turn out the baked meat loaf on a baking dish. Spread the potato mixture on top and sides of loaf. Brush over with melted butter, margarine or beaten egg. Brown in oven and serve immediately with a border of hot peas.

Ham and Potato Rissoles

  • ¼ lb cold minced ham
  • ¾ lb cold mashed potatoes
  • 1 beaten egg
  • Small amount milk
  • 1 teaspoonful finely chopped parsley
  • 1 teaspoonful finely chopped onion
  • Salt and pepper
  • ½ tablespoon piquante sauce

Mix all ingredients together and a small amount of milk if required. Shape into rissoles, and roll in flour, or in egg and bread crumbs. Fry in hot fat, drain on kitchen paper, and serve either hot or cold.

Potato Piglets

  • 6 medium potaoes
  • 2 sausgages

The potatoes should be washed thoroughly and may be peeled or left unpeeled. Remove a core out of the centre of each potato, and stuff with sausage meat or skinned sausage. Place a part of the core of potato into the sausage meat at each end. Then bake in a hot oven for about ¾ hour, basting occasionally. Four small sticks of macaroni may be placed in the sides of the potato to act as feet for the "piglet".

Potatoes Maitre d'Hótel

  • 4-6 boiled potatoes
  • 1 oz butter
  • 1 gill hot milk (4 to a pint)
  • Juice of ½ lemon
  • salt and pepper
  • 1 teaspoon very finely chopped parsley

Boil potatoes as usual, drain and then cut into medium sized slices. Cover with the hot milk, seasonings and the lemon juice. Simmer slowly until the milk is almost entirely absorbed. Garnish the potatoes with the butter and finely chopped parsley and serve immediately in a hot dish.
Sometimes Potato Maitre d'Hótel are made without the milk.

Duchess Potatoes

Picture of Duchess Potatoes
  • 2 lb mashed potatoes
  • 1-3 oz butter
  • 1-2 beaten eggs
  • small amount of grated nutmeg
  • salt and pepper to taste
  • hot cream or milk

Stir butter into hot mashed potato. Mix well, then stir in one egg at a time. Add enough hot cream or milk to allow mixture to pass easily through a forcing bag. Season to taste with salt and pepper. Place in a forcing bag, and squeeze out on a greased baking sheet in shape desired, as roses, pyramids, etc. Brush with beaten egg or melted butter. Bake in a quick oven until brown. Use as a garnish for meats or as a vegetable.

Spanish Duchess Potatoes

  • 2 lb Duchess potato mixture
  • 2 ozs Spanish onio — very finely chopped and browned in butter
  • 1 oz pimento — chopped very finely
  • 1 oz green chillies
  • 1 tablespoon grated
  • cheese — Parmesan is most desirable

Add onion, pimento, chillies and potato mixture. Then this mixture may be forced through a forcing bag as for plain Duchess potatoes, or it may be allowed to cool, and then rolled out on a floured pastry board to about one inch in thickness. Cut into desired shapes. Dredge with flour and fry a golden brown. Have fat very hot to start with and then reduce temperature a little. Use as Duchess potatoes.

Potato Cases

  • Duchess potato mixture
  • ½ egg
  • Breadcrumbs

Form the Duchess potato mixture into a ball, flour lightly and flatten top and bottom. Brush with the egg and roll in breadcrumbs. Make a small well in the centre. Either fry in deep fat or brown in a hot oven. Fill the case with any creamed savoury mixture as veal, chicken, fish, asparagus, etc.
Reheat under the grill or in a hot oven. Garnish and serve immediately.

Potato Patties

  • 1 lb Duchess potato mixture

Place Duchess potato mixture in a forcing pipe with a large star tube attached. Force out on a greased baking sheet in coils to form a case. Brush over with egg or melted butter. Bake quickly in a hot oven. These may be made large enough for luncheon patties or very tiny for cocktail savouries.
Fill with any savoury creamed mixture, such as peas, shrimps, chicken, veal, etc. Garnish with parsley, watercress, asparagus tips, etc.

Potato Scotch Eggs

  • 3 eggs
  • 1lb Duchess potato mixture
  • Egg and breadcrumbs

Hard boil the eggs. Place at once in cold water and when cool, shell carefully. Flatten the Duchess potato mixture on a floured board. Dip each egg in flour. Mould about 1/3 of the potato mixture round each egg. Have the potato about ½ inch thick all over the egg. Coat the potato with beaten egg and then roll in breadcrumbs. Fry in hot fat until golden brown. Drain on soft paper. Cut in half with a very sharp knife and serve hot or cold.

Variations

  1. Potato Scotch Sausage — In the above recipe use cooked sausages instead of eggs.
  2. Potato Scotch Tomatoes — In the above recipe use skinned raw tomatoes instead of eggs.

Potato and Bacon Rolls

  • Duchess potato mixture
  • Bacon
  • Tomato sauce

Prepare a well seasoned Duchess potato mixture. Shape into small cylinders. Wrap each cylinder with a piece of bacon, skewer in place. Place the small rolls side by side in a baking dish and bake in an oven until bacon is cooked. Serve on an entree dish with tomato or cheese sauce.

Potatoes with Almonds

  • Potato croquette mixture
  • 2 oz shelled almonds

Shape potato mixture into small rounds or cylinders, dip in egg and then roll in blanched and finely chopped almonds. Fry in hot deep fat and serve with chicken. An olive may be placed in the centre of the ball of potato mixture. If desired finely chopped mushrooms may be added to the potato croquette mixture.

Potato Croquettes

Picture of Potato Croquettes
  • 1 lb boiled and well dried potatoes
  • 1 beaten egg
  • 1 teaspoon chopped parsley
  • ½ teaspoon finely chopped onion
  • 1 oz butter
  • Few gains of nutmeg if desired, or cayenne pepper or paprika
  • Pepper and salt to taste
  • Stale breadcrumbs and beaten egg

Mash potatoes. Add butter, parsley, onion, salt, pepper, nutmeg and egg. Mix thoroughly. Allow to cool. Divide into equal portions. With hands form into desired shapes, such as pyramids, balls, cylinders, corks, etc. Dip in beaten egg, then breadcrumbs. Fry until golden brown. Drain on soft paper. Serve immediately.

Baked Potato Croquettes

  • Potato croquette mixture
  • 1 cup cornflakes or brown breadcrumbs

Prepare the croquettes as above and shape, omitting beaten egg and breadcrumbs. Crush the cornflakes very finely. Then roll croquettes in the cornflakes until they are well coated. Place in a hot oven for 10-15 minutes, then garnish with parsley and serve immediately.

Potato and Cheese Puffs

  • 1 lb cooked sieved potato
  • 1 oz butter
  • 1 egg
  • Salt and pepper
  • Few grains cayenne, paprika or nutmeg
  • 1-2 ozs grated cheese

Melt the butter and mix with the potato in a saucepan. Add the yolk of the egg and mix well, season and add cheese. Whip the white of egg very stiffly and mix it as lightly as possible into the potato. Put in rough lumps on a greased baking sheet and cook in a hot oven until set and brown. Serve immediately.

Potato Fritters

  • 3 medium potatoes
  • Salt and pepper
  • Fritter batter
  • 1 cup grated cheese Parmesan or old Cheddar

Peel the potatoes thinly, cut into slices, soak in water for about one hour. Dry in a cloth, sprinkle with salt and pepper, dip each slice in a good fritter batter and fry in hot fat until golden brown. Drain on soft paper. Pile on a hot dish, sprinkle with grated cheese and serve immediately.
For thick slices of potato parboil for 15 minutes before dipping in the batter.

Nut and Potato Fritters

  • 1 cup finely grated or chopped nuts
  • 1 cup cold mashed potatoes
  • 1 teaspoon finely chopped parsley
  • Very small amount onion juice
  • Salt and pepper
  • 1-2 beaten eggs

Blend all together thoroughly. Heat some butter or other fat very hot in a frying pan. Drop the mixture from a spoon into the pan and cook the fritters until they are light brown. Serve immediately.

Lorettes

  • 2 tablespoons breadcrumbs
  • 2 tablespoons grated cheese, Parmesan is preferable
  • 1 egg
  • ¼-½ cup mashed potatoes
  • Salt, pepper and paprika to taste

Mix all ingredients together using only enough egg to make mixture smooth. Turn on to a lightly floured board and with floured hands roll small portions into straw shapes. Dip in beaten egg and then breadcrumbs. Fry in hot fat until golden brown. Drain on soft paper. Use as an accompaniment to roast chicken or other meat.

Potato Stuffing

  • 1 lb hot mashed potato
  • 1 teaspoon finely chopped parsley
  • Salt and pepper
  • 1½ ozs butter
  • 1 teaspoon finely chopped onion
  • 1 teaspoon mixed herbs
  • 1 beaten egg

Put the potato into a basin and add the butter. Mix together until the butter is melted. Add the salt, pepper, herbs, parsley and onion. Beat in the egg.
This mixture may be used in place of any stuffing for fish, meat, poultry and game, etc.
This recipe may be varied by adding:-
(a) Parboiled and finely chopped liver, gizzard and heart.
(b) Finely chopped ham, cooked bacon or sausage meat.
(c) Tomato juice or meat extracts.

Potato Omelette

  • 2 eggs
  • 2 ozs butter
  • 4 ozs sieved or diced cooked potatoes
  • Seasoning & Flavouring to taste
  • 2 tablespoons cold water

Prepare the filling first. Melt half the butter in a small pan, add the potato and heat in the butter. Add salt and pepper and the flavouring chosen. This may be tomato or mushroom ketchup, garlic, herbs, parsley or onion. Leave over a very low heat to keep warm.
Break the eggs into a small basin, add salt and pepper and the two tablespoons cold water. Beat up only slightly until yolk and white are mixed but not frothy. Melt the rest of the butter in an omelette pan or strong frying pan and heat until high temperature.
Pour in the eggs and with a fork bring the cooked mixture into the middle and let soft mixture come into contact with the hot pan. When the bottom is set but the centre still soft, turn out on to a hot plate and put in the hot filling. Fold the omelette, garnish and serve immediately.

Mock Goose

  • 1 steak
  • Seasonings
  • Potato stuffing

Season steak with salt and pepper. Spread with potato, stuffing and roll. Tie or skewer, roll and roast in oven. For a less tender steak, cook in a covered casserole until tender with a small amount of stock or water.

Eggs in Potato Nests

Mash potatoes well, add the onion, parsley, seasonings, milk and one half of the butter. Mix well. Line one large baking dish or four individual ones with this potato mixture. In the larger dish break four eggs, or one in each of the small ones. Add seasonings to the top of each egg, and a small pat of butter. Bake in a slow to moderate oven until the eggs are set.

Variations:

  1. Add some grated Parmesan or Cheddar cheese to the potato mixture and sprinkle some on top of the egg with breadcrumbs.
  2. Place a small piece of bacon over each egg before baking.
  3. Cover each egg with white sauce or tomato sauce, and then add breadcrumbs before baking.
  4. Sprinkle with buttered breadcrumbs.