Savor and share: Potatoes

Potatoes are one of those versatile foods that can show up at breakfast, lunch or dinner. So dig up some recipes for these ever-popular tubers for the Recipe Box of Nov. 29.

You can post recipes on the Recipe Box blog at or mail them to Recipe Box, Times Union, Box 15000, Albany, NY 12211. You might just win a cookbook for your efforts.

Please include your name, address, phone number and number of servings. (And please spell out measurements: teaspoon, tablespoon, cups, etc. It’s our style.) Remember soup recipes for Dec. 6. And it’s not too early to think about egg recipes for Dec. 13.

Joe Stalvey

One Response

  1. eileen fischer says:

    From Kristine Lisl of Monroe, this week’s cookbook winner:

    Sour Cream and Chive Potatoes
    Serves 4
    About 2 large or 6 small-sliced thin potatoes (mandolin slicer recommended to make the potatoes very thin)
    2 tablespoon chives, fresh or dried
    1 teaspoon paprika
    Ground black pepper
    Canola oil to drizzle
    2 tablespoon grated Parmesan cheese
    2 tablespoon reduced fat sour cream
    Heat oven to 425 degrees. Add sliced potatoes to a cookie sheet. Add sprinkle of pepper to the potatoes. Sprinkle on paprika and then chives. Drizzle with canola oil. Mix gently so all potatoes are covered with the ingredients. Bake in oven for about 15 minutes or until crisp. Sprinkle on grated cheese and put in oven for about 2 minutes more. Add a few dollops of sour cream. Serve immediately.

    From Margaret Taylor of Milford:
    Brunswick Stew
    1 (4-pound) chicken, cut into serving pieces
    2 teaspoons salt
    Paprika, to taste, 3 to 4 shakes from container
    2 tablespoons vegetable oil
    2 medium onions, sliced
    1 medium green pepper, diced
    3 cups water
    2 cups canned stewed tomatoes, undrained
    2 tablespoons fresh chopped parsley or 1 tablespoon dried parsley
    ½ teaspoon Tabasco sauce
    1 tablespoon Worcestershire sauce
    2 cups whole kernel corn
    2 cups lima beans
    1 pound potatoes, peeled and quartered
    Sprinkle washed and dried chicken pieces with 1 teaspoon salt and paprika. Heat the oil in a deep pot and brown the chicken on all sides. Add the onions and green pepper and cook until the onions are transparent. Add the water, tomatoes with their liquid, parsley, remaining salt, Tabasco sauce and Worcestershire sauce and bring to a boil. Cover and reduce heat and simmer for 30 minutes. Add the corn and lima beans and cook for 20 minutes longer. Meanwhile, cook the potatoes until tender and put through a food mill or ricers. Add mashed potatoes to the stew and stir. Cook minutes longer. Serve in flat soup dishes. Can be served over rice or noodles.

    From Mary Ann Arlio of Trumbull:
    Potato, Beer Cheese Gratin
    1 bottle beer
    2 sprigs thyme
    1 bay leaf
    ½ cup heavy cream
    1 tablespoon flour
    1 teaspoon minced jalepeno pepper
    2 cloves garlic, minced
    1 teaspoon each salt and pepper
    2 tablespoons minced chives
    2 cups shredded Swiss cheese
    3 large potatoes, peeled and sliced thin
    Bring beer, thyme and bay leaf to a boil. Reduce heat and cook, stirring 5 minutes. Remove thyme and bay leaf. Cool. Combine cream, flour and garlic. Mix well. Stir into beer mixture. Butter a 9- by 13-inch pan. Arrange ½ the potato slices overlapping in the pan. Sprinkle with salt and pepper. Pour ½ the beer mixture over potatoes. Sprinkle with ½ the cheese. Repeat. Cover and bake in a 375-degree oven for 30 minutes. Reduce heat to 350 degrees. Uncover and bake 30 minutes. Let stand 10 minutes. Garnish top with chives and serve.