More tasty potato dishes to try

After writing about tasty ways to fix potatoes last month, I ran across, or remembered, more dishes that appeal to my taste buds. My dad was a meat and potatoes kind of guy and my mom loves baked potatoes, so I ate a lot of potatoes growing up. While my effort to eat more healthy foods has almost eliminated potato chips from my diet, I still remember the handmade potato chips I had at the San Diego County Fair a few years ago. Thicker than store-bought chips, and as tasty as French fries, they were delicious dipped in ketchup. While I wouldn't go as far as making them myself, I just might buy some more of those handmade chips when I go to the fair in June.

My twin sister is a better cook than I am; she recently made a potato and spinach frittata for dinner that was very tasty. Even our mom liked it and she isn't fond of spinach. Having a basic recipe to experiment with is a help whether you use a cookbook or look on-line at any of the thousands of recipes out there for potato dishes. Some cooks bake the potato slices first, while some cook them in the pan with their choice of vegetables before adding beaten eggs. Achieving the roasted potato taste is key to a successful dish in my book.

I have not tried the Hasselback Potato, yet but plan on making some soon. It is a Swedish recipe that is also called the Accordion Potato because the potato is sliced, leaving the bottom quarter-inch intact so the partial slices fan out to look somewhat like an accordion. The recipe calls for butter and I spotted some lactose-free butter at the grocery store that I want to try – I am sure my mom will love this potato too.

Homemade Potato Chips

Recipe courtesy of Paula Deen Total Time: 11 min. Prep: 5 min. Cook: 6 min. Yield: 5 to 6 servings Level: Easy

Ingredients:

• Peanut oil, for frying
• 2 potatoes, thinly sliced
• Salt

Directions

1. In a large heavy saucepan, fill oil no more than halfway and heat the oil to 350 degrees.
2. Add the potato slices in batches. Fry until light golden brown, about 2 to 3 minutes. Drain on paper towels, season with salt, and serve.

Recipe courtesy of Paula Deen Read more at: www.foodnetwork.com

Spinach and Potato Frittata

Prep: 10 min. Cook: 20 min. Ready In: 30 min. Recipe By: Cheryl H. from http://allrecipes.com

Ingredients:

• 2 tablespoons olive oil
• 6 small red potatoes, sliced
• 1 cup torn fresh spinach
• 2 tablespoons sliced green onions
• 1 teaspoon crushed garlic
• salt and pepper to taste
• 6 eggs
• 1/3 cup milk
• 1/2 cup shredded Cheddar cheese

Directions

1. Heat olive oil in a medium skillet over medium heat. Place potatoes in the skillet, cover, and cook about 10 minutes, until tender but firm. Mix in spinach, green onions, and garlic. Season with salt and pepper. Continue cooking 1 to 2 minutes, until spinach is wilted.
2. In a medium bowl, beat together eggs and milk. Pour into the skillet over the vegetables. Sprinkle with Cheddar cheese. Reduce heat to low, cover, and cook 5 to 7 minutes, or until eggs are firm.

Hasselback Potatoes

Total Time: 1 hr 10 min Prep: 10 min Cook: 1 hr Yield: 6 servings Level: Easy

Ingredients

• 8 tablespoons (1 stick) butter, softened
• 1/2 cup extra-virgin olive oil
• 1/3 cup finely chopped chives
• Kosher salt and freshly ground black pepper
• 6 medium russet potatoes, scrubbed

Directions

1. Preheat the oven to 450 degrees F.

Stir together the butter, olive oil, chives and some salt and pepper in a small bowl.

Place a potato between the handles of 2 wooden spoons or 2 chopsticks. Slice the potato into thin slices, leaving 1/4 inch at the bottom unsliced; the spoon handles will prevent you from slicing the potato all the way through. Repeat with the remaining potatoes.

Put the potatoes on a baking sheet and brush on the butter mixture, making sure to get in-between all the slices. Bake until tender and crisp, 55 to 60 minutes.