Best Kathys Potatoes Recipes

GARLIC ROASTED POTATOES

Steps:

• Cut each potato (skin on) into quarters
• Add potatoes to a pot with 1 teaspoon salt and cover potatoes with water
• Bring to a boil and boil for 5 minutes
• Remove from the pot from the stove and drain potatoes in a colander and rinse with cool water until potatoes are room temperature.
• Transfer drained, cooled potatoes to a bowl
• Add vegetable broth, garlic, shallot, garlic powder, salt, and pepper.
• Stir ingredient and cover the bowl.
• Place the covered bowl in the refrigerator for an hour or longer.
• Preheat the oven to 425 degrees.
• Prepare a baking sheet with a silicone baking mat or parchment paper.
• Pour the marinated potatoes and other ingredients onto the baking sheet, creating a single layer, making sure potatoes are not overlapping.
• Sprinkle with 1/2 the parmesan cheese (optional)
• Cook for 35 minutes.
• Remove from the oven and transfer potatoes to a serving bowl.
• Sprinkle with remaining vegan parmesan and parsley (optional)

MEXICAN POTATOES

Steps:

• Wash and slice potatoes in half or quarters (leave skin on).
• The potato pieces should be uniformin size so they cook evenly.
• Place in pot and cover with water and 2 teaspoons salt.
• Boil for 7-8 minutes, or until potatoes are slightly soft when poked with a fork. YOU DO NOT WANT TO COOK THEM ALL THE WAY THROUGH. About half way will suffice.
• Cooking time varies based on the size of potatto pie
• Drain potatoes in a colinder and rinse with cold water to stop the cooking process.
• Leave a few minutes to cool.
• Add cooled potatoes to a large Ziplock bag.
• Now, add the lime juicie, zest and seasonings.
• Lock tthe bag, and shake potatoes, covering all the potatoes with the lime juice and seasoning.
• DO NOT ADD CILANTRO
• If you make ahead, put in the refrigerator (I left them overnight)
• Pre-heat oven to 400 degrees.
• Line a baking sheet with a silicone mat.
• Put contents of bag on baking sheet
• Cook for 30 minutes
• Place in a bowl.
• I added a little more lime juice and the chopped cilantro and served.
• You can also add a little lime zest for added lime flavor.

KATHY'S POTATO DUMPLINGS (KARTOFFELKLOSSE)

Steps:

• Scrub and rinse the potatoes well and place in a large saucepan of cold water. Bring the unpeeled potatoes to the boil, add some salt and simmer the potatoes for 35-40 minutes or until just tender.
• Drain the potatoes and cool them slightly for easy handling. You should be able to peel the skins away from the flesh of the potatoes with your bare hands.
• Once all the potatoes are peeled, cut them into even-sized pieces and refrigerate until cold (up to overnight).
• Mash the potatoes in a large bowl. Mix in the salt and freshly grated nutmeg. Add half a cup of flour and mix to combine. With your hands knead the mixture in the bowl until a smooth soft dough forms, add more flour by the tablespoon if the dough remains sticky. Finally, add the beaten egg to the mixture.
• Using 1/4 cup of dough, form the mixture into balls. Insert a crouton, (or prune) into each dumpling. Sealing the filling closed around the dumpling.
• In a large saucepan of salted simmering water (not boiling), carefully place the dumplings into the water in batches of 4-5. Do not overcrowd them where they may stick together or touch during cooking, which may cause them to fall apart. Cook the dumplings until the dumplings rise to the surface, about 10-14 minutes.
• In a wide bowl, add melted butter. Remove dumplings with a slotted spoon or strainer. Shake gently to drain, then toss gently in a bowl of melted butter. Cover with lid and keep warm while cooking the remaining dumplings and add them to the butter as well. Sprinkle entire batch with bread crumbs (if desired) and serve.

KATHY'S MUSHY POTATOES

Steps:

• Add the peeled and sliced potatoes to a large skillet and add the water. Bring to boiling and stir the potatoes to prevent sticking until fork tender. (I try to make them al dente like pasta) You may have to add more water, play this by ear and just eyeball it. Once the potatoes are tender and most of the water has evaporated add the cream, salt and pepper and continue to heat until thickened and creamy. If you are adding cheese add it with the cream.
• ( sometimes it is necessary to add more cream if the potatoes look dry -- remember they are supposed to be creamy and 'mushy').
• Hope you like these as much as we do.