One of the first entries on a list of my favorite foods would be, “Potatoes!” Baked, mashed, fried – the list could go on and on. There aren’t very many ways that I won’t eat potatoes unless they are combined with some ingredient (like mushrooms) that I don’t care for or am allergic to.
During my college years, the cafeteria sometimes served small, round potatoes from a can. They were prepared different ways, including coating them in breading and frying them. When we went through the cafeteria line, we chose the foods we wanted on our individual plates. Potatoes were almost always one of my choices.
One day, a student cafeteria worker placed a sign over a steam-table tray that held a large batch of breaded round potatoes, labeling it “French-fried turtle eggs.” Most of us just chuckled because we had seen them before and knew what they were, but a member of our basketball team (ironically nicknamed “Spud”) was taken aback by the sign. Spud questioned, “Are those really turtle eggs?” He was assured that they were not, they were potatoes. However, he was unconvinced. “That sign says turtle eggs, and you’re just trying to trick me! I’m not eating turtle eggs!” he declared as he passed them by.
I don’t have a recipe for French-fried turtle eggs, and I doubt there is one, but I do have lots of potato recipes. Instead of trying new ones, I chose some that I have not repeated in my column but are well-worth a second go-round. (The last one has been in my column more than once, but I didn’t have room for the explanation and the recipe in the newspaper. I chose to go ahead with the recipe, anyway.)
Prairie Potato Wedges
4 medium red potatoes, scrubbed
3/4 cup cornflake crumbs
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/8 teaspoon pepper
6 tablespoons olive oil
Preheat oven to 425 degrees.
Lightly oil a 15-1/2 by 10-1/2-inch jelly roll pan.
Cut each potato lengthwise into 8 equal wedges; set aside.
In a shallow dish, mix the cornflake crumbs, Parmesan cheese, salt, and pepper. Dip each wedge into olive oil then coat with crumb mixture. Place wedges on pan. Drizzle any remaining oil around wedges. Bake for 30 to 40 minutes or until fork tender.
Makes 4 to 5 servings.
Zesty Stove Top Potatoes
6 to 8 round potatoes (red, yellow, or white)
1 tablespoon olive oil
1 tablespoon butter or margarine
1/2 teaspoon crushed garlic
1 teaspoon Italian seasoning
Salt and pepper to taste
Parmesan cheese, optional
Rinse potatoes, cut into bite-sized pieces and boil in water for 5 minutes. Drain in colander and set aside.
In non-stick fry pan over medium heat, melt butter or margarine and olive oil. Add garlic and Italian seasoning and sauté for 1 minute. Add potatoes, stirring until well coated and potatoes are golden brown (about 15 minutes). Add salt and pepper to taste. If desired, sprinkle with Parmesan cheese right before serving.
6 medium red potatoes, cut into cubes
1/4 cup butter or margarine
1 to 2 tablespoons minced fresh parsley (May use 1 to 2 teaspoons dried)
Salt and pepper to taste
PLACE potatoes in a large saucepan and cover with water. (Note: I put the potatoes in a microwave safe dish, added 2 – 3 tablespoons water, and cooked them until they were done.) Bring to a boil over medium heat. Reduce heat; cover and simmer for 20 minutes or until tender. Drain. Add butter, parsley, salt, and pepper; stir until combined.
4 potatoes (unpeeled or peeled, as you wish)
1 tablespoon vegetable oil
1/2 teaspoon. paprika (or more to taste)
1/2 teaspoon chili powder (or more…) (optional)
Cut potatoes into wedges or 1/2-inch-thick strips. Toss with oil, paprika and chili powder (if desired). Bake on cookie sheet at 475 F for 25-30 minutes, or until golden, turning occasionally. Toss with salt.