Lebanese Potato Salad

Here's another one I want to try!

Ingredients

• 2 pounds russet potatoes, (about 3 medium)
• 1/4 cup lemon juice
• 3 tablespoons extra-virgin olive oil
• 1/2 teaspoon salt
• Freshly ground pepper, to taste
• 4 scallions, thinly sliced
• 1/4 cup chopped fresh mint

Preparation

1. Place potatoes in a large saucepan or Dutch oven and cover with lightly salted water. Bring to a boil and cook until tender, 25 to 30 minutes. Drain and rinse with cold water. Transfer to a cutting board. Let cool for 20 minutes. Cut the cooled potatoes into 1/2-inch pieces.
2. Whisk lemon juice, oil, salt and pepper in a large bowl. Add the potatoes and toss to coat.
3. Just before serving, add scallions and mint to the salad and toss gently.

Tips & Notes

* Make Ahead Tip: Prepare through Step 2; cover and refrigerate for up to 2 days. Add additional lemon juice and/or salt to taste.

Nutrition

Per serving: 143 calories; 5 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 22 g carbohydrates; 0 g added sugars; 3 g protein; 2 g fiber; 153 mg sodium; 516 mg potassium.

Nutrition Bonus: Vitamin C (20% daily value), Potassium (15% dv).

1 1/2 Carbohydrate Serving

Exchanges: 1 1/2 starch, 1 fat

Harwichport Potatoes

Ingredients:
Potatoes:

• 4 cups raw potatoes, cubed
• 1 onion, grated
• 2 pimentos, cut in strips
• 2 cups thin white sauce (recipe follows)
• 1/2 pound American cream cheese, diced
• 1/2 teaspoon salt

White sauce:

• 1 Tablespoon butter
• 1 Tablespoon flour
• 1 cup milk
• 1/2 teaspoon salt
• 1/8 teaspoon pepper

How to Prepare:
Cook the potatoes, onions, and pimentos in boiling salted water for 5 minutes. Drain and pour into a buttered casserole.

Add the cheese to the white sauce and pour over the potatoes. Bake in a moderate oven (350°) for 45 minutes.

White sauce (thin):
For this potato recipe, make a double batch of white sauce.

Melt butter and add flour and blend. Gradually add milk, stirring constantly, until mixture thickens. Add seasonings.

Note: thick white sauce is exactly the same directions, using 2 Tablespoons of butter and 2 Tablespoons of flour instead of 1.

Ham and Potato Casserole

This is a casserole my mother-in-law made from leftover ham and some potatoes that had to get used up.  It turned out so good - it is basically a scalloped potatoes recipe but we never had an actual 'recipe' for this.  Try sprinkling in some dried minced onion as you layer in the flour, salt and pepper.

Ingredients:

• 6 medium-large baking potatoes, I prefer them peeled
• 2 cups grated cheese (mozzarella, longhorn cheddar, sharp cheddar, etc)
• 2 cups cut up cooked ham (leftover works great for this)
• 4 Tablespoons flour
• Seasoned salt
• Fresh ground pepper
• 2 cups milk

How to Prepare:
Slice potatoes thin. I use a food processor to do this. Place potato slices in a large bowl, cover with water, to prevent potatoes from "browning up" in the air.

Assemble casserole: In a large (3-4 qt.) casserole dish, put a layer of 1/3 of the potatoes at the bottom.
Drain as much water off the potatoes as possible before transferring them to the casserole dish. Cover it with 1/2 the cheese, and 1/2 the ham. Sprinkle with about 2 tablespoons flour, a few dashes of seasoned salt and some pepper. Cover with another layer of 1/3 of the potato slices, drained, and then the other 1/2 cheese, and ham. Sprinkle with another 2-3 tablespoons of flour, a few dashes of seasoned salt, some pepper. Cover the top up with the last 1/3 of the potato slices, drained.

Make a small well in the corner of the casserole, and carefully pour the milk in, until the casserole is about 1/2 full with milk. (I'm guessing about 2 cups)

Bake at 350° for one hour covered, then one half hour uncovered, or until the potatoes are soft, and browned a bit on the top. Watch for milk to boil over, if there's too much milk in the dish. I place a piece of foil on the bottom rack to catch the drips.

Let stand for about 10 minutes before serving.

Steamed Herbed Potatoes

Ingredients:

• 6 medium white potatoes, peeled and thinly sliced
• 3 cloves garlic, crushed or minced
• 1 tablespoon fresh minced parsley (or more, if you like)
• 1 tablespoon fresh minced thyme, basil or any other fresh herb of your choice
• 3 tablespoons margarine
• Fresh ground pepper, and salt, to taste

How to Prepare:
Layer potato slices and garlic in a steamer, steam over boiling water till potatoes are tender (perhaps 30 minutes or more, test for done-ness). In a large mixing bowl, cut up the margarine and put steamed potato slices on top. Sprinkle with the fresh herbs, salt, and pepper, and toss gently so as to avoid breaking the potatoes up too much. Serve immediately.

Crockpot Sweet Potatoes

Ingredients:

• 2 lbs. sweet potatoes -- peeled and grated
• 1/3 cup brown sugar -- packed
• 1/4 cup butter -- melted
• 1/4 cup Coconut -- flaked
• 1/4 cup broken pecans -- toasted
• 1/4 teaspoon cinnamon
• 1/2 teaspoon vanilla extract

How to Prepare:
In a crockpot, combine potatoes, sugar, butter, coconut, pecans and cinnamon.

Cover, cook on LOW for 6-8 hours or on HIGH for 3-4 hours. Stir in vanilla extract.

Yield: 6-8 servings

Au Gratin Potatoes

Ingredients:

• 3 T. butter or margarine
• 3 T. all-purpose flour
• 1 1/2 t. salt
• 1/8 t. pepper
• 2 c. milk
• 1 c. shredded cheddar cheese
• 5 c. thinly sliced, peeled potatoes (about 6 medium)
• 1/2 c. chopped onion

How to Prepare:
In a large saucepan, melt butter over low heat. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Add potatoes and onion; stir well.

Transfer to a greased 2-qt. baking dish. Cover and bake at 350 degrees for 1 hour. Uncover; bake 30-40 minutes longer or until the potatoes are tender.

Garlic Smashed Taters

Ingredients:

• 4 medium potatoes, peeled and cubed
• 2-4 cloves garlic
• 1 tsp. salt
• 1/4 cup milk, cream, or half & half
• 1/4 cup butter or margarine

How to Prepare:
Boil the potatoes, covered with water in a medium sauce pan, with the garlic and salt until tender. Drain. Return to sauce pan, add milk and margarine. Using a hand-masher, mash potatoes and garlic until well mixed and still somewhat chunky.