Potatoes

Ingredients

• 1 1/4 lb (about 2 1/2 cups) mashed potatoes, preferably Russets from Idaho (for US residents)
• 1 egg
• 1 tbsp chopped fresh parsley
• Salt and pepper

Coating

•  1/2 cup (about 4 oz) flour
• 1 or 2 eggs, beaten with a little salt and pepper
• 1/2 to 1 cup (4 to 8 oz) dry breadcrumbs
• Oil for frying (such as Grapeseed oil)

Directions

1. Mix the mashed potatoes, egg, parsley, salt, and pepper until well combined.
2. Place the flour, beaten egg, and breadcrumbs in three separate trays or bowls.
3. Take a handful of potato mixture, shape into a log shape or ball, and dip into flour, then egg and then breadcrumbs; repeat (Yes, do it twice, it’s worth it!)
4. Place on a plate or tray (dusted with cornmeal or breadcrumbs) and refrigerate for about an hour.
5. When ready to cook/eat, heat some grapeseed or peanut oil in a small pot, over medium high heat, so that the croquettes may be deep fried.
6. Fry two or three at a time, depending on how many fit, carefully turning (with tongs) once, until evenly browned.
7. Remove, and place on towel-lined plate to cool a little.
8. Continue with the rest of the potato mixture until it is all finished. You can keep the first ones hot in the oven, until the rest are done.

Serve hot, on their own with HP Sauce, or as a side.

Ingredients

• 6 baking potatoes
• Whipping cream
• 1/4 cup butter, unsalted
• 3 cloves garlic

Directions

1. Peel and boil potatoes with garlic cloves until potatoes are tender.
2. Drain potatoes & add butter.
3. Mash and add whipping cream until desired consistency is reached. Season with salt and pepper.

Ingredients

• 5 medium red potatoes, sliced into 1/4 inch slices
• 1/3 cup mayonnaise
• 1/3 cup sour cream
• 2 tablespoons minced chives, plus more for garnish
• 1/4 teaspoon kosher salt, plus a pinch more
• 1/4 teaspoon pepper
• 1/2 teaspoon garlic powder

Directions

1. Place sliced potatoes in pot and cover with water.
2. Bring to a boil and cook just until fork tender, 3 – 4 minutes.
3. Drain.
4. In a bowl combine mayonnaise, sour cream, chives, salt, pepper, and garlic powder. Mix well.
5. Preheat grill.
   
6. Reserve 1/4 cup of chive sauce.
7. Dip boiled potatoes into remaining chive sauce, coat completely.
8. Repeat until all potatoes are coated.
9. Place potatoes on the grill and cook until browned and tender.
10. Transfer to a plate.
11. Sprinkle with kosher salt.
12. Place a dollop of remaining chive sauce on each of the potatoes.
13. Garnish with chopped chives. Serve.

Ingredients

• 2 chorizo links, removed from casing
• 1/2 small red onion, finely chopped
• 1 clove garlic, minced
• 1 pound small golf ball-sized potatoes, washed and halved
• 6 ounces sour cream
• Several dashes, Mexican hot sauce (we love Cholula)
• 1/2 cup cilantro, chopped
• 2 scallions, white and green parts thinly sliced
• Salt and pepper
  

Directions

1. Heat a large heavy pan over medium heat, then cook the chorizo until fully browned, breaking up chunks with a wooden spoon.
2. Remove chorizo to a layer of paper towels using a slotted spoon. Drain off all but a tablespoon of the remaining fat.
3. Fry the onions and garlic in the pan over medium-low until translucent, 8-10 minutes, stirring frequently to prevent burning. Remove and allow to cool to room temperature.
4. Place potatoes in a large stockpot, cover with water and add a couple of tablespoons of salt. Bring to a boil and cook until just fork-tender.
5. Drain potatoes and transfer to a baking sheet using tongs (they’ll be extremely hot).
6. Allow to cool to room temperature, then hollow out about halfway using a teaspoon. Transfer the potato innards to a medium mixing bowl.
7. Mix potato innards with the chorizo, onion, and garlic mixture, sour cream, hot sauce, half the cilantro and half the scallions until combined but still slightly chunky. Add salt and pepper to taste.
8. Preheat oven to 375° F.
9. Fill the hollowed-out potatoes with the potato-chorizo mixture and bake for 10-15 minutes or until slightly golden brown on top.