Mem Sahib's Chutney Potato

Mexican Topping * Mexican Potato Skins * Mustard-Roasted Potatoes

Mediterranean Roasted Potatoes for Clay Cooker

Mom's Scalloped Potatoes


Mem Sahib's Chutney Potato


1/4 cup chopped walnuts

2 baked potatoes

1 tablespoon corn oil

1/2 cup chopped green onions, including the tops

1/2 cup plain yogurt

1 teaspoon curry powder

1/4 cup chopped chutney

1 cup cubed cooked lamb

Chopped egg, raisins, coconut, pineapple or any other classic condiments (optional)


1. Toast the chopped walnuts in a 350F oven for 8 to 10 minutes, or until golden brown. Watch them carefully as they burn easily. Set aside.

2. Cut the potatoes into halves. Scoop out the potato pulp, being carful not to tear the shells. Maxh pulp well and set aside in a covered bowl. Keep potato shells warm.

3. Heat the corn oil in a skillet. Add the chopped green onions and cook over low heat until tender, about 10 minutes.

4. Combine the yogurt, curry powder, chutney, mashed potatoes, lamb and walnuts, and add to the cooked onion in the skillet. Mix well and heat to serving temperature.

5. Heap the mixture into the warm potato shells. Serve with an assortment of classic condiments if desired.

Mexican Topping


2 tablespoons butter

1 each onion -- chopped

1 clove garlic -- minced

1 pound lean ground beef

1 can whole tomatoes, 28 oz can -- undrained

1/4 cup canned chili peppers -- chopped

2 teaspoons chili powder

1/2 teaspoon oregano -- dried

1/2 teaspoon cumin powder

1/2 teaspoon salt

1 cup Monterey jack cheese

1 1/2 cups lettuce -- shredded

Melt butter in a large skillet over medium heat. Saute onion and garlic until soft. Add ground beef and cook until well browned, breaking up the meat with a fork as it cooks. Add the tomatoes, chili peppers, chili powder, oregano, cumin and salt; simmer 10 minutes. Serve with baked potatoes, cheese and lettuce.

Serves 6

Recipe By : Houston Chronicle

Mexican Potato Skins


4 baking potatoes -- baked

1 Lg egg -- separated

1/3 C black olives -- chopped

1/4 C green onions -- sliced

2 Tbsp cilantro -- snipped

8 Oz cream cheese -- softened

1/2 C cheddar cheese -- shredded

1/2 C salsa -- heated

Preheat oven to 450F. Cut potatoes in half lengthwise. Scoop out potato pulp (reserve potato pulp for mashed potatoes). Cut each half in half lengthwise; place on baking Sheet. Brush potato skins with egg white. Bake 15-18 minutes or until crisp. Meanwhile, chop olives. Slice green onions, snip cilantro. Combine cream cheese and cilantro in 1-quart bowl. Remove hot skins baking sheet. Pipe cream cheese mixture into baked potato skins. Top with olives, green onions and cheddar cheese. Microwave salsa for 1 minute 30 seconds or until hot. Spoon over cheese.

Recipe By :

Mustard-Roasted Potatoes


3 medium baking potatoes -- (under 2 lbs.)

3 tablespoons mustard

2 tablespoons olive oil

2 tablespoons Parmesan cheese -- freshly grated

Freshly ground pepper -- to taste


INSTRUCTIONS: Preheat oven to 425 degrees. Wash and scrub the potatoes.Dry well and cut lengthwise into halves, then into quarters. Cut the quarters lengthwise into halves or thirds (depending on size of potatoes). Combine the mustard, oil and cheese i n a large bowl; whisk to blend.

Add the potatoes and turn to coat. Spread the potatoes on a lightly greased or sprayed baking sheet. Grind pepper over them. Bake for 35 to 40 minutes, or until browned and tender.

Serves 4

Recipe By : Adapted from ``Lost Arts,'' by Lynn Alley

Mediterranean Roasted Potatoes for Clay Cooker


2 pounds small red potatoes -- scrubbed, cut into chunks

2 tablespoons olive oil

2 small red onions -- thinly sliced

12 black olives -- thinly sliced

3 tablespoons pine nuts

2 cloves garlic -- peeled and crushed

2 tablespoons raisins

Salt and freshly ground pepper -- to taste

1/2 cup sweet red vermouth

2 tablespoons thinly sliced fresh basil

Basil leaves -- for garnish


OVEN: 425

Soak a clay cooker in water for 10 to 15 minutes.

Place potatoes and onions in cooker. Toss with oil. Add olives, pine nuts, garlic and raisins.

Season with salt and pepper. Mix in vermouth.

Roast 1 hour or til tender. Remove cooker from oven and place on a towel for 10 minutes. (Do not place hot cooker on a cold surface.) Let cool 10 minutes. remove lid and stir in sliced basil. Garnish with basil leaves. and serve.

Recipe By : Nancy Ross/ Naples FL 4/96

Mom's Scalloped Potatoes


6 medium potatoes -- peeled and sliced

1 medium onion -- finely chopped

3 tablespoons butter or margarine

3 tablespoons flour

2 1/4 cups milk

salt and pepper to taste


In medium saucepan over medium heat, melt butter or margarine. Add flour; cook and stir for a minute or two until bubbly. Add milk and stir constantly until thickened. In greased 2-quart casserole, layer half of potatoes, half of onion; sprinkle with salt and pepper. Repeat with remaining potatoes and onions. Pour white sauce over all. Cover and bake at 350F for 30 minutes; uncover and bake 30 minutes longer or until potatoes are tender.


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