Russian Potatoes Recipes

Steps:

• In a large skillet, saute onions in oil and 1/3 cup butter until softened. Stir in sugar. Reduce heat to medium-low; cook, stirring occasionally, for 40 minutes or until deep golden brown., Meanwhile, place potatoes in a large saucepan and cover with broth. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain potatoes; transfer to a large bowl. Add 1 cup sour cream, the cream, eggs, dill and remaining butter. Beat until mashed., Spread half of potatoes into a greased 13-in. x 9-in. baking dish; layer with onions and remaining potatoes. Gently spread remaining sour cream over the top. Bake, uncovered, at 350° for 30-35 minutes or until a thermometer reads 160°.

Steps:

• Place 1/2 cup milk in a cup or small bowl. Stir in sugar and sprinkle yeast over the top. Set aside until foamy, about 10 minutes. Pour the remaining milk into a large bowl.
• Add the melted butter, egg, salt and 1 cup of flour to the large bowl with the milk. Stir in the yeast mixture. Mix in flour 1 cup at a time until dough pulls away from the sides of the bowl and doesn't stick to your hands. Cover the bowl loosely and set in a warm place to rise for about 1 hour. Dough should almost triple in size.
• While you wait for the dough to rise, melt the remaining butter in a large skillet over medium heat. Add cabbage and cook, stirring frequently, until cabbage has wilted. Mix in the eggs and season with salt and pepper. Continue to cook, stirring occasionally until cabbage is tender. Set this aside for the filling.
• Place the risen dough onto a floured surface and gently form into a long snake about 2 inches wide. Cut into 1 inch pieces and roll each piece into a ball. Flatten the balls by hand until they are 4 to 5 inches across. Place a spoonful of the cabbage filling in the center and fold in half to enclose. Pinch the edges together to seal in the filling.
• Preheat the oven to 400 degrees F (200 degrees C). Line one or two baking sheets with aluminum foil. Place the pirozhki onto the baking sheet, leaving room between them for them to grow.
• Bake for 20 minutes in the preheated oven, or until golden brown.

Steps:

• Place the potatoes in a large pot, and fill with enough water to cover. Bring to a boil, and cook until a fork can be easily inserted and removed, about 20 minutes. Drain and cool slightly. During the last 10 minutes, boil the hot dogs and eggs. Drain everything, and set aside to cool.
• Peel the potatoes, and cut into cubes. Chop hot dogs. Place everything in a large bowl, and mix in the pickles, onions and peas. Peel the eggs, and grate them on top of the salad. Add mayonnaise and salt to individual servings.

Steps:

• Place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 10-15 minutes. Drain and transfer to a large bowl., Meanwhile, combine sugar and vinegar in a small saucepan. Cook and stir over medium heat until sugar is dissolved; pour over hot potatoes. Cool to room temperature., In a large skillet, heat oil over medium-high heat. Add carrots and onion; cook and stir until crisp-tender, 6-8 minutes. Add to potatoes. Stir in beets, celery and pickles. Combine mayonnaise, salt and pepper; gently stir into potato mixture. Refrigerate, covered, until chilled.

Steps:

• Peel potatoes.
• Dice up the garlic and onion and mix them together. Then separate them into two cups of equal portions.
• Slice potatoes, but not too thick. About two or three millimenter should do it.
• Place potatoes in a large bowl.
• Pour tablespoon of salt on them and mix it up with your hands. Add more salt to make sure the potatoes are evenly salted.
• Oil two frying pans and separate the potatoes into the two frying pans. Start on medium so that it doesn't burn or start freaking out on the stove.
• Cook until the potatoes on the bottom become browned. Turn the potatoes over and repeat until slightly browned.
• Now, add the garlic and onion mixtures to each frying pan and mix it up.
• Wait until the potatoes are soft and browned.
• You're done! Enjoy!

Steps:

• For the filling: Saute onions with oil in a pan until softened and brown.
• Grate warm potato into a bowl and add the sauteed onion, salt and pepper. Mix together to evenly distribute ingredients into a mash-like mixture.
• For the dough: Line a baking sheet with parchment paper and set aside.
• Add flour and salt to the cleaned bowl of a stand mixer and slowly mix. Add water and oil. Mix completely. Remove dough and work into a roll, then a log shape.
• Slice a thin piece of dough and roll into a thin 4-inch round. Place 1 tablespoon potato mixture in the center of the dough circle, then fold circle into a half-moon and seal the edges. Place on the lined baking sheet. Fold over the edge of the dumpling, like a pot sticker. Repeat with remaining dough and filling. Refrigerate for about 10 minutes to hold their shape.
• Bring a large pot of salted water to a boil. Add dumplings; they will rise to the top once they are finished cooking.
• For the garnish: Caramelize onions in some oil in a frying pan until golden brown and crispy, 5 minutes. Plate dumplings and lay caramelized onions on top with salt, pepper and sour cream.

Steps:

• Preheat oven to 450 degrees. Toss potatoes and olive oil in a 13x9x2 inch roasting pan and roast uncovered for 20 minutes. Stir in mushrooms, garlic, shallots and herbs and roast for another 20 minutes or until everything is golden brown. Toss and add salt and pepper to taste. Serve immediately.

Steps:

• Place potatoes in a steamer. Fill a large pot with 1 to 2 inches water and place steamer in pot. Bring water to a simmer, cover, and steam potatoes until tender and easily pierced with a knife, 20 to 25 minutes.
• Meanwhile, melt butter in a large skillet over medium heat. Add onion and coarse salt and cook, stirring occasionally, until onion is softened and golden, about 20 minutes.
• Divide potatoes and onions evenly among 4 bowls. Pour 1/3 cup buttermilk over each serving, season with flaky salt and pepper, and garnish with dill.