Uncle Bills Potato Recipes

Steps:

• Peel and slice potatoes about 1/8 inch thick or thinner.
• Slice onion thinly.
• In a large frying pan on medium-high heat, melt butter, add olive oil.
• Add sliced potatoes and onions, cover and fry for 10 minutes. Using a spatula, turn the potatoes and onions over so they do not break apart. If potatoes appear too dry, add some additional butter.
• Sprinkle with granulated garlic powder, dried dill weed, salt and pepper and continue to fry with cover removed for another 5 minutes or until potatoes begin to turn slightly brown; turning occasionally.
• Serve hot with your meal.
• Note: You may use 2 or 3 large garlic cloves (chopped small), instead of granulated garlic powder. Add to the potatoes after the first 10 minutes of cooking time.

Steps:

• Scrub or peel potatoes. Slice crosswise to 1/8 inch thickness; about 12 to 14 slices. Slices should be the same thickness for deep frying.
• Place sliced potatoes in a dish and cover with cold water while preparing the dredging flour and the batter.
• In a mixing bowl, mix together 1/4 cup of flour, 1/4 teaspoon of salt and pepper; set aside to use for dredging.
• In a separate mixing bowl, mix together 1/3 cup of flour, 1 teaspoon of baking powder, 1/4 teaspoon of salt and pepper and 1/4 teaspoon of garlic powder.
• In a small mixing bowl, beat egg and add 1/2 cup of beer and whisk until blended.
• Pour egg/beer mixture into the flour mixture and stir until well blended and the batter is smooth.
• Meanwhile, in a medium size frying pan or saucepan, heat the oil to 350°F.
• Drain the sliced potatoes and shake off any excess water.
• Dredge the potato slices in the flour to coat all sides.
• Now dip the slices in the batter and coat well on all sides.
• Drop a few batter coated slices in the heated oil and deep fry for about 1 minute, then turn over and continue to fry for another 1 minute.
• When done, remove to paper towels to absorb any excess oil.
• Serve with ketchup, yogurt or sour cream.

Steps:

• In a medium size saucepan, add potatoes and just cover with water.
• Bring to boil, reduce heat and cook for about 15 minutes or until potatoes are tender.
• Drain and mash potatoes.
• Add grated cheese and mix well.
• Cheese will melt and will be incorporated with the potatoes.
• In a frying pan, add butter, chopped onions and garlic and saute' for 3 to 4 minutes.
• Add saute'ed onion/garlic to the potatoes in the saucepan and mix well.
• Add beaten eggs, salt and pepper and mix well.
• The amount of filling to use will depend on the size of Mini Form you will be using.
• If using the 4" Mini Form, use 1 heaping tablespoon of filling.
• The filling mix handles best when cooled.

Steps:

• In a saucepan, add potatoes, cover with water and cook until tender.
• Drain well and mash potatoes, set aside.
• In a frying pan, melt butter.
• Add onions and garlic and saute' for 5 minutes or until onions are translucent.
• In a mixing bowl, add potatoes, sautee'd onion/garlic, beaten eggs, salt and pepper and mix well.
• Use about 3 tablespoons of mixture for each Pyrahi.

Steps:

• Punch a hole in the small end of the eggs using an egg piercer.
• Place eggs in a saucepan and cover with cold water; bring to boil. Reduce heat and simmer for 15 to 20 minutes. When cooked, drain and cover with cold water to cool.
• When cooled,peel, rinse under cold water and set aside.
• In the meantime, scrub potatoes and add to a large saucepan or cooking pot. Cover with cold water and bring to boil. Reduce heat, cover and cook for about 15 minutes just until the potatoes are fork tender. Do not overcook.
• Drain potatoes and let cool slightly.
• When cooled enough to handle, remove any skins using a paring knife and discard.
• Cut potatoes into about 1/2 inch cubes and add to a large mixing bowl.
• Using an egg cutter, cut 4 hard boiled eggs and add to bowl.
• Chop green onions, both green and white parts and add to bowl.
• Dice radishes to about 1/4 inch cubes and add to bowl.
• Dice celery into 1/4 inch cubes and add to bowl.
• Add chopped gherkins to bowl.
• Gently mix the ingredients to blend.
• In a mixing bowl, add Kraft Miracle Whip Mayonnaise, dry mustard, Dijon mustard, salt, pepper, chopped dill weed, sugar, cider vinegar, pickle juice, granulated garlic powder, celery seed and mix well to blend.
• Add mixture to the large bowl and gently mix the ingredients until well mixed and coated.
• The potato salad should be quite moist, not dry and if necessary, add more mayonnaise to suit your taste.
• Transfer potato salad to a nice serving bowl.
• Cut the remaining 2 hard-boiled eggs into quarters and place on the top of the potato salad decoratively.
• Sprinkle over with Hungarian Paprika.
• Place a few sprigs of fresh parsley to decorate.
• Refrigerate potato salad for a least one hour before serving.
• Refrigerate any unused potato salad and it should be used within 3 days.

Steps:

• In a mixing bowl, combine olive oil, Italian seasoning, paprika, salt, and garlic powder; mix well to blend.
• Scrub potatoes well.
• Cut potatoes lengthwise into eight wedges.
• Drop potato wedges into seasoning mixture and toss to coat.
• Arrange potato wedges in a 9" x 13" microwave-proof casserole dish.
• Pour remaining seasoning mixture over potatoes.
• Microwave on HIGH (full power) for 8 to 10 minutes or until tender; turning wedges over at half time of cooking.
• Remove from microwave and sprinkle with grated parmesan cheese.
• Serve hot.

Steps:

• If potatoes are old, peel and slice thin, less than 1/16" in thickness (paper thin), slicing across the potato.
• If the potatoes are new or good skins, DO NOT PEEL, just scrub well, then slice them less than 1/16" in thickness (paper thin), slicing across the potato.
• Place potato slices in a bowl, sprinkle with some salt (if desired) cover with cold water and let sit for 10 minutes.
• Remove potato slices in batches onto paper toweling and pat dry.
• If you have a microwave bacon tray, rub the tray with a vegetable oil, then place the sliced potatoes flat on the tray in a single layer.
• Sprinkle with your choice of herbs or spices or just leave them plain.
• Cover with a microwaveable, round heavy plastic cover.
• Microwave on HIGH (full power) for 5 to 5 1/2 minutes or until they curl slightly and are a very light brown in color.
• Cooking time could vary slightly, depending on the wattage of your microwave and the thickness of the slices. The thinner the slices, the quicker they cook and the tastier they are.
• You do not have to turn the sliced potatoes over.
• If you do not have a bacon tray, use a microwave safe casserole dish.
• Rub the inside of the dish with some olive oil for the first batch of potato chips.
• I do not know why, but I find that if you do not rub oil the first time, some chips will tend to stick to the dish.
• After the first batch is done, you do not have to rub the dish again.
• Continue to microwave the remainder of sliced potatoes as noted above.
• If using a bacon tray, after the first batch is cooked, you can reduce the microwaving time to 4 1/2 minutes and even less as you continue to microwave each batch.
• NOTE: You can also use PARCHMENT PAPER to microwave the potato slices. Lightly spray or rub the parchment paper with some vegetable oil or a Pam spray. Place your potato slices on the parchment paper, then sprinkle them with whatever you like and then place another piece of parchment paper on top. This will help microwave the potatoes more evenly and they should turn out nice and crisp. Microwaving time should be between 5 and 6 minutes.
• ADDITIONAL IDEAS, suggested by Deb K:.
• Granulated garlic powder with parsley.
• Cracked black pepper, grated parmesan and sea salt sprinkled after removing from microwave.
• Another, after removing chips from microwave, sprinkle with grated cheddar cheese, zap for a few seconds to melt the cheese, then add a dab of sour cream.
• A great dip is Robert Rothschild Farm Dips:.
• Emerald Isle Onion Dill and Horseradish Dip.