PAN-FRIED POTATOES Recipe
Will serve 4 to 6

– 4 medium potatoes
– 1 medium onion
– vegetable oil
– pepper and salt to flavor

Cut your potatoes and onions. Onions should be finely chopped, however the potatoes ought to be cut into cubes roughly 1/2 inch in size. Coat a large saucepan with a thin layer of oil. I prefer essential olive oil, but anything will do. Toss the potatoes and onions over moderate heat until the potatoes are brownish and crispy on the outside. Pepper and salt as desired. Garlic can also add some zing should you prefer.

SIMPLE Crushed POTATOES Recipes
Will serve four to six

– 6 to 8 Potatoes (average)
– 1/4 to 1/2 cup milk
– half a stick butter
– salt and pepper to flavour

Many people will advise you to peel the spuds, but I prefer the skins on. That is exactly where the majority of the nourishment lives, in the end. Clean them completely and slice them into quarters. Pile them in to a large stock pot with enough water to cover every one of them. Bring them to a boil, cover and cook for 15 to 20 minutes, or till tender. You will know by how effortlessly a fork may sink in. Strain them and start mashing these with either a masher or a hand mixing machine. Warm the whole milk and the butter in a separate pot in very low heat, just before the butter is dissolved. When that mixture is prepared, pour it on the mashed spuds, and mix thoroughly. Pepper and salt to taste.

NOTE: if you want something a little more thrilling, try tossing in 3 cloves of fresh, chopped garlic, or chop in some chives, or both!

SCALLOPED POTATOES RECIPE
Serves 6-8

– 4 cups sliced up potatoes, (six to eight regular size)
– two tablespoons flour
– 3 tbsps . butter
– 2 cups whole milk
– 3/4 cup shredded Cheddar cheese
– Pepper and salt to taste

Make sure that your spuds are very finely sliced. Ideally about 1/8 inch thick. Grease a baking dish, and place about 1/3 of the potatoes in one layer. Dust about 50 % of your flour over the potatoes. Put in another coating of potatoes, and dust that with the rest of the flour. Warm the whole milk in a big pot. Drop pats of butter on top and then pour hot milk above potatoes. Cover with foil and put it in the oven for approximately 45 minutes. Remove the foil and toss the cheese on the top. Return to the stove and cook, uncovered, for another 15 minutes, or until scalloped potatoes are tender and also the cheese has dissolved.

Four potatoes and a recipe was published for a good cause and every cent would go to Save the Children potatoe recipes
When I came back to Hungerford, it’s fair to convey I’d far more time than I’d cash. I had only left my previous job and had been doing odd jobs for my dad. One such job must have been a regular visit to cash & carry in which I
found out that, in addition to different cheap produce, I was able to buy myself a large sack of spuds for about three quid. After about a month of crushed potatoes I began to try things out and wrote down the very few potato recipes that either
turn to mush or tripped the smoke alarm. A couple of pages of content became 50 then one hundred and before long I became on a mission to create much more potato recipes.

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