4 medium potatoes, halved
2 tablespoons vegetable oil
1 cup button mushrooms, sliced
1/4 small onion, minced
1 cup whole milk
1 teaspoon butter
1 teaspoon flour
1/4 cup fresh dill, chopped
salt

1. Preheat oven to 350 degrees.
2. Rub potatoes with vegetable oil and place in a roasting pan. Sprinkle with salt and roast until tender and slightly browned, about 45 minutes.
3. When potatoes are ready, cook mushrooms and onions in milk in a small saucepan over medium-low heat.
4. When onions are tender, melt butter in a separate skillet and whisk in flour. Combine this with the mushroom milk to make a thick sauce.
5. Stir dill into the sauce and serve with potatoes.

Makes 4 servings

4 large white potatoes
water
salt
deep fryer

1. Slice potatoes into fries no more than 1/4" thick. Soak in cold, salted water, rinsing often, until starch stops leeching from the potatoes. Drain well.
2. Heat oil to 325 degrees. Fry potatoes in batches until they are lightly browned and start to float. Drain, allow to cool and set aside.
3. Heat oil to 375 degrees. Fry potatoes a second time, just enough to give them a crisp, golden outer crust.
4. Season with salt while hot.

Makes 4 servings

1 tablespoon ghee
1 teaspoon ginger puree
2 cloves garlic, minced
1 teaspoon ground coriander seed
1/4 teaspoon red pepper flakes
3 whole cloves
1 teaspoon turmeric
4 small potatoes, peeled and cubed
2 cups chicken broth

1 cup spinach, chopped
(optional) 1/2 cup fresh cilantro, chopped
3 tablespoons yogurt
salt and pepper

1. Heat ghee in a large pot with ginger, garlic, coriander, red pepper flakes, cloves and turmeric. Cook until fragrant.
2. Add potatoes to the pot with just enough chicken broth to cover. Bring to a simmer and cook until potatoes are tender, about 20 minutes.
3. Remove from the heat and stir in the spinach and cilantro, if using. Gradually incorporate the yogurt, teaspoon by teaspoon, until the sauce is creamy and slightly thickened. Season with salt and pepper to taste and serve.

Makes 4 servings

1 pound potatoes, peeled and quartered
1/2 pound lean ground beef
4 red chilies, seeded and chopped
6 cloves garlic, minced
1 teaspoon ginger puree
3 tablespoons tamari or soy sauce
1/2 cup fresh basil, chopped
water
salt

1. Bring a large pot of salted water to a boil and add the potatoes, boiling until tender.
2. Drain the potatoes and return to the pot to dry up excess moisture. Cool.
3. Meanwhile, heat a large skillet over medium-high heat and add the ground beef, cooking until no longer pink.
4. Add the chilies, garlic, ginger and tamari to the beef. Reduce heat to a simmer and let cook for a few minutes.
5. Mill or shred the cooked potatoes and divide into 4 portions.
6. Spread out one of the portions on a plate and spoon 1/4 of the beef mixture into the center. Gently form the potato around the beef to make a ball of potato with the meat in the center. Repeat with remaining filling.

Makes 4 servings

6 medium potatoes, peeled and quartered
3 tablespoons extra virgin olive oil
3 cloves garlic, minced
1/4 cup warmed buttermilk
3 tablespoons fresh oregano, chopped
salt and pepper
water

1. Place potatoes in a pot with enough water to cover and bring to a boil over high heat. Cover, reduce heat and continue cooking until easily pierced with a fork, about 20 minutes.
2. Drain potatoes, return to the pot and mash with a fork or hand masher.
3. Stir in olive oil and garlic and season with salt and pepper to taste.
4. Gradually stir in buttermilk until it the potatoes have a creamy consistency. Stir in oregano and serve immediately.

Makes 6 servings

1 pound new potatoes, quartered
2 tablespoons vegetable oil
1 medium onion, chopped
1 teaspoon paprika
1 cup chicken stock
1/2 cup crushed tomatoes
3 tablespoons sour cream
salt and pepper
water

1. Bring a large pot of water to a boil and add the potatoes, cooking until just fork tender.
2. Meanwhile, heat a large skillet over medium heat and add the oil. Sauté the onions until tender, then add the paprika, chicken stock and tomato.
3. Drain the potatoes and add them to the skillet. Reduce heat and simmer until the sauce has thickened.
4. Remove the skillet from the heat. Season with salt and pepper to taste, then stir in the sour cream. Serve immediately.

Makes 4 servings

12 new potatoes, halved
3 Anaheim chillies, halved and seeded
1-1/2 tablespoons cumin seed
6 cloves garlic, minced
1-1/2 teaspoons lemon juice
1/2 lemon, sliced
1/4 cup olive oil
1/4 cup water
salt and pepper

1. Preheat oven to 500 degrees.
2. Coarsely grind together cumin seed, garlic, salt and pepper in a mortar and pestle. Stir in lemon juice.
3. Lay chillies in the bottom of an ovenproof dish and add water.
4. Coat potatoes with olive oil and place on top of chillies. Drizzle with prepared sauce.
5. Bake, covered, until potatoes are fork tender, about 40 minutes.

Makes 4 servings

4 medium potatoes, peeled and sliced
1 tablespoon caraway seed
2 tablespoons butter, melted
water
salt and pepper

1. Bring a large pot of salted water to a boil and add the potatoes, boiling until fork tender, about 12 minutes.
2. Drain the potatoes and return them to the pot. Scatter the caraway seeds over the potatoes and continue to cook for several minutes to reduce the moisture.
3. Transfer potatoes to a plate and pour butter over them. Season with salt and pepper as desired.

Makes 4 servings

6 medium potatoes, peeled and quartered
3 tablespoons extra virgin olive oil
1 bulb roasted garlic, peeled
1/2 cup warmed buttermilk
1/4 cup parmesan, grated
salt and pepper
water

1. Place potatoes in a pot with enough water to cover and bring to a boil over high heat. Cover, reduce heat and continue cooking until easily pierced with a fork, about 20 minutes.
2. Drain potatoes, return to the pot and mash with a fork or hand masher.
3. Stir in olive oil and garlic and season with salt and pepper to taste.
4. Gradually stir in buttermilk until the potatoes have a creamy consistency. Stir in parmesan and serve immediately.

Makes 4 large servings

6 medium potatoes, peeled and quartered
3 tablespoons extra virgin olive oil
3 cloves garlic, minced
1/2 cup warmed buttermilk
3 tablespoons fresh oregano, chopped
salt and pepper
water

1. Place potatoes in a pot with enough water to cover and bring to a boil over high heat. Cover, reduce heat and continue cooking until easily pierced with a fork, about 20 minutes.
2. Drain potatoes, return to the pot and mash with a fork or hand masher.
3. Stir in olive oil and garlic and season with salt and pepper to taste.
4. Gradually stir in buttermilk until it the potatoes have a creamy consistency. Stir in oregano and serve immediately.

Makes 4 large servings