THE CULT OF THE POTATO: JOIN NOW ( Archived) (62)

This morning we discovered 5lb. of potatoes that needed using.
So Worldwide Potato Day is herewith declared-to be observed Nov 13,now and forever.
We had broiled potatoes for breakfast. Potato Soup is now simmering toward perfection.
Join us NOW (The Irish are admitted automatically and without question)

How do YOU like your potatoes?
Prizes for originality.
What could be more important to The Cult than novel ways to prepare the Holy Tuber ?

Anyone claiming to dislike potatoes will be branded a Heretic and shunned all day long

Chili-Cheese Rounds (Irish Nachos)

4-5 Russet Potatoes
1/2 lb. grated Chedder Cheese
1 Can of Stagg Chili

Preheat oven to 325 degrees Fahrenheit.

Cut potatoes into thin round slices perpendicular to the central axis of the tuber. Pan or deep-fry rounds until almost crisp. Do not fry until done; rounds will be baked afterward.

Spread a bed of chili in a casserole pan and arrange the fried rounds on top; sprinkle top with grated cheese. Cover pan with foil and bake in oven for 15-20 minutes. Remove foil and bake another 5-10 minutes until cheese is browned.

Remove from oven, allow to cool 2-3 minutes. Serve with a bottle of Guinness.

Aye and begorah, I feel like doing the Irish Hat Jig!

Irish Potato Cakes

Ingredients:
50g/2oz Plain Flour
450g/1lb Potatoes (cooked & mashed)
1 Egg (beaten)
3 Scallions (finely chopped) otherwise known as Spring Onions
Salt & Pepper
Milk (if mixture is too dry)
Butter or oil for frying.
Method:
Put the potato, flour, egg, scallions, salt and pepper into a mixing bowl.
Mix well until all ingredients come together; add a little milk, if necessary.
Using a small amount of flour shape into 9 small potato cakes.
Heat oil or butter in a pan and cook the potato cakes until nicely browned on each side.
Cakes can be served immediately or kept overnight in a fridge. Reheat in a hot oven (200°C, 400°F, Gas Mark 6) for about 15 minutes before serving.

Potatoe Scones
500g of mashed potatoes
100g of plain flour
50g of butter
Pinch of salt Boil the tatties and then mash them thoroughly. Add butter and salt if needed. A healthier potato scone recipe should omit the salt.

In a mixing bowl mix in the plain flour with the mashed tatties ensuring the potato scones mixture does not go dry.


Empty onto a flat surface and use a rolling pin to roll out the mixture evenly and to a desired height of about 3mm. For this recipe for potato scones cut into the traditional shape of potato scones of triangles, though some bakers now sell round tattie scones.

Put each triangular potato scone into the griddle or frying pan and cook on both sides until brown.

Serve whilst hot for tasty potato scones.

Potato soup Veg
A comforting classic, this easy potato soup uses a handful of store cupboard ingredients to great effect.
Ingredients
55g/2oz butter
425g/15oz potatoes, peeled and diced to 5mm/1/3in
110g/4oz onions, diced to 1/3in
1 tsp salt
freshly ground pepper
900ml/1½pt home-made chicken stock or vegetable stock
120ml/4fl oz creamy milk
freshly chopped herbs to garnish
Preparation method
Melt the butter in a heavy saucepan. When it foams, add the potatoes and onions and toss them in the butter until well coated.
Sprinkle with salt and a few grinds of pepper. Cover with a butter wrapper or paper lid and the lid of the saucepan. Sweat on a gentle heat for approximately 10 minutes.
Meanwhile, bring the stock to the boil. When the vegetables are soft but not coloured add the boiling stock and continue to cook for about 10-15 minutes or until the vegetables are soft.
Add the milk. purée the soup in a blender or food processor. Taste and adjust seasoning.
Serve sprinkled with a few freshly chopped herbs or some of the following garnishes.