Better Homes and Gardens BH&G Potato Recipes 2022

THE POTATO BACKSTORY Potatoes, members of the nightshade family, are grown for their starchy, edible tubers. Native to the Andes Mountains around Peru and Bolivia, they were cultivated by the Incas as early as 1,800 years ago. Introduced to Europe through the Spanish invasion in the 16th century, potatoes became a major crop in Ireland by the end of the 17th century and had spread throughout the Eastern and Western hemispheres by the middle of the 19th century. More than 200 varieties of potatoes are now sold in the United States. POTATO STORAGE STORE POTATOES IN AN OPEN PAPER BAG OR BASKET FOR SEVERAL WEEKS IN A COOL, DARK, WELL-VENTILATED PLACE THAT IS SLIGHTLY HUMID BUT NOT WET. DO NOT REFRIGERATE; POTATOES TEND TO GET SWEET AT COLD TEMPERATURES. WHAT DOES GREEN MEAN? GREEN SPOTS…

PICTURED ON P. 8 BENEDICT-STYLE LOADED POTATO PANCAKES START TO FINISH 50 minutes 1 egg, lightly beaten2 Tbsp. all-purpose flour3 Tbsp. finely chopped fresh chives1 Tbsp. finely chopped fresh parsley1 tsp. salt½ tsp. black pepper1 lb. medium russet potatoes (about 3)1¼ cups finely shredded zucchini¾ cup finely shredded carrots¼ cup finely chopped shallots1 Tbsp. olive oil6 oz. thinly sliced deli ham, cut or torn into bite-size pieces2 Tbsp. butter8 poached eggs (tip, right)1 recipe Cheddar Cheese SauceCracked black pepper 1. Preheat oven to 300°F. Line an extra-large baking sheet with parchment paper. In a large bowl whisk together lightly beaten egg, flour, 1 Tbsp. of the chives, the parsley, salt, and ½ tsp. pepper. 2. Peel and finely shred potatoes. Press shredded potatoes between layers of paper towels to remove any excess moisture. Add shredded…

LOAD ‘EM UP! THESE HASH BROWNS TASTE PERFECTLY AMAZING ON THEIR OWN, BUT YOU CAN ALSO THINK OF THEM AS A BLANK CANVAS FOR FLAVORFUL ADDITIONS. TRY PILING ON SOME OF THESE TOPPING COMBOS: A. Smoked salmon + Greek yogurt + capers + fresh dill B. Prosciutto + cherry tomatoes + shaved Parmesan + baby spinach C. Sautéed mushrooms + fresh parsley D. Cheddar cheese + pico de gallo + black olives E. Smashed avocado + freshly ground black pepper + flaky sea salt MORE IDEAS + Cooked chorizo + pickled hot peppers + fresh cilantro + Crisp-cooked bacon + arugula + chopped fresh tomatoes + Caramelized onions + Gruyère cheese + fresh thyme PERFECT HASH BROWNS HANDS ON 20 minutes COOK 20 minutes 1¼ lb. medium russet potatoes (3 to 4)¼ tsp. salt⅛ tsp. black pepper1 to 2 Tbsp. olive oil1 Tbsp. butterPaprika…

BACON-WRAPPED SWEET POTATO BITES WITH LIME-SRIRACHA MAYO HANDS ON 10 minutes BAKE 25 minutes at 375°F 2 Tbsp. butter, melted1 Tbsp. Jamaican jerk seasoning1 large sweet potato (about 10 oz.), peeled and cut into twenty-four ¾-inch pieces8 slices bacon, cut crosswise into thirds2 Tbsp. packed brown sugar¼ cup mayonnaise2 tsp. fresh lime juice¼ tsp. sriracha sauce 1. Preheat oven to 375°F. Line a 15×10-inch baking pan with foil. In a medium bowl stir together butter and Jamaican jerk seasoning. Add sweet potato; toss to coat. 2. Wrap a strip of bacon around each potato piece and secure with a wooden toothpick; arrange on prepared baking pan. Sprinkle each with a pinch of the brown sugar. Bake until bacon is browned, about 25 minutes. 3. Meanwhile, for dipping sauce, in a small bowl stir together mayonnaise, lime…

MASHED POTATOES HANDS ON 15 minutes COOK 20 minutes STAND 2 minutes 3 lb. russet, Yukon gold, or red potatoes, peeled or unpeeled (tip, opposite bottom) and cut into 2-inch pieces¼ cup butter½ to ¾ cup milk, heavy cream, or half-and-half1 tsp. salt½ tsp. black pepper 1. In a 4- to 5-qt. Dutch oven combine potatoes and enough lightly salted water to cover. Bring to boiling. Cook, covered, until tender, 20 to 25 minutes; drain. Return potatoes to the hot Dutch oven. Add butter. Let stand, uncovered, 2 to 3 minutes. Meanwhile, in a small saucepan heat milk over low until very warm. 2. Mash potatoes with a potato masher or beat with a mixer on low until light and fluffy (tip, below). Stir in ½ cup of the warm milk, the salt, and pepper.…

CRISPY SWEET POTATO FRIES HANDS ON 15 minutes FRY 2 minutes per batch Peanut oil or vegetable oil for deep-fat frying1 cup cornstarch¾ cup club soda2 lb. medium sweet potatoes (4 or 5), peeled (if desired) and cut into ¼- to ½-inch-thick sticksFlaky sea salt or cinnamon-sugar (tip, below left) 1. Fill a Dutch oven, 3-qt. heavy saucepan, or a deep-fat fryer with 1½ to 2 inches oil. Heat oil to 325°F. 2. In a large bowl whisk together cornstarch and club soda. Add sweet potatoes and toss to coat. Working in small batches, fry sweet potatoes until just tender, 1 to 2 minutes. Drain on paper towels. 3. Preheat oven to 250°F. Place a wire rack on a baking sheet. Increase oil temperature to 350°F. 4. Working in batches, fry sweet potatoes again until golden and…