Potato potpourri - includes recipes

Ebony, Sept, 1991 by Charlotte Lyons

MASH them, fry them or add them to bread recipes. Because of their versatility, potatoes are a staple of nearly everyone's diet. What's more, with their mild, pleasing flavor, potatoes go well with most ingredients.

One of the best things about the venerable spud is that it is available all year long. When shopping, pick smooth, well-shaped, firm potatoes that are free of blemishes or sprouts. Once you've gotten your potatoes home, store them in a dark, dry place at the coolest possible room tempertaure until you are ready to use them.

The best way to prepare potatoes and preserve their nutrients is to rinse them first and cooke them in their skin. The skin also can be eaten. Toss peeled potatoes with a small amount of lemon juice to help retain their white color. Soaking potatoes in cold water for a long time causes vitamin loss.

We are offering a variety of scrumptious potato recipes, which can enhance breakfast, lunch or dinner and can even be served as a dessert. Fans of homemade bread may want to try the Potato Roll Dough, which makes mouth-watering rolls. The Potato Omelet is another welcome change on the breakfast or brunch menu. And you can surprise your family with a delicious White Potato Pie for dessert. But some cooks will want to stick with the potato classics--Scalloped and Au Gratin, or Potato Soup. Any way you cook them, potatoes are an irresistible treat.

POTATO ROLL DOUGH

1 package active dry yeast 1 1/2 cups warm water (105 [degrees] to 115 [degrees]) 2/3 cup sugar 1 1/2 teaspoons salt 2/3 cup shortening 2 eggs, slightly beaten 1 cup slightly warm mashed potatoes 7 to 7 1/2 cups all-purpose flour

Dissolve yeast in warm water. Stir in sugar, salt, shortening, eggs, potatoes and 4 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle.

Turn dough onto lightly floured board; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn gresed side up. Cover bowl tightly; refrigerate at least 8 hours or until dough rises and you are ready to use it. (Dough can be kept up to 5 days in refrigerator. Keep covered.)

Punch down dough; divide into 4 parts. Use 1/4 of dough in each of the variations. Let rise on baking sheet 1 1/2 hours before baking. Heat oeven to 400 [degree]. Baker rolls 15 to 25 minutes.

CLOVERLEAFS: Shape bits of dough into 1-inch balls. Place 3 balls in each greased muffin cup. Brush with butter. 12 rolls

CRESCENTS: Roll dough into 12-inch circle, about 1/4 inch thick. Brush with soft butter. Cut into 16 wedges. Roll up, beginning at rounded edge. Place rolls, with point underneath, on greased bakingsheet. Curve slightly. Brush with butter. 16 rolls.

PARKER HOUSE: Roll dough into oblong 13x9 inches, about 1/4 inch thick. Cut into 3-inch circles. Brush with butter. Make crease across each circle; fold so top half overlaps slightly. Press edges together in greased 9-inch pan. Brush with butter. 10 rolls.

POTATO OMELET

6 slices bacon, cut into 1-inch pieces 1 potato, cut into 1/2-inch cubes 1 small onion, chopped 1/4 cup chopped green pepper 6 eggs 1/2 teaspoon salt Dash hot pepper sauce 1 tablespoon chopped pimento

Cook bacon in 10-inch skillet over medium heat until crisp. Remove bacon, drain and crumble, reserving 4 tablespoons bacon drippings in skillet. Cook and stir potato, onion and green pepper until potato is golden brown and tender, about 10 minutes.

Beat eggs with salt and hot pepper sauce. Stir bacon into potato mixture; add eggs and pimento. Cover and cook over low heat until eggs are set and light brown on the bottom, about 10 minutes. Cut into wedges to serve.

Makes 4 servings

EASY POTATO CAKES

1 12-ounce package frozen hash brown potatotes, thawed 1/4 cup all-purpose flour 1/2 teaspoon season salt Dash pepper 2 tablespoon minced onion 3 eggs slightly beaten 1/4 cup milk 2 tablespoons vegetable oil Vegetable oil

Combine potatoes, flour, salt, pepper and onion in large bowl. Mix together eggs, milk and the 2 tablespoons vegetable oil; stir into potato mixture. Let stand 5 minutes. Using 1/4 cup mixture for each cake, fry in 1/2-inch of hot oil until golden brown on both sides. Drain well on paper towels.

Makes 12 cakes

GARLIC NEW POTATOES

1 pound small new potatoes (unpeeled) 1 tablespoon margarine or butter 1 tablespoon vegetable oil 1 tablespoon olive oil 4 large garlic cloves, minced Salt and pepper to taste 1/4 cup chopped parsley

Cook potatoes in lightly salted water until tender, about 15 minutes. Drain and cool. Cut potatoes in quarters and set aside. Melt margarine with both oils in large heavy skillet over medium heat. Add potatoes and cook 5 minutes, stirring frequently. Increase heat to high. Cook potatoes until deep golden brown, turning frequently, about 20 minutes. Add garlic, salt, pepper and parsley. Continue cooking for 3 minutes. Serve hot.

Makes 6 servings

PARMESAN BAKED POTATOES

6 baking potatoes 1 green onion, thinly sliced 2 eggs, slightly beaten 1/3 cup Parmesan cheese 1/4 cup margarine or butter, melted Salt and pepper Hot milk Parmesan cheese Paprika