Brown Sugar-Glazed Potatoes

I found this in a Scandinavian Cookbok I have. I used regular potatoes because that's what I had in the house. We loved it!!

Cook 12 to 16 small new potatoes (about 2-inch diameter) in boiling salted water to cover about 20 minutes or until tender. Drain and peel. Heat 3/4 cup firmly packed brown sugar, 1/4 cup butter or margarine and 3 tablespoons milk in large frying pan, stirring to blend. Add potatoes; shake pan over medium-high heat until potatoes are coated with some of the sauce. Makes 6 to 8 servings.

Scallion Sweet Potatoes

I really enjoyed this dish. I used crushed garlic and parsley. I cooked it in the oven. My husband is not a yam or squash person, so he had to add brown sugar to his.

Combine 1 1/2 pounds chopped peeled sweet potatoes, 1 bunch scallions (cut into 2-inch pieces), 6 crushed garlic cloves and 1 tablespoon fresh thyme in a bowl. Drizzle with 1/4 cup olive oil, season with salt and pepper and toss. Place on a sheet of foil and fold up. Grill over low heat until the potatoes are tender, 20 to 25 minutes.

Fingerling Homegries

These are fingerling potatoes. They are the size of fingers. I saw this recipe on Food Network and decided to try it. I searched 5 stores to find them and for the amount you see it cost $3.00. They do have a taste of their own which I don't know how to describe. I can't say I was so impressed that I would buy them again.

They were called Red Fingerling Potatoes. This is what they look like inside.

1 pound fingerling potatoes

Salt

Extra-virgin olive oil

1 medium onion, diced

Pinch crushed red pepper flakes

3 tablespoons freshly chopped parsley leaves

Place the potatoes in a pot, cover them with water and season the water abundantly with salt. Bring to a boil and ocok the potatoes until a fork slides in and out of them easily. Drain potatoes and cool. Coat a large saute pan generously with olive oil. Add the onions, season with salt and bring the pan to a medium high heat. Add the crushed red pepper flakes and saute for 7 to 8 minutes or until the onions are soft and wilted but do not have any color. Using the heel of your hand, smash the boiled potatoes to flatten and to break apart. Add to the pan, toss with onions and then flatten them against the bottom of the pan so they begin to form a crust. Repeat this process a few times so a lot of crust forms. Season with salt and toss with the chopped parsley.

Twice-Baked Potatoes

I like this recipe because it combines white and sweet potatoes. I enjoy the cumin.

2 large potatoes
2 sweet potatoes
1/4 cup sour cream
1/4 teaspoon cumin
1 teaspoon salt
Butter-flavored spray
Paprika

Bake potatoes and sweet potatoes in a 400 degree F oven until soft, about 50 minutes. Cool potatoes slightly, cut them in half while still warm and gently scoop out pulp. Save skins from potatoes. Combine white and sweet potato pulp, sour cream, cumin and salt in food processor mixer until pureed. Heap potato mixture into empy shells, spray with butter spray and sprinkle with paprika. Place under broiler for five minutes or until lightly browned.

Fried Zucchini and Onions

Zucchini, cut in slices
Onion, cut in slices
Flour
Cornmeal
Salt and Pepper, to taste
Garlic powder

Slice zucchini and onions and place in bowl. Put equal amounts of flour and cornmeal in zucchini mixtue. Season with salt, pepper and garlic powder. Put lid on bowl and shake. Let sit for 30 minutes, shaking at least twice. Fry until your desired doneness.

I was talking to a friend and she told me this recipe. She mentioned it would be good to include green tomatoes. I love fried green tomatoes so for lunch I mixed up onions and green tomatoes. I used whole wheat flour with the cornmeal and used garlic pepper in place of pepper and garlic powder. I LOVE IT!! The whole wheat flour gives it a nutty flavor and the cornmeal brings in a crunchy texture. I now want to try it with zucchini.