Potato Recipes for Dinner

Potatoes are one tuberous vegetable that is loved by children and adults. You can boil, bake, barbecue and fry potatoes. Whatever the form, potatoes are loved by people all over the world. Here are a few potato dishes for your dinner.

Potato and Leek Gratin

 3 pounds small potatoes

2 tbsp unsalted butter, plus some more for buttering dish

8-10 medium leeks washed and chopped into 1-inch pieces.

5 cloves of garlic, thinly sliced

2 cups heavy cream

1 cup milk

1/4 cup chopped fresh parsley

Potato-Chive Pancake

1 bag of frozen hash brown potatoes, thawed

1 tablespoon chopped fresh chives

Coarse salt and ground pepper

3 tablespoons olive oil

Method

Remove the excess moisture from the potatoes by pressing them between paper towels. In a medium sized bowl combine potatoes, chives, salt and pepper and toss to combine.

In a medium nonstick skillet, heat oil over medium. Add potato mixture; press with a heatproof spatula to flatten and form into one even pancake. Cook until underside is golden brown, 10 to 15 minutes. Slide pancake onto a plate; invert onto a second plate. Slide pancake (browned side up) back into skillet. Continue to cook until underside is golden brown, 10 to 15 minutes more. Slice into wedges before serving.

Potato Salad with Blue Cheese, Bacon, and Chives

1 1/2 pounds potatoes

3 tablespoons coarse salt

1 1/2 ounces Danish blue cheese, plus more for garnish

1/2 cup buttermilk

1 tsp red-wine vinegar

1 tsp Dijon mustard

1 tbp minced fresh chives,

8 bacon strips, cooked until crisp and crumbled

Method

Place potatoes and the salt in a medium saucepan. Cover with water, and bring to a simmer. Cook potatoes for 12 minutes. Drain, and let cool slightly. Halve potatoes.

Mix blue cheese, buttermilk, vinegar, and mustard in a bowl until well combined.

Combine potatoes, dressing, chives, and almost all of the bacon in a large bowl.

Next arrange the sautéd leeks over the potatoes and over it the remaining potatoes. Pour the remaining milk and cream over the potatoes. Sprinkle some salt. Bake until the potatoes are soft and tender or the top of gratin is golden brown. Garnish with parsley.

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