Crunchy Potatoes With Dill Onions Recipes

CRISPY CLASSIC POTATO LATKES RECIPE

Steps:

• Preheat your oven to 250°F and line a large baking sheet with parchment paper. This is to keep your latkes warm and crisp before serving. (Optional)
• Using either a food processor with a shredding attachment, or a hand grater, shred the potatoes and onions. If using a food processor, you might need to cut the potatoes and onions to fit properly.
• Using a cheesecloth, nut milk bag, or clean kitchen towel, add the shredded potatoes and onions. Squeeze as much of the liquid out as possible.
• Transfer the potatoes and onion to a large bowl. Add in the whisked eggs, flour, baking powder, and salt. Mix everything well and set the batter aside while the oil heats up.
• Heat the oil in a large skillet over medium high heat. You will have to adjust the heat between medium/medium-high as you work to keep the oil at the right temperature. Line a large plate with paper towels to drain each batch.
• Drop scoops of 1 1/2 to 2 tablespoons of the mixture into the skillet, cook for 1 minute, then press down gently with a spatula to flatten. It's important not to crowd the skillet to keep the oil hot. I fried mine in batches of 6 or 7 at a time.
• Fry until golden brown on one side (about 2-3 minutes). Carefully flip with a spatula. Continue to cook until the second side is golden brown and crisp (another 2-3 minutes longer). When they're done, transfer the latkes to the paper towel-lined plate to drain briefly, then to the prepared baking sheet. Place in the oven to keep warm while you fry additional batches.
• Repeat with the remaining mixture until used up. This rcipe should make between 22-26 depending on how large the patties are. Serve right away (or continue to keep warm in the oven) with dill, scallions or chives and sour cream.

CRUNCHY ONION POTATO BAKE

Steps:

• Heat oven to 350°F. Spray 1 1/2-quart glass baking dish with cooking spray. In 2-quart saucepan, heat milk, water and butter to boiling. Stir in potatoes just until moistened; let stand 1 minute. Stir with fork until smooth. Stir in corn.
• Spoon half of potato mixture into dish. Sprinkle with 1/2 each of the cheese and onions. Top with remaining potatoes; sprinkle with remaining cheese and onions.
• Bake 10 to 15 minutes or until cheese is melted and onions are golden.

CRUNCHY CHEESE POTATOES

Steps:

• In a large bowl, combine sour cream, milk, chives, salt and pepper. Add potatoes and mix thoroughly. Spread in a 15x10x1-in. baking pan. Combine cheese and cornflakes; sprinkle over potatoes. Bake at 350° for 50-60 minutes or until potatoes are tender. Sprinkle with additional chives if desired.

POTATO, SPRING ONION, DILL & CHEESE FRITTATA

Steps:

• In a small non-stick frying pan, heat oil over a medium heat. Add potatoes, then fry until beginning to crisp, about 8 mins. In a bowl, whisk together eggs, spring onions, dill and some seasoning. Heat the grill.
• Tip the eggs into frying pan, mix quickly, lower the heat, then sprinkle over cheese. After about 8 mins, once the top side has almost set, pop under the grill for 2-3 mins or until firm and golden. Slide out of the pan. Eat straight away with mayo or ketchup or cool quickly and chill.