Here in northeast Ohio, it’s potato digging time, so we thought we’d open up the blog for some great potato recipes. They can be new, old, hot or cold, but they must be delicious! Feel free to post yours as comments. For now, here’s one to get us started, from the Lehman’s 50th Anniversary Cookbook:
PrintGolden Parmesan Potatoes
- Total Time: 1 hour 10 minutes
- Yield: Serves 4
Ingredients
Units
Scale
- 6 large potatoes (any kind), raw with skin
- 1/4 c. grated Parmesan cheese
- 1/8 tsp. pepper
- 1/4 c. flour
- 3/4 tsp. salt
- 1/3 c. butter
Instructions
- Quarter the potatoes lengthwise.
- Combine flour, cheese, salt and pepper in a plastic bag.
- Moisten potato pieces in water and drain well. Place a few pieces at a time in the bag and shake gently to coat.
- Pour melted butter in the bottom of a 9″x13″ baking dish. Top with potato pieces and bake for 1 hour at 375 degrees. (Turn once during baking.)
- Prep Time: 10 minutes
- Cook Time: 1 hour
The favorite potato recipe we love this time of year is from Germany. You get the nicest Latka’s in restautants and most anyone’s home this time of year, served with applesauce.
8 yellow potatoes (Yukon gold)-grated
1 large onion – grated
1/4 cup flour
2 eggs
salt and pepper
dusting of paparika
oil for frying
Combine all the ingredients and form little pancakes in the skillet.
The oil isn’t very deep, just enough to keep from sticking. Fry on one side and turn when golden brown and put out on paper to drain.
Serve them hot with a side of applesauce. It was my kids favorites on cold autumn evenings for dinner.
This recipe comes from the Bavarian part of Germany from a lovely woman that is now 90 yrs. old. She was our baby sitter.
We miss our years over there, and autumn never rolls around that we don’t think of Eva and her Latka cakes.
My family loves this recipe and I get lots of requests for it during the winter months. However substitute a good Extra Virgin Olive Oil for a great flavor and healthier potato.
Pat,
Thanks for the tip – great minds think alike. I made this recipe last week and used olive oil instead of butter – and they turned out great. Even the 11-month-old liked them (cut up in little bits so he could pick them up, of course).
Wow, Connie – those latkas sound delish! Will have to try – my husband likes anything fried in a skillet. :)