the Pence family cookbook

Recipes Tagged with “potato”

Bramboracky (Czech Potato Pancakes)

side dish potato


  • 4 large potatoes
  • 3 cloves garlic, crushed
  • salt and pepper
  • 1 pinch (or more) dried marjoram (optional)
  • 2 tsp. caraway seeds
  • 2 eggs
  • 1 tbsp. milk
  • 3 tbsp. flour
  • oil for frying


Peel and coarsely grate the potatoes, squeezing out as much liquid as you can. Transfer the shredded potatoes to a mixing bowl. Stir in the crushed garlic, salt, pepper, marjoram, and caraway seeds. Beat the eggs with the milk. Add the egg mixture to the potatoes and stir well to combine. Gradually mix in the flour.

Heat the oil in a skillet over medium-high heat; the oil should be about 1/4-inch deep. Spoon about 1/4 cup of batter into the hot oil, flattening it slightly. Fry the pancake until golden brown, about 3 minutes on each side. Drain on paper towels. Taste the first pancake and adjust the seasoning if necessary; repeat with remaining batter.

AllRecipes, edited

Stoofvlees met friet (Carbonnade avec frites)

main course beef belgian potato stew


  • 2 large onions, chopped
  • butter, cubed
  • 1 kg round steak, in equal 1–1.5" pieces
  • 250g of bacon (thick slices, not lardons; optional)
  • fresh-ground black pepper
  • salt
  • 2–3 bottles of Sint Bernardus Abt 12
  • 2 bay leaves
  • 2 sprigs thyme
  • 1 whole clove
  • 1 tbsp. Liège syrup [CP: this was 2 tbsp., 1 tbsp. needs testing] OR 1 tbsp. brown sugar
  • enough slices of brown sandwich bread or pain d’épices to cover the surface of your pot
  • 2 tbsp. (sharp) mustard
  • dash white vinegar
  • 1 kg potatoes
  • mayonnaise


Heat a large stew-pot over medium heat and melt a knob of butter. Cook the onions for around 10 minutes, covered, and make sure not to let them brown. If using the bacon, add it now, raise the heat a bit, and stir regularly, still keeping it covered as much as possible. When the bacon is cooked (or if you’re not using it), take everything out of the pot (leaving the juices) and reserve.

Add another knob of butter. Sear the meat cubes on all sides until golden brown, seasoning with a bit of salt and pepper. Reserve the meat. If you are using cassonade instead of Liège syrup, add it to the pot now, mix with all of the meat and onion juices, and let it reduce by half to make a “syrup.”

Return the onions (and possibly bacon) and the meat to the pan. Deglaze with the beer, adding enough just to cover the meat all the way, and bring to a boil. Tie the thyme and bay leaves together and add the herbs, clove, and Liège syrup (if using) to the pot. Smear the bread with the mustard and add it to the pot, smeared side down.

Let the stew simmer for three and a half hours, uncovered. The cooking time will depend on the quality of the meat. Stir occasionally to check doneness. Cover only when the sauce has sufficiently thickened.

Finish the stew with a dash of white vinegar and salt and pepper to taste.

For the frites:

Peel the potatoes and cut them into strips (ideally, 1.3cm). Do not wash them, as this rinses off the starch. Heat the fryer to 140C. Fry the fries for the first time, but do not let them brown. Cool them in a baking dish with some paper towels. Heat the fryer to 180C, and fry the fries until golden brown and crispy. Drain the fries over some paper towel and sprinkle with salt.

Serve a portion of stew with fries and a spoonful of fresh mayonnaise.

Dagelijkse kost + Marmiton, translated and adapted and etc.

Instant Pot Roasted Potatoes

side dish instantpot potato untested


  • 2 pounds baby yukon golds and red potatoes, about 1 to 1 1/2 inches
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon garlic powder (or: 1 tbsp. of a spice mix)
  • 1 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 3 tablespoons olive oil
  • 1/2 cup water or chicken stock


Wash the potatoes and pat dry. Set Instant Pot to Sautee mode. Add oil and heat. In batches, add the potatoes and cook on all sides, for about 5-6 minutes, until browned and crisp. Pierce each potato with a fork. Add seasonings, water, and stock. Close and lock the lid, and cook for 7 minutes on Manual. Quick release the pressure.

Adapted from Onion Rings and Things

Indian Vegetable Curry

main course cauliflower indian potato untested vegan vegetarian


  • 2 tablespoons curry powder
  • 1 ½ teaspoons garam masala
  • ¼ cup vegetable oil
  • 2 c. chopped onion
  • 3/4 lb. potatoes, cut into 1/2" pieces
  • 3 cloves garlic, pressed
  • 1 tbsp. grated fresh ginger
  • 1 - 1 ½ serrano chiles, minced
  • 1 tbsp. tomato paste
  • ½ head cauliflower, florets (4 c.)
  • 1 (14.5oz) can diced tomatoes, blended until nearly smooth
  • 1 ¼ cups water
  • 1 (15oz) can chickpeas, drained and rinsed
  • 8 oz. frozen peas (about 1 1/2 cups)
  • ¼ cup heavy cream or coconut milk


Toast curry powder and garam masala in small skillet over medium-high heat, stirring constantly, until spices darken slightly and become fragrant, about 1 minute. Remove spices from skillet and set aside.

Heat 3 tbsp. oil in pot over medium-high heat. Add onions and potatoes and cook, stirring occasionally, until onions are caramelized and potatoes start to brown. Reduce heat to medium. Add remaining tablespoon oil, garlic, ginger, chile, and tomato paste; cook 30 seconds. Add toasted spices and cook 1 minute longer. Add cauliflower cook until well coated, about 2 minutes.

Add tomatoes, water, chickpeas, and 1 tsp. salt; increase heat to medium-high and bring mixture to boil. Cover and simmer briskly, stirring occasionally, until vegetables are tender, 10 to 15 minutes. Stir in peas and cream or coconut milk; continue to cook until heated through, about 2 minutes longer.

Green Bean Potato Curry

main course curry greenbean potato vegan vegetarian


  • 3 tablespoons olive oil
  • 1 1/2 tablespoons mustard seed
  • 2 medium potatoes, diced
  • 1 teaspoon salt
  • 1 teaspoon turmeric powder
  • 1 pound green beans, snapped in to 2-3 inch piece and remove any tough string
  • 2 tomatoes, diced
  • 1 teaspoon ginger, minced
  • 1 teaspoon cumin powder
  • 1 teaspoons coriander powder
  • 1/2 teaspoons red pepper flakes


In a large skillet or Dutch Oven, heat the oil. Add the mustard seeds, and fry until they pop. Add the potatoes, salt, and turmeric, and stir to combine. Toss in the beans, cover and cook for 3 minutes. Add the remaining ingredients and stir to combine well. Cover and allow to cok until potatoes are tender and beans still partially firm. Check often to make sure dish is not sticking. Serves 6.

Edible Nashville

Chantilly Potatoes

side dish potato


  • 2 pounds small/fingerling gold potatoes (~2"), or peeled and 2" cubed Yukon Gold
  • Salt
  • 1/2 cup cold milk
  • 7 tablespoons unsalted butter, softened
  • Freshly ground pepper
  • 1 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese


Preheat the oven to 400°. Butter a 9-by-13-inch baking dish. Put the potatoes in a large saucepan and cover with water. Salt the water and bring to a boil, then simmer the potatoes over moderate heat until tender, about 12 minutes. Drain the potatoes, return to the saucepan and shake over high heat for 1 minute to dry. Pass the potatoes through a ricer into a large bowl. Beat in the milk and 6 tablespoons of the butter and season with salt and pepper.

In a large stainless steel bowl, whip the cream to soft peaks. Beat one-third of the cream into the potatoes, then fold in the remaining cream. Scrape the potatoes into the prepared dish. Dot with the remaining 1 tablespoon of butter and sprinkle the Parmesan over the top. Bake the potatoes for 25 minutes. Preheat the broiler and broil the potatoes for 2 minutes, or until browned. Let stand for 10 minutes before serving.

Food & Wine

Tortilla de Patata con Chips

breakfast main course potato spanish tapas untested


  • 7 large eggs
  • 1 bag nice plain potato chips (6.7 oz)
  • 2 tsp. salt
  • 4 tbsp. olive oil


Break 6 eggs into a mixing bowl. Add 2/3 of the bag of chips and stir, crushing them a little as you blend the eggs together. Allow the mixture to sit until the chips absorb most of the egg, about 5 minutes. Beat the remaining egg in a small bowl and add it to the egg-chip mixture. Add the salt.

Heat 2 tbsp. of oil in a small saute pan (no more than 6" in diameter), over medium heat. Add the egg mixture and stir briskly a few times with a wooden spoon to prevent them from sticking. Shake the pan in a circular motion for 10 seconds to keep the mixture loose as the eggs start to stick together. Lower the temperature and cook for 1 minute more.

Place a plate over the pan and invert the pan/plate so the tortilla winds up on the plate, raw side down. If the pan looks dry, add the last 2 tbsp. of olive oil. Return the tortilla to the pan by sliding it back in, raw side down. Cook for another 60 seconds, until the bottom is fully set.

Slide onto a clean serving plate, garnish with a sprinkle of salt and maybe a few more chips.

Jose Andres Foods

Patatas a la Importancia

side dish potato spanish tapas untested


  • 6 medium potatoes
  • 3 cloves Garlic
  • 1 large yellow onions or 2 medium
  • Olive Oil
  • 2 cups chicken broth
  • 3-4 threads Spanish saffron
  • 2 Tbsp. flour for sauce
  • 2/3 cup flour (approximately) to coat potatoes
  • 2 eggs, lightly beaten
  • salt and pepper to taste


Finely chop the onions and garlic. Pour olive oil to cover entire bottom of a large frying pan. Place pan on medium heat. When oil is hot, add onions and garlic and sauté until onions are translucent and soft. Add about 2 Tbsp. flour and stir.

Add chicken broth and simmer for about 10 minutes. After 10 minutes of simmering, remove broth from heat and set pan with sauce aside for later. While broth simmers, peel and cut potatoes. Slice potatoes – 1/3 to 1/2-inch thick.

Spread flour onto a large dinner plate. Dredge the potatoes slices in the flour and coat both sides thoroughly. Remove the potatoes when coated and set aside.

Pour olive oil approximately 1 inch deep in a large frying pan. Place pan on medium to medium-high heat.

Beat 2 eggs in a small mixing bowl. Dip each piece of potato into the egg to coat and remove quickly, allowing excess egg to run back into the bowl. Then, place in the hot oil. Carefully monitor the heat so that the oil does not burn.

As the potatoes cook and turn a golden color on one side, turn them over and brown the other side. Remove the pieces as they brown and allow to drain on a paper towel.

When most potatoes are fried, place them in a single layer in the frying pan with the onion-garlic sauce. Place pan back on stove. Cover and gently simmer on low until potatoes are cooked. Potatoes should be soft, but not mushy. If the broth evaporates and potatoes are not completely covered, add more broth or water. Salt to taste.

Serves 4

Lisa and Tony Sierra, About.com


main course chicken peruvian pork potato stew


  • 1/2 kg. (~1 lb.) dried yellow potatoes (amber in color)
  • 3 tbsp. butter or oil
  • 1 red onion, chopped finely
  • 2 tbsp. minced garlic
  • pepper (to taste)
  • cumin (to taste)
  • 1/2 kg. (~1 lb.) pork (shoulder or belly), cubed
  • 1/2 kg. (~1 lb.) chicken, cubed
  • 2 tbsp. aji panca paste (or much less of rocoto paste)
  • 1 tbsp. aji amarillo paste
  • 2 small cloves
  • 1 cinnamon stick
  • 2 tbsp. port
  • 2 tbsp. Pisco [CP: can sub tequila, in a pinch]
  • 1/2 c. unsalted, roasted peanuts, ground medium-fine in a spice grinder
  • 1 c. chicken broth
  • 6 butter or vanilla cookies, crushed
  • 1 piece dark chocolate (or drinking chocolate), grated

If you don’t have aji panca paste, it is much milder than either aji amarillo or rocoto; for instance, a good replacement for 1 tbsp. aji amarillo + 2 tbsp. aji panca is around 1 1/2 tbsp. aji amarillo, or perhaps 2 tbsp. for a spicier dish. (I haven’t tried the rocoto substitution yet.)


Wipe off the dried potatoes with a damp cloth, and toast them in a pan without oil for several minutes until they change to a dark golden color. Cover them with water and let stand overnight (or at least two hours). Drain, and wash them several times, until the water runs clear.

Fry the red onion in the oil/butter, until it is almost golden. Add the garlic, pepper, cumin, pork, chicken, aji pastes, cloves, and cinnamon stick. Let all brown and then cover with water and cook for around 10 minutes. Add the drained dried potatoes and boil until the potatoes are almost tender, about 40-60 minutes.

Add the port, Pisco, peanuts, broth, and butter/vanilla cookies (in pieces small enough that they dissolve when cooked). Cook for 15 or 20 minutes over a low heat. Stir occasionally until the potatoes are cooked. Add the chocolate, and let stand before serving. Serve with white rice.

Translated by me from Bibliotecas Virtuales

Ecuadoran Potato Cakes with Peanut Sauce

side dish ecuadoran peanutbutter potato


  • 1 1/2 pound Yukon Gold potatoes
  • 1 garlic clove, finely chopped
  • 1/3 cup plus 1/2 cup finely chopped scallions, divided
  • 6 tablespoons annatto oil, divided
  • 1/2 teaspoon ground cumin
  • 1 medium tomato, chopped
  • 3/4 cup milk
  • 1/2 cup crunchy peanut butter
  • 6 ounces Münster cheese, coarsely grated (2 cups)


Peel potatoes and cut into 1-inch pieces. Cover potatoes with cold water in a medium pot, then stir in 1 teaspoon salt and simmer until very tender, about 18 minutes.

While potatoes simmer, cook garlic and 1/3 cup scallions in 2 tablespoons annatto oil in a small saucepan over medium heat, stirring, until softened, about 2 minutes. Stir in cumin and 1/4 teaspoon pepper and cook, stirring, 1 minute. Add tomato and cook, stirring, 2 minutes. Add milk and bring to a bare simmer, then remove from heat and stir in peanut butter until combined well. Keep peanut sauce warm, covered, off heat.

Drain potatoes, then mash in a bowl.

Cook remaining 1/2 cup scallions with 1/4 teaspoon salt and 1/4 teaspoon pepper in 2 tablespoons annatto oil in a small saucepan over medium heat, stirring, until scallions are softened, then stir into potatoes along with cheese. Form potato mixture into 8 balls and flatten each into a 3-inch patty.

Heat 1 tablespoon annatto oil in a 12-inch nonstick skillet over medium-high heat until hot, then fry cakes in 2 batches, turning over once, until crusty, about 6 minutes per batch. Add remaining tablespoon annatto oil for second batch.

Gently reheat peanut sauce, thinning to a creamy consistency with a little water if necessary. Season sauce with salt and serve with potato cakes.

Gourmet, September 2007