Potatoe Salad ( moms)

 6 large potatoes (boiled and chopped)

6 eggs (boiled and chopped)

Celery

Add to:

1 c mayo

2 tbsp mustard

1 tbsp lemon pepper

Thin out with pickle juice

Can also add onion, pickles, etc

Pommes Frites & Cajun Remoulade

 https://picky-palate.com/pommes-frites-cafe-orleans-disneyland-copycat-recipe/

Ingredients

• 16 ounces frozen French Fries thin cut

Pommes Frites Seasoning

• 3 tablespoons grated Parmesan Cheese
• 3 tablespoons shredded Parmesan Cheese
• 2 teaspoons finely minced garlic
• 1/2 teaspoon Cajun Seasoning look for Tony Chachere's brand
• 1 tablespoon chopped fresh parsley
• 1/2 teaspoon kosher salt

Cajun Remoulade

• 1/2 cup Thousand Island Dressing
• 1/4 cup Mayonnaise don't use low-fat
• 1/2 teaspoon Worcestershire sauce
• 1/2 teaspoon minced garlic
• 1/4 teaspoon Dijon mustard
• 1/4 teaspoon Cajun Seasoning look for Tony Chachere's brand
• 1/2 teaspoon fresh lemon juice
• 1/4 teaspoon paprika
• 1/8 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper

Instructions

• Place oil into a large 3-5 quart pot over medium heat with a deep frying/candy thermometer attached. Heat oil to 375 degrees F. Open French Fry bag and have a deep frying sieve ready to assist getting the French fries in and out of the oil. Have a large plate nearby lined with a paper towel to drain the French Fries alone with a large bowl to toss the French Fries with the Pommes Frites seasoning.
• To prepare the Pommes Frites seasoning, place both Parmesan cheeses, garlic, Cajun seasoning, parsley and salt into a medium bowl. Stir to combine and set aside.
• Prepare the Cajun Remoulade while oil is coming up to temperature. Place Thousand Island Dressing, mayonnaise, Worcestershire sauce, garlic, Dijon, Creole Seasoning, lemon juice, paprika, salt and pepper into a large mixing bowl. Stir to combine. Place into a serving dish that will be used to dip the Pommes Frites in.
• When oil has come up to temperature, carefully place fries into oil, in 2 batches. Use sieve to stir French fries while they cook. Cook fries for 3-4 minutes, until crisp and starting to turn golden brown. Carefully remove fries with sieve directly onto the paper towel lined plate. Let drain for 30 seconds then transfer to the large bowl. Immediately toss cheese mixture over fries and stir to coat. Transfer Pommes Frites to a serving dish lined with parchment paper. Serve with Cajun Remoulade.

 I don't deep fry them like she suggests.  I just use the oven or air fryer.

 

Celebration Potatoes

celebration potatoes
https://fromscratchtoplate.com/?s=celebration+potatoes&submit=Search

CELEBRATION POTATOES
1 1/2 cup chicken stock
1 1/2 cup milk
1/2 tsp onion powder
1/2 tsp seasoned salt (like season-all…a salt-free, msg free seasoning)
1/2 tsp sea salt
1/4 tsp garlic powder
1/8 tsp pepper
4 TBS butter
6 TBS flour
2/3 cup sour cream
5-7 potatoes
1/2 sweet onion
1 cup cheddar or colby-jack cheese, grated
Mix the chicken stock, milk and seasonings in a bowl. In a sauce pan, over medium heat, melt the butter. Add the flour and whisk quickly. It will be very thick. Cook the flour for one minute. Slowly add in the chicken stock mixture 1/2 cup at a time, whisking well after each addition. Make sure you whisk out the lumps. Cook, stirring frequently, until thick, about 10 minutes. Remove from heat, add in the sour cream.
Preheat oven to 350 degrees. To prepare your potatoes, rinse, peel and grate them. Rinse them under cold water until the water runs clear. Lay them in a 9×13 pan. Grate the 1/2 sweet onion and mix together with the potatoes. Pour the sauce over and mix into the potato mixture. Top with a layer of cheese. Cover with tin foil. Bake at 350 degrees for 50-55 minutes, removing the foil during the last 10 minutes of baking.
REAL FOOD ALERT: Check your grated cheese for additives, it’s better to grate your own. Check your sour cream. Always use a “natural” sour cream. Next time you’re at the store, compare the ingredients of the store brand sour cream and Daisy brand, or another natural version. The ingredients should be “Cream” and that’s all. Hash browns: frozen hash browns have chemical additives.
ALLERGY ALERT: to make gluten-free, eliminate the butter/flour step. Instead, put the broth mixture into the saucepan, bring to a boil. Mix 2 TBS cornstarch with 2 TBS cold water and add to boiling liquid. Stir until thick.

Roasted Red Potatoes

Mince fresh garlic
red pototoes - washed and cut
Olive Oil

I like to mix together in a bowl. Just lightly coat in the olive oil and add the fresh garlic. Put on a cookie sheet and roast in the oven at 400 degrees for about 30 min (depending on how small you cut the potatoes.