We like this one:
Potato Recipe
3 cups half and half
1/2 cup margarine
1 tsp salt
32 oz frozen hash brown potatoes, (cubed southern style)
Mix half and half and margaine in a saucepan until margarine melts. Stir in salt. Place hash browns in 13 X 9 dish and pour mixture over the top. Bake at 350 degrees for 45 to 55 minutes.

Lemon Horseradish New Potatoes

4 servings.

1/4 cup butter
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons prepared horseradish
2 tablespoons fresh lemon juice
1-1/2 pounds small new potatoes, unpeeled

Preheat oven to 350 degrees F (175 degrees C). Melt butter in a 2 quart casserole dish in the oven. Stir in salt, pepper, horseradish and lemon juice. Place potatoes in dish and toss to coat with butter mixture. Cover and bake in preheated oven for 1 hour, or until potatoes are tender.

Source: Posted by Daffodil at rec.food.recipes
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Jalapeno Potatoes

Ingredients:

3 lbs red potatoes (about 6)
1 chopped bell pepper
2 oz sliced pimiento
1/2 tsp salt
1/2 tsp pepper
2 Tbsps butter (or margarine)
1 Tbsp All purpose flour
1 cup milk
6 oz jalapeno or garlic cheese

Directions:

Cube cheese. Cook potatoes in boiling water to cover for 30 minutes or until tender. Drain and let cool. Peel potatoes; cut into 1/4 inch slices. Layer potatoes and next 4 ingredients in a well greased 12 x 8 x 2 inch baking dish; set aside. Melt butter in a saucepan; add flour and milk and cook 1 minute, stirring constantly, until thickened and bubbly. Add cheese; stir until melted and pour over potatoes. Cover with aluminum foil. Bake at 350 for 30 minutes; uncover and bake 15 minutes. Remove from oven; let stand 5 minutes.

Source: "Progressive Farmer", January 1992
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Pommes de Terre a l'Huile
(Potatoes in Oil)
from The Hemingway Cookbook by Craig Boreth.

Ingredients:

1 pound potatoes
6 tablespoons very fine olive oil
2 cloves garlic
Salt
Pepper
2 tablespoons dry white wine
2 tablespoons red wine vinegar
1 tablespoon beef broth

Directions:

Wash and peel the potatoes. Place in a saucepan with enough cold salted water to cover. Bring to a boil and cook until tender, about 20 minutes. Drain the potatoes and cut into slices as soon as they're cool enough to handle. Put the sliced potatoes into a medium bowl and toss gently with the olive oil, garlic and salt and pepper to taste. In a small saucepan, heat the wine, vinegar, and broth until hot. Pour over the potatoes and toss gently. Be sure to include plenty of bread for mopping up the sauce.

Makes 2 servings.
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Olive Potatoes

Ingredients:

3/4 cup evaporated milk
3/4 cup water
3 tablespoons butter or margarine
3 tablespoons all-purpose flour
4 oz. sharp Cheddar cheese, diced
1/2 tsp. salt
Dash of pepper
4 cups diced cooked potatoes
1/2 cup sliced ripe olives
1/2 cup soft breadcrumbs
2 tblsp. melted butter or margarine

Directions:

Combine milk and water; stir well, and set aside. Melt 3 tablespoons butter in a heavy saucepan over low heat; add flour and cook 1 minute, stirring constantly. Gradually add milk mixture. Add cheese and cook over medium heat, stirring constantly, until thickened and bubbly. Stir in salt and pepper. Combine potatoes and olives; spoon into a lightly greased deep 1-1/2 quart casserole. Pour cheese sauce over the potatoes. Combine breadcrumbs and 2 tablespoons melted butter, stirring to coat breadcrumbs. Sprinkle evenly over casserole. Bake at 350 deg. for 35 minutes or until breadcrumbs are golden.

Yield: 8 servings

Source: Southern Living, May 1980
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Oregano Potato Casserole

Ingredients:

2 1/2 cups leftover mashed potatoes
1 cup cream-style cottage cheese
1/2 cup sour cream
3 eggs, seperated
2 tbps. minced fresh oregano or 2 tsp. dried oregano
2 tbsp. minced fresh parsley or 2 tsp. dried parsley flakes
1/2 tsp. seasoned salt
2 tbps. butter or margarine

Directions:

In a large bowl, combine potatoes, cottage cheese, sour cream, egg yolks, oregano, parsley, and seasoned salt. In a mixing bowl, beat egg whites until stiff peaks form; fold into potato mixture. Transfer to a lightly greased 2 1/2 qt. baking dish. Dot with butter. Bake, uncovered, at 350 degrees for one hour or until lightly browned.

Yield: 6-8 servings

Source: 1999 Taste of Home Annual Recipes

This is an old recipe but a goodie. Use small red potatoes cut in half or qaurtered larger ones. peel or not, your choice. Dip in beatten eggs and roll in seasoned bread crumbs.Put in a separate pan with a little oil and butter or in with a roast about an hour before finnish time.
Turn and baste with butter occasionaly. Done when fork tender and golden brown.

Roasted Vegetables (vegan)
Lemon Potatoes (vegan)
Pommes Anna (lacto)
Satyamma's Famous Cauliflower Curry (vegan)
These are the potato recipes on the page linked below.

Here is a link that might be useful: Cait's Vegetarian Page

Melting in the Mouth Spinach & Potato Curry

posted by Mini Ravindran

4 servings

2 cups spinach (blanched and pureed)
4 big potatoes (boiled/microwaved, peeled and cubed)
1 cup tomato puree
2 tablespoons onion paste
1 tablespoon garlic paste
1 tablespoon ginger paste
3 chopped green chilies (optional)
salt
1 teaspoon black pepper
1 teaspoon turmeric powder
1 teaspoon fennel seeds
2 tablespoons oil (preferably Canola oil)

1 Heat oil in a heavy-bottomed pan.
2 Add fennel seeds.
3 Let them crackle.
4 Add onion, green chillies, garlic, ginger paste and sauttill it turns pinkish brown.
5 Add salt, turmeric and black pepper powder.
6 Sauté for 3-4 seconds and add tomato puree.
7 Wait till gravy is well cooked and raw smell is gone.
8 Add cubed potatoes and stir well for 4 minutes.
9 Add pureed spinach now and lower the heat.
10 Let it cook for 15 minutes on heat or microwave for 10 minutes.
11 Add a dash of fresh cream while serving. Serve with Indian breads (and/or basmati rice).
12 Serve hot.

POTATOES O'BRIEN

This recipe for crisp, panfried potatoes with peppers and onions originated in the early 1900s at a Manhattan restaurant known as Jack's. You can vary the recipe by substituting any of your favorite pepper varieties.
This recipe comes from Casual Cusines of the World.

6 servings

1 1/2 tablespoons unsalted butter
1 1/2 tablespoons olive oil
1 large yellow onion, finely chopped
1/2 small red bell pepper, seeded, deribbed and finely diced
1/2 small green bell pepper, seeded, deribbed and finely diced
2 lbs small white potatoes or red potatoes, peeled and cut into 1/2 inch cubes
2 tablespoons finely chopped fresh parsley

1 In a large frying pan over medium-high heat, melt 1/2 tablespoon of the butter with 1/2 tablespoon of the olive oil.
2 Add the onion and saute, stirring occasionally, until golden brown and just beginning to caramelize, 5-7 minutes.
3 Do not allow the onion to scorch.
4 Add the red and green peppers and saute until beginning to soften, 3-5 minutes longer.
5 Transfer to a serving bowl and set aside.
6 Add 1/2 tablespoon each of the remaining butter and olive oil to the same pan.
7 Add half of the cubed potatoes and cook, turning to brown all sides, 5-7 minutes.
8 If the potatoes are too dry, add a little more butter or oil.
9 Transfer the browned potatoes to the bowl holding the pepper mixture.
10 Repeat with the remaining butter, olive oil and potatoes.
11 Return the mixture to the pan.
12 Raise the heat to high so that it quickly warms through.
13 Remove from the heat and season to taste with salt and pepper.
14 Add the parsley and stir to combine.
15 Return to the serving bowl and serve immediately.

I tend to not use recipes per se so forgive the lack of precision here. I love the fried potato taste and have had several good meals of just this. But a healthy was of doing this is to cut potatoes into about 1 inch chunks. In a bowl that can be fitted with a lid place 1-4T of flour, some salt and pepper, some grated cheese (the hard ones seem to work better) and maybe some other seasonings like paprika, basil (dried), oregaon, parsley, etc.. Toss the potatoes in this mixture to coat them. Melt enough butter, margarine in a 13x9 to lightly cover the bottom and bake the potatoes in this pan until desired crispiness. We like to use just a thin layer of potatoes to get htings crisp, flip every 15 minutes, and probably cook 1.5 hrs to get them really crunchy. 2 pans fit in our oven at the same time.