5 Potato Recipes for a St. Patrick’s Day Celebration


In the 1700s potatoes were being wildly cultivated in Ireland. Irish farmers with small amounts of land to cultivate were able to produce larger and more reliable yields than grains. The typica Irish peasant ate anywhere from eight to 14 pounds of potatoes each day during this time period.

The potato transformed the Irish. With all of the nutrients from potatoes, the Irish population doubled, from 4 million to 8 million from 1780 to 1840.

On St. Patrick’s Day in Ireland, traditionally, gardeners venture out to plant potatoes in their gardens.

5 Potato Recipes for a St. Patrick’s Day Celebration 

Rosemary Roasted Potatoes


1 1/2 pounds small red or white-skinned potatoes (or a mixture)

1/8 cup good olive oil

3/4 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 tablespoons minced garlic (3 cloves)

2 tablespoons minced fresh rosemary leaves


Preheat the oven to 400 degrees F.

Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated. Dump the potatoes on a baking sheet and spread out into 1 layer; roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning.

Remove the potatoes from the oven, season to taste, and serve.

Grilled Potatoes


Large Idaho or russet potatoes, cut into 3/4-inch slices

1/2 stick melted butter

1/2 teaspoon House Seasoning, recipe follows

1 cup salt

1/4 cup black pepper

1/4 cup garlic powder


Preheat and grease grill. Boil potatoes in water for 6 minutes, until slightly cooked but raw in center. Strain potatoes in a colander. Place potato slices on grill. Using a pastry brush, apply butter and sprinkle each slice with House Seasoning. Grill potatoes slices for 4 to 5 minutes and flip slices, repeating with butter and House Seasoning. Cook until grilled through.

Trisha Yearwood’s Potato Pancakes


3 1/2 pounds russet potatoes, peeled

1 large sweet onion

1/2 cup all-purpose flour

2 large eggs, lightly beaten

3 tablespoons finely chopped chives

1/4 teaspoon baking powder

Kosher salt and ground black pepper

Canola oil, for frying

Unsalted butter, for frying


Special equipment: an 8-inch nonstick skillet

Set a large strainer or colander over a bowl and line it with a clean kitchen towel. Using a box grater, grate the potatoes and onion into the strainer. Using the towel, squeeze as much liquid from the potatoes and onion as possible. Transfer the mixture to another bowl and stir in the flour, eggs, chives, baking powder, salt and pepper.

Coat the bottom of an 8-inch nonstick skillet with oil and add a couple of tablespoons of butter. Heat over medium heat until the butter foam subsides. Spoon about 1 3/4 cups of the potato mixture into the pan and press to fill the circumference. Fry over medium heat, flipping once, until the pancake is golden and crisp, 3 to 4 minutes per side. Drain the pancake on a paper towel-lined baking sheet. Repeat with the remaining batter.

Fancy Mashed Potatoes


2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch pieces

Coarse salt and ground pepper

1/2 cup (1 stick) cold unsalted butter, cut into pieces

1 1/2 cups heavy cream, warmed


In a large pot, cover potatoes by 2 inches with salted water. Bring to a boil; reduce to a simmer and cook until potatoes are tender, about 12 minutes. Drain thoroughly and pass potatoes through a ricer or food mill into pot.

Over low heat, add butter and stir until melted. Continue to cook, stirring constantly, until potatoes are stiff, about 1 minute. Gradually add cream, stirring constantly to combine. Using a rubber spatula, pass potatoes through a fine-mesh sieve. Season with salt and pepper.

Fried Crushed Potatoes


12 small red potatoes (1-1/2 to 2 inches in diameter; 1-1/2 to 2 pounds total)

1 teaspoon salt

1/4cup olive oil

3/4teaspoon salt

1/2teaspoon ground black pepper

3/4cup freshly grated Parmesan cheese

2 tablespoons finely chopped fresh Italian (flat-leaf) parsley


Place potatoes in a large saucepan and cover with at least 1 inch of water. Add the 1 teaspoon salt to water. Bring to boiling; reduce heat. Cover and simmer for 25 to 30 minutes or until potatoes are very tender; drain potatoes.

Preheat oven to 450 degrees F. Transfer potatoes to a foil-lined 15x10x1-inch baking pan. Cool for 10 minutes. Using a potato masher or the palm of your hand (be careful not to burn your hand), lightly press down on each potato to smash to about 1/2-inch thickness, keeping each potato in one piece.

Using half of the olive oil, brush on potatoes. Sprinkle half of the salt and pepper on potatoes. Bake, uncovered, for 10 to 15 minutes or until bottoms are lightly browned and crisp. Turn potatoes; brush with the remaining olive oil and sprinkle with the remaining salt and pepper. Bake for 10 to 15 minutes more or until potatoes are lightly browned and crisp. In a bowl combine cheese and parsley. Sprinkle on potatoes. Bake for 2 to 3 minutes more or until cheese is melted.

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