Ingredients

• 4 cups sliced and peeled potatoes
• 3 cups chicken broth
• 1/2 cup chopped onion
• 1/4 cup butter, melted
• 1/4 cup flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups milk
• 1/2 teaspoon dill

Directions

1. Place the potatoes, chopped onions, and chicken broth into a pot and bring to a boil.
2. Once at a boil reduce the heat and let simmer for 10 minutes. Make sure the potatoes are cooked.
3. Cool the mixture and then mix until smooth. Your goal is to have no lumps at all.
4. In the empty pot add the butter, flour, salt, pepper, and milk. Stir over a medium heat until thick and bubbly.
5. Now stir this mixture into the potato mixture adding the dill.
6. Heat the soup thoroughly.

Ingredients

• 5 red potatoes
• 1/2 stick butter
• 3 teaspoons seasoning salt
• 2 teaspoons white pepper
• 2 teaspoons chopped chives
• 2 teaspoons dill weed

Directions

1. Wash the potatoes
2. Cut potatoes with the skins left on into small bite size pieces
3. Place the potatoes into a un-greased baking dish
4. Slice the butter and cover the potatoes with the butter
5. Sprinkle the seasoning salt over the butter
6. Sprinkle pepper, chives, and dill over the salt
7. Roast in the oven for 45-60 minutes @ 425F–make sure to turn every 15 minutes

Ingredients

• 2 pounds red skin potatoes
• 1/3 cup scallions, sliced
• 1/4 cup wine vinegar
• 2 tablespoons Dijon mustard
• 1 tablespoon Marjoram
• 1 clove minced garlic

Directions

1. Scrub and cut the potatoes into small bite size chunks and place in a medium sauce pan
2. Cover with water and boil for about 10-12 minutes, until just tender. Remember, we are not making mashed potatoes, so don’t over cook the potatoes or they will just fall apart later.
3. Drain the water. Now put the potatoes in a large bath of cold water so that they cool quickly.
4. You can add the scallions to the potatoes
5. Separately mix the 1/4 cup of vinegar, 2 tablespoons Dijon mustard, 1 tablespoon Marjoram, and the one clove of minced garlic.
6. Toss the mixture with the cooled potatoes.

Ingredients

• 6 large potatoes, scrubbed
• 1/2 cup butter
• 1/3 cup grated parmesan cheese
• 1/2 cup flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Directions

1. Preheat oven to 375F
2. Place butter in large low sided baking dish or pan, heat in oven until melted. Set aside.
3. Quarter potatoes (leave skin on) Set aside.
4. In a large plastic bag, combine cheese, flour, salt, and pepper. Add potatoes; shake to coat
5. Place the potatoes in the pan with the melted butter
6. Bake one hour or until tender, turning midway through cooking.

Ingredients

• Sweet Potatoes (amount depends on how many fries you want to make)
• Olive Oil
• Garlic Pepper

Directions

1. Cut the sweet potatoes into thin slices (not to thin)
2. Did I mention not to cut too thin? They will burn.
3. Coat them in a mixture of pepper and oil
4. Bake in oven for about 10 minutes at 450 degrees.
5. Flip them over and cook for another 10 minutes
6. I’m warning you they will burn if you cut them to thin.
7. Lay the finished product out on a paper towel and enjoy.

How To Make Fried Yams

Ingredients

• 4 medium size yams
• 1/4 cup shortening
• 1 tablespoon butter
• 2 tablespoons sugar

Directions

1. Parboil yams in their skins
2. Peel, slice the yams in rounds about 1/8 inch thick
3. Melt the shortening in a large skillet
4. Brown the slices of yams quickly on both sides
5. Turn off the heat, add butter, and sprinkle with sugar
6. Can be served with bacon curls and/or spiced crab apples

How To Make Bake Yam With Cheese Sauce

Ingredients

• 4 Yams baked
• 3 tablespoons butter or margarine
• 1 1/2 tablespoons of flour
• 1 1/2 cups of milk
• 1 teaspoon salt
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon dry mustard
• 2 cups of cheddar cheese, grated (about 1/2 pound)

Directions

1. Melt the butter in a pot, blend in flour
2. Gradually add milk and cook over low heat, stir constantly until thickened
3. Add the salt, Worcestershire sauce, mustard and cheese
4. Stir until the cheese is melted
5. Cut the baked yams open
6. Pout the cheese sauce over the yams and serve hot