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  1. Steamed Yukon Gold
  2. Baked Potato
  3. Stuffed Baked Potato
  4. Farls, the Irish Knish
  5. Smashed Baked Potatoes
  6. Oven-baked French Fries
  7. Slow Cooker Sweet Potato


By far one of the best potato dishes, served any time, is a mountain of Yukon Gold potatoes mashed with sweet butter and roasted garlic.


  1. Idaho and russet are considered ideal baking potatoes.
  2. Bake clean, lightly greased potates at 400 degress for 40 - 60 minutes. Puncture midway through cooking process to enhance mealiness.
  3. Slice them longways and place cut-side down on greased baking sheet. This halves the cooking time and creates a tasty cooked side.


To stuff 6 potatoes:

  1. Cut baked potatoes in half OR cut small elipse off top of potato.
  2. Scoop out pulp and mash with 3 T butter, 1 t salt, 1 cup cubed cheese in a saucpan on LOW heat.
  3. Scoop pulp back into potato skins and serve immediately.

FARLS,the Irish Knish

  1. Knead together:
  2. Roll into 9" circle (or press into shape on floured dinner dish).
  3. Cut into quarters.
  4. Fry in butter over medium heat, about 3 minutes each side.
  5. Eat while hot.


Preheat oven to 400 degrees.

Put vegetable steamer on to boil.


Fast and good. Brings out the flavor of a good potato. I use all kinds of potatoes for these; sweet, white and purple.

Pre-heat oven to 425 F.

  1. Rinse and scrub clean but leave the peel on.
  2. Cut the potatoes lengthwise into 1/4" wide fries or into wedges; 2 halves for very small potatoes, 4 or 6 wedges for larger ones, 3/4-inch to 1-inch wide.
  3. With the potatoes in a bowl, dribble oil oil over them and stir to coat thoroughly.
  4. Add salt, pepper,cumin, garlic, cayenne pepper if desired.
  5. Arrange on a baking sheet in a single layer, evenly spaced so the potatoes aren't touching each other.
  6. Bake 15 minutes.
  7. Turn fries / wedges over and cook for 10 minutes more.
Best if eaten immediately, but I have reheated them in a microwave the same day and enjoyed them; good potatoes make good eating!

Maura Enright, Proprietor
©2012 - 2016 by Maura Enright
Last updated Feb 2016.
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