7 Popular Potato Recipes Hash | Baked | Skins | Hash browns | Salad | Smashed | Cheesy Casserole

Some of our very favorite potato recipes all dairy-free and vegan.
Please be very careful when stabbing your potato so you don't injure yourself.
Potato Hash/Home Fries
2 pounds potatoes, cubed (I like yukon gold potatoes)
1 cup water
1 tablespoon each neutral oil & butter
1 bell pepper, chopped
1 small onion, chopped
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon paprika
Salt & pepper to taste
Optional toppings:
Parsley
Chives
Cheese
Sour cream
Tomatoes
Jalapenos
Salsa
Clean and cube the potatoes, peel if you like. Throw into a saute pan with a cup of water. Cover the pan. Bring to a boil and reduce heat to a simmer. Cook on medium for about 10 minutes, until the potatoes are fork tender. Once the potatoes are cooked, pour out any remaining water.
Add the oil & butter to the pan along with the chopped onions & peppers. Cook over medium to medium-high heat until the onions begin to soften. Add all of the seasonings. Cook over medium heat until the potatoes brown. Add favorite toppings.
Baked potatoes:
Scrub clean your potatoes and rub dry. Place on baking sheet. Drizzle with a neutral oil and sprinkle with salt. Rub the oil and salt over the potatoes. Bake in a preheated 400 degree oven for 1 hour for medium to large potatoes., less for smaller potatoes.
Stuffed potatoes:
After baking potatoes, squeeze open and add salt and pepper to the flesh along with fat of your choice - I like olive oil many other people like butter. Add whatever ingredients that you like to your potatoes. Some options are: broccoli and cheese or beans and salsa.
Potato skins:
Ingredients:
Baked potatoes (I like large russets)
.5 teaspoon neutral oil per potato half
salt
2 tablespoons shredded cheese per potato half
.5 vegan bacon slice per potato half
1 tablespoon sour cream
green onions or chives
Bake your potatoes. When they are cool enough to handle, cut the potatoes in half, lengthwise. Remove the flesh leaving a 1/2" skin so that the little boat doesn't break apart. Brush the little boats with neutral oil and a sprinkle of salt. Return to the oven at 425 degrees for 10 minutes. Add 2 tablespoons of cheese per boat and one half of vegan bacon crumbled per potato skin half. Return again to the oven for 2-3 minutes until the cheese melts. Add sour cream and green onions. Enjoy!
Hashbrowns:
3-5 cups of shredded potatoes (I like russet potatoes or frozen shredded potatoes)
3 tablespoons neutral oil
1 teaspoon salt
pepper to taste
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon paprika
Toppings of your choice
Heat a large skillet on medium-high and add 2 tablespoons of neutral oil. Add 3-5 cups of shredded potatoes. I like frozen shredded potatoes because it saves a lot of time. Press down on the potatoes with a spatula until the potatoes are snug against the pan. Add seasonings. Allow to cook on the first side for 14-20 minutes on medium heat until they are golden brown. The more brown, the crunchier they will be.
To flip the potatoes, slide onto a plate, cover with an additional plate, flip over and slide back onto the pan after you've added another tablespoon of neutral oil. Cook an additional 5-8 minutes until that side is also golden.
Top with your favorite toppings. I love salsa, sour cream and green onions. Enjoy!
Potato Salad
3 pounds potatoes, I prefer Yukon gold
Water to cover potatoes in pot
2 teaspoons salt for pot of potatoes
1 cup mayonnaise
1 tablespoon apple cider vinegar
1 tablespoon mustard (I like brown or spicy brown)
2 teaspoons maple syrup (optional)
Salt & pepper to taste
1.5 teaspoons dill
1 teaspoon paprika
.25 cup chopped parsley
2 stalks celery, finely chopped
1 small onion, finely chopped
Top with parsley and paprika
Wash and cut potatoes into bite sized pieces. Place into a large stockpot and cover with water. Add the salt and cover. Bring to a boil then lower to a simmer and cook for about 25 minutes or until they are fork tender. Drain well.
In a large bowl, mix together all of the rest of the ingredients. Add the potatoes to the sauce mixture and mix well. I like to mix them together when the potatoes are still warm, this results in a more creamy potato salad but is optional.
Top with parsley and paprika and enjoy!
Note: if you miss that “eggy” flavor, simply add a small amount of black salt, aka kala namak.
Smashed Potatoes
Small to medium potatoes (I really like yukon gold for this recipe)
Water to fill a pot
1 tablespoon salt
Scrub potatoes clean and cut any larger ones in half. Add to a pot with cold water and salt. Place on the burner on medium-high heat and add a lid. When it boils, turn the temperature down to a simmer. Cook for about 25 minutes until the potatoes are fork tender.
Place on a baking sheet and flatten with a mug. Brush with oil and sprinkle salt and seasonings. Bake at 425 until crispy - about 40-60 minutes. Add favorite toppings.
For the casserole: • Hashbrown Potato Casse...

[@cydneybabka3583]

I'm totally making those potato skins tonight!

[@cookinglivewithlala]

Awesome! Hope you love them.

[@CGB-yc8bw]

What exactly is a neutral oil? An oil with a neutral flavor?

[@cookinglivewithlala]

Absolutely. Neutral oil has a neutral flavor. That would be like canola oil or avocado oil. Something like extra virgin extra olive oil is not neutral because it has a distinct flavor. Thanks for watching. ❤