This recipe flows much more smoothly if you actually do the mise en place.  No, don’t ask me what that is.  You are a grown-up.  You know how to use the internet.

Ingredients

Cumin rice

• ½ tsp black cardamom seeds (or 2 pods)
• 1 tsp cumin seeds
• ¼ tsp of ground cinnamon
• 1 cup of long-grained rice
• ½ tsp salt
• ½ tsp garam masala
• ¼ tsp chili powder
• 1 tbsp of ghee or oil of choice
• 2 bay leaves
• 2 ½ cups of water

Curry-roasted potatoes

• 3 medium russet potatoes, peeled and cut into 1-inch cubes
• 1 tablespoon olive oil
• ½ teaspoon sea salt
• 1 teaspoon yellow curry powder
• ¼ teaspoons ground ginger
• ¼ teaspoon sweet paprika powder
• ¼ teaspoon garlic powder
• ¼ teaspoon course ground pepper
• Juice of 1 small lime

Method

1. Place cardamom and cumin seeds in a tiny bowl.
2. In a separate small bowl place the rice’s ground spices.
3. In a medium-size bowl put the potatoes and olive oil.  Sprinkle in the potatoes’ ground spices.  Toss together.
4. Place the ghee in the Speedi pot on “sear/saute” level Hi5.  
5. When the ghee seems hot, pour the cumin and cardamom in.  Cook them until the cardamom or cumin becomes fragrant, or the cumin starts to brown just a bit, whichever comes first.  I usually keep my eyes open for where the ghee puddles to place the spices, not on the most ghee-less spots.  That way the flavors meld into the ghee.
6. Place the rice’s ground spices into the pot.  Mix and cook for a minute.
7. Pour in the rice and stir until all the rice is covered with ghee.  
8. Add the bay leaves and water.
9. Add the crisper tray try to the upper level.  Pour the potatoes onto the tray in an even layer.
10. Lower the lid and continue to cook at the same setting for 13 minutes.
11. Turn off the Speedi.  Turn it on again.  Set it to “bake/roast” at 390°F for 11 minutes.
12. Turn off and and put in serving dishes.  Squeeze the juice of the lime over the potatoes.

Note

Next time add 1 cup of raisins to the rice while it’s cooking, and use 1 tbsp of curry powder with the potatoes.  Consider also adding half a cup of shredded carrots to the rice.

Ingredients

• 2 cups of long-grain rice
• 2 and 1/2 cups of water
• 2 teaspons of "Better than Bouillon" brand chicken or mushroom base
• 3 medium-size potatoes, cut into 1-inch cubes
• 1 tablespoon of olive oil, or, what the heck 2 tablespoons
• Onion powder
• Garlic powder
• Black pepper
• Salt
• Dry chives
• Dry thyme

Method

1. Place rice, water and bouillon base in the pot.
2. In a separate bowl toss together the potatoes, olive oil, and the spices.  I mostly don't measure.  For your first try a teaspon of garlic powder and half a teaspoon of the other spices.  After making this recipe several times, your self-respect will grow and you will mock the precise directions, thinking, "Hah, as if I really needed that beginner advice !
3. Place crisper in upper position.  Place potatoes on crisper.
4. Close the cover and set the Speedi to "saute/sear" for 13 minutes.  Don't bother to warm up.  You will need a separate timer; there is no auto-shutoff for this function.  Start.
5. Set the Speedi to "bake/roast" for 11 minutes at 390°.  Start. 

Notes

Potatoes and rice were both perfect.

Ingredients

• 2 cups of long-grain rice
• 2 and 1/2 cups of water
• 2 teaspons of "Better than Bouillon" brand mushroom base
• 3 medium-size potatoes, cut into 1-inch cubes
• 1 tablespoon of olive oil, or, what the heck 2 tablespoons
• Onion powder
• Garlic powder
• Black pepper
• Salt
• Dry chives
• Dry thyme

Method

1. Place rice, water and mushroom base in the pot.
2. In a separate bowl toss together the potatoes, olive oil, and the spices.  I mostly don't measure.  For your first try a teaspon of garlic powder and half a teaspoon of the other spices.  After making this recipe several times, your self-respect will grow and you will mock the precise directions, thinking, "Hah, as if I really needed that beginner advice !
3. Place crisper in upper position.  
4. Close the cover and set the Speedi to "steam/bake" for 8 minutes.  It'll take probably 20 minutes for it just to go through the "steam" phase.

Notes

I'm cooking this right now, and my house smells like heaven.

This almost turned out right:  the rice was just a bit overcooked on the bottom and didn't come loose as nicely as one would want.  Next time instead of "steam/bake" I'll try 10 minutes on "sear/saute" and then 8 minutes on "bake/roast."

Attempt 2

Changes:

• 2 cups of water
• 10 minutes on "sear/saute" Hi5 with the lid closed
• 8 1/2 minutes on "bake/roast" at 390°

Result

Rice was edible but slightly underdone, and potatoes were slightly underdone.  Next time around I should try 2.5 cups of water, 13 minutes on sear/saute, and then 9 minutes on bake/roast.

Attempt 3

Changes:

• 2.5 cups of water
• 13 minutes on "sear/saute" Hi5 with the lid closed
• 9 minutes on "bake/roast" at 390°

Result

Rice was perfect, and potatoes were slightly underdone.  Next time around I should try 2.5 cups of water, 13 minutes on sear/saute, and then 11 minutes on bake/roast. There is some question in my mind whether I should raise it to 2.75 cups of water.

Attempt 4

Changes:

• 2.5 cups of water
• 13 minutes on "sear/saute" Hi5 with the lid closed
• 11 minutes on "bake/roast" at 390°

Result

Potatoes and rice were both perfect.

Ingredients

• 4 Russet potatoes, peeled and cut into 1” chunks
• Frozen broccoli florets, enough to cover the bottom of the pot
• 1 tbsp Mae Ploy green curry paste, which should be available in the Asian section of huge gringo grocery stores or the Thai section of Asian grocery stores
• 4 Russet potatoes, peeled and cut into 1” chunks
• Frozen broccoli florets, enough to cover the bottom of the pot
• 1 tbsp Mae Ploy green curry paste, which should be available in the Asian section of huge gringo grocery stores or the Thai section of Asian grocery stores
• 1 tbsp olive oil
• Spices:
  Garlic powder
  Onion powder
  Pepper
  Chives
  Parsley
  Salt
• 4-6 cups of water

Method

1. Remove tray. Pour 2 cups of water in the pot. Add green curry paste. Whisk until the paste is dissolved in the water.
2. Pour broccoli into pot. Add enough water so that it comes half-way up the broccoli.
3. In a separate bowl toss the potatoes with the olive oil.
4. Sprinkle the spices all over the potatoes and toss the potatoes so that they are all coated.
5. Put tray in upper position. Place potatoes on tray in a single layer.
6. Set the Speedi to Speedi meals at 400°F for 11 minutes.

I washed four medium-sized baked potatoes, pierced them with a fork, popped them in the Speedi on the crisper tray in the upper position and set the Speedi on "air fry" for 30 minutes at 390°F.  They came out perfect.

The other day I wanted to try making hash browns. I just shredded the potatoes and cooked 'em for a long, long time. Sorta worked, but no great shakes and it took way too long: 45 minutes on one side and 30 on the other. My ex had said fried potatoes had to be cooked long and slow, so that was my reasoning.

So I started looking around for a better way to do it. At last I found an article where the author experimented with quite a few variables. His best version is in the link at the top of this entry.

So I decided to try this today. For the draining step I used a handkerchief, which was almost ideal: nice thin cloth that the water could easily get through.

This version is one manly serving or two lighter ones.

Ingredients

• 1/2 pound russet potatoes, peeled
  
• 1 1/2 tablespoons canola oil
  
• Kosher salt and freshly ground black pepper

Method

1. Shred potatoes on the largest holes of a box grater.
2. Wrap in a kitchen towel or several layers of cheesecloth, and twist to squeeze out as much liquid as possible.
3. Transfer the potatoes to a plate lined with two layers of paper towels. Cook in a microwave on high for 2 minutes.
4. Heat oil in a large non-stick skillet over medium-high heat. When oil shimmers, add shredded potato. Season with a large pinch of salt and pepper. Using a spatula, press potato into an even layer. Cook until golden brown on the bottom, about 2 minutes. Flip the potatoes with the spatula and brown on the other side, about 2 minutes longer. Remove and drain on a paper-towel-lined plate. Serve immediately.

Truth to tell, I did not expect them to cook so quickly nor to crisp up. I was wrong. The two-pronged approach of squeezing and then pre-cooking in the microwave worked great.

Thoughts:

• Next time around I might try a mix of butter and vegetable oil for a better flavor. On the other hand, the moisture in the butter might slow the process.

This is about the most basic potato cake recipe you can find.

Ingredients

2 cups chilled mashed potatoes (see Note)
2 tablespoons vegetable oil
2 tablespoons unsalted butter
1/2 cup all-purpose flour, for dredging
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper

Method

Divide the mashed potatoes into 8 equal portions. Use your hands to form 1/2-inch thick patties.

Heat the oil with the butter in a large nonstick skillet over medium-high heat until almost smoking. Mix the flour with the salt and pepper in a pie plate. Coat the potato patties in the flour mixture. Add the potato cakes to the pan and reduce the heat to medium-low. Cook until they have formed a golden crust, 15 to 20 minutes. (Peek underneath using a spatula before turning.) Turn and cook the other side until golden brown, about 15 minutes. Season with additional salt and pepper and serve hot.

Results

This version of the recipe makes patties that don't stick all that well together at first. I wonder if that is because the recipe I used for the mashed potatoes is wetter than some other versions?

These came out adequately. Next time around I might try one of the more complex recipes that includes eggs.

Ingredients

• 2 pounds baking potatoes, peeled and quartered
• 2 tablespoons butter
• 1 cup milk
• salt and pepper to taste

Directions

1. Bring a pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain.
2. In a small saucepan heat butter and milk over low heat until butter is melted. Using a potato masher or electric beater, slowly blend milk mixture into potatoes until smooth and creamy. Season with salt and pepper to taste.

This turned out great the first time.

Frankly, I've never pulled this dish off right. It's always been too watery. This recipe changed that.

Ingredients

• 4 cups thinly sliced potatoes, original recipe, deprecated
• 1.5 lbs thinly sliced potatoes
• 3 tablespoons butter
• 3 tablespoons flour
• 1 1⁄2 cups milk
• 1 teaspoon salt
• 1 dash cayenne pepper
• 1 cup grated sharp cheddar cheese
• 1⁄2 cup grated cheese, to sprinkle on top
• paprika

Method

1. In a small sauce pan, melt butter and blend in flour. Let cook while stirring occasionally untiil the floury smell is replaced by a nutty smell.
2. Add cold milk bit by bit, stirring with a whisk bit by bit until it is all smooth.
3. Season with salt and cayenne. Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.
4. Reduce heat and stir in cheese.
5. Place a half of the sliced potatoes in a lightly greased one quart casserole dish.
6. Pour half of cheese sauce over potatoes.
7. Repeat with second layer of potatoes and cheese sauce.
8. Sprinkle the remaining cheese on top.
9. Top with some paprika for color.
10. Bake at 350° for an hour.

These turned out just about perfect the first time. I sliced the potatoes on a mandolin, which makes it really easy. I feel odd about the "four cups" direction. Hard to measure sliced potatoes in cups. I think I basically used two.

2017-05-03: I made these again this evening, Last time I think I only used three medium-sized potatoes, and this time I used four medium and large ones. The result was that some of the potatoes were cooked not quite enough. I should use three medium-sized ones again next time. I also sprinkled a bit of thyme on top of each layer of potatoes. Don't bother to do that again. The taste wasn't really all that complementary.

2017-05-06: I made these again this evening. This time I used 1.5 pounds of potatoes, which was four medium sized ones. This turned out well, with just a touch of resistance left in the potatoes. From now on, no more than 1.5 pounds.

Ingredients

• 1.5 pounds (about 5 medium) russet, Idaho, or other baking potatoes, scrubbed but unpeeled.
• Salt
• 2 tbsp vegetable oil
• 1 pound (about 2 large) onions, thinly sliced
• 6 large eggs, hard boiled
• 1 tbsp unsalted butter at room temperature
• Freshly ground black pepper
• Sweet Hungarian paprika
• 2 cups sour cream

Method

1. Place the potatoes in a large pot and add enough cold water to cover by 2 inches. Bring to a boil over high heat. Cook until potatoes are just tender, about 20 minutes. Drain and rinse under cold water until cool enough to handle. Peel potatoes and cut into 1/2 inch rounds.
2. Place a medium saute pan over mediu heat. Add vegetable oil and heat until shimmering. Add onions and saute until soft and almost caramelized, about 25 mintues. Lower leat if they begin to brown too quickly.
3. Peel the eggs and cut into 1/3 inch rounds.
4. Preheat the oven to 350°. Generously coat the inside of a 1 to 1.5 quart baking dish with the butter. Arrange a layer of half the potatoes in the dish, then a layer of half the onions, and then a layer of half the eggs. Season with salt and pepper and a light sprinkling of paprika. Spread with half the sour cream. Repeat with the remaining potatoes, onions and eggs, and season to taste with salt and pepper. Spread with the remaining sour cream and sprinkle with paprika.
5. Cover the baking dish and place in the center rack of the oven. Bake for 45 minutes.

(Mirror)

Results: kind of boring. Apparently they usually add kolbász (Hungarian sausage) to it in Hungary, and they usually don't use the onions.

I found the texture of the hard-boiled eggs off-putting in the recipe. If I make it again, I will shred the eggs on the large holes of a cheese grater.