List of spud recipes:

Very Tasty Potato Soup

Spicy wedges

Potato Bruschetta

Hearty Potato Bake

Potato Chaat

Mashed Potatoes and Leeks

Potato Stuffed Apples

Pots of Potato

Gratter Cakes

Sweet Potato and Coconut dip

Food Quiz

York Food, Drink and Leisure Guide
The BBC is not responsible for the content of external websites.

The York Food and Drink Guide is produced by Stone Soup - the creators of York's :here magazine

The guide is published by Stone Soup. ISBN : 0-9541798-1-1

Method

1. Peel and dice Russet potatoes and onion.
2. Break egg into a small bowl, add ½ shell of cold water and whisk to blend, not go frothy.
3. Place potatoes and onions in a large pot. With a thick bottom. Add about 2 tablespoons or so of butter or margarine.
4. Cover ingredients with water 1 inch above level of ingredients.
5. Cook until the potatoes are done (don't allow them to break up).
6. While the potatoes are cooking, put about 1 cup of enriched white flour in the egg mixture, and stir up so that the mixture is in small to midsize dumplings.
7. Drop these egg dumplings into the cooking potatoes. The dumplings will take about 20 minutes to cook, depending on their size.
8. When all ingredients are cooked, do NOT drain off the water.
9. Add salt and pepper to taste, and then add about 1 quart of skimmed milk or use half and half. Let soup sit and simmer gently for about 30 minutes or until really hot, do not boil, as milk will curdle.
10. When you ladle into large soup bowls, add chopped fresh onion to the top.
11. Serve with hot crusty bread, delicious on a cold day.