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The Irish Potato Cookbook by Eveleen Coyle A collection of delicious recipes including old favorites like colcannon, boxty and Dublin coddle as well as exciting new suggestions.

Irish Side Dish Recipes

Whether Winter or Summer, we have plenty of Irish Side Dish Recipes, as well as other favorite side dish recipes. These are all delicious additions to your entree or buffet table.

Irish Accordion Potatoes

6     baking potatoes (about 2 lbs. total), scrubbed 
       olive oil for drizzling
       sea salt for sprinkling
1     bunch fresh rosemary

Preheat the oven to 400°F. Put each potato on a cutting board and lay a wooden spoon next to it. Cut each potato into 8 to 10 slices three-quarters of the way through, bringing the knife down until you reach the handle of the spoon. This will leave the base of the potato intact.

Put the potatoes in a roasting pan, drizzle with olive oil, and sprinkle with salt. Place a sprig of rosemary between each slice. Bake for 40 to 50 minutes, or until tender. Remove the rosemary sprigs and replace with fresh ones for serving. Serves 6

Irish Dressed Cabbage

1    small cabbage, cored and thinly shredded
1    stick butter
6    tbsp. water
1    pinch nutmeg
1    tsp. flour
      freshly ground black pepper to taste

Melt half the butter in a heavy pot;  then add the cabbage and toss until covered with the butter.  Add water, cover and cook gently for about 20 minutes.  By this time the liquid should be nearly absorbed, and the cabbage cooked.  Add the nutmeg, the flour, and stir well;  then add the rest of the butter and toss until melted into the cabbage.  Add pepper if needed.

Irish Pub Salad

Ingredients for dressing:
1/2  c. regular or low-fat mayonnaise
2     tbsp. malt vinegar or white wine vinegar
2     tsp. chopped fresh tarragon or 3/4 tsp. dried
1     tsp. whole grain Dijon mustard
2-3  tsp. water

Combine mayonnaise, vinegar, tarragon and Dijon mustard in small bowl and whisk to blend. Whisk in enough water by teaspoonsful to make dressing thin enough to pour. Season to taste with salt and pepper.

Ingredients for salad:
4  c. torn romaine lettuce
4  c. selected salad bar ingredients (pickled beets, sliced cucumber, sliced tomatoes,
    sliced celery, sliced onions, grated red cabbage)
5  hard-boiled eggs, peeled, sliced
4  oz. cheddar cheese, cut into wedges
4  oz. blue cheese crumbles

Arrange lettuce on platter as base of salad. Place salad bar ingredients, eggs and cheddar cheese over lettuce in attractive pattern. Top with crumbled blue cheese. Drizzle dressing over salad.

Irish Sweet Potato Bake

8    c. sweet potatoes, peeled and sliced very thin
6    tbsp. butter
1/2 c. flour
2    c. heavy cream
1    c. milk
1/2 c. brown sugar

Oven 350F

Place potatoes in 3-4 quart casserole. In saucepan, melt butter, stir in brown sugar until dissolved. Stir in flour, then gradually add cream and milk. Bring to a boil over medium heat until thickened. Pour sauce over potatoes. Place casserole on a cookie sheet and cook covered at 350F for 1 hour. Remove cover and cook for another 30 minutes. Remove from oven. Yield: 12 servings

Roast Sweet Potatoes

2    lbs. sweet potatoes
1/4 c. olive oil
      salt and freshly ground pepper
      parsley to garnish

Preheat oven to 400F. Peel the sweet potatoes and cut into large chunks. Toss in olive oil to coat and season to taste

Place in a baking pan, cover with foil and roast for 20 minutes. Remove the foil and roast uncovered for 30 minutes longer or until cooked through and golden brown. Garnish with parsley. Yield: 8 servings

Orange Glazed Carrots

1 c. orange juice
4 tbsp. granulated sugar
5 tbsp. butter
1 pinch red pepper
15 carrots, peeled and halved lengthwise with stalks still attached

Preheat oven to 350F. Place the juice, sugar, butter and red pepper in a saucepan and simmer until butter and sugar have melted to make a glaze. Place carrots into an oven proof dish and pour over the glaze. Bake until the carrots are tender. Yield: 12 servings

Potato & Leek Bake

5 tbsp. butter, divided
2 lg. leeks, sliced
2 tbsp. minced garlic
2 lbs. baking potatoes, peeled (about 4 medium)
1 c. heavy cream
1 c. milk
3 eggs
2 tsp. salt
1/2 tsp. pepper
3 slices day-old dense white bread
2 oz. shredded Parmesan cheese

Oven 375F

Preheat oven to 375F. Generously grease shallow 10 cup baking dish with 1 tablespoon butter; set aside. Melt 2 tablespoons butter in large skillet over medium heat. Add leeks and garlic. Cook and stir 8 to 10 minutes or until leeks are softened. Remove from heat; set aside.

Cut potatoes crosswise into 1/16 inch slices. Layer half the potato slices and top with half the leek mixture. Repeat layers. Whisk cream, milk, eggs, salt and pepper in medium bowl until well blended; pour over vegetables in the baking dish.

To prepare bread crumbs, cut bread slices into 1 inch pieces and place in food processor; process until fine crumbs form. Measure 3/4 cup crumbs; place in a small bowl and mix with Parmesan cheese. Melt remaining 2 tablespoons butter and add to crumb mixture; stir. Sprinkle crumb mixture evenly over vegetables.

Bake 50 to 60 minutes or until top is golden and potatoes are tender. Let stand 5 to 10 minutes before serving. Yield: 6 to 8 servings

Tangy Shredded Beets

2 tsp. cornstarch
1/4 tsp. salt
1/2 tsp. grated orange peel
dash pepper
dash allspice
1 can (16 oz.) whole baby beets, drained, reserving 1/3 cup liquid
2 tbsp. cider vinegar
1 tbsp. orange juice

Shred the beets in a food processor; set aside. Combine cornstarch, salt, orange peel, pepper and allspice in medium sauce pan. Whisk in beet liquid, vinegar and orange juice. Cook on medium heat until thickened, stirring constantly. Add beets and continue cooking until beets are thoroughly heated. Yield: 4 servings

Roasted Mustard Potatoes

1/2 c. Lakeshore Strong Irish Mustard or other spicy mustard. 1/2 c. olive oil 3 lbs. new potatoes or red skinned potatoes 2 medium onions, sliced (about 1-1/2 cups) Chopped parsley for garnish

Oven 400F.

Scrub the potatoes leaving skins on, then cut into 1-1/2 inch cubes. In a small bowl, combine mustard and oil. In a large bowl, combine potatoes, onion and mustard mixture, tossing to coat well. Spread evenly on baking sheet.

Bake at 400F for 45 to 50 minutes, or until the potatoes are tender and crispy. Garnish with chopped parsley and serve. Yield: 6 servings

Boxtie

1 lb. boiled mashed potato (2 cups)
1 lb. grated raw potato (2 cups)
2 teaspoons salt
1/2 lb. flour (1 cup)

I find it much easier using a cast iron griddle for this recipe for Boxty.

Mix ingredients together; divide in half and cook on a preheated griddle or 10 inch frying pan on medium heat, flipping once when the outside edges look dry and golden brown.

Yield: 2 large potato cakes

More information on our Boxtie story page.

Tyna’s Irish Egg & Potato Salad

5 pounds potatoes, boiled, cooled, peeled, coarsely chopped
1 dozen eggs, hard boiled, cooled, peeled, coarsely chopped
1 small sweet onion, finely chopped
3 stalks celery. finely chopped
2 cups mayonnaise
2 tablespoon Lakeshore Irish Pub Mustard
2 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon garlic powder

Combine all ingredients in a large bowl and mix till everything is coated with dressing.

Turn out onto a platter or large serving bowl and sprinkle with a pinch of paprika.

Refrigerate and serve chilled.

In addition to the Irish Boxtie and Potato Salad recipes above here are some of our very favorite side dish recipes for you to try.

Mustard Scalloped Potatoes

6 potatoes, peeled and sliced
1 tablespoon olive oil
1 onion, chopped
4 cloves garlic, minced
1-1/4 cups Alfredo sauce
2 tablespoons Lakeshore Old Irish Mustard
1/4 teaspoon dry mustard powder
1 cup evaporated milk
1/2 cup grated Parmesan cheese
1/8 teaspoon pepper
1/4 teaspoon dried thyme leaves
1/2 teaspoon salt

Oven 350

Place potatoes in 3-4 quart casserole. In heavy skillet, cook onion and garlic in olive oil over medium heat until tender, 4-5 minutes. Add to potatoes in casserole.

In medium bowl combine remaining ingredients and mix until blended. Pour over vegetables, cover and cook for 1 hour at 350. Uncover and bake 30 minutes longer. Yield: 6 servings

Glazed Carrots

1 Pound Carrots, pared, cooked whole and cooled
1/3 Cup brown sugar
2 Tablespoons butter

Cut carrots into 1/2 inch slices. Melt butter over low heat; add brown sugar and stir until sugar dissolves. Add carrot slices and cook over medium heat, turning carrots until well glazed, about 12 minutes. Serves 6.

Tyna’s Famous Turkey Stuffing

(for a 20 pound turkey)
1 Cup chopped onion
1 Cup chopped celery
1 Cup chopped mushrooms
1 Cup butter
4 Quarts dry bread cubes
1 Teaspoon salt
1 Teaspoon pepper
2 Teaspoons poultry seasoning
2 Teaspoons ground sage
1 Cup turkey broth - recipe below

In a Dutch oven, cook onion, celery and mushrooms in butter, until soft. Add the seasonings and the bread cubes. Add the broth a little at a time and toss until you reach the consistency you desire (I like my stuffing moist). Stuff the neck cavity, then truss. Sprinkle large cavity with salt, then stuff and truss. Cook the turkey according to your favorite recipe.

Turkey broth: When thawing your turkey, add the neck and gizzards to 1 quart of boiling salted water. Add 1 small onion quartered, 1 carrot, peeled and quartered, and 1 stalk celery, cleaned and quartered, 2 bay leaves and 4 or 5 black peppercorns. Strain the broth and use for stuffing and gravy. Discard the neck (I chop up the remaining gizzards and give them to my dogs).

Tyna's Macaroni Salad With Crabmeat

1 Pound elbow macaroni
1 Pound chopped crabmeat or imitation crabmeat (sea legs)
1/2 Cup chopped onion
1/2 Cup chopped celery

Dressing:
2 Cups mayonnaise
1 Teaspoon yellow mustard
1/4 Teaspoon garlic powder
1/4 Teaspoon paprika
1/2 Teaspoon salt
1/2 Teaspoon pepper
1 Tablespoon sugar

Cook, drain and rinse macaroni under cold water until completely cool. Place in a large bowl with crabmeat, onion and celery. Mix the ingredients of the dressing well until smooth.

Pour over macaroni mixture and stir well to coat all of the ingredients. Turn out into a bowl and sprinkle with paprika. Cover and chill at least 2 hours, then serve cold

Tyna’s Cool Carrot Salad

2 Pounds carrots
1 Medium onion, thinly sliced
1 Green pepper, thinly sliced
1 Can tomato soup
1 Cup vegetable oil
3/4 Cup cider vinegar
3/4 Cup sugar
1 Teaspoon dry mustard
1 Teaspoon salt
1/2 Teaspoon pepper

I always use my blender to make homemade salad dressings, like this Cuisinart bar blender for Cool Carrot Salad.

Peel carrots and cook whole until cooked but firm.  Drain, cool and slice into 1/4” slices.  Separate onion and green pepper into rings and place vegetables in a large bowl.  

Combine the remaining ingredients in a blender until well mixed.  Pour over vegetables, toss lightly and marinate overnight.  Toss and serve in a small bowl with some of the dressing.

Tyna’s Potato Pancakes

3 Cups chopped potatoes
1/2 Cup chopped onion
2 Large eggs
2 Tablespoons flour
1/2 Teaspoon salt
Sour Cream

Blend potatoes, onion and eggs in a blender or food processor until finely grated.  Add flour and salt until mixed well.  

On a preheated and greased griddle, spread one heaping tablespoon of mixture into a 2 1/2 inch pancake each.  

Grill over medium heat until top looks dry; flip and cook on the other side. Serve with butter or sour cream.

6 Medium potatoes
Butter flavored cooking spray
Salt & pepper to taste
Preheat grill to low heat

Scrub and cut potatoes in half lengthwise. On a large piece of heavy-duty aluminum foil, spray with cooking spray and top with salt and pepper.

Place potato halves cut side down onto foil. Spray, salt and pepper the tops of the potatoes. Place another piece of foil on top. Fold in edges and secure the foil into a cooking pocket.

Place directly onto the grill. Cook for 15 minutes then turn over for another 15 minutes. Potatoes will be brown and roasted. Serve with butter or your other favorite toppings

Tyna’s Homemade Baked Beans

1 Pound Package Dry Navy or Small Pea Beans
1/4 Pound Lean Sliced Bacon, Cut Into 1 Inch Squares
1 Medium Onion, Sliced Thin
1/3 Cup Brown Sugar, Firmly Packed
1/2 Cup Molasses
1 Teaspoon Dry Yellow Mustard
1/4 Cup Tomato Ketchup
1/4 Cup Maple Syrup

Oven 300

Even though a covered casserole will do, the liquid tends to evaporate too fast. I prefer to use my bean pot for better results.

Rinse beans and add to 2 quarts cold water. Bring to boiling, simmer 3 minutes, remove from heat, cover and let stand 1 hour.

Add 1/2 teaspoon salt to pan, return to boiling, cover and simmer until tender, about 1 hour. Drain, reserving liquid, adding water if needed to make 2 cups.

Add Sugar, molasses, mustard, ketchup and maple syrup, stirring until well blended.

Using a 2 quart bean pot or casserole, spoon in 1/2 the beans. Cover with the sliced onion and the bacon. Spoon in the remaining beans, then pour liquid over top.

Cover and bake at 300 for 5 to 7 hours. Check occasionally, adding water if needed. Serve directly from the pot.

Tyna’s Homemade Coleslaw

1/4 Large Cabbage
1 Large Carrot
2 Tablespoons Sweet Onion
2/3 Cup Mayonnaise
1/2 Teaspoon Yellow Mustard
1/2 Teaspoon Black Pepper
1/2 Teaspoon Salt
1/4 Teaspoon Paprika
1/4 Teaspoon Garlic Powder
1 Teaspoon Sugar

Grate or thinly shred the cabbage. Grate the carrot on a large grater. Grate the onion on a small grater.

Combine mayonnaise, mustard, pepper, salt, paprika, garlic powder and sugar until smooth. Mix with grated vegetables until completely coated.

Transfer to a bowl and dust with paprika. Chill in refrigerator until ready to serve.

Mashed Potatoes and Parsley Sauce

8 Potatoes, peeled and quartered

Place potatoes in large pan with enough water to cover.  Boil until tender, drain.  Mash with butter, salt and pepper to taste.  Add milk, if desired.

1/4 Cup Bisto Parsley Sauce Mix
1 1/2 Cups Milk

Heat milk to scalding.  Reduce heat to low and stir in mix until smooth and slightly thickened.  Serve over potatoes.

Homemade French Fries

4 Long White Potatoes
3 Cups Canola or Vegetable Oil

Wash, peel and cut potatoes into 1/2 inch square slices. Heat the oil to medium high using a deep pot or use a deep fat fryer.

Cook fries one handful at a time until golden brown, about 5 or 6 minutes. Drain and sprinkle with salt to taste.

 

Sautéed Zucchini & Summer Squash

3 Small Zucchini (about 6 inches long)
3 Small Summer Squash (similar in size)
1/4 Cup Extra Virgin Olive Oil
Salt and Pepper to taste

Wash and slice vegetables into 1/4 inch slices. Pour olive oil into a large skillet. Top with vegetables, salt and pepper.

Sauté on medium heat, turning often to coat all vegetables and keep them from sticking. Continue cooking until cooked but firm.

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