This super easy tray pizza is made with very thinly sliced potatoes and tomatoes. Try to slice the potatoes with consistent thickness, to do so is to ensure they cook evenly.

Recipe source: Dr. Oetker A-Z Backen

1. Preheat the oven to 220C/440F. Peel, rinse and thinly slice the potatoes. Pat the potato slices dry with kitchen papers. Rinse and pat dry the tomatoes.
   
2. Dice the beer sausage into 1cm pieces. Heat a skillet with olive oil, and stir in diced beer sausage. Add in sliced potatoes and stir for 5 minutes. Slice the tomatoes and add into the potatoes.
3. Spread the mixture onto a greased baking tray, and sprinkle the top with oregano, parsley, garlic salt and black pepper. Finally scatter the grated cheese all over the top. Bake for about 25 minutes.

Roasting is a simple and easy way to cook a chicken, and the result is delicious. The flavourings used to prepare and the method to roast a whole chicken can vary in any way you prefer. The time varies depending on the crispness and colour you desire.

1. Peel potatoes and cut into cubes. Place them in a large bowl. Cut carrots into diagonal chunks and onion into wedges. Add vegetables in the bowl of potatoes along with olive oil, salt and pepper. Toss to coat.
2. Wipe the chicken dry inside and out with paper towels. Rub the chicken inside and out with a generous amount of salt and freshly ground black pepper. Place the lemon halves into the body cavity. Gently loose the skin on the breast by gently easing it away from the flesh with the fingers and place garlic cloves under the skin.
   
3. Tuck wing tips under back of chicken; tie ends of drumsticks together with twine. Set the chicken breast side up in a pan. Surround the chicken with prepared vegetables. Sprinkle with rosemary, scallion, crushed black peppercorns. Pour the melted butter over the chicken.
4. Roast in 190C/375F oven, basting 2-3 times with pan juice, turn the chicken and continue to bake until meat thermometer inserted in thigh reads 85C/185F and vegetables are tender and golden brown, about 90 minutes. Let stand for 10 minutes before carving.

If beef's the king of meat, potato's the queen of the garden world. -Irish Saying

Charlotte' is a very popular salad variety which produces pear-shaped, yellow skinned waxy potatoes with creamy-yellow flesh. They are full of flavour and delicious either hot or cold.
Potatoes were originally cultivated in Peru, South American. It didn't gain prominence across Europe until 1780's. Spanish explorers were the first Europeans to eat potatoes. Today, the potato is so common and plentiful in western diet.
Potatoes should be stored in dark, but dry places. Light will cause the formation of solanine on the skin of the potato. Though not likely to cause serious harm, green skinned potatoes can taste bitter and may result in temporary digestive discomfort. When confronted by green skin on a potato, simply peel it away. Keep as much of the rest of the skin as possible.
I am sending this to BSI-Potato hosted by Doggybloggy at Chez What?

1. Boil the potatoes in salted water until they are just soft. Drain and peel off the skin. Whisk together freshly squeezed lemon juice, mustard, pepper and salt in a bowl until the mixture is well blended, then start to slowly beat in the olive oil. Add in the spring onions.
   
   
2. Dry fry the ham cubes over a low heat for 5 minutes and add the ham to the dressing. Thickly slice the warm potatoes and add to a serving bowl, then pour the dressing over. Toss to mix through. Sprinkle the parsley over before serving.

A rather nutritious snack or one-dish meal by combining mashed potatoes with salmon. Delicious with mayonnaise, but sour cream would be perfect for those irresistible pancakes.

1. Cut the leek in half lengthwise, then wash the leek thoroughly beneath cold running water to remove all dirt, sand and grit trapped between each layer. Drain and finely chop.
   
2. Wash the potatoes under the running water with a sponge. To boil potatoes, fill a pot with water and bring it to a boil. Sprinkle in a generous amount of salt Add the potatoes to the pot and boil until cooked through. Peel potatoes with a knife. The skins should come off easily. Return the potatoes to a large pot with butter and mash them together until smooth.
   
3. Dice the salmon and add into the mashed potatoes with egg, chopped leeks, rosemary, bread crumbs and the seasonings. Divide the mixture into 8 portions and shape each into a round. Heat the oil on a large skillet over medium-high heat. Coat the salmon pancakes with flour, patting off the excess flour. Place them onto the hot pan and cook until golden brown, turning halfway through. Remove from pan to drain and serve with sour cream or mayonnaise.

Adapted from Dan Lepard: The Handmade Loaf (Mitchell Beazley Food)

1. Whisk the leaven with water, honey and grated potato in a large bowl. Combine the flours and salt. Mix the ingredients together to form a sticky mass. Cover with a cling film and leave for 10 minutes. Spread a teaspoon of olive oil on the work surface. Scrape the dough, working from the side of the bowl, on to the oiled surface. Knead briefly, 20 seconds, will be enough. Clean the bowl, and give it a light rub with olive oil. Return the dough to the greased mixing bowl. Cover and leave overnight in fridge.
   
2. Scrape the dough on to a lightly oiled work surface and pat it out to form a rectangle, roughly 40cm x 20cm. Fold one end, a third of the length, back to the center. Fold the other end back over it, so you have three layers. Pat it out again and fold it once more. This stretches the dough and aerates it. Leave one hour at room temperature and repeat. Leave another hour and repeat. The dough should be rising nicely. The most important thing to remember is that it's ready to shape when bubbles form in the dough. To check, slash the dough with a sharp razor. If this hasn't happened, leave the dough a further hour and check again.
   
3. Shape the dough into a ball. Cover and rest for 15 minutes. Dust a parchment paper or a towel and lay it on a tray. Use a flour-dusted, linen-lined basket if you have one. Shape the dough into a baton and place it seam-side up on the prepared paper or cloth. Cover and leave at room temperature until almost doubled, about 3-4 hours.
4. Preheat the oven to 220C425F. Turn the loaves on a floured baking sheet, so that any seams are now underneath. Make a cut a along the loaf’s length. Bake for 25 minutes. Reduce the heat to 180C350F and bake for 45-55 minutes. Remove from oven and cool on a wire rack.

There are two main types of Potato Pancakes. One is made from mashed potato with flour (or oats), the other is made from grated potatoes. In Germany, potato panckaes are are known by several names, depending on the region of the country. Kartoffelpuffer, Reibekuchen, Kartoffelplätzen, Kartoffelpfannkuchen, Reivkooche, Baggers, Kröppelscher, to name a few. Rösti is a Swiss potato pancake, which contains both onion and bacon. Potato is coarsely grated. Jewish Latkes are made with grated potatoes, eggs, onion and matzo meal.

1. Peel and cook the potatoes in a pot of boiling water until soft. After potatoes are cooked, drain off the water and mash the potatoes. Press the mashed potato through a sieve to form a puree. Add in egg, salt and oats. Mix well.
2. In a large skillet, heat oil over medium-high heat. Dollop batter onto the heated surface in tablespoons. Flatten each dollop slightly with the spoon to create the cakes. Cook until both sides are golden brown. If needed when all the cakes are done, microwave them for 20 seconds to assure they're all warm.