Recipes courtesy of Ventspils Museum.
Potatoes are thoroughly washed and boiled in water; when brought to the table, they are eaten with salt and butter; - or peeled, diced, placed in a deep dish, and sautéed with butter, heavy cream, a little salt, nutmeg and finely chopped onions, then garnished with parsley and chives; - or pan-fried with butter and onions until golden-brown.
Boil the potatoes in water until soft, peel, slice thinly, toss in a salad bowl with vegetable oil, wine vinegar and pepper; leave to stand for a while before serving.
Potato straining board; when potatoes are boiled, the board is placed on the pot and the water is poured out. The board can be seen at Ventspils Museum.
Enjoy your potatoes!