Home / Posts tagged "Potatoes"
in Breakfast.

Waffle-Iron-Hashbrowns-Recipe

Waffle Iron Hashbrowns Recipe

Ingredients

  • 1 bag frozen Cascadian Farms Spud Puppies
  • salt to taste
  • ketchup (for serving, if desired)

Instructions

  1. Spray a hot waffle iron generously with nonstick cooking spray.
  2. Place Cascadian Farms Spud Puppies on top of the hot waffle iron. Press the waffle iron closed, using a bit of pressure as needed to slowly lower the lid over the Spud Puppies. After 1 minute, open the waffle iron and add any spud puppies to empty spots, as needed. Close the lid and cook until crispy and golden brown.
  3. Remove from waffle iron. Salt lightly. Serve with ketchup, if desired.
 

Loaded-Baked-Potato-Balls-Recipe

Loaded Baked Potato Balls

Ingredients:
  • Left over mashed potatoes if you have them.  They need to be thick and stiff, not watery.
  • I had none, so I used 4 russet potatoes….and wow!  That is a LOT!
  • I also used 3 Tbsp butter, a splash of milk (maybe 1/2 cup), salt and pepper
  • Cheddar/mozzarella blend string cheese
  • 1 small bag of real bacon bits
    • feel free to used real bacon or even crumbled turkey bacon, but I wanted to make this as easy as possible.
  • Chopped chives
  • Panko bread crumbs – they are much lighter and crunchier than regular bread crumbs
  • Canola oil for frying
  • Whatever dipping sauce you want (sour cream, salsa, salsa verde, maybe even ranch dressing)

Directions:

You can skip half of this whole recipe if you have left over mashed potatoes!   To make the mashed potatoes, I peeled and cut the potatoes into medium chunks and boiled in salted water until fork tender.  Drain the potatoes and return them to the pot.
While potatoes are cooking, get the cheese ready.  I used a cheddar/mozzarella blend string cheese because I knew it would have a good “melting” factor.  I chose the bagged “real bacon bits” because after work today, I just wanted fast and easy. Besides, this is much less mess and time than making your own sometimes.
Drain the fork-tender potatoes, then return them to the pot.  Add butter, milk, salt, pepper, chives, and bacon to the potatoes and whip them up by hand or with a hand mixer until smooth. Add butter and milk.  Add salt and pepper.  Blend.  Add the bacon bits.  Add some chopped chives.  I added an egg to bind everything together.
Allow the potatoes to cool.  Hot potatoes will stick to your hands and make a big mess.  The cool ones like to stick together better.  Roll the potatoes into balls.   Place a piece of cheese inside a depression in the potato balls and reform the ball around the cheese. Roll the potato balls in Panko bread crumbs.  Fry for about a minute or until golden in oil (about 375 degrees F). Sprinkle with salt immediately when you get them out of the oil.  Serve hot (while the cheese is all melty).
 
in Sides.

Crispy-Smashed-Potatoes-Recipe

Crispy Smashed Potatoes Recipe

Ingredients
  • 3 pounds red potatoes
  • ¼ cup olive oil
  • 1 teaspoon thyme
  • Salt & pepper
Instructions
  1. Preheat oven to 500 degrees.
  2. Place whole potatoes on a rimmed baking sheet. Pour ¾ cup water into pan and cover with aluminum foil.
  3. Bake for 30 minutes.
  4. Allow potatoes to cool for 10 minutes. Coat with half of olive oil. Smash potatoes with bottom of a drinking glass (or your tool of choice.)
  5. Drizzle with remaining olive oil. Season with thyme and salt & pepper.
  6. Bake 40 more minutes.
 

Loaded-Potato-Buffalo-Chicken-Casserole-Recipe

Loaded Potato & Buffalo Chicken Casserole Recipe

Ingredients

  • 2 lbs boneless, skinless chicken breasts, cut into 1/2-inch cubes
  • 8-10 medium potatoes, cut into 1/2-inch cubes (I leave the skin on)
  • 1/3 cup olive oil
  • 1 1/2 tsp. salt
  • 1 TBS. freshly ground pepper
  • 1 TBS. paprika
  • 2 TBS. garlic powder
  • 6 TBS. hot sauce

Topping:

  • 2 c. Fiesta Blend Cheese or a mix of Cheddar & Monterey Jack
  • 1 c. crumbled bacon
  • 1 c diced green onion

Instructions

  1. Preheat oven to 500F (This is NOT a typo, 500F is correct!) In a large bowl mix together the olive oil, salt, pepper, paprika, garlic powder & hot sauce.
  2. Add the cubed potatoes and stir to coat. Carefully scoop the potatoes into a cooking spray coated 9 x 13 inch baking dish, leaving behind as much of the olive oil/hot sauce mix as possible.
  3. Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy & browned on the outside.
  4. While the potatoes are cooking, add the cubed chicken to the bowl with the leftover olive oil/hot sauce mix and stir to coat. Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400F.
  5. Top the cooked potatoes with the raw marinated chicken. In a bowl mix together the cheese, bacon & green onion and top the raw chicken with the cheese mix.
  6. Return the casserole to the oven and bake for 15 minutes or until the chicken is cooked through and the topping is bubbly delicious. Serve with extra hot sauce and/or ranch dressing.
 

Sliced-Baked-Potatoes-with-Herbs-and-Cheese-Recipe

Sliced Baked Potatoes with Herbs and Cheese Recipe

Ingredients

  • 4 large baking potatoes
  • 1/4 cup melted butter (plan on 1 Tbs per potato)
  • 1 tsp coarse sea salt
  • 2-3 Tbs chopped fresh herbs (or 2-3 tsp dried):
  • try basil, thyme, oregano, chives, or Italian seasoning
  • 1/4 cup fresh grated Parmesan (other cheeses would be good as well)

Instructions

  1. Wash and dry potatoes; peel if desired. Cut into thin slices, but not all the way through the potato (use the handle of a wooden spoon placed alongside the potato to prevent cutting all the way through). Place potatoes in a baking dish. Sprinkle with butter, salt and herbs, getting some between each slice.
  2. Bake at 400°F for 45 minutes, or until potatoes are cooked through. Once or twice during cooking, spoon melted butter from the bottom of the pan over potatoes. Top with cheese and bake an additional 10 minutes.
 
in Sides.

Crushed-New-Potatoes-Recipe

Crushed New Potatoes Recipe

Ingredients

  • 4 new potatoes
  • 1 TBS olive oil
  • 1 garlic clove
  • 1 TBS chives
  • salt
  • pepper
  • 2 TBS grated cheese(any kind you like…I used Pepper Jack)
  • 1 TBS Parmesan
  • Herbs of choice (optional)

Instructions

  1. Preheat Broiler
  2. Wash potatoes well and place in salted water.
  3. Bring to boil and cook till fork tender (15-20 minutes).
  4. Mix oil with crushed garlic clove. Set aside.
  5. Line a baking sheet with parchment. Place the potatoes on the parchment.
  6. Using a potato crusher, crush the potatoes carefully. You may also use a paper towel and press the potatoes with your palm.
  7. Pour some garlic oil over each potato.
  8. Sprinkle some salt and pepper. Add some Parmesan/Pepper Jack cheese and chives.
  9. Broil for 7-10 minutes or until nice and crispy.
 
in Sides.

Creamy-Potato-Salad-Recipe

Creamy Potato Salad Recipe

Ingredients

  • 1 1/2 lbs. small Yukon gold potatoes
  • 1 ripe avocado
  • 2 tablespoons Dijon mustard
  • 2 tablespoons diced red onion
  • 2 tablespoons fresh dill, chopped
  • 1/2 cup cucumber, diced
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon salt, or to taste
  • black pepper, to taste

Instructions

  1. Scrub the potatoes well, then chop into 1-inch cubes. Add 2 inches of water to a large sauce pot, then arrange the chopped potatoes in a steamer basket inside. Bring the water to a boil over high heat, then reduce the heat and cover, allowing to steam for about 10 minutes, or until the potato chunks are just fork-tender. (Be careful not to overcook!)
  2. While the potatoes are cooking, combine the avocado, Dijon mustard, red onion, cucumber, dill, lemon juice and salt in a medium bowl, and mash well with a fork. This mixture will be on the acidic-tasting side, until you mix it with the potatoes, but feel free to adjust any flavors to suit your taste.
 
in Sides.

Baked Steak Fries and Smokey Ketchup Recipe

 

Baked Steak Fries and Smokey Ketchup Recipe

Ingredients:

For the steak fries:

  • 4 medium size potatoes
  • 2 tablespoons olive oil
  • 4 dashes ground black pepper
  • 4 dashes kosher salt (or salt to taste)

For the smokey ketchup:

  • 1 cup of ketchup
  • 1/8 teaspoon Liquid Smoke

Directions:

For the steak fries:

Preheat the oven to 375 degrees F. Rinse off the potatoes and pat them dry. Leave the skin on but cut off any imperfections or bruises. Cut the potatoes in quarters lengthwise. If the potatoes are more on the round side you may need to cut them in fifths or sixths.

In a medium size bowl add the potatoes, olive oil, pepper, and salt. Mix together so all of the potatoes are coated in the oil. Drizzle some extra olive oil on a cookie sheet (or spray on some PAM if you prefer). Then add the potatoes to the cookie sheet. Spread the potatoes out so one of the cut sides is lying flat on the cookie sheet. Bake in the oven until the sides facing down turn a golden color (about 25 minutes). When they come out of the oven add some additional salt if you like and salt to taste.

For the smokey ketchup:

While the potatoes are cooking, add the ketchup to a small bowl. Then add the Liquid Smoke. Give the ketchup mixture a stir and a taste test. If you prefer a little more smoke flavor, then add just a tiny bit more of the Liquid Smoke at a time in between taste tests. Serve the steak fries hot right out of the oven along with the smokey ketchup.

 
in Sides.

Parmesan Roasted Potatoes Recipe

 

Parmesan Roasted Potatoes Recipe

Ingredients:

  • 4 cups cubed Yukon Gold potatoes
  • 3 tbsp olive oil
  • 1/2 tsp garlic salt
  • 1/2 tsp salt
  • 2 tsp paprika
  • 1 tsp pepper
  • 4 tablespoons freshly grated Parmesan cheese

Directions:

  1. Preheat your oven to 425 degrees.
  2. Place the cubed potatoes into a baking dish. (The cubes of potatoes should be about 3/4 of an inch on all sides) You can spray the baking dish with a baking spray too to eliminate anything possibly sticking
  3. Pile on the olive oil, garlic salt, salt, paprika, pepper and Parmesan cheese. Using your fingers, or a spoon if you feel inclined, get in to the potatoes and carefully mix everything around until the seasonings coat each potato.
  4. Transfer the baking dish into the oven and bake for 15 minutes. Remove from the oven and toss the potatoes with a pair of tongs. Put the baking dish back into the oven and bake for 10 minutes more. Remove the baking sheet and give them another toss and place them back in the oven and roast until they are golden and crispy.
  5. Season with an little dusting of sea salt and extra parmesan cheese and serve.
 

Cheesy scalloped potatoes Recipe

 

Cheesy Scalloped Potatoes Recipe

Ingredients

  • 1/4 cup butter
  • 1 1/2 cups onion, diced
  • 2 tbsp all-purpose flour
  • 2 cups whole milk
  • 2 cloves garlic
  • 2 1/4 cups shredded cheese (a blend of cheddar, mozzarella, and monterey jack), divided
  • 1/3 cup chives, snipped
  • 4 large yukon gold potatoes (any kind will do), skins on, thinly sliced

Directions

  1. Start by preheating the oven to 375 degrees (F). To make the sauce, melt the butter in a medium saucepan over medium heat, then the diced onion was cooked in the melted butter until soft.
  2. Stir the flour thoroughly into the onions and added the milk and garlic using a garlic press. The sauce was stirred over medium/high heat until it began to bubble and thicken. then remove it from the heat and stirred in 2 cups of the grated cheese. The sauce was set aside.
  3. Next, we fwazzed a deep 9×9 ceramic casserole dish with some cooking spray. A single layer of potato slices was layered in the bottom of the dish, followed by a sprinkling of snipped chives. Another layer of potato came next, followed by more chives. Continue like this until the potatoes were used up.
  4. The sauce was then poured over the potatoes and the whole thing was given a good shimmy shake on the counter top to get the sauce to ooze down into all the nooks and crannies. The top was sprinkled with the remaining 1/4 cup of cheese and another sprinkling of chives. Then place the casserole dish on a baking sheet in case it bubbled over (it didn’t) and bake it for 60 minutes until brown and bubbly.