Roasted Potatoes

Cook a pierced potato in the microwave until it’s soft all the way through – about 6-7 minutes total, flipping over every 1-2 minutes. Cut the potato in half, then cut each half into squares. Don’t cut all the way through, just down to the skin. Season with butter, Parmesan cheese and Lowry’s seasoning salt, then pop them into the middle rack of your oven set to broil for 10-15 minutes.

Recipe found here

Mashed Potatoes with a twist

Mashed Potatoes with a twist

8 large potatoes, peeled and cut into pieces

1 package of cream cheese

1 cube of butter

1 cup of sour cream

Salt and Pepper to taste

Peel and chop your potatoes and bring them to a boil in a large pot. Boil until fork tender. Drain your potatoes. Add in the pot cream cheese, butter and sour cream. Blend until creamy and add salt and pepper to taste.

Found here

Baked Hasselback Potatoes

Ingredients (serves 4):
4 medium potatoes, scrubbed (leave skin on)
4 cloves of garlic, thinly sliced
3 tbsp of olive oil
salt
pinch of smoked paprika
2 tbsp grated Parmesan cheese
chopped chives for garnish

Preheat the oven to 425˚F (220ºC).

Slice each potato crosswise at 1/8-inch intervals, cutting to within 1/4 inch of the bottom.

Be careful not to slice all the way through. The potato will fan out a bit as it bakes.

Combine olive oil, garlic, salt, smoked paprika and parmesan cheese in a small bowl.

Lay the potatoes on a baking sheet. Carefully insert pinches of this mixture in between the slits of the potatoes. Rub the outsides of the potatoes with residual oil.

Bake for about 40-45 minutes. The inside should be cooked through and the outside of the potato should be a bit crispy.

Garnish with additional parmesan and chives!

Crispy Potato Roast

Crispy Potato Roast

Serves 8

Ingredients:
3 tablespoons unsalted butter, melted
3 tablespoons extra-virgin olive oil
4 pounds russet potatoes, peeled
4 shallots, thickly sliced lengthwise
Coarse salt
1/2 to 1 teaspoon red-pepper flakes (optional)
8 sprigs thyme

Directions:
1. Preheat oven to 375 degrees. In a small bowl, combine butter and oil. Brush bottom of a round 9-inch baking dish with some butter mixture. With a sharp knife or mandoline, slice potatoes very thinly crosswise.

2. Arrange potato slices vertically in dish. Wedge shallots throughout. Sprinkle with salt and red-pepper flakes (if using); brush with remaining butter mixture. Bake 1 1/4 hours. Add thyme and bake until potatoes are cooked through with a crisp top, about 35 minutes more.

*Please note that the recipe is the photo is doubled.

Crash Hot Potatoes

Ingredients

• 12 whole New Potatoes (or Other Small Round Potatoes)
• 3 Tablespoons Olive Oil
• Kosher Salt To Taste
• Black Pepper To Taste
• Rosemary (or Other Herbs Of Choice) To Taste

Preparation Instructions

Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.

On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.

With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.

Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)

Bake in a 450 degree oven for 20-25 minutes until golden brown.

Source

Potato-Bacon Torte

* 4 strips bacon
* 3 sprigs fresh thyme
* 2/3 cup heavy cream
* 2 Pie Crusts, recipe follows
* 3 medium baking potatoes, peeled
* Salt and freshly ground black pepper
* 1/4 cup grated Gruyere cheese
* 1 egg yolk, whisked with a splash of water

Directions

Preheat the oven to 375 degrees F.

In a skillet over medium heat, cook the bacon until just crispy. Drain on paper towel lined plate and set aside. Crumble the bacon when cool to the touch.

Meanwhile, in a small saucepan, heat the thyme and cream over low heat to a bare simmer. Turn off the heat and let steep for about 5 minutes. Remove the thyme sprigs.

Remove the pie pan from the refrigerator. Slice the potatoes in half lengthwise and then finely slice the potatoes. Working in circles, arrange the potato slices in the pie crust, stopping to season each layer with salt, pepper, and about 1/4 of the crumbled bacon. Continue layering until the pie pan is nearly full. Top with an even layer of the cheese and gently pour cream around and over the entire pie, allowing it to seep down between the potato slices. (You may not use all the cream.)

Roll out the remaining disk of refrigerated dough. Cover the pie with the dough and crimp the edges closed. Brush the top and edges of the crust with egg wash. Make a few slits in the center of the top crust, for the steam to escape, and put the pie pan on a baking sheet. Bake the torte until the crust is browned and crispy and the potatoes are cooked through, about 50 to 60 minutes. If the crust edges get too brown, cover them with some strips of aluminum foil. Remove the pie from the oven and let rest at least 15 minutes before cutting into wedges and serving.

Pie Crust:

* 1 cup butter (2 sticks), cubed and chilled
* 2 1/4 cups all-purpose flour
* 1 teaspoon salt
* 8 to 10 tablespoons ice water

Put the butter, flour, and salt in the food processor, and pulse lightly just until the mixture resembles wet sand. Add the water, 1 tablespoon at a time, pulsing briefly after each spoonful of water. Keep adding water until the dough just begins to gather into larger clumps. Transfer equal amounts of the dough into 2 resealable plastic bags and pat each into a disk. Let rest in the refrigerator for at least 30 minutes. Remove 1 of the disks from the bag to a flour coated surface. Using a rolling pin, roll the dough out to a 10-inch round. Gently fit the rolled dough into a 9-inch pie pan, and refrigerate while you prepare the torte ingredients.

Yield: 2 (9-inch) pie crusts

Homemade Garlic and Olive Oil Baked Potato Chips

Homemade Garlic and Olive Oil Baked Potato Chips

2 large russet potatoes, washed, not peeled
3 Tablespoons extra virgin olive oil
few small pinches Kosher salt
small pinch Lawry’s Garlic Salt

1. Preheat oven to 400 degrees F. With a mandolin on the thinnest blade or a sharp knife, slice potatoes into thin slices. Place sliced potatoes on paper towels to gently pat dry. With a pastry brush, very lightly brush the potatoes with extra virgin olive oil. Lightly sprinkle one side of the potatoes with kosher salt and garlic salt. Place seasoned side of potatoes down onto 2 large baking sheets that have been sprayed lightly with cooking spray then do the same to the unseasoned side. Place in oven and bake for 12 minutes. Remove and flip each potato. Bake for an additional 10-12 minutes or until golden brown. If you have one baking sheet on the bottom rack, it will brown a bit faster so watch closely.

2. Remove chips and place onto a cooling rack for 5-10 minutes to finish crisping, then serve.

Double Stuffed Potatoes with The Works

Double Stuffed Potatoes with The Works
Recipe from 30 Minute Meals
SO YUMMY! One of my favorite side dishes!

2 large Russet potatoes, cleaned and pricked with a fork several times each
Drizzle olive oil or vegetable oil
2 slices center cut bacon, chopped into 1/2-inch pieces
2 scallions, chopped
1/4 cup sour cream
1 cup shredded cheddar cheese
Salt and coarse black pepper

Preheat a small nonstick pan over medium high heat. Rub potatoes with a drizzle of oil. Place potatoes on a microwave safe plate and microwave on high for 12 minutes, rotating once. While potatoes cook, add chopped bacon to hot skillet and brown until bits are crisp. Add scallions and cook scallions together with bacon 1 minute more. Transfer bacon bits and green onions to a paper towel lined plate to drain. Allow potatoes to cool enough to be handled, 5 minutes. Preheat broiler to high. Cut potatoes in half and scoop out the flesh into a small bowl. Smash potato flesh together with sour cream until combined using a potato masher. Stir in cheddar cheese, bacon and scallions and season with salt and pepper, to your taste. Scoop filling back into potato skins and place on a cookie sheet. Place potatoes in oven and brown under broiler, 6 inches from heat 5 minutes.

BBQ Potatoes

BBQ Potatoes
Tried & True - VERY good

4-6 large russet potatoes
1 medium onion (optional)
2-3 garlic cloves
butter
salt
cooking spray
tin foil or bbq foil bags
sour cream (optional)

Wash potatoes well. (Leave the peel on, or peel potoatoes - your choice. I leave the peel on - they get nice and crispy.) Cut each potato in half and then slice. You can slice the onion in large chunks or in small slices. Remove 2 pieces of tin foil about 24" long each. Lay them one on top of the other. (Or use a large foil bag). Spray the foil with cooking spray to keep the potatoes from sticking. Place potatoes and onions on a pile in the middle of the tin foil. With a garlic crusher, crush the garlic cloves over the potatoes and spread them around. Scatter several pats of butter over the potatoes. Lightly salt the entire concoction. If you don't use real garlic, you can use garlic powder instead. This is equally as tasty.

Bring the two short ends of tin foil together and fold them over each other several times sealing the tin foil together. Fold the sides together in the same way creating a large foil packet that will hold together on the BBQ. If need be, wrap the entire thing in another sheet of tin foil to make it more secure.

Start cooking the potatoes well before you start cooking the meat on the grill. Place the entire packet on the BBQ grill. (Can be cooked in the oven if necessary) Cooking times vary according to how crunchy you like the potatoes. I like them VERY well cooked. 25-30 minutes total cooking time - turning often to prevent the potatoes from burning.

Serve with sour cream! Makes an excellent side dish to any bbq'd meat. This is my absolute favorite way to make potatoes.

Cheesy Fries

Cheesy Fries
Tried & True - YUMMY! So good!

1 bag of Ore Ida Steak Fries or Tatertots
1 bag (8 oz.) Shredded Colby Jack cheese (or your favorite cheese)
1 container of bacon pieces (or bits, your choice)
1 large container of sour cream

Directions: Cook the fries according to the BROIL directions on the bag. Pull them out and push them together as much as you can without putting them on top of each other. Cover with the cheese (1 bag of cheese will do for a whole bag of fries). Sprinkle bacon pieces/bits on top of the cheese. Put back in the oven (still on BROIL) for about 5 minutes, or until cheese is melted.

Put 'em on a plate and put some sour cream on the side. We use our fingers (dip the fries in the sour cream), but I'm sure a fork would work too.

Easy Scallop Potatoes

Easy Scallop Potatoes

Butter pan
add layer of thinnly sliced potatoes
layer of sliced onions
sprinkle with salt, pepper, 1T flour

repeat 2 times

Add about 6 pats of butter
pour a cup of milk over the top

Bake at 350* for about an hour
top with cheese for the last 10 minutes if you like