Besy Potatoes Recipes

Monday, June 15, 2015

Total Time: 45 mins Preparation Time: 45 mins

1 peel potatoes and put in a bowl of cold water.
2 using melon ball cutter, scoop as many balls from potatoes as possible, transferring them to another bowl of cold water as you cut them.
3 drain potato balls and cook in a 4-quart saucepan of boiling well-salted water for 5 minutes.
4 drain in colander and let air-dry for 2 minutes.
5 heat butter in a 12-inch nonstick skillet over moderately high heat until foam subsides.
6 add potatoes and cook, shaking skillet frequently, until golden, 10 to 12 minutes.
7 season with salt and transfer to a serving bowl.
8 sprinkle with your favorite herb if desired.

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

1 preheat the oven to 325 degrees f (165 degrees c). grease a 1 1/2 quart or larger casserole dish with butter or nonstick spray.
2 layer half of the potato slices in the bottom of the casserole dish. dot with half of the butter cut or pinched into small pieces. arrange half of the garlic slices over the potatoes, then pour half of the heavy cream over. sprinkle one cup of cheddar cheese over the layer, and season with salt and pepper. repeat layering of potatoes, garlic, cream and cheddar cheese, then top with the slices of provolone cheese. season again with salt and pepper.
3 bake for 1/2 hour in the preheated oven, then sprinkle the parmesan or romano cheese over the top. this will create a semi-hard cheese crust. continue baking uncovered for another 30 minutes, or until potatoes are tender when tested with a fork. can be cooked in the crockpot if preferred!

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

1 in a 6 quart saucepan place potatoes and add enough water to cover potatoes. heat to boiling. cook uncovered 15-20 min or until tender;drain. mash potatoes.
2 in a large bowl beat cream cheese, cheddar cheese and parmesan cheese w/mixer on low speed until smooth. mix in sour cream and garlic salt.
3 heat oven to 350. stir cheese mixture into mashed potatoes until well blended. if potatoes are too still, stir in milk, 1 tbs at a time until desired consistency. spoon into ungreased 13x9-inch baking dish.
4 bake uncovered 35-40 minutes or until hot and top is lightly browned. sprinkle with paprika and chives.

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

1 heat oil in a large saute pan over medium heat.
2 add the onions and cook slowly until caramelized.
3 add the garlic and balsamic vinegar and cook for 2 minutes.
4 preheat oven to 375 degrees f.
5 butter a 9-inch baking pan a place a layer of potatoes on the bottom and season with salt and pepper.
6 spoon 1/5 of the onion mixture over the potatoes and top with 1/4 cup of the heavy cream and a tablespoon of parsley.
7 repeat to make 5 layers.
8 sprinkle the cheese over the top of the potatoes.
9 bake for 50 to 60 minutes, or until the potatoes are soft and the cream has been absorbed.

Total Time: 1 hr 40 mins Preparation Time: 25 mins Cook Time: 1 hr 15 mins

2 large potatoes
2 medium sweet potatoes
3 -4 medium red potatoes
1/2 cup butter, melted
3 tablespoons fresh parmesan cheese, grated (or asiago cheese. additional cheese may be sprinkled between potato layers, if desired)
salt and pepper

1 wash and pare and sweet potatoes; wash redskin potatoes, do not pare. cut all into thin slices; no thicker than 1/4 inch and thinner if you can manage it. (a mandolin slicer works great for this!) keep potatoes in salted water as you work. there should be approximately 2 cups of each potato.
2 brush the bottom and sides of a 12x8 inch baking dish with melted butter; sprinkle with 3 tablespoons cheese.
3 drain and dry potatoes.
4 arrange 6 layers of potato slices in baking dish in this alternating order: ; sweet; redskin. brush each layer with melted butter and sprinkle with salt and pepper. if desired, sprinkle each layer with additional grated cheese. end with redskin potatoes.
5 cover baker tightly with aluminum foil. bake in a 350 degree oven for 45 minutes. carefully remove foil and continue baking for 30 minutes, until potatoes are brown and tender.

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Servings: 4
2 tablespoons oil
2 tablespoons butter
1 large russet potato, peeled and thinly sliced
1 medium onion, thinly sliced
1 large red bell pepper, seeded and sliced (or use half green and half red bell pepper)
1 teaspoon dried thyme or 1 tablespoon fresh thyme, chopped
6 large eggs
3 tablespoons whipping cream or 3 tablespoons half-and-half
salt and pepper
1/2 cup grated parmesan cheese (or to taste)
2 tablespoons capers (optional but good to use)
1/4 cup chopped fresh parsley

1 heat oil in a 12-inch skillet over medium heat.
2 layer half of the potato, onion and red bell pepper slices in the skillet; season with salt and pepper.
3 repeat layering with remaining potato slices, onion and red pepper, then season again with salt and pepper.
4 cover and cook until potatoes and veggies are tender, stirring frequently with a spatula (about 20 minutes).
5 sprinkle the thyme over and then cool slightly.
6 in a bowl whisk eggs with cream, and season with salt and pepper.
7 add the potato mixture to the eggs and whipe the skillet clean.
8 in the same skillet, heat about 1 tablespoon oil over medium-low heat.
9 pour the egg/potato mixture into the skillet.
10 sprinkle with grated parmesan cheese; cover and cook until the eggs are just set (about 10 minutes).
11 slide the frittata onto a platter.
12 sprinkle with parsley and capers.
13 cut into wedges and serve.

Total Time: 1 hr 25 mins Preparation Time: 15 mins Cook Time: 1 hr 10 mins

1 pie filling:.
2 mix all ingredients of pie filling. pour into pie shell. bake at 425 for 15 minutes. reduce heat to 350 for 45 minutes. cool 20 minutes.
3 blend sour cream, brown sugar, lemon juice and lemon peel. spread mixture over pie. bake 10 minutes. sprinkle top with chopped pecans. this can be served warm or cold.