Besy Potatoes Recipes: May 2016

Monday, May 23, 2016

Creamy Au Gratin Potatoes

Ingredients

Servings: 4
4 russet potatoes, sliced into 1/4 inch slices
1 onion, sliced into rings
salt and pepper to taste
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
2 cups milk
1 1/2 cups shredded cheddar cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c). butter a 1 quart casserole dish.
layer 1/2 of the potatoes into bottom of the prepared casserole dish. top with the onion slices, and add the remaining potatoes. season with salt and pepper to taste.
in a medium-size saucepan, melt butter over medium heat. mix in the flour and salt, and stir constantly with a whisk for one minute. stir in milk. cook until mixture has thickened. stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. pour cheese over the potatoes, and cover the dish with aluminum foil.
bake 1 1/2 hours in the preheated oven.

Awesome Smashed Red Potatoes

Ingredients

Servings: 4
4 large red potatoes, cut into 8 wedges
3/4 cup sliced processed cheese food (such as velveeta®)
2/3 cup crushed french-fried onions (such as french's®)
1/3 cup bacon bits (such as hormel®)
2 tablespoons milk, or as needed

Recipe

Preparation Time:

Cook Time:

Ready Time:

place potatoes into a pot and cover with water; bring to a boil. reduce heat to medium-low and simmer until tender, about 20 minutes; drain.
mix processed cheese, french-fried onions, bacon bits into potatoes and smash together using a potato masher. stir milk into potatoes, increasing amount until desired consistency is reached.

Honey Roasted Red Potatoes

Ingredients

Servings: 4
1 pound red potatoes, quartered
2 tablespoons diced onion
2 tablespoons butter, melted
1 tablespoon honey
1 teaspoon dry mustard
1 pinch salt
1 pinch ground black pepper

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 375 degrees f (190 degrees c). lightly coat an 11x7 inch baking dish with nonstick cooking spray.
place potatoes in a single layer in prepared dish, and top with onion. in a small bowl, combine melted butter, honey, mustard, salt and pepper; drizzle over potatoes and onion.
bake in the preheated 375 degrees f (190 degrees c) oven for 35 minutes or until tender, stirring halfway through the cooking time.

Roasted Vegetables

Ingredients

Servings: 12
1 small butternut squash, cubed
2 red bell peppers, seeded and diced
1 sweet potato, peeled and cubed
3 yukon gold potatoes, cubed
1 red onion, quartered
1 tablespoon chopped fresh thyme
2 tablespoons chopped fresh rosemary
1/4 cup olive oil
2 tablespoons balsamic vinegar
salt and freshly ground black pepper

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 475 degrees f (245 degrees c).
in a large bowl, combine the squash, red bell peppers, sweet potato, and yukon gold potatoes. separate the red onion quarters into pieces, and add them to the mixture.
in a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. toss with vegetables until they are coated. spread evenly on a large roasting pan.
roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.

parsley smashed new potatoes

Ingredients

Servings: 6
2 pounds new or baby red potatoes (1 to 2-inch diameter), large ones quartered
2/3 cup low-fat plain yogurt
2 scallions, cut in half lengthwise and finely chopped
1/4 cup finely chopped fresh parsley
2 tablespoons butter, softened
3/4 teaspoon salt
white or freshly ground black pepper to taste

Recipe

Ready Time:

bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket. add potatoes, cover and steam until very tender when pierced with a fork, 20 to 25 minutes. (check the water level near the end of steaming to be sure the pan doesn't boil dry. add more boiling water as needed.)
meanwhile, combine yogurt, scallions, parsley, butter, salt and pepper in a large bowl.
mix the cooked potatoes into the yogurt mixture, breaking them up with a fork until they crumble apart and lightly clump together.

Slow Cooker Pizza Potatoes

Ingredients

Servings: 6
1 tablespoon olive oil
6 potatoes, peeled and thinly sliced
1 large onion, thinly sliced
1/4 pound grated mozzarella cheese
1 ounce sliced pepperoni
1 (8 ounce) can pizza sauce

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat oil in a large skillet over medium-high heat. cook and stir potatoes and onion in oil until the onion is translucent, 7 to 10 minutes; drain. put potato mixture in a slow cooker and add mozzarella cheese and pepperoni. pour pizza sauce over the mixture.
cook on low for 6 to 10 hours.

Honey Roasted Red Potatoes

Ingredients

Servings: 4
1 pound red potatoes, quartered
2 tablespoons diced onion
2 tablespoons butter, melted
1 tablespoon honey
1 teaspoon dry mustard
1 pinch salt
1 pinch ground black pepper

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 375 degrees f (190 degrees c). lightly coat an 11x7 inch baking dish with nonstick cooking spray.
place potatoes in a single layer in prepared dish, and top with onion. in a small bowl, combine melted butter, honey, mustard, salt and pepper; drizzle over potatoes and onion.
bake in the preheated 375 degrees f (190 degrees c) oven for 35 minutes or until tender, stirring halfway through the cooking time.

Sunday, May 22, 2016

oven roasted potatoes

Ingredients

Servings: 4
1/8 cup olive oil
1 tablespoon minced garlic
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 teaspoon dried dill weed
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt
4 large potatoes, peeled and cubed

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 475 degrees f (245 degrees c).
in a large bowl, combine oil, garlic, basil, marjoram, dill weed, thyme, oregano, parsley, red pepper flakes, and salt. stir in potatoes until evenly coated. place potatoes in a single layer on a roasting pan or baking sheet.
roast for 20 to 30 minutes in the preheated oven, turning occasionally to brown on all sides.

Addictive Sweet Potato Burritos

Ingredients

Servings: 12
1 tablespoon vegetable oil
1 onion, chopped
4 cloves garlic, minced
6 cups canned kidney beans, drained
2 cups water
3 tablespoons chili powder
4 teaspoons prepared mustard
2 teaspoons ground cumin
1 pinch cayenne pepper, or to taste
3 tablespoons soy sauce
4 cups mashed cooked sweet potatoes
12 (10 inch) flour tortillas, warmed
8 ounces shredded cheddar cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
heat oil in a medium skillet and saute onion and garlic until soft. mash beans into the onion mixture. gradually stir in water; heat until warm, 2 to 3 minutes. remove from heat and stir in the soy sauce, chili powder, mustard, cumin, and cayenne pepper.
divide bean mixture and mashed sweet potatoes evenly between the tortillas; top with cheese. fold tortillas burrito-style around the fillings and place on a baking sheet.
bake in the preheated oven until warmed through, about 12 minutes.

Roasted Vegetables

Ingredients

Servings: 12
1 small butternut squash, cubed
2 red bell peppers, seeded and diced
1 sweet potato, peeled and cubed
3 yukon gold potatoes, cubed
1 red onion, quartered
1 tablespoon chopped fresh thyme
2 tablespoons chopped fresh rosemary
1/4 cup olive oil
2 tablespoons balsamic vinegar
salt and freshly ground black pepper

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 475 degrees f (245 degrees c).
in a large bowl, combine the squash, red bell peppers, sweet potato, and yukon gold potatoes. separate the red onion quarters into pieces, and add them to the mixture.
in a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. toss with vegetables until they are coated. spread evenly on a large roasting pan.
roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.

Aloo Phujia

Ingredients

Servings: 4
1 onion, chopped
1/4 cup vegetable oil
1 pound potatoes, peeled and cubed
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon ground turmeric
1/4 teaspoon ground cumin
2 tomatoes, chopped

Recipe

Preparation Time:

Cook Time:

Ready Time:

lightly brown onion in oil in a medium size skillet.
stir in salt, cayenne, turmeric and cumin. add potatoes and cook 10 minutes stirring occasionally.
add tomatoes, cover pan and cook until potatoes are soft, about 10 minutes.

Tangy Honey Glazed Ham

Ingredients

Servings: 1
1 (10 pound) fully-cooked, bone-in ham
1 1/4 cups packed dark brown sugar
1/3 cup pineapple juice
1/3 cup honey
1/3 large orange, juiced and zested
2 tablespoons dijon mustard
1/4 teaspoon ground cloves

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 325 degrees f (165 degrees c). place ham in a roasting pan.
in a small saucepan, combine brown sugar, pineapple juice, honey, orange juice, orange zest, dijon mustard, and ground cloves. bring to a boil, reduce heat, and simmer for 5 to 10 minutes. set aside.
bake ham in preheated oven uncovered for 2 hours. remove ham from oven, and brush with glaze. bake for an additional 30 to 45 minutes, brushing ham with glaze every 10 minutes.

Mashed Potatoes With Spinach Pesto

Ingredients

Servings: 5
8 red potatoes, peeled and cubed
2 cloves garlic, minced
1 tablespoon olive oil
1 (14 ounce) can vegetable broth
3/4 (10 ounce) bag washed fresh spinach
1/2 cup grated parmesan cheese
salt and pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

place potatoes into a large pot and cover with salted water. bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. drain and allow to steam for a few minutes. meanwhile, place garlic, olive oil, vegetable broth, and spinach into a blender. puree until smooth and set aside.
when the potatoes are ready, mash until smooth, then fold in parmesan cheese, and season to taste with salt and pepper.

Saturday, May 21, 2016

tortilla de patata (spanish tortilla)

Ingredients

Servings: 12
3 tablespoons butter
1 large red bell pepper, sliced into rings
1 fresh poblano chile pepper, sliced into rings
1 large onion, sliced
2 tablespoons bacon drippings
6 medium potatoes, peeled and sliced
8 eggs, lightly beaten
3 tablespoons water
2 tablespoons finely chopped fresh parsley
salt and pepper to taste
1 1/2 cups shredded cheddar cheese

Recipe

place potatoes in a large bowl, cover with cold water, and refrigerate for 30 minutes or so. drain, pat dry, and season with salt.
melt butter in a large skillet over medium heat. saute bell pepper, poblano pepper, and onion in butter until soft. remove from pan, and set aside. melt remaining 2 tablespoons butter and bacon fat in pan, and fry the potatoes until crisp and medium brown. transfer to a plate lined with paper towels.
preheat oven to 225 degrees f (110 degrees c).
arrange the potatoes in a lightly-buttered, non-stick pan, preferably a deep, slope-sided skillet. arrange the onions and peppers over the potatoes, and then spread cheese over the top. in a mixing bowl, beat eggs with water, parsley, and salt and pepper; pour the mixture over the potatoes. put the skillet in a larger pan with a half inch of water in it.
bake in preheated oven until eggs set, about 30 to 40 minutes. remove the tortilla, let cool, and loosen edges from the pan. put a serving plate over the skillet, and flip the tortilla over the plate. cut into small pie-shape wedges. refrigerate until ready to serve; reheat if desired.

gobi aloo (indian style cauliflower with potatoes)

Ingredients

Servings: 4
1 tablespoon vegetable oil
1 teaspoon cumin seeds
1 teaspoon minced garlic
1 teaspoon ginger paste
2 medium potatoes, peeled and cubed
1/2 teaspoon ground turmeric
1/2 teaspoon paprika
1 teaspoon ground cumin
1/2 teaspoon garam masala
salt to taste
1 pound cauliflower
1 teaspoon chopped fresh cilantro

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat the oil in a medium skillet over medium heat. stir in the cumin seeds, garlic, and ginger paste. cook about 1 minute until garlic is lightly browned. add the potatoes. season with turmeric, paprika, cumin, garam masala, and salt. cover and continue cooking 5 to 7 minutes stirring occasionally.
mix the cauliflower and cilantro into the saucepan. reduce heat to low and cover. stirring occasionally, continue cooking 10 minutes, or until potatoes and cauliflower are tender.

Special Spuds

Ingredients

Servings: 6
2 pounds potatoes, cubed
2 tablespoons dried minced onion
2 1/2 teaspoons dried parsley
1 1/2 teaspoons garlic powder
1 teaspoon seasoned salt
1/4 teaspoon fresh-ground black pepper
2 1/2 tablespoons olive oil

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 375 degrees f (190 degrees c).
place the potatoes, minced onion, parsley, garlic powder, seasoned salt, pepper, and olive oil in a large bowl; toss together until potatoes are evenly coated. spread potatoes in an even layer on a baking sheet lined with aluminum foil.
bake for 20 minutes in the preheated oven; flip the potatoes and continue to bake until tender, 20 to 25 minutes.

Ricci's Potatoes

Ingredients

Servings: 8
8 baking potatoes
1 cup butter, melted and cooled to lukewarm
3 cups half-and-half cream
1 onion, chopped
salt and pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

two days before serving, boil potatoes whole, with skins, until tender, about 25 minutes. when you can insert a fork and remove it easily, they are done. drain, and refrigerate.
the day before serving, peel and grate the potatoes. i like to use a food processor with grating attachment. place the potatoes into a large bowl and toss gently with melted butter, half-and-half, onion, salt and pepper. cover and refrigerate.
the day of the meal, preheat the oven to 350 degrees f (175 degrees c). bake for 1 hour, uncovered. you may broil for a minute at the end to brown the top if you like.

Baked Sweet Potato Sticks

Ingredients

Servings: 8
1 tablespoon olive oil
1/2 teaspoon paprika
8 sweet potatoes, sliced lengthwise into quarters

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c). lightly grease a baking sheet.
in a large bowl, mix olive oil and paprika. add potato sticks, and stir by hand to coat. place on the prepared baking sheet.
bake 40 minutes in the preheated oven.

twice baked potatoes i

Ingredients

Servings: 8
4 large baking potatoes
4 tablespoons milk
salt to taste
2 tablespoons butter
1/4 cup shredded mild cheddar cheese

Recipe

preheat oven to 350 degrees f (175 degrees c).
clean and scrub baking potatoes. pierce skin with a fork once or twice. bake at 350 degrees f (175 degrees c) for approximately 1 hour or until the potatoes are soft and firm.
let potatoes cool slightly. cut baked potatoes in half and scoop out pulp within 1/4 inch of the shell edge. mash the pulp with milk, salt and butter to taste. stuff shells with mashed pulp mixture sprinkle tops with grated cheddar cheese. place potatoes on a baking sheet and bake at 350 degrees f (175 degrees c) for 15 minutes or until cheese is melted and bubbly.

Friday, May 20, 2016

Creamy Au Gratin Potatoes

Ingredients

Servings: 4
4 russet potatoes, sliced into 1/4 inch slices
1 onion, sliced into rings
salt and pepper to taste
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
2 cups milk
1 1/2 cups shredded cheddar cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c). butter a 1 quart casserole dish.
layer 1/2 of the potatoes into bottom of the prepared casserole dish. top with the onion slices, and add the remaining potatoes. season with salt and pepper to taste.
in a medium-size saucepan, melt butter over medium heat. mix in the flour and salt, and stir constantly with a whisk for one minute. stir in milk. cook until mixture has thickened. stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. pour cheese over the potatoes, and cover the dish with aluminum foil.
bake 1 1/2 hours in the preheated oven.

homemade potater tots

Ingredients

Servings: 15
2 russet potatoes
1/4 cup chopped fresh chives (optional)
2 teaspoons salt
1 teaspoon white pepper
vegetable oil for frying

Recipe

Preparation Time:

Cook Time:

Ready Time:

place the potatoes in a saucepan of water to cover, and bring to a boil over medium heat. reduce heat, and simmer until the potatoes are cooked through but still firm, about 20 minutes. remove from the water, and peel the cooked potatoes while still hot.
line a baking sheet with parchment paper and set aside.
shred the potatoes with a box grater, and place the shredded potatoes in a bowl. lightly mix in the chives, salt, and white pepper. spoon the potato mixture into a piping bag with a 1/2-inch round tip.
pipe the potato mixture the parchment paper in a long, 1/2-inch wide rope. place the baking sheet into the refrigerator until the potato mixture has cooled and set, about 1 hour. cut the potato strip into 1-inch lengths.
heat vegetable oil in a deep-fryer or large saucepan to 350 degrees f (175 degrees c). working in batches, deep-fry the potato pieces until crisp and golden brown.

Addictive Sweet Potato Burritos

Ingredients

Servings: 12
1 tablespoon vegetable oil
1 onion, chopped
4 cloves garlic, minced
6 cups canned kidney beans, drained
2 cups water
3 tablespoons chili powder
4 teaspoons prepared mustard
2 teaspoons ground cumin
1 pinch cayenne pepper, or to taste
3 tablespoons soy sauce
4 cups mashed cooked sweet potatoes
12 (10 inch) flour tortillas, warmed
8 ounces shredded cheddar cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
heat oil in a medium skillet and saute onion and garlic until soft. mash beans into the onion mixture. gradually stir in water; heat until warm, 2 to 3 minutes. remove from heat and stir in the soy sauce, chili powder, mustard, cumin, and cayenne pepper.
divide bean mixture and mashed sweet potatoes evenly between the tortillas; top with cheese. fold tortillas burrito-style around the fillings and place on a baking sheet.
bake in the preheated oven until warmed through, about 12 minutes.

Apple Yam Casserole

Ingredients

Servings: 8
3 sweet potatoes, peeled and cubed
2 granny smith apples - peeled, cored and sliced
1/2 cup packed brown sugar
1/2 cup water
1/4 teaspoon ground cinnamon
1/2 cup raisins
2 tablespoons butter
1/4 teaspoon salt
3 tablespoons all-purpose flour
3 slices lemon, thinly sliced

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). lightly grease a 2 quart casserole dish.
in the casserole dish, alternately layer the sweet potatoes and apples.
in a medium saucepan over medium heat, mix together brown sugar, 1/3 cup water, cinnamon, raisins, butter and salt. cook 5 minutes.
in a small bowl, stir together remaining water and flour. combine with the brown sugar mixture. pour over the sweet potatoes and apples. place the lemon slices on top.
bake covered in the preheated oven 20 minutes. uncover and continue baking 20 minutes, or until the sweet potatoes and apples are tender.

Roasted Vegetables

Ingredients

Servings: 12
1 small butternut squash, cubed
2 red bell peppers, seeded and diced
1 sweet potato, peeled and cubed
3 yukon gold potatoes, cubed
1 red onion, quartered
1 tablespoon chopped fresh thyme
2 tablespoons chopped fresh rosemary
1/4 cup olive oil
2 tablespoons balsamic vinegar
salt and freshly ground black pepper

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 475 degrees f (245 degrees c).
in a large bowl, combine the squash, red bell peppers, sweet potato, and yukon gold potatoes. separate the red onion quarters into pieces, and add them to the mixture.
in a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. toss with vegetables until they are coated. spread evenly on a large roasting pan.
roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.

Aloo Phujia

Ingredients

Servings: 4
1 onion, chopped
1/4 cup vegetable oil
1 pound potatoes, peeled and cubed
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon ground turmeric
1/4 teaspoon ground cumin
2 tomatoes, chopped

Recipe

Preparation Time:

Cook Time:

Ready Time:

lightly brown onion in oil in a medium size skillet.
stir in salt, cayenne, turmeric and cumin. add potatoes and cook 10 minutes stirring occasionally.
add tomatoes, cover pan and cook until potatoes are soft, about 10 minutes.

Honey Roasted Red Potatoes

Ingredients

Servings: 4
1 pound red potatoes, quartered
2 tablespoons diced onion
2 tablespoons butter, melted
1 tablespoon honey
1 teaspoon dry mustard
1 pinch salt
1 pinch ground black pepper

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 375 degrees f (190 degrees c). lightly coat an 11x7 inch baking dish with nonstick cooking spray.
place potatoes in a single layer in prepared dish, and top with onion. in a small bowl, combine melted butter, honey, mustard, salt and pepper; drizzle over potatoes and onion.
bake in the preheated 375 degrees f (190 degrees c) oven for 35 minutes or until tender, stirring halfway through the cooking time.

Thursday, May 19, 2016

Addictive Sweet Potato Burritos

Ingredients

Servings: 12
1 tablespoon vegetable oil
1 onion, chopped
4 cloves garlic, minced
6 cups canned kidney beans, drained
2 cups water
3 tablespoons chili powder
4 teaspoons prepared mustard
2 teaspoons ground cumin
1 pinch cayenne pepper, or to taste
3 tablespoons soy sauce
4 cups mashed cooked sweet potatoes
12 (10 inch) flour tortillas, warmed
8 ounces shredded cheddar cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
heat oil in a medium skillet and saute onion and garlic until soft. mash beans into the onion mixture. gradually stir in water; heat until warm, 2 to 3 minutes. remove from heat and stir in the soy sauce, chili powder, mustard, cumin, and cayenne pepper.
divide bean mixture and mashed sweet potatoes evenly between the tortillas; top with cheese. fold tortillas burrito-style around the fillings and place on a baking sheet.
bake in the preheated oven until warmed through, about 12 minutes.

Pan Pierogies

Ingredients

Servings: 12
4 onions, chopped
4 tablespoons butter
1 (16 ounce) package lasagna noodles
16 ounces shredded cheddar cheese
4 cups instant mashed potato flakes
1/4 cup butter

Recipe

preheat oven to 350 degrees f (175 degrees c). butter the bottom and sides of a 9x13 inch baking dish.
saute onions in the butter until translucent and soft.
cook and drain lasagna as per package directions.
make potatoes as per package directions for 12 servings. combine the onions with the potatoes.
place a layer of noodles over the bottom of the baking dish. cover with a layer of potatoes, sprinkle with cheese and pats of butter. repeat ending with noodles sprinkling top with cheese and butter. bake at 350 degrees f (175 degrees c) for 1 hour.

Baked Sweet Potato Sticks

Ingredients

Servings: 8
1 tablespoon olive oil
1/2 teaspoon paprika
8 sweet potatoes, sliced lengthwise into quarters

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c). lightly grease a baking sheet.
in a large bowl, mix olive oil and paprika. add potato sticks, and stir by hand to coat. place on the prepared baking sheet.
bake 40 minutes in the preheated oven.

oven roasted potatoes

Ingredients

Servings: 4
1/8 cup olive oil
1 tablespoon minced garlic
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 teaspoon dried dill weed
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt
4 large potatoes, peeled and cubed

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 475 degrees f (245 degrees c).
in a large bowl, combine oil, garlic, basil, marjoram, dill weed, thyme, oregano, parsley, red pepper flakes, and salt. stir in potatoes until evenly coated. place potatoes in a single layer on a roasting pan or baking sheet.
roast for 20 to 30 minutes in the preheated oven, turning occasionally to brown on all sides.

Honey Roasted Red Potatoes

Ingredients

Servings: 4
1 pound red potatoes, quartered
2 tablespoons diced onion
2 tablespoons butter, melted
1 tablespoon honey
1 teaspoon dry mustard
1 pinch salt
1 pinch ground black pepper

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 375 degrees f (190 degrees c). lightly coat an 11x7 inch baking dish with nonstick cooking spray.
place potatoes in a single layer in prepared dish, and top with onion. in a small bowl, combine melted butter, honey, mustard, salt and pepper; drizzle over potatoes and onion.
bake in the preheated 375 degrees f (190 degrees c) oven for 35 minutes or until tender, stirring halfway through the cooking time.

garlic herb feta cheese mashed potatoes

Ingredients

Servings: 6
2 1/2 pounds yukon gold potatoes, peeled and cubed
1/2 cup milk
1 (4 ounce) package crumbled feta cheese
2 tablespoons butter
3 cloves garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried rosemary
salt and ground black pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

place potatoes into a large pot and cover with salted water; bring to a boil. reduce heat to medium-low and simmer until tender, about 20 minutes. drain and return potatoes to the pot.
mash potatoes with a potato masher until smooth. stir in milk, feta cheese, butter, garlic, oregano, and rosemary. season with salt and pepper.

gobi aloo (indian style cauliflower with potatoes)

Ingredients

Servings: 4
1 tablespoon vegetable oil
1 teaspoon cumin seeds
1 teaspoon minced garlic
1 teaspoon ginger paste
2 medium potatoes, peeled and cubed
1/2 teaspoon ground turmeric
1/2 teaspoon paprika
1 teaspoon ground cumin
1/2 teaspoon garam masala
salt to taste
1 pound cauliflower
1 teaspoon chopped fresh cilantro

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat the oil in a medium skillet over medium heat. stir in the cumin seeds, garlic, and ginger paste. cook about 1 minute until garlic is lightly browned. add the potatoes. season with turmeric, paprika, cumin, garam masala, and salt. cover and continue cooking 5 to 7 minutes stirring occasionally.
mix the cauliflower and cilantro into the saucepan. reduce heat to low and cover. stirring occasionally, continue cooking 10 minutes, or until potatoes and cauliflower are tender.

Roasted Vegetables

Ingredients

Servings: 12
1 small butternut squash, cubed
2 red bell peppers, seeded and diced
1 sweet potato, peeled and cubed
3 yukon gold potatoes, cubed
1 red onion, quartered
1 tablespoon chopped fresh thyme
2 tablespoons chopped fresh rosemary
1/4 cup olive oil
2 tablespoons balsamic vinegar
salt and freshly ground black pepper

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 475 degrees f (245 degrees c).
in a large bowl, combine the squash, red bell peppers, sweet potato, and yukon gold potatoes. separate the red onion quarters into pieces, and add them to the mixture.
in a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. toss with vegetables until they are coated. spread evenly on a large roasting pan.
roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.