Does anyone know some good easy potatoe recipies?
I was wondering if anyone knew of some good easy recipies for regular potatoes. Please share them with me.
Also if you any casserol recpies please share those too. Thanks
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Fluffy Mashed Potatoes
* 2 1/2 pounds Russet, or baking potatoes, cut into 1-inch chunks, about 8 cups of cut up potatoes
* 1/4 cup milk or half-and-half, or more to taste
* 1/4 cup butter
* 3/4 teaspoon salt, or to taste
* 1/4 teaspoon freshly ground black pepper
———————-Potato Galette
6 medium potatoes
1 onion
50 g butter
1/4 cup chopped fresh chives
2 tablespoons whole mustard seeds
2 teaspoons dried tarragon
1. Peel potatoes and cook in boiling salted water until soft. Drain and mash.
2. Peel onion and chop finely.
3. Melt butter in a frying pan and saute onion for 5 minutes.
4. Add to potatoes with chives, mustard and tarragon.
5. Beat with a wooden spoon until smooth.
6. Press into a greased 20cm loose-bottom cake tin.
7. Rough up top with the tines of a fork.
8. Bake at 180C for 20 minutes, then grill until golden.
9. To serve, cut into wedges.
———————–Herbed New Potatoes
12 small new potatoes
4 teaspoons butter
4 teaspoons fresh parsley, minced or 1 1/3 teaspoons dried parsley
4 teaspoons fresh chives, minced or 1 1/3 teaspoons dried chives
fresh parsley sprigs, for garnish (optional)
1. Peel 1/2-inch strip around the center of each potato and immediately place potatoes in medium saucepan of cold water.
2. Add enough additional water to the saucepan to cover the potatoes by 2 inches.
3. Bring to a boil over medium-high heat.
4. Boil until the potatoes are easily pierced by a fork but firm (20 minute approx.). Drain them.
5. Do not overcook and cover to keep warm.
6. Place the butter in a microwave-safe bowl and microwave on HIGH until melted.
7. Stir in minced parsley and chives.
8. Pour the butter mixture over the potatoes and toss to coat.
9. Spoon the potatoes into a serving bowl and serve immediately.
10. You can also sprinkle with chopped, cooked bacon and finely minced green onions.
Place potatoes in a 4-quart saucepan or Dutch oven; bring to a boil over medium heat. Reduce heat to low, cover, and simmer for 20 minutes, or until potatoes are tender.
Drain potatoes thoroughly. For the smoothest potatoes, you can put the potatoes through a ricer at this point. Transfer to a large bowl. Add remaining ingredients to the bowl. With an electric hand-held mixer, beat potato mixture until light and creamy.
Mashed potato recipe serves 4 to 6.
potatoe waffles or chips
fired potatoes slice them spray your pan cook em eat em with some ketchup
Cut them in to 4′s put them in a bowl add olive oil, onion powder, garlic salt and pepper then dump the bowl on a sheet pan and cook in oven for 30 minuets at 350. Thanks
Fried potato’s peel them slice them thinly then put some oil in a pan and over medium heat fry them, Untill There Golden brown. I have them alot for breakfast with gravy over them. YUMMMM
All on one website! Enjoy.
Baked Potato
Bubble & Squeak
Curried Potatoes
Glazed Sweet Potatoes Or Yams
Lemon Potatoes
Mashed Sweet Potatoes
Potato Curry
Potato Pancake
Potato Wedges
Roasted Potatoes
Scalloped Sweet Potatoes
Stuffed Potatoes
Sweet Potato And Yams
Sweet Potato Fries
Sweet Potato Souffle
Twice Baked Potatoes
Baked Sweet Potato
Candied Sweet Potatoes or Yams
Fries
Hash Brown Potatoes
Mashed Potatoes
Potato Casserole
Potato Gnocchi
Potato Skins
Potatoes Au Gratin
Scalloped Potatoes
Skillet Potatoes
Stuffed Sweet Potatoes or Yams
Sweet Potato Casserole
Sweet Potato Pancake
chips or baked potatoes
Use Lipton Onion Soup Mix. Combine one envelope of mix with some oil (it says how much on the package), add chopped potatoes and bake for 45 minutes. Delicious!
Yummy Potatoes (There are many different versions)
1 lb. extra lean ground beef
1 cup sour cream
1 yellow onion; diced
1 cup grated cheddar cheese
1/2cup butter
salt and pepper to taste
6 medium potatoes; grated, or cubed
1/2cup milk
1 can cream of chicken soup
1/2cup Ritz cracker crumbs, or corn flakes
Preheat a 12" Dutch oven using 18-20 briquettes bottom heat. To hot oven add butter, ground beef, and onions. Saute until beef is brown and onions are soft. Add potatoes and stir to mix. Place lid on Dutch oven and bake using 10-12 briquettes bottom and 14-16 briquettes top for 15-20 minutes or until potatoes start to soften.
In a bowl combine soup, sour cream, cheddar cheese and milk. Stir to mix. Season with salt and pepper. Pour soup mixture over potatoes and stir gently to mix. Sprinkle cracker crumbs over top of potatoes. Replace lid and continue baking for 30 minutes.
Serves: 10-12
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Loaded Baked Potato Salad
INGREDIENTS:
4 pounds Idaho potatoes, peeled
1 pound bacon, crisply cooked, and chopped into 1/2-inch pieces (fat reserved, if desired)
4 ounces unsalted butter, softened
1/2 cup chopped green onions
2 cups grated or shredded cheddar cheese
1 1/2 cups sour cream (regular or low-fat)
1 tablespoon black pepper
1 teaspoon salt
DIRECTIONS:
Cook whole potatoes in boiling, unsalted water until tender. Refrigerate until chilled, then chop into one-inch pieces.
Transfer the potatoes to a large bowl along with the remaining ingredients and thoroughly combine. Add some of the reserved bacon fat if desired.
Chill at least 2 hours before serving. Adjust the seasoning prior to serving.
Note: Any condiments or toppings typically added to a loaded baked potato may be used for this recipe.
=============================================
Roasted Rosemary Garlic Potatoes
INGREDIENTS:
3 Idaho potatoes (2 pounds), peeled
1/4 cup olive oil
6 medium cloves garlic, finely minced
5 sprigs fresh rosemary, leaves finely minced
1 tablespoon sea salt
2 teaspoons freshly ground black pepper
DIRECTIONS:
Preheat oven to 450°F.
Fill a medium-sized pot with 4 quarts of cold water and 1 teaspoon of the salt.
Cut the potatoes into quarters lengthwise and then cut each piece in half again, yielding eight pieces from each potato. Add the potatoes to the pot, bring to a boil, and cook for 5 to 7 minutes until potatoes are easily pierced with a fork, but not falling apart. Drain well, letting the potatoes sit in a colander for several minutes to remove all excess water.
While the potatoes are cooking, pour the olive oil into a roasting pan just large enough to hold the potatoes snuggly. Place the roasting pan in the oven and heat the oil until very hot. Remove the heated pan from the oven and carefully place the well-drained potatoes into the pan. (Do not toss the potatoes into the pan because the hot oil will splash.) Put the roasting pan back into the oven, and cook potatoes for 45 minutes. Check the potatoes every ten minutes or so, turning them so they brown all sides.
Sprinkle on the garlic, rosemary, remaining salt and pepper, and stir the potatoes gently to distribute the herbs. Cook for another minute.
Drain the potatoes on paper towels for 2 minutes. Adjust the seasoning, if necessary, and serve immediately.
=============================================
Chicken and Potato Casserole
INGREDIENTS:
1 package Dehydrated Scalloped Idaho Potatoes
1 can (10 3/4 ounces) cream of mushroom soup, undiluted
1 cup diced, cooked chicken
1 cup cooked peas
1/4 cup chopped pimento (optional)
DIRECTIONS:
Preheat oven to 400° F
Prepare potatoes according to package directions.
Stir in soup.
Gently mix in chicken, peas and pimentos. Bake in 2-quart casserole uncovered for 45 minutes or until potatoes are tender.
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Salpicon Scalloped Potatoes
INGREDIENTS:
4 medium size Idaho® potatoes, peeled
1 cup crumbled queso añejo or any other dry cheese
2 cups heavy cream
1/2 cup cilantro, chopped
1 pinch salt
DIRECTIONS:
Slice potatoes very thin lengthwise (1/16-inch to 1/8- inch thick) and place in a large bowl. Add cheese, cream, cilantro and salt, mixing to coat the potatoes.
Spray an 8-inch by 8-inch square pan with non-stick vegetable spray. Layer potatoes along with cheese and cream mixture into the pan, pressing down gently to compress the mixture. Bake uncovered for 1 hour at 375°F until potatoes are soft when pierced with a knife and lightly golden brown on top. Cool at room temperature and cut into any desired serving shape.
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Crunchy Topped Potatoes
INGREDIENTS:
4 medium IDAHO potatoes, cut in 1/2" strips
3/4 cup chicken stock or water
Salt and freshly ground pepper to taste
Topping:
2 tablespoons butter
2 tablespoons minced onion
1 clove garlic, minced
1/2 cup dried breadcrumbs
1/4 teaspoon basil
1/4 teaspoon thyme
1 tablespoon minced parsley
1 teaspoon paprika
DIRECTIONS:
To make topping, heat butter in cooker and slowly sauté the onion and garlic until onion has softened. Stir in the breadcrumbs and all other topping ingredients; season with salt and pepper. Cook over low heat until the breadcrumbs are toasted and crunchy. Set aside and wipe out cooker.
Arrange the potato strips in a steamer basket and sprinkle with salt and pepper. Pour broth or water into the cooker and lower steamer basket.
Close lid, bring to high pressure and cook for 4 minutes.
Release pressure according to manufacturer’s directions, open lid and remove potatoes onto plate. Sprinkle with breadcrumb mixture and serve.
cut up red potatoes in cubes salt and pepper to taste, pour italian dressing all over them i mean soak them, garlic powder and parsley. Microwave for 20 minutes, stirring them frequently, them take them out and put them in the oven until they’re tender to your liking, delicious!
Twice baked potatos
Microwave 6 potatos for about 10 minutes or until soft, depending on how big they are.
Cut in half lengthwise and scoop the potato out into a bowl.
Add sour cream, chives, bacon and shredded chedder cheese and mix.
Spoon mixture back into potato halves and add some shredded chedder on top.
Bake in oven at 400 degrees for about 15 minutes and enjoy!