Posts Tagged ‘potato’

This was in the latest issue of Food and Wine magazine. In place of the herbs and fresh garlic (I was pressed for time) I used garlic powder, salt, pepper, and parsley. I couldn’t find pecorino cheese at Giant so in place of that I shaved some parmesan reggiano. This recipe is definatly a keeper. They came out so crisp! I served this with chicken fingers.

Oven Fries with Herbs and Pecorino

Ingredients

1. 2 large baking potatoes, cut into 4-by-1/2-inch sticks
2. 1/4 cup extra-virgin olive oil
3. 1 large garlic clove, minced
4. 1 teaspoon each of minced sage and rosemary
5. 1/4 cup freshly grated Pecorino Romano cheese
6. Salt and freshly ground pepper

Directions

1. Preheat the oven to 425°. In a large bowl, toss the potato sticks with the olive oil until evenly coated. Spread the potato sticks on a rimmed baking sheet in a single layer and bake in the upper third of the oven, turning once or twice with a spatula, until they are golden and crispy, about 30 minutes.

2. Sprinkle the minced garlic and herbs over the fries and toss well. Roast for about 5 minutes longer, until the herbs are fragrant and the garlic is lightly browned. Transfer the fries to a large bowl and toss with the grated Pecorino Romano. Season with salt and pepper and serve.

This is another recipe from the great site Cooking During Stolen Moments. Like all the other recipes I have tried by her, this turned out great. Next time I’ll make a double batch so I have extra to freeze. This came together quickly as well. I made this on a weekday. I dipped these in bbq sauce. Yum!

Cheesy Potato Bites

• 1 1/2 lb. potatoes, peeled and quartered
• 4 T. butter
• 1 c. shredded extra sharp cheddar
• 1/2 c. flour
• 1 egg, beaten
• 1 t. salt
• 1/2 t. garlic powder
• 1/2 t. black pepper
• 1 c. breadcrumbs

1. Place the potatoes in a large pot filled with cold water. Bring to a boil and boil until potatoes are fork tender, about 15 minutes. Drain and return potatoes to the pot.

2. Add the butter to the pot and mash with the potatoes. Transfer the mashed
potatoes to a large mixing bowl.

3. Add the cheese, flour, egg and seasonings to the mixing bowl. Stir to combine well.

4. Using 1-2 tablespoons of potato mixture at a time, roll into a ball. Roll the balls into thebreadcrumbs until covered completely and place on a baking sheet. Repeat until done.

5. Drizzle the potato bites with some melted butter.  Bake at 350 degrees for about 15 minutes, until golden brown and lightly crunchy. This recipe should make about 3 dozen potato bites, depending on the size.

To freeze the potato bites, flash freeze on a large dish or baking sheet until firm, then transfer to a plastic freezer bag.

This is a simple side dish that goes well with anything. I add a little Herbs de Provence for more flavor. This is entirely optional. You can season these however you like, I love lots of garlic.

Roasted Baby Red Potatoes

1 pound baby red potatoes, quartered

olive oil to coat potatoes

garlic powder, onion powder, smoked paprika, fresh cracked black pepper, herbs de Provence

Preheat oven to 400.

Cut potatoes into quarters and place on a baking sheet. Add the seasonings in the quantity you desire. Pour on enough olive oil to coat the potatoes. Mix oil and seasonings with your hands to distribute everything evenly.

Cook for about 40 minutes or until the potatoes are turning brown.

I’ve never been so proud of how something turned out than today. This soup is something you’d get at a restaurant. This was perfect for dinner with all the rain we had today. We were soaked from running errands and doing our monthly grocery trip. This was just the thing we needed. I served this along with my Bacon Cheddar Muffins. This is easy to make so give it a try! I found this at one of my favorite cooking sites Cooking During Stolen Moments.

Loaded Baked Potato Soup

• 1 lb. bacon, diced
• 1 onion, diced
• 5 large Russet potatoes, peeled and cubed
• 3 c. chicken stock
• 3 T. butter
• 3 T. flour
• 1 1/2 c. milk
• 3 green onions, sliced
• 3/4 c. shredded cheddar cheese, divided
• 1/2 t. black pepper
• Sour cream for garnish, optional

1. In a large stock pot, cook bacon until crisp. Remove with a slotted spoon to drain and set aside. Drain all but 2 T. of bacon grease from the pot. Cook the onions in the remaining bacon grease for about 5 minutes, until tender.

2. Add potatoes, cooked onion and chicken stock to pot. Bring to a boil, reduce heat to medium and simmer about 20 minutes, until potatoes are tender. With a slotted spoon, remove a few scoops of potatoes. Place in a bowl and mash with a fork. Set aside.

3. In a small sauce pan, melt butter. Stir in flour and cook for 2 minutes. Whisk in milk, bring to a boil and simmer until thickened. Slowly stir in to stock pot. Bring to a boil, reduce heat to low and simmer. Stir mashed potatoes back into pot.

4. Add 1/2 c. shredded cheese, three-fourths of the bacon and half the sliced green onions to pot. Add pepper. Stir to combine. Cook an additional 5 minutes.

5. To serve, ladle soup into individual bowls and top with some shredded cheese, bacon, green onions and optional sour cream.

I make these often for gatherings. This time around I made it for our anniversary dinner since we weren’t going out. These are easy, tasty, and can feed a crowd if you make enough of them. I like to mix some Emeril’s seasoning in the sour cream for extra flavor.

Potato Skins

Ingredients:

6 large baking potatoes

2 teaspoons cooking oil

1 to 1 1/2 teaspoons chili powder

Several drops hot pepper sauce

8 slices bacon cooked, drained, and crumbled

1 cup shredded sharp cheddar cheese

Directions:

1. Scrub baking potatoes and prick with a fork. Bake in 425 degree oven for 40-45 minutes until tender; cool.

2. Cut each potato lengthwise into 4 wedges. (I usually just cut them in half) Scoop out the white portion of each potato wedge. Cover and chill the leftover white portion for another use.

3. In a small bowl combine the oil, chili powder, and hot sauce. Using a pastry brush, brush the insides of the potato wedges with the oil mixture. Place the potato wedges in a single layer on a large baking sheet. Sprinkle wedges with bacon and top with cheese.

4. Bake about 10 minutes or until the cheese melts and potato wedges are heated through. If desired, serve with sour cream.

Make ahead directions:

Prepare as above through step 3. Cover; chill potato wedges for up to 24 hours. Uncover and bake as directed.

Another healthy version of a fried recipe. These are baked in the oven. I did this at the same time as the Chicken Fingers. I set the oven at 400 and put them in first while preparing the chicken. It came out perfect. You can double this recipe easily as well if needed.

Garlic Oven Fries

Ingredients
4 medium red potatoes, each cut in 8 wedges
olive oil to coat potatoes
Garlic Powder and pepper seasoned to taste.
Directions
1. Heat oven to 500 degrees.
2. In medium bowl, toss potatoes with oil to coat.
3. Sprinkle with garlic and pepper.
5. Arrange in single layer in pan.
6. Bake uncovered 15 to 18 minutes, stirring once, until potatoes are tender but crisp on outside.

I’m a reader of the Once a Month Mom blog. I love reading the recipes and stories daily. I was asked to do a guest post on her blog since she is about to have a baby and is taking a little break. My post is about Hanukkah and my favorite dishes, potato latkes and cinnamon kugel. Click the link below to read the special post.

Guest Post Once a Month Mom

I made this Saturday night, but this easily can be a weeknight meal. I used chicken legs, but you can use any bone in chicken you have. I may use thighs next time. Also, hubby didn’t like the taste of the Italian dressing. Next time I’ll use chicken broth instead. I found this recipe from Kraft Kitchens and below is how I adapted it. Just add veggies on the side.

One-Pan Chicken and Potato Bake
Prep Time: 10 min
Total Time: 1 hr 10 min
Makes: 4 servings

Ingrediants:
4 bone-in chicken pieces (1-1/2 lb.)
1-1/2 lb. potatoes (about 3), cut into thin wedges
1/4 cup  Zesty Italian Dressing (or chicken stock/broth)
1/4 cup KRAFT Grated Parmesan Cheese
Smoked paprika, onion powder, garlic powder, and pepper to taste
HEAT oven to 400°F. Place chicken and potatoes in 13×9-inch baking dish.
TOP with dressing; sprinkle with cheese and seasoning. Cover.
BAKE 1 hour or until chicken is done (165ºF), removing foil after 30 min.