Roasted Red Potatoes

I realize this probably isn't anything new to anyone out there. And it isn't new to us either, but I've had people ask how we do this and I figured it was time to post it on the blog. This is about the easiest thing to do with red potatoes. A little olive oil, some seasoning, and the oven. I originally posted a recipe for cottage potatoes that is similar to this, and we do those potatoes with olive oil now as well. Much healthier and the flavor is awesome! (Just a note, you can do the same with zucchini and it is great! It takes a little less time to cook is all.)

Red potatoes

Olive Oil

Seasoning (There are a ton of different seasonings out there. Ours is a herbed parmesan mix)

Cut up red potatoes. I usually do them in quarters. In a bowl toss, potatoes, olive oil, and seasoning. I drizzle the olive oil 2 or 3 times in a circle, toss it and check to see if it is coated. You don't want to overcoat but you don't want to undercoat it or they won't cook well. Sprinkle seasoning over top and stir until covered and you have the desired amount covering all the potatoes. A little goes a long ways. It is more of a live & learn thing for how much seasoning is just right. But I'd say about a tablespoon is close for us. Maybe a little more or less depending on how many potatoes you have. We usually have a lot of potatoes.

Spread potatoes over cookie sheet lined with parchment paper. You can do it without, and it makes one side a little crunchier, but the parchment makes it so much easier to take the potatoes off without scraping. Plus, you're pan is cleaner, too. :)

Bake at 450 for 35 minutes.

We like it with bbq chicken, but it is great with any entree!

Baked Parmesan Cottage Potatoes

4 large potatoes, cut into large chunks
2 Tbsp melted butter (for healthier option, do olive oil instead. Flavor is great, too!)
1/3 cup parmesan cheese, the powdered stuff
1/2 tsp (or more if you'd like) garlic salt

Cut up potatoes and toss with melted butter in a large bowl. Sprinkle with garlic salt and stir to coat. Sprinkle parmesan all over and stir quickly to coat then pour onto a cookie sheet.
Spread them out so they're mostly on the cookie sheet and not completely piled on top of one another.See that yummy parmesan goodness!?Bake at 450 for 30-35 minutes, checking with a fork to test for tenderness.
Serve with desired main dish. We've had them with beef, chicken, ham... you name it. And they're a hit everytime!!!

Note: These will be "crusted" on the bottoms. They're NOT burnt. It's wonderful parmesan goodness!

Loaded Mashed Potatoes

Adapted from the twiced baked potatoes recipe. This is a great recipe to take to a potluck or if you want the same great taste as twiced baked potatoes, but don't have the time to scoop out the potato from all the potato shells.

4-5 large potatoes, cooked and mashed

1/2 cup sour cream

1/3 cup milk

1/2 cup shredded cheddar cheese

1/4 cup bacon, cooked and crumbled

1/2 tsp dried minced onions

1 1/2 tsp salt

1/8 tsp pepper

Cook potatoes like you would for mashed potatoes. Pour all the water off of potatoes and pour potatoes into a large bowl. Add sour cream, milk, minced onions, salt, and pepper. Mix until fluffy with beaters but being careful not to overmix. By hand, stir in cheese and bacon -just before serving.

Cheesy Ham and Potatoes

I got this recipe from Coleen's Recipes who got it from Carries Cooking and Recipes who got it from Melissa d'Arabian, winner of The Next Food Network Star. And not one of our recipes are the same... we all tweaked it! But 'tis the nature of recipes. While my version didn't turn out exactly as I planned/hoped, it was really delicious and we'll be making it again.

Ingredients:
2 large potatoes, peeled and diced very small
1 cup ham, chopped very small
1 cup colby jack cheese, shredded
1/2 tsp salt
1/4 pepper
Heavy cream (2 Tbsp per serving)

Although this makes 12 individual cheesy ham & potato servings, it could easily be cut down to serve only 2 people by halving the recipe. An adult can easily eat 2 servings. And they warm up well for the next day.

Directions:

Chop potatoes very small.

Add ham.

Add cheese.Mix all together.Spray muffin tins with Pam. Spoon potato/ham/cheese mixture into each cup.Using a Tbsp, pour 2 Tbsp into each cup. Cover with foil. And bake for 20 minutes at 375. You will want a cookie sheet on the bottom rack because some of the cream will boil over (but only a little). After 20 minutes, remove the foil and bake an additional 20 minutes. At the last 5 minutes, put the oven on HI broil. Remove from oven and let set for 5 minutes. Carefully remove from muffin tin with a spoon.

Now, here is where mine went awry. Mine did not solidify into little cake-like potato patties like Coleen's. I think my potatoes may have needed to be a little smaller, maybe somewhere between chopped and shredded. But they still tasted so wonderful. I'll still be making them again. I ended up scooping them all out and putting them in a dish and serving it that way. It was okay. I was disappointed in the presentation but the taste was so good I didn't really care anymore. And I really liked the potatoes being cut up so small. My family absolutely loved them. We served them with chicken, but they'd be a great side dish for any meal. I also think they'd be great served at breakfast as well. They are super easy and all in one dish. That's my kind of meal!

Yummy Potatoes (a.k.a Funeral Potatoes, Cheesy Potatoes, sour cream potatoes)

from Mom and Aunt Kathy -with my changes

1 lb 10 oz bag hashbrowns, mostly thawed is best
2 cups sour cream
2 Tbsp butter, melted
1 Tbsp dried, minced onions
1/4 cup milk
2 cans cream of chicken soup
1 cup+ grated cheese

Melt butter in bowl. Add minced onions and soup. Warm in microwave for a couple of minutes. Add milk, cheese, and sour cream. I add more cheese if it looks like it needs more. Warm in microwave until cheese is melted.
Add hashbrowns. Stir until evenly coated. (You may not need all the hashrowns. I add them gradually so I don't get too many. If you get too many, it is dry. If you don't have enough, it is too soupy.) Pour into 9x13 pan. Mix finely crushed corn flakes and some melted butter together and sprinkle over potatoes. Bake at 350 for 45 to 55 minutes. You want it to be bubbling all over. See 10 second video below.

Let set up for 5 minutes before eating.

I like to serve this with ham or sometimes just as a main dish -eventhough it is more of a side dish. Note: The original recipe calls for regular potatoes, shredded. But I don't always have the time. If I do have time, I bake several large potatoes the day before and then put them in the fridge to cool overnight. When I need them, I peel them and shred them into my mixture until it looks right. If there are potatoes left over, I use them for hasbrowns the next day for breakfast or something like that. Or you can parboil the potatoes. I've just found that using mostly thawed hashbrowns works well and is quicker.

Note: This recipe is very easy to halve. I do it all the time since I only have a family of 4.

Potato Cheese Soup

from Norma T.

In large pot:
3 cups water
3 bouillion cubes (I use the knorr caldo con sabor de pollo cubes in the mexican aisle)
5 cups diced potatoes
1 cup diced celery (we like ours really little)
2 cup diced carrots (Usually a carrot cut into fourths and diced)
1/2 cup finely diced onions or 1 Tbsp dry minced onions if you don't have an onion
1 clove garlic, pressed through a garlic press

In separate medium pot:
3/4 cup butter
3/4 cup flour
4 cups milk
15 oz jar cheese whiz (do not use velveeta instead) - (I use a regular 8oz jar if I'm doing a half batch of soup)

Over medium-low heat, melt the butter (I cut mine up to help it melt faster). In a separate bowl, mix flour and milk together. Whisk until flour is dissolved. Pour into melted butter. Stir often. Add in cheese whiz. Mix well and let it slowly boil and slightly thicken while stirring very often to keep it smooth. (The whole key for smooth sauce/pancakes/or anything is this whisk from Pampered Chef. It's only $3 or $4. I have 3 and I could use 3 more!)
Meanwhile, add 3 cups water and bouillon cubes to a pot and bring to a boil. Add vegetables and cook until tender.Add cheese mixture and stir with spoon.Serve with rolls or breadsticks. We like to sprinkle crumbled bacon on top in each individual bowls.

This isn't exactly "healthy" soup. But it sure tastes good. And it is great warmed up the next day. It is an easy one to make when you have to take a meal to someone as well. I prefer to warm mine up at 50% power when I reheat it.

Twiced Baked Potatoes

from Lion House Cookbook
(see note below for mashed potatoes -my own twist)

6 large baking potatoes
3 slices of bacon
1/2 cup sour cream
1/2 cup milk
1 1/2 tsp salt
1/8 tsp pepper
Minced onions
1/2 cup shredded cheese

Rub skins with oil. Bake for 1 hour on 400. While potatoes are cooking, cook bacon and crumble. When potatoes are done, cut slice off top of potato. Scoop out pulp. Mash pulp with all ingredients except the cheese. Fill potato shells and sprinkle cheese on top. Crumble bacon on top. Bake for 10 minutes at 350 or until heated through and cheese is melted.

Pork Chops and Potatoes

from mom

Desired amount of pork chops.
Sliced potatoes
1 can cream of celery soup
1 can cream of mushroom soup
About 1 cup milk

Brown pork chops & cook half way. Put on bottom of casserole dish. Using, salad shooter, slice potatoes over pork chops. Mix soups and milk in drippings of pork chops. Heat and pour over potatoes. Cover with foil and bake at 350 for about 1 hr & 45 minutes or until potatoes are tender and pork chops are all the way cooked.