Grilled Smoky Cheddar Potatoes Packs

This one comes from Betty Crocker by way of the Just-Potatoes Yahoo! Group.

Grilled Smoky Cheddar Potatoes Packs 4 servings

Ingredients: 4 medium potatoes, cut into 1-inch chunks, 1/2 teaspoon salt, 2 tablespoons butter or margarine, 1 cup shredded Cheddar cheese (4 ounces), 2 tablespoons Betty Crocker® Bac~Os® bacon flavor chips, 2 medium green onions, sliced (2 tablespoons)

Heat coals or gas grill for direct heat. Place potatoes on 30x18-inch piece of heavy-duty foil. Sprinkle with salt. Dot with butter. Sprinkle with cheese and bacon chips. Wrap foil securely around potatoes; pierce top of foil once or twice with fork to vent steam. Cover and grill foil packet, seam side up, 4 to 6 inches from medium heat 45 to 60 minutes or until potatoes are tender. Sprinkle with onions.

See the whole recipe here.

Perfectly Baked Italian Herb French Fries

Perfectly Baked Italian Herb French Fries

Ingredients: 2 large Russet potatoes, with skin on, 1 1/2 teaspoon Italian Herb Seasoning, 2 teaspoons grapeseed oil (canola or vegetable oil will work fine), good pinch coarse salt and fresh ground pepper

Instructions:

Preheat oven to 425 degrees.

Take your washed and dried potatoes and slice longways about 1" thick. Take those slices and cut into fries, keeping your size the same to ensure they cook up evenly.

Place cut fries into a pile on a large rimmed baking sheet. Drizzle with oil and seasoning and toss. Spread potato fries evenly across baking sheet. Liberally sprinkle with coarse salt and pepper.

Bake in 425 degrees oven for 25-30 minutes. At 20 minutes check your fries and toss if starting to brown. Let cook for additional 5-10 minutes until they are browned and crisp.

I came across this by way of the Just-Potatoes group over at Aggie's Kitchen. You can see the whole recipe with more delicious images and commentary here.

Wild West Wedges with Cranberry Catsup

I found this one on the Just-Potatoes Yahoo! Group, but it's originally from the Ocean Spray website.

Ingredients: 2 large sweet potatoes, peeled, cut into 1-inch thick lengthwise wedges, 1/4 cup extra virgin olive oil, divided, 3 teaspoon sea salt, divided, 1 teaspoon chili powder, 1/2 teaspoon onion powder, 1/2 cup chopped red onion, 2 tablespoons chopped seeded jalapeno chiles, 2 teaspoons minced garlic, 1/2 teaspoon ground cumin, 1/2 teaspoon ground allspice, 1 cup Ocean Spray Fresh or Frozen Cranberries, 3 tablespoons Ocean Spray Cranberry Juice, 1 teaspoon chipotle flavored hot sauce, 2 tablespoons pure maple syrup.

Preheat oven to 375 degrees F. Place sweet potatoes on large baking sheet with sides. Drizzle with 3 tablespoons of the olive oil; sprinkle with 2 teaspoons of the salt, the chili powder and onion powder. Toss to coat; spread on pan so potatoes aren’t touching. Bake for 10 to 15 minutes or until fork tender, turning once half way through cooking.

Meanwhile, in large skillet, heat remaining olive oil over medium heat. Add onion and jalapeno chiles; cook for 5 minutes. Add garlic, cumin, allspice and remaining 1 teaspoon salt; cook for 1 minute. Stir in cranberries, cranberry juice, hot sauce and maple syrup. Cook until cranberries start to pop. Pour mixture into food processor bowl with metal blade. Process until smooth. Serve with sweet potato wedges.

Makes 4 servings

Funeral Potatoes

This recipe comes from Oh Sweet Basil, by way of MasterCook, by way of the just-potatoes Yahoo! Group.

Prep Time: 20 minutes, Cook Time: 1 hour, 5 minutes, Total Time: 1 hour, 25 minutes

Ingredients: 3 tablespoons Unsalted Butter, 1 Medium yellow onion, chopped, 1/4 cup all-purpose flour, 1 tablespoon Knorr Homestyle Chicken Stock, 1 3/4 Cup Hot Water, 1 Cup milk, 1 Teaspoon Worcestershire Sauce, 1 Dash Hot Sauce, 1 1/2 Teaspoon salt, 1/2 Teaspoon pepper, 2 cups shredded, Tillamook Extra sharp cheddar cheese, 26-ounce bag frozen shredded hash browns, 1/2 cup light sour cream, and for the Topping: 2 Tablespoons Unsalted Butter, Melted, 2 1/2 Cups, slightly crushed Corn Flakes.

Instructions: In a large sauce pan, melt the butter over medium heat. Add the onion and cook until the onion is softened and translucent, about 5-6 minutes.

Quickly whisk in the flour and cook, stirring constantly, for about a minute in order to cook out the flour taste. Combine the chicken stock and hot water and stir until the stock has melted out evenly. Add it to the milk in a liquid measure and slowly whisk into the butter and onion mixture. Add the salt, pepper, Worcestershire, and hot sauce. Stir to combine. Bring the mixture to a boil and then reduce the heat to medium-low and simmer, stirring frequently, until the mixture is slightly thickened, about 5 minutes. Take the pot off the heat and add the sour cream. Then stir in the cheese until smooth. Mix in the frozen hash browns, lifting and folding the mixture until well combined.

In a medium bowl, toss the lightly crushed cornflakes with the butter until evenly combined. Scoop out the potato mixture into a 9x13-inch baking dish and top with the buttered cornflakes. Bake at 350 degrees for 45 minutes, until hot and bubbly around the edges. Remove from the oven and let sit for about 10 min and then serve!

Grilled Steak Potato Kebabs

Today's recipe comes from Best Recipestry, by way of Just-Potatoes, and you can see the whole thing here.

Grilled Steak Potato Kebabs

Ingredients:

FOR THE CHIMICHURRI, PURÉE: 2 cups fresh mint leaves, 1 cup fresh parsley leaves, 1 /2 cup extra-virgin olive oil, 2 cloves garlic, 2 Tbsp. each red wine vinegar and fresh lemon juice, 1 1/2 tsp. ground sumac or minced lemon zest, 1 shallot, 1 tsp. red pepper flakes, salt and black pepper to taste.

FOR THE KEBABS, TOSS: 6 red or yellow new potatoes, ends removed, cut into 24 (½-inch-thick) slices, 4 Tbsp. olive oil, divided, 11/4 lb. beef tenderloin or top sirloin, cut into 2-inch chunks.

Directions:

Preheat grill for two-zone grilling, heating one side to medium and the other to medium-high. Brush grill grate with oil.

For the chimichurri: purée mint, parsley, 1/2 cup oil, garlic, vinegar, lemon juice, sumac, shallot, and pepper flakes in a food processor; season with salt and black pepper.

For the kebabs, toss potatoes with 2 tbsp. oil; thread six potato slices onto each of four skewers so potatoes lay flat. Toss beef with 2 tbsp. oil. Evenly divide and thread beef onto each of four skewers. Season kebabs with salt and black pepper. Grill potatoes over medium heat, covered, until brown and soft, about 7 minutes per side.

Add beef kebabs to grill; cook over medium-high heat, covered, to desired doneness (about 3 minutes per side for medium-rare). Let kebabs rest 5 minutes. While resting, brush kebabs with chimichurri. Serve remaining chimichurri on the side.

Nutrition Information:

Per serving: 576 cal; 47g total fat (8g sat); 75mg chol; 86mg sodium; 15g carb; 3g fiber; 30g protein.

Easy Bacon Potatoes

This recipe is from Call Me PMC, by way of the Just-Potatoes Yahoo! Group. You can see the full blog entry here.

Here's the recipe for Easy Bacon Potatoes:

Yield : 4 Servings Serving Size : 1/2 cup

Ingredients : 2 c potatoes, peeled and sliced thin (about 4 potatoes), 1/4 c Greek yogurt, 1/2 c Hidden Valley Smoked Bacon Ranch spread, 1/2 tsp salt, 1 spring rosemary, 1/2 tsp rosemary, chopped, 4 slices bacon, cooked and crumbled, 1/4 tsp freshly ground black pepper, 1 c shredded cheddar cheese

Instructions : Fill a large pan with water. salt water and add rosemary sprig. Boil potatoes in water and drain, discarding rosemary sprig. Mix yogurt, spread and black pepper. Fold potatoes into yogurt mixture, careful not to break potatoes. Place in a shallow casserole dish and top with cheese and bacon. Bake at 350 degrees 20 minutes or until hot and cheese is melted.

And don't forget to visit Call Me PMC for more great recipes, some even including potatoes!

National Potato Day 2013

August 19, 2013 is National Potato Day!

Potatoes have been popular parts of diets around the world for centuries.

Did you know that more than 45 billion pounds of potatoes are harvested in the U.S. each year?

We use them to make baked potatoes, mashed potatoes, home fries, French fries—the list is endless!

Potatoes are not only tasty - they’re good for you!

They contain high levels of important vitamins and minerals, such as vitamin C, potassium, and iron.

Today, enjoy potatoes prepared your favorite way to celebrate National Potato Day!

How will you be celebrating today?

Source: Punchbowl.com Reason To Celebrate Daily Mailer, and the Just Potatoes Yahoo! Group.

Baked Seasoned Steak Fries

This recipe comes from Six Sisters' Stuff via the Just-Potatoes Yahoo! Group. Enjoy.

Baked Seasoned Steak Fries

Serves 4-6

Ingredients: 4 large, russet potatoes peeled and cut into thin *wedges, 1/4 cup olive oil, 2 teaspoons paprika, 2 teaspoons garlic powder, 2 teaspoons chili powder, 2 teaspoons onion powder

Directions: Preheat oven to 450 degrees. In a large mixing bowl, whisk together olive oil, paprika, garlic powder, chili powder and onion powder. Add potato wedges to olive oil mixture and toss until evenly coated. Cover a baking sheet in foil and spread coated potato wedges onto it. Bake for 40-45 minutes or until golden and cooked through.

* Note from Richard Lee Holbert of Just-Potatoes: I detest thin fries so I cut mine thicker.

Diablo Potato Chips

Ingredients: 2 large russet potatoes, 6 cups vegetable oil, 1 teaspoon Cajun-style seasoned salt, divided

Thinly slice potatoes; place in a large bowl of ice water. *

When ready to cook: Heat oil in a deep fryer to 360 degrees F, or until a bread cube browns in 1 minute.

Drain potatoes on paper towels. Sprinkle with some seasoned salt. Lower potatoes into deep fryer with a slotted spoon. Fry in batches until chips are golden, about 3 minutes.

Remove chips from deep fryer with a slotted spoon. Drain on paper towels.

Sprinkle with remaining seasoned salt. Place chips in a serving bowl.

* The potatoes can be sliced and kept in water in an airtight container for up to 2 hours before frying.

Servings: 4

Recipe courtesy of the Just-Potatoes Yahoo! Group.

Boxty for St. Patrick's Day

Here's another Boxty recipe, this one is from the Just-Potatoes group, by way of the Dorie's Recipe Box group:

Boxty from Ireland

1/2 pound potatoes, unpeeled
1 1/2 cups buttermilk
1/2 pound potatoes, peeled and grated
1 3/4 cups all-purpose flour
1 teaspoon baking soda
salt and ground black pepper to taste
2 tablespoons butter, or as needed

Preheat oven to 450 degrees F (230 degrees C). Scrub the unpeeled potatoes and prick them several times with a fork; place onto a baking sheet. Bake in the preheated oven until the potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove, cool, and peel. Mash the potatoes with the buttermilk. Stir in the grated raw potato, flour, baking soda, salt, and pepper. Melt the butter in a large skillet or griddle over medium heat. Scoop the potato mixture into the skillet to make 3 inch cakes. Fry until golden and crisp, turning once, about 5 minutes per side.

Bacon Potato Puff

Here's another great recipe from the [just-potatoes] Yahoo! Group, by way of Taste of Home:

If you're looking for ways to use up bacon, be sure to try this hearty and satisfying side dish. This company-worthy potato dish has down-home goodness.—DeEtta Rasmussen, Fort Madison, Iowa

6-8 Servings
Prep: 20 min.
Bake: 45 min.

Ingredients

1/2 pound sliced bacon, diced
4 eggs, separated
1/4 cup finely chopped onion
1/2 teaspoon ground mustard
1/8 teaspoon pepper
2 cups warm mashed potatoes (with added milk and butter)
1/2 cup shredded cheddar cheese
1/4 cup minced fresh parsley

Directions

In a skillet, cook bacon until crisp; remove to paper towels to drain. Discard drippings. In a bowl, beat egg yolks until light, about 2 minutes. Beat in onion, mustard and pepper. Place potatoes in a bowl; fold in egg yolk mixture. set aside 2 tablespoons bacon. Fold cheese, parsley and remaining bacon into potatoes. In a small bowl, beat egg whites until stiff; fold into potato mixture.

Transfer to a greased 1-qt. baking dish. Sprinkle with reserved bacon. Bake, uncovered, at 325° for 45-50 minutes or until set and edges are golden brown. Serve immediately. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 each) equals 175 calories, 11 g fat (5 g saturated fat), 128 mg cholesterol, 379 mg sodium, 10 g carbohydrate, 1 g fiber, 9 g protein.

Bacon Potato Puff published in Taste of Home April/May 2002, p45

BBQ Potato Skins

With Memorial Day Weekend right around the corner, it's barbeque season, as a matter of fact, I think May might even be National Barbeque Month. Anyway, here's a recipe from the Just-Potatoes group, enjoy!

BBQ Potato Skins

2 large russet potatoes
4 tablespoons butter, melted
Salt and pepper
1 cup shredded Cheddar
6 slices bacon, cooked and crumbled
1 cup sour cream
2 tablespoons prepared horseradish
3 tablespoons sliced green onions
1/2 cup chopped tomatoes
Chopped chives, for garnish

Preheat oven at 350F. Clean and bake potatoes in oven for 1 hour. When done, allow to slightly cool and cut into halves.

Preheat grill to medium heat. Scoop out the pulp, leaving a 1/4 inch thick shell for the toppings. Cut the potatoes into quarter wedges, brush with butter and season with salt and pepper. Place on grill and cook until crisp, about 10 minutes. During the last few minutes of grilling, remove potatoes and place on a cookie sheet. Top the potatoes with cheese and bacon and place back on top of grill.

While potatoes are grilling, combine the sour cream and horseradish in a small bowl and mix well. Place potatoes on serving plates and top with the green onions, chopped tomatoes and the sour cream horseradish sauce. Sprinkle with chopped chives, for garnish.

Honey Ginger Sweet Potato Wedges

Honey Ginger Sweet Potato Wedges

INGREDIENTS

2 medium sweet potatoes peeled
salt to taste
¼ cup butter
1 tablespoon honey
¼ teaspoon ground ginger

INSTRUCTIONS

1. Preheat oven 400 degrees.
2. Cut potatoes in half crosswise. Cut each in half lengthwise into 6 wedges. Place wedges in shallow lightly greased baking sheet. Roast 15 minutes.
3. Meanwhile combine butter, ginger, salt and honey in a small saucepan. Heat over low heat until butter is melted. Stir well. Remover potatoes from oven and baste with honey mixture. Roast 15 minutes more and baste again. Cook 5 more minutes until fork tender. Salt and pepper to taste.
4. Orange marmalade can be substituted for the honey.

From the just-potatoes Yahoo! Group

Baked Potato and Bacon Soup

Baked Potato and Bacon Soup

5 1/4 pounds baking potatoes
7 bacon slices
4 1/2 cups chopped onion
1 teaspoon salt
5 garlic cloves, minced
1 bay leaf
7 1/2 cups 1% low-fat milk
3/4 teaspoon black pepper
3 cups fat-free, less-sodium chicken broth
1/3 cup chopped fresh parsley (optional)
1 1/4 cups sliced green onions
1 1/4 cups (5 ounces) finely shredded reduced-fat sharp cheddar cheese

Preheat oven to 400F. Pierce potatoes with a fork; bake at 400F for 1 hour or until tender. Cool slightly. Partially mash potatoes, including skins, with a potato masher; set aside. Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan; crumble. Add onion to bacon drippings in pan; sauté 5 minutes. Add salt, garlic, and bay leaf; sauté 2 minutes. Add potato, milk, pepper, and broth; bring to a boil. Reduce heat, and simmer 10 minutes. Stir in parsley, if desired. Top individual servings with bacon, green onions, and cheese.

Yield: 18 servings.

From the Just-Potatoes Yahoo! Group

Beer-Glazed Potatoes

* Exported from MasterCook Mac *

Beer-Glazed Potatoes

Recipe By : Better Homes and Gardens - October 1998
Serving Size : 4 Preparation Time :0:00
Categories : Potatoes/Skillet

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons olive oil
4 medium potatoes -- cut in 1/2" wedges
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium green sweet pepper -- cut in 1/2" wedges
1/2 cup chopped onion
1/4 cup pale ale, lager or amber beer
1/4 cup beef broth or chicken broth
1 tablespoon brown sugar

In a 12-inch skillet heat olive oil ove medium heat. Layer potatoes into skillet. Sprinkle with salt and pepper. Cook, uncovered, over medium heat for 15 minutes, turning occasionally. (If potatoes being to stick, add additional oil to skillet). Stir in green sweet pepper and onion. Cook and stir gently for 5-10 minutes more or until the vegetables are tender. Add beer, broth, and brown sugar. Cook, uncovered, about 3-5 minutes more or until beef has thickened slightly.

Brought to you by Grassroots Recipes Mastercook Collections and Jamie Rahm

Bacon-Scallion Mashed Potatoes

Bacon-Scallion Mashed Potatoes

2 pounds potatoes, peeled and cut into 1/2 inch chunks
4 cloves garlic, peeled
5 slices bacon, cut in 1/2 inch pieces
1 cup scallion top, thinly sliced
1/2 cup milk, warmed
1/2 cup sour cream
1 tablespoon salt
1/4 teaspoon pepper

Cook potatoes and garlic in a large pot with lightly salted water to cover
13-15 minutes until potatoes are fork-tender.
Meanwhile fry bacon in a nonstick skillet over medium-low heat until crisp.
Drain on paper towels. Pour off all but 1 t. drippings. Add scallions; saute
1 minute or until soft, but not brown. Add bacon.
Drain potatoes well and return to pot. Mash, adding milk, sour cream, salt,
and pepper. With a wooden spoon, beat in scallions and bacon. Reheat if
necessary.

From Just=Potatoes.

Fan Potatoes

Another one from the Just-Potatoes Yahoo! Group...

Fan Potatoes

INGREDIENTS

2 medium baking potatoes
1 teaspoon Italian seasoning
½ teaspoon salt
1 tablespoon butter melted
2 tablespoons finely shredded cheddar cheese
1 tablespoon grated Parmesan cheese
1 tablespoon finely minced parsley

INSTRUCTIONS

With sharp knife slice potatoes thinly BUT not all the way through, leaving slices attached at the bottom.
Fan the potatoes slightly.
Place on ungreased 8 inch square baking pan.
Sprinkle with Italian seasoning and salt.
Drizzle with butter.
Bake uncovered at 425 degrees for 50 minutes.
Sprinkle with cheeses and parsley, bake 10-15 minutes or until lightly browned.

French Potatoes

Ahem. Not the kind of French potatoes we usually talk about around here – these are missing that all-important word “fried” in the middle. Still, it’s a great recipe, this one, another from the Just-Potatoes group:

French Potatoes

2 large or 3 medium baking potatoes
1 large onion
1/2 cup parsley sprigs minus stems
1/2 teaspoon salt
freshly ground white pepper
3/4 cup water
2 tablespoons butter

Pare potatoes and slice very thin. Peel onion and slice paper thin. Separate into rings. Mince parsley.

In a buttered 10 x 6 x 2 inch baking dish arrange 1/2 of the potatoes. Layer with onion and parsley. Cover with remaining potatoes. Sprinkle each layer with salt and pepper.

Heat together the water and butter until water boils and butter melts and pour over the potatoes. Bake in a preheated 450F oven until potatoes are tender about 40 minutes. Top layer of potatoes will be dry. Serve hot. Makes 4 small servings.

Potato Dumplings

Another great recipe from the Just Potatoes Yahoo! group. This one's a terrific idea with Thanksgiving coming up.

Potato Dumplings

4 medium potatoes, boiled
1/2 cup sifted flour
1/2 tsp baking powder
1 tsp salt
1/4 tsp pepper
2 T grated onion with juice
1/2 cup dried bread crumbs
1 1/2 tsp melted butter
1 egg, slightly beaten
2 quarts boiling water
1/2 tsp salt

Rice the potatoes. Sift together flour, baking powder, salt and pepper. Combine riced
potatoes, flour mixture, onion, bread crumbs, butter and egg.

Mix well. Shape into 12 small balls and dredge lightly with flour. Chill. Drop dumplings into boiling salted water. Cover and boil 15 minutes. Serve. Enjoy.

Baked Potato Slices

Here’s another one from Beth Layman at Just-Potatoes:

Baked Potato Slices
Reminisce

My husband has become a gourmet cook and this recipe is a part of his favorite meal. It is easy to assemble and delicious with its simple ingredients.

SERVINGS: 2
CATEGORY: Lower Fat
METHOD: Baked
TIME: Prep/Total Time: 30 min.

Ingredients:
2 medium russet potatoes
1 tablespoon olive oil
1-1/2 teaspoons salt-free seasoning blend
1/4 teaspoon salt

Directions:

Cut potatoes into 1/4-in. slices.
Place in a large bowl; drizzle with oil.
Sprinkle with seasoning blend and salt; toss to coat.
Arrange potatoes in a single layer in an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 450° for 20-25 minutes or until golden brown, turning once.
Yield: 2 servings.

Nutrition Facts
One serving:3/4 cup
Calories: 228,Fat:7 g,Saturated Fat:1 g,Cholesterol: 0 mg,Sodium:308 mg,Carbohydrate: 38 g,Fiber:3 g,Protein:4 g

http://www.tasteofhome.com/recipes/Baked-Potato-Slices


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