Recipes Using Potatoes

Ingredients:

• potatoes (peeled or not), sliced, diced, quartered or cut into wedges
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• dry ranch dressing (I purchase the cheapest)
• oil (enough to make dry dressing coat potatoes)

Directions:

By Nana

samaree

March 27, 20091 found this helpful

Boil redskin or Yukon gold potatoes until fork tender. Drain. Grease a cookie sheet or sheet pan with olive oil or vegetable oil. Place the potatoes on the pan. Smash them down with a potato masher. Drizzle with more oil, salt, pepper, garlic, herbs, etc. Bake at 450 degrees for 20 to 25 minutes or until crispy on the bottom and browned on the top.

cj

January 25, 20051 found this helpful

Potato Salad

v 6 medium potatoes, boiled in jackets, peeled and cubed
v 4 hard boiled eggs, chopped
v 2 tbsp. Minced onion
v 4 dill pickles, chopped

Mix all ingredients, except potatoes. If possible, potatoes should go into other ingredients while still warm. Stir in potatoes until well blended. Cover and chill at least 4 hours before serving.

Katherine Armstrong

March 3, 20091 found this helpful

I slice Yukon Gold potaoes (or your choice) leaving the skins on. Lightly coat with oil, the bottom of your baking dish. Put in potatoes and pour a bottle of ranch dressing, then sprinkle pepper and garlic powder on potatoes. Stir to coat potatoes. Bake @ 350 degrees for 45-60 minutes (potatoes should be soft) This is great cooked in the oven or on the grill

I make easy roasted potatoes a lot. Cut up your potatoes into uniform sized pieces - not too small. In a cup I mix together about 2 tablespoons of vegetable oil and whatever seasonings I feel like that night - rosemary, marjoram, italian seasonings, maybe mix a few together. Coat the potatoes with the oil mixture and cook for about 40-50 minutes at 425 degrees. Use a spatula to mix them up every 15 minutes or so.

Bake them, cut them open and set out a potato buffet - chili, cheese, creamed vegetables, other cream sauces, meat leftovers with a gravy, anything you can think of. Chop up some bacon, fry it and chop up the cooked (baked potatoes) into the fry pay to warm and absorb the bacon flavor - you may want to pour off some bacon grease first - this is my husband's all time favorite.

POTATO CANDY

3/4 c. mashed potatoes
1 lb. coconut
1 lb. icing sugar
1 tsp. almond extract

Mix all together. Form into small balls. Refrigerate 1/2 - 1 hour. Dip in melted chocolate and cool on waxed paper. Store layered with waxed paper (in fridge). These keep well. Who says potatoes can be used only as a veggie? Enjoy!

christi
Bronze Recipe Medal for All Time! 52 Recipes

March 8, 20070 found this helpful

Make extra potatoes when you bake potatoes, put leftovers in fridge, next morning cut them up for home fries, or add onions and bell pepper to them, so good. Use leftover mashed potatoes for potato cakes. When I was a kid, my mom devised this way of using leftover mashed potatoes the next day. I actually prefer these to plain old mashed potatoes. She coats them in seasoned flour then cooks them very slowly in lots of butter.

Potato Cakes

Ingredients

• 2 cups chilled mashed potatoes (see Note)
• 2 Tbsp. vegetable oil
• 2 Tbsp. unsalted butter
• 1/2 cup all-purpose flour, for dredging
• 1 1/2 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper

Directions

Note: Make mashed potatoes from the "innards" of the Garlic Roasted Potato Skins by mashing them with 1/2 cup hot milk and 4 Tbsp. of softened, unsalted butter. Don't forget to season them with salt and pepper! Chill the mashed potatoes overnight for the best results. This was by sara moulton. Here are a few more recipes we love.

Bacon and Cheddar Mashed Potatoes

You'll make this recipe time and again. Tailor the flavors to suit your preferences by using Swiss cheese instead of cheddar or proscuitto instead of bacon.

Ingredients

• 2 1/2 lb. cubed peeled baking potato
• 1 cup (4 ounces) shredded extra-sharp cheddar cheese
• 1 cup 2% reduced-fat milk
• 1/2 cup chopped green onions
• 2 Tbsp. reduced-fat sour cream
• 1/2 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 4 bacon slices, cooked and crumbled (drained)

Directions

Place potato in a saucepan, and cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender. Drain and return potato to pan. Add cheese and milk; mash to desired consistency. Cook 2 minutes or until thoroughly heated, stirring constantly. Add onions and remaining ingredients, stirring to combine.

8 servings (serving size: 3/4 cup)

Recipe reprinted by permission of Cooking Light magazine. All rights reserved

Baked Potato Casserole

Ingredients

• 6 medium Idaho/Russet potatoes, washed and thinly sliced
• (about an 1/8in. thick)
• 1 small onion, skinned and diced
• 1 stick butter, melted
• 12 oz shredded cheddar cheese
• 1/2 lb bacon, fried and crumbled
• sour cream
• chives
• 1-2 cloves garlic, minced

Directions

Place sliced potatoes in crock pot. Place crumbled bacon and 3/4 of the cheese into the crock and mix with potatoes. Stir minced garlic into the melted butter and drizzle over the potato mixture. Cover and cook on low for 4-6 hours or until potatoes are tender. About 15 minutes before serving, sprinkle with remaining cheddar cheese and chives. Serve with sour cream and any other baked potato condiments that you prefer. The first time you make this dish, you may not want to use all of the cheese. My family likes a lot of cheese and 1 2oz is a rather generous amount for this casserole. As a time-saver, you may replace the fried crumbled bacon with Oscar Meyer bacon bits.

Cheesy Grilled Potatoes

Prep: 15 min, Cook: 35 min.

Ingredients

• 4 large russet potatoes, peeled and thinly sliced
• heavy duty aluminum foil
• 1 large onion, sliced
• 2 Tbs. unsalted butter
• 1/3 cup shredded cheddar cheese
• 2 Tbs. parsley, minced
• 1 Tbs. Worcestershire sauce
• 1/3 cup chicken stock

Directions

Prepare grill or preheat oven to 400 degrees F. Combine the potatoes and onion on a large piece of foil. Dot with butter. Combine cheese, parsley, Worcestershire sauce, and salt and pepper to taste. Sprinkle over potatoes. Fold foil up around potatoes, add stock. Tightly seal edges of foil. Grill over medium coals 35-40 minutes, or bake 1 hour until potatoes are tender.

Potatoes Supreme

2 cans cream of mushroom soup
16 oz. sour cream
enough potatoes cut in quarter-size rounds to fill a 9x13" baking dish half way
6 slices bacon (cooked & crumbled)
green onions (to taste)
1-2 cups cheddar cheese

In bowl, combine soup & sour cream. (set aside) In pot, boil potatoes in salted water just until tender. (drain) Place potatoes in baking dish(sprayed w/ Pam) Pour soup mixture over potatoes. Top w/ green onions, bacon, & cheese. Bake @ 350 degrees until bubbly & cheese is melted!!

redhatterb

February 27, 20130 found this helpful

I don't see why you can't use these potatoes in any casserole recipe that calls for potatoes and then freeze the casseroles.