Very quick and simple, and just uses one pan. We love them!
Place oil, dry dressing, and potatoes in container (I use Ziploc bag) and shake. Place on pan and bake in oven at 425 degrees F. The time depends on thickness of potatoes. For wedges I usually cook them about 35 minutes. I also wrap them in Reynold's Wrap aluminum foil.
I have also prepared these with squash, onions, peppers, etc., and have added cheese.
By Nana
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Although this recipe is labeled a "cake", it is best described as more like cinnamon bread or rolls maybe. It is one of the best breakfast breads we've ever had, but it also goes well with afternoon tea or before bedtime snack.
Peel potatoes and slice thin. Combine with all ingredients. Place in 2 qt. covered casserole. Microwave on high. Stir every 3 or 4 minutes until potatoes are almost cooked.
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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.
I slice potatoes thin add 1 thinly sliced onion and add 1 can cream of mushroom soup. Bake 350 degrees for 45minutes-1 hour.
This is one of my favorite delicious things to eat. Make mashed potatoes, with enough for almost 2 cups of leftovers. The next day chop an onion and cook it in a little olive oil. Add the onion and an egg (makes enough for 3 people) to the potatoes.
Mix well and then plop into the pan you fried the onions in, in a little oil. Fry until both sides are browned, and then serve with applesauce and sour cream. I love this so much, I usually serve it just with a salad with cheese, egg, or meat (for protein.)
If you can wait a few minutes after mixing but before frying they will stay together better, but I usually don't wait, and they fall apart a bit but still taste terrific.
For the mashed, I just boil 8-10 potatoes (start with boiling water, add potatoes) until soft (takes about 30 minutes), drain, put back on flame in pot and shake to dry them a bit, then add 1/4 cup milk and 4 T of margarine. You really don't need more butter, especially if you're having them with gravy.
I made this soup for myself one day, and my grandson's not only loved it, they ate it all up.
One large potato,or two smaller, peeled and chopped to about 1/2 inch pieces, a bit of chopped onion, 2 carrots or 1 large, diced, and chopped broccoli (a smallish clump), or some cauliflower,chopped. Cook in water to cover (just) with one chicken bouillon cube (I really recommend the Knorr sold at Walmarts for ~75 cents). If you use the Knorr, you might only need 1/2 a square. The water will cook down some and let your veggies sit in water(turn off) while you prepare the rest of the soup. Use 1 cup of milk, fresh or some canned.
Mix with 2 Tablespoons cornstarch (also about 75 cents at Walmart) stirred into the cold milk until smooth. Turn the veggies and water back on, bring to a boil, and pour in milk and cornstarch mixture. Add more milk if needed to make it a nice cream soup consistency. Shredded cheese is a nice additive if you have it and one drop of Tabasco or hot sauce. Just the tiniest smidge. You can season it with pepper, thyme, a bay leaf, sprinkle of Parmesan, whatever.
Of course you could use potatoes, carrots and peas, or potatoes and carrots alone; onion in both cases is used more like a spice. Or just potatoes and a finely minced scallion would work. Just rummage in your veggies.
Use the milk and cornstarch alone to make a binder for any cream casserole: tuna noodle, or chicken pot pie.
Egyptian Ats Soup (Red Lentil)
Throw in a pot a couple peeled and cubed potatoes, 1/2 of medium onion, 2 garlic cloves, 1 sliced carrot, 3/4 cup of red lentils, chicken bullion cube and add 6 cups of water or less depends on how many potatoes you used essentially keep veggies covered. Boil until everything is tender and lentils cooked, add water if it gets too low. Let cool then puree in a blender. Put back in pot and warm up season with touch of turmeric (makes color wonderful), pinch of cumin, salt and pepper, 1/4 cup milk and a teaspoon of butter (optional).
I am looking for your ideas to use potatoes. Besides mashed, french fries, and oven-baked. What are your favorite ideas in using potatoes? Thanks in advance.
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.
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
wrapped in foil.
Here is a delicious potatoe salad recipe
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POTATOE SALAD FROM MILWAUKEE
2 1/2 # potatoes--boil with peelings on.
1/3 cup vinegar
1/4 cup veg oil
2 TBLS sugar
1 tsp salt
1/2 tsp dry mustatd
1/3 cup chopped onion
2 TBLS chopped parsley
1/4 tsp black pepper
4 hard cooked eggs.
1/2 to 1 cup salad dressing
While potatoes are cooking, beat with fork, vinegar, oil,sugar and salt & drt mustard.. Set aside. As soon as potatoes are done, drain and remove skins. Slice in large bowl. While potatoes are still hot add egg, onion, parslley and toss. Immediately pour the oil mixture over, but do not toss. Let stand 1 hour at room temperature to marinate.
Add salad dressing and toss. Refrigerate. These will keep several days in frig.
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MASHED POTATO CANDY
3/4 c. warm mashed potatoes
4 c. powdered sugar
4 c. flake coconut
almond bark
Mix up and chill all ingredients. Then roll in small balls and chill again. When chilled, dip in melted chocolate almond bark and lay on wax paper. Cool. (I prefer 1 part white almond bark mixed with 2 parts chocolate almond bark.)
MASHED POTATO CANDY
4 c. coconut
3/4 c. cooked, cold mashed potatoes
1 lb. powdered sugar
6 oz. chocolate chipsA
small piece of paraffin
Mix the first 3 ingredients together. Shape into balls the size of a walnut. Let dry on wax paper. Melt chips and paraffin on low heat. Dip balls into chocolate. Taste like Mounds candy bars.
POTATO CANDY
1/2 cup mashed potatoes
powered sugar
peanut butter
Combine 1/2 cup mashed potatoes and power sugar till is firm enough to roll. The mixture will become very wet; just keep adding powdered sugar. roll out on powdered sugar like noodles. Cover with peanut butter. Roll into jelly roll cut into small pieces. Very rich!
I make a recipe similar to Debbie-Jenn's but instead of using onion soup mix, I cut the unpeeled potatoes, in large dice, in one layer into a baking pan with a little olive oil in the bottom. Then I sprinkle and toss with ground rosemary and thyme or garlic powder and chile powder or whatever herbs I want (you can also add bread crumbs). Cover with foil and bake at 350o or up until tender (I usually use a hot oven for 30 or a lower oven for 45-60 min.). Leftovers are great for morning fried potatoes added to onions and peppers.
Does anyone have any potato recipes? I buy potatos by the bag and sometimes they go bad before I get to them all.
Robin from Marietta, GA
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. Make "skillets" like Village Inn, etc. - fry them with meat, eggs, etc. Wonderful !! Make a cream sauce and chop up cooked potatoes in that - we like it with peas and sometimes cooked onions. Just a few suggestions we like!
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!
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. You have to be patient with this recipe, because if you try to turn the cakes too soon, you won't get the delicious buttery crust. Also, if you know you are going to recycle the leftovers into cakes, don't add any additional milk or butter to the mashed potatoes or your cakes will be too loose to form.
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.
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.
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
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.
Prep: 15 min, Cook: 35 min.
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!!
I have a five pound bag of golden potatoes that I need to use. I would love some freezer, tried recipes. Thanks!
By mindy from Terrebonne, OR
I don't see why you can't use these potatoes in any casserole recipe that calls for potatoes and then freeze the casseroles.
Good for leftover potatoes. Cook bacon, drain on paper towel, and crumble. Pour off all but 1/8 cup bacon fat. Saute onion until tender. Add sliced potatoes and heat through.
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Potatoes are one of the cheapest vegetables available, especially at this time of year with the new crops coming in.
