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Roasted Potato Wedges

2 Mar

When I was growing up potatoes were a staple in our house.  My mother was so creative when it came to potato dishes and I have carried on the tradition. No doubt about it, I love potatoes, and potatoes are a staple in the pantry! One of my favorite potato dishes is  Roasted Potato Wedges because they are so simple, and  can be enjoyed as a  side to a main meal, or as a snack. Leftover’s are great for the lunch box as well,  and  the wedges are just as delicious cold or warmed up in the microwave!

Roasted Potato Wedges

Ingredients:

  • 1 large baking potato washed and dried per person
  • (2 per person  if you want leftovers for lunch)
  • olive oil

Directions:

  • Pre heat oven to 400
  • Line cookie sheet with foil
  • Cut each potato into 4 wedges
  • Line potatoes up on the cookie sheet
  • With a pastry brush spread olive oil over each wedge
  • Optional sprinkle salt and pepper on each wedge
  • Bake for about 20 minutes until golden brown
  • Remove from oven and serve with your favorite dipping sauce or eat them plain.

Enjoy!

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Herb Roasted Potatoes With Baby Carrots

2 Oct

You can’t go wrong with Herb Roasted Potatoes because they are so easy to make and  taste so good. Make some on a cold day to warm up the house when the temperature drops!

Make a double batch so you have leftovers for lunch during the week!   You can add other veggies if you don’t have carrots.

Roasted Potatoes

4 large potatoes                                                                                                                                                                                                     1/4 cup olive oil
1 tsp. salt
1 tsp. black pepper
2 tbsp. herbs such thyme, parsley, rosemary, oregano, sage
3 cloves chopped garlic
1/2 med onion sliced
2 cups baby carrots

Preheat Oven to 400 degrees
*Cut the potatoes into even chunks and place in a bowl with the olive oil, salt, pepper, and garlic.

*Toss until the potatoes are well coated. Transfer the potatoes to a  baking pan  and spread out.

*Put the carrots and onions into the same bowl, toss and coat with more oil if needed and set aside.

*Roast in the oven for 45 minutes or until slightly browned.

*Flip the potatoes once or twice with a spatula during cooking, for even browning.

*For the last 15 to 20 Minutes add the baby carrots and onions, bake until tender.

*Remove the potatoes, carrots, and onions from the oven and transfer to a serving bowl. Toss and add
a drizzle of olive oil along with the herbs.

**Can be refrigerated for a couple of days or frozen.

Left over baked potatoes

26 Jun

When I was growing up, baked potatoes was a favorite in our house.  My mom would bake at least a dozen or so baked potatoes and of course nothing went to waste.  My mother would put the left overs in the fridge and the next couple of mornings we would have fried taters, eggs, and fruit!  Thanks mom for passing this on to me!

Here is what to do with those leftover baked potatoes. 

Photo by: Susan T’s Kitchen

Cut them up.                                       .

photo by: Susan T’s Kitchen

Fry them up in some olive oil, add some chopped onions and garlic. 

Add some pepper, herbs and an egg if you like.

photo by: Susan T’s Kitchen

 Serve them up for a hearty breakfast.

photo by: Susan T’s Kitchen

Vegetarian Hobo Potatoes

24 Jun

Here is a great dish to make on the grill that is vegetarian too.  Foil Packets  also known as “Hobo Packs” are a great way of roasting potatoes and vegetables on the grill.  Just cut up your potatoes and whatever veggies you have on hand such as onions, carrots and so on.  Add oil, herbs,  maybe a splash of beer  and seasonings to the mixture.  Place the  mixture on non-stick foil add a dab of  margarine and wrap.  Cook on the grill, in the oven or on an open campfire!  Yum! 

Photo by: Susan T’s Kitchen

Really Easy Mashed Potatoes

13 Jun

Why make boxed mashed potatoes when it is so easy, and healthier to make your own. In less than an hour you can have delicious home-made mashed potatoes plus leftovers for a future meal.  Eat these on the side or use them in my recipe for Mashed Potato Quesadillas.

https://susantskitchen.wordpress.com/2012/06/03/

Photo by: Susan T’s Kitchen

Yummy Mashed Potatoes

6 Garlic cloves

8 large potatoes white or red with skins on.

¼ cup fat-free milk, soy milk, or rice dream

1 tablespoon snipped fresh parsley or oregano

1 pinch salt

1 pinch pepper

To roast the garlic, wrap unpeeled cloves in foil, bake in a 400 degree oven

For 25 minutes or until cloves feel soft.

Meanwhile put potatoes in large pot of boiling water.

Cook until tender.  Drain potatoes.

In large bowl squeeze garlic from peels into the bowl.

Add the cooked potatoes,

Add milk, oregano, parsley, salt and pepper.

Mix with potato masher or electric mixer to desired consistency.

Quick and Easy Potato Quesadilla

6 Jun

Quick and Easy Potato Quesadilla.

Baked French Fries

6 Jun

I call these skinny fries because they are baked not fried. So easy to make and they taste so good. They will be a hit with the whole family.

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Slice one or two baking potatoes.

Line them  up on a cookie sheet.

Sprinkle them olive oil, salt and pepper.

Bake at 450 until golden brown.

Flip the fries with a spatula.

Bake the other side until golden.

Serve hot with your favorite condiments.

 

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