ranch roasted potatoes

Love a quick and easy side dish to any meal. I found this one on pinterest. I will be making these soon.



2 lbs russet or red potatoes, quartered
1 (1 ounce) packet Hidden Valley Ranch dressing/ seasoning mix
1/4 cup vegetable oil

Directions: Preheat oven to 450 degrees F.

Line a baking sheet with foil, then spray with non-stick spray. Set aside.

Place the cut potatoes into a large bowl. Sprinkle with Ranch seasoning, and then pour the oil over the top. Toss to coat the seasoning and oil all over the potatoes. Pour potatoes onto the prepared baking sheet. Spread out evenly into a single layer.

Bake for 35-40 minutes, or until potatoes are brown and crisp. Serve!

Recipe source food.com

loaded cheddar-corn potato patties

These are supper yummy and make the perfect side dish. This is another recipe from taste of home.

1 cup (8 ounces) sour cream
2 tablespoons plus 1/3 cup thinly sliced green onions
2 cups mashed potato flakes
1/3 cup cornmeal
1-3/4 teaspoons garlic salt
1/2 teaspoon smoked paprika
2 cups 2% milk
1 package (10 ounces) frozen corn, thawed
1 cup (4 ounces) shredded extra-sharp cheddar cheese
Directions
In a small bowl, mix sour cream and 2 tablespoons green onion; refrigerate until serving.
In a large bowl, mix the potato flakes, cornmeal, garlic salt and paprika. Add the milk, corn, cheese and remaining green onions; mix until blended. Using 1/2 cupfuls, shape mixture into twelve 3-1/2-in. patties.
Heat a large nonstick skillet coated with cooking spray over medium heat. Cook patties in batches for 2-3 minutes on each side or until golden brown. Serve with sauce. Yield: 1 dozen (1 cup sauce).

baked potato rounds

Yet again i found another potato recipe on pinterest. I am loving all the new recipes i am finding. This recipe comes from mommy i'm hungry

4 large baking potatoes, cut into 1/2 inch slices (I used Russet and Yukon)
1/4 cup melted butter
salt and pepper to taste
2 TBL crushed garlic
8 slices bacon, cooked and crumbled
8 ounces shredded Cheddar cheese
1/2 cup chopped green onions
sour cream

Preheat oven to 400 degrees F (200 degrees C).
Brush both side of potato slices with butter, add salt, pepper and garlic; place them on a parchment lined baking sheet. Bake in the preheated oven for 30 to 40 minutes or until lightly browned on both sides, turning once (I forgot to turn them, they were fine).

When potatoes are ready, top with bacon, cheese, and green onion; continue baking until the cheese has melted

Slow cooker scalloped potatoes

These potatoes are a perfect side dish to most meals. They are done in the crockpot so that is even better. This recipce comes from family fresh meals

1 cup sour cream (I used light & it is still very decadent)
- 1 can condensed cream of potato soup
- 1 tbsp worcestershire sauce
- 2 lb small red potatoes
- 1.5 cups shredded cheddar cheese or cheese blend (can double cheese to make cheesier, if calories are not an issue :) hehe)
- 1/2 tsp paprika
- 3 tbsp chopped fresh chives for topping

1. Thinly slice potatoes and set aside.

2. Mix sour cream, can of potato soup and worcestershire sauce together in a large bowl.

3. Add thinly sliced potatoes to the mixture and mix until all potatoes are well coated.

4. Spoon 1/2 of the potato mixture into a crockpot sprayed with cooking spray.

5. Top with 3/4 cup of shredded cheese.

6. Repeat layer with remaining potatoes and cheese.

7. Cook on HIGH for 3.5 to 4.5 hours (or on LOW 7 to 8 hours). Serve topped with a sprinkle of paprika and chives.

Beef and Tater bake

This recipe also comes from my friend Christina.This sounds like a simple and tasty meal. I will be making this one soon.

4 cups frozen tater tots
1 pound ground beef
1 pk (16oz) frozen chopped broccoli, thawed
1 can (10 3/4 oz) condensed cream of broccoli soup, undiluted
1 medium tomato, chopped
1 can (2.8 oz) french-fried onions, divided
1 cup shredded cheese (calls for colby-monterey jack but we used cheddar)
1/3 cup milk
1/4 tsp garlic powder
1/8 tsp pepper
Directions:
Place tater tots in an ungreased 13x9" baking dish. Bake, uncovered at 400* for 10 min.
Meanwhile, brown the beef; drain. Stir in broccoli, soup, tomato, 3/4 cup french fried onions, 1/2 cup cheese, milk, garlic powder and pepper; heat through. Pour over tater tots.
Cover and bake for 20 minutes.
Uncover; sprinkle with remaining french fried onions and cheese. Bake 5-10 minutes or until cheese is melted.
We added ketchup to it, for a little more flavor. Next time I might put more garlic powder & pepper in it.

Potato bacon casserole

This recipe was shared with me by my wonderful friend Christina. I cannot wait to make this soon. I heard it was good.

Ingredients:
4 cups frozen shredded hash brown potatoes, thawed
1/2 cup finely chopped onion
8 bacon strips, cooked and crumbled
1 cup shredded cheddar cheese
1 egg
1 can (12oz) evaporated milk
1/2 teaspoon seasoned salt
Directions:
In baking dish, layer half potatoes, onion, bacon and cheese.
Repeat layers.
In a small bowl, whisk the egg, milk and seasoned salt; pour over potato mixture.
(I sprinkled on a little more seasoned salt on the top.)
Cover and bake at 350* for 30 minutes.
Uncover and bake for an additional 5-10 minutes or until heated through.

Crockpot parmesan potato wedges

This is the perfect crockpot side dish to any meal ! Plus it is very cheap and easy to make.


2 pounds red potatoes, cut into 1/2 inch wedges(We used russets)

1 1/2 teaspoons dried oregano leaves
1/2 teaspoon salt
black pepper to taste
2 tablespoons butter, cut into 1/8 inch pieces
1/4 cup ( 1 ounce ) grated Parmesan cheese.

Layer potatoes,oregano, salt, pepper and butter in slow cooker.

Cover and cook on high 4 hours. Transfer potatoes to serving platter and sprinkle with cheese. Makes 6 servings

Recipe comes from this site

Broccoli and cheese twice baked potatoes

This is another great recipe i found at life as a lofthouse . I love twice baked potatoes but never think to put broccoli in them.

4 medium Potatoes
1 cup Broccoli florets, steamed (or use frozen broccoli and microwave according to pkg directions)
1 1/2 cups shredded Cheddar Cheese, divided
1/2 cup Ranch dressing
1/2 cup Sour Cream
1/2 teaspoon Garlic Powder


Directions: Wash and poke holes in each potato. Cover each in foil. Bake at 400 degrees for an hour.
Remove from oven and unwrap the foil. Let them cool for 30 minutes.

*Use a hot pad or kitchen towel while handling the potatoes, they will be very HOT*
Cut the potatoes in half lengthwise. With a spoon, scoop out the insides leaving a 1/4 inch in the skin. Place all the scooped out middles in a large bowl. Set the potato skins onto a cookie sheet.

Mash the potatoes with a fork, mash only until lumpy, not smooth. Then add the broccoli, ranch dressing, sour cream, garlic powder and ONE cup of the shredded cheddar cheese. Mix together well.
Spoon the mixture into each of the potato skins. Top each with remaining cheddar cheese. Bake at 400 degrees for 15-20 minutes, or until cheese is melted.

Savory roasted potatoes

These potatoes look super easy and yummy to make! They would be the perfect side dish for a potluck. I found this recipe over at this blog.

1/4 cup Dijon Mustard
1/4 cup Olive Oil
1 tablespoon Chicken Broth
1 tablespoon Garlic, minced
2 teaspoons dried Rosemary, or 1 tablespoon fresh Rosemary
1 teaspoon Kosher Salt
1 teaspoon fresh cracked Black Pepper
2 pounds Red-skinned or Yukon Gold Potatoes, cut into 1 inch cubes



Directions: Heat oven to 400 degrees. In a large mixing bowl, whisk together the dijon mustard, olive oil, chicken broth, garlic, rosemary, salt and pepper. Pour the potatoes in, and toss to coat.

Dump the coated potatoes onto a large, greased cookie sheet. Spread in a single layer. Bake for 50-55 minutes, turning potatoes every 15 minutes. Serve hot!

Pampered chef loaded potato chowder

This is a pampered chef recipe so if you do not have all the tools like it says to make this recipe don't hesistate ! Because i do not have all the tools and still made it. At the end of the recipe i will tell you how i made it .

* 3 baking potatoes, large (about 2 1/2 pounds)
* 3 1/2 cups milk, divided
* 4 ounces cream cheese, softened
* 2 tablespoons butter
* 2 -3 green onions (with tops)
* 4 ounces sharp cheddar cheese, grated
* 1 1/2 teaspoons salt
* 1/2 teaspoon black pepper, coarsely ground
* bacon, chopped and cooked
* sour cream
* broccoli florets, steamed



Directions:

Prep Time: 15 mins

Total Time: 45 mins

1. 1 Slice potatoes in half lengthwise with Santoku Knife.
2. 2 Place in Deep Covered Baker.
3. 3 Pour 1/2 cup of the milk over the potatoes.
4. 4 Microwave, covered on high for 11 minutes. Remove baker from microwave.
5. 5 Move center potatoes to ends of baker and outer potatoes to center.
6. 6 Cover and microwave on high 8 to 11 minutes or until potatoes are easily pierced with a fork.
7. 7 Remove baker from microwave and coarsely mash potatoes with Mix 'N Chop.
8. 8 Meanwhile, whisk cream cheese until smooth in Classic Batter Bowl.
9. 9 Slowly add remaining 3 cups milk, whisking until smooth.
10. 10 Add cream cheese mixture and butter to baker.
11. 11 Microwave, covered, on high 3 to 5 minutes or until mixture is hot.
12. 12 Slice green onions with Chef's Knife.
13. 13 Carefully remove baker from microwave.
14. 14 Grate cheddar cheese over chowder using Rotary Grater.
15. 15 Add green onions, salt, and black pepper and mix using Small Mix 'N Scraper until cheese is melted.
16. 16 Serve with bacon, sour cream, and broccoli, if desired

HERE IS HOW I DID IT
I cut my potatoes in small chunks and boiled them on the stove until tender ( I omitted the 1/2 cup milk it called for). I drained the water from the potatoes and added the milk and cream cheese mixture. I used my potato masher and mashed the potatoes a little bit. But not to much else they will turn into mashed potatoes and not soup. I added the rest of the ingredients and warmed up the soup an little and served it. As you can see i garnished mine with more bacon,sour cream and green onions

Chicken-Broccoli-Potato-Divan

Photo from kraft foods

This is another quick and delicious chicken dish. Add a green salad and some crescent rolls for a great dinner

1/2 cup KRAFT Tuscan House Italian Dressing and Marinade
4 smallboneless skinless chicken breasts (1 lb.)
1 tub(10 oz.)PHILADELPHIA Savory Garlic Cooking Creme
1 pkg.(20 oz.)refrigerated sliced potatoes
2 cupsfrozen broccoli florets
1 cup KRAFT Shredded Triple Cheddar Cheese with a Touch of PHILADELPHIA, divided
1/8 tsp.ground black pepper




Heat oven to 375ºF. Pour dressing over chicken in shallow dish; turn to coat both sides of each breast. Refrigerate 30 min. to marinate. Mix cooking creme and milk in large bowl. Add potatoes, broccoli and 1/2 cup shredded cheese; mix lightly. Spoon into 13x9-inch baking dish sprayed with cooking spray. Remove chicken from marinade; discard marinade. Place chicken over ingredients in baking dish; sprinkle with pepper. Cover. Bake 1 hour or until heated through, uncovering and sprinkling with remaining shredded cheese after 45 min.

Buttery parmesan potatoes

These make a quick and easy side dish to any meal and it is very budget friendly.
This recipe comes from my dinner on a dime cookbook.

3 tbls butter
1-1/2 tbls grated parmesan cheese
4 redskin potatoes halved

Pour butter into a 9x9 baking pan. sprinkle cheese over butter. Arrange potatoes cut side down over cheese. Bake uncovered at 400 for 45 mins or until tender. I like to add a little garlic salt and some pepper as well to the potatoes.

Slow cooker taters

This is a super easy and yummy crockpot dish. Serve with a salad and some rolls for an easy dinner.

32 oz pkg frozen hasbrowns
1 pd kielbasa chopped
1 onion diced
1 10 and 3/4 oz can cheese soup
1 soup can milk
salt and pepper to taste

Place all ingredients into slow cooker, stir to mix. Cover and cook on high for 3 hours or low 8 hours

Garlic parmesan fries

These yummy fries come from kaitlins blog .They take a little time to prepare but they are worth it in the end !

Ingredients:
2 Large Russet Potatoes
1 Large Garlic Clove
1/3 Cup Parmesan Cheese, shredded
3 Tablespoons Butter
1 Tablespoon Flat Leaf Italian Parsley, chopped
Oil, for frying
-
Directions:
Wash your potatoes and cut into strips that resemble french fries. Place your fries in a bowl and add a drizzle of oil over them and cover with a microwave safe lid or plastic wrap and steam in the microwave for 3:00 minutes.While your fries are steaming, heat up your oil on medium high, it should fill a large pot about halfway full. Carefully place your steamed fries in your oil and fry until golden brown and then transfer to a paper towel lined cookie sheet or plate to soak up excess grease, and also season with salt immediately. Unpeel your garlic clover and slice it in half and put it into a bowl with your butter and microwave until melted, then remove the garlic clove. Place fries in a large bowl and pout butter over them and then the Parmesan cheese and parsley. Toss fries to make sure everything is coated evenly. Serve.

Cheesy potatoes with smoked sausage

This is a quick and easy dinner to make. Just add a salad and some dinner rolls and you have a got a great meal.

1 pkg. Hillshire Farm® Smoked Sausage
1 bag (20 ounces) refrigerated shredded hash brown potatoes
2 cups (8 ounces) shredded Cheddar cheese
1 cup sour cream
1 medium onion, chopped
1/4 cup butter or margarine, melted
1/4 teaspoon ground black pepper

Preheat oven to 350°F. Lightly spray a 13 x 9-inch baking pan with non-stick cooking spray. Cut sausage into ½” cubes. Combine all ingredients in a large bowl.
Spread mixture evenly in prepared pan. Bake 40-45 minutes or until lightly browned. Let stand 5 minutes before serving.

Light garlic fries

Who can't resist garlic and french fries ? This recipe comes from cooking light so you won't have to feel so guilty eating these fries =)

4 tsp canola oil

3/4 tsp salt

3 pounds potatoes, washed & cut into 1/4 inch strips

cooking spray

3 tbsp butter

6 cloves garlic

2 tbsp grated Parmesan Cheese

2 tbsp chopped fresh parsley

Combine first 3 ingredients in a large zip-top plastic bag, tossing to coat.

Arrange potatoes in a single layer on a baking sheet coated with cooking spray.

Bake at 400° for 50 minutes or until potatoes are tender and golden brown, turning after 20 minutes.

Place butter and garlic in a large nonstick skillet, and cook over low heat 2 minutes, stirring constantly.

Add potatoes, parsley, and Parmesan cheese to pan; toss to coat.

Serve immediately.

rosemary roasted potatoes

I was watching a barefoot contessa holiday special and she made these potatoes that looked super yummy. I can't wait to try them out sooon.

Ingredients
3 pounds baby Yukon Gold potatoes
1/3 cup olive oil
4 teaspoons kosher salt
2 teaspoons freshly ground black pepper
2 tablespoons finely chopped fresh rosemary (divided)
Directions
Preheat oven to 425 degrees F.

Slice the bottom off each potato and cut crosswise at 1/8-inch intervals, cutting to within 1/4 inch of the bottom. (You can place the potato on a large spoon so the edges of the spoon prevent you from slicing completely through the potato.)

Place the potatoes in a large bowl, add the olive oil, salt and pepper and 1 tablespoon of the rosemary and toss well, working the salt mixture in between the slices. Arrange the potatoes on a sheet pan cut side up.

Bake the potatoes for 30 minutes, until they are tender and golden and crisp on top

Sprinkle with remaining rosemary and serve.

Garlic Potatoes

I found this tasty recipe over at mandy's recipe box These are a quick and easy side dish to any meal.


1 Tbsp. margarine
1 15 oz. can whole or sliced potatoes, drained
1/4 tsp. garlic salt
1/2 tsp. parsley

In a skillet, melt margarine. Add the potatoes and sprinkle with garlic salt. Cook and stir 15-18 minutes. Sprinkle with parsley.
Note: The amounts in this recipe are for canned potatoes. You may need to adjust the amounts if using regular potatoes.

Grilled Smoked Sausage and Cheddar Potato Packs

This is a great recipe to make when you are out camping. It is all done on the grill.

3/4 cup process Cheddar cheese sauce (from 15-oz jar)
1/2 cup shredded Cheddar cheese (2 oz)
2 cups frozen bell pepper and onion stir-fry (from 1-lb bag)
2 cups refrigerated cooked diced potatoes with onions (from 20-oz bag)
1 lb fully cooked smoked beef sausage, cut into 1 1/2-inch pieces

Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil; spray with cooking spray.
In medium bowl, mix cheese sauce and cheese. Stir in stir-fry vegetables and potatoes. Arrange 4 sausage pieces and 1 cup potato mixture on center of each foil sheet. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
Place packets on grill. Cover grill; cook over medium-low heat 20 to 25 minutes, rotating packets 1/2 turn after 10 minutes, until potatoes are tender. To serve, cut large X across top of each packet; carefully fold back foil to allow steam to escape.
Nutrition Information:

Dill and parsley potatoes

I have been going through some of my old recipe books that i recently found and came across this potato recipe that i used to make all the time. It is funny how we forget about things that we used to make until we find them again. This is a simple and easy side dish to any meal.

5 baby red potatoes washed and cubed
5 tbs butter
1 T parsley - i use dry
1 T dill - i use dry
1 tsp garlic salt

In a lg saucepan bring water to a boil and add diced potatoes. Cook about 15 mins or until tender. Dont over cook else they will be mushy. In a saute pan heat the butter and the seasonings until melted. Drain the potatoes and throw them in with the butter stir and coat well.