Oven Roasted Potatoes with Garlic and Herbs

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Everyone knows I am addicted to potatoes of any kind.  I found this recipe on Pinterest posted by McCormick (the spice company) and we really loved it.  For the life of me, I cannot remember what I served them with.

It was very easy to make and the spice mixture was just right ~ all the spices are the dried type.  I used the baby red potatoes as posted in the recipe but someof them were a little big so I just made sure they were all basically the same size.

Herbed Potatoes

Oven Roasted Potatoes with Garlic and Herbs

1 tsp oregano
1 tsp paprika
1 tsp thyme
3/4 tsp sea salt
1/2 tsp garlic powder ~ I used a tsp because I like garlic
2 lbs baby red potatoes, quartered or at least cut the same size
2 tbsps olive oil

Preheat oven to 425º.

Mix oregano, paprika, thyme, sea salt and garlic powder together in a small bowl and set aside.

In a large bowl, toss the potatoes with the olive oil and sprinkle the seasonings over the top of the potatoes and mix until all the potatoes are well coated.

Spread the potatoes on a foil-lined 15×10 sheet pan.

Bake 30-35 minutes or until tender and browned.

Makes 4-6 servings.

Happy Cooking!

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Adirondack Salt Potatoes

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I have spent lots of time in the Adirondacks and have collected a bunch of cookbooks from the region.  I pulled them all out and one thing they all have in common is salt potatoes.  Just the name is enough to send my blood pressure even higher and my arteries harden but they are so delicious they are worth having once a year.

Mr. Meat Eater was smoking a slab of meat so I decided this was the perfect time for salt potatoes.  Up in the Adirondacks, I can buy the potatoes and salt all in one bag but down here I have to buy small potatoes (I used small yellow potatoes) and just throw in the salt.  They are served slathered in at least one stick of melted butter and any herbs you might want to throw in.  The insides of the potatoes become very creamy and delicious.

Any leftovers I cut up and make fried potatoes the next day but then I throw away any leftovers of those because they are so salty tasting by that time, they are almost inedible.  They are good to make for a barbecue and that is when we used to have them back in the day.

Mr. Meat Eater’s brisket rub remains a mystery.  He has a little book that he keeps all his concoctions in and I’ll be darned if I can find it.  I think he hides it.  This particular rub is a bit spicy for me but he loves it.  We serve it sliced up the first night and then make sandwiches with it the next day.  The rest goes in the freezer for another day.

Adirondack Salt Potatoes

VIEW PRINTABLE RECIPE HERE!

8 cups water
1 1/2 cups Kosher salt
3 lbs small red or white potatoes, leave skins on
1 stick butter
Fresh herbs, optional
Pepper

Bring salt and water to a boil in a large pot. When boiling, add potatoes.

Cook potatoes until tender ~ about 25 minutes or so but test with a fork or knife at 20 minutes.

Drain potatoes. Put the pot back on the stove over medium heat and add the butter. When the butter has melted, turn off the heat, add the potatoes, herbs and pepper. Toss the potatoes and serve immediately.

Makes 6-8 servings

Happy Cooking!

Roast Potatoes with Lemon and Horseradish

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A recipe that combines my two favorite things ~ potatoes and horseradish!  This is a very simple recipe that goes well with just about any main dish.  I served them with grilled strip steaks and sauteed onions and mushrooms.

The recipe comes from the Land O’Lakes website ~ if you haven’t visited, please do since there are loads of delicious recipes!

Roast Potatoes with Lemon and Horseradish

1/4 cup butter
1 tbsp prepared horseradish (I used more)
2 tsps fresh lemon juice
1/2 tsp salt
1/8 tsp pepper
12 small new red potatoes, peel a small strip around center of potato
1 small lemon, cut into 6 slices (I didn’t do this)
2 tbsps chopped fresh parsley (I used dried as my store had none)

Heat oven to 350º.

Melt butter in 2 quart casserole. Stir in the horseradish, lemon juice, salt and pepper. Stir in the potatoes until well coated. I melted the butter in the microwave, added the ingredients and mixed, then added the potatoes and poured all into the baking dish.

Cover and bake for 55-65 minutes or until potatoes are fork tender.

Garnish with lemon slices and sprinkle with the parsley.

Makes 6 servings

Happy Cooking!

 

Honey Roasted Potatoes

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I had a great Pi Day post in the works with a pie from my friend, Ann, but I am having a terrible time downloading the pictures so I am putting it off for another day.

You all know I am seriously addicted to potatoes but I try not to eat them too often.  Sometimes I just can’t help myself.  This recipe is easy and delicious and would go with just about anything.  I used a bag of small, yellow potatoes, but you can use any potato that you want.

Honey Roasted Potatoes

1 lb small potatoes, halved or quartered
2 tbsps diced onion
2 tbsps butter, melted
1 tbsp honey
1 tsp dry mustard
1 pinch salt
1 pinch freshly ground black pepper

Preheat oven to 375º. Lightly grease a 9×13 baking dish.

Place potatoes in prepared pan and sprinkle onion over the top.

Combine the butter, honey, mustard, salt and pepper in a small bowl and pour over the potatoes and onion.

Bake for 35 minutes or until the potatoes are tender, stirring halfway through the cooking time.

Makes 4 servings.

Happy Cooking!

Parmesan and Garlic Fries

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These are to die for!  The hardest thing about this recipe is cutting up the potatoes.   I wanted mine to look like fries so it took a bit to cut them up and then I realized I had a little contraption that would have done it for me.   Argh!!!  No matter how you cut them up, you have to try them ~ they would be perfect for a Super Bowl party, too.

Parmesan and Garlic Fries

4 large russet potatoes, cut into 1/4 inch strips ~ you can leave them unpeeled if you prefer
1/4 cup olive oil
3 cloves garlic, minced
1/2 tsp thyme
1/4 tsp seasoned salt
1/2 cup grated Parmesan cheese, divided
1/4 cup chopped fresh parsley

Preheat oven to 425º.

In a large mixing bowl, place the cut potatoes and pour the olive oil over the top. Sprinkle on the garlic, thyme and seasoned salt. Mix well until the potatoes are evenly coated. Spread the potatoes on a baking sheet in a single layer. DO NOT throw away the oil that is left in the bowl.

Bake 30 minutes, turning the fries over halfway through (I didn’t do this because I forgot and I don’t think it really matters if you do or you don’t). After 30 minutes of baking, return the fries to the bowl with excess oil and sprinkle with the Parmesan cheese and parsley. Toss to coat and return to baking sheet and bake for another 10 minutes.

If desired, sprinkle fries again with a few shakes of Parmesan and a few shakes of seasoned salt.

Makes 4 servings.

Happy Cooking!

Home Fries

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I always wondered about the term “home fries” so I looked it up on dictionary.com and according to it, the term came into use  in the 50s and refers to home-fried potatoes.  I already figured that and since I could find nothing else about the term, I guess that’s all there is to it.

This recipe is easy and delicious.  I don’t make home fries for breakfast too often but I am more apt to make them for dinner.  They seem to go with so many main dishes.

Home Fries

4 large potatoes, peeled and cubed
1 tbsp olive oil
1 onion, chopped
1 bell pepper, any color, seeded and chopped
2 tbsps olive oil
1 tsp salt
3/4 tsp paprika
1/4 tsp ground black pepper
1/4 cup chopped fresh parsley

Bring a large pot of salted water to a boil. Add cubed potatoes and cook until tender but still firm, about 10 minutes. Drain.

In a large skillet, heat 1 tablespoon olive oil over medium high heat. Add onion and bell pepper. Cook, stirring often, until soft; about 5 minutes. Transfer to a plate and set aside.

Pour remaining 2 tablespoons of oil into the skillet and turn heat to medium-high. Add potato cubes, salt, paprika and black pepper. Cook, stirring occasionally, until potatoes are browned; about 10 minutes. Stir in the onions, green peppers and parsley and cook for another minute. Serve hot.

Makes 4-6 servings.

Happy Cooking!

Recipe Rerun ~ Holiday Mashed Potatoes

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I thought I would re-run a very popular recipe on this blog ~ holiday mashed potatoes.  They are so good and easy to make.  I love that I can make them the day before and there is no mashing of potatoes right while I’m trying to get a holiday meal on the table.  My Mom used to make them and now our whole family makes them.

Holiday Mashed Potatoes

5 lbs potatoes, peeled and cooked
1 (8 ounce) package cream cheese, room temperature
1/4 cup butter
1/2 cup sour cream
1/2 cup milk
2 eggs
1/4 cup onion, chopped
1 teaspoon salt
1 dash pepper

Beat hot potatoes until all lumps are removed. Add cream cheese (in small pieces) and the butter. Beat well until cheese and butter are completely melted and mixed. Stir in sour cream. Add eggs and onion to milk and add this to the potatoes with salt and pepper. Beat until light and fluffy.

Place in a greased 9-inch casserole. Refrigerate several hours or overnight.

Bake at 350 degrees for 1 hour or until lightly rounded on top (puffy).

Makes 6-8 servings.

Happy Cooking!

Spicy Baked Fries

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Don’t let the name fool you ~ they really aren’t all that spicy.  In fact, if you like more spice, add some cayenne.  These are so good and I’m not that big a fan of baked fries.  Easy to make and I doubled the recipe.

Spicy Baked Fries

1 tsp chili powder
1/4 tsp garlic powder
1/8 tsp salt
1 large baking potato
cooking spray

In a ziplock bag, combine all the spices. Cut the potato into lengthwise wedges ~ I like to make mine on the thin side so they get crunchy in the oven but cut them however you like. Spray the wedges with cooking spray and dump in the ziplock with the spices and smoosh around until the potatoes are covered with spice.

Place in a single layer on a greased (with cooking spray) cookie sheet and bake, uncovered, at 450º for 25-30 minutes or until golden.

Makes 2 servings.

Happy Cooking!

More Potatoes ~ Cheesy Au Gratin Potato Casserole

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I have a serious addiction to potatoes.  I love them in any form and we have potatoes fairly often.  DH is not a fan but humors me.  I found this recipe on allrecipes and changed it around a bit to suit me and it’s delish!

This recipe is pretty easy even though you will have to make a cheese sauce.  Just take your time and it will work.  I especially love that it makes a small casserole so if you are a small family, it will work perfectly.

Cheesy Au Gratin Potato Casserole

4 russet potatoes, sliced into very thin slices
1 onion, sliced into thin rings
salt and pepper to taste
3 tbsps butter
3 tbsps flour
1/2 tsp salt
2 cups milk (I used 2%)
1 1/2 cups shredded Cheddar cheese

Preheat oven to 400º and grease a 1 quart casserole dish. I used a 9×9 glass dish.

Layer half the potato slices in the bottom of the dish, top with all the onion slices, top onions with the rest of the potatoes and season with salt and pepper if desired.

In a medium saucepan, melt the butter over medium heat. Mix in flour and salt and whisk continuously for 1 minute. Stir in milk and continue whisking until the mixture thickens. Stir in the cheese ALL AT ONCE and stir until the cheese melts, about 60 seconds or so. Pour sauce over the potatoes. Cover dish with aluminum foil.

Bake for 1 1/2 hours.

Makes 4-6 servings.

Happy Cooking!