Showing posts with label Potato recipes. Show all posts
Showing posts with label Potato recipes. Show all posts

Saturday, October 25, 2014

Best Baked Sweet Potato Fries


The "Best Baked Sweet Potato Fries" are Yummy! Easy to make & cheaper than buying sweet potato fries at the store.



INGREDIENTS:

1/2 teaspoon(s) ground cinnamon

1/2 teaspoon(s) sea salt
1/4 teaspoon(s) ground red pepper
1 tablespoon(s) vegetable oil
2 large (about 1 1/2 pounds) sweet potatoes

DIRECTIONS

Prepare the sweet potatoes: In a small bowl, combine cinnamon, sea salt, and pepper. 

Set aside.


Preheat oven to 425 degrees F. 


Peel potatoes, cut each in half lengthwise, and cut each half into 6 wedges. 


In a large bowl, combine the cut potatoes, oil, and spice mixture. 


Toss until potatoes are evenly coated.


Bake the fries: 


On a baking sheet, arrange potatoes in a single layer and place on the middle shelf of the oven. 


Bake at 425 degrees F 10 minutes then lower temp. to 400 degrees F.


Bake until edges are crisp and potatoes are cooked through -- about 15 minutes. 


Serve immediately.





Friday, October 24, 2014

Salads


The best and delicious potatoes, Tossed, Fruit, Coleslaws, and Macaroni salad recipes.



Potato Salads
Tossed Salads

Fruit Salads


Coleslaws


Macaroni Salads











Garden Potato Salad


"Garden Potato Salad" is delicious. My kids loved this recipe never had leftovers. It was a big hit when I brought it to a family BBQ as well!

Ingredients

5 to 6 medium russet potatoes peeled; cut into ¾ inch chunks
1 cup red radishes; sliced 
1 small carrot; sliced
1  small cucumber; chopped
1 cup Hellmann’s mayonnaise
1/2 cup white wine vinegar
1 cup celery; thinly diced 
1/2 cup  parsley; chopped
1/2 cup garlic chiveschopped
3 large scallionschopped
1/4 teaspoon sea salt
1/4 teaspoon black pepper

Directions

Cover potatoes with water in 4-quart saucepot; bring to a boil over medium-high heat. 

Reduce heat to low and simmer 10 minutes or until potatoes are fork-tender. 

Just before the potatoes are done toss in the carrots.

Drain and cool slightly.

Gently toss potatoes, carrot, mayonnaise, ranch, vinegar, celery, chives, radishes, cucumber, scallions, salt, pepper.

Serve chilled or at room temperature.




Cheese-n-Ham Potato Salad


"Cheese-n-Ham Potato Salad" is delicious. Makes a delicious lunch or light supper for meat-and-potato fans.



Ingredients

5 to 6 medium russet potatoes peeled; cut into 3/4 inch chunks
1 1/2 Tablespoons French's Mustard
2 hard-boiled eggs; peeled and chopped
12 oz. cooked ham; diced
1 (8 oz.) package Kraft Shredded Cheddar Cheese
1 medium dill pickle; diced
1 cup Hellmann’s mayonnaise
1/2 cup white wine vinegar
1 cup celery; thinly diced 
1/2 cup  parsley; chopped
1 (4 oz.) can Ortega Diced Green Chili Peppersdrained
1 small red onion; diced
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder

Directions

Cover potatoes with water in 4-quart saucepot; bring to a boil over medium-high heat. 

Reduce heat to low and simmer 10 minutes or until potatoes are fork-tender. 

Just before the potatoes are done toss in the carrots.

Drain and cool slightly.

Place all the ingredients (except the potatoes) in a large bowl and mix well.

Add potatoes and gently toss potatoes until covered evenly with the mixture. 

Serve chilled or at room temperature.



Thursday, October 23, 2014

Classic Bacon-Ranch Potato Salad

Classic Bacon-Ranch Potato Salad


"Classic Bacon-Ranch Potato Salad" is delicious. My kids loved this recipe and so did my spouse.  it It was a big hit when I brought it to a family BBQ as well!


Ingredients

5 to 6 medium russet potatoes peeled; cut into ¾ inch chunks
2 hard-boiled eggs, chopped
3/4 cup real bacon bits
1 cup Hellmann’s mayonnaise
1/2 cup Kraft Ranch Dressing
1 cup thinly diced celery
1/2 cup chopped scallions
1/4 teaspoon sea salt
1/4 teaspoon black pepper

Directions

Cover potatoes with water in 4-quart saucepot; bring to a boil over medium-high heat.

Reduce heat to low and simmer 10 minutes or until potatoes are fork-tender.

Drain and cool slightly.

Gently toss potatoes, mayonnaise, ranch, bacon, celery, scallions, salt, pepper and eggs.

Serve chilled or at room temperature.







Chipotle Ranch Potato Salad


This "Chipotle Ranch Potato Salad" will add a smoky flavor while the ranch dressing adds a touch of country to the dish. A delicious change of pace from the usual potato salad.

Ingredients

5 to 6 medium russet potatoes peeled; cut into ¾ inch chunks
2 hard-boiled eggs, chopped
1 cup Hellmann’s mayonnaise
1/2 cup Kraft Ranch Dressing
1 cup thinly diced celery
1/4 cup chopped cilantro
1/2 cup chopped scallions
2 1/2 Tablespoons chipotle hot sauce
2 teaspoons orange zest
1/4 teaspoon sea salt
1/4 teaspoon black pepper
bacon, cooked and chopped
chives, chopped

Directions

Put potatoes in a large pot and fill with cold water.

Cover potatoes with water in 4-quart saucepot; bring to a boil over medium-high heat.

Reduce heat to low and simmer 10 minutes or until potatoes are fork-tender.

Drain and cool slightly.

Gently toss potatoes, mayonnaise, ranch, bacon, celery, scallions, salt, pepper and eggs.

Serve chilled or at room temperature.

Top with bacon and chives.






Tuesday, October 21, 2014

Garden Fairy Sweet Sweet Potato Soup



Easy to make and taste absolutely delicious, plus the black beans and orange sweet potatoes look great together for Halloween.



Ingredients

3 large sweet potatoes; diced
1/2 teaspoon cinnamon
1/4 teaspoon clove powder
1 medium red onion; finely chopped
1 Tablespoon fresh garlic; minced
1/2 teaspoon black pepper
1 can (15 oz.) black beans; rinsed
3 cups Pacific Vegetable Broth
2 Tablespoons I Can't Believe It's Not Butter
1 (8 oz.) container sour cream
Fresh cilantro; chopped
1 (8 oz.) container sour cream.


Directions


In a large skillet add butter and onion.

Sweat the onions on medium heat for 5-7 minutes and add to crock pot.

Add the rest of the ingredients and stir.

Cover with lid and cook on LOW 6-8 hours.

Mash some of the potatoes against the side of the crock pot.

Stir until blended.

Serve topped with a dollop of sour cream and sprinkle with cilantro.  


Wednesday, October 2, 2013

Classic Potato Salad


America’s favorite side dish is this Classic Potato Salad. This recipe is a nice choice for picnics, Barbecues and pot luck meals, the classic combination of ingredients makes a big favorite among family and friends.


Ingredients

5 to 6 medium russet potatoes peeled; cut into ¾ inch chunks
2 hard-boiled eggs, chopped
1 cup Hellmann’s mayonnaise
1 Tablespoon French’s mustard
1 cup thinly diced celery
1/2 cup diced yellow onion
1/4 teaspoon sea salt
1/4 teaspoon black pepper

Directions

Cover potatoes with water in 4-quart saucepot; bring to a boil over medium-high heat.

Reduce heat to low and simmer 10 minutes or until potatoes are fork-tender.

Drain and cool slightly.

Gently toss potatoes, mayonnaise, celery, onion, salt, pepper and eggs.


Serve chilled or at room temperature.