Roasted Rosemary and Garlic Potatoes

Ingredients

4 Large Potatoes, washed and dried

2 Tbsp Chopped Fresh Rosemary

1 Tbsp Granulated Garlic

1 Tbsp Onion Powder Salt and Pepper (to taste)
3 Tbsp Olive Oil

Preheat oven to 450 degrees. Cut each potato into 8 wedges and place them on a microwave safe plate and microwave for 5 minutes.

Once the potatoes come out of the microwave place them in baking dish with olive oil, salt, pepper, fresh rosemary, garlic powder and onion powder. Mix well and let stand for 10 minutes so that the warm potatoes can absorb all the flavor of the garlic, rosemary and olive oil.

Roast potatoes for 30 minutes or until crispy golden brown, turning them

once after 15 minutes so that both sides get crispy golden brown.

Cheesy Bacon Ranch Potatoes

These Cheesy Bacon Ranch Potatoes are incredibly crispy, super cheesy, loaded with bacon.These potatoes are soft on the inside, crispy on the out and flavored with ranch seasoning mix and tons of herbs.

Ingredients

2 lb of Potatoes, peeled and cut into 1” pieces

3 Tbsp Olive Oil 1 Tbsp of Onion Powder

1/2 cup of Ranch Dressing

1 Tbsp of Garlic Powder 2 tsp of Dry Parsley

2) Add the potatoes to a baking dish along with the olive oil, dried onion powder. garlic powder, dried parsley, salt and pepper. Stir together to mix and pop it in the oven for 30 minutes.

5 Slices of Cooked Bacon, chopped into bite size pieces

1-1/2 cups of Shredded Cheddar Cheese

1) Preheat your oven to 400 degrees.

2 Scallions, chopped Salt and Pepper, to taste

4) Remove the potatoes from the oven, spoon the ranch dressing over the potatoes (I kind of drizzle it over them) then scatter the bacon and green onions over that and top it with the cheese. Pop it back in the oven for 5 to 6 minutes or until the cheese has fully melted. Enjoy!

3) After 30 minutes, stir the potatoes a little and pop them back in the oven for an additional 30 minutes. Make sure to stir them half way through the last 30 minutes.

Cast Iron Fried Garlic Potatoes With Bacon And Onions

This easy one pan fried potatoes recipe is so good!. The potatoes are fried in a flavorful oil infused with bacon and onions. The Fried potatoes came out crispy on the outside and soft inside.

INGREDIENTS 6 medium gold potatoes 4 slices of bacon 1 medium onion salt and pepper to taste 3 cloves garlic 1/2 tsp smoked paprika

Dried parsley

Cast Iron Fried Potatoes & Onions

In this video, I cook a simple, old-time favorite in cast iron - fried potatoes and onions. Make these perfect skillet potatoes with the right amount of flavor, and crispy texture! This versatile side dish makes a fantastic compliment to many main course dishes or as a breakfast treat. Paleo and Vegan.

Greek-Style Lemon Roasted Potatoes

A great complement with souvlaki. I often cook this on the BBQ with the souvlaki. All you need is a great Greek salad for a full meal!

2 pounds potatoes, peeled and cut into thick wedges ⅓ cup olive oil 2 lemons, juiced 2 teaspoons salt 1 teaspoon oregano

Cook potatoes in microwave for 5 mins. Put potato wedges into a large baking dish. Drizzle olive oil and lemon juice over the wedges and toss to coat. Season potatoes with salt, lemon pepper and chicken seasoning, oregano, and black pepper; toss again to coat.

½ teaspoon ground black pepper 1/2 tbsp chicken seasoning Directions
Preheat oven to 400 degrees F (200 degrees C).

Roast potatoes in preheated oven until tender and golden brown. .

Crispy Garlic Rosemary Smashed Potatoes

If you’ve never had smashed potatoes before, you are in for quite a treat. It’s pretty much the best kind of potato side dish you could ever have – fluffy on the inside yet incredibly crisp on the outside. Couple that with some garlic goodness and fresh rosemary, and it is absolute perfection. It’s so good, you’ll want to devour it all without a main dish! These yummy smashed potatoes are crisp on the outside with a creamy center and irresistible cheesy crust. One of the easiest side dishes to serve. INGREDIENTS: 24 ounces Dutch yellow baby potatoes 2 tablespoons olive oil 1 tablespoon garlic powder 1 tablespoon fresh thyme leaves Kosher salt and freshly ground black pepper, to taste DIRECTIONS: Preheat oven to 450 degrees F. Lightly oil a baking sheet/ coat with nonstick spray or use parchment paper In a large pot of boiling water, cook potatoes until tender, about 15-20 minutes; drain well. Place potatoes onto the prepared baking sheet. Using a potato masher or fork, carefully smash the potatoes until flattened but still in one piece. Top with olive oil, garlic and rosemary. Place into oven and bake for 18-20 minutes, or until golden brown and crisp. Enjoy!

Roasted Rosemary Garlic Potatoes With Bell Pepper And Onion

Roasted Rosemary Garlic with Bell Pepper and Onion is a great side dish for any meal. It is a great alternative to fried potatoes or hash browns. This recipe is a quick way to create a flavorful side dish without much effort. These Potatoes are great with eggs and fruit for breakfast as well as chicken, beef, or any other meat. It can be seasoned many different ways to fit your meal. Cut each potato into 8 wedges and place them on a microwave safe plate and microwave for 5 minutes. Once the potatoes come out of the microwave Add olive oil, garlic powder, salt, pepper, and rosemary. Mix well and let stand for 10 minutes so that the warm potatoes can absorb all the flavor of the garlic, rosemary and olive oil. Add bell peppers and mix well Preheat oven to 400 degrees and roast potatoes for 30-35 minutes or until crispy golden brown, turning them once after 15 minutes so that both sides get crispy golden brown.

Roasted Rosemary & Garlic Potatoes

Cut each potato into 8 wedges and place them on a microwave safe plate and microwave for 5 minutes. Once the potatoes come out of the microwave Add olive oil, garlic powder, salt, pepper, and rosemary. Mix well and let stand for 10 minutes so that the warm potatoes can absorb all the flavor of the garlic, rosemary and olive oil. Preheat oven to 450 degrees and roast potatoes for 30 minutes or until crispy golden brown, turning them once after 15 minutes so that both sides get crispy golden brown.

Garlic Roasted Potatoes With Paprika

Crispy, flavorful, and irresistible, these garlic roasted potatoes are perfect for breakfast, lunch and dinner. Ingredients 2 lbs potatoes 1 1/2 tbsp extra virgin olive oil 1 1/4 tsp paprika 1 tsp garlic powder 1 tsp onion powder 3/4 tsp salt 1/4 tsp black pepper

Aloo Jeera (Potatoes with Cumin)

A quick, easy and light potato dish. Potatoes boiled and sautéed golden with turmeric and jeera. Aloo Jeera is an easy and quick recipe which is just perfect for a lunch menu.

Jeera Aloo is a typical vegetarian Indian dish which is often served as a side dish and normally goes well with hot puris, chapatti, roti or dal. Its main ingredients are potatoes, cumin seeds and Indian spices. Other ingredients are red chili powder, ginger, coriander powder, curry leaves, vegetable oil and salt.

you just need to boil some potatoes first and then saute them with spices. If you already have boiled potatoes, then making jeera aloo becomes very quick.

Boil or steam potatoes along with ½ teaspoon salt, till they are cooked well. When the potatoes cool down or become warm, then peel them and chop in small cubes.

In a pan, heat 3 tablespoons oil. Let the oil become hot. You can heat oil on medium flame. Add 2.5 teaspoons cumin seeds (jeera) and let them crackle in oil. Stir quickly as the cumin seeds will begin to crackle in oil quickly.

Once the cumin seeds crackle and change color, then add 2 to 3 finely chopped ginger. Add all the spices and mix very well. Then add the boiled potato cubes.

Saute the potatoes for 2 to 3 minutes on low to medium flame stirring often. Next add some chopped coriander leaves.

Garlic Hasselback Potatoes

Ingredients:

• 4 medium russet potatoes
• 4 tablespoons butter, melted
• 2 tablespoons olive oil
• 4 cloves garlic, sliced thinly
• 1 tablespoon fresh rosemary, minced
• 1/2 teaspoon black pepper
• 1/2 teaspoon sea salt
• 1/4 cup Romano cheese

Directions:

• Pre-heat oven to 425 degrees.
• Wash and scrub potatoes, with a sharp knife make slits in each potato - make each slit about 1/8" apart. Make sure not to cut all the way through each potato.
• Place a thinly-sliced garlic piece in each slit you've cut.
• Drizzle olive oil over each potato.
• Season potatoes with salt and pepper.
• Brush butter on the potatoes and place rosemary on them.
• Place potatoes on a baking sheet and bake for 35-40 minutes.
• Sprinkle Romano cheese on potatoes and season some more - return to oven for 15 more minutes or until edges are crisp and the middles are tender.

Hasselback Sweet Potatoes

Ingredients:

• 6 large sweet potatoes
• 2 sprigs fresh rosemary
• 3 tablespoons olive oil3 tablespoons of butter
• Sea salt and black pepper to taste

Directions:

• Preheat the oven to 400ºF. Cut slits in the potatoes at 1/2-inch intervals, going almost all the way through the potato. Finely chop the rosemary leaves. Put the potatoes into a roasting pan.
• Rub the oil over them, then sprinkle with the rosemary and plenty of salt and pepper. Rub butter on it and bake for 1 hour, or until tender in the middle and crisp outside, and the potatoes have fanned out. Enjoy!

 

 

 

 

 

 

Balsamic Roasted Potatoes

Ingredients:

• 2 pounds small potatoes, unpeeled and chopped
• 2 tbsps. olive oil
• 1/2 tsp. dried rosemary
• 1/4 cup balsamic vinegar
• Salt and pepper to taste

Directions:

• Preheat oven to 400 degrees. Drizzle olive oil over potatoes. Sprinkle with rosemary, salt and pepper. Toss gently to coat potatoes. Bake for 25-30 minutes, or until potatoes are just tender.
• Remove from oven and pour balsamic vinegar over potatoes. Stir to coat. Return to oven for an additional 5-10 minutes. Enjoy!

 

 

 

 

Crash Hot Potatoes

Submitted by: Paula Funk

 

These were the most delicious potatoes I've ever had, I swear! In Australia their called Crash Hot Potatoes, they were SO awesome! And super simple.

 

Ingredients:

 

I lb  of red baby potatoes

Olive oil

Salt and pepper to taste

Parmesan cheese

Minced garlic or dry garlic powder

Fresh herbs of your choice

Directions:

In a medium pan boil some baby potatoes (I used red) until fork tender. Preheat oven to 450 degrees. Drizzle olive oil on a baking sheet, set potatoes on sheet and using a potato masher, gently smash each potato down, rotating masher both ways (so it looks like a thick cookie). Drizzle with olive oil, season with salt/pepper and sprinkle cut fresh herbs and garlic over each. THEN top with some lovely grated Parmesan cheese. Bake for 20 minutes. OMG...crispy on the outside, soft in the middle, salty, garlicky, herby and cheesy goodness. Enjoy!

Parmesan Potato Stacks

Ingredients:

• 3 tbsp. unsalted butter, melted
• 2 tbsp. olive oil
• 1 tsp. garlic powder
• 1 1/2 tsp. salt
• 1/4 tsp. black pepper
• 1/4 cup finely grated Parmesan cheese
• 4 large Russet potatoes, peeled and sliced 1/16-inch thick

Directions:

• Preheat an oven to 375°F. Spray 12 muffin cups with nonstick cooking spray; set aside. In a large bowl, whisk together the butter, olive oil, garlic, salt and pepper. Add the potato slices and toss to coat evenly.
• Working quickly, layer the potato slices into stacks in the prepared muffin cups, filling each one to the top; pressing down on the stacks as you go. Sprinkle the top of each stack with 1 teaspoon of the cheese. Bake until the edges and tops are golden brown and the centers are tender, 45 to 55 minutes. Let the potato stacks rest for 3 to 5 minutes, then carefully remove them with a small offset spatula. Enjoy!

Mashed Potato Cakes

 

When I lived in India,  Aloo Tikki was my FAVORITE street food. It’s served there with pomegranate seeds and several sauces drizzled over the top: plain yogurt, a cilantro sauce and a spicy ketchup. The combination of all these flavors is mind blowing.

Potatoes, peas and mild Indian spices make up the base of these easy-to-prepare patties. Serve with a variety of chutneys, either as an appetizer or as a nice light meal with a side salad.

Ingredients:

• 3 large potatoes,  mashed
• ¾ cup frozen peas (uncooked)
• ½ large onion, chopped
• 1 jalapeno pepper, minced
• 1 tsp. chili powder
• 2 tsp. garam masala
• 1 tsp. cumin powder
• 1 tbs. grated ginger
• 1 handful fresh cilantro leaves, chopped
• 2 tbs. bread crumbs
• 4 tbs. chickpea flour

Directions:

• In medium bowl add mashed potatoes and add in all the other ingredients.
• Form into patties. Heat a little olive oil over medium-high heat and fry a few minutes on each side until golden brown. Drain and cool on paper towels.
• Serve the patties either warm or at room temperature with tamarind, tomato, or mint chutney. If desired, sprinkle the tops of the patties with a bit of chat Masala. Enjoy!

 

Baked Garlic Hasselback Potato

Better than Fries!!

Potatoes are often thought of as a comfort food — richly mashed with butter and sour cream or crisply fried in vegetable oil. But when prepared in these ways, they can lead to weight gain, diabetes and heart disease.

However, when prepared the right way — cheese or sour cream, for example — these vegetables are somewhat nutritious. Potatoes are low calorie, with a medium-sized baked potato containing only about 110 calories. They are a good source of vitamins C and B6, manganese, phosphorus, niacin and pantothenic acid.

The vitamin C in potatoes acts as an antioxidant. These substances may prevent or delay some types of cell damage, according to the National Institutes of Health. They may also help with digestion, heart health, blood pressure and even cancer prevention.

Ingredients:

• 4 medium sized potatoes
• 1 tsp. garlic powder
• 2 tbsps. olive oil
• 20 g butter
• Sea salt
• Freshly ground black pepper

Direction:

• Preheat the oven to 220˚C (425˚F).
• Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals.
• Arrange the potatoes in a baking tray. Scatter some butter on top of each potato then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper.
• Bake the potatoes for about 40 minutes or until the potatoes turn crispy and the flesh is soft.