Herb Roasted Fingerling Potatoes



2 lb. fingerling potatoes, halved lengthwise

1 head of garlic, cloves peeled

2 cups extra virgin olive oil

Kosher salt and freshly ground pepper

12 thyme sprigs

8 rosemary sprigs

1 bunch of scallions, thinly sliced



1. Preheat the oven to 375�?nbsp;¦° F. In a large roasting pan, toss the potatoes,

garlic cloves and olive oil;

season with salt and pepper. Using kitchen string, tie the thyme and rosemary

sprigs into a bundle

and add it to the pan. Roast the potatoes for 40 minutes, or until tender and

just beginning to brown. Let

cool slightly. Drain the potatoes and garlic, reserving the oil; discard the

herb bundle.�?nbsp;¦ 



2. Set the garlic cloves aside. Return the potatoes to the roasting pan, cut

side down, and drizzle with 2 tablespoons of the reserved oil. Roast for 15

minutes longer, until golden and crisp. Add the scallions and

roast for 1 minute. Add the reserved garlic cloves and toss. Transfer to a

platter and serve.



Serves: 8.

Garden Stuffed Baked Potatoes



4 russet potatoes

1 TBsp butter or margarine

1 small onion, chopped

1 (10 oz) package frozen chopped broccoli, thawed, drained

1/2 cup ranch salad dressing

1 TBsp vegetable oil

2 tsp dried parsley, optional

salt and pepper



Preheat oven to 425 degrees. Microwave pierced potatoes on high for

12 minutes. Bake for 15 minutes. Slice off potato tops. Scoop out

pulp, keeping skins intact. Mash pulp in a meduim bowl.



Heat a small skillet over medium heat; add butter. Add onion and

saute until tender, about 5 minutes. Add onion, broccoli, and salad

dressing to potato pulp; mix well. Brush outside of potato skin

shells with oil.



Spoon potato mixture into shells, dividing evenly. Blace ona bakeing

sheet. Bake potatoes until heated through, about 15 minutes. Sprinkle

with parsley; salt and pepper to taste.



Variation: add 1 cup cheddar cheese to the potato pulp mixture or top

the stuffed potatoes with cheese before baking in step 4.

Cottage Potatoes

Recipe from Paula Deen.



3 large Idaho potatoes

1/4 cup (1/2 stick = 4 TB) butter

1 cup cottage cheese

1/2 onion, finely diced

Salt and ground black pepper

Paprika



Preheat the oven to 350º F.



Scrub the potatoes, slice them, and put in a pot with water to cover. Boil

the potatoes until

tender, then drain and mash them with 2 tablespoons of the butter.



Add the cottage cheese, onion, and salt and pepper to taste. Stir the mixture

gently, and

then pour into a greased casserole.



Dot with the remaining 2 tablespoons of butter and sprinkle with paprika.



Bake, uncovered, for 30 minutes.



Yield: 4 servings.

Roasted Red New Potatoes

Recipe courtesy Rachael Ray.



3 lb. small red new potatoes

1 TB extra virgin olive oil

1/2 stick butter

2 tsp. sweet paprika

1/4 cup fresh parsley leaves, chopped

Salt and pepper



Preheat oven to 450º F.



Sort potatoes. Potatoes that are 2 inches or less in diameter can be left

whole. Halve

remaining potatoes.



Coat very lightly with a drizzle of extra virgin olive oil and roast potatoes

20 to 25 minutes,

until just tender.



Transfer potatoes from the oven to a bowl. Sprinkle in parsley and season the

potatoes with

salt and pepper. Toss the potatoes with butter and paprika to coat evenly.

Adjust salt and

pepper, to your taste, and serve.



Serves: 6.

Colby Hash Browns



1 cup milk

1/2 cup beef broth

2 TB butter or margarine, melted, divided

1 tsp. salt

1/4 tsp. ground black pepper

Dash garlic powder

1 pkg. (30 oz.) frozen country style shredded hash brown potatoes, thawed

2 cups (8 oz.) shredded Colby cheese



In a large bowl, combine the milk, broth, 1 tablespoon butter, salt, pepper

and garlic powder.

Stir in hash browns.



Heat remaining butter in a large nonstick skillet. Add hash brown mixture.

Cook and stir over

medium heat until potatoes are heated through. Stir in cheese.



Transfer to a greased shallow 2 quart baking dish.



Bake, uncovered, in a preheated 350° F., oven, for 40 to 45 minutes or until

potatoes

are tender.



Yield: 6 servings.

Blue Cheese Potatoes



Ingredients



2 pounds small new potatoes, quartered

1 tablespoon butter or margarine

1 cup chopped green onions

3/4 cup whipping cream

1 tablespoon all-purpose flour

2 ounces crumbled blue cheese

1/4 teaspoon salt

1/4 teaspoon pepper

6 bacon slices, cooked and crumbled

2 tablespoons chopped fresh parsley

Preparation

Cook potato in boiling water to cover in a large saucepan 15 minutes

or until tender; drain. Toss with butter and green onions in a bowl.



Whisk together whipping cream and flour in saucepan; stir in cheese.

Cook over medium heat, stirring constantly, 3 minutes or until mixture

is thickened. Stir in salt and pepper. Toss with potato mixture;

sprinkle with bacon and parsley. Serve immediately.



Yield



6 servings

Southern Living, OCTOBER 1998

Creamy Parmesan Potatoes

A delicious and creamy side dish. Perfect for Sunday dinner.



Serves: 12 servings

Prep Time: 15 minutes

Cook Time: 40 minutes



Crisco Original No-Stick Cooking Spray

1 (4.9 oz.) package Hungry Jack Sour Cream & Chives Potatoes

2 cups very warm water

1 cup heavy cream

2 tablespoons grated Parmesan cheese

1/2 teaspoons salt

1/2 teaspoon garlic powder

1/4 teaspoon white pepper

1/4 teaspoon onion powder

1/4 teaspoon nutmeg

6 large eggs or 1 1/2 cups refrigerated or frozen fat-free egg

product, thawed

2 tablespoons grated Parmesan cheese, for garnish



HEAT oven to 425F. Spray bottom of 12x8-inch (2-quart) glass baking

dish with no-stick spray. Place potato slices in prepared dish.



COMBINE remaining ingredients, except the Parmesan cheese, in medium

bowl. Whisk until smooth. Add to potatoes. Mix well. (Potatoes should

be completely covered with cream mixture.)



SPRINKLE with 2 tablespoons Parmesan cheese.



BAKE 40 minutes or until knife inserted in center comes out clean and

top is golden brown. Cool 10 minutes before cutting into squares.



Source: FamilyTime

Creamy Mashed Potato Bake

Makes 6 servings



3 cups mashed potatoes

1 cup sour cream

1/4 cup milk

1/4 teaspoon garlic powder

1-1/3 cups French's® French Fried Onions, divided

1 cup (4 ounces) shredded Cheddar cheese, divided



Preheat oven to 350°F. Combine mashed potatoes, sour cream, milk and

garlic powder.

Spoon half of mixture into 2-quart casserole. Sprinkle with 2/3 cup

French Fried Onions and 1/2 cup cheese. Top with remaining potato

mixture.

Bake 30 minutes or until hot. Top with remaining 2/3 cup onions and 1/2

cup cheese. Bake 5 minutes or until onions are golden.



From French's

Cheesy Potato Pancakes

Makes 4 to 6 servings



1-1/2 quarts prepared instant mashed potatoes, cooked dry and cooled

1-1/2 cups (6 ounces) shredded Wisconsin Colby or Muenster cheese

4 eggs, lightly beaten

1-1/2 cups all-purpose flour, divided

3/4 cup chopped fresh parsley

1/3 cup chopped fresh chives

1-1/2 teaspoons dried thyme, rosemary or sage leaves

2 eggs, lightly beaten



In large bowl, combine potatoes, cheese, 4 beaten eggs, 3/4 cup flour

and herbs; mix well. Cover and refrigerate at least 4 hours before

molding and preparing.

To prepare, form 18 (3-inch) patties. Dip in 2 beaten eggs and dredge

in remaining 3/4 cup flour. Cook each patty in nonstick skillet over

medium heat 3 minutes per side or until crisp, golden brown and

heated through.



Serving Suggestion Serve warm with eggs or omelets, or serve with

sour cream and sliced pan-fried apples or applesauce.



Variation Substitute Wisconsin Cheddar or Smoked Cheddar for Colby

or Muenster.

Easy Cheesy Scalloped Potatoes
Using the ingredients below, and our simple directions, you can make
this delicious recipe in minutes, any time!
Cooking time: 55 minutes
No. of Servings: 4

Ingredients:
1 bag Ore-Ida Steam n' Mash Cut Russet Potatoes
Canola cooking spray
1 10oz can Campbell's condensed cheddar cheese soup
1 5oz can Carnation evaporated milk
1 2oz jar Dromedary diced pimientos
1 medium onion, finely chopped
1 ¼ cups Sargento shredded cheddar cheese
Directions:
You will need: 1.5-quart casserole dish
Heat one inch of oil in a medium saucepan to 350 degrees F.
Preheat oven to 350 degrees F. Lightly spray 1.5-quart casserole dish
with cooking spray; set aside.
Microwave Steam n' Mash Cut Russet Potatoes according to package
directions for 5 minutes. Stir together cheddar cheese soup with
evaporated milk until smooth. Place half of the potatoes in the bottom
of the casserole dish. Layer with half of each of the pimientos, onion,
cheese soup mixture, and shredded cheese. Repeat layering. Bake in
preheated oven for 45 to 55 minutes or until bubbling.

Creamy Parmesan Potatoes   A delicious and creamy side dish. Perfect for Sunday dinner. Serves: 12 servings Prep Time: 15 minutes Cook Time: 40 minutes Crisco Original No-Stick Cooking Spray 1 (4.9 oz.) package Hungry Jack Sour Cream & Chives Potatoes 2 cups very warm water 1 cup heavy cream 2 tablespoons grated Parmesan cheese 1/2 to 1 teaspoon salt 1/2 teaspoon garlic powder 1/4 teaspoon white pepper 1/4 teaspoon onion powder 1/4 teaspoon nutmeg 6 large eggs or 1 1/2 cups refrigerated or frozen fat-free egg product, thawed 2 tablespoons grated Parmesan cheese, for garnish HEAT oven to 425F. Spray bottom of 12x8-inch (2-quart) glass baking dish with no-stick spray. Place potato slices in prepared dish. COMBINE remaining ingredients, except the Parmesan cheese, in medium bowl. Whisk until smooth. Add to potatoes. Mix well. (Potatoes should be completely covered with cream mixture.) SPRINKLE with 2 tablespoons Parmesan cheese. BAKE 40 minutes or until knife inserted in center comes out clean and top is golden brown. Cool 10 minutes before cutting into squares. Source: FamilyTime

Roasted New Potatoes with Shallots and Sage

Ingredients:

6 tablespoons (3/4 stick) butter or margarine

1/4 cup chopped fresh sage

4 pounds medium-size red-skinned potatoes, scrubbed, quartered

1 teaspoon dried rubbed sage

16 shallots, peeled, halved lengthwise

Preheat oven to 375°F. Cook butter and fresh sage in small saucepan over medium-heat until butter simmers and is well flavored with sage, about 4 minutes. Toss potatoes with dried sage and 2 tablespoons sage butter in bowl. Sprinkle with salt and pepper. Transfer potatoes to 2 baking sheets. Bake 20 minutes. Toss shallots in same bowl with 1 tablespoon sage butter. Season with salt and pepper. Divide shallots between baking sheets. Roast until potatoes and shallots are tender and golden, turning occasionally, about 35 minutes longer. Transfer potatoes and shallots to large bowl. Add remaining sage butter; toss. Season with salt and pepper.

Makes 8 Servings.