Potato Recipes for Pat #2

[Guest guest]

I've posted the Greek Roasted Potatoes before, but they're worth posting again

( & some people missed them!). These are my picky stepsons favorite potatoes --

that's saying a lot!

 

* Exported from MasterCook *

 

Greek Roasted Potatoes

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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10 medium potatoes -- cut into chunks

4 tablespoons olive oil

1 tablespoon lemon juice

1 tablespoon dried Greek oregano (or regular oregano)

1 teaspoon Cavender's Greek seasoning

1/2 teaspoon salt

1/8 teaspoon freshly ground pepper

 

Heat oven to 455. Toss potatoes with olive oil, lemon juice, oregano,

Cavender's Greek seasoning, and salt & pepper.

Place in a large Pyrex baking dish, roasting pan, or baking sheet. Roast 10

minutes and then turn potatoes. Continue roasting until potatoes are browned,

crisp, and tender, turning twice, about 30 minutes.

 

 

 

 

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* Exported from MasterCook *

 

Herb Infused Potatoes

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Vegan

 

Amount Measure Ingredient -- Preparation Method

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6 Idaho potatoes

30 sprigs herbs such as thyme, rosemary, oregano,

bay leaves, etc.

1/2 cup vegetable or imitation chicken broth

1/4 cup olive oil

1 teaspoon salt (or to taste)

1/2 teaspoon freshly ground pepper

 

Preheat oven to 400 degrees F. Peel the potatoes. Using a paring knife,

cut a horizontal slit two-thirds of the way through one of the potatoes. Make

parallel slits, spacing an inch apart. Repeat process with remaining five

potatoes.

Insert an herb sprig into each slit in the potatoes, holding the slit open

with a paring knife. Place potatoes in a medium roasting pan, drizzle with

broth and olive oil. Sprinkle with salt and pepper. Bake until potatoes turn

golden, about 30 minutes. Cover and bake until tender, about 30-35 additional

minutes.

 

 

 

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* Exported from MasterCook *

 

Herb Roasted Dijon Potatoes

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Vegan Thanksgiving/Christmas

 

Amount Measure Ingredient -- Preparation Method

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1/3 cup Dijon mustard

2 tablespoons olive oil

2 cloves garlic -- minced

1/2 teaspoon Italian seasoning

6 medium red potatoes (about 2 pounds) -- cut into chunks

 

Mix all ingredients except potatoes in a small bowl. Place potatoes in a

lightly greased 13x9x2-inch baking pan or on a shallow baking sheet. Toss with

mustard mixture. Bake at 425 degrees F for 35-40 minutes or until potatoes are

fork-tender, stirring occasionally.

 

 

 

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* Exported from MasterCook *

 

Horseradish Mashed Potatoes

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Thanksgiving/Christmas

 

Amount Measure Ingredient -- Preparation Method

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8 large baking potatoes

1/4 cup butter or margarine -- softened

3 tablespoons prepared horseradish

2 tablespoons sour cream

2 tablespoons milk

1/2 cup (2 oz) Cheddar cheese -- shredded

1 teaspoon garlic powder

1/2 teaspoon salt

1/2 teaspoon pepper

 

Pierce potatoes with a fork and bake at 450 degrees F for one hour or until

done. Cool slightly. Split potatoes and remove pulp; discard skins.

Mash pulp in a large bowl. Stir in butter and next 7 ingredients into

potato. Serve immediately.

 

 

 

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* Exported from MasterCook *

 

Oven Baked Mexi-Fries

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Vegan

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 pounds baking potatoes (about 7 med), peeled -- cut into thin

strips

1 tablespoon canola oil

2 teaspoons chili powder

1/2 teaspoon salt

1/2 teaspoon dried oregano

1/4 teaspoon garlic powder

1/4 teaspoon ground cumin

 

Preheat oven to 450 degrees F.

Combine oil and remaining ingredients. Add potato strips and toss well.

Arrange potatoes in a single layer on a baking sheet. Bake for 15 to 20 minutes

or until golden brown.

 

 

 

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NOTES : Be sure to use baking potatoes (russet). Thin skinned potatoes, which

have a higher sugar content than baking potatoes, will burn on the outside

before the inside is cooked, resulting in soggy fries.