I ran out of my own potato recipes, so I went rooting around (ha ha) on the Internet. These look GREAT and the comments are all favorable! Prep time is super fast and it's a total of 80 minutes bake time.
Preheat: 440*F
Category: Potatoes
8 large Potatoes, peeled and wedged (6-7 wedges)
4 cloves Garlic, minced
1/2 cup Olive oil
1 cup Water
1 Tablespoon Oregano
1/4 cup Lemon juice
Sea Salt
Fresh coarse ground pepper
Optional
Buillon cube
1. Put potato wedges, garlic, olive oil, water and lemon juice into an appropriate GREASED baking dish. If you add the optional bouillon cube at this point, don't use as much salt.
2. Season generously with salt and pepper.
3. Toss the ingredients in the pan to distribute everything.
4. Bake for 40 minutes.
5. Gently stir the potatoes, putting the golden wedges side of the wedges to the bottom and the white edges to the top.
6. Add a little more salt and pepper; sprinkle on oregano. If the pan looks dry, add another 1/2 cup of water.
7. Bake another 40 minutes. Do not be afraid of overbaking.
Showing posts with label side dish. Show all posts
Showing posts with label side dish. Show all posts
Sunday, February 22, 2009
Wednesday, February 18, 2009
Sour Cream Potato Salad
Mmmmm. Potato salad. It's actually getting warm enough to start thinking about potato salad--gotta love Georgia! :)
Preheat: --
Category: potatoes, salad, side dish
12 medium Red potatoes, unpeeled
1 1/2 cups Mayonaisse
1 cup Sour cream
1 cup Fresh green onions, chopped
1 teaspoon Salt
1. Boil potatoes until tender, about 20 minutes.
2. Combine mayo, sour cream, green onions and salt
3. When potatoes are cool, toss.
Preheat: --
Category: potatoes, salad, side dish
12 medium Red potatoes, unpeeled
1 1/2 cups Mayonaisse
1 cup Sour cream
1 cup Fresh green onions, chopped
1 teaspoon Salt
1. Boil potatoes until tender, about 20 minutes.
2. Combine mayo, sour cream, green onions and salt
3. When potatoes are cool, toss.
Sunday, February 15, 2009
Funeral Potatoes
Welcome to Potato week! Break out your favorite recipes and share them with the group! :)
These potatoes are yummy, but pretty high in fat... My Gram tells me that the reason they're called funeral potatoes is because if you eat too many of them you'll hasten the day of your funeral. :)
Preheat: 350*
Category: Potatoes
2 pounds Frozen hashbrowns, thawed
1 pint Sour cream
1/2 cup Butter, melted
2 cans Cream of chicken soup
1/2 cup Onion, chopped & sautéed
2 cups Cheddar cheese, grated
1. Mix everything together. If you don't sauté the onion, by the way, it's still crunchy when time to eat. It softens by day #3 of leftovers... if the casserole lasts that long. :)
2. Throw it into a 9x13 pan.
3. Bake at 350* for 45 minutes.
These potatoes are yummy, but pretty high in fat... My Gram tells me that the reason they're called funeral potatoes is because if you eat too many of them you'll hasten the day of your funeral. :)
Preheat: 350*
Category: Potatoes
2 pounds Frozen hashbrowns, thawed
1 pint Sour cream
1/2 cup Butter, melted
2 cans Cream of chicken soup
1/2 cup Onion, chopped & sautéed
2 cups Cheddar cheese, grated
1. Mix everything together. If you don't sauté the onion, by the way, it's still crunchy when time to eat. It softens by day #3 of leftovers... if the casserole lasts that long. :)
2. Throw it into a 9x13 pan.
3. Bake at 350* for 45 minutes.
Subscribe to:
Posts (Atom)
