*HOT CRASH POTATOES*

Love potatoes and these are really easy to do... but you do have to start them in advance since you’ll be cooking them twice. Those potatoes are really good and you can play with the ingredients..... I have added bacon and cheese and I have also added different spices to the potatoes. They are just yummy!!!

New, red potatoes (or other small round potatoes), washed
Olive oil
Salt and pepper
Rosemary

Cook potatoes until fork tender in a large pot with salted water.
Remove from heat and drain.
Drizzle olive oil on a cookie sheet. I line mine with foil to make cleaning up easier.
Place cooked potatoes on cookie sheet, leaving a good amount of space between them.
With a potato masher, gently press down on each potato until it slightly mashes.
Rotate the potato masher 90 degrees and press down again on.
Brush the top of each potato generously with olive oil.
Sprinkle potatoes with salt and pepper and fresh chopped rosemary.
Bake in a 450 degree oven for 20-25 minutes until golden brown.

TWICE BAKED POTATOES

All I have to say about those potatoes is YUM, YUM, YUMMY... and of course they have bacon in them, which makes them even more yummy.

7 medium sized potatoes, washed
1/2 cup sour cream
3 tbsp margarine or butter
1/2 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
4 green onions, chopped
1 1/2 cup shredded cheddar cheese
8-10 slices bacon,cooked and chopped

Bake potatoes and cut in half lengthwise. Scoop out pulp, leaving enough for the skin to retain it's shape.
In bowl, combine scooped potatoes, butter, and sour cream. Mash together well.
Add cheese, mash. Stir in all other ingredients. Spoon filling into potato shells.
To bake from frozen: Place on cookie sheet in 350 oven for half an hour, top with cheese and return to oven until melted.
To bake from room temp: Top with cheese and place in oven until heated through.
Can also be microwaved from frozen or room temp as well. I microwave my frozen ones for a minute and a half to two minutes.

BACON POTATO

 

(I baked mine in the oven which took a good hour, but I bet they would be great on the barbecue)

All you do is peel whole potatoes, cut them all across, not too thin, and not all the way through.
Sprinkle with some salt, but not too much, the bacon is salty. (I didn’t salt mine)
Then fill with small bacon slices in between.
Bake in a pan with some oil until potatoes are fully cooked, and serve! (I spray my pan with PAM)

You can put some cheese or onion in between.... let you imagination loose as to how you want to season them. Please your taste buds, and keep them quiet!

SEASONED POTATOES

(RECIPE POSTED BY MANON VEILLEUX - from her sister in law Lina Roy)

I love them as beakfast patatoes :o) 

Cut potatoes in small cubes

In a bowl mix:

1 tsp vegetable oil
1 tsp seasoning salt
1 tsp parsley
1 tsp paprika
1 tsp garlic powder
pepper 

 Mix all together and brown in a skillet until patatoes baked.

CHEDDAR-MASHED POTATO CASSEROLE

2 lb. potatoes (about 6), peeled, quartered
2 tbsp. butter
1/2 cup sour cream
1 cup shredded Cheddar Cheese
6 slices bacon, cooked, crumbled

Heat oven to 350ºF.
Cook potatoes in boiling water in large saucepan 20 minutes or until tender; drain. Add butter and sour cream to potatoes; mash until smooth.
Spoon half into 1-1/2-qt. casserole; cover with layers of cheese, remaining potato mixture and bacon.

Bake 30 to 35 min. or until heated through.

ROASTED SWEET POTATOES WITH ROSEMARY & PARMESAN

(RECIPE POSTED BY MONICA BLACK DICESARE)

Good side with beef or pork!!
I take about 4-5 sweet potatoes, peel them down until you have peachy coloured flesh. Chop them into cubes, drizzle them with olive oil and sprinkle them with rosemary and parmesan cheese.
Bake uncovered in a pyrex dish for 25-30 minutes at 400 degrees. Check them with a fork and when they are soft, they are done!

GOLDEN ASIAGO POTATOES

(RECIPE POSTED BY ANGELA BEADLE CORCORAN)

This layered potato dish is filled with the rich flavours of Asiago and rosemary.
Serve with roasted chicken, baked ham or roast beef.

1/2 cup grated Asiago cheese
2 tbsp garlic butter, melted
1 tsp chopped fresh rosemary (or 1/4 tsp. dried or crushed)
5 cups thinly sliced peeled potatoes
1 tbsp garlic butter, melted

Combine first 3 ingredients in large bowl.
Add potato. Toss until coated.
Brush bottom and side of 9 inch pie plate with second amount of melted garlic butter. Arrange potato in overlapping layers.
Bake in 425°F oven for about 40 minutes until tender.
Run knife around inside edge of pie plate to loosen potato.
Invert onto large plate & cut into 8 wedges.

Enjoy!!

GREEK LEMON POTATOES

(RECIPE POSTED BY SHEILA BELL MCKAY)

 
8 potatoes(2 potatoes per person)
1 organic lemon
3 garlic cloves
3/4 cup real butter
1/2 teaspoon dill weed

Wash, peel & cut up potatoes. Cook until fork tender. Drain potatoes
In potato pot, add 3/4 cup real butter. Melt butter.
Add to butter, juice of 1/2 a lemon & lemon peel grated. Use organic lemon. And 3 grated garlic cloves.
Put the cooked potatoes back in the pot, cover and let sit for 5 minutes before serving.
Sprinkle potatoes with dill & serve.

COUNTRY POTATO SALAD

Love potato salad especially with BBQ'd food, it's so good in the summer time or with a good sandwich, but it has to have mustard to give it the right flavor. :))

2 pounds potatoes (about 6 medium)
1 ½ cups of mayonnaise (I use Hellmann's)
1 tbsp. white vinegar
1 tbsp. yellow mustard
3-4 tbsp. of chicken stock or broth
Salt & pepper to taste
2 stalks of celery, finely chopped (about 1 cup)
1 medium onion, finely chopped (about ½ cup)
4 hard boiled eggs, chopped
4 sliced bacon, cooked and crumbled up (opt.)

Peel and dice potatoes into cubes. Place potatoes into a large pot of water. Boil for about 20 minutes (or until fork tender). Take care not to overcook your potatoes – you don’t want them overly mushy.
Mix mayonnaise, vinegar, mustard, chicken stock and salt & pepper in a large bowl. Add potatoes, celery, onion and stir gently. Stir in eggs.
Cover and refrigerate at least 4 hours to blend flavors and chill.

***NOTE: Potatoes love to soak up all the mayonnaise, so if you noticed your salad is just a little dry when you are ready to serve, add a little more mayonnaise and chicken stock and it will restore the creaminess of your potato salad.

LOADED MASHED POTATOES

(recipe from Angela G.)

5 lbs. potatoes, peeled and cooked
1 pkg. (8 oz.) cream cheese, softened
1 cup sour cream
1/4 cup butter or margarine, softened
1 tbsp. onion salt
Pinch of salt and pepper

Drain potatoes and mash until smooth. Add cream cheese, sour cream, onion salt, salt, pepper and butter. Beat until light and fluffy.
Place in greased casserole, dot with a dab of butter.
Cover. Bake at 350' F oven for 30 minutes until heated through.
Serves 8 to 12 servings.

POTATO PATTIES

2 cups cold, mashed potatoes
1 egg
Pinch of salt
1 tsp. parsley
1/2 tsp. prepared mustard
1 tbsp. grated onion
1 cup grated cheese
1 cup dry bread crumbs

Combine first 6 ingredients; shape into patties. Combine grated cheese with bread crumbs. Coat patties with crumb mixture. Place patties on well oiled cookie sheet.
Bake at 375’F for 30 minutes or until golden brown.
Yield: 10 to 12 patties
*NOTE: good way of getting rid of your leftover mashed potato

CHEESE AND BACON POTATOES

So goooooodddd!!! :))

3 large potatoes, sliced
4-5 slices bacon, crisp and crumbled
1 large onion, thinly sliced
1/2 cup cheddar cheese, cubed
1/2 cup margarine
Salt and pepper to taste

Layer in a greased baking dish... potatoes, then salt and pepper, then bacon, then cheese, then onion slices and dab margarine on top.
Cover. Bake at 350'F for 1 hour.

CRISP ONION POTATOES

1 env. onion soup mix
1/2 cup oil
1/4 cup butter or margarine
Salt and pepper to taste
6 medium potatoes, unpeeled and cut in quarters

Blend all ingredients except potatoes in shallow baking dish. Add potatoes; turn to coat thotoughly. Bake at 400'F for 1 hour or until potatoes are tender and crispy golden brown, stirring potatoes every 15 minutes. Sprinkle with chopped parsley.

OVEN HASH BROWN

(recipe from my friend Laurie H.)

8 cups frozen hash brown, thawed
1/2 cup chopped onion
1 can cream of chicken soup
2 cups sour cream
2 cups grated medium cheddar cheese
Salt and pepper

Mix together well. Freeze half uncooked, makes a lot. Bake uncovered into a 9 x 13 inch pan at 350'F oven for 50 to 60 minutes.

SCALLOPED POTATOES

1 can Cheddar cheese soup
1/2 cup milk
Pinch of salt and pepper
2 cups thinly sliced potatoes
1 small onion, thinly sliced

Blend soup, milk, salt and pepper in buttered 1 ½ qt. Casserole. Arrange alternate layers of potatoes, onion and sauce. Dot top with 1 tbsp. butter. Sprinkle with paprika.
Cover and bake at 350'F for 1 hour. Uncover and bake 15 minutes more or until potatoes are done and lightly browned.

*SPICY BREAD CRUMB POTATOES*

4-6 potatoes, cut in half
1/2 cup bread crumbs, spiced to your taste
Melted butter

Roll potatoes in butter, then in bread crumbs mixture. Put in glass 9”x9” dish. Cover with plastic.
Microwave on high 8-12 minutes or until potatoes are done.

POTATOES AU GRATIN

12 oz. Hash browns, thawed
1 cup milk
2 tbsp. butter, melted
1 tsp. seasoned salt
1/2 cup sliced green onions
1 1/2 Cheddar cheese, grated

Place thawed potatoes in a 8x8 greased pan. Combine milk, butter, salt and onions. Pour over top. Sprinkle with cheese.
Bake 350 for 30 minutes.

SCALLOPED POTATOES

‎‎‎
RECIPE POSTED BY ELLEN SAPLAMAEFF

Never had luck making scalloped potatoes until I found this recipe on Canadian Living web site

Ingredients
* 8 large potatoes
* 1-1/2 cups whipping cream
* 2/3 cup milk
* 2 tbsp margarine
* 1/4 cup flour
* 1/4 cup chopped onion
* 1/2 tsp each of salt and pepper
* 3/4 cup velveeta cheese
* 3 tbsp olive oil

Preparation
Peel and slice potatoes 1/4-inch thick and place in large casserole.
Pour olive oil over potatoes. Add salt and pepper and mix well.
Cover casserole and bake in 325ºF oven for 1 hour.
In saucepan saute onions in margarine until just transparent. Add flour and cook on medium heat for 2 minutes, mixing constantly. Add whipping cream and milk and velveeta cheese that has been chopped into small pieces. Cook on medium heat until sauce is thickened and cheese is melted.
Pour this mixture over the potatoes, mixing well and continue to bake for another 1/2 hour or until potatoes are tender.