Tasty Kitchen: A Happy Recipe Community! » Potatoes

Grilled Sweet Potato Wedges with Spicy Adobo Greek Yogurt Sauce

Lindsay {Eighty Twenty Dietitian} — Wed, 15 May 2013 16:29:27 +0000

For the sauce:
Mix together yogurt, adobo sauce to taste (note: it gets spicier as it chills together), and garlic powder. Cover and place in refrigerator for 2-4 hours prior to serving.

For the potatoes:
Heat grill to medium-high heat. In a large bowl, drizzle potato wedges with olive oil and toss to coat. Sprinkle with salt and pepper.

Place wedges cut-side down onto the grill. Cook for 4-5 minutes, until grill marks appear, then flip and place the other cut-side down. Cook for additional 4-5 minutes. Move wedges to a part of the grill away from direct flame and cook, skin-side down for additional 4-5 minutes.

Serve wedges warm drizzled with chilled yogurt sauce. Garnish with sliced green onions.

Nutrition info per 3 wedges with 2 tablespoons sauce: 146 calories, 6.2 g fat, 4 g protein, 16 g carbohydrates, 3 g fiber

Crispy Potato Wedges

Laura Machell — Mon, 13 May 2013 19:37:09 +0000

Preheat oven and a rimmed sheet tray in a 450°F oven.

Meanwhile prepare potatoes: slice them in half and then cut each half into 6 to 8 wedges, depending on the size of your potato. Toss the wedges into a large bowl. Add olive oil, salt, black pepper, and garlic powder and toss to combine.

Take the hot sheet tray out of the oven and pour potatoes along with all of the oil onto it.

Roast for 20 minutes. Then remove the pan from the oven and toss potatoes with a thin metal spatula, flipping to cook on different sides. Roast another 20 minutes or until desired crispness is reached.

Baked Potato Croquettes

Kari Lindsay — Wed, 08 May 2013 23:00:33 +0000

1. In a large bowl mix together the potatoes, cheese, and parsley; taste for seasoning and add salt and pepper if needed.
2. Mix the egg into the potatoes, stirring well.
3. Spray a sheet pan with cooking spray. Drop the mashed potatoes (a 1 ½ ounce scoop works well for this) onto the sheet pan to make 12 cakes. Use a fork to flatten each mound so that you have about ¾ inch thick cakes. Leave at least an inch between each croquette.
4. In a small bowl mix together the panko bread crumbs with a pinch each of salt, pepper and paprika.
5. Sprinkle the seasoned bread crumbs over the tops of the croquettes.
6. Put the sheet pan into the refrigerator for at least 30 minutes or up to a couple of days.
7. Preheat the oven to 400 F.
8. Spray the tops of the croquettes either with cooking spray or with some olive oil from a mister.
9. Bake until the tops are crispy and the centers are hot, 23 to 27 minutes.

Baked Potato Croquettes taste great just the way they are, but to make them a complete meal serve them on a bed of sauteed Swiss chard with a drizzle with Romesco or sun dried tomato pesto, and top it all of with crispy prosciutto!

Notes:
- To make mashed potatoes just for this recipe, you will need about 1 ½ pound of potatoes prior to cooking them and mashing them.
- The croquettes can even be frozen. Make the croquettes up until step #5, then leave them on the sheet pan and put in the freezer. When they are completely frozen the croquettes can be removed from the pan put into a freezer bag or storage container.
– To cook the frozen croquettes, place them (still frozen) on a sheet pan that has been sprayed with cooking spray. Cover loosely with aluminum foil and bake at 400 F for 15 minutes; then remove the foil and bake for about 25 minutes longer, until the tops are crispy and the centers are hot.

Grilled Potatoes and Mushrooms with Lemon, Feta and Dill

Courtney — Tue, 07 May 2013 02:58:26 +0000

Heat the grill to about 425 F.

Cut the potatoes into uniform bite sized pieces. Peel and quarter the shallots.

In a large bowl combine potatoes, whole mushrooms and shallots. In a shallow dish or measuring cup whisk together olive oil, lemon juice, salt, oregano, and black pepper.

Pour the oil mixture over the potatoes and toss to combine. Transfer the potatoes to a vegetable basket or grilling tray and place over direct heat on the grill. I tried to keep my grill between 400 and 425 F. Cover and allow vegetables to cook for 8 minutes. Toss the mixture so the opposite side is showing then cover and grill and cook for another 8-12 minutes or until potatoes are tender. As you can see, a few of mine that were directly over the burner got a little charred, while some that were not over the direct heat needed to be cooked longer. Just move the basket to indirect heat, extend the cooking time, or turn the heat down if you see things are charring too quickly.

Remove the potato mixture to a plate and sprinkle with feta and fresh dill. Finish with a final squeeze of lemon if desired.

Ranch Smashed Potatoes

Rina @ I Thee Cook — Sat, 04 May 2013 12:38:17 +0000

In a medium saucepan over medium heat, boil the potatoes in lightly salted water about 20 minutes, or until fork tender. When they are done pour them in a colander to drain off the water.

Preheat the oven to 450°F.

Place the potatoes on a lightly greased baking sheet. Using a potato masher, gently press down to mash each one. Tip: To avoid the little buggers from escaping from under the masher, cut an “x” in the center of the potato about half way through before you mash it.

Mist the tops of the potatoes with the olive oil. Sprinkle generously with salt, pepper and ranch powder.

Bake for 20 to 25 minutes, or until golden brown and crisp. When done remove baking sheet from the oven and dot the top of each potato with some butter. Garnish with sour cream and chives.

Celery Root Mashed Potatoes

Kari Lindsay — Wed, 01 May 2013 22:48:07 +0000

1. Place the celery root and potatoes into a large pot and cover with cold water by about an inch. Put the lid askew on the pot.
2. Bring the water up to a boil and add about a ½ tablespoon of salt to the water, turn the heat down to medium high and replace the lid askew on the pot.
3. Cook until the celery roots and potatoes are tender, 12 to 15 minutes from the point where the water boils.
4. Drain the water off the potato mixture by pouring the ingredients of the pot into a colander.
5. Return the potatoes to the pot, and mash with a masher. Don’t over work the potatoes.
6. Put the pot back over medium heat, and stir in the butter, milk, half-and-half, salt and pepper to taste. When the butter is completely melted remove the pot from the heat. Serve!

Garlic Baked Potatoes

meanopause — Sat, 27 Apr 2013 22:06:39 +0000

Heat the oven to 300 F.

Wash potatoes well and dry lightly with a towel.

Place each potato on a large piece of aluminum foil (12″x10-3/4″). Individual foil sheets can be found at Sam’s Club. But if you use the foil sheets, note that I had to double-wrap using these sheets because they are thin. Make sure the foil is positioned short side facing you and the potato is placed horizontally on the foil 1/3 of the way on the foil, away from you.

Drizzle about 1 tablespoon of olive oil onto the foil next to the potato. Roll the potato into the olive oil to cover. The oil doesn’t have to be evenly dispersed.

Sprinkle some salt (to taste) under and on top of the potato.

Place two cloves of garlic at the bottom of the potato nearest you.

Roll the short end of the foil closest to you over the top of the potato. Roll the potato forward one time, then bring the sides of the foil to the top of the potato. This is similar to folding a burrito.

Continue rolling until the foil is completely used and the potato is entirely wrapped. If desired, roll a second time in another piece of same-sized foil.

Bake at 300 F for 2 hours, or until desired softness is reached. I would start testing at 1 hour.

Unwrap the potato carefully. Cut it open length-wise and insert the two garlic cloves and butter to taste. Mash the insides with a fork. Season with salt and pepper. Enjoy!

Duck Fat Home Fries

Brown Sugar — Sat, 27 Apr 2013 16:29:35 +0000

1. Fill a large pot with water and add a liberal amount of salt to the pot. Place the potatoes in the pot and turn on medium to high heat. Allow the potatoes stay in the pot at a slight boil for about 35 minutes. The potatoes should be soft but not thoroughly cooked through. Another way of knowing that the potatoes are about ready to come out is when the skin starts to peel off to the touch. Drain the potatoes and allow them to cool for about 20 minutes.

2. Now that the potatoes are cooled, begin to dice them into cubes. Grab a large cast iron skillet, if you have it. If not just use a large skillet, and turn on medium high heat. Add the duck fat into the pan and allow it to get hot. Add the onions and cook them in the duck fat for 5 minutes until they become translucent. Then add the garlic and the potatoes to the pan and cook until potatoes are golden brown on all sides, about 20 minutes. Then use a spatula and transfer the mixture to a large plate or serving platter. Season with salt and pepper and add the flat leaf parsley to the dish and toss.

Steamed Potatoes with Parsley

Deborah Vogts — Fri, 12 Apr 2013 11:43:06 +0000

In medium casserole dish sprayed with cooking spray, combine ingredients. Cover. Microwave on high for 12-15 minutes until potatoes are tender, stirring 2-3 times.

Oven Fries

Scratchy Mama — Thu, 11 Apr 2013 13:19:23 +0000

Preheat oven to 425ºF.

Wash your potatoes and if desired, peel them. Cut your potatoes into equal-sized wedges. I like mine between 1/2 and 3/4-inch thick. This means you will get about 8-10 wedges from each 1/2-pound potato.

If you’re not cooking them now, place the potato wedges in a bowl full of cold water. If you are cooking them now, dry them off completely with a paper towel or kitchen towel.

In a medium-large bowl, use your hands to toss the potatoes with the canola oil, enough to cover every wedge completely. Season with salt. Mix well.

Spread out potatoes on an aluminum half-sheet pan, making sure they’re in a single layer. Use 2 pans if you need to.

Place in the preheated oven and bake, stirring occasionally, for at least 25 minutes. They should be brown and smell delicious when they’re done.

Serve immediately.