This recipe is from Ina Garten. I found the original recipe on the Food Network website. I made a few changes for ease of preparation. They got rave reviews from our dinner guests during a recent get together. They just have a kind of fancy feel to them. Enjoy!
Recipe adapted from Ina Garten’s recipe on the Food Network website.
- 2 lbs red or golden potatoes, washed & cubed
- 1 small yellow onion, sliced in half moons
- 3 TBS olive oil
- 2 TBS whole-grain mustard
- Sea salt & pepper
- Italian parsley for garnish
- Preheat oven to 450 degrees. Prepare a large baking sheet with foil and parchment paper.
- Place prepared potatoes & onions, olive oil & mustard in a large zip lock bag. Toss the bag to mix all the ingredients and coat the potatoes.
- Spread the potatoes on the prepared pan. Sprinkle with sea salt & pepper.
- Bake for 20-30 minutes, until golden brown. You may want to toss the potatoes half way through baking.
- Place finished potatoes on a platter & garnish with chopped Italian parsley.
These vibrant purple potatoes are so fun to prepare and serve. The miso adds a wonderful flavor, as does the tangy crème fraiche. They make a wonderful side to meat, chicken and fish. Enjoy!
- 2 lbs purple potatoes, washed
- White miso paste
- 1/4 cup butter
- 1 minced clove of garlic
- Sea salt and fresh cracked pepper
- Crème fraiche & chives for garnish
- Boil the potatoes until very tender. Drain.
- Melt the butter & add the garlic in the pot used to boil the potatoes. Sauté until fragrant.
- Return the drained potatoes to the pot of butter & garlic. Add the miso paste. Mash the potatoes, until smooth.
- Add 1/2 cup milk. Using a whisk, mix in the milk. Add more milk, until desired consistency is achieved.
- Add salt & pepper, to taste.
- Garnish with crème fraiche & chives. Serve hot.
This, by far, is my most requested recipe (next to my Banana Split Pie ). My son is coming home for July 4th, and what does he ask for…THIS. I just made this for a dinner party we had for a dear friend and it was a big hit. I mean, I had folks texting me the day requesting the recipe. It really is that good. And, here’s a secret ~ it’s super easy, and you can make a day ahead, if needed. It’s perfect for large gatherings and goes with just about everything!
Twice Baked Potato Casserole
This recipe can easily be adjusted to make a smaller or larger portion.
- 8 large gold or white potatoes, washed
- 1 bunch green onions, washed and trimmed
- 8 strips of crispy bacon
- 1 stick of good butter
- 1 (8 oz) container of sour cream (I use low fat)
- 4 cups grated cheddar cheese
- Sea salt and pepper
- Paprika for garnish
- Preheat oven to 350 degrees. Grease a large baking dish.
- Place washed potatoes in salted water in a large stock pot. Cook until very tender.
- While potatoes are cooking, place green onions & bacon in food processor. Pulse until rough chopped. Set aside.
- Drain cooked potatoes and return to pot. Add butter to cooked potatoes. Let it melt. Once it is melted, use a potato masher to smash the potatoes. You just want them slightly mashed. In other words, you will have small chunks of potatoes.
- Add in the remaining ingredients and season with salt and pepper. Mix well. Place potato mixture in your prepared dish. Sprinkle with a bit of paprika.
- Bake for 30 minutes or until edges are bubbly.
This potato salad always gets rave reviews! It has simple ingredients that make it a perfect side dish for any grilled or smoked meats and chicken. I use a food processor to chop the veggies, which makes it super easy to prepare. And, since we are getting into the summer grill season it’s a perfect time to share this oldie, but goodie!
- 8 Golden Yukon potatoes
- 4 dill pickles
- 4 sweet pickles
- 3 ribs of celery
- 1/2 large onion
- 1/2 cups salad olives w/pimento (the kind that is already chopped), drain and squeeze liquid out
- 4 boiled eggs, peeled and chopped
- 1 TBS yellow mustard
- 1 tsp celery salt
- 1 tsp pepper
- 3/4 cup mayonnaise (or more if you like)
- Boil the potatoes until tender and let cool. Once cool cut into chunks and put in large mixing bowl. I leave the skin on.
- In a food processor, chop the pickles, celery and onion. Make sure they are chopped into small pieces and not pulverized. Add to bowl and fold in with the potatoes.
- Add the olives, boiled eggs, mustard, celery salt & pepper and fold in, carefully. I use a spatula.
- Add the mayonnaise until full mixed in. Transfer to serving bowl, sprinkle with paprika and refrigerate until ready to serve.
These baked potato wedges are great as a side dish or appetizer. Healthier than fried potatoes, you are going to want to make these again, and again. You can top these potatoes with all kinds of things for variety – I kept these simple with just some sea salt, fresh ground pepper and chopped Italian parsley. I’ve done parmesan cheese or even made them as loaded potato fries with bacon, cheese and sour cream. Any way you choose, these are fab!
- 6-8 potatoes (I used golden potatoes)
- 1-2 TBS olive oil (depends on how many potatoes you are preparing)
- Sea salt and fresh ground pepper
- Italian parsley for garnish
- Preheat oven to 450 degrees
- Wash potatoes and slice in wedges. Pat dry.
- Place potatoes in a bowl. Drizzle with olive oil and desired amount of salt and pepper. Combine until evenly coated.
- Bake for 20 minutes or until wedges are browned. Turn potatoes once half way through baking.
- Serve as a side dish with desired toppings or as an appetizer.