nd pepper.
Arrange the gold potatoes on the baking sheet, cut
Place potatoes in a deep skillet and
uarters.
If using Yukon Gold potatoes, peel and cut into chunks
Place potatoes in a saucepan; cover with
very sharp knife, slice potatoes 1/8\" thick and combine
Place the Yukon gold potatoes in a pot of boiling water with skin on.
Heavily salt the boiling potatoes.
When the potatoes are fully cooked (about 30 to 40 minutes), drain the water and leave the potatoes in the pot.
Using a hand masher, thoroughly mash the potatoes with their skin.
Add a drizzle of olive oil and the stick of butter. Thoroughly combine.
Salt to taste and serve.
lice Yukon Gold and sweet potatoes. Layer half of the Yukon Gold potatoes in
Combine all ingredients in a large zip lock bag. Let marinate all day in the fridge or until you're ready to start cooking!
Pour all of mixture, including liquids on a large rimmed baking sheet lined with foil and sprayed generously with cooking spray.
Roast potatoes at 400 degrees for 1 hour, or until golden brown and crunchy, stirring every 20 minutes. (I live at high altitude, so mine take longer).
Preheat oven to 450 degrees F (230 degrees C).
Place Yukon gold potatoes, carrots, and sweet potatoes in a roasting pan. Pour melted butter over the vegetables and sprinkle brown sugar on top. Stir briefly to combine.
Bake in the preheated oven, stirring once or twice, until vegetables are tender, about 2 hours.
nd 3 tablespoons oil. Place potatoes in a single layerin roasting
do not peel, the baby red potatoes using a brush to scrub
Cut potatoes into pieces (the smaller they are, the faster they will cook).
Place potatoes and garlic in a large saucepan.
Bring to a boil.
Cook on medium heat for 15 minutes, or until potatoes are tender.
Drain, but do not discard garlic.
Add remaining ingredients, and mash with a potato masher until smooth.
Add additional milk if necessary.
If desired, season with additional salt and pepper.
Put the potatoes in the insert of a
Place the red potatoes in a microwaveable bowl, add
Place potatoes in a large Dutch oven and add enough water to cover.
Bring to a boil over high heat.
Boil until very tender when pierced with a fork, 20 to 25 minutes.
Remove from the heat. Drain and return the potatoes to the pot. Mash with a potato masher.
Stir in 1 1/4 cups cheese until melted. Add buttermilk, salt and pepper and stir to combine.
Gently fold in 3 tablespoons chives.
Transfer to a serving dish and garnish with the remaining 1/4 cup cheese and 1 tablespoon chives.
Cook potatoes in water for about 12
Cover the potatoes in water and boil until
Clean and quarter baby red potatoes.
Combine butter and next 5 ingredients.
Pour butter mixture over potatoes, stirring to coat well.
Place potatoes in baking pan.
Sprinkle onions over the top. Sprinkle with paprika.
Bake at 400\u00b0 for 35 minutes.
Serves 10 to 12 people.
Preheat oven to 375 degrees.
Grease a 2 quart casserole dish (I use garlic flavour Pam).
Scrub potatoes, chop into halves or quarters, depending on size of potato; place in casserole dish.
Cut butter into pats; place randomly around top of potatoes.
Sprinkle with parsley.
Sprinkle with garlic.
Bake, uncovered, at 375 degrees for about 10 minutes.
Stir; cover; continue baking at 375 for about an hour, or until the potatoes are tender, stirring a couple more times during baking.
Scrub potatoes.
Cut each potato in half and place in bowl.
(If they are really small, leave whole).
Toss potatoes with 2 tablespoons oil and half of the salt.
Wrap potatoes in tin foil packet and grill for about 20 minutes or until tender.
Remove from grill and empty packet into bowl.
Add garlic, pepper, half of the mint, remaining oil and salt.
Toss well to coat.
Sprinkle with remainder of mint and serve.
(Also good cold).