ll to combine.
For Potatoes:
Place potatoes into a large pot
ottom (best way I've found to prevent the potatoes from sticking
Clean and dice red skin potatoes into 2\" pieces (do not
Peel and thinly slice potatoes and place in a medium
f the broiler pan.
For the crispest skin the bird
andoline or sharp knife, slice potatoes about 1/8\" thick.
Scrub the best sized 12 potatoes in the bag. Poke each
Rub potatoes with peanut oil and sprinkle
Cook potatoes; peel and grate.
For best results, let potatoes cool before grating.
Heat soup and butter; add cheese, sour cream and onions.
Combine with potatoes in casserole and refrigerate overnight.
Sprinkle with crumbs mixed with melted butter.
Bake 45 minutes uncovered at 350\u00b0.
Preheat oven to 190C/375F/Gas mark 5, or for convection cooking: 170C/350F.
Peel potatoes and cut in half. Put in a pan of salted cold water. Bring to the boil and simmer for 7-8 minutes until almost cooked (they will still feel firm when pierced with a knife). Drain thoroughly using a colander, then shake the potatoes around a little in the colander until the outsides are roughened.
Place in roasting pan, sprinkle with avocado oil, rosemary. Season with salt and pepper. Cook in oven at 190C/375F until golden crisp, about 45-60 minutes.
For potatoes, cook potatoes in boiling salted water for about 20 mins. Drain.
For sauce, heat 1 tbsp butter and saute shallots, garlic, and almonds. Add Calvados, creme fraiche (or sour cream, if using) and cream. Add capers and season to taste.
Meanwhile, heat 2 tbsp butter and saute sole for about 4 mins per side. Serve with potatoes and sauce, sprinkled with parsley.
Microwave (or bake in oven at 400 for 1hr) the potatoes until done.
Allow to cool a bit.
Slice about a 1\" strip of the skin off the top of each potato.
Carefully scoop out the pulp, placing in a large bowl, and leaving potato shells intact.
Mash the potato pulp along with the margarine.
Add milk, sour cream, cheese, salt and pepper; combining well.
Spoon the mixture back into the potato shells, piling high.
Top with the crumbled bacon or bacon bits.
Bake at 400 for 15 minutes.
Cut potatoes in half with skin on
Mix all ingredients except potatoes.
Boil sweet potatoes until tender.
Allow potatoes to cool to touch; peel and slice. Arrange slices in a lightly greased 3-quart baking dish.
Pour orange juice mixture over potatoes and bake at 350\u00b0 for 30 minutes.
Bake potatoes in a 350\u00b0 oven for 1 hour or until done, but not overbaked.
Let potatoes cool and grate them as hash browns.
Fry in a small amount of oil or margarine until golden brown.
Salt and pepper to taste and enjoy the best hash brown potatoes ever! Ketchup and onions are optional, yet very delicious!
Hot sauce is great, too.
re waiting for the water to boil, skin and quarter potatoes (depends
Mix melted butter and salt; add flour to mixture, then add milk.
Add Velveeta cheese.
Pour over potatoes.
Bake at 350\u00b0 for 1 hour or in crock-pot on high for 3 1/2 hours.
In a large stockpot, boil potatoes with salt until tender--about 15 minutes.
Drain water and add remaining ingredients.
Mash until smooth (I like to leave at least a few lumps, call me weird).
Serve with gravy or butter.
Note: You can easily turn this recipe into garlic mashed potatoes by adding 3 cloves roasted garlic when you mash.
For another tasty variation, try adding shredded cheddar and cooked broccoli pieces.
1. Peel and cube potatoes, put in a medium pot
Peel and boil potatoes.
Mash with butter and sour cream.
Add onion and salt, blend till fluffy.
Put into 2 1/2 quart casserole dish.
Sprinkle with a little more Lawry's salt and add slices of cheese to cover top.
Bake at 350\u00b0F for about 30 minutes.