FOR CRISPY ROASTED POTATOES:
Preheat oven to 425 degrees F.
Place potatoes in a
or everyday use on eggs, potatoes, roasted vegetables and proteins. Keep in
n upper third of oven and preheat over to 400
In small bowl, combine Originals Oven Roasted Chicken Breast, Greek yogurt, red onion, celery and lemon juice.
Divide chicken mixture, spring mix, cranberries, apples and pecans in half.
To assemble, begin by placing chicken and dressing mixture into the bottom of 2 jars.
Next add lettuce then finish by topping with cranberries and pecans and tighten lids.
Once ready to eat, empty jar into a bowl, mix and enjoy!
Preheat oven to 350\u00b0F
Lightly grease extra-large muffin or popover pan.
In large bowl, mix eggs and cream.
Add stuffing mix, SPAM(R) Oven Roasted Turkey and cranberries; stir to evenly mix.
Let stand 5 minutes.
Fill cups 2/3 full.
Bake 25 to 30 minutes or until set in center.
Let stand 5 minutes before removing from pan.
pasta spoon.
*If oven-roasted tomato is not available at
Preheat oven to 450\u00b0.
In a shallow baking pan, thoroughly blend all ingredients except potatoes.
Add potatoes and turn to coat thoroughly.
Bake, stirring potatoes occasionally, for 60 minutes or until potatoes are tender and golden brown.
auce aside.
For the crispy duck: Heat remaining oil in
e potatoes in a large saucepan or Dutch oven (preferably
Preheat oven to 450\u00b0.
Cut potatoes into large chunks.
In large bowl, add ingredients.
Mix well until potatoes are evenly coated.
Bake in a 9 x 13-inch baking dish or roasting pan, stirring occasionally.
Cook about 40 minutes or until potatoes are tender and golden brown.
Garnish, if desired, with chopped fresh parsley.
Makes about 8 servings.
Cover potatoes with water in large
Preheat the oven to 400F. Place the halved
Preheat oven to 400\u00b0F.
Whisk
Preheat oven to 450\u00b0.
In large bowl, add all ingredients. Toss potatoes until they are evenly coated.
Place potatoes into 13 x 9-inch baking or roasting pan.
Bake stirring occasionally 40 minutes or until potatoes are tender and golden brown.
Serves 8.
Preheat oven to 400\u00b0F.
Melt butter over medium, set aside.
Wash, dry and quarter potatoes. Keep skins on.
Place potatoes in a baking dish and coat with olive oil making sure the potatoes are thoroughly coated.
Add kosher salt and toss with potatoes.
Add melted butter and toss with potatoes.
Liberally ground pepper over potatoes and toss.
Place dish uncovered in the oven. Cook potatoes for one hour or until potatoes are crispy and golden brown.
Preheat oven to 450 degrees F (230
Clean potatoes well.
Prick potatoes all over with a fork.
Roll potatoes in olive oil.
Roll potatoes in salt. Careful - not too much salt!
Place potatoes directly onto oven rack.
Roast for 2 hours in a 180 degrees celcius oven.
Serve with ratatouille or any other topping of your choice.
Preheat the oven to 400 degrees F (200 degrees C).
In a large bowl, stir together the canola oil, melted butter, lemon juice, garlic, dill, salt and pepper. Add potatoes and toss to coat. Spread the potatoes out on a baking sheet and drizzle any remaining liquid from the bowl over them.
Bake in the preheated oven until potatoes are brown and crispy, about 45 minutes.
Preheat the oven to 450 degrees F (220 degrees C).
Arrange the potatoes and onions in a greased 9x13 inch baking dish so that they are evenly distributed. Season with garlic powder, salt and chili powder. Drizzle with olive oil. Stir to coat potatoes and onions with oil and spices.
Bake for 35 to 40 minutes in the preheated oven, until potatoes are fork tender and slightly crispy. Stir every 10 minutes. When done, sprinkle with cheese. Wait about 5 minutes for the cheese to melt before serving.
Boil the potatoes in salted water for about