Toss the quartered potatoes with the seasoning salt and olive oil.
Place in a grill basket and grill over medium-high heat for about 20 minutes, or until potatoes are soft. Toss often to prevent burning.
Once soft, mash the potatoes with a potato masher and mix in butter and milk or sour cream. Top with chopped chives or other mashed potato mix-ins of your choice.
Serve Grilled Mashed Potatoes Recipe with your favorite grilled meat and/or veggies.
Melt margarine in pan.
Mix together potatoes, soup, sour cream, onion, cheese, salt, pepper and parsley.
Pour into greased casserole.
Bake at 350\u00b0.
Halfway through cooking time, top with buttered corn flake crumbs.
If using frozen hash browns, cook 40 to 45 minutes.
If using cooked, cubed potatoes, cook for 25 minutes.
Place cubed potatoes (leave peeling on) in bowl.
Pour oil over potatoes.
Add dressing mix and toss well.
Place on cookie sheet sprayed with Pam.
Bake at 425\u00b0 for 45 to 60 minutes or until tender.
Parboil cubed potatoes. Mix sour cream, celery soup and cut up Velveeta cheese. Layer in crock-pot with potatoes. Cook on high until melted.
Heat oil in a large iron skillet.
Saute onions until tender. Add cooled, peeled and cubed potatoes.
Fry until browned on both sides.
Season with salt and pepper.
Makes 4 to 6 servings.
ot.
Peel and cube potatoes and mix with the last
cross two pans.
Put cubed potatoes in a bowl and add
Boil cubed potatoes for 20 to 25 minutes,
Heat canola oil and fry medium size cubed potatoes until crisp.
Remove onto a paper towel lined plate.
In another pan heat olive oil and add finely chopped onion, minced garlic, cayenne, ground coriander and finely chopped cilantro, saute then add the potatoes sea salt and freshly ground black pepper to taste.
Mix well and add lime juice.
Serve Immediately with garlic sauce such as recipe#108234 without the fresh cilantro added.
Enjoy!
Stir occasionally.
Add the cubed potatoes and stir in, then cover
Fry potatoes (that have been salted and peppered) until cooked down.
Add onions and garlic.
Add corned beef; stir together.
Add 1 quart of water and simmer 1/2 hour or until potatoes are cooked. Add water, as needed.
Good with cornbread.
ith a lid. Steam the potatoes until the water evaporates, about
Cook potatoes and onions in boiling water for 10 minutes. Drain and place in buttered baking dish.
Make white sauce, (melt margarine, whisk in flour for 2 minutes and then whisk in milk. Season and simmer for a minute or two.)
Add chopped pimiento and cheese to the sauce and pour over potatoes.
Bake until browned and bubbly, about 30 minutes at 350.
Sprinkle bottom of large roast pan or baking dish lightly with oil.
Next, add half the crushed garlic, a little parsley, rosemary, salt, pepper and half the diced tomatoes.
Then place shoulder lamb chops on top.
Next, layer cubed potatoes, followed by drained mushrooms.
Sprinkle with another layer of crushed garlic, parsley, rosemary, salt, pepper and diced tomatoes.
Top off lightly with Parmesan cheese and bread crumbs; sprinkle with oil.
Add water until bottom of pan is covered with about 1/2 inch.
Place potatoes, half the scallions, 1 tablespoon salt and enough water to cover the potatoes.
Boil until soft.
Drain, reserving 1/2 cup cooking liquid.
Mash the potatoes; stir in reserved cooking liquid, cream, butter, all but 2 teaspoons of the remaining scallions, 1/2 teaspoon salt, pepper and nutmeg. Transfer to warmed serving dish.
Sprinkle with remaining scallions and serve hot.
mound of Garlic Mashed Potatoes, topped with Green Beans and
After boiling potatoes, cut into cubes.
Do not peel.
Place cubed potatoes in a large greased casserole dish.
Sprinkle cubed cheese over potatoes.
Follow with onion, pimentos, parsley flakes, paprika and garlic salt.
Place croutons on top of casserole.
Melt margarine and pour over top.
Bake 30 to 45 minutes in a 350\u00b0 oven. Makes 10 to 12 large servings.
nd cumin together; add the cubed potatoes, seal the Ziplock, and toss
Cook cubed potatoes and turnips in boiling salted water until fork tender; drain well.
In a large skillet over medium heat, melt the butter. Add the chopped onion and garlic and saute for about 3 - 4 minutes.
To the skillet, add the cooked drained potato and turnip cubes.
Add the salt and pepper.
Continue to cook and stir until potatoes and turnips are lightly browned (or browned to your liking), adjusting heat as necessary.
When done, sprinkle with the parsley and serve.
Cut the potatoes into 20mm cubes.
Place the cubed potatoes, butter, garlic, paprika, salt and pepper in the bowl of the slow cooker and mix thoroughly.
Chop up the white bulbs of the spring onions and mix into the bowl.
Set the timer for 6 hours and start the cooking process.
Chop up the green stems of the spring onions for garnish.