Preheat oven to 375 degrees F (190 degrees C).
In a mixing bowl, combine the russet potato, red potato, sweet potato, olive oil, vinegar, thyme, garlic and chicken broth. Toss well to coat.
Place into casserole dish and roast uncovered for 40 minutes, or until potatoes are tender.
To prepare dressing, combine parsley, red wine vinegar, lemon juice, dijon
br>In another bowl, mix potato flakes and the rest of
f greek yogurt on each potato, and sprinkle with chili flakes
Boil potatoes until done but not mushy.
Before potatoes are done add green beans to potato pot until blanched.
Drain For Dressing combine all ingredients and let sit.
The longer you let the ingredients for the dressing sit the better the taste.
Just before serving combine dressing with warm potatoes and beans and serve.
In a large pot, cook potatoes with skins on until tender. Cool.
Cut potatoes into bite-sized pieces.
In a large bowl, combine potatoes with celery, bell pepper, onion and bacon.
In a small bowl, combine mayonnaise, sour cream, Dijon mustard, vinegar, salt and pepper.
Pour mayo mixture over potato mixture. Toss gently to mix.
Add tomato and toss gently.
Cover and refrigerate to chill.
then slice your beautiful fresh Red Potato into 1/8 inch slices
hen place 6 slices of potato to cover fish.
Heat
lmost completely cooked, add the red onion and let everything cook
Fry potato in hot oil in a small skillet until lightly browned (watch carefully, they brown quickly).
Remove with a slotted spoon and drain on paper towels.
(Strips will be crisp when cooled.)
Yield:
about 1 cup.
s helpful.)
3. Boil potato slices until *just* cooked. Drain
epper.
Arrange half the red potato slices in a greased 9
Put potatoes in microwave safe dish with lid and cook until tender.
Heat oil in medium skillet, add onion and potato, and seasonings to taste.
Cook on medium-high heat, stirring occasionally, letting the potatoes get browned as they fry.
Cooking time varies on the amount of brown you like.
Clean and rinse off potatoes; do not peel.
Put potatoes in pot.
Bring water slightly over potatoes; bring to boil.
When potatoes are soft, dump into a strainer and sprinkle with sugar. Let cool a little.
While the potatoes are still warm, mix in remaining ingredients with a good mixing spoon and break up the potatoes.
Refrigerate at least 2 hours before serving.
Tastes best the next day.
This is a very easy recipe to make ahead of time.
Serves 6 to 8.
Heat the olive oil in a skillet over medium heat. Stir in the red bell pepper, red onion, and garlic, and cook 5 minutes, until tender. Mix in tomatoes, beans, potato, vegetable stock, water, Worcestershire sauce, and oregano. Bring to a boil, reduce heat to low, and simmer 30 minutes, until potato is tender.
Stir macaroni into the stew, and continue cooking 8 to 10 minutes, until al dente. Top with Cheddar cheese to serve.
Clean potatoes and cook them in the microwave until soft (about three minutes).
Meanwhile, melt the butter in a frying pan.
When the potatoes are done, slice them in half and then cube them.
Put the potato cubes into the melted butter.
Sprinkle with the season salt, onion and garlic powders.
Fry until lightly brown and crispy on all sides, about 5 minutes.
Sprinkle the bacon bits on top and cover with cheese.
Remove from heat, cover the pan and let it sit until the cheese is melted.
Enjoy!
-inch cubes and the red potato slightly smaller (1-inch cubes
Preheat oven to 350 degrees.
In a large bowl combine potato wedges and 2 tbsp olive oil, toss to coat.
Place potatoes on a large sheet pan.
Bake for 20 minutes, turning each wedge over after 10 minutes.
Heat a large skillet over medium high heat.
Add 2 tbsp olive oil to coat bottom of skillet.
Add sausage slices.
Cook on each side for 5 minutes.
Drain on paper towels.
Remove potatoes from oven and place on serving dishes.
Top with grated cheese and scallions.
Combine beef broth, water, potato, garlic, onion, and red chile pepper in a
Toss potatoes with oil, half of the salt, and half the pepper. Place in a greased baking pan and bake at 400 for 30 minutes or until tender.
To make the dressing, beat cream cheese and sour cream until smooth. Stir in the chilies,paprika, garlic poweder, and remaining salt and pepper.
In a big bowl, combine corn, onion, red pepper, and potatoes. Add 1 cup dressing and cilantro, toss to coat. There will be dressing left over.