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.
mound of Garlic Mashed Potatoes, topped with Green Beans and
Place the potatoes in a pot of salted water to cover; bring to a boil and cook 12 to 15 minutes until tender.
While the potatoes cook, chop the herbs and place in a bowl with butter, salt and pepper.
Drain potatoes; add to and toss with the herb mixture.
Serve immediately.
ith a lid. Steam the potatoes until the water evaporates, about
Microwave the potatoes or use leftover baked potatoes (Recipe #280220) and set aside until
Scrub potatoes; do not peel.
Cut into quarters or smaller. Put into plastic bag with soup mix and shake to coat potatoes. Place in single layer in baking dish.
Pour oil over and bake in a 400\u00b0 oven for 30 to 40 minutes or until brown and tender.
Heat oven to
425\u00b0.
Heat margarine in rectangular pan, 13 x 9 x 2-inch,
in oven until melted.
Mix baking mix, salt, paprika and pepper;
coat
chicken.
Place\tchicken, skin side down, in pan.
Bake\t35 minutes.
Prepare Herb Biscuits.
Turn chicken, pushing to one
side of pan.
Drop dough by spoonfuls into pan in single layer next to chicken.
Bake until biscuits are light brown and
chicken is done, about 15 minutes.
Makes 4 servings.
Wash potatoes and cut into 1/2 inch squares.
In a large bowl or large ziplock bag, coat potatoes with oil and spices. Shake bowl to evenly coat potatoes.
Preheat grill to medium heat.
Line a wire grilling basket or grilling wok with nonstick aluminum foil.
Spread evenly over basket.
Cook potatoes for 15-20 minutes or until tender (be sure to shake or stir the potatoes regularly to prevent burning).
Cover the potatoes in water and boil until
Slice onions thinly; cut into halves crosswise.
Cut potatoes into 1/2-inch slices, cutting to but not through bottom.
Place on pieces of foil.
Saute celery in margarine in skillet until tender.
Stir in oregano, salt, garlic powder and pepper.
Drizzle half the mixture into slices in potatoes.
Insert onion slices. Drizzle remaining celery mixture.
Wrap potatoes in foil; seal securely with double fold.
Bake at 375\u00b0 for 40 to 45 minutes, or until tender.
Start the water, salt and sugar to a boil while prepping the potatoes.
Add the potatoes as soon as they're prepped, cover and let cook until nearly done. (Actual time will vary based on the size and density of the potatoes. The tiny potatoes took only about 20 minutes, others longer.)
Add the beans, return to a boil and cook for about 7 minutes or until the beans are well-cooked but still bright green.
Drain.
Return to the hot pot and toss with garlic and butter. Add salt if needed.
et aside.
Cook the potatoes in a large pot of
Make crosswise cuts, 1/2-inch apart in each potato, not cutting all the way through.
Place an onion slice in each cut.
Place potatoes in 2-quart microwavable casserole.
Cover and microwave on High until potatoes are almost tender for 4 1/2 to 5 1/2 minutes.
Cook potatoes in boiling water until tender & drain well, set aside.
Melt butter in same pan, add tomatoes, herbs, pepper & wine if using, saute for 1 minute.
Return potatoes to pan, toss gently until heated through.
Preheat oven to 450\u00b0.
Pour oil in a 13 x 9-inch baking pan. Add garlic, stirring to coat.
Heat pan in oven for 5 minutes. Add rosemary and potatoes to pan, stirring to coat.
Heat a barbeque to a high heat, or preheat oven to 400 degrees F (200 degrees C).
In a 9x13 inch baking dish combine olive oil, vinegar, garlic salt, rosemary, and ground black pepper. Place carrots, potatoes, and onions into the dish and toss to coat.
Bake or grill, turning occasionally, until tender (approximately 40 minutes).
Cut potatoes in 1 1/2-inch pieces.
Place in microwave-safe dish.
Drizzle with olive oil and mix well.
Sprinkle with seasoning.
Cover with waxed paper and microwave on High 7 to 9 minutes or until tender.
Mix halfway through cooking time. Sprinkle with cheese and microwave on High 1 minute longer.
Makes 4 servings.
Cut potatoes in 1 1/2-inch chunks.
Place in microwave dish. Drizzle with olive oil.
Sprinkle with seasonings through pepper. Cover with wax paper.
Microwave on High for 7 to 9 minutes or until tender, stirring once.
Sprinkle with Parmesan cheese. Microwave 1 minute longer.
Slice the potatoes about 1/4 inch thick.
Brush the slices with the vegetable oil.
Place in a baking pan; sprinkle with the thyme and oregano.
Bake in a 400\u00b0 oven for 15 to 20 minutes or until tender.
Yields 4 servings.
Place the sweet potatoes in a pot and cover with cold water. Bring the potatoes to a boil over high heat. Reduce the heat and simmer about 20 to 30 minutes, until the potatoes are done. Check by piercing with a fork; there should be no resistance. Drain well.
Mash the sweet potatoes with a potato masher or fork, or use a food mill.
Add the lime juice and stir well. Add the milk and stir. Add Cajun seasoning, to taste.