Spray a 9 x 13-inch pan with Pam spray.
Wash potatoes and cut in half.
Coat potatoes with onion soup and oil by putting in a bag and shaking until all potatoes are coated.
Bake at 400\u00b0 for 40 minutes.
(Need not add any liquid.)
ice red skin potatoes into 2\" pieces (do not peel).
Place potatoes in
Preheat oven to 400\u00b0.
Place potatoes in roasting pan; drizzle oil over potatoes along with salt, pepper and onion wedges and roast for 20 minutes.
Add rosemary and turn potatoes and onion. Continue roasting for another 20 minutes.
Place on platter and serve.
Cook potatoes, quartered and cleaned.
Mix next 8 ingredients and pour over cooled potatoes.
Sprinkle with fried bacon bits and green onion.
Boil yellow crookneck squash (cut off ends) until tender. Boil red-skin potatoes.
Cut squash in half lengthwise.
Scoop out pulp.
Add potatoes, butter, salt, pepper, potato toppers and Cheez Whiz.
Mix with a fork.
Stuff mixture into squash shells. Sprinkle with paprika and bake at 325\u00b0 for 15 minutes.
Boil potatoes with onion and Mrs. Dash (after boiling throw onion away).
Chop hard boiled eggs.
Chop parsley and add black olives, Miracle Whip, Mrs. Dash and chopped eggs.
Mix well.
Place potatoes in a medium saucepan with water to cover. Bring to boil over high heat.
Lower heat to a simmer and cook until potatoes are cooked through, about 10 minutes.
Drain, reserving 1/4 cup of the cooking water.
Place the pot over low heat.
Using a potato masher, roughly mash, adding the reserved water, milk, pepper, parsley and butter or oil.
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.
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.
Steam potatoes and green beans.
Place into a large serving bowl.
Boil peppers, peel and strip.
Add peppers and onions to potatoes and green beans.
In a jar, combine mustard, vinegar, oil and seasonings.
Shake well.
Pour over vegetable mixture.
Serve hot or at room temperature.
Cut potatoes in slices with skin on.
Place potatoes on bottom of tin foil that was sprayed with Pam.
Cut peppers and onions in slices and place on top of potatoes.
Pour oil all around and close up the tin foil and place on a grate over the open fire.
Cream together sugar and butter.
Add eggs; beat well after each addition.
Add cooled potatoes and chocolate.
Sift together flour, baking powder and spices.
Add to cake mixture alternately with milk, beginning and ending with flour.
Add black walnuts; this helps to make the cake.
Pour into two 9-inch lightly greased and floured pans and bake at 325\u00b0 to 350\u00b0 according to your stove. Let cool and frost with Potato Cake Icing.
0 lbs of chopped up red skin potatoes. Leave skins on if you
Clean and cut potatoes into cubes. Add potatoes and sliced butter to a
ash and cut up your potatoes, holding them into a bowl
Cut potatoes into desired shape (diced) with skin on.
Place in Pyrex pan.
Add minced, fresh garlic to taste.
Drizzle with olive oil.
Bake at 375\u00b0 for 45 to 50 minutes.
Wash and pat dry chicken breast.
Place in baking dish (large so you have space for potatoes).
Combine all other ingredients except potatoes.
Cut potatoes into 1/2 inch slices with skin on and place at one end of the dish.
Spread sauce over chicken and potatoes and bake at 375\u00b0 for 30-40 minutes or until done.
In a 12-inch skillet on high heat, bring 1 cup water to a boil; add potatoes with skin and carrots. Reduce heat; cover and simmer 5 minutes. Drain vegetables and set aside.
an of salted water, boil potatoes until just cooked. Drain, rinsed
Place potatoes in 5-6 quart Dutch