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.
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.
Mix all ingredients together.
Bake at 350\u00b0 for 45 minutes.
Cook potatoes, quartered and cleaned.
Mix next 8 ingredients and pour over cooled potatoes.
Sprinkle with fried bacon bits and green onion.
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.
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.
Clean and cut potatoes into cubes. Add potatoes and sliced butter to a
epper and crab boil bag for flavor to the boiling water
areful not to overcook them -- red skin potatoes can even be used but
For Timbales:.
Preheat oven to 350\u00b0F.
Remove any skin & bones
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.
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.
Place potatoes in 5-6 quart Dutch
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 up in quarters in a roaster pan. Coat with olive oil. Cut up garlic in slices. Add cut up onion. Add water and 2 lemons squeezed over potatoes. Sprinkle with oregano. Stir. Bake at 350\u00b0 for 30 minutes. Cut up Italian sausage in chunks. After 30 minutes of baking, add sausage and stir. Sprinkle more oregano and squeeze more lemon juice over mixture. Bake for another 30 to 45 minutes until sausage is done, stirring often until done.
Preheat oven to 450.
Combine all ingredients except potatoes in food processor and pulse until well combined. You can also mince the garlic and mix everything in a small bowl but I find the food processor easier. Set aside.
Cut the potatoes into quarters and arrange in a 9x13 baking dish.
Pour mixture over potatoes and stir to coat.
Bake uncovered, stirring occasionally, for about 60 minutes, or until the potatoes are golden brown.
Use a vegetable peeler and remove the band of skin around the center of each potato, either in a straight line or squiggly line. Tip: I find it [much] easier to use a sharp paring knife to remove the peel.
Place the potatoes in a large pot and add enough water to cover. Add some salt to the pot and bring the water to a boil.
Reduce heat and simmer the potatoes for 20 minutes or until the potatoes are fork tender but not mushy.
Drain.
In serving bowl, toss the potatoes with the melted butter, marjoram, salt and pepper.
edium (about 1.5 pounds) red skin potatoes thoroughly with a vegetable brush