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
epper.
Arrange half the red potato slices in a greased 9
f greek yogurt on each potato, and sprinkle with chili flakes
Cut and boil potatoes.
Let drain and cool some (for about 15 minutes).
Pour on pickle juice and toss.
Add the rest.
Can be enjoyed hot or cold.
Goes great with ribs and baked beans.
hen place 6 slices of potato to cover fish.
Heat
ently to coat.
Refrigerate potato mixture until chilled, at least
lf lengthwise and scrape out potato, leavine a scant 1/
s helpful.)
3. Boil potato slices until *just* cooked. Drain
Preheat oven to 375 degrees.
Tear out four sheets of aluminum foil and set side by side.
On each sheet of aluminum foil place a sliced red potato.
Divide green pepper, red onion and tomato in four parts and place on top of potatoes.
Place a chicken breast on each pouch and season with spices to taste. Pour 1 Tbsp. Worcestershire sauce over each packet.
Pour 1 Tbsp. honey over each packet.
.
Wash the sweet potato and rub it all over
do not peel, the baby red potatoes using a brush to
In 1 1/2-quart saucepan, combine soup, sour cream and mustard; add broccoli.
Heat, stirring occasionally.
Serve over baked potato/oven baked potato (400\u00b0 for 1 hour).
Microwave on High 10 to 12 minutes.
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.
-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
otatoes' cooking time, heat the baked beans in a pan on
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.
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.