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
hen place 6 slices of potato to cover fish.
Heat
nch rim around each potato. Set reserved potato aside.
In a
Peel a strip from around each potato.
Place potatoes in an ungreased 3 quart baking baking dish.
In bowl, combine the oil, butter and seasonings; drizzle over potatoes.
Bake, uncovered, at 350 degrees for 50-55 minutes or until tender, stirring every 15 minutes.
Quarter potatoes and steam for 20-30 minutes, or until tender.
Toss vegetables in a large bowl with salt and pepper and set aside.
While potatoes steam, make salad dressing: in a food processor, add mustard and oil and blend well.
Add juice, vinegar, basil, and spices, processing until smooth.
Once potatoes cool, add them to the bowl of seasoned veggies.
Mix well.
Drizzle in dressing and toss to coat.
Most Excellent!
Combine mustard, vinegar, dill, mayonnaise and seasoned salt in a small bowl.
Toss over potatoes and onions.
Correct seasoning as necessary.
Serves 6 to 8.
ooking; carefully cut each cooked potato in half; With a melon
Preheat oven to 375 degrees F (190 degrees C).
Spread potato wedges in a single layer on a baking sheet and coat with olive oil. Mix onion powder, chili powder, garlic powder, and garlic salt in a small bowl; sprinkle over potatoes and toss to coat evenly.
Bake in preheated oven until potatoes are tender, 30 to 35 minutes. Season with salt and black pepper.
s helpful.)
3. Boil potato slices until *just* cooked. Drain
epper.
Arrange half the red potato slices in a greased 9
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
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.
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.
or 20 minute.
dice red onion.
cut hot pepper
inutes. Drain. Combine potatoes, lentils, red bell pepper, and green onions