o 425\u00b0.
Slice potatoes wafer thin, using vegetable slicer
Slice the cold potatoes into about 1/2 to 3/4-inch cubes then place on a large plate or in a bowl; set the plate or bowl near the stove.
Heat about 1/2-inch oil in a skillet over medium-high heat.
Add in the potatoes and cook on one side until well browned, then turn over and cook until crispy and browned or just toss until browned on all sides (adding in more oil as needed and cooking the potatoes to desired crispness).
Transfer browned potatoes to small baking sheet or plate then sprinkle with seasoned salt to taste.
ablespoons oil in a large skillet over medium heat for 1
Melt the butter and heat the olive oil in a large skillet over medium heat. Arrange the potato slices across the bottom of the skillet in a single layer. Cook without stirring for 5 minutes, or until the potatoes have begun to brown on the bottom.
Sprinkle potato slices with rosemary, thyme, oregano, parsley, and paprika. Turn the potatoes, and continue cooking 5 minutes, or until tender. Turn off the heat, and sprinkle the garlic and cayenne over the potatoes. Lightly toss for about 1 minute, until the garlic has softened.
Slice potatoes thinly.
Pour enough oil into skillet to cover bottom generously.
Make a layer of potatoes, followed with onion, spices and end with layer of potatoes on top.
Put grated cheese over potatoes.
Put foil over skillet and cook on low heat for 40 minutes.
If done when tested, place plate over pan and flip over. Cook, loosely covered, for 15 minutes.
Serve hot while freshly cooked.
Lightly grease 10-inch skillet and heat on medium-high heat. Layer potatoes, onions and cheese in the skillet, ending with a layer of potatoes on top.
Reduce heat to low and cook for 15 to 20 minutes until done.
Immediately flip potatoes onto a serving plate and serve.
This recipe can be adjusted to fit serving needs.
In a large skillet over medium flame, cook onion slices in melted butter until tender, about 5 minutes.
Remove the cooked onion to a plate and keep warm for later use.
Add potatoes and salt to the remaining butter in skillet; cover and cook over medium flame until potatoes are golden brown.
Add onions to potatoes and sprinkle with cheese.
Cover and cook until cheese melts.
Yield:
6 servings.
In a 10-inch skillet over medium heat, cook celery, onion and garlic in butter until vegetables are tender, stirring occasionally.
Add broth, water, potatoes, carrots and pepper to skillet.
Heat to boiling.
Reduce heat to low.
Cover and simmer 15 minutes or until potatoes are tender.
Uncover; over medium heat, simmer 5 more minutes or until broth is slightly thickened, stirring often.
Sprinkle with fresh parsley, fresh chives or sesame seed before serving.
Makes about 5 cups.
Cook potatoes, peel them and slice them.
In a large skillet, melt margarine over medium heat.
Add onions; cook 2 or 3 minutes or until tender-crisp.
Stir in mayonnaise, vinegar, sugar, salt and pepper.
Add potatoes and cook, stirring constantly, for 2 minutes or until hot (do not boil). Sprinkle with parsley and bacon.
Scrub unpeeled potatoes well; do not peel. Cut into thin slices.
Heat shortening in a large skillet. Add potatoes and onions slowly, turning carefully as vegetables brown lightly. When cooked, add beans and water. Season with salt and pepper to taste. Simmer 5 minutes, stirring to prevent sticking.
In 10-inch skillet over medium heat in hot margarine, cook vegetables and garlic until vegetables are tender, stirring occasionally.
Add broth, water, potatoes, carrots and seasoning to skillet.
Heat to boiling.
Reduce heat to low.
Cover; simmer 15 minutes or until potatoes are tender.
Uncover; over medium heat, simmer 5 minutes or until broth is slightly thickened, stirring often.
Sprinkle with parsley.
Serves 6.
Contains approximately 140 to 150 calories per serving.
Heat the butter in a 10-inch skillet over medium heat. Add the onion and cook until it's tender.
Stir the soup, milk, pepper and potatoes in the skillet and heat through.
Sprinkle with parsley or other toppings of your choice.
Place potatoes, onions, salt and water in heavy skillet. Cover and cook 10 minutes or until potatoes are tender.
Add to potatoes the milk, melted butter and cheese.
Cook, uncovered, over low heat until thoroughly heated.
Brown bread crumbs in 2 tablespoons butter and sprinkle on top of potatoes.
Crumble fried bacon on top of crumbs.
In large skillet, cook celery, onion and garlic in hot butter until vegetables are tender, stirring occasionally.
Add broth, water, potatoes, carrots and pepper to skillet.
Heat to boiling; reduce heat to low.
Cover; simmer 15 minutes or until potatoes are tender.
Uncover; over medium heat, simmer 5 minutes or until broth is slightly thickened, stirring often.
Sprinkle with parsley before serving.
Makes about 6 servings.
In a large bowl, toss potatoes, onion and savory herb with garlic soup mix until potatoes are well coated.
In 12-inch nonstick skillet, heat oil over medium-high heat and cook potato mixture, covered 5 minutes.
Remove cover and cook, stirring frequently an additional 10 minutes or until potatoes are tender. Makes about 6 servings.
Precook potatoes in microwave until slightly tender.
Spray a large skillet with nonstick cooking spray.
Brown onions and potatoes.
When potatoes are golden brown, add all remaining ingredients and simmer until sauce thickens.
Serve warm.
Great side dish with almost any meal.
Entire recipe makes 6 servings. Less than 1 gram of fat per serving.
Calories per serving: 114.
In large skillet, melt margarine over low heat.
Add onions; cook and stir 2 to 3 minutes or until tender-crisp.
Stir in mayonnaise, vinegar, sugar, salt and pepper.
Add potatoes, cook stirring constantly, 2 minutes or until hot.
(Do not boil!) Sprinkle with parsley and bacon.
In large skillet combine all prepared ingredients and cover. Cook over medium heat until potatoes are tender, about 45 minutes; stir occasionally.
Heat
bacon
fat in a 10-inch skillet until hot.
Layer half each of the potato and onion slices in skillet.
Sprinkle with half each of the salt, pepper and parsley.\tRepeat.
Add water. Cover
and\tsimmer\tover
low
heat until potatoes are tender and liquid is absorbed, about 30 minutes.
Add water if necessary. Serves 6.
(Optional:
brown small pieces of bacon to
sprinkle on each layer.)
Place first 5 ingredients in skillet and cover, bring to a boil.
Reduce heat and cook 15 minutes or until potatoes are tender. Mix cream or milk, butter and cheese with potatoes.
Cook, uncovered, on low heat for 10 minutes.
Top with bacon bits.