50 degrees Fahrenheit. Toss the potatoes with the salt, pepper, and
ennel seeds.
In a small bowl mix the seeds, garlic
Boil potatoes until softened. Drain, cool and cut into 1/2\" rounds.
Whisk together the dressing ingredients except for the oil.
Whisk in oil slowly (or use a food processor).
Combine the potatoes, bell peppers, onions and radishes and gently toss with dressing.
Taste and adjust seasoning. Garnish with the remaining parsley and serve immediately or cover and refrigerate until ready to eat. Best eaten at room temperature.
Servings are estimated.
efore slicing.
For the Potatoes: Cut potatoes into a \"tournee\"-- a
br>Add the white wine, garlic, stock, and small white beans and simmer
In a 1-quart covered baking dish, layer sliced white potatoes and onions, sliced thin, another layer of white potatoes and onions.
Melt the butter.
Add to the milk, salt and pepper. Pour over layered potatoes and onions.
Microwave on High 30 minutes.
If desired, break up cheese slices and place on top. Microwave 1 minute to melt cheese.
ooking spray.
Spread beets, white potatoes, turnips, carrots, sweet potato, and
dd half of the cubed potatoes and cook, turning to brown
ut the potatoes into a large bowl.
In a small bowl
nd dice both sweet & white potatoes. In small skillet/frying pan place cubed
Rinse the potatoes and cut in half lengthwise.
Spread them out on a no-stick cookie sheet.
Coat the potatoes with the Italian salad dressing.
Bake at 350\u00b0, turning potatoes over frequently; add more dressing if they appear dry.
Slice white potatoes with skins on, about 1/2-inch thick.
You can peel if desired.
Mix Italian dressing with melted butter and pour over potatoes.
Cover and bake at 300\u00b0 until done, or cook 30 minutes in microwave.
Boil or cook in microwave, small red potatoes.
Skewer red potatoes, cut in half, and white onion pieces.
Cook on barbecue or Jennaire or Farberware.
Toss in dressing.
Enjoy.
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.
Peel, wash and cut the potatoes in small quarters.
Add 1 tablespoon of salt.
Cover with water and boil until tender. Add 1/2 stick butter and serve hot.
Serves 6 to 8 people.
In a large frying pan, cook white potatoes and green peppers in oil until tender adding salt, pepper and sugar.
When vegetables are tender, add the 2 beaten eggs and stir until egg is cooked. Serve with hot sauce on the side if desired.
Cook the potatoes until tender; peel.
Melt the sugar in a heavy skillet until golden brown. Add the butter.
Mix well. Rinse potatoes in cold water and add to sugar-butter mixture.
Stir and heat potatoes until they are brown and shiny.
Preheat oven to 400\u00b0F.
In bowl mix together oil and spices and herbs.
wash and quarter potatoes.
Put potatoes into oil mixture and toss to coat.
When oven is heated, put potatoes onto a cookie sheet and pop into the oven, for about 25-30 minutes depending on your oven.
Watch them in the last 10 minutes, they don't taste so good burnt.
Potatoes are done when a fork easily goes into a large piece of potato, and skin is crispy.
Preheat oven to 425\u00b0.
Stir together oil and salt in a small shallow baking dish.
Add potatoes and rub with oil mixture to coat.
Bake in middle of oven until tender when pierced with a sharp paring knife, about 30 to 35 minutes.
t baking dish, starting with white potatoes as the base, alternately layer