Parmesan Potato Wedges

Parmesan Potato Wedges - Mel's Kitchen Cafe

3 medium russet potatoes (about 1 1/2 pounds total), scrubbed

5 tablespoons vegetable or canola oil

2/3 cup panko bread crumbs

2/3 cup grated Parmesan cheese

1 tablespoons paprika

2 teaspoons dry mustard

3/4 teaspoon garlic powder

3/4 teaspoon dried thyme

1/8 teaspoon cayenne pepper

Preheat the oven to 400 degrees F. Place a rimmed baking sheet on a rack in the middle position. While the sheet is preheating, cut each potato lengthwise into 6 wedges. Place the potatoes in a large bowl and wrap tightly with plastic wrap. Microwave the potatoes until the edges of the potatoes are translucent but the centers remain firm, about 4-5 minutes, shaking the bowl to redistribute halfway through without removing the plastic wrap.

When the potatoes are finished, carefully remove the plastic and drain the potatoes well. Return the potatoes to the bowl, add 3 tablespoons oil, and gently lift and stir (careful not to break the potatoes apart), until the potatoes are coated with a starchy film, about 1 minutes. This will help the coating adhere to the potatoes.

In a shallow pie plate or similar-size dish, combine the panko, Parmesan, paprika, dry mustard, salt, garlic powder, thyme and cayenne. Dredge 1/4 of the potatoes in the panko mixture, pressing gently to adhere. Transfer the potatoes to a large plate or platter and repeat with the remaining potatoes in shifts. Let the potatoes sit in a single layer for 15 minutes after coating.

Carefully remove the hot baking sheet from the oven and brush with the remaining oil.

Arrange the potatoes, cut side down, in a single layer. Bake, flipping the potatoes halfway, until the potatoes are cooked through and are crisp and golden brown, about 25 minutes. Serve.

Red Hot Potatoes

Red Hot Potatoes

6 medium red potatoes, diced into 1" cubes

4 tbs margarine

3 tbs olive oil

1 tbs garlic, minced

2 cups water

1/4 tsp crab boil

2 tbs butter

1/4 tsp red pepper

Heat margarine and olive oil in a pot over medium heat.  Cook garlic for 1 minute.  Add potatoes and cook for 5 minutes, stirring frequently.  Add water and crab boil.  Bring potatoes to a boil; reduce heat to medium low and cover.  Stir occasionally.  

Cook potatoes until water is absorbed and potatoes are tender.  Add more water if necessary, if potatoes are not fork tender.  Smash potatoes and add in butter and red pepper.

Cheesy Bacon Potato Pancakes

Cheesy Bacon Potato Pancakes

2 cups leftover mashed potatoes

2 slices bacon, cooked and crumbled

1/2 cup shredded cheddar cheese

3 tbs flour

3 tbs margarine

Combine mashed potatoes, bacon, cheddar cheese, and flour.  Melt margarine over medium high heat in a pan.  Place 2 tbs of potato mixture in pan and flatten.  Cook on each side for 4 - 5 minutes. Flip and cook other side for 4 - 5 minutes, until golden brown. Repeat with remaining potato mixture.

Mini Pommes Anna

Mini Pommes Anna - slightly adapted from Buns in My Oven

4 russet potatoes

2 tbs butter, melted

1/2 tsp kosher salt

1/2 tsp black pepper

Heat the oven to 325 degrees. Spray muffin tin with cooking spray.

Wash and peel the potatoes. Slice them as thin as you can get them using a mandoline. Place potatoes in a bowl and toss with the melted butter, salt, and pepper.

Layer the potatoes in the muffin wells until they are filled to the top.  Cover the pan with foil and bake for 20 minutes. Remove foil carefully and bake for another 15 - 25 minutes, or until the edges and tops start to turn golden brown and the potatoes are tender. Remove from the oven and scoop the potatoes stacks out with a small fork.

Bacon and Cheese Hashbrowns

Bacon and Cheese Hashbrowns

3 russet potatoes, peeled

3 tbs vegetable oil

1/4 tsp salt

1/2 tsp pepper

1/4 cup water

1 tbs margarine

1/4 cup mozzarella cheese

4 slices turkey bacon, cooked and crumbled

Preheat oven to 375 degrees.  Dice peeled potatoes into 1/2" cubes.  In a large pan, heat vegetable oil over medium high heat.  Brown potatoes for 5 minutes, stirring to prevent sticking.  Season with salt and pepper.  Turn heat down to medium low.  Pour water into pan and cover for 5 minutes, stirring every few minutes.  

Spray a baking sheet well with cooking spray.  Spread potatoes onto baking sheet in one layer.  Bake for 15 minutes.  Top with cheese and bacon and return to oven until cheese is melted.

Potato Pancakes

Potato Pancakes

2 cups leftover mashed potatoes

3 tbs flour

3 tbs olive oil

Place olive oil in a pan over medium high heat.  Mix potatoes and flour together.  Drop 1/4 cup of mashed potato mixture at a time into pan. Flatten to form a pancake shape.  Cook for 3 - 4 minutes at a time, until browned on both sides.  Repeat with remaining potato mixture.

Sweet and Spicy Sweet Potato Fries

Sweet and Spicy Sweet Potato Fries

1 large sweet potato

2 tbs olive oil

1 tbs brown sugar
1/2 tsp Cajun seasoning

Slice sweet potato fries.  Toss with olive oil, brown sugar, and Cajun seasoning.  Bake at 350 degrees for 35 - 40 minutes.

Crispy Potato Wedges

Crispy Potato Wedges

5 russet potatoes, peeled and cut into wedges

2 tbs olive oil

Cajun seasoning to taste

Spread olive oil on baking sheet.  Place potato wedges on baking sheet.  Season, then flip potatoes to coat other side with olive oil.  Season again.  Bake at 400 degrees for 15 - 20 minutes, flipping once.

Hash Browns with Eggs, Bacon, and Cheese

Hash Browns with Eggs, Bacon, and Cheese

2 russet potatoes

2 eggs

2 slices turkey bacon

3 tbs olive oil

3/4 cup cheese

sea salt

pepper

Wash and scrub potatoes. Dry well.  Poke holes in each potato with fork.  Cook in microwave for 3 - 5 minutes, until cooked through.  Allow potatoes to cool slightly.  Peel skins off and dice into cubes.

Meanwhile, chop turkey bacon and cook in a pan until crisp.  Remove to a plate.  In same pan, place oil and potatoes.  Cook potatoes for 3 minutes, then flip.  Cook for 1 minute.

Make two holes in the potatoes and crack an egg in each hole.  Cover with lid until egg begins to set, about 3 minutes.  Sprinkle bacon and cheese on top.  Cover with lid again until egg is set.

Sweet Potato Wedges

Sweet Potato Wedges

1 sweet potato, peeled and cut into wedges

1/4 tsp sea salt

1/4 tsp Cajun seasoning

Preheat oven to 400 degrees.  Place sweet potato wedges on a roasting rack with a pan beneath.  Spray each wedge with cooking spray. Sprinkle with sea salt and Cajun seasoning.  Turn over and spray opposite sides of wedges.  Sprinkle with remaining sea salt and Cajun seasoning.  Bake for 20 - 30 minutes, watching carefully to prevent burning.

Cheesy Sweet Potato Crisps

Cheesy Sweet Potato Crisps - adapted from How Sweet Eats

2 medium sweet potatoes, peeled and washed

2 egg whites

3/4 cup Parmesan cheese

1/2 tsp crushed black pepper

sea salt

Preheat oven to 4oo degrees.  Spray a baking sheet with nonstick spray.  

Chop sweet potatoes and pulse them in a food processor until they are grated.  Squeeze the moisture out of the sweet potatoes for a few minutes using a paper towel or towel.

Add sweet potatoes, egg whites, cheese, and pepper in a large bowl. Mix until well combined.  Scoop 1 tablespoon of mixture on to baking sheet.  Press down as thin as possible. Repeat with remaining sweet potato mixture.  Bake for 20 - 30 minutes, or until sweet potatoes are crispy and brown around edges.  Sprinkle lightly with sea salt.

Lauren's Potato Salad

Lauren's Potato Salad

8 medium red potatoes

2 eggs

1 1/2 cups mayonnaise*

2 tbs mustard

2 tbs spicy mustard

1/2 tsp Cajun seasoning

1/2 tsp paprika

Bring potatoes and eggs to a boil.  Turn off heat; cover and cook for 15 minutes.  Remove eggs; rinse in cold water and peel. Bring potatoes back to a boil until fork tender. Run potatoes under cold water and peel.  

Chop eggs and potatoes and place in a bowl.  Add mayonnaise, mustard, spicy mustard, Cajun seasoning, and paprika.  Stir until well blended.  

*Note:  You may need more or less mayonnaise depending on the size of your potatoes and how "wet" you like your potato salad.

Cheesy Bacon Mashed Potatoes

Cheesy Bacon Mashed Potatoes

6 medium red potatoes, peeled and quartered

3/4 to 1 cup milk

3 tbs margarine

salt and pepper to taste

4 slices turkey bacon, cooked and crumbled

1 cup cheddar cheese

Cook potatoes in boiling for water for 15 - 20 minutes, or until fork tender.  Drain.  Add milk, margarine, and salt and pepper.  Beat on high with an electric mixer until smooth.  Stir in turkey bacon and cheddar cheese.

Garlic Rosemary Roasted Potatoes

This is not the most appetizing picture, but they taste good...Promise!

Garlic Rosemary Roasted Potatoes

2 lbs red potatoes

2 tbs olive oil, separated

2 tsp fresh rosemary, chopped

1 tbs minced garlic

1 tsp sea salt

1/2 tsp black pepper

Preheat the oven to 400 degrees.  Wash and scrub potatoes.  Cut potatoes in quarters.  Using 1 tbs of olive oil, grease a baking pan.  Place potatoes, remaining 1 tbs of olive oil, rosemary, garlic, sea salt, and black pepper.  Mix well.  

Spread potatoes out on baking pan.  Bake uncovered for 25 to 30 minutes, stirring occasionally.

Shepherd's Pie

Shepherd's Pie

1/2 lb. ground beef

1/2 lb. ground turkey

1 tsp. Cajun seasoning

1 tbs. chili powder

2 tbs. Worcestershire sauce

6 medium red potatoes, peeled and quartered

2/3 cup low fat milk(add more as needed)

4 oz. cream cheese

3 tbs. margarine

1 can corn

3 - 4 oz. shredded cheese

Boil water for potatoes in large pot.  Meanwhile, brown ground beef and turkey. Drain fat. Rinse if desired to eliminate more fat.  Add Worcestershire sauce, Cajun seasoning and chili powder.  Set aside.

Boil potatoes for 15-20 minutes, or until fork tender.  Drain.  Add potatoes back to pot.  With heat on low, mash potatoes for 2 minutes, removing as many lumps as possible.  Add milk, cream cheese, and margarine.  Salt and pepper to taste.

Preheat oven to 350".  In a greased 8" dish, layer ground meat, corn, potatoes, and cheese.  Bake uncovered for 15-20 minutes, or until cheese is melted and begins to bubble.

Mashed Potatoes My Way

Mashed Potatoes

8 medium red potatoes

1 1/2 cups milk

2 tbs butter

4 oz. cream cheese

salt to taste

pepper to taste

Peel and quarter potatoes, keeping them close to the same size.  Boil until fork tender.  Drain. Return to pot. Turn heat down to low; mash potatoes for a minute or two, until most of the lumps are gone.  Add butter, cream cheese, and salt and pepper to taste.

Pioneer Woman's Crash Hot Potatoes

These are absolutely delicious-the best qualities of french fries and baked potatoes all in one.

Crash Hot Potatoes

Ingredients

• 12 whole New Potatoes (or Other Small Round Potatoes)
• 3 Tablespoons Olive Oil
• Kosher Salt To Taste
• Black Pepper To Taste
• Rosemary (or Other Herbs Of Choice) To Taste

Preparation Instructions

Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.

On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.

With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.

Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)

Bake in a 450 degree oven for 20-25 minutes until golden brown.

Bacon Cheddar Potato Slabs

Bacon Cheddar Potato Slabs

4 russet potatoes
salt and pepper to taste
1/2 cup shredded cheddar cheese
3 slices turkey bacon, cooked and shredded

Preheat oven to 375 degrees. Slice potatoes in half and place skin side up on a buttered baking sheet. Bake for 40 minutes. Remove from oven, flip skin side down, and sprinkle with cheese. Return to oven for 10 minutes or until tender. Sprinkle with bacon, salt, and pepper before serving.