Posts Tagged ‘Potato’

What better to complement the wonderful Italian Ranch Chicken Burger?

…. Ranch Smashed Potatoes of course!

First, boil your potatoes (I like to use baby potatoes) until fork tender.

Drain and place on a foil lined, oiled baking pan

Using a potato masher, fork or heavy can…smash the potatoes.

Brush with butter and sprinkle with garlic, salt, pepper and ranch powder.

Bake , let cool and chow down.

Ranch Smashed Potatoes

Adapted from Pioneer Woman

Ingredients

• 1 lb bag baby potatoes
• ½ Tbsp pepper
• ¼ Tbsp salt
• 1 ½ Tbsp Ranch Powder
• ¼ Tbsp Garlic Powder
• 1 Stick butter, melted
• 2-3 Tbsp. Olive oil for drizzling

Directions

1. Pre-heat oven to 450.
2. Bring a large pot of water to a boil. Toss in Potatoes and cook until fork tender. Remove from heat and drain.
3. Line a baking sheet with foil and drizzle with olive oil. Place potatoes in a single layer on baking sheet. Using a fork, potato smasher or heavy can smash the potatoes.
4. Brush each potato with melted butter. Sprinkle with pepper, salt, garlic powder and Ranch Powder.
5. Pop in oven and bake for 20-25 min.
6. Remove and let cool a few min. (about 4-5) and gobble up.

Who doesn’t like fries?

There are endless ways to make them, top them and eat them.

They are the perfect companion to any BBQ.

First, pre-heat and prepare your baking sheet. Wash and begin to cut your potatoes.

Once cut let them soak in a large bowl of ice cold water and 1 tsp vinegar (this help to keep the potatoes white…you do not taste the vinegar at all once they are baked).

After 20 min in the water, remove and pat potatoes dry with paper towels.

In a large bowl combine butter, oil, salt, pepper and garlic. Toss in potatoes and coat well.

Pour on to baking sheet and bake.

Once golden and yummy looking, remove from oven and immediately top with cheese. Enjoy.

Oven Fries

Ingredients

• 5 large russet potatoes
• 3 cups ice cold water
• 1 tsp white vinegar
• ½ stick (1/4 cup) butter, melted
• ½ cup olive oil
• 2 tsp pepper
• 1 ½ tsp salt
• 1 tsp garlic powder
• 1 cup shredded cheese (I used sharp cheddar and asiago)

Directions

1. Pre-heat oven to 450. Line a baking sheet with foil.
2. In a large bowl add the ice-cold water and vinegar.
3. Wash and cut your potatoes into 1-inch strips, and place in the bowl. Let soak for 20 min. Remove and pat dry.
4. In another large bowl combine butter, oil, salt, pepper and garlic. Mix until combine. Add potatoes and toss to coat.
5. Spread evenly over baking sheet and pop in the oven for 20 min. Stir/turn potatoes and bake for another 20-25 min or until golden brown.
6. Remove and immediately top with cheese. The heat will help melt the cheese.
7. Enjoy

The last few days it has been a bit cold here. Let me clarify….cold for Arizona. Shoot we even got a bit of snow at our cabin (it didn’t last but an hour, but it is still something)

So what goes perfect for a cold day……Chowder. MMMMMMmmmm. I am getting warm just thinking about it.

So for dinner I made this.

Please, please, please forgive me for the pictures. My camera is still busted and the camera shop wants over $400 to fix it. So I am trying to convince the handsome, sweet, super buff husband (hopefully he is reading this )to get me a new one instead.

To make this even easier, I made it in my crock-pot.

First up, the veggies. Chop them all up and toss in.

After they are nice and tender (about 1 1/2 hours) add your thickening.

Tip: Put your milk and flour into a sealable container and shake well.

Let that cook till it is thick and bubbly.

Add your clams, and seasoning. Turn heat to low and cook for another hour.

This seasoning is incredible. It add a whole different flavor to anything.

30 min before serving add your crab meat.

Chipotle Crab-Clam Chowder

Ingredients

• 2 cans (6.5 oz each) minced Clams, drained
• 1 can (6.5 oz) Crab meat
• 2 cups diced potatoes
• 2 cups diced carrots
• ½ cup onion, finely chopped
• 2 cups water
• 1 cup milk
• 2 cups heavy cream
• 4 Tbsp. flour
• 1 ½ Tbsp Chipotle Chile seasoning
• Salt and pepper to taste

Directions

1. In your crock-pot, cook your veggies (carrots, potatoes and onion) in water for about 1.5 hours or until tender on high heat.
2. In a re-sealable container add your milk and flour. Seal and shake well to mix. Pour into crock-pot.
3. Add your cream and clams. Add your seasoning and salt and pepper.
4. Cook until thick and bubbly, about 1 more hour. You can add more milk to thin to desired consistency if needed.
5. Turn heat to low and add crab. Cook 30 min more.
6. Serve warm.

Who doesn’t love a good baked potato????

I sure do. I really love them……my thighs can confirm that

So to start this recipe you….bake your potatos

Once baked……remove foil and let cool to room temp.

Once cooled wrap in plastic wrap

Stick in your fridge, over night

Thru the magic of blog…..it is now the next day

Pre-heat your oven to 350 and butter a 2 quart baking dish.

In a large bowl, using the large holes of a grater, grate your potatoes (don’t forget to remove plastic wrap )

Chop up your shallot and garlic.

With your hands gently combine shredded potatoes, 1 3/4 cup cheese, salt, pepper, shallot and garlic.

If you find this in your store….get some….it is great in sauces…in this…..in anything

Gently fold in the cooking creme and sour cream

Place into your buttered dish. Do not compress. Top with cheese and bake for about 30 min.

Now I don’t have after pictures because my camera broke right after I put this in the oven. But you get the idea.

It looks the same but warm, gooey, bubbly and delicious.

Shredded Baked Potato

Ingredients

• 4 large potatoes, scrubbed but unpeeled
• 1 shallot, minced
• 3 cloves garlic, minced
• 2 ½ cup white cheddar cheese, shredded
• 2 tsp salt
• 1 tsp pepper
• 1 cup sour cream
• 2 tbsp cream cheese

Directions

1. Preheat oven to 425
2. Wrap each potato in aluminum foil and pierce several times with fork to vent.
3. Place potatoes directly on oven rack and bake until tender, about 1 hour.
4. Remove from oven and remove aluminum foil, and let cool to room temp.
5. Once cooled, wrap in plastic wrap and place in fridge overnight or for at least 4 hours
6. Pre heat oven to 350. Butter a 2 qt. casserole dish.
7. Using a box grater (large holes), grate the potatoes (including skin) into a large bowl.
8. Add shallot, garlic, 1 ¾ cup cheddar cheese, salt and pepper. Mix in with hands.
9. Fold in sour cream and cream cheese gently.
10. Pour into baking dish. Do not compress.
11. Top with remaining cheese
12. Bake for 30 min, or until warm, bubbly and top is brown.

Any time I don’t really feel like cooking or going out into the world and civilization I make this. It is fast and can have may variations depending on what I have in the pantry/fridge.

And my my little monsters constantly request it, especially when it is cold out.

So easy to make and so delish.

First in a large pot add your oil and onion. Cook over medium-high heat until onions become translucent. Add garlic, and cook about 2-3 more min. be careful not to burn onion or garlic. Add chicken broth and cut up potatoes and cook semi-covered, over medium-low heat for about 45 min or until potatoes are tender.

Add your ranch powder, stir and cook about 5 more min.

In a blender, ladle in the potato broth mix.

Add your buttermilk

Add cheese

And blend until smooth. Ladle into bowls and enjoy.

Ranch Potato Soup

Ingredients

• ½ onion, chopped
• ¼ cup olive oil
• 3 cloves garlic, chopped
• 48 Oz chicken broth
• 1.5 pounds baby yellow potatoes, cut in quarters
• 3 Tbsp Ranch Powder
• 1 cup sharp cheddar cheese, shredded
• 1 cup buttermilk
• salt and Pepper

Directions

1. In a large pot add oil and onion. Cook until translucent.
2. Add garlic and cook about 2 more min. Carful not to burn garlic or onion.
3. Pour in chicken broth and potatoes. Add Salt and pepper.
4. Turn heat to medium-low and semi-cover.
5. Cook about 45 min or until potatoes are tender.
6. Add Ranch powder and cook about 5 more min.
7. In a blender ladle in potato and chicken broth; pour in buttermilk and add in cheese.
8. Blend until smooth and creamy.
9. Serve warm.

Yea, go me…here is yet another recipe that is not a cookie or cake.  I am on a roll.

This potato recipe is so easy, easier than basic mashed potatoes, and still soooooo tasty. They taste like potatoes yet you can pop them in your mouth like tater tots; and who doesn’t like tater tots??? I made them to go with a amazingly delicious turkey we had last night (that recipe will probably be tomorrows).

Here is your line up,

These things are like tasty little golden nuggets

Put one potato at a time into the bowl of a spoon, and cut horizontal (like so)

Over medium heat, melt butter

Now everyone into the pan

Roll around until fully coated

Now pour onto a baking pan and pop in the oven

Once they look like this they are done

Potato Tots

Ingredients:

• 1 bag fingerling potatoes or baby yellow (about 1.5 pound)
• ¼ cup butter
• 2 Tbsp Olive Oil
• 3 cloves garlic, sliced
• salt and pepper to taste

Directions:

1. Preheat oven to 350
2. Put one potato as a time into the bowl of a spoon.
3. Make several slits, horizontal. The bowl of the spoon will help to ensure you do not cut completely thru the potatoes
4. Place a pan over medium heat and melt butter.
5. Once butter is melted, pour in potatoes, oil, garlic and salt and pepper.
6. After potatoes have been thoroughly coated, pour pan onto a baking sheet (including butter drippings)
7. Bake for 30 min, or until done (you will know when they are done when the slits you created separate)