Tag Archive: Potato


Pot Roast

Another recipe from my super funny and fabulous best friend. This is her easy crock pot roast recipe…Enjoy!

Easy Pot Roast in the Crock Pot

Did I say I love my crock pot? Well, I DO!!! This is another easy recipe that you toss the ingredients in and get back to doing funner things than cooking.

2-3 pound beef roast ( I used boneless beef chuck I got on sale)

4-5 potatoes, cut into bite sized pieces

3 carrots chopped up into bite sized pieces, or just be like me and throw in whole baby carrots because chopping is boring

1 packet of onion soup mix

1 can of cream of mushroom soup

2 cups of water.

Put potatoes in first, then add your pot roast, add your soup, the water, the onion soup packet. Turn on low for 8-10 hours or high for 5-6 hours.

Around 200 varieties of Peruvian potatoes were...

Image via Wikipedia

Baked Potato Skins w/ Creamy Spinach & Turkey Bacon

Ingredients:

3 small potatoes, baked, sliced in half and cooled
1 spray(s) cooking spray
20 oz chopped frozen spinach, thawed and squeezed dry
4 oz light cream cheese, at room temperature
1/4 tsp table salt
1/4 tsp black pepper
3 slice(s) cooked crisp turkey bacon, crumbled

Instructions:

1. Preheat oven to 400ºF. Scoop out flesh of potatoes, leaving about 1/4 of potato flesh in potato. (Note: Reserve remaining potato flesh for another use such as mashed potatoes.)
2. Place potato halves on a baking sheet and coat with cooking spray. Bake until lightly browned, about 15 minutes.
3. While potato skins bake, combine spinach, cream cheese, salt and pepper in a medium bowl until well-blended.
4. Remove skins from oven and spoon about 3 tablespoons of spinach mixture into each potato half; bake until warmed through, about 5 minutes more.
5. Remove skins from oven and top each half with about 1 tablespoon of crumbled bacon.

 

Author: Amanda Rhine

chorizo sausage.

Image via Wikipedia

Here is another great recipe from my friend Carrie, presents beautifully and so satisfying. Enjoy!

Chorizo and Potato Paella

1 large head garlic with excess skin rubbed off

1 can of peas

6 cups mixture of beef and chicken broth

¼ teaspoon crumbled thread saffron

½ pound Spanish or other chorizo

8 Tablespoons olive oil

1 large potato peeled and cut into ¼ inch slices

1 med onion finely chopped

2 cloves garlic minced

1 green pepper finely chopped

1 large tomato seeded and finely chopped

2 Tablespoons paprika preferably Spanish smoked

3 cups Arborio short grain rice

Preheat oven to 400 for gas or 450 for electric. Rub garlic with olive oil and place the whole head of garlic in oven and bake while preparing the rest. Pour broth in saucepan and stir in saffron and keep hot over lowest heat. Heat a 15 inch paella pan and add the chorizo and brown lightly and drain on paper towels. Heat oil in same pan and slowly fry potatoes turning once until brown and cooked through drain the potatoes on paper towels and remove to warm platter. Sprinkle potatoes with salt to taste. Add onion, garlic and green pepper to pan and cook slowly until softened. Stir in the chopped tomato and parsley and cook slowly for 5 minutes. Add paprika then stir in the rice coating well with pan mixture. Pour in the hot broth and peas. Bring to a boil taste for sale, and boil about 3-5 minutes to reduce the liquid just enough to arrange the chorizo and potatoes on top. Remove head of garlic from oven and place in center f pan. Arrange potatoes and chorizo attractively over rice. Bake for abut 15 minutes may need more until the rice is almost al dente. Remove to warm spot cover with foil and let sit for 5 minutes. Serve and enjoy!

* it makes a lot so you can always cut the recipe in half

Autor: Carrie Patton

play-doh like mashed potatoes

Image by massdistraction via Flickr

Here is another recipe I learned from my former “maw in law”. Love ya Sharon. These are the creamiest mashed potatoes you can get from scratch,so yummy too.

6-8 medium potatoes

a “dollop” of mayonaisse Approx. 3 TBLSP.

a “dollop” of butter Approx. 3 TBLSP.

tsp. salt

tsp. pepper

a splash of milk if desired, just make sure you dont put to much, just a splash, because it will change the consistency and the taste.

Peel wash and cube potatoes, place in medium saucepan and bring to steady boil at medium heat for around 7 min. or until tenter

Drain water out of potatoes, place in large bowl or return to pan.

Add you salt and peeper, then your butter, stir just a couple times, now add your mayo. With and electric beater, mix potatoes for about 1-2 min. or until very smooth. Serve and enjoy!  Serves 6-7.

Roasted Potatoes

Roasted Potatoes

You can use any potato you prefer for this recipe (Russet, Red, Yellow, and many more). Red makes for a very pretty presentation.

5 medium potatoes washed

3 green onions

1 clove garlic

½ tsp. pepper

1/8 tsp. Hungarian Paprika (or any paprika)

½ tsp. season salt

2 Tbs Olive oil to coat

Shake of Parsley for looks

Quarter and cube washed potatoes, place in large bowl to mix. Add garlic and onions, mix , add all other ingredients and drizzle olive oil to coat potaoes evenly.

Place  potatoes on a baking sheet and bake @ 400 degrees for 35-40 minutes. Turn halfway through .  Serves 4 easily.

A little snack.

Image by The_Smiths via Flickr

This comes straight from my Mama..my Grandmothers recipe.

Nana’s Potato Pancakes

She used to make these with left over mashed potatoes

2 cups cold mashed potatoes
2 eggs
salt and pepper to taste
flour for breading
oil for frying — Nana preferred Wesson oil, I prefer olive oil.

Mix the potatoes, eggs, salt and pepper thoroughly. Roll into balls the size of a ping-pong ball and flatten to ½ inch thick. Heat oil. Roll each pancake in flour and pat off excess. Place in hot oil and cook until very brown on each side. Drain well on paper towels and enjoy alone or with your favorite condiments. Some examples are fresh salsa, ranch dressing, or ketchup (or is that catsup?).