Rosemary Roasted Fingerling Potatoes with Sitka Spruce Salt

Tags

fingerling, gluten free, potatoes, roasted, rosemary, side dish, sitka salt, spruce, vegetarian

One of the best side dishes is roasted potatoes. Simple. Frugal. Delicious.

Rosemary Roasted Fingerling Potatoes with Sitka Spruce Salt

• 1 lb fingerling potatoes
• 1 tbsp fresh rosemary, minced
• Olive oil
• Salt and freshly ground black pepper
• Sitka spuce salt for finishing

Preheat the oven to 400 degrees. Halve each of the fingerling potatoes. Place in a cast iron skillet and drizzle with olive oil. Add rosemary, salt and pepper. Toss to coat evenly. Bake for 20 to 30 minutes or until tender. Right before serving, sprinkle the potatoes with the finishing salt. Serves 2 to 3.

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Yukon Gold Potatoes with Parsley and Spring Onions

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food, parsley, potatoes, seasonal, side dish, Southern, spring onions, Yukon Gold

It’s almost that time of year. Time for new potatoes and fresh herbs. This side dish is delicious, easy to prepare, and cheap. I don’t know anyone who wouldn’t eat this. I served it with Chicken in Red Wine with Onions, Mushrooms, and Bacon.

Yukon Gold Potatoes with Parsley and Spring Onions

• 1 lb Yukon Gold potatoes, diced into even pieces
• 1/3 cup fresh parsley
• 2 spring onions, sliced thinly
• 3 tbsp butter
• Salt and pepper to taste

Boil the potatoes until cooked through. Toss the potatoes with the butter, salt and pepper until melted. Sprinkle with parsley and spring onions.

Bacon Ranch Potatoes

Tags

bacon, butter, grilled, oven, potatoes, ranch, side dish

These potatoes would be best made on the grill but it is too cold and windy for all that today. Instead, I made them in the oven. Of course they weren’t as good but they are still a good, quick side dish. If you have kids, this would be a good recipe for them to help with. Kids should learn about food and it’s preparation so when they are adults they know how to eat flavorful, healthy food. Not food always wrapped in paper.

Bacon Ranch Potatoes

Heavy duty foil
10 baby potatoes, thinly sliced
6 slices of bacon, fried then crumbled
1 packet ranch dressing mix
2 tbsp butter, melted

Create a foil packet. In a bowl, combine the potatoes, bacon crumbles, ranch, and butter. Pour into packet. Bake until tender, about 45 minutes on 400 degrees. (This may be too much time but for some reason my potatoes never seem to cook fast enough.)

Fall is Potato Season!

Tags

butter, food, garlic, new, potatoes, sides, simple, Southern

Most people don’t know you can plant potatoes twice in a year. Once in spring for those gorgeous “new potatoes” that everyone covets and again in fall. There is nothing better than fresh potatoes with their sweet flesh and papery thin skins. Simplicity really is the spice of life.

Buttery and Garlicy New Potatoes

• 1 lb new baby potatoes, about the size of a pingpong ball or slightly larger
• 1/2 tsp garlic powder
• 3 tbsp butter
• Salt and pepper to taste

Wash potatoes well in salted water. Boil until tender when poked with a fork. Drain and return to their pan. Add butter and garlic. Toss to coat the potatoes. Season with salt and pepper. Enjoy!

 

Cheddar Baked Potatoes

Tags

cheese, Dinner, food, potatoes, Southern, Supper

This is one of my family’s favorite recipes. There are rarely any leftovers. The soup and cheese combine to make a gravy of sorts that is just divine. I hope you try these potatoes. They will surely be worth your time.

Cheddar Baked Potatoes

• 1 can cream of mushroom soup
• 1/2 tsp paprika
• 1/2 tsp black pepper
• 4 medium baking potatoes, peeled and sliced 1/4 inch thick (about 4 cups)
• 1 1/2 cups (or more) shredded sharp cheddar cheese

In a bowl, combine soup, pepper, and paprika. In a greased 2 qt glass baking dish, arrange potatoes in overlapping rows. Sprinkle cheese over potatoes. Spoon soup mixture over cheese. Cover with foil and bake 45 minutes at 400 degrees. Uncover and bake 10 minutes or until fork tender. Serves 6 (or 4 large servings).

Lavender Rosemary Potatoes

Tags

garlic, gluten free, lavender, potatoes, rosemary, sides, vegetarian

I love the versatility of the potato. Is there any food as flexible? Maybe pasta or rice. But neither are so nutritionally solid.

Lavender Rosemary Potatoes

• 1 russet potato, washed and cut into large cubes
• 1 clove of garlic
• 1 small sprig rosemary
• 1 tsp dried lavender buds
• Olive oil
• Salt and pepper to taste

In a oven safe baking dish, toss the potatoes with the rosemary, lavender, garlic, oil, salt and pepper. Bake on 400 degrees until tender.

Chicken Marsala with Roasted Garlic Mashed Potatoes

Tags

chicken, Dinner, Italian, marsala, potatoes, Supper

My absolute favorite meal at Olive Garden is Chicken Marsala with Roasted Garlic Mashed Potatoes. I had never made this before but the challenge was exciting. The only special ingredient is the marsala wine. Not something I typically stock but I made the special purchase. I was glad I did! This turned out amazing! These recipes taste like you spent hours cooking. This is a good meal to serve to company.

Chicken Marsala

• 1/4 cup all-purpose flour for coating
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon dried oregano
• 4 skinless, boneless chicken breast halves – pounded 1/4 inch thick
• 4 tablespoons butter
• 4 tablespoons olive oil
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1  1/2 cups sliced mushrooms
• 3/4 cup Marsala wine (DO NOT OMIT THIS INGREDIENT- it’s the star!)
• 1/2 cup chicken broth or cooking sherry
• 1/2 cup heavy cream

In a ziplock bag, combine flour, salt, pepper, and oregano. Add one piece of chicken at a time, shaking the bag to coat the chicken well. When all pieces are coated, melt butter in oil over medium heat in a skillet. After well heated, place chicken in pan, browning both sides. Before chicken is cooked through, add garlic and onion powder, mushrooms, wine, broth and cream. Cover and simmer for 10 minutes or until chicken is no longer pink. Serves 4 to 6.

Below is the roasted garlic in all it’s wonderfulness!

Roasted Garlic Mashed Potatoes

• 1 head garlic
• Olive oil
• 2 pounds potatoes, peeled and chunked
• Salt and freshly ground black pepper
• 5 tablespoons butter
• 3/4 cup heavy cream
• 3/4 cup milk

Preheat oven to 425 degrees F. Slice off the very top of the garlic head. Drizzle head with olive oil and wrap in foil. Place on a sheet tray and bake until tender and fragrant, roughly 35 minutes. Remove from the oven and let cool. Remove the cloves and mash with a wooden spoon. Place potatoes in a large stockpot and cover with cold water. Add salt and bring to a boil. Cook until fork tender and drain. Mash the potatoes until smooth. Meanwhile heat butter and cream until butter melts. Add the roasted garlic, potatoes, and milk and mash all together.Taste and season with salt and pepper.

Hash-brown Casserole

Tags

casserole, Dinner, potatoes, Southern, Supper

This recipe is courtesy of my mother-in-law. I made a few adjustments from the original recipe but it still tastes wonderful! The best thing about this recipe is that it makes so much and is wonderful left over. I can eat it for breakfast, lunch and dinner. A classic Southern dish!

• 32 ounces frozen hashbrowns, thawed
• 1/2 cup butter, melted
• 1 tsp salt (can be omitted for lower sodium diets)
• 1/2 cup onion, chopped
• 2 cups sour cream
• 4 ounces cheddar cheese, shredded (I prefer to add about 6 to 8 ounces)
• 1 can cream of chicken soup (can substitute cream of mushroom or some similar such soup)
• 1 sleeve Ritz crackers, crushed

Mix together all the above ingredients. Pour into greased 9×13 pan. Top with crackers (the original recipe called for another 1/4 cup butter poured on top of the crackers). Bake at 350 degrees for 45 to 60 minutes or until bubbly and heated through.