Crash Hot Potatoes

In my opinion, a GOOD potato recipe is actually one you do not have to smother in butter, cream, and cheese to make it taste delicious.  My FAVORITE potato recipes are the ones that are roasted in the oven. You may remember THIS RECIPE which used to be my go-to potato recipe.

But then I found this recipe! And you MUST USE KOSHER SALT!!!! It makes all the difference.

Crash Hot Potatoes

via

Ingredients:

• 10 - 12 Red Potatoes (or any other small, thin skinned potato)
• 3 Tablespoons Olive Oil (I use grapeseed oil because it is more stable under high heat)
• Kosher Salt To Taste
• Black Pepper To Taste
• Rosemary (I use dried parsley!!!!) 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. (approx. 18-25 min.)

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.

I recently made these as a side dish with pan seared tilapia with fresh lemon!

 I used trader joes gold potatoes.

And yesterday I made them as the main meal with steamed broccoli and squash on the side!

And P.S. these are divine topped with ketchup... but we all know that ;)



Enjoy!

Roasted Red Potatoes and Carrots

This recipe is amazing for so many reasons. Use it as a side dish to grilled meat and salad or be extra clean and make it your main entree! I love this recipe because it requires NO butter, milk, or cheese to make the potatoes delicious. Have not found another potato recipe that does that yet! MAKE THIS tonight and adjust the seasonings to your liking. Also experiment with other vegetables you enjoy.

Ingredients:

* 2 pounds red potatoes, scrubbed and cubed

* 2 c. baby carrots

* 2-3 T. Olive Oil

* 1 clove garlic (minced)

* Salt & Pepper, to taste

* 1 T. dried parsley flakes

Directions:

1. Preheat oven to 350 degrees.

2. In a large ziploc bag, combine cubed potatoes, baby carrots, olive oil, and minced garlic. Shake bag to coat the vegetables thoroughly.

3. Spray a large baking sheet with a small amount of non-stick spray, and remove the vegetables from the bag. Spread out onto the sheet in a single layer.

4. Season with salt, pepper, and parsley and stir the vegetables to evenly coat. 

5. Cook for 30 minutes, then turn the oven to 400 degrees and finish cooking for 20-25 minutes, or until potatoes are crisp on the edges.

**Tips**

1. before turning to 400 degrees, stir the vegetables to prevent sticking and to get an even crisp on both sides.

2. turning to 400 degrees for the last 20 minutes brings out the sweetness in the carrots and creates an amazing flavor!!!

 

Scalloped Potatoes and Ham

 

This meal is great when you do not feel like running to the store.  I usually always keep potatoes on hand to make easy dinners and side dishes. Besides the long cooking time, this meal is quick to prepare and easy clean up.

 

Recipe slightly adapted from www.excellenteats.blogspot.com

 

1 TBSP Butter

2 TBSP flour

2 C milk
1/2 medium onion (finely diced)

1/2 tsp. salt
1/4 tsp pepper

1 TBSP. Parsley flakes

1/2 - 1 c. grated cheddar cheese (amount used is to your own preference)

2 pounds red potatoes (thinly sliced) *you can use russet or yukon potatoes as well!
6 oz nitrate/nitrite free ham, cubed (Trader joes, boars head, or hormel natural)

Preheat oven to 375.

In a large saucepan, melt butter over low-med heat. Add onion and cook until onions are translucent. Mix in the flour , and stir constantly with a whisk for one minute. Stir in milk. Add salt, pepper, and parsley. Turn heat up to medium and cook until mixture has thickened (will be several minutes). Stir in cheese and continue stirring until melted, about 30 to 60 seconds.

Add potatoes and stir to mix thoroughly. Then pour mixture into a greased 9x13 baking dish. 

Cover with foil and cook for 25-30 minutes. Remove tinfoil and continue cooking another 25-30 minutes or until potatoes are tender.

Allow to cool for 5-10 minutes before serving.