Garlic Roasted Potatoes

 

Crispy garlic roasted potatoes are a great side dish to serve with any roast. The aroma is amazing.

3 pounds small red or white potatoes

1/4 cup good olive oil

1 1/2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

2 tablespoons minced garlic (6 cloves)

2 tablespoons minced fresh parsley

Preheat the oven to 400 degrees F.

Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.

Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.

Ina Garten recipe found here

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Sweet Potato Casserole with Marshmallows, Pecans, and Cornflakes & Other Recipes

 

Recipe: Sweet Potato Casserole with Marshmallows, Pecans, and Cornflakes

We elevated this classic Thanksgiving staple by adding cornflakes, pecans, and marshmallows. It's the perfect fall side dish.

Looking for some special dishes for Thanksgiving dinner? Here is a collection from Southern Living Recipes.

Recipe: Macaroni Pudding

This easy side dish fulfills our cheesiest dreams. We describe it as a "richer, creamier" version of our traditional mac and cheese.

Recipe: Southern-Style Collard Greens

These Southern-style greens may take a few hours to simmer, but the wait will be well worth it. Time, plus the addition of bacon, makes for a bold, smoky flavor.

I always find it fun to add a new dish to the traditional dishes that I normally serve for the holidays.

Recipe: Sweet Potato Rolls with Cane Syrup Glaze

Rolls are always a hit on any spread, and these buttery and warm rolls are simply irresistible.

Recipe: Classic Parmesan Scalloped Potatoes

When you're tired of mashed potatoes, try this delicious layered potato dish.

Thanksgiving wishes to you and your family.

Southern Potato Sauce

 

Yes potato sauce and it is out of this world. Simple recipe with simple ingredients. Serve on baked potatoes, boiled potatoes, or other types of potatoes of your choice. 

1 Vidalia onion, chopped

¾ cup sour cream

¼ cup mayonnaise

Paula Deen Silly Salt, to taste

Add all ingredients together in a bowl, and stir to combine.

No Silly Salt, season with salt and pepper or seasoning salt of your choice. Add parsley for color. A Paula Deen Recipe, find it here.

Photo Credit,  find it here.

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Sweet Potato Casserole

 

Sweet Potato Casserole, the best. No marshmallows here. A nutty crumb topping over creamy mashed sweet potatoes. This just may become your new holiday favorite.

Filling:

1/2 stick (4 tablespoons) unsalted butter, melted, plus more for buttering the baking dish

3 to 4 large sweet potatoes (about 1 3/4 pounds), peeled and cubed

1/2 cup milk

1/4 cup brown sugar, packed

1 teaspoon pure vanilla extract

1/2 teaspoon kosher salt

2 large eggs

Topping:

1/2 cup all-purpose flour

1/2 cup brown sugar, packed

1/2 stick (4 tablespoons) unsalted butter, melted

1/4 teaspoon kosher salt

3/4 cup chopped pecans

For the sweet potatoes: Add 1 3/4 pounds peeled and cubed sweet potatoes to a large pot of salted water. Bring to a boil over high heat, then lower the heat to a simmer and cook until the potatoes are very tender, 15 to 20 minutes. Drain and cool. Mash the sweet potatoes.

For the filling: Preheat the oven to 350 degrees F. Butter a 2-quart baking dish.

Whisk together the butter, mashed sweet potatoes, milk, brown sugar, vanilla, salt and eggs in a large bowl. Transfer to the prepared baking dish.

For the topping: Combine the flour, brown sugar, butter and salt in a medium bowl until moist and the mixture clumps together. Stir in the pecans. Spread the mixture over the top of the sweet potatoes in an even layer. Bake until mostly set in the center and golden on top, 25 to 30 minutes. Serve hot.

A Food Network Recipe found HERE

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Slow-Cooker Sweet Potatoes with Bacon

This sweet and salty dish will become a favorite and it will free up your stovetop.

4 pounds slender sweet potatoes, peeled and cut into 1-inch-thick slices

1/2 cup frozen orange juice concentrate, thawed

4 tablespoons butter, melted 

3 tablespoons light brown sugar

2 teaspoons kosher salt

2 teaspoons chopped fresh rosemary

2 teaspoons cornstarch

1 tablespoon cold water

1/2 cup loosely packed fresh flat-leaf parsley leaves, finely chopped

1 tablespoon orange zest

2 garlic cloves, minced

3 cooked bacon slices, crumbled

Place sweet potatoes in a 5- to 6-qt. slow cooker. Stir together orange juice concentrate and next 4 ingredients in a small bowl. Pour over sweet potatoes, tossing to coat.

Cover and cook on LOW for 5 1/2 to 6 hours or until potatoes are tender.

Transfer potatoes to a serving dish, using a slotted spoon. Increase slow cooker to HIGH. Whisk together cornstarch and 1 Tbsp. cold water until smooth. Whisk cornstarch mixture into cooking liquid in slow cooker. Cook, whisking constantly, 3 to 5 minutes or until sauce thickens. Spoon sauce over potatoes.

Stir together parsley, orange zest, and garlic. Sprinkle potatoes with parsley mixture and crumbled bacon.

A Sothern Living Recipe

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Grilled Sweet Potato Fries

Delicious Sweet Potato Fries on the grill! Bobby Flay says the secret for perfect fries is parboiling the sweet potatoes before grilling.

6 large sweet potatoes

Salt

5 tablespoons olive oil

6 cloves garlic, finely chopped

2 teaspoons finely chopped fresh thyme leaves

1/4 teaspoon red chili flakes

2 tablespoons finely chopped fresh flat-leaf parsley

Place the potatoes in a large pot of cold water, add 2 tablespoons of salt and cook until potatoes are tender, but still firm, about 15 minutes. Drain and let cool slightly.

Heat the grill to high.

While the potatoes are cooling, heat 2 tablespoons of the oil in a small saute pan on the grates of the grill. Add the garlic, thyme and chili flakes and cook until the garlic is just soft, about 45 seconds. 

Remove from the heat.

Slice each potato in half lengthwise then slice each half into 3 or 4 wedges, depending on the size. Brush the wedges with the remaining 3 tablespoons of oil and season with salt. Grill until lightly golden brown and just cooked through, about 6 minutes. Remove to a platter and immediately toss with the garlic mixture and chopped parsley.

Recipe & Photo Credit Bobby Flay

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Crash Hot Potatoes

Crispy potatoes, olive oil, Kosher salt & black pepper with rosemary or your choice of herb. Looking at this picture I can just taste these now.

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

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.

Posted by Pioneer Woman on March 1 2013

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Twice Baked Potato Casserole

Take twice-baked potatoes out of their skins and pile all that cheese into a casserole dish. Can you say yum?

1 pound thin bacon

16 russet potatoes

6 tablespoons canola oil

4 sticks (1 pound) salted butter, plus more for buttering a baking dish

2 cups sour cream

2 cups grated Cheddar or Jack (or a mix of both), plus more for topping

2 cups whole milk

4 teaspoons seasoned salt

6 green onions, sliced

Kosher salt and freshly ground black pepper

Preheat the oven to 400 degrees F.

Cook the bacon in a saute pan until crispy; let cool and then crumble.

Scrub the potatoes, then place them on baking sheets. Rub the potatoes with the canola oil and bake until tender, 45 minutes to 1 hour. Remove the potatoes and lower the oven temperature to 350 degrees F.

Slice the butter into pats and transfer to a large mixing bowl. Add the bacon and sour cream. With a sharp knife, cut each potato in half lengthwise and scrape out the insides into the mixing bowl. Tear up 3 of the skins and throw them in. Smash the potatoes with a potato masher. Add the cheese, milk, seasoned salt, green onions, and some salt and pepper and mix together well.

Butter a baking dish, and then spoon the mixture into the dish, top with more grated cheese and bake until warmed through 25 to 30 minutes.

Recipe of Ree Drummond

Don't have a big crowd to feed, try cutting the recipe in half.

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Bacon Blue Cheese and Potato Hash

Potatoes, bacon, bell pepper, scallions, and crumbled blue cheese. 

Kosher salt and freshly ground black pepper

1 1/4 pounds red potatoes, cut into 1/2-inch chunks 

4 slices thick-cut bacon, cut into 1/2-inch pieces 

1 red bell pepper, cut into 1/2-inch chunks 

1 teaspoon paprika 

1/2 teaspoon garlic powder 

1 bunch scallions, whites cut into 1/2-inch chunks, greens thinly sliced 

1/2 cup coarsely crumbled blue cheese

Bring a large saucepan of salted water to a boil. Add the potato chunks and simmer until about halfway cooked, 4 to 5 minutes. (A knife shouldn't pierce the chunks easily; there should still be a little resistance in the center.) Drain and pat the potatoes very dry.

Heat a large skillet over medium heat. Cook the bacon until crisp, 3 to 4 minutes, then remove to paper towels to drain.

Increase the heat to medium-high. Add the par-cooked potatoes to the skillet. Cook, tossing occasionally until they begin to brown, 3 to 4 minutes. Add the bell pepper, paprika and garlic powder and season with salt and pepper. Cook, tossing occasionally until the pepper just begins to wilt, about 3 minutes, adjusting the heat if the potatoes or peppers begin to burn. Add the scallion whites and cook until the potatoes are crisp and tender and everything is well browned, 3 to 4 minutes more.

Sprinkle with the cooked bacon, scallion greens and blue cheese. Toss and serve immediately.

Recipe Credit Trisha's Southern Kitchen

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Twice Bake Potatoes

Whoever thought to bake potatoes twice? Scooping out the insides, mixing with the good stuff (i.e., butter, sour cream, cheese, thick-cut bacon crumbles, and scallions) and loading it all into the skins for a second stint in the oven makes for one special dinnertime side.

8 baking potatoes, washed

3 tablespoons canola oil

2 sticks salted butter

1 cup bacon bits ( fry your own!)

1 cup sour cream

1 cup Cheddar or Jack cheese (or a mix of both), plus more for topping

1/2 cup whole milk

2 teaspoons seasoned salt

3 green onions, sliced

Freshly ground black pepper

Preheat the oven to 400 degrees F.

Place the potatoes on a baking sheet. Rub them with the canola oil and bake for 1 hour, making sure they're sufficiently cooked through.

Slice the butter into pats. Place in a large mixing bowl and add the bacon bits and sour cream. Remove the potatoes from the oven. Lower the heat to 350 degrees F.

With a sharp knife, cut each potato in half lengthwise. Scrape out the insides into the mixing bowl, being careful not to tear the shell. Leave a small rim of potato intact for support. Lay the hollowed out potato shells on a baking sheet.

Smash the potatoes into the butter, bacon and sour cream. Add the cheese, milk, seasoned salt, green onions and black pepper to taste and mix together well. (IMPORTANT: If you plan to freeze the twice-baked potatoes, do NOT add the green onions.)

Fill the potato shells with the filling. I like to fill the shells so they look abundant and heaping. Top each potato with a little more grated cheese and pop 'em in the oven until the potato is warmed through, 15 to 20 minutes.

Ree Drummond Recipe

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Potato Stacks

Looking for something fancy to complement your meal? 

4 large russet potatoes (about 2 3⁄4 lb.), peeled

3 tablespoons unsalted butter, melted

2 tablespoons olive oil

1 teaspoon chopped fresh thyme, plus whole sprigs for garnish (optional)

1 teaspoon chopped fresh rosemary

1 1/2 teaspoons kosher salt

1/2 teaspoon black pepper

Flaky sea salt (such as Maldon)

Preheat oven to 375°F. Coat a 12-cup muffin pan with cooking spray. Cut potatoes into 1⁄16-inch-thick slices using a mandoline or sharp knife.

Whisk together butter, olive oil, chopped thyme, chopped rosemary, kosher salt, and pepper in a large bowl. Add potato slices, and toss until evenly coated.

Working quickly, layer potato slices into stacks in muffin cups, filling each cup to the top. Bake in preheated oven until edges and tops are golden brown and centers are tender, 45 to 55 minutes. Remove from oven, and let potato stacks stand in pan 3 to 5 minutes. Carefully remove potato stacks from pan; sprinkle with sea salt, and, if desired, garnish with thyme sprigs. Serve immediately

Picture Photo: Hector Manuel Sanchez; Prop Styling: Buffy Hargett Miller; Food Styling: William Smith

Recipe Southern Living

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Potato & Cheese Casserole

This recipe has few ingredients and super simple. Comes from a friend and coworker Wendy Busk.

So good! Thank you Wendy.

1 pint (2 cups) sour cream

1 can (10 3/4 oz) condensed cream of chicken soup

1/2 cup butter, melted

1 tablespoon garlic salt

1 cup chopped onions

1 bag (30 oz) frozen country-style shredded hash brown potatoes, partially thawed

2 cups shredded Cheddar cheese (8 oz)

In large bowl, combine sour cream, condensed cream of chicken soup,  melted butter, garlic salt, chopped onions, frozen country-style shredded hash brown potatoes, and  shredded Cheddar cheese; stir until well blended.

Pour into ungreased 13x9-inch (3-quart) glass baking dish.

Bake 45 minutes at 350.

Picture and recipe from Pillsbury

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Hot Potato Salad

Potatoes, Bacon, Velveeta, and olives!Perfect for a special side dish or a dish to bring.

1 pound processed cheese (such as Velveeta)

8 baking potatoes (about 4 lb.)

1 1/2 cups mayonnaise

1 cup half-and-half

1/2 cup chopped yellow onion

1 cup sliced pimiento-stuffed Spanish olives

Vegetable cooking spray

6 bacon slices, cut into 2-inch pieces

1. Freeze cheese 45 minutes to 1 hour. Meanwhile, cook potatoes in boiling water to cover 25 to 30 minutes or until tender; drain and cool completely.

2. Peel potatoes, and cut into 1-inch cubes. Grate frozen cheese, using large holes of a box grater.

3. Preheat oven to 325°. Whisk together mayonnaise and half-and-half in a large bowl. Stir in onion, olives, potatoes, and cheese until blended. Add salt and pepper to taste. Spoon into a 13- x 9-inch baking dish coated with cooking spray. Top with bacon pieces.

4. Bake at 325° for 55 minutes. Increase oven temperature to broil, and broil 5 minutes or until bacon is crisp. Let stand 5 minutes.

Here is a Southern Living recipe. 

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Mom's Potato Salad

Mom's potato salad, she was famous for it. Simple ingredients, add to your taste.

1 1/2 pounds potatoes, cubed

1/4 cup finely chopped celery

2-3 hard cooked eggs, chopped

1/2 cup onion, minced

1/2 cup mayonnaise

1 tablespoon Yellow Mustartd

1 tablespoon sugar

1/4 teaspoon salt

1/4 teaspoon pepper

paprika

Spanish Olives (green)

Boil potatoes in salted water until tender, about 15 minutes. Drain and allow to cool completely.

In a large mixing bowl, combine cooled potatoes, celery, eggs, and onion.

In a smaller bowl, whisk together mayonnaise, Yellow mustard, sugar, salt, and pepper. Add mixture to the large mixing bowl.

Gently stir all of the ingredients until everything is coated and evenly mixed. Sprinkle the top of the potato salad with paprika and top here and there with Spanish Olives.

How do you make potato salad that catches the eye? Use red potatoes or other colored varieties! In addition to the bright green of fresh herbs, the beautiful red and purple of colored potatoes make any homemade potato salad stand above the rest. Southern Living

Serving dish by Temptations

Copper Chef Pan on the stove

Mad Hungry Spoons

Pictures by L&LBass

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Grilled Cheesy Loaded Potatoes

Fully loaded baked potato just fire up the grill. This dish brings all your favorite fixings together in one cheesy, bacony skillet.

8 slices bacon, cut into 1-inch pieces

3 russet potatoes, thinly sliced 

Kosher salt and freshly ground black pepper

8 ounces Cheddar, grated

2 tablespoons sour cream

3 scallions, sliced

Prepare a grill for direct and indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes, turn off one of the side burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)

Heat a 10-inch cast-iron skillet on direct heat and add the bacon; cook, stirring often, until crispy, about 5 minutes. Remove the bacon with a slotted spoon to a paper-towel lined plate; set aside. 

Add the potatoes and sprinkle with salt and pepper. Stir to coat with the bacon fat, then move to indirect heat and cover the grill. Cook, uncovering the grill and stirring every 5 minutes, until the potatoes are tender, about 20 minutes. 

Sprinkle with the Cheddar and move back to direct heat. Cook, uncovered, until the potato bottoms are golden and the cheese is melted, about 10 minutes, depending on the heat of your grill. Let cool for 10 minutes, then dot with the sour cream and sprinkle with the scallions and reserved bacon.

Food Network

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Twice Baked Potato Casserole

Twice-baked potatoes in all their cheesy, bacon-loaded goodness as a comforting casserole.

1 pound thin bacon

16 russet potatoes

6 tablespoons canola oil

4 sticks (1 pound) salted butter, plus more for buttering baking dish

2 cups sour cream

2 cups grated Cheddar or Jack (or a mix of both), plus more for topping

2 cups whole milk

4 teaspoons seasoned salt

6 green onions, sliced

Kosher salt and freshly ground black pepper

Preheat the oven to 400 degrees F.

Cook the bacon in a saute pan until crispy; let cool and then crumble.

Scrub the potatoes, then place them on baking sheets. Rub the potatoes with the canola oil and bake until tender, 45 minutes to 1 hour. Remove the potatoes and lower the oven temperature to 350 degrees F.

Slice the butter into pats and transfer to a large mixing bowl. Add the bacon and sour cream. With a sharp knife, cut each potato in half lengthwise and scrape out the insides into the mixing bowl. Tear up 3 of the skins and throw them in. Smash the potatoes with a potato masher. Add the cheese, milk, seasoned salt, green onions and some salt and pepper and mix together well.

Butter a baking dish, and then spoon the mixture into the dish, top with more grated cheese and bake until warmed through, 25 to 30 minutes.

Recipe courtesy of Ree Drummond

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Perfect Mashed Potatoes

An electric mixer creates slightly chunkier potatoes, so everyone knows they're homemade and not from a box. I love this recipe. Southern Living.

Yukon gold potatoes yield a texture that's just right for holding a pool of flavorful gravy or melted butter.

3 lb. Yukon gold potatoes

2 teaspoon salt, divided

1/3 cup butter

1/3 cup half and half

4 oz. cream cheese, softened

3/4 teaspoon coarsely ground pepper

Peel, boil & drain. Peel potatoes, cut into 1 inch pieces. Bring to a boil in 1 teaspoon salted water. After you bring to a boil reduce heat to medium-low and cook 16 to 20 minutes or until fork-tender; drain.

Add creamy richness. Add the rest of the ingredients.

Beat until smooth. Beat at medium speed with a hand-held electric mixer 30 seconds to 1 minute or to desired degree of smoothness. (Do not over beat.) Serve immediately.

 Recipe Southern Living

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Sweet Potato Gratin

Sweet Potato & Russet Potatoes

I was in a time crunch so I prepared the dish the night before then popped it into the oven the next morning. I also used Colby Cheese and increased the baking time from 40 minutes to 60 minutes before uncovering it in the oven. Came out so tender.

2 large sweet potatoes (about 2 lb.)

2 large russet potatoes (about 1 3/4 lb.)

1 1/2 cups heavy cream, divided

1 1/2 teaspoons table salt

1 1/2 cups (6 oz.) shredded Gruyère cheese, divided

Preheat oven to 400°. Cut sweet potatoes and russet potatoes into 1/8-inch-thick slices, using a mandoline or sharp knife. Toss together potatoes, 3/4 cup heavy cream, and salt in a large bowl. Transfer to a lightly greased 2-qt. gratin dish, and spread potatoes into layers. Top with 1 cup Gruyère cheese. Pour 3/4 cup more heavy cream over potatoes, and sprinkle with remaining 1/2 cup Gruyère. Cover loosely with aluminum foil. Bake at 400° for 40 minutes. Uncover and bake 20 to 25 minutes or until potatoes are tender and cheese is golden brown. Transfer to a wire rack; cool 5 minutes

I came across this today, perfect for all of our Fall dishes. 

Tasia Malakasis, Southern Living

NOVEMBER 2013

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