easy oven fries

1. In large bowl, toss 2 pounds russet potatoes (about 4 medium; cut into ½-inch-thick sticks) with your choice of seasonings (play around with this to suit your families' taste buds. We like garlic on ours)
2. Lay potatoes on a cookie sheet lined with nonstick aluminum foil (you can use cooking spray as well).Roast at 425° F, stirring and flipping every 15 minutes, until golden brown and crisp, 35 to 45 minutes.

Twice baked potatoes

4 large baking potatoes

1/4 cup sour cream

dash of milk

garlic salt to taste

1 or 2 tablespoons butter

1 1/4 cups shredded Cheddar cheese

Directions

1. Preheat oven to 350 degrees
2. Clean and scrub baking potatoes. Pierce skin with a fork once or twice. Bake at 350 degrees  for approximately 1 hour or until the potatoes are soft and firm.
3. Let potatoes cool slightly. Cut baked potatoes in half and scoop out pulp within 1/4 inch of the shell edge. Mash the pulp with sour cream, milk, garlic salt and butter to taste. Stuff shells with mashed pulp mixture sprinkle tops with grated cheddar cheese. Place potatoes on a baking sheet and bake at 350 degrees  for 15 minutes or until cheese is melted and bubbly.

potato skins

6 medium potatoes

1 lb. hamburger

1/2 cup onions, chopped

1 teaspoon pepper

1 teaspoon salt

1 package taco seasoning

1 (12 oz.) package mozzarella cheese

2 (12 oz.) packages cheddar cheese

onion chives

bacon bits

sour cream

Brown hamburger with onions. Add salt & pepper; drain grease. Add taco seasoning and simmer.

Bake potatoes and cut in half lengthwise. Scoop out center of potato, leaving 1/4" around edges. Place potatoes in baking dish and sprinkle with cheddar cheese.

Add about 2 tablespoons seasoned hamburger and top with mozzarella and cheddar cheese. Sprinkle on onion, chives and bacon bits. Heat until cheese is melted.

ranch roasted potatoes

1 packet Ranch Dressing mix

2 lbs. small red potatoes, quartered

1/4 cup vegetable oil

 

Place potatoes in plastic bag and add oil. Toss to coat.

Add dressing mix and toss to coat again.

Place in ungreased baking pan and bake at 450' for 35 minutes or until tender.

roasted red potatoes

Ingredients

• 2 pounds small red new potatoes, halved
• 1/4 cup olive oil
• 1 teaspoon Salt and freshly ground black pepper
• garlic powder
• italian seasoning
• rosemary
• thyme

Directions

1. Adjust oven rack to lowest position and heat oven to 450 degrees. Toss potatoes with oil and seasonings. Arrange, cut side down, on a large lipped cookie sheet or jellyroll pan.
2. Roast until tender and golden brown, about 30 minutes (check after 20 minutes). Transfer to a serving dish.

Kait's favorite sweet potato fries

3 sweet potatoes
paprika
garlic powder
garlic salt
onion powder
2 tablespoons olive oil


Peel sweet potatoes.   Preheat oven to 425. Cut into french fry shapes. (I use an antique fry french cutter I bought off ebay for pretty cheap).  Place potato sticks in a bowl and add olive oil.  Stir.  Sprinkle on seasonings to taste.  Place coated potatoes into a foil lined cake pan in a single layer.  Bake for 45 minutes stirring every 15 minutes.

fried potatoes

Not exactly healthy, but easy and filling. 

3 large potatoes or 4 small potatoes
garlic powder
black pepper
3 tablespoons olive oil
3 tablespoons butter
diced onion

peel potatoes (or you can leave the skin on if you want.  I do make them either way..just depends on how big of a hurry I am in). Slice potatoes thinly.  I use an antique mandoline slicer but this can be done with a knife as well.  Just takes longer.  Heat oil and butter in a frying pan.  Put potatoes and onion in the pan, sprinkle with garlic powder and pepper.  Stir them around often to prevent burning.  Flip after about 5 minutes.  Cook until potatoes are browned and soft.

mustard potato salad

6 large potatoes - peeled and cubed

3 eggs

1 onion, finely chopped

3 teaspoons sweet pickle relish (I add more of this if I add more miracle whip)

2 teaspoons prepared mustard (add more if you add more miracle whip)

3 tablespoons  miracle whip ( I add more of this as needed for creaminess)

1 teaspoon paprika

Directions

1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, place in a large mixing bowl.
2. Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
3. In a mixing bowl, combine the potatoes, eggs, onion, and relish.
4. Blend together the mustard and miracle whip, add to salad and mix well. Sprinkle with paprika and refrigerate until chilled.

easy italian pasta salad

1/2 bag of tri-colored rotini
1 bottle italian dressing (I use reduced fat or fat free)
1 can black olives (whole or sliced)
small diced tomato
small diced green pepper
small diced onion

Cook pasta as directed on package.  Drain and run under cold water until cooled off.  Place in large bowl.  Add diced veggies (you can omit whatever you don't like or add different ones to suit your taste).  Mix and add 1/2 bottle of italian dressing.  Let chill in fridge for a couple hours or overnight.  Add more dressing if needed before serving.  I usually add more because we like the flavor.