| Name: | Parslied Potatoes |
| Submitted By: | Donna H. |
| Ingredients: | 1-1/2 pounds small new red potatoes, scrubbed 1 Tbs. vegetable oil 1 medium onion, chopped 1 small clove garlic, crushed 1 cup chicken broth 1 cup chopped fresh parsley, divided 1/2 tsp. pepper |
| 1. Peel a strip of skin from around the middle of each potato; place potatoes in cold water. Set aside. 2. Heat a large skillet over medium-high heat; add oil. Saut‚ onion and garlic for 5 minutes or until tender. Add broth and 3/4 cup parsley; mix well. Bring to a boil. 3. Place potatoes in a single layer in skillet. Return to a boil; reduce heat. Simmer, covered, for 10 minutes or until potatoes are tender. 4. Remove potatoes with a slotted spoon to serving bowl. Add pepper to skillet; stir. Pour sauce over potatoes. Sprinkle with remaining parsley. | |
| Variation: Replace the fresh parsley with basil leaves and add 1/4 tsp. hot red pepper flakes for an Italian twist. | |
| Name: | Garden Stuffed Baked Potatoes |
| Submitted By: | Donna H. |
| Ingredients: | 4 russet potatoes 2 Tbs. butter or margarine 1 small onion, chopped 1 (10-ounce) package frozen chopped broccoli, thawed, drained 1/2 cup ranch salad dressing 1 Tbs. vegetable oil 2 teaspoons dried parsley; optional salt and pepper |
| 1. Preheat oven to 425 degrees. Microwave pierced potatoes on HIGH for 12 minutes; bake for 15 minutes. Slice off potato tops. Scoop out pulp, keeping skins intact. Mash pulp in a medium bowl. 2. Heat a small skillet over medium heat; add butter. Add onion and saut‚ until tender, about 5 minutes. Add onion, broccoli, and salad dressing, to potato pulp; mix well. 3. Brush outside of potato skin shells with oil. 4. Spoon potato mixture into shells, dividing evenly. Place on a baking sheet. Bake potatoes until heated through, about 15 minutes. Sprinkle with parsley; salt and pepper to taste. | |
| Variation: Add 1 cup Cheddar cheese to the potato pulp mixture or top the stuffed potatoes with cheese before baking in step 4. | |
| Name: | Herb and Cheese Oven Fries |
| Submitted By: | Donna H. |
| Ingredients: | 3 all purpose potatoes, such as russet, cut into thin
wedges 2-3 tablespoons extra-virgin olive oil, just enough to coat 1 teaspoon dried Italian seasoning or, 1/2 teaspoon each dried oregano, thyme, parsley Salt and pepper 1/2 cup grated Parmigiano-Reggiano |
| Preheat oven to 500 degrees F. Place potato wedges on a cookie sheet. Drizzle with just enough oil to coat. Season with Italian dried seasoning, salt and pepper. Roast potatoes and turn after 15 to 20 minutes. Sprinkle cheese liberally on potatoes and roast another 10 minutes, serve. | |
| Name: | Roasted Fingerling Potatoes |
| Submitted By: | Donna H. |
| Ingredients: | 2 pounds small fingerling potatoes 6 cloves garlic, crushed Extra-virgin olive oil, for drizzling, 1 to 2 tablespoons Salt and pepper |
| Heat oven to 500 degrees F.
Spread potatoes out on a cookie sheet. Scatter garlic over potatoes. Coat lightly with extra-virgin olive oil and season potatoes with salt and pepper. Roast until tender, about 20 minutes. | |
| Name: | Oven Fries with Herb de Provence |
| Submitted By: | Donna H. |
| Ingredients: | 3 all-purpose potatoes,
scrubbed and dried Extra Virgin Olive Oil, extra-virgin olive oil, for drizzling, about 2 tablespoons 1 tablespoon plus 1 teaspoon dried herbs de Provence, 2 palmfuls OR 1 teaspoon each: dried parsley, sage, rosemary and thyme Salt, to your taste |
| Preheat oven to 500 degrees F. Cut potatoes into thin wedges and place on a cookie sheet. Coat potatoes in a thin layer of Extra Virgin Olive Oil, then sprinkle very liberally with 2 palm fulls of herbs. Toss potatoes to coat evenly. Roast potatoes 25 minutes, until crisp and golden at edges. Season hot wedges with salt to your taste. |