Fried Taters

• Potatoes
• Oil
• Salt

1. Heat oil to 350 ° in skillet, Fry daddy, electric skillet, whatever. I always use Ole’ Faithful.
2. I cut up my potatoes into little triangles. That started when I was teaching my oldest shapes and it stuck. Now if I Fry Taters and they aren’t triangles. We have a problem.
3. Drop them in the oil and let them fry until the get golden brown. 
4. Drain on Paper towels and salt. 

Recipe via A Few Short Cuts

Delicious Ham and Potato Soup

• 3 1/2 cups peeled and diced potatos
• 1/3 cup diced celery
• 1/3 cup finely chopped onion
• 3/4 cup diced, cooked ham
• 3/4 water
• 3 Tbsp chicken bullion
  
• 1/2 tsp salt
• 1 tsp ground pepper
• 5 Tbsp butter
• 5 Tbsp all purpose flour
• 2 cups milk

1. Combine potatoes, celery, onion, ham and water in stock pot. Bring to boil, then cook over medium heat 10-15 minutes.

2. Stir in chicken bullion, salt and pepper.

3. In separate sauce pan, melt butter on medium-low heat. Whisk in flour with fork and cook, stirring occasionaly until thick (about 1 min). Slowly stir in milk for 4-5 minutes.

4. Stir the milk mixture into the stockpot and cook until heated through.

Recipe via allrecipes.com

Award-Winning Potato-Lover's Salad

35 mins

• 6 tiny new potatoes (red-skinned)
• 2 Tbsp. butter
• 1/2 tsp. sea salt, seasoned salt or salt-free seasoning
• 1/4 tsp. sweet Hungarian paprika
• 2 cups broccoli florets (leave 2 inches of stems attached)
• 4 cups head lettuce, washed, dried and broken into bite-size pieces
• 2 cups spinach, coarsely chopped
• 1 cup alfalfa sprouts
• 1 cup red cabbage, finely sliced or shredded

Prepare the salad:

Place potatoes whole and unpeeled in vegetable steamer, covered, over boiling water for 20 minutes or until almost tender. While potatoes are steaming, prepare broccoli, greens, and dressing. Remove from heat and cut into 1/2-inch cubes (peeling is optional). Place in large bowl and set aside. Melt butter in small saucepan. Pour butter over potatoes and toss well. Add sea salt and paprika and mix well. Place potates in one layer on cookie sheet. Place at highest shelf position in preheated broiler. Broil for 5-10 minutes.

While potatoes are broiling, steam broccoli whole for 5-7 minutes or until just tender and bright green. Remove from heat immediately and set aside to cool.

Place lettuce and spinach in large bowl and add sprouts, separated so they don't clump. Add cabbage. Cut broccoli lengthwise into think slivers. Add to greens.

Creamy Dressing:

• 1 large clover garlic
• 2 Tbsp. fresh lemon or lime juice
• 1/4-1/2 tsp. sea salt (optional)
• 1/4 cup olive oil
• 1/2 tsp. dried oregano
• 1/4 tsp. dried thyme
• 1-2 Tbsp. mayonnaise
• Fresh ground black pepper (optional)

Prepare the dressing:

Peel garlic and crush (if you like a heavy garlic flavor) or cut in half (if you like a milder salad). Place garlic in measuring cup and pierce with fork. Add lemon or lime juice, salt, olive oil and herbs. Add mayonnaise and whip dressing with garlic fork until thick and creamy. Pour dressing over salad and toss well.

Complete the salad:

Remove potaotes from broiler. Add to salad. Season with pepper, if desired. Toss well.

Serves 2

Recipe via Fit For Life

Potato Boats

1 hour 20 mins

• 2 large Idaho or russet potatoes
• 1 lb. banana squash, approximately 1/2-3/4 cup
• 1/4 cup butter, melted
• 1/4 tsp. cumin (optional)
• 1 tsp. sea salt, seasoned salt or salt-free seasoning
• Sweet Hungarian paprika
• 2 tsp. butter, melted

Bake potatoes in preheated 425 degree oven until soft, around 60 minutes. While potatoes are baking, cut skin from squash. Cut squash into small cubes and place in vegetable steamer, covered, over boiling water for 15 minutes or until very soft.

Cool potatoes slightly. Cut them in half while still warm and gently scrape pulp from skin, taking care not to tear skin.

Combine squash, potato pulp and 1/4 cup melted butter, cumin and seas salt with potato masher or in food processor until you have a creamy yellow puree.

Heap potato-squash mixture into empty potato shells. Brush with 2 tsp. melted butter and sprinkle with paprika. Place under broiler for 10 minutes or until lightly browned.

Serves 2-4, depending on size of potatoes.

Recipe via Fit For Life

Bacon Ranch Potato Salad

• 3 lb. new potatoes (cut into 1/4-inch slices)
• 1/3 cup cold water
• 1/2 cup Miracle Whip salad dressing
• 1/4 cup ranch flavored dressing
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1/8 tsp. garlic powder
• 6 slices bacon (cooked crisp and crumbled)
• 1/2 cup celery slices
• 1/2 cup red pepper strips
• 1/2 cup sliced green onions

Place potatoes and water in 3 quart microwave dish and cover. Microwave on high for 14 to 16 minutes or until tender, stirring after 8 minutes; drain. Mix dressings and seasonings in large bowl until well blended. Add potatoes and remaining ingredients; mix well. Refrigerate for at least 30 minutes before serving.

Tater Tot Casserole

• 2 lb. ground turkey, cooked, seasoned and drained
• 3 2 lb. bags tater tots
• 2 cans cream of mushroom
• 2 cans evaporated milk
• 2 cans cream of chicken

Brown meat and place in large casserole dish. Cover with tater tots. Mix soup and milk together. Pour over top. Bake at 350 degrees for 1 hour. Makes 2- 9x13 pans.

Fried Taters

• Potatoes
• Oil
• Salt

————————————————–

1. At my house my kids love these homemade fries! They are super easy!
2. Heat oil to 350 ° in skillet, Fry daddy, electric skillet, whatever. I always use Ole’ Faithful.
3. I cut up my potatoes into little triangles. That started when I was teaching my oldest shapes and it stuck. Now if I Fry Taters and they aren’t triangles. We have a problem.
4. Drop them in the oil and let them fry until the get golden brown.
5. Drain on Paper towels and salt.

Recipe via afewshortcuts.com

Green Beans with Potatoes and Bacon

Prep: 20 mins
Cook: 35 mins
Serves: 6

• 4 slices bacon, cut into small pieces
• 1 onion, chopped
• 2 cloves garlic, chopped
• 1 lb. green beans, ends trimmed, snapped in half
• 2 cups chicken broth
• 4 medium russet potatoes, peeled and cut into 1-inch cubes
• 1 tsp. tumeric
• 1/2 tsp. crushed red pepper
• Salt and pepper

1.) Cook bacon in a large, heavy skillet over medium heat until fully cooked, stirring occasionally. Using a fork or slotted spoon, remove it from pan.

2.) Add onion and garlic to fat in skillet. Cook, stirring, 2 to 3 minutes. Add green beans and cook for 1 to 2 minutes. Add broth, potatoes, tumeric and crushed red pepper; season with salt and pepper. Reduce heat to low and cover, leaving the lid cracked a little to let steam out. Cook, stirring occasionally, until liquid evaporates and potatoes are cooked through and are lightly caramelized, 20 to 25 minutes. If all liquid evaporates before potatoes are cooked, add a little water.

Per serving: 181 Cal., 3g Fat (1g Sat.), 8mg Chol., 5g Fiber, 7g Pro., 34g Carb., 657mg Sod.

Recipe via All You Magazine

Scalloped Potatoes

Prep: 10 mins
Cook: 55 mins
Serves: 8

• 1 large onion, halved and thinly sliced
• 2 1/2 lb. red potatoes, peeled and sliced 1/8 inch thick
• 1 tsp. salt, divided
• 1 tsp. pepper, divided
• 1 cup shredded Gruyere divided
• 4 Tbsp. unsalted butter, melted
• 1 1/4 cups milk

1.) Preheat oven to 425 degrees F. Grease a 9-inch round baking dish.

2.) Arrange half of onion slices in a circular pattern in dish, overlapping slightly. Repeat with potato slices, then sprinkle with 1/2 tsp. salt, 1/2 tsp. pepper and 1/2 cup Gruyere. Drizzle with 2 Tbsp. butter. Repeat with remaining ingredients, finishing with a top layer of potato slies.

3.) Bring milk to boil and carefully pour over potatoes. Bake until tender and golden, 45 to 55 minutes.

Per serving: 241 Cal., 12g Fat (7g Sat.), 36mg Chol., 3g Fiber, 8g Pro., 27g Carb., 366mg Sod.

Recipe via All You Magazine