Home Fried Potatoes

My friend Misti made these potatoes when we were camping.  Camping!  I never make anything this homemade while camping, but they were so delicious I needed to have the recipe.  It is so simple that she could even just text it to me.

Home Fried Potatoes

5-8 potatoes - peeled and sliced thinly
1/2 stick butter (earth balance buttery stick - milk free)
dash seasoning salt (allergy free)

Melt butter in a skillet, add potatoes.  Stir to coat with butter, cover and cook on medium for about 20 minutes.  Stir occasionally and add seasoning salt to taste.  When potatoes have softened, remove lid and increase the heat to crisp the edges.

Sweet Potato Wedges

We bought some sweet potatoes at the store, so I googled sweet potato recipes and went to the Food Network website and found this recipe by Ina Garten.  They were delicious, and I don't really like sweet potatoes that much, so that is saying something.  This picture is of the last 6 slices that did not get eaten, I forgot to take a nice picture.  I am rereading the recipe now, and realize that I did not follow her directions, she peeled the sweet potatoes, but really, I thought that the crisp skin was a plus, so I recommend not doing that.

Sweet Potato Wedges

4-5 medium sweet potatoes
2 T olive oil
1 T brown sugar
1/2 tsp salt
1/2 tsp pepper

Cut sweet potatoes into wedges (a medium potato should yield 6-8 wedges).  Pour oil into a sheet pan with edges and toss with potato wedges.  In a small prep bowl, whisk together brown sugar, salt, and pepper.  Sprinkle over potatoes.  Bake at 450° for 15 minutes, flip potatoes, then bake an additional 5-10 minutes.

Crash Hot Potatoes

I originally saw these on a food blog my friend did, but she got them from The Pioneer Woman.  When I made them before I had smaller red skinned potatoes and they ended up looking more like individual potato pieces, but this time it was more of just a layer of potatoes.  It didn't really affect the taste much, they just aren't as pretty.

Crash Hot Potatoes

2.5 lb red potatoes
3 T olive oil
dash salt & pepper
dash oregano

Wash the potatoes and put them in a large pot, cover with salted water by about an inch.  Bring to a boil and cook until fork tender.  Spread some olive oil on a baking sheet with edges, then place potatoes on the sheet.  Smash with a potato masher enough to flatten and break the skin.  Top with more olive oil.  Sprinkle generously with salt, pepper, and oregano.  Bake at 450° for 25 minutes.

Garlic Red Skin Mashed Potatoes

I made these the other day and forgot about my really good recipe for Garlic Red Skin Mashed Potatoes, so I am going to write up my good recipe and not the one that I actually used for this picture.

Garlic Red Skin Mashed Potatoes

2.5 LB red skin potatoes, cut into 1.5" cubes
3 garlic cloves - minced

2 T butter - melted (earth balance buttery stick - milk free)

1/2 cup milk (almond milk - milk free)
1/2 tsp salt
1/4 cup parmesan cheese (omit for milk free)

Place potatoes and garlic in large pot and cover with water.  Bring to a boil and simmer for 20-25 minutes until the potatoes are tender.  Drain and mash potatoes.  Heat butter, milk, and salt in the microwave and pour over potatoes.  Stir in parmesan cheese.

Cheesy Hashbrown Potatoes

Who doesn't love a good tasting potato side dish?  And this one has everything - cheese, sour cream, even potato chips for extra crunch.  This time I made it with traditional hash brown potatoes instead of cubed, both are good.  Another variation is to put corn flakes on top instead of potato chips.  Another variation is to add a 3oz pouch of bacon bits - yum!

Cheesy Hashbrown Potatoes

2 LB hash browns - frozen - cubed - thawed
1 stick butter
1 cup onion - chopped
8 oz cheddar cheese - shredded
1 can cream of chicken soup
1 pint sour cream
dash salt & pepper
1 cup potato chips - crushed

Sauté onion in butter. In a large bowl mix potatoes, soup, sour cream, cheese, onion & butter, and salt & pepper. Pour into a 9x13" and spread potato chips on top. Bake at 375° for 1 hour.