Crispy Parmesan Potatoes

Crispy Parmesan Potatoes
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Ingredients
  1. 6-8 Yukon gold potatoes, halved lengthwise
  2. 1/4 cup salted butter
  3. 3/4 cup Parmesan cheese
  4. 1 tsp ground black pepper
Instructions
  1. Pour butter onto the bottom of a 9 x 13 baking pan.
  2. Sprinkle Parmesan generously over the melted butter.
  3. Sprinkle pepper over Parmesan.
  4. Place potato slices, cut side down, into the butter.
  5. Place baking pan in a preheated oven, 400, and bake for about 45 minutes.
  6. Once done, remove from oven and allow to sit out for 10 minutes prior to removing from pan. *This helps things get more crispy
Tee's Tasty Treats http://www.teestastytreats.com/
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Grilled Sweet Potatoes with Lime and Cilantro

Grilled Sweet Potatoes with Lime and Cilantro
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Ingredients
  1. 3 sweet potatoes, unpeeled
  2. Kosher salt
  3. 2 teaspoons finely grated lime zest
  4. Pinch of cayenne pepper
  5. 1/4 cup canola oil
  6. Freshly ground pepper
  7. 1/4 cup finely chopped fresh cilantro
Instructions
  1. Parcook the potatoes: Place in a pot of water and boil until fork-tender; let cool. Slice each potato lengthwise into eighths.
  2. Preheat a grill to medium or place a cast-iron grill pan over medium heat. Mix 1 tablespoon salt, the lime zest and cayenne in a small bowl.
  3. Brush the potato wedges with the oil and season with salt and pepper. Grill until golden brown on all sides (including the skin) and just cooked through, about 1 1/2 minutes per side. Transfer to a platter; immediately season with the salt mixture and sprinkle with cilantro
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Picnic Party Potato Salad

Picnic Party Potato Salad
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Ingredients
  1. 5 lbs red potatoes
  2. 1 cup sliced green onion
  3. 1⁄2 cup Italian dressing
  4. 1 cup mayonnaise
  5. 1⁄4 cup mustard
  6. 3 teaspoons salt
  7. 2 cups sliced celery
  8. 9 hard-boiled eggs, peeled and diced (4 in salad, rest for garnish on top)
  9. 1⁄2 cup dill pickle relish
Instructions
  1. Dice potatoes. Cook until tender; drain.
  2. Put into large bowl.
  3. Add onions and Italian dressing; toss to coat.
  4. Cover and chill at least 1 hour.
  5. Combine mayonnaise, mustard and salt in small bowl; pour over potatoes; toss to coat.
  6. Add celery, eggs and relish; toss lightly.
  7. Slice remaining eggs.
  8. Garnish top of salad.
  9. Sprinkle with paprika.
Tee's Tasty Treats http://www.teestastytreats.com/
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Irish Colcannon Mash

Irish Colcannon Mash
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Ingredients
  1. 3 slices bacon
  2. 2 lbs small red potatoes, chopped into 1" pieces
  3. 1/2 small head of cabbage, about 4 cups chopped small
  4. 1 small yellow onion, about 3/4 cup chopped small
  5. 1/3 cup milk
  6. kosher salt, to taste
  7. 1/2 teaspoon freshly ground black pepper
  8. 2 tablespoons butter, soft or melted
Instructions
  1. Place the potatoes in a pot, along with enough water to cover them. Add 2 teaspoons salt to the pot and bring to a boil. Simmer until the potatoes are fork tender, about 15-18 minutes.
  2. While the potatoes are boiling, cook the bacon in a skillet over medium high heat. When the bacon has browned and is slightly crisp, remove to a paper towel lined plate. Reserve about a tablespoon of the bacon grease and drain the rest. Leave the rest of the drippings in the skillet. Add the onions to the hot skillet with the bacon grease and saute over medium high heat for 1-2 minutes, until they are lightly browned. Add the cabbage and toss lightly while it sautes and wilts, about 5 minutes. Season generously with salt and pepper as it cooks.
  3. Drain and place the potatoes back in the hot pot. Place the pot back over the still-warm burner ). Mash the potatoes over very low heat and add the milk, 1/2 - 1 teaspoon salt and pepper.
  4. Fold in the cooked and crumbed bacon, cabbage, and onions.
  5. Transfer to a serving bowl, form a small well in the center and fill with the butter.
Tee's Tasty Treats http://www.teestastytreats.com/
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