Potato Wedges

2 pounds red potatoes, cut into wedges and dried

2 T oil (I used EVOO)

1 tsp salt

1 tsp smoked paprika

1 tsp garlic powder

1 tsp onion powder

a pinch of black pepper

Preheat oven to 450 degrees.

Put potato wedges in a bowl and toss with the oil.  Mix the spices together and add to the potatoes and toss.  Lay the wedges out onto a baking sheet covered with parchment paper, preferably not touching. Bake for 15 minutes, turn over and bake for 15 more minutes.

Dip in pink sauce (mayo mixed with ketchup)

or BBQ pink sauce (mayo mixed with BBQ sauce)

or just plain ketchup!

Note:  I only had regular paprika so I used a scant tsp of it and added a little cajun spice.  I was also out of onion powder so I used onion salt.  It made them a little extra salty which, as you all know, I like!!!

I think next time I'll try using the Air Fryer option in my oven.

Ranch Seasoning Roasted Potato Wedges with Sriracha Mayo dip

6-8 medium to small potatoes

1 T Ranch seasoning

Olive Oil

Salt and pepper

Sriracha Mayo Dip

4 tsp mayonaise

2 tsp Sriracha

 

Preheat oven to 425 degrees and adjust rack to top position.  Wash and dry potatoes.  Cut potatoes into 1/2 inch thick wedges.  In a large bowl, toss potatoes with a large drizzle of olive oil, ranch seasoning, salt and pepper.  Spread on a baking sheet and roast on top rack of oven for 20-25 minutes.  Mix mayo and Sriracha together for a delicious fry sauce!

Gourmet Sweet Potato Classic

Prep Time: 20 Minutes Cook Time: 1 Hour 5 Minutes Ready In: 1 Hour 25 Minutes Servings: 8

INGREDIENTS:

5 sweet potatoes 1/4 teaspoon salt 1/4 cup butter 2 eggs 1 teaspoon vanilla extract 1/2 teaspoon ground cinnamon

1/2 cup white sugar 2 tablespoons heavy cream 1/4 cup butter, softened 3 tablespoons all-purpose flour 3/4 cup packed light brown sugar 1/2 cup chopped pecans

DIRECTIONS:

1.	Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2.	Bake sweet potatoes 35 minutes in the preheated oven, or until they begin to soften. Cool slightly, peel, and mash. (OR you can peel them first, cut, and boil until they're tender just like regular potatoes and then mash them.)
3.	In a large bowl, mix the mashed sweet potatoes, salt, 1/4 cup butter, eggs, vanilla extract, cinnamon, sugar, and heavy cream. Transfer to the prepared baking dish.
4.	In a medium bowl, combine 1/4 cup butter, flour, brown sugar, and chopped pecans. Mix with a pastry blender or your fingers to the consistency of course meal. Sprinkle over the sweet potato mixture.
5.	Bake 30 minutes in the preheated oven, until topping is crisp and lightly browned.

http://allrecipes.com/recipe/gourmet-sweet-potato-classic/

Ham and Potato Bake

3 medium potatoes, peeled and cut into slices

2 medium onions, finely chopped (or use dried minced onions)

1-1/2 cups cubed ham

pepper to taste

1 can of cream of celery soup

1-1/3 cups water

1 cup shredded cheese.

for crock pot: mix the water and soup. Layer ingredients in the crock pot. Pour soup over the ham and potatoes. Cook on low for about 8 hours.

for casserole dish: Mix all ingredients together in bowl then pour into casserole dish. Cover and cook at 350 for about 35 minutes.

Funeral Potatoes

1 package frozen hash brown potatoes, thawed

1 Cup grated cheddar cheese

1 can cream of chicken soup

2 cups sour cream

3/4 cup butter, melted

2 Tbls. dried minced onion

2 cups corn flakes, crushed

In a large bowl, combine hash browns, cheese, soup, sour cream, 1/2 cup butter and the onions. Spread into a 9 x 13 baking dish. Mix cornflakes and remaining butter, sprinkle on top. Bake uncovered at 350 degrees for 50 - 60 minutes or until heated through.

Twice Baked Potatoes

• 4 large potatoes-baked
• ¼ - ½ C milk
• ¼ C butter or margarine
• ¼ tsp salt
• Dash of pepper
• 1 C cheddar cheese

Cut potatoes in half lengthwise, scoop out flesh. Mix with remaining ingredients. Put mixture back into scraped potato skins and bake at 400 for 20 minutes.

Potato Salad (Grandma Welch's)

• Potatoes, a bunch :)
• 2 T finely grated onion
• 2 T vinegar
• 8-9 boiled eggs
• Sweet pickle dice
• Some shakes of celery seed
• Miracle whip, sugar, half and half, mustard, and vinegar (who knows how much!!!!! This is from grandma Welch)

Peel and cook the potatoes. Cube them and mix with the other ingredients.

Ashley's Attempt:

2-3 lbs of russet potatoes (5-6)

8 boiled eggs

1/2 cup Mayo

1/2 cup Miracle Whip

1 TBSP apple cider vinegar

1 TBSP half and half

1 TBSP mustard

1 TBSP sugar

2 dill stackers pickles diced up
S&P

Slow Roasted Potatoes

• 16 small new potatoes
• 3 T Butter, cut into 1/8 inch pieces
• 1 tsp paprika
• ½ tsp salt
• ¼ tsp garlic powder
• Black pepper to taste

Combine all ingredients in slow cooker; mix well. Cover and cook on LOW 7 hour or on HIGH 4 hours. Remove potatoes with slotted spoon to serving dish; cover to keep warm. Add 1 to 2 tablespoons water to drippings and stir until well blended. Pour mixture over potatoes. Makes 3 to 4 servings.