Roasted Potatoes

Growing up in Idaho, I absolutely love potatoes. So, I was grateful that there were some in my basket last week. I decided to make a family favorite - Roasted Potatoes!

Now...have you ever known someone that just throws all the ingredients together, never telling you how much of this or how much of that to add to it? You know - that person that drives you nuts?! Well, today I'm going to be that person. But don't worry....with only 4 ingredients it's near to impossible to mess up these potatoes.

Ingredients:

Potatoes - preferably red or yukon (russets aren't quite as good for this)

Olive Oil

Salt

Pepper

Additional Seasonings - optional

Wash and scrub your potatoes. Cut into 1 inch uniform chunks. Place potatoes on a cookie sheet. You know your own family, so only do as many potatoes as you think your family will eat.

Drizzle some olive oil over the potatoes. For an entire cookie sheet of potatoes, I usually use about 2 Tablespoons (more or less) of oil. Once you've drizzled it on, use your hands to toss the potatoes.

Now it's time for some salt! Potatoes always need salt, and sometimes you might feel like you're using too much. But, those potatoes need it - just remember that.

Sprinkle on the salt, the pepper, and any additional seasonings you like. I decided to use my remaining Mrs. Dash - I had about 1 tsp. You could also use fresh chopped rosemary.

After the seasonings are all sprinkled on, you're going to need to get those hands dirty again. Use your hands to toss and mix the potatoes. This will evenly coat each one with all the seasonings.

The key to roasting these potatoes is the high temperature. Cook them at 415 degrees for about 20 minutes. I have heard to push that up to 425, but I've not tried that - if you do, let me know how it goes.

This next step is completely optional, but I will help to give the potatoes a golden look.

After the potatoes are nice and tender (use a fork to test them), turn up the oven to Broil and cooked them an additional 3 to 5 minutes to give them a more golden brown appearance.

Remove the potatoes from the oven. Allow them to cool slightly and then place in a serving dish. They will be really hot, so let them cool slightly before serving.

Creamy Potato Salad

Tis' the season for Barbecue - and you can't have a barbecue without potato salad.

I absolutely love this salad...it's chuck full of dill and it's always a crowd pleaser. Normally when I make this, I just throw everything in...I've never taken the time to actually figure out the amounts.

Well...I finally did just that! And this is what I came up with. Just remember that everyone is different, so if you like a little more of one thing and a little less of another...go ahead and do it your way. After all...this will be your potato salad.

Give it a shot! I really don't think you can go wrong with this.

Ingredients:

4 cups potatoes - peeled and cut into 1/2 inch cubes

5 hard boiled eggs - cut into 1/2 inch cubes

3/4 cup onions - chopped

1/3 to 1/2 cup chopped dill pickles

1 1/2 cups mayo

1 Tb Dill weed

1 tsp mustard

1 to 2 tsp salt

1/4 tsp pepper

Place potatoes in a pan of water on the stove. Bring to a boil and continue boiling for 10 to 15 minutes, until the potatoes are very tender when poked with a fork. Drain potatoes and put in a bowl to cool.

Once the potatoes are cool add the eggs, onions and pickles. In a separate bowl add the mayo, dill weed, mustard, 1 tsp. salt and pepper. Stir to combine. If you feel that this mixture is a little too thick, you can add a tsp or two of the pickle juice (optional).

Pour the mayonnaise sauce over the potato mixture and stir to combine. Taste and add additional tsp of salt if desired.

Chill in the refrigerator for 4 to 8 hours before serving. This is even great the next day.

* As a side note, I like to use Hellman's Mayonnaise. It seems to be the best. You can use regular or low fat.

Kale and Potato Soup with Sausage

Had this for dinner Friday night - so good. We also had Rosemary Bread (like the kind you get from Romano's Macaroni Grill).

6 red potatoes, sliced
1 pound lean ground sausage
1 Tbsp. cooking oil
1 onion, chopped
4 garlic cloves, minced
4 cups water
3 cups chicken broth
1 1/2 tsp. salt
pinch of dried red pepper flakes
1 lb. kale, stems removed, leaves shredded (4 stems)
1/4 tsp. fresh-ground black pepper

1. Start by cleaning red potatoes, then poke holes in potatoes with a fork and stick in microwave. Cook until soft through middle (8 to 12 minutes).
2. Meanwhile, heat oil in large pot. Add sausage until browned; remove sausage and pour out fat.
3. Add onion to the pot and then saute with garlic. Add water, broth, and salt. Bring to a boil.
4. When potatoes are finished, slice potatoes in a half moon shape with skins still on. Add to the pot. Then add sausage and red pepper flakes.
5. Bring to a simmer. Add kale. Cook partially covered until potatoes and kale are tender (about six minutes). Add pepper.


*This recipe belongs to either Kristin Withers or Cherise Camp. It's really good - very similar to the Olive Garden soup that has kale, sausage and potato.

Potato Soup

I should name this "Garlic Mashed Potatoes - in Soup Form." But somehow that seems just a little long.

This soup is amazing, especially if you love creamy, filling soups piled with cheese. And, on a lighter note, this soup is actually good for you - well, better than most potato soups. So you don't have to fill guilty about going for seconds.

Ingredients:

2 Tablespoons butter

1 medium onion, finely chopped

3 garlic cloves, minced

5 - 6 cups diced red potatoes

2 tsp. salt

3 cups chicken broth

2 cups milk

4 oz. cream cheese - softened (I use Neufchatel - less fat)

grated cheese (optional - but HIGHLY recommended)

chopped green onions (optional)

bacon chunks (optional)

In a large pot, saute' the butter and the onion until the onion is tender.

Add the garlic cloves, salt and the diced potatoes. Continue to cook about 10 minutes.

Add the chicken broth and 1 1/2 cups of the milk. Bring to a boil and simmer until potatoes are tender, about 12 minutes.

While potatoes are cooking, put the remaining 1/2 cup milk and softened cream cheese in a medium bowl. Blend with a hand mixture until you have a smooth consistency. Then add the cream cheese mixture to the soup.

*If you can't get a smooth texture, just pour the cream cheese mixture into a sieve over the soup and push it through will a spoon. This will keep your soup from having lumps.*

Once the potatoes are tender, smash a few of the potatoes with a potato masher to help thicken the soup. Serve with grated cheddar cheese, diced green onion, and chunks of bacon.

Recipe Card (4x6):

Garlic Mashed Potatoes

6 or 7 red potatoes
1/2 cube butter
2 cloves garlic - finely chopped
milk
salt & pepper
1 green onion - chopped (optional)

Peal and dice potatoes. Boil potatoes in water until tender when poked with a fork. Meanwhile, in a small saucepan, melt butter and then saute garlic. Don't burn! Remove from heat once garlic has cooked for about 30 - 60 seconds.

Once potatoes are soft, drain and return to pan. Add butter and begin mashing with a potato masher. Add enough milk to make them creamy. Salt and pepper to taste and top with chopped green onion.