BEST BREAKFAST POTATOES EVER
Provided by Ree Drummond : Food Network
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F.
- In a large bowl, toss together the potatoes, garlic, onion, green bell pepper, red bell pepper, olive oil, butter, seasoned salt, cayenne pepper and some kosher salt and pepper.
- Bake for 20 to 25 minutes, shaking the pan twice.
- Raise the heat to 500 degrees and bake until crisp and brown, 10 to 15 minutes.
- Sprinkle with a little more salt and pepper before serving.
JALAPENO POTATOES
This is a wonderful recipe from "Texas Home Cooking" by Bill and Cheryl Jamison. When I serve this, DH forgets about anything else that is on his plate. It's great! (When I make this I reduce the corn oil by 2 Tablespoons).
Provided by Acerast
Categories < 4 Hours
Time 2h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Place the potatoes in a large pot and cover with water by at least 1 inch.
- Add the salt.
- Cook the potatoes over moderate heat until they are tender (about 25 minutes).
- Drain the potatoes, allow to cool.
- When potatoes have cooled enough to handle, slice them very thin.
- Preaheat the oven to 350°F.
- Grease a large baking dish (9x13).
- Warm the butter and oil in a sacuepan over medium heat.
- When the butter has melted, add the bell pepper, onions and garlic, and saute them until they are softened.
- Stir in the pimientos, the jalapenos, and the jalapeno liquid.
- Sprinkle the flour over the vegetables; mix it in well.
- Pour the milk in gradually, stirring to avoid lumps.
- Simmer briefly until the mixture is thickened.
- Remove the pan from the heat, add the grated cheese, mix well.
- Alternate layers of potatoes and sauce in the baking dish, ending with some of the sauce.
- Cover the dish tightly, and bake for 50-60 minutes, until the potatoes are soft and much of the sauce has been absorbed.
- Serve the potates hot.
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