Moms Oven Potatoes Food

MOM'S MASHED POTATOES A LA KING

Steps:

• Add the potatoes, celery root and 1 tablespoon salt to a large saucepan and cover with water. Bring to a boil and cook over medium-high heat until fork tender, about 15 minutes. Drain the potatoes and celery root.
• Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking pan.
• Whip together the cream cheese and softened butter in a large bowl with a hand mixer on medium speed until thoroughly blended, about 2 minutes. Add the hot potatoes and celery root slowly, alternating with the half-and-half. Whip until blended. Sprinkle with salt and stir in the horseradish, garlic powder and white pepper.
• Pour the potato mixture into the prepared baking pan. Pour the melted butter over the potato mixture. Bake until bubbly and slightly brown, about 45 minutes. Garnish with the chives.

MOM'S FRIED POTATOES

Steps:

• Peel, and then slice the potatoes twice the thickness of a quarter.
• In a large bowl, place the potatoes and the sliced onions in plenty of cold tap water as to cover them -- allow them to soak for an hour.
• In a large no-stick skillet (or a well-seasoned cast iron skillet), add the shortening and allow it to get hot over medium-high heat.
• Drain the potatoes/onion and pat them dry some with paper towels. Drips of water will cause the hot oil to pop out on you. Carefully add the potatoes/onions to the hot shortening, spreading them out in the skillet.
• DO NOT TURN OR STIR THE POTATOES FOR THE NEXT 10-12 MINUTES! Go ahead and add the seasonings after putting the potatoes in the skillet. Fry mostly covered for the first 10-12 minutes but just crack the lid off to the side a bit as to allow steam to escape.
• After the time has elapsed, use a spatula to peek at the bottom layer and if they are brown and crispy, go ahead and turn the potatoes ONE TIME. Finish frying UNCOVERED for about 10 more minutes.
• Transfer them to a serving plate that has a couple of paper towels on it.
• Serve with hot biscuits and/or brown soup beans. These potatoes are also great with fried eggs.
• NOTE: I make sandwiches out of leftover potatoes that have been in the fridge.

OVEN POTATOES

Steps:

• In a greased 13x9-in. baking dish, layer the potatoes and onion. In a small bowl, combine the butter, salt, pepper and garlic powder; drizzle over potatoes and onion. Sprinkle with Parmesan cheese; stir gently to combine., Cover and bake at 400° for 45 minutes or until potatoes are tender. Uncover; sprinkle with the cheddar cheese. Bake 5-10 minutes longer or until the cheese is melted.

MOM'S SCALLOPED POTATOES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
• Spread about 1/3 of the potato slices into the bottom of the prepared baking dish. Top with about 1/3 of the onion slices. Sprinkle 3 tablespoons flour over the potato and onion. Arrange 2 tablespoons butter atop the flour. Season the entire layer with salt and pepper. Repeat layering twice more.
• Heat milk in a saucepan until warm. Pour enough warm milk over the mixture in the baking dish so the top of the liquid is level with the final layer of potatoes.
• Bake in preheated oven until potatoes are tender, 45 to 60 minutes.

OVEN POTATOES

Steps:

• Preheat oven to 375 degrees.
• Slice potatoes into 1" cubes and place on a baking sheet (preferrably with sides to avoid losing any).
• Drizzle olive oil over the top of the potatoes.
• Sprinkle salt, pepper, basil, thyme and oregano over the top of the potatoes and oil.
• Using your hands mix the oil, spices and potatoes together until evenly coated.
• Make sure that potatoes are in one layer on the pan.
• Place in the oven and bake for 45 minutes.
• At this point take a spatula and move them around in the pan.
• Bake for an additional 15 to 20 minutes.
• If desired, sprinkle a little more salt on them when they are first out of the oven.

MOM'S FAMOUS HALF-SHELL POTATOES

Steps:

• PREHEAT oven to 400°F with rack in the center position.
• WASH the freshest smooth-skinned blemish-free russet potatoes; PIERCE each potato evenly 4 times using a fork; COAT each potato with vegetable oil; SPRINKLE each potato lightly with kosher salt; WRAP each potato with aluminum foil.
• PLACE potatoes on center rack in oven; BAKE potatoes for 1 hour.
• REMOVE potatoes from oven; ALLOW to cool just slightly; LOWER oven temperature to 350°F.
• REMOVE foil from one potato at a time with one oven mitt; CUT potato lengthwise on a cutting board with a serrated knife across the flattest, widest surface; HOLD hot potato in oven mitt; SCOOP put out potato pulp carefully from each half into a large bowl, leaving enough skin and pulp in each shell to support filling; PLACE each shell cut-side up on a cookie sheet; REPEAT same process with remaining potatoes, working quickly and carefully while potatoes are still warm.
• WHIP potato pulp well using a potato masher or fork; ADD 2 tablespoons softened butter, 2 tablespoons real mayonnaise, 1/3 cup whole milk, kosher salt and finely ground pepper to taste (more milk may be added for potatoes to remain stiff yet fluffy; ADJUST seasoning if needed; STIR in 1/2 cup shredded sharp cheddar cheese; FOLD in chopped onion last, just until combined.
• FILL each potato shell on the baking sheet evenly until all of the potato mixture is used; TOP each potato with sharp cheddar cheese, divided evenly between potatoes; SPRINKLE potatoes lightly with paprika (smoked paprika is good); potatoes may be covered and refrigerated up to 24 hours before baking.
• BAKE potatoes on the center rack in oven, for 15 minutes.
• COOL baked potatoes for 3-5 minutes.
• SERVE and enjoy!

MOM'S OVEN POTATOES

Steps:

• Spray a foil lined baking sheet or a large shallow pan with non-stick spray.
• Wash and dry the potatoes cutting each into 4-8 wedges and place skin side down in pan.
• Preheat oven to 375 degrees.
• Stir all other ingredients together and pour over the potatoes.
• Bake uncovered at 50-60 minutes or to desired crispness, turning once halfway through cooking time.