My Potatoes Food

BEST POTATOES YOU'LL EVER TASTE

Best Potatoes You'll Ever Taste image

Its time to release my potatoes to the world!!! Watch your guests try to guess what's in this delicious and simple recipe. It's the perfect side dish to any meal or BBQ, and a great way to dress up those darn potatoes! It's got me out of many a jam with entertaining. You cant go wrong. Since trying these, I have gone completely potato crazy with mad potato disease!!! Yum -- do it, mate! (Note: Only use real egg mayo - not the other kind.)

Provided by XANTHE

Categories Side Dish Potato Side Dish Recipes

Time 30m

Yield 4

Number Of Ingredients 5

Ingredients

3 tablespoons mayonnaise
2 cloves garlic, crushed
1 teaspoon dried oregano
salt and pepper to taste
5 potatoes, quartered

Steps:

In a small bowl, mix mayonnaise, garlic, oregano, salt , and pepper. Set aside.
Bring a large pot of salted water to a boil. Add potatoes, and cook until almost done, about 10 minutes. Don't overcook otherwise the potatoes will break apart. Drain, and cool.
Preheat oven broiler. Line a baking tray with aluminum foil, and lightly grease the aluminum foil.
Arrange potatoes in the prepared baking tray. Spoon the mayonnaise mixture over the potatoes. Broil in the preheated oven until potatoes are tender and mayonnaise mixture is lightly browned, about 10 minutes.

Nutrition Facts : Calories 282.7 calories, Carbohydrate 47.6 g, Cholesterol 3.9 mg, Fat 8.5 g, Fiber 6 g, Protein 5.6 g, SaturatedFat 1.3 g, Sodium 75.1 mg, Sugar 2.2 g

MY SCALLOPED POTATOES

My Scalloped Potatoes image

I found this recipe a long time ago and it is so much faster to bake than your regular recipe. Still you get that flavour of the old-fashioned favorite, scalloped potatoes.

Provided by Sageca

Categories Potato

Time 55m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

6 medium potatoes, peeled and thinly sliced
1 onion, thinly sliced
3 tablespoons butter or 3 tablespoons margarine
1/4 cup chopped onion
3 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon ground black pepper
1 (12 ounce) can Carnation Evaporated Milk
1 cup chicken broth
1/3 cup grated parmesan cheese

Steps:

PREHEAT oven to 350°F Grease 11 x 7-inch baking dish.
PLACE potatoes and sliced onion in large saucepan. Cover with water; bring to a boil. Cook over medium-high heat for 3 to 4 minutes; drain. Set in ice cold water to stop the cooking; drain.
HEAT butter in same saucepan over medium heat. Add onion; cook, stirring occasionally, for 1 to 2 minutes or until onion is tender. Stir in flour, salt and pepper. Gradually stir in evaporated milk and chicken broth.
Cook, stirring constantly, until mixture comes to a boil. Remove from heat. Arrange potatoes in prepared baking dish; pour milk mixture over potatoes. Sprinkle with cheese.
BAKE for 50 minutes or until potatoes are tender and cheese is light golden brown.
NOTE: For a twist on the traditional, spice up your Scalloped Potatoes with these tips. Add chopped ham.Or, add 1 cup (4 ounces) shredded cheddar cheese to the milk mixture after it is removed from the heat and top the dish with additional shredded cheddar cheese in place of Parmesan cheese.
No fat Carnation milk works.
Slicing your potatoes in your processor is another time saver.

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