Pantry Potatoes Food
PANTRY POTATOES
A tasty way to use up last year's dried herbs.
Provided by Ann Freele
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 55m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place potato sticks in a large bowl; pour olive oil over potatoes. Crush chervil, dill, rosemary, onion powder, and garlic powder together with a mortar and pestle; sprinkle herb mixture over potatoes and toss to coat completely. Spread potatoes on a baking sheet.
- Bake in the preheated oven until tender and browned, about 45 minutes.
Nutrition Facts : Calories 172.2 calories, Carbohydrate 25.6 g, Fat 6.9 g, Fiber 2.4 g, Protein 3 g, SaturatedFat 1 g, Sodium 9.2 mg, Sugar 0.2 g
PANTRY SCALLOPED POTATOES
"This was one of my favorite dishes when I was growing up," writes Linda Schwarz from her home in Bertrand, Nebraska. "It's so easy to make with convenience items. I usually double the batch because we think the potatoes taste even better the next day."
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 6-8 servings.
Number Of Ingredients 4
Steps:
- In a bowl, combine soups; mix well. In a greased 13-in. x 9-in. baking dish, layer a third of the potatoes; top with a third of the soup mixture. Repeat layers twice. Cover and bake at 350° for 1 hour or until potatoes are tender.
Nutrition Facts : Calories 254 calories, Fat 5g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 880mg sodium, Carbohydrate 48g carbohydrate (4g sugars, Fiber 4g fiber), Protein 7g protein.
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