ROASTED PARMESAN POTATOES
Provided by Ree Drummond : Food Network
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees F.
- To a large bowl, add the melted butter, olive oil, garlic powder, onion powder, smoked paprika, salt, some black pepper and 3 tablespoons of the Parmesan, then mix together. Add the potato slices and toss to coat.
- Coat 2 large baking sheets with cooking spray. Spread the potato slices in one layer on the prepared baking sheets. Sprinkle the potatoes with the remaining 1 tablespoon Parmesan and bake until the potatoes are tender, crisp and golden, 15 to 20 minutes. Transfer them to a serving dish and sprinkle with the parsley.
PIONEER WOMAN'S FLUFFY NEW POTATOES
Probably can't tell I am an Über Fan of Ree Drummond AKA The Pioneer woman. This is a great recipe and very easy too! Make sure the potatoes are baked really well the first time or they will be hard to scoop out.
Provided by Sooz Cooks
Categories Potato
Time 1h10m
Yield 4-5 serving(s)
Number Of Ingredients 8
Steps:
- Preheat over to 400 degrees Fahrenheit.
- Rinse and dry the potatoes; place potatoes on a baking sheet.
- Drizzle the olive oil over the potatoes and massage to coat. And don't get too attached- you know how this will end.
- Bake for 35 to 40 minutes, or until the potatoes are tender.
- Set aside for 15 minutes.
- Place the sour cream, cream cheese, Monterey Jack cheese, chives, pressed garlic, salt and pepper in a mixing bowl.
- Cut each potato in half lengthwise.
- With a spoon or melon baller, scoop out inside of the potatoes, leaving a very thin rim of potato inside the skin.
- Add the potato pulp to the mixing bowl with the other ingredients.
- Using a potato masher or fork, gently mash the ingredients together until fluffy and smooth.
- Taste and adjust the seasoning; be sure to salt it adequately.
- Spoon the mixture back into the potato shells.
- At this point, you can flash freeze the potatoes if you want:
- Stick the pan in the freezer, uncovered, and allow them to harden on the outside for about 20 minutes or so then simply throw them into a couple of large Ziploc bags, seal tightly, and freeze until you need them.
- When you're ready, bake the potatoes in a 375 degree Fahrenheit oven until thoroughly warmed through.
- The potatoes will soften, "melt", and fill the potato shells as they bake. Yummmmmm.
Nutrition Facts : Calories 674.1, Fat 35.9, SaturatedFat 19.1, Cholesterol 81.5, Sodium 349.5, Carbohydrate 69.4, Fiber 8.4, Sugar 3.3, Protein 21.2
SLOW COOKER MASHED POTATOES (THE PIONEER WOMAN)
I wanted to make mashed potatoes, but I didn't want to be home to do it. So, slow cooker to the rescue. These were quite good, and other than peeling and cutting into chunks most of the work did itself in the slow cooker. I did take it out and put it in the mixer to get the chunks out because I didn't think the potato masher did enough. However, I could have used an emulsion blender too. Really delicious, and it was nice to come to already made mashed potatoes. I'm glad I doubled the recipe because these disappeared. Recipe posted as written.
Provided by AmyZoe
Categories Mashed Potatoes
Time 3h15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Combine potatoes, chicken broth, butter, and salt in a slow cooker.
- Stir together, then cover and cook on high 3 to 4 hours, until potatoes are tender and fluffy looking.
- Mash with a potato masher or fork (or put them through a potato ricer, for super smooth potatoes), then add sour cream, chives or scallions, heavy cream or milk, or whatever ingredients you'd like.
- Season to taste, then serve and enjoy.
Nutrition Facts : Calories 286.2, Fat 11.9, SaturatedFat 7.2, Cholesterol 30.3, Sodium 735.8, Carbohydrate 40.4, Fiber 5, Sugar 2.6, Protein 5.9
MY RENDITION OF PIONEER WOMAN'S MASHED POTATOES
I love Ree Drummond (The Pioneer Woman). Here is my spin on her recipe. All measurements and times are approximate.
Provided by caitlinalicetaylor
Categories Mashed Potatoes
Time 40m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Place chopped potatoes in a pot of boiling water. Leave the skins on or off according to your preference. I like texture so I left the skins on.
- Let potatoes boil until soft or about 15 mintues.
- Drain and place back in pot. Turn heat on low and let the potatoes steam for a minute or two. You want them to release a little steam so they do not get watered down or grainy.
- 4 Mash potatoes a bit, then add butter. Once butter is particularly incorporated add 4 oz of cream cheese.
- Next add sour cream and incorporate. If the mixture needs to be thinned add some half and half to the mixture.
- Add salt and pepper to taste.
Nutrition Facts : Calories 123.9, Fat 9.7, SaturatedFat 5.8, Cholesterol 27.7, Sodium 515, Carbohydrate 8.2, Fiber 0.9, Sugar 1.2, Protein 1.8
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