Roasted Cheesy Potatoes Food

ROASTED CHEESY BREAKFAST POTATOES

Steps:

• Pre-heat the oven to 200ºc/400ºF.
• Combine all the ingredients, except for the cheese and chives, in a large bowl and mix well.
• Transfer to an oven-proof dish and place in the oven. Bake for 30-40 minutes or until cooked through, crisp and golden.
• Top with the cheese and bake until just melted then scatter over the chives and serve.

COMFORTING CHEESY POTATOES

Steps:

• In a 4-qt. slow cooker, combine the first 6 ingredients. Stir in hash browns and 1-1/2 cups cheese. Cook, covered, on low until potatoes are tender, 4-5 hours, sprinkling with remaining cheese during the last 5 minutes.

ROASTED CHEESY POTATOES

Steps:

• In an 8-inch baking dish, toss potatoes with oil, salt and pepper. Roast in a preheated 425F oven for 30 minutes, stirring occasionally, until potatoes are tender and golden. Flatten slightly with a fork.
• VARIATIONS:
• ROASTED POTATOES WITH SALSA: In a bowl, combine 1 cup mild- medium salsa, 1/3 cup chopped black olives, 1 cup grated Monterey Jack cheese, 2 chopped green onions and 3 tablespoons chopped fresh cilantro or parsley. Drop in spoonfuls over roasted potatoes, and top with 3/4 cup crumbled tortilla chips. Return to oven to cook for 8 minutes, or until top is bubbly.
• ROASTED POTATOES WITH ROSEMARY AND LEMON; Remove roasted potatoes from oven. Toss with 2 tablespoons chopped fresh rosemary (or 1 teaspoons dried), and 2 tablespoons lemon juice.
• TIPS: Potatoes can be roasted, flattened, and cooled three to four hours earlier or covered and refrigerated overnight, Top with selected toppings just before final cooking, adding an extra 8-10 minutes to heat through.

CRISPY CHEDDAR POTATOES

Steps:

• Microwave 1 1/2 pounds small Yukon Gold potatoes, turning halfway through, until tender, 10 to 12 minutes; let cool slightly. Break into chunks. Toss with 2 tablespoons olive oil, 2 smashed garlic cloves, 3/4 teaspoon kosher salt and a few grinds of pepper. Roast on a baking sheet at 450 degrees F, stirring once, until browned and crisp, about 30 minutes. Sprinkle with shredded sharp cheddar and chopped chives.

CHEESY POTATO BAKE

Steps:

• Thinly slice the potatoes and place in a greased shallow 2-qt. baking dish. In a small skillet, melt butter; stir in the onion, salt, thyme and pepper until onion is coated with butter. , Spoon over potatoes. Cover and bake at 425° for 45 minutes or until potatoes are tender. Sprinkle with cheese and parsley. Bake, uncovered, 15 minutes longer or until cheese is melted.

CHEESY POTATOES

Steps:

• Preheat oven to 350 degrees.
• Boil potatoes in skins; peel and grate.
• Heat ¼ cup butter with cream of chicken soup over medium heat.
• Blend sour cream, onions and cheese into soup until cheese is melted
• Stir in potatoes.
• Place in buttered 9x13 inch baking dish.
• Sprinkle with salt and pepper.
• Bake for 45 minutes.