Rosemary And Greek Seasoned Shredded Potatoes Food

BEST ROASTED GREEK POTATOES

Steps:

• Preheat oven to 400 degrees F.
• In a small bowl, mix together spices. Set aside.
• Place potato wedges in a large lightly-oiled baking dish (I used this one) and sprinkle with the spice mix. Toss potatoes together briefly to evenly distribute spices.
• In a bowl, whisk together chopped garlic, olive oil, lemon juice and broth. Pour into baking dish with potatoes.
• Cover the baking dish with foil and place in the 400 degree F-heated oven for 40 minutes.
• Remove from oven briefly. Uncover and sprinkle Parmesan cheese on the potato wedges. Return to oven uncovered to roast for another 10-15 minutes or until potatoes are cooked through and have turned a nice golden brown with a little crust forming.
• If needed, to add more color, you may place the dish under the broiler for 3 minutes or so, watching carefully.
• Remove from oven. Garnish with fresh parsley before serving. Enjoy!

ROSEMARY AND GREEK SEASONED SHREDDED POTATOES

Steps:

• Heat a medium sized skillet to medium heat.
• Shred the potatoes using a cheese grater.
• Put the shredded potatoes into a bowl and season to your personal taste. (I did not measure but I shook a few good shakes of the greek seasoning and a small palm full of rosemary. It all depends on how many potatoes you have.).
• Once the skillet is heated pour about 1 tbs. of oil into the skillet.
• Place the potatoes in a thin layer on the skillet.
• Fry until golden brown on one side and then flip, turning the potatoes when nessecary so everything gets nice and brown.
• Then sit down and eat!

SHREDDED POTATOES

Steps:

• Preheat oven to 350.
• Combine all ingredients except the hash browns in a large bowl. Place hash browns in a greased 2quart baking dish. Add mixture to the hash browns & stir until well mixed.
• Topping - Mix together cornflakes/chips and 1/2 margarine together and sprinkle over casserole.
• Bake uncovered for 1 hour.

POTATO BAKE WITH GARLIC AND ROSEMARY

Steps:

• Preheat the oven to 180 degrees Celsius Grease a 6cm deep 24cm square baking dish.
• Melt the butter in a saucepan over medium heat. Add the flour and cook, stirring constantly for 2 minutes or until bubbly. Remove from the heat.
• Slowly add the milk, stirring constantly until well combined. Return to the heat. Add the rosemary and the garlic, and cook, stirring, until the sauce comes to the boil.
• Add 1 1/2 cups of the cheese and stir in to combine.
• Arrange 1/3 of the potatoes over the base of the baking dish, so that they overlap slightly. Season with salt and pepper. Spoon 1/3 of the sauce over the potatoes. Repeat twice more, then sprinkle with the remaining cheese.
• Bake in the oven for approx 1 hour, or until the potatoes are tender and the top is golden. if the top begins to brown too much, cover with foil.

GREEK SEASONED BAKED POTATOES

Steps:

• Preheat oven to 400 degrees.
• Scrub potato, then use a sharp knife to pierce the skin several times all over.
• Place the potato on a piece of foil and spray one side with PAM.
• Sprinkle half of the seasoned salt and half of the Greek seasoning on the potato.
• Flip the potato over and repeat steps with the rest of the seasonings.
• Wrap potato securely in the foil and place in the hot oven. They tend to leak so you might want to place them on a piece of foil to help with clean up.
• Bake for approximately 1 hour. Time will vary based on the size of the potato. I check mine by using a pot holder to gently squeeze the potato. It should feel soft and slightly mushy.
• Note: Sometimes my husband also likes for me to substitute the Greek seasoning for Tony Chachere's Cajun seasoning on his.