Sinful Spuds Food

SINFUL POTATOES

Steps:

• Preheat oven to 350.
• Mix everything together and place in a 9x13 glass casserole dish and bake for about an hour or until a nice light brown crust forms on top.
• Make sure potatoes are tender and the middle is heated all the way through.
• DO NOT USE a 3 quart dish or the middle will not be done.

SINFUL SPUDS

Steps:

• Preheat oven to 350 degrees.
• Scrub potatoes well and pat dry; dice (unpeeled-- don't you just love it?!?) into a 9" x 13" casserole dish.
• If preparing a smaller amount, be sure to use a smaller baking dish; the potatoes should form a fairly'solid' layer on the bottom of the dish.
• Sprinkle generously with seasoned salt and several grinds of black pepper, tossing several times as seasonings are added so that potatoes are evenly coated.
• Cut butter into thin slivers and dot evenly over top of potatoes.
• Note: The original recipe called for a whole stick of butter, but I find that makes it greasy-- using 4-5 tablespoons will provide enough to prevent sticking but not overdo.
• Cover dish with foil and bake for 1 hour, or until potatoes are tender.
• Combine sour cream and ranch dressing mix, stirring well.
• Remove potatoes from oven when done; spread sour cream mixture evenly over all.
• Sprinkle evenly with grated cheese; return to oven, uncovered, for 5-10 minutes, until cheese melts.

NOT YOUR GRANDMA'S THREE BEAN SALAD

Steps:

• Whisk together the olive oil, lemon juice, tomato paste, malt vinegar and chopped chives. Set aside.
• Combine the three kinds of beans with the dressing.
• Add the tomatoes, green onions and feta cheese to the mixture, tossing gently to thoroughly coat the salad. Season to taste with salt and black pepper.
• Arrange salad on plates and garnish with fresh chives.

CRISPY GOLDEN SPUDS

Steps:

• Put the potatoes in a large pan, cover with cold water and add the bouillon powder or stock cubes, turmeric and bay leaves. Cover with a lid, bring to a boil and simmer for 10 mins until the potatoes start to soften on the outside but remain whole.
• Drain the potatoes well and give them a shake in the colander to rough up the edges, then leave to steam-dry in the colander for 5 mins. Meanwhile, pour the oil and duck or goose fat, if using, into your largest baking tray (the spuds will need plenty of space to really crisp up) and put in the oven underneath the turkey to heat for a few mins. Once the potatoes are dry, sprinkle with the flour and plenty of seasoning, then toss to coat. Can be frozen for up to 3 months - to cook from frozen, add an extra 20 mins to the cooking time.
• Remove the hot tray from the oven. Carefully tip in the potatoes and coat in the hot fat. Cook for 30 mins at 200C/180C fan/gas 6, on the lower shelf of the oven underneath the joint of meat, if making. When you take the joint or main meal out, turn the oven up to 220C/200C fan/gas 7. Turn the potatoes over in the tray and continue cooking for 45 mins-1 hr longer on the top shelf, until golden and crispy.

GOLDEN POTATOES

Steps:

• Cook the peeled and cubed potatoes in large pot with salted boiling water just until tender; about 15 minutes.
• Drain.
• In a seperate saucepan combine butter, soup and sour cream, heat until just melted.
• Layer in a spray coated 13x9" baking dish; potatoes, soup mixture, cheese and onions (in that order).
• Bake uncovered in a 350 degree oven for 30-40 minutes.
• Let cool 5 minutes before serving.