Spicy Potato Heaven Rsc Food

BALSAMIC ROASTED YAMS

Steps:

• Preheat oven to 400°F.
• Place balsamic vinegar and brown sugar in a large skillet and bring to a boil over medium heat, stirring until sugar dissolves.
• Reduce heat and simmer 3 minutes or until the mixture thickens slightly.
• Add butter and salt and stir until butter melts.
• Add yams to the pan, stir to coat and season with black pepper.
• Spread evenly on a rimmed cookie sheet.
• Bake 40 minutes, or until yams are tender, stirring occasionally.

CHEESY SPINACH AND POTATO SPRING ROLLS WITH SPICY YOGURT #RSC

Steps:

• Preheat oven to 400°F Line a large cookie sheet with parchment paper.
• In a small non stick pan, sauté thawed spinach in olive oil for 3-4 minutes, until dry. Add corn, cook for one more minute and set aside.
• In a large bowl, combine potato flakes, ½ pack of Hidden Valley Ranch Seasoning Mix and salt. Slowly add hot water, stirring constantly until smooth and creamy. Add spinach and corn mixture, feta and shredded cheddar cheese and beaten egg. Mix until all the ingredients are well combined.
• To make the spring rolls, brush both sides of each spring roll wrapper with melted butter. Add about 1 ½ tablespoons of filling, 2-3 inches from the bottom corner of the wrapper. Carefully fold the corner over the filling, fold the sides over and roll the wrapper until it meets the opposite corner.
• Place the spring rolls on a baking sheet lined with parchment paper.
• Bake at 400F for about 20 minutes until golden brown.
• In the meantime, prepare the dipping sauce.
• In a small bowl mix lemon juice and honey until well combined.
• In a medium bowl, whisk together Greek yogurt, ½ pack Hidden Valley Ranch Seasoning Mix, Sriracha, honey lemon mixture and salt.
• Add chopped chives and mix well.

GARLIC ROASTED POTATOES

Steps:

• Preheat oven to 450 degrees.
• Place potatoes into a 9 x 13 inch baking pan.
• Cover potatoes with the oil, garlic and pepper; mix to coat.
• Bake for 60-70 minutes, turning occasionally, until golden brown.