Melt-in-your-Mouth Potatoes

 

 

Wow, its been over a year since I've blogged. My intention was to take a break for a month or two to get some much needed tasks done around the house, painting etc.

 I never realized it would be this difficult to get back into blogging but I came up with one excuse after the other why I just didn't have time and before I knew it a whole year had gone by. As much as I wish I could get back to blogging every week, realistically I know that is not going to happen. At least not at this point in my life. Its all about priority's. 

 

Anyway, I am a huge potato lover and this recipe is too good not to share. In fact I made them twice in one week, we loved them so much. And they really do almost melt in your mouth.

I highly recommend Yukon Gold's but I imagine Red Potatoes would be okay as well.

 

In the recipe I like using Tastefully Simple Spinach Herb Mix. If this is not available in your area you could add a combination of parsley flakes, onion flakes and dill to the thyme.

 

 

Melt-in-your-Mouth Potatoes

 

2 1/2-3 pounds Yukon Gold Potatoes, Peeled

4 Tbls butter, melted

1 tsp dried thyme. Here I substitute Spinach Herb Mix by Tastefully Simple.  Spinach Herb mix consists of Spinach Flakes, onion, dill and garlic. I LOVE this stuff!

1/2 tsp salt

1/4 tsp pepper

1 1/2 cups low-sodium chicken broth

1/2 tsp minced garlic

Directions:

1. Preheat oven to 450 degrees. Place oven rack in upper-middle position in oven.

2. Combine butter, thyme/spinach herb mix, salt and pepper in a medium bowl

3. Slice off ends of potatoes so they are flat on ends and cut potatoes into 1 inch slices.

4.Toss potatoes in butter mixture and arrange in a single layer in a 9x13 inch pan.

5. Roast for 20 minutes. Remove from oven and flip each potato and roast for another 15 minutes.

6. Remove from oven and flip potatoes again then add the chicken broth and garlic. (See note on bottom)

7. Roast another 15-20 minutes until the potatoes are tender and sauce has reduced slightly.

8. Serve the potatoes with the sauce drizzled over the top.

Note: Recommend using a metal pan. If using a glass pan make sure chicken broth isn't cold. You don't want to shatter your pan!

printablerecipe

Linking to:The Country Cook: Foodie Friday

Parmesan Roasted Potatoes

These potatoes are very savory and delicious and make a great side dish to any meal. In fact I'm such a  potato fanatic, I would be happy with just a bowl of these potatoes. Please use freshly grated Parmesan Cheese. It makes a difference. I think a diced green onion would be good in this as well. I'll try that when I have some fresh from the garden.

Parmesan Roasted Potatoes 

4-5 cups cubed potatoes, Red Skin or Yukon Gold are best. 3 Tbsp olive or canola oil 1/2 tsp garlic salt 1/2 tsp salt. I like to use sea salt or kosher 1 tsp smoked paprika 1/2 tsp pepper 4 Tbsp freshly grated Parmesan Cheese Instructions: Preheat oven to 400 degrees. Cut potatoes into 3/4 inch cubes. Put into bowl with lid or zip-lock bag. Add oil and the remaining ingredients to potatoes. Stir or shake making sure potatoes are covered evenly. Pour into greased baking dish and bake for 30 minutes. Stir potatoes and continue baking another 15-20 minutes until they are golden brown and crispy. Garnish with additional shredded Parmesan if desired. printablerecipe

Linking to Mealtime Monday

Butter Pecan Sweet Potatoes

Butter Pecan Sweet Potatoes 4 medium to large Sweet Potatoes 2-3 Tbsp. olive oil 2 Tbsp. butter cut into small pieces 2 Tbsp. brown sugar 1/4 cup chopped pecans course salt pinch of cayenne pepper opt. Preheat oven to 400 degrees. Combine butter, sugar, pecans and cayenne if using. Peel potatoes and halve lengthwise. Slice crosswise into thick slices. In a bowl or ziplock bag, toss potatoes with olive oil. Pour onto large baking sheet so they are spread out. Season with salt. Bake until potatoes are tender approx.25-35 min. Turn your potatoes at least once while they are baking. Sprinkle your butter, sugar and pecan mixture over the potatoes. Bake until the sugar is carmelized and hard about 10 min. Serve immediately. printablerecipe

Roasted Potatoes with Lemon Vinaigrette

I love potatoes  just about any way you slice it, dice it, mash it or fry it. I'll eat them!
This is one of my favorite ways to prepare them.

Roasted Potatoes with Lemon Vinaigrette

2-3# potatoes I like the small yukon gold the best but red skins are fine too.Cut lengthwise into wedges. Leave skins on if desired.

1/3 cup olive oil or canola oil. I use some of each.

4 Tbsp. lemon juice

1 Tbsp. finely minced onions

1/8-1/4 tsp. oregano

1 tsp. parsley

1/2 tsp finely chopped garlic. Or more if you really like garlic.

1/2 cup chick broth reserved

salt and pepper

Heat oven to 400. Whisk oil, lemon juice,onions, oregano,parsley and garlic to blend.

Put potatoes in a ziplock bag and pour the vinaigrette over and toss it around till covered. Pour into baking dish. Pour chicken broth around the potatoes. Sprinkle with salt and pepper.

Bake 50-60 mins. until fork tender stirring occasionally.

printable recipe