Showing posts with label Potato. Show all posts
Showing posts with label Potato. Show all posts

Monday, February 18, 2019



Maple Treacly Vine Pancakes. These maple sweet sugariness vine pancakes are so grumous and fluffy.  Not to reference perfectly spiced and saporous.


This instruction is one that is unhurried to turn together, flush in the greeting before the seed has kicked in and lowercase mouths are difficult breakfast. To pee it easier you can use recorded treat vine puree. Or if you attain your own, right achieve the rub the day before and store it in the fridge so you'll be intelligent to go. It's caretaker easygoing to variety and I've included many steps in the notes with the recipe downwardly below.

  • 1 and ¼ cup sweet potato puree (approximately 10 ounces sweet potato)***See Notes***
  • 1 5.3 ounce container greek yogurt (plain or vanilla)
  • 1 large egg
  • ½ cup milk
  • 3 tablespoons unsalted butter melted
  • 2 tablespoons maple syrup
  • ¼ teaspoon baking powder
  • 1 cup all purpose flour
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • ½ teaspoon vanilla extract
  1. In a large mixing bowl combine the sweet potato puree and greek yogurt. Add in the milk, melted butter, egg and maple syrup. Stir to combine.
  2. Add in the flour, baking powder, baking soda, salt, nutmeg and cinnamon to the mixing bowl. Stir to combine. Add in the vanilla extract and mix.
  3. Heat a large skillet over medium heat. Spray with cooking spray or melt some butter on the pan. Using a ¼ measuring cup scoop the pancake batter and pour onto the heated skillet. Work in batches of 3-4 pancakes depending on what can fit on the skillet.
  4. Cook the pancakes for about 2-3 minutes, you will notice bubbles forming on the top of the pancake batter, then flip to cook the other side for an additional 2-3 minutes. Remove the pancakes from the skillet and continue until all pancake batter is cooked.
  5. Serve warm with butter and additional maple syrup. Enjoy!

Justified tho' these pancakes are sugary with whatever maple sweetener. I highly urge gift them a 'little' rain with more conscionable to secure you real get the swarming validity.

Thursday, August 23, 2018


Glossy Honey Balsamic Yellow with Potatoes is a one pan nourishment with ship and profitable weakling glassed in a sweet and tangy honey oleoresin sauce.  Enclosed by heat and alter potatoes this is one pleasing nutriment!


This wuss glazes so beautifully with a honey oleoresin edulcorate.  I Enjoy oleoresin acetum.  The cloying and tangy glaze is the perfect taste on top of this poulet.  The fearful is dead boat and juicy with the frizzly pan seared top.  You are feat to bang it!

  • ½ cup balsamic vinegar
  • 1 tablespoon whole-grain mustard
  • ¼ cup honey
  • 3 cloves garlic, minced
  • 4 bone-in, skin-on chicken thighs, chicken breasts will also work
  • salt and pepper
  • 1 tablespoon chopped fresh rosemary
  • 2 tablespoon extra virgin olive oil
  • 2 cups baby red potatoes, quartered
  • rosemary for garnish
  1. Preheat oven to 425 degrees. In a super vessel broom together the balsamic, honey, mustard and flavoring. Broom until hyphenated. Add yellow thighs to the dish and covering in the sauce. Let marinate in the fridge for 30 minutes.
  2. In a line container add the red potatoes, herb, and one containerful olive oil. Toss until glazed. Set parenthesis.
  3. In a monumental pan add one tablespoon olive oil and passion over job full emotionalism. Add the weakling and infuse and sear each root for 2 proceedings. Add the potatoes to the pan. Shelter the skillet with device and heat for 10 proceedings. Remove foil and figure to cooked for another 10 proceedings or until the potatoes are sentimental. (If potatoes fuck long to ready, withdraw fearful and uphold to fix until 
  4. soft.) Dress with herb.

Saturday, August 18, 2018


Garlic Ranch Smashed Potatoes are crispy on the outside and tender on the inside with the most incredible garlic ranch flavor!  These make the perfect side dish or appetizer.


  • 2 pounds yellow baby potatoes
  • 3 garlic cloves, minced
  • ½ cup butter, melted
  • 2 Tablespoons Hidden Valley Original Ranch Seasoning & Salad Dressing Mix shaker
  • chopped parsley for garnish
  1. Preheat oven to 450 degrees. Spray a baking sheet with cooking spray and set aside.
  2. In a large pot, add the potatoes and fill with water and bring to a boil. Check the potatoes after 5 minutes with a fork. Potatoes should take 10-20 minutes to cook until tender. Drain.
  3. Line potatoes on the baking sheet. Carefully smash with a potato smasher.
  4. In a small bowl whisk together the melted butter, garlic, and dry ranch mix. Spread on top of the potatoes.
  5. Bake in the preheated oven for 15-20 minutes or until brown and crispy. Garnish with fresh chopped parsley and serve.
These smashed potatoes are simple to make.  You mix the dry ranch seasoning with butter and garlic and slather it on top of the smashed potatoes.  You bake them in the oven until they are nice and crispy.   They come out so crispy on the outside and tender on the inside and you will not believe the flavor.  The ranch flavor was perfect with these potatoes.  My son said that these are the best potatoes I have ever made!

Thursday, August 16, 2018


Skillet Sweet Potato Shepherds Pie is such a classic comfort food that is perfect for busy nights.  This hearty meal is easy to make and will please the entire family!


  • You start preparing the meal by boiling sweet potatoes until fork tender.
  • You brown the ground beef and onion, add some frozen mixed vegetables and easy pour the gravy in the skillet.  Let that thicken up and top with your mashed sweet potatoes.
  • Bake it in the oven until heated through and broil the top to crisp the potatoes.
Not only will your family love this meal but its a total win for you because it is all made in one skillet!  I love having less dishes to do on a busy school night.  This is the perfect balanced meal in one that the entire family will go crazy for.  You are especially going to love the gravy in this.  Not only does it make a great additive to a recipe you are creating, it is also delicious by itself and perfect for when you want to simplify your life.

  • 2 pounds sweet potatoes, peeled and cubed
  • Salt and Pepper
  • 3 Tablespoons Butter
  • 1 pound ground beef
  • 2 teaspoons worcestershire sauce
  • 2 cups frozen mixed vegetables
  • 1 small onion, chopped
  • 1 (12 ounce) McCormick Simply Better Beef Gravy
  • Fresh chopped parsley for garnish
  1. In a large pot of water add sweet potatoes and bring to a boil over medium high heat. Boil for about 20 minutes or until fork tender. Drain the water. Mash with the butter and add salt and pepper to taste.
  2. Preheat oven to 375 degrees. In a medium sized skillet add the ground beef and onion. Salt and pepper to taste. Cook and crumble the beef until no longer pink and onions are tender. Drain the grease. Add frozen vegetables and beef gravy. Simmer for 4-5 minutes until the mixture starts to thicken.
  3. Spoon the mashed sweet potatoes on top of the mixture. Bake in the oven for about 15 minutes until heated throughout. Broil the top of the potatoes for 2-3 minutes until it has browned.

Wednesday, August 15, 2018


Parmesan Garlic Potato Foil Packets are potatoes that get cooked to tender perfection and have the best parmesan garlic flavor!  These make an amazing side dish to any meal!

To start, in a large bowl, add quartered red potatoes, olive oil, minced garlic, Italian seasoning, parmesan cheese, and salt and pepper.  Transfer to a sheet of aluminum foil and fold up the sides creating a foil pack.

Grill on medium high heat for 20-30 minutes turning once.

  • 2 pounds red potatoes, cut into 1 inch pieces
  • ½ cup grated parmesan cheese
  • 2 Tablespoons olive oil
  • 3 garlic cloves, minced
  • ¼ teaspoon salt
  • 1 Tablespoon Italian Seasoning
  • ¼ teaspoon pepper
  • freshly grated parmesan cheese
  • chopped parsley for garnish
  1. In a large bowl add red potatoes, olive oil, parmesan cheese, garlic, Italian seasoning, and salt and pepper. Toss until coated.
  2. On a sheet of aluminum foil add the potatoes. Fold in the sides to create a foil pack. Place on the grill on medium high heat and grill for 20-30 minutes or until tender.
  3. Garnish with chopped parsley and freshly grated parmesan cheese.


This Classic Potato Salad Recipe is cool, creamy, and the perfect side dish for any summer cookout! Easy to make ahead and pairs well with any grilled meat.


  • Start with the potatoes. You want to choose good potatoes for boiling, ones that are going to cook up nice and creamy. I like red potatoes or little yellow potatoes. I also prefer to choose something with a smooth, thin skin as I refuse to peel potatoes! (If you insist on peeling them before making this salad, then that isn'f a factor for you).
  • Add some eggs: you can definitely skip the hard-boiled eggs if you prefer, but I think they add a little variety and some extra creaminess to the salad. Plus, protein!
  • Make it your own: add in some fresh chopped dill (my favorite!), some crispy bacon, a splash or barbecue sauce or ? gasp ? even Sriracha! Feel free to experiment a little until you get your ultimate combination.
  • 6 medium red potatoes, finely diced
  • 1 cup mayonnaise
  • 3 hard-boiled eggs, peeled and finely chopped
  • 2 tablespoons finely chopped chives
  • 1 teaspoon apple cider vinegar
  • 1 tablespoon milk
  • ¾ teaspoon salt
  • ¼ teaspoon pepper
  • ½ teaspoon ground mustard
  • paprika for sprinkling overtop, optional
  1. In a large pot of boiling, salted water, cook potatoes until tender, about 5 minutes.
  2. Drain well and move to a large bowl to cool completely in the refrigerator.
  3. Once potatoes are cooled, add eggs.
  4. Whisk together mayonnaise, chives, milk, vinegar, salt, mustard and pepper and pour over top. Stir to coat, adding additional milk for extra creaminess as desired.
  5. Garnish with a sprinkling of paprika and extra chives as desired and chill at least 2 hours before serving.

Tuesday, August 14, 2018


Crisp on the outside, irresistibly light and creamy on the inside. These mashed potato fries are the best way to use up any leftover mash from the night before! Can't make these tonight? Pin for later!

Mashed potatoes were a regular in our house. It was unusual to not find a few potatoes in the kitchen at all times. For her, it was a convenient side dish that went with just about everything. It was something she could turn into a million different things to make it new and exciting.


I love adding herbs and grated Parmesan. If your fried break while you are flouring them or coating in the egg mixture, don't worry, they still make great little bites. I find its easier to use thicker cuts and loosen all the unbattered fries before you start.

The mashed potato fries are best when freshly made as they tend to lose their crispness. I recommend quickly refrying them or spraying them with a touch of olive oil and baking them to recrisp the exterior.

  • 4 large (approx 2 lbs) Russet potatoes
  • 1/2 cup all purpose flour
  • 2 large eggs, beaten
  • 1/2 cup bread crumbs
  • salt
  • pepper
  1. Peel the potatoes and cut into large cubes. Keep peeled and chopped potatoes in cold water as you work.
  2. Boil a large pot of salted water and add the potatoes. Boil until the potatoes are fork tender, approximately 15 - 20 minutes. Remove the potatoes from the boiling water and rinse in cool water. Allow to drain of all water.
  3. Mash the potatoes well until they are smooth, adding salt and pepper to taste. The potatoes should also be quite stiff and easily stick together when pressed.
  4. Cover a jelly roll pan with aluminum foil and spread the mashed potatoes on the pan into a layer that is about 2 centimeters thick. It should not completely cover the pan. Cover and chill in the refrigerator for at least an hour.
  5. Cut use a sharp knife to cut out the fries. Gently pull them apart, being careful to not break them.
  6. Place the flour, eggs, and bread crumbs into three separate bowls. Lightly salt each of the bowls.
  7. Heat oil in a deep fryer according to manufacturer instructions. Place layers of paper towels under a wire rack.
  8. Working in batches, dip the fries in the flour, then the beaten eggs, and finally the bread crumbs in that order. Fry them for about 2 - 3 minutes, or until golden brown. Transfer the fries to the wire rack.
  9. Top with more salt while they are still hot, and serve hot with a dipping sauce of your choice!

Friday, August 10, 2018


These ham mashed potato cakes are the most amazing way to use leftover mashed potatoes. They are incredibly cheesy and make for a delicious snack or appetizer!


These are best made with mashed potatoes which are not super creamy or have too much butter in them. If thats the kind of mashed potatoes you have on hand, increase the amount of flour to make sure the patties hold their shape. And I absolutely do not recommend making these with instant mashed potatoes ? never works.

If you are looking for a great mashed potato recipe my Instant Mashed Potatoes are incredible and they work perfectly well with this recipe!

  • 4 cups mashed potatoes
  • 1 Jalapeno, deseeded and chopped finely
  • 2 Garlic Cloves, finely minced
  • 4 slices of Ham, finely chopped
  • ½ cup plain Bread Crumbs (for coating)
  • 2 cups shredded Mozzarella
  • 1 Egg
  • ¼ cup Flour
  • 4-6 tablespoons Oil for shallow frying
  • Sour Cream or Mayonnaise for serving
  1. In a large bowl, mix together mashed potatoes, mozzarella, egg, flour, jalapeno, garlic and ham till combined. The mixture should be thick and should hold its shape. If its too loose, add a tablespoon of a flour at a time (this will depend on the consistency of your mashed potatoes)
  2. Use an ice cream scoop to scoop out the mixture and form it into patties which are about ⅓ inches in thickness. Coat each cake evenly in a thin coating of breadcrumbs and set aside.
  3. Heat oil in a pan and fry the patties in a single layer on each side for 3-4 minutes till golden brown on both sides.
  4. Serve hot with sour cream or mayonnaise.

Thursday, August 9, 2018


In addition to grilled potatoes, foods that are no less delicious which are processed from potatoes are the Ketchup French Fries Recipe. But this one menu is less suitable if used as food for your diet because these potatoes are cooked using a lot of soy sauce which is certainly not good for your diet.


But if you are not on a diet, of course this dish can be free to eat, especially the taste is very tasty and delicious. The taste is savory, salty, spicy and sweet because of the mixture of soy sauce and chili, in addition there is a sensation of lime scent and a slightly sour taste because of the mixture of lime juice.

  • 2 potatoes
  • 2 cloves of garlic, sliced
  • 1 Bombay onion, cut the box
  • 1 seedless red chili, cut
  • 3 tablespoons of sweet soy sauce
  • 1 teaspoon of lime juice
  • 1 tablespoon of fried shallots
  • Enough water
  • Right amount of oil
  1. Peel the potatoes, cut 1/2 cm across. soak in water, let stand for a moment. Lift and drain.
  2. Heat a lot of oil, fry the potatoes until cooked. Lift and drain.
  3. Heat a lot of fried oil, saute garlic, onion, and red chili until wilted. Add fried potatoes, sweet soy sauce, lime juice, and a sprinkling of fried shallots. Lift.

Friday, August 3, 2018


Potatoes are vegetables that are rich in nutrients and have a lot of energy for our bodies. If you are on a diet, this menu can be used as an option for your lunch. So you have enough energy to carry out daily activities.


This potato is processed by burning, of course this baked potato recipe is very healthy and has no fat and cholesterol which is not good for your body. Good luck.


  • 4 pieces of potatoes
  • Aluminum foil 25 cm x 30 cm
  • Pepper powder to taste
  • Salt to taste
  • Butter to taste
Complementary :

  • Tomato sauce
  • Mayonnaise
  1. Steam the potatoes until cooked. Lift and drain.
  2. Wrap the potatoes with aluminum foil until tightly, burn on the grill until black.
  3. Split the surface of the potato to the depth ⅓ section, press the bottom. Shape like sponge cake blooms. Sprinkle top potatoes with pepper, salt, and butter.
  4. Place the baked potato on a serving plate, complete with ketchup and mayonnaise.
Making healthy and nutritious food is easy instead, this baked potato can also be an option as a substitute for rice. Because potatoes are also rich in carbohydrates. For those of you who are not on a diet, these potatoes can be cocol with sauce and mayonnaise will make it even more delicious.