Lemon Potatoes * Layered Potatoes from Bahia De Casares

Lisa's Twice Baked Potatoes


Lemon Potatoes


2 pounds small red potatoes -- halved

1 tablespoon chopped fresh rosemary

1 lemon -- sliced

1 tablespoon olive oil

1/2 teaspoon salt

1/4 teaspoon black pepper

Heat oven to 425F degrees. In medium bowl, combine potatoes, rosemary,lemon, olive oil, salt, and pepper. Toss to coat potatoes with oil andseasonings. Place in roasting pan. Roast 25 minutes, turning occasionally or until the potatoes are golden and crisp, but tender inside.

Recipe By : CDKitchen http://www.cdkitchen.com

Layered Potatoes from Bahia De Casares


2 1/2 lbs white or red rose potatoes, peeled

1 tablespoon olive oil, plus extra for drizzling

1 tablespoon unsalted butter

2 large onions, thinly sliced

Salt and freshly ground black pepper

3 cloves garlic, finely chopped

1/2 teaspoon dried oregano, crumbled

1/2 teaspoon dried marjoram, crumbled

6 sprigs fresh thyme, leaves only, finely chopped

2 cups chicken stock, preferably homemade

1 1/2 cups coarsely grated Swiss cheese (optional)


In a large saucepan, combine the potatoes with enough cold water to cover by 1 inch. Bring to a boil over high heat, reduce the heat and simmer actively for about 10 minutes, or until the potatoes are just tender. Remove from the heat, drain and, when cool enough to handle, slice the potatoes 1/8inch thick.

While the potatoes are cooking, in a large heavy skillet, heat the butter and olive oil over medium heat. Add the onions and saute, stirring occasionally, for 4 to 5 minutes, or until softened. Stir in 1 teaspoon salt and 1/2 teaspoon black pepper and remove from the heat.

Preheat the oven to 425/. In a small bowl, combine the garlic and herbs and toss together to mix evenly. Brush a large oval or rectangular baking dish with a little olive oil and place one layer of sliced potatoes, slightly overlapping, in the bottom. Distribute about 1/4 of the sliced onions evenly over the potatoes, then scatter a little of the garlicherb mixture over the top and drizzle with a little olive oil. Make another layer of potatoes and repeat until all the potatoes, onions, and garlic mixture have been used up, finishing with a layer of the olive oil and herb mixture.

Pour the chicken stock around the edges of the pan so as not to disturb the herb topping, and cover with aluminum foil. Bake on the lower middle shelf of the oven for about 30 minutes,until the potatoes are perfectly tender. Remove the foil and cook for 5 to 10 minutes more, until the top is slightly dried. If desired, scatter the cheese over the top after removing the foil. Serve warm.

Yield: 6 servings

by M.S. Milliken & S. Feniger

Lisa's Twice Baked Potatoes


6 large baking potatoes -- baked till tender

1 pkg cream cheese -- softened 8 oz.

1/2 cup sour cream

1 1/2 cups shredded cheddar cheese

1 bunch chopped green onions

salt& pepper to taste , paprika

Slice potatoes in half when cool enough to handle. Scoop out centers and place shells on a cookie sheet.Place potato centers in a bowl and blend 1cup of the cheddar cheese and remaing ingredients into potatoes, except for paprika. Beat till light and fluffy. Spoon back into potato shells. Sprinkle with remaining cheddar and lightly sprinkle with paprika. Bake at 350 for 20 minutes or till heated through and cheese is bubbly on top.


Recipe By : Lisa Lepsy-Original

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