Oven Fries * Ovenbaked Purple Potato Chips

Oven Baked Steak Fries * Old Fashioned Scalloped Potatoes

Orange Oven-Roasted Potatoes * Oven-Roasted Potatoes & Zucchini with Garlic

Oven-Roasted Potatoes with Fresh Herbs * Old Fashioned Scalloped Potatoes

Oakhill Potatoes

 


Oven Fries

 

4 potatoes

ice water

1/4 cup butter -- melted

Salt and pepper

Slice potatoes as for French frries. Soak for 1 hour inice water. Remove and dry. Preheat oven to 375F degrees. Drain and dry potatoes. Dip in butter. Arrange on baking sheet. Season with salt and pepper to taste. Bake for 25 to 35 minutes or until done. Serves 4.

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


Ovenbaked Purple Potato Chips

 

2 tablespoons olive oil

1 teaspoon coarse salt

1/4 teaspoon sugar

1/8 teaspoon cayenne pepper

Juice of 1/2 lime

3 large purple potatoes, very thinly sliced

Preheat oven to 400 degrees F. Mix oil, salt, sugar, cayenne pepper and lime juice in large bowl. Add to potatoes and toss to coat. Arrange potatoes in single layer on baking sheets. Bake until potatoes begin to brown on bottom, about 15 minutes. Turn potatoes over and bake until crisp and brown, about 20 minutes. Sprinkle with additional salt if necessary.

by M.S. Milliken & S. Feniger


Oven Baked Steak Fries

 

4 Idaho potatoes, scrubbed clean and sliced into 1/2" inch thick slices

3 tablespoons vegetable oil

2 tablespoons butter

Salt and pepper

In a large skillet heat oil over medium high heat. Add butter and stir until melted. Add potatoes and toss to coat. Cook the potatoes for 10 minutes, occasionally tossing and stirring them. Transfer potatoes to a baking sheet and roast in oven at 400 degrees for another 20 minutes. Bake until potatoes are golden brown and crispy. Season with salt and pepper

Recipe by Cathy Lowe


Old Fashioned Scalloped Potatoes

 

3 tb butter or margarine

2 tb flour

1 ts salt

1/8 ts pepper

1/8 ts paprika

1 3/4 c milk

1 ts salt

1 1/2 c onions, thinly sliced

4 1/2 c potatoes, thinly sliced

1/2 c water

2 tb parsley, minced

Melt butter or margarine in saucepan. Blend in flour, 1 tsp salt, pepper and paprika. Gradually add milk and cook on a medium heat until thickened. Combine 1 tsp salt, onions, potaotes and water in saucepan. Turn to a high heat until steaming, then to a lower heat and cook for 10 minutes. Drain. Arrange 1/3 of potato-onion mixture in greased 1-1/2 quart casserole. Sprinkle with 1/3 of parsley and pour 1/3 of sauce over potatoes and onions. Repeat two more times. Bake, uncovered, at 325 degrees F. for 45 to 60 minutes or until tender and brown. Makes 6 servings.

From: Florence P. Hanford's Television Kitchen Meals, 1964.


Orange Oven-Roasted Potatoes

 

6 large potatoes -- pare and cube 1"

2 tablespoons olive oil

1 orange rind -- grated no pith

3 tablespoons paprika

Salt and pepper -- to taste

Preheat the oven to 400 degrees. In a large bowl, toss together the potatoes, olive oil, orange peel, and paprika. Season to taste with salt and pepper. Place in a 13 x 9-inch baking pan and bake about 30 minutes. Stir thoroughly. Continue baking until the potatoes are crispy and golden brown, about 45 minutes longer. Serve at once.

Yield: 4-6 servings

Recipe By : Nathalee Dupree, TVFN


Oven-Roasted Potatoes & Zucchini with Garlic

 

7 medium Red-skin potatoes -- washed

2 medium Zucchini

3 Cloves garlic -- peeled

Leaves from 2 sprigs fresh -- rosemary or 1 tbsp d

1/2 teaspoon Fine sea salt

1/2 cup Olive oil

Coarsely ground black pepper

 

Preheat oven to 350 degrees.

Cut potatoes and zucchini into 1-inch-long chunks, 1/2-inch thick. Place zucchini in bowl and cover with plastic wrap; set aside.

Mince garlic with rosemary and sea salt until mixture is almost a paste. Combine garlic paste with olive oil in 14-by-9-inch baking dish. Add potatoes and coat well with mixture. Roast 30 to 35 minutes, turning potatoes once or twice with metal spatula during roasting.

Add zucchini to baking dish and toss vegetables well. Return pan to oven and roast another 20 to 25 minutes, or until zucchini is soft but not mushy and potatoes are golden brown. Sprinkle with pepper and serve immediately.

Makes 4 servings.

From Mary Ann Esposito's 'Nella Cucina'.


Oven-Roasted Potatoes with Fresh Herbs

 

2 lb Red potatoes, small

2 tb Vegetable stock

1 t Fresh rosemary -- chopped OR

1/4 ts Dried rosemary

2 ts Fresh parsley -- chopped OR

1 t Dried parsley

2 ts Paprika

1/8 ts Dried sage leaves

2 ts Freshly ground black pepper

1 t Salt

Vegetable oil spray

 

Preheat the oven to 375 degrees.

Clean and quarter the potatoes. Toss with the remaining ingredients until well coated.

Lightly wipe or spray a baking pan with vegetable oil. Place the potatoes in a single layer on the pan and bake for 30 minutes, until the potatoes are soft and brown.


Old Fashioned Scalloped Potatoes

 

3 tb butter or margarine

2 tb flour

1 ts salt

1/8 ts pepper

1/8 ts paprika

1 3/4 c milk

1 ts salt

1 1/2 c onions, thinly sliced

4 1/2 c potatoes, thinly sliced

1/2 c water

2 tb parsley, minced

 

Melt butter or margarine in saucepan. Blend in flour, 1 tsp salt, pepper and paprika. Gradually add milk and cook on a medium heat until thickened. Combine 1 tsp salt, onions, potaotes and water in saucepan. Turn to a high heat until steaming, then to a lower heat and cook for 10 minutes. Drain. Arrange 1/3 of potato-onion mixture in greased 1-1/2 quart casserole. Sprinkle with 1/3 of parsley and pour 1/3 of sauce over potatoes and onions. Repeat two more times. Bake, uncovered, at 325 degrees F. for 45 to 60 minutes or until tender and brown. Makes 6 servings.

From: Florence P. Hanford's Television Kitchen Meals, 1964.


Oakhill Potatoes

 

1 1/2 pounds (4 to 5 medium) potatoes, peeled & diced

1/2 teaspoon salt

3 tablespoons butter or margarine

2 tablespoons flour

salt and pepper

2 cups milk

2 hard-boiled eggs, peeled & sliced

2 tablespoons chopped onion

3 tablespoons dried bread crumbs

 

Place potatoes in large saucepan. Cover with cold water. Add 1/2 teaspoon salt and bring to a boil. Reduce heat to low and cook 20 to 25 minutes or until potatoes are tender. drain; reserve. Melt 2 tablespoons butter in medium saucepan. Add flour, salt, and pepper; cook until bubbly. Add milk; stir well. Cook, stirring constantly, until thickened. Combine potatoes, hard-boiled eggs, onion, salt, and pepper in lightly greased 1 1/2 quart casserole. Add white sauce; blend lightly with spatula. Melt remaining 1 tablespoon butter. Add bread crumbs; mix well. Sprinkle buttered crumbs over casserole. Bake at 350 degrees for 30 minutes. Serve hot

 

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