AWFUL POTATOES
We called them Awful Potatoes in the hopes that others wouldn't try them and there would be more left for us. Unfortunately, everyone in the family is on to us and digs right in.
Provided by carolle simmers
Categories Potato
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Cook potatoes in salted water until done.
- Drain and put back into the pan.
- Add sour cream, cream cheese and garlic salt; mash.
- Turn into baking dish.
- Sprinkle cheddar cheese on top.
- Bake in a 350 degree Fahrenheit oven for 45 to 50 minutes until puffed and golden brown.
AWFUL, AWFUL POTATOES
I call these "Awful, Awful potatoes" because they are "Awful" easy to make and "Awful" good to eat. This dish goes well with beef, pork, lamb or chicken.
Provided by Carol Stentiford
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut peeled potatoes in 1/4-inch slices and arrange in 9x13 baking dish.
- In a safe container, microwave butter, oil, thyme, garlic, salt and pepper for 15-20 seconds or until the butter is melted.
- Stir mixture and pour evenly over the potato slices.
- Bake in a 400°F degrees oven for 25-30 minutes or until brown around the edges.
Nutrition Facts : Calories 355.5, Fat 25.3, SaturatedFat 9.1, Cholesterol 30.5, Sodium 378.9, Carbohydrate 30.8, Fiber 2.8, Sugar 1.3, Protein 3
THE BEST, MOST ADDICTIVE POTATOES
You won't be able to stop eating these potatoes!
Provided by MrsLeahFlash
Categories Side Dish Potato Side Dish Recipes Hash Brown Potato Recipes
Time 55m
Yield 14
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Combine hash browns, sour cream, Cheddar cheese, bacon bits, and ranch dressing mix in a bowl; stir until mixed. Pour into a 9x12-inch baking pan.
- Bake in the preheated oven until potatoes are golden brown and cooked through, 45 to 60 minutes.
Nutrition Facts : Calories 273.9 calories, Carbohydrate 15 g, Cholesterol 48.4 mg, Fat 23.3 g, Fiber 0.8 g, Protein 8.9 g, SaturatedFat 13.5 g, Sodium 559.9 mg, Sugar 0.2 g
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4.9/5 (14)Calories 206 per serving
- Toss potatoes, butter, oil, thyme, rosemary, salt and pepper in a large bowl. Arrange in a single layer in a 9-by-13-inch metal baking pan. (Do not use a glass dish, which could shatter.) Roast, flipping once, until browned, about 30 minutes.
- Carefully add broth and garlic to the pan. Continue roasting until most of the broth is absorbed and the potatoes are very tender, about 15 minutes more. Serve hot.
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- Place potatoes in a large pot and cover them with water. Add 1 tablespoon of salt. Bring to a boil and cook the potatoes until they are soft and you can easily pierce them with a fork or a knife – about 20 to 30 minutes, depending on the size of the potatoes. Drain the water and set aside until the potatoes are cool enough to handle with your hands.
- Place potatoes in a large pot and cover them with water. Add 1 tablespoon of salt. Bring to a boil and cook the potatoes until they are soft and you can easily piece them with a fork or a knife, about 20 to 30 minutes, depending on the size of the potatoes. Drain the water and set aside until the potatoes are cool enough to handle with your hands.
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