Breaded Potatoes Recipes

Steps:

• Preheat over to 350°. Melt butter in a 13-in. x 9-in. baking pan. Combine the next six ingredients in a large plastic bag; set aside. Rinse potatoes under cold water; drain well. Place half of the potatoes in the bag; shake well to coat. Place in a single layer in baking pan. Repeat with remaining potatoes. Bake, uncovered, at 350° for 50-60 minutes or until tender, turning once after 30 minutes.

Steps:

• Heat oven to 400°. Line jelly roll pan, 15 1/2x10 1/2x1 inch, with aluminum foil. Spray foil with nonstick cooking spray. Beat egg product slightly in small bowl. Mix potato buds, cheese, garlic powder and margarine in separate small bowl until crumbly. Dip vegetables into egg product; coat with potato mixture. Place vegetable pieces 1 inch apart on pan. Bake 20 to 25 minutes or until coating is golden brown and vegetables are tender. Serve with ranch dressing dip if desired.

Steps:

• Set oven to 400 degrees.
• In a shallow dish, place the melted butter.
• In another dish, combine all bread crumbs, Parmesan cheese, garlic powder, salt (can use seasoning salt if desired) and black pepper.
• Coat the potato wedges in melted butter, then in the bread crumb mixture, making sure to coat completely.
• Place on a baking sheet in a single layer, lined with foil and sprayed lightly with a non-stick spray.
• Drizzle any remaining butter over the top of the potatoes.
• Bake for 30 minutes, or until potatoes are tender.

Steps:

• In dutch oven type cooker simmer the.
• butter, margarine and cubed potatoes un- covered for approximately 20 minutes tossing with flipper a good number of times.
• When the potatoes start to golden add the onion, parsley, celery and black pepper and toss well to blend. Simmer 20 minutes covered and flip/ toss often.
• Remove from heat and preheat oven to 225°F.
• Using a hand masher slowly add the cubed bread and blend well. Place into a oven proof 2-3 quart buttered container. Pat down to shape. Top with butter dots, cover and slow bake for 45 minutes.
• Can be cooled and reheated or cooled and refrigerated for a few days or cooled and specific portions can be frozen.
• I always wrap cooled portioned potatoes in saran to shape for freezer stacking. Then wrap the saran portions in foil. Take directly from freezer and put into oven turn the heat to 325 F for 60 minute.

Steps:

• Place potato and 1-1/2 cups water in a small saucepan. Bring to a boil. Reduce heat; cover and simmer until very tender. Drain, reserving 1/2 cup liquid. Mash potatoes (without added milk or butter); set aside. , In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, salt, 4 cups flour, potatoes and reserved cooking liquid; beat until smooth. Stir in enough remaining flour to form a stiff dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 30 minutes. , Preheat oven to 375°. Sprinkle lightly with additional flour. Bake 35-40 minutes or until golden brown. Remove from pans to wire racks to cool.

Steps:

• Heat oven to 375°F Line a 9x13 baking pan with foil. Spray with cooking spray.
• In medium bowl, combine potato flakes, Parmesan cheese and garlic salt. Mix well.
• Dip chicken pieces into the butter, and then roll in potato flake mixture to coat. Place in pan. Bake for 45 to 60 minutes or until chicken is tender and golden brown.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix paprika, olive oil, garlic powder, chili powder, salt, and black pepper together in a bowl until marinade is smooth.
• Place potatoes in a baking dish; add marinade and rub into potatoes. Sprinkle bread crumbs over potatoes and coat each wedge well.
• Bake in the preheated oven for 30 minutes. Reduce heat to 355 degrees F (180 degrees C) and continue cooking until wedges are tender enough to puncture with a fork, about 30 minutes more.

Steps:

• In large bowl, dissolve yeast in warm water. (If you've just cooked the potatoes, use 1 1/2 cups of warm potato water.) Stir in potatoes, sugar, butter, salt, eggs and 3 cups of the flour. Beat with electric mixer on low speed until smooth. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour to make dough easy to handle.
• Place dough on lightly floured surface; gently roll in flour to coat. Knead about 5 minutes or until dough is smooth and springy. Grease large bowl with shortening or spray with cooking spray. Place dough in bowl, turning dough to grease all sides. Cover bowl tightly with plastic wrap and refrigerate at least 8 hours but no longer than 5 days.
• Gently push fist into dough to deflate. Divide dough into 2 equal pieces for loaves or 4 equal pieces for rolls. Shape and bake as directed below.