Country Fried Potato Veggie Medley Recipes

Steps:

• In a greased 1-qt. baking dish, combine the potatoes, carrots, onion, broth and 1/2 teaspoon seasoned salt. Cover and bake at 400° for 30 minutes. Stir in zucchini and remaining seasoned salt. Bake 5-10 minutes longer or until vegetables are tender. Sprinkle with parsley.

Steps:

• Thinly slice both potatoes on a mandoline, about 1/16 inch thick. Transfer to a medium bowl and run under cold water until almost all the white starch comes off and the water runs clear. Dry well between a few paper towels. Dry the bowl as well.
• Return the dry potatoes back to the bowl and toss with 1 tablespoon of the oil, 1/2 teaspoon salt and a few grinds of pepper until evenly coated.
• Preheat a 3.5-quart air fryer to 320 degrees F. Shingle the potatoes in the bottom of the basket; it's okay if there are two layers. Cook until the potatoes are golden around the edges and crisp, tossing every 5 minutes with tongs so they're evenly cooked, 20 to 25 minutes. If you notice a few slices are finished cooking and completely crisp before others, remove to a bowl and continue air frying the remaining pieces.
• Meanwhile, thinly slice both beets on the mandoline, about 1/16 inch thick. Transfer to another medium bowl and toss with the remaining 1 tablespoon oil, 1/2 teaspoon salt and a few grinds of pepper until evenly coated.
• Return the air fryer to 320 degrees F. Shingle the beets in the bottom of the basket; it's okay if there are two layers. Cook until the beets are darkened around the edges and crisp, tossing every 5 minutes so they're evenly cooked, about 30 minutes. If you notice a few slices are finished cooking and completely crisp before others, remove to a bowl and continue air frying the remaining pieces.
• Combine the beet chips and potato chips in a large bowl, season with a pinch of salt and toss to combine. Serve immediately or let cool and store in an airtight container for up to 2 days.

Steps:

• 1. Wash, peel and cut up potatoes. Place in microwave-safe bowl and cover with water. Add about 1/2 to 1 teaspoon salt. Microwave on high for about 8 minutes. Drain well.
• 2. Heat oil in frying pan (I love my cast iron). Add drained potatoes to hot oil and fry for about 5 min or until golden brown. Turn and fry on other side until golden. Add salt and pepper to taste, serve hot.
• 3. These potatoes make an excellent side dish at dinner time or at breakfast time with eggs and your favorite breakfast meat or you can smother them in gravy. So much faster and easier and no matter how you serve them, these potatoes are scrumptious! You could also add onion, seasoned salt, green peppers or anything else that you like.

Steps:

• Toss vegetables together in a medium bowl.
• In a medium saute pan, heat the butter and water together over medium heat. Add the vegetables to the pan and turn the heat to medium high. Toss the vegetables, by gently moving the pan back and forth over the flame. Cook the vegetables for 3 to 4 minutes, or until heated through. Season with salt and pepper. Transfer the vegetables to a serving bowl and serve immediately.
• Cook the vegetables in 1 to 2 tablespoons extra virgin olive oil or butter, without the water. Do this over high heat and brown and crisp the vegetables slightly.
• Add 1 to 2 teaspoons of minced garlic, minced shallot, a teaspoon of grated peeled fresh ginger to the pan before adding the vegetables. - Enhance the vegetables at the end of cooking with a tablespoon or so of minced fresh herbs, like chopped flat-leaf parsley, dill, mint, basil, cilantro, or thyme.
• Bring a large pot of water to a boil and salt it generously. Fill a large bowl with ice water, and put a colander or strainer in it. Add the vegetable to the boiling water and cook, uncovered, until crisp tender, or the desired degree of doneness. Scoop the vegetable from the water and immediately put them in the ice water, to stop the cooking and set their color. Cool and drain, and use as desired. When blanching a mix of vegetables, don't cook them together since they may not all cook at the same time. Start with the lightest colored or mildest flavored vegetable, and blanch and refresh each vegetable, one after the other, until cooked as desired.

Steps:

• In a small saucepan, heat bouillon and water for 1 minute; stir well. Stir in the salt, garlic powder, pepper and 1 teaspoon oil., In a large nonstick skillet or wok, stir-fry the broccoli, carrots, onion and celery in remaining oil for 2-3 minutes. Add the bouillon mixture; cook and stir for 3 minutes. Add zucchini and red pepper; stir-fry for 3 minutes. Add mushrooms and cabbage; stir-fry 1-2 minutes longer or until crisp-tender.

Steps:

• Cut Yukon Gold, red and purple potatoes into 1/4-in. cubes. In a large cast-iron or other heavy skillet, heat butter and oil over medium heat. Add cubed potatoes; cook and stir 5 minutes., Peel and cut sweet potato into 1/4-in. cubes; add to skillet. Add remaining ingredients; cook and stir until potatoes are tender, 10-12 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Coat the bottom of a 9x13 inch baking dish with oil. Spread sweet potatoes on the bottom, then top with red potatoes, onion, garlic, green bell peppers, red bell peppers and carrots. Sprinkle seasoning generously over all and cover dish with aluminum foil.
• Bake at 350 degrees F 1 1/2 hours or until potatoes are cooked through and tender; remove foil cover and stir.
• Change oven temperature to 425 degrees F (220 degrees C) and bake mixture in oven for another 1/2 hour, or until browned on top.

Steps:

• Preheat oven to 425°. In a large bowl, combine potatoes, red peppers, squash, sweet potato and onion. In a small bowl, whisk oil, vinegar and seasonings. Pour over vegetables and toss to coat., Transfer to two greased 15x10x1-in. baking pans. Bake, uncovered, until tender, stirring occasionally, 30-40 minutes.

Steps:

• In a large cast iron skillet, heat shortening over medium-high heat. Add potatoes and cook, stirring occasionally, until potatoes are golden brown. Season with salt, pepper, garlic powder and paprika. Serve hot.