Hot Potatoes Recipes

Steps:

• 1. Red potatoes- leave skins on and wash, set in a bowl of water for 15-20 mins before cutting them. Then let them drain and damp them dry, set aside as you prepare the rest.
• 2. Pre heat oven 450, grease a flat baking sheet with the 1-2 T of olive oil. Let your baking sheet warm up in the oven as you are preparing your potatoes.
• 3. Red potatoes- cut in half length wise and then cut each half into 4 wedges. So you will end up with 8 wedges total of each potatoes. Place in a bowl and lightly throw some salt and pepper on them.
• 4. 3-4 T olive oil, parsley, garlic, rosemary- mix well in a med bowl, grab a hand full of potatoes toss in oil mix to coat. Make sure they are coated well. Take your heated baking sheet out and place on the stove (please use a oven glove) and place the coated potatoes single layered on sheet. Note: Your baking sheet should sizzle when you place the potatoes on.
• 5. Bake at 450 meddle rack for 20 min. Potatoes should be a nice golden crispy brown. Flip each one with tongs and place back in oven for 15-20 mins. Place about 1/4 C at a time of hot wing sauce in a big bowl. As soon as your potatoes come out, grab a few with tongs and toss the potatoes in the bowl like hot wings. You don't need much sauce to cover them. Place on a plate and serve. Note: I put a few back in the oven for 10 mins (turning the oven off) with the wing sauce on the potatoes to see how they would come out. They are softer but still really good. If you want them to be still crispy just serve it immediately after you toss in wing sauce.
• 6. https://www.justapinch.com/recipes/main-course/chicken/wing-sauce.html?p=4

Steps:

• Boil potatoes in salted water until fork tender. (This is very important! They must be very tender.).
• Drizzle sheet pan generously with olive oil.
• Place tender potatoes on sheet pan, leaving plenty of room between each potato.
• With a potato masher, gently press down each potato until it slightly mashes, rotate the masher 90 degrees and mash again. (One reviewer suggested using the bottom of a glass for this step. I tried it, and it works MUCH better than the masher.).
• Brush tops of mashed potatoes with olive oil.
• Sprinkle with salt, pepper and herbs.
• Bake in 450 degree oven for 20-25 minutes or until golden brown.

Steps:

• In a medium saucepan over medium heat, boil the potatoes in lightly salted water until fork-tender, about 12 minutes.
• Preheat the oven to 475 degrees F.
• Place the potatoes on a baking sheet. Using a potato masher, gently press down to mash each one. The tops of the potatoes should be really textured. Drizzle the tops of the potatoes with the olive oil. Sprinkle generously with salt and pepper. Bake until golden brown and crisp, about 15 minutes. These are absolutely irresistible!

Steps:

• In a skillet, cook bacon until crisp. remove to paper towel to drain; crumble and set aside. In bacon drippings, saute the onion until tender. Remove from the heat. combine flour, sugar, salt, celery seed and pepper; stir into onion mixture. Add water and vinegar. Return to heat; cook, stirring constantly, until mixture comes to a boil. Boil for 1 minute. Place potatoes and bacon in a large bowl; pour sauce over and toss gently. Serve warm.

Steps:

• Place potatoes in a large saucepan with enough water to cover.
• Bring to a boil, lower the heat and simmer until fork-tender, about 25 minutes. Drain and let cool slightly.
• Meanwhile, in a small saucepan of boiling water, cook the broccoli until crisp-tender, about 5 minutes; drain.
• Finely chop the broccoli and place in a medium bowl.
• Slice 6 potatoes in half, scoop out half the flesh from each piece and add to the broccoli.
• Peel and finely chop the remaining potatoe and add to the mixture.
• Add the cheese, 2 tbsp yogurt and the jalapeno; mash coarsely and season with salt and pepper.
• Preheat the oven to 425 degrees. Arrange the potatoe halves cut side down on a baking sheet and lightly coat them with cooking spray; invert and season with salt and pepper.
• Divide the stuffing among the potatoe halves, lightly coat with cooking spray and sprinkle with chili powder.
• Bake until golden, about 20 minutes.
• Garnish with remaining 1 tbsp yogurt and more chili powder.