With St. Patrick’s Day coming up, I thought it would be the perfect time to make some Irish Stew. I don’t make stew very often, but I love a bowl of good, thick, chunky stew, and that’s exactly what this is! … Continue reading
Roasted vegetables are so good, especially roasted potatoes! I had the opportunity to try a new kind of potato recently, compliments of Albert Bartlett–the Rooster Potato, grown by farmers in the U.S. The rooster potato has a nutty, buttery taste, and I discovered when making these Lemon-Thyme-Rosemary Roasted Potatoes that it also roasts really nicely. The outer skin is pink, but when baked turns golden brown, and the inside is light yellow with a nice fluffy texture. It somehow keeps its fluffy texture inside even when it’s roasted! The Rooster Potato is a great-tasting potato and works wonderfully in recipes like this one.
These Lemon-Thyme-Rosemary Roasted Potatoes have a great lemony taste that really makes them different from your typical roasted potatoes. I love the tanginess of the lemon and the savory flavor of the herbs in this recipe. I found it at Southern Living and made a few changes…I added extra lemon juice, along with some rosemary, onion powder, and garlic powder for a little extra savory flavor. I never would have thought of flavoring potatoes with lemon, but I thought they were really good. And it’s easy to make, which is always a plus!
LEMON-THYME-ROSEMARY ROASTED POTATOES by NancyCreative, adapted from Southern Living
Makes 4 to 6 servings
- 3 Tablespoons olive oil
- 3 Tablespoons butter
- 3 pounds Rooster Potatoes peeled or unpeeled, and cut into chunks (or substitute red potatoes)
- 1/3 cup lemon juice
- 2 teaspoons each of finely chopped fresh thyme and rosemary (or 1 teaspoon of each, dried; or you can use 4 teaspoons of just fresh thyme or 4 teaspoons of just fresh rosemary)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
Preheat oven to 400˚F. Line a 15 x 10″ baking pan with aluminum foil; set aside.
Cook olive oil and butter in a large skillet over medium heat, stirring constantly, for about 3 to 4 minutes, until butter begins to turn golden brown. Remove butter mixture from heat and add in the chunks of potatoes, tossing gently until potatoes are all coated (the olive oil/butter mixture may splatter a little when you add the potatoes to it, so add them carefully!).
Spread the coated potato chunks in a single layer in a 15 x 10″ baking pan. (I lined my pan with aluminum foil so the pan would be easy to clean up).
Bake at 400˚F for 40-45 minutes or until potatoes are golden brown and tender, stirring twice during the baking time so the potatoes bake evenly (I baked my potatoes for 45 minutes). When done, transfer the potatoes to a large serving bowl and toss with the lemon juice, thyme and/or rosemary, salt, pepper, onion powder, and garlic powder, until well coated. Serve immediately.
I hope you get a chance to try this recipe, because it’s soooo good! It’s a great side dish for a special meal any time of year!
What’s your favorite way of making potatoes?
One day at work, Matt was telling me about a great dinner his wife Kris had made. He described all the good, healthy things that were in this dish…red potatoes, sweet potatoes, bell pepper, onion, turkey sausage…it really sounded good! He and Kris gave me the recipe, and it took me awhile to get around to making it, but I loved it! In this Sausage Potato Bake, all the ingredients are coated in a seasoned chicken broth-olive oil mixture and baked until everything is tender. It’s soooo good, and it’s great for lunch or dinner. It’s a perfect way to use some of your garden veggies, too, this summer!
KRIS’ SAUSAGE POTATO BAKE
Makes about 6 servings
- 1 (14-ounce) package Turkey Smoked Sausage
- 4 cups red new potatoes, cut into 1-inch chunks
- 2 cups peeled small sweet potatoes, cut into 1-inch chunks
- 1 green bell pepper, cut into 1-inch chunks
- 1 red bell pepper (or yellow or orange bell pepper), cut into 1-inch chunks
- 1 large sweet yellow onion, cut into thin slices or 1-inch chunks
- 2 garlic cloves, minced
- 1/4 cup reduced sodium chicken broth
- 1 to 2 Tablespoons olive oil (I used 2 Tablespoons)
- 1 1/2 teaspoon Italian Seasoning
- 1/4 teaspoon ground black pepper
Preheat oven to 400˚F. Cut sausage into 1/4-inch slices.
In a very large bowl, combine sausage, potatoes, bell peppers, onion, and garlic.
Bake at 400˚F for 35 to 45 minutes or until potatoes are tender. Let cool a few minutes (your baking dish or pan will be very hot), then serve.
I love all the different veggies in this, and the smoked Turkey Sausage is really good, too! This is the kind of dish you can enjoy year-round, and it’s so easy to make! Thanks for sharing your recipe, Kris!
What kinds of meals have you been making with your garden vegetables?
If you’re looking for a new way to fix potatoes, this is a good recipe to try! I found this at Kraftrecipes.com and happened to have just the right amount of potatoes to make it. This particular potato side dish calls for both white and sweet potatoes, but if you only have white potatoes on hand, you can make it with just those. The potatoes are cut into spears (you can also cut them into chunks if you prefer) and coated with Italian dressing, which helps keep them moist as they are roasting. The Italian dressing flavor is pretty mild in these potatoes, so if you want a stronger flavor, you can add a teaspoon of Italian seasoning. I changed the recipe a little by using more dressing to coat the potatoes and topping the potatoes with freshly grated Parmesan cheese…a great finishing touch!
ROASTED ITALIAN POTATOES by NancyCreative, adapted from Kraftrecipes.com
Makes 8 servings
- 1 1/2 lbs. sweet potatoes (about 3 medium), cut into thin spears (Note: the sweet potatoes can be a little hard to cut into spears; you may want to microwave them a minute or two to soften them…then you can cut them into spears or small chunks)
- 1 1/2 lbs. white baking potatoes (about 3 medium), cut into thin spears (or small chunks)
- 2/3 cup Italian dressing (regular or lite)
- dash or two of salt (optional)
- 1 teaspoon Italian seasoning (optional)
- 1/2 cup freshly grated Parmesan cheese
- 2 Tablespoons chopped fresh parsley (or you can substitute 2 teaspoons of dried parsley)
Preheat oven to 375˚F. Spray or grease a 10 x 15″ rimmed baking sheet; set aside.
In a large bowl, toss cut potatoes with Italian dressing (and salt and Italian seasoning, if desired), evenly coating the wedges or chunks. Spread potatoes onto the baking sheet and bake at 375˚F for 60 to 70 minutes, or until potatoes are tender when tested with a fork –Note: after the first 30 minutes of baking, turn potatoes over in pan so they bake evenly.
The last five minutes of baking, top potatoes with the Parmesan cheese. Then remove potatoes from oven and sprinkle with chopped parsley. Serve immediately.
I have a pot of parsley growing on my patio area–it’s so convenient to have fresh parsley to snip whenever I need it! Do you grow your own herbs to use in your cooking?
Linked to Creative Timeout.
I had some extra salsa after making Salsa Roll-Ups, so I decided to look for another recipe using salsa, and found these Easy Cheesy Salsa Potatoes from the Pillsbury website. I made a few simple changes, using green onion instead of regular onion, shredded Fiesta/Mexican blend cheese instead of cheddar, and a little more bread crumbs in my topping to make it more crumbly. If you don’t have bread crumbs, you could substitute crushed corn flakes or crushed French Fried Onions.
If you like potato casseroles, I’m sure you’ll like this. The potatoes are cheesy and creamy, with a little salsa spiciness that’s hard to resist! It’s comfort food, Fiesta-style! :)
EASY CHEESY SALSA POTATOES adapted from Pillsbury.com
Makes a 9 x 13″ pan
- 8 ounces (2 cups) shredded Fiesta/Mexican Blend (or use sharp cheddar cheese)
- 1 cup of your favorite salsa
- 2/3 cup finely chopped green onion (or use regular onion)
- 1/2 cup light or regular sour cream
- 1 (10 3/4-ounce) can condensed Fiesta Nacho Cheese soup (or Cheddar Cheese soup)
- 1/4 to 1/2 teaspoon pepper
- 1 (24 to 26-ounce) package (about 8 cups) frozen hash brown potatoes, thawed
- 3/4 cup plain bread crumbs (or substitute crushed cornflakes or French Fried onions)
- 1/4 cup butter, melted
Preheat oven to 350˚F. Grease a 13×9″ (or 3-quart) baking dish or pan; set aside.
In large bowl, combine cheese, salsa, green onion, sour cream, condensed soup, and pepper; mix well. Add thawed hash browns and mix well. Spread evenly in greased baking dish or pan.
In small bowl, combine bread crumbs and butter; mix well and sprinkle over potatoes.
Bake at 350˚F for 45 to 55 minutes or until cheese is melted and potatoes are tender. Cut into squares and serve.
I love cheesy potato side dishes like this, especially in the winter months! What’s your favorite potato side dish?
Jane Ann did it again! Earlier this year, she made a really great casserole called Cheesy Hash Brown Potatoes. Several months later, she told me one day at work that she was going to bring in another casserole the next day as part of a breakfast celebration for one of her coworkers. I asked her if she would save me a piece and brought my camera to take a picture of it…I just had a feeling it would be really good and that I’d want to post the recipe on my blog! Well, the Cheesy Ham and Hash Brown Casserole she made was super-good…every bit as cheesy, creamy, and yummy as I thought it would be. If you are looking for something new to try for breakfast or brunch, I recommend this! How can you go wrong with ham, cheese, and potatoes? It’s like a breakfast in itself, but you can also serve it with other breakfast items like an egg casserole, fruit salad, pancakes, or even just biscuits or toast. Jane Ann found the recipe at Allrecipes.com.
CHEESY HAM AND HASH BROWN CASSEROLE slightly adapted from Allrecipes
Makes 12 servings
- 1 (32-ounce) package frozen hash brown potatoes, thawed
- 8 ounces cooked, diced ham or bacon (crumble bacon into large bits)
- 2 (10.75-ounce) cans condensed cream of potato soup
- 1 (16-ounce) container light or regular sour cream
- 2 to 2 1/2 cups shredded sharp Cheddar cheese
- 1 1/2 cups (or 6-0unce bag) shredded Parmesan cheese (from the refrigerated section of your grocery store)
Preheat oven to 375 degrees. Lightly grease a 9×13-inch baking dish. In a large bowl, mix thawed hash browns, ham, cream of potato soup, sour cream, and Cheddar cheese. Spread evenly into prepared baking dish. Sprinkle with shredded Parmesan cheese. Bake for 1 hour in the preheated oven, or until bubbly and lightly brown. Serve immediately.
Potato Salad is a great summer side dish. I’ve seen all different kinds of potato salad recipes here and there, and I’ll be trying some others out soon, but this time I just wanted to make a traditional, basic potato salad. I found this Great American Potato Salad recipe over at KraftRecipes.com and it is really good! It’s a mustard-style potato salad and has lots of good things in it like chopped hard-boiled eggs, onion, celery, and some dill pickle relish (if you prefer sweet pickle relish you could substitute that). The recipe didn’t say anything about peeling the potatoes, so I left the skins on–it’s nice not to have to peel potatoes if you don’t have to! :) The potato salad is nice and creamy, and I like serving it over lettuce leaves, but it’s great by itself, too. Perfect for summer picnics and meals on the patio (although it’s been such a hot summer, I haven’t been on my very sunny patio much)!
GREAT AMERICAN POTATO SALAD slightly adapted from Kraft Foods
Makes 8 (1/2 cup) servings
- 1/2 cup mayonnaise, light or regular (or substitute Miracle Whip® for the mayo)
- 1 Tablespoon yellow mustard (you can substitute dijon mustard or honey mustard, too)
- 1/2 teaspoon celery seed
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 4 cups cubed potatoes (about 5), cooked and cooled, peeled or unpeeled (you can use red potatoes if you like)
- 2 hard-cooked eggs, chopped
- 1 onion, chopped
- 2 stalks celery, sliced
- 1/3 cup dill pickle relish (or substitute sweet pickle relish, especially if you use honey mustard)
Mix the mayonnaise, mustard, celery seed, salt, and pepper in a large bowl. Then add the remaining ingredients and mix lightly. Refrigerate for several hours or until chilled.
Enjoy your potato salad, and hope you are enjoying your summer!
There’s a great new cookbook that I had the opportunity to review–Cristina Ferrare’s Big Bowl of Love. You may have heard of Cristina Ferrare’s cooking show with the same name on OWN (the Oprah WinfreyNetwork). Her cookbook is filled with over 150 delicious-sounding recipes…everything from appetizers, salads, and soups to vegetables, main dishes, and desserts. Just looking at the mouthwatering photography throughout the book makes you want to head for the kitchen and start cooking!
Here’s a sampling of some of the tasty recipes you’ll find in Big Bowl of Love: Tomato-Mozzarella Tower with Shallot–Bacon Dressing, Crunchy Coleslaw with Creamy Poppy-Seed–Lemon Dressing, Tuscan Bread Soup, Pasta with Fresh Roma Tomato Sauce, Chicken Piccata, Cheeseburgers Beyond Words, Shrimp with Garlic, Lemon, and White Wine, Spaghetti Squash with Meatballs, and Brownies, Rich and Chocolaty. As I looked through the recipes, everything sounded so good!
I decided to make the Red Potatoes with Clarified Butter, Onions, and Rosemary…they looked so delicious in the photo, I just had to try them! I’m glad I did! The potatoes are really tender and they’re mixed with lots of yummy caramelized onions. Cristina mentions that it’s a perfect side dish for any meal, and I agree! This recipe makes 6 servings.
RED POTATOES WITH CLARIFIED BUTTER, ONIONS, AND ROSEMARY (from Cristina Ferrare’s Big Bowl of Love)
- 12 small red potatoes
- 1/3 cup clarified butter*
- 1 Tablespoon fresh rosemary, chopped, or 1 Tablespoon dried
- 6 sprigs fresh thyme; pull about 1 teaspoon of the leaves off to sprinkle over the potatoes while they cook, and save the rest for garnish
- 1 teaspoon kosher salt
- 1 teaspoon cracked pepper
- 1 medium onion, sliced thin
- 2 Tablespoons chopped Italian parsley
Rinse and cut the potatoes in half. Dry well with paper towels. Heat a skillet until really hot. Add the clarified butter. When the butter starts to sizzle, add the potatoes, rosemary, thyme, salt, and pepper. Give the skillet a good shake. Cover and reduce heat to medium-low. After 10 minutes, or when the bottoms start to turn golden, flip the potatoes over using a metal spatula. Add the onion and mix. Cover and cook until the potatoes are soft in the middle and have turned a beautiful golden color and the onions have caramelized, about 30 minutes.
Transfer to a serving dish, and add more salt if necessary. Sprinkle chopped parsley over the potatoes and garnish with a few sprigs of fresh thyme.
*To make clarified butter, in a small saucepan over low heat, melt 1 stick of unsalted butter, allowing the butter to remain undisturbed. When the butter is melted, carefully remove the foam that forms on top. Pour the clear buttery liquid in a bowl. Be careful not to let the whey at the bottom get into the bowl. Discard the foam and whey. Leftovers can be stored in the refrigerator for up to 3 weeks.