Crockpot Potatoes

Made this up today and really liked it



5 pounds of potatoes, cut in six or 8 large pices per potato

1/2 stick of butter

1 TBS olive oil

1 large oninon cut in same size pieces.

Salt, peppe, and Garlic to taste

1 lemon cut in half



Put all in crockpot expect the lemon stir to coat the potatoesv s, then lay the lemon on top and cook on low for about 6 hours.



This made for a simple supper when I put porkchops and BBQ sauce in another crock pot.

Crispy Potato Roast

I got this recipe from http://smittenkitchen.com/2011/04/crispy-potato-roast/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+smittenkitchen+%28smitten+kitchen%29  and it is a KEEPER so yummy, pretty and easy. This would be GREAT for company put it in the oven and forget about it for 2 hours and it is pretty and stays warm for a while once out of the oven.

Crispy Potato Roast


Adapted from Martha Stewart

3 tablespoons salted or unsalted butter, melted

3 tablespoons extra-virgin olive oil

Coarse salt

1/2 to 1 teaspoon red-pepper flakes (optional)

4 pounds russet potatoes, peeled (smaller diameter potatoes are great, if you can find them)

4 shallots, peeled ( I used regular onions)

8 sprigs thyme (I used parsley instead since I had it in the garden)

Garnishes (optional): Bits of goat cheese, crumbles of bacon and/or bits of crisped pancetta



Preheat oven to 375 degrees. In a small bowl, combine butter and oil. With a sharp knife or manoline, slice potatoes crosswise very thinly. Figure out what baking dish you’d like to use [see Note above]; Martha suggests a 9-inch round baking dish (a deep dish pie pan would fit this bill) though I think you could go an inch bigger, an oval 1 1/2 to 2 quart casserole dish might also be pretty.

Once you’ve picked the dish that seems the best fit for your slices, pour a tablespoon or so of the butter/oil mixture in the bottom and spread it evenly. Sprinkle the oil mixture with a few pinches of coarse salt and red pepper flakes, if using; this will allow you to season both the top and underside of the potatoes. Arrange your potato slices vertically in the dish.

Thinly slice shallots with your mandoline and slide shallot slivers between potato wedges, distributing them as evenly as possible. Brush with remaining oil/butter mixture. Generously season your dish with salt; go easier on the red pepper flakes, if using. Bake 1 1/4 hours, then arrange thyme sprigs on top and bake until potatoes are cooked through with a crisped top, about 35 minutes more. If casserole seems to brown too fast, cover it with foil to slow it down. Add any garnishes, if using, and serve immediately.

Served tonight with baked fish that Harrison caught last week with Grandpa

Cheesy Potatoes

1 bag frozen diced potatoes

2 cans of cream of chicken or clerey

2 cups shredded cheese

1 onion diced and sauted in aobut 3TBS butter

1 tub of ranch sour cream (can use regular sour cream too)

Mix all ingredents together an put in baking dish -- you can also add a couple cups of diced ham and it is good.



The above picture missed the sour cream

I like to add some asparagus on top of mine (this was frozen from last spring)

Then when I have it (from the salw rack) I like to put a layer of  Proscitutto on top

bake at 350 for about an hour.

I made this this week since we were having ham and meatloaf and it would work for a side for both.

Yummy Potatoes

So we have loads of Potatoes and sweet potatoes so we have been having lots of these. We don't like Sweet potatoes so I have to put a few here and a few there to use them at all.

So tonight I used golden potatoes, sweet potatoes, purple potatoes, all from Dad's garden, banana peppers from my garden, and some red onion and garlic. I mix with some olive oil, garlic salt, and pepper. Back at 350 for about 45 minutes. (hint, always cut more than you think you will need, they seem to shrink)

We also had some Buffalo chicken sausages, Harrison and I really liked them, John NOT so much. This is so not John's idea of a good meal.

Easy Potato-Sausage Soup

Easy Potato-Sausage Soup (don't know where I got it but think it is from www.stolenmomentscooking.com one of my fave blogs)

This is SUPER EASY all in one pot, John LOVED it, I liked it but not as much as John.

1/2 lb pork sausage
16 oz frozen has brown potatoes
1 large onion, chopped
14 1/2 oz can chicken broth
2 cups water
1 can cream of celery soup
1 can cream of chicken soup
2 cups milk

Brown sausage in large pot, and drain when done and return to pot.
Add potatoes and next 3 ingredients to sausage, bring to a boil.
Cover and reduce heat and simmer for 3o mins.
stir in soups, and milk, cook until thoroughly heated.

Barbecue Spuds

So I tried this new recipe from Southern Living. I was to overly thrilled with it but John Loved them. If I made these again I think I would add ranch into the cream cheese and maybe use Chicken with wing sauce instead of Barbecue sauce, but we like things spicy around here.

8 Large baking Potatoes

1 package softened cream cheese (I use reduced fate)

1/2 cup mayo ( I used 1/2 reduced fat mayo and 1/2 reduced salad dressing)

1 Tb white vinegar

1 teaspoon seasoned pepper

2 teaspoon fresh lemon juice

3/4 teaspoon salt

3 cups barbecued pork

1 cup shredded cheddar cheese

1/4 chopped chives

wrap each potato in a piece of foil, and bake at 425 degrees for 45 mins or until tender.

cut potatoes down the center and scoop out the pulp carefully into a bowl. leaving the shells intact.

mash potato pulp, cream cheese,, and next 5 ingredients. stir in pork. spoon mixture evenly into shells and top evenly with cheddar cheese and chives.

Bake at 375 degrees for 25 mins.