Greek Potatoes

I can't believe I haven't posted this one already!! We love these potatoes! I found this recipe on Marci's blog a couple of years ago.

Ingredients:
8 large potatoes, peeled, cut into large wedges (about 6-7 wedges per potato)
4 garlic cloves, minced (more garlic is a good thing, less garlic is a no-no for this recipe)
1/2 cup olive oil
1 cup water
1 tablespoon oregano
1-1 1/2 lemon, juice of
sea salt
fresh coarse ground black pepper

Directions:
Preheat oven to 440°F
Put all the ingredients into a baking pan large enough to hold them.
Season generously with sea salt and black pepper.
Make sure your hands are very clean and put them in the pan and give everything a toss to distribute.
The garlic will drop into the water/oil solution but its flavor will permeate the potatoes, and this way, it won't burn.
Bake for 40 minutes.
When a nice golden-brown crust has formed on the potatoes, give them a stir to bring the white underside up, season lightly with a bit more sea salt and pepper and just a light sprinkling of oregano.
Add 1/2 cup more water if pan appears to be getting dry, and pop back into oven to brown other side of potatoes.
This will take about another 40 minutes.
Do not be afraid of overcooking the potatoes- they will be delicious.

Jill

Leek and Potato Soup

This is another recipe compliments of the wonderful Rosemarie Miller.

INGREDIENTS

1 tablespoon extra-virgin olive oil

2 leeks, white and light green parts washed and sliced into 1/4-inch slices

2 cups chopped yellow onion

1/2 teaspoon sea salt

3 cloves garlic, minced

2 large Yukon Gold potatoes (about 1 pound), peeled and cubed into 1/2-inch cubes

4 cups vegetable stock

2-3 teaspoons fresh rosemary leaves

1. Heat a 4-quart soup pot over medium heat and add the oil.
2. Add the leeks, onion, and sea salt and saute for about 5 minutes, stirring often, until the onion begins to turn translucent.
3. Add the garlic and stir well. Cook for 1 minute more.
4. Add the potatoes and vegetable stock, cover, and bring to a boil. Reduce heat to simmer. Cook 20 minutes.
5. Remove the soup from the heat and use an immersion/stick blender to blend the soup in the pot or ladle the soup into a blender, 1 cup at a time. Blend the soup with the fresh rosemary leaves until smooth and free of chunks. Pour smooth soup into a heat-proof bowl and continue until all of the soup has been blended.
6. Transfer the blended soup back to the original soup pot and warm over low heat until heated through. Serve hot.
Serves 4 - 6.

Jill

Robin's Parmesan Potatoes

Ingredients:
1 stick butter
4-6 potatoes
1/2 cup flour
1/2 cup parmesan cheese
1 tsp salt
1/4 tsp pepper

Preheat oven to 375
Melt 1 stick of butter in jelly roll pan. Peel 4-6 potatoes. I leave the peel on the potato but that is personal preference. In a small bowl combine flour, salt, parmesan cheese, and pepper. Coat the potatoes.
Bake at 375 for 45-60 minutes. Turn potatoes every 20 minutes or bake at 400 turn every 15 minutes.

It may take more potatoes depending on the size of the potato. Allison and Emily love these potatoes! Recipe is from Robin Yockey.

Marney

Fried Potatoes and Onions

So simple, but oh so yummy! One of our favorite Daniel fast dishes.

Ingredients:
Red potatoes (or whatever you choose)
olive oil
onions
sea salt
pepper
options - baby bella mushrooms, tofu, squash, zucchini

Directions:
Heat oil on medium to high heat. Add sliced potatoes first and cook for about 5 minutes before adding other ingredients. Season as you would wish. We just like sea salt and fresh cracked pepper.

Jill

Refrigerator Mashed Potatoes

I got this recipe from mom, not sure where it originated. I do remember Mimi always making these for family dinners/holidays, etc. So good!!!

Ingredients:
5 lbs (9 large) potatoes
2 (3oz) pkg cream cheese
1 cup sour cream
2 tsp onion salt
1 tsp salt
1/4 tsp pepper
2 Tbsp butter or margarine

Cook peeled potatoes in boiling, salted water until tender. Drain and mash until smooth. Add remaining ingredients and beat until light and fluffy. May be refrigerated at this time (covered). Place desired amount in greased casserole dish and dot with butter. Bake at 350 degrees for about 30 minutes.

Jill

Crash Hot Potatoes

12 whole New Potatoes (or other small round potato)
3 Tablespoons Olive Oil
Kosher Salt to taste (I used Sea Salt)
Black pepper to taste
Rosemary (or other herb of choice) to taste

Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cool them until they are fork-tender.
On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.
With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil
Sprinkle potatoes with salt, ground pepper and fresh chopped herbs.
Bake in a 450 degree oven for 20-25 minutes until golden brown.

Marney