POTATOES

HASSELBACK POTATOES WITH PARMESAN AND ROASTED GARLIC

Prep Time: 15 minutes

Cook Time: 1 hour, 30 minutes

Yield: 6 to 8 Servings

Ingredients

6 to 7 large red potatoes

5 to 6 garlic cloves, peeled and minced

1 teaspoon Italian seasoning

1/2 cup butter, cubed

1/4 cup Parmesan cheese, shredded

olive oil

salt and pepper to taste

Brush bottom and sides of a baking dish or cast iron skillet with olive oil.

Using a mandoline or a sharp knife, slice potatoes crosswise into desired thickness. Arrange potato slices vertically and loosely in prepared dish or skillet.

Sprinkle garlic and Italian seasoning on top of potatoes. Season with salt and pepper to taste. Dot potatoes with butter. Cover skillet or dish with foil and bake in a 375 F oven for about 1 hour or until potatoes are tender. Remove foil, sprinkle with Parmesan cheese and bake for another 15 to 20 minutes or until crisp.

Notes

I sliced my potatoes at about 1/4 inch thick as I like my potatoes meaty The thinner the slice, the crispier the potatoes get.

SLICED BAKED POTATOES

Ingredients
4-5 potatoes
4 Tbs butter, melted
4-5 green onions, chopped
1 cup grated cheese of your choice
4 strips of cooked bacon
Directions
1. Preheat oven to 400 degrees
2. Slice potatoes about ¼” thick and brush both sides of potato slices with butter; place them on a cookie sheet.
3. Bake in the preheated oven for 30 to 40 minutes or until lightly browned on both sides, turning once.
When potatoes are ready, top with bacon, cheese, green onion; continue baking until the cheese has melted;
Add some sour cream and enjoy!!

ITALIAN ROASTED POTATOES

8 medium potatoes, washed and cubed
1/2 cup Parmesan cheese, shredded
1/4 cup breadcrumbs
1/4 cup olive oil
1 packet of Wish Bone Robusto Italian Dressing & Seasoning Mix
Instructions:
Preheat oven to 425 F degrees.
Wash and cut the potatoes in cubes. Fill a medium pot with water, add the potatoes to it and cook the potatoes for about 10 minutes just until they are a little tender. Do not cook through.
In a bowl, mix the Parmesan cheese, breadcrumbs and Italian seasoning.
Drain the potatoes and toss with olive oil. Sprinkle Italian mixture over the potatoes and toss, making sure each potato is coated with the mixture.
Bake for 30 minutes or until potatoes are golden.OVEN ROASTED SMOKED SAUSAGE AND POTATOES
1 package of smoked sausage, sliced into rounds
1 large onion, peeled and chopped
5 large potatoes, peeled and chopped into 1/2 inch cubes
olive oil
fine sea salt
freshly ground black pepper
sweet paprika
dried thyme
1 cup of grated sharp cheddar cheese
Preheat the oven to 400 degrees. Line a large baking tray (with sides) with several sheets of foil, and drizzle with a bit of oil. Spread the oil out over the pan. Set aside.
Put the sausage rounds, onions and potatoes into a large bowl. Drizzle with a couple tablespoons of olive oil and season to taste with salt, pepper, paprika and dried thyme. Toss together with your hands until everything is evenly distributed. Pour this out onto the baking tray, and spread it out as much as you can.
Place into the heated oven and roast for 45 minutes to an hour, stirring every 15 minutes or so, until the potatoes are golden brown and tender. Turn off the oven. Scatter the cheese over top of the cooked meat and potatoes, Pop back into the oven a few minutes to melt the cheese. Serve immediately.

SLICED BAKED POTATOES

Super EASY!!!!
Ingredients
4-5 potatoes
4 Tbs butter, melted
4-5 green onions, chopped
1 cup grated cheese of your choice
4 strips of cooked bacon
Directions
1. Preheat oven to 400 degrees
2. Slice potatoes about ¼” thick and brush both sides of potato slices with butter; place them on a cookie sheet.
3. Bake in the preheated oven for 30 to 40 minutes or until lightly browned on both sides, turning once.
When potatoes are ready, top with bacon, cheese, green onion; continue baking until the cheese has melted;
Add some sour cream and enjoy!!

SLOW COOKED BACON CHEESE POTATOES

Can be cooked in the oven - 200c for an hour, covered.
Ingredients
200g bacon, diced
2 medium onions, thinly sliced
4 medium potatoes, thinly sliced
225g cheddar cheese, thinly sliced
salt and pepper
butter
Spring Onions (optional)
Instructions
1. Line slow cooker with tinfoil, leaving enough to cover the potatoes when finished.
2. Layer half each of the bacon, onions, potatoes and cheese. Season to taste and dot with butter.
3. Repeat layers of bacon, onions, potatoes and cheese. Dot with butter.
4. Cover with remaining foil.
5. Cover and cook on low for 10-12 hours

BLOOMIN’ BAKED POTATO RECIPE

Serves: 2 potatoes
Ingredients
2 potatoes
½ cup olive oil
Sea salt (or other coarse salt)
4 tablespoons cheddar cheese, shredded
2 tablespoons bacon bits
Instructions
Preheat oven to 425 degrees.
Cut the top off of the potatoes.
Use a small, thin, flexible knife to cut rings around the inside of the potato.
Flip the potato over and make cuts all the way around the potato, leaving a small space at the top uncut.
Carefully flip the potato back over. If you need to make of the of the cuts deeper, do that now.
Brush the whole potato with olive oil and sprinkle with sea salt.
Place the potatoes on foil and bake at 425 degrees. After 30 minutes of baking, brush the tops with additional olive oil and sprinkle with more sea salt. Return to the oven for an additional 30 minutes.
Top potatoes with shredded cheddar cheese.
Return them to the oven and bake for an additional 5 minutes to melt and toast the cheese.
Remove them from the oven, carefully transfer them to serving plates and sprinkle with crispy bacon bits.

SLOW COOKED BACON CHEESE POTATOES

*Can be cooked in the oven - 200c for an hour, covered.
Ingredients
200g bacon, diced
2 medium onions, thinly sliced
4 medium potatoes, thinly sliced
225g cheddar cheese, thinly sliced
salt and pepper
butter
Spring Onions (optional)
Instructions
1. Line slow cooker with tinfoil, leaving enough to cover the potatoes when finished.
2. Layer half each of the bacon, onions, potatoes and cheese. Season to taste and dot with butter.
3. Repeat layers of bacon, onions, potatoes and cheese. Dot with butter.
4. Cover with remaining foil.
5. Cover and cook on low for 10-12 hours

HOW TO GROW 100 POUNDS OF POTATOES IN 4 SQUARE FEET

On many occasions, we've been tempted to grow our own potatoes. They're fairly low maintenance, can be grown in a pot or in the ground, last a fairly long time if stored properly, and can be very nutritious (high in potassium and vitamin C). Here's more incentive: according to this article, you can grow 100 pounds of potatoes in 4 sq. feet.
According to this article from the Seattle Times, potatoes planted inside a box with this method can grow up to 100 pounds of potatoes in just 4 square feet. All that is required:
Lumber
Seed potatoes
Soil
Careful attention to watering
The Times' guide for building a potato growing box yields up to a 100 lbs. of potatoes in a mere 4 square feet is shown below:
Plant as early as April or as late as August 1, with an approximated 3 month till harvest turnaround time.
Cut apart larger seed potatoes, making sure there are at least two eyes in each piece you plant.
Dust the cut pieces with fir dust, which seals the open ends from bacteria.
Fertilize with 10-20-20 fertilizer at planting and a couple of times during the season.
Water so that the plants are kept at an even level of moisture.
Don't plant in the same area in consecutive years or use the same soil to fill your potato box, as potatoes can attract various diseases.
"To save space, Lutovsky recommends building a box and planting inside it, adding sides to the box as the plant grows and filling the new space with mulch or soil. When the plant blossoms, it starts setting potatoes in this added soil. Soon after that, you can start removing the bottom boards from your box and "robbing" the plant, reaching in carefully and pulling out new potatoes."

EASY CROCK POT POTATO SOUP

Ingredients:
1 30oz. bag of frozen diced hash browns
1 32 oz box of chicken broth
1 can of cream of chicken soup (10 oz)
1 pkg. cream cheese (8 oz, not fat free)
3 oz bacon bits
1 cup shredded cheddar cheese
salt and pepper to taste
Directions:
Put the potatoes in the crockpot. Add in the chicken broth, cream of chicken soup and half of the bacon bits. Add a pinch of salt and pepper.
Cook on low for 8 hours or until potatoes are tender.
An hour before serving, cut the cream cheese into small cubes. Place the cubes in the crock pot. Mix a few times throughout the hour before serving.
Once the cream cheese is completely mixed in, it's ready to serve.
Top with cheddar cheese and some additional bacon bits.SWEET BACON TATER TOTS
yield: 8 prep time: 15 MINUTES cook time: 20 MINUTES total time: 35 MINUTES
ingredients:
50 - 55 tater tots (thawed to room temperature)
1-16-ounce package Bacon (strips cut in 4 pieces)
2/3 cup Brown Sugar
2 tablespoons Chili Powder
directions:
Preheat oven to 375 degrees. Line a cookie sheet with foil and place a cooling rack on top of the pan. This will allow the bacon to crisp on all sides.
Cut each bacon strip into 4 pieces. Cut the bacon in half and then cut each half in half again.
Wrap each thawed tater tot in bacon and then roll it in the brown sugar mixture. Place on top of the cookie rack.
Bake about 10 to 15 minutes at 375, then increase the oven to 400 and let them cook another 5 minutes. Check to see if they are crisping up. You may need to leave them in 5 minutes longer. Check frequently at this point so they don't burn. Serve warm.

CRASH HOT POTATOES

just boil some baby potatoes (I used red) until fork tender.

Preheat oven to 450 degrees.

Drizzle olive oil on a baking sheet

set potatoes on sheet and using a potato masher, gently smash each potato down, rotating masher both ways (so it looks like a thick cookie).

Drizzle with olive oil, season with salt/pepper and sprinkle cut fresh herbs and garlic over each.

THEN top with some lovely grated Parmesan cheese. Bake for 20 minutes. OMG...crispy on the outside, soft in the middle, salty, garlicky, herby and cheesy goodness. I need to make more now!!

BROWNED BUTTER RED POTATOES RECIPE

Ingredients

16 medium red potatoes (about 4 pounds), quartered

1 cup butter, cubed

8 garlic cloves, minced

2 teaspoons salt

1 teaspoon pepper

Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender.

Meanwhile, in a small heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until light golden brown, stirring constantly. Stir in garlic; cook 30 seconds longer or until butter is golden brown. Remove from heat.

Drain potatoes; transfer to a bowl. Sprinkle with salt and pepper. Drizzle with browned butter and toss to coat. Yield: 12 servings (3/4 cup each).

POTATO KIELBASA SKILLET RECIPE

Ingredients

1 pound red potatoes, cubed

3 tablespoons water

3/4 pound smoked kielbasa or Polish sausage, cut into 1/4-inch slices

1/2 cup chopped onion

1 tablespoon olive oil

2 tablespoons brown sugar

2 tablespoons cider vinegar

1 tablespoon Dijon mustard

1/2 teaspoon dried thyme

1/4 teaspoon pepper

4 cups fresh baby spinach

5 bacon strips, cooked and crumbled

Place potatoes and water in a microwave-safe dish. Cover and microwave on high for 4 minutes or until tender; drain.

In a large skillet, saute kielbasa and onion in oil until onion is tender. Add potatoes; saute 3-5 minutes longer or until kielbasa and potatoes are lightly browned.

Combine the brown sugar, vinegar, mustard, thyme and pepper; stir into skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until heated through. Add spinach and bacon; cook and stir until spinach is wilted. Yield: 4 servings.

SLOW BAKED POTATOES AND CHICKEN SKILLET

2 tablespoons olive oil
2 lb potatoes, thinly sliced
2 large onions, thinly sliced
2-3 garlic cloves, minced
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
4-6 chicken drumsticks
2 thick cut bacon slices, uncooked
1 1/2 cup chicken stock
salt and pepper
Instructions
Heat the oven to 300F. Grease an 11" cast iron skillet with olive oil. Set aside.
Scrub the potatoes. I love keeping the skin on but if that’s not your thing, you can peel them.
Using a mandoline , a food processor or a very sharp knife , thinly slice the potatoes and onions. Mince the garlic and finely chop the thyme and rosemary.
In a bowl mix the potatoes with the onion, garlic and herbs and arrange them in layers in the prepared skillet.
In a large bowl combine the sliced potatoes, onions, minced garlic, fresh herbs. Season with salt and pepper.
Arrange layers of potatoes and onions in the prepared skillet.
Place the chicken drumsticks on top of the potatoes and finish with pieces of roughly chopped bacon.
Pour the chicken stock in the skillet and season with salt and pepper.
Cover the pan with aluminum foil and place in the heated oven. Bake for 2 hours without opening the oven.
After two hours, open the oven, remove the aluminum foil.
Turn he broiler on and cook for few more minutes until the potatoes slices and chicken get a little brown color.
Turn the oven off and serve warm.

BACON WRAPPED TATER TOT BOMBS

2 cups frozen tater tots, at room temperature
1 ounce sharp cheddar cheese, cut into 1/4-inch squares
4 slices bacon, quartered
1/4 cup Brown Sugar
1 tablespoon chopped fresh parsley leaves
Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
Working one at a time, wrap each tater tot and cheese square in a piece of bacon. Repeat with remaining tater tots, cheese squares and bacon pieces. Dredge each tater tot in the brown sugar, pressing to coat.
Place tater tots seam side down onto the prepared baking sheet. Place into oven and bake for 20-25 minutes, using metal tongs to turn at halftime.
Serve immediately, garnished with parsley, if desired

POTATO BREAKFAST BOWLS - BREAKFAST WRAPPED IN POTATO

Lay the Baked Potato on it's side, cut off the top 3rd - then hollow out with a spoon. Put a little butter inside and fill with Eggs, Bacon, and Cheese (and any other toppings you like) Then bake at 350 for about 20-25 minutes until the eggs are set! Done!

CRISPY SALT-AND-VINEGAR POTATOES

Cooking the potatoes in vinegar seasons them from within, and a final drizzle boosts the flavor.
Ingredients:
2 pounds baby Yukon Gold potatoes, halved, quartered if large
1 cup plus 2 Tbsp. distilled white vinegar
1 tablespoon kosher salt, plus more
2 tablespoons unsalted butter
Freshly ground black pepper
2 tablespoons chopped fresh chives
Flaky sea salt (such as Maldon)
Combine potatoes, 1 cup vinegar, and 1 Tbsp. kosher salt in a medium saucepan; add water to cover by 1”. Bring to a boil, reduce heat, and simmer until potatoes are tender, 20–25 minutes; drain and pat dry. Heat butter in a large skillet over medium-high heat. Add potatoes; season with kosher salt and pepper. Cook, tossing occasionally, until golden brown and crisp, 8–10 minutes. Drizzle with remaining 2 Tbsp. vinegar. Serve topped with chives and sea salt.

ROASTED POTATOES

2 lbs Yukon Gold potatoes

2 big splashes extra-virgin olive oil
2 to 3 teaspoons salt
3 sprigs fresh rosemary, leaves removed and chopped
Whole garlic cloves, unpeeled

Preheat oven to 400 degrees.
Peel potatoes and cut into evenly sized cubes. In a large bowl, toss cubes with olive oil until coated and season with salt. Add rosemary and as many garlic cloves as you want.
Place potatoes on two rimmed cookie sheets so they’re not too crowded. Place in oven. After ten minutes, scrape sheets with a metal spatula and flip potatoes. Repeat step in another 10 minutes. Then shake sheets aggressively every 10 minutes till potatoes are done, which should take about 40 minutes total, depending on how big you cut them. They’ll be golden brown and smell really, really good. Serve.

RANCH POTATOES

8 -10 medium potatoes, peeled and cut into 1/2 inch cubes
1 can cream of mushroom soup, undiluted
1 1/4 cups milk
1 envelope ranch dressing mix
1 1/2 cups shredded cheddar cheese, divided
salt and pepper
6 slices bacon, cooked and crumbled
Add the potatoes to a saucepan. Add water to cover. Bring to a boil; cook about 10-12 minutes or until potatoes are almost tender; drain. Place drained potatoes into a greased 13x9 inch baking dish.
In a bowl, mix together the soup, milk, salad dressing mix, 1 cup cheese, salt and pepper to taste; pour over potatoes. Sprinkle crumbled bacon and the remaining cheese over the top. Bake, uncovered, at 350° for 25-30 minutes or until potatoes are tender

LOADED CHICKEN & POTATOES

1 lb boneless chicken breasts, cubed (1″)
6-8 medium skin on red potatoes, cut in 1/2″ cubes
1/3 c olive oil
1 1/2 tsp salt
1 tsp black pepper
1 Tbsp paprika
2 Tbsp garlic powder
2 Tbsp hot sauce (more if you like it HOT)
Topping:
2 c fiesta blend cheese
1 c crumbled bacon
1 c diced green onion
Preheat oven to 400 degrees. Spray a 9X13″ baking dish with cooking spray. In a large bowl, mix together the olive oil, salt, pepper, paprika, garlic powder, and hot sauce. Add the cubed potatoes and chicken and stir to coat. Carefully scoop the potatoes and chicken into the prepared baking dish. Bake the potatoes and chicken for 55-60 minutes, stirring every 20 minutes, until cooked through, crispy, and browned on the outside. While the potatoes are cooking, fry your bacon (about half a pound). Once the potatoes and chicken are fully cooked, remove from the oven. Top the cooked potatoes with the the cheese, bacon, and green onion. Return the casserole to the oven and bake for 5 minutes or until cheese is melted. Serve With: extra hot sauce and/or ranch dressing or sour cream!

SLICED BAKED POTATOES!!! YES!!!!!

Preheat oven to 400 degrees (Can also do in Microwave for 6 plus minutes)
Brush both side of potato slices with butter; place them on a cookie sheet. Bake in the preheated 400 degrees F oven for 30 to 40 minutes or until lightly browned on both sides, turning once.
When potatoes are ready, top with bacon, cheese, green onion; continue baking until the cheese has melted; Add a dollop of sour cream when done and enjoy!!

SLICED BAKED POTATOES

Preheat oven to 400 degrees (Can also do in Microwave for 6 plus minutes)
Brush both side of potato slices with butter; place them on a cookie sheet. Bake in the preheated 400 degrees F oven for 30 to 40 minutes or until lightly browned on both sides, turning once.
When potatoes are ready, top with bacon, cheese, green onion; continue baking until the cheese has melted; Add a dollop of sour cream when done and enjoy!!

CROCKPOT BACON CHEESE POTATOES

1/4 pound bacon, diced - I bake it first in the oven so that it is "done" and browned then I dice it and place in the crock pot.
2 medium onions, thinly sliced
4 medium potatoes, thinly sliced (or if you use a new potato or Yukon gold then halve)
1/2 pound cheddar cheese, thinly sliced (shredded is fine)
salt and pepper
butter
Green Onions (optional)
Instructions
Line crockpot with foil, leaving enough to cover the potatoes when finished - this will help to not stick and to steam the potatoes - also to keep them from getting discolored or mushy. Layer half each of the bacon, onions and potatoes in the crockpot. Season to taste with salt and pepper and dot with (real) butter. Repeat layers of bacon, onions, potatoes and cheese. Dot with butter.
Cover with remaining foil. Cover and cook on low for up to 6 hours (check at 4 hours - depending on your crock pot). Add cheese for the last 20 - 30 minutes and enjoy!

LOADED CHICKEN & POTATOES

1 lb boneless chicken breasts, cubed (1″)
6-8 medium skin on red potatoes, cut in 1/2″ cubes
1/3 c olive oil
1 1/2 tsp salt
1 tsp black pepper
1 Tbsp paprika
2 Tbsp garlic powder
2 Tbsp hot sauce (more if you like it HOT)
Topping:
2 c fiesta blend cheese
1 c crumbled bacon
1 c diced green onion
Preheat oven to 400 degrees. Spray a 9X13″ baking dish with cooking spray. In a large bowl, mix together the olive oil, salt, pepper, paprika, garlic powder, and hot sauce. Add the cubed potatoes and chicken and stir to coat. Carefully scoop the potatoes and chicken into the prepared baking dish..
Bake the potatoes and chicken for 55-60 minutes, stirring every 20 minutes, until cooked through, crispy, and browned on the outside. While the potatoes are cooking, fry your bacon (about half a pound). Once the potatoes and chicken are fully cooked, remove from the oven. Top the cooked potatoes with the the cheese, bacon, and green onion. Return the casserole to the oven and bake for 5 minutes or until cheese is melted.

ROASTED SWEET POTATOES

3 Sweet potatoes, peeled and cut into bite size cubes
2 tsp olive oil
1 tbsp butter
1 tbsp of brown sugar (organic)
1 tsp of ground cinnamon
1/4 tsp of ground nutmeg
Pinch of ground ginger
Sea salt, to taste
Directions:
Preheat the oven to 350 degrees. Coat a small baking dish with cooking spray. Peel and dice the sweet potatoes into bite size cubes and place in the baking dish. Melt butter in the microwave and pour over the potatoes along with the olive oil, brown sugar, cinnamon, nutmeg, ginger and salt.
Add more sugar or cinnamon if desired. Toss to coat evenly. Bake in the oven for 60 minutes
Stir the sweet potatoes once or twice during roasting.

GRILLED BBQ POTATO SKINS

3 russet potatoes, scrubbed
4 slices cooked bacon, crumbled
2 Tsp butter, melted
1 clove garlic, minced
3/4 cup Cheddar
1/2 cup barbecue sauce, warm
1/2 pound pulled pork
Sour cream, for topping
2 tablespoons snipped chives, for garnish
Preheat oven to 350 degrees. Bake potatoes on middle rack until fork tender, about 1 hour. Remove from oven and let sit until cool enough to handle. Bake 4 strips of bacon on a small sheet pan in the oven for 15 minutes. Crumble bacon when it's cooled. Preheat grill to medium heat. Cut potatoes in half, lengthwise, and spoon out the flesh, leaving a half inch shell. Melt the butter in saucepan and add minced garlic. Brush potatoes with the butter and garlic mixture. Flip over and butter the bottoms. Place potatoes on grill and cook until crisp, about 4 to 4 1/2 minutes on each side and remove from grill. Divide the cheese, barbecue sauce and pulled pork among the potatoes. Top potato skins with sour cream, crumbled bacon and chives for garnish

GRILLED POTATO SALAD WITH HERBS AND WHOLE GRAIN MUSTARD

Serves 4-6
2 pounds baby red skinned potatoes
Vegetable oil, for coating
Salt and pepper, for sprinkling
1 red onion, sliced into ½ inch slices
Dressing:
½ cup olive oil
2 tbsp. whole grain mustard
3 tbsp. apple cider vinegar
2 tbsp. honey
1 ½ tsp. salt
½ tsp. pepper
2 tbsp. parsley, chopped
½ cup dill, chopped
3 green onions, chopped
2 tbsp. chives, minced
In a large pot place potatoes and cover with cold water anda large handful of salt. Bring to a boil and turn down to a simmer for 7minutes. Drain and let cool. Once cool enough to handle cut in half and drizzlewith vegetable oil and a sprinkling of salt and pepper. Preheat your grill to medium high heat (400°-425°). Clean and oilthe grates. While grill is preheating make your dressing. In a bowlcombine the oil, mustard, vinegar, honey, salt and pepper. Whisk and set aside. In a separate bowl combine all of the herbs. Set aside. Grill the onion slices about 5 minutes per side untilcharred and slightly softened. While the onions are grilling, grill the potatoes cut sidedown for 4-5 minutes. Flip and cook another 3 minutes. Transfer to a large bowland add the herbs. Stir to combine. Remove the grilled onions and roughly chop. Add to thegrilled potatoes and herbs. Add half of the dressing, mix well without breakingup the potatoes too much. Taste for flavor adding more dressing if needed bythe tablespoon.
Serve warm or room temperature..

BACON WRAPPED NEW POTATOES

Original recipe makes 15 servings
15 small new potatoes
5 slices bacon, cut into thirds
1 (1 ounce) package ranch dressing mix
15toothpicks
Preheat an outdoor grill for low heat, and lightly oil the grate. Wrap each potato with a piece of bacon and secure with a toothpick. Sprinkle the potatoes with the powdered ranch dressing mix. Place the wrapped potatoes on the grill, turning the potatoes several times to allow the bacon to cook on all sides. The potatoes will be done when the bacon is nice and crispy, about 20 to 25 minutes.

GRILLED POTATOES AND ONION

Original recipe makes 4 servingsChange Servings
4 potatoes, sliced
1 red onion, sliced
1 teaspoonsalt
1 teaspoonground black pepper
4 tablespoonsbutter
Preheat grill for medium heat. For each packet, measure out 2 or 3 squares of aluminum foil large enough to easily wrap the vegetables, and layer one on top of the other. Place some of the potatoes and onion in the center, sprinkle with salt and pepper, and dot with butter. Wrap into a flattened square, and seal the edges. Repeat with remaining potatoes and onion. Place aluminum wrapped package over indirect heat, and cover. Cook for approximately 30 minutes, turning once. Serve hot off the grill.

TATOR TOT TACO BAKE

1 lb ground beef
1 small onion (diced)
1 garlic clove (minced)
1 small can black olives (sliced)
1 (1 ounce) package taco seasoning mix
1 (16 ounce) bag frozen corn
1 (4 ounce) can green chilies (diced and drained)
1 (12 ounce) can black beans (drained and rinsed)
1 (16 ounce) bag shredded Mexican cheese blend
1 (16 ounce) package frozen tater tots
1 (10.5 ounce fluid ounce) can enchilada sauce
Preheat the oven to 375 degrees. Spray a 9×13 inch baking dish with cooking spray. Heat a skillet to medium high heat. Add ground beef, garlic, and onion and cook while breaking the meat apart with a spoon or spatula until the ground beef is completely browned. Drain off any excess fat. Add taco seasoning mix, green chilies, frozen corn, and black beans to the ground beef. Cook until heated through. In a large bowl combine ground beef mixture, ¾ of the Mexican cheese blend, and all of the tater tots. Stir well to combine. Pour about 1/3 of the enchilada sauce into the bottom of the prepared baking dish. Add the tater tot mixture to the baking dish and lightly pat the mixture down into a solid, even layer. Pour the remaining enchilada sauce over the tater tots. Place into the oven and bake at 375 degrees for 40 minutes. During the last few minutes of baking, top the casserole with the remaining Mexican cheese blend and the sliced black olives. Return to the oven and bake until the cheese is melted and bubbly.

CROCKPOT BACON CHEESE POTATOES

1/4 pound bacon, diced – I bake it first in the oven so that it is “done” and browned then I dice it and place in the crock pot.
2 medium onions, thinly sliced
4 medium potatoes, thinly sliced (or if you use a new potato or Yukon gold then halve)
1/2 pound cheddar cheese, thinly sliced (shredded is fine)
salt and pepper
butter
Green Onions (optional)
Line crockpot with foil, leaving enough to cover the potatoes when finished – this will help to not stick and to steam the potatoes – also to keep them from getting discolored or mushy. Layer half each of the bacon, onions and potatoes in the crockpot. Season to taste with salt and pepper and dot with (real) butter. Repeat layers of bacon, onions, potatoes and cheese. Dot with butter. Cover with remaining foil. Cover and cook on low for up to 6 hours (check at 4 hours – depending on your crock pot). Add cheese for the last 20 – 30 minutes and enjoy!

BBQ POTATOES

Serves:
Makes 8 (3/4-cup) servings.
4 medium red potatoes, cut into 3/4-inch cubes
1 tablespoon vegetable oil
2 tablespoons McCormick® Grill Mates® Barbecue Seasoning
Toss potatoes with oil in large bowl. Add Seasoning; toss to coat evenly. Place potatoes and onions on large wide sheet of heavy duty foil. Bring up foil sides; double fold top and ends to tightly seal packet. Grill over medium-high heat 30 to 35 minutes or until potatoes are tender, turning packet over halfway through cook time.

TECHNIQUE #1: PAR-COOK POTATOES BEFORE GRILLING FOR BETTER CONTROL

It may seem like extra work, but I like to partially cook (by simmering) most potatoes before grilling them. Here's why: first, it cuts down on the final grilling time, so I can put the potatoes on just as I finish grilling the meat or whatever else I'm making. Since the potatoes are already mostly cooked, they only need to be seared over direct heat to create a golden brown crust. I'm mainly looking for visual clues to see when the potatoes are done, so I don't have to pay as much attention to them. I also don't have to cover the grill, so I can grill a steak at the same time. And if I'm entertaining, I can hand off the grilling to someone else, knowing they just have to look at the potatoes to know when they're done. I especially like to use this method for dense-fleshed potatoes like Red Bliss and Yukon Gold. Grilled this way, they have almost the texture of french fries by the time they're done: golden on the outside, fluffy and cakey on the inside. Simmer potato slices gently until just shy of fully cooked.
Add a simple coating of mustard and mayonnaise to keep the potatoes moist. I always cut the potatoes before I simmer them (I like slices, but quarters and wedges work, too), and I let them drain well after simmering. I can do this ahead of time and leave them at room temperature while fixing the rest of dinner. Then, I coat the potatoes well with either oil and herbs or a combination of a little bit of mayonnaise and mustard, since the fats help keep the moisture inside the potatoes when they hit the grill, and also help to keep the tender flesh from sticking. While I think it works best to season your potatoes before you grill them, that doesn't mean you can't season them afterward, too, or use them in other recipes,

HOW TO SEASON POTATOES FOR THE GRILL

Use the seasoning mixes below to flavor 1 pound of potatoes before they go on the grill (12 to 14 baby potatoes, 6 medium red- or yellow-skinned potatoes, 2 large red- or yellow-skinned potatoes, or 2 small Idahoes make a pound). Cut baby potatoes in half, others into 3/8-inch slices or wedges or quarters. If par-cooking potatoes (see Technique #1), season them after simmering and cooling but before they go on the grill.
For Par-Cooked Potatoes:Extra-virgin olive oil &fresh herbs: Toss the potatoes with enough olive oil to coat well (2 to 3 Tbs.) and season with coarse salt, freshly ground pepper or a few hot red pepper flakes, and 2 to 3 tsp. chopped hardy herbs, such as rosemary, thyme, or sage.
Mustard, mayonnaise, & herbs: Combine 1/4 cup mayonnaise with 2 Tbs. Dijon mustard and 2 tsp. chopped fresh rosemary. Coat the potatoes with this mixture and season with salt and pepper.
Mustard & olive oil: Combine 3 Tbs. olive oil with 1-1/2 Tbs. savory mustard and toss together with potatoes. Or replace the mustard with 1 Tbs. black olive tapenade or sun-dried-tomato pesto. Season well with salt and pepper.
For Grill-Only Potatoes:Dry spice rub: Coat the potatoes well with 2 to 3 Tbs. olive oil and then sprinkle your favorite dried spice rub over all the cut edges. Be sure to include a lot of salt in the spice rub. A good rub recipe: combine about 1/2 tsp. each of ground cumin, coriander, paprika, chili powder, allspice, freshly ground black pepper, and dried thyme with about 1-1/2 tsp. salt and a little sugar, if you like.

GRILLED POTATO FRIES

For the spice rub
1-1/2 tsp. kosher salt
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. paprika
1/2 tsp. chili powder
1/2 tsp. ground allspice
1/2 tsp. dried thyme
1/2 tsp. freshly ground black pepper
Pinch of sugar (optional)
For the potatoes
1 lb. russet potatoes
3 Tbs. extra-virgin olive oil
Combine all the spice rub ingredients in a small bowl.
Preheat all burners of a gas grill to medium-high heat or light a charcoal grill. 
Cut the potatoes lengthwise into three-sided wedges. In a medium bowl, toss them with the olive oil, then sprinkle the cut edges with the spice rub (you may not need all of it).
If you're using a gas grill, lower one of the burners to low heat, leaving the other(s) at medium-high to create a hot zone and a cool zone. If you're using a charcoal grill, bank the hot coals to one side of the grill so that you have a hotter side and a cooler side. (The coals should be 5 to 6 inches from the grate on the hotter side.) Put the potatoes on the grill, cut side down, directly over the hottest part of the fire. Cover the grill (if you're using a charcoal grill, cover it only partially and make sure the bottom vents are open). Cook the potatoes until deep reddish-golden brown, 4 to 6 minutes, and turn them over onto their other cut side. Cover and grill until nicely colored, another 4 to 6 minutes. Move the potatoes to the cooler side of the grill, flipping them so they're skin side down. Cover and grill until tender when pierced with a sharp knife, about another 6 minutes. Serve immediately.

PARMESAN UPSIDE DOWN BAKED POTATOES (KRISTEN)

7 red potatoes, washed and cut in half
2-3 tablespoons butter
6 tablespoons shredded parmesan cheese
garlic powder
sea salt
freshly cracked pepper
Preheat oven to 400F. Melt butter in the bottom of a 9×13 glass pan. Sprinkle parmesan cheese and seasonings over butter. Place potatoes cut side down and sprinkle more seasonings on top of potatoes.
Bake for 40-45 minutes or until cooked through. Allow to cool in the pan for 5 minutes before serving.

CRACK POTATOES

2 (16oz) containers sour cream
2 cups cheddar cheese, shredded
2 (3oz) bags real bacon bits (I use Real BACON!...!!)
2 packages Ranch Dip mix
1 large bag frozen hash brown potatoes
Combine first 4 ingredients, mix in hash browns. Spread into a 9x13 pan. Bake at 400 for 45-60 minutes.I divided the potatoes into 3 small 7x7 disposable foil pans and froze them. I wrapped them with plastic wrap and then foil.

GARLIC RED POTATOES

2 pounds red potatoes, quartered
1/4 cup butter, melted
2 teaspoons minced garlic
1 teaspoon salt
1 lemon, juiced
1 tablespoon grated Parmesan cheese
Preheat oven to 350 degrees. Place potatoes in an 8x8 inch baking dish. In small bowl combine melted butter, garlic, salt and lemon juice; pour over potatoes and stir to coat. Sprinkle Parmesan cheese over potatoes. Bake covered, in preheated oven for 30 minutes. Uncover and bake an additional 10 minutes, or until golden brown.

PAN FRIED SMASHED POTATOES RECIPE

Small gold or red potatoes
Vegetable Oil
Salt, Pepper, Other Seasonings
Toppings:  Green Onions, Parmesan Cheese, Bacon, Chives, Cheddar Cheese, Mushrooms, Garlic
Preheat 1/2" oil in fry pan. Heat until small drop of water roils the hot oil (about 325F). Clean potatoes. Remove any eyes or blemishes. Leave as much skin intact as possible. Parboil the potatoes in water until just under done. You want the potato soft enough to smash but firm enough to hold together. Remove from water. Using a potato smasher, gently smash the potatoes until 1/2"-5/8" thick. Make sure and keep each potato together. Lightly season the potatoes before frying. Using a spatula, carefully place smashed potato pieces in hot oil. Cook potatoes for 3or 4 minutes, or until the potatoes are golden brown. Drain on paper towel. Season the potatoes with salt, pepper, and other seasonings. Place toppings on potato. Sprinkle grated parmesan cheese and then put a dollop of sour cream and topped with sliced green onions.

POTATO BITES

1 C potatoes, peeled and grated
1 egg
¼ C bread crumbs
3 T onion, chopped
½ C sharp cheddar cheese
½ tsp salt
¼ tsp pepper
Preheat oven to 400*. Spray a mini muffin tin with non-stick spray. Combine all ingredients in a bowl. Spoon one table spoon of potato mixture into each mini muffin. Bake for 18 minutes until tops are just golden brown.

BACON RANCH FOIL PACKET POTATOES

3 sheets of heavy-duty foil
10-12 baby red potatoes, thinly sliced
6 slices of cooked and crumbled bacon
1 packet ranch dressing mix
Salt and pepper to taste
3 tablespoons butter
Sour cream for serving, if desired
Spray each sheet of foil with cooking spray. Top each piece with equal portions of potatoes, bacon, and ranch dressing mix. Add salt and pepper to taste. Add 1 tablespoon of butter to each serving. Wrap securely. Grill for 20 to 30 minutes. Let stand 10 minutes before serving. Serve in foil, topped with sour cream if desired.

MASHED POTATOES ALA BABYBOOMERBOY  

Just mash potatoes plain with butter or you can add yummy ingredients like cooked bacon, cheese, parsley, green onion, garlic, etc. Stuff in to a greased muffin tin, run a fork along the top and brush with melted butter or olive oil. Bake at 375 degrees or until tops are crispy and golden.
Also remember there are varying sizes in muffin pans so you can choose the serving size!! Using mini muffin tins you can turn this into a healthy alternative to chips or wedges too. You still get the soft potato centre with the crunch on the outside without all the fat

PARMESAN POTATOES ANNA

4 Potatoes
2 TBS of melted butter
Salt
Pepper
Parmesan cheese
Heat your oven to 425*F. Stir together salt and pepper in a small bowl. Put 2 tbs. of melted butter in a 10" cast iron skillet(or nonstick) with sloping sides; swirl skillet to coat sides with butter. Working as quickly as possible to keep potatoes from darkening, arrange 2 layers of potato slices slightly overlapping in skillet, beginning at the outside edge and working inches Sprinkle with 1/4 of the salt mixture; drizzle with 2 teaspoons of the butter. Sprinkle with 1/3 cup of the cheese, being careful to keep the cheese away from the sides. Add 2 more layers of potatoes plus another layer of the potatoes only along the outer edge to keep the top surface level. Sprinkle with 1/4 of the salt mixture. Drizzle with 2 teaspoons of the butter, then sprinkle with 1/3 cup of the cheese and the rosemary. Repeat layering the potatoes, sprinkle with 1/4 teaspoons salt mixture and sprinkling 1/3 cup of the cheese and drizzle with remaining butter. Heat the skillet with the potatoes over medium high heat until sizzling hot. Cook an additional 5 minutes, shaking the pan occasionally. Remove from heat; cover with foil. Lightly spray the inside surface of foil with nonstick cooking spray before covering skillet. Bake 15 minutes. Remove the foil; bake an additional 15 minutes or until the potatoes are tender. Remove from heat. Run a rubber spatula along sides of the skillet to loosen potatoes. Top skillet with a platter; invert the potatoes onto platter. If the potatoes stick, carefully loosen with a spatula and arrange on surface. Enjoy Note: Potatoes may be made up to 4 hours ahead of serving. Invert onto baking sheet; cover and refrigerate. To serve, reheat, uncovered, at 350*F. for 25 to 30 minutes or until heated through.

GARLIC MASHED POTATOES

3 pounds all-purpose potatoes, peeled and cubed
4 whole cloves garlic
Water
1/4 cup skim milk
1/2 cup soft margarine spread (50% or more oil)
Salt and pepper, to taste
Chopped parsley, for garnish
Mix potatoes and garlic in large saucepan; add water to cover potatoes. Heat to a boil. Reduce heat; simmer for 20 minutes or until potatoes are tender. Remove from heat; drain. Place potatoes and garlic in large mixer bowl. Heat milk and margarine in same saucepan over low heat until the margarine melts. With electric mixer, beat potatoes, gradually adding milk mixture until smooth. Season with salt and pepper to taste. To serve, garnish with parsley.
Makes 6 servings.

ROSEMARY GARLIC POTATOES

4 large red skin potatoes, cut into wedges (about 2 pounds)
1 1/2 teaspoons dried rosemary leaves
1 teaspoon garlic powder
2 tablespoons soft margarine spread (40% or more oil), melted
In large bowl, toss potatoes with rosemary and garlic. On lightly greased baking pan , arrange potatoes in single layer; drizzle with margarine. Broil 4-inches from heat source for 25 to 30 minutes or until tender, turning potatoes over once

ROASTED RED POTATOES
2 pounds (about 4 medium) red potatoes, scrubbed
2 tablespoons olive oil
1 1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 tablespoon minced fresh rosemary (optional)
 Set rack in the middle of the oven and preheat to 400°F. Line a baking sheet with tin foil and spray with cooking spray. Cut potatoes in half lengthwise. Cut each half in lengthwise again. Cut each quarter into slices, from 1/2-inch to 3/4-inch in width. In a medium bowl, combine potatoes, olive oil, salt, pepper, and rosemary if using. Stir thoroughly to combine. Pour on to baking sheet in a single layer, making sure to spread potatoes out so they roast and don’t steam. Cook 20 minutes. Stir potatoes. Cook an additional 15-20 minutes, until sides are browned. Remove and serve hot.

MASHED POTATOES

4-5 medium russet potatoes(russetts are best)
6 garlic cloves peeled and chopped
1/4 cup finely chopped onion
1/4 cup milk
2 tbls butter or margarine
1 good sized Jalapeno, chopped fine, de-seeded OR 1 finely chopped Hab, your pick
As much Calvin's or Jim's chile powder as you wish
Peel and cut into chunks the potatoes, and just cover with cold water, add a LITTLE salt and bring to a boil, add the garlic, the chopped onion, the chopped pepper. and turn down heat, simmer until potatoes are done...drain water, save this for soup stock! and mash the potatoes, adding the milk, butter, and the chile powder...adjust the milk, or, and butter(or marg) so that the ensuing potato mixture is correct. Serve with whatever you would serve ordinary mashed potatoes with

HOT POTATOES WITH PEANUT BUTTER

6 Yukon Gold potatoes quartered and steamed (plastic ziplock in microwave for 5min)
1 Tbl of oil (canoa)
4 Jalapeno peppers chopped fine w/seeds
1 Habanero pepper chopped fine w/seeds (more for better heat)
1 medium onion (sweet type)
Sauté lightly and add potatoes cook till "light" brown then add
good tsp of tumeric powder
2 Tbls of peanut butter - chunky (then to taste)
1/4 tsp cumin powder (fresh if you can do it)
1/4 Asafoetida powder
1/2 tsp ground black pepper (grind your own!)
salt to taste
I cooked the above and served with fried golden brown chicken breasts.. YUM Serves 2.

OVEN FRIED POTATOES

2 Large Potatoes
1 Onion cut into large dice
2 Tomatoes deseeded & cut into large dice (or one can of diced tomatoes drained)
2 Tbs Olive Oil
1 Tbs Oregano (or 2 Tbs if using fresh)
1 tsp Dried Mustard
1 tsp garlic powder
1 tsp Chipotle powder (or more to taste)
2 tsp New Mexican chile powder
Calvins or Jim's Hab flakes to taste
Salt and Fresh ground pepper to taste
Cut potatoes in half lengthwise and then into long strips 1/2 inch thick. Place into a good sized bowl and add everything except the tomatoes and onions. Toss to coat well ( I use my hands), then add the onions and toss again. Lay out the potatoes on a greased baking sheet. I stand some of them on edge so that they will all fit. Season the tomatoes by adding them to the bowl. Spoon the mixture over the potatoes and cook in a 400 oven for 30 min.

PORBLANO AND POTATO SIDE DISH

4 medium Red potatoes
2 Poblano peppers
1 medium onion -- chopped
1 teaspoon epazote leaves -- crushed
Vegetable oil
salt and pepper -- to taste
mozzarella cheese -- shredded (optional)
Roast and peel the poblanos. Cut them in 1/2" pieces.
Cook the potatoes in a steamer, microwave or in boiling water. Cut them in 4 pieces.
Fry the onions in vegetable oil. When transparent, add the peppers, potatoes, epazote, salt and pepper.
Add the cheese and serve

POTATOES CON QUESO

1/3 cup butter or margarine
3 Tablespoons flour
2 cups milk
1, 8 oz. pkg shredded Mexican cheese, divided
1, 2 oz. jar diced pimento
1, 4.5 oz. can chopped green chiles, drained
2 Tablespoons chopped pickled jalapenos
1/2 teaspoon salt
2 lbs. baking potatoes -- peeled and sliced
Melt butter over low heat. Whisk in flour until smooth. Cook, whisking constantly, for one minute. Gradually add milk and cook over medium heat, whisking constantly until slightly thickened.
Stir in 1-1/2 cups cheese. Remove from heat and stir until cheese melts. Add pimento, chiles, jalapeno and salt, stirring well. Place half of potato slices in a lightly greased 2-qt. baking dish; top with half of cheese mixture. Repeat layers. Bake, covered, at 350 degrees for 20 minutes; uncover and bake 40 more minutes. Sprinkle remaining cheese over top and bake for 5 more minutes.

WASABI MASHED POTATOES

2 1/2 pounds red potatoes
1 pound turnips
1 teaspoon wasabi paste* (or more!)
2 tablespoons chicken or vegetable broth
1 1/2 teaspoons salt
Cracked mixed peppercorns
Chives, snipped or chopped
Peel red potatoes and cut into 2-inch chunks. Put potatoes in bowl of cold water as you peel them to prevent discoloration. Peel turnips and cut into 2-inch chunks. Steam potatoes and turnips in large steamer until fork-tender, about 30 minutes. Put potatoes and turnips through ricer. Blend together wasabi paste and chicken broth. Stir into potatoes along with salt and bit of cracked peppercorns. Spoon into warm serving bowl. Garnish with additional cracked peppercorns and a few snipped chives. For the uninitiated, wasabi is that green Japanese horseradish which can (literally) take your breath away!

INDIAN SPICED POTATOES

1 Tablespoon salad oil
1/4 teaspoon caraway seed
1 teaspoon cumin seed
1 Cup red onion -- finely chopped
2 Cloves garlic -- minced
6 serrano chile -- minced
2 teaspoons fresh ginger -- minced
2 teaspoons turmeric -- ground
3 Cups potatoes -- cooked & diced
2 teaspoons cayenne pepper -- (fresh if possible)
1/4 Cup fresh cilantro -- chopped
1/4 Cup fresh mint leaves -- chopped
2 Tablespoons lime juice
salt
In a 10- to 12- inch frying pan over med-high heat, combine oil, caraway seed, and cumin seed. Stir until seed smells slightly toasted, about 2 min. Add onion, garlic, serranos, and ginger; stir until onion is limp-translucent but not browned, about 2 minutes. Stir in turmeric and potatoes, then add cayenne to taste. Stir often until potatoes are hot, about 2 min. Add Cilantro, mint, lime juice, and salt to taste.

COYOTE CHILIE POTATOES WITH GARLIC

3 - Large baking Potatoes, cut in 1 inch cubes
olive oil for deep frying
Tequila salt
5+ cloves garlic, minced
2 serrano chiles, chopped
dash+ crushed red chile flakes
1/2 teaspoon cilantro
3 tablespoons dry sherry
In a deep, heavy sauce pan heat olive oil to approx 375 degrees. Drop in potato chunks and cook until tender.. about 4 minutes. Remove potatoes and pat dry with paper towels. Next heat 2 or so tablespoons of olive oil in a frying pan over medium-low heat, add garlic and serrano chiles, cook until soft. Next add the red chile flakes and stir.. then remove from heat. Add the cilantro and sherry to mixture then pour over the Potatoes and serve.

SWEET POTATO, ROSEMARY AND GARLIC MASH

2 pounds sweet potatoes, peeled and cut roughly into 2cm dice
8oz unsalted butter
1 red chile (Scotch Bonnet or Hab), finley sliced Scotch Bonnet or Hab)
2 cloves of garlic, peeled and finely sliced
2 dessertspoons fresh rosemary leaves, roughly chopped
Put the potatoes in a pan, cover with cold water, add a few teaspoons of salt and boil until tender, just like ordinary potatoes. Meanwhile, heat up the butter in a small pan and, when melted, add the remaining ingredients. Cook over a moderate heat until the garlic begins to colour, stirring from time to time, then take off the heat. Drain and mash the potatoes, then stir in the chilli mixture. Taste for seasoning and serve.

POTATOES WITH CHEESE AND AJI SAUCE

This popular dish from the mountain town of Huancayo is often served as an entree at social events and parties. These potatoes are traditionally garnished with hard-cooked egg halves, olives and sliced onion rings, but anything goes. Here we have garnished with egg whites, parsley and sliced chiles.
4 small potatoes, peeled 2 hard-cooked eggs, yolks and whites separated
3'Aji Escabeche', stems and seeds removed, (orsubstitutejalapefios) 1 1/2 cups grated mozzarella or Muenster cheese
1/2 cup milk
1/4 cup lemon juice
1/2 teaspoon ground turmeric
1 tablespoon vegetable oil
Salt and freshly ground black pepper
Garnish:
Lettuce leaves
Diced hard-cooked egg whites
Chopped fresh parsley
2 fresh chiles, such as aji or jalapeno, stems and seeds removed, cut into thin strips
Sliced black olives
Boil the potatoes until done, drain and keep warm. If the potatoes are large they may be cut in half.

Put the egg yolks, chile lemon juice, and turmeric in a blender or food processor and puree unfil smooth. Heat the oil in a skillet, add the cheese sauce, and simmer until the sauce is hot and thickened. The sauce should be thick but pourable. Add more milk to thin, if necessary. To assemble: Arrange the lettuce on a platter and place the potatoes on top. Pour the sauce over the potatoes and garnish with the egg whites, parsley, chile strips and olives.

Serves: 4 to 6