12 medium potatoes, peeled & cubed
1/4 c. grated Parmesan cheese
2 tsp. salt
1 tsp. garlic powder
1 tsp. paprika
1/2 tsp. pepper
1/3 c. vegetable oil
Combine the Parmesan cheese & seasonings; pour in a large resealable plastic bag. Add potatoes & shake to coat. Pour oil in a large oven proof pan. (I use a 9 x 13 in baking dish). Pour potatoes into pan & bake, uncovered at 375 degrees for approx 45 min. or til tender.
Yield: 12-14 servings
5 med potatoes, peeled, cooked & cubed
1/4 c. chicken broth
1 can (10 3/4oz) condensed Cream of Chicken Soup, undiluted
1 tsp. parsley flakes
In a saucepan, combine the broth, soup & parsley flakes; stir in potatoes. Cook over med heat til the potatoes are heated through.
Yield: 4-5 servings
6 potatoes (medium sized)
1/3 c. cream cheese
1/3 c. butter
salt
pepper
2 TBL parsley flakes
Milk
Boil, peeled & quartered potatoes. Drain, add cream cheese, butter, salt & pepper to taste, add milk as needed. (I use my mixer whenever I make mashed potatoes - it gets them very smooth & creamy.) Add parsley flakes & stir in before transferring to serving dish.
1 bag frozen French Fried Potatoes
1 can Cheddar Cheese Soup
Bake potatoes according to package directions. Cook soup til hot. Spoon over hot fries.
| Recipe Index | Potatoes | Salads |
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