WW Rosemary and Garlic-Grilled Baby Potato Skewers

 3  pts

• 3/4 pound(s) uncooked baby potatoes, red variety (about 1-inch each)
• 3/4 pound(s) uncooked baby potatoes, white variety (about 1-inch each)
• 1/4 cup(s) water
• 1 Tbsp olive oil, extra virgin
• 2 tsp rosemary, chopped
• 1 tsp minced garlic
• 1 tsp kosher salt
• 1/8 tsp black pepper
• 2 spray(s) cooking spray

Rinse potatoes and place in a large microwave safe bowl with 1/4 cup water. Cover and cook on high until potatoes are tender; about 10 to 12 minutes; drain well and set aside until cool enough to handle, about 10 minutes.
In a medium bowl, toss potatoes with oil, rosemary, garlic, salt and pepper. Skewer 5 potatoes on each of six metal skewers (or rosemary sprigs), alternating red and white potatoes on each skewer.
Off heat, coat a grill or grill pan with cooking spray and heat to medium-high heat. Cook potatoes until grill marks are evident, turning once, about 5 minutes. Yields 1 skewer per serving.

Oven Roasted Potatoes

Ack, I can't find the folder this picture is in.
These potatoes took forever, I'm not sure they were worth the trouble

1 Tbsp olive oil
1/2 lb hickory smoked, thick sliced bacon
 3 1/2 lbs Yukon Gold Potatoes
 2 cloves garlic, minced
 1/4 cup Parmigiano-Reggiano, freshly grated
 coarse salt
 fresh ground pepper
 fresh parsley

Directions:
1. Scrub potatoes and place in a large pot.  Fill pot with water until potatoes are covered by 2-3 inches of water.  Bring water to a boil and cook for 12-15 minutes or until potatoes are fork tender.  My potatoes were fairly large, so this took close to 15 minutes.

2. Meanwhile, partially freeze bacon for easier cutter.  (Ten minutes in the freezer works well.) Slice bacon strips in half, then cut into 1/2-inch pieces.  I like to cut my bacon prior to cooking.  It’s easier to work with in the skillet and easy to drain with slotted spoon.

3. Preheat oven to 425. Mince garlic & parsley. Brush olive oil and bacon drippings on pan. Place potatoes on pan. Sprinkle with s&p. Bake 20 minutes and flip. Bake 20 minutes. reduce to 375, turn potatoes and sprinkle with bacon, garlic, and parmesan.

Roasted Ranch Potatoes

2 lbs small red potatoes , quartered
1/4 cup vegetable oil
1 (1 ounce) packet hidden valley ranch dressing mix (seasoning and salad mix) ..You can now buy a big container of Ranch seasoning at Sam's.

1.Preheat oven to 450°F.
2. Place potatoes in a resealable plastic bag and add oil, seal bag.
3. Toss to coat, add salad dressing mix and toss again until coated.
4.Bake in an ungreased baking pan for 35 minutes or until potatoes are brown and crisp.

serve with Simple Ranch Chicken Breasts

Caramelized Onions and Potatoes Crock Pot

by Betty Crocker


Makes: 6 servings
Prep: 15 minutes
Cook: 6 to 7 hours (low) or 3 to 3 1/2 hours (high)

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Ingredients
2 large sweet onions (such as Vidalia, Maui, or Walla Walla), thinly sliced (2 cups)
1 1/2 pounds tiny new potatoes, halved
1/4 cup butter, melted
1/2 cup beef or chicken broth
3 tablespoons packed brown sugar
1/2 teaspoon salt
1/4 teaspoon pepper
Pepper

Directions
1. In a 3 1/2- or 4-quart slow cooker, combine onions and potatoes.

2. In a small bowl, combine melted butter, broth, brown sugar, salt, and the 1/4 teaspoon pepper. Pour mixture over onions and potatoes in cooker.

3. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours. Stir gently before serving. Serve with a slotted spoon. If desired, sprinkle with additional pepper.

In my opinion: These were really good potatoes after I salted them more than the recipe called for. I think 2 onions is way too much and I'll definitely use 1 next time.

Grilled Rosemary & Garlic Red Potatoes

This is something I came up with on my own. They turned out great.

1 1/2 lbs red potatoes (washed)
Extra virgin olive oil
1 clove garlic
rosemary (fresh is best but I used dried)
kosher salt
freshly ground black pepper

1. Cut potatoes, if necessary, to the size of the smallest potatoes so they will cook evenly. Place potaotes in a grill pan. Drizzle with olive oil (enough to cover potatoes).
2. Press 1 garlic clove over the potatoes.
3. Salt and pepper to taste. Add rosemary (rub dried rosemary in your hands to awaken the flavors).
4. Toss until coated.
5. Place on the grill for approximately 12-15 minutes, stirring, if necessary, to keep from burning. When the potatoes are easy to penetrate with a fork, they are ready.

Oven Roasted Potatoes with Rosemary by Paula Deen

1 1/2 pounds small new red potatoes (about 15), scrubbed and dried
1/4 cup extra-virgin olive oil
4 to 6 cloves garlic, crushed
1 tablespoon fresh or 1 teaspoon dried rosemary

Preheat the oven to 350 degrees F.

Pare a narrow strip of peel from the middle of each potato. In a large bowl mix the oil, garlic, and rosemary; add the potatoes and toss well. Transfer the potatoes to a shallow baking pan and roast until potatoes are tender when tested with the tip of a knife. Serve hot. These can also be chilled and served with fried chicken or ham.

In my opinion: I LOVE potatoes and I LOVE Paula Deen so I knew I couldn't go wrong with these. I served them with Onion Baked Chicken by McCormick.

Smashed Potatoes by Rachel Ray

2 1/2 lb small red potatoes
1/2 c half & half or milk
8 oz cream cheese, cubed
2 scallions, chopped
salt & pepper



1. Boil potatoes until tender, 15 minutes. While the water boils, you may begin Meatloaf Muffins w/BBQ Sauce.
2. When potatoes are tender, drain and return to hot pot to dry out. Mash with half & half. Add cream cheese and smash. Add scallions, salt, and pepper.

6 servings



In my opinion: these are great! We like to serve them with the Meatloaf Muffins with BBQ Sauce and Sesame Green Beans.

Stuffed Potatoes

Stuffed Potatoes by Paula Deen
altered a little This recipe called for shrimp but I couldn't even taste the shrimp so I leave it out.

6 lg Idaho potatoes
8 T butter
2 c sh Cheddar
2 c sh Monterey Jack
2 c sour cream
s & p paprika

1. Preheat oven to 350.
2. Wash, dry, and prick potatoes. Coat with veg oil, place on foil covered pan & bake 1 hour.
3. Place butter in large bowl. Remove potatoes from oven & slice in half. Gently scoop out potatoes & place in bowl. Using a mixer on high, mix potatoes, butter, sour cream, & s&p. Fold cheeses into the mixture.
4. Gently stuff the mixture back into the shells. Pile as high as you can. Sprinkle each with cheese & paprika. Bake 20-30 minutes until browned on top.

Texas Country Potato Salad

Texas Country Potato Salad by Paula Deen

4 strips bacon
1 lb small red potatoes, unpeeled
1 green onion, ch
1 boiled egg, ch
1/4 c mayonnaise
1 t Dijon mustard s&p
1. Cook bacon until crispy, drain, reserve 2 T grease, crumble
2. Place potatoes in lg saucepan. Cover with cold water. Add 2 T grease & some salt. Place over med-high heat. Bring to a boil & cook until tender (15-20 min). Drain & let cool. Cut into bite-sized pieces.
3. In a separate bowl, mix mayo, mustard, s & p for dressing.
4. Toss potatoes, onion, & egg in dressing. Add bacon. Chill & serve. Yummy!

Lemon-Chive Potatoes

Lemon-Chive Potatoes by First Magazine

1 1/2 lbs baby red potatoes
1 T butter
1 1/2 T lemon zest
1 T ch fresh chives
1 t Kosher salt
1/4 t cayenne pepper

1. Peel band from middle of each potato. In pot over high, bring 2 qts salted water and potatoes to a boil. Cook 15 minutes or until tender. Drain
2. In large bowl, toss hot potatoes through cayenne until coated. 6 servings