Cheesy Hockey Puck Potatoes With Dill Recipes

CHEESY HOCKEY PUCK POTATOES WITH DILL

Steps:

• Preheat oven to 350°F.
• Wash potatoes and pat dry.
• Use roasting pan and melt 1/4 cup of butter or margarine in oven.
• When melted remove from oven.
• Cut potatoes in half or thirds depending on size of potato.
• Spread melted butter around on pan and sprinkle salt all over pan.
• Place potatoes with the flat side down on to pan.
• Melt remaining butter. (I use the microwave).
• Drizzle remaining butter or margarine over potato halves.
• Sprinkle dill over potatoes.
• Place in oven for 45 minutes.
• Sprinkle parmesan cheese over potatoes.
• Bake for another 45 minutes or until potatoes are tender.
• Use a metal spatula to remove the potatoes from the pan!
• Enjoy.

CHEDDAR-DILL MASHED POTATOES

Steps:

• Put the potatoes in a medium pot, cover with cold water and add 2 tablespoons salt. Bring to a low simmer and cook the potatoes, uncovered, until tender, about 45 minutes. Drain.
• Peel the potatoes and return them to the pot (for smoother mashed potatoes, pass them through a ricer or food mill after peeling). Mash the potatoes with the milk and butter using a fork or potato masher. Stir in the Cheddar, dill, 2 teaspoons salt and a few grinds of pepper.

BOILED POTATOES WITH DILL

Steps:

• Place potatoes in a pot, cover with water; add dill and salt. Bring to a boil, and simmer for 15 minutes or until potatoes are tender.
• Drain potatoes, and discard dill sprigs. Place potatoes in a saucepan; add butter, chopped dill, salt, pepper and cumin. Stir gently to coat potatoes. Serve immediately.

CHEDDAR DILL POTATOES

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain; gently stir in remaining ingredients.

CHEESY DILL POTATOES

Steps:

• Mix all ingredients in large bowl.
• Place in greased 9x13. Bake at 350 degrees for 1 hour.

HOCKEY PUCKS

Steps:

• Spread 1 teaspoon peanut butter on a cracker and top with another cracker.
• Place chocolate in top of double boiler; stir frequently over medium heat until melted.
• Place cracker sandwiches onto a fork and dip into the chocolate. Drain excess chocolate and cool on waxed paper. Store in refrigerator or cover and freeze until ready to serve.

GARLIC DILL NEW POTATOES

Steps:

• Place the potatoes in a steamer basket, and set in a pan over an inch of boiling water. Cover, and steam for about 10 minutes, until potatoes are tender but not mushy.
• In a small bowl, stir together the butter, dill, garlic, and salt. Transfer the potatoes to a serving bowl, and pour the seasoned butter over them. Toss gently until they are well-coated.

BRAISED DILL POTATOES

Steps:

• In a large saucepan, arrange potatoes in a single layer. Add broth and butter. Cover and cook over medium-high heat for 12 minutes., Uncover; cook until potatoes are tender and broth is evaporated, 7-10 minutes. Press each potato with a turner to crush slightly. Sprinkle evenly with the dill, salt and pepper. Cook until bottoms are lightly browned, 2-3 minutes longer. Serve with sour cream.

BUTTERY DILL POTATOES

Steps:

• Wash and scrub your potatoes.
• Cut into 1/2 inch slices or cubes (whichever you prefer) but leave the skins on.
• Place potatoes into a large pot of salted boiling water and let cook for about 8- 10 minutes until potatoes are soft but not mushy and they hold there shape.
• Drain and rinse with cold water to stop the cooking process.
• Place your butter in a pan and melt butter with a medium-high heat.
• Add your dill and mix well.
• Place your potatoes in your pan and stir until potatoes are evenly coated with butter/dill mixture.
• Saute another 5 to 10 minutes.
• You can add more butter or dill depending on your tastes.
• Season with salt and pepper.
• Enjoy!

HOCKEY PUCK POTATOES

Steps:

• Preheat oven to 350°F.
• Wash potatoes and pat dry.
• Use roasting pan and melt 1/4 cup of butter or margarine in oven.
• When melted remove from oven.
• Cut potatoes in half or thirds depending on size of potato.
• Spread melted butter around on pan and sprinkle salt all over pan.
• Place potatoes with the flat side down on to pan.
• Melt remaining butter. (I use the microwave).
• Drizzle remaining butter or margarine over potato halves.
• Sprinkle rosemary & basil over potatoes.
• Place in oven for 1.5 hours or until potatoes are tender.
• Use a metal spatula to remove the potatoes from the pan!
• Enjoy.

CRUNCHY POTATOES WITH DILL & ONIONS

Steps:

• Bring a large pan of salted water to the boil. Add spuds, bring back to the boil, then cook for 3 mins. Drain really well, leave in the colander for 10 mins to steam dry. Toss with the oil, onion and seasoning in a large roasting tin.
• Heat oven to 220C/200C fan/gas 7 and put in the potatoes. Roast for 30 mins, stirring halfway, until golden and crunchy. Stir in the dill and put back in the oven for 5 mins, then serve.

DILL POTATOES ROMANOFF

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15 minutes or until tender. Drain and cool. , In a blender or food processor, puree the cottage cheese, sour cream and flour. Pour into a large bowl. Stir in the onion, dill and salt. Add the potatoes; toss gently. , Transfer to a shallow 3-cup baking dish coated with cooking spray. Bake, uncovered, at 350° for 20 minutes. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.