Don T Say Yuck Yet Potatoes In A Can Recipes

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BEST POTATOES YOU'LL EVER TASTE



Best Potatoes You'll Ever Taste image

Its time to release my potatoes to the world!!! Watch your guests try to guess what's in this delicious and simple recipe. It's the perfect side dish to any meal or BBQ, and a great way to dress up those darn potatoes! It's got me out of many a jam with entertaining. You cant go wrong. Since trying these, I have gone completely potato crazy with mad potato disease!!! Yum -- do it, mate! (Note: Only use real egg mayo - not the other kind.)

Provided by XANTHE

Categories     Side Dish     Potato Side Dish Recipes

Time 30m

Yield 4

Number Of Ingredients 5

3 tablespoons mayonnaise
2 cloves garlic, crushed
1 teaspoon dried oregano
salt and pepper to taste
5 potatoes, quartered

Steps:

  • In a small bowl, mix mayonnaise, garlic, oregano, salt , and pepper. Set aside.
  • Bring a large pot of salted water to a boil. Add potatoes, and cook until almost done, about 10 minutes. Don't overcook otherwise the potatoes will break apart. Drain, and cool.
  • Preheat oven broiler. Line a baking tray with aluminum foil, and lightly grease the aluminum foil.
  • Arrange potatoes in the prepared baking tray. Spoon the mayonnaise mixture over the potatoes. Broil in the preheated oven until potatoes are tender and mayonnaise mixture is lightly browned, about 10 minutes.

Nutrition Facts : Calories 282.7 calories, Carbohydrate 47.6 g, Cholesterol 3.9 mg, Fat 8.5 g, Fiber 6 g, Protein 5.6 g, SaturatedFat 1.3 g, Sodium 75.1 mg, Sugar 2.2 g

CHEESY CANNED POTATOES BAKE



Cheesy Canned Potatoes Bake image

One night for dinner we were out of fresh potatoes, but we did have a couple of cans of potatoes on hand for soups, stews, pot pies that kind of stuff. So we just used the canned potatoes and other things that we had on hand and this wonderful potato side dish came from that.

Provided by Chef TracyS

Categories     Breakfast

Time 33m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 (16 ounce) cans of diced potatoes, drained
1/4 cup butter
1 small onion, chopped
4 slices of deli smoked ham, cut into small pieces and fried
4 ounces sour cream
1/3 cup sharp cheddar cheese
1 1/2 tablespoons chives
salt & pepper

Steps:

  • Set oven to 350°F
  • In a nice size fry pan melt butter, add potatoes and cook until a nice golden color stirring often.
  • Put golden potatoes in a large bowl add onion, ham, sour cream, cheddar, chives, salt and pepper. mix lightly but well.
  • Pour into a well sprayed casserole dish and bake in 350°F oven for 23 minutes or until bubbly.
  • We hope you enjoy.

Nutrition Facts : Calories 478.9, Fat 26.4, SaturatedFat 15, Cholesterol 84.9, Sodium 957.3, Carbohydrate 43.5, Fiber 5.3, Sugar 2.6, Protein 18.7

ANGELA'S POTATOES



Angela's Potatoes image

This great cheesy potato dish with processed cheese and ranch dressing mix is named after my friend Angela who is the best cook in all of Mississippi! It takes a little time to peel the potatoes, but one taste of this and you will be hooked! Guaranteed to be a family favorite.

Provided by COKEHEAD

Categories     Side Dish     Potato Side Dish Recipes

Time 1h50m

Yield 12

Number Of Ingredients 6

2 pounds potatoes, peeled and sliced
3 tablespoons water
1 pound processed cheese food
½ cup butter
1 (1 ounce) package dry Ranch-style dressing mix
¼ cup milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch baking dish with aluminum foil.
  • Place potatoes and water in baking dish and cover with aluminum foil. Bake in the preheated oven 1 hour.
  • In a medium saucepan over medium heat, melt together processed cheese food and butter. Stir in dry ranch-style dressing mix and milk.
  • Pour the processed cheese food mixture over potatoes. Return to oven, reseal and continue cooking 30 minutes, until potatoes are tender and processed cheese food mixture is bubbly.

Nutrition Facts : Calories 259.3 calories, Carbohydrate 17.6 g, Cholesterol 51 mg, Fat 17.4 g, Fiber 1.7 g, Protein 8.7 g, SaturatedFat 10.6 g, Sodium 703.1 mg, Sugar 3.6 g

POTATO AND GARLIC SOUP WITH HERBS



Potato and Garlic Soup with Herbs image

Categories     Soup/Stew     Blender     Garlic     Herb     Potato     Appetizer     Vegetarian     Quick & Easy     Lunch     Fall     Winter     Healthy     Chive     Bon Appétit     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 8

2 tablespoons olive oil (preferably extra-virgin)
1 cup chopped onion
4 cups canned low-salt chicken broth or vegetable broth
2 pounds russet potatoes, peeled, cut into 1/2-inch pieces
6 large garlic cloves, peeled
1 bay leaf
1/4 cup minced chives or green onions
2 teaspoons minced fresh thyme or 3/4 teaspoon dried

Steps:

  • Heat olive oil in heavy large saucepan over medium heat. Add onion, sauté until golden, about 10 minutes. Add broth, potatoes, garlic and bay leaf; bring to boil. Reduce heat to medium-low; cover and simmer until potatoes are very tender, about 20 minutes. Cool slightly. Discard bay leaf. Coarsely puree soup in blender 1 cup at a time, about 20 seconds per batch (do not overprocess). Return soup to same saucepan. Season to taste with salt and pepper. Simmer until heated through. Ladle soup into bowls. Sprinkle with chives and thyme and serve.

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