Kathys Mushy Potatoes Recipes

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MELTING POTATOES



Melting Potatoes image

Provided by Katie Lee Biegel

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 8

4 russet potatoes
Kosher salt and freshly cracked black pepper
2 tablespoons vegetable oil
10 tablespoons unsalted butter
1 cup low-sodium chicken broth
2 sprigs fresh rosemary
2 cloves garlic
Flaky salt, to garnish

Steps:

  • Preheat the oven to 400 degrees F.
  • Peel the potatoes and slice off the ends. Cut into 1-inch slices. Season both sides of the potatoes generously with kosher salt and pepper.
  • Heat a cast-iron skillet (or other heavy-duty, ovenproof skillet) over medium-high heat. Add the oil and 4 tablespoons of the butter. Sear the potatoes on one side until golden brown, about 4 minutes. Flip the potatoes and add the broth, rosemary and garlic. Cut the remaining 6 tablespoons butter into cubes and scatter on top of the potatoes. Transfer the skillet to the oven and cook until fork-tender, about 30 minutes. Garnish with flaky salt and spoon the pan sauce all over the potatoes.

KATHY'S DELICIOUS WHOLE SLOW COOKER CHICKEN



Kathy's Delicious Whole Slow Cooker Chicken image

A delicious and simple whole chicken recipe for the slow cooker. The sauce imparts wonderful flavor and tenderness, and is delicious served over jasmine rice.

Provided by KATHYP100

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 8h15m

Yield 6

Number Of Ingredients 10

1 (3 pound) whole chicken, skin removed
½ cup chicken broth
⅓ cup soy sauce
⅓ cup olive oil
¼ cup honey
1 teaspoon Worcestershire sauce
2 teaspoons balsamic vinegar
2 teaspoons lemon juice
1 teaspoon sesame oil
2 tablespoons minced garlic

Steps:

  • Remove skin from chicken, and empty inner cavity of contents within. Pat chicken dry with a paper towel, and place inside the slow cooker.
  • In a bowl, stir together the chicken broth, soy sauce, olive oil, honey, Worcestershire sauce, balsamic vinegar, lemon juice, sesame oil, and minced garlic. Pour mixture over chicken, and cover.
  • Cook chicken on low setting for 8 hours, or 4 hours on high setting.

Nutrition Facts : Calories 393.1 calories, Carbohydrate 14.3 g, Cholesterol 61.9 mg, Fat 27.6 g, Fiber 0.2 g, Protein 22.1 g, SaturatedFat 5.8 g, Sodium 949.5 mg, Sugar 12.3 g

KATHY'S SCALLOPED POTATOES WITH HAM



Kathy's Scalloped Potatoes With Ham image

Here is another use for leftover ham and the other ingredients I always have on hand. I like this recipe because it has a hint of thyme in it. There are also directions here in the description if you wish to freeze it. If you want to bake it at 325 degrees instead of at 375 degrees notice my directions (you know how sometimes you want a certain oven temperature to orchestrate your menu-lol). If you want to freeze this start the recipe differently by cutting the potatoes in half and then parboiling them for 10 minutes. Drain, cover with cold water and allow potatoes to cool. Slice potatoes and assemble recipe as directed. Don't bake yet if freezing. Cover well with plastic wrap and foil. Label and freeze. Defrost in refrigerate, remove foil and plastic wrap, recover with the foil and then bake. Thank you Chef #128693 for helping me:)

Provided by WiGal

Categories     Vegetable

Time 2h

Yield 5-6 serving(s)

Number Of Ingredients 11

4 tablespoons butter
3 tablespoons flour
1 tablespoon dried parsley
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon pepper
3 cups skim milk
2 tablespoons skim milk
6 cups potatoes, peeled
1 1/2 cups cooked ham, chopped
1 small onion, chopped

Steps:

  • Preheat oven to 375 degrees.
  • In a saucepan, melt butter.
  • Stir in flour, parsley, salt, thyme, and pepper.
  • Gradually add all of the milk (3C+2T); bring to a boil.
  • Cook and stir for 2 minutes; set pan aside.
  • Combine in a large bowl the potatoes, ham, and onion; place half in a greased 2 1/2 quart baking dish.
  • Top with half of the sauce; put in rest of potato mixture; and then put in last half of the sauce.
  • Cover and bake at 375 degrees for 65 to 75 minutes or until potatoes are almost tender.
  • Bake uncovered, 15-20 minutes longer, or until potatoes are fully cooked.
  • If you need to have an oven at 325 degrees b/c of the rest of the meal, cook 2 hours covered and then 15 minutes uncovered.

Nutrition Facts : Calories 418.1, Fat 17, SaturatedFat 8.8, Cholesterol 65.6, Sodium 441.6, Carbohydrate 45.3, Fiber 4.5, Sugar 2, Protein 21.4

SMASHED POTATOES



Smashed Potatoes image

These are little potato morsels, twice-cooked and infused with flavor. My family asks for them often!

Provided by amanda81

Categories     Side Dish     Potato Side Dish Recipes

Time 1h25m

Yield 4

Number Of Ingredients 11

1 ½ pounds small yellow-fleshed potatoes
¼ cup olive oil
1 teaspoon butter at room temperature
2 tablespoons balsamic vinegar
3 cloves garlic, minced
1 teaspoon dried rosemary
½ teaspoon dried sage
½ teaspoon ground thyme
½ teaspoon dried savory
½ teaspoon sea salt
½ teaspoon ground black pepper

Steps:

  • Place potatoes in a saucepan, fill with water to cover the potatoes, and bring to a boil. Reduce heat to a simmer, and cook the potatoes until tender but not mushy, about 20 minutes. Drain and allow potatoes to cool.
  • While potatoes are cooking, combine olive oil, butter, balsamic vinegar, garlic, rosemary, sage, thyme, savory, sea salt and pepper in a bowl. Stir with a fork to combine well.
  • Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
  • Place the potatoes in a single layer on the prepared baking sheet, and lightly press down on the potatoes to partially crush them. Spoon the oil-herb mixture over each potato.
  • Bake in the preheated oven until the edges of the potatoes are beginning to crisp, about 25 minutes. Cool for about 5 minutes before serving.

Nutrition Facts : Calories 273.8 calories, Carbohydrate 33.1 g, Cholesterol 2.7 mg, Fat 14.8 g, Fiber 3.1 g, Protein 3.8 g, SaturatedFat 2.6 g, Sodium 240.4 mg, Sugar 1.1 g

KATHY CASEY'S SASSY RED CHILI & CHIVE ROASTED POTATOES



Kathy Casey's Sassy Red Chili & Chive Roasted Potatoes image

These are not you typical 'Jo Jo's'! These roasted potatoes are made with big wedges of Russet potatoes and given some Spanish pizazz with chili powder & coriander.

Provided by Annacia

Categories     Potato

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

3 large russet potatoes (2 - 2 1/2 lbs.)
1 1/2 teaspoons salt
1 tablespoon chili powder
1 teaspoon ground coriander
1/4 teaspoon black pepper
2 tablespoons thinly sliced fresh chives
2 tablespoons olive oil
2 tablespoons sour cream

Steps:

  • Preheat oven to 475°F
  • Cut each potato (washed and unpeeled) in half lengthwise and then cut each half into 3 long wedges, making 6 wedges per potato.
  • In a small bowl mix together the salt, chili powder, coriander, pepper and chives. Set aside.
  • In a large bowl whisk together the olive oil and sour cream. Add potatoes to bowl and toss to coat well.
  • Sprinkle in the chili mixture and then toss again, coating potatoes evenly with spices. Place potatoes skin side down on a lightly sprayed baking sheet.
  • Bake in the preheated oven for about 25 minutes or until lightly browned.

Nutrition Facts : Calories 292.1, Fat 8.6, SaturatedFat 1.8, Cholesterol 3.1, Sodium 926.6, Carbohydrate 49.9, Fiber 7, Sugar 2.5, Protein 6.1

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