Pit Stop Potatoes Recipes
PIT STOP POTATOES
We love fried potatoes and experimented with several recipes until we came up with this grilled version. Using a disposable foil pan means easy cleanup.-Annette Frahmann, Shelton, Washington
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 3 servings.
Number Of Ingredients 8
Steps:
- In a greased disposable foil pan, layer the potatoes, onion, mushrooms and green pepper. Sprinkle with the salt, pepper and Southwest seasoning; dot with butter., Cover with foil. Grill over medium-hot heat for 20-25 minutes or until potatoes are tender. Open foil carefully to allow steam to escape.
Nutrition Facts : Calories 271 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 496mg sodium, Carbohydrate 47g carbohydrate (5g sugars, Fiber 5g fiber), Protein 6g protein.
MELTING POTATOES
Caramelized on the outside and creamy on the inside, these potatoes are utterly irresistible thanks to the infused flavors of garlic, herbs and chicken broth.
Provided by Food Network Kitchen
Categories side-dish
Time 1h
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 475 degrees F.
- Put the butter, rosemary and red pepper flakes in a large microwave-safe bowl. Microwave in 30-second intervals until the butter is melted, about 1 minute. Add the potatoes, 1 1/2 teaspoons salt and a generous amount of pepper and toss together.
- Put the potatoes in a 9-by-13-inch metal baking dish in a single layer (a glass baking dish should not be used at this temperature). Bake until the potatoes are a deep golden brown on the bottom, about 15 minutes. Flip and continue to bake until a deep golden brown on the second side, another 15 minutes. Add the chicken broth and garlic and continue to bake until the potatoes are soft and the liquid is almost completely reduced, about 15 minutes more. Transfer the potatoes to a serving platter.
TRUCKSTOP POTATOES
Definately NOT a low calorie, low fat recipe. You can make them less fattening by prepare as directed except use light sour cream, reduced fat cheeses, and reducing the butter to 2 tablespoons. Omit chopped avocado.
Provided by Lvs2Cook
Categories Potato
Time 1h
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- In a large covered saucepan, cook potatoes and chopped onion in a small amount of boiling water about 15 minutes or until tender, drain.
- Stir in 8 ounces sour cream, cheeses, melted butter, salt and red pepper. Stir in diced tomatoes.
- Spoon into a 2 quart rectangular baking dish.
- Bake in a 350º oven about 30 minutes or until heated through.
- Top with the 1/2 cup sour cream, fresh tomato, avocado and green onion, if desired.
Nutrition Facts : Calories 266.6, Fat 16.9, SaturatedFat 10.6, Cholesterol 44.6, Sodium 387.5, Carbohydrate 21.2, Fiber 2.8, Sugar 3, Protein 8.7
PITTSBURGH POTATOES, A VINTAGE RECIPE
Creamy and cheesy, mild flavor but very tasty. Instead of the can of pimentos, you can cube red peppers (or green or both) and add to the potatoes and onions when they are about halfway through. A little crunch and color is nice.
Provided by Jezski
Categories Potato
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook potatoes and onions in boiling water for 10 minutes. Drain and place in buttered baking dish.
- Make white sauce, (melt margarine, whisk in flour for 2 minutes and then whisk in milk. Season and simmer for a minute or two.)
- Add chopped pimiento and cheese to the sauce and pour over potatoes.
- Bake until browned and bubbly, about 30 minutes at 350.
Nutrition Facts : Calories 170.4, Fat 8.1, SaturatedFat 2.4, Cholesterol 8.5, Sodium 168.6, Carbohydrate 21.1, Fiber 2.1, Sugar 1.9, Protein 4.3
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