Roadside Potatoes Recipes

GARLIC ROASTED POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.
• Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.

ROADSIDE POTATOES

Steps:

• Preheat oven to 375.
• Grease an 8x8 pan. Place half of hashbrown patties in bottom. Top with half of butter, cutting in pats to distribute evenly. Sprinkle with garlic powder.
• Put remaining patties, in an opposite direction of first layer, on top. Top with remaining butter and garlic powder. Pour half and half over entire dish.
• Bake for 25-30 minutes, or until bubbly. May top with shredded chedder cheese during last few minutes of cooking time.

ROADSIDE POTATO BAKE

Steps:

• Heat half and half, butter and spices in small saucepan, do not boil.
• Spray bottom and sides of 9x13 cake pan with non stick spray. Cover bottom of of pan with thawed hashbrowns.
• Pour half & half mixture over potatoes. Sprinkle parmesan cheese over the top (can also use other shredded cheese of your choice see note on description).
• Bake at 325 degrees for 45 minutes or until heated though and lightly browned.
• Sometimes I add diced ham on the top of the potatoes.

ROADSIDE POTATO BREAD

Steps:

• 1. Place the potatoes, yeast, honey, water, milk powder, oil, and salt in a dishpan or large bowl and stir with a wooden spoon. Add 6 cups of flour and beat with the spoon until well blended. 2. Add 2 more cups of flour, then squeeze the mixture with your hands until the flour disappears. If it is too wet to pick up, add a little more flour. As soon as you can handle the dough, sprinkle with a bit more flour and begin to knead directly in the bowl (or on a floured board), adding more flour as necessary. Knead 5 to 7 minutes, or until the dough feels smooth and elastic. Shape into a ball. 3. Spread a little oil on the bottom and sides of the bowl. Add the ball of dough, then turn it over, oiled side up. Cover and set in a warm spot for at least an hour, or until the dough doubles in bulk. Punch down the dough, and let it rise a second time for about 40 minutes, or until doubled in bulk again. Thoroughly grease (with oil or butter) two 9-x-5-inch bread pans and set aside. 4. After the second rising, punch down the dough again, knead a minute to eliminate any air bubbles, and form into a ball. Cut in half, and pat each piece into a flattened rectangle that is a little longer than the pans. Starting at one of the long sides, tightly roll up each rectangle. Pinch the seam together, turn the loaf over, and tuck the ends under neatly. Place seam-side down in the prepared pans, cover, and let rise for about 30 minutes, or until doubled in bulk. 5. Place in a preheated 375°F oven and bake for 30 to 45 minutes, or until the loaves are very brown and hollow-sounding when rapped on the bottom with your knuckle. Cool on a wire rack before serving. TIP When forming loaves for this (or any) recipe, if the dough fills the pans more than halfway, cut off a few small chunks. Form the chunks into rolls and bake them on a greased cake pan for about 20 to 25 minutes, or until they are brown and crusty.

ROADSIDE POTATOES

Steps:

• 1. In a large bowl, combine the potatoes, melted butter, onion and cheeses
• 2. Turn into a well-buttered 9-inch baking dish.
• 3. Sprinkle with salt and pepper.
• 4. Add half-and-half.
• 5. Dot with butter.
• 6. Bake at 350 degree F for 1 hour or until the potatoes are slightly crusty on the edges and lightly browned.
• 7. Sprinkle with chopped fresh parsley.
• 8. Serve immediately.