Baked Baby Potatoes

Baked Baby Potatoes

These little red and yellow potatoes are so delicious baked in their jackets. They were a hit at our Thanksgiving table this year. The yellow potatoes were tossed with olive oil, dried onion bits and dried rosemary and the red potatoes were tossed with olive oil, dried garlic and dried rosemary before roasting. They're added to the baking pan during the last half hour of baking the turkey, so it's one way of heating them up just before dinner.

Microwaving them for 5 minutes in the microwave oven before baking ensures the potatoes are fully cooked. 

Hasselback Potato

Hasselback Potatoes

This makes an excellent side for dinner and is so easy to prepare! If your family likes baked potatoes, this will soon become a favorite. One way to speed up the baking process is to leave the skin on for maximum nutrition, prick each potato all over with a fork, rub the surface with oil, salt and pepper and microwave one at a time for 2 minutes. The potatoes will be semi-cooked which also makes it easier to score with a knife. Bake in the oven for 10 minutes, sprinkle the necessary ingredients over top and in the crevices and bake for another 10 minutes until the cheese melts. Tastes yummy!

Half a Hasselback Potato Served with
Salisbury Steak & Cranberry Chutney

Ingredients

1 russet potato, scrubbed under running water

1 Tbsp. vegetable oil

salt & pepper to taste
dash of garlic powder
dash of onion powder

2 Tbsp. grated cheese

1 Tbsp. bacon bits (optional for vegetarians)

1 stalk scallions/green onions, minced

Directions:

1. Preheat oven to 425*F & place a rack on a baking sheet.
2. Prick potato with a fork on all sides.
3. Rub with oil, salt & pepper and microwave on high power for 2 minutes.
4. Remove from microwave & score with a serrated knife 2/3 of the way down.
5. Season with salt, pepper, garlic & onion powder.
6. Place on a rack in preheated oven and bake for 10 minutes.
7. Sprinkle with cheese, bacon bits (if using) and bake another 10 minutes.
8. Garnish with scallions and serve immediately.

Broasted Cauliflower & Potatoes

Cauliflower and potatoes are blanched and then roasted. The ranch dressing can be replaced with 2 Tbsp. tandoori masala and 1/4 cup plain yogurt for an Indian touch.

Ingredients:

1 cauliflower

3 russet potatoes

1/4 cup extra virgin olive oil

1 pkt. Hidden Valley Ranch Dressing (powder)

Method:

1. Preheat oven to 400°F.
2. Combine olive oil with dressing and set aside.
3. Remove leafy base from cauliflower, leaving top intact.
4. Peel potatoes and cut each half into 6 pieces.
5. Boil water, add potatoes, boil for 10 minutes, remove & set aside.
6. Boil cauliflower, stem down, in same boiling water for 10 minutes.
7. Turn cauliflower over, boil for another 5 minutes and drain.
8. Stir dressing and brush half over top and bottom of cauliflower.
9. Bake at 400°F for 20 minutes.
10. Reduce oven temperature to 350°F.
11. Toss potatoes with remaining dressing.
12. Bake at 350°F for 30 minutes, turning after 15 minutes until brown.
13. Place cauliflower in center of serving platter with potatoes around edges.