Oven Barbecue Potatoes
Easy to make, these potatoes have TONS of flavors! You can even make these on an outdoor grill wrapped in foil.
8 large red potatoes (about 5 pounds)
1/3 cup oil
1 tablespoon chili powder
2 1/2 teaspoons onion powder
3 teaspoons garlic powder
1 teaspoon sugar
1 teaspoon paprika
2 teaspoons salt (or to taste)
1/2-1 teaspoon cayenne pepper
black pepper (optional)
1. Set oven to 400 degrees.
2. Mix together all spices with the oil in a large bowl.
3. Cut the potatoes in quarters, then place in the bowl; toss to coat with oil/spice mixture.
4. Place the potatoes on a lightly greased baking sheet, sprinkle with more salt and pepper if desired.
5. Bake for about 40-45 minutes,or until potatoes are fork-tender tossing occasionally.
6. Delicious!
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PENNSYLVANIA DUTCH POTATO BAKE
6 slices bacon
1 can ; (10 3/4 oz.) condensed chicken broth
2 tablespoons flour
1/4 cup vinegar
2 tablespoons light brown sugar ; firmly packed
2 tablespoons pimiento ; diced
1/4 cup green onions ; diagonally sliced
1/2 teaspoon celery salt
1/4 teaspoon hot pepper sauce
6 cups potatoes ; sliced and cooked
In skillet cook bacon until crisp; remove. Pour off all but 1/4 cup drippings. Gradually blend broth into flour until smooth; slowly stir into drippings. Add remaining ingredients except potatoes. Cook, stirring until thickened. In 1-1/2-quart shallow baking dish, arrange potatoes; pour broth mixture over potatoes. Cover; bake at 400* F. for 30 minutes or until hot. Garnish with bacon.
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Potato Salad with Sun-Dried Tomatoes
3 medium white potatoes -- (5 to 6 ounce)
1/2 cup diced oil-packed sun-dried tomatoes
1 tablespoon oil from tomatoes
1 tablespoon red wine vinegar
2 tablespoons chopped fresh basil
salt and pepper to taste
1 cup thawed frozen green peas
Cut potatoes into 1-inch chunks. Place in large pot; pour over enough water to cover. Set over high heat and bring to boil. Boil 10 minutes, or until potatoes are tender. Drain. Transfer to large bowl. Mix in peas, tomatoes, oil, vinegar and basil. Season with salt and pepper.
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Potato Stir Fry
1 cup olive oil
8 lbs. potatoes, cut into 1 1/2 x 1/8 inch julienne strips
3 lbs. cured, low sodium ham cut into 1 1/2 x 1/8 inch julienne strips
8 cloves fresh garlic, minced
3 1/2 tsp dried leaf thyme crumbled
3 lbs. carrots, cut into 1 1/2 x 1/8 inch julienne strips
3 lbs. celery, cut into 1 1/2 x 1/8 inch julienne strips
3 lbs. red or green bell pepper, cut into 1 1/2 x 1/8 inch julienne strips
3 lbs. zucchini, cut into 1 1/2 x 1/8 inch julienne strips
1 1/2 tsp salt
1 1/2 tsp pepper
In a large saute pan heat oil; cook potatoes and ham until golden. Add garlic, thyme and julienne vegetables. Cook over medium-high heat until crisp-tender. DO NOT OVERCOOK. Season with salt and pepper.
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