Rosemary Parmesan Fries

Ingredients:Parmesan French Fries Site
• 4 large unpeeled russet potatoes, cut into 1/4-inch strips
• 1/4 cup olive oil
• 1/2 teaspoon ground dried thyme
•  1/2 teaspoon salt
1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh rosemary

Directions:
• Preheat an oven to 425 degrees F.
• Place the potatoes in a mixing bowl and drizzle with olive oil.
• Season with garlic, thyme, and 1/4 teaspoon seasoned salt.
• Toss until evenly coated.
• Lift the fries out of the bowl and spread onto a nonstick baking sheet in a single layer.
• Save the remaining oil in the bowl.
• Bake in the preheated oven 30 minutes, flipping the fries halfway through baking.
• Return the fries to the bowl with the olive oil, sprinkle with Parmesan cheese and rosemary.
• Toss to coat, then spread again onto the baking sheet.
• Return to the oven, and bake until the Parmesan cheese melts, about 10 minutes.

Norwegian Roasted Potatoes

Ingredients:Norwegian roasted potatoes
• 4 TB spoons  butter, melted
• 4 TB spoons oil
2 lbs. potatoes, cut into thin slices
• Salt, pepper

Directions:
• Preheat the oven to 360 degrees Fahrenheit
• Grease the bottom of a fireproof dish with butter.
• Place the potatoes in layers, overlapping in a roofing tile pattern.
• Brush each layer with the mixture of butter and oil.
• Sprinkle with salt and pepper.
• Bake in the oven for about  25 minutes until the potatoes are tender and the top is golden.

Hasselback Potatoes

Ingredients:Hassleback potato
• 4 Medium sized potatoes
Herby Topping:
• 2 TB spoons fresh or 2 teaspoons dried parsley
• 2 TB spoons fresh or 2 teaspoons dried basil
• 2 TB spoons fresh or 2 teaspoons dried oregano
2 oz butter
Garlic Topping:
• 1 teaspoon fresh or a sprinkling of dried rosemary
• 3 garlic cloves
• 1 lemon
• 1 TB spoon oil

Directions:
• Preheat the oven to 325°F
• Peel potatoes, then use peeler to shave off some flesh as needed to give potatoes a smooth, rounded egg shape.
• Cut potatoes crosswise into thin slices, stopping ¼” before cutting all the way through.
• Place potatoes on a rimmed baking sheet and gently press down on them to fan slices in one direction.
• For the garlic topping, chop the rosemary sprigs and garlic finely.
• Grate off the rind of the lemon.
• Mix all the ingredients (including the olive oil) in a bowl.
• Pour the mixture over two of the sliced potatoes doing your best to get it between the potato slices, especially the garlic.
• For the herb seasoning, melt the butter in a pan, add the herbs and stir well.
• Pour the mixture over the top of the remaining two potatoes making sure some of the mixture goes between the slices.
•  Place the potatoes in the middle of the oven for around 1 hour 10 minutes. The precise cooking time will depend on the size and type of potatoes. Test to ensure they are cooked through.
• Place them under a hot gill for 3 minutes to crisp up the top.

Sweet Potato Fries with Rosemary and Garlic

Ingredients:sweet potato fries
• 1/2 teaspoon chopped fresh rosemary leaves
• 1/2 teaspoon kosher salt
• 1 small clove of garlic, peeled
• 2 TB spoons olive oil
• 2  medium sweet potatoes

Directions:
• Preheat oven to 425 degrees.
• Using a mortar and pestle, mash together the garlic, salt, and rosemary to form a paste.
• In a small bowl, combine the olive oil and garlic paste; set aside.
• Scrub sweet potatoes and cut off any blemishes.
• Slice the sweet potatoes lengthwise into 1/2 inch pieces.
• Stacking two pieces together, cut potatoes into 1/2 inch strips.
• Do the same with remaining potato.
• Put potato strips into a large bowl.
• Add oil mixture and toss well until all potatoes are well coated.
• Spread potatoes out on a baking sheet.
• Roast potatoes for 30-35 minutes, checking every ten minutes and rotating the pan for even browning.
• Serve.

Perfect Mashed Potatoes

Ingredients:perfect mashed potatoes
1 lb potatoes, peeled
• 2 TB spoons butter, softened
• 1 egg yolk
• 1/8 cup cream, hot
• salt

Directions:
• Bring a pot of water to a healthy simmer.
• Add the potatoes and salt to the water.
• The water should just cover the potatoes.
• Bring to a boil and cook for 20-30 minutes.
• Drain the potatoes.
•  Return the potatoes to the pot.
• Mash the potatoes.
• Add the butter.
• Add the hot cream.
• Mash the potatoes.
• Add the egg yolk and mix well.
• Serve.

Fried potatoes with chanterelle mushrooms

Ingredients:Fried potatoes with chanterell mushrooms
1 lb chanterelle mushrooms
• 4 large russet potatoes, sliced about 1/8 inch thick
• 1 large onion, sliced thin
• 4 TB spoons butter
• 2 TB spoons  olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Directions:
• In a large frying pan on medium-high heat, melt butter, add olive oil.
• Add sliced potatoes and onions, cover and fry for 10 minutes.
• Using a spatula, turn the potatoes and onions over so they do not break apart. If potatoes appear too dry, add some additional butter.
• Add chanterelle mushrooms.
• Sprinkle with garlic powder, salt and pepper and continue to fry  for  5 more minutes or until potatoes begin to turn slightly brown; turning occasionally.
• Serve hot.

Fried Potatoes and Onions

Ingredients:Fried Potatoes and Onions
• 4 large russet potatoes, sliced about 1/8 inch thick
• 1 large onion, sliced thin
• 4 TB spoons butter
• 2 TB spoons  olive oil
• 1/2 teaspoon garlic powder
• 1 TB spoon fresh dill, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Directions:
•In a large frying pan on medium-high heat, melt butter, add olive oil.
• Add sliced potatoes and onions, cover and fry for 10 minutes.
• Using a spatula, turn the potatoes and onions over so they do not break apart. If potatoes appear too dry, add some additional butter.
• Sprinkle with garlic powder, dill, salt and pepper and continue to fry  for another 5 minutes or until potatoes begin to turn slightly brown; turning occasionally.
• Serve hot.

Baked Mashed Potatoes

Ingredients:Baked Mashed Potatoes
• 1 tablespoon butter
4 pounds russet potatoes, peeled, cut into 1-inch pieces
• 1/2 cup whole milk
• 1/2 cup cream
• 1/2 cup (1 stick) butter, melted
• 1 1/2 cups grated mozzarella
• 1 cup freshly grated Parmesan
• Salt and freshly ground black pepper

Directions:
• Preheat the oven to 400 degrees F.
• Coat a 13 by 9 by 2-inch baking dish with 1 tablespoon of butter and set aside.
• Cook the potatoes in a large pot of boiling salted water until they are very tender, about 15 minutes.
• Drain; return the potatoes to the same pot and mash well.
• Mix in the milk, cream and melted butter.
• Mix in the mozzarella and 3/4 cup of the Parmesan.
• Season, to taste, with salt and pepper.
• Transfer the potatoes to the prepared baking dish.
• Sprinkle the Parmesan cheese over the mashed potatoes.
• Recipe can be prepared up to this point 6 hours ahead of time; cover and chill.
• Bake, uncovered, until the topping is golden brown, about 20 minutes.

Parmesan Baked Potato

Ingredients:Parmesan Baked Potato
• 6 small potatoes, scrubbed and cut in half
• 1/4 cup butter
• 1/2 cup grated parmesan cheese
• garlic powder
• other seasonings (to personal preference)

Directions:
• Preheat oven to 400 degrees.
• Melt butter and pour into a 9×13 inch pan and spread evenly across the bottom.
• Sprinkle parmesan cheese and lightly sprinkle other seasonings all over the butter.
• Place potato halves face down on the butter and seasonings.
• Place in preheated oven and bake for 40 to 45 minutes.
• Cool for 5 minutes before removing from pan.
• Serve.

Potato Tomato Sauce

Ingredients:Potato Tomato Sauce
• 2 tablespoons extra virgin olive oil
• 1 medium onion, finely chopped
• 1 garlic clove, minced
2 lb potatoes, peeled and cut into small cubes
• 4 cups San Marzano tomatoes (1 ¼- 28 ounce cans)

Directions:
• Heat the oil in a large skillet over moderately low heat.
• Add the onion and garlic and cook until softened.
• Add the potatoes and tomatoes and simmer until the potatoes are tender, about 30 minutes.
• Mash with a whisk and add salt and pepper to taste.

Old World Meatballs