Sweet Potato Chips

These are a fabulous alternative to your typical potato chips made from russet potatoes. I enjoyed them with a malt vinegar and a ranch dressing. Oh so good plain with a little shake of salt too.
Sweet Potato Chips
Here are the Ingredients:
  • 1 or 2 sweet potato, thinly sliced with a mandolin
  • 1 cup vegetable oil
  • salt, optional
  • malt vinegar, optional
  • ranch dressing, optional
Heat oil in a skillet over medium heat. Fry chips until crispy around 2 minutes. Place on paper towels to drain. Lightly salt and serve with vinegar and/or ranch dressing. Enjoy.

Yogurt Marinated Salmon with Garlic and Dill Red Potatoes

This salmon has subtle yet delicious spiced flavors and instead of using a pungent rosemary I thought dill would be a nice accompaniment with these sweet red potatoes.
Yogurt Marinated Salmon with Garlic and Dill Red Potatoes
Here are the Ingredients:
  • 4 (6 ounce) skinless, boneless salmon fillets
  • 1 cup fat-free plain yogurt
  • 1/2 tablespoon cayenne
  • 1/2 tablespoon ground coriander seed, ground
  • 1 teaspoon salt
  • 1 sweet onion, sliced
  • 4 large red potatoes, rinsed and quartered
  • 4 large garlic cloves, minced
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 2 tablespoons fresh dill, finely chopped
  • salt and white pepper to taste
Preheat oven at 375 degrees
Mix yogurt, cayenne, coriander, salt, and onion until blended. Pour into a gallon size ziploc bag and add salmon. Be sure to coat salmon by slowly moving around. Let sit in refrigerator for 24 hours for best flavor. Bring red potatoes to a boil in a medium pot and cook for 10 minutes. Remove and bring to room temperature. In a large nonstick frying pan over medium high heat, add olive oil until heated and then toss in garlic. Reduce heat to medium  and watch carefully not to burn garlic. Immediately add butter and stir until blended. Add potatoes and cook and toss until coated. Cook for 10 minutes and add dill, salt and pepper. Remove from heat. Meanwhile, remove salmon from bag and on a nonstick foil lined baking sheet and bake for 15 minutes. Serve and enjoy.

Garlic Mashed Potatoes

Who doesn’t love mashed potatoes! I like to change it up a little and throw in a few garlic cloves.

Garlic mashed Potatoes
Here are the Ingredients:
  • 2 pounds russet potatoes, rinsed, peeled, and cut into small cubes
  • 4 garlic cloves, peeled left whole (leave out for regular potatoes)
  • 5 oz can evaporated milk
  • 1/4 stick butter
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • water, for boiling
Place potatoes and garlic in a pot and cover with water. Bring to a boil and cook until potatoes are tender, around ten minutes. When cooked, drain the water and put back on burner until all water is evaporated. Put potatoes in a bowl and add butter, salt, pepper beat with a mixer while adding slowly adding the milk until creamy. Taste and add more salt and pepper if needed.

Au Gratin Potatoes

Potatoes baked with cheese and creamy deliciousness. Can’t beat it!

Au Gratin Potatoes
Here are the Ingredients:
  • 2 pounds russet potatoes, peeled
  • 3 cups whipping or heavy cream
  • 2 teaspoons kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/8 teaspoon nutmeg
  • 3/4 cup finely shredded Gruyère cheese

Preheat oven to 400

Using a very sharp knife or a mandoline, (I recommend investing in one) carefully cut the potatoes into 1/8-inch slices). Put the potatoes in a large heavy-based saucepan and add the cream, salt, pepper, and nutmeg. Cook the mixture over medium-high heat until the cream is boiling, stirring occasionally gently so you don’t break up the slices. When the cream boils, pour the mixture into a baking dish. Shake the dish a bit to let the slices settle and then sprinkle the surface with the cheese. Bake in the hot oven until the top is deep golden brown, the cream has thickened, and the potatoes are extremely tender when pierced with a knife, about 40 minutes.

Best Baked Potato

I am a potato lover! There is nothing like a good baked potato. I like to eat the skin and all. With that said I want the skin a little crunchy. I bake it in the oven without foil..

Best Baked Potato
Here are the Ingredients:
  • 1 medium size russet potato, skin cleaned
  • 1 tablespoon avocado oil or olive oil
  • 1 teaspoon Kosher salt
Preheat the oven to 450
Poke potato with a fork a few times and wrap with a wet paper towel. Place in microwave for 3 minutes. Turn and cook for another 3 minutes. Place in a bowl and coat with oil and salt. Place on oven rack with foil on rack below to catch any drippings. Bake for 20 minutes. Slit down the middle and push together to push up soft potato. Top with your favorites…butter, sour cream, chives, or homemade bacon bits.

Mexican Style Potato Cheese Soup

I love this Soup. My grandmother made this all the time when I was little, so my mother and I make it all the time as well. My friends would beg for this soup when they weren’t feeling well. It comforts you.

Mexican Style Potato Cheese Soup
Here are the Ingredients:
  • 1 large ripe tomato, diced
  • 1 medium onion, diced
  • 5 russet potatoes, peeled and diced in bite size pieces
  • 1 block of medium cheddar cheese, cubed
  • 1 cup of diced canned tomatoes
  • 1 32 oz chicken broth
  • 12 cups water
  • salt and pepper to taste
Saute tomato and onion in a large soup pot with a little bit of water. Keep sauteing until you gradually have added all 12 cups of water then add broth. Bring to a boil and boil for 5 minutes. Add the potatoes and diced tomatoes and slow boil around 10 minutes or until potatoes are done. Remove from heat and add cheese. Cover and let stand for 5 minutes. Remove and add salt and pepper to taste. Serve and enjoy.

German Potato Salad

This is a nice change from your typical mayo style potato salad. This seems more like a salad since it’s made with vinegar and oil.
German Potato Salad
Here are the Ingredients:
  • 5 medium russet potatoes
  • 1 medium sweet onion chopped
  •  1/4 cup vegetable oil
  • 3 tablespoon white vinegar
  •  1 1/2 tsp salt
  • 1 teaspoon pepper
Clean potatoes and boil with skin on for around 20 minutes until done and allow to cool completely. When cool peel off skin and cut 1/8 inch thick slices. Add chopped onions, oil, vinegar, salt and pepper and lightly toss together. Serve chilled or at room temperature.