Have you made oven fries and ended up with floppy potatoes? I have too and it’s no good. These Crispy Baked Potato Wedges are super crispy and delicious. No floppy fries anymore. The hot salt water soak really helps to crisp them up. If your fries are floppy, try this Crispy Baked Potato Wedges recipe and be amazed!
4-5 large Russet Potatoes
Kosher Salt and Freshly Ground Black Pepper
2-3 Tablespoons Canola Oil
Fill a large bowl with hot tap water and stir in 1 Tablespoon salt. Cut potatoes into wedges and add to the hot salt water. Let soak for 30 minutes.
Preheat oven to 450°F.
Drain and dry the potatoes with a towel. Coat the potatoes with canola oil and season with salt and pepper. Arrange on a baking sheet in a single layer.
Bake until the bottoms are browned, about 15-20 minutes. Flip wedges over and bake until the other side browns, about 10-15 minutes. Place on paper towels to soak up any additional oil.
Yield: 3-4 Servings
Oh my bacon! Chicken, cheese and hot sauce. Tons of deliciousness all piled into one casserole.
1/3 Cup Canola Oil
1 1/2 teaspoons Salt
1 Tablespoon Black Pepper
1 Tablespoon Paprika
2 Tablespoons Garlic Powder
6 Tablespoons Hot Sauce
8 Medium Potatoes, cut into 1/2 inch cubes
2 lbs Boneless, Skinless Chicken Breasts, cut into 1 inch cubes
1/2 lb Bacon
2 Cups Shredded Colby Jack Cheese
1 Bunch Green Onions, sliced
Preheat oven to 500°F.
Whisk together the oil, salt, pepper, paprika, garlic powder and hot sauce in a large bowl. Toss in the cubed potatoes and coat with the mixture. Using a slotted spoon, transfer to a lightly greased casserole dish. Bake, stirring every 15 minutes until browned and crisp, about 45-50 minutes.
While the potatoes are in the oven, add the chicken to the bowl the potatoes were in and toss to coat.
Cook the bacon, drain on paper towels and crumble. Combine the cheese, bacon and green onions together in a bowl.
When the potatoes are cooked, top with the chicken and bacon mixture. Lower the oven temperature to 400°F. Bake for an additional 15 minutes to cook the chicken and melt the cheese.
-Recipe slightly adapted from Cook Lisa Cook–
Nothing welcomes the beginning of winter like a big bowl of soup!
5 lbs Potatoes, peeled and chopped in 2-inch chunks
1 Small Onion, diced
4 Cloves Garlic, finely grated
1 teaspoon Salt
1/2 teaspoon Black Pepper
1/2 teaspoon Crushed Red Pepper Flakes
2 Quarts Chicken Broth
2 (8-ounce) Packages Cream Cheese, to add at the end
For Garnish: Crumbled Bacon, Chopped Green onions, and Shredded Cheddar Cheese
Combine the potatoes, onion, garlic, salt, pepper and crushed red pepper in a slow cooker. Cook on low for 8 hours or high for 4 hours.
Blend together with an immersion blender until creamy. Cut the cream cheese into smaller chunks and add to the soup. Cook for 30 minutes on high, stirring frequently to melt in the cheese. Blend again with the immersion blender to break up any remaining chunks of cream cheese.
Season with salt and pepper to taste.
Serve with crumbled bacon, green onions and shredded cheddar cheese on top.
Serves: about 10
-Recipe comes from A Year Of Slow Cooking–
2 lbs Potatoes, cubed
1/4 Cup Butter
1/4 Cup Milk
Salt & Pepper
1-2 Tablespoons Extra Virgin Olive Oil
1lb Ground Beef
1 Large Onion, chopped
1lb Green Beans, cut into 2-3 inch pieces
1 Can Cream of Chicken or Mushroom Soup
1 Can Diced Tomatoes (Italian Style)
1 Cup Shredded Cheddar Cheese
Preheat oven to 350°F. Spray a 9×13 inch casserole dish with non-stick cooking spray.
Boil the potatoes in a large pot of water until tender, about 15 minutes. When they are done, drain and add butter, milk and salt & pepper to taste and mash them.
While the potatoes are cooking, heat the olive oil in a large skillet oven medium-high heat. Add the beef and cook until browned, about 5-7 minutes. Add the onion and green beans, cooking until softened, about 3-4 minutes. Season with salt and pepper to taste.
Stir in the cream of chicken/mushroom soup and diced tomatoes.
Make a ring of mashed potatoes in the casserole dish. Add the beef filling to the center of the ring. Top with cheese and bake for 30 minutes.
This soup is a great way to stretch a buck since you can feed 4-6 people with only 3 pork chops! Also, it was a great way for me to use up the last 3 pork chops in my fridge. Since the soup is cooked for a couple hours, everything has a nice, rich flavor. This could also be made in the slow cooker. I found this recipe on AllRecipes.com and modified it to my liking.
3 Bone-In Pork Chops
1 teaspoon Paprika
1 teaspoon Dried Oregano
1 teaspoon Garlic Powder
1/2 teaspoon Salt
1/2 teaspoon Ground Black Pepper
1/2 teaspoon Chili Powder
1 Bay Leaf
3 Cups Chicken Broth
4 Cups Water
2 Tablespoons Soy Sauce
6 Yukon Gold Potatoes, cut into small chunks
3 Cups Chopped Broccoli (about 2 small crowns)
1 Carrot, diced
1 Large Onion, diced
2 Stalks Celery, diced
Put the pork chops in a large soup pot. Sprinkle with the paprika, oregano, garlic powder, salt, pepper, and chili powder. Add the bay leaf, broth and water. Bring to a boil over high heat, reduce heat to medium-low and simmer for 1 hour.
Remove the pork chops and reserve on a plate.
Add the potatoes, broccoli, carrot, onion and celery. When the pork chops are cool enough to handle, remove and discard the bones, chop up the meat and return it to the pot. Bring to a bubble, reduce heat and simmer for 1 hour.
Remove bay leaf before serving.
This is a great side dish that goes with just about anything. Very simple to make too!
Potatoes, as many as you want
Extra-Virgin Olive Oil
Salt & Pepper, to taste
Any other seasonings you like
Preheat oven to 400°F. Wash potatoes and cut into bite sized pieces. Coat with olive oil and seasonings and place on a baking sheet not overlapping. Bake until browned, about 30 minutes.