Posted in Potatoes, Soups, Stews, Chili

Baked Potato Cheese Soup

I just came up with recipe on my own….had some red potatoes that I bought and needed to use them, so I thought how about baked potato cheese soup MMMMM

So the ingredients I used for my soup are:

Sour Cream (can’t have a baked potato without sour cream, I add a dollop or 5 on top of my soup)
Carrots because I always start (pretty much) all my soups with a Mirepoix -“a mixture of chopped celery, onions, and carrots”
Onion
Celery
about a 5 pound bag of red potatoes
freshly ground black pepper, to taste
salt, to taste
milk (we use lactose free as Normy is lactose intolerant)
Extra sharp cheddar cheese (about a pound), that you will grate later
garlic salt (to taste)

not in the picture, but you will need for this recipe:
olive oil
butter
better than bouillon, chicken
water
bacon
chopped green onion

I started by having Normy help me and he peeled all the potatoes
DSC_0348-1

while he did that I peeled some carrots
DSC_0349-1

peeled 5 carrots (to be exact)
DSC_0350-1

cut the ends off the carrots and then cut the ends off the celery and washed them and used 5 celery stalks as well
DSC_0353-1

DSC_0352-1

then I chopped the carrots and celery up into medium sized chunks (I will be pureeing the soup later with a hand blender, so I went with small to a medium sized chop).
DSC_0355-1

chopping away while Normy peels away all the skins on the potatoes
DSC_0356-1

I also chopped the onion as well
DSC_0357-1

Normy filled one size of the sink with cold water for the peeled potatoes to chill in while he peeled all the potatoes (that’s a lot of potatoes)
DSC_0358-1

so once all the potatoes were peeled, I chopped them all into chunks and then threw them in a large pot and filled it with water and then sat the pot on a burner to high heat to be boiled
DSC_0359-1

while the potatoes boiled, Normy grated the big chunk of cheese we bought. (I like freshly grated, not already grated cheese)
DSC_0361-1

boil the potatoes for 30-35 minutes.
DSC_0362-1
I checked mine to see if they were nice and soft by picking a bigger chunk of potato by poking it with a fork

drain potatoes and set aside

then grab a nice big, deep pot and set it on the already hot burner and heat the burner to medium high heat and coat the bottom with olive oil and about 2 tbsp of butter. Let the butter melt all the way
DSC_0363-1

add your Mirepoix – chopped Onion, Celery and carrots to pot
DSC_0365-1

season with salt and pepper, to taste
DSC_0367-1

saute for 5-7 minutes, or until your onions are translucent

then add the chunks of potatoes
DSC_0368-1

season the potatoes with freshly ground black pepper and garlic salt, to taste
DSC_0370-1

stir everything together
DSC_0371-1

at this point I took about 2 cups of the potatoes, onion, carrots, and celery and place it in a measuring cup and set it aside, will add this later after I blend the soup, to add chunks to the soup

then add in water (about 2-3 cups) or vegetable/chicken broth. I added water and then I added in better than bouillon (Read the back of the jar to see how much to add)

DSC_0372-1

then add milk (I added about 2-4 cups) I basically added half water, half milk until it went up to the potatoes so pretty much everything was submerged in liquid.
DSC_0373-1

DSC_0375-1

stir everything together, then let everything come up to almost a boil and then turn the heat down to medium low and then I grabbed my hand blender and blended everything together so it was nice and smooth
DSC_0376-1

so remember how I told you pull aside the chunks of potato, carrots, celery and onion?
DSC_0377-1

After you have blended your soup really well and its nice and smooth, then I added the chunks back in. I know strange to make it all smooth and blend it, just to add the chunks back in. Just thought it would be a nice little treat to be eating my soup and get a chunk of potato, or onion here and there. Stir everything together
DSC_0378-1

Then add in the grated cheese, I added all the cheese Normy grated and then I had more cheese that I grated to top my soup with when serving
DSC_0379-1

I wouldn’t add as much cheese as I did, I think it may have been too much cheese, unless you LOVE cheese then add it all.
DSC_0380-1

DSC_0381-1

Stir the cheese in and let it melt into the soup. Then taste the soup for taste. Add a little more salt, pepper, garlic salt if needed.

Then serve up in a bowl.

I added extra grated cheese I had to my soup
DSC_0384-1

Oh and don’t forget the MOST important topping to the soup, BACON!
DSC_0385-1

I also added chopped green onion
DSC_0394-1

Normy also likes Tabasco on his
DSC_0397-1

and sour cream
DSC_0387-1

DSC_0398-1

DSC_0401-1

DSC_0403-1

Cheeeeeesy
DSC_0407-1

DSC_0408-1

 

Recipe

  • Sour Cream (can’t have a baked potato without sour cream, I add a dollop or 5 on top of my soup)
  • Carrots because I always start (pretty much) all my soups with a Mirepoix -“a mixture of chopped celery, onions, and carrots”
  • Onion
  • Celery
  • about a 5 pound bag of red potatoes
  • freshly ground black pepper, to taste
  • salt, to taste
  • milk (we use lactose free as Normy is lactose intolerant)
  • Extra sharp cheddar cheese (about a pound), that you will grate later
  • garlic salt (to taste)
  • you will need for this recipe:
  • olive oil
  • butter
  • better than bouillon, chicken
  • water
  • bacon
  • chopped green onion
  • I started by having Normy help me and he peeled all the potatoes
  • while he did that I peeled some carrots
  • peeled 5 carrots (to be exact)
  • cut the ends off the carrots and then cut the ends off the celery and washed them and used 5 celery stalks as well
  • then I chopped the carrots and celery up into medium sized chunks (I will be pureeing the soup later with a hand blender, so I went with small to a medium sized chop).
  • chopping away while Normy peels away all the skins on the potatoes
  • I also chopped the onion as well
  • Normy filled one size of the sink with cold water for the peeled potatoes to chill in while he peeled all the potatoes (that’s a lot of potatoes)
  • so once all the potatoes were peeled, I chopped them all into chunks and then threw them in a large pot and filled it with water and then sat the pot on a burner to high heat to be boiled
  • while the potatoes boiled, Normy grated the big chunk of cheese we bought. (I like freshly grated, not already grated cheese)
  • boil the potatoes for 30-35 minutes.
  • I checked mine to see if they were nice and soft by picking a bigger chunk of potato by poking it with a fork
  • drain potatoes and set aside
  • then grab a nice big, deep pot and set it on the already hot burner and heat the burner to medium high heat and coat the bottom with olive oil and about 2 tbsp of butter. Let the butter melt all the way
  • add your Mirepoix – chopped Onion, Celery and carrots to pot
  • season with salt and pepper, to taste
  • saute for 5-7 minutes, or until your onions are translucent
  • then add the chunks of potatoes
  • season the potatoes with freshly ground black pepper and garlic salt, to taste
  • stir everything together
  • at this point I took about 2 cups of the potatoes, onion, carrots, and celery and place it in a measuring cup and set it aside, will add this later after I blend the soup, to add chunks to the soup
  • then add in water (about 2-3 cups) or vegetable/chicken broth. I added water and then I added in better than bouillon (Read the back of the jar to see how much to add)
  • then add milk (I added about 2-4 cups) I basically added half water, half milk until it went up to the potatoes so pretty much everything was submerged in liquid.
  • stir everything together, then let everything come up to almost a boil and then turn the heat down to medium low and then I grabbed my hand blender and blended everything together so it was nice and smooth
  • so remember how I told you pull aside the chunks of potato, carrots, celery and onion?
  • After you have blended your soup really well and its nice and smooth, then I added the chunks back in. I know strange to make it all smooth and blend it, just to add the chunks back in. Just thought it would be a nice little treat to be eating my soup and get a chunk of potato, or onion here and there. Stir everything together
  • Then add in the grated cheese, I added all the cheese Normy grated and then I had more cheese that I grated to top my soup with when serving
  • I wouldn’t add as much cheese as I did, I think it may have been too much cheese, unless you LOVE cheese then add it all.
  • Stir the cheese in and let it melt into the soup. Then taste the soup for taste. Add a little more salt, pepper, garlic salt if needed.
  • Then serve up in a bowl.
  • I added extra grated cheese I had to my soup
  • Oh and don’t forget the MOST important topping to the soup, BACON!
  • I also added chopped green onion
  • Normy also likes Tabasco on his
  • and sour cream
Posted in Potatoes, Salads

German Potato Salad

Got the recipe from here

3 pounds red potatoes
1 pound bacon, chopped
1 large red onion, diced
3/4 cup cider vinegar
1 tablespoon mustard seeds
1/4 cup canola oil
Salt and freshly ground pepper
8 green onions, thinly sliced
1/4 cup chopped fresh parsley leaves
DSC_0086-1

Place potatoes in a large pot and cover with cold water.
DSC_0068-1

DSC_0069-1

Boil for about 45 minutes or potatoes are tender. How I make sure they are tender enough is poke a fork into the biggest potato if its not tender then boil until tender.

Drain, and cut the potatoes into cubes when cool enough to handle. Place the potatoes in a large bowl
DSC_0081-1

Place a large pan on stove and heat burner to medium high heat. Add the bacon
DSC_0072-1

and cook until crisp. Remove the bacon with a slotted spoon and drain on a paper towel-lined plate.
DSC_0076-1

DSC_0077-1

Add the onions to the rendered bacon fat and cook until soft,
DSC_0078-1

about 7 to 8 minutes.

In a bowl or measuring cup add the vinegar and mustard seeds
DSC_0080-1

then whisk in the canola oil and season, to taste, with salt and pepper.

add bacon and onions to the potatoes
DSC_0083-1

Then add parsley
DSC_0085-1

Add the dressing to the potatoes, bacon, and onion and toss gently to coat.
DSC_0087-1

DSC_0088-1

Then add in the green onions
DSC_0090-1

Mix everything together really well then taste and season with more salt and pepper if needed

DSC_0092-1

I made this potato salad for a BBQ at our friends Allan & Karen…

Check out the other foods at the BBQ

Artichokes al la Margaret
DSC_0109-1

Roasted tomatoes, Fresh Mozzarella and white beans with Olive oil and balsamic vinegar drizzled over the top, and topped with chopped basil al la Karen
DSC_0114-1

DSC_0118-1

Fire Crackers al la James
DSC_0116-1

DSC_0127-1

Steaks!
DSC_0126-1

Dinner!
DSC_0155-1

Yummy Food with Great company!
DSC_0156-1

 

3 pounds red potatoes
1 pound bacon, chopped
1 large red onion, diced
3/4 cup cider vinegar
1 tablespoon mustard seeds
1/4 cup canola oil
Salt and freshly ground pepper
8 green onions, thinly sliced
1/4 cup chopped fresh parsley leaves

Place potatoes in a large pot and cover with cold water.
Boil for about 45 minutes or potatoes are tender. How I make sure they are tender enough is poke a fork into the biggest potato if its not tender then boil until tender.
Drain, and cut the potatoes into cubes when cool enough to handle. Place the potatoes in a large bowl
Place a large pan on stove and heat burner to medium high heat. Add the bacon
and cook until crisp. Remove the bacon with a slotted spoon and drain on a paper towel-lined plate.
Add the onions to the rendered bacon fat and cook until soft, about 7 to 8 minutes.
In a bowl or measuring cup add the vinegar and mustard seeds
then whisk in the canola oil and season, to taste, with salt and pepper.
add bacon and onions to the potatoes
Then add parsley
Add the dressing to the potatoes, bacon, and onion and toss gently to coat.
Then add in the green onions
Mix everything together really well then taste and season with more salt and pepper if needed

Posted in Potatoes, Side Dish

Seasoned Roasted Potatoes

Go the inspiration for this recipe from Iowa Girl Eats

 

1 Russet potato (I did this X3, so 3 potatoes)
butter
Lawry’s seasoning salt
freshly grated/shredded, extra sharp cheddar cheese

 

Some would say to do baked potatoes, microwave is the easiest way…well have at it and you can do it that way. BUT, this chic does NOT own a microwave. Yep, I sure don’t! I hate them. I feel a microwave should only be used to warm your coffee and I will use it if there is no stove to warm leftovers up. But I’d rather just reheat food on a stove. Sorry, I don’t really care for microwaves…So I don’t own one. Plus they take up too much space! My counter space is too precious to me! I store things I need and use, and I don’t have a lot, so I use it wisely and a microwave is just not a necessity to me!

OK, so how I did these potatoes was basically did baked potatoes and how I do baked potatoes is I wash the outside of the potato (really well) and then rub olive oil on the outside and sprinkle a little kosher salt, then wrap it in foil and bake at 350 degrees for about an hour and 1/2. To me Russet Potatoes seem to take longer to bake and get soft so I bake them a while…

Then after the potatoes baked for an hour and 1/2, I cut them in half, then cut each half into squares. Don’t cut all the way through, just down to the skin. Then I sprinkled on Lawry’s seasoning salt and a little pad of butter for each half and bake for another 15-20 minutes and browned up the inside of the potato
DSC_0099-1

Then I pulled the potatoes back out and sprinkled fleshly grated extra sharp cheddar cheese on them, just an amount that looked good to me, didn’t measure. Just piled it on, its cheese and cheese = LOVE!
DSC_0102-1

DSC_0103-1

DSC_0104-1

then I placed the potatoes back in the oven for 10 minutes, or until the cheese was nice and melted
DSC_0109-1

DSC_0110-1

Then serve them up nice and hot and cheeeeeesy
DSC_0116-1

DSC_0117-1

Recipe

1 Russet potato (I did this X3, so 3 potatoes)
butter
Lawry’s seasoning salt
freshly grated/shredded, extra sharp cheddar cheese

so how I did these potatoes was basically did baked potatoes and how I do baked potatoes is I wash the outside of the potato (really well) and then rub olive oil on the outside and sprinkle a little kosher salt, then wrap it in foil and bake at 350 degrees for about an hour and 1/2. To me Russet Potatoes seem to take longer to bake and get soft so I bake them a while…

Then after the potatoes baked for an hour and 1/2, I cut them in half, then cut each half into squares. Don’t cut all the way through, just down to the skin. Then I sprinkled on Lawry’s seasoning salt and a little pad of butter for each half and bake for another 15-20 minutes and browned up the inside of the potato

Then I pulled the potatoes back out and sprinkled fleshly grated extra sharp cheddar cheese on them, just an amount that looked good to me, didn’t measure. Just piled it on, its cheese and cheese = LOVE!

then I placed the potatoes back in the oven for 10 minutes, or until the cheese was nice and melted

Then serve them up nice and hot and cheeeeeesy

Posted in Potatoes, Side Dish

Cheesy Potatoes

I got this recipe from an old co worker. He invited us over for a BBQ and I had these and I begged for the recipe because it was so GOOD!

Soooo you know when something tastes really good, it means its usually really bad for you!

So I was a dummy and instead of buying hash brown potatoes I got these potato cubes, I HIGHLY recommend using hash browns…

2 LB – Frozen hash brown potatoes (Southern Style)
DSC_0027-1

1 Can – Cream of Chicken Soup
DSC_0028-1

DSC_0029-1

1 8oz – Sour Cream
DSC_0038-1

DSC_0039-1

1/2 stick – Butter (melted)
DSC_0035-1

DSC_0036-1

1/2 cup – Chopped Onions
DSC_0033-1

1 tsp – Salt
1 tsp – Pepper
DSC_0040-1

Mix above ingredients together. Put in a pan/casserole dish
DSC_0041-1

DSC_0042-1

DSC_0044-1
and bake at 350 for 45 minutes.

Toppings

1 8 0z – Bag shredded cheddar cheese
2 cups – corn flakes
2 tbs – butter

Melt butter
DSC_0063-1

and stir corn flakes until covered.
DSC_0064-1

DSC_0065-1

Sprinkle cheddar cheese over baked potatoes
DSC_0066-1

then top with corn flakes.
DSC_0069-1

DSC_0070-1

Bake another 10 minutes until corn flakes are brown.
DSC_0077-1

DSC_0092-1

Serve nice and hot
DSC_0096-1

DSC_0100-1

Recipe

2 LB – Frozen hash brown potatoes (Southern Style)
1 Can – Cream of Chicken Soup
1 8oz – Sour Cream
1/2 stick – Butter (melted)
1/2 cup – Chopped Onions
1 tsp – Salt
1 tsp – Pepper

Mix above ingredients together.
Put in a pan/casserole dish and bake at 350 for 45 minutes.

Toppings
1 8 0z – Bag shredded cheddar cheese
2 cups – corn flakes
2 tbs – butter

Melt butter and stir corn flakes until covered.
Sprinkle cheddar cheese over baked potatoes then top with corn flakes.
Bake another 10 minutes until corn flakes are brown.
Serve nice and hot

Posted in Appetizers, Potatoes

Jamie Style Potato Skins

I love potatoes! I love potato skins! What better way to have potatoes then adding bacon and cheese and onions and sour cream to them! YUM! Here is my version of potato skins…

Preheat your oven to 400 degrees

So for the topping for my potato skins I made ranch sour cream.

I used 16 Oz (light) Sour Cream
I packet of Hidden Valley Ranch, Dip Mix
DSC_0236-1

Mix the two together in a bowl
DSC_0241-1

DSC_0243-1

Place bowl in fridge and let the two mingle together and chill to make for a yummy dip to go on your potato skin

Next, Grab 5 potatoes (I used russet potatoes)
DSC_0246-1

wash the potatoes under cold water. Then what I do is grab 5 sheets of aluminum foil, like you were going to do baked potatoes. (sorry I do NOT put potatoes in the microwave that is just gross) I add a little olive oil to the outside of the potato, rub it all over so the whole potato is coated, not drenched just nice and shiny all over
DSC_0247-1

and then I sprinkle kosher salt on the outside as well (I do this because I love to eat the skin and it makes the skin nice and yummy and flavorful)
DSC_0248-1

Do this with all 5 potatoes and then wrap them in the foil
DSC_0249-1

Bake them at 400 degrees for about an hour

Then grab a pound of bacon
DSC_0251-1

and chop it up. I find that when the bacon is really cold sometimes a little frozen it helps to cut it easier. So when I started making this, I popped the bacon in the freezer for a few and it got nice and cold and made it easier to chop.
DSC_0252-1

Chop all the bacon up
DSC_0254-1

Grab a medium skillet or cast iron skillet and place ona  burner and turn to medium high heat, and place the bacon in the pan
DSC_0257-1

while the bacon is cooking go back to the potatoes, but keep an eye on the bacon and stir occasionally

Once the potatoes have baked (leave your oven on) for about an hour, very carefully take the foil off and cut them in half
DSC_0260-1

and what I did was scoop out some of the potato, and placed what I scooped out in a bowl and you can save it for mashed potatoes or snack on it while you make the potato skins. I also placed the skins in a baking dish because they will be going back in the oven.
DSC_0261-1

I scooped out some of the potato so that the skin is like a bowl and can hold bacon, cheese and onions
DSC_0262-1

DSC_0268-1

So my bacon is done at this point. Nice and brown and crisp!
DSC_0273-1

so place the bacon in a plate lined with paper towls and set aside

then what I did was take a couple of spoonfuls of the bacon grease and drizzled it over the potato skins to make them extra healthy!
DSC_0274-1

DSC_0276-1

then I sprinkled a little garlic salt over each potato as well
DSC_0282-1

and then popped them back in the oven for 15-20 minutes until the edges were crisp
DSC_0283-1

DSC_0285-1

Then grab 8 oz of extra sharp cheddar cheese
DSC_0287-1

and grate it all and set aside

Then grab the bacon and place a couple of tablespoons in each potato
DSC_0288-1

I distributed all the bacon between all the potatoes and a few samples for myself
DSC_0289-1

DSC_0292-1

Then add the cheese
DSC_0293-1

again I distributed the cheese between each potato. Using it all
DSC_0294-1

DSC_0296-1

DSC_0297-1

Then pop the pototatoes back in the oven and bake another 10-15 minutes, or until cheese is nice and melted and bubbly

While the potatoes are baking (again) Grab one bunch of green onions and wash and chop up
DSC_0303-1

Then once the cheese is melted, pull the potatos out oven the oven
DSC_0304-1

and drool
DSC_0306-1

DSC_0308-1

and sprinkle the chopped green onions over them
DSC_0310-1

DSC_0311-1

DSC_0316-1

DSC_0317-1

Then serve you up one of the potato skins and add some ranch sour cream
DSC_0318-1

DSC_0319-1

DSC_0321-1

DSC_0322-1

DSC_0323-1

DSC_0325-1

DSC_0335-1

Recipe:

  • ranch sour cream.
  • 16 Oz (light) Sour Cream
  • I packet of Hidden Valley Ranch, Dip Mix
  • Mix the two together in a bowl
  • Place bowl in fridge and let the two mingle together and chill to make for a yummy dip to go on your potato skin
  • 5 potatoes (I used russet potatoes)
  • Aluminum foil
  • Olive oil
  • Kosher salt
  • 1 pound of bacon, chopped
  • Couple of Tablespoons of Bacon grease (optional)
  • Garlic Salt, to taste
  • 8 oz of extra sharp cheddar cheese, grated/shredded
  • One bunch of green onions, washed with ends cut off and chopped
  • Preheat your oven to 400 degrees
  • wash the potatoes under cold water. Then what I do is grab 5 sheets of aluminum foil, like you were going to do baked potatoes. I add a little olive oil to the outside of the potato, rub it all over so the whole potato is coated, not drenched just nice and shiny all over and then I sprinkle kosher salt on the outside as well. Do this with all 5 potatoes and then wrap them in the foil
  • Bake them at 400 degrees for about an hour
  • Then grab a pound of bacon and chop it up. Grab a medium skillet or cast iron skillet and place on a burner and turn to medium high heat, and place the bacon in the pan, while the bacon is cooking go back to the potatoes, but keep an eye on the bacon and stir occasionally. Once the potatoes have baked (leave your oven on) for about an hour, very carefully take the foil off and cut them in half and what I did was scoop out some of the potato, and placed what I scooped out in a bowl and you can save it for mashed potatoes or snack on it while you make the potato skins. I also placed the skins in a baking dish because they will be going back in the oven.
  • Cook bacon until nice and brown and crisp! Place the bacon on a plate lined with paper towels and set aside then take a couple of spoonful’s of the bacon grease and drizzled it over the potato skins to make them extra healthy, then I sprinkled a little garlic salt over each potato as well and then popped them back in the oven for 15-20 minutes until the edges were crisp
  • Then grab 8 Oz of extra sharp cheddar cheese and grate it all and set aside
  • Then grab the bacon and place a couple of tablespoons in each potato
  • I distributed all the bacon between all the potatoes and a few samples for myself. Then add the cheese again I distributed the cheese between each potato. Using it all
  • Then pop the potatoes back in the oven and bake another 10-15 minutes, or until cheese is nice and melted and bubbly. While the potatoes are baking (again) Grab one bunch of green onions and wash and chop up
  • Then once the cheese is melted, pull the potatoes out oven the oven and drool and sprinkle the chopped green onions over them then serve you up one of the potato skins and add some ranch sour cream
Posted in Appetizers, Cajun/Creole, Potatoes, Side Dish

Baked Cajun Fries

I was craving french fries, and well I was trying to ignore the craving, but sometimes you just can’t! So I decided instead of going and buying nasty fries from a fast food joint and then feeling sick after, or frying some at home and then having the apt smell like fried food, I decided on baked fries! It cured my craving!

First things first preheat your oven to 450 degrees and grab a cookie sheet

Then grad 4 Idaho or russet potatoes medium in size to large.

DSC_0001-1

Then peel and wash the potatoes
DSC_0003-1

then slices them into long strips, ya know into fries or strips that look like fries. Place the fries into a medium-sized bowl
DSC_0004-1

then run cold water over the potatoes
DSC_0005-1

Fill the bowl up and then drain it, and fill the bowl up and drain it. What you are basically doing is rinsing the heck out of the potatoes. Do this until the water is clear.

this helps the potatoes from turning gluey or turning a grey like color, and helps them bake crispy!
DSC_0007-1

then once you rinse them in the coldest the water will get, your hands will be freeeezeing, so drain the potatoes one last time and place them on some paper towels to drain even more.
DSC_0008-1

Then turn the water on warm and warm your freezing hands back up HA!

then dab the tops of the fries with more paper towels and then place the fries back in the dried out bowl you used earlier, then drizzle some olive oil over the fries, I just eyeballed the amount, maybe a couple of tablespoons
DSC_0009-1

with your hands flip and mix the fries around in the bowl so that all the fires are coated with the oil evenly

Then grab the best seasoning ever, Creole/Cajun seasoning
DSC_0010-1

and sprinkle desired amount over fries
DSC_0011-1

I was very generous, as I LOVE Cajun seasoning.

Then mix that up with your hands again
and then add a little more seasoning to the fries
DSC_0013-1

then spread the fries out on a cookie sheet pan, I recommend spraying the pan with non stick spray as I did not do this, was thinking the fries wouldn’t stick because they had oil on them, but they still stuck to the pan.

DSC_0014-1

DSC_0015-1

then once you get the fries on the pan spread them out in a single layer as best you can and sprinkle more Cajun seasoning over them
DSC_0016-1

At this point I also added a little garlic salt, to taste as well.
DSC_0018-1

bake at 450 for 15 minutes, then flip the fries, then another 15 and flip, do this until they get nice and brown and to the coloring you would like

Some of the ends on mine got a little too done
DSC_0028-1

DSC_0030-1

I served my fries with ketchup and guess what? Sprinkled even more Cajun seasoning over the top of them!

Posted in Potatoes, Side Dish

Mashed Taters with Greek Yogurt

So I recently have discovered Greek yogurt…Yes I know, it’s been around forever! So lately instead of using sour cream, and buying sour cream, I have been using Greek yogurt instead! (To me) They taste the same, and the greek yogurt is better for you!

So start with 4 Idaho potatoes
DSC_0184-1

Peel them
DSC_0186-1

wash each potato after you peel them
DSC_0189-1

Then cube the potatoes up into chucks
DSC_0190-1

then grab a pot and throw the potatoes in and fill the pot just until all the potatoes are covered in water
DSC_0193-1

Place pot with water and potatoes on a large burner and heat to medium high heat and boil 30-45 minutes or until potatoes are fork tender

Then once the potatoes are cooked, drain them, turn burner down to low
DSC_0231-1

and throw the potatoes back in the pot you used them to boil in and add about 2 tbsp of butter
DSC_0251-1

Then add some creole seasoning, to taste
DSC_0254-1

DSC_0256-1

then sprinkle in a little bit of freeze-dried dill and garlic salt

then grab your greek yogurt
DSC_0257-1

add in about 1/3 a cup
DSC_0258-1

and get your potato masher and mash everything up so the butter melts and the greek yogurt and spices are well incorperated. I also added in some salt and pepper, to taste
DSC_0260-1

test for seasonings and adjust as needed.

and then serve a big mountain onto your plate
DSC_0268-1

dinner is served!
DSC_0270-1

DSC_0272-1