Crash Hot Potatoes by The Pioneer Woman

I saw this recipe by The Pioneer Woman and decided it would be the perfect side for some tri tip that I wanted to grill on Saturday for dinner.  They were so yummy, and easy!!  They did take a little longer than I was hoping to cook/bake but that's because we were all starving and ready to eat.  

Crash Hot Potatoes

Prep Time:   30 Minutes

Cook Time:  25 Minutes

Difficulty:  Easy

Servings: 6

 

Ingredients

• 12 whole New Potatoes (or Other Small Round Potatoes)
• 3 Tablespoons Olive Oil
• Kosher Salt To Taste
• Black Pepper To Taste
• Rosemary (or Other Herbs Of Choice) To Taste  *I used dried Parsley

Preparation Instructions

Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.
On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.
With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.
Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)
Bake in a 450 degree oven for 20-25 minutes until golden brown.


**Note:  We decided next time we would sprinkle some crispy bacon on the top as well. Yum!

Fried Rice

1-1/2 cup uncooked rice - cooked.
1 onion, chopped
1 green bell pepper, chopped
6-7 eggs
1 pkg. bacon
3 cloves garlic
2-4 TBS. soy sauce (La Choy is gluten free)

Cut bacon into inch pieces. In large frying pan (I use a large pot so bacon grease doesn't get all over the stove), cook bacon, onion, and green pepper. Be patient and make sure bacon is crisp. Drain off bacon grease and put bacon mixture in bowl to the side. Use bacon grease remaining at bottom of pan to scramble the eggs. Add garlic to eggs. When eggs are cooked, add bacon mixture, cooked rice and soy sauce. Mix well and cook 15 minutes. Serve hot. We make this with teryaki chicken, and a salad or vegetable, for a complete meal.

Red Potato Salad

1 pound clean, scrubbed new red potatoes
3 eggs
1/2 pound bacon
1/2 onion, finely chopped
1/2 stalk celery, finely chopped
1 cup mayonnaise
salt and pepper to taste
* 1 tsp. mustard and sprinkle of paprika optional

DIRECTIONS:
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and set in the refrigerator to cool.
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Chop the cooled potatoes, leaving skin on. Add to a large bowl, along with the eggs, bacon, onion and celery. Add mayonnaise, salt and pepper to taste. Chill for an hour before serving.

Twice Baked Potatos

4 large baking potatoes 1/2 tsp. salt
1/4 cup butter or margarine Pepper to taste
1/2 cup sour cream 1/2 tsp. onion salt
1/4 cup grated cheddar cheese 1/2 cup milk
1/4 cup sliced green onions (opt)

Preheat oven to 400 degrees.

Scrub potatoes and pierce them with a knife so they won't explode. Arrange them on oven rack and back for 45-55 minutes or until tender when gently squeezed using hot pad.

When cool enough to handle, split the potatoes in half lengthwise. Working over a medium bowl, scoop out the insides, leaving a shell about 1/4 inch thick. Spread the butter on the insides of the 8 shells.
Add the remaining ingredients (except cheese) to the potato pulp and mash or mix with a mixer until smooth. Spoon the potato into the shells, topping with the grated cheese. Arrange in a baking pan and return to the oven for 15 minutes or until the filling is hot and the cheese is melted.

Makes 4 servings.
Calories 230

Garlic Mashed Potatoes

6 med. Potatoes cooked in quarters and mashed
4 oz. cream cheese
½ c. sour cream
Salt/pepper
2 TBS. butter
2-3 cloves of garlic – optional

Mash all ingredients together and put in 8x8 pan and cook at 325 for 30-45 minutes. Can be refrigerated up to 2 days ahead.