Sour Cream Potatoes

Contributed by Sarah Parker

Ingredients:

1 bag frozen hash browns

Combine and heat to make sauce:
1 can Cream of Chicken Soup
1/3 cube melted butter
½ pt. Sour cream
Grated onion
Grated cheese

Combine- Spread in greased pan 13 x 9. Cook at 350 degrees for 45 min.

Roasted Potato Medley

Ingredients:

2 sweet potatoes or yams
4 russet potatoes8 baby red potatoes
1/4 cup olive oil
1 teaspoon Italian blend seasoning
1/8 teaspoon salt
1/8 teaspoon black pepper

Directions:

1. Preheat oven to 425. Peel and cube the sweet potatoes or yams, and the russet potatoes. Scrub the baby red potatoes and cut all of them into cubes.2. Place the potatoes in a large saucepan. Add enough lightly salted water to cover the potatoes. Bring to a boil and cook for 3 minutes. Drain thoroughly.3. Spread the potatoes in a single layer onto a large baking sheet.4. Drizzle the potatoes with olive oil and sprinkle with the seasonings. Roast the potatoes until browned and crisp, about 25 minutes. Serve immediately.Serve with Crispy Ranch Chicken or any meat dish for a fun and tasty potato variation!

Sweet Potato Delight

Contributed by Ann Fugere

Ingredients:

3 c. mashed sweet potatoes (in store they are called yams and have the dark skin; yams are a type of sweet potato)
¾ c. granulated sugar
½ c. butter
2 eggs
1/3 c. milk
1 tsp. vanilla

Directions:

Peel potatoes and cut unto 1 inch pieces. Boil in large pan of water until they are soft when stabbed with a fork. Drain potatoes. Mash potatoes with mixer and measure into measuring cup. Put mashed potatoes into bowl. Add remaining ingredients and mix well. Spray casserole dish with Pam. Put potato mixture into casserole dish and top with crust.

Crust:
1/3 c. brown sugar
1 c. chopped nuts (I use pecans)
½ c. melted butter
1/3 c. flour

Directions:

Mix brown sugar and flour together in small bowl. Sprinkle over top of potatoes. Chop nuts and spread on top of casserole. Drizzle melted butter over the top of the nut and flour mixture. Bake at 350 degrees for 30 minutes. Serve hot.

Crash Hot Potatoes

From Pioneer Woman Cooking
Contributed by Andrea Mouritsen

Ingredients:

Red Potatoes (or other small round potatoes)
Olive Oil
Kosher Salt
Black Pepper
Rosemary (or desired herbs)

Directions:

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 with 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 mashed, rotate the potato masher 90 degrees and mash again.
Brush the tops of each crushed potatoes 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 would like).
Bake in a 450 degree oven for 20-25 minutes until golden brown.

Grated AuGratin Potatoes

Contributed by Rosie Groesbeck

Ingredients:

6 boiled potatoes, grated
¼-1/2 cup chopped green onions
1 can cream of chicken soup, heated
2 tbsp butter
1 cup grated cheese

Directions:

Heat soup undiluted. Stir in butter & onions. Add 1 pint sour cream and add potatoes. Top with cheese. Bake for 40 minutes at 350 degrees.