In this version I used small white round potatoes. For a more dramatic effect of color, use small red round (new) potatoes.
1 lb. Red or White Small Round Potatoes, quartered
2 Tbs Olive Oil
1 tsp Dried Minced Onion
¼ tsp Dried Minced Garlic (2 cloves)
1/8 tsp Paprika
Preheat the oven to 325º. Place potatoes in a medium size bowl. In a small bowl, mix remaining ingredients. Pour the mix over the potatoes and stir well to coat. Pour the potatoes and residual mixture into a small 1 qt. casserole dish. Potatoes should be in a single layer. Adjust your casserole dish size to suite the amount of potatoes you have. Bake at 325º for 45 minutes. Stir the potatoes to ensure even roasting, then bake an additional 10-20 minutes when they should be tender and browned on the edges.
7 c Potatoes, cut into chunks
6 Cloves Garlic (whole)
1/2 c Milk
1/4 c Parmesan Cheese
2 Tbs Butter
1/2 tsp Salt
1/8 tsp Pepper
2 Tbs Sour Cream
1 Tbs Olive Oil
Bring a pot of water and the 6 whole cloves of garlic to a boil. Boil potatoes until they break apart with a fork (20 minutes). Drain off potatoes and keep the garlic with the potatoes. Mash potatoes and add remaining ingredients. Whip everything together and enjoy!
In a large high sided skillet, melt about 2-3 Tbs Butter. Saute the onion until translucent. Add potatoes and corned beef, toss to mix everything up then spread out evenly in the pan. Press down with the back of a spatula and let cook sizzle for 5-7 minutes. Turn over, toss, press down, and cook again. Continue this until the potatoes are nice and browned. If the potatoes are starting to stick, just add more butter. You could also use a non-stick pan and avoid the butter all together.
Pre heat oven to 425°. Cut potatoes into wedges. Boil wedges for 10-15 minutes to pre-cook. Drain well and place in a large bowl. Add vegetable oil and toss to coat. Place on a baking sheet in a single layer. Sprinkle with salt and pepper. Bake for 40 minutes or until nicely browned and crispy. Enjoy!
3 lb. Potatoes, peeled and thinly sliced
6 Tbs Butter
1/4 c Flour
1 Onion, diced
1 – 10 1/2 oz. can Cream of Mushroom Soup
2 c Milk
2 c Ham, sliced and bite size
1 c Cheddar Cheese
1 c Monetary Jack Cheese
Preheat oven to 350°. Butter a 9×13 baking pan and set aside. Pre-cook the potatoes in boiling water for 10 minutes. Drain and let cool. In a small pot, saute onion in butter. Add flour, whisk to create a roux. Whisk in milk and cream of mushroom. Bring to bubbling, add pepper and cheese. Once cheese is melted, remove from heat. Place a small amount of cheese sauce in the bottom of the baking pan. Then layer potatoes, ham, and cheese sauce. Cover with foil and bake for 1 hour. Remove foil and bake for another 45 minutes or until the potatoes are tender and fully cooked.
Dice sweet potatoes (or whites or reds) into 1/4″ cubes. Add them to boiling water and cook for 5 minutes. You want them to still be slightly tough. Train the potatoes very well and set aside. Season your chorizo with garlic and cook in vegetable oil in a high sided skillet until browned. Add potatoes and cook until the potatoes are browned and crispy a little on the outsides. Think of making hash-browns when you are determining the doneness of the potatoes. Dish up and top with chopped fresh cilantro.
If you like my Papas Con Chorizo, check out my other recipes!