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| Slice 2 baking potatoes. |
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| Over the sliced potatoes, drizzle Olive Oil and season with Provencal spices, French salt and freshly ground pepper. |
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| Toss potatoes to coat with Olive Oil and Seasoning. |
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| Place potatoes on a baking sheet. Bake at 450 F for 12-15 minutes or until brown. |
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| Perfect Easy Crispy Potatoes! Serves 2 |
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| Easy One Pot Beef Stew. One pot meals are a this cook’s dream. I really don’t care for cleaning a lot of bowls and pots. One pot is enough to clean. With no cleaning to do, I have more time for eating and cooking! On this rainy, cloudy day, comfort food is number one on my list. Easy one pot beef stew is a perfect comfort meal. This is an easy meal that you can cook in the oven or slow cooker. It will be one of your favorites too. Serve with a chunk of French Bread or serve over egg noodles. Delicious! |
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| Here’s what you will be needing for yummy beef stew: Beef Chuck, Tomato Paste, Balsamic Vinegar, Flour, Salt and Pepper, Onions, Garlic, Potatoes, Carrots, Celery, Beef Stock, Water, Oregano, Rosemary, Thyme and flat leaf parsley. |
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| Place beef, tomato paste, flour, salt and pepper in pot. |
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| Chop onions into slices. |
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| Cut potatoes into chunks |
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| Cut carrots into chunks. |
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| Cut celery into chunks. |
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| Place vegetables and herbs into pot. |
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| Fresh herbs and fresh veggies, make the perfect stew. |
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| Pour in beef stock and water. |
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| Stir up all ingredients for stew. |
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| Make sure you have enough liquid to cover beef and vegetables. |
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| Cook until meat is fork tender. About 2 1/2 -3 hours. |
Ingredients
Directions
8 servings
Adapted from Martha Stewart Living
I have linked up to these fabulous blogs!
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| THE CRAZY COOKING CHALLENGE! Baked Mashed Potatoes with Parmesan Cheese & Bread Crumbs Recipe from cookbookshelf.wordpress.com I love potaters. Yes, that’s right I said potaters. I am so excited, and when I am excited, I start speaking with a drawl! There is something so wonderful about them, you can make a bazillion recipes with a potater or just eating them baked is simply wonderful with all of the fixin’s. But today, I am not baking potaters, I am mashing them, because today is THE CRAZY COOKING CHALLENGE. The challenge for this month is to come up with a mashed potato recipe that has been previously blogged about. So, I looked around and found this delicious recipe from cookbookshelf.wordpress.com. My family loved it! These potaters or potatoes, I am calming down now, are mmm mmm good. My family actually requested them- get this- instead of Thanksgiving mashed potatoes- I know, I couldn’t believe the die hard fans of mashed potatoes have succumbed to these- happy day! Why? You can make this up to 6 hours ahead of time, up to when you would like bake it. Cover and chill. Here’s what you will need: potatoes, milk, butter, mozzarella cheese, Parmesan cheese, bread crumbs, salt and pepper. |
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| Scrub potatoes. |
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| Peel potatoes. |
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| Cut potatoes into 1 inch pieces. |
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| Butter baking dish. |
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| Boil salted water. |
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| Measure out ingredients for butter, mozzarella and Parmesan cheese, milk and bread crumbs. |
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| Drain cooked potatoes. |
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| Mash potatoes. |
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| Add butter and milk, mix. |
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| Add cheeses. Mix. |
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| Place mixture in baking dish. |
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| Sprinkle Parmesan cheese and breadcrumbs to make a nice topping. |
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| Pop it in the oven for 20 minutes uncovered. |
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| Comfort food perfection. |
Ingredients:
2 pounds russet potatoes- cut into 1 inch pieces
½ cup milk, room temperature
1/4 cup(½ stick) butter, melted and 1 tablespoon butter
3/4 cup grated mozzarella cheese
½ cup grated Parmesan cheese
salt and pepper
1 tablespoon plain bread crumbs
Directions:
Preheat oven to 400 degrees. Coat 13 x 9 inch baking dish with butter.
Cook potatoes until tender, about 15 minutes in a large pot with boiling water with salt. Drain potatoes, return to pot. Mash potatoes. Mix in milk and melted butter. Mix in mozzarella and 3/4 cup of Parmesan cheese. Season with salt and pepper to taste. Transfer mixture to baking dish. Stir bread crumbs and remainder of Parmesan cheese in a small bowl. Bake uncovered for 20 minutes. Serves 8. If you agree that these might possibly be THE ULTIMATE MASHED POTATOES, be sure to vote below by clicking “like” under the picture. Also be sure to check out the other bloggers who are participating in the challenge…don’t forget to stop in and say HI!! 
This post has been linked up to these wonderful blogs!
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| Hasselback Potato~ This is an easy and delicious way to make a potato look fancy. |
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| Ingredients
6 Medium Size Potatoes Method Preheat the oven to 425˚F. Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through. Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper. Bake the potatoes for about 40 minutes or until the potatoes turn crispy and the flesh is soft. |
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| Serve with Teryaki marinated steak, I use Soy Vay marinade and Chinese Fried Garlic, marinated over night. |
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This post has been linked up to these fabulous blogs!  
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| Chili Cheese Fries. I have to admit what comes to mind first when I read this is french fries smothered in chili. But not these tasty fries that my family now wants me to make every night. Yes I doubled the recipe and the vultures dove in and whoosh the plate of chili cheese fries had disappeared. I did one thing differently than the recipe stated, I added one red onion diced. So far all the Joy the Baker recipes that I have made have been wonderful and I have not been disappointed. |
Baked Chili Cheese Fries
serves 3 people (about 1 potato per person)
adapted from Joy the Baker Cookbook
Ingredients
3 tablespoons cornstarch
1 1/2 tablespoons chili powder
1/4 teaspoon red pepper flakes
1/4 teaspoon garlic powder
1/4 teaspoon ground cumin
1/4 teaspoon ancho chili powder
3 russet potatoes, peeled
2 tablespoons olive oil
2 teaspoons worcestershire sauce
2 tablespoons grill seasoning or dry barbecue rub (these often include salt)
1/2 cup shredded sharp cheddar cheese
1/4 cup chopped scallions
Directions
Place a rack in the center of the oven and preheat oven to 425 degrees F. Line two baking sheets with parchment paper and spray with nonstick cooking spray.
In a small bowl, whisk together cornstarch, chili powder, red pepper flakes, garlic powder, cumin, and ancho chili powder. Set aside.
Rinse potatoes and peel with a vegetable peeler. You can leave some skin bits on the potatoes if you want to go for a more rustic fry. Using a sharp knife, slice a 1/4-inch piece off the potato lengthwise. This will give you a stable base to slice on. Rest the potato, cut side down, and slice potato into 1/4 to 3/8-inch planks.
Stack planks in piles 2 to 3 planks high, and slice lengthwise into 1/4 to 3/8-inch strips. And… you just cut French fries!!
In a medium bowl, toss the potato strips with olive oil, Worcestershire sauce, and grill seasoning or dry barbecue rub. Sprinkle the cornstarch mixture over the potato slices and use tongs to toss together, making sure that every potato is coated with a bit of cornstarch and seasoning.
Spread potatoes in a single layer across the prepared baking sheets. Bake for 30 to 40 minutes, removing the potatoes from the oven 2 or 3 times during baking to toss them together. Cook until potatoes are cooked through and brought to your desired crispiness. Remove from the oven, top with cheese and return to the oven for just a few minutes to melt the cheese. Remove and place onto a platter. Sprinkle with chives and serve immediately.
If you have been following my blog for a while, then you know that I am in a predicament, a Food predicament~ A Potato Predicament!! If this is the first time you are visiting my blog, then welcome to the wacky world of the Moore’s!! Hubs loves buying everything in bulk quantity…Is it an Irish thing?? In this case, yes it is. He purchased Fifty pounds of potatoes, much to my shagrin. But never the less, we are eating a lot of potato pancakes, stews, and my newest Creamy Ham and Potato Soup. You will love this soup because it is easy and so delicious. It is on the top ten of our favorite soups now.
Yield: 6 servings
Ingredients
3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
1/2 cup carrot, diced (optional)
1 cup diced cooked ham (buy a ham steak in the deli section)
3 1/4 cups chicken broth
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk
Instructions
Combine the potatoes, celery, onion, carrot, ham and chicken broth in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the salt and pepper.
In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk so that lumps don’t form and until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
Stir the milk mixture into the stockpot, and cook soup until heated through.
Top with cheddar cheese, chives, and bacon if desired. Serve immediately.
Source: adapted from The Girl Who Ate Everything
This post has been linked up to these fabulous blogs!
Remember me? The one with the hubs who buys FIFTY POUNDS of potatoes for $7.00 ??? Yeah that’s me… I always have lots of teens coming in and out so I always double my recipes, or bake an extra couple potatoes. It comes in real handy if they are hungry or not. I made these delicious Twice Baked Potatoes with a couple extra baked potatoes. This recipe is for two people, but you can always double the recipe. Recipe is adapted by The Duchess of Fork….Isn’t that a great name for a blog??!!
Twice Baked Potatoes
Ingredients
2 medium baking potatoes
2 tbsp. butter, softened
1/4 cup sour cream
1/2 tsp. salt
1/2 tsp. black pepper
1/4 tsp. garlic powder
3/4 cup shredded cheddar cheese, divided
Instructions
Preheat oven to 400 degrees. Scrub potatoes and dry completely.
Bake potatoes for 30 minutes. Remove from oven and prick each potato with a fork a few times. Return to oven and bake 30 more minutes.
Allow potatoes to cool long enough to handle. Cut the top of each potato off lengthwise. Remove flesh from top and bottom, leaving enough so that the skin holds up.
In a bowl, mash potato flesh with butter, sour cream, salt, pepper, garlic and 1/2 cup cheddar cheese. Stir until all ingredients are combined.
Press potato filling back into potato skins. Top with remaining cheese.
Lower oven temperature to 375 and bake for an additional 25-30 minutes.
I have a double whammy, hubs is Irish and loves a bargain! So when 70 pounds of potatoes go on sale for $7.00, he can’t resist buying a couple bags. Even with hundreds of potatoes growing in my garden! Yes he is a meat and potato kind of guy. Potatoes go with everything!
So I love coming up with new potato recipes. Potato salad, twice baked potatoes, Hasselback potatoes, potato au gratin, smashed potatoes, mashed potatoes, baked potatoes….you get the idea! You say potato, I say potato, let’s have a potato party!!
Scroll down to view the BEST Potato Side Dishes! Pure comfort food, your family and guests will be going back for seconds or Threeconds…is that even a word? It will be when you serve these delicious potato sides!
Garlic, cheese and potatoes! What Moore could you want?? Get Recipe Here from Moore or Less Cooking Food Blog
Creamy and delicious! Twice is nice! Get Recipe Here from Moore or Less Cooking Food Blog
This is an easy and delicious way to make a potato look fancy. Get Recipe Here from Moore or Less Cooking Food Blog
Roasted ruby gold potatoes smashed, seasoned and topped with Cheddar-Monterey Jack cheese to make an awesome side dish! Get Recipe Here from 365 Days Of Baking and More
What I love about this potato salad is the crunchiness added by the cucumber. It gets better the next day, but I can’t guarantee there will be any leftovers. Get Recipe Here from Moore or Less Cooking Food Blog
Even people who don’t like traditional potato salad like this! Perfect for cookouts or tailgating! Get Recipe Here from Love Bakes Good Cakes
Perfectly seasoned and roasted red-skin potatoes topped with caramelized onions, crispy bacon and fresh herbs. The perfect side dish for breakfast! Get Recipe Here from The Chunky Chef
This crowd-pleasing slow cooker loaded potatoes dish is perfect any occasion. Creamy, smoky and full of cheese flavor. Make this slow cooker loaded potatoes dish the night before for an easy make ahead side dish. Get Recipe Here from Lady Behind The Curtain
Colorful and flavorful, these potatoes are loaded with good stuff and hearty enough to be a meal all by themselves! Get Recipe Here from Creations by Kara
Traditional potato salad gets a game day makeover! Get Recipe Here from The Frugal Foodie Mama
Crispy potato skins with melted cheese and crisp bacon topped with sour cream and green onions. Get Recipe Here from Moore or Less Cooking Food Blog
This easy to make-yet-elegant side dish is the perfect potato recipe for any party or celebration. A crowd pleaser! Get Recipe Here from Living Sweet Moment.
This post originally aired on Parade, Community Table.
I don’t know about you, but I can’t wait for Thanksgiving dinner! It’s all about the potatoes for me. Since hubs buys in bulk and bought 70 pounds of potatoes for $7.00 this week, we are all set! He is the Potato King in our house…it may have to do with the fact that he is Irish and loves potatoes with a side of potatoes. When I make mashed potatoes, he is my masher. There’s no one like him. He has the big pot full of cooked potatoes, and then he works his magic until those potatoes are the fluffiest, creamiest version of themselves!
A casserole of creamy potatoes beneath a layer of bubbly cheese. Recipe here. Comfy Cuisine
Since I know you may be looking for some fabulous potato recipes, I have a round up of awesome recipes such as baked mashed potatoes with crunchy Parmesan and bread crumbs, garlic onion rustic mashed potatoes with fresh herbs, potatoes gratin, roast garlic and bacon mashed potatoes, sweet potato soufflé, and MOORE! I can’t decide which one I would love to have on my Thanksgiving table – they all look scrumptious! You decide which one is your favorite!
Creamy, fluffy mashed potatoes with a light cheesy topping. Recipe here. Moore or Less Cooking Food Blog
Ultimate mashed potatoes! Recipe here. Ally’s Kitchen
White cheddar mashed potatoes made in a slow cooker! Recipe here. Amee’s Savory Dish
Full of delicious sweet roasted garlic and salty bacon, mixed with luscious cream and rich butter. Recipe here. Hun… What’s for Dinner?
These sweet and spicy ingredients, with slight hint of heat, make this streusel an over-the-top…topping! Recipe here. Recipes For My Boys
To see more Delicious Potato Recipes for the Holidays click here
This post originally aired on Parade Community Table, written by Nettie Moore
The easiest, most flavorful slow cooker mashed potatoes that you will ever make! 
My kids always request mashed potatoes for special occasions and holiday events. I wanted to have the mashed potatoes all done and ready while my other side dishes were cooking. I love that these are the easiest, most delicious mashed potatoes that I have ever eaten. I will never go back to boiling potatoes again! These slow cooker mashed potatoes are beyond delicious and flavorful. Everyone asks for this recipe and can’t stop talking about them. These potatoes are epic!! You won’t miss boiling potatoes! Just place your potatoes, butter and chicken broth in a slow cooker and let it do it’s magic!
Ingredients that you will need to make these delicious mashed potatoes: potatoes, chicken broth, butter, cream cheese, garlic powder, onion powder, salt, pepper, milk
Place potatoes, chicken broth and butter in a slow cooker, cook on high for 4 hours, or until the potatoes are tender.
Add remaining ingredients except milk.
Mash potatoes with a potato masher.
Stir in enough warmed milk for desired creamy consistency.
Cover and keep on WARM heat setting until serving time. ( Up to two hours).
Give a Stir before serving. Enjoy!!
PIN IT:
Nettie Moore is the cook, baker, photographer and designer behind Moore or Less Cooking Food Blog. Nettie is a self-trained cook and baker. She loves creating easy recipes that don’t call for a lot of unknown ingredients.Nettie’s Blueberry Skillet Cake has been featured in Taste Of Home Magazine and her Peach Raspberry Pie has won awards! She was born and raised in Southern California and now calls New England her home, where she lives with her husband and two children. Follow her on her blog, You can find Moore or Less Cooking Here:FACEBOOK | TWITTER | GOOGLE+ | PINTEREST | BLOGLOVIN | INSTAGRAM
This post is sponsored by the Idaho® Potato Commission in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.
Be ready for the big game with these delicious BEST Potato Wedges featuring Idaho® Potatoes! They are a winning finger food recipe for your football party! Potato wedges are crispy on the outside, and creamy on the inside! Topped with crisp bacon and melted gooey cheese, and an amazing avocado cream sauce!
Why is it when I make Idaho® potato wedges, it’s the first thing to disappear from our football food table? I will tell you why! My family loves potatoes, plus…just add cheese and bacon and a creamy avocado sauce and you have a winner!! These potato wedges are the Bomb-Diggity-Bomb-Baby! They already have a drizzling of sauce, so there isn’t any need to dip these taters, but feel free to do so ( I did, I love this sauce, I could just eat it with a spoon)! No forks and knives needed, just grab one or two of these Best Potato Wedges with your fingers and enjoy! Idaho® potatoes are a hearty and delicious ingredient, make them the star of your football party!
Why are Idaho® potatoes the best choice for game day recipes?
Here are some fantastic choices of what to make for a Football Party:
Here’s what you will need to make the Best Potato Wedges!
You’ll need Three Idaho® Russet Potatoes, cut into wedges.
Toss wedges in bacon drippings, pepper, and garlic powder.
Bake potatoes for 30-40 minutes, flipping once halfway through. Finished potato wedges should be crispy on the edges and sides and tender in the center.
Top potatoes with cheese and crispy bacon.
Return potatoes to oven, for 5-6 minutes until cheese is bubbling.
Drizzle avocado cream sauce over potatoes.
Take a big bite! Am I making you hungry yet???
PIN IT:
The winner will be selected during the SUNDAY SUPPER MOVEMENT facebook live on 1/29/17 at 4 pm. Family Foodie will be making some delicious Potato Chorizo Bites!
What’s your favorite way to eat potatoes?
For more information about Idaho® potatoes, follow their Website, Facebook, Twitter, Instagram, Pinterest, YouTube
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
Nettie Moore is the cook, baker, photographer and designer behind Moore or Less Cooking Food Blog. Nettie is a self-trained cook and baker. She loves creating easy recipes that don’t call for a lot of unknown ingredients.Nettie’s Blueberry Skillet Cake has been featured in Taste Of Home Magazine and her Peach Raspberry Pie has won awards! She was born and raised in Southern California and now calls New England her home, where she lives with her husband and two children. Follow Nettie on her blog, Moore or Less Cooking, or here: FACEBOOK | TWITTER | GOOGLE+ | PINTEREST | BLOGLOVIN |INSTAGRAM
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| Chili Cheese Fries. I have to admit what comes to mind first when I read this is french fries smothered in chili. But not these tasty fries that my family now wants me to make every night. Yes I doubled the recipe and the vultures dove in and whoosh the plate of chili cheese fries had disappeared. I did one thing differently than the recipe stated, I added one red onion diced. So far all the Joy the Baker recipes that I have made have been wonderful and I have not been disappointed. |
Baked Chili Cheese Fries
serves 3 people (about 1 potato per person)
adapted from Joy the Baker Cookbook
Ingredients
3 tablespoons cornstarch
1 1/2 tablespoons chili powder
1/4 teaspoon red pepper flakes
1/4 teaspoon garlic powder
1/4 teaspoon ground cumin
1/4 teaspoon ancho chili powder
3 russet potatoes, peeled
2 tablespoons olive oil
2 teaspoons worcestershire sauce
2 tablespoons grill seasoning or dry barbecue rub (these often include salt)
1/2 cup shredded sharp cheddar cheese
1/4 cup chopped scallions
Directions
Place a rack in the center of the oven and preheat oven to 425 degrees F. Line two baking sheets with parchment paper and spray with nonstick cooking spray.
In a small bowl, whisk together cornstarch, chili powder, red pepper flakes, garlic powder, cumin, and ancho chili powder. Set aside.
Rinse potatoes and peel with a vegetable peeler. You can leave some skin bits on the potatoes if you want to go for a more rustic fry. Using a sharp knife, slice a 1/4-inch piece off the potato lengthwise. This will give you a stable base to slice on. Rest the potato, cut side down, and slice potato into 1/4 to 3/8-inch planks.
Stack planks in piles 2 to 3 planks high, and slice lengthwise into 1/4 to 3/8-inch strips. And… you just cut French fries!!
In a medium bowl, toss the potato strips with olive oil, Worcestershire sauce, and grill seasoning or dry barbecue rub. Sprinkle the cornstarch mixture over the potato slices and use tongs to toss together, making sure that every potato is coated with a bit of cornstarch and seasoning.
Spread potatoes in a single layer across the prepared baking sheets. Bake for 30 to 40 minutes, removing the potatoes from the oven 2 or 3 times during baking to toss them together. Cook until potatoes are cooked through and brought to your desired crispiness. Remove from the oven, top with cheese and return to the oven for just a few minutes to melt the cheese. Remove and place onto a platter. Sprinkle with chives and serve immediately.
If you have been following my blog for a while, then you know that I am in a predicament, a Food predicament~ A Potato Predicament!! If this is the first time you are visiting my blog, then welcome to the wacky world of the Moore’s!! Hubs loves buying everything in bulk quantity…Is it an Irish thing?? In this case, yes it is. He purchased Fifty pounds of potatoes, much to my shagrin. But never the less, we are eating a lot of potato pancakes, stews, and my newest Creamy Ham and Potato Soup. You will love this soup because it is easy and so delicious. It is on the top ten of our favorite soups now.
Yield: 6 servings
Ingredients
3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
1/2 cup carrot, diced (optional)
1 cup diced cooked ham (buy a ham steak in the deli section)
3 1/4 cups chicken broth
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk
Instructions
Combine the potatoes, celery, onion, carrot, ham and chicken broth in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the salt and pepper.
In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk so that lumps don’t form and until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
Stir the milk mixture into the stockpot, and cook soup until heated through.
Top with cheddar cheese, chives, and bacon if desired. Serve immediately.
Source: adapted from The Girl Who Ate Everything
This post has been linked up to these fabulous blogs!
Remember me? The one with the hubs who buys FIFTY POUNDS of potatoes for $7.00 ??? Yeah that’s me… I always have lots of teens coming in and out so I always double my recipes, or bake an extra couple potatoes. It comes in real handy if they are hungry or not. I made these delicious Twice Baked Potatoes with a couple extra baked potatoes. This recipe is for two people, but you can always double the recipe. Recipe is adapted by The Duchess of Fork….Isn’t that a great name for a blog??!!
Twice Baked Potatoes
Ingredients
2 medium baking potatoes
2 tbsp. butter, softened
1/4 cup sour cream
1/2 tsp. salt
1/2 tsp. black pepper
1/4 tsp. garlic powder
3/4 cup shredded cheddar cheese, divided
Instructions
Preheat oven to 400 degrees. Scrub potatoes and dry completely.
Bake potatoes for 30 minutes. Remove from oven and prick each potato with a fork a few times. Return to oven and bake 30 more minutes.
Allow potatoes to cool long enough to handle. Cut the top of each potato off lengthwise. Remove flesh from top and bottom, leaving enough so that the skin holds up.
In a bowl, mash potato flesh with butter, sour cream, salt, pepper, garlic and 1/2 cup cheddar cheese. Stir until all ingredients are combined.
Press potato filling back into potato skins. Top with remaining cheese.
Lower oven temperature to 375 and bake for an additional 25-30 minutes.
I have a double whammy, hubs is Irish and loves a bargain! So when 70 pounds of potatoes go on sale for $7.00, he can’t resist buying a couple bags. Even with hundreds of potatoes growing in my garden! Yes he is a meat and potato kind of guy. Potatoes go with everything!
So I love coming up with new potato recipes. Potato salad, twice baked potatoes, Hasselback potatoes, potato au gratin, smashed potatoes, mashed potatoes, baked potatoes….you get the idea! You say potato, I say potato, let’s have a potato party!!
Scroll down to view the BEST Potato Side Dishes! Pure comfort food, your family and guests will be going back for seconds or Threeconds…is that even a word? It will be when you serve these delicious potato sides!
Garlic, cheese and potatoes! What Moore could you want?? Get Recipe Here from Moore or Less Cooking Food Blog
Creamy and delicious! Twice is nice! Get Recipe Here from Moore or Less Cooking Food Blog
This is an easy and delicious way to make a potato look fancy. Get Recipe Here from Moore or Less Cooking Food Blog
Roasted ruby gold potatoes smashed, seasoned and topped with Cheddar-Monterey Jack cheese to make an awesome side dish! Get Recipe Here from 365 Days Of Baking and More
What I love about this potato salad is the crunchiness added by the cucumber. It gets better the next day, but I can’t guarantee there will be any leftovers. Get Recipe Here from Moore or Less Cooking Food Blog
Even people who don’t like traditional potato salad like this! Perfect for cookouts or tailgating! Get Recipe Here from Love Bakes Good Cakes
Perfectly seasoned and roasted red-skin potatoes topped with caramelized onions, crispy bacon and fresh herbs. The perfect side dish for breakfast! Get Recipe Here from The Chunky Chef
This crowd-pleasing slow cooker loaded potatoes dish is perfect any occasion. Creamy, smoky and full of cheese flavor. Make this slow cooker loaded potatoes dish the night before for an easy make ahead side dish. Get Recipe Here from Lady Behind The Curtain
Colorful and flavorful, these potatoes are loaded with good stuff and hearty enough to be a meal all by themselves! Get Recipe Here from Creations by Kara
Traditional potato salad gets a game day makeover! Get Recipe Here from The Frugal Foodie Mama
Crispy potato skins with melted cheese and crisp bacon topped with sour cream and green onions. Get Recipe Here from Moore or Less Cooking Food Blog
This easy to make-yet-elegant side dish is the perfect potato recipe for any party or celebration. A crowd pleaser! Get Recipe Here from Living Sweet Moment.
This post originally aired on Parade, Community Table.
I don’t know about you, but I can’t wait for Thanksgiving dinner! It’s all about the potatoes for me. Since hubs buys in bulk and bought 70 pounds of potatoes for $7.00 this week, we are all set! He is the Potato King in our house…it may have to do with the fact that he is Irish and loves potatoes with a side of potatoes. When I make mashed potatoes, he is my masher. There’s no one like him. He has the big pot full of cooked potatoes, and then he works his magic until those potatoes are the fluffiest, creamiest version of themselves!
A casserole of creamy potatoes beneath a layer of bubbly cheese. Recipe here. Comfy Cuisine
Since I know you may be looking for some fabulous potato recipes, I have a round up of awesome recipes such as baked mashed potatoes with crunchy Parmesan and bread crumbs, garlic onion rustic mashed potatoes with fresh herbs, potatoes gratin, roast garlic and bacon mashed potatoes, sweet potato soufflé, and MOORE! I can’t decide which one I would love to have on my Thanksgiving table – they all look scrumptious! You decide which one is your favorite!
Creamy, fluffy mashed potatoes with a light cheesy topping. Recipe here. Moore or Less Cooking Food Blog
Ultimate mashed potatoes! Recipe here. Ally’s Kitchen
White cheddar mashed potatoes made in a slow cooker! Recipe here. Amee’s Savory Dish
Full of delicious sweet roasted garlic and salty bacon, mixed with luscious cream and rich butter. Recipe here. Hun… What’s for Dinner?
These sweet and spicy ingredients, with slight hint of heat, make this streusel an over-the-top…topping! Recipe here. Recipes For My Boys
To see more Delicious Potato Recipes for the Holidays click here
This post originally aired on Parade Community Table, written by Nettie Moore
The easiest, most flavorful slow cooker mashed potatoes that you will ever make! My kids always request mashed potatoes for special occasions and holiday events. I wanted to have the mashed potatoes all done and ready while my other side dishes were cooking.
I love that these are the easiest, most delicious mashed potatoes that I have ever eaten. I will never go back to boiling potatoes again!
These slow cooker mashed potatoes are beyond delicious and flavorful. Everyone asks for this recipe and can’t stop talking about them.
These potatoes are epic!! You won’t miss boiling potatoes!
Just place your potatoes, butter and chicken broth in a slow cooker and let it do it’s magic!
Ingredients that you will need to make these delicious mashed potatoes: potatoes, chicken broth, butter, cream cheese, garlic powder, onion powder, salt, pepper, milkPlace potatoes, chicken broth and butter in a slow cooker, cook on high for 4 hours, or until the potatoes are tender.
Add remaining ingredients except milk.Mash potatoes with a potato masher.Stir in enough warmed milk for desired creamy consistency.Cover and keep on WARM heat setting until serving time. ( Up to two hours).
Give a Stir before serving. Enjoy!!
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Note*** If you want to make this recipe Vegetarian, use Vegetable Broth instead of Chicken Broth.
Nettie Moore is the cook, baker, photographer, and designer behind Moore or Less Cooking Food Blog. Nettie is a self-trained cook and baker. She loves creating easy recipes that don’t call for a lot of unknown ingredients.Nettie’s Blueberry Skillet Cake has been featured in Taste Of Home Magazine and her Peach Raspberry Pie has won awards! She was born and raised in Southern California and now calls New England her home, where she lives with her husband and two children. Follow her on her blog, You can find Moore or Less Cooking here FACEBOOK | TWITTER | GOOGLE+ | PINTEREST | BLOGLOVIN | INSTAGRAM
This post is sponsored by the Idaho® Potato Commission in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.
Be ready for the big game with these delicious BEST Potato Wedges featuring Idaho® Potatoes! They are a winning finger food recipe for your football party! Potato wedges are crispy on the outside, and creamy on the inside! Topped with crisp bacon and melted gooey cheese, and an amazing avocado cream sauce!
Why is it when I make Idaho® potato wedges, it’s the first thing to disappear from our football food table? I will tell you why! My family loves potatoes, plus…just add cheese and bacon and a creamy avocado sauce and you have a winner!! These potato wedges are the Bomb-Diggity-Bomb-Baby! They already have a drizzling of sauce, so there isn’t any need to dip these taters, but feel free to do so ( I did, I love this sauce, I could just eat it with a spoon)! No forks and knives needed, just grab one or two of these Best Potato Wedges with your fingers and enjoy! Idaho® potatoes are a hearty and delicious ingredient, make them the star of your football party!
Why are Idaho® potatoes the best choice for game day recipes?
Here are some fantastic choices of what to make for a Football Party:
Here’s what you will need to make the Best Potato Wedges!
You’ll need Three Idaho® Russet Potatoes, cut into wedges.
Toss wedges in bacon drippings, pepper, and garlic powder.
Bake potatoes for 30-40 minutes, flipping once halfway through. Finished potato wedges should be crispy on the edges and sides and tender in the center.
Top potatoes with cheese and crispy bacon.
Return potatoes to oven, for 5-6 minutes until cheese is bubbling.
Drizzle avocado cream sauce over potatoes.
Take a big bite! Am I making you hungry yet???
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The winner will be selected during the SUNDAY SUPPER MOVEMENT facebook live on 1/29/17 at 4 pm. Family Foodie will be making some delicious Potato Chorizo Bites!
What’s your favorite way to eat potatoes?
For more information about Idaho® potatoes, follow their Website, Facebook, Twitter, Instagram, Pinterest, YouTube
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
Nettie Moore is the cook, baker, photographer and designer behind Moore or Less Cooking Food Blog. Nettie is a self-trained cook and baker. She loves creating easy recipes that don’t call for a lot of unknown ingredients.Nettie’s Blueberry Skillet Cake has been featured in Taste Of Home Magazine and her Peach Raspberry Pie has won awards! She was born and raised in Southern California and now calls New England her home, where she lives with her husband and two children. Follow Nettie on her blog, Moore or Less Cooking, or here: FACEBOOK | TWITTER | GOOGLE+ | PINTEREST | BLOGLOVIN |INSTAGRAM
This post was sponsored by NAKANO® Rice Vinegars as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.
These crispy, garlicky, easy-to-make smashed potatoes will make repeat appearances at your dinner table for and everyday meals and special occasions.
I really have been trying to eat healthier for the New Year. I am 20 days into the new year and I have been eating more salads daily, plus I like to create healthier sides. I created these very delicious Garlic Smashed Potatoes to go with our Rotisserie chicken.
These Crispy Garlic Smashed Potatoes are creamy in the middle and crispy on the outside, and full of flavor. I swapped out the butter with NAKANO® Seasoned Rice Vinegar Splash-on Roasted Garlic. These potatoes are so delicious and guilt free! They are so easy to make and will be your go-to potatoes when you need a delicious side dish.
Try NAKANO Rice Vinegars to create a better-for-you-meal this New Year.
NAKANO Rice Vinegars are available nationwide in seven clean-label varieties and two organic offerings.
NAKANO is a flavorful ingredient to have on hand in the kitchen and to use as a healthy substitute following the indulgent holiday season.
NAKANO Rice Vinegars are healthier swaps for many of your favorite condiments. When preparing winter meals, splash on any of the NAKANO Seasoned Rice Vinegars as a savory, low-calorie alternative to high-fat dressings, marinades, oils or butter. Get your coupon here: NAKANO Coupon
Available nationwide in seven delicious and tangy varieties, you can purchase any of the NAKANO Rice Vinegars clean-label and organic offerings at Kroger, Publix, and Walmart. Check out how more recipe swaps: NAKANO Swaps website
Start off by rinsing off potatoes in a colander.
Add potatoes and salt to a medium saucepan covered in water.
Bring to a boil, reduce heat and simmer until potatoes are tender about 20 minutes.
Drain potatoes, add olive oil and toss gently to cover.
Transfer potatoes to a baking sheet lined with aluminum foil.
Using a heavy mug, smash potatoes to a 1/2-inch thickness.
Bake for 20 minutes.
Add 20 garlic cloves.
Flip over potatoes, bake for another 20 minutes.
Add salt, pepper, chives and 2 tablespoons Nakano Roasted Garlic Vinegar to the smashed potatoes.
For more information:
Nettie is a wife and mother who is passionate about cooking and baking… especially when easy meals are involved! With 5 children, Nettie insists that all meals, snacks, and desserts come together quickly! You will find a wide variety of easy yet scrumptious recipes on her very popular website Moore or Less Cooking
FACEBOOK | TWITTER | GOOGLE+ | PINTEREST | BLOGLOVIN |INSTAGRAM|
This roasted sheet pan chicken dinner is fancy enough to feed to guests but still easy enough to make anytime. Chicken and veggies coated with lemon, herbs, and garlic are baked to perfection. This simple no fuss Sheet Pan Lemon Parmesan Chicken with Roasted Potatoes and Green Beans dinner can be ready in under 35 minutes.
Have you tried sheet pan dinners before? They have really been a lifesaver for me. My family loves chicken so I try to come up with different recipes that I know they will enjoy. I marinated the chicken for an hour, the flavors of the chicken, potatoes and green beans are just fantastic. I love the taste of freshly squeezed lemon juice over the finished product. I have been trying to stick with meals that are better for us and easier to make for a weeknight dinner. This sheet pan meal also makes incredible leftovers.
Have you heard of the My Hannaford Rewards program? If you are like me and love to save, then this program is for you! Signing up for My Hannaford Rewards is quick and easy.
● You can earn 2% rewards on all of the store brands, including fresh meat, seafood, and deli items and redeem your rewards quarterly.
● You can get personalized coupons and offers based on the products you buy, such as Nature’s Place, Taste of Inspiration and Hannaford brands.
● It is so easy to manage your rewards with your computer or with the FREE Hannaford
App. No cards or keychain tags necessary.
Sign up is so easy!
● Sign up on your computer at hannaford.com
● If you have an existing Hannaford account, just go to hannaford.com and log- in and
update your info.
● Download the free Hannaford app on your Apple or Android devices.
GET THE MOST FROM MY HANNAFORD REWARDS:
PLAN: Check your account often and clip the coupons that you would like to save in your account prior to shopping.
SHOP: Earn 2% rewards on every store brand product, the more store brands that you buy, the more rewards you will earn.
SCAN: Make sure to scan your rewards barcode or just type your phone number at the register every time you check out.
SAVE: You will be prompted quarterly to click the “Activate rewards” button in your account.
Looking to claim your rewards?
Your rewards accumulate each quarter. To activate, just click on the “Activate rewards” button in the app or online.
Your rewards will expire after 90 days, so be sure to activate and redeem them when Hannaford notifies you that they are ready.
There’s no tiered pricing as part of this program. Hannaford’s low prices are still available to everyone—and not exclusively for those who have a My Hannaford Rewards account.
Shoppers earn 2% back on the food they buy most often, including fresh produce, meat, seafood, Hannaford deli items, and Hannaford brand items.
Rewards can be redeemed each quarter, and customers receive ongoingly personalized coupons for foods and brands they love.
At sign-up, shoppers will also receive offers for free groceries.
This is what you will need to make this delicious sheet pan meal!
Eggs, butter, Parmesan Cheese, bread crumbs, garlic, lemon, green beans, potatoes, chicken thighs, parsley, salt and pepper.
Squeeze lemon, makes around 3 TBSP of juice.
In a bowl add egg and garlic.
Add freshly squeezed lemon juice.
Add chopped parsley.
Add salt and pepper to taste.
Whisk until blended.
Pour marinade over chicken thighs.
Place in a large ziploc, seal and place in refrigerator for 1/2 hour- 1 hour.
In another bowl mix bread crumbs and shredded cheese.
Wash potatoes.
Cut into quarters.
Wash and trim green beans, cut into thirds.
In a small bowl, melt butter in microwave.
Pour melted butter and garlic over potatoes.
After chicken has marinaded for 1/2 hour- 1 hour, dip chicken in bread crumb mixture, place on prepared baking sheet.
Place potatoes on one side, bake.
Add grean beans to baking sheet, return to oven.
This is the juiciest, moistest most flavorful chicken. Potatoes are creamy, love that golden crunch on the outside.
One pan meals are so easy, affordable and very delicious!
Also perfect for dinner parties!
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