Herb Roasted Potatoes

Recipe Source: http://myeclectickitchen.com/2009/08/herb-roasted-potatoes/

I made these Herb Roasted potatoes to go with our Easter dinner and we all loved them! I believe the original recipe intends for fresh herbs to be used, but I used dried because that is what I had on hand and they still turned out wonderful. I also forgot the garlic, so I tossed in some garlic powder when I put them in the serving bowl. I used red potatoes but this recipe would be great with any variety. I am excited to try it with sweet potatoes!

I ate mine plain, but the kids dipped theirs in a little bit of ranch dip.  They would also be good with ketchup.

This will definitely be a go to potatoes recipe from now on!

Ingredients:

9 small baking potatoes, cut into 1-inch cubes
4 - 6 garlic cloves, minced
3/4 tsp rosemary, minced
3/4 tsp parsley, minced
3/4 tsp thyme, minced
2 - 3 Tbsp olive oil
sea salt
cayenne pepper

Directions:

1. Heat an unlined half sheet pan in a 400 F degree oven.

2. Scrub the potatoes and cut into approximately 1-inch cubes. In a large bowl, mix together garlic, herbs, and olive oil. Add the potatoes to the bowl and coat the potatoes with the garlic herb mixture. Season with sea salt and cayenne pepper to taste. 

3. Once the pan in the oven is hot, open the oven, and carefully pull out the oven rack where the hot pan is set, quickly spray the pan with cooking spray and pour the potatoes onto the pan. You should hear a sizzle. The hot pan should give the potatoes a nice browning. Spread the potatoes into an even layer so that each piece is touching the pan.

4. Make sure to flip the potatoes a few times in the oven to prevent burning and to brown each side.

5. After 30-40 minutes, once the potatoes are browned and tender, remove the pan from the oven. Serve.

Country Potatoes (aka Cheesy Au Gratin Potatoes)

Recipe Source: http://www.melskitchencafe.com/cheesy-au-gratin-potatoes-2/

We love this version of Country/Cheesy/Funeral Potatoes. They have great flavor and no cream soup!

YIELD: SERVES 6-8

INGREDIENTS

Potatoes:
• 3 tablespoons butter
• 1 large yellow onion, chopped
• 1/4 cup all-purpose flour (use gluten-free all purpose flour if desired)
• 1 1/2 cups low-sodium chicken broth
• 1 cup milk
• 1 ½ teaspoons salt
• 1/2 teaspoon pepper
• 1/2 teaspoon dried thyme
• 2 cups shredded sharp cheddar cheese (8 ounces)
• 26-ounce bag frozen shredded hash browns or about 5-6 large russet potatoes, peeled, cooked and shredded or sliced
• 1/2 cup light sour cream
Topping:
• 3 cups cornflakes, lightly crushed
• 2 tablespoons butter, melted

DIRECTIONS

1. Melt the butter in a large pot over medium heat. Add the onion and cook until the onion is softened and translucent,a bout 5-6 minutes. Stir in the flour and cook, stirring constantly, for about a minute. Combine the chicken broth and milk in a liquid measure and slowly whisk in the mixture. Add the salt, pepper and thyme. Stir to combine. Bring the mixture to a boil and then reduce the heat to medium-low and simmer, stirring frequently, until the mixture is slightly thickened, about 5 minutes.
2. Take the pot off the heat and stir in the cheese until smooth. Mix in the frozen hash browns or potatoes, lifting and folding the mixture until well combined. Finally, stir in the sour cream.
3. In a medium bowl, toss the lightly crushed cornflakes with the butter until evenly combined. Scoop out the potato mixture into a 9X13-inch baking dish and top with the buttered cornflakes. If baking the potatoes by themselves, bake at 350 degrees for 45 minutes, until hot and bubbly around the edges. If baking the potatoes with a ham (my ham recipe bakes at 300 degrees), bake the potatoes for 90 minutes at 300 degrees then crank the oven to 400 degrees and bake the potatoes for 10 minutes more. In both baking situations, let the potatoes rest for 10 minutes before serving.