Slice potatoes into very thin slices (1/4 inch). Toss potatoes in (3Tbsp) olive oil, Italian seasoning (1tbsp) and salt (1tsp) in a ziplock by
Slice potatoes into very thin slices (1/4 inch). Toss potatoes in (3Tbsp) olive oil, Italian seasoning (1tbsp) and salt (1tsp) in a ziplock
Sounds divine! Slice potatoes (2lg) into very thin slices (1/4 inch). Toss potatoes in (3Tbsp) olive oil, Italian seasoning (1tbsp) and salt (1tsp) in a ziplock bag to coat. Place in a single layer on a baking sheet lined with foil. Bake at 450 for 15 -20 minutes, until lightly brown. Top with Parmesan cheese and bake an additional 5 minutes. by MarylinJ
MarylinJ
MarylinJ Sounds divine! Slice potatoes (2lg) into very thin slices (1/4 inch). Toss potatoes in (3Tbsp) olive oil, Italian seasoning (1tbsp) and salt (1tsp) in a ziplock bag to coat. Place in a single layer on a baking sheet lined with foil. Bake at 450 for 15 -20 minutes, until lightly brown. Top with Parmesan cheese and bake an additional 5 minutes.
In the Kitchen
Slice potatoes very thin. toss in olive oil, italian seasoning, & salt. single layer on baking sheet. 450 for 20. add parm + 5 min. by coolnana
coolnana
coolnana Slice potatoes very thin. toss in olive oil, italian seasoning, & salt. single layer on baking sheet. 450 for 20. add parm + 5 min.
Slice potatoes very thin, Toss in olive oil, Italian seasoning and salt. single layer on baking sheet. 450 for 20. Add Parm 5 min. by
Slice potatoes very thin, Toss in olive oil, Italian seasoning and salt. single layer on baking sheet. 450 for 20. Add Parm 5 min.
Slice potatoes very thin. toss in olive oil, italian seasoning, & salt. single layer on baking sheet. 450 for 20. add parm + 5 min. by Hasenfeffer
Hasenfeffer
Hasenfeffer Slice potatoes very thin. toss in olive oil, italian seasoning, & salt. single layer on baking sheet. 450 for 20. add parm + 5 min.
Slice potatoes very thin. toss in olive oil, italian seasoning,  salt. single layer on baking sheet. 450 for 20. add parm + 5 min. by lovechic
lovechic
lovechic Slice potatoes very thin. toss in olive oil, italian seasoning, salt. single layer on baking sheet. 450 for 20. add parm + 5 min.
food
Grilled Potatoes      Ingredients:    2 (13 oz total) medium russet potatoes, washed  2 tsp olive oil  sea salt and fresh cracked pepper    Directions:    Preheat grill to medium-high heat (an indoor grill would work too).        Cut potatoes into 1/4-inch thick slices. I used a fancy crinkle knife with ridges but straight cuts are fine. Toss the p by sally tb
sally tb
sally tb Grilled Potatoes Ingredients: 2 (13 oz total) medium russet potatoes, washed 2 tsp olive oil sea salt and fresh cracked pepper Directions: Preheat grill to medium-high heat (an indoor grill would work too). Cut potatoes into 1/4-inch thick slices. I used a fancy crinkle knife with ridges but straight cuts are fine. Toss the p
cocina
"Shake & Bake" roasted parmesan potatoes. Red potatoes, light olive oil, Italian seasoning, a little salt, garlic powder and parmesan cheese. by robindu
robindu
robindu "Shake & Bake" roasted parmesan potatoes. Red potatoes, light olive oil, Italian seasoning, a little salt, garlic powder and parmesan cheese.
DIY Projects to Try
5 carrots,  3 parsnips, 2 TB olive oil, 1/2 tsp coarse salt, 1/4 tsp red pepper flakes    Preheat to 400 w/ rack in center  Slice carrots & parsnips into 1/4-in-thick fries. Toss with oil, salt, and red pepper flakes. Spread into a single layer on rimmed baking sheet and roast, turning veggies once, until crisp and golden brown in places, about 20 min. by dodihere
dodihere
dodihere 5 carrots, 3 parsnips, 2 TB olive oil, 1/2 tsp coarse salt, 1/4 tsp red pepper flakes Preheat to 400 w/ rack in center Slice carrots & parsnips into 1/4-in-thick fries. Toss with oil, salt, and red pepper flakes. Spread into a single layer on rimmed baking sheet and roast, turning veggies once, until crisp and golden brown in places, about 20 min.
Food
Easy Oven Roasted Potatoes    2 large potatoes, scrubbed  3 Tbsp olive oil  1 Tbsp Italian Seasoning  1 tsp salt  4 Tbsp Parmesan cheese by steeldogs
steeldogs
steeldogs Easy Oven Roasted Potatoes 2 large potatoes, scrubbed 3 Tbsp olive oil 1 Tbsp Italian Seasoning 1 tsp salt 4 Tbsp Parmesan cheese
food
1 Sweet potato, 1/2 teaspoon ground cumin, 1/4 teaspoon sugar, 1/4 teaspoon chili powder, 1/4 teaspoon salt. Cook 375. Cut the potato into thin slices. Spray baking sheet, arrange slices in a single layer, lightly coat with cooking spray. Bake for 7 minutes @375. Turn and bake 7-10 more minutes. Meanwhile, in a small bowl, combine cumin, sugar, chili powder, and salt. Pour over chips, toss well, and serve. by lillie
lillie
lillie 1 Sweet potato, 1/2 teaspoon ground cumin, 1/4 teaspoon sugar, 1/4 teaspoon chili powder, 1/4 teaspoon salt. Cook 375. Cut the potato into thin slices. Spray baking sheet, arrange slices in a single layer, lightly coat with cooking spray. Bake for 7 minutes @375. Turn and bake 7-10 more minutes. Meanwhile, in a small bowl, combine cumin, sugar, chili powder, and salt. Pour over chips, toss well, and serve.
I love food
3 zuchinni  3 yellow squash  1 1/2 teaspoon Kosher salt  1/2 teaspoon fresh cracked black pepper  3 tablespoons olive oil  Peel vegetables and slice into ¼ inch thick slices  Assemble vegetables to your preferred dish and drizzle olive oil on top. Finish preparation with kosher salt and black pepper.  Bake at 400 degrees F for 30 minutes. by
3 zuchinni 3 yellow squash 1 1/2 teaspoon Kosher salt 1/2 teaspoon fresh cracked black pepper 3 tablespoons olive oil Peel vegetables and slice into ¼ inch thick slices Assemble vegetables to your preferred dish and drizzle olive oil on top. Finish preparation with kosher salt and black pepper. Bake at 400 degrees F for 30 minutes.
Fabulous Food and Drinks
Sweet Potato Chips slice sweet potatoes thinly on a mandolin slicer, toss the slices in one teaspoon of olive oil, lay them out on a cookie sheet, sprinkle them with salt, and bake at 400 degrees for 20-25 minutes, flipping once. by RioLeigh
RioLeigh
RioLeigh Sweet Potato Chips slice sweet potatoes thinly on a mandolin slicer, toss the slices in one teaspoon of olive oil, lay them out on a cookie sheet, sprinkle them with salt, and bake at 400 degrees for 20-25 minutes, flipping once.
Favorites
Sweet Potatoes...only 93 cal per serving . Roast it! Preheat oven to 375°F. Wash and peel 4 med sweet potatoes and cut into 1" pieces. Toss in large bowl with 1 Tbsp olive oil, 1/4 c pure maple syrup, 1/4 tsp salt, 1/2 tsp cinnamon, a pinch of nutmeg, and 1/4 c chopped pecans. Place mixture in 13" x 9" baking dish. Roast until fork-tender, about 40 minutes. Serves 4. by
Sweet Potatoes...only 93 cal per serving . Roast it! Preheat oven to 375°F. Wash and peel 4 med sweet potatoes and cut into 1" pieces. Toss in large bowl with 1 Tbsp olive oil, 1/4 c pure maple syrup, 1/4 tsp salt, 1/2 tsp cinnamon, a pinch of nutmeg, and 1/4 c chopped pecans. Place mixture in 13" x 9" baking dish. Roast until fork-tender, about 40 minutes. Serves 4.
Food n Drinks
MMMM...Cheesy Potato Wedges...  4-6 Potatoes  1/4 c. Olive Oil  Sea Salt,  Pepper, your favorite Seasoning Salt  1 c. Sour Cream  1/2 c. Ranch Dressing   1/4 c. Milk  1 c. shredded Cheddar  1/2 c. shredded Mozzarella  1/2 c. Real Bacon Bits  1/4 c. Green Onions  Cut potatoes into "steak fries".  Place on foiled baking sheet.  Drizzle with oil.  Lightly toss with tongs. Sprinkle seasonings over the potatoes.   Bake 400* for 40 min til fork tender. by SouthernDreamer
SouthernDreamer
SouthernDreamer MMMM...Cheesy Potato Wedges... 4-6 Potatoes 1/4 c. Olive Oil Sea Salt, Pepper, your favorite Seasoning Salt 1 c. Sour Cream 1/2 c. Ranch Dressing  1/4 c. Milk 1 c. shredded Cheddar 1/2 c. shredded Mozzarella 1/2 c. Real Bacon Bits 1/4 c. Green Onions Cut potatoes into "steak fries". Place on foiled baking sheet. Drizzle with oil. Lightly toss with tongs. Sprinkle seasonings over the potatoes. Bake 400* for 40 min til fork tender.
Yummy to my Tummy
"Shake & bake" roasted Parmesan potatoes. Red potatoes  Light olive oil  Italian seasoning  A little salt  Garlic powder  Parmesan cheese by
"Shake & bake" roasted Parmesan potatoes. Red potatoes Light olive oil Italian seasoning A little salt Garlic powder Parmesan cheese
Food
Cheesy Potato Wedges...  4-6 Potatoes  1/4 c. Olive Oil  Sea Salt,  Pepper, your favorite Seasoning Salt  1 c. Sour Cream  1/2 c. Ranch Dressing   1/4 c. Milk  1 c. shredded Cheddar  1/2 c. shredded Mozzarella  1/2 c. Real Bacon Bits  1/4 c. Green Onions  Cut potatoes into "steak fries".  Place on foiled baking sheet.  Drizzle with oil.  Lightly toss with tongs. Sprinkle seasonings over the potatoes.   Bake 400* for 40 min til fork tender. by JaiLo
JaiLo
JaiLo Cheesy Potato Wedges... 4-6 Potatoes 1/4 c. Olive Oil Sea Salt, Pepper, your favorite Seasoning Salt 1 c. Sour Cream 1/2 c. Ranch Dressing  1/4 c. Milk 1 c. shredded Cheddar 1/2 c. shredded Mozzarella 1/2 c. Real Bacon Bits 1/4 c. Green Onions Cut potatoes into "steak fries". Place on foiled baking sheet. Drizzle with oil. Lightly toss with tongs. Sprinkle seasonings over the potatoes. Bake 400* for 40 min til fork tender.
Favorites
My "shake & bake" roasted Parmesan potatoes.     Red potatoes  Light olive oil  Italian seasoning  A little salt  Garlic powder  Parmesan by lesley.hellerudtaylor
lesley.hellerudtaylor
lesley.hellerudtaylor My "shake & bake" roasted Parmesan potatoes. Red potatoes Light olive oil Italian seasoning A little salt Garlic powder Parmesan
Potatoes
Oats and Flaxseed Muthia - MIX - 3/4c Wheat flour, 1/2c powdered oats, 1/4c besan, 1tbsp crushed Flax seed, 1tbsp Curd, 1 med grated carrot, 1tsp Lemon juice, 1/4tsp Bicarbonate of soda, 2tsp  Dried fenugreek leaves, salt - Cover and let rest for 5 min.  Divide dough into 3 sausages. Steam for 20min. Slice and temper (Heat 1tbsp oil, 3tsp Sesame seeds, 1/2tsp Mustard seeds, pinch Asfoetadia) Garnsih with 1/2tbsp chopped Coriander leaves. by
Oats and Flaxseed Muthia - MIX - 3/4c Wheat flour, 1/2c powdered oats, 1/4c besan, 1tbsp crushed Flax seed, 1tbsp Curd, 1 med grated carrot, 1tsp Lemon juice, 1/4tsp Bicarbonate of soda, 2tsp Dried fenugreek leaves, salt - Cover and let rest for 5 min. Divide dough into 3 sausages. Steam for 20min. Slice and temper (Heat 1tbsp oil, 3tsp Sesame seeds, 1/2tsp Mustard seeds, pinch Asfoetadia) Garnsih with 1/2tbsp chopped Coriander leaves.
Fabulous Food and Drinks
Great for Football season! Cheesy Potato Wedges... 4-6 Potatoes 1/4 c. Olive Oil Sea Salt, Pepper, your favorite Seasoning Salt 1 c. Sour Cream 1/2 c. Ranch Dressing 1/4 c. Milk 1 c. shredded Cheddar 1/2 c. shredded Mozzarella 1/2 c. Real Bacon Bits 1/4 c. Green Onions Cut potatoes into "steak fries". Place on foiled baking sheet. Drizzle with oil. Lightly toss with tongs. Sprinkle seasonings over the potatoes. Bake 400* for 40 min til fork tender. by
Great for Football season! Cheesy Potato Wedges... 4-6 Potatoes 1/4 c. Olive Oil Sea Salt, Pepper, your favorite Seasoning Salt 1 c. Sour Cream 1/2 c. Ranch Dressing 1/4 c. Milk 1 c. shredded Cheddar 1/2 c. shredded Mozzarella 1/2 c. Real Bacon Bits 1/4 c. Green Onions Cut potatoes into "steak fries". Place on foiled baking sheet. Drizzle with oil. Lightly toss with tongs. Sprinkle seasonings over the potatoes. Bake 400* for 40 min til fork tender.
FoodDrink
Bacon Avocado Salad: 1 Avocado, cut into 2-inch chunks  4 Slices Uncured Apple-Smoked Bacon  1 Tomato, cut into 2-inch chunks  1 Cucumber, peeled and sliced  2 Tablespoon Fresh Cilantro, chopped  1 Tablespoon Olive Oil  Salt & Pepper by erica
erica
erica Bacon Avocado Salad: 1 Avocado, cut into 2-inch chunks 4 Slices Uncured Apple-Smoked Bacon 1 Tomato, cut into 2-inch chunks 1 Cucumber, peeled and sliced 2 Tablespoon Fresh Cilantro, chopped 1 Tablespoon Olive Oil Salt & Pepper
All things Christmas
"Shake & bake" roasted Parmesan potatoes. Red potatoes  Light olive oil  Italian seasoning  A little salt  Garlic powder  Parmesan cheese    Bake at 325 degrees for about 20 and boom! A yummy side if I do say so myself. by robindu
robindu
robindu "Shake & bake" roasted Parmesan potatoes. Red potatoes Light olive oil Italian seasoning A little salt Garlic powder Parmesan cheese Bake at 325 degrees for about 20 and boom! A yummy side if I do say so myself.
DIY Projects to Try
This soup is a show stopper. Every dinner party I make it for, there are  never any leftovers, and jaws drop when they learn that it is vegan. It's  rich & creamy, hearty & satisfying.   An essential component to this soup is the cashew cream. Don't be  intimidated by it, it is really simple!  You can presoak your cashews for 2+ hours, or if you forget simple boil the  cashews for 10-15 minutes!  Creamy Cashew Chowder     * 1 tbsp coconut oil     * 1 sweet onion, diced     * 3 carrots, peeled and sliced into 1/4 inch half moons     * 3 celery stalks, sliced thin     * 4 oz shiitake mushrooms, sliced very thin     * 8 ounces of white button mushroom, or baby bellas, sliced into 1/4       inch slices     * 2 potatoes of your choice     * 2 sheets of nori, finely chopped     * 5 cups of vegetable stock     * 1 cup of raw cashews, soaked for 2 hours (or boiled for 10-15       minutes)     * 4 tsp corn starch     * 2 tbsp tomato paste     * 2 tbsp fresh lemon juice     * salt and pepper    1. In a large pot, heat the coconut oil over medium heat.     2. Once heated, sauté the onion, carrots, and celery with a pinch of       salt until carrots are tender. 8-10 minutes, stirring occasionally.    3. Meanwhile make the cashew cream. Drain the cashews. In a blender add       the cashews and 1/2 cups of vegetable stock, pulse until there are no       more big chunks, slowly add in 1 1/2 cups more stock, stopping to       blend after the addition of each 1/2 cup. Once you have added 2 cups       of stock total, add the 4 tsp of corn starch to the blender. Blend on       high for 1-3 minutes until completely smooth and creamy (should not       be gritty). Set aside.    4. Once the vegetables are tender, add the mushrooms to the pot. Cook       until softened. About 4-5 minutes. You just want them to soften a       bit, but still maintain their texture.    5. Add the remaining 3 cups of vegetable stock to the pot, along with       the nori and 2 tsp salt.  Bring to a boil, reduce to a simmer, and       let summer for 20 minutes.    6. While soup is simmering, leave the skin on the potatoes and cut them       into bite-sized pieces.    7. Add potatoes to soup and cook about 13 minutes.     8. Stir in the cashew cream gently, heat uncovered for 5-8 minutes until       thickened.    9. Stir in the tomato paste and lemon juice.    10. Season with salt and pepper to taste.   11. Serve immediately & enjoy!  (Note: If the soup gets too thick, simply add a little water.)  Pace, amore e felicità!  Bailey Rae by DeeDeeBean
DeeDeeBean
DeeDeeBean This soup is a show stopper. Every dinner party I make it for, there are never any leftovers, and jaws drop when they learn that it is vegan. It's rich & creamy, hearty & satisfying.  An essential component to this soup is the cashew cream. Don't be intimidated by it, it is really simple! You can presoak your cashews for 2+ hours, or if you forget simple boil the cashews for 10-15 minutes! Creamy Cashew Chowder * 1 tbsp coconut oil * 1 sweet onion, diced * 3 carrots, peeled and sliced into 1/4 inch half moons * 3 celery stalks, sliced thin * 4 oz shiitake mushrooms, sliced very thin * 8 ounces of white button mushroom, or baby bellas, sliced into 1/4 inch slices * 2 potatoes of your choice * 2 sheets of nori, finely chopped * 5 cups of vegetable stock * 1 cup of raw cashews, soaked for 2 hours (or boiled for 10-15 minutes) * 4 tsp corn starch * 2 tbsp tomato paste * 2 tbsp fresh lemon juice * salt and pepper 1. In a large pot, heat the coconut oil over medium heat.  2. Once heated, sauté the onion, carrots, and celery with a pinch of salt until carrots are tender. 8-10 minutes, stirring occasionally. 3. Meanwhile make the cashew cream. Drain the cashews. In a blender add the cashews and 1/2 cups of vegetable stock, pulse until there are no more big chunks, slowly add in 1 1/2 cups more stock, stopping to blend after the addition of each 1/2 cup. Once you have added 2 cups of stock total, add the 4 tsp of corn starch to the blender. Blend on high for 1-3 minutes until completely smooth and creamy (should not be gritty). Set aside. 4. Once the vegetables are tender, add the mushrooms to the pot. Cook until softened. About 4-5 minutes. You just want them to soften a bit, but still maintain their texture. 5. Add the remaining 3 cups of vegetable stock to the pot, along with the nori and 2 tsp salt.  Bring to a boil, reduce to a simmer, and let summer for 20 minutes. 6. While soup is simmering, leave the skin on the potatoes and cut them into bite-sized pieces. 7. Add potatoes to soup and cook about 13 minutes.  8. Stir in the cashew cream gently, heat uncovered for 5-8 minutes until thickened. 9. Stir in the tomato paste and lemon juice.  10. Season with salt and pepper to taste. 11. Serve immediately & enjoy! (Note: If the soup gets too thick, simply add a little water.) Pace, amore e felicità! Bailey Rae
Yummy
Parmesan-Roasted Potatoes and Squash Serves 2  Ingredients 2 medium (1 cup) Yukon Gold potatoes, unpeeled & cut into 1-inch chunks 1/2 cup winter squash, cut into 1-inch chunks 1 tablespoon olive oil 1/4 teaspoons kosher salt black pepper 1/4 cup grated Parmesan 1/2 teaspoon dried thyme by nell
nell
nell Parmesan-Roasted Potatoes and Squash Serves 2 Ingredients 2 medium (1 cup) Yukon Gold potatoes, unpeeled & cut into 1-inch chunks 1/2 cup winter squash, cut into 1-inch chunks 1 tablespoon olive oil 1/4 teaspoons kosher salt black pepper 1/4 cup grated Parmesan 1/2 teaspoon dried thyme
Ratatouille by Alice Waters via food52: Alice Waters' Ratatouille    Adapted slightly from The Art of Simple Food  Note: All vegetables conveniently work out to about a pound.  1 medium or 2 small eggplant, cut into 1/2-inch dice   4 tablespoons olive oil, divided, plus more to taste   2 medium onions, cut into 1/2-inch dice   4 to 6 garlic cloves, chopped   1/2 bunch of basil, tied in a bouquet with kitchen twine + 6 basil leaves, chopped   pinch of dried chile flakes   2 sweet peppers, cut into 1/2-inch dice   3 medium summer squash, cut into 1/2-inch dice   3 ripe medium tomatoes, cut into 1/2-inch dice   Salt to taste  Toss the eggplant cubes with a teaspoon or so of salt. Set the cubes in a colander to drain for about 20 minutes.  Heat 2 tablespoons of olive oil in a heavy-bottomed pot. Pat the eggplant dry, add to the pan, and cook over medium heat, stirring frequently, until golden. Add a bit more oil if the eggplant absorbs all the oil and sticks to the bottom of the pan. Remove the eggplant when done and set aside.  In the same pot, pour in 2 more tablespoons olive oil. Add onions and cook for about 7 minutes, or until soft and translucent. Add the garlic, basil bouquet, dried chile flakes, and a bit more salt.  Cook for 2 or 3 minutes, then stir in peppers. Cook for a few more minutes, then stir in summer squash. Cook for a few more minutes, then stir in tomatoes.  Cook for 10 minutes longer, then stir in eggplant and cook for 10 to 15 minutes more, until all the vegetables are soft. Remove the bouquet of basil, pressing on it to extract all its flavors, and adjust the seasoning with salt.  Stir in the chopped basil leaves and more extra virgin olive oil, to taste. Serve warm or cold. #Ratatouille #food52 #Alice_Waters by simone
simone
simone Ratatouille by Alice Waters via food52: Alice Waters' Ratatouille Adapted slightly from The Art of Simple Food Note: All vegetables conveniently work out to about a pound. 1 medium or 2 small eggplant, cut into 1/2-inch dice 4 tablespoons olive oil, divided, plus more to taste 2 medium onions, cut into 1/2-inch dice 4 to 6 garlic cloves, chopped 1/2 bunch of basil, tied in a bouquet with kitchen twine + 6 basil leaves, chopped pinch of dried chile flakes 2 sweet peppers, cut into 1/2-inch dice 3 medium summer squash, cut into 1/2-inch dice 3 ripe medium tomatoes, cut into 1/2-inch dice Salt to taste Toss the eggplant cubes with a teaspoon or so of salt. Set the cubes in a colander to drain for about 20 minutes. Heat 2 tablespoons of olive oil in a heavy-bottomed pot. Pat the eggplant dry, add to the pan, and cook over medium heat, stirring frequently, until golden. Add a bit more oil if the eggplant absorbs all the oil and sticks to the bottom of the pan. Remove the eggplant when done and set aside. In the same pot, pour in 2 more tablespoons olive oil. Add onions and cook for about 7 minutes, or until soft and translucent. Add the garlic, basil bouquet, dried chile flakes, and a bit more salt. Cook for 2 or 3 minutes, then stir in peppers. Cook for a few more minutes, then stir in summer squash. Cook for a few more minutes, then stir in tomatoes. Cook for 10 minutes longer, then stir in eggplant and cook for 10 to 15 minutes more, until all the vegetables are soft. Remove the bouquet of basil, pressing on it to extract all its flavors, and adjust the seasoning with salt. Stir in the chopped basil leaves and more extra virgin olive oil, to taste. Serve warm or cold. #Ratatouille #food52 #Alice_Waters
Kid Parties
Parmesan Roasted Potatoes: Place 4 c (3/4 in) cubed Yukon gold potatoes in greased baking dish and toss together with... 3 T olive oil, 1 t garlic salt, 1/2 t salt, 2 t paprika, 1 t pepper, 4 T parmesan cheese. Bake at 425 for 30 minutes, toss, return to over for another 15-25 min until crispy by MissSweetC
MissSweetC
MissSweetC Parmesan Roasted Potatoes: Place 4 c (3/4 in) cubed Yukon gold potatoes in greased baking dish and toss together with... 3 T olive oil, 1 t garlic salt, 1/2 t salt, 2 t paprika, 1 t pepper, 4 T parmesan cheese. Bake at 425 for 30 minutes, toss, return to over for another 15-25 min until crispy
food
Carrot Fries - roasted veggies in lunchbox! Peel carrots into thick slices or cut into strips of desired thickness. Toss slices in olive oil and salt. Bake at 450F for 10-12 minutes, or until desired crispiness is achieved. by pansy
pansy
pansy Carrot Fries - roasted veggies in lunchbox! Peel carrots into thick slices or cut into strips of desired thickness. Toss slices in olive oil and salt. Bake at 450F for 10-12 minutes, or until desired crispiness is achieved.
Favorites
Mashed Potato Cake	  Ingredients  4 cups cooled mashed potatoes (1 box of Betty Crocker Mashed Potatoes)  2 eggs, lightly beaten  2 tsp Italian seasoning  1/4 tsp garlic powder  1/4 cup french fried onions  1 tbsp olive oil  Directions  Prepare mashed potatoes as directed on box. Allow to cool. (I put mine in the refrigerator for a few minutes)  Combine potatoes, Italian seasoning, garlic powder, french fried onions and egg; mix well. In a skillet, heat oil over medium-high heat. Add potato m... by simone
simone
simone Mashed Potato Cake Ingredients 4 cups cooled mashed potatoes (1 box of Betty Crocker Mashed Potatoes) 2 eggs, lightly beaten 2 tsp Italian seasoning 1/4 tsp garlic powder 1/4 cup french fried onions 1 tbsp olive oil Directions Prepare mashed potatoes as directed on box. Allow to cool. (I put mine in the refrigerator for a few minutes) Combine potatoes, Italian seasoning, garlic powder, french fried onions and egg; mix well. In a skillet, heat oil over medium-high heat. Add potato m...
Kid Parties
Skinny Sweet Potato Chips - Toss slices with 1tsp oil and sea salt, bake at 400 for 15min, turn and bake another 5. by
Skinny Sweet Potato Chips - Toss slices with 1tsp oil and sea salt, bake at 400 for 15min, turn and bake another 5.
Recipes
Cheesy Potato Wedges... 4-6 Potatoes 1/4 c. Olive Oil Sea Salt, Pepper, your favorite Seasoning Salt 1 c. Sour Cream 1/2 c. Ranch Dressing by dresdenfan
dresdenfan
dresdenfan Cheesy Potato Wedges... 4-6 Potatoes 1/4 c. Olive Oil Sea Salt, Pepper, your favorite Seasoning Salt 1 c. Sour Cream 1/2 c. Ranch Dressing
Cheesy Potato Wedges... 4-6 Potatoes 1/4 c. Olive Oil Sea Salt, Pepper, your favorite Seasoning Salt 1 c. Sour Cream 1/2 c. Ranch Dressing by Empower10
Empower10
Empower10 Cheesy Potato Wedges... 4-6 Potatoes 1/4 c. Olive Oil Sea Salt, Pepper, your favorite Seasoning Salt 1 c. Sour Cream 1/2 c. Ranch Dressing
Favorites