Easy Microwave Potato Chips

Ingredients:

1 tablespoon vegetable oil

½ teaspoon salt

1 potato, sliced paper thin (peel optional)

Directions:

Pour the vegetable oil into a plastic bag (a produce bag works well). Add the potato slices, and shake to coat.  

Coat a large dinner plate lightly with oil or cooking spray. Arrange potato slices in a single layer on the dish.

Cook in the microwave for 3 to 5 minutes, or until lightly browned (if not browned, they will not become crisp). Times will vary depending on the power of your microwave. Remove chips from plate, and toss with salt (or other seasonings). Let cool. Repeat process with the remaining potato slices. You will not need to keep oiling the plate.

Bacon & Jalapeno Tater Tots with Cheddar Dip

Ingredients:

1 bag of tater tots
1 lb bacon
4-5 jalapenos (depending on how big they are)
tooth pics





 Directions:

Preheat oven to 375 degrees or preheat oil to 375 degrees in a deep fryer or deep skillet with oil.  Slice jalapenos into thin rings.  Slice the pound of bacon slices in half.  Place 1 ring of jalapeno on a tater tot and wrap with a half slice of bacon, secure with a tooth pic and set aside. 

Continue for remaining taters.  Place onto baking sheet lined with foil and bake 20 minutes or until bacon is crisp and brown OR place taters into deep fryer and fry for 3-5 minutes or until brown and crispy.  For both methods drain taters on paper towels to remove excess grease.  Serve with cheddar dip below!

Cheddar Dip


2lb block Velveeta cheese
1 cup cheddar cheese
1 16 oz jar of salsa

Melt cheese with salsa in microwave until melted or place in crock pot on low.  Stir and serve with tots!

Baked Potato Chips

Ingredients:

6 Medium Size Potatoes
2 - 3 Cloves Garlic, thinly sliced
2 Tbsp Olive Oil
2 Tbsp Butter
Salt
Freshly Ground Black Pepper

Directions:

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, at about quarter of an inch intervals.

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.

Potato Rings

Ingredients:

3 large russet potatoes, cleaned peeled and chopped into large pieces
1/3 cup plus 2 tablespoons heavy cream
¼ cup unsalted butter (½ stick), softened
½ cup caramelized yellow onions, chopped
3 tablespoons chives, thinly sliced
2/3 cup  all purpose flour
1/3 cup rice flour
2 tablespoons garlic powder
1 tablespoon onion powder
1 tablespoon smoked paprika
2 eggs, lightly beaten
salt and pepper to taste
2 quarts vegetable oil

buttermilk ranch sauce:
1/2 cup light mayonnaise
¼ cup low-fat buttermilk
1 ½ teaspoons fresh lemon juice
2 tablespoons flat leaf parsley, minced
1 tablespoon chives, thinly sliced
1 teaspoons dill, minced
½ teaspoon dry mustard
salt and pepper to taste

Directions:

Place the potatoes in a large pot and fill with water.

Bring to a boil on medium-high heat and cook until the potatoes are fork tender, a20-25 minutes.

Drain the potatoes into a colander and pour back into the pot.

Pour the cream and butter over the potatoes and mash with a potato masher until smooth (Add more cream 1 tablespoon at a time, if needed).

Fold in the caramelized onions and chives until fully incorporated. Season with salt and pepper and stir.

Spread the mixture onto a sheet pan, about ½ inch thick and place in the refrigerator until the mixture has cooled down and hardened, 4-6 hours.

While the potato mixture cools place both flours, garlic powder, onion powder and smoked paprika into a shallow dish and stir together until fully combined. Set aside.

When the potato mixture has cooled, remove from the refrigerator and using 1-1 ½ inch circle cutters, cut out as many circles as possible (usually makes about 32-40).

Using a ½ inch circle cutter, cut out a ½ inch circle from every 1-1½ circle, creating a small donut shape.

Dip the potato rings into the flour mixture followed by the egg mixture and finally again in the flour mixture (make sure the rings are completely coated).

Place the coated rings onto a clean sheet pan, lined with parchment paper and place in the freezer and allow the rings to freeze completely, 4-6 hours.

Once the potato rings are frozen, preheat the oil, in a large pot, to 375°F.

While the oil heats up, place the ingredients for the dipping sauce into a mixing bowl and whisk together. Season with salt and pepper.

When the oil is hot, carefully drop a few of the rings into the oil and fry for 4-6 minutes or until golden brown.

Drain onto a large plate lined with paper towels and season with salt with pepper.

Repeat with the remaining potato rings and serve immediately with the dipping sauce.

Crushed Purple Potatoes

Ingredients:

2 1/2 lbs round purple potatoes
3 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon freshly cracked pepper
freshly chopped parlsey, about 3 tablespoons

Directions:

Preheat oven to 450 degrees. Place potatoes on cookie sheet. Add olive oil, salt and pepper. Toss to coat. Roast potatoes at 450 degrees until fork tender, about 30 – 40 minutes, depending on size.

When potatoes are done, remove from oven and crush with a fork or a potato masher. Sprinkle with freshly chopped parsley and serve.

Pizza Baked Potatoes

Ingredients:

3 large potatoes
1 can spaghetti sauce
2 cups mozzarella cheese
Pepperoni


Directions:

Microwave potatoes until tender, about 12-15 minutes. Slice the potatoes in half lengthwise, scoop a small well into the center of the potato, sprinkle lightly with salt, then scoop a bit of spaghetti sauce on top of the potato. Sprinkle some cheese on top of the sauce. Place a few pepperoni on top of the cheese, then transfer to a cookie sheet.

Bake in an oven preheated to 400 degrees for about 15 minutes, or until the cheese is melted and bubbly. Allow to cool slightly before serving.

Chicken and Bacon Potato Salad

Ingredients:

4½ lbs. potatoes (new red)

3 cooked and seasoned chicken breasts or any leftover chicken, diced

2 large stalks of celery, diced small

6 hard boiled eggs , diced

2½ c. mayo , more if needed

½ tsp. celery salt

1 tsp. kosher salt

1 tsp. black pepper

1 tsp. dill weed

1 tsp. parsley for topping

2 tsp. (heaping) Grey Poupon Mustard (Harvest Coarse Ground)

½ lb. bacon, cooked crisp and crumbled

1 c. shredded Monterey Jack and cheddar mix

1 large tomato, diced small

½ c. cashews, toasted and chopped

½ c. diced seedless grapes

Directions:

Boil potatoes until tender. Let cool about 20 minutes. Dice the potatoes and place in a big bowl.

Cook’s Note: Mix salad while the potatoes are slightly warm so the ingredients will marry well. Add to the potatoes chicken, celery, eggs, mayo, celery salt, kosher salt, pepper, dill weed, Grey Poupon, mustard, bacon, cheese, tomato, walnuts, and grapes. Mix well. Top with fresh parsley and chill at least 4 to 6 hours; overnight is so much better.