Best Fancy Potatoes Recipes

FANCY CRUSTED ROSEMARY SCALLOPED POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Coat an 8-inch baking dish cooking spray.
• Mix Parmesan cheese, rosemary, and garlic together in a bowl.
• Slice 3 or 4 potatoes using a mandolin on the thinnest setting. Slice remaining potatoes using a slightly thicker setting on the mandolin.
• Line the bottom of the prepared baking dish with thin potato slices, overlapping them to create a layer that is 2 to 3 slices deep. Stand remaining thin slices along the sides of the baking dish so that half an inch sticks over the rim, overlapping them to create a layer that is 4 slices deep.
• Spread 1/3 of the thicker potato slices in the baking dish. Sprinkle 1/3 of the Parmesan cheese mixture on top. Repeat once more. Arrange remaining potato slices in the baking dish. Reserve 1/3 of the Parmesan cheese mixture.
• Melt butter in a saucepan over medium heat; whisk in flour. Pour in milk; cook, stirring occasionally, until sauce thickens, 5 to 6 minutes. Stir in salt.
• Shift potato slices in a few places with a knife to create wells for the sauce to flow through. Pour sauce evenly over potato slices in the baking dish. Sprinkle remaining 1/3 of the Parmesan cheese mixture on top. Brush potato edges sticking out of the baking dish with olive oil.
• Bake in the preheated oven until potatoes are soft and edges are crusted, 60 to 75 minutes.

FANCY POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place potatoes in a large pot of salted boiling water, bring water back to a boil. Cook until potatoes are tender, approximately 15 to 20 minutes. Drain well. Let cool.
• When potatoes are cooled, cut them into small chunks. Using an electric blender, whip potatoes with sour cream, cream cheese and garlic salt. Place mixture in a 9x13 inch casserole dish. Sprinkle with Cheddar cheese.
• Bake for 20 minutes. Serve hot.

FANCY BAKED POTATOES

Steps:

• Scrub and pierce potatoes; rub with oil if desired. Bake at 375° for 1 hour or until tender. Cool. Cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells. Discard two shell halves., In a large bowl, mash pulp with butter. Stir in the milk, sour cream, salt, pepper and half of the pimientos and chives. Spoon into potato shells. Place on a baking sheet. , Bake, uncovered, at 375° for 20-30 minutes or until heated through. Sprinkle with remaining pimientos and chives.

FANCY MASHED POTATOES

Steps:

• 1. Preheat your oven to 350 degrees. Butter a 1 1/2 quart size baking dish. Sometimes I like to use a deep pie plate depending on the quantity of potatoes.
• 2. Spread your prepared mashed potatoes in the buttered dish.
• 3. In a separate bowl, whip the cream until stiff.
• 4. Fold in the cheese. Add salt and pepper to taste.
• 5. Spread over the potatoes. Bake for 25 to 30 minutes or until the top is lightly browned.
• 6. This is a treat. Enjoy!!!

FANCY MASHED POTATOES

Steps:

• Place potatoes and garlic in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until potatoes are tender. Drain and mash. Add the cream cheese, sour cream, onions, salt and pepper; beat until well blended., Transfer to a greased 13-in. x 9-in. baking dish. Toss cracker crumbs and butter; sprinkle over the top. Bake, uncovered, at 350° for 30-35 minutes or until heated through.

ROASTED POTATOES WITH FANCY BUTTER

Steps:

• Preheat the oven to 425 degrees F.
• In a large bowl, toss the potatoes in the olive oil, and season with a generous pinch of salt and pepper. Arrange the potatoes in a single layer on two baking sheets. Place the sheets in the oven and roast until the potatoes are tender on the inside and crispy on the outside, 40 to 50 minutes.
• Place the dried porcinis in a small bowl and fill with boiling water. Rehydrate the mushrooms for 10 minutes. Strain the liquid and chop the mushrooms.
• Place the butter in a medium mixing bowl. Add the chopped mushrooms, parsley, thyme, lemon juice and zest, and mix until thoroughly combined. Season with salt and pepper. Reserve 1/4 cup of the butter at room temperature for a later use.
• Lay out an 18-inch piece of plastic wrap on a flat surface. Spoon out the remaining butter along the bottom third of the plastic wrap, leaving a 2-inch space on each end. Fold the plastic wrap over the butter and roll it up into a log. Twist the ends to close and roll the tube holding the ends to make sure it's tightly wrapped. Place in the freezer until firm, about 30 minutes.
• Remove the plastic and slice half the butter log into 1/2-inch-thick rounds. Place the butter rounds on a serving plate. Wrap the remaining half of the butter log in plastic wrap and store in refrigerator for up to 2 weeks or in the freezer for up to 2 months.
• Transfer the potatoes to a large bowl. Add the reserved room temperature butter mixture and toss to evenly coat the potatoes. Serve the potatoes with the extra butter rounds on the side.

FANCY OVEN ROASTED SWEET POTATOES

Steps:

• 1. Cut ends off and peel sweet potatoes. Cut in half lenghtwise, and into large cubes. However you cut your potato, try to get all in the same size so they will cook evenly. Place pecans in food processor and pulse till very fine. NOTE: These can also be made using thin potato rounds.
• 2. Pour olive oil or melted butter in mixing bowl. Add salt, pepper, cinnamon, nutmeg and brown sugar, Mix together wll. Add potatoes and mix by hand to ensure they are completely coated. Sprinkle on panko and pecans, and mix again. Grease cookie sheet with olive oil. Pour potatoes onto sheet, spread out so they are not bunched together. Scoop up any pecans not stuck to potatoes and place ontop.
• 3. Bake 400° for 30 min on middle rack.

DAD'S FANCY FIVE-CHEESE POTATOES AU GRATIN

Steps:

• Cook potatoes in boiling water 20 min. or just until tender; drain. Return to pan; cover with cold water. Let stand until cooled.
• Meanwhile, melt butter in medium saucepan on medium heat. Add onions; cook and stir 2 min. Blend in flour; cook 1 min. Gradually add milk; cook 5 min. or until thickened, stirring constantly. Add 1-1/4 cups shredded cheese; cook and stir 1 min. or until melted. Stir in mustard.
• Heat oven to 375°F. Peel potatoes; cut into 1/4-inch-thick slices. Layer alternately with cheese sauce in 2-qt. casserole sprayed with cooking spray, ending with sauce.
• Bake 25 to 30 min. or until heated through. Top with remaining cheeses; bake 5 min. or until shredded cheese is melted.

FANCY BAKED POTATOES/ ALTERNATIVE TO POTATO SALAD

Steps:

• Mix all in a 2 quart baking dish.
• Bake at 375 for one hours.