Great Kitchen

Tex Mex Smashed Potatoes Ingredients: For the potatoes: 6 medium potatoes 2 TBS olive oil 1 TBS taco seasoning 85g grated cheddar cheese (3/4 cup) To serve: 125g thick plain yogurt (1/2 cup) 1 TBS taco seasoning finely chopped spring onions Instructions: Preheat the oven to 220*C/425*F/ gas mark 7.  Line a baking tray with some aluminium foil. Whisk together the yogurt and taco seasoning.  Refrigerate until needed. Place the potatoes into a saucepan and cover with lightly salted water.  Bring to the boil and boil for 20 to 25 minutes until fork tender. (A knife tip should insert into one easily.)  Carefully drain and then place onto the baking sheet, leaving plenty of space in between. Using a flat potato masher or the bottom of a glass, gently smash each one down until slightly flattened. Whisk together the oil and remaining taco seasoning. Brush some of this on top of each potato.  Bake in the preheated oven for 20 to 25 minutes until golden brown with crispy ...

Microwave Cooked Potato Chips Ingredients: 1 medium sized red potato, unpeeled, washed and patted dry cold water canola oil cooking spray your favourite seasoning mix Instructions: You need to cut your potato into thin slices.  I cut mine about 1/8 th of an inch thick using my slicer tool.  If you are using a knife, make sure it is sharp and cut the slices as thin as you can.  Cut a thin slice from one long edge of the potato so it won't move around while you are cutting it. This makes is a lot easier.  As you cut the potatoes, drop them into cold water.  This helps to remove some of the starch. Pat the potato slices dry with some paper kitchen toweling.  Have ready a large microwave-safe plate.  Lay the potato slices onto the plate in  single layer and not touching. (You will probably have to work in batches.) Spritz lightly with  the  cooking spray.  Sprinkle lightly with your desired seasoning. Microwave on high in the microwave ...

Baked Western Sandwich  Ingredients: For the hashbrowns: 2 medium potatoes, wash, unpeeled and cut into 1/2 inch cubes 3/4 small onion, chopped coarsely 1/2 TBS oil salt and black pepper to taste For the sandwiches: 1 TBS butter 1 quarter of an onion, chopped 4 TBS chopped mixed sweet bell peppers (I used frozen) 3 slices of deli ham chopped 3 large free range eggs, beaten 2 TBS milk salt and black pepper to taste 4 TBS crumbled strong cheddar cheese 4 thick slices white bread toasted and butterd. Instructions: Preheat the oven to 220*C/425*F/ gas mark 7.  Line a small baking tray with foil.  Toss the potatoes together in a bowl with the oil, onions and seasoning.  Spread out on the baking sheet. Pop it into the oven.  Roast for about 10 minutes. While the potatoes are roasting make the filling for the sandwiches.  Melt the butter in a small skillet.  Add the peppers, onions and ham.  Cook and stir until the onions and peppers have softened. ...

Jalapeno & Cheese Potato Bake ingredients: 1/2TBS butter 1/2 pound thinly sliced bell peppers (green, yellow, red) 1 small jalapeno pepper, trimmed, deseeded and finely chopped 1 small onion, peeled and chopped 2 cloves garlic, peeled and crushed 3 medium red potatoes, peeled and thinly sliced 1/4 tsp each salt and black pepper 120g grated strong cheddar cheese 120ml hot vegetable broth/stock (1/2 cup) chopped parsley or coriander to sprinkle (optional) instructions: Preheat the oven to 200*C/400*F/gas mark 6. Lightly grease a shallow 5 by 8 inch baking dish. Set aside. Melt the butter in a large skillet. Add the peppers, jalapeno pepper and onion. Cook for five minutes, stirring frequently. Add the garlic and cook for five minutes longer. Season the potato slices with the salt and pepper and then start layering them in the baking dish as follows: 1/3 of the potatoes, 1/2 of the bell pepper mixture, 1/3 of the cheese. Top with another third of the seasoning potatoes, the remaining ...

Garlic & Parmesan Crispy Potatoes ingredients: 4 medium red potatoes, scrubbed, dried and unpeeled 4 TBS light olive oil 1/4 tsp garlic powder 1/4 tsp onion powder 1/4 tsp paprika 1/4 tsp black pepper salt to taste 1/2 tsp parsley flakes 4 TBS freshly grated Parmesan Cheese instructions: Preheat the oven to 220*C/425*F/gas mark 7.  Line a large baking tray with baking paper set aside. Cut the potatoes into 1/4 inch thick rounds, discarding the ends.  Place them into a bowl along with the olive oil and all of the herbs and seasonings.  Add 2 TBS of the cheese and toss everything together to coat.  Spread out on the baking sheet in a single layer. Bake in the preheated oven for 15 minutes, flip over and bake for a further 10 minutes, until golden brown.  Remove from the oven and sprinkle with the remaining cheese.  Return to the oven to melt the cheese. Serve hot. source :   https://theenglishkitchen.blogspot.com/