Posts Tagged ‘Potatoes’

Chive & Crème Fraîche Mashed Potatoes

Photograph by Madeleine Hill. Recipe by Andrew Zimmern

Photograph by Madeleine Hill. Recipe by Andrew Zimmern



3 pounds Yukon Gold potatoes, peeled and quartered
8 ounces soft room temperature butter
4 ounces crème fraîche, or more to taste
1/4 cup minced chives
Sea Salt
Ground white pepper


Peel and quarter the potatoes.

Bring several quarts water to a strong boil over high heat. Salt the water generously and add potatoes. Cook until fork tender, about 15 minutes.

Drain the potatoes and put through a ricer or simply mash in a large bowl.

Stir in the butter, crème fraîche and chives. Season with sea salt and ground white pepper. Serve immediately or cool and reheat slowly on stove-top or in a 225-degree oven.

Bacon & Onion Foil Packet Red Potatoes

Spirit FM on FB

Spirit FM on FB

Bacon & Onion Foil Packet Potatoes

2 to 3 sheets of heavy-duty foil
1 packet onion soup powder
10-12 baby red potatoes, thinly sliced
12 slices of cooked and crumbled bacon
1 small onion thinly sliced and diced
1 cup cheese (optional)
Salt and pepper to taste
3 tablespoons butter
Sour cream for serving (optional)

Spray each sheet of foil with cooking spray. Top each piece with equal portions of potatoes, bacon, 1 packet onion soup powder and mix. Add salt and pepper to taste. Add 1 tablespoon of butter to each serving. Wrap securely.

Grill for 20 to 30 minutes. Or you can bake it in the oven, at 350° for about 35 minutes or till done. Let stand 10 minutes before serving. Serve in foil, topped with sour cream if desired

Oven Roasted Smoked Sausage and Potatoes


1 package of smoked sausage, sliced into rounds
1 large onion, peeled and chopped
5 large potatoes, peeled and chopped into 1/2 inch cubes
olive oil
fine sea salt
freshly ground black pepper
sweet paprika
dried thyme
1 cup of grated sharp cheddar cheese

Preheat the oven to 400 degrees. Line a large baking tray (with sides) with several sheets of foil, and drizzle with a bit of oil. Spread the oil out over the pan. Set aside.

Put the sausage rounds, onions and potatoes into a large bowl. Drizzle with a couple tablespoons of olive oil and season to taste with salt, pepper, paprika and dried thyme. Toss together with your hands until everything is evenly distributed. Pour this out onto the baking tray, and spread it out as much as you can.

Place into the heated oven and roast for 45 minutes to an hour, stirring every 15 minutes or so, until the potatoes are golden brown and tender. Turn off the oven. Scatter the cheese over top of the cooked meat and potatoes, Pop back into the oven a few minutes to melt the cheese. Serve immediately.

Grilled Potato Bacon Kebabs


Photo and Recipe by Carolyn Davidson Hicks

Photo and Recipe by Carolyn Davidson Hicks

  • 4 or more skewers bamboo or metal
  • 1/2 pounds small red potatoes quartered
  • 1 tablespoon kosher salt
  • 6 slices of bacon, chopped and fried
  • 2 tablespoon coarse-grained Dijon mustard
  • 2 tablespoon red wine vinegar
  • 1/4 cup of Olive oil
  • 2 tablespoons of minced red onion
  • 1 or 2 chopped green onion
  • 1 small bunch curly parsley leaves, for garnish (optional)


  1. Soak the skewers in water for 30 minutes if you use bamboo, otherwise the metal ones work great!
  2. Cut the potatoes, wrap in a damp paper towel and microwave until slightly done.
  3. Prepare a charcoal or gas grill for direct-heat grilling over medium heat. In a frying pan over medium heat, cook the bacon, stirring, until crisp. Drain all but 1 to 2 tablespoons of fat (leaving the bacon in the pan), then stir in the mustard, olive oil, minced red onion, green onion and vinegar. Cook on low for a few minutes to soften the onions. Add salt to taste and set aside.
  4. Thread quartered potatoes onto the skewers and brush with olive oil. Grill, turning once or twice, until nicely charred, about 6 minutes. Transfer to a platter and drizzle the potatoes with the bacon mixture. Garnish with parsley if you like.
Close up!

Close up!

Simple Potato Au Gratin for Two

Photo and Recipe by Carolyn Davidson Hicks

Photo and Recipe by Carolyn Davidson Hicks

4 small red potatoes sliced

1/2 cup shredded cheddar

2 tablespoons of butter

2 tablespoons of flour

1/4 cup  heavy cream

Salt and Pepper to taste


Microwave potatoes in a damp paper towel for 4 minutes. Make the white sauce with the butter, flour and cream. Then as half the cheese to the mixture. Fill the Ramekins and add remaining cheese. Bake for about 14 minutes at 325 until cheese melts and turns golden brown.

Easy Roasted Garlic Gnocchi


Italian Gnocchi Board!

Italian Gnocchi Board!

1 cup potato flakes

1 1/2 cups Bisquick or flour

1 cup of boiling water

1 large egg beaten

1 or 2 roasted garlic cloves mashed


Salt and pepper


  1. Place potato flakes in a medium-size bowl. Pour in boiling water; stir until blended. Let cool.
  2. Stir in egg, roasted garlic, salt, and pepper. Blend in enough flour to make a fairly stiff dough. Turn dough out on a well floured board. Knead lightly.
  3. Divide dough in half. Shape each half into a long thin roll, the thickness of a thin bread stick. With a knife dipped in flour, cut into bite-size pieces about 1 inch in size. I use an Italian Gnocchi Board (optional). Just pinch each and  roll on the board until lines are created a little over half way round. Set each aside until done.
  4. Place a few gnocchi in boiling water. As the gnocchi rise to the top of the pot, remove them with a slotted spoon. Repeat until all are cooked.

note: just skip the garlic and you’ll have regular Gnocchi!


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