Potatoes
Potatoes
Prep
Preheat oven to 350dF
Ingredients
2 lbs. frozen hash brown potatoes
1 pint sour cream or plain yogourt
1/2 cup chopped onions
1 1/2 cups grated cheddar cheese
2 cans undiluted cream soup (mushroom, chicken, celery)
2 cups crushed potato chips
Instructions
Mix above ingredients in large bowl
Place in a 13 x 9 pan
Top with crushed potato chips
Bake for approx. 60 mins.
A favorite for big gatherings, recipe from Grandma and Grandad's recipe box, provided by Aunt Barb.
Prep
Preheat oven to 425dF
Line baking sheet with parchment paper
Ingredients
As many nice yellow flesh potatoes as you please, choped into 1 to2 in cubes
1/4 tsp baking soda
1/4 tsp salt
Water
Olive oil
More salt and seasoning of your choice
Instructions
Fill pot with water and put on stove, add potatoes, baking soda, salt. Add some rosemary to the water too if you please.
Bring water and potatoes to a boil together, continue cooking potatoes for three to five minutes. Potatoes shouldn't be fully cooked but cooked enough that the outside is soft.
Strain water from potatoes.
Keep potatoes in pot, add about a TBSP of olive oil and the seasoning of your choice and a bit of salt. Put lid on pot and give it a good shake so that all the potatoes have a little coating of mashed on the outside.
Spread potatoes out on baking sheet, place in oven. Bake for 20 minutes, give potatoes a good stir/flip and place back in oven for an additional 15 to 20 min.
Potatoes turn out better in larger pieces, they shrink quite a bit.
There isn't a crisper roasted potato out there. Provided by Susie, found somewhere on the web at some point.