Ingredients

• 1 24-ounce package frozen potato wedges (skins on)
• 2 tablespoons cooking oil
• 4 cloves garlic, minced
• 1 teaspoon smoked paprika or paprika
• 1/4 teaspoon salt
• Nonstick cooking spray
• 1 cup shredded white or other cheddar cheese (4 ounces)
• 2/3 cup crushed croutons (about 1 cup croutons)
• Dairy sour cream (optional)

Directions

1. Preheat oven according to package directions for potatoes. Place frozen potatoes in a large self-sealing plastic bag. Combine cooking oil, garlic, paprika, and salt. Drizzle over potato wedges. Seal bag and shake to coat potatoes.

2. Lightly coat a 15x10x1-inch baking pan with nonstick cooking spray. Spread potatoes in a single layer on prepared pan. Bake potato wedges according to package directions, turning once.

3. In another small bowl combine the cheese and croutons. Sprinkle over the potatoes the last 3 minutes of baking. Use a large spatula to transfer potato wedges to a platter or large plate (keep potatoes in a single layer). Serve with sour cream, if desired.

Makes 8 servings.

Ingredients

• 2 tablespoons sherry vinegar or red wine vinegar
• 1 teaspoon Dijon mustard
• 1/3 cup extra-virgin olive oil
• Sea salt or kosher salt
• Freshly ground black pepper
• 1 1/2 pounds small new potatoes, halved or quartered
• 1 shallot, minced
• 1/4 cup finely grated Parmigiano-Reggiano cheese (or soy alternative)
• 6 cups torn mixed salad greens or mesclun mix
• 1/4 cup chopped mixed fresh herbs, such as basil, oregano, marjoram, parsley, thyme, sage and mint
• 1/2 Vidalia or other sweet onion, thinly sliced
• 2 tomatoes, cut into wedges, for garnish

Directions

Preheat oven to 425 F. Lightly oil a rimmed baking sheet.

In a small bowl, combine the vinegar and mustard. Slowly drizzle in the oil, whisking until emulsified. Season with salt and pepper, to taste.

Place the potatoes and shallot in a large bowl. Drizzle with 3 tablespoons of the vinaigrette and toss to coat. Transfer the potatoes to the baking sheet and arrange in a single layer.

Roast for 30 to 40 minutes, until the potatoes are lightly browned and tender when pierced with a fork. Stir the potatoes occasionally during cooking. When the potatoes are done, sprinkle with half of the cheese and toss to coat.

In a large serving bowl, toss the greens, herbs, onion, potatoes and remaining cheese. Add the remaining vinaigrette and toss to coat. Season with salt and pepper to taste. Garnish with tomatoes and serve immediately.

Makes 4 to 6 servings.

Ingredients

• 3 Tbl butter, melted
• 1 Tbl chopped rosemary (fresh)
• 3 Tbl veggie oil
• 1/2 tsp salt
• 8 small scrubbed potatoes, cut into wedges
• 1/4 tsp pepper

Directions

Preheat oven to 375(F) (190C)

Mix together melted butter and oil; pour into 9×13 inch baking dish. Place the potatoes into the dish and stir until coated. Sprinkle with rosemary, salt and pepper. Cover with aluminum foil.

Bake in the preheated oven for 30 minutes or until the potatoes are tender. Stir potatoes occasionally to ensure even cooking.

Makes 4 servings.

Note – for crispier potatoes, bake uncovered.

Ingredients

• 5-pound bag potatoes, scrubbed well and halved
• 2 tablespoons salt
• 1 cup (2 sticks) butter
• 1 cup mayonnaise
• 1/2 teaspoon granulated garlic
• 1 teaspoon granulated onion
• 1 teaspoon pepper
• 1 cup milk, or as needed

Directions

Place potatoes in a large pot and cover with hot water; add salt. Bring to a boil, reduce heat, and simmer until potatoes are tender. Drain and discard water.

Beat together butter, mayonnaise, garlic, onion and pepper until well-mixed. Add potatoes and turn the mixer on and off quickly to break up the potatoes, then beat about 1 minute.

Meanwhile, microwave milk about 3minutes on high heat, or until it begins to boil (times will vary with individual microwaves).

Add half the hot milk to potatoes and mix on low about 3 minutes. Add remaining milk, pulsing to mix thoroughly. If desired, add more milk (after heating in the microwave) to thin potatoes to your preference.

Serves 10 or more as a side dish.

Ingredients

• 1 head garlic
• 1 tablespoon olive oil
• 2 pounds Yukon Gold potatoes
• 1/4 cup sour cream
• 4 tablespoons butter
• Salt
• White pepper
• Milk or cream, if needed

Directions

* Separate head of garlic into individual cloves. Toss in olive oil and wrap tightly in small piece of aluminum foil. Bake in 350-degree oven for 45 minutes.

* When garlic has cooled to touch you should be able to squeeze it out of the paper shell of the individual cloves.

* Mash roasted garlic with a fork, or force through a fine strainer. If you use a ricer as recommended below, simply rice the garlic along with the potatoes.

* Peel and boil potatoes in salted water until tender. Force cooked potatoes through a ricer (recommended) or mash by your usual method.

* Put riced potatoes, garlic, sour cream, butter, and salt and white pepper in a mixer bowl, and whip at medium speed until smooth. Add cream or milk to adjust consistency.

Makes 4 servings.