Easy Potato Side Dishes

Razorback Potatoes
These oval-shaped potatoes make an attractive side dish.

6-baking potatoes, uniform in size, about 3-inches long
salt and pepper to taste
1/2-cup butter or margarine
1/2-cup grated Parmesan cheese
1/3-cup dry bread crumbs
paprika for garnish

Step 1..Preheat oven to 450 degrees and generously grease a large shallow baking dish.

Step 2..Scrub and dry potatoes. Peeling is optional. Starting at one end, cut 1/4 inch slices without cutting all the way through to the bottom, slices will fan out slightly. Place potatoes in prepared baking dish, cut side up. Sprinkle with salt and pepper to taste, dot with butter. Bake for 20 minutes, basting occasionally with butter from the bottom of dish.

Step 3..Meanwhile, in a small bowl, mix Parmesan cheese and bread crumbs. Remove the potatoes from the oven, sprinkle cheese-bread crumb mixture between potato slices and over top. Return to oven and bake 25 to 30 minutes longer, without basting, or until golden brown and tender. Sprinkle with paprika.
Makes 6 side dish servings.
Tip; to slice potatoes without going all the way through, lay the handle of a wooden spoon next to the potato, hold it and the potato. Cut to the top of the spoon handle.

Oven Potato Puff

Tastes like the stuffing in a twice-baked potato only lighter and fluffier.

5-baking potatoes, peeled and quartered ( about 2-lbs)
1-cup small curd cottage cheese
1-cup sour cream
1/3-cup chopped green onions
1/4-cup butter, softened
1-teaspoon salt
1/8-teaspoon pepper
2-tablespoons butter, melted

Step 1..In a 3 quart covered saucepan, cook potatoes in boiling salted water for 20 minutes or until tender. Drain well and mash. Cover and set aside. (you will need about 6-cups)

Step 2..Butter a round 2-quart baking dish and in a large mixer bowl at high speed, beat cottage cheese and eggs for 2 minutes or until almost smooth. At low speed, beat in sour cream, green onions, softened butter, salt and pepper, scraping bowl as needed. Add potatoes and beat until well blended. Transfer to baking dish.

Step 3..Drizzle top with 2-tablespoons melted butter. Bake uncovered in a preheated 325 degree oven for 50 to 60 minutes or until heated in center and top is lightly browned.
Makes 8 side dish servings.

Potato Kisses

Many restaurants serve these fancy side dishes, but they are so easy to make at home too.

2-cups stiff, smooth mashed potatoes
1/4-cup sour cream, or more if needed
1/4-cup butter, melted and cooled slightly
1-egg yolk, lightly beaten
1/2-teaspoon salt
1/4-teaspoon garlic powder
1-tablespoon chopped chives
paprika and parsley

Step 1..Preheat oven to 450 degrees.

Step 2..In a large bowl, combine mashed potatoes, 1/4-cup sour cream. butter, egg yolk, salt and garlic powder. Mixture should be stiff. but pipeable. If too stiff add a little more sour cream. Place mixture in a large pastry bag fitted with a large rosette tip.

Step 3..Onto an ungreased baking sheet, pipe mounds about 2-1/2 inches in diameter and about 1-1/2 inches tall to resemble Hershey chocolate candy kisses. Sprinkle with paprika. Place in the middle of oven and bake for 10 to 12 minutes or until edges are set and lightly browned. Transfer to serving dish, and garnish with parsley.
Makes 6 side dish servings.

Quick Oven Fries

2-large boiling potatoes (about 1 pound)
2-tablespoons butter
1-teaspoond dried sage leaves, crushed
1/8-teaspoon pepper
2 to 3 tablespoons grated Parmesan cheese
dash of onion salt, optional

Step 1..Preheat oven to 450 degrees and coat a baking sheet with non-stick cooking spray. Set aside.

Step 2..Peel potatoes, if desired, cut into 1/4 inch slices, the cut each into 1/4 inch strips.

Step 3..In a small saucepan, melt butter, stir in sage and pepper. Pour over the potatoes, tossing until coated. Spread in a single layer on baking sheet.

Step 4..Bake for 18 to 20 minutes or until browned and tender, stirring occasionally for even browning. Sprinkle with Parmesan cheese and if desired, onion salt, over potatoes. Bake 1 minute longer or until cheese is bubbly. Drain on paper towels and serve immediately.
Makes 3 to 4 servings.

No-Curdle Scalloped Potatoes

Baking the potatoes dry before adding the milk keeps them from curdling.

5- potatoes (about 1-3/4-pound)
3-tablespoons all-purpose flour
salt and pepper to taste
3-1/2-tablespoons butter
2-tablespoons finely chopped onions, optional
2-cups hot milk

Step 1..Preheat oven to 350 degrees. Grease a shallow 1-1/2-quart baking dish.

Step 2..Peel and thinly slice potatoes (you'll need about 6-cups). Place half the potatoes in baking dish and sprinkle with 1-1/2-tablespoons of the flour and sprinkle with salt and pepper. Dot with 1-1/2-tablespoons butter. If onion is used, place on top of butter, repeat with remaing potatoes, flour, salt and pepper and butter. Bake 15 minutes. Remove from oven, add hot milk and carefully stir. Bake 1-hour longer or until potatoes are tender.
Makes 4 side dish servings.

Potatoes Anna

A classic potato recipe. Be sure to use a pie tin with a dark or dull finish for better browning.

1/4-cup butter, melted
4-cups peeled, thinly sliced potatoes (about 4 medium)
1/2-teaspoon salt or garlic salt
1/8-teaspoon pepper

Step 1..Preheat oven to 425 degrees. Coat a 9-inch non-stick pie tin with non-stick cooking spray. Spread bottom and sides of pie tin with about 1-1/2 tablespoons of melted butter, set aside

Step 2..Place potato slices in a towel-lined bowl and gently squeeze to remove excess moisture. Remove towel and toss potatoes with salt and pepper. Arrange one-third of the slices in pie tin, starting at the center with an overlapping design and packing tighlty.

Step 3..Drizzle with about 1-tablespoon of the butter, repeat with another third of the potatoes and 1-tablespoon butter, pressing tightly to remove excess air. Top with remaining potatoes and butter.. Loosely cover with foil.

Step 4..Bake for 45 minutes. Uncover and bake 15 to 20 minutes longer or until fork tender and golden brown. Carefully tilt pie tin and drain off any excess butter. Cut around the edge with a knife, invert onto an oven-proof plate. Broil 6 inches from heat source until browned, protect rim of plate with strips of foil. Cut into wedges to serve.
Makes 6 side dish servings.