Buffalo Potatoes
INGREDIENTS:
4 Large Idaho Russet Potatoes, peeled, each cut in 6 wedges
1/4 C. Olive Oil
1/2C. Dry Parmesan Cheese
1 C. Instant flaked mashed potatoes
2 tsp. Old Bay Seasoning
1 Pinch Cayenne pepper
Pan spray coating
salt to taste
DIRECTIONS:
Blanch potato wedges in salted water. Drain. While hot, toss with
half the oil.
In bowl mix cheese, flaked potatoes, Old Bay Seasoning and pepper.
toss with warm potatoes to coat well.
Spread potatoes on pan sprayed with coating.
Bake at 450° F, 18-20 minutes, or until cooked through.
Season with salt.
Serve with Marinara, Bologneses or Blue cheese sauce, if desired.
Crispy Grilled Potatoes
INGREDIENTS:
2 pounds Idaho Potatoes, well scrubbed
3 tablespoons olive oil
1 medium garlic clove, peeled
1/4 teaspoon salt
1/8 teaspoon black pepper
DIRECTIONS:
Immerse potatoes in large saucepan of boiling salted water and boil
for 20 minutes, depending on their size or until they are still
slightly firm. Drain and cool.
Slice the potatoes in half lengthwise and then cut the potato halves
into 1-inch slices. Carefully place the potato pieces on metal skewers.
In small saucepan combine the olive oil and garlic and bring to
a simmer on medium heat. Add salt and pepper. Remove the garlic
clove.
When ready to grill, prepare barbecue for medium heat grilling.
Place potatoes on grill and baste with oil mixture. Grill about
8-10 minutes on each side or until the potatoes are brown and crisp
on the outside and tender throughout. Serve with salt and pepper
if desired.
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