Big Rays Scotch Date Roasted Potatoes Recipes

Steps:

• Preheat oven to 450 degrees F.
• Halve potatoes and place on a cookie sheet. Combine with cracked cloves of garlic. Coat potatoes and garlic with extra-virgin oil and season with rosemary, salt and pepper.
• Place potatoes on center rack of oven and roast 20 minutes, until just tender.

Steps:

• 1.Boil and sliced potatoes. In a large pot over high heat, add the potatoes and cover with water by 1-inch. Bring to a boil over medium heat, then add a pinch of salt, reduce the heat and simmer until slightly tender, but not easily poked by a fork, about 10 minutes. Drain the potatoes and pour put them onto a baking sheet to cool completely. Once cool, cut them in half or smaller for bite-sized pieces. 2.Saute potatoes and onions. In a large pan on medium-high heat add the olive oil, it should cover the bottom with an 1/8 of an inch of oil, if too much don't use all the oil, if not enough, add more. When the oil begins to swirl, add the potatoes, onions and Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix, tossing to combine, then allowing to rest and cook. Once a crust forms on the bottom give the pan a toss or flip potatoes and onions with a spatula, then allow them to crisp on the other side, about 3 minutes. Remove to a serving bowl with a slotted spoon.

Steps:

• Steam potatoes with skin on.
• In a very large bowl (read: HUGE) or utilizing a big roasting pan, mix together the onions, radishes, and eggs.
• When potatoes are done, cut while still warm (although it says up above to peel, it's up to you whether or not you want to leave the skins on) and fold together in the large bowl or roasting pan with the onions, radishes, and eggs.
• Then add mayonnaise, mustard, garlic powder, celery seed, salt, pepper, and celery seed- it makes it taste better to combine while warm.
• Mix well, transfer to serving dish and sprinkle the top of the potato salad with additional celery seed for garnish.
• Cover and chill for at least 2 hours before serving.

Steps:

• Place a rack in the top half of the oven and preheat to 375°. In a large saucepan, combine 2 cups water with the milk, garlic and 1/2 teaspoon salt. Add the potatoes and bring to a boil over medium-high heat, stirring occasionally to prevent the potatoes from sticking to the bottom of the pan. Reduce the heat to medium and simmer until the potatoes are tender but still slightly firm, about 8 minutes.
• Remove the saucepan from the heat and, using a slotted spoon, transfer half the potatoes to a buttered 9-by-13-inch baking dish; arrange the potatoes in an even layer. Sprinkle with half the cheese and the cayenne; season with salt and pepper to taste. Repeat with the remaining potatoes and sprinkle with the remaining cheese. Pour the heavy cream evenly over the top. Bake the scalloped potatoes until golden and crisp on top, 40 to 45 minutes. Let stand for 5 minutes before serving.

Steps:

• Place potatoes in a large pot with water. Bruise the rosemary with the dull side of a knife blade and place in the pot. Add garlic, bay leaves, and salt. Bring to a boil; simmer for 5 minutes. Drain; let potatoes air dry.
• Preheat oven to 375 degrees F (190 degrees C).
• When potatoes are thoroughly dry, transfer them back to the pot. Drizzle with olive oil, cayenne pepper, and a pinch of salt. Stir to coat. Transfer potatoes to a rimmed sheet pan. Bake until potatoes are golden brown and crusty, and the flesh is creamy and soft, about 35 to 45 minutes, depending on the size of the potatoes.