Herbed Home Fried Potatoes Recipes

Steps:

• In a large skillet over medium heat, cook potatoes in butter and oil for 6-8 minutes or until browned. Add the remaining ingredients; cook and stir for 2-3 minutes or until well coated.

Steps:

• In a kettle combine the potatoes with enough cold water to cover them by 1 inch and simmer them for 15 to 20 minutes, or until they are just tender. Drain the potatoes and let them cool. The potatoes may be prepared up to this point 1 day in advance and kept covered and chilled. Cut the potatoes into 1-inch pieces and in a large bowl toss them with the onion, 2 tablespoons of the oil, the rosemary, and salt and pepper to taste. In a large non-stick skillet heat 3 tablespoons of the remaining oil over moderately high heat until it is hot but not smoking and in it sauté half the potato mixture, stirring, for 10 to 15 minutes, or until the potatoes are golden. Transfer the potatoes to a serving dish and keep them warm, covered. Cook the remaining potato mixture in the remaining 3 tablespoons oil in the same manner, transfer it to the serving dish, and toss the potatoes with the parsley and salt and pepper to taste.

Steps:

• Preheat oven to 450°. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain., Drizzle oil over the bottom of a 15x10x1-in. baking pan; arrange potatoes over oil. Using a potato masher, flatten potatoes to 1/2-in. thickness. Brush potatoes with butter; sprinkle with salt and pepper., Roast until golden brown, 20-25 minutes. Sprinkle with chives and parsley.

Steps:

• In an ungreased 2-qt. microwave-safe baking dish, layer half the potato and onion slices. Combine Italian seasoning and pepper; sprinkle half over the onion and potato layer. Drizzle with 1 tablespoon margarine. Repeat layers. Cover with vented plastic wrap. Microwave on high for 7-8 minutes or until potatoes are tender turning dish after 4 minutes.

Steps:

• Preheat oven to 350°F. Combine potatoes, oil, garlic, herbs and pepper in large bowl and toss to coat. Spread potatoes in single layer in baking pan. Bake until brown and cooked through, turning once, about 1 hour. Season potatoes to taste with salt and serve immediately.

Steps:

• In a large ungreased 2-qt. baking dish, combine all of the ingredients. Bake, uncovered, at 350° for 15-20 minutes or until heated through, stirring occasionally.

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool cut into 1/2 inch cubes.
• In a large skillet, heat 1 tablespoon olive oil over medium high heat. Add onion and green pepper. Cook, stirring often, until soft; about 5 minutes. Transfer to a plate and set aside.
• Pour remaining 2 tablespoons of oil into the skillet and turn heat to medium-high. Add potato cubes, salt, paprika and black pepper. Cook, stirring occasionally, until potatoes are browned; about 10 minutes. Stir in the onions, green peppers and parsley and cook for another minute. Serve hot.