Italian Potatoes Recipes

Steps:

• Toss potatoes with oil and add to skillet on med heat.
• When potatoes are cooked about halfway through, add onions and olives, cook until potatoes are cooked through and onions start to caramalize.
• Season with salt and pepper.

Steps:

• Put the potatoes in a large pot and cover with water. Bring to a boil, salt the water, and cook 5 minutes. Drain.
• Heat the EVOO in a large skillet over medium-high heat. Add the garlic and cook until golden, about 2 minutes. Remove to a cutting board with a slotted spoon, then chop and reserve.
• Add the potatoes and rosemary to the skillet and season with salt and pepper. Cook until browned and crisp, 5 to 10 minutes. Transfer to a serving bowl and top with the garlic and cheese.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Stab the potatoes with a fork and microwave until cooked, about 9 minutes. Let cool, about 10 minutes. Slice into wedges.
• Heat 1 tablespoon oil and butter in a small pan over medium-low heat. Saute onion and garlic with salt and pepper until tender and sweet, 5 to 7 minutes. Remove from heat.
• Heat enough remaining oil to coat the bottom of a large nonstick pan over medium-high heat. Cook potatoes in batches, making sure they aren't crowded in the pan. Turn carefully until golden and crispy, 7 to 10 minutes. Keep the first batch in the preheated oven until the second batch is done.
• Add olives to the second batch and cook for 1 minute. Add potatoes from the oven and onion-garlic mixture. Toss in the pan until everything is heated. Drain on paper towels and sprinkle with parsley, salt, and pepper.

Steps:

• Heat oven to 425 degrees. In large roasting pan, combine potatoes, garlic, oregano and oil. Stir until potatoes are well-coated, and spread them evenly in pan.
• Place in oven, and roast until golden brown and crispy, 40 minutes to an hour. (If the potatoes are crowded in the pan, they will take longer to crisp.)
• Remove potatoes and garlic from oven, and transfer to serving dish. Sprinkle with salt to taste, and serve immediately.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking dish or rimmed sheet with foil.
• Place halved potatoes in a large resealable plastic bag. Add olive oil and Italian dressing mix, seal bag, and shake until all potatoes are coated evenly. Transfer to the prepared baking dish.
• Roast in the preheated oven until tender, flipping potatoes halfway through cooking time, about 30 minutes.

Steps:

• Boil the potatoes until tender. When done peel and cut in 1-inch chunks. Sprinkle parsley and green onions over the potatoes. Make the sauce by mixing the rest of the ingredients; then pour over the potatoes. Stir well. Let it stand all day (or at least 4 hours). Stir every hour. Do not refrigerate.

Steps:

• Preheat oven to 400 degrees.
• peel and slice potatoes, not too thick.
• place in baking dish.
• Stir together the melted butter and Italian dressing mix. Pour over potatoes and stir to coat.
• Bake covered for about 30 minutes, or until just beginning to turn tender.
• Meanwhile fry bacon until brown and then crumble, drain grease.
• When potatoes are almost tender but not quite, sprinkle bacon on top of potatoes then top with cheddar cheese and bake covered another 5-10 mins or until potatoes are desired tenderness.

Steps:

• Place potatoes in a large bowl. Drizzle with oil; toss to coat evenly. Combine the garlic, parsley, basil, oregano, salt and pepper; sprinkle over potatoes and toss to coat evenly. Transfer to an ungreased 13-in. x 9-in. baking pan. Bake, uncovered, at 425° for 30 minutes. Stir; bake 10-15 minutes longer or until potatoes are tender and golden brown.

Steps:

• Preheat oven to 350°F.
• Peel potatoes and cut into approximately 1-1 1/2" cubes.
• Place in plastic zip top bag along with 1/4 cup oil.
• Toss potatoes to coat evenly with oil.
• Pour dry italian dressing mix in with potatoes and oil, zip top and toss to coat evenly with dressing.
• Place in 9x13" baking dish and spread out potatoes.
• Bake in oven for 35-45 minutes, until potatoes are fork tender.

Steps:

• Arrange potatoes in 2-quart casserole.
• Add salad dressing and butter.
• Sprinkle with seasonings and parsley.
• Bake at 350 for 45 to 60 minutes or until potatoes are tender.

Steps:

• Bake potatoes in oven or microwave.
• Preheat oven to 450 degrees.
• Heat oil in small sauce pan. Add mushrooms, scallions, garlic, and oregano. Cook over med-high heat for about 3 minutes.
• Add tomato sauce to mushroom mixture. Cook, stirring frequently, for another 3 minutes.
• Split and fluff the baked potatoes.
• Spoon tomato sauce over each of the potatoes and top with mozzarella cheese. Add a little Parmesan cheese if you'd like.
• Place on baking sheet and bake at 450 degrees Fahrenheit for 5-8 minutes (until cheese is melted). Garnish with fresh parsley.