Pantry Potatoes Recipes

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PANTRY POTATOES

A tasty way to use up last year's dried herbs.

Provided by Ann Freele

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 55m

Yield 4

Number Of Ingredients 7



Pantry Potatoes image

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Place potato sticks in a large bowl; pour olive oil over potatoes. Crush chervil, dill, rosemary, onion powder, and garlic powder together with a mortar and pestle; sprinkle herb mixture over potatoes and toss to coat completely. Spread potatoes on a baking sheet.
  • Bake in the preheated oven until tender and browned, about 45 minutes.

Nutrition Facts : Calories 172.2 calories, Carbohydrate 25.6 g, Fat 6.9 g, Fiber 2.4 g, Protein 3 g, SaturatedFat 1 g, Sodium 9.2 mg, Sugar 0.2 g

3 large Yukon Gold potatoes, peeled and cut into sticks
2 tablespoons olive oil
2 teaspoons dried chervil
½ teaspoon dried dill
½ teaspoon dried rosemary
½ teaspoon onion powder
½ teaspoon garlic powder

PANTRY POTATOES

This is a fast,economical,& easy side dish you can throw together at the very last minute - no bothering with peeling potatoes and no chopping. Originally from an old issue of Taste of Home.

Provided by HeatherFeather

Categories     Potato

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 5



Pantry Potatoes image

Steps:

  • Place drained potatoes into an ungreased square glass baking dish.
  • Pour butter over potatoes,stirring to coat well, then sprinkle with cheese, salt, and parlsey.
  • Bake, uncovered, in a preheated 350 F oven for 25 minutes.

Nutrition Facts : Calories 269.3, Fat 12.5, SaturatedFat 7.8, Cholesterol 32.7, Sodium 176.3, Carbohydrate 35.8, Fiber 5.5, Sugar 2.6, Protein 4.9

2 (16 ounce) cans whole white small potatoes, drained
1/4 cup butter or 1/4 cup margarine, melted
1/2 teaspoon seasoning salt
2 -3 tablespoons grated parmesan cheese
1 tablespoon minced fresh parsley or 1 1/2 teaspoons dried parsley

PANTRY SCALLOPED POTATOES

"This was one of my favorite dishes when I was growing up," writes Linda Schwarz from her home in Bertrand, Nebraska. "It's so easy to make with convenience items. I usually double the batch because we think the potatoes taste even better the next day."

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 6-8 servings.

Number Of Ingredients 4



Pantry Scalloped Potatoes image

Steps:

  • In a bowl, combine soups; mix well. In a greased 13-in. x 9-in. baking dish, layer a third of the potatoes; top with a third of the soup mixture. Repeat layers twice. Cover and bake at 350° for 1 hour or until potatoes are tender.

Nutrition Facts : Calories 254 calories, Fat 5g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 880mg sodium, Carbohydrate 48g carbohydrate (4g sugars, Fiber 4g fiber), Protein 7g protein.

1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted
1 can (10-3/4 ounces) condensed creamy onion soup, undiluted
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
8 medium potatoes, peeled and thinly sliced

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