Olive Garden Potatoes

OLIVE GARDEN'S OVEN-ROASTED POTATOES

Source: Olive Garden

2 medium baking potatoes
4 T. olive oil
1 medium green pepper
1 medium red pepper
1/2 tsp. salt
2 tsp. fresh rosemary, chopped
1 tsp. fresh garlic, minced
1/2 tsp. salt
4 tsp. fresh parsley, chopped
1/2 C. Romano cheese, grated

Preheat oven to 350ºF.

Peel potatoes and dice into1/2-inch pieces. Core and seed peppers and dice into1/2-inch pieces. Set aside.

Mix olive oil, rosemary, salt and pepper in a bowl.

In a small baking pan, toss potatoes and peppers with the oil and herb mixture. Bake for 10 minutes or until potatoes are fork tender. Sprinkle potatoes with parsley and Romano cheese. Serves 4.

Baked Fries

Oven at 400deg. Line a baking sheet w/ parchment - brush with olive oil. Cut 1lb potatoes into sticks or wedges. In laerge bowl toss potatoes with 2tbs olive oil, salt and peper. Arrange and bake 40-45 min (turn twice).

Pioneer Woman Creamy Mashed Potatoes

Very very fattening but really yummy!

Ingredients:

5 pounds Russet Or Yukon Gold Potatoes

¾ cups Butter

1 package (8 Oz.) Cream Cheese, Softened

½ cups (to 3/4 Cups) Half-and-Half

½ teaspoons (to 1 Teaspoon) Lawry's Seasoned Salt

½ teaspoons (to 1 Teaspoon) Black Pepper

Preparation:
Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30 to 35 minutes. When they’re cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.
Drain the potatoes in a large colander.
When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients.
Turn off the stove and add 1 ½ sticks of butter, an 8-ounce package of cream cheese and about ½ cup of half-and-half. Mash, mash, mash! Next, add about ½ teaspoon of Lawry’s Seasoning Salt and ½ a teaspoon of black pepper.
Stir well and place in a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place them in a 350-degree oven and heat until butter is melted and potatoes are warmed through.
Note: When making this dish a day or two in advance, take it out of the fridge about 2 to 3 hours before serving time. Bake in a 350-degree oven for about 20 to 30 minutes or until warmed through.

Potato-Crusted Quiche with Smoked Cheddar and Canadian Bacon

Ingredients:

• Nonstick vegetable oil spray
• 1 1/4 pounds russet potatoes, peeled, sliced into 1/4-inch rounds

• 1 tablespoon olive oil
• 1 cup chopped onion
• 1 cup chopped red bell pepper
• 1/2 teaspoon dried thyme
• 1 cup diced Canadian bacon

• 8 large eggs
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 4 ounces smoked cheddar cheese, grated (about 1 cup packed)

Preparation:

Preheat oven to 350°F. Spray 10-inch glass pie dish with vegetable oil spray. Steam potato rounds until just tender, about 6 minutes. Transfer to rack and cool. Line prepared pie dish with enough potato rounds to cover, overlapping slightly (reserve any remaining potatoes for another use).

Heat olive oil in heavy large saucepan over medium-high heat. Add onion, red bell pepper and thyme and sauté 5 minutes. Add Canadian bacon; sauté until heated through, about 1 minute. Spoon bacon mixture over potatoes in pie dish.

Whisk eggs, salt and pepper in large bowl to blend. Mix in cheese. Pour egg mixture over bacon mixture in dish. Bake quiche until set in center, about 35 minutes. Cool 20 minutes. Cut into wedges. Serve warm or at room temperature.

Read More http://www.epicurious.com/recipes/food/views/Potato-Crusted-Quiche-with-Smoked-Cheddar-and-Canadian-Bacon-5822#ixzz1x8TEhivm