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Onion and Herb Roasted Potatoes

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May 072013
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Onion and Herb Roasted Potatoes

We love potatoes. Of Any Kind. But these, ohhhh, these potatoes…they are a big favorite in this house!

This is one of those simple, easy to make recipes that requires few ingredients, is economical yet packs a punch of flavor that you won’t soon forget! Another great thing about this recipe is that it is easy to double if you feed a crowd like I do.

Onion and Herb Roasted potatoes ingredients

All you need are some potatoes, dry onion soup mix, Italian seasoning and olive oil.

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Wash and peel the potatoes, then cut into chunks.

Add the olive oil, dry onion soup mix and mix well.

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Then I top with the Italian seasoning and mix it in…you can do this with the other ingredients but I never measure the amount of Italian seasonings that I use, I just add until it looks right to me. If you are one of those folks that needs exact measurements though, I would guess I use about 1-2 Tablespoons.

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Bake on 400 degrees for 1 hour.

Onion and Herb Roasted Potatoes

2 pounds of potatoes

1 package dry onion soup mix

1/3 cup olive oil

Italian Seasoning

Wash and peel the potatoes and cut into chunks. Place the potatoes in a 9 X 13 baking dish, top with olive oil, dry onion soup mix and Italian seasoning. Mix well, Bake on 400 degrees for 45 minutes to 1 hour. Just check the potatoes to see if they are fork tender to make sure they are done.

I always double this recipe, so if you need to feed a larger crowd it is easy to double and the cooking time only increases by about 15 minutes.

 Posted by The Jilly Bean at 8:57 am  Tagged with: , , , , , , , , , , , , , , , , , , ,

Italian Cheesy Fries

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May 102012
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Italian Cheesy PotatoesThe other day as I was trying to figure out what to feed this bunch for dinner I got to pondering about cheesy potatoes. Chili Cheese Potatoes. Nah. Ranch Cheesy Potatoes. No. Ohhh, Italian Cheesy Potatoes!! That sounds like it would hit the spot. Then I had to decide what else I was going to fix and decided on the simple goodness of a BLT. It was the perfect combination. All you could hear around the table was groans of contentment. I think we all ate more than our share but heck, something this good just can’t go to waste!
I promise ya, this is one of those dishes that will make a regular appearance at your dinner table, will elicit remarks like OhMyStinkinHeck and groans of deliciousness. I think they are kinda like crack, you just can’t ever get enough. Not that I know what crack is like. Cause I don’t. But I have heard. And this is my new crack.
cut potatoes
Cut your potatoes. Almost like Shoestring potatoes.
season potatoes
Pour cream over the potatoes, season and give em’ a light stir.
cheesy italian potatoes
Add the cheese and parsley. Cover with foil. Poke some homes in it. Bake.
Italian Cheesy potatoes
Heaven in a pan.
italian cheesy fries
Or, on a plate.
Italian Cheesy Fries
Ingredients:
4-5 large potatoes
 2 cups whipping cream
1 pkg dry Italian dressing mix or McCormick Grill Mates® Zesty Herb Marinade which is what I used.
Salt and Pepper to taste (so easy on the salt though)
 2 tsp. Parsley flakes
 2 cups grated cheese (I used shredded Gouda but most any will work)
Directions:
 Cut your potatoes into thin french fry strips, and lay the fries, in a 9×13″ glass baking dish.
Pour all of the cream over the top of the fries. Salt and pepper them and sprinkle the dry Italian Dressing over them. Take a large spoon or spatula and lightly give them a stir. Sprinkle at least 2 cups grated cheese over the top. Sprinkle some dried Parsley flakes on top of the cheese.  Cover with foil and then poke a fork through the top of the foil, 2 or 3 times to allow a little steam to escape. This way, your cream doesn’t boil over into your oven!
Cook at 400 degrees for about 1 hour, 15 minutes, or until potatoes are tender.
 Posted by The Jilly Bean at 12:31 pm  Tagged with: , , , , , , , , , , , ,

The Breakfast to beat all Breakfastes!

 recipe  4 Responses »
Sep 182009
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Is breakfastes a word? I don’t know either…and I really don’t care cause I love breakfast in any form. It is my most favorite meal. I love it on a lazy Saturday morning the most. I also like breakfast for supper. And well, any other time. Everyone that knows me, knows that breakfast happens to be my most favorite and therefore, I get recipes sent to me on a regular basis that are breakfast related. I knew when I received this one it was going to be a favorite just by looking at it…and when I tried it…Oh My, I LOVE it!

5 pounds red potatoes, diced once cool

1 pound thick-sliced bacon, diced

3/4 cup green bell peppers, diced

1 onion, diced

8 ounces shredded cheese ( I used mexican blend)

6 large eggs

Boil the potatoes in a large pot of water until they start to feel soft, but not too soft. You want them to hole their shape when you dice them. before they cool completely you want to peel the skins off. Then dice them and set aside.

Fry the bacon in a large skillet over medium-low heat until the fat is rendered. You want to drain off some of the grease, but not all of it.

While you continue to brown the bacon add the green pepper and onion and cook thoroughly.

Add the potatoes to the pan and heat until the mixture is hot throughout.

Sprinkle the cheese over the top, letting it melt down into everything.

Stir in the eggs cooking them till done.

Mmmmm, trust me, you don’t need anything to go with it. Just serve it like it is. Well, unless you are like some people I know and have to have bread with every meal. Then you can throw some toast or a good old southern style biscuit on the side. I had every intention of taking a photo for you…so, after we ate I went back to fix a plate for the photo and this is what I found:

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I think my family liked it as well because this is a very large fry pan, and it was FULL. As you see, there wasn’t a bite left.

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 Posted by The Jilly Bean at 6:10 pm  Tagged with: , , , , , ,
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