Homemade Potato Chips

Homemade Potato Chips
from Our Best Bites

INGREDIENTS:
Russet baking potatoes (estimate 2-3 servings from one medium-large potato)
oil for frying
seasonings of choice

DIRECTIONS:

1. Heat oil to 375 degrees. Slice potatoes (no need to peel first) using a mandoline or food processor. Place potato slices in a bowl of very cold water for about 10 minutes, stirring gently. Rinse slices a couple of times in cold water and then lay flat on a bed of paper towels. Blot with more paper towels to absorb excess water.

2. Working in batches, fry potatoes in oil for 1-3 minutes, until golden brown. Remove and place on paper towels to absorb excess oil. Season immediately with salt and other seasonings of choice. Serve warm or at room temperature. Best eaten same day, but if stored overnight place in a container with the lid vented to prevent sogginess.

Crash Hot Potatoes

Crash Hot Potatoes
recipe and image from Pioneer Woman

INGREDIENTS:
small, round potatoes (I used red)
olive oil
salt
pepper
rosemary

DIRECTIONS:
1. Boil potatoes until soft.
2. Preheat oven to 450.
3. Drizzle olive oil on baking sheet.
4. Place potatoes out on pan, with lots of space in between.
5. Take potato masher and mash potatoes.
6. Brush olive oil on potatoes. Cover with spices.
7. Cook for 20-25 minutes.

Crock Pot Ham and Potatoes

Crock Pot Ham and Potatoes
from Mom

INGREDIENTS:
potatoes, peeled and sliced (enough to fill the crock pot)
2 cups cubed ham
1/2 onion, diced
2 cups cheddar cheese, shredded
1-2 cans cream of chicken soup (depends on how much you are making- 1 can for small crock pot, 2 cans for big crock pot)
1-2 cans cream of mushroom soup (same as above)
salt and pepper, to taste

DIRECTIONS:
1. Mix soups together in a separate bowl.
2. Layer potatoes, onion, ham, cheese, and soups in crock pot. Sprinkle each layer with salt and pepper.
3. Make sure the last layer is COMPLETELY covered with soup. (If the top layer of potatoes is exposed to the air, they will turn gray.)
4. Cook on high for 4 hours or low for 6 hours.

Baked Potato Soup

Baked Potato Soup
from Allrecipes

INGREDIENTS:
3 bacon strips, diced (I used microwave bacon)
1/2-1 small onion, chopped
1 clove garlic, minced
3 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon pepper
3 cups chicken broth
2 large baked potatoes, peeled and cubed (I used 4 small potatoes and next time I would put more)
1 cup half-and-half cream
1/2 teaspoon hot pepper sauce (I actually didn't add this and it was still a little spicy!)
Shredded Cheddar cheese
Minced fresh parsley

DIRECTIONS:
1. In a large saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Set bacon aside.
2. Saute onion and garlic in the drippings until tender.
(I actually just used microwave bacon and sauted the onion and garlic in a little butter.)
3. Stir in flour, salt, basil and pepper; mix well. Gradually add broth. Bring to boil; boil and stir for 2 minutes.
4. Add the potatoes, cream and hot pepper sauce; heat through but do not boil.
5. Garnish with bacon, cheese, and parsley.

Jill's Augratin Potatoes

Jill's Au Gratin Potatoes

INGREDIENTS:
5 large potatoes
1/2 cup butter
1 cup sour cream
1 cup grated cheese
1 grated onion
2 cans cream of chicken soup

DIRECTIONS:
1. Precook potatoes in covered boiling, salted water for 30 minutes.
2. Preheat oven to 350.
3. Grate potatoes and place in 9x13 pan. Salt and pepper them.
5. Mix and heat other ingredients.
6. Mix this with potatoes.
7. Cook for 30 minutes.

Red Potatoes with Cheese and Bacon

Red Potatoes with Cheese and Bacon

INGREDIENTS:
6-8 small red potatoes
1 stick of butter
1 package real bacon pieces
1/4 cup shredded cheese
garlic salt
salt and pepper
olive oil

DIRECTIONS:
1. Preheat oven to 375.
2. Wash and cut potatoes into quarters.
3. Grease glass dish with oil.
4. Place potatoes, cut butter and put around potatoes.
5. Sprinkle seasonings over potatoes.
6. Cover and bake for 30 minutes.
7. Cover with cheese and bacon and cook 5-10 minutes.