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Parmesan Seasoned Potato Spears
3-4 medium Idaho russet potatoes
2 tablespoons vegetable or olive oil
2 tablespoons grated Parmesan cheese
1 teaspoon salt
1/8 teaspoon chili powder
Preheat oven to 450 degrees. With or without skins, cut potatoes into " thick strips. Place potatoes and vegetable oil in a large Ziploc bag. In a small bowl combine parmesan, salt, paprika, and chili powder. Sprinkle seasoning over potatoes in bag. Close bag and shake until all the potatoes are evenly covered in oil and seasonings. Spread the seasoned potatoes on a lightly greased cookie sheet. Bake for 15 minutes. Remove from oven and flip all the potatoes. Bake an additional 15-20 minutes or until fries reach desired crispness.
Heavenly Mashed Potatoes
5-6 medium Idaho russet potatoes, peeled and cubed
package (8 ounces) cream cheese, softened
1 cup sour cream
1/4 cup milk
Salt and pepper to taste
Boil potatoes for 20-25 minutes until tender. Drain and mash with potato masher. Mix in cream cheese, sour cream, and milk. Serve immediately.
Tater Tot Casserole
1 pound ground beef or ground turkey
cup chopped onion or 1/4 cup dried minced onion
1 can (10.5 ounces) cream of mushroom soup
1 can (14.5 ounces) french style green beans, reserve liquid
1 bag (16 ounces) bag Tater Tots
Preheat oven to 350 degrees. Brown meat with onion. Drain meat and spread meat and onion into lightly greased 8 x 8-inch or 9 x9-inch pan. Reserve liquid from green beans. Pour green beans evenly over meat. Mix together liquid from beans with condensed soup and spreadevenly over beans. Place tater tots length-wise up and cover the entire surface with tater tots. Bake for 25-30 minutes until tater tots are brown and crispy.