Find Recipes Instantly! (Type the Recipe name or any Ingredient) Sweet Potato Fries 2 tb Thawed orange juice-concentrate 1 t Onion powder 1/2 ts Salt 1/8 ts Ground red pepper (cayenne) 1 lb Sweet potatoes, cut into-1/2" sticks Preheat oven to 450F Line a cookie sheet with foil and spray with Pam In a medium bowl combine orange juice concentrate, onion powder, salt and cayenne. Add potato sticks and turn to coat. Arrange coated potato sticks on the oiled foil in a single layer. Bake 10 min; turn carefully, bake 10 more minutes or until tender. The total batch has 416 calories, 1 gram of fat, and tastes pretty good. Back-of-the-Grill Roasted Garlic Heads and New Potatoes with Rosemary for each serving: 1 large, firm head of garlic 3 to 4 small new potatoes, washed and dried 1 spring of fresh rosemary olive oil coarse Kosher salt and freshly-ground black pepper Cut the top third off of each head of garlic with a serrated knife. Spread out a large sheet of heavy-duty aluminum foil. Pile up the potatoes, garlic heads, and rosemary. Drizzle with olive oil and sprinkle generously with Kosher salt and coarse-ground black pepper. Gather the ends of the foil and fold them over. Roll up the ends and crimp to seal the foil package up. Pierce a few times with a fork to allow steam to escape. Toss the packet on the back of the grill while you're prepping and cooking the rest of the food. This dish needs at least 40 minutes to cook (will vary with heat), but will do well on the grill for a very long time. Just don't keep it in the middle of the fire. Open packet carefully to avoid steam burns. Serve potatoes and garlic as a side dish or appetizer, along with crostonis or Grilled Bread. If you like, drizzle the potatoes with a bit more olive oil. Baked potato strips 3 large baking potatoes 2 egg whites 2 TBLS. Grated parmesan cheese 1 tsp garlic powder Cut potatoes lengthwise into thin 1/4-inch strips. Pat dry with paper towels. In a bowl, combine egg whites, parmesan cheese and garlic powder. Add the potatoes, toss to coat. Place in a single layer in a 15x10x1 inch-baking pan coated with nonstick spray. Bake till golden brown and tender, uncovered at 375' 35-40 minutes. Serves 4. Au Gratin Potatoes 1 cup sour cream 1 (10.75 ounce) can condensed cream of celery soup 4 1/2 cups peeled and shredded potatoes 2 cups shredded Cheddar cheese 1/2 cup chopped green onions 1 cup cornflakes cereal 1/2 cup unsalted butter, melted 1 tablespoon fresh chopped parsley (optional) Directions 1 Preheat oven to 350 degrees F (175 degrees C). Spray one 8 inch square baking dish with vegetable cooking spray. 2 In a large bowl, combine sour cream and soup; mix thoroughly. Add grated potatoes, cheese and onions. Mix well; pour into baking dish. 3 Cover with foil and bake at 350 degrees F (175 degrees C) for 45 minutes. 4 In a small bowl, combine the corn flakes with melted butter; sprinkle over potatoes. 5 Bake uncovered, for an additional 20 minutes or until bubbly and corn flakes are golden brown. Remove from oven and sprinkle with chopped parsley if desired Baked basil fries 1/4 cup grated parmesan cheese 1 TBLS.olive or veg.oil 1 TBLS.dried basil 1/4 tsp.garlic powder 4 medium red potatoes In a bowl,combine Parmesan cheese,oil,basil and garlic powder.Cut potatoes into 1/4 inch sticks.Add to cheese mixture,toss to coat.Place in a 15x10 baking pan coated with nonstick cooking spray.Bake at 425'for 15-20 Minutes;turn potatoes.Bake 15-20 minutes longer or till crisp tender.YIELD:4 SERVINGS. Baked Sweet Potatoe Sticks 8 sweet potatoes 1 tablespoon olive oil 1/2 teaspoon paprika Directions 1 Preheat oven to 400 degrees F (205 degrees C). Spray a baking sheet with cooking spay or vegetable oil. 2 Wash potatoes, and slice lengthwise into quarters. 3 In a large bowl, mix together oil and paprika. Add potato sticks, and stir by hand to coat. Place on prepared baking sheet. 4 Bake for 40 minutes. Best eaten at room temperature. Cheezy Potatoes 1 pound frozen Southern-style hash brown potatoes 1 (10.75 ounce) can condensed cream of potato soup 1 (16 ounce) container sour cream 1 (16 ounce) package shredded Cheddar cheese 1/2 cup butter, melted 1 cup crushed potato chips Directions 1 Preheat oven to 350 degrees F (175 degrees C). 2 In a large baking dish, mix together potatoes, soup and sour cream. Mix in cheese and butter. Salt and pepper to taste, if desired. Top the mixture with potato chips. 3 Bake 60 minutes in the preheated oven, or until the mixture is bubbly and lightly brown. 4 Remove from oven and let stand 15 minutes before serving. Cheesy Potatoes II 1 (16 ounce) package frozen hash brown potatoes 1 (10.75 ounce) can condensed cream of chicken soup 1 (8 ounce) package processed cheese 16 ounces sour cream 1 tablespoon butter Directions 1 Preheat oven to 350 degrees F (175 degrees C). 2 Combine the hashbrowns, soup and sour cream. Mix well and pour into 4 quart casserole dish. 3 Top with cubed cheese and butter; bake for 30 minutes or until all cheese is melted and hot. Spooky Jacket Potatoes Serving Size: 8 Notes: Everyone enjoys twice baked potatoes. Ingredients: 4 medium sized potatoes 2 Tbsp. butter 1 Tbsp. milk 2 Tbsp. sour cream 2 Tbsp. grated cheese 1/2 tsp. salt Black Olive (slices) Preparation: Preheat oven to 400 degrees. Skore potatoes with your fork. Bake for 25 to 30 minutes or until the potatoes are cooked through. Remove potatoes from oven, and allow them to cool. When potatoes are cool enough to handle scoop out the centers, be sure to leave 1/2 inch or so around the sides so the potatoes stay whole. In a bowl place all remaining ingredients, and the scooped out potatoes. Mix potatoes through. Place the mashed potatoes in the potato jackets. Dry black olive slice with a paper towel. Cut slice into tiny pices. Place slices on potatoes two pieces for the eyes, and one for the nose. Place potatoes back in the oven and bake for an additional 15 minutes. Potato trio veggie dish 2 medium red potatoes,quartered(leave skins on,just wash) 2 med.carrots,halved lenghwise and quartered 1 med.zucchini,quartered and cut into 1 inch pieces 1 small onion,cut into 8 wedges 1/4 c.chicken broth 1 TBLS.minced fresh parsley 1 tsp.season salt,divided In a greased 1 qt.baking dish,combine the potatoes,carrots,onion,broth and 1/2 tsp.season salt.Cover and bake at 400' for 30 minutes.Stir in zucchini and remaining season salt.Bake 5-10 minutes longer or until vegetables are tender.Sprinkle with parsley.Yield:2 servings.