Confetti Potatoes Recipes

CONFETTI POTATOES

Steps:

• 1. Combine oil and spice in large (I mean LARGE) mixing bowl.
• 2. Add all ingredients into the bowl, stirring to coat all veggies with oil and spices.
• 3. You now have a choice in cooking methods:.
• a. You can dump all into a large skillet and fry on stove top until crispy and cooked through, or.
• b. You can pour the mixture into a baking pan (or I like to use my big cast iron skillet) and bake at 350 degrees for about 30-45 minutes, stirring once after 10 minutes, then leaving alone so a crunchy top will form.
• Tip: shivasgirl's kids think this is Indian food, so she usually serves with pooris (a deep fried bread), but they have devoured this dish all by itself.
• Tip: You can add any veggies you want, but stick with the carrots, peas and potatoes as a base -- these even taste great if that is all you use!

CREAMY MASHED POTATOES WITH GARDEN CONFETTI

Steps:

• 1. In a large pot or dutch oven cook potatoes with 1 1/2 teaspoon salt, then cover with water. I chose to peel potatoes, and cut into smaller pieces to aid in the cooking time. Boil till tender, about 25 to 30 minutes.Or till fork pierced into potatoes is released easily. Chop all the veggies for the confetti and set aside till needed.
• 2. Drain in colander and mash with a potato masher or an electric mixer on low speed, until slightly lumpy. Add cream cheese, half & half, salt & pepper. Beat well to blend together. Season to taste adding more if needed.
• 3. Transfer potatoes to a large bowl. Spoon confetti vegetables over potatoes, drizzle with melted butter if desired.
• 4. TO MAKE THE GARDEN CONFETTI: Melt 2 tablespoons of vegetable oil with 1 tablespoon of olive oil, over medium heat, add the shredded carrots, the sliced assorted pepper rings, the chopped onions and the diced green bell peppers, cook & stir over low heat, about 5-6 minutes till veggies are tender and transparent. Keep warm till needed, then top mashed potatoes with confetti & drizzle with additional butter if desired. Serve while still hot.
• 5. My potatoes are displayed in my new Le Creuset dish that I won in the pork Be Inspired Pork Contest #3. I think it really does make a beautiful presentation don't you. You will be seeing this dish for a long time IN OTHER DISHES THAT I MAKE. I LOVE IT. You will love the flavor that the veggie confetti adds to these potatoes.I made a few minor changes to the recipe, it is from Better Homes & Gardens Christmas Cooking From the Heart.

BOILED BABY CONFETTI POTATOES

Steps:

• Wash potatoes.
• Do not remove skins.
• Cut each potato in half and put in large pot.
• Fill pot with water and bring to boil over medium heat.
• Boil potatoes until tender.
• Drain water and put potatoes in bowl.
• Mix in olive oil, Italian seasoning and minced garlic.
• Serve hot.

CONFETTI MASHED POTATOES

Steps:

• Mash potatoes and milk with a mixer while still hot.
• Steam carrots and onion until crisp-tender.
• Add to mashed potatoes with parsley, butter, mayonnaise, salt and pepper; mix well.
• Serve 1/3 cup per portion.

CONFETTI POTATO SALAD

Steps:

• Cook potatoes in boiling water until tender (do not overcook), drain and cool.
• When cool combine potatoes with carrots, celery, spring onions, capsicum and corn.
• Mix together mayonnaise, cheddar cheese, sour cream, corn relish and parsley.
• Toss the vegetables with mayonnaise mixture until well coated, sprinkle with toasted sesame seeds and serve.