Golden Harvest Potato Bake Recipes

HARVEST POTATO CASSEROLE

Steps:

• Place potatoes and bay leaves in a Dutch oven or large kettle; cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Remove from the heat; cool to room temperature. Place in the freezer (still covered by the cooking water) for 1 hour., Drain potatoes; peel and grate. Place in a greased 13x9-in. baking dish. Drizzle with butter. Sprinkle with salt and pepper; toss to coat. , In a large bowl, combine the sour cream, soup, 1 cup cheese, pimientos and onion; spread over potatoes. Sprinkle with the remaining cheese; top with cornflakes (dish will be full). , Bake, uncovered, at 350° for 45-50 minutes or until bubbly.

CRISPY OVEN ROASTED YUKON GOLD POTATOES

Steps:

• Preheat oven to 425F. Line a baking sheet with aluminum foil.
• Toss the peeled and halved potatoes in olive oil, salt, and pepper (in a bowl or on the pan). Place potatoes flat side down (see picture) and cook for ~15 minutes. The potatoes may not be golden yet. They may stick to the pan. Take a thin spatula and slightly nudge them off (see video).
• Flip and cook for an additional 12-15 minutes or until tender and brown. Happy Eating! Beckie

GOLDEN HARVEST POTATO BAKE

Steps:

• Place the potatoes, carrots, garlic and tarragon in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain., In a large bowl, mash the vegetables. Stir in 1/2 cup cheese, milk, eggs, vinegar, butter, salt, parsley and pepper until blended. , Transfer to a greased 13x9-in. baking dish; sprinkle with remaining cheese. Bake, uncovered, at 325° for 25-30 minutes or until a thermometer reads 160°.

OVEN BAKED GOLDEN POTATOES

Steps:

• Peel potatoes, pat dry, quarter and place on a lined with baking paper baking sheet.
• Drizzle potatoes with oil and bake in preheated oven at 200°C (approximatly 400°F) for 30-35 minutes, turning occasionally, until golden brown. Remove from oven and arrange on plates. Serve sprinkled with sea salt.

HARVEST POTATOES

Steps:

• Preheat oven to 350 degrees.
• Spray 13 x 9 pan with cooking spray.
• Mix all ingredients together except topping ingredients in a large bowl.
• Spoon into pan.
• In a small bowl mix topping ingredients.
• Sprinkle over potato mixture.
• Bake for 45 minutes or until golden brown and bubbly.

GOLDEN HARVEST POTATO BAKE

Steps:

• 1. Place the potatoes, carrots, garlic and tarragon in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook for 15 to 20 minutes or until tender. Drain. 2. In a large bowl, mash vegetables. Stir in 1/2 cup cheese, milk, eggs, vinegar, butter, salt, parsley and pepper until blended. 3. Transfer to a greased 13"x9" baking dish; sprinkle with remaining cheese. Bake, uncovered, at 325 degrees F for 25 to 30 minutes or until a thermometer reads 160 degrees F.