Shakerpotatoes Recipes

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SHAKER POTATOES



Shaker Potatoes image

The BEST WAY to serve leftover mashed potatoes. We always make sure we have leftover potatoes at our house. These are sure to be a hit with your picky eaters. Really easy to vary ingredients with this dish.

Provided by Baby Kato

Categories     Potato

Time 55m

Yield 4 serving(s)

Number Of Ingredients 8

2 cups potatoes, mashed
1 cup cheddar cheese, old, cubed
1 medium onion, sweet, minced
1/4 cup breadcrumbs
4 tablespoons parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
5 tablespoons butter, cubed

Steps:

  • Preheat oven to 350 degrees Spread mashed potatoes in greased pan.
  • Pressed the cubed cheese into the potatoes.
  • Next spread the onions on top then sprinkle on bread crumbs, parmesan cheese, salt and pepper.
  • Top with butter cubes.
  • Bake at 350 degrees for 30- 45 minutes.
  • *Variations: add 3 slices lightly cooked bacon crumbled, 1 clove minced garlic, 1 cup swiss cheese, jarlsberg cheese, monterey jack cheese or fresh herbs.

Nutrition Facts : Calories 358.4, Fat 25.6, SaturatedFat 16.1, Cholesterol 72.2, Sodium 724.3, Carbohydrate 21.2, Fiber 2.5, Sugar 2.4, Protein 11.8

SHAKE AND BAKE POTATOES



Shake and Bake Potatoes image

Make and share this Shake and Bake Potatoes recipe from Food.com.

Provided by Mirj2338

Categories     Potato

Time 1h10m

Yield 2 serving(s)

Number Of Ingredients 10

8 -10 small red potatoes, washed and cut into cubes
paprika
cumin
dried basil
dried oregano
garlic powder
ground cayenne pepper
2 tablespoons vegetable oil or 2 tablespoons olive oil
salt
fresh ground pepper

Steps:

  • Mix the spices in a plastic bag, add the oil.
  • Place the potatoes in the bag and shake to coat.
  • Spray an aluminum foil covered baking sheet with "Pam".
  • Place potatoes on baking sheet.
  • Bake in a preheated 350°F oven for one hour.

PERFECT SMASHED POTATOES



Perfect Smashed Potatoes image

We've seen plenty of potato trends over the past few years: Retro hasselback potatoes made a comeback, buttery "melting" potatoes took over Pinterest soon after, and now smashed potatoes are the spuds of the moment. The idea is to simmer small potatoes until tender, then toss them with olive oil, flatten them and crisp them in the oven. It's simple - and insanely delicious. There are more than 35,000 #smashedpotatoes photos on Instagram, and many Food Network stars are obsessed, too. Here's how to make them like a pro.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Put 1 3/4 pounds baby potatoes in a pot and cover with water. Add 2 bay leaves, 2 garlic cloves and a big pinch of salt; bring to a boil. Reduce to a simmer and cook until the potatoes are tender, 20 to 25 minutes. Drain, discarding the bay leaves and garlic. Toss the potatoes with 2 tablespoons olive oil, transfer to a baking sheet and smash with a spatula or measuring cup. Drizzle with more olive oil and season with salt and pepper. Broil, turning, until crisp and golden, 15 to 20 minutes.

CRISPY SHAKEN POTATOES WITH ROSEMARY



Crispy Shaken Potatoes With Rosemary image

The trick to cooking the crispiest potatoes involves roughing up the sides a bit before finishing them in oil.

Provided by Diana Yen

Categories     Potato     Side     Roast     Rosemary     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 4

8 large russet potatoes (about 4 pounds), peeled
1/3 cup canola oil
2 tablespoons fresh rosemary leaves
1 teaspoon kosher salt, plus more for seasoning

Steps:

  • Preheat the oven to 425°F.
  • Cut the potatoes into 1-inch chunks. Place in a large stockpot, cover in cold water and add a teaspoon of kosher salt. Set over high heat, cover, and bring to a boil. Lower the heat to medium and simmer for 15 to 20 minutes or until fork tender but still firm in the center.
  • Drain the potatoes in a colander, then place them back in the empty stockpot. Cover with a lid and shake the pot vigorously for a few seconds, until the surface of the potato is fuzzy; this will help the formation of a crust. Season potatoes generously with salt.
  • Add the oil to a 13x18 inch sheet or roasting pan and place in the oven until oil is hot and almost smoking, about 5 minutes. Remove the roasting pan and carefully add the potatoes. Return pan to oven and roast for 30 minutes. Flip the potatoes, scatter with rosemary, and continue to cook until the potatoes are crispy and brown, 10 to 15 minutes more.
  • Return potatoes to the oven to rewarm at 350°F for 10 minutes before serving.

NEVER-FAIL SCALLOPED POTATOES



Never-Fail Scalloped Potatoes image

Take the chill off any blustery day and make something special to accompany meaty entrees. This is the best scalloped potatoes recipe ever, and my family loves when I serve it. -Agnes Ward, Stratford, Ontario

Provided by Taste of Home

Categories     Side Dishes

Time 1h25m

Yield 6 servings.

Number Of Ingredients 8

2 tablespoons butter
3 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups fat-free milk
1/2 cup shredded reduced-fat cheddar cheese
2 pounds red potatoes, peeled and thinly sliced (about 4 cups)
1 cup thinly sliced onions, divided

Steps:

  • Preheat oven to 350°. In a small saucepan, melt butter; stir in flour, salt and pepper until smooth. Gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Remove from heat; stir in cheese until melted., Coat an 8-in. square baking dish with cooking spray. Place half of the potatoes in dish; layer with 1/2 cup onion and half of the cheese sauce. Repeat layers. , Bake, covered, 50 minutes. Uncover; bake until bubbly and potatoes are tender, 10-15 minutes longer.

Nutrition Facts : Calories 215 calories, Fat 6g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 523mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 3g fiber), Protein 8g protein. Diabetic Exchanges

EASY SHAKE-N-BAKE POTATOES



Easy shake-n-bake potatoes image

These are so easy to make, a child could easily help make them. They are a great side dish, or a snack.

Provided by sherry monfils

Categories     Vegetable Appetizers

Time 50m

Number Of Ingredients 7

1/4 tsp salt, i use kosher salt
1/8 tsp pepper
1-1/2 tsp paprika
1-1/2 tsp onion powder
1-1/2 tsp garlic powder
1/4 c canola oil
4 medium red-skinned potatoes, cut into 1/4"-slices

Steps:

  • 1. Heat oven to 350. Spray a lg baking sheet w/ cooking spray.
  • 2. In lg plastic, resealable bag, combine salt, pepper, paprika, onion powder and garlic powder. Place oil in shallow bowl.
  • 3. Dip each potato slice into oil, then place potato slices into bag, seal bag. Shake to coat potatoes fully. Place potato slices on baking sheet and bake for 40 min, or until golden.

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