3 lb. small to medium new potatoes
1 tsp. thyme
2 tbs. butter
1/2 tsp. rosemary
2 cloves garlic, finely chopped
1/2 tsp. salt
2 tbs. finely chopped parsley
1/4 tsp. fresh ground pepper
Preheat oven to 375 .
Bake potatoes on baking sheet for 1 hour and 15 minutes. Set aside 15
minutes to cool.
Melt butter in small skillet over low heat. Add garlic and cook 2 minutes, add herbs and seasoning, stir these to combine and remove skillet from fire. With paring knife cut a large X in the top of potatoes. Squeeze potato, spoon n butter mixture and bake another 5 minutes and serve.
8 medium boiled potatoes -- peeled and quartered
1/2 cup finely chopped celery
1/2 cup finely chopped onion
1/4 cup butter
1/2 cup sour cream
1 tbs. sugar
1 1/2 tsp. thyme
3/4 tsp. basil
salt and pepper to taste
Mash the above ingredients well. Put into an ovenproof casserole and bake at 350 F for 1 hour.
salt and pepper
Wash and quarter length wise the potatoes. In a plastic zip lock bag, place the potato wedges, and sprinkle on seasoned salt, garlic powder, Parmesan cheese,salt and pepper, and some olive oil. Shake in bag to coat all the wedges.
Place them on a sprayed or greased sheet with the skin side on pan surface.
Bake in a 400 oven until done and golden brown in color. Approx.. 50 min. to 1 hour. If baking other parts of meal in oven these can be baked at a lower temp. but would take longer to reach doneness.