Type what you have

Ingredients

• ✓ red potato
• kohlrabi
• garlic scape
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Bring a small pot of lightly salted water to a boil. Add kohlrabi; cook until soft, about 15 minutes. Drain.
3. 3 Microwave potatoes until soft, about 10 minutes.
4. 4 Beat kohlrabi, potatoes, and garlic scapes together in a bowl with an electric mixer until smooth; transfer to a 1-quart casserole dish. Top with cheese.
5. 5 Bake in the preheated oven until cheese begins to brown, about 30 minutes.

By Exarkahn

Ingredients

• ✓ red potato
• brussels sprout
• lemon pepper seasoning
• seasoned salt
• olive oil

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with foil.
2. 2 Combine potatoes and Brussels sprouts in a large bowl. Sprinkle lemon pepper and seasoned salt over the top and toss to coat. Drizzle olive oil over the top and toss until evenly combined. Spread out onto the prepared baking sheet in a single layer.
3. 3 Cook in the preheated oven for 15 minutes. Using a spatula, flip vegetables over and continue cooking until desired browning is achieved, about 15 more minutes.

By Soup Loving Nicole

Ingredients

• ✓ red potato
• egg
• bacon
• onion
• celery
• mayonnaise
• salt
• pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and allow to cool.
3. 3 Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove eggs from hot water; cool in ice water. Peel, then chop into small, bite-sized pieces.
4. 4 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, then crumble.
5. 5 Chop cooled potatoes, leaving skin on. Add to a large bowl, along with eggs, bacon, onion, and celery. Stir in mayonnaise, salt, and pepper. Chill in the refrigerator for 1 hour before serving.

By Donna

Ingredients

• ✓ red potato
• milk
• egg
• cornmeal
• squash
• green tomato
• okra
• onion
• green bell pepper
• bacon grease
• salt
• black pepper

Instructions

1. 1 Whisk milk and egg together in a large bowl. Pour cornmeal into another large bowl.
2. 2 Dip squash, potatoes, tomatoes, okra, onion, and green bell pepper into milk mixture; press vegetables into cornmeal to coat.
3. 3 Heat bacon grease in a large skillet over medium-high heat. Cook and stir vegetable mixture in hot grease until golden and tender, 15 to 25 minutes. Season with salt and black pepper.

By Lee-Lee

Ingredients

• ✓ red potato
• cooking spray
• pumpkin
• broccoli
• beet
• onion
• sweet potato
• olive oil
• balsamic vinegar
• honey
• garlic
• black pepper
• clove
• allspice
• salt

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Prepared a baking sheet with non-stick cooking spray.
2. 2 Combine pumpkin, broccoli, beet, onion, sweet potato, and red potato in a large bowl.
3. 3 Whisk olive oil, balsamic vinegar, honey, garlic, pepper, cloves, allspice, and sea salt together in a small bowl; pour over the vegetable mixture and toss to coat. Spread onto prepared baking sheet in a single layer.
4. 4 Bake in preheated oven until all vegetables are tender, about 35 minutes.

By KSchirm13

Ingredients

• ✓ red potato
• duck fat
• parsley
• salt
• white pepper

Instructions

1. 1 Melt duck fat in a large skillet over medium-high heat until shimmering, about 1 minute. Add potatoes; cook, stirring minimally, until potatoes are golden brown, 5 to 10 minutes. Drain excess fat.
2. 2 Combine parsley, salt, and white pepper in a bowl; toss over cooked potatoes to coat evenly.

By Shyla Lane

Ingredients

• ✓ red potato
• cream cheese
• cheddar cheese
• bacon bits
• cayenne pepper
• garlic powder
• parmesan cheese

Instructions

1. 1 Place potatoes into a large pot and cover with lightly salted water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
2. 2 Mash the potatoes until smooth, then add the cream cheese, Cheddar cheese, bacon, cayenne pepper, and garlic powder. Mash until the ingredients are well blended, then transfer to a serving dish, and sprinkle with Parmesan cheese to garnish.

By CUTIEPIECOOK

Ingredients

• ✓ red potato
• turkey tail
• green bean
• onion
• seasoned salt
• black pepper
• garlic powder

Instructions

1. 1 Place turkey tails and onion in a 4-quart Dutch oven and fill half way with water. Season with salt, pepper, and garlic powder. Bring to a boil, then cover and simmer over low heat until meat falls off the bones, about 2 hours. Remove and discard bones and skin; return meat to the pot.
2. 2 Add green beans to the Dutch oven and simmer for 20 minutes, then add the potatoes. Simmer until potatoes can be easily pierced with a fork, 10 to 15 minutes longer.

By FAYE2696 - Faye Hughes

Ingredients

• ✓ red potato
• vegetable oil
• ranch seasoning mix

Instructions

1. 1 Preheat the oven to 450 degrees F.
2. 2 Place potatoes in a 1-gallon-size Glad® Zipper Bag and add oil; seal bag. Toss to coat.
3. 3 Add Hidden Valley® Original Ranch® Salad Dressing and Seasoning Mix and toss again until coated. Bake in ungreased baking pan for 30 to 35 minutes or until potatoes are brown and crisp.

By Hidden Valley Ranch

Ingredients

• ✓ red potato
• olive oil
• onion soup mix

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Combine red potatoes, olive oil, and soup mix in a large resealable plastic bag; seal bag and shake until potatoes are fully coated. Pour potatoes into a medium baking dish.
3. 3 Bake in the preheated oven, stirring occasionally, until potatoes are tender, about 40 minutes.

By Donna Lasater

Ingredients

• ✓ red potato
• apple cider vinegar
• sea salt

Instructions

1. 1 Place vinegar in a large soup pot and bring to a boil. Add potatoes and boil for 5 minutes. Remove from heat, cover, and let sit for 30 minutes.
2. 2 Line a baking sheet with paper towels. Drain potatoes but do not rinse. Arrange potato slices on the baking sheet, making sure none are overlapping. Cover the top of the potatoes with paper towels. Repeat layers until all potatoes have been dried.
3. 3 Preheat an air fryer oven to 400 degrees F (200 degrees C) according to manufacturer's instructions. Place the basket rack in the top slot. This will act as a shield so that the fan does not blow the chips around once they start to fry.
4. 4 Arrange potatoes slices on the remaining 3 racks and lightly sprinkle with salt. Place racks in the air fryer oven and cook for 10 minutes. Remove the top rack of chips and transfer chips to a plate. Set timer for 2 more minutes and then remove the next highest rack of chips. Set timer for 1 minute for the final rack of chips. Serve immediately.

By Soup Loving Nicole

Ingredients

• ✓ red potato
• bacon
• cheddar cheese
• green onion
• ranch-style dip

Instructions

1. 1 Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat. Reduce heat and simmer until tender, about 20 minutes. Drain and refrigerate until cold, then cut into bite-size pieces.
2. 2 While the potatoes simmer, cook the bacon. Place the bacon in a large skillet; cook over medium-high heat until brown and crisp, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble.
3. 3 Combine the cooked potatoes, crumbled bacon, Cheddar cheese, and green onions in a large bowl. Fold in the ranch dip. Refrigerate overnight.

By ANGELOFRAA

Ingredients

• ✓ red potato
• garlic scape
• olive oil
• kosher salt
• pepper

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Cut 6 18-inch pieces of aluminum foil and set aside.
2. 2 Combine the potatoes and scapes in a mixing bowl. Drizzle with olive oil; season to taste with salt and pepper. Divide the mixture among the pieces of aluminum foil and fold the edges of the foil over the potato mixture to seal the packets.
3. 3 Place the packets onto the preheated grill and close the lid. Cook until the potatoes are tender and easily pierced with a fork, 20 to 25 minutes. Rotate the packets halfway through cooking.

By VRCOOK

Ingredients

• ✓ red potato
• butter
• milk
• celery salt
• salt

Instructions

1. 1 Cut potatoes into quarters and place into a pot. Cover with water and bring to a boil. Reduce heat to medium-low and simmer until tender and a fork slides easily into each potato, about 20 minutes. Drain.
2. 2 Mash potatoes. Add 2 tablespoon each butter and milk. Adjust the measurements if needed-if it's dry, add more milk and if it's not creamy enough, add more butter. Add celery salt and salt; continue to mash until there are no clumps of potato left and everything is thoroughly blended.

By stronglive1

Ingredients

• ✓ red potato
• pesto
• chicken thigh
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Mix potatoes with 1/2 of the pesto in a bowl. Transfer potatoes to an 11x13-inch baking dish.
3. 3 Place chicken thighs the same bowl. Unfold chicken and rub remaining pesto all over. Fold thighs back up into original shape and place into the baking dish next to potatoes.
4. 4 Bake in the preheated oven, stirring potatoes occasionally, until potatoes are soft when pieced with a fork and chicken is no longer pink in the center and the juices run clear, 28 to 30 minutes. An instant-read thermometer inserted into the chicken should read at least 165 degrees F (74 degrees C).
5. 5 Season with salt and pepper before serving.

By France Cevallos

Ingredients

• ✓ red potato
• butter
• dill
• garlic
• salt

Instructions

1. 1 Place the potatoes in a steamer basket, and set in a pan over an inch of boiling water. Cover, and steam for about 10 minutes, until potatoes are tender but not mushy.
2. 2 In a small bowl, stir together the butter, dill, garlic, and salt. Transfer the potatoes to a serving bowl, and pour the seasoned butter over them. Toss gently until they are well-coated.

By kelcampbell

Ingredients

• ✓ red potato
• butter
• heavy cream
• salt
• pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Place potatoes into a large pot with enough water to cover; bring to a boil. Cook until fork tender, about 20 minutes. Drain.
3. 3 Add butter to potatoes in the pot. Mash using a potato masher, ricer, or mixer until smooth. Gradually beat in heavy cream until well combined. Season with salt and pepper. Serve hot.

By Saltair4

Ingredients

• ✓ red potato
• garlic
• milk
• salt
• parsley

Instructions

1. 1 Place potatoes and garlic into a large pot and just cover with salted water. Bring to a boil. Reduce heat to low, cover, and simmer until very tender, about 20 minutes. Drain. Allow to steam dry for 1 to 2 minutes.
2. 2 Return potatoes to the pot. Pour in milk and season with salt; mash until smooth. Stir in parsley until incorporated.

By yummymummy86

Ingredients

• ✓ red potato
• vegetable oil
• salt
• black pepper
• rosemary

Instructions

1. 1 Preheat the oven to 450 degrees F (250 degrees C) and gather all ingredients.
2. 2 Place potatoes in a large roasting pan and toss with oil, salt, pepper, and rosemary until evenly coated.
3. 3 Spread out potatoes in a single layer.
4. 4 Bake, stirring occasionally, in the preheated oven until tender, about 20 minutes. Serve warm.
5. 5 Serve hot and enjoy!

By KIY

Ingredients

• ✓ red potato
• butter
• chive
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce the heat to medium-low and simmer until tender, 10 to 15 minutes. Drain and let sit until cool enough to handle, 1 to 2 minutes.
3. 3 Cut potatoes in half and place into a serving bowl.
4. 4 Add butter, chives, salt, and pepper; toss until butter melts and potatoes are well coated.

By TerryWilson

Ingredients

• ✓ red potato
• carrot
• cream of mushroom soup
• dry onion soup mix
• beef bottom round roast
• beef chuck pot roast

Instructions

1. 1 Combine potatoes, carrots, mushroom soup, and onion soup mix in a 4 1/2-quart slow cooker. Add beef; toss to coat.
2. 2 Cover slow cooker. Cook on Low until beef is fork-tender, 8 to 9 hours.

By Campbell's Kitchen

Ingredients

• ✓ red potato
• sour cream
• ranch dressing mix
• green onion
• cheddar cheese
• bacon

Instructions

1. 1 Place potatoes in a large pot and cover with lightly salted water; bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain; rinse under cold water until cool.
2. 2 Combine sour cream and ranch dressing mix in a large bowl. Add potatoes, green onions, Cheddar cheese, and bacon; fold together until well-coated. Cover the bowl with plastic wrap; refrigerate before serving, about 2 hours.

By KristenB

Ingredients

• ✓ red potato
• andouille sausage
• onion
• corn
• seafood seasoning
• dungeness crab

Instructions

1. 1 Gather all ingredients. Bring a large pot of water to a boil.
2. 2 Add potatoes, sausages, onions, corn, and seafood seasoning. Boil until potatoes are cooked through, about 30 minutes.
3. 3 Gently drop crabs into pot and boil until crabmeat is cooked through, at least 10 minutes.
4. 4 Drain and serve. Enjoy!

By Preston Hoover

Ingredients

• ✓ red potato
• vegetable oil
• kielbasa sausage
• red bell pepper
• yellow bell pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Heat oil in a pan over medium heat. Place kielbasa and potatoes in the pan. Cover and cook, stirring occasionally, until potatoes are tender, about 25 minutes.
3. 3 Mix bell peppers into the pan, and continue cooking until peppers are just tender, 5 minutes.
4. 4 Serve and enjoy!

By Jeff Maloney

Ingredients

• ✓ red potato
• butter
• parsley
• garlic salt
• sour cream
• aluminum foil

Instructions

1. 1 Preheat an outdoor grill for high heat; close cover. Place four 6-inch square pieces of aluminum foil on a work surface.
2. 2 Prick each potato several times with a fork and place onto a square of foil. Top each potato with 1 tablespoon butter and sprinkle with parsley and garlic salt. Wrap foil around each potato.
3. 3 Reduce the heat of the grill to medium. Place potatoes on the grate. Grill until tender, turning occasionally to ensure even cooking, about 20 minutes.
4. 4 Remove from the grill. Unwrap the foil and serve with sour cream.

By IrishMountainGirl

Ingredients

• ✓ red potato
• salt
• black pepper
• garlic powder
• oregano
• butter-flavored spread

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease 4 aluminum foil sheets with cooking spray.
2. 2 Divide potatoes evenly among the prepared aluminum foil sheets; season with salt, pepper, garlic powder, and oregano. Place 2 tablespoons butter-flavored spread over each set of potatoes.
3. 3 Create packets by folding and sealing the aluminum foil. Place the 4 foil packets on a baking sheet.
4. 4 Bake in the preheated oven until potatoes are tender and easily pierced with a fork, 55 minutes to 1 hour. Drain melted butter-flavored spread before serving.

By Chefbound

Ingredients

• ✓ red potato
• beef frankfurter
• baked bean
• salt
• pepper
• hot pepper sauce

Instructions

1. 1 Coat a large skillet with non-stick cooking spray. Cut each frankfurter into 5 or 6 pieces and cook in the skillet on a medium-high heat until browned. Remove and set aside.
2. 2 Spray the skillet again, return to heat and add the potatoes. Cover and cook on medium heat for 10 to 15 minutes, stirring occasionally.
3. 3 When the potatoes are tender and slightly browned, add the beans and cooked frankfurters to the skillet. Season with salt, pepper and hot sauce. Heat until warmed through.

By Jo Rayner

Ingredients

• ✓ red potato
• butter
• milk
• sour cream
• salt
• pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of lightly salted water to a boil. Add red potatoes, and cook until tender but still firm, about 10 minutes; drain.
3. 3 Transfer potatoes to a large bowl; add butter, milk, sour cream, salt, and pepper.
4. 4 Mash mixture together until smooth and creamy.

By B T pt

Ingredients

• ✓ red potato
• ranch dressing mix
• mayonnaise
• green onion
• bacon

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add whole potatoes, and cook until tender, 15 to 20 minutes. Drain, run under cold water to cool, and chop into 1 inch cubes. Transfer to a large serving bowl, and refrigerate until completely chilled.
2. 2 Meanwhile, stir ranch dressing mix, mayonnaise, and green onion together in a small bowl. Cover, and refrigerate for at least an hour to allow flavors to blend.
3. 3 Wrap bacon in paper towels and place on a plate. Cook in the microwave until crisp, about 15 minutes depending on the power of your microwave. Set bacon aside to cool.
4. 4 Add mayonnaise mixture to potatoes and toss to coat. Crumble bacon into the bowl, and stir briefly. Serve.

By 8BREAK

Ingredients

• ✓ red potato
• baby carrot
• onion
• cream of celery soup
• beef stew seasoning mix
• beef chuck roast
• onion soup mix

Instructions

1. 1 Arrange potatoes, carrots, and onion around the edges of a 5- to 6-quart slow cooker.
2. 2 Whisk celery soup and beef stew seasoning mix together in a bowl until smooth and creamy.
3. 3 Heat a saucepan over medium-high heat; cook roast until browned and seared, about 3 minutes per side. Sprinkle onion soup mix over entire roast and place roast in the center of the slow cooker, surrounding it with the vegetable mixture. Spread celery soup mixture over roast.
4. 4 Cook on Low, 8 to 10 hours.
5. 5 Remove roast from the slow cooker and place on cutting board; let rest for 10 minutes.
6. 6 Strain remaining liquid in the slow cooker into a bowl and whisk until smooth, about 1 minute.
7. 7 Slice roast and serve alongside vegetables and gravy.

By Heather Dunn