Type what you have

Ingredients

• ✓ red potato
• carrot
• green bell pepper
• vidalia onion
• garlic
• spinach
• gouda cheese
• mozzarella cheese
• cheddar cheese
• salt
• pepper
• vodka marinara sauce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish.
2. 2 In a medium bowl, toss together the carrots, bell pepper, onion, garlic, and spinach. In a separate bowl, blend together the Gouda cheese, mozzarella cheese, and sharp Cheddar cheese. Set aside.
3. 3 Place two layers of sliced potatoes in the bottom of the prepared casserole dish. Season the potatoes with a little salt and pepper. Top with a layer of the spinach mixture, and pour about 1/2 cup of sauce over all. Sprinkle with some of the cheese blend. Repeat layering with remaining potatoes, vegetables, sauce and cheese, ending with cheese on the top.
4. 4 Bake covered for 35 minutes in the preheated oven. Remove the lid, and bake for 10 more minutes until the top is browned.

By PIKKLE

Ingredients

• ✓ red potato
• olive oil
• top round
• sweet onion
• celery
• carrot
• crimini mushroom
• garlic
• red wine
• tomato
• basil
• thyme
• marjoram
• sage
• beef stock
• tomato sauce

Instructions

1. 1 Heat olive oil in a large skillet over medium-high heat. Cook beef in batches in hot oil until browned completely, about 5 minutes per batch. Remove browned beef cubes to a plate lined with paper towels, keeping skillet over heat and retaining the beef drippings.
2. 2 Cook and stir onion, celery, and carrots in the retained beef drippings until just softened, 2 to 3 minutes. Stir mushrooms and garlic into the onion mixture.
3. 3 Pour red wine into the pan; bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Continue cooking the mixture until the wine evaporates, 7 to 10 minutes. Stir tomatoes into the mixture.
4. 4 Return beef to skillet with potatoes, basil, thyme, marjoram, and sage. Pour beef stock and tomato sauce over the mixture. Bring the liquid to a simmer.
5. 5 Reduce heat to low and simmer until the beef is very tender and the sauce is thick, 4 to 6 hours.

By Karen Barris Calabro

Ingredients

• ✓ red potato
• cheese tortellini
• italian seasoning
• basil
• garlic
• carrot
• green bean
• kale
• onion
• tomato sauce
• beef broth
• black pepper
• salt
• parsley
• onion
• ground pork
• ground beef

Instructions

1. 1 Mix beef, pork, onion, and parsley together in a bowl. Season liberally with salt and some black pepper. Roll into small meatballs.
2. 2 Bring beef broth to a boil in a large pot. Pour in tomato sauce. Add meatballs to the boiling soup. Reduce heat to medium and simmer, skimming off oily residue occasionally, about 1 hour. Add potatoes, onion, kale, green beans, carrots, garlic, basil, and Italian seasoning; simmer until vegetables are tender, 30 minutes to 1 hour.
3. 3 Stir in frozen tortellini and continue to cook until heated through, about 10 minutes more.

By Leanne Wiechert

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
• garlic
• seafood seasoning
• thyme

Instructions

1. 1 Fill a large pot halfway with water and bring to a boil. Reduce heat to medium-low and add garlic, seafood seasoning, and thyme. Let cook for 2 minutes; add potatoes. Drain some of the water mixture so that there is a thin layer just hovering over potatoes.
2. 2 Let cook over low to medium heat until tender, about 10 minutes. Drain and serve.

By brianptino

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
• buttermilk
• butter
• chive
• salt

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain water from pot and mash potatoes with a potato masher or potato ricer.
2. 2 Heat buttermilk and butter together in a saucepan over medium-low heat until butter is melted and mixture is smooth, about 2 minutes. Stir buttermilk mixture and chives into potatoes until smooth; season with salt.

By Barbara

Ingredients

• ✓ red potato
• olive oil
• garlic
• salt
• black pepper
• parsley

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Cut the potatoes in half or quarters and place in a bowl with olive oil, garlic, salt, and pepper; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into one layer.
3. 3 Roast in the preheated oven until browned and crisp, 45 minutes to 1 hour. Flip twice with a spatula during cooking in order to ensure even browning.
4. 4 Remove the potatoes from the oven, toss with parsley, adjust seasonings if needed, and serve hot.

By Allissa Cogswell

Ingredients

• ✓ red potato
• olive oil
• garlic
• salt
• black pepper
• parsley

Instructions

1. 1 Place potatoes into a very large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 40 minutes. Drain.
2. 2 Preheat the oven to 400 degrees F (200 degrees C).
3. 3 Arrange potatoes close together in a 9x13-inch baking dish. Use a fork to press about 1 inch deep in the center of each potato until inner flesh is exposed.
4. 4 Whisk 1/2 cup olive oil, garlic, and salt together in a small bowl to blend. Drizzle over potatoes.
5. 5 Bake in the preheated oven, basting occasionally with the oil mixture, until potatoes are crisp and brown on top, about 1 hour 10 minutes. Add additional oil if potatoes seem dry.
6. 6 Sprinkle with parsley and serve hot.

By Karen Dekker

Ingredients

• ✓ red potato
• butter
• garlic
• salt
• lemon
• parmesan cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place potatoes in an 8x8-inch baking dish.
3. 3 Combine melted butter, garlic, salt, and lemon juice in a small bowl; pour over potatoes and stir to coat. Sprinkle Parmesan cheese over potatoes.
4. 4 Bake, covered, in the preheated oven for 30 minutes. Uncover and bake until golden brown and tender when pierced with a fork, about 10 minutes more.

By MARDI1030

Ingredients

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

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Mix together melted butter and oil, then pour into a 9x13-inch baking dish.
2. 2 Place potatoes into the prepared dish; stir until coated. Sprinkle with rosemary, salt, and pepper. Cover with aluminum foil.
3. 3 Bake in the preheated oven until potatoes are tender, about 30 minutes. Stir potatoes occasionally to ensure even cooking.

By BELLAROUGE

Ingredients

• ✓ red potato
• butter
• romano cheese
• garlic
• salt
• oregano

Instructions

1. 1 Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 45 minutes; drain. Stir in butter, cheese, garlic, salt and oregano. Mash with a potato masher or with an electric mixer.

By AUSTAD

Ingredients

• ✓ red potato
• tomato
• basil
• garlic
• olive oil
• rosemary

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Toss potatoes, tomatoes, basil, and garlic with olive oil in the prepared baking dish. Sprinkle with rosemary.
3. 3 Bake in the preheated oven, turning occasionally until tender, 20 to 30 minutes.

By Moritaka Yagi

Ingredients

• ✓ red potato
• olive oil
• onion powder
• garlic salt
• black pepper
• paprika

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a large baking pan.
2. 2 Place potatoes into a large bowl.
3. 3 Whisk oil, onion powder, garlic salt, pepper, and paprika together in a small bowl. Pour over potato cubes, hand-tossing to coat. Place potatoes into the prepared pan, spreading them so that they are evenly dispersed.
4. 4 Bake in the preheated oven for 45 minutes. Stir. Continue to bake until potatoes are crispy brown and tender, 10 to 20 minutes.

By Lindsay W

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
• parsley
• paprika
• cayenne pepper
• chili powder
• onion salt
• garlic powder
• olive oil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
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 spread on a baking sheet.
3. 3 Combine parsley, paprika, cayenne pepper, chili powder, onion salt, and garlic powder in a small bowl. Drizzle potatoes with oil, then sprinkle with spice mixture.
4. 4 Bake potatoes in the preheated oven, stirring every 10 minutes, until crisp, about 40 minutes.

By Krista B

Ingredients

• ✓ red potato
• bacon
• all-purpose flour
• milk
• salt
• black pepper
• cheddar cheese
• sour cream
• green onion

Instructions

1. 1 Set aside 4 potatoes; peel and cube the remaining potatoes.
2. 2 Place cubed and whole potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until soft, about 20 minutes. Drain. Set the 4 whole potatoes aside; mash the rest.
3. 3 At the same time, 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. Crumble and set aside. Cut reserved whole potatoes into small cubes and set aside with bacon.
4. 4 Heat flour in a large saucepan or pot over medium heat; slowly add milk, whisking until well blended. Add salt and pepper. Bring to a boil, stirring frequently, and cook for 8 to 10 minutes. Add mashed potatoes and stir well to combined. Remove soup from heat. Stir in 1 cup Cheddar cheese and mix until it melts completely. Stir in sour cream. Taste and adjust salt.
5. 5 Serve warm topped with bacon, cubed potatoes, remaining Cheddar cheese, and green onions.

By mmkemp

Ingredients

• ✓ red potato
• dill weed
• garlic powder
• salt
• black pepper
• olive oil

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a 10x15-inch baking pan with foil.
2. 2 Mix dill, garlic powder, salt, and pepper together in a small bowl.
3. 3 Toss potatoes with oil in a large bowl; sprinkle seasoning mixture over top and toss to coat. Spread potatoes in a single layer on the prepared pan.
4. 4 Bake in the preheated oven until potatoes are tender and golden brown, about 40 minutes.

By McCormick Spice

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
• bacon
• onion
• all-purpose flour
• white sugar
• salt
• apple cider vinegar
• celery seed
• parsley

Instructions

1. 1 Place the potatoes into a large pot and cover with salted water. Bring to a boil; reduce heat to medium-low, cover, and simmer until just tender, about 10 minutes. Drain and allow to steam dry for a minute or two; cut into 1/2-inch pieces and place into a large mixing bowl.
2. 2 Meanwhile, stir the bacon and onion together in a large skillet over medium heat until the fat has rendered from the bacon and the onion is very tender but not brown, about 15 minutes. Stir in the flour, sugar, and salt; cook for 1 minute. Pour in the vinegar; bring to a simmer and cook until slightly thickened, about 5 minutes.
3. 3 Pour the dressing over the potatoes and sprinkle with celery seed and parsley. Stir gently to combine. Serve hot.

By Lynn

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
• russet potato
• sweet potato
• olive oil
• balsamic vinegar
• thyme
• garlic
• chicken broth

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 In a mixing bowl, combine the russet potato, red potato, sweet potato, olive oil, vinegar, thyme, garlic and chicken broth. Toss well to coat.
3. 3 Place into casserole dish and roast uncovered for 40 minutes, or until potatoes are tender.

By Robyn Webb

Ingredients

• ✓ red potato
• corned beef brisket
• onion flake
• pickling spice
• black peppercorn
• caraway seed
• green cabbage
• juniper berry

Instructions

1. 1 Place potatoes in the bottom of a large slow cooker and cover with water. Rub corned beef with onion flakes, pickling spice, peppercorns, and caraway seeds. Add to the slow cooker. Add cabbage and juniper berries on top; do not worry if the liquid does not cover the cabbage, it will steam and more liquid will come out of the meat to add to the broth.
2. 2 Cover and cook on Low until tender, 8 to 12 hours. Serve.

By Robin D

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