Type what you have

Ingredients

• ✓ new potato
• bacon
• ranch dressing mix
• toothpick

Instructions

1. 1 Preheat an outdoor grill for low heat and lightly oil the grate.
2. 2 Wrap each potato with a piece of bacon and secure with a toothpick. Sprinkle each wrapped potato with powdered ranch dressing mix.
3. 3 Cook on the preheated grill, turning potatoes several times to allow bacon to cook on all sides. Potatoes are done when bacon is crispy, 20 to 25 minutes.

By hungryallweighs

Ingredients

• ✓ new potato
• olive oil
• garlic
• rosemary
• kosher salt
• lemon zest

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
2. 2 Toss potatoes, oil, garlic, rosemary, and salt together in a large bowl; arrange in a single layer in the air fryer basket without overcrowding (work in batches, if necessary).
3. 3 Air fry until potatoes are golden brown and tender, about 20 minutes. Sprinkle with lemon zest before serving.

By Allrecipes

Ingredients

• ✓ new potato
• butter
• salt
• pepper
• horseradish
• lemon juice

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Melt butter in a 2 quart casserole dish in the oven. Stir in salt, pepper, horseradish and lemon juice. Place potatoes in dish and toss to coat with butter mixture.
3. 3 Cover and bake in preheated oven for 1 hour, or until potatoes are tender.

By numnum

Ingredients

• ✓ new potato
• onion
• corned beef brisket
• apple juice
• thyme
• salt
• pepper
• cabbage
• apple
• slow cooker liner
• rye bread
• butter
• gruyere cheese
• aluminum foil

Instructions

1. 1 Preheat broiler. Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner. Open slow cooker liner and place it inside a slow cooker bowl. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl.
2. 2 Place the potatoes and onion in the prepared slow cooker. Top with the brisket, apple juice, thyme, salt and pepper.
3. 3 Cook on low for 4 hours. Add the cabbage and apples to the slow cooker; cook on low for an additional 2 hours.
4. 4 While the corned beef cooks, place rye bread on a baking sheet lined with Reynolds Wrap® Foil. Spread bread with 2 tablespoons butter and broil 4 to 5 inches from heat 1 to 2 minutes or until toasted. Sprinkle with Gruyere cheese. Broil 1 to 2 minutes more or until cheese melts and browns.
5. 5 Carefully remove lid to allow steam to escape. Remove corned beef from slow cooker and thinly slice across the grain. Place on a large platter with the vegetables and apples, and drizzle with broth from the slow cooker to serve. Serve with rye bread cheese toasts. Do not lift or transport liner with food inside. Cool slow cooker completely; remove liner and toss.

By Reynolds KitchensR

Ingredients

• ✓ new potato
• chicken thigh
• cherry tomato
• olive oil
• salt
• black pepper
• pesto
• basil

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a 10x15-inch baking pan with aluminum foil.
2. 2 Arrange chicken, potatoes, and cherry tomatoes in a single layer on the prepared pan. Drizzle with oil and sprinkle with salt and pepper.
3. 3 Roast in the preheated oven until vegetables are tender and chicken is no longer pink in the center and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
4. 4 Serve with pesto and garnish with basil.

By Juliana Hale

Ingredients

• ✓ new potato
• butter
• garlic
• brown sugar
• red wine
• lamb shoulder steak
• salt
• pepper
• cumin seed
• vegetable oil
• spinach
• sour cream
• butter

Instructions

1. 1 Place potatoes into a large saucepan and cover with salted water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 15 minutes. Drain and allow to steam dry for a minute or two.
2. 2 Melt the butter in a saucepan over medium heat. Stir in the garlic, and cook for 3 to 4 minutes until the aroma of the garlic has mellowed. Add the brown sugar and red wine, then bring to a boil over medium-high heat. Allow to boil for 5 minutes, then remove from the heat, cover, and keep warm.
3. 3 Meanwhile, season the lamb steaks with salt and pepper to taste. Press the cumin seeds into the steaks on both sides. Heat the vegetable oil in a large skillet over medium-high heat. Add the steaks, and cook on both sides until cooked to your desired degree of doneness, about 4 minutes per side for medium. Remove the steaks to rest in a warm spot. Place the spinach into the hot skillet, season to taste with salt and pepper, and cook until the spinach has wilted.
4. 4 Mash the potatoes with the sour cream and butter; season to taste with salt and pepper. To serve, mound a serving of mashed potatoes onto the center of a dinner plate. Top with the spinach and a lamb steak. Strain the red wine sauce overtop.

By Emma Jansen

Ingredients

• ✓ new potato
• vegetable oil
• sea salt
• sour cream
• gorgonzola cheese
• chive

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Spread potatoes in a single layer on a baking sheet; drizzle with the oil, and toss to coat. Season with salt. Place potatoes in preheated oven and bake until very tender when pierced with a fork, 45 to 50 minutes.
3. 3 With a small knife, cut a cross in the top of each potato; press firmly on sides to open. Combine sour cream and Gorgonzola in a small bowl. Top each potato with a generous spoonful of the cheese mixture; garnish with chives. Serve hot or at room temperature.

By France Cevallos

Ingredients

• ✓ new potato
• butter
• onion
• all-purpose flour
• salt
• black pepper
• chicken broth
• milk
• chicken
• pea
• carrot
• pie pastry

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Melt butter in a large skillet over medium heat. Cook and stir onion, flour, salt, and pepper in hot butter until onion is translucent, about 5 minutes.
3. 3 Pour in broth and milk; bring to a boil and cook until slightly thickened, about 1 minute. Remove the skillet from heat and stir in chicken, peas and carrots, and potatoes.
4. 4 Press 1 pie pastry into the bottom of a 9-inch, deep-dish pie pan. Pour chicken mixture into pie pastry. Top with remaining pastry and press edges together to seal. Cut several slits in top pastry. Place pie on a baking sheet.
5. 5 Bake in the preheated oven until crust is golden brown, about 30 minutes. Let pie cool and filling thicken at room temperature for 15 to 20 minutes before cutting.

By Samantha Hamilton