Baked Sweet Potato Fries with Pina Colada Dipping Sauce

I have to confess something. Are you ready? Here goes: I could have eaten the entire tray of these things! Did I you ask? No...but trust me I did eat far too many. I really could have just taken a spoon and eaten the whole bowl of dip. Did I you ask? Well...let's just say that there was none left to throw away lol. You figure that one out on your own ;)
I'm not kidding when I tell you that these sweet potato fries dipped in this sauce, seriously tasted like a donut. A-M-A-Z-I-N-G!!
When my hubby first tasted them and said "these taste just like a donut" I kind of figured he was being sarcastic. But then I tasted it for myself and I was thinking "wow...he's not kidding." So next time you have a craving for a donut for dinner, try these out!

Recipe Source for the Sweet Potatoes: http://www.healthierhabits.org/post/54238353102/so-this-is-how-you-make-them-crispy-super-crispy

For the Sweet Potatoes: 

2 large sweet potatoes
Cornstarch
Olive Oil

Heat oven to 425°
Cut your sweet potatoes into french fry sticks. Try to get all the pieces approximately the same size as they will cook more evenly this way.
Place the cut sweet potatoes into a bowl of water. Soak them for 30-45 minutes.

Drain the water.
In a large bowl, toss the sweet potatoes with cornstarch. Use enough to have a light coating of cornstarch on all of the fries. 
Place the soaked fries on a cookie sheet that either has Parchment paper lining or has been well sprayed with Pam.
Drizzle the fries with olive oil.
Bake at 425° for 30- 45 minutes or until they are as crispy as you like them. Serve them plain or dip them in the following dipping sauce.

For the Dipping Sauce: 
1/2 cup plain yogurt
1/4 cup brown sugar
1/4 cup fresh pineapple, chopped finely
1/4 tsp cinnamon
1 tsp coconut cream

Mix all ingredients together until blended well. Refrigerate until ready to serve.

Parmesan, Lemon and Herb Mashed Potatoes

I was thinking of changing the name of this post to "A bowl full of hearty goodness." Seriously, this was like a bowl of everything I love to eat. I mean, who doesn't like potatoes with cheese? The sad part is that potatoes are not on my anti inflammatory diet I am on right now, so I had to watch my hubby eat this, while I drooled at the table. Ok, so I didn't actually drool, but trust me when I say that there were a few times I was tempted to say "hey...look at that over there" and when he turned his head, I would reach my grubby little fingers over, stick them in his potatoes and quickly rid myself of the evidence by eating it off my fingers. I showed self restraint though and only tried one tiny forkful. Oh boy...it was wonderful!

Recipe Adapted From:
http://userealbutter.com/2012/02/20/parmesan-gremolata-smasher-potatoes-recipe/

2 red potatoes (you can substitute regular potatoes if you would like)
1/8 cup olive oil
1/2 tsp salt
1 1/2 garlic cloves, minced
1/4 cup parsley, chopped
1/2 lemon, zested
1 Tbsp green onion, chopped
1/8 cup fresh shredded parmesan cheese
1 Tbsp butter, melted
*Shredded parmesan cheese for the top of the potatoes

Heat oven to 400°.
 In a saucepan, cover potatoes with water. Bring to a boil and cook until softened, about 25-40 minutes depending on the size of your potatoes.
Drain the water and place the potatoes onto a flat surface. (I used my cutting board)
Using a fork. "smash" each potato down somewhat. (This step makes it easier for the mixer to do it's job)
Place them into your mixer. Add the olive oil, salt, garlic, parsley, lemon zest, green onion, parmesan cheese and butter. Mix until thoroughly combined.
Place into a ramekin or a small dish that can go into your oven and sprinkle as much Parmesan cheese on the top as you would like.
Bake at 400° for 20 minutes or until Parmesan is melted and golden. 
* If you would like yours to be less thick, you can add a little bit of milk into your mixer until you reach the desired consistency. I wanted mine a little thicker than normal mashed potatoes!

Loaded Potato Salad

Oh  my goodness! Can I  just tell you how amazing this potato salad looks and tastes? Ok, ok, so I only took one small bite, but it sure was yummy!! In fact, as I am typing this, I realized that I should probably go get my grand daughter's bib to wear so I won't ruin my keyboard with drool. Just looking at the picture makes me want to run to my fridge, yank open the bowl of potato salad and dig in with a HUGE fork! Fortunately my will power  is kicking in and I will stick to my diet. I am sure my family will thank me tomorrow for not eating it all, so they can enjoy it all for themselves. If you loved loaded baked potatoes, then this certainly will become your new favorite potato salad.

4 large Russet potatoes

1/4 cup mayonnaise

1/2 cup sour cream

1/2 cup grated cheddar cheese

1/4 cup freshly chopped chives, divided

8 strips of bacon (6 for the salad and 2 for topping) cooked and crumbled

salt and pepper to taste

Serves 4 - 6

In a small bowl, thoroughly mix together mayonnaise, and sour cream. Add cheddar cheese, half of the chives, 6 pieces of crumbled bacon,  salt and pepper. Place in the fridge for a bit. Meanwhile, peel and cube your potatoes in to bite size pieces. Put in a large pot, cover with water, and boil about 20 minutes. Don't over boil or they will end up too mushy.

When potatoes are ready, drain and let cool completely. Put potatoes in a large bowl and add the sour cream mixture. Top with remaining chives and remaining crumbled bacon.

Loaded Potato Casserole

There should be a clear warning with this recipe that announces, "you are about to close an artery", but oh my goodness it sure seemed worth it at the time we were eating this for dinner tonight. This is such an easy meal to prepare and if you like a baked potato with all the yummy fixins like...green onions, butter, sour cream, bacon etc, then you will definitely love this casserole.

5 lb russet potatoes 
10 slices bacon 
8 oz cream cheese, softened 
1/2 cup butter, melted 
1 cup sour cream 
1/4 cup chives, minced 
2.5 cups cheddar cheese, grated 
2 tsp salt 
1/2 tsp pepper

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1. Preheat oven to 350 degrees. Peel potatoes, and cut into 1-inch chunks. Place in a large saucepan, and add enough cold water to cover by about 2 inches. Bring to a boil over medium-high heat, and reduce to a simmer. Cook until tender and easily pierced with a paring knife, about 20 minutes. Transfer to a colander to drain; return to pan, cover, and set aside.
2. Meanwhile, heat a large skillet over medium heat. Add bacon, and cook until crisp and browned, turning once. Transfer to paper towels to drain; let cool, and crumble into pieces.
3. Using a fork, mash the potatoes in pan until light and fluffy. Add the cream cheese, butter, and sour cream, and stir until combined and smooth. Add the chives, 2 cups cheddar cheese, half the bacon, salt, and pepper. Stir until well combined.
4. Transfer to a buttered 3-quart baking dish. Top with remaining 1/2 cup cheddar cheese. Bake until top is slightly golden and potatoes are heated through, about 30 minutes. Remove from oven; garnish with remaining bacon. Serve immediately.

*original recipe from: sixsistersstuff.com

Garlic Fries

I am presently burning a sugar cookie candle in my kitchen tonight to hopefully rid my home of all the garlic smell. I would love to open some windows and air it out, but I think the cold air and rain are a good enough deterrent to keep the doors and windows closed! This recipe might not do much for your breath, but it will definitely do something for your taste buds! If you love french fries and you like garlic, then this recipe will suit you just fine!

4 small to medium potatoes, sliced (with peels left on)
2 tablespoons vegetable oil
Salt and Pepper to taste

1 Tbsp vegetable oil
3 garlic cloves, minced
1 1/2 tablespoons chopped flat-leaf parsley
 More salt and pepper (if needed)



Preheat the oven to 450 degrees. 
Spray a cooking sheet with Pam. Slice the potatoes into french fry slices. Put the potatoes into a large bowl with oil, salt and pepper. Toss them to distribute  the oil evenly. Place them onto the cookie sheet in a single layer. Bake for 35-40 minutes or until fries are tender and browned some. In a small bowl, mix together 1 Tbsp of oil, chopped garlic and flat leaf parsley. Toss together. When fries come out of the oven, put them into a bowl and toss them with the oil, parsley and garlic mixture. Season with more salt and pepper if desired.

Cilantro and Jalapeno Latkes

This was my first experience making Latkes. I don't think it will be my last. It's almost like having a yummy, flavor filled hash brown with dinner. I really liked the flavor of these. The cilantro and jalapeno added a good, spicy, combination to the potato. I'm not exactly sure how they will fare for leftovers today, but then again, leftovers are never my favorite!

3 cups shredded and peeled potato
 1/2 cup grated onion
 3 Tbsp flour
1/4 cup chopped cilantro
 1 Tbsp chopped Jalapeno
 1 egg white and a small part of the yolk ( I just used my fingers to break apart the yolk)
1/2 tsp cumin
1/4 tsp salt
1/8 cup olive oil, divided
  

Combine potato and onion in a colander. Drain 30 minutes. Press occasionally with the back of a spoon to get more of the liquid/moisture out of them.. Combine potato/onion mixture, flour, cilantro,, jalapeno, egg, cumin and salt in a large bowl. Mix together with a spoon. 

Heat a large skillet over medium-high heat. Add 2 tablespoons oil to pan. Spoon 1/2 cup potato mixture at a  time into the hot oil. Flatten with a spatula. Cook for 4 minutes on each side or until golden brown and thoroughly cooked.