Janes Potatoes Recipes

PLAIN JANE ROASTED POTATOES

Plain Jane Roasted Potatoes image

Roasted potatoes with no herbs but a lot of taste. I came up with this combining several other roasted potatoes recipes I had tried and didn't want all the fuss of using any other ingredients. Good when you just want to use what you have on hand. Fresh ground pepper, kosher salt and butter is a must! Use a large baking dish.

Provided by atm1970

Categories Low Protein

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 5

Ingredients

7 red potatoes
2 tablespoons olive oil
2 tablespoons melted butter
1 teaspoon kosher salt (a little more if you like)
fresh ground pepper (I use mixed peppercorns)

Steps:

Preheat oven to 400°F.
Melt butter over medium, set aside.
Wash, dry and quarter potatoes. Keep skins on.
Place potatoes in a baking dish and coat with olive oil making sure the potatoes are thoroughly coated.
Add kosher salt and toss with potatoes.
Add melted butter and toss with potatoes.
Liberally ground pepper over potatoes and toss.
Place dish uncovered in the oven. Cook potatoes for one hour or until potatoes are crispy and golden brown.

MARY JANE'S POTATOES

Mary Jane's Potatoes image

Our Aunt Mary Jane made these potatoes at a family reunion back in '76 and they have been a family staple ever since! They go great with anything, and are so easy! I recommend any waxy potato, as russets etc. tend to be too dry.

Provided by Queer Eye in the Ki

Categories Potato

Time 1h15m

Yield 6-10 serving(s)

Number Of Ingredients 5

Ingredients

6 -8 large white potatoes or 6 -8 large yukon gold potatoes
1 large sweet onion, diced to about 1/4 inch pieces (Walla Wallas are the best)
1/2 cup butter, one cube
2 cups cream or 2 cups half-and-half
1/2 teaspoon seasoning salt (or to taste)

Steps:

Boil potatoes WITH THE SKIN ON until barely fork tender, about 20 minutes.
Drain and cool.
While potatoes are cooling, saute onion in butter just until opaque. You don't want them browned. Set aside.
When cool enough to handle, peel potatoes and grate them into a 9 x 13 casserole.
Top potatoes with onions and butter, and sprinkle on seasoning salt to taste.
Pour cream over potatoes.
Bake in a preheated 350°F oven for about 45 minutes or until golden brown on top and cream has cooked into the potatoes.

Nutrition Facts : Calories 444.1, Fat 31, SaturatedFat 19.4, Cholesterol 93.5, Sodium 533.4, Carbohydrate 38.3, Fiber 3.6, Sugar 2.6, Protein 5.6

JANE'S POTATO GOODIE

Jane's Potato Goodie image

This is my mom's recipe. She alwasy made this to go with ribs and I can't eat ribs at home without this. Great dish for pot lucks, and family reunions.

Provided by Jen Andrews

Categories < 4 Hours

Time 1h10m

Yield 8-10 serving(s)

Number Of Ingredients 7

Ingredients

2 lbs frozen hash browns (shredded or cubed both work)
1 (15 ounce) can cream of mushroom soup
1/2 cup butter
1 medium onion, chopped
12 ounces cheddar cheese
16 ounces sour cream
3 cups crushed potato chips

Steps:

Mix together all ingredients except potato chips.
Put in pan.
Top with crushed potato chips.
Bake for 1 hour at 350 degrees.

Nutrition Facts : Calories 699.5, Fat 54.3, SaturatedFat 29.9, Cholesterol 101.5, Sodium 759.6, Carbohydrate 40, Fiber 2.5, Sugar 3.5, Protein 17.2

JALAPENO POTATOES

Jalapeno Potatoes image

Wonderful cheesy flavor with a slight kick from the jalapenos. The pimiento and jalapenos add a nice color contrast to the pale orange sauce. Use your discretion with the amount of jalapenos. You can also sub 1/8 to 1/4 cup chopped hot mixed peppers. It's best to use a waxy-type potato so they will keep their shape.

Provided by France C

Categories Side Dish Vegetables

Time 55m

Yield 6

Number Of Ingredients 9

Ingredients

4 boiling potatoes
2 cups milk
3 tablespoons flour
1 teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon garlic powder
1 cup shredded sharp Cheddar cheese
1 (4 ounce) can diced jalapeno peppers
1 (2 ounce) jar chopped pimentos, drained

Steps:

Preheat an oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
Bring a large pot of water to a boil; cook the potatoes in the boiling water until just tender, 15 to 18 minutes. Drain and allow to cool to the touch before peeling and slicing thin. Place the sliced potatoes in a large bowl.
Pour the milk into a saucepan over medium heat; gradually whisk the flour, salt, pepper, and garlic powder into the warming milk until smooth. Continue heating and stirring until the liquid is boiling and thickened. Add the Cheddar cheese and jalapeno peppers; cook and stir until the cheese is completely melted. Pour the sauce over the potatoes. Scatter the pimentos over the mixture; pour into the prepared dish.
Bake until the potatoes are completely tender, about 30 minutes.

Nutrition Facts : Calories 249.7 calories, Carbohydrate 34.2 g, Cholesterol 26.3 mg, Fat 8.2 g, Fiber 3.1 g, Protein 10.5 g, SaturatedFat 5.1 g, Sodium 856.4 mg, Sugar 5.7 g

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