Rudy Potatoes Recipes

RUDY POTATOES

Steps:

• 1. Preheat oven to 375. Spray casserole dish with cooking spray or with butter. Wash and peel potatoes. If using red potatoes you don't need to peel them. I have used different kinds of potatoes with this dish including baking potatoes. If the skins look good I don't peel them but that's up to you.
• 2. Thinly slice, crosswise, being very careful with the knife. Put a layer of potatoes and then pats of butter, salt and black pepper then repeat until you have the desired amount you want to cook. Note: I have used olive oil along with pats of butter to cut back on the amount of butter used. Sometimes I sprinkle cheese (such as Mexican blend, Brie and Parmesan) on top then snip some green onions or chives. I do this when the potatoes are almost done then return to the oven to melt the cheeses.
• 3. Place in oven and bake uncovered approximately 45 minutes or so to the desired doneness and browness. The amount of time also depends on how many potatoes you are cooking so use your own judgement. As you can see I like mine brown. The slices around the inside edges are crispy like potato chips. Yum!

RUDY'S POTATO SALAD RECIPE - (3.2/5)

Steps:

• Mix together potatoes, mayonnaise, mustard, celery, pickles, onion, pimiento, salt and pepper in a bowl and store in the fridge.

LEMONY CHICKEN WITH POTATOES AND OREGANO

Steps:

• Heat oven to 425 degrees and, if you like, line a sheet pan with parchment paper (not essential but helpful for cleaning up).
• Trim the ends off 1 lemon, then cut the lemon in half crosswise.Thinly slice one half of the lemon into rounds, then cut the rounds into quarters, creating small triangles. Shake out the seeds then place the lemon quarters into a large bowl. Save the remaining lemon half for serving. Cut the remaining whole lemon into wedges, for serving.
• Add chicken and potatoes to the large bowl with the lemon quarters. Add the oregano, salt and pepper; toss well. (Your hands are the best tools here.) Drizzle in the oil and toss again.
• Arrange chicken thighs skin side up on one half of the prepared sheet pan, and potatoes and lemons on the other, spreading the potatoes out into one layer. Roast for 20 minutes. Using a long-handled spoon, stir the potatoes, then spread them out again in one layer. (You don't have to touch the chicken.) Continue roasting until chicken and potatoes are cooked through and everything is golden and crisped, another 15 to 20 minutes (40 to 45 minutes total roasting time).
• To serve, squeeze the juice from the lemon half all over chicken and potatoes and give everything a good stir to incorporate all the tasty juices and browned bits at the bottom of the pan. Sprinkle with more oregano and salt, and serve with additional lemon wedges and condiments on the side.