Best Pantry Potatoes Recipes

PANTRY POTATOES

Pantry Potatoes image

A tasty way to use up last year's dried herbs.

Provided by Ann Freele

Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes

Time 55m

Yield 4

Number Of Ingredients 7

Ingredients

3 large Yukon Gold potatoes, peeled and cut into sticks
2 tablespoons olive oil
2 teaspoons dried chervil
½ teaspoon dried dill
½ teaspoon dried rosemary
½ teaspoon onion powder
½ teaspoon garlic powder

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Place potato sticks in a large bowl; pour olive oil over potatoes. Crush chervil, dill, rosemary, onion powder, and garlic powder together with a mortar and pestle; sprinkle herb mixture over potatoes and toss to coat completely. Spread potatoes on a baking sheet.
Bake in the preheated oven until tender and browned, about 45 minutes.

Nutrition Facts : Calories 172.2 calories, Carbohydrate 25.6 g, Fat 6.9 g, Fiber 2.4 g, Protein 3 g, SaturatedFat 1 g, Sodium 9.2 mg, Sugar 0.2 g

PANTRY SCALLOPED POTATOES

Pantry Scalloped Potatoes image

"This was one of my favorite dishes when I was growing up," writes Linda Schwarz from her home in Bertrand, Nebraska. "It's so easy to make with convenience items. I usually double the batch because we think the potatoes taste even better the next day."

Provided by Taste of Home

Categories Side Dishes

Time 1h5m

Yield 6-8 servings.

Number Of Ingredients 4

Ingredients

1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted
1 can (10-3/4 ounces) condensed creamy onion soup, undiluted
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
8 medium potatoes, peeled and thinly sliced

Steps:

In a bowl, combine soups; mix well. In a greased 13-in. x 9-in. baking dish, layer a third of the potatoes; top with a third of the soup mixture. Repeat layers twice. Cover and bake at 350° for 1 hour or until potatoes are tender.

Nutrition Facts : Calories 254 calories, Fat 5g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 880mg sodium, Carbohydrate 48g carbohydrate (4g sugars, Fiber 4g fiber), Protein 7g protein.

PANTRY POTATOES

PANTRY POTATOES image

Categories Dill Potato Rosemary

Number Of Ingredients 7

Ingredients

3 large Yukon Gold potatoes, peeled and cut into sticks
2 tablespoons olive oil
2 teaspoons dried chervil
1/2 teaspoon dried dill
1/2 teaspoon dried rosemary
1/2 teaspoon onion powder
1/2 teaspoon garlic powder

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Place potato sticks in a large bowl. Pour olive oil over potatoes.
Crush chervil, dill, rosemary, onion powder, and garlic powder together with a mortar and pestle.
Sprinkle herb mixture over potatoes and toss to coat completely. Spread potatoes on a baking sheet.
Bake in the preheated oven until tender and browned, about 45 minutes.
Note: If you do not have chervil, you can substitute 1 1/2 teaspoons dried parsley and 1/2 teaspoon dried tarragon.

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