Best Potato Medley Recipes

ROASTED POTATO MEDLEY

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a mixing bowl, combine the russet potato, red potato, sweet potato, olive oil, vinegar, thyme, garlic and chicken broth. Toss well to coat.
• Place into casserole dish and roast uncovered for 40 minutes, or until potatoes are tender.

COWBOY SKILLET: NEW POTATO MEDLEY, ITALIAN SAUSAGE & EGGS

Steps:

• Place the potatoes in a bowl; toss with the salt and pepper until the potatoes are well coated. Heat the oil in a heavy oven-safe skillet and drop in the potatoes carefully, a few at a time.
• Flip potatoes several times with tongs during cooking to ensure even browning.
• About halfway through cooking, add the onion and mix while cooking. When they're done, the potatoes should be crispy. Sprinkle on the rosemary leaves. Spoon out unwanted oil, if you wish.
• While potatoes are cooking, in a nonstick pan, saute the Italian sausage over medium-high heat for a few minutes, or until it is no longer pink.
• Add the sausage to the potatoes and onion. Mix it very well and break eggs (sunny side up) into the pan; add few dashes of salt to season eggs. Try to go in between the potatoes, allowing the egg whites to go all around and under potatoes and sausage; try not to break egg yolks. Once the egg whites are getting almost cooked, turn on the broiler to high, and set a baking rack in the middle of the oven.
• Place the pan under the broiler and let it cook for a minute or two, just so the egg whites are completely cooked; the yolks may be still a little runny/soft. If you do not like runny/soft eggs just let them cook under broiler longer. Sprinkle chopped chives or scallions on at the end and dig in!

GREEN BEAN AND SWEET POTATO MEDLEY

Steps:

• Preheat oven to 400 degrees F. Cut sweet potatoes into 1/4x1/4x3 inch spears. Place in 9x13 inch casserole. Add 2 cups brown sugar, lemon juice, and 1/2 cup cooking wine. Bake in oven for 25 minutes, basting several times.
• While potatoes cook, melt butter in saute pan. Add onions, 2 Tbsp. brown sugar, seasonings, and green beans. Saute for 2 minutes; add cooking wine and continue to saute until desired tenderness of vegetables. Remove from heat and keep warm.
• Remove sweet potatoes from any remaining basting liquid; toss with green beans and serve.

ROASTED HERB POTATO MEDLEY

Steps:

• Preheat oven to 400°F.
• Oil 2 large baking sheets.
• Whisk first 6 ingredients in large bowl to blend.
• Add potatoes.
• Sprinkle generously with salt and pepper.
• Toss to coat.
• Using slotted spoon, transfer potatoes to prepared sheets, spreading in single layer.
• Reserve oil mixture in bowl.
• Roast potatoes until tender and golden, stirring and turning potatoes occasionally, about 1 hour.
• Return potatoes to reserved oil mixture in bowl; toss.
• (Can be prepared 6 hours ahead. Cover and refrigerate. Transfer potatoes to baking sheet; rewarm in 400°F oven about 20 minutes, stirring occasionally.) Transfer to bowl.
• Garnish with herb sprigs.

ROASTED HERB POTATO MEDLEY

Steps:

• Preheat oven to 400°F. Oil 2 large baking sheets. Whisk first 6 ingredients in large bowl to blend. Add potatoes. Sprinkle generously with salt and pepper. Toss to coat. Using slotted spoon, transfer potatoes to prepared sheets, spreading in single layer. Reserve oil mixture in bowl.
• Roast potatoes until tender and golden, stirring and turning potatoes occasionally, about 1 hour. Return potatoes to reserved oil mixture in bowl; toss. (Can be prepared 6 hours ahead. Cover and refrigerate. Transfer potatoes to baking sheet; rewarm in 400°F oven about 20 minutes, stirring occasionally.) Transfer to bowl. Garnish with herb sprigs.

ROASTED POTATO MEDLEY

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a mixing bowl, combine all ingredients and toss well to coat potatoes.
• Place in casserole dish and roast uncovered for 40 to 45 minutes, or until potatoes are tender.

POTATO GREEN BEAN MEDLEY

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 tablespoon drippings. , To reserved drippings, add the potatoes, green beans, water, salt and pepper. Bring to a boil; reduce heat. Cover and cook for 15-20 minutes or until the vegetables are tender. Drain if necessary. Sprinkle with bacon.

SAUSAGE PEPPER AND POTATO MEDLEY

Steps:

• Cut sausage into 1/2 inch diagonal slices.
• In a large skillet, cook sausage and onions over medium high heat, stirring often, until onions are golden, 6-8 minutes. Drain off any fat that accumulates.
• Stir in potatoes, water and salt. Heat to boiling. Reduce heat to medium, cover and cook 10 minutes.
• Stir in red and green peppers. Cook, covered, over medium heat, 5-8 minutes, or until potatoes are tender. Season with pepper.

ROASTED POTATO MEDLEY

Steps:

• 1. Peel and cube the sweet potatoes and the Yukon gold potatoes. Scrub the new potatoes and cut into cubes.
• 2. Place all the potatoes into a large saucepan and add enough lightly salted water to cover. Bring to a boil and cook for 3 minutes. Drain thoroughly.
• 3. Spread the potatoes in a single layer on a large nonstick baking sheet.
• 4. Drizzle the potatoes with olive oil and sprinkle with tarragon, salt and pepper.
• 5. In a preheated 425-degree oven, roast the potatoes until browned and crisp, about 25 minutes. Serve immediately. Goes well with roast chicken or pork.
• 6. NOTE: Instead of tarragon, you can use 1 tsp. each of dried thyme and dried rosemary. You can also add 4 whole leeks or chopped onion in the boiling water for 7-10 minutes until just tender, in Step 2. Chop the leeks after boiling.

BONNIE'S ROASTED POTATO AND SQUASH MEDLEY

Steps:

• 1. Use a large glass dish, like a lasagna dish.
• 2. Prepare the vegetables. Wash the zuchinni, and cut it on the diagonal almost 1/2 inch thick. Slice the purple onion into thick wedges. Slice olives in half. Scrub potatoes, poke each potato twice with a fork and set them in the microwave and cook 7 minutes and test for doneness. Potatoes need to be almost done and will cut cleanly when sliced with a knife and not fall apart. Slice the potatoes on the diagonal almost 1/2 inch thick slices.
• 3. Heat a large skillet with a little olive oil in it on medium high. The idea is to sear the vegetables, not cook them. Brown the squash on both sides and remove from pan, fry the onions, then the potatoes. Do not over cook. Fry fast and set aside.
• 4. Pre-heat oven to 450 degrees.
• 5. Arrange your dish with squash and onions and olives on the left, and potatoes on the right as depicted in my photo. Prop the squash and potatoes up on end and let them lean and overlap as you put each one in the dish. It does not have to be perfect. Divide your dish with squares of red bell pepper (or wedges of tomatoes) Add any other vegetables you wish. I added a green pepper.
• 6. Sprinkle just the potatoes with Natures Seasoning and a dusting of paprika.
• 7. Place in the oven uncovered and bake 15 minutes.
• 8. Remove from oven and sprinkle the grated Fontina cheese over the squash and potatoes and return to the oven and bake 10 minutes more. Serve immediately.
• 9. Cook's Tip: Do not overcook! Enjoy!

SKILLET POTATO MEDLEY

Steps:

• Cut Yukon Gold, red and purple potatoes into 1/4-in. cubes. In a large cast-iron or other heavy skillet, heat butter and oil over medium heat. Add cubed potatoes; cook and stir 5 minutes., Peel and cut sweet potato into 1/4-in. cubes; add to skillet. Add remaining ingredients; cook and stir until potatoes are tender, 10-12 minutes.

POTATO VEGETABLE MEDLEY

Steps:

• In a greased 1-qt. baking dish, combine the potatoes, carrots, onion, broth and 1/2 teaspoon seasoned salt. Cover and bake at 400° for 30 minutes. Stir in zucchini and remaining seasoned salt. Bake 5-10 minutes longer or until vegetables are tender. Sprinkle with parsley.

ROASTED SWEET POTATO MEDLEY

Steps:

• 1. Dice up bacon and cook in large non stick skillet until done. Remove bacon and set aside.
• 2. Peel sweet potatoes and cube into 1" squares. Dice onion. Place both in skillet with bacon drippings and season with pepper only, cook on med heat until potatoes are fork tender but NOT mushy. NOTE: you want enough "oil" to thoroughly coat potatoes, add more olive oil if needed.
• 3. Meanwhile roughly chop dried cranberries, and dice anaheim pepper.
• 4. When potatoes are tender, turn off heat and add bacon, cranberries, pepper and almonds. Toss to mix, add coarse sea salt and toss once more.
• 5. NOTE: Add salt at end of cooking time. That way you get that nice salty bite each time right along with the sweet. AMAZING flavor.

ROASTED LEG OF LAMB WITH SERRANO CHILE-MINT JELLY AND ROASTED NEW POTATO MEDLEY

Steps:

• Preheat large, roasting pan in a 550 degree oven.
• Rub lamb with olive oil. Generously salt (gros sel) the lamb. Mix the peppercorns together and pat on lamb. (This should be done at least 4 hours in advance, preferably overnight).
• In a large bowl, mix together potatoes, onions, carrots, garlic and thyme. Add oil, season and mix well.
• When pan is hot, pull out and dump veggies into the pan. There should be a good sizzle. Mix the veggies around and roast for 10 minutes. Mix again and place lamb on top. Place in oven and roast until brown, about 20 to 30 minutes.
• Turn oven down to 375 degrees, cover the lamb with foil to prevent burning and roast another 20 to 30 minutes. I shoot for medium rare, about 130 degrees. Mix veggies a couple of times during the cooking.
• Place lamb on a cutting board and let rest 10 minutes. Make sure the veggies are fully cooked and check for seasoning. If not, place back in oven another 10 minutes.
• Serrano Chile-Mint Jelly: In a non-reactive pan, dissolve sugar in juice and water. Pour 2 tablespoons of the warm liquid in a small saucepan and add gelatin. Dissolve on low heat and set aside. Raise to medium-high under the first saucepan and add the chiles, mint, zest and salt and bring to a boil. Reduce heat to low and cook for 10 minutes, occasionally stirring. Remove from heat and add dissolved gelatin. Store in refrigerator overnight, stirring occasionally to break up the gelatin. It will be a soft jello-like consistency.

SAUSAGE POTATO MEDLEY

Steps:

• Place potatoes in a saucepan and cover with water; cover and bring to a boil over medium-high heat. Cook for 5 minutes. Drain; place in a greased 2-qt. baking dish. , In a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. Spoon over potatoes; sprinkle with cheese., In a large saucepan, melt butter; stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Pour over cheese. Cover and bake at 350° for 45-50 minutes or until potatoes are tender.

POTATO, MUSHROOM & TOMATO MEDLEY

Steps:

• First, take a large sheet of heavy duty aluminum foil, fold in have and spray top layer with "Pam" or other non-stick cooking spray. Wash potatoes (as many as required for the number of people to be served) with a vegetable brush and cut into cubes. Place potato pieces on foil. Wash and cut tomatoes into cubes and place on potatoes. Slice button mushrooms and place on mixture. Sprinkle chopped (or dehydrated) onions over potato mixture. Add pepper to taste (salt also if prefered). Sprinkle bacon bits and parsley over top (parmesan cheese can be added if prefered). Sprinkle with olive oil (this will prevent burning). Fold foil and ensure that packet is wrapped tightly to avoid the oil from leaking. (Additional packets may be required depending on the number of people to be served). Place on hot bbq grill (medium) for approx. 12 minutes. Turn and reduce heat to low and cook while grilling meat, chicken, etc.

ROASTED POTATO MEDLEY

Steps:

• 1. Preheat oven to 425*F. Peel and cube the sweet potatoesand yukan gold potatoes. Scrub the new (red) potatoes and cut into cubes.
• 2. Place the potatoes in a large saucepan. Add enough lightly salted water, covering the potatoes. Bring to a boil, and cook for 3 minutes. Drain thoroughly.
• 3. Spread the potatoes in a single layer on a large nonstick (or parchment paper) lined baking sheet.
• 4. Drizzle the potatoes with olive oil and sprinkle with tarragon, salt and pepper. Roast the pottatoes until golden brown and crisp, about 25-30 minutes. Serve.
• 5. Serving Suggestion: Perfect complement to roast chicken, pork, veal, or lamb. An international style salad would round off this home-style meal.

POTATO MEDLEY

Steps:

• In a large pot over high heat, combine potatoes, carrots, onion, green bell pepper, corn and water. Boil until tender, then add bouillon.
• Reduce heat to medium and simmer for 10 minutes.

GRILLED THREE-POTATO MEDLEY

Steps:

• Heat coals or gas grill for direct heat. Place all potato pieces in shallow microwavable dish. Cover with microwavable plastic wrap, folding back one edge or corner 1/4 inch to vent steam. Microwave on High 8 to 10 minutes, stirring once after 4 minutes, until tender. Cool slightly.
• Meanwhile, mix barbecue sauce, lemon juice, oil, sage and salt in medium bowl. Stir in potatoes, bell pepper and onion. Place in grill basket.
• Cover and grill vegetables 4 to 6 inches from medium heat 10 to 15 minutes, stirring 2 or 3 times, until potatoes are tender and lightly browned.

RED POTATO MEDLEY

Steps:

• In a large skillet over medium heat, melt butter. Add potatoes and carrots; toss to coat. Add remaining ingredients and mix well. Reduce heat to medium-low. Cover and cook for 10-15 minutes or until vegetables are tender, stirring every 5 minutes.