🥔🥔Potatoes - Potatoes - Potatoes🥔🥔

I made this recipe all the time in my Air Fryer

Salt and Pepper Air Fryer Chips

Ingredients

1 each (6 ounce) Russet Potato, washed and dried

1 tablespoon Vegetable Oil

½ teaspoon Fine Sea Salt

¼ teaspoon Freshly Ground Black Pepper

Preparation

Preheat the air fryer to 375 °F

Thinly slice the potatoes either with a knife.Place the potato slices into a bowl of cold water to rinse some of the starch off.

Lightly Spray the air fryer basket with the cooking oil spray.

Remove the potato slices from the water and drain well before laying them on some paper towel to dry.

Place the potato slices in an even layer (the bigger your air fryer, the more chips you can do). Lightly brush the potatoes with the vegetable oil and cook them in the air fryer for about 20 minutes.

Using a pair of tongs gently remove the chips from the air fryer. Season them with the sea salt and black pepper. Repeat if more chips are desired.

@PummyRaj Hey, here is a veg potato recipe I found on Pinterest 🥔

Mexican Bean and Potato Bake

This Mexican bean and potato bake is a hearty, satisfying one pot dinner with plenty of fresh veg!

Ingredients

• 3 fairly large potatoes, cut into bitesize pieces
• 2 tablespoon oil
• 1 bell pepper (I used red), cut into bitesize pieces
• 8 medium mushrooms, quartered
• 1 medium courgette (zucchini), cut into bitesize pieces
• 400 g tin kidney beans, drained (240g, or ~ 1 ¼ cups, when drained)
• 400 g tin chopped tomatoes (~ 1 ⅓ cups)
• 2 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon hot chilli powder
• Salt
• Black pepper
• 75 g cheddar cheese, grated (~ ¾ cup when grated)
• Fresh coriander (cilantro), to serve (optional)

Instructions

• Toss the diced potatoes in a dash of oil, and spread them out in a large casserole dish or baking dish. Roast at 190°C (Gas Mark 5 / 375°F) for around 45 minutes, tossing halfway, or until mostly cooked and starting to crisp up.
• Add all of the vegetables to the dish, along with the kidney beans, tinned tomatoes, and spices. Season generously, and mix to combine. Return to the oven for a further 30 minutes, until the vegetables are soft and the tomatoes have formed a rich sauce.
• Top with the grated cheese, and bake for 15 more minutes, until the cheese has melted. Serve topped with fresh coriander if desired.

Ham and Potato Casserole

I make this often, so I don't measure, but this recipe from the internet comes pretty close!

Ingredients:

2 Tablespoons unsalted butter

1 small yellow onion finely diced

3 tablespoons all-purpose flour

1 ¼ cups whole milk or half and half

½ cup chicken stock or chicken broth

½ teaspoon fine sea salt

½ teaspoon ground black pepper

½ teaspoon garlic powder

2 pounds russet potatoes peeled and diced small

2 ½ cups diced cooked ham

4 ounces 1 cup white cheddar cheese shredded (I use sharp cheddar)

Instructions:

Prepare the oven by preheating it to 400°F. Spray a 9×13 inch baking dish with non-stick cooking spray or grease it with butter. Set aside.

Melt the butter in a medium saucepan. Add and sauté the diced onion over medium heat until translucent.

Sprinkle the flour over the cooked onion and stir to combine. Then, add the milk, chicken stock, sea salt, black pepper, and garlic powder. Stirring often, cook until slightly thickened and warmed through.

Lay the potatoes evenly in the bottom of the prepared baking dish and top with the diced ham. Pour the milk mixture over the potatoes and ham.

Place a cover over the baking dish and bake for 40-45 minutes.

Remove from the oven and top with shredded cheese. Uncover and bake for an additional 10-15 minutes, or until the potatoes are tender and the cheese has melted completely.

Roasted Garlic Parmesan Potatoes

INGREDIENTS LIST FOR THE ROASTED GARLIC POTATOES

• 3 pounds (1.5 kg) baby red potatoes, washed and quartered
• 1/4 cup (60ml) olive oil
• 6 large cloves of garlic finely chopped or minced
• Salt and fresh cracked black pepper
• 1 tablespoon Italian seasoning
• 3/4 cup fresh grated Parmesan cheese
• 1/2 cup unsalted butter
• Fresh chopped parsley, for garnish
• 1/2 cup crispy bacon bits (optional)

HOW TO ROAST POTATOES

Making oven-roasted potatoes tossed with Parmesan is so incredibly simple that it’s our go-to side dish!

• The first step to making great oven-roasted potatoes is choosing the right potato variety. Use baby red potatoes or mix with small Yukon golds. German butterball or fingerling potatoes would also be a good choice.
• Next, preheat the oven to a very hot temperature – 400º F (200°C).
• Wash potatoes and chop your potatoes into similar-sized pieces – we like them quartered or halved if the baby potatoes are already small. This step is crucial to ensure even cooking.
• Parboil potatoes in boiling water for 5 to 8 minutes to precook them. They’ll be more tender on the inside when roasting.
• To guarantee an even distribution of flavor, mix the seasoning together with butter and freshly grated parmesan before tossing in your potatoes. Toss the potatoes in the parmesan mixture evenly.
• Transfer the potatoes to a sheet pan and spread them out into 1 layer. Roast in the oven for 40 minutes to 1 hour or until browned and crisp. Flip once or twice with a spatula during cooking in order to ensure even browning.

*Source*

I’m hungry now lol 😂🤪