Deep Fried Mashed Potatoes

I experimented with this recipe once my Mother-In-Law told me about how good deep fried mashed potatoes are and she was right on it.  We don't eat a lot of fried food (or we try not to) but these were good with grilled chicken and corn on the cob.  These would also make a good game night snack at home.

• 1 pkg. of mashed potatoes or left-over potatoes
• 4 eggs
• 2 cups Panko Crispy Bread Crumbs
• Oil for frying

1. Take a tablespoon of mashed potatoes and roll it into a ball.
2. Dip and roll in egg wash.
3. Then dip and roll in Panko and back in egg wash once more.
4. Place on baking sheet and repeat until all the mashed potatoes are used.
5. Refrigerate the prepared potatoes for a minimum of 30 minutes.
6. Once potatoes have chilled in the refrigerator, prepare your oil approximately 1/2 deep in a large pan or deep fryer.
7. Preheat the oil to 350 degrees.
8. Place chilled potatoes in hot oil and cook until deep golden brown.
9. Remove and drain on wire rack.
10. Sprinkle with a little salt.

Scored Potatoes

                                                                

These seasoned baked potatoes are a fun alternative to plain baked potatoes and my son loves to help with this recipe.  It's easy to help yourself to the amount you want since the potato halves are cut into sections.

• 4 large baking potatoes
• 2 tablespoons butter, melted, divided
• 1/8 teaspoon paprika
• 1 tablespoon minced fresh parsley
• salt and pepper to taste

1.   With a sharp knife, cut potatoes in half lengthwise.  Slice each half widthwise six times, but not all the way through; fan potatoes slightly.
2. Place in a shallow baking dish.  Brush potatoes with 1 tablespoon butter.  Sprinkle with paprika, parsley, salt and pepper.  Bake, uncovered, at 350 degrees for 50 minutes or until tender.  Drizzle with remaining butter.

Note:  You can replace the paprika with lemon pepper.  I've made it both ways and both are very good.

Santa Fe Potato Wedges

                                                                      


 I made this a few days ago and it was a big hit with the family.  My husband and son loved it and there are different ways to season the potatoes.  It's easy to make since there's no peeling required.

• 1 sheet aluminum foil
• 4 medium Idaho potatoes, each cut lengthwise into 8 wedges
• 1/2 cup mayonnaise
• 1 tablespoon chili powder, Italian seasoning or lemon pepper
• 1 teaspoon garlic salt

1. Preheat oven to 450 degrees.  Line a shallow baking pan with foil.  Spray foil with cooking spray;  set aside.
2. Stir mayonnaise, seasoning and garlic salt in large bowl until smooth.  Add potatoes; stir to coat.
3. Arrange wedges, skin-side down, in baking pan.  
4. Bake 20-25 minutes or until potatoes are tender and brown.
5. Makes 4-6 serving.