The BEST Air Fryer Oven potato wedges

This is my opinion.

I use a Ninja Foodie Flip oven.

Your milage may vary.

Air Fryer or Air Roast setting

400°F

30 minutes total bake time.

Flip and rotate half way through

 Ingredients:

Potatoes, I used a couple larger red potatoes

Extra virgin olive oil

Lowry's seasoned salt

Instructions:

Preheat oven to 400°F in Air Fry or Air Roast setting whilst you prepare your spuds. Preheating longer than the 30 seconds it beeps at to signal it's ready makes the oven heat more even and closer to the true temp imo. 

Line the baking tray with parchment.

Cut the washed and dried potatoes into wedges, about 8 wedges per potato. It's important that the potatoes are completely dry. 

I used red potatoes but I'm sure this works on any kind you prefer.

Toss the potatoes in enough oil to coat and season liberally with Lowry's seasons salt or whatever you prefer.

Toss to coat everything.

Lay the wedges out in a single layer on the prepared baking tray leaving some space between the wedges to make sure they bake, not steam.

Place the pan of potatoes in the oven on the wire rack. 

(Note, you can cook some chicken parts along side the potatoes if you so wish.). I season mine the same as the wedges, with oil and Lowry's.

Set the timer for 15 minutes then flip each wedge and chicken and rotate the tray 90 degrees. Set timer for 15 minutes more.

Check the internal temp of the chicken to make sure it's done. Remove from oven.

While my chicken rested a few minutes, I left the wedges in the oven. They were done but it didn't hurt them to bake a while longer. 😋

Sloppy Tots

Sloppy Tots

Ingredients:

• 32 oz. Ore-Ida tater tots
• 1.5 pounds ground beef
• 1 onion, finely chopped
• 2 garlic cloves minced
• 8 oz. Hy-Vee tomato sauce
• 1⁄2 cup Hy-Vee ketchup
• 3⁄4 cup water
• 3 tablespoons brown sugar
• 1 tablespoon Hy-Vee Worcestershire sauce
• 1 teaspoon salt
• 2 cups shredded cheddar cheese

How to make it:

1. Arrange tater tots in a single layer in a 13" x 9" x 2" baking pan. Bake at 425°F for 12 minutes.
2. Meanwhile, in a large skillet, brown beef with onion and garlic; drain. Add remaining ingredients except cheese; mix well. Pour beef mixture over hot tater tots; sprinkle with cheese.
3. Bake an additional 15 mintes or until mixture is hot and cheese is melted.

Simple Fix Affordable Meal Solutions

Instantpot Classic Mashed Potatoes

Instantpot Classic Mashed Potatoes

5-8 medium potatoes
2 cups water
1 tsp salt
100 ml. (4 oz.) cream
salt and pepper to taste

P
lace the washed potatoes in the Instant Pot,
pour on the water and sprinkle with salt.
Close and lock the lid of the Instant Pot. Press
[Manual] and then choose 20 minutes pressure cooking time.
When time is up, open the cooker using Quick Pressure Release (see page 5).
Transfer potatoes to mixing bowl, reserving the cooking water remove the skins while
they are still hot.
Add two tbsps of the cooking liquid and two of cream and begin mashing with a potato
masher. Continue adding small quantities of the cooking liquid and cream until the
desired consistency is reached. Add any additional salt and pepper to taste.

Instantpot Roast Baby Potatoes

Instantpot Roast Baby Potatoes 

5 Tbsp vegetable oil 
1 k (2 lbs) baby or fingerling 
potatoes 
1 sprig, rosemary 
3 garlic cloves (outer skin on) 
1 cup stock 

salt and pepper to taste 

P ress [Sauté] to pre-heat the cooker. When the words “Hot” appear on the 

display add the vegetable oil. Then add the potatoes, garlic and rosemary. 

Roll the potatoes around and brown the outside on all sides (8-10 minutes). 

Then, with a sharp knife, pierce in the middle of each potato (do not stir the 

potatoes, anymore). Pour in the stock.

Close and lock the lid of the Instant Pot. Press [Manual] and then choose 11 minutes pressure cooking time.

When time is up, open the cooker using Quick Pressure Release

Remove the outer skin of the garlic cloves (and serve garlic whole or smash, to taste). 

Then, sprinkle everything with salt and pepper and serve! Serves 4-6

Original Ranch Roasted Potatoes

INGREDIENTS

Potatoes

• ¼ cup vegetable oil
• 1 packet (1 ounce) Hidden Valley® Original Ranch Salad®Dressing & Seasoning Mix
• 2 pounds small red potatoes quartered

DIRECTIONS

Side Dishes

• Place potatoes in a gallon-size Glad® Food Storage Bag and add oil; seal bag. Toss to coat. Add salad dressing mix and toss again until coated. Bake in ungreased baking pan at 450°F for 30 to 35 minutes or until potatoes are brown and crisp.

Bangers and Mash Recipe

Bangers and Mash Recipe | MyRecipes.com

• 3 pounds Yukon gold potatoes, peeled and quartered
• Salt and pepper
• 4 tablespoons unsalted butter, softened
• 1 cup milk
• 3 tablespoons Dijon mustard

• 1 1/2 pounds cooked chicken or turkey sausage links
• 1 tablespoon vegetable oil
• 1 large onion, chopped
• 2 tablespoons all-purpose flour
• 1 1/2 cups low-sodium chicken broth
• 1. 1. Place potatoes in a large pot; cover with water. Add 1 Tbsp. salt. Bring to a boil and cook until tender, 20 to 25 minutes. Drain, return potatoes to pot, and mash with butter. Mix in milk and mustard. Season with salt and pepper. Cover to keep warm.
  2. 2. Prick sausages all over with a fork. Warm oil in a skillet over medium-high heat; brown sausages on both sides, about 5 minutes. Remove to a plate.
  3. 3. Add onion to skillet and sauté until softened, about 3 minutes. Add flour and sauté 1 minute. Slowly stir in broth and cook, whisking, until sauce has thickened, about 3 minutes; season with 1/2 tsp. salt. Return sausages to skillet, cover, reduce heat to low and simmer until sausages are warmed through, about 5 minutes. Slice and serve over mashed potatoes, with extra mustard for dipping.

Blender Scalloped Potatoes

http://sdoeden.areavoices.com/2011/04/17/creamy-scalloped-potatoes-made-easy-with-a-blender/

Au Gratin Potatoes

Ingredients

• 4 russet potatoes, sliced into 1/4 inch slices
• 1 onion, sliced into rings
• salt and pepper to taste
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 2 cups milk
• 1 1/2 cups shredded Cheddar cheese

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Butter a 1 quart casserole dish.
2. Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.
3. In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.
4. Bake 1 1/2 hours in the preheated oven.

Cooks note:  I think I am going to chop up the onion and layer the ingredients like I do with my Scalloped Potatoes recipe.

Orgasmic bacon potato chowder

*Orgasmic bacon potato chowder
Ingredients

1 lb bacon, cut into 1/2 inch pieces
1 cup chopped potatoes
1 tsp. salt
1 can cream of chicken soup
1 1/4 cup milk
1 cup onion, chopped
1 cup water
1/4 tsp. pepper
1 cup sour cream

Procedure

in 3 quart saucepan, cook bacon until browned. add chopped onion and cook until tender (2-3 minutes). drain. add spuds, water,salt and pepper. continue cooking until spuds are tender(15-20 minutes). reduce heat to low. stir in soup, sourcream and milk. continue cooking, stirring occasionally until heated through. season to taste.


everyone who tries this soup loves it.

Potato and Cheddar-Cheese Soup

Potato and Cheddar-Cheese Soup

 

• 1/4 pound(s) sliced bacon, cut crosswise into thin strips
• 1   large onion, chopped
• 3  pound(s) baking potatoes (about 6), peeled and cut into 1-inch cubes
• 4 1/2 cup(s) water
• 1  teaspoon(s) salt
• 6  ounce(s) cheddar, grated (about 1 1/2 cups)
• 1/4 cup(s) chopped chives or scallion tops

---

Directions

• 1. In a large saucepan, cook the bacon over moderate heat until crisp. Remove the bacon with a slotted spoon and drain on paper towels. Pour off all but 2 tablespoons of the bacon fat or, if you don't have 2 tablespoons, add enough cooking oil to make up the amount. Reduce the heat to moderately low.
• 2. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Stir in the potatoes, water and salt and bring to a boil. Reduce the heat and simmer, covered, stirring occasionally, until the potatoes are tender, 15 to 20 minutes.
• 3. Remove half the soup from the pan and puree in a food processor. Alternatively, mash some of the potatoes with a potato masher. Return the puree to the pan. Over low heat, add the cheese and stir until melted. Remove the pan from the heat. Taste the soup and add more salt if needed. Serve the soup topped with the bacon and chives.
• 4. Notes: Boiling potatoes have less starch than baking, or Idaho, potatoes and consequentially hold together better when boiled. This is why they're often used in soups and for potato salads. Not in this soup, though. Since we want some of the potato to break down into smaller pieces and thicken the soup, baking potatoes are the perfect choice.
• 5. Wine Recommendation: Serve a Washington State merlot with this rich and smoky soup. Merlots from Washington's Columbia and Yakima Valleys are a bit more restrained than their brethren from California and have a distinct mineral undercurrent that makes them a natural here.

Roasted Potatoes with Sage and Garlic

Roasted Potatoes with Sage and Garlic
Scrub 7 or 8 medium potatoes and cut into thick slices (do not peel). Toss potatoes with 2 tablespoons (or more) olive oil, 2 to 4 tablespoons minced fresh sage and 2 to 4 large garlic cloves, minced. Season to taste with salt and pepper.
Place in a baking pan and roast at 375 degrees for 1 hour, turning occasionally. Serves 6.

“Come One, Come All,” by Lee Svitak Dean

Scalloped Potatoes with Pork Chops

Scalloped Potatoes with Pork Chops
Preheat oven to 350 degrees. On a shallow plate, combine 3 tablespoons flour, ½ teaspoon seasoned salt and 1/8 teaspoon pepper. Sprinkle this mixture over both sides of 6 boneless loin pork chops.
In large skillet, heat 2 tablespoons olive oil. Brown coated chops on both sides, about 5 to 6 minutes; remove from skillet and set aside. Remove skillet from heat; do not wash.
Thinly slice 6 unpeeled russet potatoes and 3 peeled onions. Arrange half of potato slices and half of onions in a 3-quart casserole.
Combine 2 tablespoons flour, ½ teaspoon seasoned salt and 1/8 teaspoon pepper in small bowl. Sprinkle half this mixture over potatoes and onions. Add remaining potatoes and onions; sprinkle with rest of flour mixture.
Add one 16-ounce jar Cheddar cheese pasta sauce and 1 cup milk to skillet; heat over medium-high heat until mixture just comes to a boil. Pour over potatoes and onions. Top with browned pork chops.
Cover dish tightly with foil and bake for 1 hour. Remove foil and bake 25 to 35 minutes longer or until pork chops and potatoes are tender and sauce is bubbling. Let stand for 10 minutes then serve. Serves 6.

Joyce Lamont's Favorite Minnesota Recipes & Radio Memories

GW: Baked Hash Browns

My mother-in-laws recipe.   Very yummy.  Reserved for special occasions :)

Baked Hash Browns
2 # frozen hash browns
1 can condensed cream of potato soup
2 cups shredded cheddar cheese
1 can condensed cream of celery soup
1/2 cup melted butter (or less)
1 teaspoon salt
2 T. grated onion
mix and pour over hash browns in a 9x13 baking dish.
Sprinkle with crushed corn flakes or paprika
Bake in a preheated over at 350 degrees F. 1 hour and 15 minutes uncovered