Parmesan-Roasted Potatoes

This recipe is from page 88 of the February 2014 issue of Bon Appetit magazine. It is delicious. The recipe makes 8 side dish servings.             Parmesan-Roasted Potatoes 3 pounds baby Yukon Gold potatoes, halved 1/2 cup olive oil Kosher salt and freshly ground black pepper 4 ounces finely grated … Continue reading

Baked Cheddar Eggs and Potatoes

This recipe is from page 62 of the December/January 2013 issue of Taste of Home magazine. It is simple and tasty. The recipe makes 4 servings.           Baked Cheddar Eggs and Potatoes 3 tablespoons butter 1 1/2 pounds red potatoes, chopped 1/4 cup minced fresh parsley 2 garlic cloves, minced 3/4 … Continue reading

Hawaiian Sweet Potato Skins

This recipe is fantastic. It is a slightly altered version of the recipe  from page 74 of the April/May 2012 issue of Clean Eating magazine. It makes 4 servings.     Hawaiian Sweet Potato Skins 4 small sweet potatoes, scrubbed well and patted dry 7 ounces low-sodium ham, cut into 1/2-inch cubes 6 ounces mozzarella … Continue reading

Scalloped Potatoes with Cream

This recipe is from page 70 of Bon Appetit’s November 1993 issue. It is super rich. The recipe makes 4 servings.               Scalloped Potatoes with Cream 1 1/2 tablespoons unsalted butter 1 3/4 pounds russet potatoes, peeled, cut into 1/8 inch thick slices 1/3 cup plus 3 tablespoons whipping … Continue reading

Gnocchi with Mushroom-Sage Sauce

This recipe is from page 32 of the October 2012 issue of Clean Eating magazine. It is pretty darn amazing.               Gnocchi with Mushroom-Sage Sauce 1 pound Russet potatoes, pricked with a fork 1 eff, lightly beaten 1/2 cup white whole wheat flour, divided 1/2 teaspoon plus pinch sea … Continue reading