Recipe Archive

 

Spiced Right Pan-fried Potatoes

Melt the butter with the oil in a heavy skillet over medium-high heat.  Carefully slice the potatoes directly into the skillet, cutting random thin pieces.  Season with 2 teaspoons of the Potato Topper and salt to taste, if using.  Use a spatula to mix well and stir the potatoes regularly as they begin to brown.  After 5 minutes or so, reduce the heat to medium; cover.  Continue to cook and stir. When the potatoes are cooked through, season with remaining teaspoon of Potato Topper blend; cook and stir for another minute.  Serve hot, makes 4 to 6 servings. 

Another nice way to use this blend is for boiled potatoes:  Boil new potatoes in plenty of water.  When they are cooked through, drain off all but 3 Tablespoons of the water.  Smash the potatoes with some butter and Potato Topper.   

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Twice Baked Mashed Potatoes

 

4 lbs of potatoes

1 Tablespoon Backyard Patch Ranch Dressing Mix

2 Tablespoons butter

1/2 cup milk

2 Tablspoons sour cream

salt & pepper to taste

    

Boil potaotes and drain, then mash together with Ranch Salad Dressing Herb Mix, along with butter, milk, sour cream and salt & pepper to taste.

       

Place in crocks, a baking dish or saved potato skins and bake for 30 minutes at 350 degrees until slightly browned on top.  Serve hot.

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