Diva Tasting: Potato Sides of the Week…

Potato Sides Of The Week

Oven Baked Steak Fries


5 Tablespoons Mayonnaise

2 Cloves Garlic, Crushed

1 Teaspoon Dried Oregano

Sea Salt And Pepper To Taste

6 Potatoes, Quartered


Step 1 In a small bowl, mix mayonnaise, garlic, oregano, salt, and pepper. Set aside.

Step 2 Bring a large pot of salted water to a boil. Add potatoes, and cook until almost done, about 10 minutes. Don’t overcook otherwise the potatoes will break apart. Drain, and cool.

Step 3 Preheat oven broiler. Line a baking tray with aluminum foil, and lightly grease the aluminum foil.

Step 4 Spoon the mayonnaise mixture into a resealable plastic bag. Add potatoes and gently squeeze or shake bag to coat and NOT break the potatoes. Arrange potatoes in the prepared baking tray. the potatoes. Broil in the preheated oven until potatoes are tender and mayonnaise mixture is lightly browned, about 10 minutes. Serves 4

Creamy Potatoes Casserole


6 Teaspoon Butter, Or As Needed

5 Large Russet Potatoes, Scrubbed

2 Shallots or 5 Green Onions Diced

3 Teaspoons Kosher Salt

½ Teaspoon Freshly Ground Pepper

1 Pinch Cayenne Pepper, Or To Taste

3 Cups Grated Sharp White Cheddar Cheese

1 ¾ Cups Sour Cream


Step 1 Preheat the oven to 400 degrees F (200 degrees C). Butter a casserole dish.

Step 2 Wrap each potato in foil and place on a baking sheet. Poke holes into potatoes using a knife.

Step 3 Bake in the preheated oven until very tender and easily pierced with a knife, about 1 hour and 15 minutes.

Step 4 Let potatoes cool to room temperature, at least 20 minutes. Unwrap. Cover with plastic wrap and refrigerate until completely chilled, 8 hours to overnight.

Step 5 Preheat the oven to 425 degrees F (220 degrees C).

Step 6 Shred potatoes into a large bowl using a cheese grater. Mince shallots or diced green onions to get 1/4 to 1/3 cup.

Step 7 Add shallots in with the potatoes; season with salt, pepper, and cayenne. Toss with two forks until well combined. Add Cheddar cheese and mix well. Gently toss in sour cream until barely combined. Transfer mixture into the prepared baking dish, piling it up high, then patting it down very lightly.

Step 8 Bake in the preheated oven until piping hot and top is browned, 30 to 35 minutes. Serves 10

Roasted Potatoes


2 Pounds Potatoes, Sliced Into 1/2-Inch-Thick Pieces

1 Onion, Halved And Each Half Cut Into Quarters

½ Cup Canola Oil

½ Cup Olive Oil

4 Cloves Garlic

1 Envelope Onion Soup Mix

1 Tablespoon Chopped Fresh Rosemary, Or More To Taste

1 Tablespoon Freshly Ground Black Pepper


Step 1 Preheat oven to 450 degrees F (230 degrees C).

Step 2 Combine all ingredients in a resealable plastic bag cover with oil and shake to cover. Add garlic, onion soup mix, rosemary, and black pepper and shake until potatoes and onion are evenly coated. Cover roasting pan with aluminum foil. Place potatoes and onion in a large, foil covered roasting pan.

Step 3 Roast in the preheated oven for 25 minutes. Remove foil and continue to roast until potatoes and onion are browned and edges are crispy, 15 to 30 minutes. Serves 6


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