Thursday, September 17, 2015

Comfort foods and my love for potatoes: Two Baby Red Recipes!

Hi all!

So I created a new twist on my favorite recipe recently and have to share this with you! And need to share both anyways - these are long overdue!

I always make baby red potatoes for my meal prep - unless I am tired of them one week - and make them all different ways to change things up! 

One night I was talking with my husband about what to make for dinner and the topic came up of having those 'comfort foods' or really the lack of that because let's face it, normally those southern comfort foods like mac & cheese and homemade mashed potatoes aren't the best for you...So I got creative. And really who doesn't want to eat potatoes all the time?

I do.

I mean, any type...

French fries.

Mashed potatoes.

Potato Chips.

Sweet Potatoes.

Chopped, smashes, diced, hashbrown...

I just love them all!! Ha. I digress...



So, the first recipe I want to share with you is for Homemade Baby Red Mashed Potatoes!

And I already showed this or a clip of it in my latest video here - go check it out if you haven't!


Or here!






Here is what you'll need:


*Depending on the amount of servings you need to make the ingredients can be more or less...*
  • 5-7 baby red potatoes (5 potatoes is about 5 ounces per serving)
  • 2 tbsp or one large spoon I Can't Believe It's Not Butter Light Spread
  • 1/2 cup Skim Milk
  • OPTIONAL: 1 spoon light sour cream
  • Salt and pepper to taste
Here is how you do it:

*Note: if you want the skin on like I have done, go ahead and wash/scrub the potatoes prior to chopping*

  1. Boil water and chop baby red potatoes into quarters or halves depending on size
  2. Once water is boiling (or close to for me ;) ) drop the potatoes in
  3. Boil potatoes for around 20 minutes or until soft
  4. After boiling, drain potatoes and immediately (before cooling) smash in Kitchen Aid or hand held mixer
  5. You can go ahead and add 1/2 of the milk, butter, and sour cream before blending, then blend everything until creamy
  6. You may notice the potatoes are a bit thicker or drier looking, and if so add the rest of the milk or more according to how creamy you would like. Sometimes I add a pinch more and blend again or stir with a spoon.
  7. At the same time, or if you haven't already and add the salt and pepper to taste
  8. Blend up a bit more if needed and Enjoy!




This batch made about 5 servings, but will make more like 8 with 7 potatoes depending on size!



So the next one can be done all the ways! Sliced, chopped, diced, you name it! However you would like to cut them. I have been chopping them into cubes for a long time, so I decided that I wanted something different. And when these came out of the oven I had to refrain from wanting to eat all the crispy, chip-like potatoes. Just put them in a container...I promise it will save you!



For these, they are super easy and like I said you can pick whatever way you want to cook them. I chose to slice the potatoes pretty thin and then bake them. 

You'll need:

  • 5-7 red potatoes (scrubbed and sliced)
  • seasonings of choice - I like to use Garlic Salt with Parsley (or garlic powder and parsley on prep), Ms. Dash Onion and Herb or Garlic and Herb seasonings (purple and blue lids)
  • Coconut oil or olive oil for tossing and greasing pan
So these are super easy and the 'recipe' isn't exact as many of you know I cook on the fly! And to my tastes from what I know and from trying out different things. 

To make these:

  1.  Put chopped or sliced potatoes in gallon size bag
  2. Shake enough seasonings to cover lightly (2-3 shakes should do)
  3. add 1 tbsp olive oil or coconut oil to bag
  4. Shake it up! Shake it up! (did anyone else sing that??)
  5. Preheat oven to 350 and grease cookie sheet with spray or regular oil
  6. Spread potatoes evenly - this is important for sliced! You want them to cook evenly. (Picture below is after flipping)
  7. Bake on 350 for around 30-35 minutes, flip once halfway through and check for crispiness at 30 minutes. Depending on your oven, cook time may vary.


Let them cool and enjoy! Or quickly put them in a container to avoid gorging yourself ;)

And I always make enough for the full week and portion them out into containers.


And this is a great example of a healthy dinner we had that night (minus the salad not pictured). We did Surf and Turf and cooked lobster tails, steak and the potatoes. Yum!




I hope you guys enjoy the recipes! Try them out and comment below what you think or what you want to see next!!

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