Rosemary Roasted Potatoes

Prep time: 10 min. Cook time: 40 min.

2 lbs. round red potatoes (I used russet, since that was all I had), unpeeled and quartered

2 garlic cloves, minced

1/4 tsp. salt

1/2 tsp. dried thyme

1 Tbsp olive oil

2 tsp. chopped fresh rosemary (you can use dried rosemary as well)

1/8 tsp. pepper

Combine all ingredients in a large zip-top freezer bag. Seal bag, and shake well to coat. Arrange potatoes in a well-greased 13x9 in. baking dish.

Bake, uncovered, at 450 degrees for 40 minutes or until potato is tender, stirring occasionally. Yield: 6 servings

*I didn't have time to wait for them to bake, so I actually cooked them on the stove in a frying pan and they turned out great. These have just the right amount of taste to them.

Oven-Roasted Potatoes

2 lbs. small, unpeeled red potatoes
2-3 Tbsp. olive oil
2 garlic cloves, minced
1/2 tsp. salt
1/4 tsp. pepper
1 Tbsp. fresh rosemary or 1 tsp. dried rosemary

Cut potatoes into wedges and spread on a 9x13-in. pan. Drizzle with oil. Sprinkle with garlic, rosemary, salt and pepper. Toss gently to coat. Bake at 450 degrees for 20-30 minutes, or until golden and tender.

Corn-Potato Chowder

1 Tbsp. butter
1 medium yellow onion, chopped
3 medium potatoes, peeled and cut into 1/2 in. dices
2 c. reduced-sodium chicken broth
1 c. corn kernels, (if canned, then drain)
1 c. evaporated skim milk
1/2 tsp. salt
1/4 tsp. black pepper

1. In a large saucepan, melt butter over medium-high heat. Add onion and cook, stirring frequently, until golden and tender, about 7 minutes.
2. Add potatoes and chicken broth. Bring broth mixture to a boil. Reduce heat to low and simmer, partially covered, until potatoes are tender, about 15-20 minutes.
3. Stir in corn kernels, milk, salt and pepper. Simmer, uncovered, until heated through, about 5 minutes.
Yield: 6 servings

Chunky Potato Soup

3 Tbsp. butter
1/4 c. flour
4 c. milk
2 c. diced potatoes
1/2 c. minced onions
2-3 stalks celery
1/2 tsp. salt
1/4 tsp-1/2 tsp. pepper

Melt butter in a heavy saucepan over low heat. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk. Stir in potatoes, onions, salt and pepper and celery. Cook over medium heat, stirring frequently, until mixture is thickened and potatoes and celery are tender.
* I also like to add crumbled bacon and seasoned salt on top. Yum!

Crunchy Mashed Potatoes

3 c. chicken broth
1 cup milk
1 garlic clove, minced
1/4 tsp. pepper
3 c. mashed potato flakes
1/4 c. sour cream
1 1/2 c. cheddar french-fried onions
1/4 c. grated Parmesan cheese

In a large saucepan, bring broth to a boil. Remove from heat. Add the milk, garlic and pepper. Whisk in potato flakes and sour cream until smooth.

Spoon potato mixture into a greased 9-in. square baking pan. Sprinkle with onions and cheese. Broil 4-6 in. from heat for 20-30 seconds or until golden brown.
Yield: 5 servings