Garlic Parmesan Potato Stacks

I realized the other day that I have a ton of potatoes in my pantry that I need to use before they go bad.  I decided to try a bunch of different recipes with them.  So today's recipe is one of those.  A great vegetable side dish to go with almost any meal.

First, thinly slice 4-6 potatoes (depending on size).  My potatoes varied in size, so I ended up using 5 potatoes.  Then in a large mixing bowl, I mixed together my Parmesan cheese, minced garlic, garlic salt, black pepper, and melted butter.  Then I added the potatoes and mixed again so the potatoes were all well covered with the cheese mixture.  Then I removed one potato slice at a time and stacked them in my greased muffin tins until all the potato slices were used and each muffin tin was filled evenly.  Then I scraped the remaining cheese mixture from the bowl and spread it on top of the potato stacks.

Then I baked these potato stacks at 400 degrees for 20-25 minutes until the potatoes were tender and the cheese on the top was starting to brown.  Allow them to cool for about 5 minutes before removing from the pan and serving.

Garlic Parmesan Potato Stacks
Ingredients:
4-6 potatoes, thinly sliced
1 1/2 c. Parmesan cheese
1 1/2 Tbsp. minced garlic
2 tsp. garlic salt
1/2 tsp. black pepper
4 Tbsp. butter, melted

Steps:
1.  Preheat oven to 400 degrees.  Grease muffin tin well.
2.  Thinly slice potatoes.
3.  In large mixing bowl, combine Parmesan cheese, minced garlic, garlic salt, black pepper, and butter.  Mix well.
4.  Mix potato slices into cheese mixture until all slices are covered.
5.  Removes potato slices and stack them in greased muffin tins.
6.  When all slices are stacked in the muffin tins, scrape out the remaining cheese and spread it on top of the potato stacks.
7.  Bake for 20-25 minutes or until potatoes are tender and cheese on top is starting to brown.
8.  Allow to cool for 5 minutes before removing from pan and serving.

Baked French Fries

I must be crazy.  I said this week was Hispanic recipes, but then I give a recipe for cheese sauce yesterday, and french fries today?!  That's right.  Once again, this recipe is needed to make tomorrow's main dish, but you can also enjoy eating fries in the meantime.

If desired, you can peel your potatoes before starting, but I like having a little bit of skin on my fries, I think it makes them taste a little better.  Cut your potatoes into sticks that are about 1/2" x 1/2" and long.

Boil the potatoes in water with about a teaspoon of salt for about 1 or 2 minutes.  

Drain the potatoes and then toss in a large bowl with some oil and salt.

Spread on a baking sheet and bake at 375 for 15-20 minutes or until crispy on the outside and golden brown.

Baked French Fries

Ingredients:

2 potatoes

water

salt

oil

Instructions:

1.  Cut potatoes into sticks 1/2" x 1/2".  Peel if desired before cutting.

2.  Boil potato sticks for 1-2 minutes to start them softening.

3.  Drain potato sticks and toss in a bowl with some oil and extra salt if desired.

4.  Spread potato sticks on a baking sheet and bake at 375 for 15-20 minutes or until crispy and golden brown.

Spanish Rice

I remember many times when my family and I would go to a Mexican restaurant when I was a kid, and no matter what you ordered, it came with rice and beans.  However, it was always refried beans and a rice that had a red tint.  Well, I figured out how to make that rice.  Now when I make Spanish foods, I can serve "rice and beans" like at the restaurants.

First I sauteed some onions in some oil in a pot for about 5 minutes.

Then I added the rice and stirred it in the oil with the onions over medium heat until the rice started to brown.

Next I added the chicken broth and salsa.  I reduced the heat and allowed it to simmer for about 20 minutes, until the rice was cooked and the liquid was absorbed.

That's it and you have restaurant-style Spanish rice!

Spanish Rice

Ingredients:

2 Tbsp. oil

2 Tbsp. chopped onion

1 1/2 cups uncooked white rice

2 cups chicken broth

1 cup chunky salsa

Steps:

1.  Heat oil in a large skillet over medium heat.  Stir in onions and saute, cooking until tender, about 5 minutes.

2.  Mix rice into skillet, stirring often until rice begins to brown.

3.  Stir in chicken broth and salsa.  Reduce heat and simmer 20 minutes, or until rice is cooked and liquid has been absorbed.