I have a thing for starches…potatoes in particular. So here are a few of my quick fix dinner sides!

French Onion Red Skin Potatoes

You Need: 1 package of French Onion Soup Dry Mix, Red Skin Potatoes, Virgin Olive Oil  Directions: Scrub the potatoes and slice them about a half inch thick, mix 2 tbs of extra virgin olive oil and  Onion Mix directly onto the potatoes, and toss. Make sure everything is well coated. Cover loosely with aluminum foil and cook at 400 degrees for about an hour. Then test them, they should be soft in the center if so take the foil off and let them cook for about 5-10 minutes to make them crisp up some.

Parmesan Truffle Fries

You Need: 5 Potatoes (I used Idaho), Truffle Oil, Extra Virgin Olive Oil, Aluminum Foil, Parmesan Cheese, Salt and Pepper. Directions: Clean your potatoes and slice them in half, then slice them again into french fries slivers. I like mine pretty thick so maybe about 4 slices down each half. Toss into your glass pan, lightly coat in truffle oil and splash in some extra virgin olive oil (this is so they don’t stick to the pan, just a little should do you don’t want to dull the truffle oil flavor), sprinkle 3 tablespoons of Parmesan cheese and your salt and pepper and mix it together. Make sure everything gets an even coat. Cover with aluminum foil and bake at 400 for 1 hour. After an hour they should be nice and soft, I then took the foil off and let the fries crisp up. (I left mine in for an additional 25 minutes..but watch them you don’t want them to burn!)

How do you like your potatoes?

xo, Dee

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