Oven Crisp Potato Wedges

Ida

1 ½ lb. small red potatoes (or russet potatoes)

1 T. olive oil

4 t. finely minced garlic (optional)

¾ t. coarse salt

½ t. paprika

¼ t. pepper

Preheat oven to 525 degrees. Cut potatoes into wedges and place in large bowl. Drizzle olive oil over potatoes and toss. Sprinkle garlic, salt, paprika and pepper over potatoes; toss to coat well. Line a baking sheet with foil and lightly spray with cooking spray. Arrange potatoes on prepared baking sheet. Roast for 20 minutes, stirring once or twice during cooking. 

Potato Pancakes

Janet

Grate 2 cups raw potatoes into 1/4 cup milk.  Drain off milk and add 1 egg, well beaten, and 2 Tbs. flour.  Season with salt and pepper.  Add 1 Tbs. minced onion.  Drop by spoonfuls onto well greased pan.  Brown on both sides.

Patio Potatoes

Martha

6-8 medium-large potatoes

            boil for a few minutes in skins

            get them cool and grate coarsely

Mix:     1 cube butter (melted)

            1 pt. Sour cream

            1 can cream of chicken soup

            ½ cup chives

            1 lb grated cheddar cheese

Mix with potatoes, put in casserole dish

325  35-40 min