A Recipe for Me

A Collection of Recipes from Lisa and Donna

Crunchy Roasted Potatoes

  • 4 medium russet potatoes, peeled and cut into 1/2-inch pieces (about two pounds)
  • 2 T olive oil
  • 2 cloves garlic, minced
  • 1/2 t coarse salt
  • freshly ground black pepper
  • 2/3 cup panko (Japanese bread crumbs)
  • 8 oz pepper jack cheese, shredded (about two cups) (optional)

In large bowl, combine potatoes, olive oil, garlic, salt, and pepper; toss to coat. Add panko; toss until combined. Spread potato mixture in single layer on foil-lined 11 x 17 inch jellyroll pan that has been lightly coated with no-stick cooking spray. Roast in 425 oven until potatoes are tender, about 30 minutes, stirring halfway through cooking time. If desired, sprinkle cheewe over potatoes. BAke until cheese melts, about 5 minutes. Serve immediately.

Makes 6-8 servings.

calories 122 * fat 4 g * cholestrol 0 mg * sodium 139 mg * carbohydrate 20 g * fiber 1 g

Basic Roasted Potatoes

Use this basic recipe and change it up with different types of potatoes and spices.

Preheat oven 425.

  • 1-2 medium-size potatoes per person
  • Olive oil
  • Salt and Pepper


Potato Cream Cheese Soup

  • 4 cups chicken broth
  • 1 bag frozen shredded hash browns
  • 1/2 onion, chopped
  • 1 bay leaf
  • 1/2 tsp seasoned salt
  • 1/4 tsp white pepper
  • 1 1/2 tsp dill weed
  • 8 oz package cream cheese
  • handful of chopped ham

Combine all ingredients except cream cheese and ham. Bring to boil. Simmer 15 min. Remove bay leaf. Add cheese. Stir until cheese melts. Add ham.

Dog Boats

This recipe has roots from my childhood. The first time I ever had it, was in the school cafeteria and they used a SPAM-like luncheon loaf not hot dogs. It wasn’t cooked either, as I recall. If it was cooked, it was probably baked and not fried.