I have never made any secret of it, the potato is quite simply my favorite vegetable. I love potatoes in any way, shape or form. If asked to, I could give up chocolate, but I could not ever give up the humble potato.
One of the reasons I love them so much is because they are so very versatile and they go with just about everything there is, including chocolate. (Think chocolate dipped potato chips here.)
- 2 large russet baking potatoes, washed and dried
- 2 TBS vegetable oil
- 1/2 tsp garlic powder (not salt)
- 1/2 tsp onion powder (not salt)
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/2 tsp mild chili powder
- 1/2 tsp dried thyme or oregano
- 1/2 tsp salt
- 1/2 TBS corn starch (corn flour)
- 3 - 4 TBS finely grated Parmesan cheese
Some other potato dishes here in The English Kitchen that I really enjoy and think you might are:
ALL DRESSED BLOOMIN BAKED POTATOES - Baking potatoes are halved lengthwise and then are petal-cut. Brushed with a delicious butter mixture and baked until crispy and golden brown, these are fabulous served with your favorite toppings such as cheese, sour cream, spring onions, etc.
CRISPY TWO POTATO TACOS - These tacos are a beautiful marriage made in heaven of both white and sweet potatoes. Both are baked, skinned and coarsely mashed with some special seasonings before tucking in between the folds of a soft tortilla and fried in a skillet until crispy golden brown. Serve with your favorite salsa or sauce for a real taste treat!
Seasoned Baked Potato Wedges (for two)
Ingredients
- 2 large russet baking potatoes, washed and dried
- 2 TBS vegetable oil
- 1/2 tsp garlic powder (not salt)
- 1/2 tsp onion powder (not salt)
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/2 tsp mild chili powder
- 1/2 tsp dried thyme or oregano
- 1/2 tsp salt
- 1/2 TBS corn starch (corn flour)
- 3 - 4 TBS finely grated Parmesan cheese
Instructions
- Preheat the oven to 400*F/200*C/ gas mark 6. Line a large baking sheet with some baking parchment. Set aside.
- After you have scrubbed and dried the potatoes, cut heat one in half lengthwise and then cut each half into 4 equally sized wedges. (8 wedges from each potato.) Pat dry and then place the wedges into a bowl.
- Mix together the cheese, corn starch, salt, pepper, onion and garlic powders, paprika, chili powder and thyme/oregano.
- Add the oil to the bowl with the potatoes, and give them a good stir. Add the spice mixture and mix together with the potatoes, coating them well and as evenly as you can.
- Lay the coated potato wedges out on the baking sheet, skin side down, points facing upwards. Leave plenty of space between each so that the air can circulate.
- Roast in the preheated oven for 15 minutes. Reduce the oven temperature to 375*F/190*C/ gas mark 5 and continue to roast for a further 30 to 35 minutes, or until as crisp and golden brown as you desire.
- Serve hot with your favorite dip(s).
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thank you so much for visiting! Do come again!
- 1 pouch of Uncle Ben's Express already cooked brown rice (2 cups)
- 8 ounces (226g) sour cream
- 4 ounce can (127g) chopped green chilies, undrained
- 1 1/2 cups (181g) grated strong cheddar cheese
- salt and pepper to taste
- 1 cup cubed cooked roast pork or chicken
HOW TO MAKE CHEESY CHILI PORK & RICE
Nothing could really be any easier to make than this simple casserole. This goes together in a flash and cooks in half an hour.
Preheat the oven to 400*F/200*C/ gas mark 6. Butter a 1 quart/liter casserole dish. Set aside.
Crumble the rice into a bowl. Stir in the sour cream, green chilies, diced pork and 1 cup (120g) of the cheese. Season to taste with some salt and black pepper. Spoon into the buttered casserole dish. Sprinkle the remaining cheese over top.
Bake in the preheated oven for 30 minutes, or until the casserole is bubbling and the cheese has melted on top and begun to turn a light golden. Serve hot.
Some other store cupboard meals that you might also enjoy that I have cooked here in my English Kitchen are:
CHEESY TUNA BAKE- This delicious casserole uses a tin of tuna, a packet of pasta, mayonnaise, Dijon mustard, sour cream, milk and frozen peas. Its simple to make and quite delicious. All you need on the side is possibly a salad and some crusty bread or rolls
OVEN BAKED THAI CHICKEN & RICE - A tasty oven bake using chicken tenders, basmati rice, coconut milk, green Thai curry paste, lime and some peppers and onions. I do so love the flavor of a Thai chicken curry and this delicious casserole certainly embodies those. Again, quick, easy and delicious!
Cheesy Chili Pork & Rice
Ingredients
- 1 pouch of Uncle Ben's Express already cooked brown rice (2 cups)
- 8 ounces (226g) sour cream
- 4 ounce can (127g) chopped green chilies, undrained
- 1 1/2 cups (181g) grated strong cheddar cheese
- salt and pepper to taste
- 1 cup cubed cooked roast pork or chicken
Instructions
- Preheat the oven to 400*F/200*C/ gas mark 6. Butter a 1 quart/liter casserole dish. Set aside.
- Crumble the rice into a bowl. Stir in the sour cream, green chilies, diced pork and 1 cup (120g) of the cheese. Season to taste with some salt and black pepper.
- Spoon into the buttered casserole dish. Sprinkle the remaining cheese over top.
- Bake in the preheated oven for 30 minutes, or until the casserole is bubbling and the cheese has melted on top and begun to turn a light golden.
- Serve hot.
Notes
If you are in the UK, you may not be able to find the green chilies. You can substitute two to three medium jalapeno chilies in their place. (Depending on how spicy you like things.) Just trim, discarding the ribs and seeds. Chop finely.
If you don't have sour cream you can use Greek Yogurt, creamed cottage cheese, or cream cheese loosened with a bit of milk.
Good Housekeeping magazine used to have a section where the readers could write in and ask them to repost a recipe from a past issue that the reader enjoyed and perhaps had misplaced. This is one of those recipes, carefully clipped from the April 1993 issue of Good Housekeeping.
The lady who had written in spoke of being a registered nurse at the time the original recipe would have been posted in the magazine (between 1949 and 1953). She spoke of working at a rehabilitation center at the time and being friendly with one of her patients who was a polio victim.
WHAT YOU NEED TO MAKE SUSAN'S MACARONI AND CHEESE
Very simple ingredients. Plain and simple. There is nothing fancy here. Just what you might expect from a 1940's recipe.
- 1 cup (115g) dry elbow macaroni
- 1 TBS minced onion
- 1 TBS butter
- 1/2 TBS plain all purpose flour
- pinch of salt
- pinch of dry mustard powder
- pinch ground white pepper
- 1 cup (240ml) whole milk
- 4 ounces (115g) processed cheese, grated, divided
- 1/2 cup (65g) fresh bread crumbs
- 3/4 TBS butter
Some other vintage recipes here in the English Kitchen that you might enjoy sinking your teeth into are:
HERMIT COOKIES (SMALL BATCH) - A vintage New England recipe for a delicious cookie that is lightly spiced and filled with raisins and nuts. These are the kind of cookies your grandmother might have baked! I love these! Betcha can't eat just one!
POOR MAN'S CAKE - Also known as War Cake, this is a recipe that was very popular during the War years when rationing was in place. Using no eggs, it is a lovely moist and dense cake that is richly stuffed with plenty of raisins. Another old family favorite.
Susan's Macaroni and Cheese (small batch)
Ingredients
- 1 cup (115g) dry elbow macaroni
- 1 TBS minced onion
- 1 TBS butter
- 1/2 TBS plain all purpose flour
- pinch of salt
- pinch of dry mustard powder
- pinch ground white pepper
- 1 cup (240ml) whole milk
- 4 ounces (115g) processed cheese, grated, divided
- 1/2 cup (65g) fresh bread crumbs
- 3/4 TBS butter
Instructions
- Prepare the macaroni to al dente as per the package directions. Drain and rinse under cold water and set aside.
- Preheat the oven to 400*F/200*C/ gas mark 6.
- Melt 1 TBS of butter in a saucepan over medium heat. Add the onions and cook, stirring frequently, until just softened, but not colored. Whisk in the flour, salt, mustard powder and pepper. Cook for one minute. Slowly whisk in the milk. Cook, stirring, until smooth and bubbling around the edges.
- Add about 3/4 of the cheese. Stir to melt the cheese. The sauce will be thinner than a regular cheese sauce.
- Grease a 3 cup casserole dish. Put the macaroni into the dish. Pour the cheese sauce over top and using a fork or knife, toss the macaroni a bit to coat with the sauce. Sprinkle the remainder of the cheese over top.
- Melt the butter for the bread crumb topping and toss together with the bread crumbs. Sprinkle these over top of the cheese.
- Bake, uncovered in the preheated oven for 20 minutes, until bubbling and golden brown.
Social Icons