Potatoes

INGREDIENTS 2 russet potatoes, sliced into 1/4-inch sticks Extra-virgin olive oil, for drizzling Sea salt INSTRUCTIONS Preheat the air fryer to 380°F. Drizzle the potatoes with olive oil, sprinkle with salt, and toss to coat. Place the potatoes in the air fryer basket in a single layer so that the potatoes are not touching each other. You will have to work in batches. Air fry for 12 to 15 minutes*, flipping halfway, or until crispy. If your fries are not crispy, air fry them a little longer. Once all batches are finished, toss them all back into the air fryer (no need to place in a single layer this time) for 1 to 2 minutes to warm and re-crisp any that got cold from the first few batches.

INGREDIENTS 3 pounds red potatoes, cut into chunks 4 large hard-cooked eggs, chopped 1 cup low-fat sour cream 1/2 cup light mayonnaise 1/3 celery stalk, chopped 2 green onions, chopped 1 dill pickle, chopped 2 teaspoons Dijon mustard 1 teaspoon white vinegar 1 dash hot sauce 1 tablespoon dried dill weed 1/2 teaspoon garlic powder 1 dash onion salt salt and pepper to taste INSTRUCTIONS Place potatoes in a pot with enough water to cover; bring to a boil. Cook until potatoes are easily pierced with a fork, about 10 minutes. Drain, then transfer to a large bowl to cool. Mix together eggs, sour cream, mayonnaise, celery, green onions, pickle, mustard, vinegar, and hot sauce in a bowl. Season with dill weed, garlic powder, onion salt, salt, and pepper. Pour over potatoes; gently toss to coat. Chill in the refrigerator for at least 3 hours before serving.

INGREDIENTS 2 tbsp olive oil 3 large potatoes peeled and cubed 1/2 tsp salt or to taste 1/4 tsp pepper or to taste 1 small onion chopped 3/4 lb Italian sausage mild, casings removed (3 links) 1/2 red bell pepper chopped 1/2 green bell pepper chopped 3 cloves garlic minced 1/4 tsp red pepper flakes INSTRUCTIONS Add the olive oil to a large skillet and heat over medium heat. Add the cubed potatoes, season with salt and pepper and cook for 7 to 10 minutes, until they’re about half way cooked through, stirring occasionally. Add the onion and cook for another 3 minutes, stirring occasionally. Add the sausage, bell peppers, garlic and red pepper flakes to the skillet and stir. Reduce the heat, and continue cooking until potatoes are cooked through, another 10 minutes. You can also cover the skillet, this will cook the potatoes a bit faster. Taste for seasoning and adjust with salt and pepper if needed. Serve with fried eggs.

INGREDIENTS 8 medium red potatoes, cubed 2 teaspoons crushed garlic 1/2 cup butter or margarine 1/4 cup half-and-half cream 2 tablespoons white sugar 1/4 teaspoon steak seasoning 1/4 teaspoon garlic powder INSTRUCTIONS Place the potatoes into a large pot, and fill with enough water to cover. Add 1 teaspoon of the crushed garlic to the water for flavor. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain the potatoes, and add the butter. Mash until the butter is melted. Mix in the half-and-half, sugar, steak seasoning, garlic powder and remaining garlic. Mix potatoes with an electric mixer until smooth. YIELD 4 servings ...

INGREDIENTS 3 cups mashed sweet potatoes 1 cup sugar 2 eggs 1/2 cup milk 1/3 cup melted butter 1/2 tsp salt 1 tsp vanilla 1/4 cup melted butter 3/4 cup brown sugar 1/2 cup plain flour 1 cup pecans INSTRUCTIONS Mix together the potatoes, sugar, eggs, milk, butter, salt and vanilla. Put into a greased 2 quart dish. Topping: Mix brown sugar, flour and pecans. Add melted butter and mix until crumbly. Sprinkle over potatoes. Bake at 350 for 30 minutes. 8-10 servings.