Tag Archive for Potatoes

Skillet Potatoes

Skillet Potatoes

I saw a picture on Facebook the other day from Cast Iron Cooking that showed delicious looking skillet potatoes. I don’t make potatoes often, but I had some leftover from making Low Fat Potato Soup that I wanted to use. I followed the same process as the one on Facebook, but added a few ingredients and had to come up with my own amounts. I must say, these were pretty amazing. 

Level of Difficulty: Easy
Time Required: Prep Time – 15 min; Cook Time – 1 hour 20 minutes


Olive Oil

6 Baking Potatoes

6 Garlic Cloves, crushed

 1 tsp. Oregano

1 tsp. Salt

1/2 tsp. Pepper

2 T. Butter

2 T Flat Leaf Parsley

1/2 c. Shredded Parmesan Cheese

Special Equipment and Other Items Needed:

Mandolin or Very Sharp Knife

Cast Iron Skillet

Preparing Skillet Potatoes:

Brush bottom and sides of a baking dish or cast iron skillet with olive oil.

Using a mandoline or a sharp knife, slice potatoes crosswise into desired thickness. Arrange potato slices vertically and loosely in prepared dish or skillet.

Preheat oven to 375. Sprinkle garlic and oregano on top of potatoes. Season with salt and pepper to taste. Put small pats of butter over the potatoes.

 Skillet Potatoes

Cover skillet with foil and bake for about 1 hour or until potatoes are tender. Remove foil, sprinkle with Parmesan cheese and parsley.

Skillet Potatoes

Bake for another 15 to 20 minutes or until crisp.

Skillet Potatoes

Important Tips:

In order for these potatoes to look as good as they taste, they really do need to be cut evenly!

Meal Ideas:

I served these skillet potatoes with baked chicken and sautéed sugar snap peas! My family was in heaven!


Low Fat Potato Soup

I love soup, especially when the temperature dips into the 20s and teens like it is this week! I avoid creamy fattening soups because, well….I just don’t like to eat them. I found a recipe for a low fat potato soup in Cooking Light (January 2013) that I thought would be a big hit with my family. It takes some time to prepare, but well worth it. Part of the secret to making this healthier than traditional baked potato soup is the pureed roasted cauliflower. My son tried it and LOVED it. Of course, he had no idea that he was eating cauliflower, or a low fat soup. I just told him that if he liked baked potatoes he would like the soup!! Score one for Mom!!

Level of Difficulty: Moderate
Time Required: Prep Time – 35 min; Cook Time – 1 hour


1 1/2 tablespoons extra-virgin olive oil, divided 
1 cup chopped onion 
1 teaspoon chopped fresh thyme
5 garlic cloves, chopped 
1 pound cubed peeled baking potato (about 2) 
1 pound cubed Yukon gold potato (about 4)
5 cups unsalted chicken stock (I actually used salted chicken broth)
1 teaspoon kosher salt, divided
1 bay leaf
1 pound cauliflower, cut into florets (about 1/2 head)
3/4 teaspoon freshly ground black pepper, divided 
Cooking spray 
1 1/2 cups 2% reduced-fat milk (to cut the fat more, I used 1% milk)
3/4 cup chopped green onions, divided
1/2 cup fat-free fromage blanc or sour cream (I used light sour cream)
2 ounces grated sharp cheddar cheese (about 1/2 cup)
4 slices center-cut bacon, cooked and crumbled

Special Equipment and Other Items Needed:


Preparing Low Fat Potato Soup:

1. Preheat oven to 450°.

2. Heat a large Dutch oven over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add onion, thyme, and garlic; sauté 5 minutes or until tender, stirring occasionally. Add potatoes, stock, 1/2 teaspoon salt, and bay leaf; bring to a boil. Cover, reduce heat, and simmer 35 minutes or until potatoes are very tender, stirring occasionally. Remove from heat; discard bay leaf.

3. While potatoes simmer, combine remaining 1 tablespoon oil, cauliflower, 1/4 teaspoon salt, and 1/4 teaspoon pepper on a jelly-roll pan coated with cooking spray; toss to coat. Roast at 450° for 30 minutes or until browned, turning once.

4. Place cauliflower mixture and milk in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening (to avoid splatters). Blend until smooth. Pour cauliflower mixture into a large bowl. Add half of potato mixture to blender; pulse 5 to 6 times or until coarsely chopped. Pour into bowl with cauliflower mixture. Repeat with remaining potato mixture. Place cauliflower-potato mixture in Dutch oven over medium heat. Stir in remaining 1/4 teaspoon salt, remaining 1/2 teaspoon pepper, 1/2 cup green onions, and fromage blanc; stir until fromage blanc melts. Ladle soup into 8 bowls. Top evenly with remaining green onions, cheese, and bacon.

Low Fat Potato Soup


You can put any topping you want on the soup. Just think of what you would normally put on top of a baked potato. Clearly if want to cut the fat even more, don’t use bacon and use a minimal amount of cheese.

Got Leftovers?:

This soup heats up very well. It’s a good thing because this recipe makes a lot of soup!

Happy Father’s Day – Best Meat and Potatoes Dishes

best ever scalloped potatoes

Father’s Day is typically a day when most of us honor the man in our life that we call, “Dad.” It’s also a day to recognize the father of our children or that special someone who has been an important father figure in our lives.

It’s a day to reflect if your dad is no longer with you and to honor his memory, think about what was…with the love and peace of what is.

The single moms should also be celebrated as they pull double parenting duty…all day, every day! So to all of you out there who fall into one of these categories, we say, “Happy Father’s Day!”

However you spend your day, chances are there will be some sort of meal involved. We’d like to share our favorite “Meat and Potato” dishes to help you celebrate or honor “Dad”…whoever and wherever he is!!!


Pork Tenderloin

Smothered Pork Chops with Onion and Thyme

Grilled Beef Tenderloin

Bone in BBQ Pork Chops

Pot Roast

Flank Steak with Lime, Honey and Garlic

BBQ Grilled Tri Tip Steak

Beer Can Chicken

Rack of Lamb with Mustard and Panko

Garlic Chicken and Potatoes

Meatloaf with Bacon

Filet Mignon Stuffed with Spinach and Manchego


Roasted Red Potatoes with Rosemary and Garlic

Oven Fries with Paprika Parmesan Salt

Red Potato and Bacon Hash

Roasted Red Potatoes with Dijon Mustard

Hasselback Potatoes

Scalloped Potatoes

Baked Potato Bar

Roasted Fingerling Potatoes


Menu for Special Dietary Needs : Interfaith Group of 66

Menu for special dietary needs

About a month ago, I was approached by the director of an interfaith group called World Pilgrims to see if McNack’s was interested in catering a dinner for their group. Although we don’t typically cater, the group was so interesting, we decided to make an exception. See, this organization brings together folks from many different religions so that they may work together to better understand each other’s religious views and go on joint pilgrimages together. The group consists of Christians, Jews, Muslims, Buddhists, Hindus and more.

With this combination of religions came a fairly long list of special dietary needs. Certainly no beef or pork. About a dozen in the group kept Kosher. A few vegans also. Oh, and one allergic to garlic!

Denise and I put our heads together and came up with this great meal. We served 66 delightfully appreciative pilgrims without dairy, beef, pork, fish (they had that at their last meeting), or garlic! And it still tasted good!! How about that?!

Menu for special dietary needs:

dietary restrictions Denise in the kitchen[/caption]

Meat and Potatoes Menu Idea – Comfort Food

meatloaf, mashed potatoes and brussels sprouts

Just a couple of days ago, it was supposed to be Spring already but the weather was just not cooperating. On yet another too cold and too wet day here in Atlanta, I needed something comforting. Meat and potatoes go together like Tweedledee and Tweedledum and they make me happy.

So, dinner consisted of me deciding to eat a couple of Denise’s recipes because we don’t get to try each others food very often and serve it with some deliciously creamy mashed potatoes.

If you are still somewhere cold, this may be just the meal for you tonight because it just doesn’t taste the same when it is 83 and sunny (the weather today in Atlanta).

meatloaf, mashed potatoes and brussels sprouts

Meatloaf  (without the bacon since I was adding prosciutto to the sprouts)

Brussels Sprouts with Prosciutto – because if I’m going to have a green veggie with my meat and potatoes menu then it needs to have some pork!

Mashed Potatoes (I wanted something more comforting so I made them with cream and butter and milk instead of Greek yogurt and chicken stock like I usually do…sometimes you just need the fat to warm you up!)

Ahhh. This was just what the doctor ordered. I’ll hit the gym extra hard tomorrow!!

Easy Corned Beef Hash with Eggs

corned beef hash with leftovers

You know that pile of stuff some folks think looks like something your cat coughed up that people call Corned Beef Hash? Well, although it tastes pretty good it is a very unattractive dish. After I made some corned beef getting ready for St. Patrick’s Day today, I decided to use the leftovers of the corned beef and of my potato galette to make an easy and delicious version of corned beef hash with an egg on top to for breakfast. It was beyond delicious and pretty too!!

Level of Difficulty:Easy
Time Required:Prep Time – 5min; Cook Time – 15 min


I made this just for myself for breakfast, it would be easy to portion this for how ever many people you are feeding but cooking the eggs in mass quantities is not easy. I’d recommend for 4 or fewer people.

1 egg per person

about 3oz corned beef, chopped

about 3oz previously cooked potatoes, chopped

salt and pepper

olive oil

How to make easy corned beef hash with eggs:

Drizzle a sauté pan with a little olive oil and place over medium high heat. Add the potatoes and cook for 2-3 minutes. Add the corned beef and cook for an additional 3 minutes tossing to mix and brown evenly.

Reduce the heat to medium, crack one egg over the top of the corned beef hash and cover the skillet with a lid to keep the steam in (it doesn’t have to fit).

Cook until egg is cooked to desired firmness (or runny-ness in my case).

Add salt and pepper and serve! This is a great use of leftovers and much better than a traditional corned beef hash!!

corned beef hash with leftovers

Got Leftovers?

This was the leftovers!!

Garlic Chicken and Potatoes

I often get into the habit of cooking a protein, vegetable, and starch separately. I guess it’s from years of my kids not wanting their food to mix. Now that they are older and have a slightly more sophisticated palate, I’m able to experiment a little more. I found this recipe for Garlic Chicken and Potatoes in the November 2012 issue of Food Network Magazine. If you don’t already have a subscription to this magazine, I highly recommend that you treat yourself to it!

Level of Difficulty: Moderate
Time Required: Prep Time – 15 min.; Cook Time – 40 min.


2 pounds fingerling potatoes, cut into halves or quarters

3 T. extra virgin olive oil

1/2 tsp. cumin

Kosher salt and fresh ground pepper

6 cloves garlic, crushed

2 T. light brown sugar, packed

1 lemon (1/2 juiced, 1/2 cut into wedges)

Pinch of red pepper flakes, optional

4 skinless boneless chicken breasts

2 T. chopped parsley

Special Equipment Needed:

Large Baking Dish

Preparing Garlic Chicken and Potatoes:

Position a rack in the lower third of the oven and preheat to 450 Degrees. Toss the potatoes with 1 T. olive oil, cumin, 1/4 tsp. salt and pepper to taste. Spread in a large baking dish and roast until the potatoes begin to brown, 20 to 25 minutes.

Meanwhile, heat the remaining 2 T. olive oil in a small skillet over medium heat. Add the garlic and cook, stirring frequently until golden, about 2 minutes. Remove from heat and stir in the brown sugar, lemon juice and red pepper flakes.

Remove the baking dish from the oven, push the potatoes to the side and arrange the chicken breasts in the middle. Season the chicken with salt and drizzle with the garlic mixture.

Chicken with garlic and potatoes



Return to the oven and bake until the chicken is cooked through and the potatoes are tender, about 15-18 minutes. Remove from the oven; transfer chicken to cutting board and slice. Add the parsley to the baking dish and toss with potatoes. Serve the chicken with the potatoes and lemon wedges. Drizzle with the pan juices.

Chicken with garlic and potatoes

Meal Ideas:

Serve the Garlic Chicken and Potatoes with a green vegetable or salad for a complete meal.

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