Rachael Ray's Potatoes

Ingredients

• 4 large starchy potatoes, scrubbed and dried

• 1/2 cup grainy Dijon mustard

• 4 cloves garlic, grated or chopped

• 2 tablespoons stripped thyme leaves

• 1/2 lemon or 1 tablespoon cider vinegar

• 1/2 cup olive oil

• Kosher salt and black pepper

• Finely chopped chives, garnish

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Preparation

Preheat oven to 400°F. Prick potatoes with a fork and roast for 30 minutes. Remove and cool to touch. Turn oven heat up to 500°F.

Combine mustard, garlic, thyme, lemon juice or vinegar, oil, salt and pepper in a large bowl.

Cut potatoes lengthwise into 6 wedges each. Add potatoes into the bowl with the dressing and toss to coat well. Spread potatoes in an even layer on a baking sheet with the wedges lying flat. Roast 20 minutes, turning once. Top with chives to serve.  

Cheesy Scalloped Potatoes

5 red potatoes
1 chopped onion, onion powder
flour, salt & pepper, butter, milk, shredded cheddar cheese

With a 1/2 stick of butter, melt in pan on low. Add about 1/4 cup flour (more or less) to make a roux. When the ball forms, add milk, salt and pepper and cook until slightly thickened. Add shredded cheese.

Slice potatoes and alternate in a dish with onion, salt & pepper, and onion powder and bits of butter. Pour milk mixture over potatoes and bake covered for 30 minutes on 350. Take foil off and bake until brown and bubbly.

Twice Baked Potatoes