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Permissions beyond the scope of this license may be available at http://godofscrumprecipes.tumblr.com/. Goddess of Scrumptiousness Recipes

Smoky Baked Potato Wedges with Hickory Smoked Bacon served with Spanish Red

Ingredients:

1 large potato (1/2 pound), scrubbed, unpeeled, quartered and boiled in slightly salted water until tender

1 Tablespoon extra virgin olive oil

2 Tablespoons cream cheese, softened 

1 teaspoon good quality dijon mustard, Maille Fine de Dijon

2 Tablespoons milk

1/2 teaspoon Spanish sweet smoked paprika, Pimenton Dulce de la Vera

1/2 cup grated manchego cheese (or can substitute gruyere or swiss cheese), divided into 2 (1/4 cup), 1/4 cup to mix in the mash, 1/4 to sprinkle on top of the potatoes

salt and fresh cracked black pepper to taste

1/4 cup crisp hickory smoked bacon bits

1 Tablespoon chives, finely chopped

- While potatoes are still hot, scoop the flesh and put in a bowl.

- Mash potatoes and mix in extra virgin olive oil, softened cream cheese, dijon mustard, milk, Spanish sweet smoked paprika, chives, grated cheese and season with salt and pepper (to taste). 

- Spoon mixture on potato skin wedges, top with the remaining grated cheese and a few bits of bacon. 

- Bake in a 375’F oven for 12-15 minutes or until cheese has melted and tops are browned. 

- Top with remaining bacon bits and a few dashes of paprika (pimenton).

Makes 1-2 servings

(Source: goddessofscrumptiousness)



Rustic Style Roasted Potatoes with Roasted Garlic Chips and Sea Salt
Ingredients:
2 large potatoes, scrubbed, unpeeled, and cut either into 1-inch triangles or medium diced, then par-boiled in lightly salted water
5 cloves of garlic, sliced thinly
2 Tablespoons extra virgin olive oil
Fresh or dried herbs like thyme and rosemary (optional)
cracked black pepper
coarse sea salt
2 Tablespoons chopped parsley
sour cream (on the side and optional)
Procedure:
Preheat oven to 375’F. Line a baking sheet with either foil or parchment paper (for easy clean-up).
-In a mixing bowl, place par-boiled potatoes, thinly sliced garlic, extra virgin olive oil and season with cracked black pepper. Toss everything together until all the pieces of potatoes and slivers of garlic are coated with the olive oil.
-Spread the mixture onto the prepared baking sheet.
-Roast for 25-30 minutes or until potatoes are tender and golden, and the slices of garlic turn into crunchy chips.
-While still fairly warm, sprinkle chopped parsley and season (to taste) with coarse sea salt.
Makes 3-4 servings

Rustic Style Roasted Potatoes with Roasted Garlic Chips and Sea Salt

Ingredients:

2 large potatoes, scrubbed, unpeeled, and cut either into 1-inch triangles or medium diced, then par-boiled in lightly salted water

5 cloves of garlic, sliced thinly

2 Tablespoons extra virgin olive oil

Fresh or dried herbs like thyme and rosemary (optional)

cracked black pepper

coarse sea salt

2 Tablespoons chopped parsley

sour cream (on the side and optional)

Procedure:

Preheat oven to 375’F. Line a baking sheet with either foil or parchment paper (for easy clean-up).

-In a mixing bowl, place par-boiled potatoes, thinly sliced garlic, extra virgin olive oil and season with cracked black pepper. Toss everything together until all the pieces of potatoes and slivers of garlic are coated with the olive oil.

-Spread the mixture onto the prepared baking sheet.

-Roast for 25-30 minutes or until potatoes are tender and golden, and the slices of garlic turn into crunchy chips.

-While still fairly warm, sprinkle chopped parsley and season (to taste) with coarse sea salt.

Makes 3-4 servings




OLIVE OIL, GARLIC, CHIVES AND ROMANO CHEESE MASHED POTATOES
Ingredients:
2 lbs or 3 large potatoes, scrubbed, peeled and diced large
6 cups water (to boil the potatoes)
1 teaspoon salt (to add in boiling water to cook the potatoes)
4 cloves garlic, ends snipped and peeled
1/4 cup extra virgin olive oil
1/2 cup evaporated milk
1/3 cup grated Romano cheese (or can use Parmesan cheese for substitute)
1 teaspoon fresh cracked black pepper
2 tablespoons chopped chives
salt (optional and according to taste)
Procedure:
1. In a medium size saucepan, put diced potatoes, peeled garlic  cloves and water and bring to a boil. Once the water boils, add the salt  and cook potatoes until tender.
2. Drain the water from the saucepan of cooked potatoes and garlic.  While still piping hot, mash the potatoes and garlic, either leave some  bits unmashed (for texture) or mash until smooth.
3. Add the extra virgin olive oil and evaporated milk and continue to mash/mix.
4. Mix in the grated Romano Cheese and season with pepper and salt (optional and according to taste).
5. Fold-in the chopped chives. And serve hot or warm, with or without gravy.
Serves 3-4

OLIVE OIL, GARLIC, CHIVES AND ROMANO CHEESE MASHED POTATOES

Ingredients:

2 lbs or 3 large potatoes, scrubbed, peeled and diced large

6 cups water (to boil the potatoes)

1 teaspoon salt (to add in boiling water to cook the potatoes)

4 cloves garlic, ends snipped and peeled

1/4 cup extra virgin olive oil

1/2 cup evaporated milk

1/3 cup grated Romano cheese (or can use Parmesan cheese for substitute)

1 teaspoon fresh cracked black pepper

2 tablespoons chopped chives

salt (optional and according to taste)

Procedure:

1. In a medium size saucepan, put diced potatoes, peeled garlic cloves and water and bring to a boil. Once the water boils, add the salt and cook potatoes until tender.

2. Drain the water from the saucepan of cooked potatoes and garlic. While still piping hot, mash the potatoes and garlic, either leave some bits unmashed (for texture) or mash until smooth.

3. Add the extra virgin olive oil and evaporated milk and continue to mash/mix.

4. Mix in the grated Romano Cheese and season with pepper and salt (optional and according to taste).

5. Fold-in the chopped chives. And serve hot or warm, with or without gravy.

Serves 3-4