Just Potatoes

COUNTRY FRIED POTATOES

2 tbsp. butter
2 tbsp. shortening
Enough cooked, peeled potatoes to cover bottom of heavy fry pan
Salt & pepper to taste
Onions, finely chopped (optional)

Depending on size, 4 to 6 potatoes should be enough or use what you have left from another meat.
Melt butter and butter in large pan over low heat. Slice potatoes into shortening and add salt and pepper, also onions, is you are using them. Cook over medium low heat until a bottom crust forms and browns, turn once, serve hot. Excellent with fried eggs or with any breakfast eggs.

My mother often cooked extra potatoes for supper, so she could make these for our breakfast.



BAKED POTATOES

4 small baking potatoes
1/4 cup KRAFT Sun-Dried Tomato Vinaigrette Dressing
2 tablespoons KRAFT Shredded Parmesan Cheese


1.Preheat oven to 375 degrees F. Scrub potatoes thoroughly with brush; pat dry. Make 6 to 8 diagonal slices across tops of potatoes about 3/4 of the way through, being careful to not cut all of the way through to bottoms of potatoes.
2.Place potatoes on lightly greased baking sheet. While slightly spreading potatoes apart to open up the slices, drizzle each potato with 1 Tbsp. of the dressing. Bake 1 hour or until potatoes are cooked through.
3.Place hot potatoes on serving dish and sprinkle each with 1/2 Tbsp. of the cheese.
Yield: 4 servings

Mini New Potato Bites
1 1/2 pounds new potatoes
4 ounces PHILADELPHIA Cream Cheese, softened
2 tablespoons BREAKSTONE'S or KNUDSEN Sour Cream
2 tablespoons KRAFT 100% Grated Parmesan Cheese
4 slices OSCAR MAYER Bacon, cooked, crumbled
2 tablespoons snipped fresh chives

1.Place potatoes in large saucepan; add enough water to cover. Bring to boil. Reduce heat to medium-low; cook 15 min. or until potatoes are tender.
2.Meanwhile, mix cream cheese, sour cream and Parmesan cheese; cover. Refrigerate until ready to use.
3.Drain potatoes. Cool slightly. Cut potatoes in half; cut small piece from bottom of each potato half so potato lies flat. Place on serving platter. Top each potato half with 1 tsp. of the cream cheese mixture. Sprinkle with bacon and chives.
Yield: 15 servings


PAN FRIED POTATOES

4 or 5 med. size potatoes
3/4 c. oil
Salt to taste
Pepper

Peel, wash and slice potatoes. Heat oil in skillet (frying pan). Add potatoes, sprinkle with salt and pepper. Turn heat to medium; cover pan and cook until tender, stirring occasionally; when fork tender remove top, turn heat to medium high to let potatoes brown. When most are brown remove to a serving bowl.

PAN - FRIED POTATOES AND ONIONS

1 lg. Vidalia onion
6 med. potatoes
Butter, Crisco, or butter

Peel potatoes and onion and slice both. Separate onion slices into rings. Melt enough butter to cover bottom of large skillet and layer potatoes on bottom. Salt and pepper to taste and add a layer of onion. Continue layering and dot top with butter. Cook over medium heat, covered, for approximately 20 minutes. Uncover and cook until crispy brown, turning only once.


FRIED POTATOES

6-8 med. sliced potatoes
1 lg. onion, chopped
2 sm. clove garlic
Butter, melted in pan

On medium high heat fry garlic and onion until brown. Add sliced potato and fry until golden brown and soft.