Creamy Ham and Potato Soup

This Creamy Ham and Potato Soup comes together in about thirty minutes making it the ideal wholesome weeknight meal. It is chock full of ham, potatoes, onions, carrots and celery in a creamy lightly seasoned broth. Thank you Small Town Woman

2 tablespoons olive oil
1 medium onion chopped
2 stalks celery chopped
1 carrot sliced in thin rounds
3 cups red potatoes chopped in large bite size pieces (jackets on)
1/2 lb sweet deli ham cut in strips (see notes)
2 cloves garlic minced
1/2 teaspoon onion powder
2 teaspoons dried parsley
3 cups low sodium chicken broth
3 tablespoons butter
3 tablespoons flour
1 cup milk
Salt and pepper

• In large stockpot heat oil over medium heat. 
• Add onion, celery, carrot, red potatoes and deli ham. 
• Cook until the onions and ham start to crisp on the edges; approximately 5-7 minutes. 
• Add the garlic, onion powder and parsley; cook for 1 minute. 
• Stir in the low sodium chicken broth. 
• Simmer until the potatoes are tender; approximately 15 minutes.
• In skillet melt butter and whisk in flour. 
• Whisk over low heat for 3-4 minutes. 
• Slowly whisk in milk working to make it creamy and to get out any lumps. 
• When thoroughly mixed and thickened slowly whisk or stir into soup. 
• Simmer until warmed. 
• Salt and pepper to taste.

Honey Dijon Roasted Red Potatoes

These Honey Dijon Roasted Red Potatoes make a fantastic side dish! They are flavorful and cooked to perfection! Thank you Chef in Training

2 lbs. red potatoes, washed and cut into bite sized peices
¼ cup butter, melted
½ cup honey
4 Tablespoons Dijon mustard
1 teaspoon mustard
⅛ to ¼ teaspoon cayenne, Depending on your taste for heat
½ cup cooked and chopped baccon
1 teaspoon salt

• Preheat oven to 425
• Spray 9x13 pan with cooking spray and place chopped potatoes inside.
• Combine the rest of the ingredients in a small bowl and stir to mix together.
• Pour over potatoes and toss to evenly coat.
• Bake for 25 to 35 minutes, or until they are tender

Ina Gartens Rosemary Roasted Potatoes

Toss together potatoes with fresh thyme and garlic and the results are a flavorful side dish that will complement most any entree.. Thank you Food Network

1 1/2 pounds small red or white-skinned potatoes (or a mixture)
1/8 cup good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoons minced garlic (3 cloves)

2 tablespoons minced fresh rosemary leaves

• Preheat the oven to 400 degrees F.
• Cut the potatoes in half or quarters
• Place in a bowl with the olive oil, salt, pepper, garlic and rosemary
• Toss until the potatoes are well coated. 
• Dump the potatoes on a baking sheet and spread out into 1 layer
• Roast in the oven for at least 1 hour, or until browned and crisp. 
• Flip twice with a spatula during cooking to ensure even browning.
• Remove the potatoes from the oven, season to taste, and serve.

Creamy Crock Pot Pork Chops Potatoes & Onions

A comfort food dinner that only takes a few ingredients and a few minutes to prepare. Thank you The Wholesome Dish

1 medium yellow onion sliced
2 lbs. red potatoes chopped
1.5 lbs. boneless pork chops 4 chops that are 3/4 inch to 1 inch thick
1 (10.5 oz.) can cream of mushroom soup
1 (1 oz.) package dry Ranch dressing mix
1/4 teaspoon ground black pepper

• Add the onion to a large crock pot. 
• Spread into an even layer. 
• Top with a layer of potatoes. 
• Top with a layer of pork chops.
• In a medium bowl, add the soup, ranch mix, and pepper. 
• Whisk until well combined. 
• Spoon out the sauce and spread it over the pork chops.
• Cover the crock pot. 
• Cook on low for 8 hours (RECOMMENDED) or high for 4 hours.

Parmesan Garlic Smashed Potatoes

Parmesan garlic smashed potatoes are soft on the inside and crispy, crunchy on the outside. Delicious with the garlic butter and a healthy sprinkle of parmesan on top. Thank you Little Spice Jar

2 pounds baby yukon gold potatoes (red potatoes will work too)
2 tablespoons olive oil
3 tablespoons butter
4-5 cloves garlic, pressed
½ teaspoon salt
3 tablespoons parsley, chopped (divided)
2-3  tablespoons grated parmesan cheese

• Position a rack in the center of the oven and preheat the oven to 450ºF.
• In a large pot of boiling water, cook the potatoes until they are fork tender, about 15-20 minutes. 
• Use a knife to piece the potatoes, it should pierce through easily.
• Drain the potatoes and place them on the baking sheet. 
• In a small microwave-safe bowl or glass measuring cup, combine the olive oil, butter, garlic, salt, and 1 tablespoon of chopped parsley. 
• Heat the olive oil mixture for 20-40 seconds or until the butter melts completely.
• Drizzle the prepared garlic butter over the potatoes and toss to coat evenly. 
• Using the bottom of a flat-based jar or glass, smash the potatoes until they flatten but remain in one piece.
• Bake the garlic smashed potatoes for 12-14 minutes then top with the parmesan cheese  
• Continue baking for an additional 5-7 minutes or until the tops are golden and crispy. 
• Serve topped with the remaining parsley.

Baked Parmesan Potatoes

One of the best and easiest side dishes you'll ever try. Thank you Lil Luna

4 Red potatoes (diced and cubed)
3-4 TB olive oil
2 TB Ranch dry seasoning mix
½ cup parmesan cheese
1 tsp. salt
dash of garlic pepper

• Dice and cube your potatoes.
• Place in a ziploc bag with oil and shake around.
• Add ranch and parmesan and shake around until well coated.
• Add foil to a baking sheet and add cooking spray. 
• Spread potatoes on the foil and sprinkle with salt and garlic pepper
• Bake at 400 for 25-30 minutes.

Potato Puffs

Mashed potatoes baked into puffs in a muffin pan. Once you have your base of mashed potato and eggs you can mix just about anything into them – cheese, fresh herbs, cooked bacon. . . whatever flavors you like. A great and delicious way to use up leftovers!. Thank you Cinnamon Spice

3 cups of mashed potatoes
2 eggs
1/3 cup sour cream (optional extra for serving)
1 heaping cup shredded sharp cheddar cheese
2 tablespoons grated Parmesan
2 tablespoons chopped chives or parsley
Salt and black pepper, to taste

• Preheat oven to 400 degrees F.
• Lightly grease with butter 8 - 9 of the wells of a nonstick muffin pan.
• In a medium mixing bowl whisk the eggs then mix in the sour cream. 
• Stir in both cheeses and the chives. Add potatoes and mix well.
• Spoon them into the pan filling the cups to slightly below the top.
• Bake 25- 35 minutes until they pull away from the sides of the cup and are golden brown. 
• Remove from oven and let them cool 5 minutes in pan. 
• Serve with sour cream if desired