Brown Butter Potatoes

• 12 medium red potatoes (about 4 pounds), quartered
• 1/2 cup butter, cubed (1 stick)
• 4 garlic cloves, minced
• 2 teaspoons salt

1. Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender. Drain; return to pot.
2. Meanwhile, in a small heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until light golden brown, stirring constantly. Stir in garlic; cook 30 seconds longer or until butter is golden brown. Add to potatoes; sprinkle with salt and pepper. Toss gently to combine. 

BAKED GARLIC PARMESAN FRIES

BAKED GARLIC PARMESAN FRIES


Prep Time: 10 minutes
Total Time: 45 minutes

3 to 4 large russet potatoes, cut into wedges
3 tablespoons olive oil
2 teaspoons salt
3 teaspoons garlic powder
¾ cup grated Parmesan cheese

How To

1. Preheat oven to 450 degrees Fahrenheit. In a large bowl, combine the salt, garlic powder, oregano, basil, and olive oil. Mix well.
2. Add the potato wedges to the bowl and toss to coat evenly.
3. Add the Parmesan cheese and toss to coat.
4. Place the coated potato wedges on a sheet pan in a single layer, with skins facing down. Bake for 25 to 35 minutes, until the potatoes are tender and golden brown. Serve with your favorite dipping sauce.

Candied Yams

4 medium to large yams, peeled and cut into 1/4's
Boil until fork tender, about 45 minutes.

Sauce:

Place in small pan:

1 Stick Butter
1 Cup Brown Sugar
1/2 Cup Maple Syrup

Heat until butter in melted and incorporated.

Place in 13x9x2 pan and bake for about 60 minutes.