Earls Warm Potato Salad with Roasted Corn and Bacon

Earls Warm Potato Salad with Roasted Corn and Bacon
I had Earl’s warm potato salad and loved it. Had to find a way to make this at home. The following is the result very close in taste and beyond delicious. Make more then you need as there will be no leftovers and if by chance there are; this salad is just as delicious cold.
Source:
Recipe type: salad, sidedish
Serves: 6-8 servings
Ingredients
  • 3 lbs baby potatoes diced ½ inch
  • 2 cups frozen corn
  • 1 small red onion, medium dice
  • 4 garlic cloves, chopped
  • 1 lb bacon cooked crisp & crumbled into fairly large pieces
  • ⅓ cup parmesan cheese
  • ⅓ cup sour cream
  • ⅓ cup mayonnaise
  • 1 teaspoon horseradish
  • 2 tablespoons lemon juice
  • 2 tablespoons fresh dill or 1 tablespoon dried dill
  • salt
  • fresh pepper
  • olive oil
Directions
  1. Preheat oven to 425° F.
  2. Dice potatoes place in large bowl add corn, garlic, and chopped onions. Drizzle liberally with olive oil and salt and pepper. Toss to combine.
  3. Spread evenly on a large cookie sheet You may have to use two and bake until the potatoes are cooked and crisp about 30- 45 minutes.
  4. Cook bacon crisp and chop or crumble into large pieces, put aside.
  5. Combine mayonnaise, sour cream, horseradish, lemon juice, dill, Parmesan cheese in large bowl
  6. Add the roasted potatoes, corn, garlic and bacon bits to the dressing and toss. Add Salt and Pepper to taste.
  7. Serve warm.
  8. Leftovers if any are delicious cold!
Notes
Use light mayonnaise and light, low-fat sour cream to save some calories
Also, you can use canned corn (drained).

 

Lighter Irish Colcannon (Potatoes , Cauliflower, Kale Mash)

Lighter Irish Colcannon (Potatoes, Cauliflower, Kale Mash)
A delicious lighter version (By replacing some of the Potatoes with Cauliflower) of the Irish National Dish, Colcannon. Perfect as an easy side accompaniment for any savoury dish. A very comforting & filling dish.
Source:
Recipe type: Side Dish
Serves: serves 4
Ingredients
  • 4 medium yellow potatoes, washed and cubed
  • One large parsnip peeled and chopped
  • 1 tablespoon salt
  • 1 medium head of cauliflower
  • 1 Tablespoon of butter
  • 2 cups of kale or spinach chopped
  • 6 slices of bacon
  • ½ cup onion chopped fine
  • 1-3 cloves of garlic minced
  • 1 dried chili pepper crushed
  • 3 tablespoons light cream cheese
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon salt
  • ½ teaspoon chopped fresh or dry chives, for garnish
Directions
  1. In a 2 qt saucepan, add potatoes & parsnips and 1 tablespoon salt. Cover with water and boil 10 minutes.
  2. Add cauliflower and simmer ten more minutes or until potatoes are cooked.
  3. Drain completely. Put back in pot stir a bit to remove excess moisture. Mash the mixture.
  4. Add the cream cheese and butter mash more to mix. Add salt, pepper, chili pepper, bacon bits, and onions, garlic Kale mixture. Mix
  5. While potatoes are cooking place bacon in a frying pan and cook until crisp. Remove from pan, crumble and set aside. Leave the bacon fat in the frying pan add onions and sauté until soft 3 minutes. Add garlic and cook another 30 seconds Then add chopped kale or spinach and sauté until Kale/Spinach is wilted.
  6. Garnish with chives or bacon pieces.
Notes
Great with a lighter version of Salisbury steak with mushroom gravy

What is Colcannon--"Colcannon. Originally an Irish dish of boiled potatoes and cabbage or kale mashed together and flavoured with onion, shallots, or leeks and cream or butter. The word 'colcannon' is from the Gaelic cal ceannann which means white-headed cabbage. However, the cannon' part of the name might be a derivative of the old Irish , translated variously as garlic, onion, or leek. The dish was introduced into England in the 18th century, where it became a favorite of the upper classes. In Ireland, colcannon was associated traditionally with Hallowe'en (31 October) festivities when it was used for marriage divination. Charms hidden in bowls of colcannon were portents of a marriage proposal should unmarried girls be lucky enough to find them while others filled their socks with spoonful’s of colcannon and hung them from the handle of the front door in the belief that the first man through the door would become their future husband.

 

Butter-Baked Potatoes

Butter-Baked Potatoes
The Best roasted potatoes ever. There is never enough best to double the recipe.
Recipe type: Side Dish
Serves: 4 Servings
Ingredients
  • ¼ cup butter
  • 3 tbsp. green onions, finely chopped
  • 3 large potatoes, peeled
  • Salt and pepper to taste
  • 2 tbsp. grated Parmesan cheese or more
Directions
  1. Preheat oven to 500 F . Melt butter in a frying pan; add onion and sauté until tender.
  2. Halve potatoes lengthwise, then slice crosswise into -thick slices (they will be half-moon shape).
  3. Do not put potatoes in water after slicing. Immediately line up in buttered 13x9-inch baking pan with slices overlapping.
  4. Pour melted butter over potatoes. Season with salt and pepper. Bake 20 minutes. Remove from oven; sprinkle with Parmesan cheese.
  5. Bake additional 5-7 minutes or until cheese is melted and slightly browned.
Notes
Variations: some like 'em hot!
1 cup grated Cheddar cheese (Optional)
1 cup cornflakes, crushed (Optional)
Combine cheese and cornflakes. Sprinkle over buttered potatoes and bake at for 30 minutes, omitting the parmesan cheese.

 

Parmesan Potato Stacks

Parmesan Potato Stacks
These potatoes will be yummy and crusty on the outside and tender and delicious on the inside. They’re great on their own or as a side with steak, chicken
Recipe type: Side Dish
Serves: Serves 4-6
Ingredients
  • 3 tablespoons of melted butter
  • 2 tablespoons of Parmesan cheese
  • 1 teaspoon of garlic powder
  • 1 teaspoon of thyme leaves
  • salt and pepper, to taste
  • 8-10 gold potatoes sliced very thin
  • muffin tin (with 12 cups)
Directions
  1. First, preheat the oven to a toasty 350° Fahrenheit and grease or butter up the muffin tin. Place all the potato slices in a large bowl and pour the melted butter, Parmesan cheese, garlic powder, thyme, and salt and pepper. Mix them all together so that everything is nice and evenly coated. Take the buttery slices and place them into the muffin cups, making sure to stack and layer them as you go. Pop the muffin tin in the oven and bake for approximately 55-60 minutes. They’ll be done when the top and edges turn golden brown. They will be super hot, so after you remove them; allow them to sit and cool for at least a couple of minutes before serving and if you’d like, sprinkle a bit more salt and pepper or Parmesan cheese on top.
Notes
If you don’t like thyme feel free to use any other herbs you prefer like rosemary, oregano or basil.

Video on how to make these delicious Potato Stacks

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