Recipe

Pollys Seasoned Obrien Potatoes Recipe

Add Step-by-Step Photos	Pollymotzko / All my dishes 8 months, 3 weeks ago I was dinking around in the kitchen and pawing through the fridge and freezer and seeing what was up there & what I could do with it and this came about. Also, read all the way to the bottom and get some tips and tricks for making this dish along wit... More Cook:15m Servings:412	Pollymotzko
	savory hearty

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Ingredients

O’ Brien Potatoes (frozen) by Safeway/Vons or other brand

(Make how much you’ll eat or how much you will serve and/or any for serving in various recipes such as soups or as a dinner side dish.)

Olive oil, canola oil or other good healthy oil

Garlic powder to taste

Paprika to taste

Delish Seasoned Salt to taste

Directions

This is more of suggestions than a recipe but the combination of the three seasonings were so good I wanted to:

1. Remember what I did and also 2. Tell others about it and share the joy!

On a large non-stick griddle squirt some olive oil or your favorite oil on it and spread with either a pastry brush or a paper towel so that all cooking areas are greased. Heat griddle to between 375-400 degrees and cook O’Brien potatoes until done-between 10 minutes to 15 or so. I like mine with lots of brown bits or plenty of browned onion and potatoes.

I cook up more than what I’ll eat and then I add them to soups such as lentil or even to serve as a side dish with dinner.

Stir-In’s are vast and varied but you can try these for starters: black olive slices, a little bit of shredded cheddar or Monterey jack cheese added after you cook the potatoes and stirred in before serving.

Store whatever you don’t make up ahead in good tight sealing zip lock bags. I use the smallest ones and then I can freeze it if I knew it wasn’t going to be used. That way you can just take them out, microwave them for a few seconds and/or then serve with breakfast along with your choice of eggs and Canadian bacon and orange juice.

I think you’ll really love the flavor of the potatoes. This is one thing that garlic powder really goes well on.

If you find other variations to this recipe let me know what you did and I’ll print the new variations in my cookbook.

ANOTHER GOOD THING: SALSA! Take the finished spuds and then top with a little shredded cheddar or Monterey Jack cheese and then top with your choice of salsa. When I was in Salt Lake City, UT I made my own homemade salsa every year and canned it-and then gave it to my family/friends in CA and MT. I still had plenty lining my kitchen shelves in my open pantry! (What good memories those days were!) Some of my favorite choices for salsa that is good on top of these potatoes or anything else for that matter are:

1. Pace-Chunky style mild or medium

2. Trader Joe's Garlic Salsa-I love this one because it has big chunks of garlic in it.

3. Polly Motzko's Pico de Gallo-homemade-which is simply a combo of: diced fresh tomatoes, onion, cilantro, and if you like you can put some diced cucumber in it or green bell pepper for flavor and color.

Oftentimes I use purple onions because they are sweeter in flavor than the yellow onion's often "bitey" flavor and they add an unexpected touch of color which is really nice to the dish.

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Well, gheez, I guess I could write an article on just different recommended salsas I've tried!

Another tip: I put my oil in a cleaned out "HONEY BEAR" THAT YOU JUST SQUEEZE. THAT WAY YOU CAN CONTROL THE AMOUNT OF OIL YOU USE WAY BETTER AND USE LESS. ALSO IT IS LESS MESSY TOO.

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