Garlic Potato Salad

6 cups new potatoes (cubed)
3 cloves garlic (or 6 garlic scapes)
1 cup green onions (minced)
1/4 cup olive oil
2 Tbs balsamic vinegar
2 tsp fresh rosemary finely chopped
salt and freshly ground black pepper

1. Boil new potatoes in water until tender, about 5 minutes. Drain and set aside.

2. Combine remaining ingredients in large bowl. Add cooked potatoes and stir to coat. Chill about 3 hours before serving.

Herb Roasted Potatoes

1 large shallot

1 large clove garlic

1 bay leaf

1 Tbs fresh thyme leaves

1 Tbs fresh sage

1 Tbs fresh oregano

3/4 tsp salt

1/2 tsp pepper

1/2 cup olive oil

16 small new potatoes

1. In a food processor or blender, mix together everything except the olive oil and new potatoes.

2. Add the olive oil.

3. Transfer 1/3 of the herb mixture to a large bowl. Add potatoes and toss until coated.

4. Bake in preheated oven at 375F, turning occasionally, until tender when pierced with a small knife and crusty brown, about 45 minutes. Drizzle with the remaining herb mixture and serve.

5. Note: DH made this in his Smoker/Roaster/Grill.

Cottage Potatoes

Ingredients:

• 2 pounds frozen hash brown potatoes, thawed
• 2 cups sour cream
• 1 can (10 3/4 oz) cream of mushroom soup
• dash pepper
• 2 cups Velveeta cheese, shredded or cubed
• 1 medium onion, chopped
• 3/4 teaspoon salt
• 1/4 teaspoon pepper

Preparation:

Combine all ingredients except potatoes in large bowl; fold in potatoes. Spoon mixture into slow cooker or crockpot. Cover and cook on high for 1 1/2 hours; turn to low and cook 2 to 2 1/2 hours longer.
Serves 10.