Recipe by Barb
"This is a recipe that I hijacked from my friend and kind of improved upon. (At least I think so.)"
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chopped green bell pepper
shredded Cheddar cheese
Absolutely delicious! I "doubled" the recipe and allowed veges to cook for 25 minutes rather than 15 (veges were still fresh, crisp but tender). I recommend cutting all veges to a uniform size. I always find measuring certain vegetables by cup measurements is difficult. For those of you who can sympathize, I added the following measurements: 3 Tbsp butter, 2 cloves garlic, 1 large potato, 1/2 cup frozen peas, 1/2 pound broccoli, 4 carrots, 3 zucchini, 1 green pepper, 1/2 cup-3/4 cup shredded cheddar cheese. Following the recipe in this way, provides approximately 4 servings. DELICIOUS!!
more like buttery sherpa mush (which isn't all bad). there's no mystery why this tastes good -- if you're making two servings there's half a stick of butter in here! way too much. and cooking them all together means the veggies are wilted and dead by the time the potatoes are ready. definitely needs onions, too. my recommendation for two servings would be to cut the butter in half and sautee the garlic in it. add the potatoes and cook for 5 minutes. add the carrots and cook for another 3 minutes. add the rest and cook for another 8-10 minutes. squeeze half a lemon into it, season with garlic salt, pepper, and a touch of cayenne. now it's a different recipe, but better, if you ask me!
AWESOME! A little touch of every thing right in 1 pan. My daughter pretty much ate all of this (I made it 6 servings). I actually didn't have time to cut the fresh veges that I bought, so I used a bag of frozen "capri style" veges (which contained carrots, zucchini, yellow squash, & french green beans), I left out the green pepper (because of the green bean addition), & I managed to dice the potatoes, chop the broccoli, and add the frozen peas. Great recipe Barb, thanks!
This was pretty good. I think I need to cut the potato a little smaller so it cooks all the way through. Definately will make this again.
These were awesome! Omitted the peas and added some minced onion. Also, while they were cooking, I sprinkled a dash of garlic/onion powders overall. It wasn't until we were eating them that I realized I forgot about the cheese...oh well, these were great without it! Nobody could stop eating them! Thanks Barb!
Been making a variation of this for years! Tastes even better when you add diced onions, and season with garlic salt and pepper to taste.
This rates five stars all the way around with me! It's a terrific way to clean out the vegetable drawer in your fridge too. A little of this and that turns out great.
Wah wah. /sad trombone sound./ At first glance, this recipe appeared to be something that I'd have thrown together in college, til I realized that I never would've had this many fresh vegetables on hand back then. Maybe I should've taken that as a sign to use canned veggies (to save on $$$ as well as all the chopping time) b/c I felt like it was wasted on this bland side dish, which BTW, was part overdone mush, part nowhere-near-done pebbles, even after 30 min. I chopped everything to near uniform size, as well as added onion, and sadly, we had to nuke everything in the microwave to have it ready w/ dinner, which resulted in a buttery mess. I saved it to the best of my ability - w/ a heavy splash of Texas Pete. On the other hand, my 3-year old gobbled her's up. If only I'd followed my 1st recipe instinct and just made a baked potato and done some simple steamed veggies on the side!
* Percent Daily Values are based on a 2,000 calorie diet.
Christian's Crazy Sherpa Potatoes
Serving Size: 1/1 of a recipe
Servings Per Recipe: 1
Amount Per Serving
Calories from Fat: 296
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