What’s dinner without potatoes. What’s watching a great football game without a scrumptious platter of piping hot potato skins topped with crumbled Hickory smoked bacon…or Sunday brunch without golden delicious hash browns. When it comes to the joy of digging into a mouthwatering bite of perfectly prepared potatoes…it’s all about the flavor. So, I’ve gathered together Table 38’s 10 Best Potato Recipes for you.
Oven Roasted Red Potatoes with A Hint of Mustard
- 2 1/2 lbs small red potatoes
- 2 Yellow onions
- 3 Tbls olive oil
- 2 Tbls whole grain mustard
- Kosher salt
- 1 Tsp pepper
- 1/4 Cup chopped parsley
- Preheat oven to 425 degrees.
- Cut the potatoes in half or quarters depending on size and place them on a baking sheet.
- Drizzle the olive oil over the potatoes.
- Chop the onions into thick slices and toss with the potatoes along with the mustard, 2 Tsp salt and the pepper.
- Bake 50 minutes to 1 hour until lightly browned and tender, tossing from time to time with a spatula to brown evenly. Sprinkle with parsley, toss one more time and serve.
Garlic Mashed Potatoes
- Yukon Gold potatoes, plan on one per person
- 1 Head garlic, roasted
- Cut off the top of a head of garlic and place in the middle of a sheet of aluminum foil. Drizzle olive oil over the top and seal into a packet.
- Bake at 375 degrees until the garlic is tender, about 20 minutes.
- While the garlic is cooling, bake the potatoes in a 400 degree oven for 1 hour or until tender when pierced with a knife.
- Put the potatoes into a large bowl with a stick of butter if using 4-5 potatoes, or 1/2 stick if using 2-3 potatoes.
- Squeeze the garlic heads from their skins onto a dish and add the amount of garlic to the potatoes that you desire. You can save the rest of the garlic for another use…but in my house, there won’t be any left.
⇒ Pop one of these scrumptious roasted garlic cloves into your mouth and you’ll see what I mean. YUM!!
- Add a little milk or light cream and using a potato masher, roughly mash the potatoes.
⇒ Roughly mash means to gently combine all the ingredients but don’t over mash. The presentation and flavor is perfect when there are chunks of potato with bits of garlic.
⇒ Add a few pats of butter here and there and keep warm on the stove over low heat until ready to serve. Then dig in!
Twice Baked = Twice as good!
- Russet potatoes, 1 large potato for every 2 guests
- Scallions, if desired
- Shredded sharp cheddar cheese
- Sour cream, if desired
- Dijon mustard, if desired
- Crumbled bacon, if desired
- Preheat oven to 400 degrees
- Scrub each potato under running water and pat dry
- Place the potatoes on a baking sheet and coat each with a bit of olive oil until completely covered and sprinkle with Kosher salt.
- Pierce each potato 2-3 times with a sharp knife or fork so they won’t burst in the oven.
- Bake for one hour or until a knife inserted in the center goes through smoothly.
- Remove from oven and let the potatoes cool to touch.
- As soon as you can handle them, slice each in half, lengthwise.
- Carefully scoop out the insides, leaving about 1/4″ of potato behind and placing the potato innards into a bowl.
- Place the potato “jackets” on the baking sheet and set aside.
⇒ Here’s where the fun begins….create your own.
- In the bowl with the potatoes, add a little milk and lots of butter. Using a potato masher, mash the potatoes until well combined. Add other ingredients as desired, such as scallions, bacon bits, sour cream, or a dash of mustard.
- Fill the potato skins and top with a good sprinkling of shredded sharp cheddar cheese.
- Place the baking sheet back in the oven and bake until the cheese has melted and everything is heated through.
- Top with crumbled bacon, if you wish (and I do) and serve hot.
Creamy Red Potatoes with Boursin Garlic & Fine Herbs
- Depending on the size of the potatoes, at least 2 per guest. Reds are smaller in size…especially baby reds.
- 1 large or 1 small container Boursin Garlic & Fine Herb Gournay Cheese, depending on the number of potatoes. This can be found at the grocery store where all the fine cheeses are.
- A tad of milk and a pat or two of butter…that’s it.
- Using a potato masher, lightly mash everything together to the consistency you prefer….personally, I prefer a chunkier mashed…but it’s all about preference. Mash away if that’s what makes your tummy happy, adding more milk a little at a time until until you get the consistency you love. You’re gonna be a hit with this dish.
Homemade Baked Spicy French Fries
- 8 Small or 5 medium Russet potatoes scrubbed and cut into 1/2″ slices
- 1/4 Cup olive oil
- 2/3 Cup Parmesan cheese
- 1/4 Cup minced parsley
- 1 Tsp salt
- 1/2 Tsp black pepper
- 1/2 Tsp garlic powder
- 1/2 Tsp cayenne pepper
- Preheat oven to 400 degrees
- Spray 2 cookie sheets with non-stick cooking spray OR use cooking racks.
- Mix together all the ingredients in a large bowl and toss with the potatoes.
- Bake for 45 minutes, stirring every 10 minutes until golden and delicious.
Red Potato Mashed with Pepper Jack and a Surprise
- 6-7 Large red potatoes
⇒ Depending on size, figuring two per guest…you’ll have plenty.
- 1 Cup Pepper Jack cheese, shredded, depending on how many potatoes you use.
- 3/4 Cup sour cream
- Crumbled cooked bacon, 5-6 slices
- 2 Scallions. diced plus more for topping
- 3/4 to 1 Cup French Fried Onion Rings, large pieces roughly broken up
- Butter, 1 stick softened
- Preheat oven to 400 degrees
- Coat the potatoes with olive oil, pierce each and place on a baking sheet.
- Bake for 1 hour or until tender.
- Place the cooked potatoes in a large bowl or use the pot they were boiled in.
- Lightly mash with a hand potato masher.
- Cover them with the Pepper Jack cheese and sour cream so they melt over the hot potatoes.
- Gently fold in the bacon and scallions with a spatula.
- Taste and add S&P as needed
- Gently fold in the crumbled French Fried Onion Rings and serve perhaps with a sprinkling of green onions (scallions) on top.
This may sound like an odd combo, but trust me….these potatoes are fantastic and your guests will beg you to tell them what’s inside. If you happen to have any leftover, heat them up for breakfast in a skillet with melted butter. Hmmm…so good!
Breakfast/Brunch/Anytime Hash Browns
- Leftover baked potatoes that have been in the refrigerator overnight.
- Vidalia onion
- Vegetable oil and butter
- McCormicks Garlic & Herb seasoning
- Chop the potatoes into bite size cubes.
- Heat a skillet over medium-high heat with 1-2 tablespoons butter and 2 tablespoons vegetable oil.
- Add the potatoes, stir to coat and leave alone until the undersides start to brown.
- Flip them over, add the onions and reduce to medium.
- Sprinkle some garlic & herb seasoning over the top and a pinch of S&P.
- Every so often give the potatoes a stir and continue to cook until the onions are soft and the potatoes have taken on a beautiful golden color all over….or until you just can’t wait any longer to dig in.
Simply Baked but Always Delicious
- Any potato of your choice tastes great baked, but if it’s the skins you love to eat, I’d go for Russets. Ever since I was a kid, I’d eat the potato first, saving the skins for last. Then tuck pats of butter inside and savor each one.
- Scrub each potato under running water, pat dry and place on a cookie sheet. Coat each with olive oil and a sprinkle of Kosher salt. Pierce the potatoes with a fork or sharp knife to keep them from exploding in the oven and bake at 400 degrees for one hour or until a sharp knife inserts smoothly.
⇒ Growing up, my mother would simply place the potatoes directly in the oven on the rack and bake at 325 degrees for about 1 1/2 hours until done. I prefer my way as I love how the skins come out…and it’s quicker. Speaking of quicker, some people cook their potatoes in the microwave, however, if you’re a potato skin lover…stick with me.
- When the potatoes are done, place them in a big bowl and serve letting everyone prepare their own to their liking.
⇒ Some ideas are:
- Slice lengthwise and top with butter…simple as that!
- Add a dollop of sour cream
- Perhaps top with a few scallions or crumbled bacon
That’s the neat thing about serving baked potatoes…everyone gets to make it their own…YUM!
Potatoes make a perfect and hearty side dish for any meal…any occasion. This is another of my all time favorites:
Table 38’s Best Ever Potato Casserole
- 6 Russet potatoes, peeled and cut into cubes
- 4 Tbls butter
- 3 Tbls flour
- 2 Cups milk
- 1/2 Cup green pepper, diced
- 3 Tbls pimiento, diced
- S&P to taste
- 1 Cup shredded extra-sharp cheddar cheese
- Pinch of cayenne pepper
- 1/2 Cup Ritz cracker crumbs
- 2 Tbls butter, melted
- Cook the potatoes in salted boiling water until just tender, drain and set aside.
- In a saucepan, melt 4 Tbls butter.
- Add the flour and stir to combine. Cook while stirring 3 minutes.
- Remove from the heat and add the milk, stirring to combine.
- Return to the stove over medium heat and bring to a gentle boil.
- Stir and cook until thickened.
- Add the green pepper, pimiento and a pinch of S&P. Add the cheese, cayenne pepper and mix well.
- Taste and add another pinch of S&P and cayenne pepper if needed.
- Pour the cheese sauce over the potatoes and carefully stir to evenly coat the potatoes.
- Butter an ovenproof serving dish or use a cast iron skillet for a nice rustic presentation. Fill with the cheesy potatoes and preheat the oven to 400 degrees.
And for the topping…
- While you’re waiting for the oven to heat up, melt 2 Tbls butter and pour over the Ritz cracker crumbs. Mix well and top the best ever potato casserole with the buttered crumbs.
- Bake for 15 minutes until bubbly.
And My Favorite…..Potato Skins!
During the cold winter months, potato skins are the best of the best appetizers, in my opinion. They’re warm, cheesy and with a dollop of sour cream, the perfect bite of deliciousness. So good for game night or watching the final round of a great golf tournament Sunday afternoon while dinner is filling the house with fantastic smells.
- 10 Russet potatoes
- 8 Oz Extra sharp cheddar cheese
- 1 1/2 Cups sour cream
- 1-2 Scallions, diced
- Crumbled cooked bacon, 8 slices (or more)
- On a baking sheet, place the potatoes and coat each in olive oil and sprinkle with Kosher salt. Pierce each.
- Bake in a 400 degree oven for 1 hour or until tender. Cool completely.
⇒ This can be done the day before.
- Preheat oven to 400 degrees
- Slice each potato in half, lengthwise and lay on the baking sheet.
- Carefully scoop out most of the potato, leaving about 1/2″ behind.
- Put the scooped out potato in a bowl and add all but 1oz of the cheddar, half of the sour cream and the scallions. Mix well
- Fill the potato skins with the potato mixture and top with the remaining cheddar cheese and then top with the crumbled bacon.
- Bake for 15 minutes or until golden.
Place the hot potato skins on a platter with the remaining sour cream in a small bowl and chopped scallions in another small bowl.
As always, I welcome your feedback and comments, below. Do you have a favorite potato recipe you’d like to share? I hope you will check out some great deals below and get the lowest prices on cookware.