Category Archives: Potatoes

Baked Sweet Potato Fries



House Seasoning:

  • 1 cup salt
  • 1/4 cup black pepper
  • 1/4 cup garlic powder
  • Olive Oil, for tossing
  • 5 sweet potatoes, peeled and sliced
  • Oil
  • 1 tablespoon House Seasoning
  • 1/2 teaspoon paprika

For the House Seasoning:


Mix ingredients together and store in an airtight container for up to 6 months.

Preheat oven to 450 degrees F.

Line a sheet tray with parchment. In a large bowl toss sweet potatoes with just enough oil to coat. Sprinkle with House Seasoning and paprika. Spread sweet potatoes in single layer on prepared baking sheet, being sure not to overcrowd. Bake until sweet potatoes are tender and golden brown, turning occasionally, about 20 minutes. Let cool 5 to 10 minutes before serving.

Roasted Fingerling Potatoes


Yet another potato recipe. Have I ever mentioned that I could eat potatoes every day? LOL 🙂


These are the easiest potatoes to make because you don’t have to cut them and they cook very quickly at a high temperature.  Make sure you use enough oil so the skin gets nice and crispy and doesn’t burn.

Roasted Fingerling Potatoes


  • 2 pounds small fingerling potatoes
  • 6 cloves garlic, crushed
  • Extra-virgin olive oil, for drizzling, 1 to 2 tablespoons
  • Salt and pepper


Heat oven to 500 degrees F.

Spread potatoes out on a cookie sheet. Scatter garlic over potatoes. Coat lightly with extra-virgin olive oil and season potatoes with salt and pepper. Roast until tender, about 20 minutes.

Skillet Fried Potatoes



These are your basic fried breakfast potatoes- very simple but delicious.  There are never any left! I often add onions but I didn’t use them today. You could also add diced green or red peppers.

Skillet Fried Potatoes


  • red potatoes, diced (I used baby red potatoes so I quartered them)
  • olive oil, to coat pan
  • salt, pepper, paprika to taste
  • parsley


Cover potatoes with cold water and bring to a boil. Boil for 4-5 minutes.  Meanwhile, heat a large skillet over medium heat and coat the bottom of the pan with oil. Drain potatoes and add to skillet. Fry, stirring occassionally for even browning. Season to taste with salt, pepper, and paprika. For help browning, add more paprika. At the end, sprinkle in some fresh or dried parsley and mix.  Drain over paper towels before serving.

Note: You do not have to boil them ahead of time. (Today I didn’t.) If you don’t, it just takes a little longer for them to finish in the pan. If you find that the potatoes are browned to your liking but not cooked all the way through, turn the heat down to low, cover and let them continue cooking slowly without getting browner.

Grilled Potatoes


grilled potato planks


  • Large Idaho or russet potatoes, cut into 3/4-inch slices
  • 1/2 stick melted butter (I used olive oil)
  • 1/2 teaspoon House Seasoning, recipe follows


Preheat and grease grill. Boil potatoes in water for 6 minutes, until slightly cooked but raw in center. Strain potatoes in a colander. Place potato slices on grill. Using a pastry brush, apply butter and sprinkle each slice with House Seasoning. Grill potatoes slices for 4 to 5 minutes and flip slices, repeating with butter and House Seasoning. Cook until grilled through.

House Seasoning:

  • 1 cup salt
  • 1/4 cup black pepper
  • 1/4 cup garlic powder

Combine ingredients in a small bowl.

From: Food Network

Roasted Red Potatoes



I say this all the time but I could seriously eat roasted potatoes every day! I don’t really follow a recipe for them and have made them several different ways in the past. But I decided to go ahead and post them here. This is how I made them today but on other days I might use any of the following: thyme, rosemary, low sodium soy sauce, sliced onions, and minced garlic. It depends on my mood!

Roasted Red Potatoes


  • about 15 small red potatoes, quartered
  • 2 tablespoons olive oil
  • 2 teaspoons italian seasoning
  • 1 teaspoon paprika
  • kosher salt and pepper


Place potatoes in a large pot and cover with cold water.  Bring to a boil and cook until fork tender. Drain potatoes and transfer to a mixing bowl.  Add oil and seasonings; mix gently. Spread potatoes on a cookie sheet and bake on the top rack at 375 degrees until brown, about 20 minutes. For crispier potatoes, cook at 400 degrees and add a few minutes to cooking time, if necessary.

Warm Bacon Potato Salad



I decided to make this at the last minute on Easter Sunday after seeing it made on Down Home with the Neelys the day before.  It looked so good and we had all of the ingredients to make it except for the dill and course grained mustard. I was so glad I tried this- it was amazing! I’ve made it a few times since then. I don’t like mayo based potato salad so I am in love with this recipe!


  • 1/2 cup white wine vinegar
  • 1 tablespoon coarse-grained mustard
  • 1 tablespoon sugar
  • 2 1/2 pounds red potatoes, diced into 1-inch cubes
  • Salt
  • 6 bacon slices, chopped
  • 1 medium sized red onion, diced
  • Freshly ground black pepper
  • 2 cloves garlic, chopped
  • 1/4 cup freshly chopped dill leaves, plus more for garnish


For the vinaigrette:

Mix vinegar, mustard, and sugar together in a small bowl and set aside.

Add potatoes to pot of salted cold water. Bring to a boil, over high heat, then reduce heat to a simmer and cook for 20 minutes until tender. Drain and place in a large bowl. Cover with foil to keep warm, if necessary.

Add bacon to large saute pan and cook until crisp over medium heat. Remove to a paper towel-lined sheet tray and reserve. Add onion, dash of pepper and garlic to bacon grease (I drained most of the grease and added a little olive oil to the pan) and saute until tender, about 3 minutes. Add vinaigrette to vegetables. Let cook until reduced and thickened, about 2 to 3 minutes.

Add potatoes, dill and bacon to the pan and toss to coat with dressing. Allow to cook for 3 minutes. Season, to taste, with salt and pepper. Transfer potato salad to a serving platter and sprinkle with chopped fresh dill.

Recipe and photo from:  Food Network

Crash Hot Potatoes


Not too long ago, I saw this recipe on the famous “The Pioneer Woman Cooks” blog.  I bookmarked it with plans to make it soon. The next day, someone from my Cooking Board made them.  The next day, someone else made them… And before I knew it, they were everywhere! Every time I saw them, my mouth would water.

So, now it’s finally my turn! I don’t have a potato masher so I used a meat tenderizer which worked just fine. I imagine that there are a lot of things in my kitchen that I could have used. You’re just smashing potatoes on a pan! I underestimated how much room they would take up so the potatoes were very close together. Next time I will use a larger pan. I added a little garlic powder but otherwise, I followed the recipe. I couldn’t wait to get these in (and out!) of the oven.  I anticipated them so much that I feared I might find them overrated and report that they were just alright. But, no. They were as good as everyone said they were. 🙂

Edit: The day after making these, I discovered that I do have a potato masher! Obviously, I never use it. Since then I’ve often used a glass which works very well also.

Crash Hot Potatoes


  •  New Potatoes (or other small, round potato)
  •  Olive Oil
  •  Kosher Salt
  • Black Pepper
  • Whatever herb you like (I used rosemary and thyme)

Directions (Written by Pioneer Woman, excluding her original commentary)

Begin by bringing a pot of salted water to a boil. Add in as many potatoes as you wish to make, and cook them until they’re fork-tender. Next, generously drizzle olive oil on a sheet pan.  When the potatoes are tender, place them on the cookie sheet giving them plenty of room to spread out.  Next, grab your potato masher and gently press down on the potato until it slightly mashes. Then rotate the masher 90 degrees and finish flattening it. Of course, you don’t want to absolutely smash it into the pan—you want it almost to resemble a cookie.  Repeat until all are flattened. And really, I don’t know why you couldn’t use the bottom of a glass for this step if you don’t have a potato masher. The surface might not be as textured and interesting, but I think it still might work.  Next, brush the tops rather generously with olive oil.  Next, grab some Kosher salt. You can use regular salt, but I’d really recommend using kosher. It adheres to the potatoes more easily and really flavors them nicely without getting too salty.  Remember: potatoes need salt. Don’t skimp!  Be ye ever as generous with fresh ground black pepper.  Now, you can grab some chives…or thyme…or whatever herbs you have available.  Whatever herb you use, just chop it pretty finely and sprinkle over the top.  Now throw them onto the top rack of a very hot (450-degree) oven, and cook them for 20-25 minutes.  Or until they’re golden and crispy and sizzling.


From: The Pioneer Woman Cooks

Alton Brown’s Baked Potatoes


This is a really easy but good way to bake potatoes.

1 large russet potato
Canola oil to coat
Kosher salt

Heat oven to 350 degrees and position racks in top and bottom thirds. Wash potato (or potatoes) thoroughly with a stiff brush and cold running water. Dry, then using a standard fork poke 8 to 12 deep holes all over the spud so that moisture can escape during cooking. Place in a bowl and coat lightly with oil. Sprinkle with kosher salt and place potato directly on rack in middle of oven. Place a baking sheet on the lower rack to catch any drippings.Bake 1 hour or until skin feels crisp but flesh beneath feels soft. Serve by creating a dotted line from end to end with your fork, then crack the spud open by squeezing the ends towards one another. It will pop right open. But watch out, there will be some steam.

NOTE: If you’re cooking more than 4 potatoes, you’ll need to extend the cooking time by up to 15 minutes.



Trudi’s Potato Salad


This post was written by my mom.



I usually don’t measure ingredients when making potato salad, however I paid special attention today (and kept notes), making adjustments as I went along. I guess I did pretty good since my daughter, who to my knowledge has never eaten potato salad, (even though I have made it since before she was born) ate some and said it was good!


This batch was also special because my daughter asked me to make it for my grandson’s second birthday party!


5 lbs potatos

2 stalks diced celery

1 small sweet onion diced

6 hard boiled eggs chopped

3 hard boiled eggs sliced for garnish

ÂĽ cup sweet relish

ÂĽ cup salad cubes ,drained

1 large jar diced pimento

1 ¼ to 1 ½ mayonnaise

2 tsp celery seed

2 tsp prepared mustard

2 tsp sugar

Seasoned salt and black pepper to taste

Paprika for garnish


Peel, cube potatoes, cook in dutch oven pot until fork tender.

Drain in colander, cool in refrigerator for approx 15 minutes

Return to pot add onions, celery and eggs.

Mix remaining ingredients (except sliced eggs) in bowl, pour over potatoes and stir until well coated.

Taste and add more salt and pepper if needed


Roasted Baby Dutch Yellow Potatoes


I could eat roasted potatoes every day.  These are my favorite ones to make because they are so small and can be washed and cut very quickly. Some of them don’t need to be cut at all.  They get very tender and taste great without doing much to them. The skin is very thin and delicious. I just love them!


  •  20 Baby Dutch Yellow Potatoes, whole or halved, depending on size
  • 1 tbsp olive oil
  • 1/2 tbsp Italian seasoning
  • 2 cloves or 1 tsp minced garlic
  • salt and pepper, to taste


Combine all ingredients in a large ziploc bag. Once potatoes are well coated with oil and seasoning, spread them evenly in a baking pan, lightly sprayed with Pam.  Bake at 425 degrees for 25-30 minutes or until potatoes are tender.