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Mini Herbed Pommes Anna

22 Jan


Wow! These were amazing! They were crunchy yet soft toward the center of each stack… Perfect in my book!


1/2 cup unsalted butter
12-24 small tender thyme springs plus 2 tablespoons coarsely chopped leaves
1 garlic clove, minced
1 3/4 pounds small waxy potatoes (I used Yukon Gold)
2 teaspoons kosher salt
Freshly ground black pepper
Any additional seasonings you may like; I used red pepper flakes, paprika, and Italian seasonings.

Special Equipment:

A standard 12 cup muffin pan


Preheat oven to 350. Melt butter in a small saucepan over medium heat. Brush muffin cups all over with butter.

Add chopped thyme, garlic, and any other seasonings you may desire to remaining butter in saucepan. Stir over medium low heat until fragrant; about 2 minutes. Remove from the heat.

Slice potatoes crosswise into very thin rounds placing them in a large bowl as you work. Pour herb butter over and season with salt and pepper; toss to coat well.

Divide potato slices among muffin cups, layering overlapping slices to create a circular pattern. Lightly press center of each to make compact. Drizzle any remaining butter and seasonings from bowl over.

Bake until potatoes can be pierced easily with the tip of a knife, about 35 minutes.

Increase heat to 425. Bake until tops and edges are golden and crispy, 25-30 minutes.

**Please note you can substitute the butter on the bottom of the muffin pan and use cooking spray.
You can also use olive oil to substitute the remaining butter.
I substituted these ingredients in the most recent batch I made and they were just as good!

Recipe adapted from


BBQ Home-Fried Potatoes

11 Jan

These have to be one of the best breakfast potatoes dishes I have ever made!  On New Years Day, I made a brunch for Daniel and I and this dish was certainly the best!  It was so easy to make.  The potatoes were so flavorful.  They were soft and crispy at the same time.  Feel free to add additional seasonings until desired taste.


  • 2 pounds new red potatoes, cut into 3/4-inch pieces
  • 2 tablespoons olive oil, divided
  • 1 Vidalia onion, thinly sliced
  • 1 red bell pepper, sliced
  • Kosher salt and freshly ground black pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon Neely’s BBQ seasoning (1 1/2 cups paprika, 3/4 cup sugar, and 3 3/4 tb. onion powder)
  • 2 tablespoons roughly chopped fresh parsley leaves


In a saucepan over low heat, add the potatoes and cover with cold water by 2 inches. Simmer until the potatoes are tender, about 6 minutes. Drain the potatoes in a colander and reserve.

While the potatoes are cooking, heat a large cast iron skillet over medium-high heat and add 1 tablespoon of the olive oil. Add the onion and peppers and saute until lightly browned, about 5 minutes. Season with salt and pepper, to taste. Remove the vegetables to a bowl and reserve.

Into the same skillet, add the remaining 1 tablespoon of olive oil and the potatoes in a single layer. Let cook for 4 to 5 minutes so they form a slight crust. Turn the potatoes and continue to cook for 3 to 4 more minutes. Add the paprika and seasoning and continue to stir until the potatoes are cooked and crisp. Stir in the onion and bell pepper mixture. Season again with salt. Remove to a serving dish and garnish with parsley.

Recipe:  Pat’s BBQ Home-Fried Potatoes –

Crash Hot Potatoes

29 Dec


f you are looking for a different starch or potato dish to serve with your dinner, look no further than the crash hot potatoes! They are different, yet in a good way. They are crispy on top and soft on the bottom. They are loaded with flavor. They are very easy to make! They don’t always look that pretty, but once you have that first bite… you will be hooked!


  • 12 whole New Potatoes (or Other Small Round Potatoes)
  • 3 Tablespoons Olive Oil
  • Kosher Salt To Taste
  • Black Pepper To Taste
  • Rosemary (or Other Herbs Of Choice) To Taste ** I didn’t use rosemary, but used garlic powder, adobo, and italian seasoning.

Preparation Instructions

Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.

On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.

With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.

Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary, or any other seasonings you may have on hand or prefer.

Bake in a 450 degree oven for 20-25 minutes until golden brown.


Recipe from: The Pioneer Woman Cooks “Crash Hot Potatoes”




Creamy Mashed Potatoes – Truly Heaven!

23 Oct

I love mashed potatoes! Growing up, we would have them every major holiday with dinner and occasionally a few Sunday’s during the year.  I don’t especially love pealing the potatoes, but it’s worth the effort once you get your first taste of them!  Daniel shares my love of mashed potatoes and often requests this recipe.  Something about the cream cheese, seasoned salt, heavy cream, and extra butter….makes these stand out from your regular kind of mashed potatoes.  Ree from the “Pioneer Woman” surely doesn’t disappoint on these.  I’m sure you will enjoy them just as much as my family and I do!  I first made these during Thanksgiving 2010, and will definitely be making these again this year.

**This recipe makes a lot of mashed potatoes.  If you are making these for just 2 or 3 people, just decrease the amount of potatoes you add and half the amount of cream cheese, butter, and heavy cream or until your level of creamieness  is perfected!


  • 5 pounds Russet Or Yukon Gold Potatoes
  • 3/4 cups Butter
  • 1 package (8 Oz.) Cream Cheese, Softened
  • 1/2 cup (to 3/4 Cups) Heavy Cream
  • 1/2 teaspoon (to 1 Teaspoon) Lawry’s Seasoned Salt
  • 1/2 teaspoon (to 1 Teaspoon) Black Pepper

Preparation Instructions

Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30 to 35 minutes. When they’re cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.

Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients.

Turn off the stove and add 1 ½ sticks of butter, an 8-ounce package of cream cheese and about ½ cup of heavy cream. Mash, mash, mash! Next, add about ½ teaspoon of Lawry’s Seasoning Salt and ½ a teaspoon of black pepper.

Stir well and place in a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place them in a 350-degree oven and heat until butter is melted and potatoes are warmed through.

Note: When making this dish a day or two in advance, take it out of the fridge about 2 to 3 hours before serving time. Bake in a 350-degree oven for about 20 to 30 minutes or until warmed through.

Recipe from:

Scalloped Potatoes

8 Aug

I have said it before, and I’ll say it again… I love potatoes!  Growing up, my mom would make scalloped potatoes for us for dinner and we would always enjoy every last bit of it.  I’m trying to use up the large amount of potatoes I have on hand and since I have never made homemade scalloped potatoes before, I decided to give it a whirl!  This recipe is very easy.  Next time I’d probably add in some additional seasonings like garlic powder and some paprika.  But otherwise, it was delicious! 

3 tablespoons butter
1 small onion, finely chopped
3 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
2 1/2 cups milk
6 medium unpeeled potatoes, thinly sliced (about 6 cups)
1 tablespoon butter

1.  Heat oven to 350 degrees.  Spray a 2-quart casserole dish with cooking spray.

2.  In a 2-quart saucepan, melt 3 tablespoons of butter over medium heat.  Cook onion in butter about 2 minutes, stirring occasionally, until tender.  Stir in flour, salt, and pepper.  Cook, stirring constantly, until smooth and bubbly; remove from heat.

3.  Stir in milk.  Heat to boiling, stirring constantly.  Boil and stir 1 minute.

4.  Spread potatoes in casserole.  Pour sauce over potatoes.  Cut 1 tablespoon butter into small pieces; sprinkle over potatoes.

5.  Cover and bake 30 minutes. 

6.  Uncover and bake 1 hour 10 minutes longer or until potatoes are tender.  Let stand 5 to 10 minutes before serving (sauce thickens as it stands).

Recipe from Betty Crocker Cookbook “Scalloped Potatoes”

Mashed Potato Pizza

2 Feb

I love anything potato… gnocchi, roasted potatoes, pierogies, baked potato; the list could go on!  I also love my pizza!  What better thing to do than combine the two into complete perfection! 
The first time I had a mashed potato pizza was this past fall at Bar in New Haven CT.  It was heaven!  The buttery goodness of the mashed potatoes combined with crispy bacon and a well done crust; it surely hit the spot!  I knew I had to try to make one on my own.  When my husband and I decided to make homemade pizza’s this past Sunday for his birthday, I decided that I would make myself a mashed potato pizza!

You can use any type of potato you have on hand.  I used a combination of baby red potatoes and Yukon Gold because I had a few of each on hand.  I also left the skin on the potatoes because I enjoy the skin, but if you don’t you can remove the skin prior to boiling potatoes.

Pizza Dough
Olive Oil
Your favorite seasonings.  I used Garlic Powder and Italian Seasonings.
Cooked Mashed Potatoes – I had about 2.5-3 cups of mashed potatoes on my pizza.  This will depend on how big/little your pizza is and how much potato you want.
Butter – About 1/2 stick
Milk – Just enough to include in the potatoes so they are not to dry.
Cooked Bacon – I used 8 slices of bacon crumbled up.  Again more/less depending on your preference.
Whole Milk Ricotta Cheese
Fresh Mozzarella

Pre-heat your oven to 450 degrees.

Flour your surface or cutting board.  Also apply some flour to your pizza dough.  Start rolling it out into a circle.  You can even stretch it out as you are working it.  Once you have a rough circle that is the size you want and the thickness that you want, put dough on a pizza stone or cookie sheet that has been dusted with corn meal or flour. 

Pour some Olive Oil on top of the pizza and spread it around so the entire top of pizza is covered with a light amount of oil.  Let pizza sit while you prepare the potatoes.

In large pot, bring water to boil and add diced potatoes.  When potatoes are soft, remove from water and place back in pot.  Add the butter and a small amount of milk.  Add salt and pepper and begin mashing potatoes until they have reached desired level of consistency.  Once the potatoes are finished, add them to the top of your pizza.  Spread them out so the entire pizza is covered with mashed potatoes.

Next add the bacon.  I like my bacon very well-done, so I made sure it was cooked until nice and crispy!  Rather than leaving it in strips, I broke the bacon into pieces and added it on top of the potatoes.

Add the Ricotta Cheese.  I used about 1 1/2 cups.  I spread it around the entire pizza so it was even.  Also add your fresh mozzarella.  Since I used so much ricotta, I didn’t add much mozzarella.  Probably about 1 cup or so.  But you can add more if you want!
Sprinkle some of your favorite seasonings on top.

Put the pizza in the oven and let bake for 20 minutes.  After 20 minutes, check your pizza.  You may want the cheese to be melted more or the crust to be a little more crispy.  I left my pizza in for close to 30 minutes and it came out perfect!  The pizza was probably in the oven for a longer period of time since my oven wasnt 450 degrees when I put the pizza in it.

Adapted from: