Parmesan Roasted Potatoes


Oh my gosh!  These are the best potatoes I have had in a long time.  When Mr. Meat Eater tells me he loves the potatoes, you know they are good!  I have made these several times since I found the recipe and they are on my list to be made again.  Please, try them!

I found them on a site called Favorite Family Recipes which I just love.  Check it out!

Parmesan Roasted Potatoes

Parmesan Roasted Potatoes

6 small potatoes, cut in half ~ I used a 1 1/2 lb bag of very small red potatoes
1/4 cup butter
grated Parmesan cheese
garlic powder to taste
your favorite seasonings, optional ~ I used Italian seasoning

Preheat oven to 400º.

Melt the butter and pour into a 9×13 baking pan. I found that a metal pan works better than a glass pan ~ the potatoes get more color. Shake as much Parmesan cheese over the butter in the pan as you like ~ I use quite a bit. Then sprinkle the garlic powder over the cheese and then any other seasonings you might be using.

Place the potatoes cut side down over the top of the butter/cheese/seasonings. Bake in the preheated oven for 40 to 45 minutes.  Using time potatoes, watch the time and check the potatoes since they won’t take the whole time to bake.   Don’t let them burn.

Cool for a full 5 minutes before removing from pan or the crust won’t stick to the potatoes.

Serve. Favorite Family Recipes recommends serving with sour cream for dipping.

Makes 4 -5 servings.

Source: Favorite Family Recipes

Happy Cooking!

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Dill Potatoes

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This is a very simple recipe for delicious potatoes.  I love potatoes in all kinds of ways and this recipe will go with just about any main dish.

I used red baby potatoes but you can use whatever baby potatoes you like.

Dill Potatoes

Dill Potatoes

2 lbs baby potatoes
1/4 cup butter, melted
3 tbsps chopped fresh dill
1 tbsp lemon juice
1 tsp salt
1/2 tsp pepper

In a large pot, place potatoes and cover with cold water. Bring to a boil. Reduce heat and cook, uncovered, 15-20 minutes or until the potatoes are tender.

Drain the potatoes and return to the same pot. In a small bowl, mix the rest of the ingredients and pour over the potatoes. Toss to coat and put into a serving dish.

Makes 6 servings.

Dill Potatoes 2

Source:  Taste of Home

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Barefoot Contessa’s Potato Salad

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Super Bowl post #5!

Every Super Bowl feast needs some side dishes and this salad is perfect.  It’s easy to make and tastes wonderful.  I love my Mom’s potato salad but this one is just different enough and we really love it.  It does not make a huge amount so double it if you need to.  I would not double the dressing ~ I used 3# of potatoes and had some leftover.  There is probably enough for 5# of potatoes.

I saw Ina make this on her show and I cooked the potatoes like she did which is different than I usually do.  I put the smallish Yukon Gold potatoes in the pot without cutting them up.  I poured cold water over the top  and boiled them, covered, for 20 minutes until just cooked through.  I drained in a colander and then put the potatoes (still in the colander) back in the pan and covered it with a tea towel and let them steam for 20 minutes.  Perfectly cooked!

Barefoot Contessa's Potato Salad

Barefoot Contessa’s Potato Salad

3 lbs Yukon Gold potatoes
1 cup mayonnaise
1/4 cup buttermilk
2 tbsps Dijon mustard
2 tbsps whole-grain mustard
1/2 cup chopped dill
freshly ground black pepper
1/2 cup chopped celery
1/2 cup chopped red onion

Cook the potatoes as I explained above or use your own way of cooking potatoes for potato salad.

While the potatoes are cooking, in a small bowl, whisk the mayo, buttermilk, both mustards, dill, and pepper together until combined. Set aside.

When the potatoes are cool enough to handle, cut them in chunks into a large bowl. Pour enough dressing over to coat. Add celery and red onion and mix.

Cover and refrigerate for several hours for flavors to blend.  Check for salt and pepper before serving.

Makes 4-6 servings.

Source: Barefoot Contessa’s Potato Salad

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Oven Baked Parmesan Fries

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My love for potatoes is well documented as well as my search for an awesome baked fry recipe. I think I *may* have hit on it on Pinterest.

These fries are just so delicious. Besides being easy to make, they are tender on the inside and crisp on the outside. I think they would go with just about any main dish.  Even Mr. Meat Eater,  who has no love for potatoes, commented on how good they are.

I left out the rosemary because I don’t like it and added a bit more garlic powder because I love it. If you are going to do more than 1 pound of potatoes, you will have to remake the spices for each pound.


Oven Baked Parmesan Fries

1 pound of medium russet potatoes (3 medium potatoes)
1 1/2 TBSP of Extra Virgin Olive Oil
1/4 tsp Dried Thyme
1/4 tsp Dried Oregano
1/8 tsp Dried Rosemary
1/4 tsp of Garlic Powder
1/4 tsp of Old Bay Seasoning
2 TBSP of Kraft Parmesan Style Grated Cheese

Preheat oven to 425º.

Wash and cut potatoes into eighths. Place on a cookie sheet that has been lined with foil and spray with a little Pam so the potatoes won’t stick.

In a small bowl, mix the spices and the Parmesan cheese.

Place all of the cut potatoes (one pound at a time if you are making more) into a gallon size freezer bag, add olive oil and the Parmesan cheese/spice mixture to the bag. Seal the bag and shake until the potatoes are evenly coated.  Remember that you will have to make a new spice mixture for each pound of potatoes.

Once potatoes are coated, empty bag onto the prepared cookie sheet and spread in a single layer.

Bake 30-45 minutes or until tender and lightly golden brown. Your baking times may vary due to the amount and size of fries that you make.

Source:  Playing with Sugar

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Au Gratin Potatoes ~ The Pioneer Woman’s Version


Happy New Year!!!  I hope everyone had a great holiday season!

I have changed up my blog a bit.  I was getting bored with it and hope that this redecorating will get me jazzed up again.

One of the side dishes I made for Christmas was these au gratin potatoes.  The main reason I chose this recipe was because I didn’t have to use my mandolin to slice the potatoes.  I cannot be trusted with that thing and shouldn’t even own one.

Mr. Meat Eater and I loved this recipe.  It’s so easy to put together and would taste great with any main dish.  It’s a great dish to serve on a holiday but not complicated at all.  I made half of the recipe and I chunked my potatoes even though the recipe said to dice them.  I thought I remembered seeing Ree make this on her show and remembered that she didn’t peel or dice her potatoes.  I did peel mine since leaving the peel on would not be a favorite for me.  Other than that, I made it as the recipe stated.

Au Gratin Potatoes

The Pioneer Woman’s Au Gratin Potatoes

2 tablespoons butter, softened
8 large russet potatoes, scrubbed clean and peeled (or leave the peels on)
3 cups heavy cream
1 cup whole milk ~ I used 2%
1/4 cup flour
Salt, to taste
Black pepper, to taste
2 cups grated sharp Cheddar
2 green onions, sliced thin ~ I didn’t use these because I forgot

Preheat the oven to 400 degrees F. Butter a large baking dish with the butter. Since I halved the recipe I used a 9×9 baking dish.

Slice the potatoes into sticks, and then cut the sticks to create a dice. As you can see in my picture, I left mine in chunks.

Mix the cream and milk in a bowl. Add the flour, salt and some pepper. Whisk it together well so that the flour is incorporated into the milk/cream mixture. Add the diced or chunked potatoes to the buttered baking dish and pour the cream/milk mixture all over the top.

Cover with foil and bake for 20 to 30 minutes. Remove foil and bake 15 to 20 more minutes. Sprinkle on the grated cheese and return to the oven until the cheese is melted, 3 to 5 minutes. Sprinkle on the green onions and serve.

Source: The Pioneer Woman

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Lemon-Buttered Dill Stuffed Potatoes

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I love potatoes and these are wowee awesome!

Making these potatoes are a little more complicated than just mashing but they are worth it.  Even Mr. Meat Eater liked them and he is not really a potato fan. Fresh dill and fresh lemon juice are a must.   Just be careful when scooping out the potato pulp not to split the shell.  It helps to leave a thin layer of potato on the shell to make it more stable.

I think these would be easy to freeze if you have leftovers or want to make them as a freezer meal.

Potatoes 2

Lemon-Buttered Dill Stuffed Potatoes

4 large potatoes, baked
8 tbsps butter, melted
1/3 cup sour cream
2 tbsps fresh dill, finely chopped
4 tsps fresh lemon
1/2 tsp garlic salt
1 tbsp onion, finely minced
salt and pepper to taste
paprika for garnish if desired

Preheat oven to 350°.

Cut each potato in half lengthwise and scoop out pulp, leaving the skin as a shell. It helps to leave a thin layer of potato still on the skin as it makes the shells more sturdy.

In a large bowl, mix potato pulp with 5 tbsps melted butter and remaining ingredients except paprika. Beat with mixer until smooth.

Scoop mixture back into the shells. Brush with remaining 3 tbsps of butter. Sprinkle with paprika.

Bake 15-20 minutes or until lightly browned.

COOK’S NOTE: Potatoes can be made up and refrigerated several hours or overnight BEFORE baking.

Makes 8 servings.

Adapted from Dining By Fireflies.

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Potato Hash

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Recently, I went through some of my pins on Pinterest and on my potato board, I came across this potato hash recipe by The Comfort of Cooking.  I was looking for something to go along with a ham steak and decided this would be perfect and would help to quench my potato craving.  It was and it did.

The recipe is very easy to make.  It calls for a whole diced onion and a whole diced red bell pepper but I used about half of each which was perfect for us.  Otherwise, I made as posted in the recipe.

Potato Hash 1

Potato Hash 2

The recipe can be found at this link ~ Potato Hash  I hope you try it ~ it’s delicious!!

Happy Cooking!

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