Ingredients

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:

Directions

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

Ingredients

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

Directions

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.

Ingredients

• 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

Directions

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

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

Ingredients

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

Directions

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.

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

Ingredients

•  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

This is a really easy but good way to bake 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!

Ingredients

•  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

Preparation

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.