If you know me, you know that I love potatoes and everything that can be made with them. If I had a vegetable garden, potatoes would be the first thing that I would plant.
Not only are potatoes delicious, but they’re pretty easy to prepare. In fact, it’s actually kind of hard to mess up a recipe that’s made with potatoes. You can almost guarantee that your mashed potatoes, baked potatoes, or that scalloped potatoes recipe that you grabbed off of the internet is going to come out great.
So baked, broiled, or mashed, here are my three favorite, easiest, most delicious potato recipes that I know. I love them because they’re so simple, and oh-so-satisfying. Don’t forget to post in the comments and tell me what you think! Enjoy!
BAKED
Kristi’s Delicious Potato Recipes
California Style Baked Potatoes
Serves 2
Ingredients
2 Large Russet Potatoes, scrubbed
Canola Oil
Salt
Pepper
Aluminum foil
Topping
½ cup white cheddar cheese, grated
½ cup of Broccoli florets
1 small avocado, diced in small cubes
Preheat oven to 450 degrees fahrenheit. Poke potatoes with a fork all over, about 8 times, and rub with canola oil. Wrap each potato in aluminum foil, and place potatoes straight on the oven rack and bake for 60 to 80 minutes, or until a fork pierced the potato easily and skin is crisp.
Remove potatoes from the oven and slice in half, lengthwise, with a fork. Sprinkle toppings as desired onto the potatoes. Serve and enjoy.
BROILED
Broiled Red Potatoes
3 lbs. Small Red Potatoes, scrubbed and dried, then halved
3 tbsp. Extra Virgin Olive Oil
Salt
Pepper
Butter Mixture
3 tbsp. Butter, melted
1 tbsp. Oregano
1 tbsp. Basil
1 tbsp. Chopped parsley
4 cloves of Garlic, minced
Arrange the potatoes on a foil-covered baking sheet, then sprinkle with olive oil, salt, and pepper. Broil on the lowest setting for about ten minutes. Remove sheet and brush potatoes with the butter mixture. Return to broiler and broil another 5-10 minutes, or until the potatoes are tender and golden.
MASHED
Manchego Mashed Potatoes
Serves 6-8
2 pounds of Russet Potatoes
2 pounds of Yellow Finn Potatoes
4 tbsp. Butter
1 cup of Heavy Cream
2 cups of Manchego Cheese, Grated
Salt and pepper to taste
Peel potatoes and cut into large squares. Salt a large pot of boiling water, and boil the potatoes in the water until they’re tender, about 13-15 minutes. Drain the potatoes and add the butter and cream. Mash until the potatoes are fluffy. Lightly fold in the manchego cheese, and then add salt and pepper to taste.
Note: You can also add milk instead of cream, for a lighter version of this recipe.
For more delicious potato recipes, see other articles in the food section of my website.
