#potatosidedish

Creamy Classic Delmonico Potatoes (Velvety and Irresistibly Delicious)

Potatoes, cream, onions, and cheese baked until the top gets golden and bubbly, finished in under 40 minutes with minimal prep work. The creamy sauce clings to every potato chunk while the cheese creates a slightly crispy crust on top.

https://www.fromachefskitchen.com/baby-hasselback-potato-bake-with-cheddar-and-bacon/

You can use up extra mashed potatoes by making these tasty Mashed Potato Cakes. They're great as a snack or side dish for any event because they're crispy on the outside and creamy on the inside.

Ingredients: 2 cups mashed potatoes. 1/4 cup grated cheese. 1/4 cup breadcrumbs. 1 egg, beaten. 2 tablespoons chopped chives. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Put mashed potatoes, grated cheese, breadcrumbs, a beaten egg, chopped chives, salt, and pepper in a bowl. Little patties should be made from the mixture. Set a pan on medium heat and add the olive oil. The potato cakes should be cooked for three to four minutes on each side, or until they are golden brown and crispy. As a tasty side dish or snack, serve hot.

Prep Time: 15 minutes

Cook Time: 10 minutes

Garlic powder, paprika, salt, and black pepper give these oven-baked potato wedges a tasty flavor. The outside is crispy and the inside is soft. They are tasty and filling enough to eat as a snack or side dish.

Ingredients: 4 large russet potatoes, washed and dried. 2 tablespoons olive oil. 1 teaspoon garlic powder. 1 teaspoon paprika. 1/2 teaspoon salt. 1/4 teaspoon black pepper.

Instructions: Set the oven to 425F 220C and heat it up. About 8 wedges should be cut out of each potato. Mix olive oil, garlic powder, paprika, salt, and black pepper in a large bowl. Add the potato wedges and toss them around until they are well covered. Place the seasoned potato wedges in a single layer on a baking sheet that has been lined with aluminum foil or parchment paper. Place the wedges in an oven that has already been heated. Bake for 25 to 30 minutes, or until they are golden brown and crispy. Flip them over halfway through the cooking time to make sure they brown evenly. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 25 minutes

You'll love how these crispy smashed potatoes have soft insides and crunchy outsides. You can serve them with any meal, and they are very simple to make.

Ingredients: 1.5 lbs small potatoes. 2 tablespoons olive oil. Salt to taste. Black pepper to taste. Optional: garlic powder, paprika, or herbs for seasoning.

Instructions: Preheat oven to 425F 220C. Place potatoes in a large pot and cover with water. Bring to a boil and cook until potatoes are fork-tender, about 15-20 minutes. Drain potatoes and let them cool slightly. On a baking sheet lined with parchment paper, arrange the potatoes in a single layer. Using a potato masher or the bottom of a glass, gently smash each potato until flattened but still in one piece. Drizzle olive oil over the smashed potatoes, ensuring each one gets coated. Season with salt, black pepper, and any optional seasonings of your choice. Bake in the preheated oven for 25-30 minutes, or until potatoes are crispy and golden brown. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

Brown Butter Mashed Potatoes are a rich and flavorful twist on classic mashed potatoes. The nutty aroma of brown butter adds depth to the creamy potatoes, making them an irresistible side dish for any meal.

Ingredients: 2 lbs Yukon Gold potatoes, peeled and quartered. 1/2 cup unsalted butter. 1/2 cup whole milk. Salt to taste. Black pepper to taste.

Instructions: Peel the potatoes and cut them into quarters. Then, put them in a large pot that is full of cold water. Over medium-high heat, bring the pot to a boil. Then, lower the heat to low and let the potatoes simmer for about 15 to 20 minutes, or until they are soft enough to pierce with a fork. Melt the butter in a small saucepan over medium-low heat while the potatoes are cooking. For another 5 to 7 minutes, stirring every now and then, keep cooking the butter until it turns golden brown and starts to smell nutty. Watch out for burning the butter. After the potatoes are done cooking, drain them well and put them back in the pot. After the potatoes are cooked, add the whole milk and brown butter. Use a potato masher or a fork to mash the potatoes until they are smooth and creamy. Add salt and black pepper to taste, and keep mashing until everything is well mixed. Put the mashed potatoes in a dish to serve, and do so while they are still hot.

Prep Time: 15 minutes

Cook Time: 25 minutes

Instant Pot Dill Potatoes - a perfect side dish for any occasion.

Garlic Concertina Potatoes, also known as Hasselback Potatoes, are a delightful side dish that pairs well with any meal. The thin slices and garlic infusion make these potatoes crispy on the outside and tender on the inside, with a burst of garlicky flavor in every bite.

Ingredients: 4 medium-sized potatoes. 4 cloves of garlic, thinly sliced. 3 tablespoons olive oil. Salt to taste. Freshly ground black pepper to taste. 2 tablespoons grated Parmesan cheese. 1 tablespoon chopped fresh parsley.

Instructions: Preheat the oven to 200C 400F. Scrub the potatoes thoroughly and pat them dry. Slice each potato thinly, leaving about 1/4 inch intact at the bottom to hold the slices together. Insert slices of garlic between the potato slices. Place the potatoes on a baking sheet lined with parchment paper. Drizzle olive oil over the potatoes and season generously with salt and pepper. Bake in the preheated oven for 45-50 minutes, or until the potatoes are crispy and golden brown on the edges. Sprinkle Parmesan cheese over the potatoes during the last 10 minutes of baking. Garnish with chopped parsley before serving.

Prep Time: 15 minutes

Cook Time: 45 minutes