9 WAYS TO MAKE POTATOES

9 WAYS TO MAKE POTATOES 9 DELICIOUS WAYS. ENDLESS POSSIBILITIES. 1 GRLIC BUTTER HASSELBACK POTATOES Makes about 4 servings INGREDIENTS 4 medium russet potatoes 4 tbsp butter, melted 3 cloves garlic, minced 1/4 cup Parmesan, finely grated 1 tbsp fresh parsley, chopped 1/2 tsp salt 1/4 tsp black pepper HOW TO MAKE IT 1. Preheat oven to 425°F. 2. Cut thin slices across each potato, stopping before cutting completely through. 3. Mix melted butter and garlic. 4. Brush potatoes generously with garlic butter, including between slices. 5. Season with salt and black pepper. 6. Bake 50-60 min, brushing again with butter halfway through. 7. Sprinkle with Parmesan; bake 5 min more and finish with parsley. READY IN: ABOUT 1 HR 10 MIN 2 CRISPY PARMESAN POTATO STACKS Makes about 4 servings INGREDIENTS 2 lb Yukon Gold potatoes, thinly sliced 3 tbsp butter, melted 1/2 cup Parmesan, finely grated 2 cloves garlic, minced 1 tsp fresh thyme 1/2 tsp salt 1/4 tsp black pepper HOW TO MAKE IT 1. Preheat oven to 400°F and grease a muffin pan. 2. Slice potatoes very thinly. 3. Toss with melted butter, garlic, Parmesan, thyme, salt and pepper. 4. Stack potato slices vertically in muffin cups. 5. Cover loosely with foil and bake 30 min. 6. Remove foil and bake 20-25 min until golden and crisp. 7. Cool 5 min, remove stacks and serve. READY IN: ABOUT 1 HR 3 LOADED SMASHED POTATOES Makes about 4 servings INGREDIENTS 2 lb baby Yukon Gold potatoes 2 tbsp olive oil 1 cup cheddar, shredded 6 slices bacon, cooked and chopped 1/4 cup sour cream 1/4 cup green onions, sliced 1/2 tsp salt 1/4 tsp black pepper HOW TO MAKE IT 1. Boil potatoes 15-20 min until fork-tender. 2. Drain and cool for 5 min. 3. Place on a sheet pan and gently smash. 4. Brush with olive oil; season with salt and pepper. 5. Roast at 425°F for 25 min until crispy. 6. Top with cheddar and bacon; bake 5 min more. 7. Finish with sour cream and green onions. READY IN: ABOUT 55 MIN 4 CHEESY SCALLOPED POTATOES Makes about 6 servings INGREDIENTS 2 lb Yukon Gold potatoes, thinly sliced 3 tbsp butter 3 cloves garlic, minced 2 cups heavy cream 11/2 cups sharp cheddar, shedded 1/2 cup Parmesan, grated 1/2 tsp salt 1/4 tsp black pepper HOW TO MAKE IT 1. Preheat oven to 375°F. 2. Thinly slice potatoes. 3. Melt butter; cook garlic for 30 sec. 4. Stir in heavy cream, salt and black pepper. 5. Layer potatoes with cheddar and Parmesan in a baking dish. 6. Pour cream mixture over potatoes. 7. Cover and bake 45 min; uncover and bake 25-30 min until golden. READY IN: ABOUT 1 HR 30 MIN 5 GRLIC PARMESAN POTATO WEDGES Makes about 4 servings INGREDIENTS 4 large russet potatoes 3 tbsp olive oil 1/2 cup Parmesan, finely grated 3 cloves garlic, minced 1 tsp Italian seasoning 1/2 tsp salt 1/4 tsp black pepper 2 tbsp fresh parsley, chopped HOW TO MAKE IT 1. Preheat oven to 425°F. 2. Cut each potato lengthwise into wedges. 3. Toss wedges with olive oil and garlic. 4. Add Parmesan, Italian seasoning, salt and black pepper. 5. Arrange skin-side down on a sheet pan. 6. Roast 35-40 min until deeply golden and crisp. 7. Finish with parsley and serve. READY IN: ABOUT 45 MIN 6 HOT HONEY BCON ROASTED POTATOES Makes about 4 servings INGREDIENTS 2 lb baby potatoes, halved 6 slices bacon, chopped 2 tbsp olive oil 2 tbsp honey 1 tbsp hot sauce 2 cloves garlic, minced 1/2 tsp smoked paprika 1/2 tsp salt 1/4 tsp black pepper HOW TO MAKE IT 1. Preheat oven to 425°F. 2. Toss potatoes with olive oil, garlic, paprika, salt and pepper. 3. Arrange cut-side down on a sheet pan. 4. Scatter chopped bacon around potatoes. 5. Roast 30-35 min until potatoes are crispy and bacon is cooked. 6. Mix honey and hot sauce. 7. Drizzle hot honey over potatoes and bacon; toss and serve. READY IN: ABOUT 40 MIN 7 CRISPY RANCH POTATOES Makes about 4 servings INGREDIENTS 2 lb Yukon Gold potatoes, cubed 3 tbsp olive oil 2 tbsp ranch seasoning 1/2 tsp garlic powder 1/2 tsp onion powder 1/4 tsp black pepper 2 tbsp fresh parsley, chopped HOW TO MAKE IT 1. Preheat oven to 425°F. 2. Cut potatoes into 1-inch cubes. 3. Toss with olive oil. 4. Add ranch seasoning, garlic powder, onion powder and black pepper. 5. Spread in a single layer on a sheet pan. 6. Roast 35-40 min, turning halfway, until crisp. 7. Finish with parsley and serve. READY IN: ABOUT 45 MIN 8 FRENCH ONION POTATOES Makes about 6 servings INGREDIENTS 2 lb Yukon Gold potatoes, thinly sliced 2 large yellow onions, thinly sliced 3 tbsp butter 1 cup beef broth 1 cup Gruyère, shredded 1/2 cup heavy cream 1 tsp fresh thyme 1/2 tsp salt 1/4 tsp black pepper HOW TO MAKE IT 1. Preheat oven to 375°F. 2. Melt butter and cook onions over medium-low heat until deeply caramelized. 3. Layer sliced potatoes and caramelized onions in a baking dish. 4. Pour beef broth and heavy cream over the potatoes. 5. Season with thyme, salt and black pepper. 6. Cover and bake 45 min. 7. Top with Gruyère; uncover and bake 20-25 min until golden. READY IN: ABOUT 1 HR 30 MIN 9 CHEESY GRLIC POTATO GRATIN Makes about 6 servings INGREDIENTS 2 lb russet potatoes, thinly sliced 2 cups heavy cream 4 cloves garlic, minced 11/2 cups Gruyère, shredded 1/4 cup Parmesan, grated 2 tbsp butter 1/2 tsp salt 1/4 tsp black pepper HOW TO MAKE IT 1. Preheat oven to 375°F and butter a baking dish. 2. Thinly slice potatoes. 3. Warm heavy cream with garlic for 2-3 min. 4. Layer potatoes with Gruyère and Parmesan. 5. Pour garlic cream evenly over the potatoes. 6. Cover and bake 45 min. 7. Uncover and bake 25-30 min until deeply golden and bubbling. READY IN: ABOUT 1 HR 30 MIN PICK YOUR FAVORITE! SAVE THIS FOR LATER! EASY INGREDIENTS SIMPLE STEPS INCREDIBLE FLAVOR ENDLESS POSSIBILITIES