I always found these potatoes to be intriguing. Now, I love potatoes any way you give them to me, but I always wanted to try these.



Today, I finally got around to making them. They were so worth it too. They are simple, savory and very buttery.

Melting potatoes are richness personified. These are definitely not a diet dish! However, every now and then you just have to splurge so make these for holidays and other special occasions. Everyone will love these flavors so you can’t go wrong!

Ingredients

    3 large russet potatoes or 4 medium (see NOTES)
    10 tbs unsalted butter divided
    2 tbs vegetable oil
    1 cup chicken stock
    2 cloves garlic crushed
    4 sprigs fresh thyme see NOTES
    Kosher salt
    Coarsely ground black pepper

Get Full Instructions ===> bakeatmidnite

Roasted potatoes smothered in olive oil, garlic, Italian seasonings and Parmesan cheese plus the always optional red pepper flakes for those of you who like a spicy kick.



They aren’t like most of my other roasted potato recipes where they get crispy and browned all over. This one’s different.

The potatoes are baked on top of each other in a casserole dish rather than spread out on a baking sheet. Some of the ends will brown up so you get a little crunch here and there but that’s not the goal.

The goal is to infuse them with tremendous flavor and bathe them in olive oil so they cook up soft and succulent.

Ingredients

    butter, for greasing the pan
    2 pounds russet potatoes
    ¼ cup olive oil (preferably extra-virgin but it doesn't have to be), divided
    1 teaspoon Italian seasoning, crushed between fingertips
    4 minced cloves garlic
    salt and pepper
    ¼ cup grated Parmesan cheese, divided
    red pepper flakes, optional
    fresh chopped parsley, for garnish

Get Full Instructions ===> cinnamonspiceandeverythingnice

Potatoes roasted with parmesan cheese that get all sort of nice and golden brown, crispy and good! Seriously better than french fries!



For me, side dishes are the fun part of a big dinner like Thanksgiving and this year I am making these crispy parmesan roast potatoes! You know when you are making a grilled cheese sandwich and some cheese oozes out of the sandwich, cooks in the pan and gets all nice and crispy and all sorts of good? You know, the best part of the grilled cheese sandwich! Well that’s what these roasted potatoes are all about! Parmesan cheese is sprinkled into a baking pan and topped with the potatoes before roasting and the cheese cooks on the bottom of the baking dish just like on the bottom of the grilled cheese sandwiches pan and it gets golden brown and after letting it cool/set for a few minutes after pulling it out, it gets crispy! These roast potatoes are melt in your mouth soft and tender on the inside and crispy n the outside and just pack with melted cheese flavour! Yum! Step aside French fries, there a new king of potatoes in town!

ingredients

    1 tablespoon oil
    1 cup parmigiano reggiano (parmesan), grated
    1 tablespoon oil
    1 1/2 pounds small (1 to 1.5 inch diameter) potatoes, cut in half
    salt and pepper to taste

Get Full directions ===> closetcooking

These roast potatoes maximize the crisp-to-creamy contrast in each chunk of potato. We've tested and retested every variable, from cut size to potato type to boiling and roasting methods. The result is this recipe, which we firmly and un-humbly believe will deliver the greatest roast potatoes you've ever tasted: incredibly crisp and crunchy on the outside, with centers that are creamy and packed with potato flavor. We dare you to make them and not love them. We double-dare you

Ingredients

    Kosher salt
    1/2 teaspoon (4g) baking soda
    4 pounds (about 2kg) russet or Yukon Gold potatoes, peeled and cut into quarters, sixths, or eighths, depending on size (see note)
    5 tablespoons (75ml) extra-virgin olive oil, duck fat, goose fat, or beef fat
    Small handful picked rosemary leaves, finely chopped
    3 medium cloves garlic, minced
    Freshly ground black pepper
    Small handful fresh parsley leaves, minced

Get Full Directions === > seriouseats

This Chicken Hashbrown Casserole Recipe is delicious! Your family is going to go crazy over this recipe.

It is so creamy and delicious. Plus, the crunchy topping is amazing!

You can throw this together in little to no time. It is the perfect recipe for busy nights.

Ingredients

    20 oz bag of frozen hashbrowns
    2 cups of shredded cheddar cheese
    1 teaspoon of salt
    1 teaspoon of pepper
    2 cups of sour cream
    10.5 oz can of cream of chicken soup or one batch of homemade cream of chicken soup
    1/2 cup of milk
    1 lb of cooked chicken shredded
    2 cups of corn flakes crushed
    4 tablespoons of butter melted

Get Full Instructions ===> eatingonadime

Look, you may not want to share these, but in reality they do make the perfect sharing appetizer.


Whether it’s as a game day snack, a dinner party sharing starter OR just as an appetizer for a gathering, these mini loaded potatoes are perfect.

Before we get into what these beauties are loaded with, let’s see quickly how they’re made.

Ingredients

10 large Baby Potatoes
3.5oz / 100g Bacon, cooked to preference and finely chopped
1/3 cup / 35g Cheddar, grated
1/4 cup / 60ml Double/Heavy Cream
1 tbsp Butter
1/4 tsp Garlic Powder
Sour Cream, to serve
Fresh Chives, finely diced to serve
Salt & Black Pepper, to taste Olive Oil

Get Full Instructions ===> dontgobaconmyheart

MIYM Chicken is a family favorite dinner. It’s my version of the classic Melt in Your Mouth Chicken Recipe that your mom probably used to make! Simple, flavorful, and tender chicken recipes are always a welcome addition in my weeknight dinner rotation!
You Can Never Have Too Many Quick and Easy Chicken Recipes!

This MIYM Chicken has been SUCH a major hit with readers over the past year, I wanted to update the post and recipe and include some tips and tricks I have discovered since I posted it a year ago!


Ingredients

    1 cup sour cream
    2 teaspoons garlic powder
    1 teaspoon seasoned salt
    1/2 teaspoon fresh ground black pepper
    1 1/2 cups freshly grated Parmesan cheese, divided
    3 pounds boneless chicken breasts, trimmed of excess fat

Get Full Instructions ===> cookiesandcups