Potato Palooza! Some Of My Favorite Potato Recipes!

potato palooza

We eat a lot of potatoes in this house. I’ve always been a FAN of this starchy tuber, but when No. 2 son was diagnosed with Celiac’s disease a few years ago, potatoes took on a whole new meaning! All I can say is THANK GOODNESS FOR POTATOES!

There are few vegetables more versatile than the humble potato. It’s delicious fried, baked, boiled, mashed, pureed, roasted, scalloped, and pretty much any other way you can think of. They’re also super cheap and good for you! (As long as you’re not just eating them in “french fry” form). They might just be the perfect food! :-)

Well, maybe not….but they sure are a lifesaver and a crowd-pleaser in our family.

Recently I have adopted some new recipes into my potato repertoire that I think you are all going to love! I actually started this post quite awhile ago after I discovered “Hasselback Potatoes”, but just as I would get ready to post it I would find another potato recipe I wanted to try! I’m up to four new potato preparations now and I think I’d better post it before the list gets too out of hand.

Let’s start with the Hasselback Potatoes because I think this would make an elegant (not to mention delicious) holiday dinner side dish!

hasselback potatoes 6

hasselback potatoes 7Hasselback Potatoes
adapted from Pham Fatale


6 red potatoes
2 tablespoons olive oil
4 tablespoons butter, melted
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon minced garlic
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper


  • Line a baking pan with aluminum foil and brush with olive oil.
  • For the garlic-flavored butter: Mix the minced garlic and melted butter with salt and pepper. Set aside.
  • Wash the potatoes (no need to peel). Cover with cold water. Bring to a boil and cook for about 5-6 minutes. The potatoes should still be firm. Drain.
  • Preheat oven to 425°F.
  • Once the potatoes are cool enough to handle, cut off a thin slice on one side to create a base, then starting from one end of the potato, cut almost all the way through, at about 1/8 inch intervals.
  • Place the potatoes on the greased baking pan. Fan the slices of each potato apart and pour 1 – 2 teaspoons of garlic butter over each potato, making sure to get some in between each slice. Sprinkle with some more kosher salt and pepper.
  • Transfer back into the hot oven and roast for about 45 minutes at 425°, or until the potatoes turn crispy and the flesh is soft.



I would be hard-pressed to choose a favorite out of these four potato delicacies…but if I were absolutely FORCED to choose…I would probably have to choose these. The parmesan “crust” on these potatoes is SO tasty. You’ll see what I mean when you try them! Oh…and they’re are SO simple to make! Another major plus factor!

parmesan potatoes 7


parmesan potatoes 8Parmesan Baked Potato Halves
adapted from Fav Family Recipes


6 small potatoes, scrubbed and cut in half
1/4 cup butter, melted
1/2 cup grated parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon seasoning salt


Preheat oven to 400 degrees. Melt butter and pour into a 9×13 inch pan and spread evenly across the bottom. Sprinkle parmesan cheese, garlic powder and seasoning salt over the butter. Place potato halves face down on the butter and seasonings. Place in preheated oven and bake for 40 to 45 minutes. Cool for 5 minutes before carefully removing from pan with tongs. Serve on a plate with a side of sour cream for dipping.

When I took these out of the oven I thought there was no way that the stuff I put on the bottom of the pan was going to create a crust, but sure enough, it did! A mighty TASTY crust!


This recipe is the one I made most recently. I was making steaks for dinner and to me steak must ALWAYS be paired with a potato of some sort. However, I was kind of tired of the same old baked potato as a side dish, so I decided to try this recipe I had seen on Pinterest. When I tracked it down I was less than inspired by its’ name “Yukon Gold Potatoes”. It really did nothing to describe these “crispy on the outside yet fluffy on the inside” mini potatoes. Unfortunately I couldn’t come up with a much better name. I call them…..

potatoes in chicken stock

potatoes in chicken stock 9Potatoes Cooked in Chicken Broth (clever, huh?)


3 pounds baby Yukon gold potatoes
Freshly ground black pepper
3 cups chicken stock
3 tablespoons butter
2 to 3 tablespoons freshly chopped parsley leaves


Place the potatoes in a deep skillet and add salt and pepper, to taste. Cover potatoes halfway with chicken stock, about 3 cups, add the butter and cover skillet with a lid. Cook the potatoes in the stock until almost tender, about 5 to 10 minutes, depending upon the size of the potatoes. Remove the lid and continue to cook until the stock evaporates. Now “pop” each potato using a ladle or large spoon, creating a small crack in each, but do not smash. Allow the potatoes to brown on each side, and re-season with salt and pepper, if desired. Place onto a serving platter, garnished with the parsley.


I saved the best for last! Well, at least the recipe I think the most people will be interested in trying out! First of all, I haven’t met anyone who doesn’t like potato cheese soup! Second, cooking it in a crockpot makes it so easy, and Third, no boiling or dicing required! This is a great recipe for a busy weeknight!

crockpot potato soup 7

crockpot potato soup 8Crockpot Potato Soup


1 bag frozen hash browns
2 (14 oz) cans chicken broth
1 can cream of chicken soup (or S.O.S. mix equivalent)
1/2 c chopped onion (I used dried onion flakes)
1/2 tsp black pepper
8 oz block of cream cheese, softened


Add all ingredients except the cream cheese to your crockpot and cook on low for 5 hours. Stir in cream cheese, cook an additional 30 minutes, stirring occasionally. Garnish with shredded cheese or bacon bits, or both!


I hope you have enjoyed this tour through my current potato obsessions. Stay tuned….they are bound to change. Like I said…the potato has got to be the most versatile vegetable in the entire universe….thank goodness!


Do you have a favorite potato preparation? Would you care to share? Please? :-)

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  1. Catrina mathis says

    3 large baking potatoes or 6 reds washed not peeled and sliced into medallions…1 large can of cream of mushroom soup thinned with half the milk called for ,a 1/2 cup grated cheddar cheese and salt pepper and garlic to taste place all items together in large baking dish stir together place in oven at 425 for 35-45min take out top with 1/2 cup of grated cheddar cheese back into oven for 10 min or till cheese is golden brown

  2. Briana says

    My wife and I LOVE this baked potato soup recipe. It’s a healthier version, but still delicious and GF.

    chicken or vegetable stock
    One whole cauliflower
    2-4 potatoes
    Good handful of broccoli
    chives (optional)
    milk/milk substitute (even powdered milk works)
    about a cup of shredded cheddar cheese
    bacon pieces (optional)
    salt and pepper

    I usually make a big batch and freeze some for future uses, since it really thaws well. You pretty much just cut up large pieces along with everything else, into a pot of your stock. You can make it as thick as you’d like. The water will go down quite a bit. Let it boil for a good long time. Then I used my mixing stick to blend it all up to look nice and pretty and delicious. Serve and enjoy! It’s freakishly addicting. It’s pretty much like a baked potato, in soup form.

    And I just made shoestring potato’s tonight with rosemary, salt, garlic, and olive oil. YUMMY. Ever had pik-nik?

  3. says

    boil some peeled zucchinis with the potatoes as well, respecting the boiling time of each one, so that the zucchinis don’t dissolve in the water.

    (sorry for the message in two…)

  4. says

    Thank you so much!, I’m always looking for new/easy recipes to make my stay in the kitchen more fun… They look delicious! I’m going to share with you a traditional recipe, here from Portugal, that I hope you try and enjoy!
    First, (I don’t really know how to translate it in order not to lose its fun sense), but they are called something like “Punched potatoes”; its very fun to do and takes away stress as well. You preheat oven maybe to 425°F, for 5 or 10 min. Then, on the tray of the oven you put a lay of salt, generously, like a “bed” or as if it has “snowing” a lot on the tray – don’t be afraid, they don’t get salty. Then, you put small (or not) potatoes just washed and dry, on this “bed” and let then roast half the way. When they seem to be roasted on the side that touches the tray( you turn one and try it with a fork), turn then over with your hands (I do it…) and let then roast on the other side, in touch with all that salt. Meanwhile, heat “tons” of olive oil, with “tons” of sliced garlic (in Portugal, our recipes have at least 10 times more garlic than yours :) ), and let it “boil” in the olive oil (not fry), in very low temperature. Now, the fun part: when the potatoes are ready, take them out and let them cool a bit, then, with your hands, one by one, shake off the salt but leave some on, put each one on a piece of cloth on top of your kitchen table, CLOSE YOUR FIST AND PUNCH IT, without smashing them completely; they have to be still in one piece, but they look…well, as if they were punched ;). We eat it with boiled octopus or boiled codfish (we buy it dried with salt, then put it in water for one day and a half, changing the water to loose its salt), but its also very good with grilled fish. You sprinkle the fish and the potatoes with that delicious garlic and olive oil. No herbs are required, but you can change the recipe according to your will. Hope you try it, hope you like it. I’ll come back here to leave some more of our portuguese potatoes recipes, if you want.
    Thank you so much again! I’m going to try one of yours tomorrow! Hope you can understand my english…
    By the way, love your blog…

    And girls, when you make smached potatoes

  5. CTY says

    When making mashed potatoes I make extra that don’t get mashed. A few nights later I make latkes (dice the cooked potatoes a little smaller for this)with them adding in any stray leftover vegetables & meat sometimes. Sometimes they are a side dish, sometimes they are the only dish–depends on how many leftovers are added. Either way I serve with sour cream & applesauce. For latkes, toss potatoes & mix-ins with some salt & peppered flour. Stir into beaten eggs, toss in fresh parsley– cook in skillet with 1/2″ oil until it sets & is golden brown around edges. Turn over and cook the other side same way.
    OLD BAY WAY: Another favorite is placing partially thawed french fries in a bag with a little flour, salt, pepper & Old Bay seasoning. Shake to mix and bake or fry. If baking spritz a little olive oil over them. Serve with cocktail sauce.

  6. Heather says

    Jillee~ It’s like you were reading my mind…….what do I do with all these potatoes in my house (my husband purchased a bag the same day I did- oops!) The recipes look wonderful. I think my children will adore the Parmeasan Baked Potato Halves and I have been thinking of trying a potato soup recipe myself, as I’m tired of purchasing a packaged one. AND…I love the idea of the crock pot, so that’s two birds, one stone for me ;o)

    Finally, one quick question…..in the first recipe, you list kosher salt twice in two different amounts. Will you please clarify? Thank you! I am sooooo looking forward to trying these easy recipes.

  7. Landon says

    Mashed potatoes are always a hit with my kids. Thanks for posting these. They all look delicious! Another favorite recipe I’d forgotten about was slicing them thin like the hasselback recipe & pouring Italian dressing over them before microwaving or baking.

  8. says

    The Yukon Gold recipe is one of Rachel Ray’s. I’ve made it many times, and it is a favorite…easy to make and delicious. I’ll have to try the other recipes. They all look delicious. And EASY!!! Thank you.

  9. Janet says

    Crash Hot Potatoes by thepioneerwoman.com is similar, love ’em! Thanks for the yummy recipes : )

  10. Kimberly Holst says

    Mashed potatoes are one of my favorites and we all have our special way of making those but a close second is smashed potatoes. You need small red or new potatoes, kosher salt, pepper, olive oil and any herbs you like. After you wash your potatoes you put them into a pan of water that you have added some kosher salt to and boil them until they are fork tender. While they are boiling line one or two baking sheets with parchment paper the drizzle about one or teaspoons of olive oil onto the parchment paper and rub it around, this will keep your potatoes from sticking. Then once the potatoes are fork tender lay them on the prepared baking sheet about as far apart as you would put cookie dough. Using a potato masher flatten each potato twice, flatten once then turn your masher 90 degrees and mash again. Then once they are all mashed brush some olive oil on each potato and then sprinkle generously with kosher salt, pepper and any other seasonings or herbs you like. Minced garlic is nice or rosemary. Then put them into a 425 degree preheated oven for 20 – 25 minutes (until they are brown and crispy on top) eat them while they are hot, yummy!!!!! Enjoy