I often do someting similar to this, but instead of butter I toss the potatoes with olive oil. I bake covered at 350* for 20min and then uncover and bake 10 min more.

But really my favorite always has ben and always will be mashed potatoes.MMMMMM....I think they just won a place on the menue tonight.

A recipe I've used regularly for the past year and even taught my kids to make is so simple yet we all love them. I'll tell you my "make it as simple as possible directions" which have worked for us. First, cut potatoes in half length-wise (think the original recipe called for new potatoes but I don't always have those so we generally just use Russets), melt one stick of butter in the bottom of a 9x13 pan (I stick the pan in the oven as it preheats and I'm cutting the potatoes). Place the potatoes cut side down in the pan in a single layer and then sprinkle Parmesan cheese over then in the desired amount. I've also taken to putting some salt on them at this point. Bake at 350°for 45-60 minutes. Easy bit good.

I would say the same... but cooked uncovered

I also toss mine with olive oil and herbs/spices. I bake at about 400 for half an hour or so. They do turn out more like an oven fry, which is the result I was looking for

At our house we have my husband's mom's potatoes and everyone LOVES them. She was a from the box cook and only makes things that are quick.

Chunk up 3 or 4 potatoes. Put them in a casserole dish, chop a few tablespoons of butter into the dish (I usually use about 3 T). Sprinkle with Lipton's Onion soup mix!! Mix it up and cook at 350 for about 30-45 minutes. I use a lidded casserole dish, but take off the lid in the last 10 minutes or so. Stir a few times while cooking.

Turns out great every time!!

Hi Tammy,

This a dream come true post for me. I absolutely love potatoes! We ate them at least twice a day growing up and all of us kids still love potatoes.

I can't wait to see the yummy recipes other readers share:)

Here is a link to one of my favorite recipes: Mashed Potato Casserole

http://farmhomelife.blogspot.com/2008/02/best-mashed-potato-casserole.html

I also fry them with a little onion and serve them augratin style. Of course scalloped potatoes are good too. About once a year I'll make homemade french fries and serve them with fish and coleslaw.

Take Care,

Trixie

I love 'em mashed with cream cheese instead of butter and then beat in some whole milk. Sooo yummy and creamy! Of course, we also use salt and pepper to taste. I love oven roasted potatoes, but haven't perfected that yet!!

Julie
www.juliesrecipebox.blogspot.com

as the poster's mentioned above.. olive oil, 400 degrees with seasonings such as garlic powder, onion powder, basil, oregano, salt, pepper... whatever tickles your fancy, I've even coated them with a flour/seasoning mixture and baked them with olive oil.

So many combinations to use.. I think olive oil is the secret though.

Similar. Dice the potatoes similarly, place in melted butter, sprinkle with garlic powder, salt and pepper, then microwave 'til soft, stirring frequently. I like it best with red potatoes, but russetts work well too.

I like to mash them with all sorts of additions: onions, chives, garlic, shallots, frozen chopped spinach, beet greens, rosemary, anything that sounds good at the moment! I also add butter/sour cream/cream cheese/milk (whatever I have at the moment!) to make them creamier. Sometimes I serve them like that and sometimes I put them in a greased baking dish, sprinkle with cheese, and bake at 350* (uncovered) until the cheese melts and they're hot all the way through.

I agree I use olive oil, then again I'm italian and use it for everything. It also helps crisp up the potatos with out burning them. I also like fresh garlic and rosemary on mine. When I was a kid my mom would make potatos,onions,peas,and sausage in the same pan tossed in olive and spices and roasted in the oven it was one of my favs.

Tammy, we make something very similar, just add onions and bacon to the mix. We cook it at 400 degrees in our roaster, stirring every 10 minutes. One of our family favorites!

My family's favorite is EZ Cheezy Potatoes. The original recipe came from an entree made at the food service company I used to work for (I worked in kitchen so I didn't have privy to the actual ingredients but I made my own version). The original recipe called for frozen hashbrowns, sour cream, diced onion, cream soup and milk. I've vamped it to utilize what I buy and/or have on hand.
I used the southern style hashbrowns (one 16 oz. bag) which are the potato chunks rather than shredded like regular hashbrowns (thaw them in microwave before using). You could very easily use peeled and cubed potatoes, you'll just have to parboil them to almost done.
I use French onion chip dip (one 16 oz container) rather than the sour cream and diced onions -- I just used it as an improvision and liked the flavor just as well, and didn't have to chop onions, and if I had any left over I could use the chip dip for snacking with potato chips later...LOL.
I used 2 cans cream soup -- any flavor. The last time I made them I used Tammy's Homemade Cream of Chicken soup but had done a variation of it to make it a cream of mushroom soup... yummo!!!
I used shredded cheddar cheese (usually one 16 oz package). I personally like the sharp cheddar but it's all about your own personal taste.
You mix the potatoes, chip dip, and 1/2 of cheese together, season with salt, pepper and garlic powder if desired. Put in 9x13 baking pan and add enough milk so that it can just be seen through potato mixture -- you can always add milk if needed during baking time) Cover with foil. Bake at 350F for about 45-55 minutes. Remove foil and sprinkle with remaining cheese. Bake, uncovered for 15-20 minutes or till cheese is melted and top is browned.

I made this the last time using Tammy's Cream of Chicken Soup (altered to include mushrooms) and they went goo-goo-gaa-gaa over it. I made a double batch and absolutely none was left, eventhough there were other potato dishes with leftovers.

This dish tastes like a baked potato with sour cream!!What's nice about this recipe is you can easily double the batch, leftover freeze well andyou can make the recipe your own by adding different ingredients, although I haven't done so, like diced cooked ham or smoked sausage, sauteed, diced green/red peppers, cooked crumbled bacon, chives, etc. or whatever.

Hope you enjoy!!

1. On the bottom of a baking dish, place a punch of butter and sprinkle grated parmesian cheese over it. Cut some red potatoes in half. Place the cut side down on the butter+cheese. Cook at 400* until they are soft.

2. http://crockpot365.blogspot.com/2008/11/crockpot-mashed-potatoes-with-cream.html

These are very delicious. I cut the recipe in 1/3 for three adults to eat and had some leftovers.

This is a potato recipe I have been making for years.

6 Potatoes (pared and quartered)
1/4 C. Flour
1/4 C. Parmesan Cheese
3/4 t. Salt
Pepper
1/3 C. Butter

Combine flour, cheese, salt and pepper in a plastic bag. Moisten potatoes with water and shake a few at a time in bag coating potatoes well. Melt butter in 13x9 pan. Place potatoes in pan. Bake at 375 about 1 hour turning once during baking.

Just found your web site about a week ago and am pretty addicted. Have spent many hours browsing. Made roast checken and seasoned baked potatoes yesterday. Just love your vinegar and oil salad dressing; it's so light. Thanks for the recipes.

Nancy in WI