Ingredients

• 4 Baking Potatoes (medium size) – I like to use Russet
• 1 Tbsp Olive Oil
• 1/2 Tbsp Sea Salt
• 2 Tbsp Butter
• 1 Tsp Garlic Powder
• 1 Tsp Parsley

Instructions

1. Preheat oven to  400°
2. Wash the potatoes and cut them into thin hasselback slices
3. Place Potatoes in a large bowl, add the Olive Oil.  Using your hands, rub the Olive Oil into the skins of the potato.
4. Grind the Sea Salt over the potatoes.
5. Bake directly on the rack of the oven.   I’d put a pan under the rack to catch the oil the will drip.
6. Bake for 50 minutes.
7. While potatoes are baking, melt the butter and add the garlic powder and parsley to the butter.
8. When the potatoes have baked 50 minutes, remove them from the oven and with a basting brush, cover the top of each potato with the garlic butter mixture letting the butter get into the slices.
9. Bake for another 15 minutes

Prep Time: 10 minutes

Cook Time: 60 minutes initial baking + 15-20 minutes after stuffing.

Serving: 2 people

A Word From The Cook

This is roadhouse worthy!   They are filing, so 1/2 a potato per person is lots.

Ingredients

• 1 Large Baking Potato (Russet is my preference)
• 1 Tbsp Vegetable Oil
• 2 Tbsp Butter
• 1/4 Cup Bacon Bits (cooked) or 2 slices of Bacon (cut into bits)
• 1/4 Cup Sour Cream
• 1/4 Cup Cheddar Cheese
• 1/4 Cup Milk
• 1 Green Onion (white and light green parts, dark green parts saved for garnish)
• 2 Grinds Salt
• 4 Grinds Pepper

Instructions

1. Pre-heat Oven to 400° F.
2. Wash the Potatoes and let dry, then rub them with the Vegetable Oil
3. Poke them 2-3 time on each side with the point of a knife.
4. Bake for 1 hour
5. While they are baking, add the butter, bacon bits, green onions, salt & pepper, 1/2 the cheese and sour cream to a bowl.
6. Removed baked potatoes from the oven, reduce heat to 350°.
7. Cut the potatoes in half (length ways), and scoop out most of the potato leaving enough to keep the skin shaped.
8. Mash the potatoes into the bowl with the other ingredients.  
9. With the potato skins on a baking sheet,  fill the skins with the mixture. top with rest of the cheese.
10. Place back in oven and bake for another 15 minutes.
11. Top with dark parts of green onions when serving.

Ingredients

• 4      Medium            Potatoes (Red or White preferred over Russett)
• 3      Tbsp                  Olive Oil
• 1       Tbsp                  Rosemary – Dried (chopped)
• 1/2   Tbsp                  Oregano – Dried
• 1        Tbsp                 Parsley – Dried
• 2        Pinches           Chili Powder
• 3        Cloves             Garlic (Crushed)
• 5-6    Grinds             Fresh Black Pepper
• 3-4    Grinds             Salt

Instructions

1. Peel the potatoes and cut into large cubes (or small wedges)
2. Soak the Potatoes in cold water for minimum of 30 minutes (ideally 1 hour)
3. Preheat the oven to 425° F
4. In a bowl mix the dried herbs, garlic and 1/2 the Olive Oil.
5. Remove the potatoes from the water, dry them with a kitchen towel and add them to the bowl of herbs.
6. Mix well and add to a baking dish (I prefer a ceramic / bakeware type of dish).
7. Add the rest of the Olive Oil to the dish and mix well again.
8. Bake for 15 minutes, remove and turn the potatoes
9. Reduce the oven to 350°F and bake for another 30 minutes
10. Remove from Oven and let sit for 5 minutes to soak up the oils and flavours.
11. Serve with Chicken Parmesan or any other meal you choose.

Ingredients

• 1/4 cup butter
• 4 cloves garlic (chopped)
• 1/4 cup corn starch
• 1 1/2 tsp fresh Thyme (or 1 tsp dried thyme)
• 1/2 tsp freshly ground pepper
• 2 1/2 cups buttermilk
• 6-7 Yukon gold potatoes (approx. 2 lbs.)
• 1 med Onion (sliced – leave in rounds)
• 1/2 cup Asiago cheese (grated)

Instructions

1. Melt butter in a medium sauce pan.
2. Stir in garlic and saute for 2 minutes
3. Add the corn starch, thyme, pepper and cook for an additional minute (or two)
4. Gradually whisk in the butter milk
5. Continue whisking until boiling and thickened (approx. 8 minutes)
6. Wash and scrub potatoes leaving the skin on
7. Slice potatoes in thin slices, and soak in cold water (while slicing)
8. Oil a baking dish and place 1/3 of the potatoes into an even layer
9. Add the onion rings and cover this with another 1/3 of the potatoes
10. Cover this with the Asiago Cheese
11. Top with last 1/3rd of the potatoes.
12. Pour the buttermilk mixture over the potatoes covering and ensuring that the sauce runs to the bottom of the pan.
13. Cover and back for 1 hour @ 350°.
14. Uncover and continue baking for another 20 minutes until potatoes are browned and most of the liquid is gone.
15. Let set 5 – 10 minutes before serving.

Ingredients

• 4 Russet Potatoes (enough for 4 people)
• 1/2 tsp. Olive Oil
• 1/4 tsp. Sea Salt
• 1/4 tsp. Black Pepper
• 1/4 tsp. Garlic Powder
• 1/4 tsp. Smoked Paprika

Instructions

1. Preheat Oven to 400°
2. Cut the potatoes into round slices, then cut the rounds into shoe string strips.
3. Put the potatoes on a parchment lined baking sheet.
4. Add the Olive Oil along with the rest of the ingredients to the potatoes on the parchment lined sheet.
5. Toss to coat evenly.
6. Bake in pre heated oven for 40 -45 minutes.   Turn the fries over at about the 30 minutes

Ingredients

• 2 Tbsp Butter
• 3 Cloves Garlic (minced)
• 1 Shallot (small dice)
• 2 Tbsp Corn Starch
• 3/4 Cup 35% Cream
• 1/2 Cup Freshly grated Parmesan Cheese
• Salt and Pepper to taste
• 4 Large Potatoes (Russett, thinly sliced)

Instructions

1. Preheat oven to  400°.    Grease muffin tins with butter or cooking spray.
2. Melt butter in a pan over medium heat.
3. Stir the garlic and Shallots into the melted butter and cook for about 1-2 minutes.
4. Add the Corn Starch and continue stirring (whisk) ensuring that the mixture is smooth and thickens.
5. Pour in the cream slowly while continue to whisk, mixture will thicken again.
6. Remove from heat and stir in the parmesan and salt and pepper ensuring that the cheese melts.
7. Have the potatoes divided amongst the 12 muffin tins.   I like them standing (as in hasselback).
8. Spoon the sauce over the potatoes.  About 1 tablespoon per tin.
9. Bake in oven for 25 minutes (+/- depending on the thickness of the potatoes).

Ingredients

• 20 Mini Potatoes
• 2 Tbsp Grated Parmesan Cheese
• 1 Tbsp Herbe d’ Provence (or your choice of herb mixture, oregano, thyme, rosemary)
• 2 Cloves Garlic (crushed)
• 2 Tbsp Olive Oil

Instructions

1. Preheat oven to 375°
2. Brush the potatoes under cold running water.
3. Place cleaned potatoes in a medium size sauce pan and boil in about 2 inches of water for 15 minutes
4. Drain and let dry for 10 minutes.
5. Spread the dried potatoes on a parchment paper lined baking sheet.
6. Using a muddler gently smash the potatoes (keeping them intact) – you could also use a potato masher (without a lot of force).
7. Using a basting brush, brush the olive oil on the top of each potato (after they are smashed)
8. Mix the parmesan, garlic and herbs together in a small bowl and sprinkle over the potatoes.
9. Bake in preheated oven for 18 minutes.

Ingredients

• 4 – 6 Russet Potatoes
• 1 Bulb Garlic
• 1 Tbsp Olive Oil
• 1/2 Cup Sour Cream (I usually use the 1% / low fat or lactose free)
• 1/2 Cup Milk

Instructions

Garlic:

1. Preheat Oven to 350° F
2. Cut the top off the garlic bulb to expose just the tops of each garlic clove.
3. Place in a small ramekin and drizzle the olive oil over the garlic
4. Bake for 30 minutes.

Potatoes:

1. Scrub the potatoes with a brush (do not peel the potatoes).
2. Cut the potatoes into small pieces to allow for quicker cooking.
3. Place in cold water and bring to a boil.    Boil for approximately 25 minutes or until soft enough to mash.
4. Drain and mash with a potato masher
5. Squeeze / pick each clove of garlic out of the bulb and add to the potatoes along with the sour cream.
6. Beat with a mixer to a creamy consistency adding the milk slowly as you beat it.   You may not need all the milk, or you may need more to get the creamy smooth consistency that you want.
7. Cover and keep warm to serve.

Ingredients

• Salad:
• 1 lb small red potatoes (can use a mixture of red and white potatoes)
• 2 tbsp olive oil
• 6 strips bacon
• 6 oz green beans cut into bite size pieces (I prefer to use the french/thin ones)
• 1 cup Cherry Tomatoes, cut in half (can also use a mixture of red and yellow tomatoes)
• 1 cup Red Onion (diced)
• 1/2 cup Black Olives (pitted and halved)
• Salt and Pepper to taste
• Dressing:
• 1/4 cup White Wine Vinegar
• 2 tbsp Chives (fresh / chopped)
• 1 tbsp Tarragon (fresh /chopped)
• 1 tbsp Parsley (fresh / chopped)
• 1/4 cup Olive Oil
• 1/4 cup Whipping Cream (can use half and half)
• Salt and Pepper to taste

Instructions

Dressing:

1. Whisk the vinegar, chives, tarragon, parsley together in a small bowl.    Add the olive oil first (slowly while continuing to whisk briskly).   Then add the whipping cream and whisk until blended.   Refrigerate while the salad is being made (or can be made in advance and saved for later use).

Salad:

1. Preheat oven to 400°
2. Cut potatoes in half and place in a large bowl.     Add the Olive Oil, salt and pepper and mix to coat the potatoes.
3. Place potatoes cut side down on a parchment lined baking sheet and cook in preheated oven for 25 minutes (or until tender).   Let cool prior to putting the salad together.
4. Cook the bacon, let cool and cut into small pieces.
5. Blanch the green beans (bring a pot of water to a bowl, add the green beans for about 3 minutes, drain and immediately add cold water and ice cubes).
6. In a large bowl combine the potatoes, tomatoes, bacon, beans, onion and olives.   Add the dressing and enjoy.