Best 16 Best Potatoes Ever Recipes

BEST POTATOES YOU'LL EVER TASTE

Steps:

• In a small bowl, mix mayonnaise, garlic, oregano, salt , and pepper. Set aside.
• Bring a large pot of salted water to a boil. Add potatoes, and cook until almost done, about 10 minutes. Don't overcook otherwise the potatoes will break apart. Drain, and cool.
• Preheat oven broiler. Line a baking tray with aluminum foil, and lightly grease the aluminum foil.
• Arrange potatoes in the prepared baking tray. Spoon the mayonnaise mixture over the potatoes. Broil in the preheated oven until potatoes are tender and mayonnaise mixture is lightly browned, about 10 minutes.

BEST BREAKFAST POTATOES EVER

Steps:

• Preheat the oven to 425 degrees F.
• In a large bowl, toss together the potatoes, garlic, onion, green bell pepper, red bell pepper, olive oil, butter, seasoned salt, cayenne pepper and some kosher salt and pepper.
• Bake for 20 to 25 minutes, shaking the pan twice.
• Raise the heat to 500 degrees and bake until crisp and brown, 10 to 15 minutes.
• Sprinkle with a little more salt and pepper before serving.

BEST EVER BEEF AND POTATOES CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Slice potatoes into medium rounds.
• Heat vegetable oil in a deep skillet over medium heat. Fry potato rounds until starting to turn brown, about 5 minutes per batch. Remove from oil and place on a paper towel-lined plate to drain. Set aside.
• Heat olive oil in a frying pan over medium-high heat. Cook onion and garlic in the hot oil until onion turns translucent, about 5 minutes. Add ground beef and cook and stir until browned and no pink remains, 5 to 7 minutes more. Drain the pan.
• Combine beef mixture and cream of chicken soup in a large bowl. Add mild Cheddar cheese and stir until combined. Season with salt and pepper.
• Combine panko bread crumbs with 1/3 of the Irish Cheddar cheese and melted butter.
• Spray a 2-quart baking dish with cooking spray and spread 1/2 of the potatoes in the bottom of the dish. Sprinkle with 1/3 of the Irish Cheddar cheese. Cover with 1/2 of the beef mixture. Repeat with remaining potatoes, Irish Cheddar, and beef mixture. Top with panko mixture.
• Bake, uncovered, in the preheated oven until browned and bubbly, about 30 minutes.

ROASTED GARLIC MASHED POTATOES - THE BEST YOU'VE EVER HAD

Steps:

• Separate head of garlic into individual cloves.
• Toss in olive oil and wrap tightly in small piece of aluminum foil.
• Bake in 350°F (180°C) oven for 45 minutes.
• When the garlic has cooled to the touch you should be able to squeeze it out of the 'paper' shell of the individual cloves.
• Mash the roasted garlic with a fork, or force through a fine strainer.
• If you use a ricer as recommended below, simply rice the garlic along with the potatoes.
• Peel and boil potatoes in salted water until tender.
• Force the cooked potatoes through a ricer (recommended) or mash by your usual method.
• Put the riced potatoes, garlic, sour cream, butter, and salt and white pepper in a mixer bowl, and whip at medium speed until smooth.
• Add cream or milk to adjust consistency.

BEST EVER CHEESY POTATOES

Steps:

• Mix everything but the hashbrowns in a large bowl.
• Add the hashbrowns.
• Bake at 350 for at least 1 hour (until slightly brown and bubbly).
• Enjoy!

BEST EVER MASHED POTATOES

Steps:

• In a large stockpot, boil potatoes with salt until tender--about 15 minutes.
• Drain water and add remaining ingredients.
• Mash until smooth (I like to leave at least a few lumps, call me weird).
• Serve with gravy or butter.
• Note: You can easily turn this recipe into garlic mashed potatoes by adding 3 cloves roasted garlic when you mash.
• For another tasty variation, try adding shredded cheddar and cooked broccoli pieces.

BEST EVER SCALLOPED POTATOES (NO DAIRY)

Steps:

• 1. In 2 shallow, well greased 2 Qt. Casserole dishes layer, Potatoes and Onions sprinkling with salt and pepper between each layer.
• 2. In a medium sauce pan melt Butter or Margarine over medium heat. Stir in flour until well blended. Wisk in chicken stock; cook stirring constantly until it boils and thickens.
• 3. Pour sauce over potatoe casserole and sprinkle with paprika to taste.
• 4. Bake uncovered at 350 degrees for about 50 minutes or until potatoes and tender and golden brown

BEST EVER MASHED SWEET POTATOES

Steps:

• Place potatos into pot of boiling water. Let boil for about 30 minutes or until potatos call off of fork when poked.
• As potots are finishing 1 combine butter, cream, sugar, cinnamon, nutmeg, vanilla and salt into saucepan. Cook on low-medium heat until ingrediencts melt well together (about 5-7 min).
• Pour finihsed potatos into colander.
• Take sauce off of heat and mash hot sweet potatos in saucepan with potato masher.
• Serve Immediatley.

BEST EVER POT ROAST WITH BOURSIN MASHED POTATOES

Steps:

• 1. Take out your meat; let your meat come up to room temp. LIBERALLY season with sea salt and fresh black pepper.
• 2. Pour some olive oil into a pan. Heat on med-high until almost smoking. Put your onion quarters in and brown on all sides (you want a nice deep golden color). When browned, remove and put in bottom of Crock Pot.
• 3. Next add a little more oil if needed and put your carrots into the pan making sure everything gets a nice color as well. Remove when evenly browned and add to Crock Pot.
• 4. Add the last of your oil and let it heat up. While your oil heats, dredge your beef through your flour making sure it's evenly coated.
• 5. Sear the meat on all sides, about a minute or two, getting a GBD (Golden Brown and Delicious) color.
• 6. Pull out your meat and lay it on top of your onions and carrots.
• 7. Add your rosemary, thyme, and bay leaves to the Crock Pot.
• 8. Mix your pot roast packet into your 2 cups of stock and stir until well combined then add to your Crock Pot. (The liquid should come up about halfway on the meat.)
• 9. If there is a lot of oil left in your pan, dump some of it out. Add your red wine to deglaze the pan, scraping the bottom of the pan with a wisk for all those little cooked on yummy bits (that's where a lot of your flavor will come from). Reduce it by about half, then add it to you Crock Pot.
• 10. Set your Crock Pot on high and cook for 4 hours or on low for 8 hours. You can leave it on low and it will keep going or, after 4 hours on high I usually turn it down and let it go another hour.
• 11. Boursin Mashed Potatoes! In the last 45 min of cooking get a big pot of SALTY water boiling. Wash all of your potatoes well. Stab all over with a fork. DO NOT PEEL.
• 12. Add potatoes to boiling water and cook until tender (falling off the fork when stabbed).
• 13. Strain the potatoes really well.
• 14. Put the milk and butter in the microwave and heat until milk is hot and butter is melted.
• 15. Add the potatoes back to the pot and get out your electric mixer. Mix until most of the really big pieces are broken down.
• 16. Add the milk/butter mixture a little bit at a time until you reach your desired consistency.
• 17. I like these specific potatoes a little lump because they really stand up to the pot roast.
• 18. Add 4 OZ of Boursin at the last minute and stir in while potatoes are hot. Season to taste.
• 19. Try to separate the pot roast into manage pieces, either take it out and cut it or just separate it in the Crock Pot.
• 20. It should be tender enough that it just falls apart to the touch.
• 21. I serve it up with a big scoop of potaotes in the center of the plates and put pot roast and veggies and gravy right on top. Garnish with some chopped green onion if you so desire. DEEEEEEEEEEELICIOUS =)

"BEST EVER" GREEN BEANS AND NEW POTATOES

Steps:

• 1. Half runners have the very distinct feature of a string that runs down both sides of the bean...i find it easiest to snap off one end of the bean and pull the string down then snap the other end and remove the string on the other side....This will help you remove most of the strings but you will never get them all so don't get frustrated...small price to pay for the end result! So, step one is to snap off the ends and remove the string and break the beans into halves, or thirds...then put them in your kitchen sink and run water over them to wash them off
• 2. Dice up your onion and remove the skin off of a 1-2 lb chunk of jowl bacon...salt pork can also be used but I prefer the jowl bacon...slice the jowl in about 1/4 in. slices...put your bacon grease or lard in a large stock pot on med. hi heat, add your jowl bacon and let it get kinda brown on the edges and fry up a little bit...add diced onion at this point as well...Saute onion for about 5 min.
• 3. Put all of your beans into the stock pot, add water just up to the top of the beans (do not cover completely), add salt & pepper (I use about an 1/8 of a cup each of the salt and pepper for optimum flavor but you can adjust according to your dietary allowances and taste. Cover and bring to a hard boil then turn heat down and just cook with a steady light boil on about medium for approximately an hour.
• 4. While the beans are cooking boil your potatoes. Tiny potatoes are rare at the grocery store though the earliest new potatoes at the farmers market can be just this small. I would pick out the smallest red-skinned potatoes available, of similar size so they cook evenly. Cook them whole,(you can peel them if you want, but it can be tedious with potatoes of a very small size) then cut into halves or quarters when tossing with the butter. In a large sauce pan boil till fork tender....drain and add the stick of butter to the potatoes...when melted and your beans are done dump the potatoes (with butter) over into the bean pot and stir...Adjust seasonings and Enjoy!!

BEST POTATOES EVER!

Steps:

• Place the potatoes in a saucepan with enough water to cover. Bring to a boil, and cook 10 minutes, until tender. Drain and allow to cool slightly.
• Heat the ghee in a large skillet over medium heat. Lightly toast the cumin seeds in the ghee. Mix in the green chile peppers and ginger. Season with chili powder and coriander. Stir in the potatoes, and cook about 5 minutes. Season with amchoor and salt, and continue cooking about 15 minutes. Garnish with cilantro to serve.

BEST EVER ROAST POTATOES

Steps:

• Preheat oven to 190C/375F/Gas mark 5, or for convection cooking: 170C/350F.
• Peel potatoes and cut in half. Put in a pan of salted cold water. Bring to the boil and simmer for 7-8 minutes until almost cooked (they will still feel firm when pierced with a knife). Drain thoroughly using a colander, then shake the potatoes around a little in the colander until the outsides are roughened.
• Place in roasting pan, sprinkle with avocado oil, rosemary. Season with salt and pepper. Cook in oven at 190C/375F until golden crisp, about 45-60 minutes.

BEST-EVER MASHED POTATOES

Steps:

• Fill a large pot halfway with water. Bring to a boil over high heat.
• Carefully add peeled potatoes.
• Boil over high heat until the potatoes are fork-tender, about 25 minutes.
• Remove from heat and drain potatoes in a colander. Put drained potatoes back in the pot and put back on the stove over low heat.
• Add the cream cheese, butter, 1/2 cup of the milk, and a hefty pinch salt and pepper.
• Mash the potatoes with a potato masher until they reach desired consistency. Taste and add additional salt and pepper to taste.
• Spoon into a large bowl and top with a generous pat of butter. Serve.

BEST EVER SPARERIBS WITH POTATOES

Steps:

• Mix all ingredients except ribs and potatoes in bowl.
• Add potatoes to bottom of large crockpot. Top with spareribs and pour sauce mixture over all.
• Cook on low for 6-8 hours. Enjoy!

THE BEST ROAST POTATOES EVER

Steps:

• Adjust oven rack to center position and preheat oven to 450°F/230°C (or 400°F/200°C if using convection). Heat 2 quarts (2L) water in a large pot over high heat until boiling. Add 2 tablespoons kosher salt (about 1 ounce; 25g), baking soda, and potatoes and stir. Return to a boil, reduce to a simmer, and cook until a knife meets little resistance when inserted into a potato chunk, about 10 minutes after returning to a boil.
• Meanwhile, combine olive oil, duck fat, or beef fat with rosemary, garlic, and a few grinds of black pepper in a small saucepan and heat over medium heat. Cook, stirring and shaking pan constantly, until garlic just begins to turn golden, about 3 minutes. Immediately strain oil through a fine-mesh strainer set in a large bowl. Set garlic/rosemary mixture aside and reserve separately.
• When potatoes are cooked, drain carefully and let them rest in the pot for about 30 seconds to allow excess moisture to evaporate. Transfer to bowl with infused oil, season to taste with a little more salt and pepper, and toss to coat, shaking bowl roughly, until a thick layer of mashed potato-like paste has built up on the potato chunks.
• Transfer potatoes to a large rimmed baking sheet and separate them, spreading them out evenly. Transfer to oven and roast, without moving, for 20 minutes. Using a thin, flexible metal spatula to release any stuck potatoes, shake pan and turn potatoes. Continue roasting until potatoes are deep brown and crisp all over, turning and shaking them a few times during cooking, 30 to 40 minutes longer.
• Transfer potatoes to a large bowl and add garlic/rosemary mixture and minced parsley. Toss to coat and season with more salt and pepper to taste. Serve immediately.

BEST ROAST POTATOES EVER

Steps:

• Peel potatoes and cut into quarters, sixths or eights depending on size, about 2 inches or more.
• Preheat oven to 450. Heat 2 quarts of water until boiling. Add 2 tablespoons kosher salt, baking soda, and potates and stir. Return to boil, reduce to simmer and cook about 10 minutes until knife meets little resistance when inserted.
• Combine olive oil with chopped rosemary, minced garlic and a few grinds of black pepper in a saucepan, and heat over medium heat. Cook, stiffing and shaking pan constantly, until garlic just begins to turn golden, about 3 minutes. Immediately stain oil through a fine-mesh strainer set in a large bowl. Set garlic/rosemary mixture aside and reserve separately.
• when potatoes are cooked, drain and let them rest in pot for about 30 seconds to allow excess moisture to evaporate. Transfer to bowl with infused oil, season with salt and pepper, and toss to coat, shaking bowl roughly, until a thick layer of mashed potato-like paste has built up on the potato chunks.
• transfer potatoes to a large rimmed baking sheet and separate them, spreading them evenly. Trnsfer to oven and roast, wqithout moving for 20 mintues. Releas stuck potates, shake pan and turn. Continue roasting until potates are deep brown and crisp, shaking a few times, 30-40 minutes.
• Transfer to large boal and add garli/rosemary mixture and minced parsely. Toss to coat and season with salt and pepper to taste.