Best 20 Easy Potatoes Recipes

ROASTED POTATOES AND ONIONS - EASY AND DELICIOUS

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Combine potatoes and onion in a roasting pan; cover with canola oil and olive oil. Add garlic, onion soup mix, rosemary, and black pepper and stir until potatoes and onion are evenly coated. Cover roasting pan with aluminum foil.
• Roast in the preheated oven for 25 minutes. Remove foil and continue to roast until potatoes and onion are browned and edges are crispy, 15 to 30 minutes.

EASY AIR FRYER BAKED POTATOES

Steps:

• Preheat an air fryer to 400 degrees F (200 degrees C).
• Rub potatoes with olive oil and season with salt, pepper, garlic powder, and parsley. Place potatoes in the air fryer basket.
• Cook in the preheated air fryer until potatoes are soft, 40 to 50 minutes, depending on potato size.
• Slice potatoes lengthwise. Pinch both sides of each potato, using your hands and forcing potatoes to open up, until the fluffy insides come up. Place 1 tablespoon of butter into each potato.

EASY SCALLOPED POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a casserole dish.
• Layer the bottom the casserole dish with potatoes. Cover the potatoes with a layer of cheese, followed by a light dusting of flour, salt and pepper. Repeat the layering process until all of the ingredients are used up. Pour milk over the entire casserole. Cover with aluminum foil.
• Bake in the preheated oven until the potatoes are tender, about 45 minutes. Remove foil and return to oven; bake until cheese is bubbly and beginning to brown.

EASY FRIED POTATOES & ONIONS

Steps:

• Heat oil and butter in a skillet. Add the onions and cook until soft and lightly browned. Remove the onions from the pan and reserve.
• Slice the potatoes into 1/4 inch slices. Add them to the hot pan and brown on both sides.
• Return the onion to the pan, toss and season. Serve warm.

EASY SPICY ROASTED POTATOES

Steps:

• Preheat the oven to 450 degrees F (220 degrees C).
• Arrange the potatoes and onions in a greased 9x13 inch baking dish so that they are evenly distributed. Season with garlic powder, salt and chili powder. Drizzle with olive oil. Stir to coat potatoes and onions with oil and spices.
• Bake for 35 to 40 minutes in the preheated oven, until potatoes are fork tender and slightly crispy. Stir every 10 minutes. When done, sprinkle with cheese. Wait about 5 minutes for the cheese to melt before serving.

EASY ROASTED POTATOES

Steps:

• Preheat oven to 400 degrees F. Mix dill weed, garlic powder, salt and pepper in small bowl. Set aside.
• Toss potatoes with oil in large bowl. Sprinkle seasoning mixture over potatoes; toss to coat.
• Spread potatoes in single layer on foil-lined 15x10x1-inch baking pan.
• Bake 40 minutes or until potatoes are tender and golden brown.

EASY SLOW COOKER CHEESY POTATOES

Steps:

• Mix hash brown potatoes, Cheddar cheese, cream of chicken soup, sour cream, onion, milk, seasoned salt, garlic, and 1/2 cup cheese-flavored crackers in a slow cooker.
• Cook on Low, stirring occasionally until cooked through, about 2 hours. Stir and top with remaining 1/2 cup cheese-flavored crackers.

QUICK AND EASY MASHED SWEET POTATOES

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes; drain.
• Transfer potatoes to a large bowl; mash butter, garlic, basil, and thyme into the potatoes with a potato masher until smooth.

EASY CHEESY POTATOES

Steps:

• Preheat oven to 350°F.
• Slice the potatoes very thin.
• Place half of the sliced potatoes in a oiled 2 quart casserole dish.
• Place half of the sliced onions on the next layer.
• On top of that sprinkle half of the salt, pepper, and dried parsley.
• Now place a layer of 1/2 cup of your cheddar cheese.
• Repeat the last four steps (3-6) making another layer of each.
• Cover the dish and bake 15 min or until potatoes are tender.

EASY SCALLOPED POTATOES

Steps:

• Start by slicing the potatoes about 1/8-1/4 inch thick.
• You may peel them first if you like.
• In a casserole dish, lay down a single layer of potatoes.
• Put some onion of top if you like.
• Sprinkle lightly with flour, salt, and peper.
• (If you like it really creamy, add more flour) Place 2-3 tabs of butter on top Repeat the layers to the top of the casserole dish.
• Pour the milk over the top of the potatoes until the dish is about 2/3 full.
• Bake at 375F for 1 hour.

QUICK AND EASY GRILLED POTATOES

Steps:

• Poke each potato with the tines of a fork. Place the potatoes in a microwave oven, and cook on high power for about 5 minutes. Check about halfway through, and turn potatoes over for even cooking. Slice each potato in half the long way and cook potatoes another 2 minutes on high power.
• Preheat a grill for medium heat.
• Brush the potato tops with olive oil, and season with salt and pepper to taste.
• Cook on prepared grill for 15 to 20 minutes, turning once.

EASY TWICE BAKED POTATOES

Steps:

• Bake potatoes in a 375 degree oven 1 to 1 1/2 hours until done.
• When potatoes are done let them cool 10-15 minutes.
• Then slice them in half lengthwise.
• Using a spoon carefully scoop out the potato, leaving a little on skin so they don't break. Save the skins.
• In a large bowl mix all the ingredients except 1/4 cup cheese, green onion and paprika with a hand mixer until well blended and creamy. If not creamy enough add a bit more milk.
• Taste and adjust seasonings if necessary.
• Spoon potato mixture evenly into shells.
• Top with remaining 1/4 cup of cheese and green onions.
• Sprinkle lightly with paprika.
• Return to oven until hot and cheese is melted, about 15-20 minutes.
• Or you can wrap in saran wrap and put in a freezer ziplock bag and freeze for use at another time.

EASY SOUR CREAM SCALLOPED POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain. Cut potatoes into cubes and place into a large bowl.
• Stir chicken soup, sour cream, and half the Cheddar cheese into potatoes until evenly incorporated; season with salt and black pepper. Spread potato mixture into a 9x13-inch casserole dish; sprinkle with remaining Cheddar cheese.
• Bake in the preheated oven until cooked through and Cheddar cheese is melted, about 30 minutes.

EASY SCALLOPED POTATOES AND HAM

Steps:

• Preheat oven to 400°F.
• Wash and peel potatoes, and slice into thin slices no 1/8 of an inch thick.
• Butter a casserole dish, and place an even layer of potatoes in the bottom of dish.
• Using a tablespoon sprinkle 2 tablespoons of flour over potatoes. Salt and pepper, Sprinkle with 1/4 of the ham.
• Cut butter into small bits and sprinkle over the ham. leaving enough for 3 more layers.
• Repeat layering, potatoes, salt and pepper, flour, ham and butter, until potatoes are all gone.
• Pour enough milk over the whole casserole until it comes up to the top layer of potatoes.
• Cover with foil and bake for 35 minutes.
• Remove foil and back an additional 10 minutes until top is lightly browned and potatoes are tender. It should appear very bubbly and yummy.
• Enjoy.

QUICK & EASY AU GRATIN POTATOES

Steps:

• Preheat oven to 350°. In a large bowl, mix sour cream, condensed soup, salt and pepper; stir in potatoes, cheese and onion. Transfer to a greased 13x9-in. baking dish., In a small bowl, mix crushed cornflakes and melted butter; sprinkle over potato mixture. Bake, uncovered, 50-60 minutes or until golden brown.

EASY AU GRATIN POTATOES

Steps:

• In a large saucepan, bring cream, milk, salt and garlic powder to a boil. Add potatoes; reduce heat. Cover and simmer for 10-15 minutes or until the potatoes are tender. Coarsely crush 1/4 cup of croutons. Remove potatoes from the heat. Gently stir in the crushed croutons and pepper. , Pour into a greased 1-1/2-qt. baking dish. Sprinkle with cheese and remaining croutons. Bake, uncovered, at 400° for 5-6 minutes or until the cheese is melted.

EASY SHEPHERD'S PIE WITH GARLIC ROMANO POTATOES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.
• Place the beef and onion in a skillet over medium heat. Season with rosemary and basil. Cook until beef is evenly brown; drain grease. Mix in tomato sauce, diced tomatoes, and mixed vegetables. Cook and stir until vegetables are heated through. Transfer to the baking dish.
• Place potatoes in a pot with enough water to cover, and bring to a boil. Cook 10 minutes, or until tender. Remove from heat and drain. Mix butter, Romano cheese, garlic, salt, oregano, and milk into the pot. Mash together with a potato masher. Top beef and vegetables with the mashed potatoes.
• Bake 30 minutes in the preheated oven. Turn oven to broil, and continue cooking 3 minutes, until potatoes are golden brown.

EASY ROASTED GARLIC MASHED POTATOES

Steps:

• Remove papery outer skin from garlic bulb (do not peel or separate cloves). Cut top off bulb; brush with oil. Wrap in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes., Meanwhile, place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. , Place 1 cup broth in a blender. Squeeze softened garlic into blender; cover and process until blended. Drain potatoes; place in a large bowl. Add the butter, pepper, salt, garlic mixture and remaining broth; beat until smooth.

EASY SCALLOPED POTATOES

Steps:

• Preheat oven to 400°. Place potatoes and water in a large microwave-safe bowl; microwave, covered, on high until almost tender, 12-14 minutes., In a 6-qt. stockpot, heat butter over medium-high heat; saute onion and garlic until tender, 5-7 minutes. Stir in flour and seasonings until blended; gradually stir in broth and cream. Bring to a boil, stirring occasionally; cook and stir until slightly thickened, 2-3 minutes. Stir in cheeses until melted., Drain potatoes; add to sauce, stirring gently. Transfer to a greased 13x9-in. baking dish. Bake, uncovered, until lightly browned, about 20 minutes. If desired, sprinkle with chives.

EASY PRESSURE COOKER POTATOES

Steps:

• Pour water into the bottom of a pressure cooker (such as Presto®). Place a trivet into the pressure cooker and turn the heat on high.
• Place potatoes in a single layer in the pressure cooker and lock the lid. Cook over high heat until the pressure regulator reaches 15 psi, 5 to 10 minutes. Remove from heat. Allow pressure to drop naturally, 10 minutes. Unlock and remove lid.