The humble potato is a Coupon Queen and Meal Planner’s dream dinner ingredient! Not only are potatoes versatile, but they are also inexpensive, even when they aren’t on sale. You can have your potatoes mashed, baked, boiled, fried, and even grilled! Don’t limit your family to just the basic Russet variety, but try some red skins, Yukon Golds, and sweet potatoes! Now as much as I love potatoes, I don’t eat them every single day. However, I do have a them on the menu a few times a week because they are cheap, delicious, and nutritious (especially if you eat the skins).
Sometimes we can fall into a rut with our side dishes and potatoes are no exception. So this week I am going to give you some different ways to make spuds that your family will love. A special thanks to my Facebook recipe group, “Try It Out” for your potato ideas!
Parmesan Potatoes ~ These potatoes are AWESOME!! This recipe is so easy and delicious it has become my new favorite way to make them. See the recipe at the end of this post. A special thanks to Chris Dudley for introducing me to this one!
Cheesy Roasted Garlic Potato Balls ~ Okay, these are NOT healthy in the least bit because they’re fried, but are a great way to use up leftover mashed potatoes. I may try oven frying them – coating them with butter cooking spray and baking them in the oven. (Thanks to Patty Cable for this recipe!)
Boiled Red Skin Potatoes ~ I love these (or Yukon Golds) tossed with butter and fresh parsley. Since we had such a mild winter, my parsley plants didn’t die, but have turned into parsley bushes! We’ll be eating these on a regular basis this summer.
Freezer Smashed Potatoes ~ When the 5-pound bags of Russet potatoes go on sale at my local Kroger for $1.99, I use Heather Tenney’s (my friend and mentor) recipe for Freezer Smashed Potatoes.
Hash Brown Casserole ~ I really love Cracker Barrel’s grilled chicken tenderloins with green beans and hash brown casserole. The recipe below is closest I’ve found to my restaurant favorite. (Thanks again to Patty!)
Fried Potatoes ~ If I have leftover boiled potatoes from last night’s dinner, I slice and fry them up with a little butter and onion for breakfast to go with my eggs and turkey bacon.
Twice Baked Potatoes ~ These are easy to make and you can vary the add-ins based on what your family likes. Make this recipe lighter by omitting the bacon and using reduced fat cheese.
- ½ Stick of Butter
- 1/3 cup of Parmesan cheese
- 1/2 tsp. of garlic powder
- 1-2 Tbs of dried parsley
- 4 – 6 Small Russet potatoes, washed (unpeeled)
Melt butter in the microwave and pour into the bottom of a glass baking dish. Blend the parmesan, garlic powder, and parsley together then sprinkle the mixture over the butter. Take your skin-on potatoes (washed) and cut them in half length-wise. Put them face down in the butter. Bake at 400 for 30-40 minutes.
Hash Brown Casserole
10.25 condensed can cream of chicken
8 ounce Colby cheese grated
½ cup melted butter
1 small onion minced
1 tsp. salt
½ tsp. black pepper
2 lb. bag frozen shredded hash browns
Spray 13 X 9 X 2 baking pan with non-stick cooking spray: set aside. In a bowl, combine soup, cheese, butter, onion, salt, and pepper. Gently fold potatoes into mixture and spread evenly into pan. Heat at 350 degrees for 35-40 minutes or until heated through or top is brown.