Potatoes are one of my favorite foods of all time as you can cook them in so many ways! Here are 3 different potato recipes that will make your whole family begging for more. All of these recipes are from the food network. Enjoy!

Garlic Roasted Potatoes!

https://www.foodnetwork.com/recipes/ina-garten/garlic-roasted-potatoes-recipe-1913067   

By: Ina Garten

Ingredients:

• 3 pounds small red or white potatoes
• 1/4 cup good olive oil
• 1 1/2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons minced fresh parsley

Steps:

1. Preheat the oven to 400 degrees F
2. Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning
3. Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot

Mashed potatoes!

https://www.foodnetwork.com/recipes/tyler-florence/mashed-potatoes-recipe-1943035 

By: Tyler Florence

Ingredients:

• 4 pounds golden creamer potatoes, peeled and cut into quarters
• 1 bay leaf
• Kosher salt and freshly ground black pepper
• 2 cups heavy cream
• 3 tablespoons unsalted butter
• 2 tablespoons chopped chives

Steps:

1. Put the potatoes into a large pot, add the bay leaf, 2 tablespoons of salt, and cover with cold water. Bring to a boil over medium-high heat and cook until the potatoes are tender, about 20 minutes. Drain them well and remove the bay leaf. Meanwhile, heat the cream and butter in a small saucepan. Put the potatoes through a ricer or food mill into a bowl. Add the hot cream and season with salt and pepper. Mix together with a spoon and add the chives

Twice-Baked Potatoes 

https://www.foodnetwork.com/recipes/ree-drummond/twice-baked-potatoes-recipe-1925596 

By: Ree Drummond 

Ingredients:

• 8 baking potatoes, washed
• 3 tablespoons canola oil
• 2 sticks salted butter
• 1 cup bacon bits (fry your own if you want!)
• 1 cup sour cream
• 1 cup Cheddar or Jack cheese (or a mix of both), plus more for topping
• 1 cup whole milk
• 2 teaspoons seasoned salt
• 3 green onions, sliced
• Freshly ground black pepper

Steps:

1. Preheat the oven to 400 degrees F
2. Place the potatoes on a baking sheet. Rub them with the canola oil and bake for 1 hour, making sure they’re sufficiently cooked through
3. Slice the butter into pats. Place in a large mixing bowl and add the bacon bits and sour cream. Remove the potatoes from the oven. Lower the heat to 350 degrees F
4. With a sharp knife, cut each potato in half lengthwise. Scrape out the insides into the mixing bowl, being careful not to tear the shell. Leave a small rim of potato intact for support. Lay the hollowed out potato shells on a baking sheet
5. Smash the potatoes into the butter, bacon and sour cream. Add the cheese, milk, seasoned salt, green onions and black pepper to taste and mix together well. (IMPORTANT: If you plan to freeze the twice-baked potatoes, do NOT add the green onions)
6. Fill the potato shells with the filling. I like to fill the shells so they look abundant and heaping. Top each potato with a little more grated cheese and pop ’em in the oven until the potato is warmed through, 15 to 20 minutes

By: Sorina Yeghian ‘26, Food and Wellness editor 

26syeghian@montroseschool.org