How to Cook Potatoes – 11 Easy and Delicious Recipes

Crispy Roasted Potatoes

Roasted Potatoes

You can never go wrong with potatoes: Whenever mashed, roasted or fried, they remain our favorite meal of all times. In this post, I am going to give a full guide on how to cook potatoes and present to you 11 amazing recipes.

Ingredients

  • 10-15 Baby potatoes
  • 2 Tablespoons olive oil
  • 2 Tablespoons vegetable oil
  • 1/2 Teaspoon salt
  • 2 Garlic Cloves
  • Ground black pepper
  • 3 Tablespoons mayo
  • 1 Teaspoon paprika
  • 1 Teaspoon rosemary ( Optional)

Method

  1. Preheat oven to 200 C.
  2. Meanwhile, peel and cut the potatoes and place in cold water for 2 minutes.
  3. Add the potatoes in a large pan of salted boiling water for 5-10 minutes. Turn off the heat.
  4. In an oven dish, place the boiled potatoes.Add olive oil, vegetable oil, ground pepper, rosemary, garlic cloves and mix well for 1 minute.
  5. Leave to bake for about 20 minutes until the potatoes become a crispy gold.
  6. Remove from heat and enjoy as a side dish with chicken, beef or fish. Bon Appetit!

 

Bacon Wrapped Potato Fries

Bacon Wrapped Potato Fries

Ingredients

  • 2 Large Potatoes
  • 15 Bacon Slices
  • 2 Tablespoons chili powder
  • Ground Black Pepper
  • BBQ for Serving

Method

  1. Preheat oven to 200 C.
  2. Meanwhile, wrap the potato slices with the bacon and sprinkle with chili powder and ground black pepper.
  3. Bake for 30-35 or until bacon becomes crispy.
  4. Serve with BBQ sauce aside.

 

Potato Skin Boats

Loaded Potato Skins

Ingredients

  • 3 Large Potatoes
  • 10 Bacon Stripes
  • 1/2 Cup Sour cream
  • 2 Spring onions
  • 2 Cups shredded cheddar
  • Olive oil
  • Ground Black Pepper

Method

  1. Preheat oven to 200 C
  2. Scrub the potatoes well and pierce them using a sharp knife several times. Rub the potatoes with olive oil and bake for about 60 minutes.
  3. Meanwhile fry the bacon strips in a frying pan, or in an aluminum foil in the oven until they become crispy. Let to cool and crumble
  4. Remove the potatoes from oven and they are cool enough, cut them lengthwise. Using a spoon, scoop out the inside, leaving 1 cm potato near the skin.
  5. Brush the potatoes with vegetable oil and put on a roasting pan. Bake for another 10 minutes, turning around on each side.
  6. Add the cheddar cheese, crumbled bacon and some ground black pepper. Bake until cheese is melted.
  7. Turn off the oven and top the potato skins with sour cream and green onions.
  8. Serve immediately. Bon Appetit!

 

Best Cheesy Hasselback Potato

Cheesy Hasselback Potatoes

Ingredients

  • 3 Medium potatoes
  • 1/2 Parmesan cheese
  • 2 Tablespoons unsalted butter, melted
  • 10 Slices of Cheddar cheese, cut into small squares
  • 1 Tablespoon fresh chives

Method

  1. Preheat oven to 250 C.
  2. Place the potatoes between two wooden spoons, making deep thin cuts, without cutting all the way through the potato.
  3. In an aluminum foil, place the potatoes and sprinkle with melted butter, salt, and pepper.
  4. Bake for around 60 minutes and remove from oven. Put the cheddar slices between potato and sprinkle with the grated parmesan cheese. Place in the oven again for 2 minutes or until cheese is melted.
  5. Top with chives.
  6. Bon Appetit!

 

Potato Spanish Omelet

Spanish Potato Omelet

Ingredients

  • 3-4 Large potatoes, peeled into thin slices
  • 1 Large Onion
  • 6 Eggs
  • 1 1/2 Cup olive oil
  • Parsley
  • Salt
  • Ground black pepper

Method

  1. In a medium bowl, beat the eggs, sprinkle with some salt and pepper and set aside. Meanwhile in another bowl put the potatoes and sprinkle with some salt.
  2. In a non-stick skillet, place potatoes and cook until they are tender. When they are ready, transfer back to their bowl.
  3. Add onion and cook until is soft. Transfer in the same bowl of potatoes. After 5 minutes, add the beaten eggs and mix well.
  4. Add the mixture of eggs and potatoes and let for about 5-8 minutes or until it looks brown on the edges. Using a rubber spatula, loosen edges and remove from the heat.
  5. Place a plate over the skillet and invert the omelet, holding skillet and plate together. Slide again omelet into the skillet and cook for about 2-3 minutes.
  6. Garnish with parsley and serve warm.

 

Jacket Potatoes

Jacket Potatoes

Ingredients

  • 4 Small potatoes
  • 6 Pancetta slices
  • 70 gr Creme Fraiche
  • 120 gr Soft Garlic cheese
  • 10 gr Grated parmesan
  • 2 Tablespoon Lemon Juice
  • 1 Tablespoon pesto

Method

  1. Preheat oven to 200 C.
  2. Meanwhile, pierce the potatoes with a fork and microwave for 10 minutes or less. Then place on a baking tray and sprinkle with olive oil, salt, and pepper.
  3. Bake for about 20 minutes or until crisp.
  4. In a small saucepan, fry the pancetta and crumble.
  5. In a large bowl, mix the parmesan, fraiche, soft garlic cheese and lemon zest.
  6. Preheat grill to high temperature.
  7. Remove potatoes from oven, slide open and remove the potato with a scoop. Mox half of it with the soft garlic and fraiche mixture. Add the mixture inside the potatoes skins and put to grill until golden.
  8. Enjoy.

 

Potato Salad with Dill and Pickles

Potato Salad with Pickles and Dill

Ingredients

  • 5 Small potatoes, peeled and chopped
  • 2 Celery stalks, chopped
  • 2 Scallions
  • 1/2 Small onion
  • 3/4 Cup mayonnaise
  • 1/3 Bread and butter pickles
  • 2 Tablespoons of Spicy brown mustard
  • 1/4 Cup chopped dill
  • Ground black pepper
  • Salt

Method

  1. Bring a large saucepan of salted water to the boil.
  2. Place the potatoes and cook for about 15-20 minutes or until they become tender.
  3. Remove from heat and drain well.
  4. In a large bowl, add the potatoes, chopped celeries, scallions, onion, pickles, and mayonnaise. Sprinkle with salt, pepper, and chopped dill. Mix well.
  5. This perfect salad is now ready to serve with your favorite chicken, fish or meat.
  6. Buon Appetit!

 

Chilli Potato Salad with Peanuts and Celery

Chilli Potato Salad with Peanuts and Celery

Ingredients

  • 5 Baby potatoes sliced crosswise
  • 2 Celery stalks, finely sliced
  • 1/2 Cup celery leaves
  • 2 Red chilies thinly sliced
  • 1 Garlic clove, grated
  • 1/2 Cup roasted peanuts
  • 1 Cup chopped cilantro
  • 1/2 Cup mint leaves
  • 1/2 Cup rice vinegar
  • 1 Teaspoon peeled and grated ginger
  • 2 Teaspoons brown sugar
  • 3 Tablespoons olive oil
  • Salt

Method

  1. Place a large pot of salted boiling water into heat. Add the potatoes and cook for about 20 minutes until tender. Remove from heat, drain well and let cool.
  2. Heat the vegetable oil in a large skillet and place potatoes until golden and crispy. Sprinkle with salt and pepper.
  3. Remove the potatoes from the saucepan and place in a large bowl add.
  4. Discard any oil from the saucepan and bring chilies, brown sugar, ginger, garlic, and vinegar. Bring to a simmer for 2 minutes until the sugar dissolves.
  5. Add the mixture to the potato bowl and toss everything together. Add the celery stalks, celery leaves, peanuts, mint, and cilantro.Sprinkle with ground black pepper and toss again to combine.

 

Potato Gratin

Potato Gratin

Ingredients

  • 500 gr Potatoes peeled and thinly sliced
  • 200 ml Double cream
  • 50 gr Grated Emmental or Edam cheese
  • 1 Garlic clove
  • 1 Tablespoon butter
  • 1 Egg
  • A pinch of grated nutmeg
  • Salt
  • Pepper

Method

  1. Preheat oven to 180 C.
  2. Meanwhile in a large bowl, whisk together, egg, double cream, nutmeg salt, and pepper.
  3. Brush a medium baking dish with butter and rub with a crushed garlic.
  4. Layer the sliced potatoes in the dish and top with the grated cheese.
  5. Bake in the oven for about 45 minutes, until brown.

 

Cheesy Potato Pie with Bacon and Leeks

Cheesy Potato Pie with Bacon and Leeks

Ingredients

  • 1 kg Floury potatoes, halved
  • 1 Onion finely chopped
  • 80 gr Bacon or Pancetta, diced
  • 250 ml Milk
  • 1 Free range egg
  • 400 gr Leeks, sliced
  • 90 gr Firm cheese like Gruyere, grated
  • Salt
  • 1 Teaspoon of paprika
  • A large handful of fresh parsley

Method

  1. Preheat oven to 200 C.
  2. In a large pan of boiling water, add the potatoes and some salt. Simmer for about 20 minutes until tender.
  3. Meanwhile in a medium saucepan, heat two tablespoons of olive oil. Add the onions, leeks and fry until brown. Add the bacon for 2-3 minutes until crispy and season with salt and pepper. Remove from heat and set aside.
  4. Drain the potatoes and mash them well with a spoon. Whisking continuously add the milk, beaten egg, and butter.
  5. Add the mashed potatoes in the leek mixture and sprinkle with parsley, paprika and half of the butter.
  6. Brush an oven dish with butter and layer the mixture. Top with the rest of the cheese and bake for about 45 minutes or until brown.

 

Borek- Filo Pastry with Spicy Potato Filling and Onions

Potato Turkish Borek

Ingredients

  • 500 gr Potatoes, boiled and mashed
  • 2 Large onions
  • 10 Sheets of thin filo dough
  • 1/2 Tablespoon paprika
  • salt
  • Ground black pepper
  • 2 Tablespoon olive oil
  • 1 Tablespoon butter

Method

  1. Preheat oven to 180 C.
  2. In a medium saucepan, add olive oil and saute the onions until brown. Remove from heat and in the same saucepan, add mashed potatoes, paprika, salt, and pepper. Mix well and set aside.
  3. Meanwhile, brush an oven dish with butter. Layer 1-2 sheets of the pastry into a flat surface. Add some tablespoons of the potato filling in a line and make a spiral. Transfer to the baking dish. Continue in this way, until the pastries and potato filling is over.
  4. Brush on top of the borek with the egg yolk and bake for about 30-40 minutes or until it is gold.
  5. Enjoy!

 

 

 

 

 

 

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