Type what you have

Ingredients

• ✓ red potato
• olive oil
• salt
• black pepper
• parsley
• basil
• garlic
• red wine vinegar

Instructions

1. 1 Preheat the oven to 420 degrees F (215 degrees C). Line a baking sheet with parchment paper.
2. 2 Place cubed potatoes in a large bowl and cover with cold water. Soak for at least 5 minutes.
3. 3 Drain water from potatoes and pat potatoes dry with paper towels or a clean kitchen towel. Return potatoes to the bowl and add 2 tablespoons olive oil and generous pinches salt and pepper. Transfer potatoes to the prepared baking sheet and spread them out evenly.
4. 4 Bake in the preheated oven until browned on the bottom and edges, about 35 minutes.
5. 5 Meanwhile, prepare the chimichurri; combine parsley, basil, garlic, 2 tablespoons olive oil, vinegar, and a pinch salt in a bowl. Stir together and let sit while potatoes finish baking.
6. 6 Remove potatoes from the oven and transfer to a large serving bowl. Add chimichurri to hot potatoes and mix until covered.

By JennCrippen

Ingredients

• ✓ red potato
• water
• chicken
• plantain
• onion
• cilantro
• garlic
• salt
• cassava root
• corn

Instructions

1. 1 Combine water, chicken, plantains, onion, cilantro, garlic, and salt in a large pot. Bring to a boil. Reduce heat to medium; cook until chicken is longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
2. 2 Remove the chicken and let cool. Add yuca, potatoes, and corn to the soup; cook over medium heat until yuca and potatoes are softened, about 30 minutes.
3. 3 Discard chicken skin and bones. Place meat back into the soup; stir to combine.

By IheartCilantro

Ingredients

• ✓ red potato
• cilantro leaves
• pepper
• salt
• paprika
• oregano
• leek
• celery
• red bell pepper
• carrot
• corn
• pumpkin
• onion
• polenta
• water
• beef broth
• beef roast

Instructions

1. 1 Cut the piece of beef into 6 large chunks (one per serving). Place the beef into a large saucepan; pour in the beef broth and water. Bring to a boil over high heat, then reduce heat to medium, cover, and simmer until nearly tender, 1 to 1 1/2 hours.
2. 2 Stir the polenta into the stew along with the potatoes and onion. Cover and simmer for 15 minutes. Cut the pumpkin into 6, serving-sized pieces, and add to the stew along with the corn, carrot, bell pepper, celery, and leek; simmer until the vegetables are tender, adding more water if needed to barely cover. Stir in the oregano and paprika during the last 5 minutes.
3. 3 Season to taste with salt and pepper. Ladle into serving bowls, and sprinkle with chopped cilantro.

By damasio

Ingredients

• ✓ red potato
• vegetable oil
• ranch seasoning mix

Instructions

1. 1 Preheat the oven to 450 degrees F.
2. 2 Place potatoes in a 1-gallon-size Glad® Zipper Bag and add oil; seal bag. Toss to coat.
3. 3 Add Hidden Valley® Original Ranch® Salad Dressing and Seasoning Mix and toss again until coated. Bake in ungreased baking pan for 30 to 35 minutes or until potatoes are brown and crisp.

By Hidden Valley Ranch

Ingredients

• ✓ red potato
• garlic
• seafood seasoning
• thyme

Instructions

1. 1 Fill a large pot halfway with water and bring to a boil. Reduce heat to medium-low and add garlic, seafood seasoning, and thyme. Let cook for 2 minutes; add potatoes. Drain some of the water mixture so that there is a thin layer just hovering over potatoes.
2. 2 Let cook over low to medium heat until tender, about 10 minutes. Drain and serve.

By brianptino

Ingredients

• ✓ red potato
• olive oil
• onion soup mix

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Combine red potatoes, olive oil, and soup mix in a large resealable plastic bag; seal bag and shake until potatoes are fully coated. Pour potatoes into a medium baking dish.
3. 3 Bake in the preheated oven, stirring occasionally, until potatoes are tender, about 40 minutes.

By Donna Lasater

Ingredients

• ✓ red potato
• buttermilk
• butter
• chive
• salt

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain water from pot and mash potatoes with a potato masher or potato ricer.
2. 2 Heat buttermilk and butter together in a saucepan over medium-low heat until butter is melted and mixture is smooth, about 2 minutes. Stir buttermilk mixture and chives into potatoes until smooth; season with salt.

By Barbara

Ingredients

• ✓ red potato
• apple cider vinegar
• sea salt

Instructions

1. 1 Place vinegar in a large soup pot and bring to a boil. Add potatoes and boil for 5 minutes. Remove from heat, cover, and let sit for 30 minutes.
2. 2 Line a baking sheet with paper towels. Drain potatoes but do not rinse. Arrange potato slices on the baking sheet, making sure none are overlapping. Cover the top of the potatoes with paper towels. Repeat layers until all potatoes have been dried.
3. 3 Preheat an air fryer oven to 400 degrees F (200 degrees C) according to manufacturer's instructions. Place the basket rack in the top slot. This will act as a shield so that the fan does not blow the chips around once they start to fry.
4. 4 Arrange potatoes slices on the remaining 3 racks and lightly sprinkle with salt. Place racks in the air fryer oven and cook for 10 minutes. Remove the top rack of chips and transfer chips to a plate. Set timer for 2 more minutes and then remove the next highest rack of chips. Set timer for 1 minute for the final rack of chips. Serve immediately.

By Soup Loving Nicole

Ingredients

• ✓ red potato
• olive oil
• garlic
• salt
• black pepper
• parsley

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Cut the potatoes in half or quarters and place in a bowl with olive oil, garlic, salt, and pepper; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into one layer.
3. 3 Roast in the preheated oven until browned and crisp, 45 minutes to 1 hour. Flip twice with a spatula during cooking in order to ensure even browning.
4. 4 Remove the potatoes from the oven, toss with parsley, adjust seasonings if needed, and serve hot.

By Allissa Cogswell

Ingredients

• ✓ red potato
• olive oil
• garlic
• salt
• black pepper
• parsley

Instructions

1. 1 Place potatoes into a very large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 40 minutes. Drain.
2. 2 Preheat the oven to 400 degrees F (200 degrees C).
3. 3 Arrange potatoes close together in a 9x13-inch baking dish. Use a fork to press about 1 inch deep in the center of each potato until inner flesh is exposed.
4. 4 Whisk 1/2 cup olive oil, garlic, and salt together in a small bowl to blend. Drizzle over potatoes.
5. 5 Bake in the preheated oven, basting occasionally with the oil mixture, until potatoes are crisp and brown on top, about 1 hour 10 minutes. Add additional oil if potatoes seem dry.
6. 6 Sprinkle with parsley and serve hot.

By Karen Dekker

Ingredients

• ✓ red potato
• butter
• garlic
• salt
• lemon
• parmesan cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place potatoes in an 8x8-inch baking dish.
3. 3 Combine melted butter, garlic, salt, and lemon juice in a small bowl; pour over potatoes and stir to coat. Sprinkle Parmesan cheese over potatoes.
4. 4 Bake, covered, in the preheated oven for 30 minutes. Uncover and bake until golden brown and tender when pierced with a fork, about 10 minutes more.

By MARDI1030

Ingredients

• ✓ red potato
• butter
• vegetable oil
• rosemary
• salt
• pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Mix together melted butter and oil, then pour into a 9x13-inch baking dish.
2. 2 Place potatoes into the prepared dish; stir until coated. Sprinkle with rosemary, salt, and pepper. Cover with aluminum foil.
3. 3 Bake in the preheated oven until potatoes are tender, about 30 minutes. Stir potatoes occasionally to ensure even cooking.

By BELLAROUGE

Ingredients

• ✓ red potato
• butter
• romano cheese
• garlic
• salt
• oregano

Instructions

1. 1 Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 45 minutes; drain. Stir in butter, cheese, garlic, salt and oregano. Mash with a potato masher or with an electric mixer.

By AUSTAD

Ingredients

• ✓ red potato
• tomato
• basil
• garlic
• olive oil
• rosemary

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Toss potatoes, tomatoes, basil, and garlic with olive oil in the prepared baking dish. Sprinkle with rosemary.
3. 3 Bake in the preheated oven, turning occasionally until tender, 20 to 30 minutes.

By Moritaka Yagi

Ingredients

• ✓ red potato
• olive oil
• onion powder
• garlic salt
• black pepper
• paprika

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a large baking pan.
2. 2 Place potatoes into a large bowl.
3. 3 Whisk oil, onion powder, garlic salt, pepper, and paprika together in a small bowl. Pour over potato cubes, hand-tossing to coat. Place potatoes into the prepared pan, spreading them so that they are evenly dispersed.
4. 4 Bake in the preheated oven for 45 minutes. Stir. Continue to bake until potatoes are crispy brown and tender, 10 to 20 minutes.

By Lindsay W

Ingredients

• ✓ red potato
• kohlrabi
• garlic scape
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Bring a small pot of lightly salted water to a boil. Add kohlrabi; cook until soft, about 15 minutes. Drain.
3. 3 Microwave potatoes until soft, about 10 minutes.
4. 4 Beat kohlrabi, potatoes, and garlic scapes together in a bowl with an electric mixer until smooth; transfer to a 1-quart casserole dish. Top with cheese.
5. 5 Bake in the preheated oven until cheese begins to brown, about 30 minutes.

By Exarkahn

Ingredients

• ✓ red potato
• duck fat
• parsley
• salt
• white pepper

Instructions

1. 1 Melt duck fat in a large skillet over medium-high heat until shimmering, about 1 minute. Add potatoes; cook, stirring minimally, until potatoes are golden brown, 5 to 10 minutes. Drain excess fat.
2. 2 Combine parsley, salt, and white pepper in a bowl; toss over cooked potatoes to coat evenly.

By Shyla Lane

Ingredients

• ✓ red potato
• shallot
• bacon
• parmesan cheese
• egg
• tomato
• avocado

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan with cooking spray.
2. 2 In a large skillet, fry the bacon pieces over medium heat until browned and crisp, about 8 minutes. Drain off half of the grease. Transfer the bacon and remaining grease to a large bowl. Stir in the shredded potato, shallot and Parmesan cheese. Divide this mixture evenly between the muffin cups. Pour eggs into each cup, filling to the top.
3. 3 Bake in the preheated oven until the egg is firm, about 12 minutes. Remove from the oven and set the dial to Broil. Place a slice of tomato onto each cupcake and return to the oven. Broil for about 3 minutes, or until toasted. Allow to cool slightly, then arrange the cupcakes on a tray and top each one with a slice avocado, if using.

By Inez

Ingredients

• ✓ red potato
• cream cheese
• cheddar cheese
• bacon bits
• cayenne pepper
• garlic powder
• parmesan cheese

Instructions

1. 1 Place potatoes into a large pot and cover with lightly salted water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
2. 2 Mash the potatoes until smooth, then add the cream cheese, Cheddar cheese, bacon, cayenne pepper, and garlic powder. Mash until the ingredients are well blended, then transfer to a serving dish, and sprinkle with Parmesan cheese to garnish.

By CUTIEPIECOOK

Ingredients

• ✓ red potato
• chicken breast
• green bell pepper
• pineapple
• barbecue sauce

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Lightly grease a medium baking dish.
2. 2 Place the chicken in the baking dish. Arrange pepper, potatoes, and pineapple around chicken. Pour the reserved pineapple juice over all, and top with barbeque sauce.
3. 3 Bake 1 hour in the preheated oven, or until chicken juices run clear and potatoes are tender.

By Joy Underwood

Ingredients

• ✓ red potato
• brussels sprout
• lemon pepper seasoning
• seasoned salt
• olive oil

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with foil.
2. 2 Combine potatoes and Brussels sprouts in a large bowl. Sprinkle lemon pepper and seasoned salt over the top and toss to coat. Drizzle olive oil over the top and toss until evenly combined. Spread out onto the prepared baking sheet in a single layer.
3. 3 Cook in the preheated oven for 15 minutes. Using a spatula, flip vegetables over and continue cooking until desired browning is achieved, about 15 more minutes.

By Soup Loving Nicole

Ingredients

• ✓ red potato
• bacon
• cheddar cheese
• green onion
• ranch-style dip

Instructions

1. 1 Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat. Reduce heat and simmer until tender, about 20 minutes. Drain and refrigerate until cold, then cut into bite-size pieces.
2. 2 While the potatoes simmer, cook the bacon. Place the bacon in a large skillet; cook over medium-high heat until brown and crisp, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble.
3. 3 Combine the cooked potatoes, crumbled bacon, Cheddar cheese, and green onions in a large bowl. Fold in the ranch dip. Refrigerate overnight.

By ANGELOFRAA

Ingredients

• ✓ red potato
• garlic scape
• olive oil
• kosher salt
• pepper

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Cut 6 18-inch pieces of aluminum foil and set aside.
2. 2 Combine the potatoes and scapes in a mixing bowl. Drizzle with olive oil; season to taste with salt and pepper. Divide the mixture among the pieces of aluminum foil and fold the edges of the foil over the potato mixture to seal the packets.
3. 3 Place the packets onto the preheated grill and close the lid. Cook until the potatoes are tender and easily pierced with a fork, 20 to 25 minutes. Rotate the packets halfway through cooking.

By VRCOOK

Ingredients

• ✓ red potato
• parsley
• paprika
• cayenne pepper
• chili powder
• onion salt
• garlic powder
• olive oil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and spread on a baking sheet.
3. 3 Combine parsley, paprika, cayenne pepper, chili powder, onion salt, and garlic powder in a small bowl. Drizzle potatoes with oil, then sprinkle with spice mixture.
4. 4 Bake potatoes in the preheated oven, stirring every 10 minutes, until crisp, about 40 minutes.

By Krista B

Ingredients

• ✓ red potato
• butter
• chicken breast
• lime juice
• mexican blend cheese
• cilantro
• salsa
• lime

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a 9x13 inch baking dish with aluminum foil.
2. 2 Toss potatoes with about 1 tablespoon of melted butter until coated. Arrange in a single layer in the bottom of the prepared baking dish.
3. 3 Bake for 10 minutes in the preheated oven. Remove pan from oven, and push potatoes out to the sides of the dish. Place the chicken breast halves in the dish. Stir together the remaining butter and lime juice. Brush onto chicken. Return to the oven.
4. 4 Bake for 20 minutes in the preheated oven, or until the chicken is no longer pink and the juices run clear. In a small bowl, toss together the cheese, cilantro and salsa. Sprinkle over the chicken and potatoes. Return to the oven for a few minutes, until the cheese is melted. Serve with lime wedges.

By KELLY624

Ingredients

• ✓ red potato
• cheddar cheese
• green onion
• miracle whip dressing
• sugar
• celery seed
• black pepper
• bacon

Instructions

1. 1 Cook potatoes in pan of boiling water 15 minutes or just until tender; drain. Cool.
2. 2 Place potatoes in large bowl. Add cheese and onions; mix lightly.
3. 3 Mix dressing, sugar, celery seed and pepper in medium bowl. Stir in half the bacon. Add to potato mixture; mix lightly.
4. 4 Refrigerate several hours or until chilled. Top with remaining bacon before serving.

By Miracle Whip

Ingredients

• ✓ red potato
• bacon
• all-purpose flour
• milk
• salt
• black pepper
• cheddar cheese
• sour cream
• green onion

Instructions

1. 1 Set aside 4 potatoes; peel and cube the remaining potatoes.
2. 2 Place cubed and whole potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until soft, about 20 minutes. Drain. Set the 4 whole potatoes aside; mash the rest.
3. 3 At the same time, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble and set aside. Cut reserved whole potatoes into small cubes and set aside with bacon.
4. 4 Heat flour in a large saucepan or pot over medium heat; slowly add milk, whisking until well blended. Add salt and pepper. Bring to a boil, stirring frequently, and cook for 8 to 10 minutes. Add mashed potatoes and stir well to combined. Remove soup from heat. Stir in 1 cup Cheddar cheese and mix until it melts completely. Stir in sour cream. Taste and adjust salt.
5. 5 Serve warm topped with bacon, cubed potatoes, remaining Cheddar cheese, and green onions.

By mmkemp

Ingredients

• ✓ red potato
• dill weed
• garlic powder
• salt
• black pepper
• olive oil

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a 10x15-inch baking pan with foil.
2. 2 Mix dill, garlic powder, salt, and pepper together in a small bowl.
3. 3 Toss potatoes with oil in a large bowl; sprinkle seasoning mixture over top and toss to coat. Spread potatoes in a single layer on the prepared pan.
4. 4 Bake in the preheated oven until potatoes are tender and golden brown, about 40 minutes.

By McCormick Spice

Ingredients

• ✓ red potato
• butter
• milk
• celery salt
• salt

Instructions

1. 1 Cut potatoes into quarters and place into a pot. Cover with water and bring to a boil. Reduce heat to medium-low and simmer until tender and a fork slides easily into each potato, about 20 minutes. Drain.
2. 2 Mash potatoes. Add 2 tablespoon each butter and milk. Adjust the measurements if needed-if it's dry, add more milk and if it's not creamy enough, add more butter. Add celery salt and salt; continue to mash until there are no clumps of potato left and everything is thoroughly blended.

By stronglive1

Ingredients

• ✓ red potato
• pesto
• chicken thigh
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Mix potatoes with 1/2 of the pesto in a bowl. Transfer potatoes to an 11x13-inch baking dish.
3. 3 Place chicken thighs the same bowl. Unfold chicken and rub remaining pesto all over. Fold thighs back up into original shape and place into the baking dish next to potatoes.
4. 4 Bake in the preheated oven, stirring potatoes occasionally, until potatoes are soft when pieced with a fork and chicken is no longer pink in the center and the juices run clear, 28 to 30 minutes. An instant-read thermometer inserted into the chicken should read at least 165 degrees F (74 degrees C).
5. 5 Season with salt and pepper before serving.

By France Cevallos