Type what you have

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
• 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
• 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
• 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

Ingredients

• ✓ red potato
• butter
• dill
• garlic
• salt

Instructions

1. 1 Place the potatoes in a steamer basket, and set in a pan over an inch of boiling water. Cover, and steam for about 10 minutes, until potatoes are tender but not mushy.
2. 2 In a small bowl, stir together the butter, dill, garlic, and salt. Transfer the potatoes to a serving bowl, and pour the seasoned butter over them. Toss gently until they are well-coated.

By kelcampbell

Ingredients

• ✓ red potato
• butter
• heavy cream
• salt
• pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Place potatoes into a large pot with enough water to cover; bring to a boil. Cook until fork tender, about 20 minutes. Drain.
3. 3 Add butter to potatoes in the pot. Mash using a potato masher, ricer, or mixer until smooth. Gradually beat in heavy cream until well combined. Season with salt and pepper. Serve hot.

By Saltair4

Ingredients

• ✓ red potato
• garlic
• milk
• salt
• parsley

Instructions

1. 1 Place potatoes and garlic into a large pot and just cover with salted water. Bring to a boil. Reduce heat to low, cover, and simmer until very tender, about 20 minutes. Drain. Allow to steam dry for 1 to 2 minutes.
2. 2 Return potatoes to the pot. Pour in milk and season with salt; mash until smooth. Stir in parsley until incorporated.

By yummymummy86

Ingredients

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

Instructions

1. 1 Preheat the oven to 450 degrees F (250 degrees C) and gather all ingredients.
2. 2 Place potatoes in a large roasting pan and toss with oil, salt, pepper, and rosemary until evenly coated.
3. 3 Spread out potatoes in a single layer.
4. 4 Bake, stirring occasionally, in the preheated oven until tender, about 20 minutes. Serve warm.
5. 5 Serve hot and enjoy!

By KIY

Ingredients

• ✓ red potato
• butter
• chive
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce the heat to medium-low and simmer until tender, 10 to 15 minutes. Drain and let sit until cool enough to handle, 1 to 2 minutes.
3. 3 Cut potatoes in half and place into a serving bowl.
4. 4 Add butter, chives, salt, and pepper; toss until butter melts and potatoes are well coated.

By TerryWilson

Ingredients

• ✓ red potato
• carrot
• cream of mushroom soup
• dry onion soup mix
• beef bottom round roast
• beef chuck pot roast

Instructions

1. 1 Combine potatoes, carrots, mushroom soup, and onion soup mix in a 4 1/2-quart slow cooker. Add beef; toss to coat.
2. 2 Cover slow cooker. Cook on Low until beef is fork-tender, 8 to 9 hours.

By Campbell's Kitchen

Ingredients

• ✓ red potato
• andouille sausage
• onion
• corn
• seafood seasoning
• dungeness crab

Instructions

1. 1 Gather all ingredients. Bring a large pot of water to a boil.
2. 2 Add potatoes, sausages, onions, corn, and seafood seasoning. Boil until potatoes are cooked through, about 30 minutes.
3. 3 Gently drop crabs into pot and boil until crabmeat is cooked through, at least 10 minutes.
4. 4 Drain and serve. Enjoy!

By Preston Hoover

Ingredients

• ✓ red potato
• vegetable oil
• kielbasa sausage
• red bell pepper
• yellow bell pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Heat oil in a pan over medium heat. Place kielbasa and potatoes in the pan. Cover and cook, stirring occasionally, until potatoes are tender, about 25 minutes.
3. 3 Mix bell peppers into the pan, and continue cooking until peppers are just tender, 5 minutes.
4. 4 Serve and enjoy!

By Jeff Maloney

Ingredients

• ✓ red potato
• butter
• parsley
• garlic salt
• sour cream
• aluminum foil

Instructions

1. 1 Preheat an outdoor grill for high heat; close cover. Place four 6-inch square pieces of aluminum foil on a work surface.
2. 2 Prick each potato several times with a fork and place onto a square of foil. Top each potato with 1 tablespoon butter and sprinkle with parsley and garlic salt. Wrap foil around each potato.
3. 3 Reduce the heat of the grill to medium. Place potatoes on the grate. Grill until tender, turning occasionally to ensure even cooking, about 20 minutes.
4. 4 Remove from the grill. Unwrap the foil and serve with sour cream.

By IrishMountainGirl

Ingredients

• ✓ red potato
• salt
• black pepper
• garlic powder
• oregano
• butter-flavored spread

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease 4 aluminum foil sheets with cooking spray.
2. 2 Divide potatoes evenly among the prepared aluminum foil sheets; season with salt, pepper, garlic powder, and oregano. Place 2 tablespoons butter-flavored spread over each set of potatoes.
3. 3 Create packets by folding and sealing the aluminum foil. Place the 4 foil packets on a baking sheet.
4. 4 Bake in the preheated oven until potatoes are tender and easily pierced with a fork, 55 minutes to 1 hour. Drain melted butter-flavored spread before serving.

By Chefbound

Ingredients

• ✓ red potato
• butter
• milk
• sour cream
• salt
• pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of lightly salted water to a boil. Add red potatoes, and cook until tender but still firm, about 10 minutes; drain.
3. 3 Transfer potatoes to a large bowl; add butter, milk, sour cream, salt, and pepper.
4. 4 Mash mixture together until smooth and creamy.

By B T pt

Ingredients

• ✓ red potato
• baby carrot
• onion
• cream of celery soup
• beef stew seasoning mix
• beef chuck roast
• onion soup mix

Instructions

1. 1 Arrange potatoes, carrots, and onion around the edges of a 5- to 6-quart slow cooker.
2. 2 Whisk celery soup and beef stew seasoning mix together in a bowl until smooth and creamy.
3. 3 Heat a saucepan over medium-high heat; cook roast until browned and seared, about 3 minutes per side. Sprinkle onion soup mix over entire roast and place roast in the center of the slow cooker, surrounding it with the vegetable mixture. Spread celery soup mixture over roast.
4. 4 Cook on Low, 8 to 10 hours.
5. 5 Remove roast from the slow cooker and place on cutting board; let rest for 10 minutes.
6. 6 Strain remaining liquid in the slow cooker into a bowl and whisk until smooth, about 1 minute.
7. 7 Slice roast and serve alongside vegetables and gravy.

By Heather Dunn

Ingredients

• ✓ red potato
• canola oil cooking spray
• bread crumb
• parmesan cheese
• seasoned salt
• black pepper

Instructions

1. 1 Preheat grill for medium heat. Spray a 24-inch piece of aluminum foil with cooking spray.
2. 2 Place potatoes on the prepared piece of aluminum foil; spray with cooking spray.
3. 3 Mix bread crumbs, Parmesan cheese, seasoned salt, and pepper together in a bowl; sprinkle over potatoes. Fold aluminum foil over potato mixture and seal edges together.
4. 4 Cook on the grill until potatoes are tender, 20 to 30 minutes.

By shackbart

Ingredients

• ✓ red potato
• garlic
• butter
• half-and-half cream
• steak seasoning
• garlic powder
• white sugar

Instructions

1. 1 Place potatoes into a large pot and fill with enough water to cover. Add 1 teaspoon crushed garlic to the water for flavor. Bring to a boil and cook until potatoes are easily pierced with a fork, about 10 minutes.
2. 2 Drain potatoes and add butter. Mash until butter is melted.
3. 3 Mix in half-and-half, steak seasoning, garlic powder, sugar, and remaining crushed garlic.
4. 4 Mix potatoes with an electric mixer until smooth.
5. 5 Serve and enjoy.

By Shawnah

Ingredients

• ✓ red potato
• cooking spray
• onion
• truffle oil
• parsley
• parmesan cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a glass baking dish with cooking spray.
2. 2 Combine potatoes, onion, truffle oil, and parsley in the prepared baking dish; stir to coat potatoes with oil.
3. 3 Bake in the preheated oven for 20 minutes. Stir, and continue to bake, stirring every 10 minutes, until crispy, 20 to 30 minutes longer.
4. 4 Sprinkle with Parmesan cheese and bake until melted, about 5 minutes.

By Lil' Punkin

Ingredients

• ✓ red potato
• smoked sausage
• corn cob
• crab boil
• shrimp
• salt

Instructions

1. 1 Place the sausage, corn, potatoes, and dry crab boil seasoning mix in a large pot filled with enough water to cover. Bring to a boil over high heat.
2. 2 Reduce the heat to low and simmer until potatoes are tender, about 15 minutes. Mix in the shrimp, and continue cooking until opaque, 2 to 3 minutes. Drain, season with salt, and serve hot.

By kit kat zebb

Ingredients

• ✓ red potato
• water
• old bay seasoning
• smoked sausage
• corn
• shrimp

Instructions

1. 1 Bring water and Old Bay seasoning to a boil in a large stockpot over high heat.
2. 2 Add potatoes; cook for 15 minutes. Add sausage; cook for 5 more minutes. Add corn; cook for 5 more minutes. Stir in shrimp; cook until shrimp are pink, about 5 minutes. Drain immediately and serve.

By Shirley

Ingredients

• ✓ red potato
• water
• mayonnaise
• white wine
• rosemary
• garlic powder
• wooden skewer

Instructions

1. 1 Place potatoes and water in a microwave-safe bowl. Cook potatoes in microwave on high until just tender, about 15 minutes, stirring halfway through. Drain potatoes and allow to steam for a few minutes to dry.
2. 2 In a large bowl, stir together mayonnaise, wine, rosemary, and garlic powder. Mix in drained potatoes and toss to coat. Marinate, covered, in the refrigerator for 1 hour.
3. 3 Preheat an outdoor grill for high heat and lightly oil grate.
4. 4 Remove potatoes from marinade and skewer. Grill, covered, for 6 to 8 minutes, brushing occasionally with marinade, turning halfway through. Remove potatoes from skewers and serve hot.

By kimberlyj

Ingredients

• ✓ red potato
• butter
• onion
• bacon
• salt
• pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch casserole dish.
2. 2 Place potatoes in an even layer in the prepared dish. Sprinkle onion and bacon over potatoes; dot with diced butter. Cover the dish with aluminum foil.
3. 3 Bake in the preheated oven for 45 minutes. Remove foil; stir potatoes. Turn on the broiler and broil until until potatoes are brown and crisp, about 5 minutes. You may need to stir every minute or so for even browning. Serve immediately.

By JSCHAUFE

Ingredients

• ✓ red potato
• butter
• garlic
• rosemary
• sea salt
• black pepper
• spinach

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Place potatoes in a single layer in a ceramic casserole dish.
2. 2 Melt butter in a skillet over medium heat. Add garlic; cook until golden. Stir in rosemary; cook until just fragrant. Pour over potatoes; season with salt and black pepper.
3. 3 Cook in the preheated oven, uncovered, until potatoes are fork-tender, about 30 minutes. Remove from oven; toss in spinach leaves. Return to oven; cook until spinach wilted, 1 to 2 minutes.

By Lisa Nichols

Ingredients

• ✓ red potato
• garlic
• tomatillo
• butter
• milk
• salt
• pepper

Instructions

1. 1 Bring a large pot of salted water to a boil. Add the potatoes and garlic. Boil the potatoes with the skin on until tender, about 15 minutes. Peel the paper skin off the tomatillos, and rinse them. Place them in with the potatoes during the last 5 minutes of boiling. Drain.
2. 2 Transfer potatoes and tomatillos to a large bowl. Add butter and milk, and mash with a potato masher. Adjust amount of milk and butter to achieve desired consistency. Season with salt and pepper.

By Steve

Ingredients

• ✓ red potato
• butter
• onion
• parsley
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 375 degrees F (190 degrees C). Place butter into a large baking dish and set in the oven while preheating.
3. 3 Remove the baking dish from the oven. Add potatoes and onion and toss until thoroughly coated with butter; this will give them a nicely browned and slightly crisp coating.
4. 4 Bake in the preheated oven until potatoes are tender, about 40 minutes. Remove from the oven and sprinkle with parsley, salt, and pepper. Toss until well coated.

By Suzanne Marzano

Ingredients

• ✓ red potato
• bacon
• cheddar cheese
• sour cream
• mayonnaise
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Prick potatoes several times with a fork and transfer to a baking sheet. Bake in the preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour.
3. 3 Line a baking sheet with aluminum foil and lay bacon strips in a single layer. Transfer baking sheet to the oven while potatoes are baking, cooking bacon until browned and crisp, about 15 minutes. Drain bacon slices on paper towels.
4. 4 Remove cooked potatoes from oven and set aside to cool.
5. 5 Crumble cooled bacon and cut potatoes into bite-sized pieces. Peel the potatoes or leave the skins on, depending on your preference.
6. 6 Combine most of the bacon, most of the Cheddar cheese, sour cream, and mayonnaise in a large bowl; season with salt and pepper. Stir to blend. Add diced potatoes and toss gently to coat with a spatula.
7. 7 Sprinkle remaining Cheddar cheese and bacon over the top of the salad before serving.

By Rebekah Rose Hills

Ingredients

• ✓ red potato
• gouda cheese
• butter
• garlic
• heavy cream
• salt
• black pepper

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.
2. 2 In the prepared dish layer 1/2 of the potatoes, 1/2 of the cheese, then the remaining potatoes.
3. 3 Melt the butter in a small skillet over medium heat. Saute garlic until fragrant and golden brown; pour over potatoes.
4. 4 Combine cream, salt and pepper; pour evenly over potatoes and sprinkle with remaining cheese.
5. 5 Bake in preheated oven for 75 minutes. Serve immediately.

By Lisa Ramos

Ingredients

• ✓ red potato
• vegetable oil
• onion
• garlic
• chicken broth
• parsley
• black pepper

Instructions

1. 1 Peel a strip of skin from around the center of each potato, place the potatoes in cold water. Set aside.
2. 2 Heat oil in a large skillet over medium high heat. Saute onion and garlic for 5 minutes or until tender. Pour in broth and 3/4 cup of the parsley; mix well. Bring to a boil.
3. 3 Place the potatoes into a large pot full of salted water. Bring the water to a boil; then reduce heat. Simmer covered, for 10 minutes or until the potatoes are tender.
4. 4 Remove potatoes with a slotted spoon to a serving bowl. Sprinkle the black pepper into the skillet and stir.. Pour the peppered sauce over potatoes and sprinkle with remaining parsley.

By Hallie Guilfoyle