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This recipe is so simple that it should be in every cook’s back pocket and to be honest, I am almost ashamed to share because it is so simplistic. When you are in need of a quick yet elegant side dish, this should be a go to recipe. Plus, I bet you already have all of the ingredients on hand! You can also mix up the seasonings to any blend you want. The technique is the only constant in the recipe.
1. Thoroughly wash the potatoes. Cut each potato into 8 chunks. (I cut each in half, then in half again, and then in half again if that makes sense!)
2. Place the cut potatoes into a large pot of cold water. Place the pot onto the stove and heat on medium-high heat with the lid tilted to avoid boiling over.
3. Once the water comes to a rolling boil, cook for 20 minutes or until the skin starts to pull away and the pieces are tender when stabbed with a knife.
4. Drain the potatoes and return them to the hot pot. Returning the potatoes to the hot pot allows the excess moisture to be evaporated so they are ready to absorb the most butter possible!
5. Place the butter into the pan with the potatoes and sprinkle the seasonings over the top (everything except the fresh parsley).
6. Place the lid back onto the pot and gently swirl the pot to coat the potatoes with the butter and seasonings.
7. Pour the coated potatoes into the serving dish and top with the chopped parsley. Lightly toss to incorporate the parsley, being careful not to break apart the potatoes.
That’s it! Now all you have to do is serve and enjoy.
While my hubby used frozen fries (which also work great), this recipe starts from scratch, because I have plenty of potatoes in the bin. The fries come out crisp without being fried while the seasoning adds a nice flavor with a little kick of spice. This recipe will please husbands, wives, kids … even in-laws!
Oh, this sauce. Drinkable.
This is a healthier version of the croquettes you know and love. Using leftover mashed potatoes they go together in a snap.
Serve Baked Potato Croquettes as an appetizer or as a side dish. Or they can even be a complete meal when served on a bed of Swiss chard, with a drizzle of Romesco sauce and a topping of crispy prosciutto!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!