Best Fathers Day Potatoes Recipes

Father's Day Potatoes image

Provided by Penny Stettinius

Categories Potato

Time 45m

Yield 6 serving(s)

Number Of Ingredients 10

5 large red potatoes, cubed
2 tablespoons olive oil
kosher salt & freshly ground black pepper
1 teaspoon fresh rosemary
1 red onion, chopped
3 garlic cloves, minced
1/2 cup chicken broth
1/4 cup heavy cream
1/4 cup camembert cheese
1/8 cup parsley, minced

Steps:

Preheat the oven to 350 degrees.
Heat a cast iron skillet and add the olive oil.
Season the potato cubes with salt and pepper to taste.
Saute the potatoes in the hot olive oil, stirring until the potatoes start to brown.
Add garlic, onion, and rosemary and add a ladel of chicken broth and stir.
Over medium-high heat continue to stir and add ladels of chicken broth as the potatoes absorb the liquid -- very much like risotto, a little at a time.
The potatoes will reach an al dente state, keep testing because you don't want mashed potatoes.
Remove from the heat and add the cream, stirring until all mixed well and looks real creamy.
Taste and reseason with more salt and pepper as needed.
Then drop in the cheese and mix.
Pop into the oven for about 10-15 minutes, or until the cheese is all melty and bubbling.
Accent with either minced parsley or chives and serve.

Nutrition Facts : Calories 339.9, Fat 11.2, SaturatedFat 4.6, Cholesterol 21, Sodium 173.8, Carbohydrate 51.8, Fiber 5.6, Sugar 4, Protein 8.8

Sunny's Green Goddess Twice Baked Potatoes image

Provided by Sunny Anderson

Categories side-dish

Time 1h35m

Yield 4 servings

Number Of Ingredients 15

2 large russet potatoes, skin washed and patted dry
2 tablespoons vegetable oil
Kosher salt and freshly ground black pepper
3/4 cup whole-fat plain Greek yogurt
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh parsley
2 scallions, finely chopped (white and green parts)
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
3 tablespoons salted butter, melted
1/2 cup heavy cream or milk
1 1/2 cups shredded Italian cheese blend
1/2 cup of the yogurt mixture, from above

Steps:

For the potatoes: Preheat the oven to 400 degrees F. Rub the potatoes all over with the oil. Season the skins with salt and pepper and place on a baking sheet. Bake until tender inside, about 1 hour. Set aside until cool enough to handle, but still warm. Leave the oven on.
For the yogurt mixture. While the potatoes are baking, in a medium bowl, stir together the yogurt, cilantro, dill, mint, parsley and scallions. Taste and season with salt and pepper. Set aside.
For the filling: Slice each potato in half lengthwise. Use a spoon to gently hollow out each half, leaving about 1/4 inch of flesh around the border and bottom. Mash the potato flesh in a large bowl with a fork or potato masher. Add the melted butter, half of the cream or milk, 1 cup of the cheese blend, 1/2 cup of the yogurt mixture, and salt and pepper to taste. Reserve the rest of the yogurt mixture for serving. Mix to combine, adding more cream or milk to make smooth. Taste and season with salt and pepper if needed.
Re-bake the potatoes: Line a baking sheet with parchment or nonstick aluminum foil. Place the hollowed-out potatoes on the prepared baking sheet. Using a large spoon, fill the recess of each potato with the filling. Top the potatoes with the remaining cheese. Bake until the tops begin to brown, 20 to 25 minutes. Serve with a dollop of the reserved yogurt mixture.