Best 4 Matts Those Potatoes Recipes

**Roasted Potatoes: Crispy Goodness in Every Bite!**

These roasted potatoes are not just any potatoes; they're the star of the show, crispy on the outside and fluffy on the inside. Discover the perfect balance of flavors with three irresistible variations: Garlic Butter Parsley, Parmesan Herb, and Bacon Ranch. Each recipe brings a unique taste sensation to your taste buds, making these potatoes the perfect side dish for any occasion. Get ready to elevate your meals with these roasted potato recipes that are sure to impress!

Here are our top 4 tried and tested recipes!

THOSE POTATOES RECIPE - (4.4/5)

Those Potatoes Recipe - (4.4/5) image

Provided by margiekyle

Number Of Ingredients 9

Ingredients

6 medium potatoes (or you can use approximately 10 cups pre made frozen hash browns if you want).
1 stick of butter
1 can cream of chicken soup
1 pint sour cream
3 cups shredded cheddar cheese
1/2 cup green onions, chopped
Salt and Pepper
2 cups crushed cornflakes (or cracker crumbs)
1/4 cup melted butter

Steps:

1. Pre-heat oven to 350 degrees 2. Cook Potatoes with skins on until tender. 3. Cool completely. 4. Grate potatoes and put into a large bowl (I usually keep the skins on; most of the skins will be easy to remove at the end of grating each potato.) Note: you can use approximately 10 cups frozen hash browns if you don't want to cook and grate your own. 5. Melt butter. 6. Add cream of chicken soup, sour cream and green onions. Mix well. 7. Add half of the cheese to the potatoes and mix lightly and gently together. 8. Add the creamy mixture to the potato mixture. 9. Spread mixture into a 9x13 inch casserole pan. 10. Sprinkle lightly with salt and pepper. 11. Top with remaining cheese 12. Sprinkle with crushed cornflakes (I have used crushed cracker crumbs in a pinch and that is good as well; although there is a flavor and crunch that the cornflakes give that is very good.) 13. Melt remaining 1/4 cup of butter. 14. Drizzle butter over crushed cornflake crumbs. 15. Bake for 35 - 45 minutes

THOSE POTATOES

Those Potatoes image

I have been making this for Christmas dinner for 20 years. Great with roast beef or ham. I substitute half and half for the cream and use regular black pepper, because it's what I have on hand.

Provided by surus

Categories Potato

Time 32m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

5 tablespoons butter
5 tablespoons flour
2 cups light cream
2/3 cup chicken broth
5 tablespoons grated parmesan cheese
1 teaspoon salt
1/2 teaspoon white pepper
2 lbs peeled diced cooked potatoes, peeled and diced
6 tablespoons crumbled Roquefort cheese
1/2 teaspoon paprika
2 teaspoons butter

Steps:

Preheat oven to 450 degrees.
In a saucepan, melt 5 Tbsps butter.
Add flour and cook over low heat, stirring, for 2 minutes.
Remove pan from heat and gradually stir in cream and broth.
Cook, stirring until sauce is thick and smooth.
Stir in Parmesan cheese, salt and pepper.
Fold in potatoes.
Add more salt and pepper to taste.
Put in buttered casserole.
Mix Roquefort with melted butter and paprika.
Sprinkle on top.
Bake until cheese melts, 12-14 minutes.

Nutrition Facts : Calories 623.4, Fat 41.8, SaturatedFat 26, Cholesterol 127.9, Sodium 981.9, Carbohydrate 52.3, Fiber 5.4, Sugar 2.2, Protein 12.3

MARTHA'S BAKED POTATOES

Martha's Baked Potatoes image

Here's how Martha makes a steakhouse-worthy baked potato, replete with crispy skin and fluffy interior. Her favorite topping? A classic combination of bacon, Cheddar, sour cream, and chives.

Provided by Martha Stewart

Categories Food & Cooking Lunch Recipes

Number Of Ingredients 7

Ingredients

4 large russet potatoes, scrubbed
Sour cream, for serving (optional)
Cooked and coarsely chopped bacon, for serving (optional)
Finely snipped chives, for serving (optional)
Freshly grated cheddar cheese, for serving (optional)
Unsalted butter, for serving (optional)
Coarse salt and freshly ground pepper (optional)

Steps:

Preheat oven to 400 degrees. Place potatoes on a baking sheet and bake until tender when pierced with the tip of a knife, about 1 hour. Baking time will vary depending on the size of the potatoes.
Remove potatoes from the oven and break open by smashing on counter or breaking in half. Top with desired toppings and serve immediately.

BAKED TOMATOES, SQUASH, AND POTATOES

Baked Tomatoes, Squash, and Potatoes image

This baked riff on ratatouille may look sophisticated, but it's surprisingly simple. Serve it for brunch or at dinner parties -- and save leftovers to eat straight out of the dish by the forkful.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Yield Serves 8

Number Of Ingredients 8

Ingredients

2 tablespoons extra-virgin olive oil, plus more for drizzling
1 onion, thinly sliced
2 small tomatoes, sliced 1/4-inch thick
1 medium yellow summer squash, sliced 1/4-inch thick
1 medium Yukon Gold potato, sliced 1/4-inch thick
Coarse salt and freshly ground pepper
1 tablespoon fresh thyme leaves
2 tablespoons freshly grated Parmesan

Steps:

Heat oven to 375 degrees. Heat oil over medium and cook onion until tender and lightly golden, 6 to 8 minutes.
Arrange the onion on the bottom of a 9-by-13-inch baking dish. Overlap tomato, squash, and potato on top of the onion. Season with salt and pepper, sprinkle with thyme and Parmesan, and drizzle with more oil.
Bake covered for 30 minutes. Uncover and bake until golden, 30 minutes more.

Nutrition Facts : Calories 62 g, Cholesterol 1 g, Fat 4 g, Fiber 1 g, Protein 2 g, Sodium 80 g

Tips:

Choose the right potatoes: Yukon Gold or Russet potatoes are best for this recipe. They're firm enough to hold their shape, but they'll also soften and become tender when cooked.
Cut the potatoes evenly: This will help them cook evenly. If the potatoes are cut too thick, they'll take longer to cook and may not be as crispy.
Soak the potatoes in cold water: This will help to remove excess starch and prevent the potatoes from sticking together.
Season the potatoes generously: Don't be afraid to use a lot of salt, pepper, and garlic powder. This will help to bring out the flavor of the potatoes.
Cook the potatoes in hot oil: This will help to create a crispy crust on the outside of the potatoes. Be sure to flip the potatoes halfway through cooking so that they cook evenly.
Serve the potatoes hot: These potatoes are best served immediately after they're cooked. They can be served as a side dish or as a main course.

Conclusion:

Matt's Those Potatoes are the perfect side dish for any occasion. They're crispy, flavorful, and easy to make. With just a few simple ingredients, you can create a dish that everyone will love. Give this recipe a try the next time you're looking for a delicious and satisfying side dish.