I am totally cheating with this post because my husband did all the work. I pulled the recipe out of a magazine and that was it. He did the chopping, the grilling, everything! But they turned out so delicious that I just had to share.

I am not at all familiar with grill talk so forgive me if you have to translate the recipe – I knew his “I just put them on the grill while I cooked the chicken” wouldn’t fly though. ;)

Like I said, they turned out so delicious. The outsides were so crisp but the insides were as soft as mashed potatoes.

Most grilled potato recipes I came across called for the potatoes to be boiled beforehand but out of sheer laziness in an effort to save a pot, we grilled them the entire time. If you want to boil them, boil until they are just about ready to be served and then throw them on the grill just to get the marks.

Grilled Potatoes with Garlic Herb Oil

adapted from Martha Stewart Living

Ingredients

1½ pounds baking potatoes, sliced thin
3 tablespoons olive oil
¼ cup fresh rosemary, finely chopped
2 garlic cloves, minced
salt

Instructions

  1. Heat grill to medium-high. Lay a sheet of aluminum foil on the grates; place potatoes in a single layer on the aluminum foil. Allow to cook, covered, for about 30 minutes or until tender, turning every once in awhile. Transfer to the part of the grill where there is no foil and cook just until the potatoes have grill marks and the outsides are extra crispy, about 1 to 2 minutes per side.
  2. While the potatoes cook, go ahead and whisk the oil, rosemary, garlic, and salt together. Once the potatoes have been cooked, toss with the garlic-herb oil. Serve immediately.
http://fakeginger.com/grilled-potatoes-with-garlic-herb-oil/

14

I, for the most part, find potato salad very boring. I won’t even make it – my poor husband has to buy the premade stuff from the deli when he wants some.

That is all changing now though! The potatoes for this salad are baked instead of boiled which thrilled me to no end. Baked potatoes > boiled potatoes, always. Plus they’re topped with bacon, chives, cheese, and sour cream. How can you resist?! We loved this and have officially decided that it’s our go-to potato salad recipe.

The recipe says to leave the skins on the potatoes but I ended up peeling about half of them off. I think it was the perfect amount to really give that baked potato feel but not be full of skins.

Baked Potato Salad

Ingredients

1½ pounds baking potatoes
½ cup mayonnaise
½ cup sour cream
½ cup shredded cheddar cheese
¼ cup chopped chives
1 pound bacon, cooked and crumbled
salt and pepper, to taste

Instructions

  1. Preheat oven to 425F. Bake potatoes for 1 hour, or until done. When cool enough to handle, chop potatoes (skin and all) into bite sized chunks. Place in refrigerator until chilled through.
  2. In a large bowl, combine the remaining ingredients and mix well. Stir in the potatoes, coating each piece with the mayo mixture. Garnish with a sprinkling of chives. Serve cold.
http://fakeginger.com/baked-potato-salad/

20

These potatoes are my new favorite thing. I would eat these every single day for the rest of my life if I could. They’re slightly spicy with a crisp outside and pillow-y soft inside. Perfection in the form of a potato, pretty much.

I think this was the first time I’ve roasted the yukon golds and I have to say, they definitely make the best potato wedges. There’s something different about their texture that just makes them almost melt in your mouth once roasted. If your store doesn’t have the yukon golds (my store seems to run out of them quickly), the little red potatoes would be almost as good.

Be prepared to lose control around these wedges. They are addictive!

Baked Seasoned Potato Wedges

adapted from Skinny Taste

Ingredients

1 1/2 pounds baby yukon gold potatoes, washed
2 teaspoon olive oil
1 tablespoon herbs de provence (or use a combo of dried rosemary, thyme, marjoram)
1/4 teaspoon oregano
1/2 teaspoon smoked paprika
1/4 teaspoon chili powder
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon fresh cracked pepper

Instructions

  1. Preheat oven to 400F. Line baking sheet with foil for easy clean-up. Lightly coat with cooking spray.
  2. Cut each potato into quarters.
  3. In a large bowl, whisk together oil and all herbs and spices. Add potatoes and toss to coat, making sure each potato is covered. Place in a single layer on a lightly greased baking sheet. Bake uncovered for about 25 minutes or until tender crisp, turning once half way through.
http://fakeginger.com/baked-seasoned-potato-wedges/

9

I didn’t want to post this recipe. I am almost embarrassed but holy cow, its delicious!

If you’ve never had a pierogi (I hadn’t before this dish), it’s basically mashed potatoes inside pasta (and you can find them in the frozen section of any grocery store). With this dish, you take those pierogies and top them with a cream cheese sauce and cheddar cheese. You bake until bubbly and then sprinkle crispy bacon, fresh tomato, and green onions on top. It’s like cheese fries that require a fork!

My kids gobbled this one up so I felt I owed it to you guys to post it. The best part is that it took almost no time to prepare!

Bacon Pierogi Bake

from Cooking Light

Ingredients

1 (16-ounce) package frozen potato and onion pierogies (such as Mrs. T's)
cooking spray
2 center-cut bacon slices
2 garlic cloves, minced
3 ounces cream cheese
½ cup chicken broth
½ cup shredded sharp cheddar cheese
¼ cup thinly diagonally sliced green onions
¼ cup chopped seeded plum tomato
½ teaspoon freshly ground black pepper

Instructions

  1. Preheat oven to 400F.
  2. Arrange the pierogies in an 11 x 7-inch glass baking dish coated with cooking spray. Cook bacon in a saucepan over medium heat until crisp; remove from pan. Set aside and crumble once cooled.
  3. Pour out all but about ½ teaspoon of bacon drippings. Add garlic to pan, and cook for 30 seconds, stirring constantly. Add 1/3 cup cream cheese to pan, and cook for 1 minute or until cream cheese begins to melt, stirring frequently. Gradually add chicken broth to pan, stirring with a whisk until smooth. Pour the cream cheese mixture evenly over pierogies. Top evenly with ½ cup cheddar cheese. Bake at 400F for 20 minutes or until bubbly and thoroughly heated. Remove from oven, and sprinkle with bacon, green onions, tomato, and pepper.
http://fakeginger.com/bacon-pierogi-bake/

14

Baked potato soup, otherwise known as the best soup ever. We aren’t generally soup people, I tend to think that I only like French onion and my husband has to have a really meaty one to be happy. This soup, however, was perfect for both of us. It was so rich and creamy and I like just enough potato chunks for them to be obvious.

The soup was beyond easy. Four ingredients, that’s it. Potatoes, chicken broth, evaporated milk, and seasoning salt. I use Lawry’s seasoning salt because I have a deep love for the stuff and find that it makes everything better but use any combination of spices that you enjoy.

Slow Cooker Baked Potato Soup

Ingredients

3 large baking potatoes
1 (14.5 ounce) can of chicken broth
1 (10 ounce) can evaporated milk
1 teaspoon Lawry’s seasoning salt
cheddar cheese, bacon, and green onions (as garnish)

Instructions

  1. Peel and cube potatoes. Place them in slow cooker and cover with chicken broth, evaporated milk, and Lawry’s. Cook on low for about 6 hours or until potatoes are fork tender. Use a slotted spoon to scoop most of the potato chunks out and place in a bowl. Mash with a potato masher or fork. Transfer back to slow cooker and stir to combine everything. Serve with cheddar, bacon, and green onions if desired.
http://fakeginger.com/slow-cooker-baked-potato-soup/


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