Baked New Potatoes with Sea Salt and Rosemary


2 pounds 3-ounce Yukon gold or other small potatoes
1 tablespoon olive oil
1 tablespoon sea salt
1/2 teaspoon freshly ground black pepper
2 sprigs of rosemary, leaves picked and bashed

Boil a pot of water.


Preheat the oven to 425 F.

Wash potatoes and parboil until almost tender.

When done, drain them, drizzle with olive oil and roll in sea salt, freshly ground black pepper, and rosemary.

Put the potatoes in a roasting tray

and cook in the oven for 25 minutes until golden, or wrap them in aluminum foil and throw them on the grill for the same amount of time.



Baked Potato Wedges

One year ago today: Pasta with whiskey wine and mushrooms

Garlic Bread

Happy Hump Day!

I got the inspiration for this recipe from here

I did mine a little different then what the recipe called for…

4 medium potatoes
garlic salt to taste (I say to taste, as I LOVE a LOT of salt and maybe you don’t like as much as me)

seasoning salt, to taste

3 tbsp olive oil
freshly ground black pepper

Preheat the oven to 220°C (425°F).

Wash the potatoes and cut into wedges.

Put the potato wedges into a large bowl. Sprinkle garlic salt

and seasoning salt and pepper over potatoes  (see I likes salty goodness)

and oil and toss gently to coat.

Lay the wedges in a single layer on a greased baking tray. (I cooked mine in a cast iron skillet)



Bake for about 25-30 min until the wedges are golden brown and crispy on the outside.


Oven Roasted Potatoes

Everything is better with BACON!


1 Tbsp olive oil
1/2 lb hickory smoked, thick sliced bacon
3 1/2 lbs Yukon Gold Potatoes
2 cloves garlic, minced
1/4 cup Parmigiano-Reggiano, freshly grated
coarse salt
fresh ground pepper
fresh parsley

Scrub potatoes and place in a large pot. (I peeled my potatoes) Fill pot with water until potatoes are covered by 2-3 inches of water.



Bring water to a boil and cook for 12-15 minutes or until potatoes are fork tender. My potatoes were fairly large, so this took close to 15 minutes.

Meanwhile, partially freeze bacon for easier cutter. (Ten minutes in the freezer works well.) Slice bacon strips in half, then cut into 1/2-inch pieces. I like to cut my bacon prior to cooking. It’s easier to work with in the skillet and easy to drain with slotted spoon.

Cook bacon in a skillet until golden,

but still flexible. You don’t want it crunchy. Remove cooked bacon onto a plate lined with paper towels. Reserve the bacon drippings.

Check potatoes and if fork tender, drain and allow to cool. If making this recipe again, I would peel the potatoes before I boiled them or try leaving the skins on all-together. Yukon Golds have a relatively thin skin, so I think this would have added a nice look and texture to the potatoes.

While potatoes are cooling, preheat the oven to 425° and mince the garlic and parsley. Also, grate the Parmigiano-Reggiano.

Next, prepare the baking sheet by brushing 1 tablespoon of olive oil and half the bacon drippings on the bottom of the pan. I used a fairly large cookie sheet for this and it worked well.

Once the potatoes are cool, peel and cut in half, or quarter if potatoes are large.

Place cut side down on prepared pan and sprinkle with coarse salt and fresh ground pepper. Place in 425° oven for 35-40 minutes. Rotate potatoes halfway through the baking time to ensure an even color. I did not do this and some of mine were more golden than others.

Reduce temperature to 375°, turn potatoes over and sprinkle with the bacon, garlic, and Parmigiano-Reggiano.

Add more salt and pepper if desired. Return to oven for an additional 15-20 minutes or until potatoes are evenly browned and cheese is melted. Remove from oven and sprinkle with fresh parsley. Makes 4-6 servings, depending on serving size. Serve immediately!




Roasted potatoes with bacon, onion and melted cheddar cheese

Oh Hey, another potato recipe for yous!

Preheat oven to 400 degrees

So grab desired amount of red Yukon potatoes and wash them and place them on a paper towel

Cut potatoes in half

and place in an oven safe pan (I used my cast iron skillet, imagine that) skin side down

Do this with all potatoes, until pan is nice and full


then sprinkle garlic salt and black pepper over potatoes, to taste


Place in preheated oven for 15 minutes…

While the potatoes are cooking

take 8 slices of bacon, then take 2 strips at a time and cut in half

then cut each half in half-length wise

then chop up in cube size pieces



then chop up, small dice, one medium, yellow onion


once its been 15 minutes pull potatoes out and sprinkle the chopped bacon evenly over the top of the potatoes



cook potatoes with bacon on top for about 10 minutes, then add chopped onions

bake for about 15 minutes

then turn/flip  potatoes and poke them with a fork to make sure they are soft and done

if not tender, cook for another 10 to 15 minutes

Then pull out of oven and sprinkle some shredded/grated extra sharp cheddar cheese over
the potatoes, just the amount that looks good to you, I didn’t measure…

I placed some foil over the potatoes to help melt the cheese, left the foil over the top for about 7 minutes then took it off to let the potatoes cool a little more before serving

Serve with Sour cream, or ranch dressing on top

I was aiming for like a potatoes skin concoction…

Red Yukon Roasted Potatoes with Onion, and Peppers

Here you go,  another Potato Recipe!  WOO HOO! I know you are as excited as I am!

So this recipe is a lot like another recipe I made which is here

But the recipe I am about to post has  three kinds of peppers, instead of just one, so I wanted to share it with you, even though it’s a lot like that other recipe, but not really…

So when I made this I was still using the huge bag of Red Yukon Potatoes I got from Costco. The never-ending bag of potatoes, Yeah that bag.

so grab desired amount of potatoes and wash them and chop them up, into bite size pieces and place them in a big bowl and drizzle olive oil on them and stir to make sure each potato is coated with oil

Then Preheat your oven to 425 degrees

While your oven is preheating add garlic salt and freshly ground black pepper to taste, to the potatoes


then chop up one yellow onion (you could use red, or white too) add that to the potatoes

mix everything together

then add in one chopped, green bell pepper

Mix everything together and pour into a large cast iron skillet, or an oven safe skillet
Then add in one sliced Jalapeno and one sliced Red Fresno chili pepper (I placed mine out over the potatoes so it would make my picture look pretty)


bake everything for about 45 minutes to an hour, or until fork tender flipping everything a few times.

then pull the potatoes out of the oven and let them cool for about 12 minutes then serve

and then the next morning I had those same potatoes left over so I threw them back in the cast iron skillet and sauteed them on med heat for about 10-12 minutes and then I scrambled a few eggs. Served the potatoes with eggs on top with some hot sauce and a side of coffee and there you have it! a side dish for dinner and for breakfast the next day.


The Potato Post!

So if you read my blog on a regular basis, you know some stuff about me…and you know that I LOVE potatoes! LOVE! Normy prefers rice and I prefer potatoes. (and I think I’ve said that before on my blog). When I cook, I like to do a protein, a starch and a veggie or salad (a green as I call it).  I tell Normy all the time: You need your GREENS!

So when choosing a starch, I lean more towards potatoes. Red, Yukon, Russet, Sweet Potatoes (I need to eat more of those). So I thought I would do a post with potatoes!

We will start with a recipe I got from an old co-worker Vern. We went to his house for a BBQ and I was introduced to these potatoes and they were AMAZING! So I HAD to get the recipe and I did and I made these babies and you should too!
Cheesey Potatoes
Cheesy potatoes

I need to make them again with step by step pictures!

This is a good one, It’s a dip, but I made homemade potato chips to go with this dip. Homemade potato chips yummmmy. Makes me want to make some right now!

Bacon onion dip with homemade potato chips

homemade Potato chips with Bacon, Onion Dip

I LOVE Au Gratin Potatoes. They remind me of growing up. My mom used to make ham and potatoes. So this dish reminded me of that. I thought about adding ham. I should next time!

Creamy Au Gratin Potatoes


I wanted to post these because they are easy and yummy and different. I am all about different! I like to make new and different things!

Potato Cups in muffin tins

and look at the little dabs of butter on top! You know they are good!

These are fun!

Rosemary Garlic Hasselback Potatoes

I’ll post this recipe cause I made it last year for 4th of July and that was this past Wednesday. So I felt it was appropriate.

Bacon, Ranch Potato Salad



I’ll post this one, cause well I LOVE dill!
Dill Mashed Potatoes

Mt. Dill Mashed Potatoes


Gotta Post these cause they are Pioneer Woman! Crash Hot Potatoes


Gotta post these because they have BACON!

Potatoes al la Amy

Look at the bacon GOODNESS!


These are just LOVE! (if you notice a lot of my potato recipes have bacon and they seem to be my favorite ones).

Pioneer Woman’s twice baked potatoes



This is a long post. and it’s one of the hardest dishes I make, but the best dish! And you add potatoes to it.

Duchess Potatoes



I am posting this one because to me its pretty. I love all the fresh herbs! I think Fresh Herbs make everything better!

Roasted potatoes with fresh green herbs



These are one of the best potato recipes I have ever made! If you want a potato recipe that won’t disappoint, this is the ONE!

Restaurant style smashed potatoes



I love leaks!
Potato and Leek Rosti



If you want a good, hardy breakfast before a big hike, eat this!
Potatoes with bacon, onion, bell pepper topped with eggs, cheese and green onion Jamie Goodness



If you want something that is SO bad for you and is about 1 million calories, but OH SO good. MAKE these! These are so good, but this is the kind of dish you only make once a year!
Funeral Potatoes

(maybe they are called “Funeral Potatoes”  because they are so bad for you, that you may have a heart attach after you eat them from all the butter) HA!



Another Pioneer Woman Recipe (I love her).
Fluffy New Potatoes


These are yummy! I like the crunchiness the bread crumbs give these potatoes!
Oven Baked garlic Parmesan fries


This is by far my FAVORITE Breakfast (potato) dish, LOVE IT!
Farmers Casserole

and since I am doing an ode to potato post, why not do a NEW potato recipe! Brought to you by Jamie, Made by Jamie!

Let’s DO THIS!

So I bought this big bag of red Yukon potatoes from Costco, so I have been trying to use them up. 10 pound bag…

so take desired amount of potatoes you think you will need. We had Russ over the night I made these so I made more potatoes for the 3 of us.

Preheat your oven to 400 degrees

Then wash the potatoes and place them on a paper towel
(I always start every potato recipe like this)


Chop up the potatoes and place them in a medium-sized bowl

Then dice up a yellow onion

add those to the bowl with the potatoes

then add vegetable oil to bowl, just eye ball it (As Rachael Ray would say)


Then add Garlic salt, to taste

and freshly ground black pepper


Then add seasoning salt, to taste


Then pour everything in cast iron skillet (any excuse to use my cast iron, I LOVES IT)

Place pan into the preheated oven

bake for about 45 minute flipping potatoes a couple of times

then add in one thinly sliced jalapeno (with seeds)

bake for another 15 minutes


then turn oven off, and pull pan out of oven and add in some grated/shredded Monterrey Jack cheese

and place a piece of foil or a lid over pan to cover for about 5 minutes to melt the cheese

they are crunchy on the outside and soft on the inside and the jalapeno gives them a nice kick!



Lemon, Basil roasted potatoes al la Jamie

I love to make my own potato creations. I don’t really follow a recipe when it comes to making potatoes. I just go with it. Get some potatoes and use what I have in my fridge to go with them, and that’s exactly what I did with this recipe.

So on our little balcony we have flowers and herbs. We have Dill, and Basil so Normy told me that he needed to cut the basil back cause it was starting to bud, so he asked if I could use it, so I said why not. So then I looked online and just looked up lemon, basil potatoes and looked at a few different recipes and then decided to go my own way and this is what I came up with….

1st things 1st, preheat oven to 425 degrees

So get some potatoes (I used red Yukon)

pull out desired amount of potatoes out of bag and wash and dry on paper towels

Then cut potatoes in half length wise, like so

and then cut the halves in half like so

do this with all the potatoes you washed and place them all in a medium-sized bowl

Then cut a lemon in half and use the juice of one lemon

Then add garlic salt, to taste


Place a well oiled cast iron skillet in the oven for 10 minutes by its self.

Let it get nice and hot

Then throw the potatoes in


Close oven and bake potatoes for a total of 35-45 minutes, turning a couple of times in between

While they are baking away get your basil ready, First smell it, then take a picture of it

see the big leaf

then rinse the leaves and lay them on a paper towel to dry



So then, before taking the potatoes out of the oven sprinkle, Lemon Pepper seasoning and Pepper on them, to taste

and bake another 5 minutes

Then pull the pan out of the oven and poke the potatoes with a fork, to make sure they are done (fork tender) then set aside to cool for a few minutes before serving.

While you are letting the potatoes cool, stack basil leaves, roll them tightly, cut across to make pretty ribbons, also known as Chiffonade

Then sprinkle the basil leaves over the potatoes



and there you have it lemon, basil roasted potatoes al la JAMIE!