Sliced Baked Potato

Sliced Baked Potato
  • 2 large potatoes
  • 2.5 tbsp olive oil
  • 3 tbsp melted butter
  • Salt and pepper
  1. Preheat ovn to 450 degrees
  2. Stir butter, olive oil, salt and pepper
  3. Place a potato between the handles of 2 wooden spoons. Slice the potato into thin slices, leaving 1/4 inch at the bottom unsliced. Repeat with the remaining potato
  4. Put the potatoes on a baking sheet and brush the butter mixture ensuring it goes between the slices. Bake until tender and crisp on the outside. Approximately 55 minutes

Smashed Potatoes

  • 1.5 pounds baby potatoes
  • 2 baby leaves
  • 2 garlic cloves
  • Olive Oil
  • salt
  1. Put potatoes in a pot with bay leaves and garlic and cover with water. Add salt.
  2. Cook until potatoes are tender (approx. 20 min)
  3. Drain and discard bay leaves and garlic. Drizzle with 2 tbsp olive oil
  4. Transfer potatoes to baking sheet and smash each potato using a cup. Drizzle with more olive oil, and season with salt and pepper. Broil until crisp and golden approx. 20 min (turning after 10 min).

Garlic Parmesan Roasted Potatoes


  • 1.5 pounds potatoes, halved
  • 1 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1/4 cup freshly grated Parmesan
  • Salt and Pepper, to taste
  • 1 tablespoon unsalted butter
  • 1 tablespoon chopped parsley leaves

  1. Preheat oven to 400 degrees F. Lightly oil a baking sheet
  2. Place potatoes in a single layer on the prepared baking sheet. Add olive oil, garlic, thyme, oregano, basil and Parmesan; season with salt and pepper, to taste. Toss to combine.
  3. Place in oven and bake for 25-30 minutes, or until golden brown and crisp. Stir in butter until melted, about 1 minute.
  4. Serve garnished with parsley, if desired.

Corn and Red Potato Salad

potato salad

1 lb. very small red potatoes scrubbed

2 ears fresh corn (or 1 can whole kernel corn)

1 ripe avocado, diced

2 scallions (white and light green parts only), thinly sliced

1/4 cup finely chopped fresh cilantro leaves

2 Tbsp. fresh lime juice

1 garlic clove, minced

1/2 cup extra virgin olive oil



  • In a medium saucepan cover potatoes with lightly salted water. Bring to boiling over high heat. Reduce heat to medium and cook potatoes until tender when pierced with the tip of a knife, about 20 minutes. Drain, rinse under cold water, and drain again. Cut each potato in half, transfer to a medium bowl and refrigerate to cool
  • If using fresh corn, cook it in the grill with the lid closed as much as possible, until the kernels are brown. Turn often. Cut kernels from cobs
  • Add corn to bowl with potatoes along with avocados, scallions, and cilantro
  • In a small bowl whisk together lime juice, and garlic. Gradually whisk in the oil. Pour over the potato mixture and toss to combine
  • Season with salt and pepper
  • Refrigerate until it is time to serve

Serve with Grilled Skirt Steak.

Mashed Potato Casserole with Sour Cream and Chives

14 tablespoons unsalted butter, softened and more for the pan

6 pounds yukon gold potatoes peeled and cut into chunks

2 tablespoons + 1 teaspoon salt

1 1/2 cups sour cream

1 teaspoon black pepper

6 tablespoons finely chopped chives

2/3 cup bread crumbs

2/3 cup grated parmigiano-reggiano cheese

  • Lightly grease a 9 inch by 13 inch baking pan
  • In a large pot, bring the potatoes, 4 quarts water and 2 tablespoons salt to a boil. Boil potatoes until tender.  Drain.
  • Mash potatoes with 10 tablespoons butter, sour cream, 1 teaspoon salt and pepper.  Mash in the chives. Taste and adjust seasoning. Spread potatoes into prepared pan.
  • In a small bowl, combine 4 tablespoons butter, bread crumbs and cheese. Mix until it forms coarse crumbs.
  • Heat the oven to 400 degrees. Sprinkle crumbs over the top of the potato casserole and bake until golden (30 to 40 minutes).