The Best Potato Cookbook

All About Potatoes - Incredible Recipes

by Will Cook

© 2021 Will Cook, All Rights Reserved.

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 Table of Contents
Introduction
Herb Roasted Potatoes
Simple Mashed Potato Recipe
Mashed Potato Balls – Fried
The Perfect Fried Potatoes – Pan Fried
Smashed Garlic Potatoes
German Potato Salad
Potato Chips – Dill Pickle
Breakfast Hash and Eggs with Corned Beef
Potato Soup – Instant Pot
Potato Casserole – Twice Baked
Potato Lasagna – Very Cheesy
The Baked Potato – Classic and Simple Recipe
Sweet Potato Wedges Roasted with Yogurt Dipping That Is Sweet and Spicy
Roasted Potatoes with Rosemary
Fried Mashed Potatoes – Loaded and delicious!
Potato Salad – with Antipasto
Potatoes Stuffed with Bacon
Potato Recipe – Aloo Gobi
Grilled Potatoes – The Best-Ever
The Best Reuben Loaded Potato Recipe
Sweet Potato Fries – Bacon Wrapped
Ranch Potatoes – Grilled
Potato Fondant Recipe
Potato Bites – Skin
Garlicky Mashed Potatoes – Crock-Pot
Onion and Sour Cream Potatoes – Mashed
Twice-baked – Broccoli Cheddar Potatoes
Scalloped Potatoes – Slow-cooked
Gratin Potato Stacks
Potato Wedges – The Greek Way
Conclusion
Biography
Thank you
 Introduction

Potatoes are so versatile that it is wise to keep a variety of them at home, such as fingerlings, russets, and Yukon
gold, to have what you need whenever you need it. Each of these has a different starch content, and the skins are
also very drastic and can vary from waxy to tender, making some better than others.
The best for mashed potatoes, however, are the Yukon golds. This is because they quickly transform into ultra-
creamy potatoes and go very well with garlic. Yukon Gold is also perfect for fried potato recipes. On the other
hand, Russets are the perfect crispy roast potatoes as they are fluffy with a dry interior.
So, whether you are cooking the potatoes for hours or you want the best-mashed potatoes, we have a recipe for you.
Just enjoy them!
 Herb Roasted Potatoes

This is the kind of potato dish that quickly takes up the center stage. Herbs are great, and they revolutionize the
taste of this dish. Let’s have a look.
Prep Time: 10 mins
Total Time: 50 minutes
Yields: 8
Ingredients:
Quartered baby potatoes – 2 lb.
Olive oil – ¼ cup
Minced garlic cloves – 2
Chopped rosemary – 1 tbsp
Chopped parsley – 1 tbsp
Thyme leaves – 1 tbsp
Some salt and pepper to taste
A pinch of red pepper flakes

Instructions
Start by preheating the oven at 425°F, and then, in a large bowl, add the potatoes, garlic, oil, and herbs and season
with the pepper, salt, and red pepper flakes. Toss the potatoes around to coat with the spices, and then pour them
into a baking dish.
Bake the potatoes till they are golden. This should take around 40 minutes.
Serve hot and enjoy.
 Simple Mashed Potato Recipe

You have to admit that there is nothing more straightforward to make or even better to eat than a buttery, creamy,
and steamy mashed potato dish. So, put your instant potatoes down because this is about to blow your mind.
Prep Time: 25 mins
Yields: 6 – 8 servings
Ingredients
Mixture of potatoes such as Yukon Golds and Russets – 3 lb.
Butter – ½ cup of 1 stick
Kosher salt - as required
Sour cream – ½ cup
Milk – ½ cup
Pepper – freshly ground - a pinch

Instructions
Using a large pot, place the potatoes and water with a generous pinch of salt and then bring this to a boil. Leave the
potatoes to boil till they are completely soft, which should be around 18 minutes. Remove the potatoes from the
water and put them back.
Using a masher, mash the potatoes until they look nice and smooth.
In a saucepan, add the milk and butter and stir completely, then add the cream. Add these to the mashed potatoes
and keep mixing till they are creamy.
Add some salt and pepper to the potatoes to season them.
Put the potatoes in a bowl and top it with the remaining butter. Add a little pepper on top before serving.
 Mashed Potato Balls – Fried

Now, if you want to bring the party down with a potato recipe, this has got to be it. Let me not tell you more. Just
have a look at the recipe below. These are delicious!
Prep Time: 15 mins.
Yields: 5
Ingredients:
Leftover mashed potatoes – 3 cups
Cooked and crumbled bacon slices – 3
Cheddar cheese, shredded – 2/3 cups
Chives thinly sliced – 2 tbsp
Garlic powder – ½ tsp
Some kosher salt - a pinch
Ground pepper – a pinch
Eggs, beaten – 2
Breadcrumbs – 1 1/3 cup
Enough vegetable oil for deep frying.

Instructions
Using a large bowl, add the leftover mashed potatoes, cheddar, cooked bacon, garlic powder, chives, plus the salt
and pepper to taste. Combine all the ingredients perfectly together.
Put the panko and eggs in a shallow bowl, then using a small cookie scoop, start scooping small balls of the mash
potato mixture and roll them in your hands into balls. Next, dredge them in the eggs first and then in the panko.
Keep doing this until you have done it to all the mashed potatoes.
Heat the deep-frying oil using a large-cast iron at 375°F, then fry the mashed balls in batches, till each is golden
brown on both sides, around three minutes. Remove them and drain them in a paper towel, and season with some
salt.
 The Perfect Fried Potatoes – Pan Fried

If you want shallow-fried and delicious potato recipes, this recipe will be the best thing for you. Enjoy it!
Prep time: 20 mins.
Yields: 6
Ingredients:
Scrubbed and clean baby potatoes – 1 lb.
Vegetable oil – 1 tbsp
Olive oil, extra virgin – 1 tbsp
Fresh and chopped rosemary – 1 tbsp
Garlic powder – 1 tsp
Chili powder – ½ tsp
A pinch of kosher salt and black pepper

Instructions:
Start by slicing the potatoes into coins and in a large skillet on medium heat, add the oil, and heat it. Add in the
potatoes and then season them with rosemary, pepper, and salt.
Leave them to cook undisturbed for around five minutes till they are golden brown and crusty underneath. Flip
them and keep cooking till the other side is golden, around five more minutes.
Sprinkle some chili and garlic powder and keep cooking while occasionally stirring for the potatoes to become
tender. This will be two more minutes. Then serve them warm.
 Smashed Garlic Potatoes

With this recipe, your technique will make all the difference. Your smashing technique, that is. Ha-ha. We have
already taken care of the flavor with the ingredients, but you will enjoy them. If you add some cheddar and bacon,
plus some ranch seasoning, you will never want to eat potatoes any other way again.
Prep time: 30 minutes
Cook Time: 25 minutes.
Total Time: 55 minutes.
Ingredients:
Yukon Gold baby potatoes – 1 lb.
Kosher salt – a pinch
Butter, melted – 4 tbsp
Thyme leaves, fresh – 1 tsp
Ground pepper – a little
Grated parmesan – ½ cup

Instructions
Start by heating the oven at 425°F, and in a large pot, add the potatoes and cover them with water. Add in a
reasonable amount of salt, and then bring this to a boil. Simmer the potatoes until they are tender. When cooked,
drain them and leave them to cool.
Using a large baking sheet, toss the potatoes together with garlic, thyme, and melted butter. Use the bottom part of a
glass to press down the potatoes and smash them flat on the sheet into patties.
Add some pepper and salt, then sprinkle the parmesan. Bake them until the bottom of the potatoes is crisp and the
parmesan is golden. This should be around 25 minutes. Enjoy!
 German Potato Salad

Everyone loves a good potato salad. It’s the ultimate comfort food, and you can enjoy it at any time. This is the best
recipe you will find.
Prep Time: 10 mins.
Total time: 40 mins.
Yield: 6
Ingredients:
Halved baby potatoes – 2 lb.
Bacon slices – 6
Finely chopped red onion – 1
Apple cider vinegar – 6 tbsp
Water – 3 tbsp
Olive oil, extra-virgin – 2 tbsp
Dijon mustard – 2 tbsp
Granulated sugar – 1 tbsp
Some kosher salt and pepper
Sliced green onions – 4

Instructions:
Using a large pot, add the potatoes and add the water, then cover it. Add a generous amount of salt and bring the
water to a boil to cook the potatoes until they are tender when pierced. Drain them and cool them before transferring
them to a bigger bowl.
In a skillet, cook the bacon till they are crispy for about eight minutes, and then reserve some of the fat, around two
tablespoons in the same pan and transfer the bacon to a different plate lined with towels to drain them.
Add the cut red onion and then cook over medium heat till they soften. Add in the apple cider vinegar, olive oil,
water, sugar, and Dijon mustard. Let this simmer and then turn off the heat and add salt and pepper.
Add the remaining ingredients and everything else to a large salad bowl and then toss them around to combine and
enjoy.
 Potato Chips – Dill Pickle

Everybody loves potato chips, and these pickled dill chips are the perfect homemade addition to a perfect day. They
are also pretty easy to make and will be ready in under 30 minutes.
Prep Time: 10 mins.
Total time: 2 hours.
Yields: 8 servings.
Ingredients:
Thinly sliced Russet Potatoes – 2
Pickle brine – 2 cups
Olive oil – 2 tbsp
Dill freshly chopped – 1 tbsp, and a little more for garnish
Garlic powder – 1 tsp
Onion powder – ½ tsp
A little crushed pepper flakes (optional)

Instructions
Start by adding the potatoes to a bowl and adding the pickle brine. Add enough to submerge the potatoes
thoroughly. Cover this with a plastic wrap and then keep it in the refrigerator for around one hour and up to three
hours.
Heat the oven to 400°F and once the potatoes have marinated enough, drain them and pat them dry before placing
them in another large bowl. Add the dill, oil, onion powder, garlic powder, and the crushed pepper flakes and toss
around, so all the potatoes are coated. Add some salt and pepper to season.
In a large baking sheet, lay the potatoes well, ensuring none is touching the other or overlapping. Bake them and
ensure to flip them halfway through till they are tender on all sides, and they look golden and crisp on the outside.
This should take 40 minutes.
Garnish this with some dill and serve. For excellent taste, serve with the ranch dressing.
 Breakfast Hash and Eggs with Corned Beef

Breakfast hash is so comforting, and most people love it. This particular recipe is quick and straightforward and the
best thing you can wake up to. If you have leftover corned beef, this recipe will make perfect use of it. Let’s have a
look.
Prep Time: 20 minutes.
Total Time: 55 minutes.
Yields: 6
Ingredients:
Olive oil, extra-virgin – 3 tbsp
Chopped onion – 1
Chopped bell pepper – 1
Russet Potatoes – 3, large and cubed
Kosher salt – 1 large pinch
Dried oregano – 1 tsp
Ground pepper – 1 pinch
Chopped corned beef – 1 cup
Large eggs – 6

Instructions
The first step is to pre-heat the oven to 400°F, and in a large skillet, on medium heat.
Then, add the oil and heat it. Then, add in the bell pepper and the onions and cook till they are soft. This should be
just five minutes.
Add the potatoes, salt and pepper, and oregano. Cook this till the potatoes are easy to pierce and golden.
Add the corned beef and keep cooking till they are crispy around five minutes. Then, make six wells in the hash and
add an egg into the wells. Add some salt and pepper to the eggs and transfer this to the oven and bake until the
whites are nice and set—about eight minutes.
 Potato Soup – Instant Pot

This soup is why you got an instant pot. There is no need to boil the potatoes or stand long over the stove. Just
throw everything in the pot, and we will give you the directions of ensuring that you end up with the most delicious
soup in under forty minutes.
Prep Time: 15 minutes.
Total time: 40 minutes.
Servings: 4
Ingredients:
Butter – 2 tbsp
Onion, chopped – 1
Garlic cloves, minced – 2
Thyme leaves – 1 tsp
Russet potatoes – 6 large ones, peeled, diced
Chicken broth – 4 cups, low-sodium
Milk – 1 cup
Cornstarch – 2 tbsp
Heavy cream – ½ cup
Kosher salt – big pinch
Cheddar cheese – a little, shredded for serving
Chives – freshly chopped – 1 tsp

Instructions:
Start by setting your instant pot to the sauté function. Then, melt the butter and add in the onion. Cook till it's soft,
for about five minutes and then add in the thyme and garlic. Cook till they are fragrant for one minute.
Add the broth and potatoes to the instant pot and place the lid—Cook at high for around eight minutes. When
finished, turn the valve for a quick release.
Add the cornstarch and milk, 2 tablespoons, and whisk them together to make a slurry in a bowl.
Take out the lid from the pot and set it to the Sauté function once again. Add in the remaining milk, the slurry, and
the heavy cream. Leave them to boil for around five minutes while stirring constantly. Add some salt and pepper.
When cooled, garnish with bacon, chives, and cheddar as you serve and enjoy.
 Potato Casserole – Twice Baked

The person who invented the twice-baked potatoes is hands down a genius! These are the most delicious potatoes
you will ever enjoy. This cheesy casserole will instantly become a favorite for your whole family. Let’s indulge.
Prep time: 10 minutes
Total Cook Time: 2 hrs. 10 mins.
Serving: 8
Ingredients:
Russet Potatoes – 6, large
Butter – 4 tbsp. softened, and a little more for the pan
Softened cream cheese – 4 oz
Sour cream – 1 cup
Whole milk – 1 ½ cup
Shredded cheddar – 2 ¾ cup, divided
Bacon slices – 10, crumbled
Green onions – 5, sliced
Garlic powder – ¾ tsp
Some pepper and kosher salt to taste

Instructions:
You should preheat the oven to 400°F. On a rack, place the potatoes directly and bake them till they are easily
pierced and soft. This should take one hour and 15 minutes as per the size of the potatoes.
When cooked, remove the potatoes from the oven and leave them to cool slightly. Slice them into halves, remove
the potatoes' flesh using a spoon, and place them in a large bowl. Get rid of the skin.
Add butter, cream cheese, milk, and sour cream to the potato flesh into a bowl and mash them well. Stir them till
the butter, and cream cheese have melted.
Into this mixture, add in the cheddar and fold in. Add in three-quarters of the bacon, garlic powder, salt, and pepper,
and three-quarters of the chopped green onion.
Using a baking dish, brush it a little with butter, and then transfer the potato mixture into it. Sprinkle this will all the
remaining cheddar cheese.
Put this in the oven for twenty minutes and bake till the cheese melts. Turn it over to broil till it is nice and golden.
Leave it to cool for a while.
Top up with the remaining green onions and bacon. Enjoy, enjoy, enjoy!
 Potato Lasagna – Very Cheesy

For anyone wishing to be more gluten-free, this is the recipe for you. You have got to try out super cheesy potato
lasagna!! We shall say no more. Let’s indulge in this delicacy.
Prep Time: 25 mins.
Total Cook Time: 1 hr. 25mins.
Yields: 8
Ingredients:
Olive oil – 1 tbsp (extra-virgin)
Ground beef – 1 lb.
Garlic cloves – 2, minced
Italian seasoning – 1 tsp
Ground pepper and some kosher salt - a pinch of each
Marinara – 1, 32 oz jar
Container ricotta – 1, 16oz container
Egg, beaten – 1 large
Parmesan - ½ cup, grated, divided
Basil – 2 tbsp. chopped and a little more for the garnish
Russet potatoes – 4 large ones, peeled and sliced thinly
Mozzarella - 2 cups, shredded

Instructions:
You should preheat the oven to 375°F. Then, grease a baking dish lightly with cooking spray, and using a large
skillet, heat the oil over medium heat. Add in the beef and season it with salt and pepper. Cook this while breaking
it up with a wooden spoon till you can’t see the pink anymore. About eight minutes will do.
Keep the beef in the skillet over some medium heat and then add the Italian seasoning and garlic and cook until it is
fragrant. Add in the marinara and leave it to simmer until it is warmed through.
Then, combine the ¼ cup of parmesan, egg, ricotta, and basil in a bowl and add salt and pepper. Keep this aside.
To prepare the dish, start by spreading some meat sauce, a thin larger, and then layering it with a third of the
potatoes while slightly overlapping. Then spread the ricotta mixture, more meat sauce, and the mozzarella.
Do two more layers of this, and then on the top and last layer, add all of the remaining mozzarella and parmesan.
Cover this with aluminum foil and bake it for 45 minutes. Remove the foil and keep baking till the cheese is
beautifully golden and the potatoes are tender for 25 minutes. Leave it to rest for a few minutes and then garnish
with basil and serve hot.
Enjoy!
 The Baked Potato – Classic and Simple Recipe

People are always searching for “how to bake the best potatoes.” This is one of the most beloved carbs, and we are
here to make it easy for you. You will love it.
Prep Time: 5 mins.
Cook time: 1 hr.
Total time: 1 hr. 5 mins.
Ingredients:
Russet potatoes – 4, scrubbed
Olive oil – 1 tbsp
Kosher salt and pepper – a pinch of each

Instructions:
The oven needs to be preheated at 350°
Then, pierce the potatoes with a fork all over, rub the oil generously, then season with salt and pepper.
Place them on a baking sheet and bake the potatoes till they are soft and tender when pierced with a fork.
This should take about one hour.
Serve hot and enjoy.
 Sweet Potato Wedges Roasted with Yogurt Dipping That Is Sweet
and Spicy

This is one of those recipes that brings sweet, sour, and spicy flavors. You will love these sweet potato wedges.
Prep Time: 10 mins.
Total time: 30 mins.
Yields: 4
Ingredients:
Sweet potatoes – 3 large ones, cut into wedges
Olive oil – 2 tbsp., extra virgin
Paprika – 1 tsp
Ground cumin – ½ tsp
A little kosher salt and black pepper
Vanilla Greek yogurt – 1 pack. Two Good, low-fat, 5.3 oz. container
Jalapeno – ½, large, minced
Lime zest – 1 tsp. and a little more for garnishing
Lime juice – 1 tbsp

Instructions
Start by preheating the oven to 425°
Then, on a baking sheet, toss in the potatoes, paprika, cumin, and oil. Also, add the salt and pepper to taste and
spread this on a single layer. Cook the potatoes on roast till they are golden brown, and halfway through, turn them
around and cook for 25 minutes.
Add the yogurt, lime zest, jalapeno, salt and pepper, and juice and combine using a small bowl.
Then serve the wedges with the sauce and some more lime zest on top.
 Roasted Potatoes with Rosemary

We don’t need an extensive introduction to this recipe. We’ll only say that it is the perfect side to whatever you are
making. It goes with everything! You can never go wrong with rosemary.
Prep Time: 10 minutes.
Total time: 1hr. 10 mins.
Yields: 6
Ingredients:
Baby potatoes – 2 lb. quartered or halved if they are large
Olive oil – 2 tsps. Extra-virgin
Garlic – 4 cloves, minced
Chopped rosemary – 2 tbsp fresh
Kosher salt
Ground pepper
Rosemary sprigs for garnish

Instructions:
You should preheat the oven at 400°F,
On a baking sheet, place the potatoes and toss them with garlic, olive oil, salt and pepper, and rosemary.
Roast the potatoes in the oven till they are crisp and stir them occasionally. It should be one hour.
Place the rosemary springs for garnish as you serve.
 Fried Mashed Potatoes – Loaded and delicious!

Well, the heading said it all. If you have never had fried mashed potatoes, then you do not know what you are
missing. Here’s the recipe.
Prep time: 20 mins.
Yields: 4
Ingredients
Enough vegetable oil for deep frying
Mashed potatoes – 2 ½ cups
Shredded cheddar cheese – ½ cup
Egg – 1 large one and beaten
Chives – 1 tbsp. finely chopped and a little extra for the garnish
Hot sauce – ½ tsp
Kosher salt – a big pinch
All-purpose flour – optional
Sour cream – 1 cup

Instructions
Using a large skillet and over medium heat, add the oil and heat it. Fill the pan a third way through with the oil.
Stir the potatoes with cheese, chives, hot sauce, egg, salt, and pepper until they combine. If you have a bit of runny
mashed potatoes, you can add a tablespoon of flour at a time till it is hard enough to make balls.
Scoop and heap tablespoons of the mixture into balls. Work in batches and then drop them in the hot oil. Keep
cooking till they are golden brown on both sides.
Top them up with the sour cream and chives before serving and enjoy.
 Potato Salad – with Antipasto

The dressing you will make with this recipe will become your favorite, and you might want to put it on a lot more
than just this potato salad. This is what we call the double dressing and just for, later on, keep a little in the fridge.
Trust us, and you’ll be glad you did. ��
Prep Time: 15 mins.
Yields: 6
Ingredients:
Red baby potatoes – 2 lb. halved and skinned
Salami – 4 oz. thinly sliced
Provolone cheese – 4 oz. cut into cubes
Red bell pepper – ½ cup, diced
Green bell pepper – ½ cup, diced
Artichoke hearts – ½ cup, drained and chopped
Black olives – ½ cup, sliced
Red onions – 1/2, small, finely chopped
Olive oil – ¼ cup, extra-virgin
Red wine vinegar – 2 tbsp
Basil leaves – a few for garnish
Red pepper flakes – as needed

Instructions
Using a large pot, add the potatoes and cover them with water. Add a generous amount of salt and bring this to a
boil. Cook till they are tender and can be pierced easily with a knife, around 10 minutes.
Drain and cool them slightly before you transfer them to a larger serving bowl.
In another bowl, add the red wine vinegar, olive oil, red pepper flakes, salt, and pepper, and combine them.
Add the provolone, salami, artichoke, bell peppers, red onion, and olives in yet another bowl, and mix them with
the potatoes.
Pour the delicious dressing all over the mixture and toss them gently to combine them. Serve with basil. Enjoy this
salad!
 Potatoes Stuffed with Bacon

Every cookbook comes up with one of those recipes that will blow your mind off. Well, it doesn’t get better than
potatoes stuffed with bacon. You will never make them any other way. But just a little warning! They are super
delicious!!!
Prep Time: 15 minutes.
Total cook time: 1 hour.
Yields: 4
Ingredients:
Yukon gold potatoes – 4 large ones. You can also use small russets.
Olive oil – 2 tbsp. extra-virgin
Melted butter – 2 tbsp
Garlic powder – 2 tsp
Dried oregano – 1 tsp
Paprika – ½ tsp
Kosher salt and ground pepper
Bacon slices – 6, cut into pieces
Shredded mozzarella – 1 cup
Grated parmesan – ¼ cup

Instructions
The oven should be preheated to 425°
In each potato, make small slits and ensure that you do not cut all the way through.
Place the potatoes on a small cooking sheet.
Using a bowl, add the melted butter, oil, paprika and oregano, with enough salt and pepper, and then brush the
potatoes with this mixture.
Add some bacon in each slit and also sprinkle some parmesan and mozzarella. Cook the potatoes in the oven for 45
minutes till the bacon is crispy and the potatoes are tender.
Brush them with the remaining butter mix as desired.
Garnish with the chives as you serve and enjoy.
 Potato Recipe – Aloo Gobi

This is an Indian vegetarian dish that translates to potatoes cauliflower. It is a simple one-pot comforting dish that is
very easy to make. You can serve it on the side of your rice or any other dish you are making. Enjoy it as it is full of
flavor and delicious. Let’s travel to India.
Prep Time: 15 mins.
Total time: 40 minutes.
Yields: 6
Ingredients:
Vegetable Oil: 2 tbs
Red chili – 1, diced
Garlic cloves – 2, minced
Ginger – 1tbsp, minced
Garam masala – 1 tbsp
Turmeric – ½ tsp dried
Cayenne pepper – ¼ tsp
Russet potatoes – 3, large ones, peeled and cut into pieces
Cauliflower – 1 medium, cut into florets
Vegetable broth – 1 cup
Kosher salt and black pepper to taste
Cilantro, freshly chopped for serving

Instructions:
Under medium heat, heat the oil in a large skillet, and then add the garlic, ginger, and chili and cook them till they
are fragrant for about a minute.
Add in the turmeric, garam masala, and cayenne pepper. Cook them till they are toasted.
Add in the potatoes, vegetable broth, cauliflower, and season with enough salt and pepper. Bring the heat down and
cover till the potatoes and cauliflower are both tenders in about fifteen minutes.
Garnish this with cilantro as you serve and enjoy.
 Grilled Potatoes – The Best-Ever

These are the perfect potatoes for your summer side. Just throw them on the grill with the burgers, and you will
have a smoky and summer take on fries and burgers. You will thank us later!
Prep Time: 5 minutes.
Cook time: 20 minutes.
Yields: 4-6
Ingredients:
Idaho or russet potatoes – 4 large ones, cut into wedges
Garlic powder – 2 tsp
Kosher salt – 1 tsp
Black pepper – 1 tsp
Olive oil – ½ cup, extra-virgin
Chopped herbs – 2tsp. fresh such as parsley

Instructions:
In a well-salted pot, bring water to boil and then add potatoes. Cook them till they are tender for about seven
minutes, and then drain and slightly cool them.
On a heated grill, oil the grates. Use a bowl to mix the salt, garlic powder, olive oil, and pepper. Add the potatoes to
the bowl and toss them around to coat evenly. Take them out of the oil and reserve the excess in the bowl.
Then put the potatoes on the grill and flip them once till they are golden brown.
Add the herbs to the reserved oil and then put the potatoes back into the mixture and toss around.
Enjoy with the burgers.
 The Best Reuben Loaded Potato Recipe

This is probably one of the most straightforward Reuben-loaded potato recipes you will find. Have a look at the
procedure and ingredients below.
Prep Time: 10 mins.
Cook time: 50 mins.
Yields: 4-6
Ingredients
Russet potatoes – 4 Medium, cut into wedges
Olive oil – 1 tbsp
Kosher salt – 1 tsp
Ground pepper – 1 tsp
Corn beef – 1/3 lb. thinly sliced
Sauerkraut – ½ cup
Shredded Swiss cheese – 1 cup
Parsley – 1 tbsp. fresh and chopped for the garnish

For Dressing
Mayonnaise – ¾ cup
Ketchup – ¼ cup
Red Hot Sauce – 1 tsp Frank’s is the best
Worcestershire sauce – 1 tsp
Onion Powder – ½ tsp
Kosher salt and black pepper – a pinch of each

Instructions:
The oven needs to be preheated to 400°F.
Use a large bowl to toss in the potato wedges with salt, pepper, and olive oil. Spread them evenly on the baking
sheet and cook them in the oven till they are golden and tender for about forty minutes.
Make the dressing: for this, use a medium bowl to whisk together the ketchup, hot sauce, mayo, onion powder, and
Worcestershire sauce, and also add some salt and pepper. Keep this in the fridge till you are ready to use.
When ready, remove the roasted potatoes and top them off with sauerkraut, corned beef, and Swiss cheese. Put
them back in the oven for 12 more minutes till the cheese is melty, and the corned beef is crispy on the edges.
Garnish with parsley after drizzling the Russian dressing you made above and serve.
 Sweet Potato Fries – Bacon Wrapped

Okay, so we know we have already been blowing your minds with our incredible recipes but hold on to your horses
because we are about to take it a notch higher! Think about it, and sweet potato fries with bacon!!! This may give
you a heart attack.
Prep Time: 10 mins.
Total time: 45 mins.
Yields: 3
Ingredients:
Sweet potatoes – 3 large ones, cut as fries
Bacon slices – 18
Chili powder – 2 tsp
Ground black pepper – 1 tsp
Sauce for serving
Ranch for serving

Instructions
Start by preheating the oven to 400°F and setting the rack on the baking sheet to catch the grease from the bacon.
Then, wrap each fry with a slice of bacon and then season with the pepper and chili powder.
Bake these sweet potatoes for around 35 minutes till they are tender, and the bacon is crisp and cooked.
Serve this with the ranch and BBQ sauce.
 Ranch Potatoes – Grilled

Potatoes are simply fantastic, whichever way you make them, and grilling them adds that much-needed punch in
taste. It is a perfect way to cook them, especially if you are also doing burgers and kebabs. You will love this recipe.
Have a look.
Prep time: 5 mins.
Total Time: 20 mins.
Ingredients
Baby Potatoes – 2 lb. halved
Olive oil – ¼ tsp. extra-virgin
Lemon juice – ½ a lemon
Ranch seasoning – ½ packet
Some kosher salt
Black pepper
Some extra ranch dressing for drizzling
Chives – chopped for the garnish

Instructions:
Start by preheating the grill to medium heat, and then in a large bowl, add the potatoes with the lemon juice, olive
oil, and ranch seasoning, then toss them around to coat them. Add the salt and pepper.
On skewers, thread the potatoes and then grill them till they are tender and a little charred or 15 minutes are enough.
Drizzle the ranch dressing on them and then garnish with the chives before serving.
 Potato Fondant Recipe

If you want a recipe that will blow your socks off, then you need to give this French recipe a try. You will get crispy
potatoes on the outside and melting tender goodness on the inside. Get ready for this!
Prep Time: 10 minutes.
Total Time: 45 minutes.
Yields: 4-6
Ingredients:
Russet Potatoes – 4 large ones
Vegetable oil – 1 tbsp
Butter – 2 tbsp. cut in cubes
Garlic cloves – 1 sliced thinly
Rosemary springs – 3
Kosher salt and pepper – a pinch of each
Chicken broth – 1 cup, low-sodium
Rosemary – chopped for serving.

Instructions
Heat the oven to 450°F in advance.
Then, peel and slice the potatoes into thick slices and then season them with salt and pepper.
Using a large skillet, and on medium heat, heat the oil till it is nice and hot, then add the potatoes with the flat side
down. Cook this till they are nice and golden for around five minutes.
Once golden, turn the potatoes to the other side and cook for five more minutes.
Then, add the chicken stock and put this in the oven. Cook till tender for around 30 minutes.
Top up with rosemary to garnish and serve.
 Potato Bites – Skin

These are some of the cheesiest bites you will ever taste, and they are so easy to make you won’t believe it! Don’t
you love this cookbook?
Prep time: 30 minutes.
Total time: 45 minutes.
Yields: 12-15
Ingredients:
Russet Potatoes – 3, cleaned and scrubbed
Olive oil – 2 tbsp
Kosher salt – ½ tsp
Ground pepper – ½ tsp
Cayenne pepper – ½ tsp
Garlic powder – 1 tsp
Shredded cheddar – 1 ½ cup
Bacon – 6 slices, cooked and crumbled
Sour cream for serving
Green onions – 3, thinly sliced

Instructions:
Start by preheating the oven to 400°F, and then slicing the potatoes into coins.
Using a bowl, toss in the potatoes, and olive oil, add cayenne pepper, salt, black pepper, and garlic powder, and toss
them around till they are evenly coated.
Place a single layer of the potatoes on the baking sheet, and then bake for 40 minutes until they are brown and
tender. Flip them halfway through and cook the other side.
When ready, top each potato with bacon and cheese, and then broil them till the cheese melts nicely.
Now it’s time for the sour cream. Dollop some on each potato and then garnish with some green onions before
serving.
 Garlicky Mashed Potatoes – Crock-Pot

Nothing is as essential as mashed potatoes, especially during Thanksgiving, requiring lots of babysitting. Well, this
recipe makes everything happen in the slow-cooker, so you don’t have to sit around and wait for them to cook.
Prep Time: 15 minutes.
Total Time: 3 hours, 15 minutes.
Yields: 8
Ingredients:
Cooking Spray
Baby potatoes – 3 lbs. quartered
Butter – 4 tbsp
Garlic cloves – 3, minced
Water – ¼ cup
Kosher salt – ½ tsp
Freshly ground pepper – ¼ tsp
Sour cream – 1/3 cup
Milk – ¼ cup
Oregano – 1 tsp
Rosemary – ½ tsp
Chives – ½ teaspoon, for the garnish

Instructions:
Get your crock-pot ready by greasing it on the inside with the cooking spray, then add in the butter, potatoes, water,
and garlic, plus some salt and pepper. Cover it and then set to high heat and cook for three hours till the potatoes are
tender.
Once the potatoes are ready, add in the milk, spices, and sour cream and then mash the potatoes using the masher
and add some more salt and pepper to taste.
Garnish with chives and serve hot.
 Onion and Sour Cream Potatoes – Mashed

Most of the time, mashed potatoes tend to be boring and the same old, same old. Well, you never have to eat bland
mashed potatoes ever again because we are about to give you the best recipe. Keep it right here.
Prep Time: 15 minutes.
Total Time: 45 minutes.
Yields: 4
Ingredients:
Yukon gold potatoes, or russets – 2 lb.
Kosher salt – ¼ tsp
Butter – 2 tbsp
Onion – 1 finely chopped
Sour cream – 1 cup
Milk – ½ cup
Chopped chives – 1 tbsp
Onion powder – 1 tsp
Freshly ground pepper – ½ tsp

Instructions:
Cover the potatoes with water in a large pot and add a good amount of salt. Boil this till the potatoes cook and are
soft in about 18 minutes. Drain and put the potatoes back in the pot.
Make the caramelized onions in the meantime. Using a skillet, place it on medium to low heat, add the butter, add
the onions and the salt, and cook it until they are golden and tender. About fifteen minutes.
Now, back to the potatoes. Mash them with a potato masher till they are smooth, and then add the milk and sour
cream and stir till it's smooth. Add and fold in the caramelized onions, onion powder, salt, pepper, and chives.
Serve with some chives as garnish and enjoy.
 Twice-baked – Broccoli Cheddar Potatoes

Well, here’s another twice-baked potato recipe. It’s just as good as the other one. We have added broccoli to this
one for the ultimate bomb of flavors.
Prep Time: 15 minutes.
Total time: 40 minutes.
Yields: 8
Ingredients:
Russet potatoes – 4 medium
Olive oil – 2 tbsp. extra-virgin
Butter – 3 tbsp. unsalted and melted
Sour cream – ½ cup
Cheddar – 2 cups, sharp, divided, and grated
Broccoli – 2 cups, finely chopped and steamed
Onion powder – ½ cup
Kosher salt – ¼ tsp
Freshly ground black pepper – ¼ tsp
Warm milk – ¼ cup

Instructions:
Start by preheating the oven to 425°F.
Place the potatoes on the baking sheet, poke them with your fork. Rub them with some olive oil. Put this in your
oven and cook for about an hour, then remove and let them cool down.
Once they are cooled, slice them up into halves and then scoop the flesh of potatoes out and put them in a bowl.
Add butter, cheddar, sour cream, and broccoli and mash together. Add some salt, pepper, and onion powder, pour
the milk in and mix everything.
Divide them into the 8 potato halves, sprinkle in the remainder of the cheddar cheese, and put them back in the oven
to cook until the cheese is bubbly.
 Scalloped Potatoes – Slow-cooked

These potatoes are the simplest to make. Okay, all of the recipes in this cookbook are the simplest to make, but
anything with a slow cooker is even easier. Let’s have a look; we call these potatoes au gratin. Mm?
Prep Time: 15 minutes
Total time: 4 hrs.45 minutes.
Yields: 10
Ingredients:
Heavy cream – 1cup, half and half
Chicken broth – ¼ cup, low-sodium
Paprika – a pinch
Ground nutmeg – ¼ tsp
Fresh thyme leaves – 2 tbsp. and a little more for the garnish
Rosemary – 2 tbsp freshly chopped, and a little more for the garnish
Garlic powder – 2 tbsp
Russet potatoes – 3 lb. sliced
Parmesan – ½ cup, grated
Gruyere – 2 ½ cups, shredded
Kosher salt and pepper – ¼ tsp each

Instructions
Add the heavy cream, paprika, chicken broth, thyme, nutmeg, garlic powder, and rosemary in a bowl and whisk
them all together.
Take out your slow cooker and line it with potatoes and 1/3 of the creamy mixture, ½ cup of the gruyere, and ½ cup
of parmesan. Add salt and pepper and repeat the same procedure till all the ingredients are finished. Then cover it
and cook for four hours on high.
Take off the lid and turn the heat off. Leave it to sit for 30 minutes, then drain the grease off. Put them in a bowl
and then garnish with the rosemary and thyme before you serve and enjoy.
 Gratin Potato Stacks

The gruyere and bacon class up this potato dish, and the best part is that it looks and tastes fantastic. Enjoy!
Prep time: 10 mins.
Total time: 1 hr. 20 minutes.
Yields: 12
Ingredients:
Russet potatoes – 2 lbs. peeled and thinly sliced
Half and half milk – 1 ½ cups
Garlic powder – 1 tsp
Nutmeg – ¼ tsp
Ground black pepper – ½ tsp
Thyme – 2 tsp. chopped
Kosher salt – 1 tsp
Grated parmesan – ½ cup
Shredded gruyere – ½ cup
Bacon slices – 2, fried and crumbled
Some parsley for garnish

Instructions:
Start by preheating the oven (as usual) to 350°F. Then, using a standard muffin tin, grease the 12 cups using
cooking spray.
Add the potatoes, garlic powder, half and half, pepper, nutmeg, salt, thyme, and parmesan in a bowl and toss them
around till the potatoes are covered evenly. Subdivide this into the muffin cups to create 12 stacks.
Cover this with foil and bake in the oven for 40 minutes.
Remove the foil, add the gruyere and bacon on each potato, and keep baking until the cheese melts and the sides
turn golden.
Garnish with parsley and leave to cool before serving and enjoy.
 Potato Wedges – The Greek Way

And for our last recipe, we are going Greek with this potato dish. You will love it. Let’s indulge.
Prep Time: 15 minutes.
Total time: 55 minutes.
Yields: 6
Ingredients:
Large Russet Potatoes – 3 large ones
Olive oil – ¼ cup, extra-virgin
Garlic powder – 2 tsp
Oregano – 1 tsp. dried
Kosher salt – ¼ tsp
Ground black pepper – ¼ tsp
Greek yogurt – ½ cup
Juice – ½ lemon
Parsley – 2 tbsp. chopped
Red pepper flakes – a pinch
Crumbled feta – ½ cup
Fresh dill – ¼ cup, fresh, chopped
Kalamata olives – ½ cup, coarsely chopped
Cucumber – ½ cup, chopped
Cherry tomatoes – ½ cup, halved

Instructions:
Of course, we will start by preheating the oven to 375°F.
Then, cut the potatoes, wedges style, and place them on the baking sheet. Next, drizzle some olive oil on them, and
then add the oregano, garlic powder, salt, and pepper, and toss them thoroughly to coat the potatoes fully.
Arrange them on the baking sheet with the skin side down, then bake them for 40 minutes or until they are crisp and
golden.
In the meantime, prepare the dip; using a small bowl, add the lemon juice, Greek yogurt, parsley, and red pepper
flakes and whisk them together.
Then top the potatoes with the tomatoes, feta, dill, and the remaining parsley, cucumber, and olives. Then serve and
enjoy.
 Conclusion
Well, that’s it with this cookbook. We must say that it is so much fun preparing potato dishes and these recipes are
some of the best you are going to find. Prepare them with family and have a good old time with your friends and
family.
 Biography
Food is like music, and Will knew that when he stepped into the restaurant business. Will loved food, and American
classics were always a favorite. He loved the feelings and emotions some of this food invoked in him. Serving
unique American dishes was one way to connect his love for music and food on a plate. Customers who would later
come into his restaurant could instantly link classic American music stars to the food on their plates. This was a
thought well appreciated by the diners.
Even more was that Will researched old and deep-rooted foods in American history, added his spin, and gave the
customer a piece of history on the plate.
However, his career did not start in the food industry, but after working as a waiter in a couple of local and
renowned All-American restaurants, he went back to culinary school to perfect his skills in plating dishes to
aesthetically please the customers as they listened to music from back in the days.
Customers came to his restaurant not because he was a good cook, but to learn the American story behind the
meals.
Today, Will has ventured into other food terrains, including serving original cocktails that pair incredibly well with
steak and others. He has a restaurant and is making a difference in the lives of his customers.
 Thank you

Did you like my book? I pondered it severely before releasing this book. Although the response has been
overwhelming, it is always pleasing to see, read or hear a new comment. Thank you for reading this. And I would
love to hear your honest opinion about it. Furthermore, many people are searching for a unique book, and your
feedback will help me gather the right books for my reading audience.

Thanks!
Will Cook