12 Delicious Amandas Potatoes Recipes

You’re in for a treat! Whether you’re craving something cozy for a chilly evening or a simple side that steals the show, Amanda’s potatoes have got you covered. From crispy roasted delights to creamy, dreamy mashes, these 12 recipes are all about turning the humble potato into something extraordinary. Let’s dive into these delicious dishes that promise to spice up your mealtime in the most comforting ways.

Amandas Cheesy Garlic Potatoes

Everyone needs a go-to side dish that’s both comforting and bursting with flavor, and these cheesy garlic potatoes hit the mark.

Ingredients

• 2 lbs russet potatoes, peeled and thinly sliced
• 1/2 cup unsalted butter, melted
• 4 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• 1 cup heavy cream
• 2 cups shredded sharp cheddar cheese
• 1/4 cup fresh parsley, chopped

Instructions

1. Preheat oven to 375°F. Grease a 9×13 inch baking dish with butter.
2. Layer half the potato slices in the dish. Drizzle with half the melted butter.
3. Sprinkle half the minced garlic, salt, and pepper over the potatoes.
4. Repeat layers with remaining potatoes, butter, garlic, salt, and pepper.
5. Pour heavy cream evenly over the top layer of potatoes.
6. Cover with foil and bake for 45 minutes. Tip: This steams the potatoes, ensuring they’re tender.
7. Remove foil. Sprinkle shredded cheddar cheese evenly over the top.
8. Bake uncovered for 15-20 minutes, until cheese is bubbly and golden. Tip: Watch closely to prevent burning.
9. Let stand for 5 minutes before serving. Tip: This allows the layers to set for cleaner slices.
10. Garnish with fresh parsley before serving.

What you get is a creamy, garlicky dish with a crispy cheese top. Serve alongside grilled meats or as a hearty standalone for vegetarians.

Amandas Crispy Roasted Potatoes

Here’s how to make Amanda’s Crispy Roasted Potatoes, a side dish that’s golden, crunchy, and irresistibly flavorful.

Ingredients

• 2 lbs russet potatoes, peeled and cut into 1-inch cubes
• 1/4 cup rich extra virgin olive oil
• 1 tsp finely ground sea salt
• 1/2 tsp freshly cracked black pepper
• 1 tsp smoked paprika
• 2 cloves garlic, minced
• 2 tbsp fresh rosemary, finely chopped

Instructions

1. Preheat oven to 425°F. Position rack in the middle.
2. Rinse potato cubes under cold water to remove excess starch. Pat dry thoroughly with paper towels.
3. Toss potatoes with olive oil, sea salt, black pepper, smoked paprika, minced garlic, and rosemary in a large bowl until evenly coated.
4. Spread potatoes in a single layer on a large baking sheet. Do not overcrowd to ensure crispiness.
5. Roast for 20 minutes. Flip potatoes with a spatula for even browning.
6. Continue roasting for another 20-25 minutes until deep golden and crispy.
7. Remove from oven. Let sit for 5 minutes to crisp up further.

For maximum crunch, serve immediately. These potatoes pair perfectly with aioli or your favorite dipping sauce. Fresh out of the oven, they’re a textural dream—crispy on the outside, fluffy on the inside.

Amandas Creamy Mashed Potatoes

Kickstart your comfort food game with these creamy mashed potatoes that promise a velvety texture and rich flavor.

Ingredients

• 2 lbs Yukon Gold potatoes, peeled and quartered
• 1/2 cup heavy cream, warmed
• 4 tbsp unsalted butter, softened
• 1 tsp sea salt, finely ground
• 1/2 tsp freshly ground black pepper
• 1/4 cup sour cream, full-fat

Instructions

1. Place peeled and quartered Yukon Gold potatoes in a large pot. Cover with cold water by 1 inch.
2. Bring to a boil over high heat. Reduce heat to maintain a simmer. Cook for 15-20 minutes until potatoes are fork-tender.
3. Drain potatoes well. Return them to the pot over low heat for 1 minute to evaporate excess moisture.
4. Add softened butter to the potatoes. Mash until butter is fully incorporated.
5. Gradually pour in warmed heavy cream while continuing to mash. Tip: Warm cream prevents the potatoes from becoming gluey.
6. Stir in sour cream, sea salt, and black pepper. Mash until desired creaminess is achieved. Tip: For extra smooth potatoes, pass them through a ricer before adding butter.
7. Adjust seasoning if necessary. Serve immediately. Tip: For a gourmet touch, top with a pat of butter and a sprinkle of chives.

Buttery and luxuriously smooth, these mashed potatoes are a testament to simplicity done right. Pair them with roasted meats or fold in roasted garlic for an aromatic twist.

Amandas Spicy Potato Wedges

Delightfully crispy with a kick, these potato wedges are a game-changer for snack time. Perfectly seasoned and baked to golden perfection, they’re irresistibly good.

Ingredients

• 2 large russet potatoes, scrubbed and cut into wedges
• 2 tbsp high-quality olive oil
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1 tsp garlic powder
• 1/2 tsp sea salt

Instructions

1. Preheat your oven to 425°F. Line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, toss the potato wedges with olive oil until evenly coated.
3. Add smoked paprika, cayenne pepper, garlic powder, and sea salt to the bowl. Mix well to ensure each wedge is seasoned.
4. Spread the wedges in a single layer on the prepared baking sheet. Avoid overcrowding to ensure crispiness.
5. Bake for 25 minutes, then flip each wedge for even browning. Bake for another 20 minutes or until golden and crispy.
6. Let cool for 5 minutes before serving to enhance the crisp texture.

Not just a side, these wedges shine as a standalone snack. Their smoky heat pairs wonderfully with a cool dip or atop a hearty salad for crunch.

Amandas Herb Roasted Potatoes

Bold flavors and simple techniques make these potatoes a standout side. Perfectly crispy outside, tender inside, they’re a crowd-pleaser.

Ingredients

• 2 lbs russet potatoes, scrubbed and diced into 1-inch cubes
• 3 tbsp rich extra virgin olive oil
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme leaves
• 2 cloves garlic, minced
• 1 tsp kosher salt
• 1/2 tsp finely ground black pepper

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, toss potato cubes with olive oil until evenly coated.
3. Add rosemary, thyme, garlic, salt, and pepper to the bowl. Mix well to ensure potatoes are evenly seasoned.
4. Spread potatoes in a single layer on the prepared baking sheet. Avoid overcrowding to ensure crispiness.
5. Roast in the preheated oven for 25 minutes. Use a spatula to flip the potatoes halfway through for even browning.
6. Increase oven temperature to 425°F and roast for an additional 10-15 minutes, or until potatoes are golden and crispy.
7. Remove from oven and let cool for 5 minutes before serving. This allows the exterior to crisp up further.

Amandas Herb Roasted Potatoes offer a delightful contrast of textures and a fragrant aroma. Serve alongside grilled meats or fold into a breakfast hash for a hearty start to the day.

Amandas Potato Salad

Let’s dive into making Amanda’s Potato Salad, a creamy, tangy side that’s perfect for any gathering.

Ingredients

• 2 lbs waxy potatoes, peeled and diced into 1-inch cubes
• 1 cup mayonnaise, full-fat for creaminess
• 2 tbsp Dijon mustard, for a sharp tang
• 1/4 cup red onion, finely minced
• 2 celery stalks, crisp and finely chopped
• 3 hard-boiled eggs, cooled and roughly chopped
• 1 tsp salt, fine sea salt preferred
• 1/2 tsp black pepper, freshly ground
• 1 tbsp apple cider vinegar, for brightness
• 1/4 cup fresh dill, chopped

Instructions

1. Place the diced potatoes in a large pot. Cover with cold water by 1 inch. Bring to a boil over high heat.
2. Once boiling, reduce heat to medium. Simmer for 10-12 minutes until potatoes are fork-tender but not mushy.
3. Drain potatoes in a colander. Let them cool to room temperature, about 20 minutes. Tip: Spread them out to cool faster.
4. In a large bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper until smooth.
5. Add the cooled potatoes, red onion, celery, hard-boiled eggs, and fresh dill to the bowl. Gently fold to combine. Tip: Avoid overmixing to keep the potatoes intact.
6. Cover and refrigerate for at least 1 hour before serving to let flavors meld. Tip: For best flavor, make it a day ahead.

Perfectly creamy with a crunch from the celery, this potato salad pairs wonderfully with grilled meats or as a standalone dish. Try serving it on a bed of lettuce for a refreshing twist.

Amandas Scalloped Potatoes

Craving comfort food that’s both hearty and elegant? Amanda’s Scalloped Potatoes deliver creamy, cheesy layers with a golden crust.

Ingredients

• 2 lbs russet potatoes, peeled and thinly sliced
• 1 1/2 cups heavy cream, rich and velvety
• 1 cup sharp cheddar cheese, freshly grated
• 1/2 cup Parmesan cheese, finely grated
• 2 cloves garlic, minced
• 1 tsp salt, finely ground
• 1/2 tsp black pepper, freshly cracked
• 1/4 tsp nutmeg, ground
• 2 tbsp unsalted butter, cold and cubed

Instructions

1. Preheat oven to 375°F. Butter a 9×13 inch baking dish.
2. Layer half the potato slices in the dish, overlapping slightly.
3. Sprinkle half the garlic, salt, pepper, and nutmeg over potatoes.
4. Pour half the heavy cream evenly over the layer.
5. Repeat with remaining potatoes, seasonings, and cream.
6. Top with cheddar and Parmesan cheeses, distributing evenly.
7. Dot with cubed butter for a golden finish.
8. Bake for 45 minutes, until top is bubbly and lightly browned.
9. Let rest for 10 minutes before serving to set layers.

Silky potatoes meld with sharp cheeses in this decadent dish. Serve alongside roasted meats or as a standalone vegetarian main.

Amandas Sweet Potato Casserole

Let’s dive into a dish that’s as comforting as it is colorful. Amanda’s Sweet Potato Casserole brings together creamy sweetness with a crunchy topping for a perfect balance.

Ingredients

• 3 cups mashed, roasted sweet potatoes (deep orange flesh)
• 1/2 cup packed light brown sugar (moist, clumpy)
• 1/4 cup unsalted butter (melted, golden)
• 1/4 cup heavy cream (rich, velvety)
• 2 large eggs (farm-fresh, beaten)
• 1 tsp pure vanilla extract (aromatic, warm)
• 1/2 tsp ground cinnamon (sweet, spicy)
• 1/4 tsp ground nutmeg (earthy, fragrant)
• 1 cup pecans (toasted, chopped)
• 1/2 cup all-purpose flour (soft, white)
• 1/4 cup granulated sugar (fine, crystalline)
• 1/4 cup unsalted butter (cold, cubed)

Instructions

1. Preheat oven to 350°F. Grease a 9×13-inch baking dish with butter.
2. In a large bowl, combine mashed sweet potatoes, brown sugar, melted butter, heavy cream, eggs, vanilla extract, cinnamon, and nutmeg. Mix until smooth.
3. Pour the sweet potato mixture into the prepared baking dish, spreading evenly.
4. In a medium bowl, mix pecans, flour, and granulated sugar. Add cold, cubed butter. Use your fingers to blend until the mixture resembles coarse crumbs.
5. Sprinkle the pecan topping evenly over the sweet potato mixture.
6. Bake for 25-30 minutes, or until the topping is golden brown and the edges are bubbly.
7. Let the casserole cool for 10 minutes before serving to allow the flavors to meld.

Enjoy the creamy texture of the sweet potatoes against the crunchy pecan topping. Serve warm with a dollop of whipped cream for an extra indulgent touch.

Amandas Potato Soup

Zesty and comforting, this potato soup blends creamy textures with hearty flavors for a satisfying meal. Perfect for chilly evenings or when you crave something simple yet delicious.

Ingredients

• 2 lbs russet potatoes, peeled and diced into 1-inch cubes
• 4 cups chicken broth, rich and flavorful
• 1 cup heavy cream, velvety and smooth
• 1/2 cup unsalted butter, creamy and rich
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp salt, finely ground
• 1/2 tsp black pepper, freshly ground
• 1/4 cup fresh chives, thinly sliced for garnish

Instructions

1. In a large pot, melt the unsalted butter over medium heat until frothy.
2. Add the finely chopped yellow onion and minced garlic, sautéing until translucent, about 5 minutes.
3. Stir in the diced russet potatoes, ensuring they’re well coated with the butter mixture.
4. Pour in the chicken broth, bringing the mixture to a boil. Reduce heat to simmer, covered, for 20 minutes or until potatoes are fork-tender.
5. Using a potato masher, gently mash the potatoes to your desired consistency, leaving some chunks for texture.
6. Stir in the heavy cream, salt, and black pepper, heating through for another 5 minutes without boiling.
7. Garnish with fresh chives before serving.

Hearty and creamy, this soup offers a comforting blend of flavors with a velvety texture. Serve with crusty bread for dipping or top with crispy bacon bits for added crunch.

Amandas Hash Browns

Ready to upgrade your breakfast game? Amanda’s Hash Browns are crispy, golden, and utterly satisfying. Perfect for a lazy weekend or a hearty start to your day.

Ingredients

• 2 large russet potatoes, peeled and grated
• 1/4 cup unsalted butter, melted
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp high-smoke-point vegetable oil

Instructions

1. Preheat a large non-stick skillet over medium-high heat. Add the vegetable oil and swirl to coat the bottom evenly.
2. Squeeze the grated potatoes in a clean kitchen towel to remove excess moisture. This step is crucial for achieving crispiness.
3. Spread the potatoes evenly in the skillet, pressing down lightly with a spatula. Cook undisturbed for 5 minutes until the bottom is golden brown.
4. Drizzle the melted butter over the potatoes, then season with salt and pepper. Flip the hash browns in sections for even cooking.
5. Cook for another 5 minutes until the other side is equally golden and crispy. For extra crispiness, press down occasionally with the spatula.
6. Transfer to a plate lined with paper towels to drain any excess oil. Serve immediately.

The hash browns should be crispy on the outside and tender inside. Pair with a dollop of sour cream or a sunny-side-up egg for a complete meal.

Amandas Potato Pancakes

Humble yet hearty, Amanda’s Potato Pancakes are a crispy, golden delight that transforms simple ingredients into a comforting meal. Perfect for breakfast or a side dish, these pancakes are irresistibly crunchy on the outside and tender inside.

Ingredients

– 2 large russet potatoes, peeled and grated (about 3 cups)- 1 small yellow onion, finely grated- 2 farm-fresh eggs, lightly beaten- 1/4 cup all-purpose flour- 1 tsp kosher salt- 1/2 tsp finely ground black pepper- 1/4 cup rich extra virgin olive oil, for frying

Instructions

1. Place grated potatoes in a clean kitchen towel. Squeeze tightly to remove excess moisture.2. In a large bowl, combine potatoes, grated onion, beaten eggs, flour, salt, and pepper. Mix until well incorporated.3. Heat olive oil in a large skillet over medium-high heat until shimmering but not smoking.4. For each pancake, drop 1/4 cup of the potato mixture into the skillet. Flatten slightly with a spatula.5. Fry for 3-4 minutes per side, or until deeply golden and crispy. Adjust heat if browning too quickly.6. Transfer cooked pancakes to a paper towel-lined plate to drain excess oil. Serve immediately. Tip: Keep pancakes warm in a 200°F oven if frying in batches. Tip: For extra crispiness, press pancakes firmly in the skillet. Tip: Use a non-stick skillet to ensure easy flipping. Oozing with savory flavors, these potato pancakes boast a perfect contrast of textures. Serve with a dollop of sour cream or applesauce for a traditional touch, or top with smoked salmon for an elegant twist.

Amandas Baked Potato Skins

Looking for a crowd-pleasing snack? Amanda’s Baked Potato Skins are crispy, cheesy, and loaded with flavor.

Ingredients

• 4 large russet potatoes, scrubbed clean
• 2 tbsp rich extra virgin olive oil
• 1 cup sharp cheddar cheese, freshly grated
• 1/2 cup crispy bacon bits
• 1/4 cup fresh chives, finely chopped
• 1/2 cup sour cream, for serving
• 1 tsp finely ground black pepper
• 1 tsp sea salt

Instructions

1. Preheat oven to 400°F. Pierce potatoes with a fork and bake for 50 minutes until tender.
2. Let potatoes cool for 10 minutes. Cut in half lengthwise and scoop out the flesh, leaving a 1/4-inch shell.
3. Brush inside and outside of potato skins with olive oil. Season with salt and pepper.
4. Place skins cut-side down on a baking sheet. Bake for 10 minutes until edges start to crisp.
5. Flip skins and sprinkle with cheddar cheese and bacon bits. Bake for 5 more minutes until cheese melts.
6. Garnish with fresh chives and serve hot with a dollop of sour cream.

Variations include adding jalapeños for heat or swapping cheddar for pepper jack. The skins should be golden and crisp, with a gooey cheese center.

Conclusion

Whether you’re craving comfort food or something new, these 12 Delicious Amanda’s Potatoes Recipes offer something for every taste. We hope you’ll try them, find a favorite, and share your thoughts in the comments. Don’t forget to pin your top picks on Pinterest to spread the potato love!