America’s favorite side dish

Nothing fills out a meal like potatoes

Fancy Crusted Rosemary Scalloped Potatoes Ingredients

• cooking spray

• 1 ½ cups grated Parmesan cheese

• 2 tablespoons minced fresh rosemary

• 2 cloves garlic, minced

• 3 ½ pounds red potatoes

• 3 tablespoons butter

• 3 tablespoons all-purpose flour

• 2 cups whole milk

• ½ teaspoon salt

• 1 teaspoon olive oil

Directions

1. Preheat oven to 400 degrees F. Coat an 8-inch baking dish cooking spray.

2. Mix Parmesan cheese, rosemary, and garlic together in a bowl.

3. Slice 3 or 4 potatoes using a mandolin on the thinnest setting. Slice remaining potatoes using a slightly thicker setting on the mandolin.

4. Line the bottom of the prepared baking dish with thin potato slices, overlapping them to create a layer that is 2 to 3 slices deep. Stand remaining thin slices along the sides of the baking dish so that half an inch sticks over the rim, overlapping them to create a layer that is 4 slices deep.

5. Spread 1/3 of the thicker potato slices in the baking dish. Sprinkle 1/3 of the Parmesan cheese mixture on top. Repeat once more. Arrange remaining potato slices in the baking dish. Reserve 1/3 of the Parmesan cheese mixture.

6. Melt butter in a saucepan over medium heat; whisk in flour. Pour in milk; cook, stirring occasionally, until sauce thickens, 5 to 6 minutes. Stir in salt.

7. Shift potato slices in a few places with a knife to create wells for the sauce to flow through. Pour sauce evenly over potato slices in the baking dish. Sprinkle remaining 1/3 of the Parmesan cheese mixture on top. Brush potato edges sticking out of the baking dish with olive oil.

8. Bake in the preheated oven until potatoes are soft and edges are crusted, 60 to 75 minutes.

Greek-Style Lemon Roasted Potatoes Ingredients

• 3 pounds potatoes, peeled and cut into thick wedges

• 1/3 cup olive oil

• 2 lemons, juiced

• 2 teaspoons salt

• 1 teaspoon oregano

• ½ teaspoon ground black pepper

• 3 cups chicken broth

Directions

1. Preheat oven to 400 degrees F.

2. Put potato wedges into a large bowl. Drizzle olive oil and lemon juice over the wedges and toss to coat. Season potatoes with salt, oregano, and black pepper; toss again to coat.

3. Spread potato wedges in a single layer in a 2 inch-deep pan. Pour chicken broth over the potatoes.

4. Roast potatoes in preheated oven until tender and golden brown, about 1 hour.

Note: You could alternately roast these in a foil pan on the grill for about 30 to 40 minutes.

Emily’s Famous Hash Browns Ingredients

• 2 medium russet potatoes, shredded

• ½ medium onion, finely chopped

• ¼ cup all-purpose flour

• 1 egg

• 1 cup oil for frying, or as needed

• salt and pepper to taste

Directions

1. Rinse shredded potatoes until water is clear, then drain and squeeze dry. Place shreds in a bowl, and mix in the onion, flour and egg until evenly distributed.

2. Heat about 1/4 inch of oil in a large heavy skillet over medium-high heat. When oil is sizzling hot, place potatoes into the pan in a 1/2 inch thick layer. Cover the whole bottom of the pan, or make separate piles like pancakes. Cook until nicely browned on the bottom, then flip over and brown on the other side. It should take at least 5 minutes per side. If you are cooking them in one big piece, it can be cut into quarters for easier flipping.

3. Remove from pan, and drain on paper towels. Season with salt and pepper and serve immediately.