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Tag Archives: Potatoes

Bacon Cheddar Potato Wedges Recipe by Leah

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Potato Perfection!  The potatoes are crispy with gooey cheese, served with a creamy ranch dipping sauce.  Want to win over a crowd?  Serve these!




Bacon Cheddar Potato Wedges



12 slices bacon

4 lbs russet potatoes

2 Tbsp melted butter

2 tsp salt

1 tsp garlic powder

1/2 tsp smoked paprika

8oz sharp cheddar cheese, shredded

8 oz aged white cheddar cheese, shredded

1 bunch scallions, diced

your favorite ranch dip



  1. Preheat oven to 425 degrees F.
  2. Cook bacon crisp and rough chop.  Set aside. Reserve bacon fat.
  3. Cut potatoes into uniform-size wedges.  Place potatoes in a large bowl and add bacon fat, melted butter, salt, garlic powder, and smoked paprika.  Toss well to coat.
  4. Pour out potatoes onto a sheet pan in a single layer and roast for 15 minutes.  Flip and roast for another 10-15 minutes, or until browned and cooked through.
  5. Cover the potatoes with white cheddar cheese, then bacon, then sharp cheddar cheese.  Place the pan back in the oven for 2-3 minutes to melt the cheese.
  6. Sprinkle with scallions and serve with ranch dipping sauce.

Crispy Smashed Roasted Potatoes with Dill Aioli Recipe by Leah

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This potato dish is mostly make-ahead.  I’ve prepared them in the morning, stuck them in the refrigerator, and roasted them when I got home at the end of the day.  They feel fancy, taste good, and have a simple list of ingredients that I always have on hand.






Crispy Smashed Roasted Potatoes with Dill Aioli


Dill Aioli

1/3 cup + 1 Tbsp olive oil mayonnaise

1 1/2 Tbsp lemon juice

3/4 tsp dried dill

1/8 tsp garlic powder

salt, to taste


15 yellow potatoes (about 1 1/2 to 2 inches in diameter)

2 3/4 tsp kosher salt

1/2 cup extra virgin olive oil


Dill Aioli

Combine all the ingredients and stir together.  Chill until ready to use.


  1. Put the potatoes in a large saucepan and cover with at least an inch of water.  Add 2 tsp kosher salt to the water.  Bring the water to a boil over high heat, reduce to a simmer, and cook the potatoes until they are completely tender and can be easily pierced with a metal or wood skewer.  Make sure they are cooked through but don’t overcook.
  2. While the potatoes are cooking set up a layer of clean dishtowels on your countertop.  As the potatoes finish cooking, remove them individually from the water, and let them drain and sit for just a minute or two on the dishtowels.
  3. Using another dishtowel, gently press down on one potato with the palm of your hand.  They don’t need to be flattened much, just make sure they’ve opened.  Repeat with remaining potatoes.
  4. Lay parchment paper on a rimmed baking sheet.  Transfer the potatoes carefully to the baking sheet and let them cool completely at room temperature. Refrigerate or roast.
  5. Preheat the oven to 450 degrees F.  Sprinkle the potatoes with about 3/4 tsp salt and pour the olive oil over them.  Lift the potatoes gently to make sure some of the oil goes underneath them and that they are well coated on both sides.
  6. Roast the potatoes until they’re crispy and deep brown around the edges, about 30-40 minutes.  Turn over once gently with a spatula or tongs halfway through cooking.  Serve hot with the chilled aioli for dipping.

Sunday Dinner Potatoes by Leah

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Sunday Dinner Potatoes

Just after college my sister moved to Idaho for a couple years.  When she came home for Thanksgiving she brought with her this dish, calling them Funeral Potatoes.  Funeral?  Yes, funeral.  Evidently these always make an appearance at funerals in that area.  I can see why.  These potatoes are comfort food at it’s finest – ooey gooey cheesy potatoes with a perfectly crunchy topping.  However, the name left something to be desired for us.  Over time we made alterations here and there to the original recipe and they eventually came to be known as Sunday Dinner Potatoes.  If you’re not making it for a crowd feel free to halve the recipe.  Just make it in an 8×8-inch dish and bake for about 45 minutes.

Sunday Dinner Potatoes


2 lb bag frozen cubed hashbrowns, slightly thawed*

2 cans cream of chicken soup

2 cups sour cream

2 cups medium cheddar cheese, shredded

1 medium yellow onion, diced

salt and pepper to taste

1/4 cup butter

1 cup cornflakes, crushed


  1. Preheat oven to 350 degrees F.
  2. In a large bowl (I use my KitchenAid) mix together the cream of chicken soup, sour cream, cheddar cheese, and diced onion.
  3. Add the hashbrowns and mix by hand and pour into a 9×13 casserole dish.
  4. Melt the butter and mix with the crushed cornflakes.  
  5. Spread on top of the potatoes and bake for 1 hour.

*You want them thawed enough that they break apart but not soft or they’ll become mushy as they bake.

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