Potato Recipe Video

How To Make The Tastiest Parmesan Potato Stacks Ever!

Thanks to Home Cooking Adventure we are able to create a super awesome, far from boring potato dish!

These Parmesan potato stacks makes a great side dish or appetizer that your family and guests will definitely enjoy. They are very flavorful due to the thyme, garlic and parmesan which always pair well with potatoes. If you don’t like thyme feel free to use any other herbs you prefer like rosemary, oregano or basil.

Check out the video to learn how you can make this awesome dish a tasty reality!

Makes about 4-6 servings
3 tbsp (45g) butter, melted
2 tbsp (25g) Parmesan cheese
1 tsp (3g) garlic powder
1 tsp thyme leaves
salt and freshly ground black pepper
8-10 gold potatoes (1.4 kg) sliced thin (about 1/16 inch -1.6 mm thick)


1. Preheat the oven to 375°F (190C). Butter 12 muffin cups and set aside. Cut the potatoes into thin slices, preferably using a mandoline.

2. Place potato slices into a large bowl. Add melted butter, Parmesan cheese, thyme, garlic, salt and pepper. Toss to coat evenly.

3. Layer the potato slices into stacks and place in the prepared muffin cups. Sprinkle some freshly ground black pepper.

4. Bake until the edges and tops are golden brown and the centers are tender, 55 minutes to 1 hour.

5. Remove from the oven, let them rest for 5 minutes then remove from pan and garnish with parmesan cheese and thyme.

Appetizer Recipe Video

Mashed Potato Bacon Bombs Are A Hit At Any Get Together

These mashed potato bacon bombs are creamy, gooey, cheese-stuffed, deep fried Mashed Potato Ball, coated in nutty Bread Crumbs and crispy, salty, Bacon!


Each Potato ball explodes with cheesy goodness.. with every bite through that crisp, bacon shell!

These will be a huge hit for football Sundays too!

Here is how you can make these tasty bombs!

What you will need:

  • 2 cups leftover and chilled Mashed Potatoes
  • slice per Bomb
  • 1 Egg
  • 1/2 cup Dry Bread Crumbs
  • Cheddar Cheese cut into 1″ chunks (one chunk per Bomb)
  • Salt and Pepper to taste
  • Skewers or toothpicks
  • Oil for frying~  I used Canola
  • Sour Cream and toppings for dipping



  1. In a large bowl combine the Mashed Potatoes, Egg, and S&P until well blended.
  2. Grab a small scoop of the Mashed Potatoes and gently form it around a Cheddar Chunk.
  3. Place the Bread Crumbs into a shallow bowl, and roll that baby evenly in the Bread Crumbs.
  4. Now wrap the Bomb with one slice of Bacon and secure it with a toothpick or skewer.
  5. Place them one or two at a time into about 2″ of hot oil (350 degrees is best).
  6. Fry them until they’re evenly golden on all sides.
  7. Let the drain on some paper towel.


Appetizer Potato Recipe

How To Make Poutine Poppers (Cheese-Stuffed Potato Bites With Brown Gravy)


If you have not tried Poutine, the incredibly tasty Canadian dish that features warm gravy poured over cheese curd topped fries — you are missing out! If you have tried it, you probably love it and with that said, you will most certainly love snacking on these poutine poppers!

Here is how to make these delicious cheese filled potato puff smothered in warm, hearty gravy!

You are going to want to save this recipe!

Poutine Poppers
Prep Time
1 hr
Cook Time
1 hr 45 mins
Course: Appetizer
Cuisine: American
Keyword: gravy, potato, poutine, poutine, gravy
  • 6 medium russet potatoes, washed and scrubbed
  • canola, vegetable or peanut oil for brushing or deep frying
  • 1/4 cup plus 2 tablespoons flour, divided
  • 2 tsp salt
  • 1 tsp black pepper
  • 8 oz cheese curds
  • 1 1/2 cups water
  • 2 beef bouillon cubes
  • 2 tbsp unsalted butter
  • 1/4 tsp garlic salt
  • 1/4 tsp onion salt
  1. Adjust oven rack to center position and preheat oven to 400°F. Line a baking sheet with foil and place potatoes on top. Brush potatoes all over with oil and bake until pierced easily with a fork, roughly 40 minutes.Let potatoes stand until cool enough to handle. Cut potatoes in half lengthwise and, using a spoon, scoop out the potato flesh and transfer to a bowl. Reserve the skins for another use, such as potato skins, if desired.

  2. Mix potatoes with 1/4 cup flour along with the salt pepper. Working one at a time, shape potato mixture into 1 1/2-inch cylinders, then flatten into your palm, and place 1 or 2 cheese curds, depending on their size, in the center. Using your fingers, fold the potato around the cheese to re-form the cylinder, making sure the cheese isn’t poking through in any spots. Set on a baking sheet and repeat with remaining potato and curds. Set aside.

  3. Combine the water and beef bouillon in a microwave-safe container and microwave until hot, about 1 1/2 minutes; stir to blend. In a saucepan over medium heat, melt butter and mix in remaining 2 tablespoons flour. Cook until lightly browned, then whisk in beef broth. Bring to a boil, stirring occasionally, and reduce to a simmer. Stir in garlic and onion powders and cook, stirring, until gravy thickens, about 3 minutes. Keep warm until ready to serve.

  4. In a deep fryer, Dutch oven, or wok, heat at least 2 inches of oil to 375°F. Working in batches of 4 or 5, add poppers to oil and fry until golden brown, flipping for even browning all over, about 5 minutes. Using a slotted spoon or spider, transfer fried poppers to a paper towel-lined plate. Serve right away with warm gravy.

Chefs Recipe Video

RIGHTEOUS RECIPE OF THE DAY – Smoky Bacon Sweetcorn & Potato Soup

Smoky Bacon Sweetcorn & Potato Soup Paired With Cheese Biscuits | Gordon Ramsay

Bacon and cheese, I’m in!

Cheese Eggs Video

Cheesy Mashed Potato Scotch Eggs

Cheesy Mashed Potato Scotch Eggs

In this video, Twisted is taking your traditional scotch egg to the next breakfast level!

Home Style How To Video

Country Style Potato Salad

Country Style Potato Salad

Peel 2 lbs. of Idaho potatoes cubed to 1/2 inch squares.
Put in a pot of cold water with 2 tbsp. salt and bring to a boil then reduce to a simmer for 8 to 10 minutes until potatoes are soft but not mushy. Drain and cool in the frig for 30 minutes.

In a bowl mix 3/4 cup mayo, 2 tbsp. mustard, 1/2 cup diced red bell peppers, 2 stalks diced celery, 1/2 cup diced sweet onion, 4 smashed hard boiled eggs, 3/4 cup sweet relish. mix well.

Fold mixture into potatoes, add salt and pepper to taste.
Garnish with a dusting of smoked paprika and sliced hard
boiled eggs and a sprinkle of parsley!

Cover the bowl with saran wrap and chill for at least 4 hours
but over night is the best!


How Its Made Recipe Video

How It’s Made Potato Chips

How It’s Made Potato Chips

Now I want potato chips!!

How To Recipe Video

How To Cook Potatoes The Right Way

How To Cook Potatoes The Right Way

Are your mash potatoes looking a little runny? Are you having difficulty making your baked potatoes flaky on the outside, but soft and fluffy on the inside? Are your fries looking a little soggy? Looks like all you need is a little help. Luckily, we’ve got our brilliant segment chef Lee Kalpakis to give you a hand in the kitchen and shows you how to create potatoes three ways: mashed, baked, and fried.

Comfort How To Video

You Suck At Cooking – Loaded Baked Potato

You Suck At Cooking – Loaded Baked Potato

Baking-bake a potato on 4 Hundo for 45-50 minutes, or
Micro Bake a potato for 10 minutes, or
Slow Bake a potato for 6 years.
Don’t forget to poke those fork holes.
Cut the top open and dig out the nothingness.
Mix the nothing with a whole lot of something:
Butter, cream cheese, cheddar, sour cream, chives, bacon.
Boullion made strong, cumin, cream cheese, cheddar, broccoli
Wangjangle all the stuff together
Then restuff the potatoes
Put some more cheese and chives or bacon on top
Back in the Undo for a few minutes.
More sour cream and chives on top.

If all this sounds like a bit too much, just sprinkle some salt on a raw potato and order a pizza.

Burgers Fries Recipe

Salmon Burgers And Five-Spice Sweet Potato Fries

Salmon Burgers And Five-Spice Sweet Potato Fries

small sweet potatoes (about 1½ lbs total), cut into 1/2-inch-thick wedges
3 tsp. olive oil
1 tsp. five-spice powder
Kosher salt
1 1/4 lb. skinless salmon fillet, cut into 1-inch pieces
2 tbsp. low-sodium soy sauce
1 tsp. toasted sesame oil
scallions, thinly sliced
buns, toasted
avocado, thinly sliced
1 c. radish or alfalfa sprouts


  1. Heat oven to 450°F. On a rimmed baking sheet, toss potatoes with 2 tablespoon oil, then five-spice powder and 1/4 teaspoon salt. Transfer half to a second baking sheet and arrange all in a single layer. Roast until crisp, 20 to 25 minutes.
  2. Meanwhile, in a food processor, pulse salmon, soy sauce, and sesame oil 4 to 5 times, just until coarsely chopped. Add scallions and pulse to combine. Form mixture into four ¾-in.-thick patties.
  3. Heat remaining Tbsp oil in a large nonstick skillet on medium and cook patties, turning once (do not flatten), until opaque throughout, 2 to 3 minutes per side. Transfer to buns and top with avocado and sprouts. Serve with sweet potato fries.
Healthy Pics Recipe

Spinach, Potato And Corn Salad

Spinach, Potato And Corn Salad


This simple summer salad is fresh and filling.

TOTAL TIME:hours 30 mins
1 lb. small new potatoes (about 20)
Kosher salt and pepper
1 c. fresh corn kernels (from 1 large ear)
slices bacon
2 tbsp. extra-virgin olive oil
2 tbsp. red wine vinegar
2 tsp. Dijon mustard
6 c. baby spinach
Scallions, Sliced
  1. Place potatoes in a medium pot, cover with cold water and bring to a boil. Add 1 teaspoon salt, reduce heat and simmer until just tender, 12 to 15 minutes. Add corn to simmering water and cook for 1 minute. Drain and run under cold water to cool. Quarter the potatoes.
  2. While potatoes are simmering, cook bacon in a large skillet over medium heat until crisp, about 6 minutes. Transfer to a paper towel–lined plate. Break into pieces when cool.
  3. In a large bowl, whisk together olive oil, vinegar, mustard, and 1⁄2 teaspoon each salt and pepper. Toss potatoes and corn in dressing, then fold in spinach, scallions, and bacon.

Baking How To Soup

Baked Potato Soup

Baked Potato Soup

A thick and creamy baked potato soup is perfectly ideal for cold winter days. Pile on your favorite baked potato toppings, like cheddar cheese, cooked and crumbled bacon, sliced green onions, and a dollop of sour cream. Rich mashed potatoes serve as the base for this creamy baked potato soup. Flavored with sharp minced garlic, sweet onion, butter, and savory chicken bouillon, this heart-warming comfort soup comes together in less than an hour. Make a big pot, and freeze the rest for an easy weeknight meal. To complete the meal, serve this baked potato soup with a baguette for dipping.

How to Make It

Step 1

Peel potatoes, and coarsely mash with a fork.

Step 2

Melt butter in a Dutch oven over medium heat; add onion, and sauté until tender. Add flour, stirring until smooth. Stir in potatoes, half-and-half, and next 3 ingredients; cook over low heat until thoroughly heated. Top each serving with cheese and bacon.

Chicken How To Video

How To Cook Bone-In Chicken Breasts And The Best Baked Potato

How To Cook Bone-In Chicken Breasts And The Best Baked Potato

Located in Boston’s Seaport District in the historic Innovation and Design Building, America’s Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.

Restaurant Snack Video

Why This London Shop Is Potato Chip Heaven

Why This London Shop Is Potato Chip Heaven

HipChips in London is dedicated to only chips. The restaurant mixes four to five different types of chips to vary their tastes and textures. HipChips continues to elevate the crisp game with sweet and savory dips, ranging from classic cheese to s’mores.

Chicken How To Video

Chicken, Sausage, Peppers & Potatoe

Chicken, Sausage, Peppers & Potatoe

Learn how to make Chicken, Sausage, Peppers & Potatoes!

Hacks Healthy Video

15 Potato Hacks You’ll Wish You’d Learned A Whole Lot Sooner

15 Potato Hacks You’ll Wish You’d Learned A Whole Lot Sooner

1. Save a ton of time by making baked potatoes in the microwave — instead of the oven or stove.

They’re done in 5-6 minutes flat. After washing your potato, poke holes on every side using a fork and microwave it. When it’s done heating, squeeze the side of your potato using an oven mitt, then cut and fill with your favorite toppings, like sour cream, bacon bits, or a sprinkle of salt. More here.

2. To quickly peel potatoes, run a sharp blade around the middle of your potatoes before boiling them.

After they’re done and cooled, the outside layer should peel right off. It’ll be a quicker and tidier process than trying to individually peel each potato using a peeler. Watch the tutorial here.

3. Make potato chips by slicing them on a mandolin and microwaving them for 2 minutes and 30 seconds.

Simply place the sliced potatoes on a piece of parchment paper and sprinkle with salt. Then microwave for 2.5 minutes. No oil required. More here.

4. Fry up potato slices and use them as an ingredient in a grilled cheese sandwich.

It’s an alternative to the ol’ potato chips-in-a-sandwich trick. Recipe here.

5. For a new take on fried potatoes, make squashed potatoes.

Just boil potatoes, squash them with base of a heavy pan, then fry them with some garlic cloves in olive oil. Recipe here.

6. Fix an overly salty soup by adding a quartered potato to absorb the excess sodium.

And thankfully, potatoes go well in basically any soup. More here.

7. For extra-flavorful mashed potatoes, boil potatoes in a mixture of cream, butter, and olive oil (instead of water), then blend the potato water with the potatoes.

It’s how Tyler Florence makes mashed potatoes, and it’s honestly genius. More here.

8. Make sweet potato gnocchi using a mix of mashed sweet potatoes and flour.

This recipe requires just sweet potatoes and flour to make the gnocchi, plus whatever sauce you want to top your pasta with. Recipe here.

9. Slice up sweet potatoes to make a nutritious alternative to toast.

Sweet potatoes = loaded with vitamin A and fiber. Recipe here.

10. Make croutons by chopping sweet potatoes into extra-small cubes and roasting them for an extra few minutes.

Works with both golden and sweet potatoes. Recipe here.

11. Slice potatoes into short rounds to make quick Super Bowl finger food.

Top with bacon, sliced green onions, and cheese for a party favorite. Recipe here.

12. Have eggs and flour? Make leftover mashed potato waffles.

Mix in cheese, chives, or even sweet ingredients like dried fruit and chopped caramelized almonds to jazz ’em up. Recipe here.

13. Make mashed potato cups and fill ’em with cheese.

It’s the best thing since sliced bread. Learn how to make the cups here.

14. Use leftover potato water to make gravy.

Combine broth, a bit of water leftover from boiling potatoes, and salt and pepper. Add half a tablespoon of cornstarch if you find that the broth needs a little more thickening.


Follow this recipe to magically transform leftover mashed potatoes into tasty, sugar-topped doughnuts.