My husband Mark LOVES potatoes, and he’s tried them just about every way imaginable. These, though? He raved about them and declared them absolutely amazing. 🙌
The best part? They’re incredibly easy. The only “hard” part is allowing enough time for them to bake and get perfectly crispy—but trust me, they’re worth the wait.
Ingredients
Potatoes – russet or red/new potatoes
1 Tbsp olive oil
1/2 Tbsp butter
2 cloves of garlic, pressed
1/4 to 1/2 cup grated cheese
Instructions
I cook my potatoes in the Instant Pot, but you can also cook them on the stove or even in the microwave. If you boil them on the stove, be sure to remove as much moisture as possible and allow them to dry well. This is why the Instant Pot or microwave is quicker and easier.
Instant Pot method:
Cover the bottom of the Instant Pot with water, add the trivet, then add the potatoes.
Russet potatoes: cook on High for 8 minutes, or until tender
Red/new potatoes: cook on High for 4 minutes, or until tender
Preheat oven to 375°F.
Put the olive oil and butter in a microwave-safe dish and melt (about 20 seconds max). Stir in the pressed garlic and set aside.
After cooking, place the cooked potatoes on a parchment-covered cookie sheet. “Smoosh” them using the bottom of a glass.
Thinner potatoes = crispier
Thicker potatoes = moister and chewier
You really can’t go wrong either way, and I usually end up with a mix of both—which is delicious!
Drizzle the olive oil/butter/garlic mixture over the potatoes.
Bake for 40 minutes, or until crisp, checking at the halfway mark.
Sprinkle liberally with cheese and return to the oven just long enough for the cheese to melt.
These potatoes are simple, comforting, and always a hit—especially with potato lovers like Mark. 💛
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