Potato Recipe

21M views · 186K likes | How did I not know these potato tricks? | How did I not know these potato tricks? Mistie shares two yummy potato recipes that will become your new favorites! | By Kyle & Mistie Knight | Perfect. That one is if you like garlic. I love garlic. Now we're going to top that with some salt and pepper. Fresh pepper is always the way to go. Perfect. Now, we're going to take that and pop it into the oven. I've got it preheated to 375 degrees. This is going to bake for about 45 minutes and then, we're going to top it with some more good stuff. Now, for this next one, we're going to take some of the seasoning. This is a new seasoning. It's low sodium, zero calories, and we are just going to dump it all over our pan. I know this looks a little weird y'all but just trust the process on this one. That should be good. And now we're going to take some parsley flakes and do the same with that. But I think I might go a little bit easier with the parsley flakes. But you know what? I also need something from the fridge. There we go. Uh I need something from the fridge too. There's some butter on the top shelf. Butter. Would you get that for you? Sure. Yeah. Here it is. Now, I'm going to take this butter and I'm actually going to melt this in the microwave. We've already cut it into some cubes. We're going to take about a stick or two, melt it in the microwave, and then we're going to add it to that seasoning. Alright, take your melted butter and we're just going to pour that right on top of all of our seasoning. Now, be very careful. Don't burn yourself. I just guessed are y'all some of these people that like to have everything be exact or do you eyeball it like I do I'm definitely an eyeballer now what we're going to do is mix all that up into a bit of a paste we've got the seasoning we've got the butter and if you feel like you need to add more seasoning feel free to do that it does not have to be perfect y'all do not have to be afraid of making mistakes because there is no such thing as a mistake but you know what I just realized something else that I could add to this it would make this even more delicious is some Parmesan so we're going to go ahead and just douse that with some parmesan as well and I am a little bit messy. Y'all forgive me but someone told me that the messiest cooks are the best cooks. Do you all agree? I don't agree. I have to clean it up. Alright, that's what we want. Look at that. We're getting a nice paste now. We're just going to mix that up. Cuz we've got our potatoes bacon in the oven with the garlic and the butter but this is going to be an even yummier version of potatoes. This one with the parsley and the seasoning and the parmesan. Now, we're take some more red potatoes and we're just going to cut it in half. Just like that. I've got a bowl of them already cut in halves and you're going to take that side and place it straight into our Parmesan and spice. Is that a spice or seasoning? What is the difference between spice and seasoning? So, is that is that a good question or am I just being dumb? What is the difference between seasoning and spices? Do you all know the difference? Let me know. Alright. Hey, by the way, what's what do you get when you cross a potato and an elephant? A potato and a I don't know. You tell me. Mashed potatoes. Um oh my gosh. That's actually really cute. Alright, we're just going to take our potatoes and they're going to go face down. I think that's a good way to describe it. Face down on our pan. Now, doesn't that look pretty? We're going to pop that in the oven as well. This one's already been cooking for about 10 minutes but I'm going to go ahead and put this into my bottom oven and we're going to bake these for about thirty-five, 40 minutes. It's going to be good. Alright, our potatoes have been cooking for about 45 minutes. I'm going to add some cheese because you gotta add cheese. Okay, we're just going to pull that whole shelf out. Try not to burn yourself. Alrighty. Okay. Some cheese on top of each one. Oh my gosh. We just cleaned the oven yesterday. Kyle, don't be mad at me. Oh, look at that. Melted cheese inside the oven. So possible. Oopsie. But you're you're not even trying to get it in. My arms are short. What's all that? It fell in the process. Shh. It's okay. Here. Uh don't touch it. You're going to burn yourself. That might get edited out. Alright. Alright. It's a little cheese. Little disaster. Cheese. Five more minutes. Five more minutes. Almost done. Alright. We are almost ready to taste test. We've got some beautiful taters here. Alright. I'm from Mississippi. We call em taters. Where they all from? Let me know when they come through from. Kyle's from Wisconsin. There's a couple more things we need to add though. We're going to top that with some sour cream. Just give it a squirt into each one. We've got our butter. We've got our garlic and our cheese and salt and pepper and we need bacon. I'm going to add some bacon to each one of these. Everybody loves bacon. Yeah. Perfect. Alright. Now, we're going to add some chop chives. Now, of course, you could add fresh chives if you've got em on hand but I like these freeze-dried chives because they are always ready to grab whenever I decide to make something like this. Alright, it's like stuffed potatoes in, right? Alright, so we've got our yummy potatoes but we're going to put that to the side but we also did another potato dip and those were the Parmesan crusted potatoes. Now, I know this looks like it maybe burnt but it's not. This is exactly what you're going for and when we lift that, you're going to see this beautiful crust of Parmesan and herbs and seasoning because we did decide that this was seasoning not spices, right? Alright, here we go. Big moment. Just kind of give it a little twist and Whoa. Look at that. That actually looks good. Okay. Okay. We're going to put some of these on our bowl and our plate here and now we're going to add some would you hold that for me please? Sure. I'm going to see what I can do here. Here we go. Look. Look at that. We all fancy. Look at that. Look at that. Y'all we fancy here today. Alright, Kyle. You gotta set that camera down. Alright, I'm coming in. Try this. Taste test time. So good. Alright. Which one you want to try first? Well, I feel like this is going to be better. I want to try this. Okay, so we're going to go. This is just the garlic and the sour cream. It's basically like loaded potatoes. You need, you just. Doing all the good toppings. Alright, here we go. Here we go. Oh and I got all the cheese right there. That's the one with all the garlic. Mhm. Was it too much? Listen. I love garlic so. You're good right? Yeah I love the garlic. Oh my gosh. This is so good. It's so good. It's really good. I'm excited to try it. Little potato wedges right there. All good. It's and then we cooked it perfectly. 50 it was about 50 minutes in total. 45 first. Top it with cheese. This one I'm really curious about. Here we go. The seasoning is salt free. So I know many of y'all have been asking for a low sodium recipe so this is one for ya. Alright here we go. Cheers. Whoa. That's good. This is so good. That is a good potato right there. Good potato. What do you call it? You just called it a potato. Potato potato. Kyle called it a potato. Either way, it's delicious. Wow. This one even better than that was going to be. What are you ready? This is the winner right here. One to ten. That this is a perfect ten. That's the first time Kyle's ever given a 10 before. Y'all gotta try this one. Parmesan crusted potatoes.

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