Jessica's Joyful Kitchen

Prep Time: 5 minutes Cook Time: 45–60 minutes Total Time: 50–65 minutes Servings: 6 Category: Side Dish ⸻ Notes After Making ⸻ Ingredients Baked Potatoes 3 large russet potatoes Extra-virgin olive oil, for coating Sea salt, for seasoning For Serving Shredded cheese Sour cream Chopped cooked bacon ⸻ Instructions Preheat the oven to 425°F. Line a baking sheet with parchment paper. Use a fork to poke several holes into each potato. Place the potatoes on the prepared baking sheet. Rub the skins generously with olive oil and sprinkle liberally with sea salt. Bake for 45–60 minutes, or until the potatoes are fork-tender and the skins are crisp. Remove from the oven and carefully slice each potato open lengthwise. Fluff the insides with a fork and add your desired toppings. Serve immediately. ⸻ Jessica’s Notes Best served with: Shredded cheddar cheese Sour cream Crispy chopped bacon Butter Chives or green onions Chili Pulled pork Prep Ahead: Potat...

Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes Servings: 6 Category: Side Dish ⸻ Notes After Making Add ⸻ Ingredients 1½ pounds baby potatoes, scrubbed Salt and freshly ground black pepper 2 large eggs 1 garlic clove, finely grated 1 tablespoon white wine vinegar or rice vinegar 1 teaspoon mild curry powder ½ teaspoon onion powder 3 tablespoons mayonnaise 2 tablespoons yellow mustard 1 tablespoon honey or maple syrup Finely chopped chives, for garnish (optional) ⸻ Instructions Add the potatoes to a large pot and cover with cold, salted water. Bring to a boil over high heat. Add the eggs, reduce the heat to medium-low, and simmer until the potatoes are nearly fork-tender and the eggs are hard-boiled, about 10 minutes. Turn off the heat. Transfer the eggs to a bowl of cold running water until cool enough to handle, about 1 minute. Drain the potatoes and return them to the pot. Cover immediately and let them finish cooking in their own ...

Prep Time: 25 minutes Cook Time: 1 hour Total Time: 1 hour 25 minutes Servings: 10 Category: Side Dish Notes After Making Add Ingredients Sauce ¼ cup salted butter 1 medium white onion, finely diced ¼ cup all-purpose flour 1 cup chicken broth 1 cup heavy cream or half and half 1 cup sour cream 1 tablespoon garlic powder 1 teaspoon hot sauce 1 teaspoon black pepper 1 teaspoon salt Potato Casserole 6 large russet potatoes, peeled and shredded (about 3 pounds) 2 cups sharp cheddar cheese, shredded and divided 1 cup corn flakes, crushed (or 1 cup breadcrumbs as an alternative) 2 tablespoons salted butter, melted Instructions Make the Sauce In a medium saucepan over medium heat, melt the butter. Add the diced onion and cook, stirring occasionally, until softened and lightly browned, about 5 minutes. Sprinkle in the flour and stir continuously for 2–3 minutes, until smooth and golden. Gradually whisk in the chicken broth. Stir in the heavy cream and sour crea...

Prep Time: 25 minutes Cook Time: 45–50 minutes Total Time: 1 hour 15 minutes Servings: 10–12 Category: Side Dish Notes After Making Add Ingredients 3 pounds russet or Yukon Gold potatoes, peeled and cubed ¼ cup butter, melted, plus more for greasing the baking dish 1 cup sour cream 2 large eggs, lightly beaten ¼ cup finely diced onion 1 teaspoon salt, or to taste ½ teaspoon black pepper ½ teaspoon garlic powder, optional ½–1 cup shredded cheddar cheese, optional topping Instructions Prepare the Potatoes Preheat the oven to 350°F. Grease a 9×13-inch baking dish with butter. Place the cubed potatoes in a large pot and cover with salted water. Bring to a boil and cook for 15–20 minutes, or until the potatoes are very tender. Drain the potatoes well. Mash until smooth. Make the Casserole Stir the melted butter and sour cream into the mashed potatoes until smooth and well combined. Add the beaten eggs, diced onion, salt, pepper, and ...

Prep Time: 10 minutes Cook Time: 25–30 minutes Total Time: 35–40 minutes Servings: 4–5 Category: Side Dish Notes After Making Ingredients Potatoes and Onions 4–5 Russet potatoes, peeled and thinly sliced or large dice OR 4–5 Yukon Gold or Red potatoes, peeled or unpeeled and thinly sliced or large diced  ¼ onion, sliced or diced 3 tablespoons oil, plus more as needed 2 tablespoons unsalted butter, plus more as needed 3 tablespoons water Seasonings 1 teaspoon salt, plus more to taste ½ teaspoon black pepper 1 teaspoon onion powder ½ teaspoon paprika ½ teaspoon dried parsley ¼ teaspoon dried thyme Instructions Fill a large bowl with water. Prepare the potatoes, relatively even so they cook evenly, placed in water while you prepare the remaining *or dice and start cooking directly in the preheated skillet.  In a large skillet, heat the oil and butter over medium-high heat. Add the drained potatoes to the skillet. Sprinkle with the salt, black pepper, onion p...