Potatoes, with their incredible versatility and universally loved taste, serve as the star ingredient in a trio of dishes designed to cater to all your comfort food cravings. From the satisfying crunch of Crispy Smashed Potatoes served with a creamy garlic cheddar sour cream dip, to the warm and inviting Loaded Baked Potato Soup, and the elegant simplicity of Hasselback Potatoes, we've got something for every potato enthusiast.

Each recipe showcases a different way to enjoy this humble vegetable, transforming it into dishes that are as delightful to prepare as they are to devour. So, preheat your ovens and get ready to indulge in the comforting embrace of these potato-centric dishes that are guaranteed to warm your heart and satisfy your taste buds. Let's get cooking!

Crispy Smashed Potatoes

Crispy on the outside, fluffy on the inside, these smashed potatoes are perfection in every bite. Small potatoes drizzled with olive oil and salted butter, seasoned with salt and pepper, then baked to achieve that irresistible crunch. Served with a creamy garlic cheddar sour cream dip.

Ingredients  

• 1.5 lbs Organic Yellow Potatoes
• 3 Tablespoons Alpenrose Salted Butter, melted
• 2 Tablespoons Extra-Virgin Olive Oil
• 1 teaspoon Salt
• 1/2 teaspoon Pepper
• Fresh Parsley (chopped)

Garlic Cheddar Sour Cream Dip:

In a small bowl, mix together:

• 8 ounces Alpenrose Natural Sour Cream
• 3/4 cup Tillamook Extra Sharp Cheddar Cheese (grated)
• 1 Garlic Clove (or 1/4 teaspoon Garlic Powder)
• 1/2 teaspoon Garlic Salt
• 1/4 teaspoon Pepper

Top the potatoes with the dip or dip the potatoes into the dip.

Instructions 

1. Start by using yellow potatoes. You want to use small potatoes to make it easy to smash them with the bottom of a glass. If they are too large, they will just fall apart. 
2. Place the potatoes in a large pot and fill with water. Place on high heat until boiling. Boil for about 20-25 minutes or until the potatoes are soft and fork-tender. You want them to be soft enough to smash! The larger the potatoes, the longer the cooking time.
3. Preheat oven to 425 degrees. Drain the water and place the potatoes in a colander to allow the steam to release for about 5 minutes. Get a large baking sheet ready. Place the potatoes on the baking sheet and press on each one with the bottom of a glass to "smash" them.
4. Drizzle the potatoes with melted salted butter and extra-virgin olive oil. Sprinkle with salt and pepper. 
5. Bake in a 425-degree oven for about 35-45 minutes, depending on the level of desired crispiness. Sprinkle with fresh parsley and serve with garlic cheddar sour cream dip.

Loaded Baked Potato Soup

Indulge in the cozy embrace of this loaded potato soup, brimming with savory bacon, fresh green onions, and melted cheese. Its rich, creamy texture makes it an ideal comfort dish for the autumn season.

Ingredients  

• 2 tbsp Alpenrose Unsalted Butter
• 1/2 lb raw Carlton Farms Chopped Bacon
• 1/2 cup chopped organic yellow onion
• 2 garlic cloves
• 3 lbs cubed organic yellow potatoes
• 2 cups vegetable stock
• salt
• cracked black pepper
• 1 1/2 tsp garlic powder
• 1 bay leaf
• 1/2 cup Alpenrose Heavy Cream
• 2-3 tbsp Alpenrose Natural Sour Cream
• 1/2 cup chopped green onion
• 1 tsp fresh dill weed
• 1/2 cup Tillamook Extra Sharp Cheddar Cheese

Instructions 

1. Prepare the ingredients first. Dice onion into small pieces. Peel and dice potatoes and measure the remaining ingredients.
2. You can dice and prepare green onion and dill when ready to add to the soup.
3. Preheat a Dutch oven over medium heat and melt butter in it.
4. Add diced bacon and cook it until about halfway cooked. Add yellow onion and sauté until onion and bacon are fully cooked.
5. Add pressed garlic and sauté until fragrant.
6. Add the cubed potatoes and cook for about 5 minutes.
7. Pour in chicken stock (enough to just cover the potatoes) and stir well. Bring the soup to a simmer on medium-high heat and then reduce heat to medium-low.
8. Season with salt, pepper, garlic powder and add bay leaf. Cover and cook until the potatoes are mostly tender. Take the lid off and cook until the potatoes are completely tender. Make sure to stir often.
9. Stir in dill weed, green onion, sour cream, cheese, and heavy cream. Mix well, cook for a few more minutes, and serve!

Hasselback Potatoes

Dive into the world of Hasselback Potatoes! With their crispy edges and tender centers, these beautifully sliced spuds are a simple way to turn an ordinary meal into a gourmet delight. Perfect for any occasion, they're sure to impress and satisfy. Get ready for a show-stopping side dish that's as easy to make as it is delicious!

Ingredients  

• 6 medium Organic Yellow Potatoes
• Extra-virgin olive oil
• Sea salt and freshly ground black pepper
• Fresh sage leaves
• Garlic Butter, melted [recipe below]
• Fresh parsley, for serving
• Red pepper flakes, for serving

Garlic Butter

In a small bowl, stir together:

• 1/2 cup Alpenrose Unsalted Butter, at room temperature
• 1 tablespoon finely chopped parsley or chives
• 2 garlic cloves, grated
• 1/2 teaspoon sea salt

Instructions 

1. Preheat the oven to 425°F and line a baking sheet with parchment paper.
2. Place one of the potatoes on a cutting board and lay butter knives or chopsticks along both of its long sides. Use a sharp knife to cut the potato crosswise into ⅛-inch-thick slices, stopping when your knife reaches the butter knives or chopsticks so that the potato stays intact at the bottom. Repeat with the remaining potatoes.
3. Place the potatoes on the baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and use your hands to coat, doing your best to get the oil and seasonings in between the potato slices. Slide a sage leaf into each of the cracks between the potato slices. Drizzle with a little more olive oil and roast for 50 minutes.
4. Remove the potatoes from the oven and brush with the garlic butter. Roast for another 25 minutes, or until the potatoes are tender in the middle and crisp around the edges. Season to taste with salt and pepper and top with parsley and red pepper flakes. Serve with more garlic butter on the side.