Party Potatoes Recipe and Directions

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

cream cheese

🥗Healthier: low-fat cream cheese

💰Cheaper: ricotta cheese

Ricotta is often less expensive and lighter in texture.

cheddar cheese

🥗Healthier: reduced-fat cheddar

💰Cheaper: colby cheese

Colby cheese is typically less expensive and has a similar flavor.

bacon bits

🥗Healthier: turkey bacon bits

💰Cheaper: cooked bacon

Cooked bacon can be more economical depending on the brand.

Welcome back to Anderson Acres. We're making party potatoes tonight.

Start with 6 to 10 russet potatoes; I'm using 8 smaller ones.

Peel the potatoes.

Cut each potato in half, then into wedges, ensuring they have flat bottoms to stand up.

Place the wedges into a bowl.

Heat your oven to 425°F.

Coat the wedges with 3 tablespoons of oil, 1 teaspoon of garlic powder, 1 teaspoon of paprika, and 1 teaspoon of salt. Mix well.

Transfer the coated wedges into a 13x9 baking pan and spread them into a fairly even layer.

Bake the potatoes for about 30 minutes at 425°F until mostly cooked.

Remove the potatoes from the oven using a slotted spatula, letting the oil drip off, and transfer them to a dish lined with paper towels to cool.

Lower the oven temperature to 375°F.

In a small saucepan, melt 1/2 cup of butter over medium heat.

Once melted, add 1/3 cup of flour and mix until smooth.

Gradually add 1 1/2 cups of milk while continuously mixing to prevent scorching.

Check that the milk is warm, then add about 2 tablespoons of tomato sauce, adjusting to taste.

Add about 1 cup to 1 1/4 cups of cheese, adding it little by little to ensure it melts properly.

Stir the cheese sauce continuously for about 5 minutes until the cheese is fully melted.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens