This page brings together baked potato ideas that range from crisp wedges to savory bites and a simple vegetable roast.
Each recipe uses familiar ingredients and oven cooking to turn potatoes into a warm side dish or snack.
Find your recipe
- Cheesy Herb Mashed Potato Puffs
- Baked Garlic Parmesan Potato Wedges
- Herb-Infused Baked Potato Balls with Parmesan
- Oven Baked 4-Ingredients Amish Carrot and Potato Roast
- Oven Baked 4-Ingredients Bacon Wrapped Potato Wedges
Cheesy Herb Mashed Potato Puffs
Cheesy Herb Mashed Potato Puffs combine mashed potatoes with cheddar, Parmesan, eggs, flour, chives, and garlic powder for a savory mixture that bakes in a muffin tin. The batter is spooned into lightly sprayed cups, filled about three-quarters full, so the puffs hold their shape as they bake.
They go into a 400°F oven and bake until the tops are golden and crisp. After a few minutes of cooling in the pan, they are ready to serve warm, with the cheese and herbs carried through each bite.
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Baked Garlic Parmesan Potato Wedges
Baked Garlic Parmesan Potato Wedges start with russet potatoes cut into wedges and tossed with olive oil before seasoning. Salt, garlic powder, and Italian seasoning are mixed together, then Parmesan is added so the wedges get a full coating before baking.
The wedges are arranged skin side down on a lined or greased baking sheet and baked at 400°F, with a flip halfway through for even browning. When they are golden and tender, they are finished with chopped parsley and served hot, with dipping sauces on the side.
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Herb-Infused Baked Potato Balls with Parmesan
Herb-Infused Baked Potato Balls with Parmesan blend mashed potatoes with Parmesan, dill, cooked crumbled bacon, beaten egg, salt, and pepper. The mixture is shaped into golf ball-sized portions, which are then rolled in breadcrumbs for a crisp outer layer.
After being placed on a parchment-lined baking sheet, the balls are lightly sprayed with olive oil and baked at 400°F until golden and crispy. They are best served warm after a brief cooling, with the dill and bacon giving each bite a simple savory edge.
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Oven Baked 4-Ingredients Amish Carrot and Potato Roast
Oven Baked 4-Ingredients Amish Carrot and Potato Roast pairs thick carrot sticks with Yukon Gold potatoes cut into chunks and spread in a casserole dish. Melted butter mixed with kosher salt is poured over the vegetables, then everything is tossed until glossy and evenly coated.
The dish bakes covered first, which starts the softening, and then finishes uncovered so the vegetables can brown. A stir during the second bake helps coat them again with the buttery pan juices, and the roast is served warm with those juices spooned over each portion.
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Oven Baked 4-Ingredients Bacon Wrapped Potato Wedges
Oven Baked 4-Ingredients Bacon Wrapped Potato Wedges use russet potatoes cut into long wedges, seasoned with kosher salt and smoked paprika, and wrapped with half-slices of thin-cut bacon. The bacon is wound around the center of each wedge so the tips stay exposed for browning.
The wrapped wedges are arranged seam-side down on a prepared baking sheet and baked at 400°F until the bacon tightens and the potato tips begin to color. After a careful flip, they return to the oven until the bacon is crisp and the potatoes are tender, then rest briefly before serving with ranch dressing or sour cream.
Get the full Oven Baked 4-Ingredients Bacon Wrapped Potato Wedges recipe
