Recipe: Garlic Cheesy Potatoes

Earlier this year, I started experimenting in the kitchen a bit. And then we moved to the new house, and went to Hawaii, and I’ve had a bunch of travel this year … and the cooking fun went on the backburner for a while.

But we recently started subscribing to Food Network magazine (awesome!), the travel has slowed down and we’re all moved in … so now I’ve been experimenting again more recently.

One of my favorite recent creations is something I’m calling Garlic Cheesy Potatoes. It’s based on a recipe that we found in Food Network magazine, but I’ve changed it up a couple times and come up with something really delicious.

It’s also the simplest side dish on earth, which is good for a neophyte like me. Recipe below, but first … here’s what it looks like.

Ingredients:

• One pound red potatoes
• Three tablespoons butter
• One teaspoon garlic powder
• Half-cup cheddar cheese, grated

Instructions:

Put the potatoes into a pot of cold water. Add a tablespoon or two of salt. (The first time I cooked this, I peeled the potatoes. The second time I didn’t. It’s delicious both ways.) Bring the potatoes to a boil and cook, still boiling, until the potatoes get tender. Should be about 20 minutes or so. When done, drain the potatoes, dry them with a paper towel and put them in a serving bowl.

In a separate pot, melt the butter without boiling it. When melted, add the garlic powder and mix until the clumps are gone. (Note: If you really like garlic, you could use 1.5 or even 2 teaspoons of garlic powder.) Gently pour the butter over the potatoes.

Sprinkle the grated cheese over the potatoes. (In the photo above, I used more cheese than the recipe calls for.)

Add salt and pepper as needed and ENJOY!

If you try this, I’d love to know if you like the taste. If you’re not a garlic fan, you could try probably any kind of seasoning.