There’s something so satisfying about a hardy side of potatoes with dinner. Throughout my pregnancy, literally all I wanted to eat was some form of carby, spud dish—fries, mashed potatoes, baked potatoes, you name it. I went home one weekend to enjoy being spoiled by my parents (perks of carrying a soon-to-be-grandchild) and my mom whipped up one of her favorite, go-to recipes—her twice-cooked potatoes. I was immediately obsessed! They’re savory, super flavorful, and the prep is amazingly simple…there’s literally only two ingredients. All you need is a microwave, an oven, and a medium-sized baking dish. Enjoy!
- The Little Potato Company – Fresh Creamer Potatoes (Microwave Ready)
- Olive Oil
- Preheat your oven to 400℉.
- Open the film of The Little Potato Company creamer potatoes and remove the seasoning packet. Only open the film half way.
- Microwave the potatoes on high for 5 minutes.
- Let the potatoes rest in the microwave for 5 minutes.
- Drain the water from the potato container and dump the microwaved potatoes into a medium-sized baking dish (I love using my CorningWare baking dish for this recipe).
- Drizzle a tablespoon of olive oil over the potatoes. Mix and ensure all potatoes are lightly coated with oil.
- Open The Little Potato Company seasoning packet and drizzle half of the contents over the potatoes.
- Put the potatoes in the oven and bake for 30 minutes, or until you start to see the skin of the potatoes slightly wrinkle.
- Remove the potatoes from the oven and let them rest for 5 minutes.
- Use the last half of the seasoning packet for additional flavor if necessary. I personally think a whole packet of seasoning makes the dish too salty.
- Serve and enjoy!
If you enjoyed this recipe and are looking for other easy options, check out the posts below:
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