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  • Bag of Gold Potatoes (usually around 6-8 potatoes, depends on size and how much you want)
  • Butter
  • Paprika
  • Salt and Pepper
  • Garlic Powder
  • Basil (optional)
  1. Peel potatoes and dice into 1 inch cubes, rinse. Then put in a pot, cover with water and boil. Done when a fork presses through but not squishy. Drain potatoes in sink. Use a 9x13 (11x17 if you have more potatoes), smear the bottom with butter, dump the potatoes in the casserole dish and put butter on top of potatoes (put butter in different spots so it melts all over). Sprinkle with salt, pepper, garlic powder, basil and paprika at the end. Bake for 20 mins till butter is melted and a slight crust on top. Done
  • Recipe from Donna Roehrig