These potatoes are a great side dish, and so creamy and yummy! You can eat them right out of the foil they are baked in, or pour them onto your plate. Fantastic with steaks, or honestly, just about any meat or chicken.
For 2 servings, you will need:
- 2 medium or 3 small potatoes (I used Yukon gold; russet or red work fine, too.)
- 1/4c chopped onion
- (not pictured) 4 tbs butter
- 2 tbs half & half (or heavy cream)
- salt & pepper
- 1 tbs chopped parsley
Start by preheating your oven to 350.
Note: These potatoes will take approx 45 minutes to bake at 350; increase the temperature to 375 or 400 to reduce the baking time by 5-10 minutes if you’re in more of a hurry.
Dice your potatoes into 1/2″ cubes. Doesn’t have to be perfect. You can peel ‘em if you want, or you can take the easy way out like me. (I had an incident with a potato peeler last week. Don’t ask.)
Arrange the potatoes on foil squares on a baking sheet. Just for the record, I recommend using a baking sheet with sides in case there is a leak. Do as I say, not as I do. >.<
If you haven’t already, give your onion a rough chop.
Add the onions to the foil packets. Sprinkle with salt and pepper. Add 2 tbs of butter. Don’t judge me. Only add 1 tbs of butter if you’re judging me right now. I hope you learned your lesson.
Pour in the half and half (or cream)…
and sprinkle on the parsley.
Close the packets and bake for 45 minutes at 350.
The best part about these potatoes is that you don’t dirty any dishes in the prep or baking!