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Twice-Baked Roasted Garlic Smashed Potatoes

Twice-Baked Garlic Slow Cooker Smashed Potatoes

This delicious dish is pure brilliance! New Red Potatoes and roasted are cooked until tender in a crockpot, then mashed with cream and cheese, tossed into a baking dish, and cooked until golden crust forms. This may become your most favorite way to eat mashed potatoes! If you’ve never purchased roasted garlic, you can find it in the Olive Bar section of most grocery stores. Alternately, this dish can be made with chopped fresh garlic, as well.

Twice Baked Slow Cooker Garlic Smashed Potatoes

Great Baking Set

The Good Cook 8-Piece Ceramic Baking Set isn’t just ideal for cooking, it’s oven-to-table design also makes is perfect for putting straight on your serving table. Microwave, oven, freezer and dishwasher safe, once your mashed potatoes have been slowcooked, pop them in one of these beautiful pans, bake and share. Coordinate your entire meal with the matching pieces. Set includes 2-1/2-quart rectabgle, 1-1/2-quart casserole with cover, 9-inch pie pan and  two 14-ounce ramekins.

Twice Baked Slow Cooker Garlic Smashed Potatoes

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Twice-Baked Roasted Garlic Smashed Potatoes

Good Cook

These amazing potatoes make the perfect side dish for any occasion. If baking in advance, just transfer the baking dish and finish in the oven before serving.

  • Prep Time: 30
  • Cook Time: 270
  • Total Time: 5 hours
  • Yield: 6


  • 3 pounds small red potatoes
  • 1/3 cup roasted garlic
  • 1 cup beef broth
  • 1 ½ cups cream
  • ¾ tablespoon salt
  • 2 teaspoons pepper
  • 1 cup parmesan cheese
  • ¼ cup extra-virgin olive oil or melted butter
  • ¼ cup parsley, chopped


Place red potatoes, garlic, and beef broth in a crockpot Thanksgiving morning. Cover and cook on high for 2-3 hours, or on low for 4-5 hours, until the potatoes are extremely tender. Preheat oven to 425 degrees. Remove potatoes and garlic from the crockpot. Place in a stand mixer, and beat with cream, salt, pepper, and parmesan cheese. Spoon into a Good Cook ceramic baking dish or 9×9” baking dish. Drizzle with olive oil. Bake in preheated oven for 25-30 minutes, just until the potatoes have formed a nice, golden crust. Serve and enjoy!

Mini Barbecue Hasselback Potatoes

Can we talk about hot dogs for a minute?

I realize that I’m here to share a recipe with you for the most poppable little potatoes you’ll ever eat, but first I have a hot dog story to share. I promise to tie it all together, k?

When I was little my mom worked in the mornings and my dad worked in the evenings. My dad was in charge of lunch, which was kind of awesome during summer vacation.

He was always grilling hamburgers and hot dogs and I was a kid so I was totally down with that menu. He also made a pan of cornbread every. single. day. Every day. Always. Cornbread. Lots of it.

Anyway, one of the ways he would make lunch special without adding much extra work to his life, was to cut the hot dogs like these little hasselback potatoes and then cook them on a hot griddle.
BBQ Hasselback Potatoes

You guys. Those hot dogs were the most amazing things of my life. I’m not sure why I haven’t eaten on since I was a kid, because man, they were good. They would spread apart and the edges would get all crispy and amazing. I liked to dip mine in a bit of mustard. I think I’ll make some for my kids today!

Those hot dogs were just plain fun, exactly the same way these potatoes are fun! The way they fan out adds a little interest and gets kids excited to try them. But the real kicker? The barbecue seasoning. If you’re a barbecue potato chip lover, you will go nuts for these potatoes! The flavor is spot on and the edges get crispy while the insides stay nice and fluffy. I’m pretty obsessed with these and could eat them all summer long.

These roast up pretty quickly, in just about 25 minutes. I like to use fresh from the farmers’ market new potatoes for this recipe. Those little potatoes are so perfect this time of year and they’re pretty easy to find. Of course, larger potatoes work just as well. You’ll need to adjust your roasting time accordingly.

BBQ Hasselback Potatoes


Mini Barbecue Hasselback Potatoes

These roasted potatoes are bursting with barbecue flavor!

  • Prep Time: 10
  • Cook Time: 25
  • Total Time: 35 minutes
  • Yield: 4


  • 1 pound new potatoes
  • 1 tablespoon olive oil
  • 2 teaspoons chili powder
  • 2 teaspoons brown sugar
  • 1 teaspoon seasoned salt
  • 1 teaspoon garlic powder


Preheat oven to 400 degrees. Wash and dry the potatoes. Cut slits into each potato stopping short of cutting all the way through. Space the slits about ⅛ inch apart. Add the potatoes to a large bowl and coat with olive oil. In a small bowl, stir together the chili powder, brown sugar, seasoned salt, and garlic powder. Sprinkle over the potatoes and toss gently to coat. Bake the potatoes with the slits facing up for 25 minutes or until the potatoes are tender and soft. Serve hot.

Find more delicious recipes from Karly at Buns In My Oven.

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