Thursday, August 16, 2012

Jackie's Oven Chipped Potatoes

cheesy oven chipped potatoes
This recipe comes from my Aunt Jackie Jo. My aunt told me that she and her mom were arguing about where the recipe came from. I should say "discussing" instead of "arguing," because these are two of the sweetest people I know and the thought of them arguing is just silly. Since they are both named Jackie, I can still name the recipe after both of them! Anyways, her mom thought she found it in the newspaper, but Jackie thought it was herself that found it. Well, wherever it came from, it's a very quick and easy side dish and I'm glad to have it in my dinner repertoire. I've made a few changes to it to accommodate fructose malabsorption. I replaced onion with garlic. As always with my recipes, if you can't tolerate garlic, just leave it out. It will still be delicious. I like to served this with grilled chicken or fish. Enjoy!

Jackie's Oven-Chipped Potatoes                             printer-friendly recipe

cheesy oven chipped potatoes
serves 4


1 1/2 pounds russet or red potatoes, scrubbed clean, unpeeled and thinly sliced
1/4 cup unsalted butter, melted
1 Tbsp. grated onion ~or~ 1 clove garlic, minced ~or~ neither
1/2 tsp. salt
1/4 tsp. ground black pepper
1 Tbsp. chopped fresh parsley
1/2 tsp. dried thyme
1 1/2 cups shredded cheddar cheese

  1. Preheat oven to 425 degrees F.
  2. Grease a 13"x9" baking pan. Arrange potato slices in bottom of pan. Combine melted butter, onion or garlic if desired, salt and pepper and pour over potatoes.
  3. Bake uncovered for 35- 40 minutes, or until potatoes are tender, stirring occasionally.
  4. Sprinkle parsley, thyme and cheese over potatoes and continue to bake for another 5 minutes, or until cheese is melted.


  1. My stomach is growling just looking at these! I want some...NOW!!!

  2. A family favorite!! We serve this a couple times a week and have served it at large get-togethers, too -- everyone loves it!