One of the greatest things about potatoes is that there are about a million and one ways to make them and enjoy them. There are enough old standbys to get you through every day of the week: mashed potatoes, roasted wedges, French fries, baked potatoes… but even so, there are recipes that take those basic (but delicious!) spuds and turn them into something a little more unexpected. That’s Betty’s Red River Potatoes. They’re probably not quite like any potato you’ve had before, but thanks to their creamy, savory, cheesy flavor, they’re one you’ll keep coming back to.

What Ingredients Do You Need for Betty’s Red River Potatoes?

You’ll need:

• Red potatoes. A must for these!
• Sour cream.
• Green onions.
• Fresh parsley.
• Cheddar cheese.
• Garlic, onion powder, and paprika.

How do You Make Betty’s Red River Potatoes?

The great news is that these are not only delicious, they’re also pretty darn easy! And they make a lot of potatoes. You can make them ahead and store them in the fridge until you’re ready for them, or you can make them straight through when you plan to serve them.

First things first, you’ll need to preheat your oven to 350°F. Chop up your potatoes and get them in a pot of cold water with a generous pinch of salt and bring them to a boil. Once you can pierce them easily with a knife, drain them and roughly mash them with a masher. These do not need to be smooth!! Leave that skin on, leave in some lumps… we want some texture here.

Then, go ahead and sit in the sour cream, the green onions, the parsley, most of the cheese, and the seasonings. Get it into a 9×13-inch baking dish and top it with the rest of the cheese AND a generous sprinkle of paprika.

If you’re making this ahead, go ahead and cover it with foil and chill it until you want to bake it. (This means it’s great for parties, holiday, and potlucks.) When you’re ready to bake, just pop the dish in the oven (uncovered) and bake it until the top is golden and it’s hot all the way through. All that’s left is the best part, the eating!