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These creamy, flavorful little potatoes were quickly named “Those One Potatoes” by my family, because that’s how they ask for them. Every other day I hear, “can you make those one potatoes for dinner?” These are actually THE BEST potatoes – a serious eat them hot from the pan, burn your mouth, do a happy dance anyway sort of situation.
I’m about to share with you the secret to the most addictive potatoes you’ve ever tasted—Those One Potatoes!
Buttery & Creamy with Crispy Flavor Bits
You know you’ve really done something when your kids and spouse start asking you to make ‘that one recipe’ again and again.
That’s how the name for these creamy little potatoes came about.
“Mom, can you make those one potatoes again?” I’m telling you, I’ve heard this on repeat for months and months now.
Figured it was time I shared the magic of Those One Potatoes with you. ✨
So, what makes these potatoes so special?
It all starts with a simple yet genius idea: boiling baby yellow potatoes in chicken broth, butter, and a few seasonings. Boiled potatoes are fabulous, but we take it a step further…you let the liquid boil away, and voilà!
The broth and seasoning and butter leave behind these crispy little flavor bits that coat the potatoes in so much flippin’ goodness, and the potatoes get all browned on the outside but melt in your mouth amazing on the inside.
♥ Why You’ll Make These on Repeat:
Easy Peasy: This recipe is a one-pot wonder with minimal babysitting, so you can’t go wrong!
Versatile: Serve them hot from the pan or eat them cold from the fridge as a late night snack. Seriously – they’re that good.
Crowd Pleaser: Kids and adults alike will beg for Those One Potatoes by name. It’s like having a superpower in the kitchen!
Ingredient Notes:
Baby Yellow Potatoes – We’re using a pound and a half of baby yellow potatoes. These are naturally buttery and creamy and they often come pre-washed. Hello, E.A.S.Y.
Chicken Broth – Highly recommend using Better than Bouillon here for maximum crispy flavor bits to coat your taters. Use the vegetable bouillon for a vegetarian side.
Butter – This adds a nice richness to the potatoes and helps the browning process after the liquid evaporates.
Seasoning – We’re using a simple combination of onion powder, garlic powder, salt, and smoked paprika. When we’re feeling fancy, we sprinkle some fresh minced parsley on top, but this is for special occasions only. 😂
See the recipe card for full information on ingredients and quantities.
Variations:
There are a few ways you could modify this recipe. But then they wouldn’t be Those One Potatoes. They’d be Those Other Potatoes, but we like variety.
A simple way to change things up is to use different seasonings. You could try it with a Cajun or Creole seasoning or add in some red pepper flakes to spice things up a bit. Just take it easy on the salt as the bouillon is pretty salty already.
Use another flavor of broth…we love Better than Bouillon’s roasted garlic base here.
Step by Step Instructions:
Add all ingredients except parsley to a 12 inch skillet and heat on high.
Bring the liquid to a boil, reduce to a simmer, cover the pan and cook for 15 minutes.
Remove the lid and set heat to medium high. Continue cooking until the liquid evaporates and the potatoes are tender, about 10 to 20 minutes.
When the potatoes have browned to your liking remove from heat, sprinkle with some fresh minced parsley, and serve them hot!
Helpful TipS!
- Cooking: The timing for boiling down the liquid will vary based on how high your heat is, but it should be between the 10 and 20 minute mark. Let the potatoes keep cooking for a minute or two and just gently shake the pan a bit to move the potatoes around and get them coated in the browned bits on the bottom of the pan.
- Salt: You can use a low sodium chicken broth and only add extra salt at the end to taste if you are sensitive to salt or trying to eat low sodium. However, the salty skin on these potatoes is the stuff dreams are made of so I wouldn’t eliminate the salt entirely.
- Cleaning: I’d recommend using a non-stick skillet for this recipe. The pan will look pretty messy after cooking but it can easily be cleaned by pouring some hot water in the pan just after removing the potatoes. It’ll clean off pretty easy after it soaks!
Leftovers:
If you’ve got leftover potatoes you can keep them stored in an airtight container in your refrigerator for about 4 days. We reheat them in the microwave, if I don’t eat them straight from the fridge as a little midnight snack. 🤷♀️
Serving Suggestions:
Potatoes are just about the most versatile food there is and can be served with pretty much anything! These make an excellent side dish that would go well with any one of these main courses:
MORE FAVORITE POTATO RECIPES!
- Loaded Mashed Potatoes
- Funeral Potatoes
- Cheesy Hashbrown Casserole
- Air Fryer Red Potatoes
- Amish Potato Salad
Those One Potatoes
Ingredients
- 1 1/2 pounds baby yellow potatoes
- 3 cups chicken broth see notes
- 3 tablespoons butter
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- Fresh minced parsley for garnish
Instructions
- Add all of the ingredients aside from the parsley to a 12 inch non-stick skillet and turn the heat to high.
- Bring the liquid to a boil, reduce to a simmer, and give the mixture a stir to distribute the spices. Cover the pan. Simmer for 15 minutes.
- Remove the lid from the pan and turn the heat to medium high. The liquid should be at a fairly aggressive boil.
- Continue cooking the potatoes, shaking the pan gently or stirring occasionally until all of the liquid has evaporated and the potatoes are tender. This will take 10-20 minutes, depending on how high your heat is.
- When the liquid is mostly evaporated and has thickened up a bit, give the pan a gentle shake to move the potatoes around minute or so. Once all of the liquid has completely evaporated, keep cooking for 1-2 minutes, shaking sporadically, so that the potatoes brown a bit.
- Sprinkle with fresh minced parsley before serving.
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