Yummy last minute potatoes for Thanksgiving dinner

Well I don’t often say this, but I think these are some of the yummiest potatoes I’ve had in years. They made me seem like a better cook. I seem to struggle with potatoes – not get them done enough or crispy enough on the outside.

Albert Bartlett Rooster potatoes are just plain yummy and are newly launching into the US market  – for the first time grown here on US soil, including Colorado’s San Luis Valley and are launching now into Colorado stores!

Albert Bartlett has been a household name in at the dinner tables in the UK for over 60 years, and this past growing season they have partnered with US farmers so this launches has a truly unique story to it from farm to fork!

If you’re struggling tonight for that last minute dish for Thanksgiving – this may be the perect dish!  These potatoes will appear on shelves of the CO Wal-Mart’s on Nov 11th (they will probably be harvesting and stocking shelves until January – but when they are sold out – they are sold out).

Both of the recipes below were easy and my family LOVED them!


By Andrew Fairlie

The Rooster is such a well-rounded potato—you can fry it, roast it, boil it—that you might forget just how well it stands on its own. Here’s a recipe for a simple twice-baked potato that, when all is said and done, practically melts in your mouth.


Preheat oven to 475°F.
Wash and Dry the potatoes and rub with vegetable oil.
Arrange the potatoes on a roasting tray and place in the heated oven for approximately one hour. (Test with a thin knife and remove when soft.)
Wash and slice the spring onions. Melt half butter in a saucepan; add the onions and sprinkle with a little salt.
Cook gently until the onions are soft, and then remove from the heat.
Halve the potatoes lengthways, and remove the flesh with a spoon, being careful not to break the skin.
Crush the potatoes with a fork, add the remaining butter, milk, salt, pepper and spring onions.
Spoon the potato mixture back into the potato skins, sprinkle with grated parmesan and place onto a baking tray. Then, brown the stuffed potatoes under a hot grill.


By Andrew Fairlie

Roasted Roosters, tossed with garlic and rosemary, elevate the side dish to a whole new (and decidedly delicious) level. Pair with lamb, beef or poultry for an aromatic take on everyone’s favorite culinary combination—meat and potatoes.


Preheat oven to 400°F.
Combine the crushed garlic, chopped rosemary, butter and lemon juice.
Boil potatoes in salted water until two-thirds cooked. Drain and leave to cool.
Evenly coat the cooked potatoes with flour.
Heat a roasting pan with olive oil and add potatoes. Then place in the oven for approximately 45 minutes until tender.


Want more yummy recipes?   http://albertbartlett.com

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They also have a cool pinterest contest….where the winner will get a meal with a  celebrity chef (very cool)…..be sure to pop over and read more!   http://cozycomfort.albertbartlett.com