"The Gourmet Hillbilly" Potatoes

If you love potatoes of any kind, then you'll love this recipe! It's rich and decadent and oh so good! I adapted this recipe from The Pioneer Woman, her recipes all look so delicious! I mentioned that I was making baked chicken a couple of days ago, if you want to see what I seasoned it with read this post. I baked the chicken on a foil-lined cookie sheet in the oven along with these potatoes for about 40 minutes. Bone-in chicken breasts are so much better for baking than boneless skinless. They stay tender and juicy and the best bits are the pieces that are in between the bones. I always leave the skin on while I'm cooking and then take it off when I'm eating it, this helps to keep the meat juicy too. If you don't want to leave the skin on, then pulling it off would be just fine. I hope you all make these sometime soon, you won't be sorry!

"The Gourmet Hillbilly" Potatoes

8-10 large red potatoes, cleaned and cut into small bite-sized pieces
1 small yellow onion, cut into small pieces
½ cup cold butter, sliced
½ pint heavy cream
kosher salt to taste
fresh ground pepper to taste
paprika to taste
dried parsley flakes to taste

Cut eight squares of foil. Evenly divide all ingredients among the foil squares as follows; potatoes, onion, butter, salt, pepper, paprika, parsley and heavy cream. Making sure to season to your liking. Fold each piece of foil into a packet and place on a cookie sheet. Bake in a 425° F oven for about 30 minutes, or until potatoes are tender. To serve, place a packet on each plate and let everyone open at the table. Enjoy!!