Name: Potato Fritters with Manchego and Prosciutto
Cook time: 45 min
Total time: 75 min
Yield: 25 to 30 fritters

Elizabeth Poett is passionate about preserving and maintaining her family’s ranch while growing healthy, fresh foods to share with loved ones.


Elizabeth Poett

These fritters are inspired by my time in Spain. We would order them all the time out, and the señora I lived with would make them because she knew how much I loved them!

Elizabeth Poett's Potato Fritters with Manchego and Prosciutto

Potato Fritters with Manchego and Prosciutto

Meet The Creator

As much as I enjoy doing my own thing in the kitchen, I love when the kids are happy to jump in and help me make a meal. In this episode, I have a couple of

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I am always super-excited when fresh cherries show up at the markets! These little stone fruits burst with flavor and are only here for a short time, so I love to enjoy them as much as possible. Scones are an easy, quick way to make something special for breakfast, and I think they are best with fresh fruit in them.

Elizabeth Poett's Cherry-Almond Scones Drizzled with White Chocolate

Cherry-Almond Scones Drizzled with White Chocolate

Roasted mushrooms are one of my favorite dishes to make when hosting friends for dinner because it's so easy to throw them on a sheet pan and let the oven do the work. You can really build on the richness of the mushrooms by pairing it with a simple vinaigrette. As with the Honey Mustard-Glazed Pork Tenderloin, this was inspired by a dish in The Fresh Honey Cookbook by one of my dear late friends, Laurey Masterton. Laurey was wildly passionate about a lot of things, and one of those was bees and honey. It was an honor to be able to recreate some of Laurey's dishes for a dinner on From the Source, incorporating a few of my own touches along the way.

Katie Button's Roasted Mushrooms with Honey Vinaigrette

Roasted Mushrooms with Honey Vinaigrette

Even though pot roasts are a well-known dish in southern culture, I feel there are different variations of the slow-cooked meat dish that span through the country as a whole, and even globally. There’s something really special about a slow-roasted meat that falls off the bone, it really says “made with love,” and it’s an easy dish, especially for family dinners. For me, pot roasts invoke memories of Sunday family dinners. We would rotate houses and have everyone’s unique pot roast. I remember a big dish at the center of the table with a beautiful piece of meat and my mom cutting chunks away. Vegetables and gravy were always my favorite. I would reach out and soak a roll in the delicious gravy!

Charles Hunter III's Pot Roast with Potatoes and Carrots

Pot Roast with Potatoes and Carrots

My mother and I love making these empanadas together! We make a lot of different kinds of empanadas, but this sweet dessert is the perfect way to celebrate the apple season. The pastry is crunchy and flaky, the cinnamon sugar adds wonderful texture, and the frying process makes them absolutely decadent. People think they are a fancy food, but they are easy to make ahead, freeze, and then fry the day of a party. I like to serve them with small jars full of the bourbon whipped cream for dipping.

Elizabeth Poett's Apple Empanadas with Bourbon Whipped Cream

Apple Empanadas with Bourbon Whipped Cream

Surrounded by furniture and decor curated by Jo, we hosted an immersive gathering in Nashville, Tennessee to celebrate our spring collection with connection and community in mind.  

A wooden table from Magnolia is topped with a spring-inspired tablescape, including block-printed napkins, brass bud vases, scalloped dishes, and more. 

An Evening with Magnolia in Nashville

I love to cook with fish—especially after Austin goes fishing—and I developed this recipe because I was looking for something that would be rich tasting but also really simple to make. For this recipe, I make a sauce out of white wine, cream, and fresh dill, then just slip the fillets into the pan and put the whole thing in the oven until the fish is tender and infused with the bright, creamy sauce. I like to serve it with saffron rice, which has a flavor that reminds me of food that I enjoyed when I studied in Spain as a student. Put the kettle to a boil while preheating the oven and the rice and fish will be ready about the same time.

White Fish with Dill Sauce and Saffron Rice

I'm trying to eat healthier, but it can be hard because I'm constantly surrounded by such decadent (and often buttery) treats. So sometimes it’s all about portion control — by baking them in smaller portions I can keep desserts in my diet while setting myself up for success.

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These are, hands down, my kids’ favorite breakfast. Who am I kidding? They’re my favorite, too, especially when served alongside eggs—I can’t get enough of that combination of sweet and salty. These are definitely a labor of love, but honestly I think we all enjoy preparing them almost as much as we like to eat them. I’m in my happy place anytime I get to work with dough. Mixing the ingredients together into a cohesive whole, draping a towel over the bowl and letting the dough rise, punching it down, and then rolling, filling, and shaping it—the ritual of every step brings me pure joy. Whenever I bust out the ingredients for these squares, the kids know it’s a good day. I make these a lot during school holidays when there’s time in the morning for them to help. Duke and Emmie stand at attention with the measured ingredients waiting for the sign from me that they can dump them into the bowl, and then the older two help me roll out the dough and compose each layer. Drake loves that he’s finally allowed to use a big knife to cut the squares before they’re baked, and then he and Ella apply the egg wash to the tops of them. The kids understand that the bit of extra effort required for these squares makes them something really special.



I think it probably helps that these squares are the best iteration of a cinnamon roll that any of us has ever tasted. It can be hard to get a good balance with cinnamon rolls—they either have too much bread or too much cinnamon. The way I make these, rolling and folding them repeatedly so that the filling is between several thin layers of dough, results in a square that has a perfect amount of both bread and cinnamon, so every bite is balanced.

Cinnamon Squares

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When we were dating, Chip would often say that there are about five foods that he really, really loves, and one of them is scalloped potatoes. The sliced potatoes make this a pretty dish, and the cream and cheese mixture tastes like heaven. When we serve steak for dinner and I don’t have much time for sides, I’ll make mashed potatoes, but anytime I have a few extra minutes, I like to make this one especially for Chip.

Scalloped Potatoes

We all know how the story goes: “The stockings were hung by the chimney with care…” The holiday ritual traces back centuries and is steeped in folklore. From

Living room decorated for Christmas. Stockings hang on a mantel above the fireplace and a Christmas tree is seen to the side.

An Ode to Stockings

These sweet cookies, made with ricotta, are a treat that my mother used to make when I was little. The cheese gives them a wonderful, tender texture that is a hit with everyone from my kids to the local cowboys. I top these cookies with a light, creamy frosting that makes them extra sweet.

Ricotta Cookies with Cream Cheese Frosting

Magnolia Perks members share their holiday traditions and how they make the holiday season special.

Burnt orange text on a tan background with a round Perks Crew decal in the bottom right corner.

Stories With Tradition

I started this year with one resolution: have more fun. I used to love roller skating when I was a kid, so I bought a pair for my girls and me. Now I bring my