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Twice-Baked Duchess Potatoes (Southern Living)

9 large russet potatoes
3/4 c butter
1 T garlic
1/2 c milk
3-1/2 oz grated parmesan
5-1/2 t salt
1/1 t pepper
6 egg yolks
2 T olive oil

Preheat oven to 425. Place forked potatoes directly on oven rack and bake until fork tender (about 1 hour).  Remove from oven and let stand until cool enough to handle but still hot (about 15 minutes). 

While potatoes cool, melt butter over medium heat. Add garlic and cook until dissolved. Stir in milk and cook until just warm (about 30 seconds). Remove from heat but keep warm. 

Cut potatoes in half lengthwise. Scoop out cooked potatoes into a large bowl, leaving about 1/8-inch flesh in the skin. Reserve 12 skins, discard the rest (or use for potato skin appetizers). 

Whisk or mash potatoes until smooth with no lumps (1-2 minutes). Stir milk mixture, cheese, salt and pepper into potatoes. Using a whisk, beat  egg yolks vigorously into potato mixture one at a time, scraping bowl sides as needed. 

Brush outsides of potato skins with olive oil; place on a large rimmed baking sheet. Working in batches, transfer potato mixture into a pastry bag with a large star tip and pipe into skins in decorative patterns. 

Bake at 425 until browned on top, about 25 minutes. Garnish with pepper, parsley and sea salt. 

Sesame Potatoes

4–6 medium white potatoes
1 c melted butter
1/4 c soy sauce
Crushed corn flakes
Sesame seeds

Slice potatoes thinly, put on baking sheet, pour over soy sauce and butter (mixed together), sprinkle flakes and seeds, bake at 400 til crispy.

Oriental Beef Brisket

1 lb baking potatoes
1 lbs sweet potatoes
1 3-lb brisket
½ c hoisin
½ c salsa
2 T quick-cooking tapioca
1 t garlic powder

Peel and cube potatoes, place in crockpot. Top with beef. Combine remaining ingredients and pour over top. Cook on low heat 10-11 hours or high heat for about 5 hours.

Lemony Oven Fries

1/3 c olive oil
1 large lemon, thinly sliced
¼ c fresh parsley

20 oz frozen French fries

Salt

In large skillet, heat olive oil over medium heat. Add lemon slices, cook for 3-5 minutes or until lemon begins to brown. Use tongs to turn lemon slices. Add parsley to the oil, cook 20-30 seconds more. Remove lemon and parsley using a slotted spoon, drain on paper towels. Toss fries in leftover lemony oil; place on a baking sheet and bake until brown and crisp. Salt the potatoes and serve as is, with lemon and parsley stirred back in, or with lemon juice squeezed over potatoes.

Potato Salad

1 t onion powder 
1/2 t garlic powder 
2 T vinegar 
2 T lemon juice 
1/2 c oil 
1 t sugar 
1/2 t salt 
1/2 t dry mustard 
1/4 t cayenne 
Dash Tabasco
3 lbs russet potatoes
Mayonnaise
Mustard

Boil potatoes in salted water until tender, then peel and chop.

While potatoes are boiling, dissolve onion and garlic powder in lemon and vinegar, then mix together rest of ingredients. 

Pour over potatoes while hot and let steep, turning occasionally. When all is cooled, add mustard and mayonnaise to taste.

 

Buttermilk Mashed Potatoes

Peel 4 lb baking potatoes, cut into 2-inch pieces. Bring potatoes, 2 t salt, and water to cover to a boil in a large dutch oven over medium-high heat; boil 20 minutes or until tender. Drain. Return potatoes to dutch oven, reduce heat to low and cook, stirring occasionally, 3-5 minutes or until dry.

Mash potatoes with a masher to desired consistency. Stir in ¾ c warm buttermilk, ½ c warm milk, ¼ c melted butter, ½ t pepper, and 1 t salt until blended.

Duchess Potatoes

3 T t kosher salt
2 lbs russet potatoes, peeled and cubed
1/4 c cream
4 T butter
3 large egg yolks

Boil potatoes 25 min. Drain, return to pan. Over medium-low heat, stirring often and gently, cook til dry, about 5 min.

Bring butter and cream to simmer, not a boil, Remove from heat.

In a large bowl, cream potatoes until smooth. Add hot cream mixture and egg yolks and stir til combined. Put into large pastry sack with star tip. Pipe 3” mounds 2” apart on parchment lined baking sheets. Bake at 425 for 20-25 min or until tops are browned.

JB's Variation on Roasted Potatoes

3 medium potatoes, diced
2 T olive oil
1/4 t sea salt
1/4 t black pepper
1-1/2 T rosemary
Dash chives

Preheat oven to 400.

Mix all ingredients. Place on cookie sheet. Bake 15 minutes, flip, bake 15 more.

Baked Stuffed Potatoes

6 medium baking potatoes, washed and dried
1/4 c butter
1/2 c light cream or half and half
1 c cheddar cheese
1 t hot pepper flakes
Salt and pepper

Prick potato skins with a fork and bake until fork tender.

With sharp knife, slice off top quarter of each hot potato. Scoop out each potato to form a shell. Place shells in oven-proof shallow dish.

Combine potatoes (including the meal scooped from the tops,) butter and milk. Whip at high speed, until smooth and fluffy. Fold in cheese and pepper flakes. Season with additional salt and pepper to taste.

Put in cookie barrel, attach desired tip, and fill shells, rotating back and forth to create ripple effect.

Bake at 425 for 10-12 minutes until tops are golden brown.

Potato Savvy

Choose firm, heavy well-shaped potatoes. Store in dark, cool, dry spot. Keep separate from onions. Cut out sprouts before cooking.
Idaho -- bake, mash.
Russet -- boil, roast
Yukon gold -- all-purpose
sweet -- bake, mash, roast
new -- boil, roast
purple -- bake or boil
fingerling -- boil, roast

Boil -- use a heavy saucepan and cover potatoes with water. Boil, reduce heat, cover and simmer 20 min.

Mash -- Boil potatoes, then mash with masher or ricer. Add milk and whip with electric beaters until fluffy and smooth. (If you want to make things richer, use sour cream instead of milk.) Add butter, salt, pepper and other seasonings.

Bake -- wash and pierce with a fork several times. Bake at 400 for 1 hour.

Roast -- Heat oven to 425. Toss chunked potatoes with olive oil to coat. Season and arrange in even layer on shallow baking pan. Roast 20-40 min or until tender.