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.
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.
Posted at 02:17 PM in Potatoes, Starches | Permalink | Comments (0)
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.
Posted at 09:09 PM in Beef, Entrees, One-Pot Dinners, Potatoes, Starches, Sweet potatoes | Permalink | Comments (0)
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.
Posted at 09:05 PM in Potatoes, Sides, Starches | Permalink | Comments (0)
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.
Posted at 10:41 PM in Potatoes, Sides | Permalink | Comments (0)
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.
Posted at 11:23 PM in Potatoes, Sides, Starches | Permalink | Comments (0)
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.
Posted at 11:03 PM in Potatoes, Sides, Starches | Permalink | Comments (0)
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.
Posted at 09:28 PM in Potatoes, Sides | Permalink | Comments (0) | TrackBack (0)
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.
Posted at 10:23 PM in Potatoes, Sides, Starches | Permalink | Comments (0) | TrackBack (0)
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.
Posted at 09:22 AM in Potatoes, Starches | Permalink | Comments (0) | TrackBack (0)
Posted at 09:40 AM in Potatoes, Starches | Permalink | Comments (0) | TrackBack (0)