Potatoes

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Sonia's Potato Salad

Smashed Potatoes

Individual Potato Gratins

Cheesy Potatoes

Salt and Vinegar Potatoes

Any fans of salt-and-vinegar chips out there? I don’t eat potato chips now that I am outside my youth, but back in the day I could have enjoyed a nice bag myself. These roasted, smashed potatoes take all the delicious flavor from that traditional combination and bring it to a whole new level. A more grown-up, distinct level if you will. Yet not in a complicated manner- thank goodness! Who really wants to complicate the potato? I mean that’s the whole beauty of the potato- the many simple ways it can be made delicious!

Cheese Potato Puff

These are the highest, fluffiest, tastiest potatoes I've ever had. They can be made a day ahead and refrigerated until ready to bake. This dish is Mom's specialty, and we all especially love the part along the edge of the casserole dish that gets golden brown.

Cheesy Loaded Twice Baked Potato Casserole

A cheesy potato casserole, made with potatoes that are baked twice, and including all my favorite loaded baked potato ingredients - bacon, butter, sour cream, cheddar cheese and green onion - all in a simple casserole form.

Cheesy Mashed Potato Bake

I did this instead of making individual potato cakes and frying them. Trying to get away from frying. You can add any combination of cheeses you like.

Outback Steakhouse Baked Potato

They have a magnificent salt crisp crust with a moist tender inside. You can make a baked potato just like they do, and it takes just an extra step or two to make your every day baked potato taste like it came from a steakhouse.

Salt Potatoes

So, what’s the difference between a mere boiled potato and a salt potato? A boiled potato is dropped into plain or lightly salted water, boiled until tender and served, usually, with butter and chopped herbs. Salt potatoes, on the other hand, use a formula to determine how salty the water should be. Generally speaking, bring to a boil three quarts of water, stir in three-quarters of a pound of good old-fashioned table salt, then carefully lower in four and a quarter pounds of Size B new white boiling potatoes. When they’re tender,  drain in a colander and let air dry a bit to form that signature white dusting of salt. Top with butter and serve hot, warm, cold or anywhere in between. Then die of happiness when you take your first bite.

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