Potatoes
Crash Hot Potatoes
They’re so simple, it’s terrifying. Well, not terrifying…but almost. They’re a lovely twist on the tired old baked potato, and they perfectly embody a quality I always strive to achieve in my cooking: Flavorful, Crispy Surface Area.
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Crack Potatoes
I decided to mix the dip into a big bag of frozen hash browns. The result? A fantastic potato casserole! We absolutely love this! Chicken Legs requests this all the time. I divided the potatoes up into 3 disposable foil pans and froze them so we always have potatoes when we need them. We just finished off the last pan, so I guess I need to add this to my grocery list this week.
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Butter Steamed New Potatoes
New potatoes are so tiny, and the skins are delicate and edible, and they really are the best potato for this. I do recommend cutting away a strip around the center so that the butter can infuse right into the meat of the potatoes. You can also prepare this with the smaller red potatoes, but for all other types of potatoes, peel and chop those into bite sized chunks. The peeled, buttered potatoes are especially decadent, because they will absorb a lot more of the butter while they cook.
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Hasselback Potatoes
Scalloped” is an attractive word, isn’t it? When I hear it I think of several things: first, there’s scallops, as in the seafood—totally delicious. Then there’s the scalloped shape that can live on the edge of a pair of shorts or on the collar of a woman’s blouse—always pretty and dainty. And of course scalloped potatoes also comes to mind, which carries my imagination to a land of crispy potato skins drenched in a sea of cheese and cream. I can think of no better place to exist, actually.
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Sour Cream and Onion Oven Fries
This seasoning is sooo super simple. You just toss a bunch of stuff together, rub some oil into potato wedges, then sprinkle the seasoning on top and bake away. It’s not as artificially foul-smelling as the store bought stuff either.
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Oven Baked BBQ Fries
So what's a girl to do with five russet potatoes sitting on the counter? Cut them into thick wedges and slather them with barbecue sauce...why not. And then eat them one by one until you feel you can't stuff yourself anymore. Rinse. Repeat.
It's not like the fry itself has this overwhelming barbecue sauce flavor, but it ends up having a nice smoky-sweet background taste. So, to really drive home the whole barbecue experience,mix more of the barbecue sauce with sour cream to make a dipping sauce. Yum.
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Grilled Salt & Vinegar Potatoes
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Potato Skins
Oven Roasted Potato Wedges with Bacon Grease
Bacon fat in the title of a recipe??? That's a great way to grab my attention. I have a slab of bacon that I cured and smoked. Can't wait to render some of it and make some potatoes!!!
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