Posts Tagged ‘potato’
Budget Bites never does me wrong. I made a version of her fries, without all the toppings. Only cheese and bacon for my hubby. I had it on the side for myself. Subscribe to her site you won’t be disappointed!
Loaded Baked Potato Fries
3-4 pounds potatoes
2 Tbsp olive oil
1 tsp Worcestershire sauce
1 Tbsp chili Powder
½ tsp smoked paprika
¼ tsp garlic powder
¼ tsp salt
¼ tsp cracked pepper
1 ½ Tbsp corn starch
1 cup shredded cheddar
½ bunch green onions
8 oz sour cream
Preheat the oven to 425 degrees. Wash the potatoes well and peel if desired (I like to leave the
peel on for extra texture and flavor). Cut the potatoes into strips or “fries”, approximate 1/2
Place the fries in a bowl and add the olive oil and Worcestershire sauce. Toss to coat. In a small
bowl combine the chili powder, smoked paprika, garlic powder, salt, pepper, and cornstarch.
Stir to combine the spices, then add to the bowl with the fries. Toss to coat once more.
Line a baking sheet (or two) with foil and spray lightly with non-stick spray. Spread the fries out
on the baking sheet so that they are in a single layer and not piling up on each other. Use two
baking sheets if needed. Bake for 40 minutes, stirring once halfway through.
After 40 minutes, they should be slightly brown and crispy on the edges. If you cut your fries
thicker, they may need more time in the oven. Transfer the fries to an oven safe casserole dish.
Top with the shredded cheese and return to the oven for about 5 minutes more or until the
cheese is fully melted. Chop the onions while the cheese is melting. Top the fries with the green
onions and dollops of sour cream. Serve immediately!
I’ll always be a fan of anything Cleveland, and loving Michael Symon is no exception. This recipe was on his first episode of Symon’s Suppers on the Cooking Channel. My husband does not like anything remotely spicy so I just skipped putting his in the aioli. I cut the sauce recipe in half since it was only my son and I eating it. I used fingerling potatoes instead of the yukons as I have a big bag of them. These are delicious! I used the leftover sauce to dip my pork chop in.
Fried Potatoes with Spicy Aioli
1 1/2 pounds 1- to 2-inch Yukon gold potatoes (about 16)
1 cup mayonnaise
2 tablespoons Sriracha
1 teaspoon smoked paprika
1 clove garlic, minced
1 lime, zested and juiced
Favorite fat, for frying (I love saved bacon fat or duck fat)
2 scallions, thinly sliced on a bias, to garnish
For the potatoes: To a small saucepan, add the potatoes and cool water to cover. Salt the water
generously and bring to a boil over high heat. Reduce the heat to medium-high, and simmer
until the potatoes are just tender when pierced with a fork, 10 to15 minutes. Remove from the
water and let cool. While the potatoes are cooling, make the spicy aioli.
For the spicy aioli: In a large bowl, combine the mayonnaise, Sriracha, paprika, garlic lime zest
and juice and a pinch salt. Stir to combine and set aside.
To finish the potatoes: Heat a large cast-iron skillet with your favorite fat until it reaches 350
degrees F. The fat should come 1 to 2 inches up the side of the pan.
With the heel of your hand, smash the potatoes so they are relatively flat but still holding
together. Add the potatoes to the fat and cook until golden brown, about 3 minutes. Remove
from the fat with a slotted spoon and place in the bowl with the aioli. Add a spoonful of the hot
fat, stir to coat and transfer to a serving platter. Garnish with the scallions and serve
These potatoes have a hint of garlic and tons of flavor. You can easily double this recipe for more people. Any cheese is fine.
Cheddar, Bacon and Garlic Potatoes
2 large russet potatoes
4 cloves of garlic
1/2 cup of sharp cheddar cheese
2 slices of bacon cooked and crumbled
1/3 cup of milk
2 Tbs sour cream
Fill a pot with water, salt it, and set it to boil. Peel the garlic cloves and throw them in the water. Peel and cube the potatoes and put them in the water as well. When the water is boiling and everything is in, turn the heat down to medium. Once the potatoes are cooked and soft, about 15 minutes, drain the water from the potatoes and garlic.
Add potatoes and garlic back into the pot and mash with a potato masher. Add in milk and sour cream, mix. Add cheddar and bacon, mix well. Serve warm.
Split chicken breasts go on sale every few months or so for .99 cents a pound. I picked up two packs of them the last time they went on sale. This recipe calls for Boursin cheese, but you can easily replace it with cream cheese mixed with herbs. Just do a Google search and you’ll find plenty of recipes to replace the Boursin.
Pan Roasted Chicken with Cheesy Herb Mashed Potatoes
2 pounds small red potatoes, scrubbed and cut into 1 inch pieces
1 ¼ low sodium chicken broth (or homemade broth)
1 (5 oz) package Boursin cheese
¼ cup minced fresh chives
4 (12 oz) bone in split chicken breasts, trimmed and halved crosswise
Salt and pepper
1 Tbsp vegetable oil
1 shallot, minced
¼ cup dry white wine
Microwave potatoes and ½ cup broth in large covered bowl until potatoes are tender, 10-12
minutes. Add 1/3 cup Boursin and 2 Tbsp chives and, using potato masher, mash mixture.
Meanwhile, pat chicken dry with paper towels and season with salt and pepper. Heat oil in
skillet over medium high heat until just smoking. Cook chicken, skin side down, until well
browned, 5-10 minutes. Reduce heat to medium, cover, and cook until meat registers 160
degrees, 12-15 minutes. Transfer chicken to platter and tent loosely with foil.
Pour off all but 1 Tbsp fat from skillet. Add shallot and cook until softened, about 1 minute. Add
remaining ¾ cup broth, wine, and any accumulated chicken juices and simmer until slightly
thickened, about 3 minutes. Off heat, whisk in remaining 2 Tbsp Boursin and remaining 2 Tbsp
chives. Season with salt and pepper to taste. Pour sauce over chicken and serve with potatoes.
Country style pork ribs can be great if you know how to cook them. They are also economical if you watch for sales. They routinely go on sale for .99 cents a pound, so be patient! I bought two family packs for a total of 10 bucks a few weeks back and froze them in meal size portions. The slow cooker does a perfect job in cooking these. I served them with BBQ Fries. This meal came together quickly and was enjoyed by all. I also had some sour cream with a sprinkling of Arizona Dreaming for dipping the fries in. Yum!
Country Style Pork Ribs with BBQ Fries
Country style pork ribs, 1 per person
1 bottle of your favorite BBQ sauce
2-3 medium sized potatoes cut into 8 wedges each
garlic powder, onion powder, smoked paprika, and cayenne to taste
Place ribs in the bottom of your slow cooker. Sprinkle spices on them, then put enough BBQ sauce on to cover them, about 3/4 of the bottle. Let cook on low for 8 hours.
Once there is about 40 minutes left for your ribs you can start to prepare the potatoes. Preheat your oven to 450 degrees. Slice the potatoes into wedges of about 8-10 slices and place in a bowl. Pour what is left of your BBQ sauce (about 3-4 tablespoons) and sprinkle seasonings on the potatoes. Mix, then place on foil covered sheet pan. Spread them out evenly. Cook for 25-30 minutes, turning once. Serve with sour cream if desired.
I surfed around looking for something to save the horrible first try at homemade hashbrowns. I did everything wrong the first time, too much fat in the pan, stirred it around instead of leaving it alone, and high heat. I found this recipe after much Googling. I have not cooked these yet, they are currently in the freezer flash freezing so I can use them later for one of my “breakfast for dinners”. The most important thing you have to do is let the potatoes completely cool. If you try to shred them while they are still even a bit warm you will get a mushy mess. Let them cool.
Potatoes (as many as you want for one breakfast or to freeze for multiple)
Salt to taste
Onion powder to taste
Butter or vegetable oil for cooking
Preheat oven to 400. Scrub potatoes clean and stab them a few times so they don’t explode in
the oven. Bake for one hour.
Let the potatoes cool completely. Peel and shred them using a box grater or a food processor.
At this point you can either cook or freeze your hashbrowns. If freezing, lay them flat on a
cookie sheet covered with parchment paper. Flash freeze them for a couple of hours, then
transfer into freezer bags to cook later.
If you are cooking them, add butter to a pan (or olive oil). Season your hash browns then place
in your pan. Cook on one side for 4-5 minutes. Flip and cook for another 5 minutes. Cook until
they are golden brown and slightly crispy. If using frozen hashbrowns, add a few minutes to
your cooking time.
This will be going into my monthly rotation. It came together quickly and had plenty of flavor. You can always add your own seasonings. Next time I may throw in some Old Bay.
Twice-Baked Potato Casserole
2 lbs. potatoes, unpeeled and cubed
4 oz. cream cheese
1 c. sour cream or 1/2 c. sour cream and 1/2 c. Ranch dressing
4-5 slices chopped bacon, cooked
2 c. cheese
2 t. salt
1 t. black pepper
1 t. garlic powder
Boil potatoes until fork-tender. Drain and return to pot. Slightly mash potatoes before adding
any other ingredients.
Add cream cheese, sour cream (or sour cream and ranch), bacon, 1 c. cheese and the
seasonings to the potatoes. Stir until well combined.
Transfer the potato mixture to a small casserole dish. Cover with remaining cheese. Refrigerate or bake immediately at 350 degrees for 15-20 minutes.
I saw this on an episode of Anne Burrell’s show. My panko did not come out very brown, I did keep it in there for the full 20 minutes. Maybe I need to hit it for the last couple of minutes with the broiler. I was worried about it being too garlicky, but it came out just fine.
Smashed Potato Gratin
3 pounds Yukon gold or russet potatoes
3 garlic cloves, peeled
1 cup milk
1 cup sour cream
2 cups grated Cheddar
3/4 cup panko bread crumbs
1/2 cup grated Parmigiano-Reggiano
Pinch cayenne pepper
1 bunch chives
Cut the potatoes into quarters and place in a large saucepan with the garlic cloves. Fill the pot with water and season generously with salt. Taste the water, it should taste salty. Bring the pot to a boil over medium heat and cook the potatoes until they are fork tender. (A fork, not a knife should slide in and out easily.)
Preheat the oven to 350 degrees F.
When the potatoes are tender, drain the water from them and return the potatoes and garlic to the pan. Add the milk and sour cream. Using a potato masher or big spoon, gently mash the potatoes. Stir in the Cheddar, then taste and season with salt, if needed. Transfer the mixture to a baking dish. Combine the panko, grated Parmesan and the cayenne in a small bowl.
Sprinkle it over the top of the potato mixture and bake until hot all the way through and is
crispy and brown on top, about 20 minutes.
Remove from the oven, garnish with chopped chives and serve.
I love potatoes. I try to use them in different ways so we don’t tire of them. I served this along with the Parmesan chicken with sage butter sauce.
Herb Roasted Fingerling Potatoes
1 1/2 pounds fingerling potatoes
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon dried sage
1/2 teaspoon dried thyme
1/2 teaspoon black pepper
Preheat oven to 400 degrees
Scrub potatoes clean
In a bowl combine ingredients. Add potatoes to mixture and toss to coat
Spray a baking sheet with non-stick spray. Place potatoes on prepared baking sheet and
bake for 30 minutes or until the skin is crispy and the potato is tender.
My hubby finally bought me a food processor for my late birthday/late Chanukah present. I LOVE it! The first thing I did was make lattkes with it. Oh did I make a lotta lattkes. Instead of taking ages with the box grater it just took a few minutes. Thank you hubby! These are great for breakfast or a side to any meal. I put in a few drops of vanilla as well. You can very easily double or halve this recipe.
3 large eggs
1 tsp. salt
1/4 tsp. pepper
between 1/4 to 3/4 cup all-purpose flour
oil for frying
Peel potatoes. Place potatoes and onions in a food processor fitted with a shredding blade. Drain mixture well.
Pour potato mixture into a large bowl. Add beaten eggs. Add salt and pepper. Add enough
flour so that the mixture holds together. Add a few drops of vanilla if desired.
Pour 1 inch of oil into a large, deep frying pan. Heat the oil over medium-high heat.
Carefully drop 1/4 cup of the potato mixture into the hot oil. Flatten the pancake slightly so the center will cook. Fry for several minutes on each side until golden brown and cooked through.
Drain on paper towels. Serve with sour cream or applesauce.