Tag Archives: potatoes

The BEST Roasted Potatoes

Friend!!  These potatoes are like a religious experience…they’re also like a science experiment. lol  “What?” you say…Yes, though easy, they have a couple ingredients you’ve probably never added to make roasted potatoes.  Which is why they’ve never turn out quite like these!  These roasted potatoes have a crunchy coating on the outside and are warm and tender in the center with a beautiful golden brown color, every single time.

A few things you want to remember when making the perfect restaurant-style roasted potatoes are:

  • You MUST parboil.  If you only roast in oven, your potato will almost always be overcooked or undercooked and not be too pretty to look at.  Plus the baking soda in the boiling water creates an alkaline pH that helps break down the potatoes surface, resulting in a starchy paste like exterior that will help make that crunch you’re after.
  • Please cut them in 2-inch (or even 3″) pieces for maximum surface area.  You always want the have a good exterior/interior ratio with roasted potatoes.
  • Russet potatoes are the best choice for this given they will make the crispest crust and fluffiest interior.  Save the Yukon Gold’s for mashed potatoes.
  • Please feel free to play around with the amount of baking soda and cornstarch as you make this recipe through the years.  Also, every oven operates a bit different, so just always watch to see if they need taken out sooner or need to roast a bit longer.

 

The Starting Lineup

  • 2lbs russet potatoes, cut into 2″ cubes
  • 1 Tbsp kosher salt
  • 1 hefty teaspoon+ baking soda
  • 3 Tbsp extra virgin olive oil (bacon drippings too if you have it)
  • 1 Tbsp+ cornstarch
  • Kosher salt & pepper
  • Fresh or dried herbs for garnish, optional

Preheat the oven to 450 degrees (400 if using a convection setting).  Bring 2 quarts of water to a boil, along with the 1 Tbsp kosher salt, the baking soda and 2″ cubed potatoes.  Boil for roughly 10 minutes, until a fork can just pierce them.  You don’t want them overdone as they’ll finish in the oven.

Drain the parboiled potatoes in a colander and allow excess moisture to evaporate (a minute or two).  Transfer to a large bowl and season with salt and pepper, drizzle with the oil/a bit of bacon grease and sprinkle the cornstarch over top.  Roughly toss around in the bowl and a thick “mashed potato-like” paste will seem to build up over the potato cubes.

Finally, transfer to a baking sheet, lined with foil or nothing at all (parchment paper will not allow it to crisp up on the side touching the potato).  Spread them out evenly and place in the oven to roast for 20 minutes.  At this time, shake the potatoes around (you may need a thin spatula to release any stuck potatoes from pan) and return to oven for another 15-20 minutes and your potatoes are a beautiful golden brown and crisp all over.

Season with more salt and pepper or herbs and serve immediately, enjoy!

RoastedPotatoes

 

 

Advertisements

Ranch Hand Potatoes

Ok, this is quite possibly my favorite side dish to bring to any potluck, tailgate party, picnic or just a side for a dinner at home when my husband smokes a brisket…yummmm.  This WILL feed a crowd and your crowd will leave nothing behind!

There are a few variations of similar recipes, but personally, they tend to be quite bland and have zero texture.  This doctored up version has many depths of flavors, yet is still mild enough for any palate with the bacon, chiles and that good, ol’ fashioned ranch flavor!  Plus it’s sooooo easy!  Basically, it’s a “dump & stir” side, bake and walk away!

The Starting Lineup

  • 6-7 russet potatoes
  • 1 package bacon, cooked crisp and chopped
  • 1 poblano pepper, chopped
  • 1-2 (4-oz) can of green chiles
  • 1 (10.5-oz) cream of chicken
  • 1 (10.5-oz) cream of poblano soup (*You can use another can of cream of chicken to substitute – 2 cans total)
  • 1 (16-oz) container of sour cream
  • 1 (1-oz) packet of Hidden Valley Original Ranch Seasoning
  • 2 cups shredded cheddar cheese (*I use Kraft Sharp Cheddar)
  • Green onions (scallions), sliced for garnish after baking

Let’s start with the simple “prep work”:

  1. Preheat your oven to 400 degrees.
  2. Cook up your bacon, drain/pat dry the grease, chop up.
  3. Clean the russet potatoes, cut in half and boil in salted water till just fork tender.  You do not want to over boil, as you’re not making mashed potatoes and want a bit of texture.  *I prefer to leave the skins on for visual appearance and, again, texture.  Drain into a colander and once cool enough to touch, cut into rough bite size pieces, similar to a potato salad.

For potlucks, I prefer to use a deep dish (disposable if possible) 11×9 foil pan.  By all means, you can use your handy 9×13 too.  Layer your par-cooked potatoes into your serving dish in an even layer.

In a large bowl, thoroughly stir together the cooked bacon, poblano peppers, green chiles, cream of chicken/poblano soups, sour cream, ranch seasoning and shredded cheese.

Pour over the potatoes and toss to coat.

Transfer, uncovered, to your preheated oven and bake for 50-60 minutes.  Top with the scallions and enjoy!!

RanchhandPotatoes

 

 

Roasted Malt Vinegar Potatoes

Every now and again I like to transport our dining experience to England…or rather.. perhaps just to a pub.  I dunno …Regardless, we do enjoy a big old plate of “Fish & Chips” with a tall beer and I was bound to make it happen.

However, this time I did not feel like cutting, soaking and frying homemade French fries (I know, I know…they come bagged frozen, and I currently happen to have two large bags in my freezer, but if you’re gonna do it..do it right), so I decided on roasted potatoes!

Naturally, they couldn’t be just any roasted potatoes, I needed a ‘British element’ to them.  Therefore, the presoaking in hot vinegar gives them that extra added bite and the roasting after helps them crisp up like your typical chips!  Once topped off with a bit more malt vinegar, the only difference you’ll notice is the extra time you have to enjoy!  Easy Peasy!

*You can use russet potatoes just as well, just cut into about 1″ cubes.

The Starting Lineup

  • 1 1/2 lbs small potatoes (Yukon gold/ or yellow), halved
  • 1/4 cup malt vinegar
  • 3/4 cup distilled white vinegar
  • 4 cups water 
  • 1 Tbsp kosher salt
  • 2 Tbsp extra virgin olive oil
  • 2 tsp corn starch
  • Kosher salt and pepper, to taste 

Garnish

  • Malt vinegar
  • Chives, fresh
  • Dipping Sauce

In a large pot, bring water to a boil.  Remove from the heat and add in both of the vinegars and the tablespoon of salt.   Lay the potatoes into the hot salted, vinegar water and cover for 1 hour.

When the hour is up, preheat your oven to 425 degrees and line a large baking sheet with parchment paper and non-stick spray.

Completely drain the potatoes and pat dry with a tea towel or paper towels.  Once they are dry, place on the baking sheet and sprinkle on the cornstarch.  Follow that with a drizzle of the olive oil and evenly distribute with your hands.  Finally, add a good amount of the salt and pepper over top and make sure they’re in a single, even layer.  This will ensure they crisp up and do not steam and get soggy.

Bake these for 20 minutes.  Flip and toss and bake for another 20 minutes until just fork tender, golden and crisp.

Serve this in Lou of “chips” with your beer-battered cod and cold beer!  We also like to drizzle a bit more malt vinegar over top and fresh chives.  Enjoy!

MaltPotatoes

Chowder Fries

Besides the scents, visuals and tastes of pumpkin, nothing says Fall more than a warm bowl of soup!  Especially a creamy bowl of New England’s favorite, the clam chowder!  Now yes, I know I live in the south, but I’ve had reoccurring dreams of visiting the east coast to watch the leaves change while sipping on hot cider and bobbing for apples.  Maybe sneak in a visit to ‘creepy’ Salem too…basically every east coast Fall cliché IS on my bucket-list.  One day….

So for now, I light a spiced candle and get out my candy apple red Dutch oven to reinvent the classic into our family favorite, Chowder Fries!  …quick toying with me Fall and just get here already!!

*You can absolutely use vegetable broth instead, but I find that the chicken stock brings a richer flavor.

The Starting Lineup

  • French fries (frozen or scratch made), Old Bay seasoning optional for tossing with
  • 5 Strips bacon, diced
  • 1 Tbsp olive oil
  • 2 Tbsp butter, unsalted
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 1/2 tsp dried/ or ground thyme
  • 3 Tbsp flour, all-purpose
  • 1 cup milk
  • 1 cup chicken stock/ or vegetable broth
  • 1 10oz can clams, juices reserved
  • 1 bay leaf
  • 3 russet potatoes, peeled and diced
  • 1 cup half and half
  • Kosher salt and black pepper, to taste
  • Flat leaf parsley (chopped) or green onions (sliced), garnish

Chowder2

Heat a large heavy bottomed pot or Dutch oven to med-high heat and add in the olive oil and bacon and cook until crispy.  Transfer the crisped bacon to a paper towel lined dish and set aside.  Keep the bacon grease in the pot.

Next, melt the butter into that bacon grease and then add in the onions, stirring often, followed by the garlic.  Sauté for 3-4 minutes until the onions are translucent and finally sprinkle in the thyme and stir together.

*Meanwhile, if making a bag of frozen fries, preheat the oven and line a baking tray with parchment or foil for easy cleanup.  Whether frozen or not, I like to lightly coat my fries in a bit of oil and dusting of cornstarch, toss together.  This creates a great crispy exterior!

To the sautéed butter, onions and garlic, whisk in the flour for about 1 minute till everything ‘clumps up’ and is lightly browned.  To that, slowly whisk in the chicken stock/ or broth, milk, the juice from the clams and toss in the bay leaf.  After a couple minutes of whisking to incorporate, stir in the diced potatoes.

Bring this mixture to a boil and then reduce to a simmer and cover for 15 minutes; potatoes are tender.

**Fry or bake your fries during this time.

Once time is up, stir in the half & half, the clams and add in your salt & pepper to taste (I am pretty heavy-handed with that myself).

If eating family style, season the French fries with salt or even better, Old Bay, and transfer to a serving platter.  Ladle the warm and creamy clam chowder over top the hot fries and top with the crisp bacon crumbles and parsley and/or scallions!  Sooooo good!  Enjoy!

Chowder1

 

 

 

Buffalo Chicken Kabobs w/ Grilled New Potatoes (& easy blue cheese dressing)

I’m pretty sure I’ve never (ever) met a person that doesn’t like buffalo wing sauce.  Now some may like it on crispy drumette wings, some that prefer it on the battered boneless variety, but everyone just loves that sauce!  Unfortunately, most of us cannot eat that way everyday, so how about combine those great flavors into a healthier grilled recipe!

My lighter, summertime go-to is a full meal that is chocked full of protein, vegetables and even a light(er) Bleu cheese dressing!  So you will feel full without the guilt!  

*If you prefer ranch over Bleu cheese than go right ahead.

*Use whatever vegetables you prefer on your kabobs.

*Can be made outdoors on the grill or even on a stovetop grill-pan.

*If you don’t have buttermilk on hand, combine 1 cup of regular milk with 1 tbsp of either white vinegar or lemon juice, stir.  Let sit for 5 minutes.  Done!

The Starting Lineup
Chicken

  • 2lbs chicken (breasts, tenders or thighs), cut into 2″ cubes
  • 2 Bell peppers (any color)
  • 1 red onion
  • 8 oz Frank’s Red Hot Sauce
  • 1/2 stick butter
  • Salt & Pepper

Potatoes

  • 2 1/2lbs New/Red Potatoes
  • Extra virgin olive oil
  • Celery Salt

Bleu Cheese Dressing

  • 8oz reduced fat Blue cheese crumbles
  • 8oz light sour cream
  • 1/2 cup buttermilk 
  • Salt & pepper

Garnish (optional)

  • Celery, VERY thinly sliced
  • Green onions, sliced
  • Jalapeños, sliced 

SAUCES:  

Buffalo Wing Sauce:  In a small pan or in the microwave melt the butter.  Whisk in the bottle of Frank’s Red Hot Sauce and set aside.

Easy Bleu Cheese Dressing:  In a small bowl, whisk together the Bleu cheese crumbles, sour cream and buttermilk.  Salt & pepper to taste, cover and transfer to the refrigerator till needed.

Start by rinsing and cutting the vegetables and the chicken into kabob-sized pieces. 

Skewer and salt & pepper to taste.  *If using bamboo sticks, make sure to soak the skewers in water for 20 minutes prior.   If using metal skewers, make sure to lightly coat in oil so the meat doesn’t stick.
Meanwhile, bring a pot of salted water and the potatoes to a boil.  Cover and simmer till just fork tender (about 20 minutes).  Transfer the par-cooked potatoes to a bowl and drizzle with extra virgin olive oil and the celery salt to taste (about 1 tsp).

With either the outdoor grill or your grill pan indoors, heat to medium-high heat and make sure to oil the grill grates or pan.  Once ready to go, start your kabobs and cook through (15-20 minutes).  Transfer the kabobs to a tray and brush on the buffalo wing sauce.  *You can start to brush the sauce on during the last few minutes of grilling, just add a little at a time and finish once done to avoid flare ups.Next, add the potatoes to the grill/pan and turn often for 10 minutes, until crisped up.


SERVE:  On a large serving platter, lay out the grilled potatoes and drizzle on the Bleu cheese dressing you made earlier and sprinkle on the celery, green onions, jalapeños.  Top with the buffalo chicken kabobs (you can remove from the skewers if preferred) and serve with the remaining buffalo wing sauce for dipping. 

Twice Baked Shepards Pie

Wow! This is honestly such a cool recipe in both taste and presentation. Plus, if you have some hungry people in your life, these are sure to fill them up all while being inexpensive too!

A fancy Sunday dinner in my home consists of steak and twice baked potatoes…crunchy, salty potato skin filled with creamy, cheesy mashed potatoes! …and then I thought about how your normal Shepard’s Pie has that same mashed tater ‘crust’. So why not combine the two?? Duh!! Genius I tell ya 😉💡

You can also make these a healthy way too! Why not use a sweet potato, ground turkey or double veggies and a cauliflower mash on top?! I’ll stick with my comfort version, but the healthy one can be all yours 😉

The Starting Lineup

  • 3 large russet potatoes
  • 1 lb ground beef
  • 1 onion, chopped
  • 1 carrot, chopped
  • 1 cup peas
  • 4 cloves garlic, minced
  • 1/4 cup Italian flat leaf parsley, chopped
  • 1 cup cheddar cheese, shredded
  • 1 cup chicken or beef broth
  • 1 cup red wine 
  • 2-3 Tbsp tomato paste
  • 2 Tbsp Worcestershire sauce
  • 3 Tbsp flour
  • 1 stick butter, divided
  • 1 cup milk or heavy cream 
  • 2 tsp thyme
  • Kosher salt & pepper
  • Extra virgin olive oil  

Let’s bake some potatoes friends! Preheat your oven to 375 degrees. With a fork, poke your potato about 6-8 times. Coat each of these ginormous potatoes with some extra virgin olive oil and sprinkle liberally with kosher salt. Place the potatoes DIRECTLY onto the oven rack. You can put a baking sheet under them on the rack below to catch any drippings. These will bake for 1 hour.

 While the potatoes are baking, chop up your onion, carrot & garlic. Chop the vegetables in uniform size to ensure they cook evenly.

 In a large heavy bottomed pot, heat 1 Tbsp EVOO and 2 Tbsp butter over medium heat. Toss in your carrots and cook till just about soft (5 minutes). Next add in your onion and cook for 3-4 minutes.

   Once the onions start ‘sweating’ their juices, add in the ground beef, thyme and salt & pepper. Cook the meat till browned, about 10-12 minutes.

 After your ground beef is cooked through and onions & carrots are soft, drain just a little of the grease (reserve some in pot). Sprinkle in the flour one Tbsp at a time. Quickly mix this in with your meat & veggie blend. The flour will bind it all together and really thicken it up fast!

   Now to finish up your Shepards Pie filling! Add in your broth, wine, tomato paste, Worcestershire, peas & garlic. Give it a good stir and bring heat down to a simmer. This will cook down quite a bit and thicken up after 20-30 minutes. It has SUCH a great, rich color to it!

   While your filling is simmering away, your baked potatoes should be done. Remove after the hour is up and allow to cool a bit, you need to be able to handle them. Also, bump that oven up to 400 degrees.

Have a large bowl ready with the remaining butter already in it. Cut each potato in half lengthwise. With a spoon (carefully) scoop out about 90% of the potatoes flesh and put into the bowl. Careful NOT to break that potatoes skin! *I like to almost ‘outline’ where I’ll be scooping out, keep just enough flesh against the potatoes skin to keep its shape. Place these hollowed out skins onto a baking sheet.
 With the potato flesh and butter now in the bowl, pour in your milk or heavy cream and a pinch of salt & pepper. Now mash away!! Or for creamier mashed potatoes, use an immersion blender if you have one available.

 Have ready your shredded cheddar and chopped parsley.

 Once you’ve finished the potatoes, your meat filling will be cooked down and ready to go!! The assembly step can be a bit messy, but that’s ok! That just means it’s going to be good….

Scoop a hefty amount of your meat & veggie mix straight into your potato skin shell. Next is the mashed potato layer. Go ahead and be liberal with that amount as well! What the heck right? 😉 *you of course can make this “pretty” and use an icing bag to add the mashed potato layer, but I like it more rustic myself.
 Top each filled, potato off with a good amount of cheddar cheese and pop these bad boys in the oven for about 15 minutes. Oh my, my, my….

   Once time is up, remove from the oven and sprinkle with some chopped, fresh parsley for added flavor and color. There you have it…Twice Baked Shepard’s Pie!! Enjoy!

Hard Cider Pork Chops

Here’s a real hearty, German, bring-me-back-to-the-Midwest sort of meal!  It’ll fill your family’s bellies and also be on the table in 30 minutes!!

Kids also enjoy this meal with the sweet apples, potatoes and mildness of the pork…now for the adults, go ahead and pour yourself a glass of hard cider to go with and enjoy!

*GlutenFreeMeal (though MANY are, just double check the apple cider/Hard cider)

The Starting Lineup

  • 1 pckg pork chops (4 at about 1″ thick)
  • 1 sweet onion, sliced
  • 2 apples, sliced
  • 1 cup hard cider (or regular non-alcoholic)
  • 2 Tbsp apple cider vinegar
  • 1 Tbsp butter
  • 1 Tbsp extra virgin olive oil
  • 1/2 tsp dried sage 
  • 1/2 tsp dried thyme leaves
  • Kosher salt & pepper 

Side

  • Potatoes, (fried or baked)  

Begin this simple Midwest influenced dinner by seasoning both sides of the pork chops with the sage, thyme leaves, salt and pepper.  Set the pork aside and slice up the onion and apples. 

   Heat a large pan to medium-high and add in the olive oil and butter.  Sear each side of the pork chop for 3-4 minutes (a nice brown color) and set aside again.

In that same pan, add in the sliced apples and onion and saute for 6 minutes (till onions start to soften and turn translucent); add in the hard cider and the apple cider vinegar and bring to a simmer. 

   Return the seared pork chops to the pan, cover and cook for 5 more minutes.  Serve along with potatoes with the juices from the apples and onions drizzled overtop, enjoy! 

 
Potatoes

Feel free to make your spuds as you wish or maybe change it up everytime you prepare these chops, but here’s how I did ours.

First put the potatoes into a large stockpot of salted water till just covered.  Bring to a gentle boil and the cover pot with lid.  Allow to cook for about 15 minutes.  Till JUST soft when you stick a fork in them, not falling apart.

Drain and remove from pot and when just cool enough to handle, dice up into cubes and season with kosher salt & pepper.  *sometime I’ll sprinkle on seasoned salt or smoked paprika, etc.

Heat up a cast-iron pan to medium heat and then add 1-2 tbsp (canola) oil.  Add in cubed potatoes and allow to cook, not stirring to often, to create a nice “char” on them.  Enjoy!

%d bloggers like this: