Showing posts sorted by relevance for query potato. Sort by date Show all posts
Showing posts sorted by relevance for query potato. Sort by date Show all posts

Monday, December 2, 2013

Crispy Potato Latkes


  • Latkes—fried, onion-laced shredded potato patties . . . they are a Hanukkah tradition for Layla Schlack.  She tells the story of her tradition along with lots of tips and techniques, including photos of the process . . . click on the link for "How to Make Latkes."
I love these type of potato patties, but have not found a recipe that I really like. Layla's recipe is the real deal and I will be trying it soon.  Seems like her trick of using the potato starch instead of flour or matza meal is the secret to crispy deliciousness.

If you are interested in making these latkes, you will want to read the article.



  • Crispy Latkes 
  • by Layla Schlack from Fine Cooking 
    Issue 126
Serves 4 as a side dish
Yields 8 latkes

  • 1 lb. russet potatoes, peeled
  • 1 small yellow onion, finely chopped (1/2 cup)
  • 1 large egg
  • Kosher salt and freshly ground black pepper
  • 1/2 to 3/4 cup vegetable oil for frying
  • Sour cream for serving
  • Applesauce for serving

Position a rack in the center of the oven and heat the oven to 200°F. Put a paper-towel-lined rimmed baking sheet on the rack.
Fill a large bowl halfway with cold water. Using the large holes of a box grater, grate the potatoes into the water, or grate onto a cutting board and then immediately put them in the water.
Line a colander with cheesecloth and set it in the sink. Using a slotted spoon, transfer the potatoes to the colander; reserve the bowl of water. Gather the cheesecloth into a bundle and squeeze firmly until the potatoes stop giving off liquid.
Transfer the potatoes to a medium bowl and using your hands, mix in the onion, egg, 1 tsp. salt, and 1/4 tsp. pepper. Carefully pour off the reserved potato soaking water to get to the white gluey starch on the bottom of the bowl. Transfer the starch to the potato mixture and mix it in with your hands.
Add enough oil to a heavy-duty 12-inch skillet, preferably cast iron, to measure 1/8 inch deep. Heat the oil over medium-high heat until a potato strand dropped in it sizzles vigorously.
Scoop 1/4 cup of the potato mixture onto a slotted metal spatula and use the bottom of the measuring cup to press it until it’s about 1/4 inch thick, letting any excess liquid fall into a small bowl. Don’t worry if the latke is not perfectly round. Slide it into the oil. Make 1 or 2 more latkes for the first batch and fry, flipping once, until they’re golden-brown, 4 to 6 minutes. Transfer to the baking sheet in the oven to keep warm. Repeat with the remaining potato mixture, stirring it between batches. Serve immediately or cool and freeze for up to 1 week and reheat in a single layer, uncovered, in a 300°F oven.

nutrition information (per serving):
Calories (kcal): 180; Fat (g): 8; Fat Calories (kcal): 70; Saturated Fat (g): 1; Protein (g): 4; Monounsaturated Fat (g): 3.5; Carbohydrates (g): 23; Polyunsaturated Fat (g): 3.5; Sodium (mg): 300; Cholesterol (mg): 45; Fiber (g): 2;
PHOTO: SCOTT PHILLIPS


Sunday, August 25, 2019

Potatoes . . . a collection of recipes



If I could only choose one food and only one that I could have every day, day and night, I would choose potatoes . . . my ultimate comfort food.

Yes, I really could make a meal out of just potatoes, especially baked potato topped with chili and cheese.  The possibilities are endless!

I've decided to have a post that is totally dedicated to my favorite food ever.  New recipes will be added as I find them.

For now, Favorite Family Recipes has the best collection of potato recipes and can be found here.

To find a listing of all potato recipes on this blog, click here.

Potato Recipes: The Food Network
Learn how to use potatoes, an American staple, in everything from the simplest to the most elegant side dishes and meals. From garlic mashed to oven-roasted and everything in between, find our favorite potato recipes.

Crispy Smashed Potatoes and more potato recipes 









Thursday, June 21, 2012

Potato Salad Recipes


Potato salad is one of my favorite foods!

It is one of those meal items that can be varied in so many ways.

Usually, I just add mayo, lots of hard boiled eggs, dill and pickles.
It is how I've made it for years and years.  I love to sneak a little
bowl of it while it is still warm!  Yum!!

Sometimes you just need to vary things a bit, so I went to one
 of my favorite food websites and did a search of potato salad
 recipes.  Lots to choose from!  

My choice to feature is this "No Bake" Bake Potato Salad
 since baked potatoes are another favorite!  

The photo comes from Mr. Food's website.




Ingredients

  • medium potatoes (about 3 pounds), 
  • scrubbed and cut into 1-inch chunks

  • 1 tablespoon salt

  • (16-ounce) container sour cream

  • 1/4 cup real bacon bits

  • scallions (green onions), thinly sliced

  • 1/2 teaspoon black pepper


Instructions

Place potatoes in a large pot and add enough water to cover them. 
Add salt and bring to a boil over high heat. 

Cook potatoes 10 to 15 minutes, or until fork-tender; 
drain well and allow to cool slightly.

In a large bowl, combine remaining ingredients; mix well. 
Add potatoes and mix until well combined.  

Serve warm, or cover and chill until ready to serve. 


Click here for lots of potato salad recipes
 from Mr. Food's website



Sunday, July 10, 2016

Frico with Potatoes and Montasio Cheese





This recipe comes from Lidia on Create TV.  We just watched the program that featured this frico and it looked so delicious that we had to find the recipe.

It is one of those versatile recipes that you can add whatever ingredients your family loves.  I would definitely add mushrooms!






Ingredients


    • 1 medium baking potato, 1/2 pound
    • 2 Tbsp extra virgin olive oil
    • 1 small onion, sliced (1/2 cup)
    • 1/2 cup thinly sliced scallions
    • 1/4 tsp kosher salt
    • Freshly ground black pepper to taste
    • 1/2 pound Montasio Cheese, shredded



Directions

Boil the potato in a pan of gently boiling water until it is easily pierced with a sharp knife, all the way through, but still intact and not mushy. Drain and cool the potato, remove skin, and slice into neat ¼-inch thick rounds.

Pour the olive oil into the skillet and cook on medium heat.  Add the sliced onion and scallions. 

Cook for a minute and scatter the potato rounds in the pan. Toss the potatoes with the onion and scallions and season with salt and black pepper. 

Cook for about 5 minutes, tossing frequently, until the potato rounds are lightly crisped and golden.

Pile the shredded Montasio on top of the vegetables. Slide a metal spatula under some of the potatoes and flip them over, incorporating some of the cheese. Turn all the slices over and over this way, until the cheese shreds are well distributed. With the spatula, clean the sides of the skillet and smooth the vegetables and cheese into a neat pancake-like disk, filling the pan bottom.

Lower the heat and let the frico cook about 5 minutes undisturbed as the cheese melts and crisps, until the bottom is very brown and nicely crusted.

Shake the pan to loosen and put a large plate on top and invert, dropping the frico onto the plate, then slide it back in the skillet, top side down. Cook until the second side is crisp and brown, about 5 minutes more.

Slide the frico onto the plate and blot up excess oil from the cheese with a paper towel. Slice into 6 wedges and serve immediately.



Monday, March 4, 2019

Potato Chip Chicken Tenders




I watched this episode of The Kitchen on the Food Channel with great delight as I could see so many variations using this recipe.  Links are listed at the end of the recipe.

The crispiness of the finished chicken was especially of interest to me.  Can't wait to try them!








Ingredients:

1 quart (4 cups) vegetable oil, for frying

1 pound chicken tenders

Kosher salt and freshly cracked black pepper

1 cup potato flakes

1 cup wavy potato chips, crushed

1 cup all-purpose flour

4 large eggs, beaten



Directions:

Put the oil in a heavy-bottomed skillet fitted with a deep-frying thermometer. Heat over medium heat until it reaches 350 degrees F.

Season the chicken with salt and pepper. 

Mix the potato flakes and crushed chips together in a shallow dish. 

In a second shallow dish, mix the flour and some salt and pepper. 

Add the eggs to a third shallow dish. 

Dredge the chicken tenders on all sides first in the seasoned flour. Shake to remove any excess flour, then dip into the egg. Allow the egg to drip off. Dredge in the potato mixture until evenly coated.

Carefully add the chicken tenders to the hot oil and cook until golden brown, 3 to 4 minutes per side. Transfer to a cooling rack over a paper towel-lined baking sheet. Sprinkle with more salt and serve warm.

RECIPE COURTESY OF GEOFFREY ZAKARIAN

Show: The Kitchen
Episode: Cook Smart

Wednesday, December 1, 2010

Christmas Candy


My theme for this week is homemade gifts from the kitchen.

Economic times are getting rougher by the year for many of us . . . 
are you giving more homemade gifts than ever?

The following is a list of awesome sweet treats that you can whip up
and delight anyone on your holiday gift-giving list.

I have a craving for some peanut brittle . . .






2 Minute Microwave Fudge
5 Minute Fudge
7 Layer Bars
Aaron's Buttery Cashew Brittle
Almond Bark
Amanda's Peppermint Creams
Ann's Cream Nut Candy
Bavarian Inn Peanut Bars
Beth's Delicious Fudge
Brownie Fudge Dessert
Buckeyes
Buckeyes
Butter Toffee
Candied Yams
Candy Bar Brownies
Candy Cane Brittle
Candy Cane Fudge
Caramel Krispie Treats
Caramels
Carmel Corn
Carol's Christmas Treats
Chocolate Almond Bars
Chocolate Balls
Chocolate Billionaires
Chocolate Chow Mein Candy
Chocolate Covered Cherries
Chocolate Covered Nuts
Chocolate Covered Peanut Butter Balls
Chocolate Covered Pretzels
Chocolate Covered Pretzels
Chocolate Covered Pretzels
Chocolate Nut Caramels
Chocolate Popcorn
Chocolate Silk Bon Bons
Chocolate Truffels
Christmas Candied Walnuts
Christmas Crackle Candy
Christmas Mice
Chunky Mallow Candy
Cinnamon Hard Candy
Cinnamon Popcorn
Cranberry Nut Fudge
Cream Cheese Candy
Creamy Chocolate Truffles
Creamy Microwave Pralines (Texas Stye)
Crispy peanutbutter balls
Dark Chocolate Fudge
Deborahe's Holiday Chocolates
Disappearing Marshmallow Brownies
Dish of Dirt
Divinty
Dorothy's Peanut Butter/Butterscotch Noodle Cookie
Dreamcicle Fudge
Easy Candy
Easy Divinity
Easy Divinity Easy Divinity Candy
Easy Fudge
Easy Granola Candy
Easy Microwave Carmel
Easy Microwave Fudge
Easy Pecan Logs
English Toffee
English Toffee
English Toffee Bars
Fabulous Fudge
Fake Brittle
Fantasy Fudge
Festive Chocolate Truffles
Five Minute Fudge
Fool-Proof Fudge
Frosted Pecans
Fudge
Fudge
Fudge Brownies
Fudge for One
Fudge Puddles
Georgia Nuggets
Grandma Donna's Nummies
Grandma F's Delicious Fudge
Grandmother's Holiday Fudge
Hard Candy
Hard Tack Candy
Hazelnut Fantasy Fudge
Ho-Ho Hash
Holly Confection
Honey Comb
J & D's Peanut Butter Balls
Jeanne's Tiger Butter
Jen's Chocolate Meringues
J's Cream Fudge
Kim's Famous Cashew Brittle
Magic Marshmallow Fudge
Mama's Fudge
Maple Rum Balls
Margie's Best Candy
Martha Washington Candy
Martha Washington Mounds
Marzipan
Melting Moments
Melting Moments
Memaw's Reese's
Meme's Best Ever Peanut Butter Fudge
Meringues
Micky's Mints
Microwave Peanutbutter fudge
Microwave Pralines
Milk Fudge
Milky Way Bars
Million Dollar Fudge
Mimi's Famous Fudge
Mocha Truffles
Mom's Mints
Mr. Monroe's Famous Fudge
Mrs. Eisenhower's Fudge
Never Fail Fudge
Never Fail Fudge
No Bake Rum Balls
No Cook Peanut Butter Fudge
No Fail Fudge
Novia Scotia Treats
Nut Mallow Goodies
Nutty North Pole Fudge
Orange Balls
Orange Glazed Pecans
Out Of This World Fudge
Oven Carmel Corn
Peanut Brittle
Peanut Brittle
Peanut Brittle
Peanut Brittle (Microwave)
Peanut Butter Balls
Peanut Butter Balls
Peanut Butter Balls
Peanut Butter Bars-An Elve's Favorite Treat
Peanut Butter Candy
Peanut Butter Candy
Peanut Butter Cups
Peanut Butter Cups
Peanut Butter Fruit Squares
Peanut Butter Fudge
Peanut Butter Fudge
Peanut Butter Fudge
Peanut Butter Snowballs
Peanut Clusters (mircrowavable)
Peanut Krispies
Peanut Patties
Pecan Candy
Pecan Kisses
Penuche
Penut Butter Buckeyes
Peppermint Bonbons
Peppermint Bark
Peppermint Bark
Peppermint Bark
Peppermint Wands
Popcorn Cake
Popcorn Cake
Potato Candy
Potato Candy
Potato Candy
Potato Candy
Praline Kisses
Pralines
Pralines
Puppy Chow
Puppy Chow
Puppy Chow
Puppy Chow (for Humans)
Quick and Easy Mini Marshmallow Sandwiches
Quick and E-Z Fudge
Raspberry Fudge Balls
Reindeer Chow
Reindeer Chow
Reindeer Chow
Reindeer Chow
Reindeer Droppings
Reindeer Food
Reindeer Food
Rocky Road
Rocky Road
Rocky Road Bark
Rudolph's Favorite Pecans
Rum Balls
Salt Water Taffy
Sea Foam Candy
Skor Fudge
Snowballs
Snowballs
Snowballs
Snowballs
Snowy Day Brownies
Snowy Divinity
Snowy Pretzels
Spiced Pumpkin Fudge
Stained Glass Candy
Sugared Nuts
Super Peanut Clusters
Treacel Fudge
Triple Layer Bars
TripleLayer Chocolate Bars
Truffles
Truffles
Turkish Delight
Turkish Delight
Turkish Delight
Turtles
Uncle Ferd's Butter Crisp Cracker Candy
Uncle Jack Hallwood's Peanut Butter Fudge
Very Easy Fudge
White Christmas
Willy Wonka Bars
Winter Strawberries

Thursday, August 6, 2015

Twice Baked Potatoes from The Pioneer Woman


I could make a whole meal out of baked potatoes . . . and even better . . . twice baked potatoes!

This recipe comes from The Pioneer Woman, Ree Drummond of The Food Network, so you know it has got to be delicious!

For different variations, change the type of cheese or try combination of cheeses.

They also make great snacks straight from the fridge or pop in the microwave.






Ingredients

8 baking potatoes, washed
3 tablespoons canola oil
2 sticks salted butter (sliced into pats)
1 cup bacon bits (fry your own!)
1 cup sour cream
1 cup Cheddar or Jack cheese (or a mix of both), plus more for topping
1/2 cup whole milk
2 teaspoons seasoned salt
3 green onions, sliced
Freshly ground black pepper



Directions

Preheat the oven to 400 degrees F.

Rub the potatoes with canola oil (I like to use softened butter and sprinkle with kosher salt) and bake for 1 hour on a cookie sheet.  Make sure they are sufficiently cooked through.

Place butter in a large mixing bowl along with the bacon bits and sour cream.

Remove the potatoes from the oven and lower the heat to 350 degrees F.

Cut each potato in half (lengthwise). 

Carefully scrape out the insides into the mixing bowl, make sure not to tear the shell.  Leave a small rim of potato for support. Lay the potato shells on a baking sheet.

Mash the potatoes into the butter, bacon and sour cream; add cheese, milk, seasoned salt, green onions and black pepper to taste . . . mix together well. (IMPORTANT: If you plan to freeze the twice-baked potatoes, do NOT add the green onions.)

Heap the potato shells with the filling.  Add a little more grated cheese on top of the potatoes and bake another 15 to 20 minutes until the potatoes are warmed through.


Source:  The Food Network
2011 Ree Drummond, All Rights Reserved


Sunday, May 4, 2014

Blue Cheese and Chive Dip from Tyler Florence


Tyler Florence always has the best recipes!  I wish they would bring his cooking shows back to the Food Network on a regular basis . . . love his demonstrations.

I never would have thought to make a dip with blue cheese, but why not?  It is my favorite salad dressing and serve it along with one of our favorite chicken dishes, Buffalo Chicken and Roasted Potatoes.  In fact, I may serve this dip the next time I make that chicken.

This dip would make an awesome compliment to spicy hot chips like the Captain likes.  But I still don't buy the sweet potato chips with this dip . . .



INGREDIENTS


    • 1 cup sour cream
    • 1 cup mayonnaise
    • 1 cup crumbled blue cheese
    • 1-1/2 tbsp.honey
    • 1 tsp.lemon juice, or to taste
    • 1 tbsp.finely chopped chives, or to taste
    • Kosher salt
    • Pepper
    • Sweet potato chips


DIRECTIONS

Combine first 6 ingredients in a bowl and mix. Season dip with salt and pepper to taste. Serve with sweet potato chips.


This recipe is courtesy of People.com's CelebFood section
Photo Credit: Kana Okada


Sunday, April 13, 2014

Scalloped and Mashed Potato Gratin



The Captain and I have been into comfort food since we have been a bit under the weather.  As I was checking out Sandra Lee's website since I was looking for something quick and easy to cook, this semi-homemade potato casserole jumped out at me.

What I really like is the addition of onion soup mix for flavor.  I've used it in dips and slow cooking meat with great results.

As usual, I would use the recipe as a guide since I don't usually like frozen potato products (except for tater tots) and I would use real bacon.  Of course, the convenience foods are what make it semi-homemade, but I'd rather make it more economical and tasty.





Start to Finish: 35 minutes
Cook: 6 servings



Ingredients



    • Nonstick cooking spray, Pam®
    • 1 bag (24-ounce) frozen cut red potatoes, Ore-Ida® Steam n’ Mash®
    • 1⁄3 cup evaporated milk, Carnation®
    • 1 tablespoon onion soup mix, Lipton®
    • 3 tablespoons butter 
    • 11⁄2 cups shredded Colby and Monterey Jack cheese blend, Sargento®
    • 1⁄2 cup frozen chopped onions, Ore-Ida®
    • 1⁄4 cup real bacon pieces, Hormel®
    • 1 cup heavy cream 
    • Dash ground nutmeg, McCormick®
    • Salt and ground black pepper 
    • 1⁄4 cup bread crumbs, Progresso®
    • 1⁄2 teaspoon paprika, McCormick®

    Directions 

    Preheat oven to 350ºF. 

    Lightly spray a 11⁄2-quart baking dish with nonstick spray; set aside.

    Microwave potatoes according to package directions. In a bowl, mash half the potatoes with the milk, soup mix, and 1 tablespoon of the butter. 

    Spread mashed potatoes evenly into prepared baking dish. 

    Sprinkle 1⁄2 cup of the cheese, half the onions, and half the bacon on the mashed potatoes. 

    Add half the remaining unmashed potatoes to the dish in an even layer. Repeat layering cheese, onions, and bacon. Top with remaining unmashed potatoes.

    In a small saucepan, heat the cream, nutmeg, and salt and pepper to taste over medium heat to just under a boil; pour over potatoes. 

    Sprinkle remaining 1⁄2 cup of cheese on top. In a small bowl, stir together bread crumbs and paprika. 

    Melt the remaining 2 tablespoons butter; stir into the bread crumbs. Sprinkle crumbs over the top of casserole. 

    Bake for 35 to 45 minutes or until bubbling and browned.




    Sunday, October 26, 2014

    VELVEETA® Potato Bites



    Don't these potato bites look awesome?  What a great idea!

    The recipe comes from the kitchens of  Kraft Foods.





    Ingredients
    • 2 lb. baking potatoes (about 6), peeled, cut into chunks
    • 2 green onions, thinly sliced
    • 1 egg, beaten
    • 1/4 tsp. black pepper
    • 1/4 lb. (4 oz.) VELVEETA, cut into 24 cubes
    • 1 pkt. SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix
    • 1-1/2 cups TACO BELL® Thick & Chunky Salsa




    Directions
    In large saucepan, boil potatoes in boiling water 15 to 20 minutes or until tender; drain. 

    Cool 10 minutes. 

    Mash potatoes until smooth and add onions, egg and pepper.  Mix until blended.

    HEAT oven to 400ºF. 

    Put coating mix into pie plate.

    Roll potato mixture into 24 balls, using about 2 Tbsp. for each. 

    Insert a VELVEETA cube into center of each ball and completely enclose VELVEETA. 

    Roll balls in coating mix; turn to evenly coat. Place on rimmed baking sheet sprayed with cooking spray.

    BAKE 14 to 16 min. or until heated through. 

    Serve with salsa.
    TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.

    Source: kraftrecipes.com

    Thursday, October 22, 2009

    Panera Bread's Baked Potato Soup

    Panera Bread is one of my favorite places to hang out . . . rarely do I miss out on a cup of this awesome soup.


    4 large baking potatoes
    5 slices bacon
    1/2 cup butter
    1 large onion, diced
    1/2 cup all-purpose flour
    6 cups milk
    2 teaspoons coarse salt
    1 teaspoon pepper
    1 1/2 cups (6-ounces) grated cheddar cheese, divided
    1 cup sour cream


    Preheat oven to 400 degrees

    Scrub potatoes well and prick several times with fork; bake approximately 1 1/2 hours to 2 hours. Remove from oven and let cool. When cool, cut in half lengthwise and scoop out potato pulp; set aside. Discard skins.

    Cook bacon until crisp. Drain, reserving drippings, crumble, and set aside.

    In a large soup pot over low heat, add reserved bacon dripping and butter. Add onion and saute approximately 4 to 5 minutes until soft. Stir in flour until well combined; cook for several minutes, but do not let brown. Gradually add milk and bring to a boil, stirring constantly, until thickened. Add potato, salt, pepper, crumbled bacon, and 1 cup cheese.

    Stir while cooking until cheese is melted, add in sour cream. Additional milk may be added to adjust thickness.

    Wednesday, February 14, 2024

    Southern Potato Bake

     


    Looks delicious!!

    A potato casserole is comfort food at its best.  

    Check this one out . . .




    What You'll Need


    • 1 (10-1/2-ounce) can cream of broccoli soup
    • 1 (16-ounce) container sour cream
    • 8 ounces shredded sharp Cheddar cheese
    • 3 tablespoons finely chopped onion
    • 1 stick butter, melted, divided
    • 1 (32-ounce) package frozen southern-style hash browns
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 1/2 cup corn flakes, coarsely crushed

    What to Do


    1. Preheat oven to 350 degrees F. Coat an 8-inch square baking dish with cooking spray.
    2. In a large bowl, combine soup, sour cream, cheese, onion, and 1/2 stick butter; mix well. Stir in hash browns, salt, and pepper; pour into baking dish.
    3. In a small bowl, combine corn flakes and remaining butter; mix well. Sprinkle over potatoes.
    4. Bake 55 to 60 minutes, or until heated through and golden brown.


    SOURCE:  https://www.mrfood.com/Potatoes-Rice/Southern-Potato-Bake



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