Wednesday, October 26, 2011


I have rediscovered my LOVE for potatoes! There are so many different ways to prepare this super tuber!

I love to quarter red potatoes, add a few cloves of crushed garlic, fresh rosemary, salt, pepper, a few glugs of olive oil and roast them on a baking sheet or cast iron skillet.

Hash browns (skillet potatoes) are a family breakfast favorite. Diced potatoes and onions (heavily seasoned with salt, pepper and paprika), browned, then covered and steamed over low heat until fork tender.

Extra large baking potatoes, baked in the oven on 400 degrees for an 1 1/2 hours.

….with cheese, thinly sliced oven fries (again with rosemary and olive oil), oven fried wedges (with skin), twice baked, potato skins…..

I've gotten carried away!

My favorite way to make potatoes these days is mashed. Maybe the cooler weather makes them irresistible, I don't know. I even prepare them differently depending on the entree. Chicken fried steak needs a hearty smashed version to hold up to the cream gravy. Sausage and grapes needs a thinner recipe because the entree is light and thinned potates go perfectly with the grape and wine reduction.

My favorite recipe:
Cube 4-5 potatoes and boil until fork tender. Drain off all water. Transfer to a heat safe bowl. Salt heavily. Add 3-4 tablespoons of butter (not margarine) and 1/4-1/2 cup of milk. Whip with a handheld mixer, adding more milk to get the desired consistency. Top with another pat of butter and garnish with parsley.


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