potatoes

All posts tagged potatoes

Potato Slabs

Published October 15, 2012 by jenmatteson

I love super simple appetizers that are easy to make, easy to eat and delicious. I saw these potato slabs at A Taste of Home Cooking, and thought, how simple! Plus, I almost always have all these ingredients in my kitchen. Bonus! This will make for a quick appetizer for last-minute or pop-in guests.

Nate requested that I use the ripple blade on the mandolin instead of the straight edge, and I obliged. They were definitely no thinner than 1/4″ thick, which the recipe calls for, but mine cooked much faster than the suggested cooking time. The original recipe calls for 30 minutes on one side, 15 on the other, then 10 minutes with the toppings. After about 15 minutes on the first side, my potatoes were crisp. I flipped them right away, topped them with the cheese and bacon, and cooked for only another 5 minutes and they were done. Done done. I tried to only serve those that were extremely well done, but they were so well liked that I ended up having to serve them all. I guess they were good ūüėČ Next time will be better though. I suggest 10-12 minutes on one side, 10-12 on the other, then just enough time to melt the cheese.

Potato Slabs

Source: A Taste of Home Cooking
Servings: 4

Ingredients:

2 large baking potatoes, sliced thin (1/4″-inch)
salt and pepper
paprika
1/3 cup shredded cheese (I used cheddar)
2 slices bacon, cooked and crumbled
2 green onions, sliced

Directions:

1. Preheat oven to 375 degrees. Place potatoes on foil-lined and greased baking sheet in one layer. Sprinkle salt, pepper and paprika on each side.

2. Cook for 10-12 minutes, or until tops begin to brown, but not crisp. Remove from oven, flip, and cook for another 10-12 minutes, until potatoes begin to brown and become crisp but not burnt.

3. Remove from oven and top each with cheese and bacon. Return to oven just until cheese is melted, less than 5 minutes. Remove from oven and top with green onions. Serve with sour cream, hot sauce, and/or salsa.

Chicken and Basil Stuffed Twice Baked Potatoes

Published August 28, 2012 by jenmatteson

I’ve had this recipe on my “to try” list for a while, but since we don’t eat a lot of potatoes, I haven’t had any on hand recently. ¬†Until a few days ago, when I got a bag on sale (SCORE!), and I had this recipe in mind. ¬†Plus, I had bunches of basil – seemingly my only hearty herb to grow this summer – to use up.

This recipe comes from Nicole, at Prevention RD. ¬†I love her recipes and she’s so incredibly awesome, she’s working on her first cookbook! ¬†I had to laugh as I made this last night, and this morning was the big reveal of the most recent Recipe Swap: Bloggers Choice. ¬†You don’t know who has your blog until the day the swaps are revealed, but I woke up this morning to find that Nicole¬†had my blog. ¬†Wow! ¬†I was really excited because I’ve made tons of her recipes, but then I thought, it must have been hard for her to pick something from my blog, since so many recipes are already hers! ¬†But, she settled on my Pesto Chicken Pinwheels, and made Pesto Chicken Roll-Ups. ¬†Sounds like it was a hit!

Her recipe was a hit in the Pigzilla household, too! ¬†If you don’t already have cooked chicken on hand, these can be a little putzy, but totally worth it. ¬†You could always use rotisserie¬†chicken or some leftover from another meal. ¬†I didn’t have any, so I had to cook the chicken first, then the potatoes. ¬†I was shocked by how flavorful these were. ¬†The lemon juice in the sauce really pops, so don’t omit it! ¬†I omitted the parmesan in my own, not Nate’s, so I’m sure his was extra flavorful. ¬†Not only are these really easy, but it’s an incredibly cheap meal! ¬†I love saving a few bucks ūüėõ ¬†You could even use another herb if you have it on hand. ¬†I think rosemary would be delicious, and that may be going in my next batch of these stuffed tatters!

What is your favorite meal to make on a dime?

Chicken and Basil Stuffed Twice Baked Potatoes

Source: Adapted from Prevention RD
Servings: 4

Ingredients:

2 large baking potatoes, scrubbed and dried
olive oil
kosher salt
1/2 onion, diced
4-5 garlic cloves, minced
1/2 cup milk (or half and half)
1/2 cup low sodium chicken broth
small handful basil, chopped
1/2 cup parmesan, divided
juice of 1/2 lemon
salt and pepper to taste
1 chicken breast, cooked and shredded

Directions:

1. Preheat oven to 400 degrees.  Prepare baking sheet with foil or parchment paper.  Prick potatoes all over with a fork and place on baking sheet.  Spray with olive oil and sprinkle with kosher salt.  Flip and repeat.  Bake until tender when pricked, about 45-60 minutes, depending on size of potato.

2. While potatoes are cooking, heat olive oil in a large skillet over medium-high heat.  Add onions and saute for 3-4 minutes, until tender.  Add garlic and cook until fragrant, about 30 seconds.  Pour in milk and broth and bring to a boil, stirring constantly.  Reduce heat and simmer for 10 minutes.

3. After sauce has simmered for 10 minutes, add basil, 1/4 cup of parmesan cheese and lemon juice.  Salt and pepper to taste.  Set aside.

4. Once the potatoes are finished baking, cut them in half, lengthwise.  Let cool for a few minutes until you are able to handle them.  Scoop out the insides, leaving a thin shell around the outside.  Combine the insides of the potatoes with the chicken, then add the sauce.  Stir to incorporate all ingredients, then scoop mixture back into the potato shells, over-filling them by an inch or so.  Top each stuffed potato half with remaining parmesan cheese.

5. Place stuffed potatoes back in the oven for 10 minutes, turning the oven to broil for the last few minutes to brown up the parmesan.  Remove and let cool for a few minutes before serving.

Crash Hot Potatoes

Published July 26, 2012 by jenmatteson

I’ve seen these several times around the cooking blog world, but I am just now getting around to trying them. ¬†Don’t get me wrong; upon first glance, they look amazing. ¬†It’s just that we don’t eat a whole lot of potatoes in our house, so there hasn’t been an opportune time to try them.

For my birthday, Momma Marsha gave me about 2 lbs of purple potatoes. ¬†If you recall, I was on the prowel for them earlier in the year for my two-tone potato salad. ¬†If I remember correctly, I think she picked them up at the farmer’s market. ¬†Anyway, this was a great time to finally try the infamous crash hot potatoes.

So many of my WC ladies have made these, and I’m not sure where the recipe originated from. ¬†Pioneer Woman’s site came up top of my Google search, but she attributes the original recipe to Jill Dupleix. ¬†I used dill as my herb, though I had rosemary too, and it was difficult deciding between the two!

The potatoes were great.  They had a nice crisp outside and soft inside.  I loved the addition of dill; I still have leftover potatoes and rosemary, so I see those in my future very soon!  These are super easy, and would be really fun for entertaining.  You could boil the potatoes, smash and season them, and then just put them in the oven 15-20 minutes before serving dinner.  Brilliant!

Crash Hot Potatoes

Source: Adapted from Jill Dupleix
Servings: 4

Ingredients:

12-16 small potatoes
olive oil
kosher salt to taste
pepper to taste
1-2 tsp herbs, chopped (I used dill)

Directions:

1. Cover potatoes with water in medium saucepan.  Generously salt.  Bring potatoes to a boil and cook until fork tender, about 15 minutes.

2.  Preheat oven to 450 degrees.  Line baking pan with foil and drizzle with olive oil.  Space potatoes out on foil and gently mash with potato masher.  Turn 90 degrees and mash again.

3. Season potatoes with kosher salt, pepper, and herbs.  Bake for 15 minutes, or until skins become crisp and potatoes are golden brown.

Salt and Vinegar Potatoes

Published July 6, 2012 by jenmatteson

We don’t eat a lot of potatoes, so when we do, I want to make sure they are delicious!¬† This recipe has been floating around WC ladies for a while, and I knew I wanted to try it as soon as I saw it.¬† Salt and vinegar are one of those ultimate combinations (remember pesto and sun-dried tomatoes?).¬† I though these would be perfect to pair with our lighter dinner of cedar-planked salmon with dill and lemon. ¬†They really don’t look all the flavorful, but trust me, they are bursting with tangy vinegar!

Salt and Vinegar Potatoes

Source: Adapted from Life and Kitchen
Servings: 4

Ingredients:

1 lb small potatoes (fingerlings or baby reds are perfect), sliced thin
3 cups white vinegar
olive oil
kosher salt
pepper

Directions:

1. Scrub potatoes and place in a large sauce pan.  Cover with vinegar and bring to a boil.  Once boiling, reduce heat and simmer for 8 minutes.  Allow potatoes to cool in vinegar for 30 minutes.

2. Preheat broiler.  Drain potatoes and pat dry.  Place in a large mixing bowl and drizzle with olive oil.  Add a generous amount of kosher salt, about 1 tbsp, and pepper to taste.  Spread potatoes in single layer on foil lined baking sheet.  You may have to work in batches.  Place under broiler for 7-10 minutes, flip potatoes, then place under broiler again for another 7-10 minutes, or until crisped as desired.

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