Crash Hot Potatoes. Man, do I love Australia.
First, my oldest daughter was conceived there on our honeymoon…and while we’re on the subject, have I ever shared with you that we almost named her “Sydney” as a nod to her point of origin? In the end, I chickened out, though—I thought that might be a little corny, and truth be told, I think she was actually conceived in Brisbane. But I’ll stop there. This is a family-friendly website. Anyway, I just love Australia. They’re so simple, it’s terrifying.
For now, though, let’s take a chill pill and make Crash Hot Potatoes! The Cast of Characters: New Potatoes (or other small, round potato), Olive Oil, Kosher Salt, Black Pepper, and whatever herb you like. Begin by bringing a pot of salted water to a boil. Add in as many potatoes as you wish to make, and cook them until they’re fork-tender. Oh! Next, generously drizzle olive oil on a sheet pan. This will mean the difference between the potatoes sticking and not sticking, so don’t be shy here. Or something. Parmesan Roasted Baby Potatoes. Recipe: Spicy Oven Fries. Spicy Red Potatoes. Parmesan Crusted Fried Mashed Potato Cakes Recipe. In our house, you’ll find it’s a very rare occasion when there is leftover mashed potatoes.
Aside from my potato loving self, my daughter Kaydence is a mashed potato fanatic. Her potato cravings have gotten so ridiculous that when we all sat down to watch a movie the other night, instead of reaching for the bowl of popcorn my husband popped, she ran in the kitchen to grab my bowl of leftover mashed potatoes from dinner and proceeded to finger dip in the bowl. It’s her obsession. However, this week she’s been sick and there were a few nights her appetite was so low that we ended up with a quart sized bag of taters left over. Instead of letting them go to waste I thought it would be fun to dress them up a bit with a Parmesan cracker crust. On the outside you get a crispy golden layer but on the inside it’s a silky smooth mashed potato bite. Parmesan Crusted Fried Mashed Potato Cakes Recipe Author: Cat Davis Type: Side Dish Serves: 1 dozen Ingredients Instructions. Potato Rings with Homemade Buttermilk Ranch.
If french fries and onion rings ever got married and had a baby, I think it would be something like this…a potato ring.
You have a light and crispy outer coating with a soft potato and caramelized onion center…why? Because we can I guess, who knows…but it’s kind of fun, right?! My boyfriend and his friends have this thing where every super bowl they have a “Deep-Fry Fest” where, well they deep fry everything; so if you’re anything like my boyfriend you now have another “Deep Fry Fest” recipe to use! Two things I can’t stress enough is: 1) the importance of having the potatoes completely coated; no holes please, or the mashed potatoes will pour out of the holes once they hit the oil. 2) the importance of the rings being frozen solid before entering the oil…it just helps with the frying, that’s all.
Finally, since ranch is pretty much good with anything it only seemed natural to pair these savory, fried treats with a quick and easy homemade ranch sauce. Directions: 1. Cheesy Mashed Potatoes with Bacon and Chives. Scalloped Hasselback Potatoes. “Scalloped” is an attractive word, isn’t it?
When I hear it I think of several things: first, there’s scallops, as in the seafood—totally delicious. Then there’s the scalloped shape that can live on the edge of a pair of shorts or on the collar of a woman’s blouse—always pretty and dainty. And of course scalloped potatoes also comes to mind, which carries my imagination to a land of crispy potato skins drenched in a sea of cheese and cream. I can think of no better place to exist, actually.
So when I came across TK member Shelbi Keith’s recipe for Scalloped Hasselback Potatoes, I knew we were going to become fast friends. The first players up are: a few Russet potatoes (I’m sure other varieties will work equally as well), Parmigiano-Reggiano and butter. Start by scrubbing your potatoes good and clean. Then, using a sharp knife, make slices across the potato, being sure to stop before you reach its bottom. Cut up your butter. Then do the same with the Parmigiano-Reggiano. Description.