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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!
“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.
Brush a baking pan with olive oil and rub with garlic. Set aside. For the garlic-flavored butter: Finely mince the garlic. Place the garlic, the no-salt seasoning (see tips), 1 teaspoon of table salt and white pepper in a mortar and pestle. Blend the garlic into a thick paste and mix with the creamy, softened butter.
Why there is no need to purchase pre-made fries in the freezer aisle – in pictures and rhyme: One potato (find a potato) Two potato (cut the ends off) Three potato (cut slices)
11. Bacon Cook 1/2 pound chopped bacon until crisp.
Okay, let’s face it. Everybody loves mashed potatoes . Some people like their mashed potatoes creamy and smooth, some like theirs hearty and lumpy, but regardless, I’m pretty sure every household in America eats mashed potatoes. As a busy mommy of three young children, who also works outside of the home AND has this blog, I don’t have time to create mashed potatoes from scratch. That’s why I love that I can get help from Betty Crocker .
In the realm of Scalloped Potatoes, this recipe is the winner . . . at least in my book. It’s a Family Favorite. We make these for almost every holiday dinner, and in between. When I was younger, we would devour these very quickly at the dinner table.