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When I heard this month’s Kitchen Bootcamp Challenge was potatoes, I was pumped. Originally, I had great plans for the sweet potatoes still in my basement from last fall, but after researching and chatting with the hubby, I decided to go with Yukon Gold potatoes instead. My husband isn’t a huge fan of sweet potatoes and I wanted to make something he would enjoy too, so that’s how I settled on this oven roasted potato recipe.
Hi Everyone, they can make or break a meal. Very often, they are the most memorable things about a meal; without them, let’s just say that your meal will be average with the ham, turkey, roast pork, beef or chicken all standing alone. Lonely. Side dishes are headliners in their own right.
All the goodness of a loaded baked potato mixed together in salad form. I love this dish! I make it every few months and my family "oohs" and "ahhs" over it every time.
Join us on Facebook for our latest recipes! I love twice baked potatoes, so I was so excited to try this recipe! It was really good and would make a perfect side or main dish!
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Ingredients 1-1/2 pounds russet potatoes peeled 1/4 cup finely chopped shallots 2 large eggs, lightly beaten 2 tablespoons flour (or more) or matzo meal (during Passover) 1 1/2 teaspoons salt and freshly ground black pepper Vegetable oil for frying Directions In a food processor grate the potatoes. Line a sieve with cheesecloth and transfer potatoes to the sieve. Set sieve over a bowl, twist cheesecloth into a pouch, squeezing out some moisture.