Beer-Steamed Potato Hobo Pack Recipe. Advertisement No Thanks Keep In Touch With MarthaStewart.com Sign up and we'll send inspiration straight to you.
My family loves salt and vinegar chips so I knew for sure that this dish would be a hit with them. The potatoes were soaked first for an hour in a bath of hot water flavored with salt and vinegar. It was then tossed with cornstarch, more salt and a bit of freshly ground pepper before it was roasted in the oven until it was tender and golden browned. The roasted potatoes came out nice and tender inside while crispy on the outside. The taste was just right; it was neither too salty nor sour. Salt and Vinegar Roasted Potatoes Author: Liza A Serves: 4 servings Ingredients 5 cups water ¾ cup white vinegar ¼ cup malt vinegar Coarse salt 1½ lbs russett potatoes, cut into cubes (I used halved baby potatoes) 2 tablespoons extra-virgin olive oil 1 teaspoon cornstarch Freshly ground black pepper Instructions In a large saucepan, bring the water to a boil.
Baked Sweet Potato Tots (gluten-free) Sweet Potato Hash (with Fried Eggs!) What’s better than sweet potato hash?
Sweet potato hash with fried eggs! If you’ve got a food processor, this sweet and savory plate o’ carbs can be in your craw in 10 minutes. With a few simple mods, you can transform this side dish into a fast, complete meal: top it with a couple of fried eggs for breakfast or mix in some cooked meat (or bacon!) For a hearty supper. Feel free to adjust the seasonings – just make it already. Ingredients (serves 2) For the hash: 1 large garnet yam (I use the term yam and sweet potato interchangeably)1 big pinch of kosher saltSeveral turns of freshly ground black pepperA few shakes of garlic powderA couple of dashes of onion powderA sprinkle of dried herbs (I used Penzeys Parisien Bonnes Herbes)2 tablespoons fat of choice (I used lard)Aleppo pepper (optional) For the eggs: 4 large eggs (2 per serving)1 tablespoon butterKosher saltFreshly ground black pepperAleppo pepper (optional) Grab a yam or seven, depending on how many folks you’ll be feeding.
Oven-Baked Sweet Potato Fries. Now that I don’t eat regular French fries, baked sweet potato fries are my favorite side dish when I’m serving burgers at home.
These aren’t quite as crispy as fried spuds but they’re tasty and easy to make. Plus, you can totally switch up the seasonings and your taste buds won’t get bored. Get the simple recipe after the jump! Here’s what I gathered to serve 4 people as a side dish: 2 large garnet yams2 tablespoons of coconut oil, melted (I just nuke it in the microwave for ~30 seconds)Kosher saltFreshly ground pepperSmoked parika (or your favorite seasoning – cinnamon works well, too!)
Here’s how I made the fries: I preheated the oven to 375 F on convection bake (or 400 F in a non-convection oven). I peeled the yams and cut them into even matchsticks. …and tossed the yams with the coconut oil, salt, pepper, and smoked paprika. I popped the fries in the oven for about 30 minutes, flipping the frites and tray halfway through.