Homemade Crispy Potato Tots (Tater Tots) Homemade Crispy Potato Tots (Tater Tots) I went to a Sonic Drive In for the first time a few weeks ago and was surprised to see that they served tater tots.
I just had to order some, and believe me I enjoyed every last tot. I knew then and there that I needed to make a homemade version in my own kitchen. So when the recent issue of Cook’s Country arrived in the mail, this recipe was the first one I bookmarked. Crunchy on the outside, warm and fluffy on the inside. Serve for breakfast, lunch, dinner or even an afternoon snack.
I added a dash of cayenne pepper because I like things spicy, but feel free to leave it out. Crunchy on the outside, warm and fluffy on the inside. Ingredients: 1 cup water 2 1/4 teaspoons salt 2 1/2 pounds russet potatoes, peeled and cut into 1 1/2-inch pieces 1 1/2 tablespoons all-purpose flour 1/2 teaspoon pepper 1/8 teaspoon cayenne pepper (optional) 4 cups peanut oil or vegetable oil Directions: In a small bowl, whisk water and salt together until salt dissolves. 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. Loaded Mashed Potato Bake Recipe for a Crowd. First, I should apologize, these photos are terrible.
Second, it doesn’t matter because these ugly pictures shouldn’t deter you from giving these mashed potatoes a try. They are insanely good. Last week my sister invited us out for dinner and a bonfire and I being the procrastinator I am, didn’t plan a dish to take over until the day of the get-together. Being the potato loving girl I am, I decided to keep it simple with a mashed potato bake that is out of this world good. Let me clarify, good for your taste buds, not your rear-end. The toppings …. The taters …. Again, less than fabulous photos. Twice Baked Potatoes, Two Ways. Hiiii Abby!!!
This blog post is dedicated to Abby. Abby emailed me a few weeks ago requesting a recipe that could be made in the microwave. You see…Abby is shacking it up in a dorm this year with only two kitchey-type tools at her disposal: a microwave and a mini-fridge. And since she wants to spend her money on more important things like booze, shoes textbooks, she wanted it to be budget friendly. No biggie, Abby; I got you, gurrrrl! Meet the Twice Baked Potatoes. Smoky Chipotle Parmesan French Fries. I truly appreciate your visiting my site!
If this looks delicious to you, please subscribe for my occasional emails with more great recipes, to the right of this post. You can also follow what I’m cooking on Facebook, Google+, Pinterest and Twitter. One of my absolute favorite flavors in the world (right up there with Nutella and mangoes) is Chipotle Peppers in Adobo Sauce.
Spicy, smoky, and oh-so-yummy! This french fry recipe is so flavorful that you really don’t need to dip them in anything. Smoky Chipotle Parmesan French Fries Recipe 3-1/2 tablespoons olive oil 1 tablespoon finely chopped chipotle peppers in adobo sauce 2 tablespoons finely grated Parmesan cheese 1 teaspoon smoked paprika 1/2 teaspoon lemon juice. San francisco garlic fries. Well folks, not much going on this week.
I’m still 800 million degrees, which I guess is normal if you’re a human incubator. I’ve become a stretchy, elastic waisted pants spokesperson, because ohmygah maternity jeans are the most incredible thing I have ever worn, excepting for the sweat pants I model almost daily. (Seriously, they need to make jeans this comfortable for non-knocked up folks.) The weather has suddenly de-humidified itself and is now safe for this 800 million degree gal to go outside and actually enjoy it. And I had my first untamed, uncontrolled, almost explosive fire in the kitchen. Ummm, uhhhhh. Thankfully the flour explosion that played out in my mind was not needed as a few huffs and puffs calmed the fire and eventually put it out.
French Fries: The No-Guilt Version. There’s nothing like a french fried potato.
The taste, the texture, the dip-ability; it’s probably one of my favorite go-to comfort foods. However, I don’t need the fat of an actual deep fried potato, and I certainly do not favor processed french fries that come from the frozen food section of the grocery store. Enter: Healthy French Fries* Step 1: Peel your ‘taters. This isn’t necessary, though, but if you decide you want the skin on make sure you scrub-wash them first. Hasselback Potatoes with Spinach Cashew Pesto. Did you know that if you fancy slice potatoes and roast them with butter and oil they’re called Hasselback Potatoes?
Holy heck. Bacon Potato Hash: Shall we start the day off with some potato hash?
Yeah I kinda thought so. Let’s face it. Any recipe can achieve greatness by adding bacon. Am I right or what? Add bacon to plain old mac & cheese… and it’s not so plain anymore! Parmesan Roasted Potatoes. Ok fine.
I’m officially ready to make the transition to fall. And I thought, what better way to do it than with my all time favorite Parmesan Roasted Potatoes! These are like candy. 100% addictive.