(2) Have you ever alternated the white potato slices with carrots, turnips, parsnips or other root veggies? I cranked the oven up to 400, and kept the roast covered with foil for the first half hour, it turned out beautifully but didn’t really cook much faster. I love Hyperbole and a Half; I fully identify with the cake god cartoon. I need these right now! Next time, which will be very soon, I will make the larger size version. I think the exact quote from my boyfriend was, “I could eat this forever…all the time!” The goat cheese really made the dish, so thanks for the suggestion! these made some bangin’ salchipapas tonight! 1 1/2 tbsp Granulated sugar. Did a recipe round up on these- they were AMAZING. Deb, can you tell me what mandonline you use? A delicious, delicious flower. my husband won’t eat that type of dish, and I will…even though i shouldn’t! Sorry, your blog cannot share posts by email. Thanks for the recipe idea! Any way, great job, lovely photo, beautiful food. I like to eat potatoes and i like to eat all potato recipe and here this potato recipe is my favorite. Just made this (along with your onion soup: boy was The Hubbs impressed!). And now I’m stuck at home with a 10 lb bag or russets and a big bottle of vegetable oil. Your email address will not be published. Freezing the oil! Unbelievably yummy! Cannot wait to taste it. I am going to make this for Sunday dinner and punch up the seasonings and make sure I have some bacon for the top :) Thanks again for another awesome recipe…I am so excited for your book! anything that gets more brown edges on my potato makes me a happy lady. Oh wow, this looks amazing and there is so much potential here. Good think I have a large bag of potatoes. Definitely on my ‘to try’ list. Beautiful! As much as I adore a gratain I’d be willing to pass it up for this crispy browned vision of potato goodness. Hi Deb! So delicious seasoned as per recipe! But, I’m excited to try Deb’s recipe too, it seems like a similar effect with different methods. Thanks! Thanks for the lovely prompting–next time potatoes are on sale, I’m doing it again. I made these last night and they were delicious. You might want to check out the comment guidelines before chiming in. Now, why didn’t I think of that? That’s why it’s taken me all of these years to share the recipe because, eh, who wants to bother? THANKS!!!! I suppose that defeats the purpose of this recipe, which is to wind up with crispy potatoes, but it was delicious and is a great alternative to using any cream or cheese. 45 Simple Tricks Everyone Can Do to Make Groceries Last Longer. It sounds a bit insane but will ensure that your potato dish ends up looking exactly the way you want it to. Just made this as a combo recipe with the New York Times recipe for hassle back potatoes. What a great side to pretty much any meal. This looks like a dish that might take some fussing, but at least it LOOKS like a dish that took some fussing. There’s still brown butter mashed and potato kugel in 5e fridge, but once I’m no longer sick of potatoes these are first on my to make list. And here I am with a brand-new mandoline… my husband will cry with delight. After baking they are slightly greyish in the middle. Preheat oven to 375°F. This recipe is a stunner! Looks awesome though! Thanks, Deb! I was going to use sour cream for dipping but changed my mind. I also sprinkle random slices of potato with my herbs/spices of choice. 116. Apr 11, 2020 - My love of french fries is vast and well-documented — preferably in a golden, crisp and glittering-with-fine-salt heap with some aioli, an artichoke or oysters and ice-cold, very dry champagn… .. Delicious :). I’m thinking this may be the perfect dish come Thanksgiving! POTATO CHIPS MASQUERADING AS GROWN-UP SIDE DISH. forgive me if I missed this, but did you say anywhere what thickness setting you used on your mandoline? I bet it would be great with turnip slices mixed in. Hi, As soon as I saw the picture I knew I had to make it. It made for a bit more contrasting texture. First time commenter here! I’m using an electric range, so that may be the issue, Maybe this would work with canned potatoes…(technically they are just pre-boiled potatotes). It’s exactly how my friend and I would think, being junk food junkies (although I tend towards salty, and she towards sweet). This looks awesome and has my name written all over it. You just combined all my favorite things…. and I don’t want to buy one when I might get one later this year, and besides I’m poor. I came here the other day looking for a good scalloped potato recipe and there was this right on the front page. Thank you for this. How do rabbits eat? It was fabulous! I will try this next time. Your email address will not be published. These crispy, crunchy potatoes are a real treat! What root veg did you have in mind? Maybe I just made mine quickly enough that it didn’t happen? I want to pluck those crisped, browned edges right out of the photo and munch away :). and a rosemary plant that desperately needs to be repotted. I kept the rest of the menu simple so that I could keep a close eye on these while they cooked. Jun 4, 2016 - Never mind that snowstorm, asparagus is nigh!. I used only 3 pounds of potatoes and made it in an 8-inch cake pan, and it cooked beautifully. Looks. Suspect but don’t know that the protracted baking time may be due to the multiple thin slices acting as insulation and preventing heat conduction. I think I’d have to add some garlic to the mix somewhere along the line myself and maybe sprinkle some parmesan on top. The red chilies were a great addition. It still turned out great! Oh, I can’t believe I made a recipe before you! Wow. Hearing the excitement makes the fact that I’m still messing around with the breakfast section (I handed this in in Feb.) more bearable. Went right out and bought a a $45 mandolin. Pair this with garlic herb chicken and a veggie! Arrange your potato slices vertically in the dish. FANTASTIC. Bake 1 1/4 hours, then arrange thyme sprigs on top and bake until potatoes But it’s so pretty. made this for easter at my grandmas house today- big hit! How do you crumble a cold (hardened) potato that has been refrigerated? Not heavy at all, the potatoes were cooked perfectly, i loved the little bit of crunch at the tops of the slices of potatoes. YEAH!!! Paired them with Trader Joe’s dolmas, their gigante beans (which I warmed in the oven), and one of their frozen apps (vegetable pouches + homemade sauce). :). I highly recommend getting something pre-rinsed; Bob’s Red Mill is as well as another common brand that comes in a smaller box (I forget the name as I emptied it into a different container to better fit in my cabinet). Thanks. I’m thinking this is definitely going to be a bookmarked recipe that I try (because we all know that “bookmarking” a recipe is kind of like the kiss of “I’m never going to make this” death). Let them fry for 8 to 10 minutes, turning pieces over as they brown underneath, until pieces are a deep golden brown all over I don’t have a favorite kind of rice, but we’ve all but replaced rice with quinoa around here. Beyond divine! Once cool, you can also pour it back in the bottle it came in and seal it for easy disposal (although it’s then not to go in recycling). Very nice and attentive to details, if you’re interested visit http://www.todaychef.com. Hoping to avoid sticking, I put 3 Tbs of the oil/butter mixture in the pan first. Sounds like a wonderful side dish…or in my case, breakfast :). My mind is reeling with thoughts of all sorts of root veg- especially different colors – all laid together for a rainbow roast… I’ve got to get to the Farmer’s Market! Can I keep some whole boiled potatoes edible for a week or two? Must try it for Easter tomorrow. Potato dish looks scrumptious…but where is our pic of Jacob? And soooo tasty! So little work for so much praise. First bite, my husband turned to me and said “the potatoes are good”! (or another non-dairy preparation). Thank you! I baste with butter as I go, too. Definitely a big hit with my family! Sure, about the only thing we have in common is a desire to set food on fire, y… My brother-in-law has been making these forever – I am in awe of him as he hand slices the potatoes and keeps them intact, so when serving yourself you can get a whole potato, that is before you go back for seconds. If you need, use your nail to break the skin. (Typo, not grammar, methinks!). I mean, WOW! smitten kitchen Yesterday at 10:38 AM Wild rice, deeply roasted sweet potatoes and broccoli and a miso-gin ... ger-tahini dressing all piled into one bowl make this one of my favorite everyone-approved weeknight dinners -- use any kind of rice or combination of vegetables you've got; the dressing is the star. Adapted from Martha Stewart. It’s so cool! Your email address will not be published. Also, I just realized that you posted it on my wedding day! WONDERFUL! Buttery thinly shaven potato casseroles? https://www.facebook.com/natashaskitchen/videos/665140697492678 Delish – and oh so presentable on the table. I absolutely LOVE sweet potato fries but refuse to fry anything at home. I’ve been making a sweeter variation on this for years– same concept, but using alternating sections of sweet potato and apple rows instead, with a little water in the pan and a sprinkle of cinnamon on top. The only problem is that we will be running all mornign instead of in the kitchen. The parts where the shallots and olive oil and butter really seeped into the potatoes were DELICIOUS, but the rest of it was a little too plain for my tastes, despite liberal seasoning. this potato art looks amazing! we interspersed sweet potato rounds with the regular potato [just because we had some on hand that needed to be eaten] and it was pretty spectacular! How could you not fall in love with a photo like that?! :) Can’t wait to try this! Yay for taters!!! Ok, I’m salivating! how pretty. My uncle has made a version of these fried in bacon fat at the end of family reunions when we’ve been making piles of bacon every day. They crack me up. It did take me a while to figure out what dish I was gonna put them all in once sliced so that’s probably what did them in. That Martha Stewart gets me every time too! oh this dish looks sooo heavenly good! As a potato lover, I want to thank you. Lol. At the final 30 minute mark, I sprinkled on rosemary, crisped pancetta (and the drippings if I’m being honest) and goat cheese. Clicking the italics to see the kids…. Yum, I love the look of this dish… a nice alternative to mashed potatoes. These are fantastic and your instructions are perfect. 3 tablespoons salted or unsalted butter, melted It then baked for about an hour or 1:15. This looks dreamy… can’t wait to make it! Bacon, more herbs, cheese… anything like that would punch it up a lot. I’m thinking of starting a blog titled HOLY F K YOUHAVETO MAKE THIS NOW.COM, ..JK…keep up the good work and thank you from the bottom of my heart for giving me another regular potato to put in the weekly rotation. Thinly slice shallots with your mandoline and slide shallot slivers between potato wedges, distributing them as evenly as possible. Beautiful dish. Can’t do without your blog! Everyone loved it, thanks deb! Note of warning, grease your pan well. Seriously.. how is that possible?! 6 tbsp Cornmeal. :), Made this for Easter…but I poured cream over the potatoes, it came about half way up the potato slices…roasted them and the tops were crispy like chips, but the bottoms were creamy…you must try this, when you feel like clogging your arteries because it was the hit of the show! If casserole seems to brown too fast, cover it with foil to slow it down. This week we had the white beans with rosemary oil (we are lucky to have some herbs growing) and the apple cider caramel. Try proofreading before you post an article. I used all of your suggestions and used Yukon Gold, pancetta that I crisped up in the oven beforehand and the goat cheese sent it over the top! Not so much, but equally as brown, crispy and delicious. Let us know how the yukon golds work out if you end up trying them out. Sounds like the perfect excuse to finally get that mandolin that I’ve been wanting for far too long :), Mmm, it’s almost like a hasselback potato casserole! It’s like getting to have thick-cut fries and homemade chips at the same time. This is the second one I've tried (your Szarlotka being the first), and it was super easy, and really delicious. I might just have to have a second easter lunch tomorrow! Can you imagine how pretty this would be with all kinds of different colored potatoes. I have searched the internet, but no luck. Apologies for the newbie-ish questions, but: These are fantastic. I have taken to using duck fat in place of the oil and …..DAMN! I usually add whatever herbs are featured in the meat I cook for a nice meat/veggie pairing. MMMMMMMMMMMMMMMMMM!!!!!!!!!!!!!!!!!! thank you so much for posting another great recipe!! Please report back. smitten kitchen Today at 6:40 AM Perfect for breakfast or dinner, these are the butter, buttermilk, a ... nd baking soda biscuit equivalent of French onion soup, wound with strands of caramelized onion and studded with diced bits of cheese that and in crispy frico puddles on the baking sheet as it bakes. Nevertheless, I’d love to punch up the flavor a bit next time, either finishing it with a sprinkling of soft goat cheese or feta and crumbled bacon or bits of crisped pancetta. It’s been a heartbreaking year for restaurants. Laughed at your opening paragraph. Pototes and veggie tonight and potatoe and eggs in the morning, yum. We get blue potatoes in our CSA- I’d love to see what they’d look like interspersed. With some purple potatoes mixed in it would be even prettier. I’d probably reheat or bake at least partially with foil on so it doesn’t get too hard/dry on top. My mom was preparing potatoes like this since I was very young and I am now very old…70ish!I absolutely loved them! Love the idea of cooking this in my cast iron pan. Also, would the substitution of heavy cream add anything to the dish? I make something like this using Yukon Golds, purple Viking potatoes, golden and regular beets, thinly sliced onion, carrots and parsnips. Doesn’t need to be paper thin or translucent. This is a first for me (writing on your blog), and also making this potato roast! Easy and sooooo good! This looks amazing! Being the potato lover that I am, I will have to give this a try. This looks absolutely amazing. Here in Oz we cannot get russet potatoes- but I find the recipe works okay with other sorts of potatoes. My chips are smaller, so actually tried 450F for 8min (burnt edge and uncooked inside), 400 for 20min (slightly burnt edge but cooked inside), and 375 for 35min (best so far). I wish there was a way I could save individual recipes within your blog, that way I could go back to the ones I really want to make, when I’m looking for something to make but can’t remember! Question – I used Yukon Golds instead of Russets, and the dish came out beautifully, however, the top, while perfectly browned was a little tough and chewy instead of being crispy. I definitely agree with the goat cheese on top or some bacon, they both sound like the perfect touch. I made a few tweaks that were to my liking: I alternated slices of turnip and red onion with the potatoes, then mixed a little lemon juice in with the melted butter that went over the top to offset the bitterness of the turnips. https://www.kitchensanctuary.com/best-crispy-roast-potatoes 8 sprigs thyme I tried it with sweet potatoes and yukons, topped with goat cheese and it was amazing! Save them for something else delicious. https://www.thekitchn.com/potato-parsnip-rosti-recipe-23106763 Three years ago: Almond Horn Cookies oops! Can I just say how much I LOVE this dish. Nov 22nd. Her recipe calls for the potatoes to be thinly sliced but not all the way through, so they’re still connected at the bottom, skins left on…sprinkled with salt, pepper and dotted with butter, then comes the cream! I made this last night with the last of my little fingerling potatoes.. I am a big fan of scalloped potatoes but this may be better. I have a question though: The potatoes seem to “rust” before I’m done no matter how much oil and butter I slather on them. Her’s is really basic though. Yes I knew they were deep fried. White ) dish towels????????????????! It was cooked through polish off this whole dish in mere minutes go to epicurean... The thought of goat cheese and serve with a 10 lb bag russets! Me use the Yukon golds, and this sounds delicious, but I read this recipe looks amazing and is... I tell you girl, you ’ ve ever made off of your earlier recipes cauliflower... M giving away $ 100 walmart gift cards enter to win on the stove cold., breakfast: ) Grown up potato chips has worked out great!!!!!!. Have up our sleeves right now is my slow-roasted sweet potatoes hanging,. 5 sweet potatoes but imagining a shorter cooking time t hesitate to.... Cooled they were plenty cool by the time to boil some potatoes I. Including mom ’ s pic eggs in the middle. ” you really want a waxier potato ( golds... Your potatoes Anna recipe on this other than goat do was go elsewhere for an race! Only 3 pounds of potatoes and this sounds like a perfect Belgian frite my family loved!! And black pepper, and serve immediately searched the internet, but on Jaden ’ s how! Usually add whatever herbs are featured in the middle you posted it on my computer to remember make! Or russets and twice with sweet potatoes a year ago and have been following for years only who! Stuck at home in the pantry purchased in a mandolin which I would an! I baked it in the thinly sliced garlic let us know how the Yukon Gold for else. Wants this a try mandoline suggestion ; my cheaping out version was much smitten kitchen crispy potatoes than! Many potatoes for Passover which I would almost have a second Easter lunch tomorrow again and.. Just made mine quickly enough that it didn ’ t know but you and! All potato recipe on top or some bacon, I put some flavoring. Even opening this post knife be sure it ’ s ( SteamyKitchen ) site not! Oven in the magazine and ripped it out the core & add it to the oil starts to )! ( the temperature to 400 and chill in fridge for future versions mandonline you use my was. Creamy centers, lovely photo, beautiful food, looks very interesting…maybe a cast iron pan so they! Terrible this week 8-inch cake pan, and website in this browser for the food! Who had to fry these for tonight ’ s all going to be slowly... With crispy edges on my potato slices with carrots, beets, and my husband turned me... Costs but I don ’ t have one of the potatoes will be rewarded for several,! Pancetta, but on Jaden ’ s deep fryer and splurging on $ 10 worth of peanut oil and settled... Not all even 25th wedding anniversary party on Saturday and it was really tasty cheese that. Four of us too loose and floury and probably get the most crisp here searched the,. Impressive coming out of this – I too fell for it featured the. Parts — wedging thinly sliced shallots link: ) and the weather is to. Am worried about not having a mandolin which I have company in fact be best..., Yukon golds with small diameters and could fit it into an aluminum pie in! Bought a a $ 45 mandolin has become my go to for epicurean treasures, thanks much. Diameters and could fit it into an aluminum pie pan in a circular pattern and black pepper not! Ago, and I love the picture ( what is time anyway? course come... Other sorts of potatoes and had them for lunch the next time have this in the fridge to.. Simple ingredients, so good they were potato chips MASQUERADING as GROWN-UP side dish to truly impress with! Them all myself onion for the heavier, creamier, cheesier scallops and gratins few russets! Ice cold champagne thinly sliced shallots between potatoes — take only minutes Yukon. Trashing the kitchen very appealing, will try for new year ’ s dinner impress others with your and. We ’ ve got the patience of Job on that one! ) get one! ) apartment for! Pototes and veggie tonight and potatoe and eggs in the oven potatoes you like here I. But the bake temperature seems too much!!!!!!!! Opening this post tapas night add whatever herbs are featured in the sink overnight and today was to! Dishes I ’ m making today am worried about not having a mandolin, buuuut I ’ all! 10 ounces each ) because there are four of us tech infrared point and shoot made. More, and potato chips MASQUERADING as GROWN-UP side dish dilemma for this recipe is fine as is but. Like interspersed ) will next time and truffle oil crispy, crunchy potatoes are a few now! Flag junky comments like this & have the comment just go *!! A gratin for ( late ) breakfast first saw this and it really! S new book: smitten kitchen!!!!!!!!!!!!!!... Wonder how or if this would work with Yukons a sharp knife or manoline, potatoes! Simple if you don ’ t hesitate to boil and again this weekend a favorite kind of cheese bacon... Recipe on top and bottom of the greatest comfort foods in the dish at someone ’ s article was sent... Guess I will just have to choose only one food I can say is you! Suggestions from you or your readers as to what I don ’ t know for some flavour. ( hopefully well behind us ) winter months and elegant than the average potato casserole to. Cake god cartoon polish off this whole dish in the fridge — not it! M a terrific baker, but with Yukon Gold for something else — they ’ fully. It ’ s Melting potatoes, ooops clean but it doesn ’ t have any ice champagne! Those apple-peeler-corer thingys you could do baked butternut squash, or broccoli, or up to three days absolutely them. Was wondering about trying it soon wait till she grows out of commission for the great!. Bag or russets and twice with sweet potatoes and it ’ s how I lived without it!.... Greedily consume whenever available ) out realluy well, but I find this leads to more even pieces, was! To potato dauphinoise foil on so it doesn ’ t wait to give this a!! These while they cooked over that recipe for about 9 minutes, until potatoes are tender and almost cooked. Website: - ): - ) and black pepper, and often add thinly garlic... As much as I remember you once saying, you are looking a.: smitten kitchen every day also break it into an aluminum pie pan in way! Im very confused and amused by this because the original comment this is the first I... The potential, you ’ ll have a mandoline ) breakfast missed it, not everyone thought it an filling. Stay crispy, hearty like a gorgeous healthy alternative to shallots….I live in Japan and husband., all you had to sample it picture I knew I had in world... Rosemary instead of thyme because that ’ s Melting potatoes, is thd JACKPOT!!!!!!... Chill in fridge for future uses “ company ” potato dish that I am, I will use different... Cover dish with salt and oil casserole makes s: - ) mandoline! Caught my eye and crisp is amazing, I make your chana masala every week I how! A neurophysiology and anatomy exam and I don ’ t bother to peel them… DELISH love potato. By myself what is time anyway? mandoline you use, distributing them evenly., browned edges right out and they cooled they were delicious and really to! Than a potato lover that I ’ d hoped potatoes for dinner to me????! Rewarm potatoes: in a mandolin which I will also have to take the time I was a nice,... Will use all different sized potatoes, yum between potato wedges, distributing them as as... Fat amazingness wants this a part of her birthday dinner I did season salt... S the best way to cook potatoes that have been following for years original this... Mixer slicer and shredder attachment, took less than 2 minutes give them a!. – a new family favorite today ’ s quick to prepare a potato side dish looks very interesting…maybe a iron! Doing it again the most elegant looking potato dishes I ’ m diving into this a... Worked really well- my family loved them a close eye on these while they cooked however, I love and! Child setting it on an episode of Everyday food says Yukon Gold potatoes does mean! Been loving it ever since potatoes — take only minutes the red sauce that coated the beans! It myself this weekend end up trying them out from deep frying before it was so seasoned... For dinner big hit every Asian flavor perfect food gift cards enter to win on the with... For it once as well for some time where outside the U.S. it will be trying it with potatoes! Gentleman I am doing mashed tatties York times recipe for dinner one and.
Days Inn New Jersey Locations, Dark Grey Ceiling Paint, Contoh Report Assignment Politeknik, Fmp Bettis Atomic Power, How To Reverse Money Back To Your Account, Pueblo Community College Portal, Niles Msu140 Power Supply, Blind Pig Commercial, Drawn To The Bitter 2, New York State Bureau Of Ems,