{"id":168,"date":"2014-08-20T01:25:43","date_gmt":"2014-08-20T01:25:43","guid":{"rendered":"http:\/\/tellingthetruth.info\/recipearls\/?page_id=168"},"modified":"2015-04-21T14:00:22","modified_gmt":"2015-04-21T14:00:22","slug":"potatoes-dressing","status":"publish","type":"page","link":"https:\/\/tellingthetruth.info\/recipearls\/vegetables\/potatoes-dressing\/","title":{"rendered":"~ Potatoes"},"content":{"rendered":"

BAKING POTATOES in BED of SALT for 2<\/strong>
\n(from Cooks Illustrated)<\/p>\n

1-1\/4 cups salt*
\n2 russet potatoes, scrubbed and dried
\n1 T olive oil
\nWith oven rack in middle position, preheat oven to 450\u00b0.
\nSpread salt in even layer in 8 x 8 baking dish.
\nPlace potatoes in salt, broad side down, leaving space between potatoes.
\nCover baking dish with foil and crimp edges to tightly seal.
\nBake 1-1\/4 hours; remove pan from oven. Remove foil.
\nIncrease oven temperature to 500\u00b0.
\nBrush exposed part of potatoes with oil. Return to oven.
\nBake uncovered til potatoes are tender when pierced with paring knife and skins are glossy, 15-20 min.
\nRemove any clumped salt from potatoes and split lengthwise.
\nTop with your choice of butter, sour cream, chives, crumbled bacon, shredded cheese.
\n*The salt can be strained to remove solid bits and reused for this recipe.<\/p>\n

\n

SWEET POTATO aka YAMs<\/strong>
\n1 2\/3 c canned yam chunks = 1 c cooked mashed = 4 servings
\n1 sweet potato = 2 c mashed
\n1 person serving = 1\/3 large sweet potato<\/p>\n

SWEET POTATO\u00a0 BOILING TIMES:<\/strong>
\nCook in boiling, salted water, covered for:
\nWhole – 25-40 min.
\nCut up – 20-25 min.
\nCubed -10-15 min.<\/p>\n

1 pound potatoes mashed feeds 2-3 people
\n1 “good size” baking potato usually weighs abt 1 lb.<\/p>\n

BAKING SWEET POTATOES<\/strong><\/p>\n

Weigh potatoes to determine how many pounds you are cooking.
\nScrub the sweet potato with water and rub off any dirt.
\nTake a fork and lightly stab the potato all around about 10 times.
\nThis will avoid having the potato explode in the microwave.
\nPlace the potatoes in microwave and cook on high for 6-7 minutes per pound.
\nMash with finger to see if mushy.\u00a0 When done, remove from micro.
\nLet potato cool down some. Use caution when cutting it open, as it will be very hot.
\nAdd your favorite toppings: butter, brown sugar, cinnamon, etc.<\/p>\n

\n

FLEMINGS POTATOES AU GRATIN\u00a0<\/strong>\u00a0\u00a0 ***FAMILY FAVORITE***<\/strong>
\n(12\/2009; Rev 7\/2014)<\/p>\n

2 lbs potatoes (2 lbs = 3 baked potato size)
\n1-1\/2 cups any type grated cheese (I like the Mexican mixtures of 4 kinds)
\n1-1\/2 cups (12 oz or \u00be pint) half & half. Have extra available!
\nGarlic salt
\nBlack pepper
\nJalapeno peppers, finely chopped (OPTIONAL)<\/p>\n

Peel and slice potatoes 1\/8\u201d thick slices (a food processor or mandolin makes this job easy & fast.
\nTo keep potatoes from turning brown while slicing, place peeled potatoes in bowl of water.\u00a0 Drain well before assembling casserole.
\nButter 1-1\/2 or 2 qt baking dish.\u00a0 I prefer oblong 9 x 13 size.
\nArrange a single layer of potatoes in bottom of baking dish.
\nSprinkle with garlic salt and pepper and (optional) chopped Jalapenos.
\nTop with thin layer of grated cheese.
\nContinue layering potatoes, cheese and spices til they are all used up, ending with layer of potatoes on top (NOT cheese).<\/p>\n

HEAT half-and-half and pour over top of potatoes.
\nPress top layer of potatoes down with spoon til potato slices disappear under the milk.\u00a0 If milk doesn\u2019t cover potatoes – add more milk til it does.<\/p>\n

Bake, covered at 350\u00b0 for 1 hr 15 min, or until top is browned, the milk has been absorbed and the potatoes are soft.\u00a0 Thicker batches take longer.
\nIf desired, sprinkle layer of cheese on top 2-3 min before removing from oven\u2014just til cheese melts.\u00a0\u00a0 Let stand 5 minutes before serving.<\/p>\n

FLEMINGS POTATOES for Two<\/strong><\/p>\n

1 lb potatoes
\n\u00be cup (more or less) any type grated cheese (I like Mexican mixtures)
\n3\/4 cups (6 oz) half & half. Have extra available!<\/p>\n

Use smaller baking dish \u2013 you want the potatoes to pile up deep\u20263\u201d high
\nRest of recipe is same.<\/p>\n

\n

PRALINE SWEET POTATOES\u00a0\u00a0 \u00a0 \u00a0 (Mary Lou Wiggins)
\n***FAMILY FAVORITE***<\/strong>
\n aka \u201cFrankly, Scarlett, I don\u2019t give a yam\u201d<\/strong><\/p>\n

3 c cooked, mashed sweet potatoes (6 med size raw potatoes=4 lbs)
\n(Boil in skin 30 min \u2013 skin comes right off.)
\n2\/3 c white or brown sugar
\n\u00bd c oleo
\n2 eggs
\n1 T vanilla
\nOPTIONAL:
\n\u00bd c yellow or brown raisins OR \u00be c chopped dates
\n1 t cinnamon (optional)
\n1 t nutmeg (optional)
\n1 t ground ginger (opt)
\n1 t salt (opt)
\n\u00bc c orange juice or \u00bd c orange marmalade (opt)<\/p>\n

Mix thoroughly and pour into 8\u201dx8″ greased baking dish\/pan<\/p>\n

TOPPING:
\n1 c brown sugar
\n1\/3 c oleo
\n1 c chopped pecans
\n1\/3 c flour<\/p>\n

Mix and work in oleo like pastry.
\nSprinkle over top of potatoes.
\nBake uncovered for 20-25 min at 350\u00b0.<\/p>\n

\n

SWEET POTATO DELIGHT\u00a0\u00a0 \u00a0T\u2019sgiving 2006<\/strong>
\nServes 8-12<\/p>\n

1 can apple pie filling
\n4 med sweet potatoes, cooked, chunked
\n1 c whole cranberry sauce
\n2T orange marmalade
\n1T apricot preserves<\/p>\n

In separate bowl, mix cranberry sauce with marmalade and preserves.
\nIn lightly greased square 8\u201d to 10\u201d baking dish, layer:
\nApple pie filling
\nSweet potatoes
\nCranberry mixture on top of sweet potatoes
\nBake at 350\u00b0 for 20-25 min.<\/p>\n

\n

ROASTED SWEET POTATOES\u00a0 (Cici Kropp – 2013)<\/strong><\/p>\n

3 Sweet potatoes, peeled and cut into bite size cubes
\n2 tsp olive oil
\n1 tbsp butter
\n1 tbsp of brown sugar (organic)
\n1 tsp of ground cinnamon
\n1\/4 tsp of ground nutmeg
\nPinch of ground ginger
\nSea salt, to taste<\/p>\n

Preheat the oven to 350\u00b0.
\nCoat a small baking dish with cooking spray.
\nPeel and dice the sweet potatoes into bite size cubes.
\nPlace in the baking dish.
\nMelt butter in the microwave and pour over the potatoes along with the olive oil, brown sugar, cinnamon, nutmeg, ginger and salt.
\nAdd more sugar or cinnamon if desired.<\/p>\n

\n

BLACK\u00a0 SKILLET FRIED POTATOES\u00a0\u00a0 \u00a0(Glenda Stevens)
\n***FAMILY FAVORITE***
\n<\/strong><\/p>\n

6 med size red potatoes
\n1 t salt; 1 t garlic salt
\n\u00bd t pepper or \u00bc to \u00bd t cayenne pepper
\n1 to 3t chili powder or Butt Rubb\u2014Add more salt; Lawrys no good
\n3 T oil
\nOPTIONAL: garlic, Japalenos, onions, or top with cheese.<\/p>\n

Scrub potatoes with vegetable brush.
\nDry potatoes well or will cause grease to splatter.\u00a0 DO NOT PEEL.
\nCut potatoes in circles \u00bc to 3\/8\u201d thick, leaving potato stacked together like bread slices.
\nThen cut whole potato in half lengthwise.
\nThen cut both sections in half again lengthwise.
\n(So each potato slice circle is cut into fourths).
\nIf real large potato, cut circle in eighths.
\nPut potato pieces in bowl with enough room to stir easily.
\nMix salt, pepper and chili powder together.
\nSprinkle over potatoes, and stir til well mixed.
\nSprinkle 1T oil over potatoes and stir til well mixed.
\n*Put remaining 2T oil in Black Iron Skillet.
\nUse paper towel to rub some oil up on sides.
\nLet skillet get VERY hot and add potatoes all at once.
\nTurn heat down to one notch above medium.
\nCook without lid if you like crispy edges.
\nIf you like your potatoes soft, cover with lid.\u00a0 Stir frequently.
\nCook about 20 min., monitoring\u00a0 closely.\u00a0 For 3 potatoes, takes 10 min.<\/p>\n

*Instead of frying on top of stove, can bake in real hot black skillet at 425\u00b0 for 15 min.\u00a0 Turn over and bake another 15 min.<\/p>\n

\n

FOR CREAMIEST MASHED POTATOES:\u00a0<\/strong><\/p>\n

The Secret is boiling the potatoes whole and unpeeled in salted water for 25-40 min.\u00a0 Then mash, adding milk, salt, pepper.<\/p>\n

\n

GARY’S MASHED POTATOES\u00a0\u00a0 \u00a0(Gary Wagner)<\/strong><\/p>\n

5 lbs potatoes, peeled, cooked, mashed (about 10 potatoes)
\nADD:
\n1 cup margarine
\n8 oz. sour cream
\n8 oz. pkg cream cheese
\nGarlic salt to taste (LOTS!)
\nBacon bits
\nPaprika, sprinkle top with, if desired<\/p>\n

Butter the baking dish.
\nSoften cream cheese by removing wrapper and micro on HIGH for 30 seconds
\nCan seal with air tight lid and freeze
\nCan bake at 350 for 30 min til potatoes puff up and brown on edge.<\/p>\n

\n

HORSERADISH MASHED POTATOES<\/strong><\/p>\n

4 large baking potatoes, cut into 1\u201d cubes, leave skins on
\n\u00bd c softened butter or oleo
\n1\/2 c sour cream
\n1 T milk
\n2-3 T prepared horseradish (or substitute 1-2 T fresh grated horseradish)
\n1 t garlic powder
\n1 t salt
\n\u00bc t pepper
\nServe with:
\n1 c shredded cheese
\n4 slices bacon, cooked, crumbled
\nSprinkle on top:\u00a0 Tajin or Chili\u2019s Cajun spice or Butt Rubb<\/p>\n

Dice potatoes in even size pieces and boil in enough (salted) water to cover potatoes for 10-15 min.
\nWith mixer, beat potato at med speed til mashed to consistency you like.
\nAdd remaining ingredients.<\/p>\n

\n

RANCH MASHED POTATOES<\/strong><\/p>\n

1 oz packet Hidden Valley Original Ranch Salad Dressing Mix
\n4 c prepared, unsalted mashed potatoes (about 5-6 good size potatoes)
\nButter or oleo
\nAdd salad dressing mix and butter to potatoes.<\/p>\n

\n

COOKING POTATOES\u00a0 for POTATO SALAD\u00a0 (Siegis Restaurant)<\/strong>
\nThis method keeps the potatoes from being mushy!!<\/p>\n

Boil yellow or Idaho potatoes in skins
\nRemove from water
\nPut potato between two rags and twist and pull skin off.
\nRefrigerate potato overnight in covered bowl
\nCut into desired size pieces.<\/p>\n

\n

SCRUMPTIOUS HASHBROWN CASSEROLE\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0(Kerensa)<\/strong><\/p>\n

1 can cream of chicken soup
\n1\/2 cup sour cream\u00a0 up to 1 cup
\n1 tsp. salt
\n\u00bd t garlic powder
\n1\/4 tsp. pepper
\n1\/2 c milk
\n2 lbs. frozen OREIDA shredded hash browns (32 oz pkg), thawed
\n1-2 cups grated cheddar cheese or cheese mixture
\n3 oz can Durkee’s French fried onions
\n* Some recipes have \u00bc to \u00bd stick oleo\u2014don’t need it tho.<\/p>\n

GREASE a 9 x 13 or a 3 qt. baking\u00a0 dish.
\nCOMBINE first 5 ingredients. Stir in milk.
\nMix with potatoes, cheese and \u00bd can of French fried onions.
\nSprinkle remaining French fried onion on top.
\nCOVER and BAKE at 350\u00b0 for\u00a0 30 min. to 40 min.<\/p>\n

\n

CHEESY POTATOES<\/strong><\/p>\n

5 c frozen hash browns, thawed
\n1 cream chicken soup
\n\u00bd c sour cream
\n1 c finely chopped cooked corn beef-optional
\n1\/3 c finely chopped onion–optional
\n1 c shredded sharp cheese<\/p>\n

Spread potatoes in 8 x 8 x 2 pan
\nCombine rest of ingredients and spread over top w\/cheese
\nBake at 350\u00b0 for 40 min.<\/p>\n

\n

CREAMED NEW POTATOES<\/strong><\/p>\n

10-12 small new Potatoes
\nScrub or pare potatoes and put in boiling water.
\nCook covered 15 min, or til tender when pierced with a fork.
\nMake white sauce. Mix with potatoes. Serve.<\/p>\n

WHITE SAUCE:
\n\u00bd c Oleo
\n\u00bd c Flour
\n\u00bd t Salt
\n1\/8 t Pepper
\n2 c Milk
\n2T Parsley<\/p>\n

Melt oleo in saucepan over low heat.
\nBlend in flour, salt (and pepper if desired).
\nAdd milk (if milk is heated, it’s less likely to lump), stirring constantly til mixture thickens and bubbles.
\nCan add 1\/2 c grated cheese if you want cheese potatoes.
\nRemove from heat.<\/p>\n

\n

CREAMY ITALIAN RED POTATOES\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 CHESS LOVES!\u00a0 (6\/11)<\/strong>
\nServes 10<\/p>\n

1\/2 c Wishbone Italian Dressing
\n\u00be c mayonnaise
\n\u00bd c sliced green onions
\n2T snipped fresh dill (OR 1 T dried dill)
\n1 t Dijon mustard
\n\u00bd t pepper
\n3 lbs \u201cnew\u201d potatoes, cut into chunks<\/p>\n

Boil potatoes til done.
\nIn large salad bowl, combine all ingredients except potatoes.
\nToss with warm potatoes.
\nServe warm or cover and chill.<\/p>\n

\n

BOILED NEW POTATOES<\/strong><\/p>\n

1 lb small new potatoes, scrubbed-not peeled<\/p>\n

Put the potatoes in a large saucepan, add cold water to cover by about an inch.
\nSalt generously.
\nBring to a boil, lower the heat, and simmer until potatoes are fork tender, about 5 to 8 minutes depending on their size.
\nDrain. Halve the potatoes, if large.<\/p>\n

Serve in:
\nMelted butter, seasoned with salt & pepper to taste.
\nOR
\nMake white gravy and add parsley (optional)<\/p>\n

\n

HASH BROWN POTATOES<\/strong><\/p>\n

Baked Potato, refrigerated overnight & then peeled, grated
\nButter, Salt, Pepper
\n2T grease<\/p>\n

Heat grease in large skillet. Add hash browns. Dot with butter, salt and pepper.
\nFry as one piece until nicely browned on one side.
\nTurn over, dot with butter, salt & pepper.
\nRemove when browned and drain on paper towel.\u00a0 Eat immediately.<\/p>\n

\n

POMMES ANNA \u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0(Julia Child)<\/strong><\/p>\n

2 sticks butter
\n8 cups potato, sliced 1\/8″ thick
\nDO NOT WASH POTATOES AFTER PEELING.<\/p>\n

Heat oven to 450\u00b0. Clarify butter. Dry peeled, sliced potatoes thoroughly.
\nPour \u00bc\u201d clarified butter into iron skillet.<\/p>\n

When hot, arrange layer of potatoes in bottom as follows:
\nPlace one slice potato in center.
\nOverlap a circle of potato slices around it;
\nArrange a second circle in opposite direction, overlapping, continuing til reach rim of pan.\u00a0 Dribble spoonful butter over potatoes, salt and pepper.
\nRepeat layer of potatoes, then dribble butter, salt & pepper again.
\nShake pan often, not too roughly to prevent sticking.
\nFill pan up with potatoes, forming \u00bd\u201d dome in center.
\nShould have added enough butter by the end so it bubbles up the sides of the pan. Butter bottom of a saucepan and press it down hard on potatoes, forcing layers together.<\/p>\n

Cover and place in oven on top rack with drip pan under them.
\nBake for 20 min.
\nUncover, press down again, and bake 20-25 more min.
\nPress down again before end of cooking.
\nThey are done when you gently draw edge of potatoes away from side of pan and they are brown and crusty.
\nDrain excess butter off. Keep excess butter and use in vegetables.
\nUnmold on a plate.
\nCan keep warm by covering with foil and set in 120\u00b0 oven for 30 min.<\/p>\n

\n

PLEATED BAKED POTATOES\u00a0\u00a0 \u00a0Judy Bates 9\/95<\/strong><\/p>\n

4-6 med baking potatoes
\nsalt
\npepper
\n1 stick oleo, melted
\nparsley flakes
\ngrated parmesan cheese
\n6 T grated cheddar cheese-opt<\/p>\n

Wash potatoes. Peel only IF skin is tough.
\nCut into thin slices, but do not cut all the way through.
\n(Hold a spoon upside down in your hand with knife to keep from cutting all the way through.)
\nPut potatoes in baking dish.\u00a0 Fan slices them slightly.\u00a0\u00a0 Drizzle with butter.
\nSprinkle with salt, pepper, parsley.
\nBake at 425\u00b0 for 50 min.
\nSprinkle with parmesan cheese and cheddar cheese.
\nBake another 10-15 min, til lightly browned, cheese is melted and potatoes are done inside.\u00a0 Check with a fork.<\/p>\n

\n

STUFFED BAKED POTATOES<\/strong><\/p>\n

Just mash potatoes with butter and add any yummy ingredients of your choice:\u00a0 cooked bacon, cheese, parsley, green onion, garlic, etc.<\/p>\n

Stuff in to a greased muffin (your choice of size) tin, run a fork across the top and brush with melted butter or olive oil.<\/p>\n

Bake at 375\u00b0 or until tops are crispy and golden.
\nThis produces a soft potato center with crunch on the outside.<\/p>\n","protected":false},"excerpt":{"rendered":"

BAKING POTATOES in BED of SALT for 2 (from Cooks Illustrated) 1-1\/4 cups salt* 2 russet potatoes, scrubbed and dried 1 T olive oil With oven rack in middle position, preheat oven to 450\u00b0. Spread salt in even layer in 8 x 8 baking dish. Place potatoes in salt, broad side down, leaving space between […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":158,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-168","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/168","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/comments?post=168"}],"version-history":[{"count":12,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/168\/revisions"}],"predecessor-version":[{"id":1302,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/168\/revisions\/1302"}],"up":[{"embeddable":true,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/158"}],"wp:attachment":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/media?parent=168"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}