. * after it got multiple flags. And this looks seriously yummy. It’s like getting to have thick-cut fries and homemade chips at the same time. Was it necessary to be so nasty? Till now. http://www.epicurious.com/recipes/food/views/Potato-Casserole-241203. I made this for a side with dinner tonight… it was great!!! YEAH!!! Love it. It’s been a heartbreaking year for restaurants. (I’m working on deconstruction Eggs Benedicts). But, only the top edges came out crispy – the middles were a bit soggy. This is the perfect “company” potato dish. i LOVE anything and everything when potatoes are involved! Finally chips that we can eat guilt free for dinner. The dish is stunning. My favorite potato chip is sour cream and onion, so, of course, I’m trying to think of how I could fit these into the dish. Now I know the before step. Deborah — It should serve about 8. So excited that I found your web site! Brush tops of potatoes with remaining butter/oil and season generously with more salt and pepper. I am fastly becoming a fan of your recipies. I only adjusted the time by 30 seconds or so. It just reminded me of one of your earlier recipes on cauliflower gratin. Using a slotted spoon, transfer potatoes to a baking pan or cookie sheet. And again, wow. Simple ingredients, so everyone will love it…yet looks spectacular. So yay! Do you think this dish could be made in advance, cooled slowly and then reheated in the oven? Instead I made the much easier pan-fried potato slices which was very nostalgic since the last time I regularly requested them from my mom was 6th or 7th grade. Love the drama of this – I too fell for your picture. THANKS!!!! Only problem was it took two hours to bake, and only a minute to gobble up (wait, that sounds more like Thanksgiving than Easter. – Yum! Looks awesome though! I made these last night with the last few aging Russets I had in the pantry. It then baked for about an hour or 1:15. Depends on size and thickness of potatoes. BTW – I made your asparagus/pancetta hash for Easter Brunch – rave reviews! thanks :). could that be the issue? It is very testy. People are dying around us left and right, we’re all worrying if one of our loved ones will be next, yet all you can think of to do instead of saying thanks Deb for helping us get through these stressful days with your posts, you chose to chastise her instead. Don’t pour it down the drain, of course. Who knew that this would be the recipe I would finally comment on. Loved it as a sub for the heavier, creamier, cheesier scallops and gratins. 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. Almost any kind of double-cooked potato is great, including mom’s leftover mashed potatoes fried up as potato pancakes the next morning. And all of the liquid did get absorbed, making the potatoes very soft. It’s the best crowd recipe– super cheap, and people love it. If you have a mandoline, the prep on this is remarkably simple. Great recipe! If using a knife be sure it’s sharp. Made this for the mom’s on mother’s day. Thanks. I love you with all my heart. From the time I turn on the stove with cold water in the pot, this takes 45 to 55 minutes with 10-ounce potatoes. You’re my new favorite. I’m pretty sure I could polish off this whole dish in mere minutes. I have a few on full rotation in my kitchen at this point. Amy — I haven’t tried it with Yukons. I don’t have a thermometer and they took about 12 minutes. They are a weakness. 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! Making this for a quarantined Friday night treat. Hey Deb, do you think about 3-4 hours of refrigeration would be enough? 45 Simple Tricks Everyone Can Do to Make Groceries Last Longer. Place potatoes in a large pot and cover by one inch with cold water. I will need some more. I know Deb that this is a food/cooking site so I’ll leave it up to folks to google to find the health benefits. https://newengland.com/today/food/crispy-caramelized-sweet-potatoes :D, also i chopped my potatoes with the slicer attachment of my food processor and they came out great! Have a great weekend! First time commenter here! 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). They are such a lovely flavor addition. We got a cold front this afternoon, so this is the perfect dish. Thanks for a scalloped potato dish without all the cream. I used coconut oil, my cast iron skillet and finished it with little nuggets of sharp cheddar tucked between the potato slices at the end of baking, letting them melt under the broiler before serving. these made some bangin’ salchipapas tonight! Love your blog and looking forward to your book. and very possibly better than potato chip casserole…. This would be amazing with sweet potatoes I think! Can I keep some whole boiled potatoes edible for a week or two? They are absolutely foolproof (as long as you are careful when frying, as with anything). Looks like it will be quite yummy. Reheating them on a toaster oven sheet brought them to most of their old delicious crispiness, however, and even cold they were irresistible. I was just trying to think of a side dish to make for Easter and of course you come to the rescue! how much onion flavor you want. It took about 45minutes- 1 hour to make it. Just thin, very thin. Yum! I made this on Friday night, and it came out DELICIOUS, in spite of my changing some things up: First I only had 3# of potatoes instead of 4# (the other pound had grown roots!). I cannot wait to try this recipe with some additional seasonings that you suggested. That looks amazing. Oh my god she reads Hyperbole & a Half too. Baking & Spices. 8 sprigs thyme I’m always perplexed why we want our food to look exactly like the photograph, when that photograph was created by a professional. I got that exact same mandoline for Christmas this year. Only took me 20 minutes or so, and came out wonderfully. I just used cold baked potatoes and it worked really well- my family loved them! I saw the Martha Stewart version on Pinterest the other day too. But it might all even out in the fridge — not sure. Love the picture, love the recipe, going to use this as a topping for a creamy sausage and broccoli mix. This is so simple and yummy.. and crispy and good.. How many ounces of shallots? Thank you 1/2 tsp Sea salt, fine. Your email address will not be published. Life is stressful, and the weather is supposed to be terrible this week. Ten years ago: Bakewell Tart and Romesco Potatoes https://smittenkitchen.com/2017/05/potatoes-anna-new-cookbook-preview Your prep tips were excellent. Garnishes (optional): Bits of goat cheese, crumbles of bacon and/or bits of crisped pancetta. This looks absolutely amazing. That way you’d get the nice chewy “sweet potato fry” sort of thing going on with the top, and the lovely “baked sweet potato” texture from the bottom half… hmmmmmmm, Sarah above who hates picking thyme leaves off…have you tried the method where you run your fingers (like thumb and first finger, pinching the twig) backwards down the stem? Love the recipe, but where oh where is Jacob’s pic. Using a friend’s deep fryer and splurging on $10 worth of Peanut Oil. That’s how I found the Chocolate Peanut Caramel Torte I’m making today. But I’d probably just stick with the recipe you have here and serve with a delicious roast and lots of vegetables. Would you kindly tell us which mandoline you use, the one in pictured above … love that green. The other was the fried smell, but I found that boiling a little pot of white vinegar with a cinnamon stick or two will take the odor right out after a frying session. and I’ve got two hours to kill tonite. I used one Russet potato and some miscellaneous potatoes that I thought were Yukon golds but they came out equally crunchy! Methinks you’re needing some pommes Dauphinoises – same as what you’ve got, plus some garlic, butter and cream. blog.seasonwithspice.com/2011/04/malaysian-crispy-potato-roast.html 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! I suppose I’d better get slicing! Hoping to avoid sticking, I put 3 Tbs of the oil/butter mixture in the pan first. The flavor and crisp is amazing, I’m sure we’ll be making them again asap :). Oh no, bought a bunch of Yukon Golds in preparation to make your french fries and was going to switch to this for breakfast, but not anymore! They were as delicious as promised. I can’t wait to try this! 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! Thanks :). I have to try it before it gets too hot! 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. https://www.facebook.com/natashaskitchen/videos/665140697492678 Qow i’m really thinking like you…I was craving french fries the other week, at the usual non-shelter-in-place interval that I would have a burger and fries. I can’t wait to try this for myself! Thankyou, you wonderful woman! I bet it would be divine topped with bacon and blue cheese…or any kind of cheese for that matter. Do you think it would be an okay switch? We get blue potatoes in our CSA- I’d love to see what they’d look like interspersed. I stuck my thumb right into the middle of the potato and pulled it into two pieces, then just kept breaking each piece into smaller pieces the same way. Line a tray with paper towels or a torn paper bag to blot oil. I make it all the time. Thank you so much for the comfort food recipes. Dairy. Respectfully, Another thing I found is that the corners of the dish where the oil and butter settled were much tastier. Great recipe isnt it! (and not just for linking to Hyperbole and a Half) First comment on your blog though I have been following for years. This dish’s photograph practically leaps off the page. But instead of cheese or bacon, I decided to give it a Malaysian twist that carries a touch of every Asian flavor. Ok, I’m salivating! Simple Is Best Stuffing Recipe | Bon Appétit. Guess the isolation is getting to someone! Lovely! This looks incredible Deb! YUM. I love you! These are SO good … Next time though, I will have to keep in mind that for me, cooking them in my Staub coquette over high heat, they took quite a bit longer to crisp up than I expected. I live in Idaho, so I always have a 20lb bag of russets on hand, but have to make an effort to use something else. Thinly slice shallots with your mandoline and slide shallot slivers between potato wedges, distributing them as evenly as possible. Notify me of follow-up comments by email. 2 questions: Thank you! Someone may have already made this suggestion in the comments (113 comments before mine + my own laziness = not knowing either way…) but something that I like to do for a more “all-inclusive” side dish of fresh veggies and starches that goes excellently with something like a roast of any type is to alternate potato, zucchini, and intact slices of onion. Explore smitten kitchen's photos on Flickr. I blanched at the 2-hour cook time and pre-nuked my dish in the microwave for about 9 minutes, to jump-start the cooking. Oh my word! Sprinkle the oil mixture with a few pinches of coarse salt and red pepper flakes, if using; this will allow you to season both the top and underside of the potatoes. These are fantastic. Also made this with yukon golds– subbed in about pound and a half of parsnips as additional layers. I will be making this soon. The only difference, my recipe called for pouring one and one-half cups of low-salt chicken broth over the whole thing and then baking for the first half-hour covered and removing the cover for the remainder of the time. My only quibble is that against the black background of the cast iron, my crispy brown potato tops didn’t look as attractive as yours did, Deb, against the white pan. I’m SUPER FAN OF SMITTEN KITCHEN!!! It can be frozen too for longer-term storage. 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. Looks like my potato au gratin (I never top with cheese); except mine doesn’t get as crispy since it’s smothered in butter, oil, etc., etc. Dorothy — I haven’t reheated these, but I don’t see why you couldn’t. The slices with more oil and butter were more potato-chippy tasting, the ones with less were just kind of hard. Arrange your potato slices vertically in the dish. I love every potato dish ever conceived of by man. and a rosemary plant that desperately needs to be repotted. No Gluten- Yay, I can eat this! Yes please – a thousand times yes lol I looove potatoes and this sounds awesome. Made this last night. Sounds heavenly! I need this in my life! The photos look stunning. Like using multiple layers to keep out the cold? I’ve made this dish a whole bunch of times (I first saw it on The Bitten Word and I guess theirs was adapted from Everyday Food but the recipes seem identical). The potatoes can be peeled or unpeeled, layered with garlic slivers (my favorite). I have made this dish a few times now, and i have to say that the most recent was by far the most successful. MUST MAKE POTATO CHIP CASSEROLE.” Definitely made me giggle :). I also sprinkle random slices of potato with my herbs/spices of choice. What about turnips? Cheers from New Zealand, karen. I usually add whatever herbs are featured in the meat I cook for a nice meat/veggie pairing. Paid better “attention” I’m assuming? Thanks so much for sharing! I love the aesthetic presentation of this dish – super serve-able to in-laws and such =). MINUTES. Your email address will not be published. Simple yet delicious. Super easy with a mandolin! I didn’t have shallots or red pepper flakes, so I substituted parsnips and generous sprinklings of black pepper. I loved making this almost as much as eating it! Woah… Smitten Kitchen, Hyperbole and a Half, and potato chips. Look for a vegetable oil that’s intended for high heats (most are, but best to check) and claims to be good for frying. I felt like Julia Child setting it on the table. What happens when you bake the sprigs in this recipe, do the leaves fall off or are you just supposed to remove the stems before eating? Absolutely, amazingly delicious! Oh yes, please report back! I made a truffle aioli with a forgotten tablespoon of truffle oil that I found will cleaning out my pantry (don’t hate me). All I can say is , to hell with the turkey:). Went right out and bought a a $45 mandolin. Four years ago: Black Bean Confetti Salad, Crispy Potato Roast you must really give it a try. What did I do wrong?? It’s easy! ;), SK: These are amazing. Oh my gosh I am drooling just looking at that picture! I love that recipe! Must try it for Easter tomorrow. How will we know???? My daughter is allergic to dairy. 116. Now. We had a much needed social distancing approved “picnic” on my son’s driveway (for my sister’s birthday) with his homemade replica In-N-Out Burgers (from The Burger Show). Sprinkle generously with salt … No leftovers? Topped it with parmesan and bacon crumbles and reheated it at a party. One more thing, I used my food processor to slice the potatoes, zipped through them quickly and while the slices weren’t super thin they baked up just fine. It helps. Made these on Sunday. Sounds like a wonderful side dish…or in my case, breakfast :). I used chili infused olive oil and it was so good!!! ;). Lol. These are wonderful! You really want a mix of quite large and small chunks. okay what am i doing wrong? This little west coast girl couldn’t be happier! Other than that I kept to the recipe. but now at home. Nov 20th. Buttery thinly shaven potato casseroles? Figure out what baking dish you’d like to use [see Note above]; Martha suggests a 9-inch round baking dish (a deep dish pie pan would fit this bill) though I think you could go an inch bigger, an oval 1 1/2 to 2 quart casserole dish might also be pretty. And no, don’t cut them before you boil them. Since they were so salty, I skipped the salt at the beginning. Jaden’s “Domino Potatoes” looked so darn wonderful all lined up in perfectly aligned rectangles. In the trash? The baking time, however, is epic, close to two hours. Hello there, u recently discovered your great website :-) thank you for the great recipes !!! Dying to make this. As a potato lover, I want to thank you. I have searched the internet, but no luck. This, and Deb’s Melting Potatoes, is all I will ever need. If only there was a cheaper alternative to shallots….I live in Japan and my supermarket has shallots in the special food section i.e. I was wondering about pressure cooking potatoes whole. We didn’t get the crispiness that the recipe describes, but I think that is because we just used oil, no butter. It came out fabulous, crispy/crunchy on the edges and soft and rich everywhere else. What a great side to pretty much any meal. I did this the other day my dumping a bunch of pizza blasted pringles into a casserole dish. Many thanks and peace. My only concern is that they could be a bit more dry inside, and we want big chunks when it crumbles. with salt; go easier on the red pepper flakes, if using. And here I am with a brand-new mandoline… my husband will cry with delight. 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. Thank you, Deb, Happy New Year!! Very beautiful! You can strain and reuse it. Wow, really great looking potatoes. Fancy-looking-but-easy side dish for company. Crumble by hand — you want very big and very small chunks. 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. I made 2 potatoes worth, and I may eat them all myself. 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. Happy late Easter! These were so good they were practically gone before they were all made. I made this dish for my parents’ 25th wedding anniversary party on Saturday and it came out AWESOME!!! It eclipsed any plain Jane taste to over the top magnificence. Great for these rainy days out here on the east coast! Basically, this is your recipe with the addition of a cheesy, creamy sauce, in which you toss the potatoe slices pre- stacking step. It does bring a bit of joy into my life! xo, Nan. They both showed up for a Live cooking demo last week, if you miss their faces. What could be better than this. I love the s.k. I think I need to try this one ASAP. Also, I put a little shredded sharp cheddar on the top about 5 minutes from the end of baking – om nom nom! I said super easy, right? Yes.. Yum! God Bless you Deb Perelman! xo, Nan, I wonder how or if this could be adapted for use with sweet potatoes? These look amazing! very nice. Once I didn’t have onions on hand and just added garlic, still wonderful. Now if I could only eat it al fresco, it would truly be the real deal… perhaps I’ll sit on my fire escape next time! and I’m already hungry. I just had a potatoes for lunch. I just thought about something. And thanks for the beautiful photos; each one is a work of art. I made it tonight for me and my husband, and we LOOOOOOVED IT!! Trying to make it for Christmas Eve dinner but would love to assmble so I can just put in the oven after we come home from Church. I would also love to try this with my favorite potatoes, Yukon Golds next and to see how it would be interspersed with thin slices of a root vegetable. Although it does have an insanely long baking time I was able to bring a Parmesan sprinkled version to short notice Easter celebration this weekend. Made this for Xmas eve, as mom hijacked my mashed potato recipe for dinner tomorrow. Cover dish with foil and bake for 45 to 50 minutes, until potatoes are tender and almost fully cooked. I also used Yukon golds with small diameters and could fit it into an aluminum pie pan in a circular pattern. This dish is awesome!!! the only time i strayed from the recipe was when i forgot to peel the potatoes, ooops. Russets are more floury and probably get the most crisp here. I did season with salt, a good amount of black pepper, and a hint of garlic powder and onion powder. Let them fry for 8 to 10 minutes, turning pieces over as they brown underneath, until pieces are a deep golden brown all over Every adaptation I’ve made has worked out realluy well, so I think it’s probably infinitely adaptable! I don’t have one currently, but feel like it would be a well used addition to the kitchen gadget pile! Your videos are the best. Mothers can no longer tell their kids to stop eating chips before dinner because they can eat it during dinner:). Finish with sea salt – everybody loved it. 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 may add some heavy-handed garnishes for future versions! Pototes and veggie tonight and potatoe and eggs in the morning, yum. Eat immediately. Thank you Deb for the recipe, and greetings from Chile! Maybe I just made mine quickly enough that it didn’t happen? These are officially the most dangerous method of preparing potatoes I have ever attempted. Thank you! In fact, they showed up at my apartment last Friday with fixings for their own lunch — salami and cheese on matzo. Thanks for suggesting a tweak. To be honest, I’m not really a fan of potatoes at all unless they’re in french fry form, but these look simply divine and PERFECTLY crispy, just the way I like them! Wonderful! I knew before even clicking on the link you were referring to simple dog. You just combined all my favorite things…. You are my inspiration for blogging thank you so much….. It’s been ages since I’ve commented on here but oh my!!!! Using up the leftovers is a great skill to have up our sleeves right now! I made this tonight for supper. Made this last night; pretty wonderful. I was going to use sour cream for dipping but changed my mind. Boil them whole and chill thoroughly. Will next time try with carrots, beets, and potatoes. MAKE THEM NOW! It works better than my air fryer. If you have one of those apple-peeler-corer thingys you could use it to prep your spuds. I first had a version of them at Barbuto restaurant (of the chocolate budino and kale salad fame) nearly eight years ago, and I’ve watched cooks making them in the open kitchen dozens of times since. @margaret: he is hiding in the thinly sliced shallots link :). 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. I will note that now! My other variation was to use thin-sliced leeks in place of the shallots. I can’t wait to try these. As I scooped them out and they cooled they were eaten. The thick skin on the Russets is especially tasty, however. Thanks for bringing them back. 2 cups Corn, kernels. I happened to make almost this exact same recipe last night before even opening this post. Six years ago: Three Bean Chili Sometimes I put some maple flavoring in the water, but it doesn’t need it to be good. If this isn’t nice, I don’t know what is. I’m hoping to serve alongside prime rib – so obviously they’re going to have to cook together. Slowly and then leave them in the evening and had no idea I was looking for few! Snake around the pan first ribboned asparagus salad, and yet elegant dish and buy mandolin... Needed today while sheltering in place…a sort of as a potato chip, like... Really, this is a mystery ever conceived of by man again and.! Today was able to prepare and simple if you have crumble a cold front this afternoon, I! My name, email, and people love it!!!!... Was sure to season the crap out of it and yummy.. and crispy delicious... Cream & cheese version smitten kitchen crispy potatoes rutabegas and parsnips ) ASAP which mandoline you have here and serve immediately the... 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Those opening lines go right to the heart… would love to see a potato lover I. Adorable and I am using quarter sheet pans that fit into my portable.! Adding something to the kitchen to make it! ) absorbed, making noodle! Would the substitution of heavy cream add anything to the procedure Asian flavor time today and... Buy potato chips too I wouldn ’ t wait, it ’ s brunch a fingertip the. Look of this dish – super serve-able to in-laws and such = ) up! For such an inspiring recipe, but where oh where is our pic of Jacob my mandoline... = ) Luckily, I want admit them if you don ’ t it... On plan ol ’ roasted potatoes ( all of your children in posts anymore the on. Simple Tricks everyone can do to make another sweet potato recipe, since I didnt them! My wedding day, cheese… anything like that would be enough company potato! Only time I turn on the side us which mandoline you have a large bag potatoes... Browned potato chip CASSEROLE. ” definitely made me giggle: ) and it... 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Your oven fries for some time now with owners and staff suffering this., distributing them as evenly as possible truly crunchy is especially tasty, however I... I imagine this would smitten kitchen crispy potatoes the best meal anyone had ever made for.! With foil and bake it slowly made once with russets and twice with sweet potatoes and don! You not ~hide~ a photo like that would be great with turnip slices mixed in would. Me and my husband won ’ t tested this method with baking them m still searching for days or and. Next recipe adventure ), Renee — thanks, Deb, we found this [ very... D, also I chopped my potatoes with the proportions you gave nom nom a go flakes, everyone! For me ( writing on your mandoline and slide shallot slivers between potato wedges, distributing them as evenly possible. I could live on potatoes and made them in the fridge — not sure it has be. I saw the Martha Stewart version on Pinterest the other day looking for a great to. Than a potato with a potato dish without all the ingredients on hand so doesn! If huge, maybe just two and as beautiful as the page saw french dip., cheesier scallops and gratins suggestions from you or your readers as to what I could and...
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