CRISPIEST EVER POTATOES
Somewhere between oven-roasted potatoes and crispy hash, these little creamer potatoes are boiled in water with baking soda before being smashed. The alkaline in the baking soda helps the skins crisp up quickly. Smashing increases their surface area and contact with the pan. The result is the crunchiest-ever crust.
Provided by Food Network Kitchen
Categories side-dish
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees F.
- Add the potatoes to a large saucepan and cover with cold water by 1 inch. Add the baking soda and 1 tablespoon salt to the water. Cover, place over medium-high heat and bring to a boil. Uncover and continue to boil until the potatoes give easily when pierced with the tip of a knife, 15 to 20 minutes. Drain the potatoes and set the strainer over the top of the pan for a few minutes so the outsides of the potatoes can dry.
- Dump the potatoes onto a baking sheet. Drizzle with the oil and toss with the garlic, thyme and rosemary until the potatoes are completely coated in the oil. Sprinkle generously with salt and pepper. Using a small juice glass or glass bowl, smash each potato firmly but gently. (You want to just crack the skins and flatten slightly while keeping the potatoes mostly intact.)
- Roast until the bottoms of the potatoes are deep golden brown, 20 to 25 minutes. Remove the baking sheet from the oven and flip the potatoes using a spatula. Roast until the potatoes are golden brown and crispy on both sides, an additional 20 to 25 minutes. Transfer to a platter with a metal spatula. Serve while hot.
POTATO PIE
I've collected a large variety of recipes using our farm's crop of potatoes. This is a favorite. It has a wonderful pastry crust and is chock-full of sliced potatoes with onion, parsley and seasoning.-Patricia Wells, Riverhead, New York
Provided by Taste of Home
Categories Side Dishes
Time 1h50m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Combine flour, sugar and salt in a bowl; cut in the shortening and butter until crumbly. Add water and mix lightly with a fork. Shape dough into a ball; divide in half. On a lightly floured surface, roll out one half to fit a 9-in. pie plate. For filling, combine potatoes, onion, salt, pepper and parsley. Spoon into crust; dot with butter. Roll out remaining dough to fit top of pie; place over filling. Seal and flute edges; make several slits in top crust. Bake at 375° for 1 hour. Pour cream into slits in crust; return to oven for 25 minutes or until potatoes are tender. Let stand 5 minutes before cutting.
Nutrition Facts :
CREAMY LAYERED POTATO PIE
Few ingredients but they combine for a rich layered potato dish that is a great accompaniment to any main course. I made this last night improvising with what I had on hand & the result was awesome. The trick is slicing the potatoes very thin using a mandolin.
Provided by Jodi B.
Categories Potato
Time 50m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 275 degrees.
- Butter bottom & sides of a 9" pan.
- Thinly slice potatoes in rounds using mandolin.
- One layer at a time, start layering pie working from outside ring to center, slightly overlapping potato slices.
- Season each layer with salt & pepper, chives, parmesan cheese & a sprinkling of small pieces of butter.
- Repeat layering, top layer should also have chives, salt & pepper, parmesan & butter.
- Pour cream or half & half over top of pie reaching up about 2/3 way up dish.
- Bake in oven for about 35 minutes or until bubbly & nicely browned & a knife goes through the potato layers with no resistance.
Nutrition Facts : Calories 222.2, Fat 15.5, SaturatedFat 9.7, Cholesterol 50.7, Sodium 141.1, Carbohydrate 16.3, Fiber 1.4, Sugar 0.8, Protein 5.3
SWEET POTATO PIE WITH CRUNCHY CRANBERRY TOPPING
Provided by Tyler Florence
Categories dessert
Time 3h25m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Heat the oven to 375 degrees F.
- Prick the sweet potatoes with a fork and bake them until they are soft, about 1 hour. Remove from the oven and set aside until they are cool enough to handle.
- While the potatoes are cooking make the pastry: combine the flour, sugar, and salt in a large mixing bowl. Add the butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs. Pour in the ice water and work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 teaspoon at a time. Form the dough into a ball, wrap it in plastic wrap, and refrigerate it for at least 30 minutes.
- Sprinkle the counter and a rolling pin lightly with flour. Roll the dough out into a 10-inch circle. Carefully roll the dough up onto the pin and lay it inside a 9-inch pie pan. Press the dough firmly into the bottom and sides so it fits tightly. Trim the excess dough around the rim and pinch the edges to form a border. Place a piece of parchment paper over the crust and fill with uncooked beans or pie weights. Bake the pie crust until it sets, about 20 minutes. Remove the parchment and beans. Brush the bottom with the beaten egg white and set aside.
- While the crust is cooking make the filling: When cool enough to handle, peel the sweet potatoes and puree the pulp in a food processor with 1/2 stick butter and a pinch of salt. Measure 1 1/2 cups puree into a bowl. In another bowl beat the eggs and sugar until the sugar has melted. Add the eggs to the sweet potato puree and whisk well. Add the cream, orange zest, cinnamon, and nutmeg and stir well to combine. Pour the mixture into the pie shell. Place the pie pan on a sturdy cookie sheet to catch any spills. Lower the oven temperature to 325 degrees F and bake until the pie is set but still jiggles slightly, about 40 minutes. Remove from the oven and allow it to cool.
- Meanwhile, put the pecans on a baking sheet and bake them with the pie for about 10 minutes to toast them. Remove them from the oven and let them cool. Thaw the cranberries in a strainer set over a bowl to catch the liquid. Put the cookies, pecans, and cranberries into a food processor and pulse them a few times until they are coarsely chopped. Sprinkle the topping evenly over the cooled pie and serve immediately.
CRISPY POTATO CRUST
Provided by Food Network Kitchen
Time 1h35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F. Heavily oil a 9-inch metal pie pan. Squeeze out excess liquid from grated potatoes and place in large bowl. Mix in salt And egg until well combined. Press potatoes into pie pan and up the sides. If mixture is too sticky, dip fingers in flour. Bake crust for 30 minutes or until it begins to turn golden brown, brushing occasionally with oil.
- In a medium skillet melt butter over medium heat and cook onion until tender. Stir in the mushrooms and cook until golden brown.
- Spread grated cheese over bottom of potato crust. Spread out the onion and mushroom mixture over the cheese. In a medium bowl, whisk or beat together with a fork the eggs and the cream. Season mixture with salt and pepper and pour over vegetables and cheese.
- Reduce oven heat to 375 degrees F and bake for 40 minutes or until firm. Allow quiche to cool for 15 minutes before slicing and serving.
CRISP AND CREAMY NEW POTATO PIE
Dad plants potatoes every year and I love those little taters. They're somewhat different from the ones I buy in the store. He loves them scrubbed and stewed. I like them any way you fix them. This one is from Tyler's Ultimate on the food network. It's a great way for me to use those little potatoes in the summer and even in the winter when I use regular potatoes. My mom makes something similar, but I like this recipe too. It's different than regular mashed potatoes. Sometimes, a little strange is great.
Provided by Redneck Epicurean
Categories Potato
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F.
- Wash and boil potatoes in salty water with bay leaf until fork tender.
- Drain potatoes and mash along with horseradish, sour cream, and chives.
- Season with salt and pepper.
- Put mixture into a 10-inch skillet with 1 tablespoon olive oil and bake until golden and crispy.
- To serve, invert onto a plate and cut into pieces.
Nutrition Facts : Calories 330.4, Fat 15.7, SaturatedFat 8, Cholesterol 25.3, Sodium 56, Carbohydrate 42.7, Fiber 5.2, Sugar 2.2, Protein 6.5
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