Ice Water Potatoes Food

CRISPY ROASTED POTATOES

Steps:

• Preheat the oven to 200ºC/400ºF.
• Peel the potatoes, cutting any larger ones so they're uniformly sized. I cut mine to be a little smaller than a ping-pong ball.
• Wash the potatoes in cold water to remove any extra starch then add them to a large empty pot. Boil water enough water to cover the potatoes well (about 2 inches higher than the potatoes) pour over the potatoes, salt the water, and parboil for 5-7 minutes, then drain in a strainer and leave dry.
• Once dry, gently shake the strainer to rough up.
• Add the potatoes into a large bowl. Add the oil, salt an pepper, gently stir to coat and transfer to a baking sheet in one layer, and add the fresh thyme.
• Roast in the hot oven for 40 to 45 minutes, or until crispy and golden brown. For even browning, flip the potatoes in the pan halfway through the cooking time.
• Transfer to a plate lined with paper towels to drain off any excess oil and serve.

CRISPIEST EVER POTATOES

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.

ICE WATER POTATOES

Steps:

• Prepare the potatoes by cutting each into wedges lengthwise about 8 wedges for each potatoes.
• Place in a bowl with ice cubes and add water to cover.
• Place in fridge for at least 45 minutes.
• Drain and pat with paper towels to dry.
• Melt butter with minced garlic salt and pepper.
• I usually use a cast iron skillet, but any oven-proof pan will do.
• Pour butter over potatoes in skillet, the butter mixture will stick because the potatoes are so cold!
• Bake in a 425 degree oven about 25 minutes.
• Broasted!

EASY UNIQUE WAY TO BOIL AND PEEL POTATOES

Steps:

• Bring a pot with tight fitting lid of water to a rolling boil.
• To prepare the potatoes take a very sharp knife and score the potato entirely around the center. With a pair of cooking tongs, place the potatoes into the boiling water and cover with lid. Let simmer for about 15 minutes.
• Remove potatoes and place into a bowl filled with water and ice. Let them cool to the touch; just a few minutes. Holding the potato in both palms on either end, with thumbs pull away the skin from the center removing all from the potato in 2 pieces. Repeat for all potatoes.

CRAZY COOLER COOKED POTATOES

Steps:

• Start with boiling pot of hot water. Add salt pepper and crab boil bag for flavor to the boiling water.
• Add 20 lbs of chopped up red skin potatoes. Leave skins on if you desire. Boil until potatoes are almost done. I cook them til they are fork tender and just about done- as long as they are not mushy they will be fine. If you have taken them too far and they are cooked more than you like just let them cool until they are warm but not steaming before putting them in the cooler.You may want to warm the add ins before tossing them into the cooler to ensure they melt.
• Dump boiled potatoes into clean cooler/ice chest Igloo type cooler. (We use a brand new one or one that has been cleaned well with bleach and rinsed well).
• With clean plastic gloves and a long knife, slice through the entire 'mess' of food, cutting and slicing through to make the pieces as small as you like. This will also help to mix it well. Cut as much as you like and REMEMBER the potatoes are HOT- so be careful!
• Optional Ingredients: You can either serve them separately and allow your guests to add their own OR you can add them now using the knife method.
• Now, close the lid of the cooler and lock them up. Make sure NO ONE opens it! The steam will continue to cook the potatoes.
• They will stay warm for HOURS and be ready and perfect when you are ready to serve.
• PS. You CAN do these in a foil pan too for easy clean up. You can even put the pan in the cooler! Or line the cooler with foil!