Jeffs Cheesy Crispy Vacation Potatoes Food

JEFF'S CHEESY CRISPY VACATION POTATOES

Steps:

• 1. Prepare the potatoes. Soak the potato slices covered by ice-cold water in a large bowl for 30 minutes, stirring a bit. Then transfer the potatoes to a colander and rinse until the water runs clear. Pour the potato slices onto a clean kitchen towel or several layered paper towels and dry as much as possible.
• 2. Fry the potatoes. In a large pan with straight sides or a stock pot on medium-high heat, add enough oil to fill to 1 inch deep. In batches, fry the potato slices, flipping halfway through until golden and crisp, about 3 minutes on each side. They should be stiff and crispy on the outside, but maintain a fleshy inside. Taste one, cook's treat! Remove each batch to a paper towel-lined plate and immediately season with a sprinkle of salt.
• 3. Prepare the pico de gallo. In a small bowl toss the tomatoes with the scallions, hot sauce, lime juice, cumin, cayenne pepper, and a pinch of salt and pepper. Set aside.
• 4. Bake the potatoes. Preheat the oven to 375F. Butter the bottom of a pie pan or an 8x8-inch baking pan. Using half the potatoes, layer the slices in a circular pattern beginning on the outside of the pan and moving towards the center, with the slices slightly overlapping. Make sure to cover the entire bottom this way. Then evenly sprinkle half the cheddar/jack blend over the potato layer. On top of that sprinkle the pico de gallo, then add an even sprinkle of half the mozzarella. Repeat the layer one more time ending with the mozzarella cheese. Place in the oven and bake until the cheese is melted and golden on the edges, about 18 minutes. Cut into slices and serve warm with a dollop of Mexican crema.

SPICY PORK ROAST WITH ROSEMARY POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• To prepare the pork: Place cumin seeds, red pepper flakes and peppercorns in a spice grinder and grind into a fine powder. Place in a small bowl and mix in garlic powder and salt. Rub mixture all over pork. Let sit at room temperature, 30 minutes.
• Meanwhile, in a medium bowl, toss potatoes with rosemary, oil and salt. In a small saucepan, bring sugar, vinegar and orange juice to a boil. Reduce heat to a simmer and continue cooking Sweet and Sour Sauce until it reduces by half, about 10 minutes. Remove from heat, swirl in butter and keep warm before using.
• In a 13-inch cast iron skillet, heat 2 tablespoons vegetable oil. When pan is smoking hot, add pork and sear on both sides. Add potatoes and place in the oven until pork is cooked through and potatoes are tender, about 40 minutes.
• Serve pork chops with rosemary potatoes and drizzled with the Sweet and Sour Sauce.

CRISPY, CHEESY POTATOES (OAMC)

Steps:

• ASSEMBLY DIRECTIONS:.
• Thaw the potatoes just slightly and break them apart well.
• Mix the onion, sour cream, cream of chicken soup and cheddar cheese.
• Stir in half of the potatoes and mix well.
• Stir in remaining potatoes.
• In another bowl or pan, melt the butter.
• Stir the cornflakes into the melted butter.
• FREEZING AND COOKING:.
• Place the potatoe mixture in freezer bags.
• Label and freeze.
• Place corn flake/butter mixture into a small freezer bag or container.
• Attach to the potato mixture.
• TO SERVE:.
• Thaw potatoes and crumb topping.
• Put into a sprayed or greased 9x13 pan and top with the crumb mixture.
• Bake at 350 degrees for 1 hour.