Shaker Potatoes Food

BAKED EASY CHEESY SCALLOPED POTATOES

Steps:

• Get out all of your ingredients and get them measured and ready to go!
• Slice your potatoes to between 1/8 and 1/4 inch thick. Rinse and set aside.
• Preheat your oven to 425 degrees.
• Melt butter in large pot over medium heat.
• Add onion and cook until tender, stirring occasionally, about 5 minutes.
• Add garlic, thyme, salt, and pepper. Stir.
• Add potatoes, chicken broth and cream.
• Cover, reduce heat to medium-low, and simmer until potatoes are almost tender, about 10 minutes.

CRISPY SHAKEN POTATOES WITH ROSEMARY

Steps:

• Preheat the oven to 425°F.
• Cut the potatoes into 1-inch chunks. Place in a large stockpot, cover in cold water and add a teaspoon of kosher salt. Set over high heat, cover, and bring to a boil. Lower the heat to medium and simmer for 15 to 20 minutes or until fork tender but still firm in the center.
• Drain the potatoes in a colander, then place them back in the empty stockpot. Cover with a lid and shake the pot vigorously for a few seconds, until the surface of the potato is fuzzy; this will help the formation of a crust. Season potatoes generously with salt.
• Add the oil to a 13x18 inch sheet or roasting pan and place in the oven until oil is hot and almost smoking, about 5 minutes. Remove the roasting pan and carefully add the potatoes. Return pan to oven and roast for 30 minutes. Flip the potatoes, scatter with rosemary, and continue to cook until the potatoes are crispy and brown, 10 to 15 minutes more.
• Return potatoes to the oven to rewarm at 350°F for 10 minutes before serving.

SHAKER POTATOES

Steps:

• Preheat oven to 350 degrees Spread mashed potatoes in greased pan.
• Pressed the cubed cheese into the potatoes.
• Next spread the onions on top then sprinkle on bread crumbs, parmesan cheese, salt and pepper.
• Top with butter cubes.
• Bake at 350 degrees for 30- 45 minutes.
• *Variations: add 3 slices lightly cooked bacon crumbled, 1 clove minced garlic, 1 cup swiss cheese, jarlsberg cheese, monterey jack cheese or fresh herbs.

SHAKE 'N BAKE POTATOES

Steps:

• Clean and quarter 4 lg. baking potatoes. Spray baking sheet with spray cooking oil and place potatoes skin side down, spray tops of potatoes. Then sprinkle with your favorite flavor of Shake 'N Bake Coating Mix.
• Place in oven for 45 min at 375°F, or until done.
• Remove from oven and top with your favorite toppings (sour cream, cheese, scallions, etc.) For faster preparation, potatoes can be pre-baked in the microwave.

SHAKEY'S MOJO POTATOES

Steps:

• Bake the potatoes in the oven at 425F for about 1 hour, let cool. (I rub olive oil on my potatoes, then wrap in foil, my preference)
• Cut each potato into 1/4" rounds.
• Heat oil to 375°F
• Stir together the flour, cayenne, thyme, garlic powder, salt and pepper to taste. (you can adjust seasonings to your liking)
• Dip each potato wedge into the milk (can add egg if you want), then dredge thoroughly in the seasoned flour mixture.
• Deep fry wedges without overcrowding, until crisp and golden.
• Drain on paper towels and serve.

SHAKE AND BAKE POTATOES

Steps:

• Mix the spices in a plastic bag, add the oil.
• Place the potatoes in the bag and shake to coat.
• Spray an aluminum foil covered baking sheet with "Pam".
• Place potatoes on baking sheet.
• Bake in a preheated 350°F oven for one hour.

SWEET AND SPICY SWEET POTATO SOUP

Steps:

• Heat olive oil in a large soup pot over medium heat; cook and stir shallots in the hot oil until soft, about 3 minutes. Stir apples, ginger, zest from 1 lime, red pepper flakes, and cayenne pepper into the pot. Reserve lime juice. Cook and stir mixture until apples are very soft, about 15 minutes.
• Pour chicken broth into pot; add sweet potatoes and salt. Cover and bring to a boil. Reduce heat to low and simmer for 10 minutes. Puree soup with an immersion blender until smooth. Stir reserved lime juice into soup. Garnish with lime wedges to serve.

COPYCAT SHAKEY'S MOJO POTATOES

Steps:

• Place eggs in bowl and beat add milk and butter & mix.
• Place Flour, Thyme & Cayenne in second bowel.
• Place Oil 3 inches deep in Frying Pan.
• Cut each potato into 6 (1/4-inch) Mojo rounds.
• Place MoJo rounds in egg mixture covering completely.
• Then Roll MoJo potatoes in Flour Mixture.
• Place MoJo potatoes on cookie tray while others are battered.
• Once all MoJo potatoes are battered drop in frying pan.
• Make sure oil covers the MoJo potatoes completely. If needed add more oil.
• Once golden brown, and cooked, drain oil and add all season salt.
• Serve.