Side Essentials Garlicky Roasted Taters Food

TATER WEDGES

Steps:

• For the taters: Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
• Thoroughly wash the skins of the potatoes. Cut each in half lengthwise, then slice the halves into 2 to 3 wedges each.
• Place the wedges in a large mixing bowl. Drizzle in the olive oil and sprinkle in the rosemary, salt, black pepper and granulated garlic. Toss until the potatoes are thoroughly coated.
• Spread the potatoes out on the prepared baking sheet, being sure to leave space in between the wedges. Bake in the middle of the oven until almost tender, about 25 minutes. Flip the wedges over and bake until the edges are crispy and turning brown, about 10 minutes more.
• For the dipping sauce: Meanwhile, place the mayonnaise, sour cream, dill, parsley, mustard, pepper and salt in a food processor. Pulse until the fresh herbs are chopped and the ingredients are combined, about 30 seconds. Pour into a small bowl and serve alongside the warm potato wedges.

GRILLED TATERS WITH ONION AND GARLIC

Steps:

• Prepare a grill for medium-high heat.
• In a large bowl, combine the potatoes, olive oil, onions and garlic. Season with salt and pepper.
• Cut six 12-inch square sheets of foil and place them on a baking sheet. Put one-sixth (about a cup) of the potato mixture in the center of each piece of foil. Fold the sides of the foil over the potatoes, covering them completely and sealing them into packets.
• Transfer to the grill and cook until tender, 15 to 20 minutes.

LOADED CROCK POT TATER TOT CASSEROLE

Steps:

• Spread your frozen tater tots in the bottom of a casserole crock pot or 6 quart crock pot
• Sprinkle your cheese and bacon evenly across the top
• Cover and cook on high for 2 hours, turning your insert halfway through if your crock pot does not cook evenly
• If desired, place in your broiler on high for 30-90 seconds to brown up the top (Do not walk away and watch very closely so you do not accidentally burn the top)
• Serve with your favorite baked potato toppings

GARLIC AND HERB QUINOA

Steps:

• Place the vegetable broth, quinoa, garlic powder, and tamari in a saucepan over medium-high heat. Bring the broth to a boil and immediately reduce heat to a simmer. Cover and cook for about 15 minutes.
• Add the red pepper (if using), green onions, garlic, and basil to the quinoa, and continue to simmer for another 5 to 8 minutes.
• Serve warm.

TATER TOT CROCK POT BEEF POT PIE

Steps:

• Place your drained beef in a lightly greased 4 quart slow cooker and break beef apart with two forks.
• Add drained sliced potatoes and frozen peas and carrots.
• In a small bowl, whisk together your broth and brown gravy packets.
• Pour mixture over everything in your crock pot, using a stirring spatula to get is all out, if necessary.
• Using stirring spatula, stir everything in crock pot until all your ingredients are mixed well.
• Top everything with tater tots.
• Cover and cook on low for 4-5 hours or high for 2-2.5 hours, turning insert halfway through cooking if your slow cooker doesn't cook evenly.
• If crisper tots are desired, and your insert is broiler safe, place insert in broiler on high for 2-3 minutes, watching continually, until the tots are lightly browned.

SIDE ESSENTIALS: GARLICKY ROASTED TATERS

Steps:

• 1. PREP/PREPARE
• 2. Gather your ingredients (mise en place).
• 3. If you are using the bacon, take 3 - 4 slices, dice, cook up crisp, then drain on a paper towel and reserve.
• 4. Place a rack in the bottom position and preheat the oven to 400f (205c).
• 5. Line a rimmed baking sheet with parchment paper, and if you have a wire rack, use it.
• 6. Add the oil spices & cheese to a bowl, large enough to hold all of the potatoes. Add some salt and pepper, to taste.
• 7. Wash the potatoes and cut in half or, if they are a larger, quarter them.
• 8. Bring a pot of lightly salted water up to the boil, add the taters, and boil for 4 - 5 minutes.
• 9. Remove from the water and allow to drain on a few paper towels.
• 10. When baking, parboiling is a good trick to use on red or golden waxy potatoes. It makes them creamy on the inside and crispy on the outside.
• 11. Toss the warm taters in the oil and spices.
• 12. You want the taters completely coated in the oil, spices, and cheese, so you may need to add an additional tablespoon or two oil to the bowl.
• 13. Distribute the taters on the baking sheet, and place in the preheated oven.
• 14. Wipe out the bowl and reserve.
• 15. Bake until the taters are a crispy golden brown, about 20 - 25 minutes.
• 16. If you are not using a wire rack, you will need to turn the taters over, after 15 minutes.
• 17. While the taters are baking, add the butter to a small saucepan, along with the minced garlic, and keep nice and warm.
• 18. Remove the potatoes from the oven, place into the bowl, and drizzle with the warm garlic butter.
• 19. PLATE/PRESENT
• 20. Serve while nice and hot with your favorite main ingredient, or just eat solo. Enjoy.
• 21. Keep the faith, and keep cooking.

TATER ESSENTIALS: TWICE BAKED / LOCKED & LOADED

Steps:

• 1. PREP/PREPARE
• 2. You will need a sauté pan and a parchment-lined baking sheet to make this recipe.
• 3. Baked Garlic I love what baking does to garlic... it mellows the flavor and creates an awesome ingredient that enhances so many diverse dishes. I use it so much in catering that I usually bake 15 or more heads of garlic at a time, and then save them for when needed. If you do not wish to use baked garlic, you can use regular minced cloves, but cut the amount in half. Here is the recipe that I use... it is easy/peasy: https://www.justapinch.com/recipes/sauce-spread/seasoning-mix/cooking-essentials-baked-garlic.html?r=4
• 4. Cooking Times All the times listed in this or any other recipe are relative to the equipment you are using. For example, if I instruct you to put the item into a preheated 375f (190c) for 50 minutes, or until golden brown, in your oven it might only take 45 minutes, or it could be 60 minutes. The problem is that household ovens can be off by 20 degrees or more. I am using Wolf ovens that get professionally calibrated once a year. So, if your oven display is displaying an accurate temperature, then the times I give will probably work for you. And the same holds true for a stovetop. Medium on one stovetop might be seriously different on another. I guess what I am trying to say is that do not blindly trust the temperature suggestions of any recipe. Watch your food as it cooks or bakes, and stop when it is ready, regardless of the time. Oh, and another must have thing to have in the kitchen is an instant-read thermometer. My favorite is the Thermapen instant read thermometer.
• 5. Gather your ingredients (mise en place).
• 6. Cook the bacon in a sauté pan over medium heat, until crispy and brown, about 8 - 10 minutes.
• 7. Drain on paper towels and reserve the bacon grease (optional).
• 8. Chop up the bacon and reserve.
• 9. Place a rack in the lower position and preheat the oven to 400f (205c).
• 10. Pierce the skin of the potatoes with a fork or paring knife.
• 11. Brush with some reserved bacon grease, and sprinkle with a bit of salt.
• 12. If you do not wish to use bacon grease, just brush with a bit of non-flavored oil, like grapeseed oil.
• 13. Place the taters onto a parchment-lined baking sheet and bake until a paring knife, inserted into the potatoes, goes in with little-to-no resistance, about 55 - 60 minutes.
• 14. About halfway through the baking process, turn the potatoes over. That will give the skin on both sides a chance to evenly crisp.
• 15. When the potatoes are cool enough, cut them in half, scoop the insides into a bowl, mix in the filling ingredients, and any optional items. Then add a bit of salt and pepper, to taste. Finally, add milk, a tablespoon or two at a time, until the mixture is creamy smooth.
• 16. Then distribute the filling into the potato shells, sprinkle them with the additional cheese and place back onto the parchment-lined baking sheet.
• 17. Some chefs put the bacon bits on now; however, I prefer to wait until they are out of the oven... Up to you.
• 18. Bake in the oven (same temp), until warmed through, and the cheese is beginning to get bubbly. Then remove from the oven and sprinkle bacon bits on top, about 10 - 12 minutes.
• 19. PLATE/PRESENT
• 20. Serve while nice and yummy. Enjoy.
• 21. Keep the faith, and keep cooking.

AIR FRYER ESSENTIALS: SPICY, CRISPY CUBED TATERS

Steps:

• 1. PREP/PREPARE
• 2. To make this recipe, you will need an air fryer. Understand that not all of these devices operate with the same power. You may need to adjust the times to best suit your machine.
• 3. One of the steps that make these potatoes crispy is the soaking. Do not skip this step. Soaking potatoes in cold water removes the extra starch from the potatoes and results in a potato that is completely crisp with a tender interior.
• 4. Gather your ingredients (mise en place).
• 5. Peel and dice the potato; making sure that the cubes are as equal in thickness as possible.
• 6. Optimum cube size would be from 1/2 to 3/4 inches (1.2 to 2cm). But do not drag out your ruler; just eyeball it. And, understand, the smaller they are, the faster they cook.
• 7. Fill a bowl with cold water, toss in the potato cubes, and let them soak for 30 - 40 minutes.
• 8. Remove from the water bath, and pat dry with some paper towels.
• 9. Set your air fryer to 400f (205c) and preheat for a couple of minutes.
• 10. Add the oil and spices to a bowl and stir to combine.
• 11. I just dried out the bowl I used to soak the potatoes and used it.
• 12. Add the potatoes and toss with the oil/spice mixture.
• 13. Feel free to vary the spices to suit your particular tastes.
• 14. Place the potatoes into the basket of your air fryer and cook until they are crispy and cooked through, about 15 - 20 minutes.
• 15. Give the basket a shake every few minutes.
• 16. PLATE/PRESENT
• 17. Serve as a side with eggs and bacon, or alongside a nice steak, or sautéed chicken. Heck toss them into a bowl and eat them while watching your favorite horror flick. Enjoy.
• 18. Keep the faith, and keep cooking.