Side Essentials Pan Fried Taters Food

FRIED TATERS

Steps:

• In a large skillet, pour the olive oil and heat on med-high heat.
• Wash potatoes well and cut with skin on into thin cubes or triangles.
• Add potatoes to skillet.
• Next sprinkle the lemon& pepper, garlic salt, garlic powder and essence over the potatoes as you turn them to make sure you get all of the potatoes.
• Lower your heat to medium and turn potatoes until browned on each side.
• Takes about 10-15 minutes.

~ BERMUDA ONION & GARLIC FRIED TATERS ~

Steps:

• 1. I washed and dried potatoes. Cut a slice into the tops of each and microwaved for 10 minutes. You want them cooked, but not mushy as you will be cutting them into chunks. Once cool enough to handle. Cut each potato into. Depending how big the potato is, cut each halve 2 - 3 times lengthwise, then cut into cubes crosswise. I use my iron skillet for fried potatoes. Any non stick skillet will work. Pour enough bacon fat into pan to cover bottom. Heat the fat over medium. Once good and hot, add the potatoes and onion. Sprinkle the top evenly with creole seasoning and garlic pepper. Add dollops of the garlic paste here and there. Let potatoes start browning, turning occasionally and adding vegetable oil as needed. The potatoes will soak up the initial bacon fat. So, just keep adding a little oil here and there as needed until potatoes are desired crispness. Salt if needed - I didn't.
• 2. Serve immediately as a side to any meat. Are great as a side to eggs as well. I served along side of my: https://www.justapinch.com/recipes/main-course/chicken/crispy-soy-honey-thighs.html

SOUS VIDE ESSENTIALS: CREAMY YUKON GOLD TATERS

Steps:

• 1. PLATE/PRESENT
• 2. For this recipe you will need a sous vide machine; however, allow me to suggest another option. We are working with a fairly high temp, and although I have never cooked them this way, I believe you could do them on the stovetop. Just get the water in a pot hot but not simmering, then just follow the recipe as written.
• 3. The Taters I am using Yukon Golds for this recipe, but you could sub some baby reds, or even russets. Note: If you are using russets cut the sous vide bath time down to 60 minutes.
• 4. Water Displacement Method If you are not using a vacuum-sealing machine (Food Saver, etc.), then you, most likely, are employing standard plastic food bags (Ziploc, etc.). To get as much of the air out of the bag, as possible, fill it with food and slowly sink the open bag into a pan of water, while keeping the open end just above the waterline. The pressure of the water will push against the bag and force out most of the air. Then, seal the bag and you are ready to sous vide. If I am using Ziploc-type bags, I always clip the bag to the side of the container with the zip-seal portion above the water line. One more thing, do not use the "regular" Ziploc bags; use the ones designed to go into the freezer. They are much stronger and less prone to leaks.
• 5. Baked Garlic If you have never baked garlic before, you are missing out on a tasty treat. Here is the recipe I use: https://www.justapinch.com/recipes/sauce-spread/seasoning-mix/cooking-essentials-baked-garlic.html?r=4
• 6. Gather your ingredients (mise en place).
• 7. Set your sous vide machine to 195f (90c).
• 8. Clean the taters and cut into quarters.
• 9. You could peel them; however, I think the skins add to the flavor of this yummy dish.
• 10. Add the taters, spices, cold butter, and baked garlic (if using) to a vacuum bag, and seal. Or use the water displacement method described in Step 4.
• 11. Completely submerse the bag into the sous vide bath and cook for 90 minutes.
• 12. PLATE/PRESENT
• 13. Cut open the bag, and place the taters, spices and melted butter into a small serving bowl. Top with some sour cream, and a sprinkle of salt and pepper, if desired. Enjoy.
• 14. Keep the faith, and keep cooking.

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.