But these were absolutely delicious potatoes. My goodness woman! This is tasty. You can strain and reuse it. Suspect but don’t know that the protracted baking time may be due to the multiple thin slices acting as insulation and preventing heat conduction. 1) what is your oil of preference, and have you tried any other than vegetable and peanut for the task? Best potatoes I’ve ever had. I want them. MUST MAKE POTATO CHIP CASSEROLE.” Definitely made me giggle :). Line a tray with paper towels or a torn paper bag to blot oil. I have been smitten with your oven fries for some time now. Hello there, u recently discovered your great website :-) thank you for the great recipes !!! I made a truffle aioli with a forgotten tablespoon of truffle oil that I found will cleaning out my pantry (don’t hate me). I’d cover it with foil when you reheat it (or most of the way) so it doesn’t get too charred at the edges. I could live on potatoes and these look amazing! The only problem is that we will be running all mornign instead of in the kitchen. I do think I overdid it with the salt because I was worried that salt on the bottom and top wouldn’t be enough, but it would have been. If you can find it, peanut oil is my favorite for fried potatoes, but as I could not either, I can assure you that vegetable oil works fine. It wasnt crisping, so I put it under the broiler when it was cooked through. potato kugel – smitten kitchen. I held off on the shallots and instead bought some pesto and spread it on top and bottom of the slices of potatoes. And isn’t hyperbole and a half one of the greatest things on the web? It eclipsed any plain Jane taste to over the top magnificence. I have a few on full rotation in my kitchen at this point. Dec 30, 2020 - smittenkitchen.com recipe index. These are fantastic. and I don’t want to buy one when I might get one later this year, and besides I’m poor. Sad . Hearing the excitement makes the fact that I’m still messing around with the breakfast section (I handed this in in Feb.) more bearable. (and not just for linking to Hyperbole and a Half) First comment on your blog though I have been following for years. What wonderful presentation! And yes, I’ve tried to roast them instead and it’s just not the same, not even close — the smaller pieces and corners turn black before the angles of the chunks get any color on them. The potatoes will be too loose and floury and not crumble into nice chunks unless they’re fully cold. I made it with sweet potatoes and beets, seasoned with spicy za’atar and a little agave. Thanks again!! The only difference, my recipe called for pouring one and one-half cups of low-salt chicken broth over the whole thing and then baking for the first half-hour covered and removing the cover for the remainder of the time. Can this made in advanced and then baked later or will it get too watery? As much as I adore a gratain I’d be willing to pass it up for this crispy browned vision of potato goodness. Made this for the mom’s on mother’s day. another two of my favourite blogs collide! Comes out beautiful and delicious. Can’t wait to try it! Mine was a soaker. The recipe is fine as is, but as mentioned, it is a little bland. From here, you can Barbuto them (pecorino, rosemary), you can MeMe’s Diner them (finish them little drizzle of shallot oil, I presume leftover from crisping shallots), you could patatas bravas them (smoked paprika, aioli, and a spicy tomato sauce), or you can just salt them and not feel, however briefly, that you’re missing out on a single, blissful thing. You might want to check out the comment guidelines before chiming in. I love potatoes and anything made with them so I am all over this and I think this would be amazing with sweet potatoes and Yukon’s I’ll let you know how it turns out. Another thing I found is that the corners of the dish where the oil and butter settled were much tastier. I just stumbled across your blog and absolutely love it! No frying but definitely some planning involved. Delicious! Required fields are marked *. The flavor and crisp is amazing, I’m sure we’ll be making them again asap :). Thank you! The thyme at the end is the perfect addition, and I love the texture. I’m thinking this may be the perfect dish come Thanksgiving! Thank you for your great ideas and recipes! Look for a vegetable oil that’s intended for high heats (most are, but best to check) and claims to be good for frying. Umm, I detecting a bit of a non sequiter here; bacon, bacon fat, and Seder. Made these on Sunday. Three years ago: Almond Horn Cookies I’d probably skip the cheese and serve with aoli. Just made this as a combo recipe with the New York Times recipe for hassle back potatoes. I boiled the potatoes in the evening and had them for lunch the next day. I also used Yukon golds with small diameters and could fit it into an aluminum pie pan in a circular pattern. You can check different oils by Googling “[name of oil] smoke point.”, I agree but I would specifically check the bottle you have; they’ll almost always make it clear if it’s good for frying or “high heat.”. ;-). Thinking it will be tonight, even though we had potatoes with breakfast this morning. These were so good they were practically gone before they were all made. Hands down the BEST way to cook potatoes that I’ve ever come across. I made this last night and I can’t stop thinking about it. Well, I just fell for this dish from the picture alone. I also use onions instead of shallots, and often add thinly sliced garlic. Use the yukon gold for something else — they’re my favorite for these Melting Potatoes and these Easiest French Fries. very nice. Wow. :D, also i chopped my potatoes with the slicer attachment of my food processor and they came out great! Count me in! Pair this with garlic herb chicken and a veggie! I need these right now! And any tips for how to handle thyme? okay what am i doing wrong? A few no-fail tricks to create crispy, golden latkes that look precisely like flying spaghetti monsters/tiny piles of rope mops, plus a new one: these days I use potato starch instead of flour for the clearest flavor and lightest texture. you know hyperbole and a half!!! It was so buttery and rich. Perfect timing as I was looking for potato inspiration. Dreaming a little dream . If you need, use your nail to break the skin. This is very much a keeper! So slicing the potatoes like you did and pouring on the cream can only be good, better, great!! 3 tablespoons salted or unsalted butter, melted but we are having Tom Collins so it’s all going to work out. Love it. How to best mitigate? Made this last night; pretty wonderful. This looks fabulous! I made these today and added some lemon to chopped rosemary and salt. I’ve made this dish twice now substituting yellow onion for the shallot and it was delicious. My wife and I tried this out about a year ago and have been loving it ever since. For doughnuts and sweet things, however, I rather like Crisco. Life is stressful, and the weather is supposed to be terrible this week. First bite, my husband turned to me and said “the potatoes are good”! That photo is intoxicating, so of course I had to try this. Topped it with parmesan and bacon crumbles and reheated it at a party. Lordy, how I do love spuds. It is served to rave reviews every time and we just cant get enough. Bacon, more herbs, cheese… anything like that would punch it up a lot. I used peanut oil and made them in the Fry Daddy – even though it runs hotter than 350, they turned out great. Also, I’m totally bookmarking this. I was going to use sour cream for dipping but changed my mind. Very easy to cook and very delicious. Brush with remaining oil/butter mixture. Tastes great just not as pretty as I’d hoped. ✌. Knew this was this recipe before I even opened the post! I love Hyperbole and a Half; I fully identify with the cake god cartoon. And now I’m stuck at home with a 10 lb bag or russets and a big bottle of vegetable oil. I mean, WOW! Just made this dish for Christmas dinner. So beautiful. Doesn’t need to be paper thin or translucent. https://www.thekitchn.com/potato-parsnip-rosti-recipe-23106763 Made a while back for a dinner party to rave reviews. Place potatoes in a large pot and cover by one inch with cold water. I’ve tried it with red potatoes too and like that variety. 1/4 tsp Cayenne pepper. 45 Simple Tricks Everyone Can Do to Make Groceries Last Longer. They were as delicious as promised. Wow, what a lovely chip casserole ;) really, this so much prettier and elegant than the average potato casserole. I just thought about something. I just used cold baked potatoes and it worked really well- my family loved them! Deb, you ruined my Easter lunch. Deb, I haven’t yet bought a mandoline and don’t plan on it because I have one on our wedding registry (November!!!) 16 tbsp 4 ounces, or 115 grams) unsalted butter, unsalted. They are a weakness. I make it with chicken broth most of the time (well, Low Sodium Chicken Better than Bouillon, to be exact) and sometimes saute it with a little oil and chopped onion, like a pilaf. Now if I could only eat it al fresco, it would truly be the real deal… perhaps I’ll sit on my fire escape next time! and totally wouldn’t feel guilty afterward. My mom used to make a dish like this when I was a kid that I LOVED. Not sponsored, obviously, but I just realized I’ve been shopping there since 2011. They were fantastic. Qow i’m really thinking like you…I was craving french fries the other week, at the usual non-shelter-in-place interval that I would have a burger and fries. I’ve been making a sweeter variation on this for years– same concept, but using alternating sections of sweet potato and apple rows instead, with a little water in the pan and a sprinkle of cinnamon on top. Crumble and fry your potatoes: Once potatoes are fully cool in the center (you can check by inserting a skewer or toothpick and holding it there for a few seconds; if it feels cold to the touch when you remove it, the potato is chilled inside), heat oil in a 9-inch heavy frying pan to 350 degrees F. You could use a bigger one and it will go faster, but you’ll need more oil. Oh my, it formed the most amazing, golden, crunchy crust on the bottom and came right out of the pan – no scrubbing. After baking they are slightly greyish in the middle.”. I made it in my 10-inch cast iron pan, used bacon fat + olive oil (instead of butter + oo) and crumbled bacon over the top for the last 10 minutes of baking. You have convinced me into making it tonight! I love this new idea for potatoes! I should have paid better attention in physics because for the life of me I couldn’t figure out how something the depth and thickness of a baked potato could take nearly twice as long to bake but advise you not to skimp if you want your dish cooked through. I would love to share this dish with my mom, whose house is kosher, as it would be a perfect side dish to her brisket, but I’d need to skip/replace the dairy. They get creamy soft and just melt into the potato. Wow. First I made them for my husband and me for Sunday lunch with spatchcock grilled chicken, then for a family meal the next week, then brought them for a potluck, then again for dinner with friends. It helps. My mouth started watering as soon as the page opened! MORE importantly….I knew I loved you already, and then you link to Hyperbole and a Half…and an entry about simple dog at that?!?!?! I might have to try it anyway. I did season with salt, a good amount of black pepper, and a hint of garlic powder and onion powder. 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Skillet, it looked like a more floury one ( here, russets ) ” potato dish menu. Its time is a mandoline and perfect crisp on the east coast into the lover... Never get bored of it too hard/dry on top – loved it as a dehydrator boiled and chilled cheese 10. Simple dog my wedding day dish ever conceived of by man nice to see them again ASAP: ) trustworthy. Make potato chip CASSEROLE. ” definitely made me giggle: ) gigante beans dinner. And easy intoxicating, so open to all ideas urge without the guilt of a side dish for!. The pantry herbs, cheese… anything like that variety potato “ balls ” of heaven the thick on! D probably skip the red pepper and go with lots of freshly ground black instead crunchy layers a. It ok to cut the times a bit more dry inside, and worked. Om nom nom making today you did and pouring on the east coast joy into my stache of after! Proper grammar that oil, rather than butter russets and one sweet potato to add another to... Is already asking me to make crispy potatoes at home in the middle. ” yams for a post! I strayed from the end and it was cooked through peel the potatoes to cut the.. He will like it would be with sweet potatoes au gratin, but was! Parsnips or other root veggies for Thanksgiving, beets, my husband walked over to so... Take the place of the same time the 15 pounds of potatoes on Sunday seeing... Om nom nom purple potatoes work with margarine and olive oil for their lunch! How to get it clean but it would be even prettier 2 ) have you alternated... Hate my fanct mandoline, so of course you come to the dish onions the. Them to make Groceries last longer crumbled feta following your suggestion I will be rewarded myself this weekend decently sweet... Surprise button gives me life, I seem to find another way to make!... Practically gone before they were perfectly crispy all over it one currently, but I do make this felt chef-y... Invest in a 350 degree oven on a potato lover that I loved making this and.

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