Potato Dish
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Hey Nikon Your a chief right, I need a new dish to make when friends come over, you know of a good potato dish recipe that would be easy to make.
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Ryuuu wrote...
Hey Nikon Your a chief right, I need a new dish to make when friends come over, you know of a good potato dish recipe that would be easy to make.Damn strait he is.
Haha, but on to the question, I'll leave specific recipes up to Nikon but I can probably give you a few ideas. German potato pancakes are good and should be easy to find recipes for. New potatoes can be prepared a number of tasty ways, although generally as a side not main course. Not really a potato dish, but shepard's pie is great and uses quite a bit of potato. I should know more but I'm kinda blanking out.
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Tsujoi
Social Media Manager
I'm not Nikon, but I'll offer up a potato dish. Twice Baked Potatoes are quite good. They're basically baked potatoes, cut in half in the middle diagonally and cut a little of the bottoms off so they can stand upright, with some of the flesh scooped out. The flesh makes mashed potatoes with all the fixin's mixed in. Then you put the mashed potatoes back into the potato, add cheese to the top, and bake again until the cheese is melted.
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tsujoi wrote...
I'm not Nikon, but I'll offer up a potato dish. Twice Baked Potatoes are quite good. They're basically baked potatoes, cut in half in the middle diagonally and cut a little of the bottoms off so they can stand upright, with some of the flesh scooped out. The flesh makes mashed potatoes with all the fixin's mixed in. Then you put the mashed potatoes back into the potato, add cheese to the top, and bake again until the cheese is melted.Ah yes, twice baked potatoes can be quite good. Certainly a dish to consider.
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Nikon
FAKKU Old Guard
Achewood (webcomic) has a cookbook with an awesome recipe for potato wedges and I think it's solid enough, especially for snacking. Here's the recipe:
Man, I know you've had some oven fries before, and you're thinkin', "Man, oven fries are a joke!"
I know! I know! Usually they are!
I totally agree with you.
Somebody makes you some oven fries - they're all soft and not crispy and maybe not even cooked all the way - no one likes that! What's the point of ben' healthy if you just gonna end up angry and eat a gross taste that you hate?
Pat makes some pretty bad oven fries. They're like eatin' hot slugs. He's so proud of them, bringin' them to every potluck we have. We have a thing we do where we throw them away.
One day I had had enough of bad oven fries. I was all like, "Look, I ain't got a bunch of oil at home to deep fry with. That is a hassle. But there has got to be a way to make crispy potatoes in the oven. Other crispy things come out of the oven."
And that was all the reasoning I needed.
Try this recipe. If you fail at it, it's because you didn't do it right. There are crispy fries waiting to come out of your oven: you just have to make them and put them there.
Ingredients
2 russet potatoes, about 3/4lb each, washed and dried (but not peeled)
olive oil for brushing
salt
pepper
Procedure
1. Pre-heat your oven to 450F.
2. Slice the potatoes lengthwise into eight more or less equal triangular wedges (see illustration if Onstad makes one; he said he might he didn't). It is important that they be triangular but I can't exactly figure out why.
3. Line a cookie sheet with foil (shiny side down). Lay the wedges in uniform rows, skin side down, two white sides up. It's good to leave a little space between them, like maybe just a quarter inch or so.
4. Brush the wedges with the oil. Sprinkle salt over them and slide them into the oven. I like to put them higher in the oven, because, you know, heat rises and such.
5. Let the potatoes roast for 20 minutes, then remove the tray from the oven and flip each wedge onto its side.
6. Return the tray to the oven and let them roast for 10 minutes more.
7. Remove the tray from the oven and crank the heat to 500F. While the oven goes up to temperature (should take about 10-15 minutes), the potatoes will cool slightly. This is fine, it is part of the technique.
8. Once the oven is up to 500, rush the wedges with oil again. They don't need to be turned anymore. Slide them back into the oven and let them roast for 15-20 minutes more. Check in on them every so often after the first ten minutes have passed. You want them to be pretty golden brown all over, no white showing anymore. Don't worry about overcooking these; they'll still be moist and creamy inside. Just resist the urge to take them out until they're really golden brown. During the last ten minutes of cooking I like to turn the oven light on and sit in front of the oven window with a magazine, periodically checking in on them.
9. Now that they're golden brown all over, take them out and sprinkle them once more with salt. Tap them with a knife - the entire surface should be hard and crisp. Serve immediately.
I like to serve these plain. They don't need much dressing up. They go real well with those little Hamburger Burgers that Teodor makes.
Man, I know you've had some oven fries before, and you're thinkin', "Man, oven fries are a joke!"
I know! I know! Usually they are!
I totally agree with you.
Somebody makes you some oven fries - they're all soft and not crispy and maybe not even cooked all the way - no one likes that! What's the point of ben' healthy if you just gonna end up angry and eat a gross taste that you hate?
Pat makes some pretty bad oven fries. They're like eatin' hot slugs. He's so proud of them, bringin' them to every potluck we have. We have a thing we do where we throw them away.
One day I had had enough of bad oven fries. I was all like, "Look, I ain't got a bunch of oil at home to deep fry with. That is a hassle. But there has got to be a way to make crispy potatoes in the oven. Other crispy things come out of the oven."
And that was all the reasoning I needed.
Try this recipe. If you fail at it, it's because you didn't do it right. There are crispy fries waiting to come out of your oven: you just have to make them and put them there.
Ingredients
2 russet potatoes, about 3/4lb each, washed and dried (but not peeled)
olive oil for brushing
salt
pepper
Procedure
1. Pre-heat your oven to 450F.
2. Slice the potatoes lengthwise into eight more or less equal triangular wedges (see illustration if Onstad makes one; he said he might he didn't). It is important that they be triangular but I can't exactly figure out why.
3. Line a cookie sheet with foil (shiny side down). Lay the wedges in uniform rows, skin side down, two white sides up. It's good to leave a little space between them, like maybe just a quarter inch or so.
4. Brush the wedges with the oil. Sprinkle salt over them and slide them into the oven. I like to put them higher in the oven, because, you know, heat rises and such.
5. Let the potatoes roast for 20 minutes, then remove the tray from the oven and flip each wedge onto its side.
6. Return the tray to the oven and let them roast for 10 minutes more.
7. Remove the tray from the oven and crank the heat to 500F. While the oven goes up to temperature (should take about 10-15 minutes), the potatoes will cool slightly. This is fine, it is part of the technique.
8. Once the oven is up to 500, rush the wedges with oil again. They don't need to be turned anymore. Slide them back into the oven and let them roast for 15-20 minutes more. Check in on them every so often after the first ten minutes have passed. You want them to be pretty golden brown all over, no white showing anymore. Don't worry about overcooking these; they'll still be moist and creamy inside. Just resist the urge to take them out until they're really golden brown. During the last ten minutes of cooking I like to turn the oven light on and sit in front of the oven window with a magazine, periodically checking in on them.
9. Now that they're golden brown all over, take them out and sprinkle them once more with salt. Tap them with a knife - the entire surface should be hard and crisp. Serve immediately.
I like to serve these plain. They don't need much dressing up. They go real well with those little Hamburger Burgers that Teodor makes.
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Nikon wrote...
Achewood (webcomic) has a cookbook with an awesome recipe for potato wedges and I think it's solid enough, especially for snacking. Here's the recipe:Man, I know you've had some oven fries before, and you're thinkin', "Man, oven fries are a joke!"
I know! I know! Usually they are!
I totally agree with you.
Somebody makes you some oven fries - they're all soft and not crispy and maybe not even cooked all the way - no one likes that! What's the point of ben' healthy if you just gonna end up angry and eat a gross taste that you hate?
Pat makes some pretty bad oven fries. They're like eatin' hot slugs. He's so proud of them, bringin' them to every potluck we have. We have a thing we do where we throw them away.
One day I had had enough of bad oven fries. I was all like, "Look, I ain't got a bunch of oil at home to deep fry with. That is a hassle. But there has got to be a way to make crispy potatoes in the oven. Other crispy things come out of the oven."
And that was all the reasoning I needed.
Try this recipe. If you fail at it, it's because you didn't do it right. There are crispy fries waiting to come out of your oven: you just have to make them and put them there.
Ingredients
2 russet potatoes, about 3/4lb each, washed and dried (but not peeled)
olive oil for brushing
salt
pepper
Procedure
1. Pre-heat your oven to 450F.
2. Slice the potatoes lengthwise into eight more or less equal triangular wedges (see illustration if Onstad makes one; he said he might he didn't). It is important that they be triangular but I can't exactly figure out why.
3. Line a cookie sheet with foil (shiny side down). Lay the wedges in uniform rows, skin side down, two white sides up. It's good to leave a little space between them, like maybe just a quarter inch or so.
4. Brush the wedges with the oil. Sprinkle salt over them and slide them into the oven. I like to put them higher in the oven, because, you know, heat rises and such.
5. Let the potatoes roast for 20 minutes, then remove the tray from the oven and flip each wedge onto its side.
6. Return the tray to the oven and let them roast for 10 minutes more.
7. Remove the tray from the oven and crank the heat to 500F. While the oven goes up to temperature (should take about 10-15 minutes), the potatoes will cool slightly. This is fine, it is part of the technique.
8. Once the oven is up to 500, rush the wedges with oil again. They don't need to be turned anymore. Slide them back into the oven and let them roast for 15-20 minutes more. Check in on them every so often after the first ten minutes have passed. You want them to be pretty golden brown all over, no white showing anymore. Don't worry about overcooking these; they'll still be moist and creamy inside. Just resist the urge to take them out until they're really golden brown. During the last ten minutes of cooking I like to turn the oven light on and sit in front of the oven window with a magazine, periodically checking in on them.
9. Now that they're golden brown all over, take them out and sprinkle them once more with salt. Tap them with a knife - the entire surface should be hard and crisp. Serve immediately.
I like to serve these plain. They don't need much dressing up. They go real well with those little Hamburger Burgers that Teodor makes.
Hey Nikon that was great help, ill go make that when I get a chance, Firsts things first though I'll need to find some potatoes and a Knife.
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Tsujoi
Social Media Manager
I tried Nikon's recipe, it was pretty good. Although I added paprika, chili powder, and garlic salt to the seasonings. And then cheese at the end. It was nice and crispy on the outside and creamy on the inside.
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This is a very good way to make a very good crispy potato dish. this is my own creation and not from any cook book. ( i have to much free time)
you need about 5-6 potatoes
1-2 cloves of garlic
1/2 an onion
salt and pepper to taste
chili powder and chili peppers (optional)
parsley (fresh if you can)
1. boil the potatoes until they are fully cooked.
2. let them cool off until you can hold them and cut them with a knife into round 1/4 inch circles.
3. preheat a large pan with any kind of oil.
4. cook onions, peppers and garlic together until the onions are soft.
5. add potatoes, salt pepper, and chili powder into the pan letting them cook to wanted level of crispyness.
6. sprinkle the parsley over top.
7. enjoy with friends of keep it all for your self :D
you need about 5-6 potatoes
1-2 cloves of garlic
1/2 an onion
salt and pepper to taste
chili powder and chili peppers (optional)
parsley (fresh if you can)
1. boil the potatoes until they are fully cooked.
2. let them cool off until you can hold them and cut them with a knife into round 1/4 inch circles.
3. preheat a large pan with any kind of oil.
4. cook onions, peppers and garlic together until the onions are soft.
5. add potatoes, salt pepper, and chili powder into the pan letting them cook to wanted level of crispyness.
6. sprinkle the parsley over top.
7. enjoy with friends of keep it all for your self :D