I've been giving a lot of thought on potatoes. Potatoes are a staple in our household, much like my homemade breads. Potatoes are so versatile that you can do almost anything with them!
The potato is an excellent source of vitamins and minerals. One medium potato provides a healthy dose of magnesium, iron, potassium, fiber, vitamin C and niacin. Stop buying the frozen and processed potatoes from the grocery store! Buy the real deal potatoes, the ones that still smell like Momma Earth. Yum! Now that's a potato!
Below are some very simple ideas & recipes that I use around the house. Enjoy!
German Potatoes:
Scrub & dice potatoes according to the amount of people you have. I usually use 5-8 medium potatoes for 3-4 people. Toss potatoes with a tablespoon or so of olive oil. Sprinkle thoroughly with 1+ tsp of Paprika and 1 tsp sea salt. Stir. Cover & bake in oven at 425* for 1 hour or more. Remove cover after half the time. Cook longer for softer potatoes or less for firmer ones.
Taco Potatoes:
Scrub & dice potatoes according to the amount of people you have. I usually use 5-8 medium potatoes for 3-4 people. Toss potatoes with a tablespoon or so of olive oil. Sprinkle thoroughly with 1tsp Cumin powder, 1 tsp Chili Powder or 5-7 whole chili peppers, 1/4 tsp onion powder or 2 Tbsp minced onion, 1 tsp sea salt, 1/2 tsp Cilantro (optional) and a dash of cyan pepper. Stir until potatoes are evenly covered. Cover & bake in oven at 425* for 1 hour or more. Remove cover after half the time. Cook longer for softer potatoes or less for firmer ones. Serve with a side of sour cream or top with cheddar cheese.
Crispy Chips:
Scrub potatoes and slice as thin as you can. In a fryer or deep skillet/pan place at least 2-3 inches of good cooking oil. Get oil hot enough to where it snaps if you fling water in it but it doesn't smoke. This should be low-medium heat on your burner. Place approx 1/4 cut at a time of the thinly sliced potatoes. Let the fry for 5-10 minutes. This all depends on your desired crispness. I like to blanch mine. Cook them for 5 min, drain and then dip them in the hot oil again. This is how you get a crispy potato without burning it. When potatoes are cooked to your desired crispness, simply salt and eat. You can really mix this up by using a ranch mix, taco mix, chili peppers or create your own. I like to use my own taco seasoning and them dip the chips in sour cream. Sea salt with malted vinegar is my second favorite way!
Cheesy Potatoes Au gratin:
This is so simple that it really seems to easy! Peel potatoes or scrub them well and leave the skin on for added nutrients. Slice thin, but not as thin as the Crispy Chips. Butter a large glass bowl that is oven safe. Grate approx. a pound of cheese. Cheddar works great, but I used a variety of my leftover cheeses for added flavor. Layer the bowl with potatoes then cheese, repeat until all the cheese and potatoes are gone. Pour 1/2 cup to 1 full cup of milk over the potatoes. Cover and cook for 1 hour at 380*. Uncover, stir and cook another hour or so until potatoes are tender and most of liquid has been absorbed. Salt, pepper and serve. I like to add ham chunks or sliced up hot dogs and then use this as a main dish.
Potato Soup:
This is a family favorite at my house. I take approx. 5 pounds of potatoes, peel, rinse and dice. Place in a 6 quart pot with enough water to barely cover the potatoes. Cook until tender. Remove most of the water but not all. You can save the potato water and use for homemade potato bread if you like. Mashed the potatoes and then add 2 quarts of whole milk. Begin to cook over med-high heat. You want it really hot but not boiling. Add 1 tsp sea salt, 1 tsp crushed rosemary, 1 tsp back & white pepper. If you happen to have a can or container of leftover chicken stock (broth) add 1 - 2 cups to the soup for added flavor! In a separate bowl; take 2 eggs and about 1/2 to 3/4 cup of flour and mix the two together. You want a firm and sticky dough. Drop this by small fork fulls into the hot soup. Cover the soup and let cook for 20-30 minutes. Serve with crackers or bread & butter. I like to add meat to my soup sometimes. If I happen to have any leftover ham or sausage, I'll cook it separately and add it to the soup.
Crispy Double Stuffed Potatoes:
Take 4 large potatoes and scrub well. Rub with butter and place on a cookie sheet in the oven at 420* for 45-60 minutes. Remove potatoes and allow to cool enough that you an handle them with your bare hands. Slice the center top of each potato. Give yourself at least 2 inches. Scoop the insides as bast as you can. Try to leave a little potato against the skin so the skin doesn't crumble or break. When you have removed all the insides of the potatoes, begin mashing them in a separate bowl. Add a bit of milk, salt & butter to get a good consistency. You can even add some herbs & spices of your choice and mix in some cheddar cheese. Once the mix is ready, re-stuff your potatoes and place them back in the oven for another 15-20 minutes. This is a perfect side dish for a romantic steak or chicken dinner.
Oven Baked Jo-Jo's:
Scrub approx. 6-8 medium-large potatoes. Quarter the potatoes length ways, then halve them again. In a separate bag or container mix 1 cup of flour, 1 tsp sea salt, 1/2 tsp chili powder, 1/4 tsp dried onion powder and a pinch of ground black pepper. Toss the potatoes with a small amount of olive oil. You need just enough to lightly coat the potatoes. Place the potatoes in the flour mixture and cover well. Shake off any heavy or excess flour. Place the potatoes on a single layer on a cookie sheet and bake on the bottom rack at 425* for 20 minutes. Turn over and continue to bake for another 20-30+ minutes. Add more time for crispier potatoes or less time time for a firmer inside. Serve hot with a side of ranch dressing, ketchup or sour cream.
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