I decided to create a new potato casserole for our Sunday dinner. My mother-in-law told me that she loved it as she scooped up a second helping of the casserole. So I think it’s a winner in my book.
As I have said in previous blogs, there are two food items that I seem to not to be able to make in the traditional manner. Those are hard boiled eggs and mashed potatoes. On Thanksgiving eve, I tried to make the mashed potatoes and then had to call my mother-in-law to ask her to make the mashed potatoes.
So on Valentine’s Day, I decided we were going to have oven fried chicken. What goes great with the oven fried chicken? Mashed potatoes. I was a brave little soul and made them in the pressure cooker. They were delicious!
I told my family I was going to do this challenge. They are very supportive of me taking on this challenge. In fact, Hubby decided to surprise me with changing up the area where the crock pot is located. He didn’t like how it was in the back of the counter.
The meat on the cutting board is for a recipe that I’m going to post later on in the week. The cans and boxes are for other meals this week.
Hubby even rearranged the coffee station on the counter. I’m so lucky to have a family that is super supportive.
This the empty jar of apple butter that we got at the Apple Fest a week and a half ago. We really enjoyed the apple butter to the last drop. I made buttermilk biscuits last night to enjoy with the apple butter.
Now onto the slow cooking recipe of the day:
I posted this recipe five years ago. I didn’t take pictures or good pictures when I started blogging. So I decided to repost this recipe with pictures.
Baked potatoes are an easy side dish. Or you could use the baked potatoes for dinner as a baked potato bar. Yum!
Last week, I cooked the baked potatoes with a whole chicken. Hubby told me that he liked the texture of the potatoes. So that’s a win for me!
Hint: Don’t over crowd the potatoes so they cook evenly.
Stars of the Recipe:
- russet potatoes (The quantity depends on your needs.)
- Extra Virgin Olive Oil
- Wash the potatoes and then poke the potatoes.
- Wrap each one of the potato in foil.
- Place potatoes in the crock pot.
- Put about 1 to Tbsp. of water in the bottom of the crock pot.
- Turn the crock pot on low and cook the potatoes for about 4.5 hours.
- When they are finished, unwrap them and put in a bowl.
- Douse them with Extra Virgin Olive Oil (EVOO) just to lightly coat them.
- Sprinkle them with salt.
- Enjoy with your favorite baked potato toppings.
The Imaginative One could live on chocolate, popcorn, and French Fries. I’ve started baking my French Fries. He loves them and will eat any fries left on the tray.
The first hundred times (maybe not that much), it would take the fries a long time to bake which doesn’t help when I have to get dinner on the table between 5 and 5:10 so hubby can eat and get to work. So I decided to do something different. I cut up the potatoes and then out them into a microwaveable bowl, cover the potatoes with water (about an inch above), and then parboil them in the microwave for 5 minutes. Then I drain the potatoes, spread them on a greased cookie sheet, and then bake. They turn out perfect.
To cut the potatoes into fries, I first cut the potatoes in half length wise. I place one of the half flat size down and cut it half. I then cut each half in half once again. If the fries are still too big, I once again cut it in half. If not, I place it in the pile of fries. I repeat with the other halves. Here’s what the look like after I cut the potatoes:
Here is the potatoes in the water:
I used my 8 cup measuring cup so the fries were able to stand up in the water.
Baked French Fries
Baked French Fries
Stars of the recipe:
- 2 – 4 potatoes
- Cooking spray
- Salt or your Frenchy fry topping
- Preheat oven to 425 degrees
- Cut the potatoes into French fry sized slices.
- Place in a large bowl.
- Cover with water.
- Parboil in microwave for 5 minutes.
- Remove from microwave and drain.
- Place on a cookie sheet that has been slightly sprayed with cooking spray. Make sure it’s in a single layer.
- Bake in oven for 15 to 20 minutes.
- Turn the oven up to broil.
- Broil for 4 more minutes.
- Remove from oven.
- Sprinkle salt or your favorite topping.
The Imaginative One loves French fries. He is the biggest French fry stealer so when I made these and he kept trying to take wedges from various family members, I knew this was a hit! They were so crispy which is the way I love them. I ate them without any condiments because they were that good!
Stars of the recipe:
- 2 russet potatoes, cut into wedges
- 1 egg white
- spices to taste – I used seasoning salt, black pepper, and Himalayan pink salt.
- Preheat oven to 450 degrees.
- Spray a cookie sheet with cooking spray.
- In a med. bowl, whisk together spices and egg white.
- Dredge the potato wedges in the egg white – spice mixture. Coating all of the wedges.
- Place on cooking sheet.
- Bake for 15 minutes. Flip the wedges over.
- Bake for another 15 minutes.
- Enjoy with your favorite condiments!