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.
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Category: Potato
Pressure Cooker Mashed Potatoes
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!
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31 Days of Slow Cooking (Day 6) – Baked Potatoes
I told my family I was going to do this challenge. They are very supportive of my taking on this challenge. In fact, Hubby decided to surprise me by changing 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 I will post later 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 super supportive family.
This is 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 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 overcrowd the potatoes, so they cook evenly.
Baked Potatoes
Stars of the Recipe:
- Russet potatoes (The quantity depends on your needs.)
- Extra Virgin Olive Oil
- Salt
Steps:
- Wash the potatoes and then poke them.
- Wrap each one of the potatoes 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 them in a bowl.
- Douse them with Extra Virgin Olive Oil (EVOO) to lightly coat them.
- Sprinkle them with salt.
- Enjoy with your favorite baked potato toppings.
If you like this recipe, please visit my Facebook page and Pinterest board for the 31 days of slow cooking. I’m also starting another Pinterest board for slow cooker recipes.
Happy Eating,
Traci
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Baked French Fries
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 put them into a microwaveable bowl, cover them 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 bake. They turn out perfect.
To cut the potatoes into fries, I first cut the potatoes in half lengthwise. I place one of the half-flat sizes down and cut it in half. I then cut each half in half once again. If the fries are still too big, I once again cut them in half. If not, I place it in the pile of fries. I repeat with the other halves. Here’s what they look like after I cut the potatoes:
Here are the potatoes in the water:
I used my 8-cup measuring cup, so the fries could stand up in the water.
Baked French Fries
Baked French Fries
Stars of the recipe:
- 2 – 4 potatoes
- Water
- Cooking spray
- Salt or your Frenchy fry topping
Steps:
- Preheat oven to 425 degrees
- Cut the potatoes into French fry-sized slices.
- Place in a large bowl.
- Cover with water.
- Parboil in the 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 the 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.
- Enjoy!
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Potato Wedges
Gluten-free
Vegetarian
Quick
Easy
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!
![IMG_7190[1]](https://cookingwithtraci.files.wordpress.com/2013/03/img_71901.jpg)
Potato Wedges
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.
Steps:
- Preheat oven to 450 degrees.
- Spray a cookie sheet with cooking spray.
- In a medium 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 the wedges with your favorite condiments!
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