Category: POTATOES

APRICOT PORK CHOPS & SCALLOPED POTATOES

As I bring my old recipes over to the new blog I’m evaluating each one on their merits and taking new pictures as necessary.  There are a few (very few) recipes though that I’m re-evaluating as to whether I would ever even make them again.  I’m trying to only post things here that would be served at my table again in the future.
The following recipe was originally tried and posted as a Pork Chops and Scalloped potatoes done in the crock pot with cherries.  While it was okay, but not something we would make again, the recipe itself still had merit so I adjusted the recipe yesterday and tried it again and VOILA we have a recipe I will serve again and again!  This recipe will also work with thinner pork chops as well.

APRICOT PORK CHOPS & SCALLOPED POTATOES
4 bone in pork chops
8 apricots, washed, pitted and sliced thin
3 large potatoes, scrubbed and sliced thin
1 bunch green onions, sliced thin
1/2 cup heavy cream
3 tablespoons butter
3+ tablespoons Wondra flour
1/8 cup sugar
finely grated cheddar cheese
salt and pepper to taste

  •  Lay apricots in a single layer in a baking dish and sprinkle with the sugar.  Set aside for an hour or so.
  • Save you nicest looking apricot pieces to lay on top of pork chops. Puree the rest.
  • In a small sauce pan melt the butter.  Whisk in 3 tablespoons of Wondra flour until golden.
  • Gradually add the cream, stirring continuously until smooth.
  • Gradually add in half or more of the apricot puree.
  • Preheat oven to 325 degrees.
  • Spray an 11×7 baking dish with non-stick cooking spray.
  • Start layering potatoes into the bottom of baking dish, salt and peppering with a dusting of flour and sprinkled with green onions and grated cheese between layers.
  • Once all the potatoes are layered, pour 2/3 of your sauce over the potatoes and allow it to dribble and settle  into all the cracks.
  • Lay pork chops on top of sauce in a single layer.
  • Arrange reserved apricot pieces on top of pork chops.
  • Add remaining puree to remaining sauce and whisk until smooth. 

  • Carefully pour over pork chops.
  • Cover with lid.
  • Bake 1 – 1 1/2 hours (depending on thickness and doneness of chops and potatoes.) Remove lid last 15 minutes.  Potato layer will be bubbly.

NOT YOUR GRANDMOTHER’S POTATO CASSEROLE

Remember when I found this thrift store find?  Well, here is the first recipe and it was a resounding success. 
When I actually made this recipe I realized it really was my grandmother’s recipe.  One that was undoubtedly passed around bymany women at neighborhood coffee clatches, tupperware parties and PTA meetings.  I did update it a bit and hubby can’t seem to get enough of it.
POTATO CASSEROLE
2 pound package frozen hash browns
1 can cream of chicken celery soup
1 teaspoon garlic salt 2 cloves garlic, minced
1 pint 8 ounces sour cream

salt and pepper to taste

12 tablespoons butter, melted, divided 8 tablespoons and 4 tablespoons
2 cups corn flakes Special K original
2 cups 1 cup shredded sharp cheddar cheese
1/2 teaspoon seasoned salt  1 teaspoon sea salt
1/2 teaspoon paprika
1/2 teaspoon parsley
  • Preheat oven 325 degrees.
  • Rub the inside of a 2 quart casserole with butter or spray with PURE.
  • Whisk together the sour cream, soup, 1/2 cup melted butter and seasonings.
  • In a large bowl toss the frozen hash browns with the wet ingredients and 1/2 the cheese until well blended.
  • Arrange the hash brown mixture in the prepared baking dish.
  • Top with remaining cheese.
  • Top with the Special K.
  • Pour remaining butter evenly over top.
  • Bake 1 hour on lowest shelf in oven.
Better the next day and the next and the next…

IDAHO SUNRISES

IDAHO SUNRISES
per person
1 Large Baked Potato (cooled)**  
1 tablespoon butter, melted 
1 Jumbo egg 
1 strip bacon, cooked and crumbled 
Shredded or sliced medium cheddar cheese
Sliced green onions

salt and pepper to taste
sour cream

  • Slice the top of each potato.
  • Use a small knife to cut around the potato edges leaving the potato as thin or thick as you prefer.
  • Spoon out the insides turning the potatoes into a “bowl”.  Be careful not to go so deep as to cut through the bottom. Remember that the more room you leave, the more goodies you can put inside.
  • Swirl melted butter around the inside of each potato and then season with salt and pepper.
  • Gently break egg into potato careful to NOT break the yolk.
  • Salt and pepper to taste.
  • Top with bacon, cheese and green onions.
  • Bake at 350 degrees for 25-30 minutes or until egg whites are set.
  • Serve immediately.

NOTE: I tried one potato with the “goodies” on top and one with the “goodies” on the bottom and we really could tell no difference, so it’s personal preference.

**I scrubbed the potatoes really well and then rubbed them with salted butter, celery salt and garlic powder before wrapping them in foil to bake.

SAUERBRATEN, POTATO PANCAKES & GINGERSNAP GRAVY

SAUERBRATEN & GINGER SNAP GRAVY

3 pound chuck roast
2 cups vinegar
2 cups beef broth
1 medium onion, thinly sliced into rings, separated
2 bay leaves
1 teaspoon white pepper
1/4 cup sugar
1/4 cup lemon juice
1 tablespoons ground cloves
6-10 gingersnaps

  • In a medium saucepan blend all the ingredients together except the ginger snaps. Heat, but do not boil.
  • Pour over the roast in a tight sealed Tupperware marinader. Marinate 48-72 hours, turning twice daily.
  • On the 3rd day remove the roast from the marinade, drain well saving all marinade and brown* on both sides and all edges.
  • Put roast in roasting pan and pour marinade over top. Bake for 3 hours covered and undisturbed.
  • During the last 30 minutes add the gingersnaps to the liquid and allow them to soften. If you are going to want more gravy than there is liquid, add a can of beef consomme at this time.
  • Remove bay leaves. If you prefer you can use whole cloves (8-10) and tie those and the bay leaves into a cheesecloth bag that can be more easily removed.
  • Remove roast from pan and whisk in roux until desired gravy consistency is reached.

*Browning will take longer because of the vinegar in the marinade.

POTATO PANCAKES

3+ cups peeled, grated & squeezed* potatoes
1 large bunch green onions, minced or 1 small Vidalia onion, minced
1/2 cup self rising flour
1 teaspoon salt
1/2 teaspoon pepper
1 cup buttermilk
1 egg, beaten
4 tablespoons butter, melted

  • Sift together the flour, salt and pepper.
  • Whisk together the buttermilk, egg and butter until smooth.
  • Whisk in the flour mixture until well blended.
  • Fold in the potatoes and onions.
  • Drop onto hot griddle and make your pancakes.
  • Serve with applesauce and sour cream or with the Sauerbraten gravy.

*I use a flour cloth towel as my base. I grate the potatoes on top of it and then bring all the corners together like a knapsack wrapping the potatoes inside. I continue to tighten the turns until I squeezed all the moisture from the potatoes.

TWICE BAKED POTATOES

TWICE BAKED POTATOES 
4 large baking potatoes
8 slices bacon
1 cup sour cream
1/2 cup milk
4 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup shredded Cheddar cheese, divided
8 green onions (tops and all), sliced and divided 
  • Preheat oven to 350 degrees.
  • Bake potatoes in preheated oven for 1 hour or until done through. 
  • Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. 
  • When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; saving skins. 
  • To the potato pieces add the sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon. 
  • Bake for another 15 minutes.

CHEESY AU GRATIN POTATOES

1/2 cup butter
16 oz. whipping cream
5 large russet potatoes
1 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon Dijon mustard
1/2 teaspoon white pepper
1 teaspoon minced garlic (jar) or 1 clove
2 cups grated 4 white cheese mix (Gruyere, Muenster, etc…)
2 cups rates sharp cheddar
Wondra Flour

  • Preheat oven to 350 degrees.
  • Peel and thinly slice potatoes.
  • Grease 9×13 baking dish.
  • In a large sauce pan, melt the butter.
  • Gradually add the whipping cream and spices. Blend well.
  • Gradually add the flour until the mixture thickens, but it is still pourable!
  • Mix the cheeses all together.
  • Layer the potatoes, cheese and cream mixture ending with cheese on top.
  • Bake 45 minutes or until potatoes are tender and golden brown.

I developed this recipe for a request from our youngest and it quickly became a family favorite.

POTATO PANCAKES

This one is for Riley at Pig’n’Pancake in Seaside.  Thank you for being a great server and so friendly. You made breakfast enjoyable during our stay.
POTATO PANCAKES

3+ cups peeled, grated & squeezed* potatoes

1 large bunch green onions, minced or 1 small Vidalia onion, minced

1/2 cup self rising flour

1 teaspoon salt

1/2 teaspoon pepper

1 cup buttermilk**

1 egg, beaten

4 tablespoons butter, melted

  • Sift together the flour, salt and pepper.
  • Whisk together the buttermilk, egg and butter until smooth.
  • Whisk in the flour mixture until well blended.
  • Fold in the potatoes and onions.
  • Drop onto hot griddle and make your pancakes.
  • Serve with applesauce and sour cream or with the Sauerbraten gravy.

*I use a cheese cloth towel as my base. I grate the potatoes on top of it and then bring all the corners together like a knapsack wrapping the potatoes inside. I continue to tighten the turns until I squeezed all the moisture from the potatoes.

**I generally use regular milk and 1 tablespoon apple cider vinegar.

LINK PARTY PALOOZA & FOODIE FRIDAY submissions by 3 Sides of Crazy

It’s FOODIE FRIDAY over at RATTLEBRIDGE FARM and a great time for me to catch up on a few recipes that needed posting from the recently tried stack of Magazine Monday recipes and this week there were quite a few winners I must say.

First up is:

BULLAI RUBBED CHICKEN

2 pounds chicken tenders, rinsed and dried

1 1/2 teaspoons chili powder

1/2 teaspoon sea salt

2 teaspoons garlic powder

1 KNORR onion bouillon cube, crushed

1 teaspoon California sweet Paprika

1 KNORR chicken homestyle stock tub

2 tablespoons sun dried tomatoes

Juice of 1 lemon

4 tablespoons butter, divided

  • Combine spices until well blended.
  • Sprinkle rub on both sides of chicken  rubbing in well.
  • Melt 2 tablespoons of butter over medium high heat.
  • Cook chicken pieces until just done, about 4 minutes per side.
  • Remove chicken pieces, keeping them warm.
  • Add remaining butter and KNORR stock and hot water, whisking into drippings until well blended.  Bring to a boil over medium high heat and simmer about 10 minutes until reduced by half.
  • Whisk in the lemon juice and whipping cream until well blended.
  • Add sun dried tomatoes.
  • Reduce heat, simmering to desired consistency.
  • Pour over chicken and mashed potatoes.

Next was a super easy and SUPER tasty recipe:

GERMAN SMASHED POTATOES

3 pounds YUKON GOLD potatoes, peeled and cut into chunks, cooked tender

1/2 pound bacon

4 tablespoons apple cider vinegar

1 teaspoon sugar

  • Cook bacon until crisp, drain on paper towels.
  • Add vinegar and sugar to bacon fat, being sure to scrape up all the bits on the bottom of the pan and cook until well blended. Remove from heat.
  • In a large bowl add the potatoes and smash.
  • Crumble the bacon over the potatoes.
  • Pour the vinegar mixture over top and mix well.
  • Enjoy.

Then came a more time consuming recipe, but one hubs fell in love with:

I also found that they now make refried BLACK beans – gotta tell you I’m loving these!

LAYERED TORTILLA PIE

1 cup salsa

1 pound ground beef

homemade taco seasoning

1 can refried BLACK beans

1 can traditional refried beans

8 inch flour tortillas

2 cups Mexican shredded cheese

sour cream

1/2 cup chopped tomatoes

  • Brown the hamburger and drain off the grease.
  • Add 1/2 cup water and taco seasoning to the hamburger.
  • Cook until liquid is absorbed.
  • Preheat oven to 400°.
  • In a medium bowl mash together the refried beans, 1/2 the salsa and 1/2 the garlic.
  • In another medium bowl mash together the refried BLACK beans, 1/2 the salsa and 1/2 the garlic.
  • Spray a shallow pie pan with PURE.
  • Spread a small amount of sour cream on a tortilla and lay in the bottom of the pie pan.
  • Spread with one of the bean mixtures.
  • Add another tortilla and spread with some meat mixture.  Top with a thin layer of cheese.
  • Repeat layers until you have about 7 or 8 layers.
  • Top with remaining cheese.
  • Cover lightly with foil.
  • Bake 40 minutes. Uncover and bake 5 minutes until cheese is bubbly.
  • Cut into wedges and serve with salsa and sour cream.

Here’s an all-time favorite:

SEAFOOD SALAD

Shredded Romaine

Tomato wedges

Sliced green onions

Juice of 1 lemon

salt and pepper to taste

1 large can tuna, drained really well

Mayo to taste

  • Toss all together and enjoy with some garlic bread.

And lastly one of our new favorites:

ITALIAN MEATLOAF CUPS w/ PARMA ROSA PASTA

1 pound hamburger

1 pound Italian sausage

2 bunches green onions, chopped

1 sleeve saltines, crushed

2 eggs

1 can Italian tomato paste

8 oz. shredded cheddar cheese

2 cloves garlic

1 teaspoon sea salt

1 teaspoon white pepper

1 tablespoon Worcestershire sauce

1 tablespoon liquid smoke

  • Preheat oven to 350 degrees.
  • Blend all together.
  • I use the mini loaf pans and fill each one 2/3.
  • Bake for 45 minutes or until top is crispy.
  • Pour off excess fat before serving.
  • Bake how ever many you need today and freeze the others for future meals. Thaw in refrigerator before baking.
These are truly greatest hits at our house and welcome leftovers for weekend picnic sandwiches.

PARMA ROSA PASTA

2 tablespoons butter

1/2 cup heavy cream

1 teaspoon minced garlic, jar

1 tablespoon Classico sun-dried tomato paste

1 egg yolk, beaten

1/4 teaspoon thyme

salt and pepper to taste

3/4 cup grated Parmesan cheese

  • Melt butter in a saucepan.
  • Add garlic and saute until fragrant.
  • Gradually add heavy cream, stirring constantly. Stir in salt, pepper and grated Parmesan cheese and stir constantly until melted.
  • Whisk in egg quickly and heat through.

Recipes Submitted to:

and TATERTOTS & JELLO’S  LINK PARTY PALOOZA

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HAPPY VALENTINE’S DAY!

Happy Valentines DayValentine’s Day is a truly subjective menu.  Not everyone wants or dreams of the same foods.  So, awhile back when we were just sitting around I quizzed hubby in a round about way and was able to come up with his favorite romantic menu to create a romantic meal.  What are you doing for Valentine’s Day this year?
STRAWBERRY MARGARITAS
2 cups crushed ice
1/2 cup fresh strawberry puree
1 cup tequila
2 limes, juiced
Splash Triple Sec
Splash simple syrup (equal amounts sugar and water heated until sugar dissolves completely and then cooled)
  • Combine in a blender, ice, strawberry water, tequila, lime juice, Triple Sec and simple syrup.
  • Puree until smooth.
  • Pour into rocks glasses, garnish and serve.
CAJUN SHRIMP COCKTAIL
1 1/2 cups ketchup

1/2 cup chili sauce

3 cloves garlic, minced

2 tablespoons finely minced onion

2 tablespoons prepared horseradish

Juice of 1 lemon (save your rind to make the cute serving dish)

2 1/2 teaspoons Worcestershire sauce

1/4 teaspoon Frank’s red pepper hot sauce

1/4 teaspoon fresh ground black pepper

salt to taste

plenty of fresh medium-large shrimp, cleaned and chilled
  • I use my mini food processor to mix it all in until well blended.
  • Chill for a day or so before needed to allow flavors to meld together.
CAESAR SALAD DRESSING

6 cloves garlic, mashed and minced

1 tablespoon Dijon mustard

1 tablespoon Champagne Vinegar

2 tablespoons mayonnaise

1/3 cup canola oil

Sea Salt

White Pepper

Juice of 1 lemon

Minced anchovy fillets (optional – I usually leave them out)

  • Combine garlic, mustard, vinegar and two pinches of salt in a blender and mix thoroughly.
  • Add mayonnaise and blend together to form a thick base.
  • In a slow stream add oil.
  • Scrape dressing with spatula into a bowl and season to taste with salt, pepper and lemon juice.
  • Optional – Add anchovies to dressing to create a deeper, saltier taste.
PARMESAN CHEESE CROUTONS

6 slices thick sourdough bread

butter, melted, enough to coat bread

½ cup Fontina Cheese

½ cup grated Parmesan Cheese

  • Preheat oven to 350 degrees.
  • Place bread slices on oven rack and bake until dry and golden.
  • Melt butter in flat bowl.
  • Combine cheeses in flat bowl.
  • Dip first in butter and the cheese mixture.
  • Bake on cookie sheet 8-10 minutes until cheese is bubbly and melted.
  • Cut to desired size*
*If I’m in a hurry I will sometimes cut these ahead of time and toss with the butter and cheese which coats all the sides better.
GARLIC STEAK
Steak of choice (hubby choose T-bones)
2 cloves of garlic per steak, minced fine
1 tablespoon champagne vinegar per steak
1/2 tablespoon canola oil
sea salt
white pepper
  • Pierce each steak with a marinater.
  • Whisk together the garlic, oil, salt and pepper to taste.
  • Place steak side by side of a large plate.
  • Pour marinade over top.
  • Turn steak and make sure each is well coated.
  • Cover and marinate overnight.
  • Take steak out of refrigerator an hour before grilling, turn several times making sure still well coated in marinade.
  • Firmly press garlic pieces into the steak.
  • Grilled to desired doneness – mmmmmmmmmmmmmmmmmmm, medium rare….
TWICE BAKED POTATOES
4 large baking potatoes
8 slices bacon
1 cup sour cream
1/2 cup milk
4 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup shredded Cheddar cheese, divided
8 green onions (tops and all), sliced and divided
  • Preheat oven to 350 degrees.
  • Bake potatoes in preheated oven for 1 hour or until done through.
  • Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  • When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; saving skins.
  • To the potato pieces add the sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
  • Bake for another 15 minutes.
SOUR CREAM DUTCH APPLE PIE
PIE

3+ cups apples, cored, peeled and chopped

lemon juice

3/4 cup sugar

2 tablespoons flour

pinch of salt

1 tablespoon cinnamon

1/2 teaspoon vanilla extract

1/2 teaspoon maple extract

1 small egg, beaten

1/2 cup sour cream (not light)

9 inch pastry shell, pre-baked and cooled

TOPPING

1/3 cup flour

1/3 cup dark brown sugar

1 teaspoon cinnamon

4 tablespoons butter, sliced extremely thin

  • Preheat oven to 350 degrees
  • Chop the apples and combine with just enough lemon juice to coat and prevent browning in large bowl.
  • In a small bowl sift together the flour, sugar, cinnamon and salt.
  • Fold in the sour cream, egg, vanilla and maple extract until well blended.
  • Fold the sour cream mixture into the apples until well coated.
  • Carefully pour into the pie shell, mounding towards the center.
  • Toss together the topping ingredients until well blended.
  • Sprinkle topping evenly over the apple mound.
  • Lay the pieces of butter all over the top.
  • Bake 30 minutes or until apples are tender.
  • Best served with ice cream or fresh whipped cream. If you want to be really decadent try it with Caramel Sauce.
HOMEMADE VANILLA ICE CREAM

1 cup whole milk

1/2 cup sugar

2 jumbo eggs

2 cups heavy cream

2 teaspoons real vanilla extract

  • Warm the milk in a small pan.
  • Whisk the eggs with the sugar in a separate bowl.
  • Slowly add the warm milk to the egg mixture while continuously whisking the mixture.
  • Pour the entire mixture back into the pan and heat slowly, stirring continuously until mixture thickens to loose pudding texture. DO NOT BOIL! Let it cool to room temperature.
  • Whisk in the cream and vanilla.
  • Follow your ice cream maker directions for freezing.

Loaded Baked Potato Salad

Min here, from The Bad Girl’s Kitchen.  Long time no see!  I was lured over here yesterday by Melynda’s Apricot Pie, if you must know.  Then I just had to come back over and share my new creation with you!!

This recipe came about when I received an email listing “summer salads.”  There was a link to a recipe someone had called “Loaded Baked Potato Salad,” which I thought sounded great…but when I read through the recipe, it was really a casserole…?! 

What do I mean by “casserole?”  It was a potato dish that was assembled and then BAKED in a 9×13 pan.  Sort of reminiscent of my Twice Baked Potato Casserole, actually.  Totally not a “salad” at all, (salad in my mind means “cold”), and certainly not a dish I would think about serving in the heat of summer.

I set out to create a true potato salad.

First, I used my grill to bake the potatoes.  I just clean them, rub them with olive oil, then grill on the top rack over medium-ish heat for about one hour, turning over halfway through.  You want them baked but not too soft, keep in mind your grill may cook differently than mine.  Remove potatoes from grill and let cool before chopping, of course. I found that using a serrated knife helps the potatoes hold together better, while keeping the skin pieces intact.

Once salad ingredients are prepped, it’s important not to mix it until you’ve added everything, because the potatoes are a bit fragile.  You want to gently fold the ingredients together.  I used a mixture of sour cream and real mayonnaise because that’s what I prefer.  The real mayo adds a bit of flavor you wouldn’t get with sour cream alone.  You need to put this salad together ahead of time, and I’d recommend chilling it in the refrigerator for at least an hour or so if you have time.

I have to tell you, this is an amazing potato salad!  Make it for your next barbecue, and everyone will be impressed!  I think the baked potatoes add so much to the flavor compared to a traditional potato salad made with boiled potatoes, that I may actually try to bake all my potatoes for salads from now on.

My family and I loved this potato salad; in fact my oldest son H-Bomb even asked for seconds although he’s not a huge potato fan.  It’s my new favorite, and I’m going to make more today!

Loaded Baked Potato Salad 
Serves 6 to 8 

6 baked potatoes, skin on
1/2 pound bacon, chopped and cooked until crisp, then drained and cooled on paper towels
3 – 4 scallions, chopped
1 cup shredded sharp cheddar cheese
1/2 cup sour cream
1/2 cup mayonnaise
Salt and pepper to taste

Reserve a few pieces bacon, some green onions and cheese to use as garnish. 

Use a serrated knife to gently chop potatoes, leaving skin on.  I cut each potato in quarters lengthwise, before chopping in pieces.  Add to large mixing bowl.

Add bacon, onions and cheese; do not mix. Season with salt and pepper. Set aside.

In a small bowl, mix sour cream and mayo.  Add to potato mixture and mix gently with a rubber spatula.  Taste and adjust salt and pepper, if needed.  Refrigerate until ready to serve.

Before serving, garnish with reserved cheese, bacon and green onions.

Don’t forget to visit me at The Bad Girl’s Kitchen for more fabulous recipes!

I also host the fun monthly food blog event, Taste & Create!  Please join us!

POMMES MAXIM

POMMES MAXIM as seen on Ashley Brouwer adapted from the New York Times

Pommes maxim plate beautifully. Add a sprig of rosemary to the middle of each spiral, serve with a dollop of sour cream on top, or just eat them hot right out of the oven. 
POMMES MAXIM
10 tablespoons unsalted butter
2 large Yukon Gold potatoes, peeled and sliced paper thin
Sea salt
Fresh Ground Pepper
  • Heat oven to 300 degrees. Place butter in a saucepan over low heat. As the butter melts, skim the foam from the surface and discard. Slowly pour off the clear, golden, melted butter into a bowl, discarding any milky residue.
  • Toss the potato slices in a bowl with the clarified butter. Arrange the slices, overlapping, on a baking sheet and sprinkle with salt. Keller recommends using a nonstick baking sheet, but I don’t own one and was still able to easily remove the pommes maxim from the pan with a metal spatula.
  • Bake the potatoes 45 to 50 minutes or until crisp and golden.
  • They can be set aside at room temperature for 1-2 hours until you are ready to serve. To reheat, place them in a 325-degree oven for 10 minutes or until warm.
  • Makes approximately six servings, although this number may vary depending on how large your potatoes are and how many slices you use per circle.

Grilled Potato Rounds – Fire Day Friday

A simple side dish to go with just about anything.  These little babies are good in the winter, summer, spring, and fall.  And if you can’t dig your grill out this time of year, no worries, you can easily do these on an indoor stove top grill, or in a 425 degree oven (about the same amount of time, but keep an eye on them).  Either way you do it, this will definitely become a family favorite.



Grilled Potato Rounds
Created by Jenn’s Food Journey
Printable Recipe 
Ingredients:

1-2 russet potatoes (depending on the size)
extra-virgin olive oil (about 1-2 Tablespoons)
2 large garlic cloves
salt (I used either Kosher salt or sea salt)
black pepper

Directions:

Scrub potatoes under running water.  Slice into 1/4″ disks.  Place in a pot and cover with water.  Slice the garlic cloves into quarters and place in water with potatoes.  Over high heat, as soon as you start to see the water bubble (even just a little), set the timer for 5 minutes.  Immediately remove from the heat and run quickly under cold water.  Drain completely.  Cover potatoes with olive oil.  (I start with 1 Tbls and add until nicely covered.)  Season liberally with salt and pepper. (I sometimes use cayenne pepper or Italian seasoning too, depending on what I’m making.  The point is, you can use any seasoning you desire.)  Toss to combine.
On a preheated grill (medium-low to low), place the potatoes directly on the grates and grill for 15-20 minutes, turning frequently to reduce burning.  When finished, potatoes should be crispy on the outside and still nice and tender on the inside.  Remove from grill and season with more salt and pepper if necessary.  Enjoy!