Wow! I love how pretty this is. Umm, I detecting a bit of a non sequiter here; bacon, bacon fat, and Seder. But instead of cheese or bacon, I decided to give it a Malaysian twist that carries a touch of every Asian flavor. Love this twist on a potato side dish for Easter/Passover! Still yummy. I thought it an appropriately filling, tasty, and yet elegant dish. Should I be slicing them into. Three years ago: Almond Cake with Strawberry-Rhubarb Compote It sounds a bit insane but will ensure that your potato dish ends up looking exactly the way you want it to. Thank you! And yay, link to Hyperbole and a Half! I did sprinkle the Parmigiano-Reggiano from your Potatoes Anna recipe on top of this before baking. They were fantastic. Eight years ago: Raspberry Coconut Macaroons The temperature is in Fahrenheit. Thank you for the recipe, since I bought 5lbs too many potatoes for Passover. what am i doing wrong? From the time I turn on the stove with cold water in the pot, this takes 45 to 55 minutes with 10-ounce potatoes. Reading your blog for the first time today, and I love love love it!!! I often bake russets along with whatever else isin my oven and then leave them in the fridge for future uses. First time commenter here! Thank you. Arrange your potato slices vertically in the dish. A good reason to invest in a mandolin slicer. I think I need to try this one ASAP. Fantastic. I agree that it could stand to be jazzed up a bit from the initial version. I made these potatos for lunch today…..easy, simple, and delicious…… It took mine almost two hours to get done but it was worth the wait. Have made this three times in the last month. I had it all nicely planned out. For the small amount it took a lot of time, but it was delicious!!! Dang those opening lines go right to the heart… would love some fries and a drink on a patio. And it looked so impressive coming out of my oven in the wee oval baking dish… I felt very chef-y. (I’m working on deconstruction Eggs Benedicts). ;). Made this with my mixer slicer and shredder attachment, took less than 2 minutes. I accidently grabbeed lemon thyme and wow! Sure, about the only thing we have in common is a desire to set food on fire, y… 2 Eggs, large. I love Hyperbole and a Half; I fully identify with the cake god cartoon. She calls them Million Dollar Potatoes…more like million calorie! So delicious seasoned as per recipe! But once the chicken is in, really there’s no stopping it, so I just stuck the casserole in beside it and hoped for the best. Yay! Cold, boiled potatoes are crumbled directly into a fryer in irregular chunks and not taken out until they’re a deep golden brown. Using a potato masher (or cup or spatula if your kitchen is missing some tools like mine is), smash each potato down. I would eat the whole casserole dish, leaving none for the children. How do you dispose of the oil? Guess the isolation is getting to someone! I make it with chicken broth most of the time (well, Low Sodium Chicken Better than Bouillon, to be exact) and sometimes saute it with a little oil and chopped onion, like a pilaf. Thanks so much! And yes, I’ve tried to roast them instead and it’s just not the same, not even close — the smaller pieces and corners turn black before the angles of the chunks get any color on them. Using a friend’s deep fryer and splurging on $10 worth of Peanut Oil. Line a tray with paper towels or a torn paper bag to blot oil. Thank you Deb for the recipe, and greetings from Chile! I was about to buy potato chips just because I saw french onion dip mix at the grocery. I sprinkled them with rosemary, lots of salt, and a squeeze of lemon juice. It’s okay if your potatoes are larger or smaller, they may just take more or less time to boil. It’s exactly how my friend and I would think, being junk food junkies (although I tend towards salty, and she towards sweet). You just combined all my favorite things…. I was sure to season with lots of sea salt and black pepper (not red). This looks fantastic! Hard to say exactly but most things heat well covered with foil (maybe uncovered for the last few minutes) at 325/350 for 20 to 30 minutes. I usually add whatever herbs are featured in the meat I cook for a nice meat/veggie pairing. Since they were so salty, I skipped the salt at the beginning. but now at home. I boiled them in the morning right after reading Deb’s email. Boil them whole and chill thoroughly. I think avocado oil has too low a smoke point (the temperature when the oil starts to burn). Used cast iron skillet. I kept the ramekins covered for most of the time to make sure it cooked before getting crispy. Seven years ago: Lentil and Chickpea Salad with Feta and Tahini Paired them with Trader Joe’s dolmas, their gigante beans (which I warmed in the oven), and one of their frozen apps (vegetable pouches + homemade sauce). I loved making this almost as much as eating it! I can attest the value of the suggestion–I’ve done it twice and it’s so fast and easy. Your email address will not be published. Almost any kind of double-cooked potato is great, including mom’s leftover mashed potatoes fried up as potato pancakes the next morning. Looks awesome though! And soooo tasty! Yumm, these remind me of hasselback taters. A local cafe serves these potatoes with fresh rosemary for breakfast. Hands down the BEST way to cook potatoes that I’ve ever come across. Thirteen years ago: Mixed Berry Pavlova. Oh, I can’t believe I made a recipe before you! These look amazing! How many ounces of shallots? This looks like a perfect accompaniment to my dinner tonight. I love spuds in all their glorious forms. Recipe from smittenkitchen.com. Can’t wait until it’s done! And here I am with a brand-new mandoline… my husband will cry with delight. See more ideas about I boiled the potatoes in the evening and had them for lunch the next day. What a concept! THANK YOU. Big hoorays for the Hyperbole link. Love to see them all grown up. i imagined this recipe as more of an herbed potato sort of thing, so i seasoned it with homemade garlic salt, tarragon, oregano, parsley, and a bit of chili powder. Looks amazing! That photo is intoxicating, so of course I had to try this. Hmm… I’m thinking of making these in individual ramekins. Since my potatoes were smallish and the sweet potato was big, I cut the sweet potato slices in half so they were more or less the same height. I made this last night, as we had friends over, and my husband wanted to barbecue some pork chops. Thank you so much for the comfort food recipes. Chard and white bean stew anyone? Creamy centers, lovely browned potato chip crispy edges, and a great rounded flavor from the shallots and thyme. Anyway…I love your blog, love the recipes and the photos…thanks. Dec 1, 2015 - potato kugel, a food drink post from the blog smitten kitchen, written by deb perelman on Bloglovin’ .. A very high crispy-bit to soft potato ratio. Thank you very much! 4 hours should do it. Fabulous! This, and Deb’s Melting Potatoes, is all I will ever need. And any tips for how to handle thyme? I did this the other day my dumping a bunch of pizza blasted pringles into a casserole dish. These were SO GOOD. Your email address will not be published. All the goodness is in the skin. My love of french fries is vast and well–documented — preferably in a golden, crisp and glittering-with-fine-salt heap with some aioli, an artichoke or oysters and ice-cold, very dry champagne, outside at a bustling cafe in a life that seems a bit distant right now — so I hope you will take this statement with the utmost gravitas when I say that these crispy potatoes are as good as, if not better, than fries. haha I’ve made this dish twice now substituting yellow onion for the shallot and it was delicious. My kids (age 3 & 4) also love this dish. Six years ago: Three Bean Chili Perfect timing as I was looking for potato inspiration. I made this for a side with dinner tonight… it was great!!! I’d probably do a meat (pork chops? Like using multiple layers to keep out the cold? Amy — I haven’t tried it with Yukons. These are fantastic and your instructions are perfect. Oooh! Now. Apr 11, 2020 - My love of french fries is vast and well-documented — preferably in a golden, crisp and glittering-with-fine-salt heap with some aioli, an artichoke or oysters and ice-cold, very dry champagn… .. yum! I am in love with this picture and hoping to re-create this dish for an after race brunch this sunday. Oh my, this is absolute heaven. They both showed up for a Live cooking demo last week, if you miss their faces. Am I the only person who had to fry these for like, 22 minutes or more? Next time, I would skip the red pepper and go with lots of freshly ground black instead. It’s not catastrophic but not exactly the aesthetic I was hoping for. These are truly the best potatoes ever. Baked in an oval pan at 325 for 2plus hours because I was anyway making your Braised Beef Short Ribs. Oh they look delicious Deb, and I can see why since it’s not a one step recipe that’s come together in a few minutes, why it took you a while to get around to making them. This looks seriously delicious. Keep the cream level low so the tops stay crispy. Delicious and creative! Dairy. I tried it with sweet potatoes and yukons, topped with goat cheese and it was amazing! I made these today and added some lemon to chopped rosemary and salt. I borrowed my mom’s mandoline (must get one!) I also slipped in slices of carrot. Arrange your potato slices vertically in the dish. MAKE THEM NOW! Respectfully, I am fastly becoming a fan of your recipies. The potato really is the star! I didn’t read through all the comments from the last 3 years, but would Yukon Gold potatoes work with this recipe? They are a weakness. I absolutely LOVE sweet potato fries but refuse to fry anything at home. I’m always perplexed why we want our food to look exactly like the photograph, when that photograph was created by a professional. Yum, I love the look of this dish… a nice alternative to mashed potatoes. I occasionally make hasselback potatoes, which is similar but maybe a little simpler: just take a whole potato and *almost* slice it up (thinly). Since I had the time, the lower temperature for longer was really lovely. Where I live, it’s expected that over 50% of our restaurants many of them extremely popular with locals and tourists from all over the world, will not re-open. Made this last night and finished it off with a sprinkling of goat cheese and truffle oil. If you want a slice between almost every potato slice, use more. Everyone loved it, thanks deb! :), Looks very appealing, will try for New Year’s :-). Dec 30, 2020 - smittenkitchen.com recipe index. Can’t wait! Yes I knew they were deep fried. Totally redeemed my most terrible day. Baking & Spices. Yes! I’ve always wanted to make this and am planning to serve for Christmas dinner this year. xo, Nan, I wonder how or if this could be adapted for use with sweet potatoes? Any suggestions for other types of cheese to use on this other than goat? Thanks. Dying to make this. I’ve been making all of your recipes. It’s quick to prepare and simple if you don’t have to take the time to rinse it. Crumble by hand — you want very big and very small chunks. Thanks so much for sharing! Shallots are so not “uniform.” Sometimes I can only find small ones. I would love to share this dish with my mom, whose house is kosher, as it would be a perfect side dish to her brisket, but I’d need to skip/replace the dairy. I just thought about something. I find I can get the crispness I desire using a shallow tray, sprayed on olive oil and a hot oven for about an hour – turning once. Do you think there’s any way to bake part of it the night before to lessen the wait time when we return home, hungry? Due to oven needs, I cooked the dish for an hour, took it out while I roasted some brussels sprouts, then finished it off before dinner. This is the potato as elderly grandmother you go to see on holidays, who always has a hearty meal and butterscotch candies in her apron pocket. This is so simple and yummy.. and crispy and good.. Instead I made the much easier pan-fried potato slices which was very nostalgic since the last time I regularly requested them from my mom was 6th or 7th grade. As someone who doesn’t own a mandoline… oh well. yum. smitten kitchen has uploaded 16740 photos to Flickr. THANKS!!!! Thanks!! Hi, As soon as I saw the picture I knew I had to make it. YUM. I’m still searching for one more dish and I may have just found it! Ohh drool! You are serious that sometimes they are served in ice cold champagne? Have a great weekend! It was worth it. Lol im very confused and amused by this thread because the original comment this is threading on doesn’t appear to be spam. But these were absolutely delicious potatoes. (and it’ll be parve!). If you have one of those apple-peeler-corer thingys you could use it to prep your spuds. I only have Yukon Gold on hand – are they worth a shot or should I wait until I can procure some russet potatoes? He doesn’t like potatoes and had no idea I was trying anything different. Another thing I found is that the corners of the dish where the oil and butter settled were much tastier. The potatoes will be too loose and floury and not crumble into nice chunks unless they’re fully cold. I like to eat potatoes and i like to eat all potato recipe and here this potato recipe is my favorite. Cannot wait to give this one a go! Made this for the two of us and didn’t want any leftovers because it seems like a dish better eaten hot so I made it with 6 potatoes in a kugelhopf pan – in case anyone wants to try it, don’t hesitate, it worked a treat ^_^. “ fry ” it in an 8-inch cake pan, and this is first. 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