Crispy Smashed Potatoes

I made these last night and the best part is truly smashing them down! 😉  Crispy smashed potatoes are the best of both worlds, giving a mashed potato creaminess with the crackling crisp crust of roasted potatoes. They are super fun to make, so hopefully you will enjoy them too! 🙂 

“…no one is born a great cook, one learns by doing.”
― Julia Child, My Life in France

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.”
― Laurie Colwin

Ingredients:

2 pounds small red Potatoes (1 1/2 – 2″ diameter)

6 tablespoons extra virgin Olive Oil (more if needed)

1 teaspoon Thyme leaves ( or other spice if you prefer)

fresh ground Salt and Pepper to taste

Directions:Preheat oven to 500 degrees.  Place one oven rack at the lowest position and one at the top position.

Scrub the red potatoes and lay on a baking sheet.  Add 3/4 cup of water the to the potatoes and cover with foil.  Bake in hot oven for 30 minutes.

When the potatoes are done, removed foil, drain, and let cool for 10 minutes.  Toss potatoes with 3 tablespoons olive oil making sure each is coated with oil.  Take a cup and “smash” each potato to about 1/3 – 1/2 in thick {this is the fun part}.

Drizzle another 3 tablespoons olive oil on the potatoes, sprinkle with thyme leaves and salt and pepper.  Place the potatoes in your 500 degree oven on the top rack and bake  for 15 minutes.   Move potatoes to the lower oven rack and continue to bake for another 25-30 minutes (until nice & golden brown).

Crispy brown on the bottom, creamy moist and tender in the center.  These potatoes are so perfect!

Bon Appètit!

Recipe from America’s Test Kitchen.
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Hasselback Potatoes

So i was browsing Pinterest the other evening and saw a recipe for these potatoes and just thought that they looked so good i had to make them ASAP! So anyway, i trotted off to the kitchen to gather all my supply’s (had some fun learning how to make evenly sliced potatoes) and ended up with the most amazing little potatoes on the planet!   Seriously you guys, Go Make Them! 😉

Ingredients:

  • 6 Medium Size Potatoes
  • 2 – 3 Cloves Garlic, thinly sliced
  • 1/3 cup Olive Oil
  • 2 Tlbs. Butter
  •  Sea Salt
  • Freshly Ground Black Pepper

Directions:
Preheat the oven to 220˚C (425˚F). Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals.

Arrange the potatoes in a baking tray – (a glass baking dish is the best) and insert the garlic in between the slits of the potatoes. Scatter some butter on top of each one. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper over top.

Bake the potatoes (covered with foil for 1/2 the time) for 40 minutes until the potatoes turn lightly crispy and the flesh is soft. – or 1 hour for a more crunchy almost chip like potato.

Bon Appétit!

Original Source

Pork Roast Supper

Greetings~
“Obstacles are those frightful things you see when you take your eyes off your goal.” – Henry Ford
As the cold, winter season draws near, I find it is time to bring out the steaming, warm meals. This is a hearty dinner and seems quite fitting for those chilly days. Enjoy!

Pork Roast Supper Recipe

Pork Roast Supper

  • 1 tsp. minced, fresh thyme
  • 1 tsp. minced, fresh tarragon
  • 1 tsp. minced, fresh rosemary
  • 1/2 tsp. salt
  • 1/2 tsp. garlic powder
  • 1/2 tsp. curry powder
  • 1/2 tsp. pepper
  • 1/3 cup vegetable oil
  • 1/2 cup chicken broth
  • 1 boneless, lion roast (4 lbs.)
  • 1 cup barbecue sauce
  • 1 1/2 tsp. mustard
  • 2 TBSP brown sugar
  • 3 small onions cut into chunks
  • 3 medium carrots cut into chunks
  • 3 celery ribs – cut up
  • 6 med. red potatoes cut up

In small bowl, combine herbs, salt, garlic powder, curry powder and pepper. Set aside 1 TBSP. Rub remaining mixture over roast. Place in greased shallow roasting pan. Combine BBQ sauce and mustard; spread over roast. Sprinkle with brown sugar. In resealable bag combine veggies and oil and reserved herb mixture: Toss well arrange vegetables around roast. Pour broth into pan. Bake uncovered at 350 degrees for an 1hr. and 40min. or until meat thermometer reads 160 degrees. Let stand for 10 minutes before serving.

Yield: 8 servings

*picture from: http://www.tasteofhome.com/Recipes/Pork-Roast-Supper

Mr.E’s Meatball Chowder

A dear older couple that lived near us when we were growing up, used to invite all of us kids over for supper at least once a week, and on cold blustery winter days, their kitchen was the place to be!  You see, Meatball chowder was the only meal that Mrs. E would let Mr. E make without her supervision. lol  – it was his finest dish however, and whenever there was the rumor that Mr. E was to make it we would flock on over to “help” him, aka taste test! 😉   Anyhow, Meatball chowder is just one of those childhood recipes that never gets old and is a sure people please ‘r!

Ingredients:

  • 2 lbs. Meatballs  ( we cut them in half, but you don’t have too)
  • 1 tall can V8 Tomato Juice [round about 1  1/2 cups]
  • 5 cups Water
  • 1 tsp. Season Salt
  • 1 tsp. Marjoram
  • 1 tbs. Beef flavoring or very strong broth
  • 3 cups diced Potatoes
  • 3 cups diced Celery
  • 3 cups diced Carrots
  • 1 large diced Onion
  • 1 can Corn

Directions: Combine all the liquids together in a large cooking pot.  Add the spices/salts and let them dissolve/incorporate.  Next add your veggies and meatballs.  Let cook on high for 1 hour  stirring as needed- so as not to burn the pan. 😉

Tips: Mr. E always diced his veggies on the chunky side, and i think that is what made this recipe so hardy.   Also, to thicken you can add 2 tbs. of tapioca; corn starch or whatever you normally use to thicken your chowders.  ( Serves 8-10)

Happy Cooking and Bon Appétit!

Aunt MaryAnn’s Hashbrown Potatoes

This is my Aunt Maryann’s cheesy, delicious, potato dish, that has always been a family favorite. At our big family gatherings,  it is always one of  the first things to be finished. 🙂

“Great opportunities to help others seldom come, but small ones surround us every day.” Sally Koch

Enjoy!

Hashbrown Potato Deluxe

  • 2 lbs. frozen hashbrown potatoes
  • 1 stick melted butter
  • 1 pint (2 cups) sour cream
  • 1 cup diced onion or 2 TBSP dried onion
  • 8oz shredded Cheddar cheese
  • 1 can Cream Chicken soup
  • 2 cups of french fried onions (or crushed cornflakes)

Thaw potatoes for about 2 hours and separate. Combine all ingredients except french fried onions (they are used for a topping later) Mix well. Spread mixture into ungreased 9×13″ pan. Bake uncovered for 45 minutes @375 degrees. Put topping on and bake 15 minutes more.

  • Serves 8-10