Air Fryer Steak Fries

 Steak with ribs or a grilled steak.

AIR FRYER STEAK FRIES

(serves 4)

Ingredients:

*4 medium russet potatoes, washed

*cooking spray

*1 teaspoon salt

*1 teaspoon ground black pepper 

*1 teaspoon garlic powder

*2 teaspoons corn starch

Directions:

~Wash 4 medium potatoes, cut them into half lengthwise, then each half into quarters.

~Soak in cold water for at least 10 minutes.

~Preheat air fryer to 400 degrees.

~Remove potatoes from wanter and pat dry.

~Place cut dry potatoes into a large bowl.

~Sprinkle, 1 teaspoon salt, 1 teaspoon ground black pepper, 1 teaspoon garlic powder, and 1 2 teaspoons corn starch over potatoes.

~Stir or toss until all potatoes are coated.

~Lay potatoes into a single layer and spray with cooking spray.

~Place in a single layer (as close to it as you can) into air fryer basket, sprayed side down.

~Spray the other side of potatoes with cook spray.

~Bake for 10 minutes.

~Flip fries and bake for another 5-10 minutes or until potatoes are done and crispy.

Potato Puffs

 A great tasty recipe to make with leftover mashed potatoes. 

POTATO PUFFS

(makes 12)

Potato Ingredients:

*2 cups mashed potatoes, cooled

*2 large eggs

*1 cup sharp cheddar cheese, shredded

*1/4 cup freshly grated parmesan cheese

*1/4 cup sour cream

*2 tablespoon chopped green onion tops

*1/2 teaspoon garlic powder

*1/2 teaspoon salt

*1/2 teaspoon ground black pepper

*1/4 teaspoon onion powder

*1/2 teaspoon baking powder 

Dip Ingredients: (or dip in sour cream, ranch dressing, ketchup or have it plain)

*1/4 cup sour cream

*1/2 cup mayonnaise (or greek yogurt)

*1 teaspoon dried dill weed

*1 teaspoon garlic powder

*1/4 teaspoon onion powder

*1/4 teaspoon paprika

*1/4 teaspoon ground black pepper

*1/4 teaspoon salt

Dip Directions:

~In a small bowl, whisk 1/4 cup sour cream, 1/2 cup mayonnaise,  1 teaspoon dried dill weed, 1 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/4 teaspoon paprika, 1/4 teaspoon ground black pepper, and 1/4 teaspoon salt until well combined.

~Cover and refrigerate for at least 1 hour.

Potato Directions:

~Preheat oven to 400 degrees.

~Grease a muffin tin (or line with paper liners).

~In a large mixing bowl, mix 2 cups cooled mashed potatoes, 2 large eggs, 1 cup sharp cheddar cheese, 1/4 cup freshly grated parmesan cheese, 1/4 cup sour cream, and 2 tablespoons chopped green onion tops until smooth.

~Stir in 1/2 teaspoon garlic powder, 1/2 teaspoon salt, 1/2 teaspoon ground black pepper, 1/4 teaspoon onion powder, and 1/2 teaspoon baking powder until mixture in light and airy.

~Divide evenly into prepared muffin cups (about 3/4 full).

~Bake in preheated oven for 20-25 minutes, or until tops are a golden brown and a little crispy.

~Allow to cool for 5 minutes before removing from muffin tin.

~Serve with dip or plain.

Waffle Iron Hash Browns

 Good and crispy.   You can leave out the onions and peppers if you choose.  Sometimes I like to put a layer of potatoes, a small layer of cheese, a small layer of chopped deli ham, and then another layer of potatoes.   When I do that I like to dip them in ranch dressing.

WAFFLE IRON HASH BROWNS

(serves 2)

Ingredients:

*3 medium-large russet potatoes, peeled and grated

*1/8 cup red bell pepper, finely chopped

*1/4 cup yellow onion, finely chopped

*1/2 teaspoon salt

*1/2 teaspoon ground black pepper

*4 tablespoons butter, melted

Directions:

~Peel and grate 3 medium-large russet potatoes.

~Place grated potatoes into a large bowl and cover with water.

~Drain and repeat until water is no longer cloudy.

~Dry off potatoes with a paper towel.

~Spray waffle iron with cooking spray.

~Heat up waffle iron to high (about 400 degrees).

~In a large bowl, mix dried potatoes, 1/8 cup finely chopped red bell pepper, 1/8 cup finely chopped onion, 1/2 teaspoon salt, 1/2 teaspoon ground black pepper and 4 tablespoons melted butter until potatoes are well coated.

~Place potato mixture evenly over hot waffle iron.  Place lid over potatoes.

~Cook for around 15 minutes or until potatoes are done and a golden brown.

Turkish Potatoes

 I like to pair this with Turkish chicken and some cucumbers for the veggie.  I like to make this in my sous vide.  I also like to serve a Shirazi Salad with it.

TURKISH POTATOES

(serves 4)

Ingredients:

*4 medium-large potatoes

*1 large onion, chopped

*2 teaspoons extra virgin olive oil 

*2 tablespoons tomato paste

*1/2 cup chopped parsley or cilantro

*1/4 teaspoon red pepper flakes

*1/2 teaspoon dried coriander

*2 teaspoons olive oil

*lemon juice squeezed from 1/2 lemon

Stove Directions:

*Peel potatoes and cut into bite-size pieces.

*Boil potatoes until they are fork tender (do not over cook, not mushy).

*While potatoes are cooking, heat 2 tablespoons olive oil in a large skillet.

~Add onions, fresh parsley, 1/4 teaspoon red pepper flakes, and 1/2 teaspoon dried coriander to hot oil and cook until onions are soft (not caramelized), stirring often.

~Drain potatoes.

~Add 2 more teaspoons olive oil to skillet and drained potatoes.

~Cook for about 10-15 minutes or until potatoes become crispy.

~Stir in lemon juice and 2 tablespoons tomato paste and cook for another 1-2 minutes.

Sous Vide Directions:

*Peel potatoes and cut into bite-size pieces.

*Preheat water in large pot or sous vide container to 190 degrees.

*In a vacuum seal bag add, 4 medium peels and quartered potatoes, 1 large chopped onion, 2 teaspoons olive oil, 1/2 cup fresh chopped parsley, 1/4 teaspoons red pepper flakes, and 1/2 teaspoon dried coriander.

~Seal the bag and place in water bath.

~Cook for 1 hour.

~Heat up 2 tablespoons of olive oil into a large skillet.

~Remove potatoes from bag and drain.

~Add to hot oil and cook until they crisp up (about 5 minutes)

~Stir in 2 tablespoons tomato paste and juice squeezed from 1/2 lemon.

~Cook for another 1-2 minutes and serve.

Gnocchi

 Great for soups or to add some sauce to it.   I sometimes add 1/2 cup freshly grated parmesan cheese to the potato mixture.  It gives more flavor to the gnocchi.  

Gnocchi freezes well.  Freeze before cooking.  Place in a single layer on a cookie sheet.  Place in the freezer for a couple hours or until frozen.  Place in a plastic bag and seal.   

GNOCCHI

Ingredients:

*1 pound russet potatoes

*1 large egg

*1 cup all-purpose flour

*1/2 teaspoon salt

*1/4-1/2 cup all-purpose flour (if needed)

Directions:

~Wash 1 pound russet potatoes.

~Place potatoes in a large pot and cover with water.

~Cook over medium heat until potatoes are done (fork tender).

~Remove from pot and place potatoes on a cooling rack for about 15 minutes or until you can handle them.

~Remove the skin.

~Rice or mash the potatoes.

~Place riced potatoes into a bowl.

~Add in 1 large egg, 1 cup all-purpose flour and 1/2 teaspoon salt.

~Mix until well incorporated.

~Mixture should be dough like.  If it's too sticky add more four 1/4 cup at a time.

~Once mixture is dough like cover with a towel and allow to rest for 10 minutes.

~Now cut in half and set aside one half.

~Lightly flour a clean surface.

~Roll one half of dough into about a 16 inch rope

~Cut dough into 1-inch pieces.

~Roll out the other half, and cut into 1-inch pieces.

~Roll dough on a gnocchi board if you have one or a fork.

~Allow to rest for 30 minutes.

To Cook:

~Bring a large pot of lightly salted water to a boil.

~Place gnocchi into boiling water.

~Once the gnocchi floats to the top it is done.

~Remove with a slotted spoon.

~Serve with your favorite sauce.

**If I'm making it for soup, I cook them in the broth.  I put them in at the very end.

Greek Sous Vide Lemon Roasted Potatoes

 Super easy to make.   

GREEK SOUS VIDE LEMON ROASTED POTATOES

(serves 4)

Ingredients:

*4 garlic cloves, minced

*3 tablespoon olive oil

*2 pounds of small red or yellow potatoes

*1 teaspoon sea salt

*1/2 teaspoon ground black pepper

*1 teaspoon dried oregano

*1/2 teaspoon dried dill weed

*1 teaspoon smoked paprika (or sweet paprika)

*2 teaspoon fresh squeezed lemon juice

Directions:

~Preheat water in a large container or pot to 195 degrees.

~In a small skillet, heat up 3 tablespoons olive oil over medium heat.

~Add 4 minced garlic cloves and sauté until it starts to brown, stirring often.

~Remove from heat and set aside.

~Wash potatoes and cut in half.

~Place potatoes into a large bowl.

~Add garlic oil, 1 teaspoon salt, 1/2 teaspoon ground black pepper, 1 teaspoon dried oregano, 1/2 teaspoon dried dill weed,  1 teaspoon smoked paprika, and 2 teaspoons fresh squeezed lemon juice, an mix until potatoes are well coated.

~Pour into a vacuum seal bag.

~Add potatoes into water bath making sure they are completely submerged, for 1 hour.

~Preheat oven to 425 degrees.

~Remove potatoes from bag and excess liquid off with a paper towel.

~Place onto a greased cookie sheet.

~Bake on top rake until potatoes crisp up (5-10 minutes)

~Serve.  I like to add either some tzatziki sauce or a garlic sauce.

Loaded Mashed Potato Casserole

 A great way to prepared potatoes ahead of time (day before if you want) and just pop them in the oven when you are ready for them.

LOADED MASHED POTATO CASSEROLE

(serves 8)

Ingredients:                                                                                                                                   

*4 pounds russet potatoes

*1/2 cup butter

*1/4 cup whole milk

*1/4 cup heavy cream (or whole milk)

*1 cup sour cream

*2 cups cheddar cheese, shredded, divided

*1 (12 ounce) package  bacon, cooked and chopped

*3 cloves minced garlic

*salt & pepper for seasoning

*2 tablespoons dried chives (optional)

*2 green onion tops, chopped

Directions:

~Peel and quarter 4 pounds potatoes.

~Boil until done (fork tender).

~Drain potatoes.

~Put 1/2 cup butter, 3 minced garlic cloves, 1/2 cup milk and 1/2 cup heavy cream together over medium-low heat until butter is melted.

~Remove from heat and set aside.

~Preheat oven to 375 degrees.

~Rice potatoes into same pan that you cooked them in (or mash them).

~Stir in melted butter mixture.

~Add in 1 cup sour cream, about 3/4 of the bacon, 2 tablespoons dried chives,  1 cup cheddar cheese and salt & pepper for seasonings.

~Mix until just combined.

~Spread potato mixture evenly into a 9x13 inch pan (If making a day ahead, cover with aluminum foil and refrigerate).

~Bake in preheated oven for 20-25 minutes (if it was refrigerated. Leave foil on top and bake for 15 minutes.  Remove foil cook for another 15 minutes.

~Remove from oven and sprinkle remaining 1 cup cheddar cheese, remaining bacon and chopped green onions tops over top of potatoes and bake another 10 minutes or until cheese is melted and bubbly.

Bacon Mashed Potato Cakes

You can use leftover mashed potatoes for this.  About 4 cups of mashed potatoes.  If you are using leftover  potatoes, just add the spices, cheese, and bacon and follow the directions starting with "divide the potatoes into 8 equal parts".

BACON MASHED POTATO CAKES

(makes 8)

Ingredients:

*1/2 pound bacon, cooked and crumbled

* 2 1/2 pounds russet potatoes 

*1/2 cup finely grated Parmesan cheese

*1 large egg yolk

*2 tablespoons butter

*1/4 cup milk

* 2 teaspoons dried chives

*1 teaspoon salt

*1/2 teaspoon ground black pepper

*1/2-2/3 cup all-purpose flour 

*1 tablespoon olive oil or vegetable oil

*1 tablespoon butter

Directions:

~Boil potatoes until fork tender.

~Drain liquid and allow potatoes to sit for about 4-5 minutes.

~Place hot potatoes into a large bowl.

~Add Parmesan Cheese, egg yolk, butter, milk, dried chives, salt & pepper and mash until smooth.

~Fold in bacon.

~Cover with plastic wrap and refrigerate for at least 1 hour.

~Remove mashed potatoes from refrigerator and stir in flour (start with 1/4 cup, add more if it's hard to form a Pattie with the mashes potatoes).

~Divide the potatoes into 8 equal parts.

~Set aside onto a plate.

~In a large skillet, over medium heat, heat up olive oil and butter, stirring until butter is melted.

~Place patties into hot skillet (don't over crowd) and fry until golden brown (about 5-7 minutes).

~Flip and fry the other side until golden brown (about 4-5 minutes).

~Serve, with a dollop of sour cream.

Cheesy Potato Stacks

 Yummy!   It's good with or without the cheese.  

CHEESY POTATO STACKS

(serves 6)

Ingredients:

*4-5 potatoes medium-large, peeled and sliced thin (about 1/16 inch thick) I use the thinest setting on my mandolin

*4 tablespoons butter,

*1 teaspoon garlic powder

*1/2 teaspoon onion powder

*1 teaspoon salt

*1/2 teaspoon ground black pepper

*3 springs of fresh rosemary (or 1 teaspoon dried)

*2 tablespoons freshly grated parmesan cheese

Directions:

~Preheat oven to 375 degrees.

~rinse sliced potatoes in cold water & then dry on a towel for a little bit (optional).

~Lightly butter a muffin pan.

~In a small saucepan, melt butter.

~Once butter is melted, whisk in garlic powder, onion powder, salt, pepper, and rosemary.

~Remove from heat and set aside.

~Place potatoes into a large bowl, or baking dish, separating them from each other.

~Pour the melted butter mixture over potatoes.

~Sprinkle parmesan cheese over them.

~ Mix until all pieces are well coated.

~Layer the potato slices into stacks and place into the prepared muffin cups.

~Bake for 55-60 minutes, or until the tops are golden brown and the centers are tender.

~Remove from oven and allow to set for 5 minutes before removing from pan.

Dutchess Potatoes

 I like to make these, because they can be made ahead of time (even the day before) up to the step just before baking them.

DUTCHESS POTATOES

(serves 6)

Ingredients:

*3 pounds potatoes (I use russet), peeled and quartered 

*3 tablespoons cold butter

*1 teaspoon salt

*1/2 teaspoon ground black pepper

*1/8 teaspoon (or less) ground nutmeg

*1/3 cup heavy cream

*3 large egg yolks

*2 tablespoon butter, melted

*1/4 cup parmesan cheese, grated (optional)

Directions:

~In a large pot, add potatoes.

~Cover with cold water by around  4 inches.

~Bring to a boil over high heat.

~Reduce heat once it's boiling to medium-low.

~Bake until fork tender, around 30-40 minutes.

~Drain into a strainer and allow to sit for 5-10 minutes, to dry out some.

~Place potatoes into a large bowl and mash until smooth.

~Add butter, salt, pepper and nutmeg, and mash until butte is melted.

~Add cream and egg yolks and whisk until mixture in completely smooth (no lumps).

~Cover and allow potatoes to cool to room temperature.

~Spray a cookie sheet with cooking spray and place a piece of parchment paper on it (this helps so the parchment paper doesn't move).

~Put mashed potatoes into a piping bag with a large star tip.

~Pipe 12 equal portions onto parchment paper (If you don't have a piping bag, then just use a measuring cup and scoop them onto the parchment paper).

~Cover lightly with plastic wrap and chill potatoes in the refrigerator for about 1/2 hour (you can do this longer if you want).

~Preheat oven to 450 degrees.

~Remove potatoes from refrigerator, and very lightly brush melted butter over each potato.

~Sprinkle parmesan cheese evenly over potatoes (optional).

~Bake in preheated oven for 20 minutes or until golden brown.

Oven Roasted Garlic Small Potatoes with Dipping Sauce

 Soft on the inside and crispy on the outside.  

OVEN ROASTED GARLIC POTATOES with DIPPNG SAUCE

(serves 4)

Potato Ingredients:

*2 quarts water

*2 teaspoons baking soda

*1 (24-30 ounce) bag of small potatoes

*2 tablespoons olive oil

*1 tablespoon Italian seasoning

*1 teaspoon dried oregano 

*1 teaspoon onion powder

*1 teaspoon smoked paprika

*1 teaspoon garlic powder

*1/2 teaspoon ground black pepper

*1/4 teaspoon dried rosemary

*2 garlic cloves minced

*2 tablespoons olive oil

*1/2 cup freshly grated parmesan cheese

*3 tablespoons butter

*1/8 teaspoon red pepper flakes (optional)

*1 garlic clove, minced

*1 tablespoon parsley flakes

Dipping Sauce Ingredients:

*1 cup sour cream or greek yogurt 

*1 garlic clove, minced 

*1/2 teaspoon chili powder

*1/2 teaspoon ground black pepper

*1 teaspoon honey

*1 teaspoon freshly squeezed lemon juice

*1 tablespoon dried parsley flakes

*1/4 teaspoon salt

Potato Directions:

~Preheat oven to 400 degrees.

~Bring 2 quarts water and 2 teaspoons baking soda to a boil.

~Cut 1 bag (24 - 30 ounce) of small potatoes in half.

~Place in boiling water and cook for 10 minutes.

~Drain potatoes and set aside.

~In a large bowl, whisk 2 tablespoons olive oil, 1 tablespoon Italian seasoning, 1 teaspoon oregano, 1 teaspoon onion powder, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1/4 teaspoon rosemary and 2 cloves minced garlic together until well combined.

~Add in potatoes and toss until well coated.

~Drizzle 2 tablespoons olive oil evenly over a cookie sheet (I use a pastry brush to spread it around).

~Sprinkle 1/2 cup parmesan cheese evenly over the olive oil.

~Place potatoes cut side down on cookie sheet.

~Bake for 15 minutes, flip and cook for another 15 minutes. 

~In a small skillet, melt 3 tablespoons butter.

~Stir in 1/8 teaspoon red pepper flakes, 1 minced garlic, and 1 tablespoon parsley flakes.

~Cook, stirring continually for about 1 minute. 

~Remove potatoes from oven and drizzle butter mixture over it. 

Dipping Sauce Directions:

~In a large bowl, mix 1 cup sour cream or greek yogurt, 1 garlic clove, 1/2 teaspoon chili powder, 1/2 teaspoon ground black pepper, 1 teaspoon honey, 1 teaspoon lemon juice, 1 tablespoon parsley flakes, and 1/4 teaspoon salt until well incorporated. 

~Cover and refrigerate for at least 2 hours.

BBQ Potato Chips

 These by far are my favorite homemade potato chips.  To get crispy chips, make sure you rinse them 3-5 times.  

BBQ POTATO CHIPS

(serves 4-6)

Ingredients:

*4 medium russet potatoes

*Vegetable Oil for frying

*4 tablespoons light brown sugar

*4 teaspoon smoked paprika 

*2 teaspoon garlic powder

*1/2 teaspoon onion powder

*1/8-1/4 teaspoon ground cayenne pepper (optional)

*1/4 teaspoon salt

Spice Directions:

~In a blender, add 4 tablespoons brown sugar, 4 teaspoons smoked paprika, 2 teaspoons garlic powder, 1/2 teaspoons onion powder, 1/8-1/4 teaspoons cayenne pepper, and 1/4 teaspoons salt.

~Blend until mixture is a fine powder.

~Place mixture into a large bowl (I normally just add a quarter of the mixture at a time).

Chip Directions:

~Peel 4 russet potatoes, and slice thin on a mandolin slicer (on thinest setting)

~Place sliced potatoes into a bowl of cold water.

~Move potatoes around in water to remove starch from potatoes.

~Drain a repeat 2 or 3 more times or until water stays clear.

~Bring a pot of water to a boil.

~Add potatoes (about a quarter of them).

~Boil for 4 minutes, and remove and place in a bowl of cold water (add cold water as needed).

~ Repeat until all the potatoes have been boiled.

~Place potatoes on a tea towel, or paper towels in a single row.

~Place another tea towel or paper towels over top to dry potatoes.

~In a large heavy bottom frying pan, add vegetable oil (about 4-inches deep).

~Heat oil to 375 degrees.

~Place potatoes into hot grease one at a time, do not over crowd pan  (I can add about 25 slices to my pan).

~Fry for about 4 minutes or until crispy (I turn mine half way through)

~Remove from heat and place on a paper towels lined cookie sheet.

~Place into the large bowl with bbq seasonings.

~Toss until well coated.

~Remove and place onto a plate and repeat until all the potatoes chips are done.

Crispy Cheesy French Fries

 You need to have powdered cheese to make these.   I ordered mine on line, but I've seen it in the spice isle at the grocery store.  BTW,  this cheese can be used to make boxed style mac & cheese and for cheese popcorn.

CRISPY CHEESY FRENCH FRIES

(serves 4)

Ingredients:

*4 medium russet potatoes,  peeled and cut into French fries  

*2 tablespoons cornstarch 

*1 tablespoon cheese powder

*1 teaspoon chili powder

*1/4 teaspoon salt

*vegetable oil for frying

Directions:

~Heat a pot of water up to a boil.

~Add cut potatoes and boil for 3 minutes.

~Remove from hot water and place into cold water until cooled.

~Place potatoes into bag (or large bowl).

~Sprinkle cornstarch over top of potatoes.

~Seal bag and shake until potatoes or well coated  (if using a bowl, use tongs to turn potatoes until well coated).

~Heat vegetable oil up in a large heavy bottom pan to 350 degrees.

~Carefully place potatoes in small batches into oil.

~Fry for 3 minutes.

~Remove from oil and allow to cool on a cooling rack for at least 30 minutes.

~In a small bowl, whisk the powder cheese, chili powder and salt together.

~Heat oil up again to 350.

~Fry potatoes for the second time for 3-4 minutes or until crispy.

~Place in a large bowl.

~Sprinkle cheese powder mixture on top of potatoes.

~Turn potatoes with tongs until well coated.

~Enjoy!

Honey Butter Potatoes

If you like sweet potatoes, you will like these.   

HONEY BUTTER POTATOES

(serves 4)

Ingredients:

*1 pound baby Yukon gold potatoes or baby red skin potatoes

*1/4 cup butter

*1/4 cup honey

*1 teaspoon corse sea salt

*1/2 teaspoon rosemary leaves

*1 teaspoon parsley flakes

Directions:

~Boil potatoes in lightly salted water until they are fork tender.

~Drain potatoes and rinse with cold water and drain again.

~Smash potatoes with wooden spoon (not to hard)

~In a large pan (I use cast iron) add butter, honey, salt, rosemary, and parsley flakes.

~Stir until mixed.

~Heat over medium low heat and bring to a simmer.

~Place in smashed potatoes.

~Increase the heat to medium-high heat.

~Cook for 4-6 minutes or util potatoes are golden brown.

~Carefully flip potatoes and for anther 4-6 minutes.

~Remove from heat and enjoy.

Smoked Parmesan Bacon Potatoes

 You can bake these in the oven, but the smoke flavor is awesome.

SMOKED PARMESAN BACON POTATOES

(serves 4)

Ingredients:

*6 slices bacon, cooked and crumbled (keep the bacon grease)

10-12 small red skin potatoes

*2 teaspoon olive oil

*3 teaspoon bacon grease

*1 teaspoon coarse sea salt

*1/2 teaspoon ground black pepper

*1/2 teaspoon onion powder

*1 teaspoon garlic powder

*1 tablespoon dried parley flakes 

*1/4 cup freshly grated parmesan cheese

*1/8 cup green onion tops, chopped small

*fruit wood chops

Directions:

~Line a baking sheet with aluminum foil

~Cook bacon on foil lined baking sheet until crisp (keep 3 teaspoons of bacon grease).

~Allow bacon to cool and break up into small pieces and set aside (I refrigerate it until I'm ready to use it).

~Set smoker to 275-300 degrees.

~Place some water in the tray.

~Cut the potatoes in half.

~In a medium bowl,  mix olive oil, bacon grease, salt, pepper, garlic powder, garlic salt, and parley flakes together.

~Place cut potatoes into mixture and mix until the potatoes are well coated.

~Use the small baking sheet and aluminum foil that you used to cook the bacon with  put the potatoes on, cut side down.

~Place in smoker for 1 1/2 hours to 2 hours or until potatoes are fork tender and crispy on the bottom.

~Remove from oven and sprinkle bacon, parmesan cheese, and green onion tops over them.

~Serve hot (I like to dip mine in sour cream).

Smoked Hassleback Sweet Potatoes

 Throw these in when smoking a turkey.  Super easy to make.

SMOKED HASSLEBACK SWEET POTATOES:

(serves 4)

Ingredients:

*4 medium sweet potatoes (about the same thickness)

*1/4 cup butter, melted

*1 teaspoon pumpkin pie spice

Directions:

~Slice potatoes 3/4 of the way through, about every 1/8 inch (your potato will fan like an accordion).

~In a small bowl, mix pumpkin pie spice and melted butter.

~Brush half of it over potatoes, making sure it goes down in the slices.

~Set smoker to 275 degrees.

~Add wood chips (I use apple for this).

~Place in smoker on grill (can place on a cookie sheet if you want.

~Bake for 1 hour and then baste the rest of the butter pumpkin pie spice over potatoes.

~Bake for another hour or until potatoes are tender.

Crispy Coated Potato Wedges

 I made a dipping sauce to go with these, but they are good just as is.   

CRISPY COATED POTATO WEDGES

(serves 4)

Ingredients:

*4-5 medium potatoes (I use Russet, Yukon Gold, or Idaho), washed and cut into wedges 

*1 large egg

*1 cup whole milk

*1 1/2 cups all-purpose flour

*1 1/4 teaspoons baking powder

*1/2 teaspoon corn starch

*2 teaspoons garlic powder

*1 1/2 teaspoon onion powder

*1/2 teaspoon paprika 

*1/2 teaspoon ground cumin

*1/2 teaspoon chili powder

*1/4 teaspoon poultry seasoning 

*1 teaspoon salt

*2 teaspoons ground black pepper

*Vegetable oil (about 6 cups or so.  enough to cover a layer of potatoes easily)

*freshly grated parmesan cheese (optional) 

Directions:

~Wash and cut 4-5 medium potatoes into about 1 1/2 inch wedges.

~In medium bowl, whisk 1 large egg and 1 cup milk together until well mixed.

~In another medium bowl, whisk 1 1/2 cups flour, 1 1/4 teaspoons baking powder, 1/2 teaspoon corn starch, 2 teaspoons garlic powder, 1/2 teaspoons onion powder, 1/2 teaspoon paprika, 1/2 teaspoon cumin, 1/2 teaspoons chili powder, 1/4 teaspoon poultry seasoning, 1 teaspoon salt, and 2 teaspoons ground pepper together until well mixed.

~Dip all the potatoes into the flour mixture and set aside.

~Place a cooking rack on a baking sheet (if you don't have one, just use the baking sheet).

~Dip potatoes into egg mixture coating all sides.

~The dip potato wedges into flour mixture again, making sure all sides are coated.

~Place on cookie sheet and repeat until done.

~Allow potatoes to sit for 15 minutes.

~Heat at least 6 cups oil into a large heavy bottom pot (make sure it's large so that the oil doesn't spill over).

~Preheat oil to 350 degrees.

~Carefully place potatoes in hot oil a few at at time (do not over crowd the pan).

~Cook for about 3-4 minutes and remove from heat and place on a cooling rack.

~Allow to cool for at least 20 minutes.

~Fry for the second time for about 4-6 minutes or until potatoes are crispy and done (do not over crowd the pan).

~Remove from heat and lightly salt and sprinkle desired amount of  Parmesan cheese over them.

Crispy Parmesan Potatoes with Dipping Sauce

 Crispy on the bottom and tender on the inside, makes for a very yummy potato.  Good as is or dipped in sour cream dip.

CRISPY PARMESAN CHEESE with DIPPING SAUCE

(serves 4)

Potato Ingredients:

*1/3 cup butter, melted

*1/2 cup finely grated parmesan cheese

*1/2 teaspoon garlic powder

*1/2 teaspoon onion powder

*1/2 teaspoon dried oregano 

*1/2 teaspoon paprika

*1/2 teaspoon ground black pepper

*olive oil

*sea salt

*1 1/2 pounds small red skin or Yukon gold potatoes

Dipping Sauce Ingredients:

*1 cup sour cream

*1/4-1/2 teaspoon garlic powder (or 1 small garlic cloves, minced)

*1/4-1/2 teaspoon onion powder (or 2 tablespoons of red onion, finely chopped)

*1 teaspoon dried parley flakes

*1/2 teaspoon dried oregano 

*1/2 teaspoon Worcestershire sauce

*1/4 cup green onion tops, finely chopped

Dipping Sauce Directions:

~In a small bowl, stir 1 cup sour cream, 1/4-1/2 teaspoons garlic powder (or 1 garlic clove minced), 1/4 -1/2 teaspoon onion powder (or 2 tablespoons finely chopped red onion), 1 teaspoon dried parsley flakes, 1/2 teaspoon dried oregano, 1/2 teaspoon worchesteshire sauce, and 1/4 cup chopped green onion tops together. 

~Cover and refrigerate for at least 1 hour (3 or 4 is even better.

Potato Directions:

~Preheat oven to 400 degrees.

~Melt 1/3 cup butter and place in a glass 9x13 inch pan.

~Spread to cover pan.

~In a small bowl, mix 1/2 cup freshly grated parmesan cheese, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon oregano, 1/2 teaspoon paprika, and 1/2 teaspoon ground black pepper together, until well mixed. 

~Sprinkle evenly over melted butter.

~Cut 1 1/2 pounds small red or Yukon gold potatoes in half.

~Score cut side of potatoes several times (making sure you don't cut completely through potato)

~Place potatoes use side down, pressing them down firmly.

~Drizzle a small amount of olive oil over potatoes.

~Sprinkle lightly with sea salt.

~Bake in preheated oven for 25-35 minutes or until potatoes are fork tender and bottom is crunchy.  

~Remove from oven and allow to set for 3-5 minutes before removing from pan.

~Serve cut side up, and with dipping sauce.

Mississippi Potatoes

Pretty tasty and super easy to make.   This is great with just about any meal.  

MISSISSIPPI POTATOES:

(serves 8-10)

Ingredients:

*8-10 cups potatoes, diced finely

*16 ounces cheddar cheese, cubbed

*1 cup mayonnaise 

*1 pound, bacon, cooked and chopped roughly 

*4-6 green onions, chopped

*2-3 teaspoons minced garlic

*1 teaspoon ground black pepper

*1 teaspoon salt

Directions:

~Preheat oven to 325 degrees.

~Mix all the ingredients together in a large bowl.

~Pour into a 9x13 inch pan or a casserole dish.

~Bake uncovered for 1 1/2 hours, or until potatoes are tender.

Grilled Steak Fries

 Nice healthy way to have fries.   These turn out crispier if you soak them first and then dry them off.

In this recipe I just have you adding salt & pepper, but you can add any seasonings you like.   

 (ignore the burnt ends in this photo.  I got a little busy and forgot to flip them)

GRILLED STEAK FRIES

(serves 4)

Ingredients:

*4 russet potatoes

*1/4 cup vegetable oil

*desired amount kosher salt (I use about 1 tablespoon)

*desired amount ground black pepper (I use about 1 1/2  teaspoons)

Directions:

~Cut potatoes lengthwise.

~Cut each half into thirds or halves depending on how thick the potato is.

~Place potatoes into a bowl.

~Pour vegetable oil over potatoes.

~Sprinkle salt & pepper over potatoes.

~Mix well, so potatoes are coated well.

~Preheat grill to about 400 degrees (medium-high heat).

~Place potatoes on grill in single layer cut side down,  cook for 6-10 minutes.

~Flip so the other cut side is down,  and cook for another 6-10 minutes.

~Flip so that skin side in down and cook for another 6-10 minutes.  

Variations:

`add garlic powder, onion powder, and Italian seasoning to mix before cooking.

`add hot sauce to vegetable oil.

`add a little lemon juice to vegetable oil

`brush melted butter and sprinkle freshly grated parmesan cheese to hot fries as soon as you remove them from the heat.