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Recipe Potato perfection

Discussion in 'Tilted Food' started by Craven Morehead, Dec 18, 2011.

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  1. Craven Morehead

    Craven Morehead Very Tilted

    Location:
    third rock from the sun
    My grandmother used to slice baking potatoes in half. Score the sliced side in a checkerboard pattern about a half inch apart, then butter the sliced side and place face down in a cooking sheet in the oven. Nice crispy baked potato. Very tasty.

    I thought of these a few years ago and decided to try this on the grill. Prepare as above, cover the entire spud with butter, add freshly ground pepper and sea salt. Then place on aluminum foil (double thick) sprayed with PAM on the browning rack on the grill. Will take about a half an hour. They are great! My grandmother would have been proud. :)

    Lately I've been cutting up red potatoes, coating in olive oil, freshly ground pepper and sea salt and toss them in a grill skillet. Also, damned good.
     
    Craven Morehead, Apr 23, 2012
    #41
  2. fresnelly

    fresnelly Getting Tilted

    Location:
    Toronto
    Forgive me if it's been posted already (3 pages on Potatoes?) but the key to good Latkes is squeezing as much water out of the raw shred as possible. Seriously. Squeeze them like you're Superman making a diamond out of coal!
     
    fresnelly, Apr 23, 2012
    #42
  3. Borla

    Borla Moderator Staff Member

    Ok, I have another potato recipe to blow your mind.

    Shred/dice a couple potatoes, or use frozen hashbrowns thawed out. Slice up a white onion and mix it with the potatoes. Season with garlic, pepper, and salt. Add a few tablespoons of truffle oil, or good olive oil (flavored if you like) if you don't have truffle oil. Mix all of those thoroughly. Take a small bread pan and coat the inside with PAM or other non-stick substance. Put the seasoned potatoes in the pan and put it on a very hot grill. After 7-8 minutes stir so that the bottom doesn't get burned. Continue doing this until the potatoes are as crispy as you like them (for me it's usually over 30 mins). About five minutes prior to when you think you'll be taking them off, cover with your favorite shredded cheese.

    The truffle oil really makes this one, so I really encourage you to use it if you can find some, but it's still very good regardless.
     
    Borla, Apr 23, 2012
    #43
  4. snowy

    snowy so kawaii Staff Member

    Yes, but don't forget to reserve the starch that comes out in the water and add it back in later :)

    Weekend before last I roasted up a bunch of small German Butterballs coated in olive oil and sea salt. Sooooo good.
     
    snowy, Apr 23, 2012
    #44
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