Tag: Potatoes

Homemade Home Fries

I love home fries. I grew up going to a dinner that had them as a side option with every breakfast dish and my family would order some every time. When you make them heed my advice, use a bigger pot. Mine was too small to stir them and they didn’t cook well stacked. They were delicious, but stirring them while crowded broke them, and the oil wasn’t hot enough to add any color. Use cast iron if you can! I’ve adjusted my recipe with these in mind. This is enough for a side dish for 2 adults.

  1. Set a large pan over medium-high heat, and heat 3 Tbsp of oil.
  2. Wash, cube, and pat dry 3 medium potatoes.
  3. Once the oil is hot, carefully add potatoes and 1 Tbsp butter. Cover, and cook for 10 minutes. Stiring occasional, cook for another 10 minutes until golden and tender.
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Meatloaf with Mashed Potatoes

Meatloaf was always a favorite in my house growing up. My father would make meatloaf and mashed potatoes for my mom every Valentine’s day, and so to me, meatloaf will always be a Valentine’s day dinner. This is a classic Meatloaf that many make. I also made the mashed potatoes following the recipe I posted this thanksgiving, I just halved it. I also made a packet of instant gravy.

  1. Wash, peel, and cube about 6 medium potatoes (about 5 cups). Preheat oven to 400 F.
  2. Place potatoes into a pot and rinse 1-2 times, then fill pot with warm water and place over medium-high heat.
  3. Toast 2 slices of bread. Place 1 lb of ground beef into a small casserole dish. Add to it, the two pieces of toast shredded (or about 1/2 cup of bread crumbs), 1/4 cup diced onion (1/2 a small onion), 1 egg, 3 Tbsp A1, and 2 Tbsp Worcestershire sauce. Mix with your hands until homogeneous then form into an loaf. In a small bowl, mix together 3 Tbsp A1 and Ketchep, then spread over meatloaf. Bake for 45-50 minutes or until an internal temp of at least 160F.
  4. Once the potatoes are boiling or the water starts to get starchy, it should take about 20 minutes. The potatoes are done when you can stab a large piece with a fork, and the potato splits and falls off the fork. If you want less chunky mashed potatoes cook for an additional 3 minutes.
  5. Strain your potatoes then put in a large bowl to beat with a hand mixer, or put in the bowl of a stand mixer with the paddle attachment.
  6. Start pulsing low speed and add 1/4 a cup of milk and 1/2 stick of butter (1/4 cup).
  7. Once most of the big chunks are broken up, turn your speed to medium-low and slowly add more milk until you reach your desired consistency. Add salt to taste.
  8. Place your potatoes into a casserole dish and heat in oven uncovered to keep warm while meatloaf finishes.
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Potato Soup

This was my great-grandmother’s recipe for potato soup. She lived during the great depression, and this recipe is an obvious example of this. This was my first time making this soup, but this is the recipe exactly the way that she had it. It’s incredibly flavorful considering the ingredients and I highly recommend at least trying it. *The original recipe did say to use a 3qt sauce pan and fill it half way with potatoes, but as you can see with my photos, 3 qt wasn’t big enough for me, nearly over flowing when adding the wax beans and my inability to stir it.

  1. In a 4 qt dutch oven or larger, peel and cube potatoes into bite sized pieces. Fill the pan to 1.5 quarts with potatoes, or about 8 cups of potatoes. Slice thinly 1 medium onion or 2 small onions, and add to pot. Cover with water.
  2. Boil until potatoes are done, about 20-30 minutes. Add 1 can of wax beans and juice. Heat to boil. Add 1 can of evaporated milk, then heat, but do not boil. Add 2 Tbsp of salt and 2 Tbsp butter to taste. Remove from heat and serve.
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Potato and Onion Skillet

I’ve always really liked the idea of soft potatoes and the sweet savory flavor of fried onions. I cook my perogies in the same way, and I was wondering if I could substitute in potatoes and have them come out with such a similar savory flavor. I was not disappointed. These potatoes are delicious. Also, be sure to taste before serving! Saltiness is an individual preference, so make it your preferred saltiness before serving, or leave lots of salt on your table.

  1. Wash and scrub 5 medium potatoes. Slice (about 5 cups) and add to large saucepan. Cover with 1 inch of water, then bring to a boil on high heat.
  2. While that’s heating up, half and slice a medium onion (about 1 cup). Add to a large skillet/dutch oven.
  3. Once boiling, boil your potatoes for 5-10 minutes keeping a very close eye on it. The potatoes are done when you either see a piece of a broken potato in the water while stirring, or when you stab one with a fork, the fork inserts with moderate pressure. (Think biting a potato. If it’s really easy it’ll mash, but if it’s too hard it’ll be too crunchy.)
  4. Strain potatoes then transfer into pot with onions. Turn on burner to medium high heat, add 3 Tbsp of butter and 4 Tbsp of oil. Use a wooden spoon to keep stirring potatoes so they don’t stick. Stir until onions are wilted/sweating. Remove from heat, add 3 Tbsp of salt to taste, and serve.
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Oven-Fried Potatoes

This is another one of those dishes what require little work for tasty food that can serve lots of people. This is one of my favorite salty sides dishes and it’s good alone, with ketchup, or served with other food.

  1. Preheat oven to 400 F
  2. Pick out 5-6 medium potatoes. Scrub them under warm water to remove any dirt on the skin. On a cutting board, dice the potatoes into 1/2 inch cubes and place onto a baking sheet
  3. Pour 2 Tbsp of oil onto the potatoes. Stir with your hands until they are all coated. Sprinkle potatoes with a generous amount of salt, 2-3 Tbsp of salt. Once again hand stir. Spread them into a single layer of potatoes.
  4. Bake in oven for 25 minutes. Remove from oven and stir, then return to oven for an additional 20 minutes.
  5. Remove from oven, stir potatoes again. Let sit for 5 minutes, add additional salt to taste, then serve.
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