Mash them, roast them, fry them, stew them – potatoes make up some of the most satisfying foods out there.
Related to tomatoes, eggplants, peppers, and tomatillos, potatoes are a part of the “Solanaceae” otherwise known as “nightshade” family. That’s right, the potato is part of the underground stem called a tuber, but if it is allowed to flower and fruit it would bear an inedible tomato-like fruit.
The potato itself is a low calorie, high fiber, complex carbohydrate. Though it is high on the Glycemic Index which makes them not-ideal for diabetics, they are a great source of potassium, vitamin C, and vitamin B6 for those without issues. They are also low in cholesterol when cooked with using less fats. Composed primarily of starch, carbs from potato are a quick-burning source of energy.
Not all potatoes are created equal. The type of potato you buy has a lot to do with your finished product in the kitchen. Potatoes like Idaho or Russet are high in starch and low in moisture. This makes them great for boiling, baking and frying, but they don’t hold their shape and should be avoided in dishes like potato salad. Red Bliss or New potatoes on the other hand, have a low starch content that gives them a creamy, firm and moist flesh that holds its shape after cooking making these best for roasting, boiling, casseroles and potato salads. Yukon Gold is an example of a middle-of-the-road, with a medium starch content that works in practically any cooking application.
Best Ways To Get Your Potato On
If you want potatoes with a crispy edge and tender center, roasting is your bet. All there is to it is cutting your potatoes to desired size, tossing them with oil and spices then laying out on a baking sheet to roast until golden brown and crisp, about 30-45 minutes depending on the size of your pieces. Some great seasoning options for roasting include Parmesan Garlic, Rosemary & Herbs, Garlic Chive, Ranch, Lemon Herb, and you can even get really funky with taco seasonings, curry and beyond!
Looking just as good as they taste, scalloped potatoes are thin slices of potato coated with a cream or cheese then layered and roasted to tender, creamy, cheesy goodness. This recipe featured potatoes roasted over a bed of caramelized onions and topped with gruyere and parmesan cheese for a hearty side dish that pairs perfectly with steak or chicken dishes. It is also a guaranteed hit at potlucks!
There really is an art to potato salad, because there are just so many ways to make it! At the base, cooked potatoes cut into chunks are cooled and coated in a mixture of a creamy spread like mayo, Miracle Whip, Greek yogurt or sour cream with vinegar, celery, onions, mustard and seasonings. The result is a tangy-sweet side dish that is a staple at most barbecues and parties in the spring and summer.
Crispy on the outside and pillowy in the middle, however you serve a stuffed potato the process is the same. Pierce your potatoes with a fork then:
– zap for 12 minutes in the microwave, flipping halfway
– coat with olive oil, salt and pepper and bake at 425º F for 50-60 minutes, flipping halfway
– DON’T pierce with a fork, but boil in salted water 30-45 minutes until tender
From there, you can cut a slit or halve your potato, fluff the inside, and load on your favorite toppings. This recipe is packed with shredded chicken, bacon and brussels sprouts seasoned with a drool-worthy combo of ranch, garlic, parsley and lots of butter. ⭐⭐⭐⭐⭐
Crispy, salty fries are no-doubt the most popular way for anyone to enjoy potatoes! There are so many ways to slice ‘em, fry ‘em, bake ‘em, season ‘em and serve them, experimenting with different fries is a lot of fun in the kitchen! This recipe goes into detail of how to get perfectly “crunchy on the outside, tender on the inside” fries at home through a combination of soaking your potatoes for 2 hours to overnight, double frying them, and seasoning them with a lively variety of spices and herbs for maximum flavor! And hey, fries don’t always have to be savory! Check out these sweet potato dessert fries 😍
From zucchini and tomatoes to chicken and beyond, you can hasselback almost anything. It’s a great way to pack delicious fillings throughout a food, and no food rocks hasselback-style like potatoes. Roasting, frying, even grilling your potatoes in this way leads to layers of crispness that is made even better by the variety of toppings you can squeeze in there. Topped with an out-of-this-world garlic butter, this recipe is perfect as a side for practically any meal.
Let us tell you, smashed potatoes are somethin’ else! First, you simmer them in water until tender. Then, using a tool or by hand, smash the potatoes to about ½ inch thick. From here you add your oil and spices and bake at 450º F until all those crevices created from the smashing get nice and crispy. From there you can serve as-is or do what this recipe does and melt your favorite cheese on top until just melted.
Pro-tip: for silky potatoes, put down your potato masher and pick up a ricer. Next, go for Russet or Yukon gold potatoes, with Russet yielding the creamiest mash and Yukons for the flavor and golden color. Boil them unpeeled, then using a clean pot holder peel away; this helps prevent the potatoes from absorbing water which results in watery potatoes. From there, what you mix in will do a lot to determine the taste of your potatoes. Whether you use butter, half and half, milk, heavy whipping cream, and how you season. But for the Best ever, this recipe is on-the-money.
Put down the skillet and pull out your sheet pan, this roasted home fries recipe is about to rock your world! Potatoes, bell pepper, onion, olive oil, garlic powder, salt, pepper – that’s all you need for wonderfully crispy potatoes destined to upgrade your next breakfast. While they take some time in the oven, prep is as easy as chopping your potatoes, pepper and onion up, coating in your olive oil and seasonings and dumping in the pan to roast for 45-50 minutes, stirring every 15 minutes or so to get the best overall crispness possible. 👌
Essentially home fries’ more-complex cousin, hash browns and tater tots are different because the potatoes must be grated first. With a crispy outside and tender inside, these hash browns are ready in under 40 minutes and filled with a gourmet combination of egg, parmesan, chives, flour, salt, chili powder, basil, cumin and pepper. Once mixed, simply fry scoops of your potato mix in ¼ inch of oil over medium-high heat until browned on the bottom and repeat on the other side. Don’t forget to drain on paper towels before serving so they don’t get soggy!
While they are a popular Polish dish, the actual origin of the pierogi is unclear, but no matter where they came from, we’re happy they’re here! Common in central and eastern Europe, pierogies are a potato-filled dumpling often served with caramelized onions, sour cream or cabbage and apples. Filled with a potato-cheese mix wrapped in a remarkably simple dough, this recipe yields pierogies with a slight crunch on the outside and soft, tasty inside.
Everything is healthier when it’s homemade, so add chips back to your menu with this sweet recipe! The hardest part is slicing; thin is best, with 1/16 being ideal for the crunch you crave. Once cut however, chips are as easy as tossing with olive oil, layering on a baking sheet and baking 10 minutes at 400-425º F, flipping halfway. After your crisp-chips come out, the best part is that it’s up to you to season them. Salt and vinegar, BBQ, taco, garlic and onion, old bay, and even dried thyme and rosemary are just a few options at your disposal with the magic of spices!
Breakfast, lunch, dinner, appetizer – potato pancakes are this strangely heart food that is great anytime! You can mash potatoes yourself or use pre-made, but from there your pancake mix just needs cheese, parsley, eggs and some flour. You could even get really funky with finely chopped veggie or bacon bits! Pan-fried in a lightly greased pan over medium heat until golden, serve these with sour cream, chives, bacon bits, breakfast sausage or eggs!
Do you have a favorite potato recipe that we missed? Let us know at #BestMarket, we would love to see!
March 20, 2020