Oven Roasted Potatoes

These potatoes are insanely simple to prepare and insanely delicious to eat!!

Line a baking sheet (with sides!!) with aluminum foil or just spray it with nonstick spray.  Heat the oven to 375º.

Melt 4 Tblsp. of butter - to the butter add 1/2 tsp. garlic powder, 1/4 tsp. seasoned salt, freshly ground black pepper, 1 Tblsp. dried parsley (or fresh) -   or just toss in whatever other seasonings you like (basil, oregano, chili powder - the possibilities are endless!). Pour the butter into the pan, distributing it evenly.

Take a 6-8 Yukon Gold or red potatoes, clean them, trim them and cut them in half. Set the potatoes onto the butter, cut side down.  With a pastry brush, brush some of the seasoned butter onto the tops of the potatoes.

Put the potatoes in the oven - bake for 30 minutes.  Kick the oven temperature up to 425º and bake for an additional 10-15 minutes (until the cut side is golden & sizzling). 

That's it! :)

Cream of Potato Soup

In a large stockpot, heat 2 Tblsp. butter and 1 Tblsp. vegetable oil.
Over medium heat, saute:
2 cups diced onions
2 cups diced celery
1-1/2 cups diced carrots ---

(Today when I made this, I grated the carrots, onions & celery)
Cover and saute until wilted, not browned.
Add 8 slices of fried, drained and chopped bacon. (Ditch the bacon if you're cooking vegetarian - BUT if you still want that bacon-y flavor, have some SMOKED GOUDA on hand to add LATER.)

To the vegetables, add:
10 cups chicken (OR vegetable) stock
Bring to a boil. Lower to med-low and simmer - COVERED - for 1/2 hour. Season with salt and freshly ground pepper. Add a couple Tblsp. chopped parsley.

In another pot, place 8 medium peeled & diced potatoes (doesn't matter what kind) and bring to a boil - simmer for 10-15 minutes until potatoes are nearly cooked. Drain & carefully add the potatoes to the stockpot. Simmer for 15 minutes, keeping the heat on medium-low.

Keeping the heat on low, add 2 cups heavy cream (whipping cream), stirring to heat, but NOT boil! Taste - add more S&P if needed.

If you're happy with the thickness of the soup, leave it the way it is. If you like a thicker soup, add (a Tblsp. at a time, whisking constantly to prevent clumping) instant mashed potatoes. It works a LOT better than making a flour/cornstarch thickening paste and tastes much better too! Thicken as little or as much as you like.

Now's the time to add cheese if you like a cheesy potato soup. Grate as little or as much colby/jack cheese as you like, and add to the soup, stirring constantly and keeping the heat LOW to prevent sticking/scorching. Here's a tip: If you really like a smoky/bacon flavor but do not want to ADD bacon (or just don't have any on hand), grate smoked Gouda cheese and add a half cup or so to the soup. It will TASTE as though there's bacon in the soup even if there isn't any! Be creative - use chopped ham or whatever else sounds good to you. Serve in bowls and have shredded cheese on hand to sprinkle on top.

Smashed Potatoes

These are REALLY smashed! Using red potatoes (small ones work & look best, but I use medium sized ones), rinse them, put them in a pot and add enough water to cover them and rise 1" above them. Bring the water to a full boil, then lower the heat and cook the potatoes for 15 minutes (for smaller ones, 20 minutes for medium ones) until they're nearly cooked. Drain the water and set the potatoes aside for a couple minutes. In between 2 sheets of waxed paper, take one potato at a time and using a wooden cutting board or other hard, flat object, firmly press down and SMASH the potato until it's around 1/2" - no thinner!  When they're all smashed -

Heat 1/4 C. olive oil (or vegetable oil) in a heavy stainless frying pan (I use a Cuisinart one & can't say how these will come out if you use a nonstick pan). When the oil is quite hot (not smoking hot), using a spatula, transfer the potatoes to the pan and fry them for 3-4 minutes (until golden) and then flip them and fry the other side for another 3-4 minutes. Tranfer the hot, crusty potatoes to a plate and season them with salt and freshly ground pepper. Then toss grated parmesan cheese over them and a sprinkle of parsley. Be creative- use other seasonings and cheeses! :-)