Potatoescanningrecipe
CRISPIEST EVER POTATOES
Somewhere between oven-roasted potatoes and crispy hash, these little creamer potatoes are boiled in water with baking soda before being smashed. The alkaline in the baking soda helps the skins crisp up quickly. Smashing increases their surface area and contact with the pan. The result is the crunchiest-ever crust.
Provided by Food Network Kitchen
Categories side-dish
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees F.
- Add the potatoes to a large saucepan and cover with cold water by 1 inch. Add the baking soda and 1 tablespoon salt to the water. Cover, place over medium-high heat and bring to a boil. Uncover and continue to boil until the potatoes give easily when pierced with the tip of a knife, 15 to 20 minutes. Drain the potatoes and set the strainer over the top of the pan for a few minutes so the outsides of the potatoes can dry.
- Dump the potatoes onto a baking sheet. Drizzle with the oil and toss with the garlic, thyme and rosemary until the potatoes are completely coated in the oil. Sprinkle generously with salt and pepper. Using a small juice glass or glass bowl, smash each potato firmly but gently. (You want to just crack the skins and flatten slightly while keeping the potatoes mostly intact.)
- Roast until the bottoms of the potatoes are deep golden brown, 20 to 25 minutes. Remove the baking sheet from the oven and flip the potatoes using a spatula. Roast until the potatoes are golden brown and crispy on both sides, an additional 20 to 25 minutes. Transfer to a platter with a metal spatula. Serve while hot.
CANNING POTATOES
Make and share this canning potatoes recipe from Food.com.
Provided by LittleMsMartha
Categories Very Low Carbs
Time 2h20m
Yield 7 quarts
Number Of Ingredients 2
Steps:
- Wash& scrape freshly dug potatoes and then rinse again thoroughly.
- Use small potatoes that will fit inside wide mouth canning jars (DO NOT USE MAYO JARS).
- Boil them 10 minutes, drain.
- Add 1 teaspoon salt to each quart jar.
- Cover with boiling water and leave 1" head space.
- Adjust caps.
- Process pints 30 minutes, quarts 40 minutes at 10 lbs pressure.
- Recipe on page 40 of the Ball Blue Book canning& freezing guide.
COLCANNON IRISH POTATOES
My mother came from Ireland as a teen and brought this homey recipe with her. I find that it's a fantastic way to get my family to eat cooked cabbage-it is hidden in Grandma's potatoes! -Marie Pagel, Lena, WI
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat to medium; cook, covered, until potatoes are almost tender, 8-10 minutes., Add cabbage and onion; cook, covered, until cabbage is tender, 5-7 minutes. Drain; return to pot. Add salt and pepper; mash to desired consistency, gradually adding butter and milk.
Nutrition Facts : Calories 129 calories, Fat 5g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 290mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
POTATOES-CANNING RECIPE
Make and share this Potatoes-canning Recipe recipe from Food.com.
Provided by Diana Adcock
Categories Potato
Time 30m
Yield 1 quart
Number Of Ingredients 3
Steps:
- Leave smal potatoes whole, cut large potatoes into quarters.
- In a large saucepan add potatoes and enough water to cover.
- Cover pot and bring to a boil.
- Boil for 10 minutes.
- Drain potatoes.
- Pack hot potatoes into a hot sterile quart jar.
- Add salt if using.
- Ladle boiling water over potatoes-leave 1 inch head space.
- Remove air bubbles.
- Wipe rims and adjust 2 piece caps.
- Process quarts 40 minutes at 10 pounds pressure in a steam-pressure canner.
- This recipe is for a single quart-you can make as many as you wish.
- If you prefer pints use 1/2 t salt per pint and process 35 minutes at 10 pounds pressure in a steam-pressure canner.
- Adjust times for your altitude.
Nutrition Facts : Calories 1048.7, Fat 1.2, SaturatedFat 0.3, Sodium 105.4, Carbohydrate 237.9, Fiber 30, Sugar 10.6, Protein 27.5
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