Potatoes, Side Dish, Savory, How To Brenda Drake + Chelsea Kasen Potatoes, Side Dish, Savory, How To Brenda Drake + Chelsea Kasen

Smashed Oven Roasted Red Potatoes

Deliciously crisp edges encasing creamy potatoes

Deliciously crisp edges encasing creamy flavorful potatoes.

Smashed Oven Roasted Red Potatoes

To a large pot, add:

1 qt water

Bring to a boil over high heat, add:

1 tsp salt

~1 lb red potatoes, cut in half

Cover and reduce heat to medium-low, cook potatoes for 15-20 minutes until fork tender. Drain.

  • Begin preheating oven to 425F.

To a baking sheet, add:

2 Tbsp oil

Cooked potatoes

Use a potato masher (or the bottom of a cup) to press down on each potato, smashing it to ~3/4” thick. Drizzle with:

2 Tbsp butter, melted

Sprinkle with:

Garlic salt

Roast for 15-20 minutes, until golden. Serve hot.

Brenda’s tips:

  • Serving size: 4 servings

  • Add any combination of herbs and spices to change up the flavor, some recommendations:

    • Salt, pepper & parsley

    • Parmesan, paprika & garlic salt

    • Salt, crushed rosemary & thyme

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Bread, Breakfast, Garden Produce, Potatoes, Side Dish Brenda Drake + Chelsea Kasen Bread, Breakfast, Garden Produce, Potatoes, Side Dish Brenda Drake + Chelsea Kasen

Sweet Potato Biscuits

Use up leftover sweet potatoes or bake some fresh to create these delicious, tender biscuits

Use up leftover sweet potatoes or bake some fresh to create these delicious, tender biscuits. Perfect as a side to any meal or slather in butter for a quick snack.

Sweet Potato Biscuits

  • Preheat oven to 425F

To a small mixing bowl, add:

1 cup sweet potato, baked & mashed

1/2 cup buttermilk

Whisk together, set aside.

To a medium mixing bowl, add:

1 1/2 cup flour

2 Tbsp sugar

1 Tbsp baking powder

1 tsp salt

Sift together, then grate in:

5 Tbsp butter

Toss gently to incorporate. Fold in:

Sweet potato mixture

Dough will be shaggy. Knead ~10 times to pull together - do not over-mix or biscuits will be tough. Note: if dough sticks to hand while kneading, dust lightly with flour.

Roll dough ~3/4” thick and cut in squares or rounds. Place on baking sheet.

Bake at 425F for 12 to 14 minutes. Serve warm.

Brenda’s tips:

  • Serving size: ~12 biscuits

  • To bake sweet potatoes, place on a foil-lined sheet pan and bake at 350F for 1 to 1 1/2 hours, test for doneness by piercing to the center with a fork or knife

  • Pre-bake the sweet potatoes up to 5 days in advance to speed up the prep time on these biscuits

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B's Favorite, Basic Skills, Breakfast, Garden Produce, How To, Instant Pot, Slow Cooker, Potatoes Brenda Drake + Chelsea Kasen B's Favorite, Basic Skills, Breakfast, Garden Produce, How To, Instant Pot, Slow Cooker, Potatoes Brenda Drake + Chelsea Kasen

HOW TO: Par-cooked Shredded Potatoes

Looking for a substitute for frozen shredded potatoes? This is it.

Looking for a substitute for frozen shredded potatoes? This is it. And it’s choose your own adventure. That’s right, FOUR methods to par-cook the potatoes. I’ve listed them in the order of my preference.

Shredded frozen potatoes are already cooked before they go in the bag. The manufacturer par-cooks, shreds and flash freezes the potatoes. Then they’re funneled into bags, frozen again and shipped to the store. As a convenience item that maintains original nutrition and purpose, shredded frozen potatoes are great. Standard size bags are 1 pound, 2 pounds or 5 pounds.

We grow our own garden potatoes and live by amazing neighbors who farm hundreds of acres of potatoes, so we love the option of utilizing fresh potatoes in as many ways as possible.

HOW TO: Par-cooked Shredded Potatoes

OPTION 1: Slow Cooker Baked

Cook time: 4 hours

1, 2 or 5 lbs potatoes

  • Follow directions to make the perfect Slow Cooker Baked Potatoes

  • Remove from pot, cool to handling temperature

  • Peel potatoes using a paring knife

  • Select a hand grater and shred potatoes

  • Use the prepared shredded potatoes

OPTION 2: Pressure Cooker Baked

Cook time: 10 minutes pressure + 10 minutes natural release

1, 2 or 5 lbs potatoes

  • Follow directions to make the perfect Instant Pot Baked Potatoes

  • Remove from pot, cool to handling temperature

  • Peel potatoes using a paring knife

  • Select a hand grater and shred potatoes

  • Use the prepared shredded potatoes

OPTION 3: Traditional Oven Baked

Cook time: ~1 hour

1, 2 or 5 lbs potatoes

  • Wash and place in oven preheated to 350F

  • Bake ~60 minutes

  • Remove from oven, cool to handling temperature

  • Peel potatoes using a paring knife

  • Select a hand grater and shred potatoes

  • Use the prepared shredded potatoes

OPTION 4: Par Boiled

Cook time: ~20 minutes

1, 2 or 5 lbs potatoes

  • Peel skins from potatoes, leave whole or cut in half lengthwise

  • To a large pot, add:

    1-2 cups water

    Prepared potatoes

  • Bring to boil, stir once, cover and reduce heat to medium-low. Cook for 10 minutes.

  • Remove from pot, cool to handling temperature

  • Select a hand grater and shred potatoes

  • Use the prepared shredded potatoes

Brenda’s tips:

  • Serving size: 1 lb., 2 lbs., or 5 lbs.

  • Each of these methods have their benefits, find the one that works best for your style

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