Smashed Oven Roasted Red 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.

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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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Window to B’s kitchen . . .

HOW TO: Par-cooked Shredded Potatoes

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.

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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

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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

HOW TO: Slow Cooker Baked Potatoes

Potatoes are easily one of the most important ingredient in my world. Any preparation makes me happy. Learning that potatoes could be “baked” in the slow cooker - - - I had to try it out for myself and was very pleased with the results. In particular, THIS preparation is ideal when par-cooked potatoes are required in a recipe as the potatoes retain a perfect texture for dicing, shredding or slicing.

This is truly a one ingredient recipe. No water added. Only potatoes.

This HOW TO shares just how easy it is to make baked potatoes in the slow cooker. These potatoes can be used in:

• Funeral Potatoes

• Potato Salad

• Crisp Potato Patties

• Breakfast Hashbrowns

It is my particular favorite to prepare the potatoes this way when I need par-cooked shredded potatoes. Once cooked in the slow cooker, simply peel & shred.

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HOW TO: Slow Cooker Baked Potatoes

• *This recipe is great for potatoes from the garden or grocery store.

• Use any amount of potatoes that fits within the removable bowl of the slow cooker.

Prepare potatoes

1. Rinse dirt from potatoes (if eating peels, be sure 100% dirt moved)

2. Trim any bad spots but do not peel the potatoes

3. No need to poke holes or trim ends for steam release

To removable bowl of slow cooker, add: 

Potatoes

That’s it. Not even any water is needed.

Cover with slow cooker lid. Cook on high for 3.5 to 4.5 hours.

Serve hot or use in recipes requiring baked potatoes.

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Brenda’s tips:

• Serving size: however many fit in the slow cooker

• These potatoes can be cooked up to 4 days in advance and stored in the refrigerator until use.

• Slow Cooker Baked Potatoes: this preparation is ideal when par-cooked potatoes are required in a recipe as the potatoes retain a perfect texture for dicing, shredding or slicing, such as:

  • Funeral Potatoes

  • Potato Salad

  • Crisp Potato Patties

  • Breakfast Hashbrowns

Window to B’s kitchen…

Honey Mustard Chicken & Potato Skillet

This creamy dijon sauce makes for a decadent dinner and it all comes together in a single skillet.

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Honey Mustard Chicken & Potato Skillet

Step 1: chicken & potatoes

• Preheat a large skillet* over medium heat for 3-5 minutes.

To the preheated skillet, add:

2 Tbsp butter

Swirl pan to melt butter, then place in a single layer:

~2 lbs chicken, divided into 4 portions

~1 lb potatoes, sliced into 3/4” medallions

Season everything with:

Garlic salt

Cook chicken & potatoes undisturbed, about 4 minutes then flip and cook on the other side for 4 minutes. Transfer chicken & potatoes to a plate, cover & set aside.

Step 2: sauce

• Preheat oven to 375F.

Continue with the same skillet, adding:

2 Tbsp butter

1 tsp garlic, minced

Stir while cooking for ~1 minute. Add:

2 Tbsp flour

Whisk together, then pour in:

1 cup chicken broth

2 Tbsp dijon mustard

1/2 tsp salt

1/4 tsp pepper

1 1/2 cup milk

Continue to stir while simmering for ~1 minute.

Step 3: roast in oven

Nestle in the warm:

Chicken & potatoes

Transfer filled skillet to hot oven and roast at 375F for 20 minutes.

• Potatoes should be fork-tender and internal temperature of chicken 160F.

Serve hot, be sure to drizzle potatoes & chicken in creamy dijon sauce.

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Brenda’s tips:

• Serving size: 4 servings

• *Potato lovers? Divide recipe between two skillets and double the potatoes.

HOW TO: Instant Pot Baked Potatoes

HOW TO: Instant Pot Baked Potatoes

• *This recipe is great for potatoes from the garden or grocery store.

• Use any amount of potatoes that fits within the removable bowl of your Instant Pot.

Prepare potatoes

1. Rinse dirt from potatoes (if eating peels, be sure 100% dirt moved)

2. Trim any bad spots

3. Trim the ends to allow steam to release: trimming the ends is effective and efficient, allowing the potato to evenly cook (fork pricks disrupt the cooking uniformity)

To removable bowl of Instant Pot, fitted with trivet, add: 

1 cup water 

Potatoes

Cover with pressure lid:

• Adjust pressure release valve to "Sealing"

• Select "Manual" (high pressure)

• Adjust time to "10" minutes

Allow pressure cooker to complete cycle, then:

• 10 minutes Natural Pressure Release

• Quick Pressure Release any remaining pressure

Drain potatoes.

Serve hot or use in recipes requiring baked potatoes.

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Window to B’s kitchen…

John's Perfect French Fries

When it comes to fried food, Brenda's husband, John, is the chef to know. The electric fryer he owned when they married is one of the few things from John's kitchen that Brenda kept. If I hadn’t visited their home and seen first-hand how perfect they were for each other, I'd begin to question if Brenda married him for his French Fry cooking skills.

What Brenda has to say about John’s French Fries:

These are beautiful & delicious. Limit the amount you make, because you will keep eating until they are gone - regardless of how stuffed you feel.

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John's Perfect French Fries

In an electric fryer (or a deep pot on the stove), heat:

2” - 3” oil (canola recommended)

• Exact amount dependent on volume of cooking vessel

• Heat to 350F to 375F

While oil heats, prepare fresh potatoes:

1. Wash

2. Peel OR scrub

3. Cut:

   • Halve lengthwise

   • Select one half and slice in 1/4-3/8" strips

   • Turn each strip (or stack) and slice into 1/4-3/8" sticks

   • Repeat with other potato half

Check oil temperature (360F @6K ft)

When hot, CAREFULLY add:

Cut potatoes

1. Set the timer for 8-10 minutes  

   • Elevation affects frying time, at 6K ft it takes 8-10 minutes, other elevations may require different amounts of time

2. Did you set the timer yet? Please, use a timer

3. After cooking for 8-10 minutes, lift fry basket (do not empty)

4. Rest par-cooked fries: set timer for 1-2 minutes (oil will reheat during this time)

   • Taste test one: fries should be cooked through at this point

5. Return fry basket with par-cooked fries to the hot oil

6. Second fry for an additional 1-2 minutes to achieve golden brown perfection

Perfectly crisp fries with a tender center - - - serve immediately with salt.

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Brenda’s tips:

• John generally uses canola oil. It has a high smoke point (good up to ~450F) and is relatively inexpensive.

• Time required to fry fresh potatoes can be impacted by:

  • Freshly harvested potatoes will cook faster (in any preparation) than stored potatoes.

  • Size of cut fries: Consistency is the key thought when cutting up the potatoes. Equal size requires equal cooking and every last one will be divine. You can choose a larger or smaller size, just be consistent.

  • Sea level requires hotter oil than high elevation: general rule is decrease temp by ~3F for every increase of 1K ft.

  • Variety of the potato (starch content): John prefers Russet or Red varieties.

• John & Brenda have found the Twice-Fried (aka Double-Fry) method to be their favorite as it consistently turns out perfect fries with minimal effort

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Window to B’s kitchen…

Cutting fries:

Par-cooked:

Fully cooked:

Perfectly crisp with a tender center:

Corn Chowder

Corn Chowder

Cook

1/2 lb bacon

Cool & chop in narrow strips. Set aside.

In a large soup pot, heated to medium, saute:

1 Tbsp bacon grease (or oil)

1/2 cup onions, finely diced

1/2 cup green bell peppers, finely diced

1/2 cup red bell peppers, finely diced

1 Tbsp jalapeno pepper, minced

Continue to cook for 5 minutes, stirring regularly.

Deglaze pan with:

1/2 cup chicken broth

Immediately add:

4 cups chicken broth

1 tsp salt

1 tsp garlic powder

1/2 tsp pepper

1/8 tsp cayenne pepper

Bring to a rolling boil, then add:

2 lbs potatoes, peeled and cut into 1/4" cubes

Reduce heat to medium-low (retain a low boil) and cook for 12-15 minutes.

Then add:

1 (16 oz) pkg frozen white sweet corn

Continue to cook 5 minutes. 

Prepare flour paste in a pint jar:

4 Tbsp flour

1/2 cup hot tap water

Cover tightly and shake until flour completely dissolves.

Whisk the flour paste into the boiling broth. Continue to stir for 2 minutes while cooking the thickened soup.

Finally, stir in:

1 cup heavy cream (or whole milk)

Garnish with chopped bacon and serve hot.

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Brenda’s tips:

• Serving size: 4-6 servings

• Brenda generally uses bouillon + water in place of chicken broth when making soup.

• Always a good idea to double the bacon.

Creamed Potatoes and Peas

We’re kicking off 2020 with a simple, savory, creamy potato dish that will keep the belly full and warm.

When you’ve got access to garden fresh peas, add them to this dish to make it even better.

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Creamed Potatoes and Peas

To a medium pot add:

2 lbs potatoes, scrubbed and cut into 3/4” cubes

1 cup water

1 tsp salt

Bring to boil. Reduce heat to medium-low and cook, covered, for 15-20 min or until fork-tender.

While potatoes cook, to a non-stick skillet add:

2 Tbsp butter

2 Tbsp flour

Make a roux. Cook for 2-4 minutes on medium heat.

Whisking continuously, add:

2 cups milk

Once smooth, also add:

1/2 tsp onion powder

1/4 tsp garlic salt

1/8 tsp red pepper

1/4 tsp salt

1/8 tsp pepper

1/2 tsp dried dill

Continue to cook on the lowest low until potatoes are done.

Drain potatoes and add to sauce, then fold in:

1 cup frozen petite green peas

Serve hot.

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Brenda’s tips:

• Serving Size: 4 servings

• Two pounds of potatoes is equal to about 6 cups of cubed potatoes. You can peel the potatoes if you prefer, but Brenda generally scrubs them clean. Remember that fresh potatoes will cook faster than stored potatoes.

• Fresh dill on hand? Substitute 1/2 Tbsp fresh for the 1/2 tsp dried.

• This is even better with fresh garden shelled peas. Simply swap the frozen for fresh. Always add the peas just before serving for the perfect crisp accent to this very tender potato dish.

Mashed Potatoes

Chances are if you had an extended conversation with Brenda while she lived in NYC you’d learn 2 things:

1. Brenda has a deep love of cooking, especially baking.

2. Brenda grew up on a farm in Eastern Oregon. A farm that grew onions, corn and potatoes.

Come to think of it, every conversation she had she’d somehow find a way to mention these two things. They’re the essence of Brenda; the structure of her soul.

I think that’s why even the simplest of dishes she creates (like Mashed Potatoes) are insanely delicious. It reminds her of home and is her way to build community wherever she lives.

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Mashed Potatoes

To a large pot add:

1-2 cups water

2 lbs potatoes, peeled and cut into 1/2” cubes

1/2 tsp salt

Bring to boil, reduce heat to medium-low. Continue to cook until tender, 15-20 minutes. Drain completely.

Add:

Milk, 1/8 cup increments

Mash together. Top with pats of butter and serve hot.

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Brenda’s Tips:

• Serving Size: 4

• Technically you can cut raw potatoes any size (or shape), but be consistent for even cooking, which will result in a smooth mash.

• Do not make mashed potatoes with an electric mixer - it is too easy to turn the potatoes to glue. Mashed potatoes should retain the aura of flakiness natural to a potato. This requires a bit of muscle and a wire masher. Worth it. 

• ALWAYS salt potatoes while cooking - salt will enhance the natural flavors and is more effective when added early. That means you can use less salt and get great flavor.

• You can prepare potatoes for boiling in advance, just be sure to completely submerge in water to avoid oxidation.  Ready to cook? Drain, leaving about one to two cups of water for cooking. This can be done up to 24 hours in advance but be sure to refrigerate. Much longer and the natural potato starches will start going haywire. 

• Freshly harvested potatoes will cook faster (in any preparation) than stored potatoes. Consider this when cooking with potatoes.

• Other great add-ins for a delicious mash: mozzarella cheese, garlic powder, sour cream, paprika, more butter

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Window to B’s Kitchen…

How to mash potatoes:

Gnocchi

Whenever Brenda has leftover mashed potatoes she makes one of two things:

1. Shepherd’s Pie

2. Gnocchi

Today she’s making gnocchi, a potato-based dumpling that’s treated like pasta because it’s served with a sauce. Brenda’s go-to sauce is her Non-Vodka Cream Sauce which we’ll post later this week!

Gnocchi

Add water to a large pot and set to high heat.

While waiting for water to boil, in a mixing bowl combine:

2 cups mashed potatoes 

1 egg

1 tsp salt

Mix well and then knead in:

1 1/2 cups flour

Turn dough onto floured countertop (or mat) and roll into long snakes (diameter 1"). Use a pastry scraper or knife to cut "snakes" into 1/2" lengths. Roll the 1/2" lengths under a fork to create ridges in the gnocchi.

Add to boiling water and cook 4 minutes at a rolling boil. Strain. Toss with sauce and serve.

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Brenda’s Tips:

• Serving Size: 4

• Brenda isn't a big leftover fan but she hates to waste. So she will repurpose leftovers into ingredients for a fresh new meal. Note: John does love leftovers and is glad to find them in the fridge. 

Some great sauce options .....

• Brown Butter & Sage

• Pesto

• Marinara

• Non-Vodka Cream Sauce

• Creamy Garlic Sauce

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Window to B’s Kitchen…

How to roll gnocchi with a fork: