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Top Rated Idaho Potato Recipes
Turn mashed potatoes into spooky, fun mummies with this recipe that is great for kids Halloween parties.Recipe courtesy of Idaho Potato Commission.
If you're looking for a fun way to "spook-up" a Halloween dinner, try these creepy eyeballs that are actually quite delicious.Recipe courtesy of the Idaho Potato Commission and recipe author Kathy Hester
This recipe is great as a holiday side dish or an appetizer on game day. Either way, your guests will gobble up every last one!Recipe courtesy of Idaho Potato Commission.
Make room in your oven (and on your stovetop) by using your slow cooker to make these scalloped potatoes for your next holiday meal. Made with Gruyere, Parmesan, milk, and chicken broth, they are rich and decadent and so easy to make!Recipe courtesy of the Idaho Potato Commission and recipe author Elizabeth Lindemann
This delicious mac and cheese dish with potatoes has a pinch of Spanish flavor in it which makes for a meal for everyone in the family to enjoy.This recipe is courtesy of Idaho Potatoes.
A simple preparation allows these main ingredients to shine: country style pork ribs and Baby Gold Idaho® potatoes.Recipe courtesy of the Idaho Potato Commission and recipe author Cheryl D Lee
Black and white cookies get a Halloween makeover with Idaho® Potatoes and some orange and black icing. The potatoes help keep the cookies soft and tender for several days at room temperature. Enjoy them at your next Halloween party!Recipe courtesy of the Idaho Potato Commission and recipe author Jenni Field
Smoked ham hock and a sprinkle of Parmesan adds savory depth to this hearty soup that's full of tender Idaho® potatoes, vegetables and black eyed peas.Recipe courtesy of the Idaho Potato Commission and recipe author Betsy Haley
There’s nothing as comforting as a warm, homemade whole grain roll. But don't forget these little beauties when Thanksgiving comes around. Making the rolls in your slow cooker frees up your oven for all your other dishes.Recipe courtesy of the Idaho Potato Commission and recipe author Kathy Hester
Bring the Low Country to your grill with these easy, savory packets. They're chock-full of all the good stuff: Idaho® red potatoes, andouille sausage, shrimp and fresh corn.Recipe courtesy of the Idaho Potato Commission and recipe author Betsy Haley
This Halloween, turn a baked Idaho® potato into a spooky, edible creature. Have plenty of fresh vegetables on hand and watch the kids' creativity take over.Recipe courtesy of the Idaho Potato Commission
Vitello tonnato is a classic Italian dish of sliced veal with a mayonnaise-based sauce. For this recipe, chef Greg Hardesty of Recess in Indianapolis puts a Hoosier-touch to it by replacing the veal with pork and adding cayenne and pickled okra.
Idaho Potato Recipes for Dr. Potato
More than a dozen mouth-watering Idaho potato recipes created with several Idaho potato varieties — from soups and French fries, to casseroles and cakes, they’re all going to make you happy, and to celebrate Dr. Potato! Today I’m celebrating Don Odiorne (AKA Dr. Potato) ! It’s his birthday, and I can’t very well let it go by without sharing delicious recipes created from Idaho potatoes!
Potatoes – The Staple in Most Homes Across Europe
This may sound crazy, but I grew up eating potatoes every single day! I suppose in the region I grew up in potatoes were as ever-present a starch as rice is to Asian countries. If we didn’t eat potatoes for dinner, we sure had them either for lunch or breakfast. And lest you think they’re mutually exclusive, potatoes could be served for every meal.
While I grew up in Poland, I’m certainly aware that this was the case in other European countries as well. Wherever I traveled, potatoes were ALWAYS served in some form. I could have Potato Pancakes in Germany, Potato Casserole in France, Parsley Potatoes in Hungary, or lemon roasted potatoes in Greece. My point is, … in Europe, we LOVE our potatoes.
Personally, I often reflect about coming from a “potato country”, which my husband always finds amusing. As such, working with potatoes and creating recipes that are reminiscent of my youth is like music to my ears.
What Do Idaho Potatoes Taste Like?
It's hard to describe a potato as tasting like anything other than a potato. And since the vast majority of Americans eat potatoes multiple times a week, you probably already know what a potato tastes like. The flavor of Idaho potatoes depends on the variety, with russets having a mild, pleasing potato flavor. The interior is fluffy when baked, and the exterior crisps in the oven or fryer. While the skin is a different color and texture, it does not have much difference in flavor.
Idaho Hasselback Potatoes Recipe
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Hasselback Potatoes are crispy on the outside and creamy on the inside. The special accordion cut and infused oil preparation make them a little more challenging, but well worth the effort. The seasoning in this recipe is very straightforward, try different seasonings to suite your taste. For added instruction and entertainment, watch the video. This recipe is courtesy of Paul Kahan for the Idaho Potato Commission.
Ingredients for Hasselback Potatoes:
1 garlic clove, smashed
3 tablespoons olive oil, divided
butter, as needed
3 Idaho potatoes
Saffron, as needed
3 garlic cloves, sliced
1. Simmer smashed garlic, 1 tablespoon olive oil and a knob of butter in a small saucepan over low heat until ingredients are blended.
2. Place potatoes horizontally on a cutting board. Starting at one end, thinly slice each potato, cutting three quarters through potato. Be careful not to completely through potato.
3. Drizzle garlic oil mixture over potatoes and bake about 40 minutes in a 425(F) oven, until exterior is crispy and interior is soft.
4. While potatoes are baking, heat saffron, sliced garlic and remaining olive oil in a saucepan over low heat. Slowly bring oil to a light simmer and when garlic is golden, remove pan from heat to infuse until potatoes are done.
5. When potatoes are done, strain saffron oil through a fine meshed strainer. Drizzle about a tablespoon of oil over each baked potato and serve.
Serves 3. A ten ounce potato took about 60 minutes at 425(F) in my oven. The internal potato temperature should be 185(F) when cooked through.
I’M BRINGING HASSELBACK
Watch the Hasselback Potatoes Video for added instruction and entertainment.
Lyonnaise Potatoes( 5 Votes)
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These french style potatoes are a favorite of famous foodies like Julia Childs, but they're actually pretty easy. Don't let the fancy name fool you! Lyonnaise Potatoes are so easy, yet so elegant. What a perfect holiday side dish for Thanksgiving, Christmas or any entertaining in between. Best part, they cook up in a skillet, leaving you plenty of oven space when you need it most. You can see why it's one of our favorite lyonnaise potato recipes! No matter what easy dinner idea you're cookin' up, as long as you have a side dish helping of Lyonnaise Potatoes, you know you're in good shape.
Tips for Parmesan Baked Potatoes
One secret to making sure that these turn out well is being sure to let them cool the FULL FIVE MINUTES after cooking before removing them from the pan. Trust me. If you try to take them off the pan right out of the oven, the parmesan crust on the potato comes right off. But if you give it five minutes and then take them out, the crust sticks to the potatoes beautifully. If done correctly you will have a nice crusted Parmesan topping to these potatoes every time.
The Best Oil
Refined peanut oil is the best oil to use for making french fries. You can also use canola or safflower oil. Additionally, restaurant fries are so crispy because, among other things, they use old oil continuously.
As oil heats up it breaks down—cooking oils with a high smoke point will break down more slowly—and that creates crispier fries. The general rule of thumb is that you can reuse frying oil three or four times, or for a total of six hours cooking time. It needs to be properly filtered and stored in an airtight container, preferably in the refrigerator or a cool, dark, dry place. However, it can degrade faster than that. Before moving the storage container, look for any separation in the oil and then give it a sniff test if it smells off or acrid, don't use it.
Steps to Make It
Scrub the potatoes under running water to remove dirt use a small sharp knife to remove imperfections such as cuts or small bruises.
Use a skewer or sharp fork to prick each potato deeply in several places. This allows steam to escape while the potatoes are baking.
Rub each of the potatoes lightly with olive oil and, if desired, sprinkle with or roll in coarse salt.
Place the potatoes directly on an oven rack in the center of the oven. Bake for 60 to 70 minutes, or until the potatoes are tender and a fork will easily pierce the largest potato when inserted into the center.
Remove to serving plate or individual plates and make a shallow cut down the center of each potato. Peel back a little of the skin on each and fluff a little of the potato with a fork. Serve with butter and sour cream, along with a sprinkling of chives, parsley, or bacon, if desired. Or top the potatoes with shredded cheddar or pepper jack cheese and return them to the oven to melt the cheese.
How To Plan a Baked Potato Bar For Your Next Party
There are lots of wonderful ways to feed a group of people when you host a party, but one of the best options in terms of making it exciting for guests and easy on yourself is to set up a baked potato bar. Try it for the big game and score points for MVP (most valuable potato).
Planning a baked potato bar for your next get-together is an easy way to keep your sanity the day of the event because so much of it can be prepared ahead of time. Toppings can be planned ahead and stored until the big day and the potatoes can be baked until tender the morning of the party, then simply warmed through just before they are ready to hit the buffet table. You can even add an easy option for any keto guests without making much extra work for yourself!
That&rsquos part of the beauty of baked potato bars: They&rsquore not only easy on the host, they also appeal to nearly everyone including picky eaters, carnivores and vegetarians, the health-conscious, and those who prefer to indulge&mdashbecause a wide variety of toppings can be served to win over nearly anyone.
It&rsquos also an easy way to offer a healthful buffet table since countless vegetables can be included and the baked potato itself is a nutritious base from which to begin. Consider planning a baked potato bar for your next get-together. It works just as well for a crowd or a small gathering and is a fun way to bring everyone together as they load up their potatoes. Here&rsquos how to do it.
Decide on Your Toppings
The first step to planning the perfect baked potato bar is deciding what ingredients you will offer as toppings. Be sure to include a variety of options from each category to appeal to the pickiest eaters as well as those who you know will get creative with their flavor combinations. Here are some delicious ideas&hellip
Cheese: crumbled feta goat cheese blue cheese shredded cheddar (sharp, smoked, etc.) gruyere Monterey Jack
Proteins: shredded chicken (plain, barbecue, or Buffalo) shredded beef or pork (even shredded jackfruit for a vegan option) fried and crumbled bacon bits slices of cooked sausage crumbled smoked salmon barbecued shrimp
Veggies: caramelized onions sauteed mushrooms grilled or roasted bell peppers, corn, or broccoli chopped tomatoes
Sauces: BBQ ranch honey mustard Buffalo sauce salsa pesto Sriracha (or Sriracha mayonnaise)
Extras: thinly sliced scallions and chives capers toasted pumpkin seeds sour cream black beans sliced avocado or guacamole pickled jalapeño slices
Decide what potatoes you would like to serve too. Larger potatoes such as Idaho are always successful, and plan for two potatoes per person if they&rsquore the main event. Mix it up with the addition of a few baked sweet potatoes and/or baby potatoes.
Keto Concession: If you need to cater to any keto eaters, you can simply roast some quartered heads of cauliflower as a low-carb potato stand-in it hardly adds any extra work, and will taste just as great with all your toppings while making your guests feel extra welcome (just be sure to note you&rsquoll have the alternative available when you send your invites).
Get Set Up Ahead of Time
Prepare as many of the ingredients the day ahead as possible cheese can be shredded, proteins and veggies cooked, scallions chopped. Store them all in small to medium bowls with lids (or tightly covered with foil or plastic wrap) and refrigerate or keep at room temperature until party day.
You can also gather your plates, spoons, forks, napkins, serving platters, and sheet trays the day ahead. On the morning of the party, or even the day before, arrange everything decoratively in your potato bar space and ready the sheet trays by lining them with a layer of aluminum foil or parchment. You can use these for the potato creations that need to be twice-baked.
Write on a chalkboard or pretty piece of paper a list of ingredients and if you&rsquore extra motivated, include a list of flavor combination ideas.
An alternative way to present your spread is on a platter if you have one big enough&mdashbehold, the baked potato board.
Prep Your Potatoes
Prepare the potatoes the morning of the party:
1. Preheat the oven to 400 °F. Scrub the potatoes under cold running water to remove all debris. Pat dry with a paper towel, then poke a few holes in the potatoes using a fork to release air while they bake and avoid cracking or bursting.
2. Coat each potato with olive oil and sprinkle with salt. Wrap each potato separately in a double layer of aluminum foil and bake until fork tender, approximately 50-60 minutes, depending upon size.
3. Keep the potatoes wrapped in the foil to stay warm until guests arrive. Reheat them if necessary by baking for five minutes to warm through.
Build Your Baked Potato Bar
A half hour before guests arrive, unwrap the potatoes and using a sharp paring knife, slice an &ldquoX&rdquo lengthwise on the surface of each potato so they&rsquoll easily open for guests to stuff.
Arrange the potatoes on a serving platter along with the toppings and garnishes in a line alongside them. Begin with a plate of softened butter along with kosher salt and pepper. Next, place the proteins, the vegetables, the condiments and sauces, and finally the garnishes. (Be sure to warm up any proteins or veggies that need it just before it&rsquos time to eat.)
If guests would like to bake their potato again once it&rsquos loaded, let them know to transfer it to the prepared sheet tray once it&rsquos ready. Be sure that each topping bowl or plate includes a fork or spoon and that at the end of the line, there&rsquos a stack of napkins. Baked potatoes can be messy, but that&rsquos half the fun of it!
Baked Potato Recipes
Here are some specific baked potato recipes to use as inspiration when it comes to topping ideas.
Fully Loaded Twice Baked Potatoes
You can&rsquot go wrong with the combination of cheese, sour cream, scallions, and bacon, especially when the combination is loaded onto a baked potato and baked until bubbly and irresistible like it is in this recipe. Get our Fully Loaded Twice Baked Potatoes recipe.
Twice Baked Sweet Potatoes with Bacon, Jalapeños, and Monterey Jack
Sweet potatoes take well to all the same toppings as regular russets this combo of bacon, jalapeños, and cheese would also be great with some black beans and/or sour cream. Get our Twice Baked Sweet Potatoes with Bacon, Jalapeños, and Monterey Jack recipe.
Barbecue Chicken Chicken and Coleslaw Baked Potato
If your family is into saucy, spicy food then this is the perfect recipe for them. The chicken makes it feel substantial, and the coleslaw makes it addictively crunchy and creamy. This is one you&rsquoll turn to again and again as a quick weeknight recipe. (And while it&rsquos technically a potato skin recipe, it works just as well with baked potatoes.) Get our Barbecue Chicken Chicken and Coleslaw Baked Potato recipe.
Mini Baked Potatoes with Aioli and Pimientos
If you&rsquore looking for an exquisite recipe addition for your next brunch or tea party, look no further than this lovely baked baby potato recipe stuffed with garlicky smoked paprika aioli and diced pepper. Add smoked salmon or even caviar if you&rsquore feeling generous! Get our Mini Baked Potatoes with Aioli and Pimientos recipe.
Twice-Cooked Sweet Potatoes with Rosemary, Hazelnuts, and Crème Fraîche
Don&rsquot neglect more uncommon toppings for your baked potato bar like toasted nuts and fresh herbs crème fraîche is a nice alternative to sour cream or cream cheese too. Get the Twice-Cooked Sweet Potatoes with Rosemary, Hazelnuts, and Crème Fraîche recipe.
Broccoli Cheddar Baked Potatoes
This is an inexpensive recipe using a few easy to source ingredients that tastes much more substantial and satisfying than its price would suggest. It&rsquos also a nice way to sneak broccoli into a recipe that your kids will actually devour. Get the Broccoli Cheddar Baked Potatoes recipe.
Baked Potatoes Stuffed with Chicken Sausage and Grilled Vegetables
This recipe is the perfect way to serve grilled sausage and vegetables tucked into the tidy and fun delivery system of a baked potato. The pop of color from the grilled vegetables also makes it aesthetically appealing and the grilled flavor drives this one home for the win. Get the Baked Potatoes Stuffed with Chicken Sausage and Grilled Vegetables recipe.
Jody Eddy is a graduate of the Institute of Culinary Education in Manhattan. She has cooked at Jean Georges, The Fat Duck, and Tabla and is the former editor of Art Culinaire Magazine.