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5 Potato Side Dishes So Good They’ll Steal The Show

fondant potatoes that's right if your,grandfather was a european aristocrat,this may have been one of his favorite,potato side dishes so basically what i'm,trying to say is this is a very old,school recipe much more popular in,england in europe probably because it,has more than one step americans have,never really embraced it but i really do,think it's a cool recipe and you can,never have enough potato recipes okay so,here's what we're going to do we're,going to take some russet potatoes you,have to use the russet that's just the,texture that works best here try to get,them as uniformly shaped as possible,because what we're going for is perfect,cylinders all right we're going to cut,off both ends because the next step,after we cut the ends off is to turn it,up on its side and slice down with your,knife peeling it and giving it some cool,edges all right so you could just peel,this but this is the traditional method,and of course the potatoes are going to,vary slightly so as you're doing this,step you're going to try to get them,approximately all the same thickness,when you get down to the bottom just,feel free to clean it up like that and,then once those are peeled you're going,to turn those on their side and we're,going to cut them in half as even as you,can all right that's pretty good close,enough for youtube we're gonna throw,those in a bowl of cold water and let,them sit for about five minutes just to,remove some of the starch from the,outside at which point we'll transfer,those onto a paper towel to pat them dry,all right we don't want any water on the,surface when these go in the pan and,once our potatoes are completely dry,we're going to go over to a heavy bottom,skillet i'm using a cast iron one i'm,going to set that over high heat i'm,going to put in a couple tablespoons of,grapeseed oil or some other high smoke,point oil canola would work i think,you'd be okay with any vegetable oil,when the oil is very hot and shimmering,we're going to add our potatoes you want,to put your best looking side down it,doesn't really matter but if one side's,a little flatter and better looking than,another put that side down first at that,point you can lower your heat to medium,high and we're just going to let those,sit in there for about five or six,minutes until they brown very nicely,while you're waiting you can generously,salt and pepper those and i don't know,exactly how long my first eye took to,brown i don't time this kind of stuff i,just go by eye and we're not talking,barely golden we're talking fairly well,browned all right so be patient so that,wasn't ready yet so let them go another,couple minutes,and that's more like it so when they,look like that you can go ahead and flip,those over,and at that point that vegetable oil has,served its purpose i'm going to take a,paper towel and absorb that oil because,we're gonna replace it with butter,that's right always an upgrade so we're,gonna throw in a knob of butter with,some time sprigs,and if you're not sure what a knob of,butter is you can just ask one of your,british friends they know and again,we're still on medium-high heat and,we're going to swish that around the pan,that butter is going to get infused with,that thyme and you want a spoon and or,paint with the time sprigs over the top,and what we're looking for here is that,butter foam at the top to turn from,white to a light tan color it's going to,take a couple minutes all right while,we're waiting let's go ahead and season,this side with a generous amount of salt,and pepper and of course it's always a,good idea to make sure your potatoes are,evenly spaced and as soon as that butter,foam just starts to think about turning,golden i want you to dump in a half a,cup of chicken stock because these,potatoes are going to roast in that,stock to finish cooking in the oven and,by the way all fondant potato means is,potatoes that are roasted with stock or,at least that's what they told me in,culinary school and why would they just,make that up so we're gonna dump in the,stock and immediately place that in a,preheated 425 degree oven for about 30,minutes or until your fountain potatoes,look like this they're going to be very,very tender and creamy inside,and of course the edges will be browned,and crusty,the bottom gets nice and sticky from the,stock which imparts a little bit of,extra richness into the potato,and of course if yours aren't cooked yet,and your stock's gone and you're worried,about the bottom burning just add,another splash and let it cook a little,longer all right that's you cooking i,just get you close you got to figure out,the rest and then to finish of course,we're going to transfer this onto some,kind of serving platter,if i was you i would totally spoon over,a little bit of that thyme butter and,because i have a garden i'm going to put,some blossoming thyme flowers around i,like my food pretty and then please do,as i say not as i'm about to do right,now to really appreciate these you have,to let

Garlic Butter Potatoes | Easy + Delicious Thanksgiving Side Dish

Garlic Butter Potatoes | Easy + Delicious Thanksgiving Side Dish

hello lovelies if you are looking to,step up your side dish game this fall,then have I got the recipe for you it's,these incredible garlic butter potatoes,and they are seriously a flavor bomb of,goodness these potatoes are life,altering they are so good so crispy so,loaded with flavor and honestly worth,every bit of effort now one of the,secrets to making these potatoes,incredible is actually parboiling them,which is just going to help them get a,little bit tender it's also going to,help some of the starch come to the,surface which is how we're going to get,them Ultra Ultra crispy now for this,recipe I'm using about three pounds of,baby red potatoes that I've just cut in,half you could use pretty much any kind,of potatoes you want and you can leave,the skins on which is so convenient I'm,going to let those cook for between five,and seven minutes we just want to help,get the cooking process started so that,they don't have to spend as much time in,the oven now while my potatoes are,boiling away I'm going to be mixing up a,whole lot of deliciousness to bake them,with so in a bowl I'm going to be,combining some freshly grated Parmesan,cheese,now in a recipe like this I always,recommend freshly grated Parmesan cheese,because I find the flavor it makes a,huge difference I also have some olive,oil here,I've got some garlic and when I say some,I mean quite a lot of garlic this is,about four cloves and I've really finely,minced it because you don't want big,chunks of garlic you want it to be well,distributed and then finally I'm also,going to add some Italian seasoning to,this and then I'm just going to mix that,all together until it's well combined,I mean I actually don't think it's,possible for these to be bad,okay so my potatoes are part cooked I'm,gonna get them into a bowl they're still,nice and hot they're a little bit soft,and I just I'm gonna go ahead and add,this incredible parm garlic mixture all,over the top you wouldn't know it at,this point but this mixture is going to,create an incredible crispy flavorful,coating for these potatoes that is going,to make them some of the best that,you've ever had,now I want to make sure that these are,really evenly coated so they're well,tossed and all that goodness and I also,at this point want to make sure that I'm,salting these liberally and adding some,pepper as well,I like salting these once before I cook,them and once after so you get a really,nice seasoning happening,oh my gosh you can smell the,heavenliness already,yes heavenliness is a thing okay because,I made it a thing it's a thing,now at this point I'm ready to transfer,my potatoes to my baking sheet it's,important of course that your baking,sheet be well greased because you don't,want these sticking right,you know if you find them too hot to,handle it's fine just use some tongs,instead I'm going to arrange them cut,side down on my baking sheet by,arranging them cut side down we're going,to ensure that that cut side ends up,with the most crispy golden texture,imaginable and trust me that is a good,thing because that's how the best flavor,develops,all right my potatoes are arranged on my,baking sheet which means it's time to,get these Beauties into the oven at 400,degrees Fahrenheit for about 25 to 30,minutes after 15 minutes I'm gonna give,them a flip and let them continue,cooking until they are beautiful and,golden and ready to be devoured,okay so we have reached the promised,land and let me tell you guys it is,delicious,there is so much goodness Happening Here,everything is so crispy and yummy I'm,just gonna transfer these to a bowl and,then we're going to finish these off,with a final step that is going to blow,your mind,so this is going to sound a little rich,and decadent but honestly guys trust me,on this it is totally worth doing I'm,going to add a big drizzle of melted,butter onto these potatoes and also toss,them with a little bit of freshly,chopped parsley and honestly the,combination of that butter that garlic,that parmesan and that parsley is enough,to blow your taste buds away this is one,recipe you've got to give a try for,yourselves these potatoes are super,crisp super tender so flavorful and,absolutely delicious I hope you guys,love this yumminess as much as I do and,that you will give it a try for,yourselves if you do be sure to tweet me,Instagram me or Facebook me a photo,because you know how much I love seeing,your Kitchen Creations remember this,recipe like all of my recipes is,featured on my website the,domesticgeek.com you can find it there,or Linked In the description box below,and finally if you haven't already be,sure to subscribe because there is lots,more deliciousness where this came from

Venkatesh Bhat makes Urulai Kara Kari

Venkatesh Bhat makes Urulai Kara Kari

Hello and welcome to Venkatesh Bhat’s Idhayam Thotta Samayal. ,I will be using Idhayam Sesame oil and Idhayam Groundnut oil to prepare a wide variety of dishes.,In this season I’ve been teaching you simple and easy-to-make dishes. All of you have appreciated the same.,The positive feedback is really overwhelming and it makes me happy to see that you are satisfied with the recipe and its results.,These are all small tricks and trades. The dishes I’ve been teaching are all old recipes which have been passed on through generations.,The mentality of 5-star restaurants is to alter the recipe to turn it to a fantastic product fit for serving in a luxurious manner.,I’m passing on those small techniques so that you may use them and enhance your dish to the 95th percentile. ,To teach you these techniques, I’m required to talk for quite a bit. At the same time, some of you have remarked that,I talk too much and you require only the recipe. So, I will figure out a way to bring a good balance.,I’m just teaching it to you the way I learnt it. You may take the necessary parts from it.,Today, we will be looking at a very simple dish, Urulai (Potato) Kara Kari. ,One could say this is in the same family of dishes as Urulai roast. However, it involves 2-3 techniques which make it a unique dish. ,Firstly, light the stove and heat a kadai. I’m adding Mantra groundnut oil for frying and letting it heat. ,Here, I have half boiled potatoes (cooked in water for 10 minutes. Add some salt as well),Cut it into cubes. Make sure to use only boiled potato. If you use raw potato, it will turn out very hard.,Immerse the potato cubes in the oil. ,Roast it to light golden-brown colour.,I’ve already added salt when cooking the potatoes.,It has to fry in the oil for around 5-6 minutes. That time, the outer layer will turn golden brown and the inside will be soft.,Let us wait till it is fried.,It has turned golden brown. Strain the fried potatoes. It has fried with a crispy layer and soft inside.,I’ve used groundnut oil for frying these.,Let’s prepare the seasoning for this. ,Firstly, add 2 tbsp of groundnut oil. Let it heat.,For 5-6 medium potatoes, I’m going to finely slice one onion. ,To the hot oil, add 4 round red chillies.,Then add ¾ tsp of mustard.,1 tsp of urad dal.,Few curry leaves.,This ingredient is very important for the dish. Add 10-12 cloves of crushed garlic WITH PEEL.,Let it roast well so the flavour of the garlic is brought out. ,If you do not consume onion and garlic, skip the respective steps.,But the right flavour for the dish can only be obtained by adding onion and garlic. ,It has roasted well. To it, add the sliced onions and toss. ,Many of you have asked me to teach how to toss the kadai like this but it all comes with experience,I have no idea how to teach it. What if you end up burning yourself because my instructions were not clear? It is very problematic. ,You may try tossing chapati or poori dough to get the knack of it.,At this stage, add ½ tumbler of water.,After pouring water and all the ingredients combine, add ½ tsp of turmeric powder.,1 heaped tsp of Kashmiri Red Chilli Powder.,Required salt for the masala.,Mix well.,Wait, let me prepare it in a bigger Kadai. I’m just transferring the same masala to this, to toss it more efficiently.,It has cooked well. At this stage, add ½ tsp of Hing/Asafoetida powder. ,Then add the fried potatoes. Turn the flame to high and stir continuously.,You have to roast it to such a level that the chilli powder sticks to the bottom. That is when the true taste comes.,So don’t mix and turn off the gas immediately. Scrape the bits like this. ,Sprinkle a lavish quantity of coriander leaves.,Over. Serve this with Kalyana Rasam (which I’m going to demonstrate in the next video) and it will be out of the world!,There is another small variation. ,Instead of adding 1 heaped tsp of red chilli powder, add only half, and add ½ tsp of idli chilli powder after turning the gas off.,Toss briefly. This will have starter-like taste! ,This will make the dish dry.,6 ladles of Rasam for hot rice, alongside this starter and few Papads. Every day will feel grand!,Try it and enjoy, Urulai Kara Kari, just for you!

Duchess Potatoes - Easiest "Fancy" Potato Trick Ever - Food Wishes

Duchess Potatoes - Easiest "Fancy" Potato Trick Ever - Food Wishes

hello this is Chef John from,foodwishes.com with Duchess potatoes,that's right I'm going to show you a,very old classic potato technique which,until recently I probably hadn't made in,the last 10 or 15 years so no this is,not trendy but what it is is a perfect,special occasion side dish since not,only is it easy delicious and very,beautiful it also comes out even better,if you prep it ahead and no you do not,have to own a Piping Bag to do these so,keep watching and to get started the,first thing we'll do is peel some russet,potatoes and we're going to need about,three pounds and when you buy your,potatoes make sure they're about the,same size so they cook evenly once we,cut them and for that what we'll do is,cut them in half,and then we'll turn those onto the flat,side and then we'll cut the halves in,half to make quarters and by turning,them up this way I think it's a lot,easier to get a perfect cut straight,down the middle since theoretically that,highest point would be the center,plus with that nice flat base they're,very safe to cut this way,now what we'll do is add our cup,potatoes to a pot of cold fresh water,which should be enough to cover the,potatoes by a couple inches,and then before we head to the stove we,want to very generously salt this water,all right I think one of the secrets to,almost all great potato dishes that,require boiled potatoes first is making,sure we cook them in well-seasoned water,and then once that set we'll place it on,high heat and we'll wait for that to,come up to a boil and then once it does,we'll back it down to medium low and we,will simmer these potatoes until they're,very very tender but not falling apart,okay if they go that far they'll start,to absorb too much water and that's not,going to be good,so we'll definitely want to test those,with the tip of a thin knife and sure,you could use a fork but I find a fork,can break the potatoes apart and if,they're not quite cooked then you got,broken pieces of potato cooking and,probably overcooking so I prefer a nice,sharp thin knife,and once our potatoes are very tender,but not falling apart we'll go ahead and,drain those very very well,and then we will let those sit in the,strainer for at least five minutes,since we really do want these potatoes,as dry as possible,and that's it once thoughtfully drained,we'll go ahead and transfer those into a,bowl,at which point we'll take our potato,masher and start working these over,until they're almost if not totally,smooth,and if you've cook your potatoes fully,tender this tool is really all you need,to remove virtually all the lumps but if,you see a couple small ones don't worry,we've got lots of mixing and mash and,still to do,and then what we'll do after this first,initial machine is stop and add our,butter as well as our salt plus a little,bit of pepper which at culinary school,would always be white pepper,since I guess potatoes are white but you,know me I'm gonna go with a couple,shakes of cayenne,and then we'll also add a very small,Touch of freshly grated nutmeg right not,too much just a hint okay if any of your,guests say they love the nutmeg in this,you put way too much and then what we'll,do is give this another mash and Anna,mix in until that butter completely,disappears,and the mixture is extremely smooth and,hopefully lump free,and what happens if you do have a few,small lumps here and there nothing,nothing at all,so try to relax,and then once that set will stop and,lose the masher and we will switch to a,whisk for the last two ingredients which,are a splash of heavy cream and then,three large egg yolks and back in the,day when we would make these for a big,banquet or party the dessert served at,the end of that event was almost always,based on egg whites or maybe a floating,island or Pavlova,so what I'm trying to say is do not,throw away the egg whites and that's it,all we need to do is whisk this,thoroughly until everything's perfectly,combined and the mixture is nice and,light and fluffy,at which point we'll switch to a spatula,and give this one Final Mix,and if we do see any larger than tiny,lumps we can go ahead and smash those,with the back of the spatula not that,those are any kind of real problem but,larger ones could get stuck in the tip,at the end of our Piping Bag so for that,reason having this lump free is a pretty,good idea,and that's it we'll scrape down the,sides and smooth out the top,and then what I usually like to do is,cover this and let it cool down the room,temp at which point it's ready to shape,or we could just pop it in the fridge,until we need it,all right you can definitely make this,mixture ahead of time and pipe it later,and if you have to shape these warm go,ahead it's just that this does get a,little firmer as it cools which I find,makes it easier to pipe and or shape so,I did let mine cool down before,transferring some into a Piping Bag,at which point I'm going to go ahead and,pipe that onto a parchment lined baking,sheet now I'm going to go

3 Thanksgiving Potato Sides to Love | Claire Saffitz | NYT Cooking

3 Thanksgiving Potato Sides to Love | Claire Saffitz | NYT Cooking

well I just before I get started I  want to note how incredibly happy I  ,am to be cooking Savory in this kitchen  right now I don't think I've only ever  ,been in the nyt cleaning Studio making  something sweet which of course I love  ,but really nice to be cooking food we're  all going to be excited to eat for lunch,hi everyone I'm Claire staffords I'm in the ny2  cooking studio today I'm showing you a suite of  ,three Thanksgiving potato side dishes I feel like  potatoes don't really get the love they deserve  ,on Thanksgiving because there's so many other  things going on so today we're going beyond the  ,mashed potato and I'm showing you three great side  dishes where potatoes really have a chance to sing  ,like I am so happy when there are potatoes  on the table I love them baked I love them  ,mashed I love them roasted I love them  fried obviously fried my favorite bite  ,on Thanksgiving my favorite bite of food is  a little bit of turkey potato a little bit  ,of cranberry and gravy to me like that is the  perfect combination of flavors so the recipes  ,that I'm showing you today were designed to  kind of fit into that assemblage of food but  ,I really wanted to show off the versatility  of the potato so everything is like a little  ,bit creamy and a little bit crispy I want  the best of all worlds on Thanksgiving, so the first side dish I'm going to show  you is a French dish called Pommes Boulangère it is  ,kind of like a classic gratin but instead of cream  and cheese it is made with stock and caramelized  ,onions for the dish I'm using fingerling potatoes  like a slightly unusual choice for boulangère but  ,they're really easy to slice on a mandolin I  like how they're all kind of like regular in  ,size you don't have to peel them and I like the  slightly waxier texture of fingerling so I would  ,say like about an hour ago I started cooking  the onions they've just been hanging out so  ,I took two large onions peeled them have them  and thinly sliced then I started cooking them  ,in the skillet in three tablespoons of butter I  started them on sort of higher heat and once they  ,turn translucent and got soft I turned them  down and then just let them go low and slow  ,stirring them occasionally until they had this  even blonde color to get to this point it took  ,me about a half an hour so caramelizing onions is  not a quick operation you want to let them slowly  ,take on color and develop so you can see this was  you know two onions really filled up the skillet  ,and now they cook down quite a bit caramelized  onions and stock and Thyme like these are really  ,the sort of flavors that make up the backbone of  the dish I'm going to turn off the heat dump these  ,onions into this bowl so I have one garlic clove  here which sometimes I'm like there's one garlic  ,clove in this dish like what is that even doing  but I'm actually using it to prep the baking dish  ,I'm going to peel it and cut it in half and then  I'm going to rub the cut sides all in the bottom  ,and around the sides of the baking dish it's just  going to kind of like Infuse the subtle flavor of  ,garlic into the dish and now I'm going to grease  the baking dish with some room temp butter,you can set this aside so now we're moving into  assembly of the Palm boulanger I'm going to do  ,a step that you maybe haven't done before if  you've made Grattan which is to pre-cook the  ,potatoes pre-cooking does a few things It Coats  the potatoes in a little bit of fat and you can  ,sort of season all the slices that way so it  does help to sort of flavor them it also puts  ,a little color on them which is again adding  flavor and it also pre-cooks them so that they  ,bake a little bit faster I'm slicing a third  at a time and then cooking them I don't want  ,to slice them all because potatoes will Brown if  they're left out you know after they've been cut  ,and exposed to the air and I don't want to put  them in water to hold them to prevent Browning  ,because I don't want to wash off the starch  I want all the potato starch to make it into  ,the baking dish because that's going to help to  set everything together Skillet on low cold the  ,potato from the very end as you slice and get it  going and then my tip for using a mandolin I mean  ,you can either use a glove to protect your hand  which is a very good idea or you can basically  ,like slide with your palm rather than your  fingertips once you get down toward the bottom  ,and when you slide with your palm you can  keep your fingers like up and out of the way,  ,you want to try to work somewhat quickly because  you don't want the potatoes to start to Brown I'm  ,also going to add one of my time Sprigs I'm gonna  lightly season these because we are adding stock  ,which tends to be fairly salty so give them  a really good toss because that is going to  ,coat them in all of that butter this should take  about five minutes when these are kind of part  ,cooked you should be able to kind of lik

Level up your potato side dish with these AMAZING Hasselback Potatoes 😋

Level up your potato side dish with these AMAZING Hasselback Potatoes 😋

crispy flavorful potato Perfection these,are my garlicky Hasselback Potatoes,hi I'm Nikki welcome back to our kitchen,where we show you how to make delicious,family-friendly recipes,today we're going to be making,Hasselback potatoes and these are such a,great side dish especially with Saucy,dishes and dishes served with gravy I,love how the sauce oozes down into all,the nooks and crannies of those potatoes,so let's get cooking we're going to,start by preheating the oven,so whilst that ovens preheating to 200C,or 400f we're going to prepare the,potatoes now I've got eight Mary's Piper,potatoes here the small to medium in,size about 100 grams each and that,should serve four people what we're,going to do is we take a potato and then,we get two Wooden Spoons and place them,on either side of the potato now we're,going to make Cuts along the potato,about two millimeters apart and those,Wooden Spoons will help ensure we don't,slice all the way through the potato,good,place the potatoes in a shallow oven,proof pan or roasting tray,so now I've got all of those potatoes,sliced I've placed them into an oven,proof cast iron pan but you can also use,a roasting dish if you prefer just make,sure it's big enough so there's a little,bit of space around each potato and now,we're going to make a really flavorful,butter to put over the top of the,potatoes in my Bowl here I've got two,tablespoons of melted unsalted butter,and to that I'm going to add two,tablespoons of olive oil,we're also going to add in two minced,cloves of garlic or you can replace with,half a teaspoon of garlic powder if you,prefer plus half a teaspoon of dried,thyme and a quarter of a teaspoon each,of black pepper paprika and salt now,give that a good stir together to,combine,drizzle that mixture all over the,potatoes,thank you,so they go in the oven now for about an,hour to an hour and 10 minutes until,they're lovely and tender and we're,going to baste them two or three times,during the cooking process,and then we finish off by sprinkling,with some fresh thyme leaves and mold,and salt,so they're my garlic and Thyme roasted,Hasselback Potatoes they work really,well for Christmas or any other time of,the year I'm serving those up for tea,with my salmon and creamy white wine,sauce see you next time

4 Potato Side Dishes So Good They’ll Steal The Show

4 Potato Side Dishes So Good They’ll Steal The Show

- Today, we're turning this into this.,- Our first recipe is our cheesy hashbrown potato casserole.,It's a classic here in Utah and it's also known as,funeral potatoes.,So, first thing we're gonna do,,grease our nine by 13 pan.,And we're gonna add of this bag,of hashbrown potatoes. - Hasbrown potatoes, okay.,- Now, I bought the shredded,and it calls for 32 ounce but sometimes.,- Sometimes you get a bag of 30.,- Yeah.,- Not gonna buy two bags to do that, so.,- This has been sitting out for a minute.,- Awesome.,- Okay, just let that sit for a second.,In this bowl, we need to add,both cans of cream of chicken soup.,A third cup of onions, diced up.,Two cups of sour cream.,(light music),To this, we're gonna add a fourth teaspoon of salt,and an eighth teaspoon of pepper.,- I know you don't make this very often,but when I go to mom's house,,whenever we have Sunday dinner these days,,it's on the table and I love it.,- It's good.,So now you're gonna just put half of it,over the potatoes and I just kinda do little dollops,all over 'cause - Oh okay.,- when you try to just do it,,plop it on and then spread it.,- It doesn't spread.,- Your potatoes go with you.,- Okay.,- So try to just do spoonfuls all over.,- I will dollop.,- You can see how when you spread it,,it picks it up. - It does pull up a little.,- Next, we have two cups of cheese.,So we're gonna divide this.,So we're just gonna add one cup,on top of this soup mixture.,Okay, so next, we're gonna repeat the layers.,- Oh okay, easy peasy.,There's a giant chunk.,We gotta break these up a little.,Feeling good about it.,I think the one time I did make this,,I don't know if I did the layers.,I think I just like one, two, three, okay.,But then I kinda mixed it all together,to the cheese and,on my way. - I guess you could.,- You can see how full the pan gets.,It almost gets and we're not done yet.,Cheese.,- Cheese it up, perfect.,- So what we've done here, we had a half a cup of butter,that we melted in the microwave,and then we had two cups of,crushed Ritz crackers.,You could also use crushed corn flakes.,We've done both.,- Oh okay, they're better.,- I like the buttery Ritz crackers.,- I do too 'cause they're already buttery.,- So much better.,- Yes.,- Just wanna get all the Ritz crackers moistened.,- Nice.,- Just kinda sprinkle it on so that you can kind of,control it better.,- I like it.,- Hands just work better.,- They do.,- Than a spoon.,Okay, we've got all the Ritz crackers spread on there.,And we're going to bake this at 350 for about,35 to 40 minutes.,Covered for the first 25 minutes.,- Oh okay, okay.,- Then about the last 10 minutes of cooking time,,I'll remove the foil.,- Okay so let's set it for 25.,Then we'll remove the foil.,(light music),- Our funeral potatoes are done cooking,so let's taste them.,They smell wonderful.,- They smell so good.,Mmhm.,- Very good.,- Very good.,I knew these were already a favorite,,so five outta five for me.,- Five for me.,- All right, they're so good.,The next recipe is our twice baked sweet potatoes.,Now, I know that the recipe is potatoes,but I love sweet potatoes just as much,as I love regular ones.,So, we're gonna make this really easy for ourselves.,So make sure that you scrub and wash your sweet potatoes.,We have two here.,So, this will serve about four people.,Then you're gonna get a paper towel.,Get it really wet.,Ring out all the water.,Then we're just gonna roll up our sweet potato,in our paper towel.,We're gonna microwave this for about seven to nine minutes.,Usually, this one's a little bit big,so it'll take about nine minutes,just directly in my microwave.,(light music),So while we're waiting for the sweet potato to cook,,we're gonna make everything that goes inside of it,for the twice baked.,So we're gonna start with half cup of sour cream.,I believe this is two tablespoons of butter.,- Mmhm.,- We're just gonna dump that in.,That's nice and melted.,- A fourth cup of milk.,- Perfect.,- So, this is about three to four strips of bacon,cooked and crumbled.,We're gonna just, maybe one.,- This one, I believe is salt and pepper,and dried chives.,- Mmhm.,- There we go.,Perfect.,I think it's half the cheese,that we're gonna throw in here.,- Okay.,(light music),- Nice.,Just kinda mix this and just wait for the rest,of the sweet potatoes to finish cooking.,- Then we're gonna hollow out the sweet potato,and add that to this mixture,,the flesh of the sweet potato.,- Nice and cooked.,- Such an easy way to cook.,- Right.,That one's a little cooler.,We cooked that one first.,Perfect, toasty.,I'm gonna slowly start taking out,some of the insides here, putting it in.,Gonna try and get as close to the skin as possible,but it is a little toasty,and it's okay to leave a little bit of skin on there,or to leave a little bit of the flesh on the skin.,Does that make sense?,- Yeah.,- Yes, all right, I'm gonna start mashing.,Is that all right?,Now, you can also use these with beaters.,Beat it all up but I like it kind of chunky.,That, it sm

MY NEW FAV SIDE DISH (OR IS IT AN APPETIZER) MINI HASSELBACK POTATOES | SAM THE COOKING GUY

MY NEW FAV SIDE DISH (OR IS IT AN APPETIZER) MINI HASSELBACK POTATOES | SAM THE COOKING GUY

it's the holiday season and you can,always use a most excellent side dish or,a most excellent appetizer you can be,the judge,max and i are arguing already it hasn't,even started we're 13 seconds in and,we're arguing so what we're going to do,is we're going to take these well do you,know what a hassle-backed potato is it's,when you take a full-size potato and,make slits in it and then bake it and,then bring it out and it's all cool,looking and crispy edges and great i,think we have some of our own videos yes,we have we can show you here's what it,looks like though i do think that was,back when we shot in the kitchen and the,color was ugly and max's skills weren't,anywhere near as good as they are now,but,we said let's make mini ones mini see,what i'm holding here little baby gold,yukon potatoes these are our foil for,today and as we're getting ready i go,it's like the perfect appetizer because,what do you mean appetizer i go,appetizer they're like one biter she,goes you wouldn't have a potato as an,appetizer it would be a potato ever in,appetizers it's an appetizer today no,it's not it's never please please please,at the end of the video in the comments,below let us know appetizer side dish,can it be both is it hybrid a bowl hello,sir i know your burger is about to come,out but here's your appetizer french,fries you don't want them no no,i'm thinking holiday cocktail party,allen from work is there you've got the,canapes being passed you've got the,crude it pays and you've got these,things on a beautiful thing and people,are like oh what is that it looks like a,little hassle back today but they're so,small yes because they're an appetizer a,genius idea honey come have a little,baby hassle back as an appetizer like,this cook one bite and you're done,please please please just let us know,below if i'm wrong then um i don't care,i'm happy being wrong here's the plan uh,we make some garlicky butter nonsense to,go on them get that ready do we slice,these and you have the garlicky butter,nonsense ready because once these get,cut they're gonna start to go brown and,you don't want that so we want to be as,swift as we can then we paint them up,then they go in the oven by the way the,sandler cooking guy four inch pairing,knife is central to our work here today,by the way you could get this by going,to shopstcg.com,right now have it for the holidays in,your hot little hands hot little hands,you said russian i don't know that,something didn't sound right did it no,you could have it in your hands self,cancelled that's let's make the butter,in our hot little hands all right we've,got about a half a cup of butter in here,recipe below don't worry about it it's,melting i like a little olive oil for,flavor too and now some garlic this is a,big clove i just don't want to splash,some hot butter and come up on me wow,did you see that beautiful a little salt,and pepper they're going to get more,after and now the important part which i,think is the important part let's go,with about a teaspoon of smoked paprika,what the hell maybe a little bit more,great and we mix with a paintbrush why,paintbrush chance,are we gonna paint it on the potatoes,we're gonna paint it on the potatoes,exactly now we continue to let this come,together nicely the flavors will meld,and we can go turn our attention to our,appetizer potatoes appetizer potatoes,i'll say that again side dish potatoes,too late juice two dates all right let's,cut the potatoes we got the potatoes,we've got our little knife and we have,our guide what how are giant chopsticks,to guide sam well let me show you what's,important when you do this is that you,do not cut all the way through we need,to be making little slits and if you try,and do it by hand there's a very good,chance you cut all the way through we,don't want that so what we're going to,do is take this chops what we're going,to,something just got right up in my grill,so we're going to take these chopsticks,put our little potato in between them,and then we cut like this just down,see how this works,get your fingers out of the way though,that's what you got take this,we'll put it on here and we'll continue,this is going to get really boring so,figure it out somebody and that would be,max and chance so the idea of using the,paprika for me is to sort of mimic a,spanish dish called patatas bravas if,you've ever been to spain you have them,they're potatoes there's garlic,they're crispy and there's smoked,paprika and they're served ready wait,for it with mayonnaise so we're going to,use some mayonnaise on the top of this,if you are opposed to the idea of mayo,being on this then you could absolutely,sub just a little bit of sour cream see,this size you know what that is it's a,perfect one biter aka appetizer now if,you're thinking well wait sam i like the,idea of this what if i don't want to,ready these way in advance and i don't,want to take all this time right when my,guests arrive is there an option and is,the option doing them an

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