Showing posts with label Potatoes. Show all posts
Showing posts with label Potatoes. Show all posts

Sweet Potato Fries with Zesty Dipping Sauce

Thursday, June 6, 2013

Oh my goodness! I was introduced to sweet potato fries just this year and I was thinking, what the heck was I missing all this time?! I have been deprived!! But seriously, to anyone who hasn't tried sweet potato fries - I urge you to try! But I shall warn you: you will get addicted! Once I searched up how to make my own sweet potato fries, I knew this would be a great hit to many barbeques and get-togethers this summer. This is a great side to BBQ pulled chicken sandwiches.

They are so quick and easy to make! Here is my version of spicy sweet potato fries, but as I noted in the recipe, you can add your own spices like paprika or garlic powder - the list goes on! Serving these with the zesty dipping sauce is a must!

Sweet Potato Fries
Prep time: 10 min        Cook Time: 30 min           Yield: 2-4 servings

- 2 large sweet potatoes
- 4 tbsp olive oil
- 3 tsp sea salt
- 2 tsp spices of your choice (I used chili powder)

1. Preheat oven to 450°F. Peel the potatoes and cut into french fry strips.
2. In a large bow, or a ziploc bag, combine olive oil, sea salt and spices. Toss the fries to coat thoroughly. Add more olive oil and seasoning, if needed. Spread out the fries onto an ungreased non stick baking sheet, leaving some space between each fry to ensure each fry bakes well and crispy.
3. Bake in the centre of the oven for 30 minutes, flipping the fries over about half-way through. Make sure to bake them long enough until they are crispy. If they start turning too black, turn the heat down just a bit and bake a bit longer.

Zesty Dipping Sauce
Prep time: 5 min        Cook Time: 5 min           Yield: 2-4 servings

- 6 tbsp mayonnaise
- 4 tbsp ketchup
- 2 tbsp prepared yellow mustard
- 1 tsp lemon juice

1. Stir all ingredients until combined. You can use with sweet potato fries, onion rings, burgers, sandwiches, etc.

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Creamy Mashed Potatoes

Friday, November 30, 2012

For the longest time, I made mediocre mashed potatoes. However, once I came across some mashed potato recipes, I tried them and to my surprise they turned out really good! The key to obtaining that thick, sticky mashed potato dish is mixing with a mixer, hence the term here should be mixing not mashing. In all honesty I never EVER thought of using a mixer for mashed potatoes, but this is the trick that helps to make them sticky, thick and oh-so creamy! However, be warned! Overbeating can cause a gummy-like dish, since it breaks down cells and releases more of the starch. I love the mashed potatoes served at The Keg, so this recipe is as close to it as possible. Of course, I will try to perfect it over the years!

Creamy Mashed Potatoes
Prep time: 25 min        Cook Time: 25 min           Yield: 4 servings

- 4-6 medium potatoes (I use Yukon Gold), peeled and diced
- 1/4 cup milk
- 1/4 cup cream
- 2 tbsp unsalted butter
- Salt and pepper

1. Boil potatoes in a large pot until cooked thoroughly, about 20 minutes. Drain and set aside. In a small saucepan, warm up milk, cream and butter. Add to potatoes and mash with a potato masher until chunky.
2. Using an electric mixer, beat potatoes on low speed for 30 seconds. Do not exceed one minute. If potatoes are too dry, add more milk/cream. Add salt and pepper to taste. Serve warm.

If you want garlic mashed potatoes, either boil 2 cloves of minced garlic with the potatoes or add 1 tsp garlic powder when adding salt and pepper.

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Potatoes 101 - How to Pick a Potato

Thursday, October 18, 2012

Potatoes, America's favourite starch, are prepared in numerous ways, from mashed potatoes to baked potatoes to homemade chips. While there are hundreds of varieties available on the market throughout the world, there are usually only a few common varieties that are widely known and sold in the supermarket or at your local farmer's market. However, choosing the type of potato for the right dish may be a daunting task. Potatoes are classified by their starch and moisture content. There are three categories of potatoes: waxy (new), starchy (mature), and all-purpose.

Waxy Potatoes (New Potatoes)
Description: Waxy potatoes tend to be high in moisture and sugar but low in starch. Thus they tend to hold their shape when prepared. These potatoes are the immature potatoes that are harvested in the spring and early summer. They tend to be smaller in size and have a rounder shape.
Variety: White, yellow, red-skinned (White Finn, White Rose, Russian Blue, Cal White)
Best Dish: Salads, soups, stews, hashed browns, scalloped potatoes

Starchy Potatoes (Mature Potatoes)
Description: Starchy potatoes are high in starch content but low in moisture and sugar content. These types tend to bake and fry well since they don't hold their shape well. These potatoes are best used for mashing and frying.
Variety: Russet, Idaho
Best Dish: Mashed potatoes, french fries, baked potato

All-Purpose Potatoes
Description: As their name suggests, these potatoes can be used in many potato dishes. If you are not keen on purchasing the different varieties of potatoes for your different dishes, then this potato is your go-to potato. They are irregularly shaped and the most cost-effective alternative.
Variety: Yukon Gold, Red Gold, Kennebec
Best Dish: Easy potato recipes such as mashed potatoes, baked potatoes, french fries, potato salad, hashed browns

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