Potato Side Dish Poll And Recipes

Watch the video and choose your favorite potato side dish. 

Homestyle Potato Chips

Making homestyle potato chips is fun and easy. Guaranteed they won’t last long! A food processor with a slicing attachment is very helpful. Experiment with the thickness; you may like them thicker or thinner. I like to use olive oil because it has less trans fats, but you can use safflower, corn, or peanut oil as well as vegetable oil.

Ingredients

• 4 medium potatoes, peeled and sliced paper-thin
• 3 tablespoons salt

• 1-quart oil for deep frying

Directions

1. Place potato slices into a large bowl of cold water as you slice. Drain, and rinse, then refill the bowl with water, and add the salt. Let the potatoes soak in the salty water for at least 30 minutes. Drain, then rinse and drain again.
2. Heat oil in a deep-fryer to 365 degrees F (185 degrees C). Fry potato slices in small batches. Once they start turning golden, remove and drain on paper towels. Continue until all of the slices are fried. Season with additional salt if desired.

Classic Hash Browns

Ingredients

• 2 russet potatoes, peeled
• 3 tablespoons clarified butter
• salt and ground black pepper to taste

• 1 pinch cayenne pepper, or to taste
• 1 pinch paprika, or to taste

Directions

1. Shred potatoes into a large bowl filled with cold water. Stir until water is cloudy, drain, and cover potatoes again with fresh cold water. Stir again to dissolve excess starch. Drain potatoes well, pat dry with paper towels and squeeze out any excess moisture.
2. Heat clarified butter in a large non-stick pan over medium heat. Sprinkle shredded potatoes into the hot butter and season with salt, black pepper, cayenne pepper, and paprika.
3. Cook potatoes until brown crust forms on the bottom, about 5 minutes. Continue to cook and stir until potatoes are browned all over about 5 more minutes.

Homemade Tater Tots

Ingredients

• 2 russet potatoes, peeled
• 2 tablespoons chopped fresh parsley
• 1 tablespoon all-purpose flour
• 1 tablespoon salt

• 1 teaspoon seasoned pepper
• 1/2 teaspoon onion powder
• 2 cups of peanut oil

Directions

1. Place potatoes in a pot; add cold water until potatoes are covered by 1 inch. Bring to a boil; reduce heat. Simmer until potatoes are softened, about 10 minutes; drain. Cool until easily handled, 10 to 15 minutes.
2. Shred potatoes into thin strips with a box grater; drain excess water. Place shredded potato into a large mixing bowl. Stir parsley, flour, salt, seasoned pepper, and onion powder into the potatoes until combined. Shape potato mixture into potato nuggets.
3. Heat peanut oil in a deep-fryer or large stockpot to 350 degrees F (175 degrees C).
4. Place potato nuggets in the fryer, 5 to 10 at a time. Cook until golden brown and crispy, 3 to 4 minutes. Transfer to a paper towel-lined plate.

Perfect Baked Potato

Ingredients

• 1 medium baking potato
• 1 teaspoon olive oil
• 1/2 teaspoon salt

• 2 teaspoons butter
• 1 pinch freshly ground black pepper
• 1/4 cup shredded Cheddar cheese

Directions

1. Preheat the oven to 300 degrees F (150 degrees C). Scrub the potato, and pierce the skin several times with a knife or fork. Rub the skin with olive oil, then with salt.
2. Place the potato in the preheated oven, and bake for 90 minutes, or until slightly soft and golden brown. Slice the potato down the center, and serve with butter and black pepper. Sprinkle shredded Cheddar cheese over the top, if desired.

Mashed Potatoes

Ingredients
5 medium Russet potatoes, peeled, or skin on
1/4 cup butter, room temperature
1 teaspoon chicken bouillon paste, paste, or dry
1/2 – 3/4 cup evaporated milk, warmed (or use cream or half and half) 1/4 cup sour cream
salt and freshly ground black pepper, to taste

Instructions
1. Cut potatoes in half and place in a large pot with about 4 inches of water (they don’t need to be completely covered). Cover pot with a lid, and cook, covered, until fork tender, about 15-20 minutes. You don’t want them “mushy” or falling apart.
2. Drain water completely from the pot and leave potatoes in the pot, covered with a lid, for about 10 minutes. This gives them time to dry out, which helps them to be extra fluffy.
3. Remove lid and add butter, chicken bouillon, evaporated milk, sour cream and salt, and pepper.
4. Mash with a potato masher. Taste and add more salt and pepper, if needed, or more milk, until they
are creamy, fluffy and smooth.
5. I use an electric mixer to beat them on medium speed for about 30 seconds, until light and fluffy.
But, be careful not to over-mix them or they will get starchy and gummy.
6. Serve warm.
Recipe Notes
*I use Better than Bouillon base (chicken flavor).
To make ahead:
Add a little extra milk to make sure they’re really soft and not too thick. (The potatoes will absorb moisture as the rest.) Spoon mixture into a casserole dish or large Tupperware. Cover and refrigerate for 1-2 days.
Remove from fridge 1 hour before baking. Taste and add additional seasonings as needed, or milk, to make sure they re nice and soft. Bake, covered, at 350 degrees for 20-30 minutes or until warm.

You could also reheat them in a saucepan on the stove, or in the microwave.

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