smitten kitchen crispy potatoes
could that be the issue? Marvellous! how much onion flavor you want. Yours looks just as good. I can’t wait to try these. But, they’re even better than I imagined. These will be perfect for today’s Sunday lunch. I always fall in love with the photographs then obsess about them without ever reading what is actually in the recipe. and the bottom to roast all the way through – both the casserole and the chicken came out at the same time, and o/ victory! Bake 1 1/4 hours, then arrange thyme sprigs on top and bake until potatoes This is similar to an old favorite family recipe. In the trash? And here I am with a brand-new mandoline… my husband will cry with delight. However! Thank you! I suppose I’d better get slicing! I absolutely LOVE sweet potato fries but refuse to fry anything at home. 4 shallots, peeled ), I used red potatoes and kept the skins on – a new family favorite. Why did you do this to me??? My uncle has made a version of these fried in bacon fat at the end of family reunions when we’ve been making piles of bacon every day. Cover dish with foil and bake for 45 to 50 minutes, until potatoes are tender and almost fully cooked. Yes please – a thousand times yes lol I looove potatoes and this sounds awesome. ), Crazy I’m giving away $100 walmart gift cards enter to win on the site https://bit.ly/2JVfGlx. I will also have to try it out with sweet potatoes. I am going to make this for Sunday dinner and punch up the seasonings and make sure I have some bacon for the top :) Thanks again for another awesome recipe…I am so excited for your book! Will next time try with carrots, beets, and potatoes. This was easy and as beautiful as the picture. Did a recipe round up on these- they were AMAZING. So, basically, this is now sweet potatoes au gratin, but with the vertical stacked, crispy edged beauty of your dish. That dish looks stunning! I think next time I will use all different sized potatoes, so I get more height definition. And no, don’t cut them before you boil them. Leave it connected at the very bottom. It is sad to see so many restaurants we all love now shuttered with owners and staff suffering. I made this dish using ramekins since I don’t have an oven. And isn’t hyperbole and a half one of the greatest things on the web? Definitely on my ‘to try’ list. Drain and chill in fridge for several hours, overnight, or up to three days. Made a while back for a dinner party to rave reviews. . I think I’d have to add some garlic to the mix somewhere along the line myself and maybe sprinkle some parmesan on top. New York Times recipe did not have any onion, so, as I had already sliced the shallots, I stuffed them in between slices, as you do. Ok, ridiculous. I guess some are just too lazy to do so. I love how pretty this is. I made this last night and I can’t stop thinking about it. Unbelievably yummy! I love that there are so many ways to prepare a potato. Hey Deb, do you think about 3-4 hours of refrigeration would be enough? That photo is intoxicating, so of course I had to try this. Fantastic! I am probably much too lazy to make these but perhaps a craving will hit someday but I wanted to give some people incentive to make these… did you know that cooking then fully cooling potatoes increases their resistant starch content? I love Hyperbole and a Half; I fully identify with the cake god cartoon. Even the fussy grandkids said they were the best “french fries” ever. The photos are pretty crushable too. must… get…. Thinking it will be tonight, even though we had potatoes with breakfast this morning. Eager to make it because it now forces me to buy a mandolin which I have been avoiding for a few years now. Everything went as described in the recipe, and the extra fussing about the size of dish was very helpful. Nine years ago: Spaetzle To cook French fries from cold oil a single time, you want a waxier potato (Yukon golds or the equivalent). Thank you!!! This is gooorgeous!! Another thing I found is that the corners of the dish where the oil and butter settled were much tastier. I don’t know how I lived without it! I kept the rest of the menu simple so that I could keep a close eye on these while they cooked. My only quibble is that against the black background of the cast iron, my crispy brown potato tops didn’t look as attractive as yours did, Deb, against the white pan. you know hyperbole and a half!!! OMG– I can’t wait to try this! The other was the fried smell, but I found that boiling a little pot of white vinegar with a cinnamon stick or two will take the odor right out after a frying session. Looks amazing! Can you imagine how pretty this would be with all kinds of different colored potatoes. Add 1/3 to 1/2 of the potatoes to the oil at a time. I love them. First published April 23, 2011 on smittenkitchen.com |, Almond Cake with Strawberry-Rhubarb Compote, http://eatlittleeatbig.blogspot.com/2011/02/recipe-for-crispy-potato-roast.html, http://www.foodiewithfamily.com/2011/03/10/garlic-hasselback-potatoes/, http://www.seasonwithspice.com/2011/04/malaysian-crispy-potato-roast.html, http://www.epicurious.com/recipes/food/views/Potato-Casserole-241203, http://dimplesinthekitchen.blogspot.com/2012/05/crispy-roasted-potato-casserole.html. Thanks for the recipe. Used cast iron skillet. no individual picking of leaves. I was thinking very French or Very Martha. Parmesean, crumbled bacon and fresh green garlic made it heavenly. made this for easter at my grandmas house today- big hit! I bet it would be divine topped with bacon and blue cheese…or any kind of cheese for that matter. Love your site! Oh, I can’t believe I made a recipe before you! http://eatlittleeatbig.blogspot.com/2011/02/recipe-for-crispy-potato-roast.html. I was wondering about cold baked potatoes, too! So thank you for all you do! One of my favorite dish in the world. You can make it so many different ways, you can never get bored of it. I love that dog blog. No, but FWIW, these potatoes absorbed 5T oil from frying. One year ago: Blue Cheese Scallion Drop Biscuits I used chili infused olive oil and it was so good!!! Now if I could only eat it al fresco, it would truly be the real deal… perhaps I’ll sit on my fire escape next time! I need this in my life! Is it one-and-done, or can you reuse / repurpose it? Three years ago: Almond Cake with Strawberry-Rhubarb Compote It came out great, as before! I love spuds in all their glorious forms. The tops were rather chewy, centres tender but somewhat bland, bottoms butter soaked and wonderful. Brush tops of potatoes with remaining butter/oil and season generously with more salt and pepper. Thanks for jogging my memory, now I know what potato dish to make tomorrow! ;), SK: These are amazing. we’ve got visitors coming and this would be great for dinner, but we’ve got a full day planned and wouldn’t have time to prep when we get home (i’ve got your buttermilk chicken planned to marinate while we are away!). It came out fabulous, crispy/crunchy on the edges and soft and rich everywhere else. You want to use Russet or Idaho potatoes here — you need a “floury” not “waxy” potato for it to crumble into nice, craggy nuggets. Interview: Deb Perelman, Author Of 'The Smitten Kitchen Cookbook' Blogger and now cookbook author Deb Perelman insists you don't need a big or gourmet kitchen … Really good with a dollup of Greek yogurt on the side! Thanks for a fantastic post – your writing is so happy and funny. I’ve been making a sweeter variation on this for years– same concept, but using alternating sections of sweet potato and apple rows instead, with a little water in the pan and a sprinkle of cinnamon on top. Oh my, this is absolute heaven. okay what am i doing wrong? They crack me up. They were a bit hit! I was curious what brand of mandoline you have. I have searched the internet, but no luck. Also made this with yukon golds– subbed in about pound and a half of parsnips as additional layers. I made this for dinner tonight, and spent the whole time it was cooking browsing through the rest of your recipes here! Nov 22nd. 1/2 tsp Sea salt, fine. I swore never to add a comment on any blog, but I’m going to sing your praises, let you know you were the first blog I ever read, and almost 4yrs later you continue to astound me. It does bring a bit of joy into my life! I just stumbled across your blog and absolutely love it! They are absolutely transcendent. We’ve been struggles make crispy potatoes at home in the oven and now these! I am already dreaming of other possibilities (root veggies for Thanksgiving, beets, my mind is spinning!) Wow, amazing, I need to make this! Only took me 20 minutes or so, and came out wonderfully. The hubs said do again! Thanks for the recipe! Thanks for the lovely prompting–next time potatoes are on sale, I’m doing it again. So delicious!!!! Can’t wait to dig in properly when the (meat) roast is finished! This looks divine and will be on our table tomorrow night. I love to eat all potatoes recipe. I wish there was a way I could save individual recipes within your blog, that way I could go back to the ones I really want to make, when I’m looking for something to make but can’t remember! How will we know???? It’s so cool! http://www.seasonwithspice.com/2011/04/malaysian-crispy-potato-roast.html. These potatoes look deadly! Alicia from Spain!!! thanks for the inspiration. What a beautiful, beautiful dish! I didn’t have thyme, but used rosemary instead, which was good, and the feta I sprinkled over at the end made it super tasty. Thank you so much for the comfort food recipes. I was coming here to ask about logistics with that oil, the main thing that stops me from deep frying. Simple yet delicious. The long cooking time isn’t necessarily a bad thing, just makes this dish perfect for Sunday dinner! Wow! Everyone loved it. 1/8″ or …? It still tasted like dynamite, though. This recipe is bookmarked and I can’t wait to give it a try! and I’m already hungry. That’s how I found the Chocolate Peanut Caramel Torte I’m making today. Like london mentioned before, though, I did find it a little bland. I tried it with sweet potatoes and yukons, topped with goat cheese and it was amazing! I’m thinking this may be the perfect dish come Thanksgiving! Made this for the mom’s on mother’s day. Add a sliver of shallot between every few slices of potato, if desired. The Irish in me NEEDS to taste this dish. I was torn between this recipe and your newest Potatoes Anna teaser recipe from your new cookbook, but ended up making this one for the aesthetics of it and because my rental broiler is pathetic and I didn’t hold high hopes for browning. Now. This looks like a dish that might take some fussing, but at least it LOOKS like a dish that took some fussing. Okay, maybe a mashed potato on occasion. I like to eat potatoes and i like to eat all potato recipe and here this potato recipe is my favorite. (Serving them with pork tenderloin and a simple salad. I’ve made this dish a whole bunch of times (I first saw it on The Bitten Word and I guess theirs was adapted from Everyday Food but the recipes seem identical). Thanks for sharing. What root veg did you have in mind? i made this today and it was absolutely delicious. Someone may have already made this suggestion in the comments (113 comments before mine + my own laziness = not knowing either way…) but something that I like to do for a more “all-inclusive” side dish of fresh veggies and starches that goes excellently with something like a roast of any type is to alternate potato, zucchini, and intact slices of onion. I bet this would be fantastic with some parsnips as well. Basically, this is your recipe with the addition of a cheesy, creamy sauce, in which you toss the potatoe slices pre- stacking step. That looks amazing. If I’m making soup, I just toss it in, stem and all, and pick it out later. This is tasty. I made these along with Jonathan Waxman’s roast chicken with salsa verde via NYT Cooking, and if I closed my eyes, I could have sworn I was at Barbuto. You want those “crags” and rough edges. This way I could fill the dish with the right amount of potato without having leftover potato slices. My husband loved it, so this is definitely going to be made again. Once you start, you cannot stop! Well, I just fell for this dish from the picture alone. i mean they were delicious and all that, but like a couple others mentioned above, they went kind of grey. This looks like a beautiful crispy gratin! Unfortunately I learned the hard way, but use tongs to drop the potatoes in the oil. It should say on the package. And this looks seriously yummy. and I don’t want to buy one when I might get one later this year, and besides I’m poor. Knew this was this recipe before I even opened the post! Turned our perfect. THANKS!!!! Made this for the mom’s on mother’s day. My daughter now wants this a part of her birthday dinner! A few no-fail tricks to create crispy, golden latkes that look precisely like flying spaghetti monsters/tiny piles of rope mops, plus a new one: these days I use potato starch instead of flour for the clearest flavor and lightest texture. Sweet Potatoes! How do you crumble a cold (hardened) potato that has been refrigerated? My husband walked over to see what I was looking at and thought they were potato chips too. I want them. It was very delicious! These look amazing, I seem to be missing a step in the recipe or just missed it. I should have paid better attention in physics because for the life of me I couldn’t figure out how something the depth and thickness of a baked potato could take nearly twice as long to bake but advise you not to skimp if you want your dish cooked through. I LOVE your goat cheese crispy bacon idea! Cold, boiled potatoes are crumbled directly into a fryer in irregular chunks and not taken out until they’re a deep golden brown. I think my oven maximun temperature are 250ºC!!! Are boiled and chilled the skins on – a thousand times yes lol I looove and... A recipe round up on these- they were so salty, I want to make this and am to! 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