The Food Life

Potatoes Four Ways

By / Photography By Jackie Botto | March 19, 2018
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Casserole

Use a mandoline to create long, thin slices of potato. Cook for 60 seconds in boiling water and then use the strips as you would lasagna noodles in a hearty layered casserole.

Baked

Jazz up a plain baked potato by creating a baked-potato bar. Pair your steaming spuds with an array of toppings like bacon bits, sour cream, cooked spinach, chives, chickpeas and scallions.

Croutons

Make gluten-free croutons by cutting a potato into cubes, tossing with olive oil, and roasting in a 400°F oven until brown and crisp (about 12 minutes). Perfect for topping soups and salads.

Cakes

Turn plain leftover mashed potatoes into potato cakes by adding an egg, a few tablespoons of flour; and your favorite herbs and spices. Mix until smooth, shape into patties, and then fry in about ¼ inch of hot oil in a cast-iron pan until brown. Flip until the other side browns, then serve.

Article from Edible Philly at http://ediblephilly.ediblecommunities.com/recipes/potatoes-four-ways
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