chocolate dipped shamrock potato chips
What You’ll Need
- Several russet potatoes
- Mandoline slicer
- Shamrock-shaped cookie cutter
- Green food dye
- Large frying pan
- Cooking oil
- Semi-sweet chocolate chips
- Kosher salt
Let’s Do It
- Wash and peel your potatoes and then thinly slice on a mandolin
- Use a cookie cutter to shape each slice, then soak in a bowl filled with green-dyed water for 1-2 minutes
- Remove from water and pat dry, and then drop into a large frying pan filled 1″ deep with pre-heated, pre-salted cooking oil (should be heated right to the point of smoking)
- Cook in small batches for 1 minute or until chips turn golden brown, then set on paper towels to cool and soak up excess oil
- In between batches, melt chocolate chips in microwave or simmer on stove top in a double-broiler
- Add salt to taste and serve with chocolate dipping sauce
potato bites with sea salt & parsley
potato bites with sea salt & parsley recipe
what you’ll need
- several small or Yukon gold or red potatoes
- canola or vegetable oil
- flat leaf parsley
- salt and pepper
let’s do it
- wash your unpeeled potatoes
- place potatoes in saucepan covered by 1″ of water
- bring to boil, then reduce heat to simmer
- cook until potatoes are tender (a toothpick can go all the way through)
- drain potatoes and allow to cool enough to handle
- cut potatoes in half (or into thick slices)
- preheat frying pan over medium to medium high heat
- pat dry and press parsley sprig top onto 1 side of each potato
- add just enough oil to coast the bottom of the pan
- cook the bottom side first until it starts to brown, then flip and finish on the parsley slide until golden brown
- season with salt and pepper and serve immediately
What You’ll Need
- Jell-O Gelatin Dessert, Island Pineapple flavor
- Unflavored gelatin powder
- Large glass baking dish
- Cookie cutter
- Vegetable oil spray
Let’s Do It
- Prepare the jello per box instructions and pour into a large glass baking dish to create a 1″ thick layer. To make the jello stiffer and more moldable, you might want to add a few pinches of gelatin powder before pouring into the dish
- After the jello has set, use the cookie cutter to punch out the coins
- If the cookie cutter starts sticking, hit it with some vegetable oil and then wipe way any excess oil
What You’ll Need
Makes 10 – 12 servings
- 3 pounds Russet potatoes, scrubbed and washed
- 4 tablespoons unsalted butter
- 6 green onions, sliced and divided in half
- 5 cups low sodium chicken broth
- 1 cup heavy cream
- ½ cup sour cream
- 1 cup sharp cheddar, grated (and more for topping)
- 2 heads of broccoli, florets cut
- Cooked, chopped bacon (optional)
Let’s Do It
- Preheat oven to 400 degrees and line cookie sheet with foil; place potatoes on cookie sheet and bake for 60 minutes; allow potatoes to cool (20 – 30 minutes); peel and chop into 1-inch cubes
- Melt butter on medium heat in large heavy-bottom stock pan; add half of green onions and cook (1 – 2 minutes); add potatoes and season with salt and pepper; stir and cook (4 – 5 minutes)
- Add chicken broth, turn heat to high and bring to boil; turn heat back down to medium or medium low and simmer (5 – 6 minutes); use potato masher to mash potatoes into broth 5 to 6 times
- Add cream and sour cream by tempering (to ensure it doesn’t curdle); do not add both directly to the pot. First take measuring cup and remove 1 – 2 cups of potato soup mixture and place in bowl; add half of cream and mix thoroughly with wooden spoon; pour cream-potato soup mixture back into pot and repeat with remaining cream and sour cream
- Add 1 cup cheddar cheese and broccoli to soup and simmer (20 – 25 minutes) on low to medium low heat; season with salt and pepper to taste
- Serve with cheese, bacon and green onion as toppings
What You’ll Need
- Several large russet potatoes
- A variety of veggies such as black olives, broccoli, radishes, cucumbers, carrots (both full-sized and baby), Brussels sprouts, green onions and red bell peppers
- Lots of toothpicks
Let’s Do It
- Clean and wash your potatoes and then slice off just enough of the bottoms to allow them to stand up straight
- Chop and slice your pre-washed veggies and place in separate bowls arranged around the table
- Set potatoes and toothpicks around the table
- Using the toothpicks, pin the veggies into place to assemble the potato face
- Don’t let the potatoes go to waste, bake them as usual and enjoy
deviled eggs in a hash brown nest
how to create these deviled eggs in a hash brown nest
what you’ll need
makes 18 nests with eggs
- 1 bag frozen or refrigerated hash brown potatoes
- vegetable oil
- 18 eggs
- 1 teaspoon Dijon mustard
- ¼ cup water
- ¼ cup light olive oil
- 2 teaspoons paprika
- salt and pepper to taste
- fresh dill
let’s do it
hash brown nests
- divide hash browns into individual servings
- cook hash browns according to package instructions
deviled eggs
- place eggs in single layer in large pot
- fill pot with cold water until eggs are covered by about 1″
- bring eggs, uncovered, to a rolling boil
- remove pot from heat after boil is achieved and cover tightly with lid
- set timer and allow eggs to sit, covered, 13 minutes
- carefully remove eggs from pot and place in bowl of ice water to cool
- let cool completely, then remove shells
- cut top 1/4 of egg off
- carefully remove yolk and rinse out egg whites
- in bowl combine egg yolks, mustard, water, oil, paprika, salt and pepper; stir until smooth; spoon into piping bag
- pipe egg yolk mixture into egg whites
- place egg bottoms into hash brown nests; garnish with egg top and fresh dill
