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Potato Recipes

In this page, you can find recipes for:
- home fries
- roasted garlic mashed potatoes (bonus: learn how to roast garlic too!)
- baked potato wedges
- baked potato fries 
- potato omelette
Home Fries Recipe
Home fries is my latest discovery and delight in my cooking adventures! The key is using a solid cast iron skillet because it has excellent heat retention and diffusion properties. It is a perfect instrument to cook potatoes since potatoes are high carbohydrate foods that require loads of energy to cook them through. 
Home fries are both my favorite thing to cook at home and during camping. I hope you enjoy this recipe as much as I do!

Ingredients:
5 medium size potatoes, 3 tbs oil, 1 green bell pepper, 1 medium size onion and 4 tbs butter. Freshly ground black pepper and salt to taste
Tool: Cast iron skillet (12 inches)

Procedures:
1. Peel off potatoes' skin. Cut the potatoes to cubed bite size
2. Chop the green bell pepper and onion to bite size
3. Heat up the cast iron skillet over high heat
4. Test the skillet by sprinkling some drops of water. If they sizzle away fast, the skillet is ready to be used
5. Add oil and potato cubes. Stir them frequently to prevent over-browning. Cook for 10 to 15 minutes or until the potatoes are 3/4 fork tender
6. Add onion and green bell pepper. Stir frequently to avoid burning
7. When the potatoes are fork tender, add and stir in butter.  Add freshly ground pepper and salt to taste
8. Remove the potatoes when they are crispy. Serve while hot! 

Tips:
1. I like Russet potatoes the best. They seem to cook well and taste better than other potatoes
2. You can opt to not peel the potatoes's skin as they contain more nutrients
3. Be creative with the veggies and herbs. You can add red bell pepper, basil, oregano, etc
4. Check out my entry on how to care for your very own cast iron cookware!

(Top to bottom) Home fries over camp fire and over the stove :)

Baked Potato Wedges
Ingredients:
4 large potatoes, 0.25 cup olive oil, 1 tsp paprika, 1 tsp ground black pepper, 1 tsp brown sugar, 1 tsp dried parsley and salt to taste

Procedures:
1. Preheat oven to 450 degF
2. Grease baking sheet or pan
3. Cut potatoes to 1/8th lengthwise with skin on
4. In a mixing bowl, toss oil and potato wedges together. Toss in herbs and spices
5. Line wedges on baking sheet or pan
6. Bake for 20 minutes. Flip the potatoes and continue to bake for another 15 minutes or until the wedges are fork tender
7. Remove from oven and let them cool for 5 mins before serving

Tips: You can add your fav herbs as well!
Baked potato wedges

Baked Potato Fries
Ingredients:
4 large potatoes, 0.25 cup olive oil, 1 tsp paprika, 2 tsp ground black pepper, 2 tsp Italian seasonings and salt to taste

Procedures:
1. Preheat oven to 450 degF
2. Grease baking sheet or pan
3. Cut potatoes to long pieces with skin on
4. In a mixing bowl, toss oil and potato wedges together. Toss in herbs and spices
5. Arrange fries to one layer on baking sheet or pan
6. Bake for 30 mins or until potatoes are fork tender and crispy
7. Remove from oven and let them cool for 5 mins before serving

Tips: You can add your fav herbs as well! Another option is sprinkle truffle oil and garlic powder when the fries come out of the oven.


Roasted Garlic Mashed Potatoes Recipe
I don't usually make mashed potatoes because I have not came across a good one.... until today (9/7/11). I had some leftover potatoes from camping and surfed the Internet to find good mashed potato recipes. I decided that I like my mashed potatoes creamy and soft yet garlicky. I like roasted garlic so I thought "Hey, may as well combine both". And ta-dah, I made my best mashed potatoes to date! 

Ingredients:
4 medium size Russet potatoes, 4 tbs butter (0.5 stick), 1/2 cup milk, 1 tsp dried parsley, 6 peeled garlic cloves, olive oil, salt and pepper to taste

Procedures:
1. Make boat enough to fit 6 garlic cloves with Al foil. Place garlic cloves and season with salt and pepper. Lightly cover the garlic with olive oil. Cover and roast the garlic in a 375 degF toaster oven until fork tender
Roasted garlic
2. Peel skins off potatoes. Cut potatoes to 1/4 in cubes
3. Fill a medium sauce pot halfway with water. Bring water to boiling point and add potato cubes, ensuring they are completely covered with water. Cook until fork tender
4. In a large bowl, mash roasted garlic in its olive oil
5. Drain the potato cubes completely. Pour the potatoes in the large bowl
6. Add butter. Mash potato and butter together to desired smoothness. Do not overmash the potato as it can be tough
7. Add milk and dried parsley. Mix and season with salt and pepper
8. Serve with your fav entree

Tips:
1. Do not mash potatoes in a food processor. It will turn to a starchy, gluey mess
2. If you don't like too much garlic, then adjust accordingly

Mashed potatoes

Potato Omelette
Ingredients:
3 medium size potatoes, 1 medium size onion, 3 garlic cloves,  5 eggs, 0.5 cup olive oil, 0.25 tsp chili powder, salt and ground black pepper to taste

Procedures:
1. Peel potato skin, onion and garlic. Slice potato thinly and chop onion and garlic finely
2. In a large skillet, heat oil and add potato slices. Season with salt and ground black pepper. Fry until slightly brown (10 to 15 mins)
3. Add onion and garlic and fry until onion turns translucent. Remove from heat
4. Beat eggs and season with chili powder andground black pepper
5. Heat skillet over LOW heat and mix egg with the potato mixture. Cook for 5 mins
6. Broil the omelette in the oven for another 5 to 10 mins or until the omelette firms up
7. Remove skillet from oven. Loosen the edges and let it sit before cutting and serving!

Tips: You can replace olive oil with bacon fat, rendered from bacon pieces. You can add herbs, tomato, bell pepper or your favorite veg. 
Potato omelette