Crispy Baked Wedge Fries
Serves 4 | These“ fries” turn out perfectly every time. Soaking the potatoes releases starch and allows moisture absorption, making them pillowy on the inside and crispy on the outside.
2 lbs. russet potatoes, scrubbed clean, unpeeled 3 tbsp. olive oil 2 tsp. garlic powder 2 tsp. onion powder 1 tsp. fine sea salt
Freshly ground black pepper 2 tbsp. finely chopped fresh parsley( optional)
Preheat oven to 400 °. Line a rimmed halfsheet baking pan, or two regular rimmed baking pans, with parchment paper. Cut each potato into 8 wedges longways, making sure they’ re the same thickness and size. Place potatoes into large bowl and cover with hot tap water; let soak for 10 minutes. Drain potatoes and pat dry. Place wedges on prepared baking pan. Drizzle with oil, then sprinkle them with garlic powder, onion
Perfect Potato Soup
Serves 6-8 | A hearty one-pot dish that will warm you up.
5 slices bacon, diced 3 tbsp.( reserved) bacon grease( or butter) 1 c. diced onion 4 cloves garlic, peeled and minced ¼ c. all-purpose flour 2 c. vegetable stock 2 c. milk, warmed 1½ lbs. Yukon Gold potatoes, diced 1 c. shredded sharp cheddar cheese ½ c. sour cream 1 tsp. sea salt, or more to taste ½ tsp. freshly cracked black pepper
Optional toppings: thinly sliced green onions, cilantro, pickled jalapeños
Heat large stockpot over medium-high heat. Add bacon and cook until crispy, stirring
powder, salt, and pepper. Toss to evenly coat potatoes, then arrange potatoes in columns on the pan, with a cut side of each wedge against the pan. Bake 30 minutes, then flip wedges over and return pan to oven.( If using two pans, divide wedges evenly between pans, and rotate pan positions after flipping potatoes.) Bake for 25 to 30 minutes until wedges are deeply golden, crispy, and easily pierced by a fork. If the wedges at the pan edges cook faster, remove them, then continue baking remaining wedges. Sprinkle with parsley and serve while hot.
occasionally. Transfer bacon to plate. Using a slotted spoon, reserve about 3 tsps. of bacon grease in stockpot; discard extra grease. Sauté onion in grease 5 minutes, stirring occasionally, until soft. Stir in garlic and cook for 1-2 minutes, stirring occasionally, until fragrant. Stir flour into mixture and sauté for 1 minute, stirring occasionally. Stir in stock until combined, then add milk and potatoes. Cook until simmering( but not boiling). Reduce heat to medium-low, cover, and simmer for 10-15 minutes until potatoes are soft, stirring often. Remove from heat and stir in cheese, sour cream, salt, pepper, and cooked bacon bits. Garnish with desired toppings, or with extra cheese, bacon, and sour cream.
These are the most common types of potatoes and what they’ re best suited for.
RUSSET: Starchy russet potatoes have rough brown skin and white flesh that’ s fluffy and soft once cooked. Best for: mashing, baking, or frying.
YUKON GOLD: An all-purpose potato with a medium starch content, Golds have creamy, yellow flesh and thin, smooth skin that’ s easy to eat. Best for: all purposes.
WHITE: With thin white skin and flesh, white potatoes are decently starchy, mild in flavor, and have a slightly creamy and dense texture. Best for: steaming, boiling, or pan-frying.
RED: Reds are waxy potatoes and have a dense texture and bright white interior. Their skin is thin and perfectly fine to leave on. Best for: roasting, soups, or potato salads.
Grilled Sweet Potatoes with Charred Scallion Dressing
Serves 6 | A new riff on potato salad. There’ s no need to peel or parboil the potatoes; just put them directly on the grill. You can use Yukon Golds as an alternative.
3 tbsp. vegetable oil, divided, plus more for grill
3 large sweet potatoes( about 2 lbs.), scrubbed, sliced into ¼ " thick rounds( or Yukon Golds)
2 tsp. Diamond Crystal salt( or 1 tsp. Morton kosher salt), divided
1 tsp. freshly ground pepper, divided 1 bunch scallions, trimmed 1 garlic clove, finely chopped ½ c. crème fraîche( or sour cream) ½ c. mayonnaise 2 tbsp. fresh lemon juice 1 tbsp. prepared horseradish
¼ c. coarsely chopped parsley, plus leaves for serving Flaky sea salt
Heat grill to low temperature and oil the grate. Toss potatoes, 2 tbsp. oil, 1 tsp. salt, and ½ tsp. freshly ground pepper in medium bowl. Place scallions on rimmed baking sheet and drizzle with remaining 1 tbsp. oil to coat. Arrange potatoes and scallions directly on grates at opposite sides of grill. Grill scallions about 5 minutes, turning halfway through, until tops are charred and whites are tender. Remove and let cool. Grill potatoes until
tender and charred in spots, 10-12 minutes per side; watch closely to avoid burning. Transfer to platter. In food processor, pulse scallions until finely chopped( not puréed). Add garlic, crème fraîche, mayonnaise, lemon juice, horseradish, parsley, and remaining 1 tsp. salt and ½ tsp. pepper. Pulse until well combined. Drizzle sauce over potatoes. Top with parsley leaves and sprinkle with sea salt.
Kathy Patrick lives in Rome, GA. She loves cooking, traveling, slalom waterskiing, stand-up paddling, polka dancing, and bicycle trips with her biologist husband, Martin Cipollini. Patrick is retired from a software sales career and volunteers with Rome Little Theatre and the Georgia chapter of The American Chestnut Foundation.
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