by Emily Lee in Recipes, February 16th, 2017
by Foodlets in Recipes, February 6th, 2017
Mid-February is about that time when our dedication to New Year’s food resolutions begins to wane. Instead of feeling guilty and hypercritical, let’s just declare this weekend a time for indulgence – and loose-fitting pants. Before we know it, the season of salads and cold summer soups will be upon us, so it’s wise to fill up on wintertime pleasures while we can. Here at Food Network, we’re craving potatoes, no matter the form. Fried, baked or blended into soup, we’re gearing up to celebrate spuds in all of their carb-laden, stick-to-your-ribs glory. From twice-baked potatoes stuffed with bacon and sour cream to crispy-crunchy fries seasoned liberally with salt and pepper, here are a few of our most-comforting recipes. Go ahead – you deserve it.
Trisha Yearwood takes the humble baked potato to new heights by combining the soft, starchy flesh with cheddar and sour cream, baking it twice and topping it with bacon. “I learned the hard way not to wrap the potatoes in foil before baking,” Trisha says. “It softens the shells and they will fall apart. Baking them unwrapped makes the shells stronger for scooping out the potato flesh later.”
by Bev Weidner in Family, Recipes, January 3rd, 2017
Inexpensive, easy to store and totally reliable in the flavor department, potatoes are hard to beat. From go-to breakfast plates to appetizers, entrees and side dishes, check out these surefire recipes for staple spuds.
Gnocchi with Wild Mushroom Ragu (pictured above)
Light and pillowy, potato-based gnocchi take the place of noodles in this hearty Italian dinner. Get the step-by-step how-to from Food Network Magazine.
by Maria Russo in Recipes, Shows, November 19th, 2016
A baked potato is never a bad idea — ever. That said, I often forget about baked potatoes. Isn’t that awful? But, I’m vowing that in this new year, to make a change, people! More baked potatoes.
But! I wanted to make a little spread that would make my toddlers giddy and satisfy our adult appetites at the same time. So, I created a kid-friendly potato bar for them, and a more sophisticated bar for myself and Aaron, my husband. Hello, blue cheese and bacon.
by Colleen Park in Recipes, November 11th, 2016
Once you’ve settled the whole sweet-potato-versus-regular-potato debate, the next Thanksgiving side dish question you have to contend with is: flavored or not? Would you prefer to dress up a traditional recipe with bold tastes, or do you crave the comforting flavors of tradition? On this morning’s all-new episode of The Kitchen, which was devoted to a complete roster of turkey-day side dishes, the co-hosts showcased a cornucopia of ways to prepare squash, dressing and green beans — and the all-important potatoes, of course. Check out both of the new spins on spuds below, one a creatively flavored take on the usual recipe and the other a buttery mainstay with just a hint of extra-special presentation.
by Emily Lee in Recipes, October 4th, 2016
Whether you have family gatherings or Friendsgiving planned for later this month, mashed and smashed potato dishes will likely make it onto your table — possibly even for days following the big feast. Since mashed potatoes get more than their fair share of attention during this season, we’re shining a light on some non-mashed potato dishes that deserve a place on your dinner table.
If there were ever such a thing as a potato league, we think these spuds would be named MVP. Hasselback potatoes are easy to make, look great and, above all, taste amazing. It takes only a few extra knife cuts to transform a basic baked potato into this cover-worthy dish. By making thin slices into the potato, but not cutting all the way through, you get crispy edges on top of a fluffy interior. Keep the dish simple with Ree Drummond’s recipe for Hasselback Potatoes (pictured above) using russet potatoes and a topping of butter, olive oil and chives.
by Maria Russo in Holidays, Recipes, March 22nd, 2016
Casserole — a meaty, creamy flavor landscape that graces our tabletops in endless forms — can be topped in imaginative ways. No one has ever argued against a sprinkling of grated cheese, and crunchy breadcrumbs certainly deserve an honorable mention. But have you ever tried using potatoes? Mashed, pulsed to a crumb or sliced into thin rounds — the more we test our options, the more we come to believe there’s no better way to finish off a casserole, no matter the filling. Here are the five potato-topped casseroles we’ve had on our minds lately.
30-Minute Shepherd’s Pie
This traditionally English casserole was once prepared as a method for using up leftover pot roast. Rachael Ray simplifies the process by using ground beef, which browns quickly in a saute pan. The main attraction is the heap of buttery mashed potatoes on top, which turn golden after a quick stint under the broiler. You can save even more time by using leftover mashed potatoes.
by Maria Russo in Community, March 20th, 2016
You’ve dyed the hard-boiled eggs and you’ve readied the ham. But what about the side dishes for your Easter feast? Look no further than a tray of bubbly, oh so cheesy scalloped potatoes. Not only do they feed a crowd, but they’re also endlessly creamy and comforting. Read on below for our best-of-the-best recipes.
Scalloped Potato Gratin
With more than 500 fan reviews and a 5-star rating, Tyler Florence’s easy-to-make recipe is a tried-and-true favorite you can trust. The secret to his recipe is steeping the cream with herbs and garlic for flavor that doesn’t overpower the finished product.
by Amy Reiter in News, March 10th, 2016
Still putting the finishing touches on your Easter dinner menu? You’re in luck, because this week’s Most Popular Pin of the Week is the ultimate in crowd-pleasing holiday side dishes, with a 5-star fan rating. Featured in Food Network Magazine, these easy-to-make scalloped potatoes boast all of the ooey-gooey richness you know and love in traditional potato casseroles, but with over-the-top decadence, thanks to a whopping four kinds of cheese. Creamy mozzarella, nutty Asiago and comte, and salty Parmesan combine with buttery, tender potatoes to create hearty, comforting results.
Check out Food Network’s Let’s Cook Comfort Food board for more warming recipes.
Get the Results: Four-Cheese Scalloped Potatoes from Food Network Magazine
by Allison Milam in Recipes, January 21st, 2016
To the uninitiated, one potato may seem as good as another. But experienced cooks know that all potatoes are not all-purpose. Some are better for frying, others more suitable for salads. As with so many things, it may come down to chemistry.
“There are hundreds of different breeds of potatoes, and it turns out that beneath that yellow or brown or purple or red skin, they have quite different chemistries,” the BBC noted in a recent examination of the “humble spud.”
Potatoes are the perfect comfort food. Though these super-satisfying root veggies might not lend much in the way of flavor, that’s actually the perk. They work as a blank canvas, becoming whatever you want them to be — the salty crisps, soul-soothing casseroles and mashed mainstays that your family can’t get enough of — with just a little bit of love.
Instead of filling individual potato skins for the twice-baked classic, load everything but the skins into a casserole dish fit for a crowd Ree Drummond’s Twice-Baked Potato Casserole (pictured above). Just like the original, the cheesy, bacon-laced side reaches new heights with two stints in the oven.