by Melissa d'Arabian in Food Network Chef, Recipes, November 1st, 2015
by Allison Milam in Recipes, October 1st, 2015
Every Saturday we do a family movie or game night. On the menu is some version of a DIY dinner: Make your own pizza, build your own burrito bowl, taco night, you get the idea. Lately my kids are very into the baked potato bar. And because I love to buy potatoes in the 10-pound bag (compare the per-pound price and it’s hard to pass up that bag!), I am all for this fun and inexpensive movie night meal.
Now that I’m a bit of a potato bar expert with more than a few under my belt, I want to share some surprise bonuses to putting this on your menu. I mean, of course baked potatoes are tasty, but check out this list of truly awesome extras.
Bonus 1: Making a ton of potatoes doesn’t really take any longer than making a few. So this meal is ideal for slumber parties, classroom get-togethers and casual entertaining. The only limit is the size of your oven, and a standard oven fits a lot of potatoes.
by Maria Russo in Recipes, April 14th, 2015
Sweet potatoes are really a year-round wonder, so we don’t typically wait till fall to get our sweet potato fix. But now that comfort food season is setting in, we can’t wait to glaze, mash and roast these innately sweet beauties all season long. Load up on our top comforting sweet potato recipes, each with 5-star ratings, that you’ll swear by all season long.
Forget the marshmallows. Guy Fieri’s Whiskey-Glazed Sweet Potatoes come topped with sweet whiskey-soaked pecans. It’s all glazed in agave syrup spiced with cinnamon and nutmeg, plus a hit of cayenne and whiskey, for a sweet and spicy side dish.
by Ricky Smith in Recipes, March 21st, 2015
If you’re used to saving potatoes for their spots in the side dish line on holidays like Easter (scalloped potatoes, anyone?) and Thanksgiving (mashed, but of course), the time is now to bring them into your weeknight dinner rotation. After all, potatoes are endlessly family friendly, and most can be ready to eat in a hurry, which makes them go-to timesavers when you need just one more item to round out a meal. Check out Food Network’s top-five recipes for starchy spuds to learn tried-and-true takes on all of the classic potato preparations, like roasting, frying, mashing and more.
5. Double-Fried French Fries — Golden brown and crispy on the outside with a tender potato texture inside, Guy Fieri’s wow-worthy fries come together with the help of a two-part frying process: once to parcook the potatoes and a second time to turn them crispy.
4. Roasted New Potatoes with Garlic — Smaller and skinnier than Idaho potatoes, new potatoes boast thin, waxy skins, so they don’t need to be peeled before they’re roasted in this satisfying herb-laced side dish. Follow Food Network Kitchen’s lead and wait until the second part of cooking to add the garlic; this will ensure it doesn’t burn in the oven.
by Allison Milam in Recipes, March 12th, 2015
After a long day (or night), few things will bring you as much joy as a big plate of crispy french fries. And while it’s easy to stop at the nearest fast-food joint, there are so many flavor-packed versions you can make in your own kitchen. Why settle for the drive-thru stuff if you can whip up your own? Think thin fries smothered with chicken and cheese, and crinkle-cuts piled high with spicy poblanos. Whatever your vice, you’re bound to find something to curb your cravings in this list of the best fry creations.
Chicken and Cheese Poutine (pictured above)
There’s something about deep-fried potatoes covered in cheese that makes all of life’s problems seem to melt away. When you add chicken and gravy — game over. This sinful treat from Food Network Magazine is ready in 30 minutes, but it probably won’t be on the table for too long. With Worcestershire sauce, peas, paprika and scallions, no flavor gets left behind.
by Foodlets in Family, Recipes, February 24th, 2015
Mashed, baked, fried and roasted potatoes get a whole lot of love, but, in our eyes, the unsung hero of the spud side genre is a bubbling casserole dish of decadent scalloped potatoes, hot and fresh out of the oven. Load up on the cheesiest and creamiest scalloped potato recipes, from classic to unconventional.
Look, it doesn’t take rocket science to get why Tyler Florence’s top-rated Scalloped Potato Gratin (pictured above) hits the ground running with over 500 reviews. It’s all about his technique, as the thin-sliced potatoes go from raw to soft and delicious when baked in a casserole dish with thyme- and nutmeg-infused heavy cream. In the end, the inside of the dish is tender while the top gets that perfectly crispy effect that’ll have you reaching for seconds.
by Maria Russo in Recipes, February 18th, 2015
OK, I’ve got to be honest: Sweet potatoes have been hit or miss in our house with my brood of four kids under 6 years old. But because I’m a determined mom with healthy-eating habits in sight (which is not quite the same thing as a glutton for punishment), I just kept cooking sweet potatoes. By now I’ve made them so many ways that we’ve come up recipes that work every time, and I want to share them with you.
1. Honey Roasted Sweet Potatoes
Ellie Krieger’s combination of olive oil, lemon juice and honey — the trifecta of our kids’ most-beloved flavors — turns a pan of peeled sweet potatoes into a side dish little ones love.
2. Sweet Potato & Walnut Muffins
These muffins are not what you think. The batter starts with raw sweet potatoes and walnuts (or almonds or pecans — whatever you like) that you crush in the food processor before adding all the other ingredients without dirtying another bowl. The result is a protein-rich batch of delicious muffins that just happens to be full of veggies.
by Maria Russo in Community, February 8th, 2015
When it comes to simple side dishes, no vegetable takes the cake quite like potatoes; they’re easy to make in a hurry, endlessly comforting and sure to please even the pickiest eaters at the table. While a classic baked spud is a go-to preparation, a bit of mashing, slicing and dicing, plus indulgent additions like butter and cream, will transform the humble potato into a hearty staple. And no one knows that better than The Pioneer Woman, who has more than a few potato picks in her ranch recipe arsenal. Read on below to get Ree Drummond’s top-five takes on potatoes, including a cheesy twice-baked version and scalloped beauties studded with ham.
5. Perfect Potato Salad — Packed with sweet pickles, hard-boiled eggs and fresh dill, Ree’s easy potato salad features a mix of mayonnaise and mustard for extra tang. Follow her lead and mash the spuds to achieve a fluffy base.
4. Scalloped Potatoes and Ham — “The thinner the better,” Ree says of slicing the potatoes for her big-batch casserole. She layers these fine spuds with chopped ham, a thick, buttery onion sauce and plenty of gooey Monterey Jack cheese to create a stick-to-your-ribs side.
by Maria Russo in Holidays, November 19th, 2014
Imagine all of your favorite parts of twice-baked potatoes — the tangy sour cream, salty and crispy bacon, gooey cheese and fresh green onions — then picture them combined with plenty of smashed buttery potatoes and baked until piping hot. That’s this week’s Most Popular Pin of the Week, Ree Drummond’s big-batch casserole that’s as easy to prepare as it is stick-to-your-ribs hearty.
For more tried-and-true recipe ideas, visit Food Network’s Let’s Cook: Best Recipes board on Pinterest.
Get the Recipe: Twice-Baked Potato Casserole (pictured above)
by Melissa d'Arabian in Food Network Chef, Holidays, November 15th, 2014
While a glossy, juicy turkey may be a hallmark of Thanksgiving, for many the meal wouldn’t be complete without a scoop of mashed potatoes alongside it — and perhaps a few glugs of gravy on top. The beauty of mashed potatoes is that, unlike many stuffings and casseroles, spuds require only a few ingredients to prepare and they come together quickly. Check out Food Network’s go-to tips below to turn out your fluffiest batch of mashed potatoes yet, then visit Thanksgiving Central for the complete mashed potato how-to.
With Thanksgiving just around the corner, I’d like to give a little shout out to the mashed potato. While the internet will likely now be debating the best way to ensure a juicy turkey (easy: Alton Brown’s brined turkey recipe), or whether stuffing should be cooked inside the bird (I say no), I want to send a little love to the one that really brings it all together; the one item on the Thanksgiving plate that gives gravy its own little well, clearly recognizing that it is far too delicious to be merely drizzled over things. Thank you, mashed potatoes.
Mashed potatoes are the perfect comfort food. Eaten alone, they are rich, creamy and earthy. And paired with roasted meats or stews, they become the supporting player, letting the meat shine. At Thanksgiving, mashed potatoes share their space on the plate with an interloping carb, stuffing. And still, the meal seems somehow to make sense. All this, and they are cheap, too! (A tip: Potatoes are usually a much better deal in the 5-pound bag than loose.)