Potatoes are one of the most delicious, easily digestible and versatile foods on the planet
Here are 7 of my favorite ways to prepare them:
Here are 7 of my favorite ways to prepare them:
1.French fries
2.Luxurious Mashed potatoes
3.Shredded hash browns
4.Easy Oven Roasted potatoes
5.Home fries
6.Home fries (quicker version)
7.Garlic Parmesan potatoes
2.Luxurious Mashed potatoes
3.Shredded hash browns
4.Easy Oven Roasted potatoes
5.Home fries
6.Home fries (quicker version)
7.Garlic Parmesan potatoes
French fries
Start by peeling and slicing russet potatoes. You can cut them in pretty much any shape you want.
As you’re cutting them, place into a bowl of cold water. Give these a rinse or 2 to get off the excess starch.
Start by peeling and slicing russet potatoes. You can cut them in pretty much any shape you want.
As you’re cutting them, place into a bowl of cold water. Give these a rinse or 2 to get off the excess starch.
Add to a pot with cold water, salt and a splash of white vinegar, then bring to a boil. The vinegar will help prevent the potatoes from falling apart.
You want to boil them until they’re soft, but not completely cooked, otherwise they will really fall apart.
You want to boil them until they’re soft, but not completely cooked, otherwise they will really fall apart.
I used a medium sized cut, and boiled them for about 5-6 minutes.
The next and arguably most important step is to drain the water and let them cool completely. A steel wire rack is perfect for this.
The cold potato hitting hot oil will give them that crispy & crunchy texture.
The next and arguably most important step is to drain the water and let them cool completely. A steel wire rack is perfect for this.
The cold potato hitting hot oil will give them that crispy & crunchy texture.
When they are completely cool, it’s time to fry. I’m using duck fat but beef tallow is another great option. The animal fats will give them a nice savory flavor.
Heat your oil to about 350-375 degrees, then add the fries. Be careful not to overcrowd the oil, otherwise it will cool it down too much. Fry in batches if necessary.
When they are golden crispy, remove and drain on a steel wire rack, just for a minute.
Time to add seasonings. I made truffle fries so just salt, pepper and some truffle oil. You can add any seasonings you like; cajun seasoning, garlic & rosemary, paprika & garlic powder, etc.
Time to add seasonings. I made truffle fries so just salt, pepper and some truffle oil. You can add any seasonings you like; cajun seasoning, garlic & rosemary, paprika & garlic powder, etc.
Luxurious Mashed potatoes
Ideally, these will be made with a 3:1 potato:butter ratio. You can use less butter if you want, but this will give you a very rich, luxurious mashed potato.
Leave the butter out so it comes to room temperature.
Ideally, these will be made with a 3:1 potato:butter ratio. You can use less butter if you want, but this will give you a very rich, luxurious mashed potato.
Leave the butter out so it comes to room temperature.
Start by peeling your russet potatoes and slicing them into even sized chunks. Rinse them with cold water, then add them to a pot of salted cold water.
Bring to a boil and boil them until they are fully cooked; don’t worry about over cooking them. Drain the water out, then add them back to the pot.
Mash them with a potato masher (is that what it’s called?? LOL). Once they are roughly mashed, add 1/4 of the butter and continue mashing.
Now it’s time to switch to a whisk, and add another 1/4 of the butter.
Do this 2 more times.
Now it’s time to switch to a whisk, and add another 1/4 of the butter.
Do this 2 more times.
When all the butter is melted in, you can add a splash of steamed milk or half & half. I typically use 1/4 cup of whole milk for 3 pounds of potatoes. Stir well.
Season with salt and pepper to taste, and you’re done! For added points, you can also add some roasted garlic😏
Season with salt and pepper to taste, and you’re done! For added points, you can also add some roasted garlic😏
Shredded Hash Browns
Using a box grater, shred as many russet potatoes as you’d like. Peeling them is optional, just make sure you wash them well if you don’t peel them.
Using a box grater, shred as many russet potatoes as you’d like. Peeling them is optional, just make sure you wash them well if you don’t peel them.
Add the shredded potatoes to a bowl of cold water and agitate with your hands to get rid of the excess starch. Then ring out well with a kitchen towel, until there is no liquid left.
I typically like to use a ceramic pan for this because it is non stick, but other pans will work as well. You can also microwave the potatoes for a couple minutes to speed up the process if you’d like, but definitely not necessary.
You can use any fat here, but I prefer either beef tallow, lard, or a butter & avocado oil mixture.
Heat the pan with your choice of fat over medium high heat, then add the shredded potatoes and season them. Flatten them down so it is one large circle.
Heat the pan with your choice of fat over medium high heat, then add the shredded potatoes and season them. Flatten them down so it is one large circle.
Cook until golden brown, should be about 5-6 minutes, but keep checking. Flip the entire thing, and cook for another 5-6 minutes or until golden crispy.
Easy Oven Roasted Potatoes
-Preheat oven to 450
-Slice potatoes of your choice into bite sized pieces
-Add to bowl and toss with salt, pepper and seasonings of your choice (I like garlic powder & rosemary, or garlic powder, paprika and parsley)
-Roast for 30 mins, flip half way
-Preheat oven to 450
-Slice potatoes of your choice into bite sized pieces
-Add to bowl and toss with salt, pepper and seasonings of your choice (I like garlic powder & rosemary, or garlic powder, paprika and parsley)
-Roast for 30 mins, flip half way
Home fries
You can start these 2 ways: either using a leftover (refrigerated overnight) baked potato peeled, or parboil cubed potatoes.
You can start these 2 ways: either using a leftover (refrigerated overnight) baked potato peeled, or parboil cubed potatoes.
If parboiling, add a splash of white vinegar and (optional) seasonings. I like to use bay lead, smoked paprika, salt & cumin. Let cool completely before cooking.
Either way, take your chilled cubed potatoes, and add them to a hot pan with your fat of choice (i use beef tallow).
Either way, take your chilled cubed potatoes, and add them to a hot pan with your fat of choice (i use beef tallow).
Shallow fry them and continue mixing & flipping until they are golden and crispy.
These are great because of the crispy outside but fluffy inside.
These are great because of the crispy outside but fluffy inside.
Quick Home Fries:
This couldn’t be easier
Simply cube up your potatoes, add them to a pan with your fat and seasonings of choice, and continue mixing and flipping until they are golden crispy.
These don’t have quite as nice of texture as the longer home fries, but still great!
This couldn’t be easier
Simply cube up your potatoes, add them to a pan with your fat and seasonings of choice, and continue mixing and flipping until they are golden crispy.
These don’t have quite as nice of texture as the longer home fries, but still great!
Garlic Parmesan Potatoes
Start by peeling russet potatoes and slicing them into about 1/2 inch thick rectangles.
Put chopsticks (or something similar) on each side of the potato slices, then cut a checkered pattern, making sure the knife does not cut through the entire potato.
Start by peeling russet potatoes and slicing them into about 1/2 inch thick rectangles.
Put chopsticks (or something similar) on each side of the potato slices, then cut a checkered pattern, making sure the knife does not cut through the entire potato.
Melt about a half of a stick of butter, then add a few cloves of minced garlic, chopped parsley, a sprinkle of oregano, salt and pepper (you can add some grated parmesan here too).
Place your potatoes on a parchment lined baking sheet, then use a brush to cover the potatoes in your garlic butter mixture on all sides (make sure not to use all the butter here).
Roast for 20 minutes at 400 degrees, remove and brush more of your butter mixture on them. Roast for another 20 minutes.
Add some fresh parsley and grated parmesan and enjoy!
Add some fresh parsley and grated parmesan and enjoy!
As a bonus, check out my brother @Bradjoy_ roast potatoes!
I hope you all enjoy!
Be sure to leave any questions in the comments!
Be sure to leave any questions in the comments!
If you like this, you’ll love my cookbooks!
For a limited time only, you can get BOTH of my cookbooks for just $26!
Delicious recipes with nothing but clean ingredients
Plus my famous potato latke recipe pictured below!
chriscooks.gumroad.com
For a limited time only, you can get BOTH of my cookbooks for just $26!
Delicious recipes with nothing but clean ingredients
Plus my famous potato latke recipe pictured below!
chriscooks.gumroad.com
PS,
If you have a new years goal to lose weight in 2023, I am hosting an incredible challenge!
-Learn to cook delicious food like this while still losing weight
-Individualized and group coaching
-Motivating group environment
And AMAZING prizes!
chriscooks.gumroad.com
If you have a new years goal to lose weight in 2023, I am hosting an incredible challenge!
-Learn to cook delicious food like this while still losing weight
-Individualized and group coaching
-Motivating group environment
And AMAZING prizes!
chriscooks.gumroad.com
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