Post # 73 A Side of Potatoes, Please

November 19, 2012 at 10:10 AM | Posted in Uncategorized | 1 Comment

We’re coming up on a major holiday in America called Thanksgiving.  Most chefs and home cooks have their menu planned already, but I wanted to toss something into the mix that you might like and is really easy to make.  I got the recipe from The Two Fat Ladies, a cooking show from Great Britain that I’ll be blogging about soon, maybe the next post!

Wash two pounds of potatoes.  I use russets, but any variety will do.  You want one that will hold together well, so stay away from the softer, mashy type.  Fill a very large bowl with cold water.  Slice the potatoes very thin.  I use a mandolin for this because it goes so quickly, but you can use whatever you like.  You must be certain that the potato slices are as thin as you can make them.  As you slice them place them in the cold water.  This does two things.  It keeps them from turning brown, and it washes off the starch which causes sticky potatoes.  Once all the potatoes have been sliced and placed in the bowl, run water continually through the potatoes until the water comes out clear.  Stir the potatoes with your hands and make certain you’ve separated all the slices so as much starch is washed away as you can possibly make it.  Once this is done, dry the potatoes.  Last night, I used my salad spinnner to dry the potatoes and it worked great!  Slice one large onion in the same manner and separate the rings.  Set aside in another bowl.

Heat your oven to 425.  Take a medium to large casserole dish and wipe it with oil.  You want a lot of oil on the sides and bottom or else it will stick.  Now, start layering the potatoes and onion into the dish.  Sprinkle a little kosher salt in between the layers and every other layer add some cracked pepper.  When the dish is about half full, drizzle about a tablespoon of oil over the potatoes.  When the final layer is done, drizzle another tablespoon of oil over it.  I usually put a layer of cheese in the middle, too, but sometimes leave it out.  It’s up to you.  Also, I make sure that onions are on top to get brown and crispy.  Put the dish in the oven uncovered and leave for about forty-five minutes.  Cool for about ten minutes, then serve.  The flavor of potato and onion (and maybe cheese) is wonderful!

This makes a great side dish for any meal, but particularly now at Thanksgiving since it’s in the spirit of the first Thanksgiving.


1 Comment

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