Bariatric Surgery - My Story · Potato · Recipes · Uncategorized · WLS

Baked Smashed Vinegar Potatoes

David loves vinegar.  My cucumber salad never has enough vinegar.   He also loves potatoes.  So when I came across this recipe from Gail Simmons, we had to try it.

2 lbs. small red- or white-skin new potatoes
1 cup plus 2 tsp. malt vinegar, divided, plus more for brushing
5 tbsp. kosher salt, divided, plus more for sprinkling
2 tbsp. unsalted butter
½ tsp. coarsely cracked black pepper
2 tbsp. finely chopped fresh chives, divided

1. Combine potatoes, 1 cup vinegar and 1 tablespoon salt in a large saucepan over high heat. Add water to cover potatoes by 1 inch. Bring to a boil; cover and simmer until potatoes are just tender, 15 to 20 minutes.2. Preheat oven to 450º. Line a rimmed baking sheet with parchment paper.

3. Whisk 4 cups cold water and remaining 4 tablespoons salt in a large bowl until salt is dissolved. Add 2 cups ice. Using a slotted spoon, transfer cooked potatoes to ice water. Let stand 30 seconds; drain and pat dry. Allow potatoes to cool slightly.4. Meanwhile, melt butter in a saucepan (or in a microwave) with pepper and 1 tablespoon chives (I always have dried chives – so this is what we used). Remove from heat and whisk in remaining 2 teaspoons vinegar.  5. Use heel of your hand to gently smash and flatten each potato to a ½-inch thickness. Arrange smashed potatoes in a single layer on prepared baking sheet.6. Brush potatoes with butter mixture, and sprinkle generously with salt. Flip and repeat on other side. Bake until edges are crispy and golden, 30 to 40 minutes. Brush generously with more vinegar; transfer to a serving platter. Sprinkle with remaining 1 tablespoon chives and desired amount of salt. Serve hot.

I think it needs additional butter as I like my potatoes crispier.  The vinegar taste was there, and we really never thought of boiling potatoes in vinegar.Overall, a tasty dish.  We served the potatoes with mini meatloaves.   My plate below.  One meatloaf and two smaller potatoes.

David loved this.


Bariatric Surgery - My Story · BBQ · Potato · Recipes · Uncategorized · WLS

Pan Fried Potatoes

We grilled the Cornish Hens the other day, and for a side, I had thought of making foil pocket potatoes.  Well, after a very long day, we ended up just making pan fried potatoes (and will do the foil packets another day).

5 pounds Yukon gold potatoes, peeled, and chopped
1 onion – halved and sliced
2 carrots, peeled and chopped
Salt and Pepper to taste

I soaked the potatoes in cold water (then rinsed and drained).  

Added the carrots and onions after the potatoes are partially cooked in the pan.

This was David’s plate and he loved them.  I like my potatoes crispy, more of a crunch when you bite into them.   These were soft, and favorable, but most certainly not crispy.  Everyone has their preferences.



Potato · Recipes

Potato Soup

Ms. Paulines Potato Soup

1 stick butter
2 onions chopped
3 stalks celery – chopped (didn’t have any – used celery seed)
4-5 carrots chopped
2 T ground mustard
8-10 medium *Yukon Gold Potatoes chopped (varied in size – I like a chunk soup)
4 cups cheddar cheese
4 cups Chicken Broth
1 can Carnation Milk
1 cup milk
parsley (chopped for garnish)
bacon (cooked and crumbled)
Salt and pepper to taste

Chopped Potato
Saute onion in 1 stick of butter (Scream Paula Dean!)
add celery, (or celery seed), mustard,
carrots, and
and broth.
Bring to boil, and then simmer until fork tender.
I mash the potatoes a bit, then add
the Carnation Milk, regular milk and cheddar cheese.
Stir until creamy.
Chop some parsley to add freshness.
Oh, yummy, bacon.
Sprinkle some cheese, parsley, and bacon on top and serve.