Potatoes

Crash Hot Potatoes

New Potatoes (or other small, round potato), Olive Oil, Kosher Salt, Black Pepper, and whatever herb you like. I’m using Rosemary.

Begin by bringing a pot of salted water to a boil.

Add in as many potatoes as you wish to make, and cook them until they’re fork-tender.

Next, generously drizzle olive oil on a sheet pan.

This will mean the difference between the potatoes sticking and not sticking, so don’t be shy here.

When the potatoes are tender, place them on the cookie sheet…

Next, grab your potato masher and gently press down on the potato until it slightly mashes… 

Next, brush the tops rather generously with olive oil.

Next, grab some Kosher salt. You can use regular salt, but I’d really recommend using kosher. It adheres to the potatoes more easily and really flavors them nicely without getting too salty. 

Remember: potatoes need salt. Don’t skimp!

Be ye ever as generous with fresh ground black pepper.

Now, you can grab some chives…or thyme…or whatever herbs you have available.

Whatever herb you use, just chop it pretty finely and sprinkle over the top.

Now throw them onto the top rack of a very hot (450-degree) oven, and cook them for 20-25 minutes…

…Or until they’re golden and crispy and sizzling

Funeral Potatoes

7 Large potatoes, cooked (or 1 back shredded frozen potatoes)

1 stick butter or margarine - Save 2 tbl.  for the top layer

2 Cans cream of chicken soup

1/2 c sharp cheese, grated

1/3 c green onions, chopped

1 pint sour cream

Corn Flakes, crushed

Cook the potatoes.  Cool, peel, and shred in a 9x13 pan that is buttered.  Melt butter less 2 tbl. Mix butter, chicken soup, cheese, onions and sour cream together and pour over potatoes.  Crush corn flakes and mix with 2 tablespoons of melted butter and sprinkle on top.

Bake at 350 for 45 mins.