Au gratin Potatoes

Heat oven to 350º - butter a 9X9" baking pan (or 3 qt casserole).

Peel 4 LG or 6 med. russet (brown baking) potatoes and slice very thinly (5-6 cups total) - set aside.

In a saucepan, melt 4 TBLSP butter over low heat.  Stir in 4 TBLSP flour until incorporated.  Slowly, add 1-2/3 C milk (whole or 2%), whisk well.  Add 1/2 tsp. salt, 1/4 tsp. pepper, 1/8 tsp. garlic powder, 1/4 tsp. seasoned salt (or ms. dash - I use Trader Joe's 21-season salute), a few shakes of cayenne pepper. Continue cooking & whisking sauce over low heat until it begins to boil and thicken.  Remove from heat and add 1 cup shredded cheddar cheese and 1/2 cup grated co-jack cheese.  Stir well until the cheese is melted & the sauce is smooth.

Layer half the potatoes in the prepared pan.  Spoon half of the cheese sauce over the potatoes.  Repeat with the remaining potatoes and spread the rest of the cheese sauce over the top.   Sprinkle an additional 1/2 cup shredded cheddar (or co-jack or combination of the 2 cheeses) over the top.

Sprinkle paprika on the top and bake, uncovered for 65-75 minutes (poke the potatoes to make sure they're done - if not, bake an additional 10-15 minutes).

Loaded Baked Potato Skins

Scrub & dry large baking (brown Idaho)  potatoes.  I baked 6 large ones.  Bake them (I wrap them in foil & put them directly on the oven rack) at 400º until they're done... one hour or so, depending on how large they are.

While the potatoes are baking, fry 1/2# bacon (or more if you LOVE bacon!!) - drain on paper towels and cool.  Break up the bacon in 1/2" pcs. or chop it with a sharp knife.

Have ready, grated co-jack cheese (as little or as much as you like), sour cream and snipped chives.

Remove potatoes from oven & cool completely once they're fully cooked..

Cut the potatoes in half. Scoop out the inside (leaving about 1/4" of potato/skin) and set it aside.

(At this point, you can either finish making/baking the skins or save them & refrigerate for later in the day or the next day.)

When ready to bake,  heat the oven to 400º.  

Melt a few Tblsp. butter, stir in 1/2 tsp. garlic powder - brush the potato skins with the butter and bake them for 20-25 minutes until they begin to get golden colored.  Remove from oven.

Lay bacon over the potato skins. Top with shredded cheese.  Return to the oven and bake another 15-20 minutes until cheese is melted / bubbly.  Remove from oven and serve with sour cream & chives. Or salsa or whatever you love most on baked potatoes.

So - what did I do with the scooped out potatoes?  I actually chilled them and fried them up (high heat!!! melt a T. of butter and anoter Tblsp or 2 of vegetable oil in a heavy pan) ... pre-cooked & chilled Idaho potatoes make THEEEEEE best hash browns!!!!! YUM!!!

Parmesan Potato Slices

Heat the oven to 375º - spray a baking pan (WITH sides) with nonstick spray.

Melt 4 Tblsp. butter - add 1/4 tsp. seasoned salt, pepper (to taste) and pour over the baking sheet evenly.

Slice 6 red potatoes (the long way) into 3 pcs - approx. 1/4-1/3" thick.  Lay the potatoes over the seasoned butter and brush any excess butter over the tops.  (The photo below shows the cheesed up potatoes RIGHT before flipping.)

Bake for 25 minutes. Remove from oven and sprinkle 1/3-1/2 cup grated parmesan cheese over the tops of the potatoes - FLIP them over so they are cheese side DOWN.  Return to the oven and bake another 10-15 minutes or until the potatoes are tender & golden.

Smashed Potatoes

These are REALLY smashed! Using red potatoes (small ones work & look best, but I use medium sized ones), rinse them, put them in a pot and add enough water to cover them and rise 1" above them. Bring the water to a full boil, then lower the heat and cook the potatoes for 15 minutes (for smaller ones, 20 minutes for medium ones) until they're nearly cooked. Drain the water and set the potatoes aside for a couple minutes. In between 2 sheets of waxed paper, take one potato at a time and using a wooden cutting board or other hard, flat object, firmly press down and SMASH the potato until it's around 3/4" - no thinner. When they're all smashed -

Heat 1/4 C. olive oil (or vegetable oil) in a heavy stainless frying pan (I use a Cuisinart one & can't say how these will come out if you use a nonstick pan). When the oil is quite hot (not smoking hot), using a spatula, transfer the potatoes to the pan and fry them for 3-4 minutes (until golden) and then flip them and fry the other side for another 3-4 minutes. Tranfer the hot, crusty potatoes to a plate and season them with salt and freshly ground pepper. Then toss grated parmesan cheese over them and a sprinkle of parsley. Be creative- use other seasonings and cheeses! :-)

2X french fried potatoes

Early in the day, wash & dry 3-4 LARGE Idaho or russet potatoes

Peel most of the skin off (unless you like the skin on - then leave it on); cut potatoes into fry-like strips, approx. 1/4-1/3" square, depending on how thick you like your fries. Soak the cut potatoes in a bowl of water while you're cutting them (so they don't get brown). When you're finished, drain them and dry them off THOROUGHLY. Let them air dry completely on towels or paper towels while you heat the oil. Pour vegetable oil in a heavy bottomed, high-sided 4 qt. saucepan (larger pan's ok), making sure there's at least 2-3" of oil in the pan. Heat the oil until pretty hot (not smoking), chip off a small pc. of potato (or use some of the discarded skin) and drop into the oil. When it starts bubbling, the oil is ready. It should be around 350-360 degrees.

Gently drop several handfuls of potatoes into the hot oil, stirring carefully with a slotted spoon. The oil should start bubbling right away. Fry the potatoes for THREE MINUTES ONLY - then remove the partly fried (uncooked) potatoes to a plate covered in brown paper (paper bags work well to absorb the excess oil). Repeat with the potatoes until they're all partly fried.

At this point, turn the oil off and leave the potatoes alone. Spread the potatoes out on a baking sheet or large platter and let them cool to room temperature for at least an hour.

When you're ready to complete the fries, turn the burner back on, bringing the oil to 375 degrees (a little hotter than before). Test the oil the same way - when it's really hot, repeat the process of frying a couple handfuls of potatoes at a time. Turn them with a slotted spoon occasionally to make sure they brown evenly. When they're as golden or as browned as you like them, remove them to brown paper, or paper towels to drain. Season with salt (& pepper or any other seasonings you like) immediately. Enjoy! They're really worth the trouble!