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- 2 weeks ago
Calling all potato lovers! In this delicious collection, we’re serving up a full hour of comforting potato recipes, creative cooking hacks, and crispy, cheesy favorites. From hearty casseroles and loaded potato skins to fresh potato salads, air fryer recipes, breakfast bites, and satisfying side dishes, there’s something here for every potato craving.
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LifestyleTranscript
00:00:00Potato, potato.
00:00:01This vegetable might go by two different names,
00:00:03but it has thousands of uses.
00:00:05Here's one hour of my favorite potato recipes
00:00:07that you're gonna love.
00:00:08First off, I'm giving you
00:00:09a buffalo chicken roasted potato casserole.
00:00:12You can use whatever potato you want here.
00:00:14My favorite potato is the gold potato.
00:00:16These are gonna hold up to cooking
00:00:18without getting too mushy,
00:00:19but they just have a nice little buttery kind of sweet flavor.
00:00:22So just gonna cube them up like you would roasted potatoes
00:00:25because the first step of the recipe is to roast the potatoes
00:00:29and then we add the chicken and everything else.
00:00:31All three recipes I'm using today
00:00:33are all recipes, top rated recipes.
00:00:35They'll all be linked below,
00:00:36but know that I might make a couple little,
00:00:38you know, changes to them.
00:00:40And it's not because the recipes don't work,
00:00:41it's because I just like to make
00:00:42a couple little zhuzhes every now and then.
00:00:47Potatoes are cut.
00:00:48Now we have to get our buffalo spice mixture going.
00:00:51We're gonna do about equal parts of olive oil
00:00:54and buffalo sauce or hot sauce.
00:00:56I like this kind for buffalo flavor.
00:01:00And then into that mixture,
00:01:02some garlic powder and paprika,
00:01:05some black pepper and salt.
00:01:07You're just gonna kind of heat this up over low heat
00:01:09just to kind of bring everything together.
00:01:13All right, so we're going to take about half or so
00:01:17of our spice mixture and toss the potatoes in it.
00:01:21You just wanna be sure it is all well coated.
00:01:24You know the formula, color equals flavor.
00:01:26So take your casserole dish and coat it with cooking spray.
00:01:30We're gonna roast the potatoes.
00:01:32This is gonna be the first layer of our casserole.
00:01:35Potatoes just take a lot of salt,
00:01:37so I'm just gonna give them an extra little sprinkle.
00:01:41All right, now this goes into a very hot oven.
00:01:45Recipe calls for 500.
00:01:47My oven runs a little hotter than it's supposed to.
00:01:51So I'm gonna do 475.
00:01:53But this is gonna take about 40 minutes or so.
00:01:56And you're just gonna kind of toss them
00:01:57until they're all roasted.
00:01:58And then we'll just build on top of that.
00:02:00While that is happening,
00:02:01we're going to marinate our chicken.
00:02:03So I'm just using boneless, skinless chicken breast.
00:02:05You could totally use chicken thighs for this recipe.
00:02:08Just gonna dice it up into bite-sized pieces,
00:02:11similar to the potatoes.
00:02:12We're just gonna put the chicken in the same bowl
00:02:14as the potatoes and toss it with the remaining sauce.
00:02:17And I'm gonna let this hang out for about,
00:02:20well, while the potatoes cook.
00:02:22Also in the meantime, cook off some bacon.
00:02:25That's also going in this delicious casserole.
00:02:27All right, our potatoes are just about done
00:02:28and we're gonna top it with the chicken.
00:02:30But before we do that,
00:02:31I'm just going to sear the chicken off a little bit.
00:02:34This is just gonna speed up the cooking time
00:02:35because those potatoes are pretty much done.
00:02:37And then we just layer it.
00:02:40Potatoes have the color and the crispy texture.
00:02:43And then the chicken just goes on top of that,
00:02:45just to cool it off a little bit, you know, for my kids.
00:02:48I'm gonna just add a little drizzle of ranch
00:02:51in between the two.
00:02:52That's just gonna kind of cool off some of that heat.
00:02:54And on goes the chicken.
00:02:56A sprinkle of cheese.
00:02:57This is just a Mexican shredded cheese.
00:03:00That bacon we cooked.
00:03:03This has game day written all over it.
00:03:05And then that's it.
00:03:06It goes right back into the oven.
00:03:08Everything is still really hot.
00:03:09So it's only gonna take about 15 more minutes.
00:03:12Oh my goodness.
00:03:16I just wish y'all could smell it.
00:03:17I just wish you could smell this.
00:03:20Starting off with a bang.
00:03:23A little more green onion.
00:03:26Oh yeah.
00:03:29It is everything that we just put in that casserole dish.
00:03:32You can taste every single thing individually,
00:03:34but also at the same time.
00:03:36It's definitely rich and hearty enough
00:03:38that it will fill you up for dinner.
00:03:40It will feed a crowd.
00:03:41So it makes it perfect for a party also.
00:03:44For something this delicious that started with the humble potato,
00:03:47should be illegal.
00:03:49Okay, for my next trick, cheesy scalloped potatoes with ham.
00:03:54Typically you've seen scalloped potatoes as a side dish, but add in some ham and all of a sudden it's
00:04:00a main entree.
00:04:00You could serve this with just a simple salad or some green beans and dinner's done.
00:04:06And we know scalloped potatoes are very thinly sliced potatoes that are layered with cream and cheese.
00:04:13You just want to slice them as thin as you can.
00:04:16Okay.
00:04:16Potatoes are done.
00:04:17The only other thing you have to chop up is an onion.
00:04:20The cream sauce is the next component for the scalloped potatoes.
00:04:24So I'm going to start by melting butter, three tablespoons of butter.
00:04:28And then once that's melted, I'm going to add in the onion.
00:04:31So just in a classic bechamel, you don't add the onion like that,
00:04:34but I think it adds really good flavor.
00:04:35Then you're just going to cook those onions until they're soft and translucent.
00:04:39All right.
00:04:40Once that's softened, go in with your flour.
00:04:44Same amount of flour as you do butter.
00:04:47And then you want to cook that for a couple of minutes to get the starchy taste out.
00:04:52All right, then go in with half and half and milk, and you just want to kind of whisk that
00:04:56in.
00:04:58And we're going to bring that to a simmer until it is a thickened cream sauce.
00:05:03Once it's all thick and rich and creamy, we'll just season it and take it off the heat.
00:05:09I'm just going to season it up with salt and pepper, a little garlic powder, a little onion powder,
00:05:14paprika, and Worcestershire.
00:05:17All right, thick and creamy, and now we just layer it all up.
00:05:20You're going to go in with half of your potatoes, just kind of overlap them.
00:05:25Okay, next goes your ham, and you're just going to take deli ham and, you know, just kind of chop
00:05:31it up a little bit.
00:05:32Every little bite gets a little ham, a little potato.
00:05:35Then I'm going in with half of my cheese.
00:05:37So this is a mixture of cheddar and Monterey Jack.
00:05:39I'm loving, you know, this version versus just classic scalloped potatoes that are generally just with Parmesan or something a
00:05:48little, you know, more classic.
00:05:50I like the bold flavors going on in here.
00:05:53Okay, going on with cheese.
00:05:54I'm going to save just a little bit of cheese for the very top.
00:06:01And then just a little more cheese.
00:06:03And then this goes into the oven.
00:06:04You're going to cover it for the first, like, 40 minutes and then uncover it until it's all browned and
00:06:09bubbly.
00:06:10I like to spray the top of my foil when I'm covering something cheesy so that it doesn't, you know,
00:06:18pull all the cheese off when you take the foil off.
00:06:20This one bakes at 375 for about 40 minutes.
00:06:24Then again, we'll uncover it for another 20 or so until it's bubbly.
00:06:27Divine.
00:06:34Cheesy scalloped potatoes with ham.
00:06:38You'll see it's bubbly, you know, like that creamy mixture has come up.
00:06:42That needs to get reacquainted with the potatoes.
00:06:44So it has to sit for about 10 minutes or so before we can dig in, unfortunately.
00:06:50Little fresh chives to fancy it up.
00:06:57Oh my gosh, creamy indulgence.
00:07:04Look at that.
00:07:10Dinner is served.
00:07:13Mmm.
00:07:14This is the dreamiest pan of potatoes I've ever made.
00:07:17Potatoes are just so tender, they melt, but yet they still, like, held their shape a little bit, but the
00:07:24salty ham and cheese with that kind of, like, sweet creaminess, A plus, plus, plus.
00:07:31This recipe is our top-rated potato casserole recipe.
00:07:36It is called hamburger potato casserole.
00:07:39However, today I'm turning it into sausage potato casserole.
00:07:43That's the only thing I'm changing is I'm using sausage instead of ground beef.
00:07:48You do whatever you want.
00:07:49So I'm just going to brown off the sausage in the skillet.
00:07:52So that's that.
00:07:54That just cooks until it is browned and crumpled.
00:07:57Okay, for this one, we're making just a creamy little mixture to pour over it with our favorite can of
00:08:04convenience, cream of mushroom soup.
00:08:06I'm just going to add a little bit of finely chopped onion in here.
00:08:11Okay, and then I'm just going to stir in some milk and season it with some salt and pepper.
00:08:14Now, all we have to do is slice our potatoes.
00:08:17Since I'm using the gold potatoes with that really thin skin again, I'm not going to peel them.
00:08:22If you want to, you can.
00:08:24Good to go.
00:08:26I'm going to drain that and layer it up.
00:08:28Okay, casserole dish, going to give it a spray, and I'm going to layer in the potatoes and sausage, and
00:08:34then I'll pour the soup mixture over.
00:08:37I mean, who doesn't love this?
00:08:40You could always add in some peppers, I think, would be nice, some bell peppers.
00:08:43I think I might do that next time, or some spinach.
00:08:47Okay, and then pour our soup mixture over.
00:08:51Now, I'm going to cover it and cook it most of the way, and then we'll uncover it, top it
00:08:55with some cheese, and finish it off.
00:08:57That's it.
00:08:59Potatoes are mostly tender, so now we're going to uncover it and top it with cheese,
00:09:03and then finish baking until everything is tender and the cheese is melted.
00:09:08Back into the oven, we're almost done.
00:09:12Oh, hello, deliciousness.
00:09:17I know it's not your most nutritious dinner, but see, we can make it look nutritious.
00:09:23This isn't the prettiest one of the day, but I really think it's the one your family's going to like
00:09:27the most because the definition of, like I said, meat and potatoes.
00:09:33Also, the definition of just comfort food.
00:09:35I love how the little bits of sausage and cheese that I saved for the top, you know,
00:09:40kind of crust it up because then you've got all the different textures going on now.
00:09:44You've got the soft and the creamy, but you also have that kind of crunch.
00:09:50Mmm, excellent move using the Italian sausage.
00:09:53It is like a whole different experience from when I have made this with the hamburger meat, and I'm telling
00:09:59you,
00:09:59I mean, it pops in there.
00:10:01It, that was a good move.
00:10:05Sausage and potato casserole for the win.
00:10:08Sweet potatoes are meant to be enjoyed a lot more than just on Thanksgiving,
00:10:11and I have three incredible recipes for you to try.
00:10:14I'm starting traditional, and it's going to get crazier and crazier as we go along, but in a good way.
00:10:19I'm starting with just a good old sweet potato casserole.
00:10:22This is sweet potato souffle, and it is one of our top rated sweet potato recipes on all recipes,
00:10:28so it's been tried and true, in case you're wondering.
00:10:30I have baked off some sweet potatoes.
00:10:33To me, it's the easiest way to cook them, and it brings out their natural sweetness the best.
00:10:37You don't have to babysit it or anything.
00:10:39You don't have to peel them.
00:10:40This is just slap it on a tray and call it a day.
00:10:43All right, the recipe calls for three cups of cooked and mashed sweet potatoes.
00:10:46So they're cooked, and now they're really soft to do this while they're hot.
00:10:50This sweet potato casserole is not going to be topped with marshmallows.
00:10:55I think the best part about this recipe is going to be the topping,
00:10:58and that's what makes this one different and special.
00:10:59So if you are looking for that perfect sweet potato casserole recipe,
00:11:03and you want to be like the hit of the table, this will be the one to do.
00:11:07All right, so now I'm just going to mash them.
00:11:10So I like them pretty mashed.
00:11:12I don't mind little, you know, chunks in there.
00:11:14It keeps it a little rustic.
00:11:16While it is hot is the time to add in the butter.
00:11:19So it's a third cup of butter.
00:11:22Okay, I'm going to let the heat from the sweet potatoes melt that,
00:11:25and I'm going to add in some sugar.
00:11:27Now this is where you can adjust to your sweetness also.
00:11:30I think the southern whey always tends to lean a little bit sweeter.
00:11:35It's also going to have a sweet topping,
00:11:36so I'm going to cut that back just a little bit.
00:11:38Okay, and with a little vanilla.
00:11:40And because I'm notorious for, you know, putting my own little twist onto things,
00:11:44I'm also adding in a little salt.
00:11:45To me, the salt balances some of that sweetness,
00:11:48and it just makes things taste better.
00:11:50Now I'm going in with my half a cup of milk, my eggs.
00:11:54You don't want to add these in if it's too hot,
00:11:56so that's why I added everything first,
00:11:58so it would kind of cool the sweet potatoes down.
00:12:03Okay, so I'm just mix this up,
00:12:05and then I just pour it straight into the casserole dish.
00:12:09All right, and like I said,
00:12:11what makes this sweet potato casserole different and special is the topping.
00:12:17Sort of like a streusel-y, crumbly topping.
00:12:20That's what I'm talking about.
00:12:22Starting with a cup of brown sugar,
00:12:24and then a cup of chopped nuts and going pecans.
00:12:29Don't want it to be overwhelming, just a little bite of crunch.
00:12:34What I think is the surprise, maybe you've done this before,
00:12:36but I never have, some shredded sweetened coconut.
00:12:40I'm not even like a coconut lover,
00:12:42but I think here, once it's all like toasted up,
00:12:46it's going to kind of, I don't know, just lend the perfect bite.
00:12:49Then I need a third cup of flour.
00:12:51Flour's going to keep everything separated,
00:12:53make it kind of streusel-y.
00:12:55Shocker, I'm also just going to add in just a little bit of salt.
00:12:58All right, and then melted butter.
00:13:00Come on, you know that looks good.
00:13:02We're going to just dampen all these ingredients
00:13:04and make it really crumbly,
00:13:05and the ratio of topping to casserole is on point.
00:13:10This is much better than marshmallows.
00:13:12I'm telling you, this is going to be so good.
00:13:15This now just bakes at 350 until the souffle is set.
00:13:19It's going to take about 30 to 40 minutes.
00:13:23This might be the best sweet potato casserole I've ever made,
00:13:25and I haven't even tasted it yet.
00:13:27The smells going on in here right now are just like heaven.
00:13:30Now, I do know that this is going to need to sit before we dig in.
00:13:34I think it needs to set up just a little bit,
00:13:37but you can tell, you know, you saw how thin the sweet potatoes were
00:13:40when I put them in here, and I just had to cook it until the souffle is set.
00:13:44That's what you want.
00:13:45There's like a slight jiggle, but it's really set.
00:13:50Oh, my gosh.
00:13:52Do you see that?
00:13:53How perfect that is?
00:13:55Just like syrupy goodness dripping down.
00:13:57The ratio of sweet potato to topping is unmatched.
00:14:03That butter is hitting just right.
00:14:06I do recommend the little sprinkle of salt in there because it is making that sweet pop,
00:14:12but those sweet potatoes just taste so fresh.
00:14:15The chew from the coconut probably makes the whole thing.
00:14:18Every texture is going on.
00:14:20You've got the creamy, the little crunchy nut topping, but then you get that chewiness.
00:14:24I'm telling you, you're going to want to make this one.
00:14:26I'm going to get started on recipe number two.
00:14:28This is going to be our savory application to sweet potatoes.
00:14:31Loaded twice-baked sweet potatoes.
00:14:33A little sprinkle of salt, and then pierce it with a knife.
00:14:37Then these just go into the oven until they are nice and tender.
00:14:41And I'm also going to be getting my bacon cooking.
00:14:44I'm just going to chop up some bacon and then just get this really crispy.
00:14:47I always stir my bacon in a cold pan because as the pan heats up, the bacon heats up,
00:14:53the fat renders out.
00:14:54It's just better that way.
00:14:58Spicy twice-baked sweet potatoes coming up.
00:15:01The first bake is done.
00:15:03They're nice and tender on the inside.
00:15:04That's what you want.
00:15:05And then I'm just getting everything else ready.
00:15:06So this is going to have a little bit of smoky Mexican kind of flair to it.
00:15:11So I'm going to add in some pepper jack cheese.
00:15:13I love like black beans and sweet potatoes.
00:15:16Any sort of like Mexican flavor of the sweet potato is hella good.
00:15:21Hella good, people.
00:15:22All right.
00:15:22So just like you make regular twice-baked potatoes,
00:15:25instead of doing these in half, I'm only going to slice off the top third or so,
00:15:29so that everybody gets a really hearty portion.
00:15:32This is also a recipe that you can adapt to your liking.
00:15:35If it's too spicy, you can switch out the cheese to just like a sharp cheddar or something like that.
00:15:40Or you can kick it up more by adding in like some jalapeno and whatever other flavors you like.
00:15:45And we're just going to scoop out all of the flesh and then mash it up and make a delicious
00:15:49mashed sweet potato.
00:15:50I'm also going to go ahead and add in some butter here so that that can be melting with the
00:15:56hot sweet potato.
00:15:57Okay, potatoes scooped out.
00:15:59So we have a little butter in there.
00:16:01I'm also going to add in a little of our bacon dripping because why not?
00:16:08And then a little bit of salt.
00:16:09Now I'm going to kick it up with some chipotle.
00:16:12So I'm going to chop up one of these chipotle peppers and also add in a spoonful of the sauce.
00:16:19Sometimes these are like so spicy, you can hardly eat any.
00:16:23And sometimes they're on the milder side.
00:16:25So I'm going to start there.
00:16:27I also want to add in a little maple syrup.
00:16:29I like the flavor of the maple with the chipotle and some green onion.
00:16:34Save some for garnish and then toss the rest inside.
00:16:38All right, I'm also adding in some sour cream.
00:16:42And then I'm also going to stir in half of our cheese and some bacon.
00:16:48That's how we're loading it up.
00:16:51All right, so now I'm going to spoon this mixture back into our sweet potatoes.
00:16:57Okay, I'm telling you, y'all are going to love this.
00:17:00And now I'm just going to top it with a little more cheese and then bake them again.
00:17:04All right, then we want it to get, you know, a little bit crusty around the edges
00:17:08and then, of course, just hot and bubbly all the way through.
00:17:11That's one of those sweet potato experiences that you can eat as is by itself
00:17:16or alongside maybe a little cup of chili or just every day for breakfast.
00:17:21Whatever.
00:17:22Look at here.
00:17:24Look at that.
00:17:27Oh my God.
00:17:29I am so proud of these.
00:17:31I'm just so proud.
00:17:33Okay, I think this could be enjoyed just like this.
00:17:36Maybe with a little sprinkle of onion.
00:17:38I'm going to just decorate it just a little bit.
00:17:40The ultimate loaded spicy twice baked sweet potato.
00:17:44I couldn't let the episode go by without a roasted sweet potato.
00:17:48So this is amaretto infused roasted sweet potatoes with onions.
00:17:53Yum.
00:17:54Have you ever put amaretto with your sweet potatoes?
00:17:57I for one have not, but this is one of our top rated sweet potato recipes
00:18:00and I just 100% had to try it.
00:18:03This is the something different you're looking for to put on your table.
00:18:07But it makes so much sense.
00:18:09Okay, so I'm starting with some sweet potatoes.
00:18:11I'm just going to peel and cube them.
00:18:13And this one's the perfect mix of sweet and savory.
00:18:17So we had a really sweet one, a really savory one.
00:18:21And then the combo.
00:18:23I like to give you a variety.
00:18:24It all just gets tossed and baked into one dish.
00:18:27So we like that.
00:18:28And then Vidalia onion.
00:18:31Recipe calls for two of these.
00:18:33I don't want to take away from the sweet potato.
00:18:36So that's why I added a little more sweet potato.
00:18:38And I'm going to do a little less onion.
00:18:40Alright, then I'm just tossing it with some olive oil.
00:18:43And the star of the show right here.
00:18:46I haven't had this in a minute.
00:18:48We might have to make a little cocktail with this.
00:18:50We haven't done that in a while.
00:18:51So I guess a quarter cup.
00:18:53And then some thyme.
00:18:54Recipe calls for dried thyme.
00:18:56But in case we just met.
00:18:59Dried thyme is one of my least favorite herbs.
00:19:03We've got fresh.
00:19:04Let's go fresh.
00:19:07Okay, and then salt and pepper.
00:19:10Okay, then just toss it.
00:19:11You want to be sure everything is coated.
00:19:13Oh man, this smells so good.
00:19:16Alright, then I'm going to cover it.
00:19:19And this is going to bake covered for about 30 minutes.
00:19:22Then we're going to uncover it and let it finish.
00:19:24And hopefully get some browning on there.
00:19:26So it's kind of like a two part.
00:19:28See you in half an hour.
00:19:30Well, I mean, if you had to buy amaretto, you might as well get a double use out of it.
00:19:34Just helping you out.
00:19:36A little amaretto sour.
00:19:37Fresh lemon juice.
00:19:40Amaretto.
00:19:41Simple syrup.
00:19:42And a cherry.
00:19:47Doing the Lord's work here.
00:19:48It's a way to finish this up.
00:19:51God, that's good.
00:19:52I cannot wait to taste these.
00:19:55Alright, and then to finish these off because the amaretto is like an almond liqueur.
00:20:00We have some sliced toasted almonds.
00:20:03How good does that look?
00:20:04I've never had sweet potatoes like this before.
00:20:06And my guess is you haven't either.
00:20:08So let's see how they are.
00:20:12Those are really, really good.
00:20:14They're really soft cooking in that liquid.
00:20:16So you don't like get that like super crusty roasted taste.
00:20:19They're very tender, but then you get a little bit around the edges.
00:20:22But then the crunch from the almonds makes up for that.
00:20:25And they just absorb just enough of that amaretto to give it just like an elevated sweet potato taste.
00:20:31If your family normally just does like candied yams or something like that, this is the way to up that.
00:20:37Because they're really tender, but these have about ten times the amount of like depth and flavor.
00:20:44Really, really good.
00:20:46I'll be doing that again.
00:20:47And this again.
00:20:49Potato salad is the perfect side dish, not only for cookouts, but also for tailgates,
00:20:54and to just have on hand for your weekly dinners because they go with everything.
00:20:58I'm starting with the crispy potato salad.
00:21:02Millions and millions of views of this potato salad were seen all over,
00:21:06and I just wanted an excuse to make it again.
00:21:09So that's what I'm doing.
00:21:10For this recipe, I think the baby gold potatoes are the perfect ones because they get nice and tender,
00:21:16but they stay kind of like buttery and sweet on the inside.
00:21:19Get them going in some heavily salted water.
00:21:22So we're just going to bring that up to a boil, let it get nice and tender,
00:21:25and we can go ahead and make the dressing while we do this.
00:21:27What makes potato salad so great is that they're often better the longer they sit,
00:21:32so they're a great make-ahead side.
00:21:35What I'm going to say about this crispy potato salad is this one is best served closest to preparation.
00:21:41You want to make it and eat it.
00:21:43Also, you won't be able to let it sit because it is that good.
00:21:45I'm going to start with equal parts sour cream and mayonnaise,
00:21:48then a little Dijon mustard and some fresh lemon juice.
00:21:52Okay, and then just salt, pepper, and garlic powder.
00:21:55I'm telling you, you've got all those like warm, savory aspects,
00:21:59but then it really is brightened up fresh.
00:22:00With this dressing, take a whole bunch of green onions and thinly slice them.
00:22:05Dill and potatoes are like peanut butter and jelly.
00:22:09And parsley. Parsley is the herb that you should always have in your kitchen.
00:22:14All right, about 15 to 20 minutes later, your potatoes will be nice and fork tender,
00:22:20and that's what we want.
00:22:22So now I'm just going to drain them.
00:22:26Facial.
00:22:29Now get yourself a baking sheet, line it with some parchment paper,
00:22:33and then coat the bottom with a little bit of olive oil.
00:22:36And now just dump your potatoes out, and then we're going to give them a good smash.
00:22:41What am I going to smash it with?
00:22:44This works best.
00:22:45And then gently, you don't want to like fully rip it.
00:22:48Give it a little press.
00:22:50The more like craggly edges, that's going to get good and crispy,
00:22:55and that is what's going to be delicious in our potato salad.
00:22:59All right, then drizzle the tops of the potatoes with more oil.
00:23:05And then sprinkle them with salt, pepper, and garlic powder.
00:23:09The process is very easy.
00:23:11Yes, this potato salad takes a little bit of time, but I promise you, I would not lie to you,
00:23:17it's worth it.
00:23:18Now these go into 425 degree oven for about 30 more minutes.
00:23:23You want them to get super brown and crispy.
00:23:32These are good.
00:23:33These are good.
00:23:35I also flipped them like twice throughout the cooking process.
00:23:39Okay, now they're still sizzling, but you can hear that crunch.
00:23:43That's what makes this potato salad so good.
00:23:47Things that make the perfect bite is the balance of texture, temperature, flavor, all that.
00:23:56You know, yin, yin, is it yin and yang, or yin and yang?
00:24:00You know what I mean.
00:24:01Opposite ends of the spectrum coming together, and this is the perfect example of that.
00:24:06So we've got like the creamy center of the potato, but you have all these toasty bits.
00:24:10And when that mixes with that creamy dressing, it's like something you've never had before.
00:24:14All right, so once they've cooled just slightly, I'll give them like a rough chop.
00:24:19You hear that crunch.
00:24:23It's worth the time.
00:24:25It's worth the time.
00:24:31I just got lost in the crunchy potato world.
00:24:33I just got to get a little sample.
00:24:38Salty, buttery, special.
00:24:42I'm not even going to try to put this in a pretty bowl or anything.
00:24:44Before I taste it.
00:24:49Mmm.
00:24:51It's just one of the greatest food inventions of all time.
00:24:54It's just the perfect amount of creaminess and crunchiness.
00:24:57I mean, I know I've already said it a hundred times, but it's also like salty in the best way.
00:25:02And just like that little hint of a crunch.
00:25:03It's like when you dip a french fry in something creamy.
00:25:07This might be the goat.
00:25:09Crispy smashed potato salad.
00:25:12Although I did save my little garnish.
00:25:14So let me just go ahead and put it in a pretty bowl for you.
00:25:17Just so you can get the full effect.
00:25:19Those potatoes, because they're warm, they absorb all that dressing and flavor so fast.
00:25:24And this right here will get you all the prizes at the cookout.
00:25:29So for my next trick, jalapeno popper potato salad.
00:25:34Who does not love a jalapeno popper?
00:25:36You've got the jalapenos wrapped in bacon, stuffed with a cheesy goodness mixture.
00:25:42Well, all that is going to be in this potato salad.
00:25:44So I'm going to start by just getting my bacon cooking.
00:25:47You want to cook your bacon nice and crispy.
00:25:50Kind of making this one up as I go.
00:25:52So that could be the second name for the show.
00:25:54Just make it up as you go.
00:25:56All right.
00:25:56So I'm going to get this in the oven until it's nice and crispy.
00:26:00And then I'm going to cut up my potatoes.
00:26:02So for this recipe, I'm using a red potato.
00:26:06If your ultimate goal is for your potatoes to hold their shape, the red are going to be, in my
00:26:10opinion, the most sturdy.
00:26:12But I'm just going to cube these up.
00:26:14I'm going to leave most of the peel on and then just cut them into pretty kind of smallish pieces.
00:26:19All right.
00:26:20So then I'm going to take the potatoes, coat them with a little bit of olive oil, and then I'm
00:26:24going to season them.
00:26:25So a lot of jalapeno popper dip recipes and stuff have like the ranch packet.
00:26:30So I'm going to season my potatoes with this.
00:26:32Just a little pinch of salt and pepper.
00:26:36Little ranch potatoes.
00:26:38Okay.
00:26:38So then these go down to another pan.
00:26:41And these will also go into the oven.
00:26:43We're going to cook these until they're nice and golden brown.
00:26:48All right.
00:26:49Bacon crispy potatoes done.
00:26:51They're nice and tender.
00:26:53Oh, yeah.
00:26:54You can already see the flavor that's happening in this potato salad.
00:26:57You can't have jalapeno popper potato salad without the jalapenos.
00:27:02So I'm going to use a combination of the fresh jalapenos because I like that kind of pungent crunch.
00:27:07They're going to give the potato salad and some pickled jalapenos because I love the kind of vinegary note it's
00:27:15going to give.
00:27:16Also sour cream and mayonnaise because potato salad.
00:27:20So I'm going to seed these.
00:27:22I'm not looking for a ton of heat in this potato salad, but I do want a little kick.
00:27:28Again, this is going to be a bowl of perfect bites.
00:27:30I can promise you because we're going to have creamy from, of course, the sauce and some cheddar cheese.
00:27:36Then we're going to have lots of crunch from these jalapenos, from the bacon and from some green onion.
00:27:41Green onions are not typical in a jalapeno popper.
00:27:43I know that, but they are typical in potato salad.
00:27:51Now it's all about bringing it together.
00:27:53I need a bowl to do that.
00:27:55Got to kind of big in.
00:27:59That's a good one.
00:28:02Can he do it?
00:28:03Can he do it?
00:28:03He did it.
00:28:05All right.
00:28:06I'm just going everything in at one time.
00:28:10And with our chopped onion and bacon, fresh jalapeno, pickled jalapeno with some of the juice.
00:28:17This has got to give it that jalapeno flavor.
00:28:20For this one, I'm going slightly more sour cream than mayonnaise.
00:28:25What's a jalapeno popper without the cheese?
00:28:28Now, you know, I'm always talking about how you want to grate your own cheese.
00:28:31This is one of those times where I want to use the pre-shredded because it's going to kind of
00:28:37keep separated as we mix it,
00:28:40but still be able to, like, disperse throughout the salad.
00:28:42Let me give her a little tasty.
00:28:45Picture jalapeno popper.
00:28:52Mmm.
00:28:53Right off the bat.
00:28:54That is good.
00:28:56I'll tell you what I do want.
00:28:57It's just a little more bacon.
00:28:59I think I'll just put a little bit on top, but this one, it's just, this was easy.
00:29:05This is the unexpected one you want to break to the party on burger night.
00:29:09The ranch.
00:29:11I used about two tablespoons of this mix on the potatoes, and I'm going to put the last one in
00:29:15here.
00:29:16And that's going to help it get even creamier.
00:29:19Let me do that again.
00:29:22Now, it's perfection.
00:29:25And just so right when you look at this bowl, you're going to know that this is jalapeno popper, I'm
00:29:29going to put a little bit of everything on top.
00:29:31There's a lot of flavor in this bowl.
00:29:34This jalapeno popper potato salad, definite 10 out of 10.
00:29:38We're going to end on a classic southern note, because when I am doing my research for the most, like,
00:29:45searched up potato salad recipes, a good southern potato salad is what pops up.
00:29:51If you like a good southern potato salad, then you like it with hard boiled eggs in it.
00:29:56We're kind of amping up that flavor in this potato salad by making that deviled egg mixture to bind our
00:30:03potato salad together.
00:30:04So I'm using a large gold potato.
00:30:08A lot of times I'll also just use a russet potato for this, because I want the inside to kind
00:30:13of break down a little bit.
00:30:14This is where you want that, like, super chunky, almost mashed potato effect.
00:30:19Got my pot of water here, so as I cut them, I'll just go ahead and put them in the
00:30:23water.
00:30:25The time of cooking potatoes always fluctuates.
00:30:28You know, you have to judge that based on, you know, when it gets fork tender.
00:30:31But I know how long it takes to make hard boiled eggs.
00:30:33I'm going to put them in now, bring it all up to a boil, and then let it simmer for
00:30:37about nine minutes.
00:30:40This potato salad is made with the usual suspects.
00:30:44This is where we are going classic onion, celery.
00:30:48Now this is a potato salad that does get better with age.
00:30:52So this is a great one to make one or two days ahead of time.
00:30:56I love the crunch of celery in a potato salad.
00:31:00You can fight me on that all day long, but I will not change my mind.
00:31:04Because you've got a lot of creaminess with the potatoes and the dressing.
00:31:07So you need that fresh crunch.
00:31:09Let's say it together, people.
00:31:11Perfect bite.
00:31:13You were supposed to say it with me.
00:31:14Bite.
00:31:16Perfect bite.
00:31:18All right.
00:31:19It's been 10 minutes.
00:31:20So I know my eggs are done.
00:31:22Pretty sure the potatoes are also done.
00:31:25Yeah.
00:31:26And I started timing it right when it came to a boil.
00:31:29So I'm going to stop the cooking on the eggs by adding them to an ice bath.
00:31:35This is also going to help it peel a lot easier.
00:31:37And then we just drain the rest.
00:31:40Whoops.
00:31:41I am not prepared to drain.
00:31:43Mind your own business.
00:31:53Cheap way to get a facial.
00:31:54I'm going to kind of cool these potatoes off because I don't want them to get any softer
00:31:59than they already are.
00:32:00I'm just going to spread them out on a sheet tray and let them cool.
00:32:04And now we'll make our deviled egg dressing.
00:32:07So I'm going to peel the eggs and I'm going to create the dressing just with the yolks.
00:32:10So I'm trying to create that whole inside of a deviled egg as our dressing.
00:32:15So I'm going to go ahead and chop up the white.
00:32:17You can just kind of karate chop these.
00:32:22We're going to mash up the egg yolks and then just stir in some mayonnaise.
00:32:28Oh, I forgot something.
00:32:30I'm going to go take a field trip.
00:32:31Got to get some apple cider vinegar.
00:32:33This is what my mom puts in it.
00:32:35Because it adds the little kick, but also like a hint of sweetness.
00:32:42Just a little bit.
00:32:43Just like a splash.
00:32:45Start there.
00:32:46This is the deviled egg potato salad.
00:32:47So in our deviled eggs, we use Dijon.
00:32:52All right.
00:32:53So there's your dressing.
00:32:53And then we just toss everything in to combine.
00:32:56All right.
00:32:57And go the potatoes.
00:32:59And go our whites.
00:33:01The celery.
00:33:03And the red onion.
00:33:04And I forgot.
00:33:15A couple of those.
00:33:17See, that's the southern potato salad that everybody likes.
00:33:21I like when the potatoes get mashed up in there just a little bit.
00:33:24It makes it so creamy.
00:33:26Okay.
00:33:26Let me see how I'm doing.
00:33:30Mmm.
00:33:31It's weird how much it tastes like a deviled egg.
00:33:34I'm just going to go on in with the rest of the whites.
00:33:36And then I do need a little more salt and a little more pepper.
00:33:40I have to serve this up a classic way.
00:33:42Because no one can tell this is a deviled egg until it has one thing on top.
00:33:46Can you guess what it is?
00:33:48That's the ingredient.
00:33:49You know when you see that sprinkled on top of a deviled egg or a potato salad that it's finished.
00:33:56That is good looking.
00:33:58And to be honest, it's really an easier way to serve deviled eggs to a crowd.
00:34:04Versus like having to have them and fill each one and make each one look pretty and keep them from
00:34:09rolling over in the car.
00:34:11I'm just going to take one spoonful from the big serving bowl.
00:34:14Because it's my kitchen.
00:34:17The ultimate 80s loaded potato skins.
00:34:20This was a fave at some restaurants.
00:34:24I feel like you know the restaurants.
00:34:26Then the restaurant came out with a freezer version so you could have these at home.
00:34:30They were not the same.
00:34:32Cut your potatoes in half and scoop out the flesh.
00:34:36Do not waste that.
00:34:37You can make you a little batch of mashed potatoes.
00:34:40And your future self at dinner will thank you.
00:34:43So you're going to scoop out about, I don't know, 80% of the flesh.
00:34:47I like to leave a little potato in there around the edges.
00:34:50I feel like people don't make these, but if somebody has these at their party, I'm so excited.
00:34:56I feel like people think it's a lot of work.
00:34:59I'm going to show you that it's really quite easy.
00:35:02Another good one to remember for football season.
00:35:05Once they're all scooped out, take some melted butter, combine it with some olive oil so we get crisp and
00:35:12flavor.
00:35:13And then I'm going to brush these on the inside and outside with this mixture and sprinkle with salt.
00:35:19Then into the air fryer, just fit in as many as you can.
00:35:22I'm going 400 because I want them to be brown and crispy.
00:35:26Fried potato skins.
00:35:29Crispy underneath.
00:35:30I mean, it feels fried and looks fried.
00:35:33But these already look so much better than what you get in a freezer section.
00:35:36So what I'm going to do is go ahead and top them with some cheese and bacon.
00:35:41I'm making these loaded.
00:35:42And then just pop them back in the air fryer for just, you know, probably take less than a minute.
00:35:48And, you know, to finish loading them up, a little sour cream and chives, but I mean green onions.
00:35:53And I'm going a little black pepper.
00:35:56Reinventing and making them even better.
00:36:00If this doesn't scream your childhood, I don't know what does.
00:36:02And each one is a giant perfect bite.
00:36:06Mmm.
00:36:08Why do we forget about these?
00:36:09Adding the butter and the olive oil makes these get really crispy.
00:36:13That good buttery flavor is in there.
00:36:16It's just nice and little salty.
00:36:17It's perfect.
00:36:18What shall we make next?
00:36:20How about something for your Taco Tuesday?
00:36:22How about Taco Bell cheesy potato casserole?
00:36:25You know the cheesy potatoes you get there?
00:36:27You can go get a bunch of those and make this casserole like that.
00:36:30Or you start from scratch.
00:36:32So I've got three pounds of roasted potatoes that I have cut and parboiled.
00:36:37Now we're going to roast them so that they get crispy because theirs are deep fried.
00:36:41We are not doing that.
00:36:42So coat them with a little olive oil.
00:36:45Parboiling them like this kind of gives them more of that fried look so they'll be more like pillowy on
00:36:49the inside.
00:36:50Crispy on the outside.
00:36:51Down on the baking sheet.
00:36:53I'm going to hit them with a little salt.
00:36:55Then into the oven to get browned and crispy.
00:36:59And while that happens, we can be making our taco meat.
00:37:02By now, you know the drill.
00:37:04Cook it until it's browned and crumbly.
00:37:06These dinners are meant to be easy.
00:37:08So we take shortcuts.
00:37:10Really at this point, you're just making taco meat however you normally do.
00:37:13And with a packet and a packet of water.
00:37:16Okay.
00:37:17Just let this thicken a little bit.
00:37:19Get saucy.
00:37:19And then we build our cheesy potato casserole.
00:37:23See, it's not tacos.
00:37:25But it is for your taco Tuesday.
00:37:28Taters.
00:37:30Took the parchment out about halfway through so that they get a little toasty.
00:37:35Now we're going to take gourmet nacho cheese sauce.
00:37:39No judgment.
00:37:41I'm going to spoon some right on top of the potatoes.
00:37:45And as it cooks, it'll melt down further.
00:37:47You know, measure with your heart if you want.
00:37:50Recipe calls for some shredded cheddar too.
00:37:52I'm going to put some on this layer and then some on the top.
00:37:55Just to make it extra cheesy.
00:37:57All right.
00:37:57Then our taco meat on top of that.
00:37:59And then more shredded cheddar on top.
00:38:02This goes into the oven.
00:38:03Everything is still pretty hot, so this will not take long.
00:38:05Take about just another 15 to 20 minutes.
00:38:08And about halfway through, I'm going to top it with the taco sauce.
00:38:11Because when you get your cheesy potatoes, they have that sauce on top.
00:38:15Smelling good in here.
00:38:17Freshen it up with some green onion.
00:38:20Have you even ever ordered the cheesy potatoes at Taco Bell?
00:38:23Might be worth a try, guys.
00:38:25To finish it off, a little more cheese if you dare.
00:38:29A little more taco sauce.
00:38:30You got to have some sour cream on your potatoes.
00:38:32I'm just going to load mine up.
00:38:34Some more green onions.
00:38:36And I thought some pickled jalapenos would be nice.
00:38:40I feel like I need a cold beer with this one since I've worked so hard.
00:38:48I mean, it can't be bad.
00:38:50It's like you opened a baked potato up and just filled it up with flavorful taco meat,
00:38:55lots of gooey cheese, the sour cream, the green onion, the jalapeno.
00:38:59I mean, it's perfection.
00:39:01It's not tacos, but it is taco turned comfort food.
00:39:06And I will be serving this up to my family.
00:39:08The internet is full of genius hacks and tips for the humble potato.
00:39:12And I'm putting them to the test.
00:39:14Here are 13 of the best potato hacks.
00:39:17Let's see which ones are worth keeping in your back pocket.
00:39:19Starting with the cooling rack hack.
00:39:21This is the fastest and easiest way to dice potatoes,
00:39:26whether you're making potato salad or mashed potatoes.
00:39:29So let's give it a try.
00:39:30All right, baked potatoes.
00:39:32Cooling rack on top of a bowl.
00:39:35Take your potato, cut it in half, set it down, and press it through.
00:39:40I do like this.
00:39:41No peeling and no cubing ahead of time.
00:39:43I think you can do the same thing with avocados if you're making guacamole.
00:39:47I think what I'm loving, besides how easy this is, is the fact that it's a two-for-one special.
00:39:53And then you get potato skins.
00:39:56Now they are cubed when they go in here.
00:39:58I love this, not only for mashed potatoes, but especially for potato salad.
00:40:03Because I like my potatoes for potato salad.
00:40:05Cubed, but mostly mushy.
00:40:08What the heck.
00:40:08Let's just go ahead and turn it into potato salad.
00:40:10Can't let these potatoes go to waste.
00:40:13Oh, it did kind of keep its shape.
00:40:14Very nice.
00:40:15Definitely the easiest potato salad I've ever made.
00:40:18Next up, we're going to use our box grater to create spiralized potatoes.
00:40:23Now this just creates a fun shape.
00:40:25Or, I think they might be good roasted if this works.
00:40:29On the box grater, you have this little blade on the side.
00:40:33So we're going to pass the potato through and just spiral it.
00:40:38And I bet you've never even used that before.
00:40:40Maybe today's the day.
00:40:42Oh God, I really don't even know how to start.
00:40:50Maybe I'm being too ambitious starting with the big ol' potato.
00:40:53Let me use a smaller potato.
00:40:55They did use smaller ones in the videos.
00:40:58I don't know guys.
00:40:59I don't know that this one's going to be worth it.
00:41:01This is why I try these things so you don't have to.
00:41:04I mean, people tell me in the comments, what am I doing wrong?
00:41:06Have you done this before?
00:41:09No.
00:41:09I've never seen it.
00:41:10So it starts there.
00:41:11You never see it go in, and then it magically is inside.
00:41:13Yeah.
00:41:14That is not...
00:41:16I call bull .
00:41:17Let's cut.
00:41:19I don't like when the internet lies to me.
00:41:21I do not like it.
00:41:22Spiral hack is a no-go, but a helpful tip.
00:41:25Use the side of your box grater to make chips.
00:41:28One early fail in the game, but let's move on to the next.
00:41:32Alright, this next one I have been wanting to try for a while.
00:41:35It is the easiest way to boil and peel your potatoes.
00:41:39This is great if you are, you know, needing to peel a bunch of potatoes
00:41:42to then make potato salad again or mashed potatoes.
00:41:45And all you do is you just make a thin slit around the potato,
00:41:51just enough to break the skin, and then you just boil it.
00:41:54And after it's cooked, the peel is supposed to just slide right off.
00:41:57I've seen many successful videos of this, so I hope they're not all lies.
00:42:01And I'm going to try it with russets because I know that's a popular choice,
00:42:05but also I'm going to do a gold potato because I use those probably more often
00:42:09to make mashed potatoes, so I want to see if it works with these.
00:42:13And I did wash them before I put them in the water also,
00:42:16just because you don't want them boiling in a lot of dirty water.
00:42:21Now one thing I'm a little bit concerned about is that I'm going to salt the water.
00:42:26When I am making potatoes for mashed potatoes or potato salad,
00:42:29I always salt the water, but the peel is off.
00:42:31So the salt goes right into the potato flesh.
00:42:33If the peel is still on, how is the salt going to get inside?
00:42:36Maybe that little slit took care of that.
00:42:39So you can see where I made the cut.
00:42:40It's starting to show once it started to cook.
00:42:43Super tender.
00:42:44Let's see.
00:42:45It's easy to peel.
00:42:46If this works, it is a lot easier than just chipping away at the peels,
00:42:50especially if you have a lot of potatoes to cook.
00:42:53It does slide right off.
00:42:55Okay, that was really easy.
00:42:56Let me see if the salt flavor got in there.
00:43:01Not too terribly much, but I mean it works.
00:43:03Look, boiled, peeled, and ready to mash.
00:43:06Let's see if it works with the gold potato.
00:43:09It does peel very easily.
00:43:12This is a great thing if you don't have a vegetable peeler or you can't find it.
00:43:16Like when your kids unload the dishwasher and put things in the wrong place.
00:43:19I want it to do that swoop motion where it comes off like I've seen in the videos.
00:43:24Ah, that's what I was hoping for.
00:43:26You really want to pay attention to the center being as cooked because they are a bigger potato.
00:43:30They are going to take longer to boil this method and you want to be sure they're super soft in
00:43:35the middle.
00:43:36Otherwise, this hack has my stamp of approval.
00:43:40I'm going to show you two hacks to a faster baked potato.
00:43:44Now, of course, we know the fastest is in the microwave, but that's really not a baked potato.
00:43:48Okay, when you get a baked potato, you want that good crispy skin on the outside and fluffy inside.
00:43:54I have done this before. It works beautifully, but to really put it to the test,
00:43:59I'm going to put two in the air fryer and two in the oven and we'll see which are done
00:44:03faster.
00:44:04I've washed my potatoes and I'm going to poke some holes in them with a fork.
00:44:08That's going to allow the steam to escape out of the baked potato, thus leaving you with like a fluffier
00:44:14inside.
00:44:14You want to flavor the outside of your potato because you should be eating the skin.
00:44:19It's delicious, especially when it's baked salty and crispy.
00:44:22And that's where all the nutrients are, you know.
00:44:24So you just do a little bit of oil, just about like a half a teaspoon, and just rub it
00:44:30all over the potatoes.
00:44:32This is for the oven and the air fryer.
00:44:34And then you're going to salt the outside as well.
00:44:37Two into the oven, 400 degrees.
00:44:39Start with one hour.
00:44:41And then the other two, I'm going to pop right into the air fryer.
00:44:44Same thing, 400 degrees.
00:44:45We'll start with 45 minutes.
00:44:47And we're off to the races. Let's see who wins.
00:44:49All right, just about four minutes left.
00:44:53These are going to be perfect.
00:44:57We like that.
00:44:58Let's see if it's good and fluffy on the inside.
00:45:03Oh, that's a dadgum perfect baked potato.
00:45:08Let's check the oven ones.
00:45:10Still feels a little bit hard in the center.
00:45:12The outer edges seem to be about done.
00:45:15I feel like these need about 10 to 15 more minutes.
00:45:19They both work, but the air fryer is indeed faster.
00:45:22The perfect baked potato in slightly less time comes from the air fryer.
00:45:27I'm glad I have an excuse to eat all these carbs today.
00:45:30All right, the next way to a faster baked potato is to cut it in half before you bake it.
00:45:35Now this serves a couple good purposes besides making it cook faster.
00:45:39So I'm going to start the same way by seasoning the outside.
00:45:43So you're going to cut it in half lengthwise.
00:45:45And I'm also going to rub the tops with a little oil and season all over with some salt.
00:45:50So besides being able to get good flavor all around, it is also cooking in half the time because the
00:45:56potato is cooked in half.
00:45:57So then you place it cut side down and that's it. Roast just like this.
00:46:02And I mean, look, you're going to cut your potato in half anyway when you have a baked potato.
00:46:07Why wouldn't you do this?
00:46:08Normally a baked potato is going to cook in about an hour.
00:46:12I'm hopeful that these will cook in about 30 to 35 minutes.
00:46:16We shall see.
00:46:18Ooh, 35 minutes.
00:46:21Let's check out these potatoes.
00:46:24See if they're tender.
00:46:26Yes.
00:46:27See, I love how it gets like color on the top because that's just a little added bonus that you
00:46:32don't get in a regular baked potato.
00:46:34And I still like to fluff up the inside when it's a baked potato.
00:46:37So just kind of like squeeze it.
00:46:40It definitely feels fluffy.
00:46:41And then you get that little bonus right there.
00:46:44Some crispy roasted potato skin.
00:46:47That is really fluffy.
00:46:48It's almost like mashed potatoes on the inside.
00:46:51A little butter.
00:46:51Salt and pepper.
00:46:53I don't know, guys.
00:46:54This one might be my new favorite way to make a baked potato.
00:46:57The time.
00:46:58The ease.
00:46:59The flavor.
00:47:00Home run.
00:47:03Mmm.
00:47:04I'll eat the whole thing.
00:47:06Skin and all.
00:47:07Thanks to the roasting flavor.
00:47:09You gotta try this one.
00:47:11This next hack is what I like to call the Martha Stewart smash.
00:47:15I feel like she made it up.
00:47:16But it is the way to get the fluffiest inside of a potato.
00:47:21I even taught this hack to Drew Barrymore when I went to see her.
00:47:24You take your baked potato.
00:47:26Cut a small slit in the top.
00:47:28And then you gotta do this while it is really hot.
00:47:30So these just came out of the oven.
00:47:31Take it in like a kitchen towel.
00:47:33Just.
00:47:34So the heat doesn't bother you.
00:47:36And you go smash it.
00:47:38Okay.
00:47:39A little bit of force.
00:47:40One.
00:47:41Two.
00:47:42Three.
00:47:42Three.
00:47:44I don't know.
00:47:45I get so excited about it.
00:47:47Okay.
00:47:47I did it too hard.
00:47:48Wait.
00:47:49It's just a potato.
00:47:50Nicole.
00:47:51One.
00:47:51Two.
00:47:52Three.
00:47:54Oh yeah.
00:47:55Now when you squeeze it back up.
00:47:56It's already.
00:47:57Like the fibers have already kind of broken up on the inside.
00:48:00Usually you have to do that with your fork.
00:48:02And that.
00:48:03Is the point of the Martha Stewart smash.
00:48:05You don't have to.
00:48:06Use so much effort.
00:48:07Force.
00:48:08Look at that.
00:48:09I mean.
00:48:09That's the perfect baked potato.
00:48:11That Martha.
00:48:12She knows what she's doing.
00:48:14Let's get a perfect bite from the perfect potato.
00:48:18Mmm.
00:48:20It really is fluffier inside.
00:48:22It is like mashed potatoes.
00:48:23The Martha Stewart smash.
00:48:25Approved by me.
00:48:27I think this could be a really healthy snack.
00:48:30Kind of satisfies a salty craving.
00:48:32Alright.
00:48:32You know how when you peel potatoes.
00:48:35Like so.
00:48:36You're left with.
00:48:38A bunch of potato skins.
00:48:39Now if you're not a composter.
00:48:42Then you just toss these in the trash.
00:48:44But you don't have to.
00:48:45You can turn those peels into a snack.
00:48:48And that is the next hack.
00:48:50I just wanted to rhyme.
00:48:52I'm going to do some where if you peeled it with a knife.
00:48:54It would have a little more potato in it.
00:48:57Like when my mom peels potatoes.
00:48:58And she takes off so much of the flesh.
00:49:01We'll see which ones are better.
00:49:02So we're just going to toss these with oil and seasoning.
00:49:05And then pop them in the air fryer.
00:49:07Supposedly they're going to get really crispy.
00:49:08They're going to be kind of like a little potato chip snack.
00:49:10And it's a good way to make the use out of 100% of your potato.
00:49:15This will be a high fiber snack.
00:49:17Oh also you want to be sure that you have washed your potato before you peeled it.
00:49:21Not only is that what you should do to not contaminate your cutting board.
00:49:23But you're going to eat the skin.
00:49:25So make sure you have washed them beforehand.
00:49:26I'm going to toss them with a little bit of olive oil.
00:49:29And let's see how I want to season these guys.
00:49:32Feeling like I want them with a little kick.
00:49:35Into the air fryer.
00:49:37So I'm going to go in at 360 degrees.
00:49:40I'm not going to do 400 because it's going to cook too fast.
00:49:43Without like kind of softening the potato part in there.
00:49:46Okay, 13 minutes later and I stirred them halfway through.
00:49:51Sound of crispiness.
00:49:53I mean this might satisfy the potato chip craving.
00:49:55And that's a healthy potato chip.
00:49:58I thought they would be quite nice with a little bit of ranch.
00:50:01Okay, so maybe I should not have left the ones with the skin on them.
00:50:03Because they didn't get as crispy as just the peel part.
00:50:09Mmm.
00:50:10That does satisfy the potato chip craving.
00:50:12I mean I made them pretty salty.
00:50:14But that's why they're so doggum good.
00:50:18You hear the crunch?
00:50:20Let me taste one with a little more meat to it.
00:50:26You want to do it with just the peels.
00:50:27That is the perfect piece.
00:50:29Crunchy.
00:50:30These could be highly addictive.
00:50:32Air fried potato peels.
00:50:34As chips.
00:50:37Yes please.
00:50:38For my next trick.
00:50:40Apparently the key to the perfect roasted potato.
00:50:45Mayonnaise.
00:50:45Mayo all over your potatoes.
00:50:48And I think this makes sense.
00:50:50And I'm kind of curious as to why I've never done this before.
00:50:52I'm going to use a red potato for this.
00:50:54I believe this will work with whatever roasted potato recipe you use.
00:50:59And instead of oil, you're going to use mayonnaise.
00:51:02All right, potatoes washed and cubed.
00:51:04I have no idea how much, so I'm just going to start with like three tablespoons.
00:51:08I got that coated first and then I'll season.
00:51:11And then whatever you want to do here.
00:51:13I'm going to do a little Greek seasoning.
00:51:15This just can't be bad.
00:51:16You've got the moisture from the mayonnaise that gives the seasoning something to stick to.
00:51:20Plus the mayonnaise is going to add good flavor.
00:51:23And then I'll do about a half a teaspoon of just some herb blend.
00:51:25Half more teaspoon of salt.
00:51:27Quarter teaspoon of pepper.
00:51:29Give it one more toss to be sure everything is coated.
00:51:32I might have gone a little heavy on the mayonnaise.
00:51:34I don't know.
00:51:35Spread this out.
00:51:36You want it to be in a single layer with some space so they don't steam and all the sides
00:51:41can get brown.
00:51:42I have high hopes for this one.
00:51:43Better work.
00:51:44Going in at 400 degrees.
00:51:47These look and smell incredible.
00:51:50I'm going to give them one more toss because the way that mayonnaise kind of dripped down,
00:51:53it's almost like it created a little dressing in there.
00:51:57Crispiness.
00:52:02Oh yeah.
00:52:03Yes.
00:52:04I don't have another word for it.
00:52:06Yes.
00:52:07It a hundred percent, a thousand percent works.
00:52:09Like sometimes in a roasted potato, it almost dries out a little bit, but the inside is still
00:52:13like, it's almost juicy.
00:52:15It is so good.
00:52:16You got to try this one.
00:52:18Mmm.
00:52:19That was addictive.
00:52:20Have you ever over salted a stew or a soup or a sauce?
00:52:25The best way to rectify that situation is by adding a potato.
00:52:30Potatoes just naturally absorb salt very well.
00:52:32What you're going to do is you're going to peel a potato and just drop it right in.
00:52:36Let that simmer.
00:52:36And as it cooks, it's going to absorb some of that saltiness.
00:52:40And we let it cook.
00:52:41Taste test.
00:52:43See if the soup is a little less salty.
00:52:46You're just trusting me on this one.
00:52:47But I feel like I've earned your trust.
00:52:49Potatoes still cooked in there.
00:52:51And by the way, this potato will be quite delicious.
00:53:00It really does work.
00:53:01Stick a potato in your soup.
00:53:04And for my next trick, you've gone through the trouble of making this delicious, flavorful soup.
00:53:08But you really wanted it to be thicker.
00:53:10Of course, you can do a slurry, flour and water, cornstarch and water.
00:53:13But sometimes you want something just a little bit better and a really rich creaminess.
00:53:17The answer?
00:53:20Mashed potatoes.
00:53:21These are just store-bought mashed potatoes.
00:53:23But this is a great way to thicken a soup without changing the flavor.
00:53:27So right here I've got a beef stew, but it's kind of like soupy and I want it more of
00:53:31like stewy.
00:53:33So I'm going to add in some mashed potatoes and let them work their magic.
00:53:38And then you can go as much or as little as you want.
00:53:40And they just kind of disappear into there.
00:53:42You can tell the liquid went from pretty translucent to now it's more opaque and creamy.
00:53:48Look at that.
00:53:48Just let those potatoes finish dissolving.
00:53:52And that's how you do it.
00:53:53A roux is going to thicken it more.
00:53:55But sometimes you're left with that kind of starchy taste in your soups.
00:53:59The potatoes are going to not alter the taste, but just kind of give you a more creamy texture.
00:54:10Mmm.
00:54:11It is.
00:54:11I mean that's exactly what it is.
00:54:12It's like a velvet touch thanks to the potatoes.
00:54:15It still tastes like beef stew.
00:54:17Listen, I think you'll use this one in a pinch.
00:54:22Hash browns are potatoes too.
00:54:24And I'm going to give you three examples of this one hack where hash browns can be crust.
00:54:29I'm going to show you two examples of how they can be bottom crust and one for a top crust.
00:54:33I'm going to make hash brown breakfast pizza.
00:54:35And you're just going to take some hash browns and lay them out onto a sheet tray.
00:54:40Hash browns down.
00:54:41It's okay if they overlap a little bit.
00:54:43You'll see why.
00:54:44And then you just pop these into the oven 450 degrees for about 10 to 12 minutes.
00:54:49All right.
00:54:50That's not it.
00:54:51You have to par bake them and then turn them into the crust.
00:54:56All right.
00:54:56The hash brown patties have softened and started to crisp.
00:55:00So now you're going to press them all down and they'll just naturally start to glue together.
00:55:04You want to kind of break the edges of them apart so that they kind of open and mash together.
00:55:09The starch from the potatoes are just going to help them naturally stick together.
00:55:13And then these go back into the oven until they're all crispy and the crust is formed.
00:55:17Then we'll top it and build it like our pizza.
00:55:20Our pizza crust.
00:55:22Done.
00:55:23And now we top it.
00:55:24I'm going to go in with a little bit of cheese on the bottom just to act as a little
00:55:28more glue.
00:55:29Down with our eggs.
00:55:30And look, you can make this, you know, a dinner version.
00:55:33You can do like just sausage and cheese with peppers and onions maybe or pepperoni and tomato sauce.
00:55:40You can do whatever you want.
00:55:40Got some bacon that I've already cooked but it's going to crisp up again in the oven.
00:55:45Hash browns as a crust.
00:55:47It's a really fun thing to make for any of your holiday brunches.
00:55:51Christmas morning.
00:55:52It's just a little something different.
00:55:55Maybe we're tired of those same old casseroles.
00:55:57More cheese.
00:55:59And then back into the oven until the bacon's crisped up and the cheese is melted.
00:56:03And that is how it's done.
00:56:05That's a breakfast pizza right there.
00:56:07This was a hack with a bonus recipe.
00:56:09I'm going to garnish.
00:56:11Some green onion.
00:56:13And then you know what I'm going to add next.
00:56:15A hot sauce.
00:56:17Does that not look bomb?
00:56:20That is how you do hash browns as a crust.
00:56:30Crispy on the edges.
00:56:32Soft inside.
00:56:33And we did it again.
00:56:36But wait.
00:56:37There's more.
00:56:38Another way you can do a bottom crust is to make little mini muffin cups with hash browns.
00:56:43Well with tater tots.
00:56:45Work best for this.
00:56:46This is great for little hors d'oeuvres.
00:56:48I'm going to turn this into like little jalapeno popper bites.
00:56:51And all you need to do is grab you a muffin tin.
00:56:54A mini muffin tin.
00:56:55But you could also do a regular muffin size.
00:56:56And you're going to drop like three hash browns in each cup.
00:57:00It'll look like they're not going to fit.
00:57:01But don't worry.
00:57:03And then we're going to par bake these also.
00:57:05And then turn them into the crust.
00:57:07Pop this pan into the oven 425 degrees for also about 10 minutes.
00:57:11Okay, just like the other one, I'm just going to kind of glue these tater tots together.
00:57:16You can do that with like a wooden spoon.
00:57:20Just kind of break them up and press them down.
00:57:24And just form a little indention in the middle so that they are cups.
00:57:27Then you can fill it with whatever you want.
00:57:29I'm going to turn these into jalapeno popper hash brown cups.
00:57:33Just like the pizza that goes back into the oven 425 degrees for about 15 more minutes.
00:57:37You want it to be really crispy.
00:57:39But now we're going to fill them and put them back in the oven just like the pizza.
00:57:43This is a jalapeno popper mixture.
00:57:45Cream cheese, cheddar cheese, jalapenos, bacon.
00:57:48Fill those little cuties up and pop them back in the oven.
00:57:51While there is a lot of back and forth to the oven, I promise you it's worth it.
00:57:57This is a party in a pan right here.
00:57:59You can garnish if you're feeling cutesy.
00:58:01Let me just show you these tater tots as crust.
00:58:05Little pie crust.
00:58:06And to think they started as little tater tots.
00:58:10Just one more look.
00:58:15See that?
00:58:16Not only is the hack a 10 out of 10, but so is this recipe.
00:58:20The hash browns get nice and crispy, but then when you add that little cheese in there, it adds to
00:58:25the crunchiness.
00:58:26Gooey, cheesy on the inside.
00:58:28Perfection.
00:58:29You ready to see hash browns as a top crust?
00:58:31Let me show you.
00:58:32For potatoes as a top crust, the best choice, hash browns.
00:58:37The main thing you want to remember is that you want to kind of give them a head start in
00:58:41cooking.
00:58:42So to do that, I'm going to put them in a bowl.
00:58:45Toss them with a little bit of butter, salt and pepper.
00:58:47And this is just going to give them a head start because when you put them in the oven as
00:58:51a top crust, they're just going to get crispy and delicious.
00:58:55But if they're not cooked through, then you're going to be, they're going to be crispy on the outside, but
00:58:58like raw and cold on the inside.
00:59:01Cover it with some plastic and then just pop them in the microwave for about like six to eight minutes
00:59:06or until they're pretty tender.
00:59:08And then you can put them on top of whatever you want.
00:59:11It could be a breakfast casserole.
00:59:13I'm going to put these as a topping to shepherd's pie.
00:59:16So instead of a mashed potato, we're going to do a hash brown crust.
00:59:20Potatoes have cooked.
00:59:21This will work on any of your favorite shepherd's pie recipes.
00:59:26You've got your meat mixture, whatever that is, and then you're going to top it with this crust.
00:59:31And I like to keep them like kind of craggly on top so that they get a little crisp and
00:59:37browned.
00:59:38Then once you've topped it, it goes into the oven to finish off.
00:59:44But everything is cooked at this point.
00:59:45Now we're just trying to get browned and bubbly.
00:59:48That is hash browns as a top crust.
00:59:51Surely I've convinced you now that potatoes can and should be used as a crust.
00:59:57They tell me that you can remove rust with a potato.
01:00:01I don't know what to think about that.
01:00:02So I've found a couple rusty items here.
01:00:05And we're going to see if indeed the potato will rub it off.
01:00:12I always feel like everybody's go-to is a russet.
01:00:14So I'm going to say this one's not going to work.
01:00:18Just so I can go ahead and call it.
01:00:19And maybe I'll be surprised.
01:00:20Oh, no.
01:00:21I just don't know if a potato is that powerful.
01:00:24Oh.
01:00:24Oh.
01:00:29It's doing something.
01:00:32I don't know if it's like fully getting it off, but it's definitely a start.
01:00:38I stand corrected.
01:00:40Who'd have thunk it, as my mom would say.
01:00:42Let me rinse it and see if it's really off.
01:00:44I think I chose something a little too rusty, but I think it could work.
01:00:49But let me try something only mildly rusty.
01:00:53I feel like it will work.
01:00:54I just feel like you're going to need a lot of elbow grease.
01:00:56Because, I mean, you can see how it's just kind of breaking it down just a little bit.
01:01:00I mean, it is taking off the rust.
01:01:01It might be doing something else to this metal.
01:01:03But it has removed the brown rust.
01:01:06Look, let me rinse it.
01:01:08I mean, it's working to remove the rust.
01:01:12I don't know what else it's doing.
01:01:13You can't say it doesn't work.
01:01:15Are you ready for the final hack?
01:01:17You'll see why I had to wait until last to do it.
01:01:19Did you know that potatoes can be used to remove stains?
01:01:25So, the easiest way, I thought, to create a stain is with a beet.
01:01:30This is why this had to be the last hack.
01:01:31Because if it doesn't work, I'm going to have stained hands for the rest of the day.
01:01:36Make some of my not-so-good potatoes.
01:01:42I think it could work like the other, though.
01:01:45It's going to require a lot more elbow grease.
01:01:48I mean, it is working.
01:01:50This might take a while.
01:01:51Let's see if I can get the stain out of a cutting board.
01:01:55Whoa.
01:01:57Now we're talking.
01:01:59Now that's a successful ending.