Every restaurant has their own house specialty potatoes of some kind, be it steak fries, home fries, loaded baked potatoes, or mashed potatoes with so much butter you can feel your blood slowing down as you eat them. Here in the Pomeroy life we have our own signature potato dishes. I like most dishes that involve potatoes or sweet potatoes. And since I am gluten free potatoes are a good way to pack some carbohydrates into my diet, as well as lots of potassium.
Now while I can make some mean artery clogging mashed potatoes every Christmas, we have three house specialty potato recipes. Two of them are quick and delicious as a side or a meal in themselves. The third is my family’s baked potato soup recipe tweaked to be gluten-free, which is delicious and easy.
Devra’s Baked Potatoes
Based off of these from Iowa Girl Eats
I don’t really like baked potatoes, never have. Until I tried these! They are not your average baked potato. They are 10 times more delicious, and take ¼ – ½ the time to bake! Once you’ve made these one time, you’ll have them down. You’ll be able to whip them up in no time. These are what I make when we only have 20 minutes to get out the door. While they cook we whip up a salad.
- Seasoned Salt
- Parmesan Cheese
- First, rinse any dirt off of your potato, and then, using it a fork, stab the potato a couple of times on all “sides.”
- Microwave the potato for 5-10 minutes. You want it basically all the way cooked, but not quite. The cooking time will vary based on the size of your potato, how many potatoes, and the power of your microwave.
- Turn your oven onto broil.
- Remove potato from microwave and slice it in half long ways. Slice a waffle grid into each half (you don’t want to slice all the way through! Just enough for the butter to melt down in there).
- Now put a pat of butter (this is up to your taste) on top each half, spread it around as it melts to ensure you get that deliciousness melted down into all of you potato.
- Sprinkle pepper, seasoned salt, and parmesan cheese to taste over top.
- Place the potato in the oven on broil for 5-10 minutes. Again this probably depends some on your oven and some on how crispy you want the top of your potato to get.
THE Pomeroy Potatoes
This one is Will and I’s go to, cheap, quick meal. The best part is that they are good for any meal- breakfast, lunch, or dinner! You can spruce them up however you like. Add onions, peppers, jalapenos, black beans, cheese, or even bacon. Oh and you can’t forget the Franks! Like the previous recipe, make them once and you’ll be lightening fast at them the second time around.
I don’t have any definitive measurements for you, it’s whatever you are in the mood for and whatever you have on hand.
What you need:
- A big skillet
- Seasoned Salt & Pepper
- Hot sauce
- Optional: Bell pepper, jalapeno, cheese, black beans, bacon
- Start by slicing your potatoes thin. I try to make mine no more than 1/8th of inch thick. That is because they cook faster if they are thinner, If you have more patience than I do, then maybe you might want to try thicker slices.
- Heat a drizzle of oil in your skillet, add your potatoes. I like to try to keep the potatoes in one layer as much as possible, but Will piles them in there, and honestly his turn out just as good as mine. So whatever suits your fancy.
- As your potatoes are frying dice up your mix-ins.
- Keep an eye on the potatoes to make sure they aren’t burning, turn the periodically to cook all the sides, and you may need to add more oil.
- Sprinkle the potatoes with seasoned salt and pepper to taste.
- When you think your potatoes are just about done, add in the onions and whatever else. You don’t want to add these in till close to the end because otherwise they turn into little bits of diced up charcoal.
- Put on a plate and top with Hot Sauce, maybe even some cheese and bacon if you like.
My Mom’s Baked Potato Soup
Growing up my youth group would always have a baked potato bar fundraiser for our mission trips. Man was that a hit with the second service church crowd! But no matter how many people came we always had oodles of baked potatoes left over. So my mom would always make baked potato soup – enough to feed a small army. But that was perfectly ok with all of us, because that soup was ballin’. I just made some for Will and I this week. I had to deviate a bit from the original recipe because I have to use corn starch instead of flour.
- 6 medium Potatoes (can be leftover baked potatoes, or you can bake some ahead of time)
- 1/3 cup Butter (or margarine)
- 1/3 cup Green onions (thinly sliced)
- 2 teaspoons Dill
- ½ teaspoon Black Pepper
- ¼ teaspoon salt
- 4 cups of Milk
- 3 tablespoons corn starch
- ½ -1 cup shredded Cheddar Cheese
- 4-6 slices of Bacon (cooked, drained, crumbled)(or bacon bits if you want to make this really easy)
- Bake the potatoes at 425 for 40-60 minutes. Remove them from the oven and allow to cool some. Scoop out the insides of 4 of the potatoes and set aside. Slice the other two into chunks.
- In a large sauce pan, melt the butter with the green onions.
- Add the seasonings (pepper, salt, and dill). Add the milk, and heat till almost boiling.
- Ladle out some of the hot milk mixture into a separate bowl, add the cornstarch, and whisk like mad till dissolved. I like to use a mug or my glass 2 cup measuring cup for this process. They are easier to mix in.
- Add the thickened mixture back in, and add all the potatoes. Cook for a few more minutes to reheat the potatoes.
- Mix in the cheese and bacon crumbles.
My Tweak: I added about 2 tablespoons of chopped, fresh cilantro to mine. I want to try adding mushrooms next time.
I hope you enjoy these recipes! The first two are cheap and easy go to’s that I wish I would have known about in college! If you try them, leave me a comment and let me know what you think. =)