Month: March 2018

Food, Potatoes, Tater Talk

The Best (and Worst) Types of Potatoes

Sarah Paasch

As you have probably all realized, I have a lot of potato opinions. I’ve come here to settle them. This is my official list of the best (and worst!) kinds of potatoes.

The Best!!

French Fries: Yum. Whoever thought to slice potatoes into small, salty strips is truly on a whole other level than the rest of the world. I LOVE them, as if you couldn’t tell that by my last post. Long fries, floppy fries, crispy fries, seasoned fries, curly fries…you name it, I love it. Honestly, they go with anything and everything. They bring me happiness. They have shown me a love I’ve never seen before. They have been there for me when I’ve needed it most. Okay, I know I’m being dramatic but they’re delicious.

Mashed Potatoes: Double yum. Many people say that we do not deserve dogs, but I raise them by saying that we do not deserve mashed potatoes. Mashed potatoes are best when they’re lumpy, have the skins still in them, and served with dark brown gravy. I would eat them plain too, if it really came down to it. BUT, I would not eat them runny. Runny potatoes are hardly potatoes at all. These are my views and I’m sticking to them.

Red Potatoes in General: The red potato is the best potato. They’re so versatile, and have so much yumminess to give. Whether you roast them up and add garlic or you peel off the skins and eat them with butter, this potato is good in any capacity. Talk about something that’s too good to be true.

Potato Chips: In addition to the genius that created french fries, the inventor of the potato chip is simply better than everyone else too. My personal fave are Lay’s potato chips, either wavy or regular (in case you wanted to know). Add in a little sour cream and onion dip and you have yourself an award-winning combo.

The Okay

Baked Potatoes: While these are pretty good, there are better types of potatoes than this one. Some people like to put sour cream on their baked potatoes, which I simply DO NOT understand. I’ll chalk it up to my lack of appreciation for sour cream. Again, stick some sour cream and onion dip on a flattened out baked potato and you have something I can get behind.

Potato Wedges: I have a love/hate relationship with potato wedges. While some may feel that I would thrive on the extra potatoes, there’s just something about them that doesn’t tickle my fancy. Sometimes, I feel that they just get under-cooked and under-seasoned. Fix those two issues and potato wedges can consider themselves on my official best list.

The Worst

Potato Salad: UGH. Coming from a family whose heritage is strictly German, it’s a struggle for me that I don’t like this particular food. Something about the taste, whether it’s warm or cold, just doesn’t do it for me. While I respect your choice to like this, I absolutely hate it. Maybe if someone revamped the whole recipe, I could reconsider.

Sweet Potatoes: I’ve said it once, and I’ll say it yet again. I do not like sweet potatoes. I do not like them here, I do not like them there, I do not like them anywhere. They’re simply an impostor potato, plain and simple. Leave things like mashed potatoes and fries to the professionals, sweet potatoes. Your services are unwanted and unneeded.

Food, Potatoes, Tater Talk

The Greatest Fast Food Fries

Sarah Paasch

In my expert opinion, fries make the world go round. Your burger or chicken nuggets would be NOTHING without a nice salty spud to compliment it. Obviously, some are much better than others. While I have not tried all the fast food fries in existence, I have tried enough to form an opinion on the matter. I give to you, the best of the best fast food french fries (with a few stories in between):

Hardee’s Curly Fries: a.k.a. crispy curls to uncivilized people – It’s been the best of times and the worst of times with these fries. My dad’s company did a halftime promotion during every Green Bay Packers’ home game for two years, where I got to help out with activities on the field. After halftime, my dad and I would stop at the Hardee’s Image result for hardee's curly friesright before the highway and get a soda and a curly fry. It was then that I solidified my love for curly fries. Something about the curl just makes it superior to all other fries.

Meanwhile in 4th grade, my family and I took a trip to Pennsylvania to visit the Hershey Factory and Theme Park. Naturally, we stopped at Hardee’s in Pennsylvania on the way. When I went up to the counter to place my order, I asked for a side of curly fries with my meal. To my shock, THE GIRL AT THE COUNTER HAD NO CLUE WHAT I WAS TALKING ABOUT. So there I was: hungry, bitter, and curly fry-less. This was easily one of the saddest times in my life, and I’m not being dramatic at all when I say that. Curly fries are the dream.

Arby’s Curly Fries – Yes I know, these are basically the same thing as Hardee’s curly fries. I promise you though, they are different somehow. I’ll say it once and I’ll say it again, fries taste better in curl form. The seasoning is Image result for arby's curly friesperfect, and honestly I’m getting hungry just thinking about them. One night, my friend and I drove up to visit my roommate and sat in an Arby’s for easily 3 hours. We probably went through 5 boxes of curly fries, but I’m unapologetic about it. They’re just too good. I may or may not have bought bags of frozen Arby’s curly fries at the grocery store just to hold me over until I could go to an Arby’s again. What a good fry.

Image result for chick fil a fries

Chick-fil-A Waffle Fries – Chick-fil-A was one of those experiences where I asked myself, “Where have you been all my life??” Waffles fries are the dream just as much as curly fries are. A restaurant serving them as their main fry is exactly what I need in my life. Chick-fil-A fries aren’t crispy, but they aren’t soggy either. They’re a perfect in-between. My only complaint? They have not yet opened a Chick-fil-A anywhere near me, so basically I’m left with a lot of hunger that I can’t do anything about. Life is so unfair sometimes.

Culver’s Crinkle Cut Fries – If you haven’t been to Culver’s, you haven’t lived. I can Image result for culver's friessay that for certain. Culver’s crinkle cuts are truly the perfect compliment to anything and everything you can order there. Crinkle cuts are amazing simply because they offer more potato for your buck, without getting crazy like potato wedges. Back in the day, my friends and I would go to Culver’s and only order a family fry, just because they were that good. Alternate these salty fries with a scoop of sweet custard and you’ll honestly be set for life. I have honestly just talked myself into eating Culver’s tonight upon writing this post. They’re that good.

Image result for mcdonalds fries

*McDonald’s Fries – I’ll be the first one to admit that I don’t care for McDonald’s very much. The documentary Supersize Me was very effective in my case. Unfortunately for my waistline, I can’t seem to kick my McDonald’s chicken nugget and fry habit. Some things just aren’t meant to be. Anyways, the fries. You may or may not have noticed the little asterisk next to this one. McDonald’s fries can be VERY addicting and yummy, pending they are not over-salted or under-salted. Too much makes me feel like I’ll become a human saltshaker. Too little and they just taste like cardboard. The secret lies in the salt. Maybe I’m just too picky, or maybe I’m just a potato connoisseur. I guess we’ll never know.

Image result for five guys friesLastly but not leastly, Five Guys Fries – Five Guys is basically heaven for me, considering they have the bags of the potatoes they use for fries surrounding the restaurant. They’ll even post on a sign which state the potatoes they’re using are from. It’s truly amazing. ALSO, Five Guys usually gives you way more fries than you could possibly imagine eating with your food. They’re the gift that just keeps on giving.

 

Food, Potatoes, Recipes, Tater Talk

Melted Potatoes – A Follow Up Post

Sarah Paasch

Hi all!

In case you didn’t follow my long, video tutorial, or wanted a more concrete recipe on how to make melted potatoes, look no further! I’m here to save the day for you.

I learned plenty of things during this melted potato video that were not shown, so hopefully this will serve as a behind the scenes look as well! I definitely didn’t do everything according to plan, and hope to translate my tips and tricks to you.

Melted Potatoes

You’ll need:

  • 3 pounds of potatoes, peeled
  • 1 tablespoon of thyme
    • I personally used half just because it looked like a lot
  • 9 tablespoons salted butter, melted
    • The recipe recommends 6 but I felt that this wasn’t enough to cover all of the potatoes fully – I also accidentally added too much pepper and this was how I counteracted that
  • 1/2 teaspoon pepper
  • 1/2 cups chicken broth
  • 2 garlic cloves, crushed
    • I used approximately 2 teaspoons – use your best judgement

How you’ll make it:

  1. Preheat the oven to 500 degrees. This will take a while, so make sure you do it first. Then, chop off the ends of the potatoes and cut them into inch-thick discs. Mine ended up being about 1/2 inch, but I just cut down on cooking time towards the end.
  2. Toss the potatoes into a mixture of butter, thyme, and pepper. Arrange them in a single layer on a 13×9 baking pan. Avoid using a glass dish, it may shatter due to the high temperature.
  3. Roast the potatoes for about 15 minutes, until the edges start to brown. Remove the pan from the oven. Use tongs or a fork to loosen and flip the potatoes onto the other side. Pop the pan back in to roast the potatoes on the other side for about 15 minutes.
  4. Again, take the pan out, flip the potatoes again, but this time add the broth and garlic on top of the potatoes. I mixed these two together to get an even flavor, but its not necessary. After about 15 minutes (or shorter if your potatoes are thinner), remove the potatoes from the oven. Spread any remaining sauce on top of them, and enjoy!

 

Uncategorized

Green Giant Steamers with a Twist (Potatoes)

Sarah Paasch

Lately, I’ve been attempting to eat healthier than I have been. This has proved to be harder than I anticipated. Vegetables cannot compare to fries, chicken nuggets, and burgers. My willpower isn’t very strong, either. I’m trying, though! While I cannot kick potatoes, I can add them to something healthy and make my stomach happy while doing it.

One night, I was perusing my fridge for something delicious when I noticed that the red potatoes in my fridge were getting toward the end of their lives. In an attempt to be healthy, I decided that I would prepare a Green Giant Steamers bag and add potatoes to it! I honestly thought I was the craftiest person in the world, even if Green Giant makes a Steamers bag very similar to this one with potatoes.

ANYWAYS, I bring to you my made up meal:

Green Giant Steamers with a Twist (Potatoes)

Image result for green giant veggies

You’ll need:

  • One bag of Green Giant Steamers with Broccoli, Carrots, Cauliflower, and Cheese Sauce
  • Approx four medium sized red potatoes (add more to the pot if you want another meal with potatoes the next day)
  • An appetite

How to make it: (Bear with me, it’s super complex)

  1. Take your red potatoes, toss them in a pot of boiling water on the stove, and cook them for approximately 15 minutes.
  2. Halfway through the cooking of your potatoes, toss the Steamers bag into the microwave and cook it based upon the instructions on the back. I believe it takes about 5 to 6 minutes.
  3. After the potatoes are easily forked, drain the water and dice up the potatoes.
  4. Open the Steamers bag, throw it in a bowl, and toss in the diced potatoes. Stir and enjoy!

Complex, right? Told you so. 

Food, Potatoes, Strange, Tater Talk

Six Alternate Ways to Use the Potato

Sarah Paasch

Although I would rather not admit this to myself, there are some people whose fancy is not tickled by potatoes. While I cannot fathom this idea, I suppose that I should be inclusive of all people on the potato loving spectrum. Maybe through this post, I can turn even the most dedicated potato hater into a spud supporter. I present to you, alternate ways to use a potato:

  1. Mail them to a friend!For the small price of $9.99 (or the price of a potato, a sharpie, and shipping if you’re into DIY things), you can send a note to a friend while also providing them a snack! In case you haven’t heard of this, there is a service called Potato Parcel that will write a note, print a picture, or make a postcard on a potato for you. This is 100% anonymous, too! I’ve had a few of these mailed to me by a good friend, and let me just say that receiving this is a dream for a girl with a potato passion. They even will send sweet potatoes to your sweetie around Valentine’s Day. Mother’s Day is May 13th, just in case you want to show your mom how much you care.
  2. Launch them with a potato launcher! While suggesting this to you all pains me, I suppose that every potato has a purpose. I’m willing to bet that certain potatoes sprout knowing their purpose in life is to be launched. If you’re looking for a way to take out your aggression on potatoes, look no further. You can even find instructions on how to make one of these bad boys here.
  3. Make a potato clock! Unfortunately for me, my science teachers never thought that I needed to learn about this potato phenomenon. Have no fear, you can learn here how to rig one up. If creating an electrical current with a spud isn’t your forte, you could always just buy one on Amazon like the one over there. Either way, I won’t judge you. If you have a clock powered by potatoes, you’re already cooler than most humans I know.
  4. Removing excess salt from soup! Are you finding that your soup is just too dang salty? Wash and cut up a raw potato and throw it into your soup or stew. After a few minutes, remove the potatoes. The potatoes should have soaked up the excess salt, leaving your soup a lot more tasty. 
  5. Keep your goggles and windows from fogging up! Do your windows, ski goggles, or swim goggles often fog up and annoy you? This problem, like many others, can by solved by a spud. Simply cut a potato in half and rub the insides on your goggles or windows, which will fix the fogging.
  6. Remove berry stains from your hands! Ever dreaded using strawberries, blueberries, or raspberries because they would stain your perfect hands? By simply rubbing a raw potato between your hands, you can remove berry stains and leave behind perfectly clean paws.

Potatoes are pretty cool, huh? I hope that someday, you call all appreciate these spuds as the main dish they deserve to be. Thanks for reading!

Food, Potatoes, Recipes, Tater Talk

Deliciousness in a Bowl: Garlic Mashed Potatoes

Sarah Paasch

I’ve come to this blog today to share with you an oldie but a goodie. I found this recipe and fell in love with it after making it, as you do when it comes to anything potato related.

Growing up, my family ate most meals with some sort of potato to accompany it. Meat and mashed potatoes were our go-to, along with french fries, hashbrowns, and red potatoes to go along with everything else. Every once in awhile, I would volunteer to help make dinner. One random night, this help came in the form of the most delicious mashed potatoes (found on Pinterest, weird).

As to be expected, half of my Pinterest board is potato recipes. What can I say? I love potatoes! (This has become incredibly apparent by the fact that I have an entire blog about spuds). I have no shame.

Anyway, I tried this recipe on for size and the rest is history. I bring this to you today thanks to my sister (Hi Coley) after she made them once again for dinner. My mom suggested I share this with you all (Hi mom), so you can personally thank her when these turn out to be as good as I say. Special thanks to deliciousasitlooks.com for coming up with this greatness.

Garlic Mashed Potatoes (with the skins in them!)

You’ll need:

  • 1 1/2 pounds of red potatoes, quartered (about 8 red potatoes for those who don’t have a food scale in their house)
  • 1 teaspoon of garlic powder
  • 1/2 cup of sour cream (maybe a little less unless especially like the taste)
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup of salted butter

What you’ll need to do:

  1. Place potatoes in a large pot with enough water to cover them. Bring the water to a boil, then reduce heat, cover and leave to cook for about 15-20 minutes.
  2. Meanwhile, place the garlic powder, sour cream, Parmesan cheese, and butter in a bowl, preferably in an electric mixer. If you do not have one, just mix and mash by hand.
  3. Once the potatoes are easily pierced (not piercing their ears but piercing with a fork), remove from heat and drain. Throw (gently) together with the other ingredients and mix on medium until smooth. Mash by hand until smooth if not using a mixer.

Voila! Potatoes with the skins sure to impress anyone – except potato haters maybe, but we don’t acknowledge those people here. Enjoy!