AUNT TC'S POTATO SALAD
Provided by Food Network
Categories side-dish
Time 35m
Yield 10 to 12 servings
Number Of Ingredients 11
Steps:
- Fill a large stockpot with heavily salted water and the potatoes and bring to a boil. Cook until tender, 20 to 25 minutes. Drain the potatoes and quarter when cool enough to handle.
- Mix together the relish, mustard, garlic powder, onion powder, smoked paprika, eggs, onion, bell pepper, 3 cups mayo and a pinch of salt and pepper in a large bowl. Add the potatoes and toss until combined. Add additional mayo if the salad looks dry. Sprinkle with smoked paprika. Serve immediately or cover and refrigerate until ready to eat.
SWEET POTATO FRIES WITH AUNT TC'S SECRET SAUCES
What's my secret for super-crispy sweet potato fries? I actually have two. First, I soak the potatoes in cold water to remove the excess starch. Then, I give them a toss in a cornstarch and seltzer water mixture. The cherry on top? I dust these with a spicy-sweet spice blend and serve them with two different awesome sauces. Bet you can't eat just one!
Provided by Kardea Brown
Categories side-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- For the sweet potato fries: Soak the potatoes in cold water 30 minutes. Dry on paper towels.
- Stir together the brown sugar, garlic, paprika, salt and pepper in a small bowl.
- For the creamy barbecue sauce: Stir together the barbecue sauce, mayonnaise and House Seasoning in a bowl.
- For the spicy sauce: Stir together the ketchup, mayonnaise, House Seasoning and hot sauce in a separate bowl.
- For the sweet potato fries: Pour the oil to a depth of 3 inches in a Dutch oven. Heat the oil to 325 degrees F. Line wire racks with paper towels.
- Stir together the cornstarch and seltzer water in a medium bowl. Dip the sweet potatoes in the cornstarch mixture in batches until coated. (The coating will be thin. Stir the cornstarch mixture after each batch.) Fry the sweet potatoes, in batches, until they float to the top, 1 to 2 minutes. (The sweet potatoes won't brown yet.) Remove to lined wire racks to drain.
- Increase the oil temperature to 350 degrees F.
- Fry the potatoes a second time, in batches, until browned and crispy, 4 to 5 minutes. Remove to the lined racks to drain. Sprinkle immediately with the brown sugar seasoning. Serve right away with the sauces.
- Stir together the garlic and onion powder, paprika, salt and pepper in a small bowl. Store in an airtight container at room temperature.
AUNT REBECCA'S CREAMED POTATOES & PEAS
Make and share this Aunt Rebecca's Creamed Potatoes & Peas recipe from Food.com.
Provided by keen5
Categories Potato
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In 2-qt.
- saucepan place potatoes.
- Add enough water to cover; bring to a full boil.
- Cook over medium heat, stirring occasionally, until potatoes are tender (about 10 to 15 minutes).
- Meanwhile, in 10" skillet, cook bacon over medium high heat, stirring occasionally, until partially cooked (about 4 minutes).
- Add onion; continue cooking until browned.
- Drain off fat except for 2 tablespoons; set bacon and onion aside.
- Stir flour, thyme leaves, salt and pepper into reserved 2 tablespoons of fat.
- Cook over medium heat, stirring constantly until smooth and bubbly (about 30 seconds).
- Stir in Whipping cream, peas, bacon, onion and potatoes.
- Continue cooking, stirring occasionally, until mixture thickens and is heated through (about 3 to 4 minutes).
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