Potato Crumbles Recipes

BEST POTATO WEDGES RECIPE

Steps:

• Preheat oven to 450 degrees. Line a large, rimmed baking sheet with parchment. (See note)
• Cut the potatoes into about 8 wedges (They should be less than 1/2 inch thick on the wide edge, if your potatoes are larger, cut any larger wedges in half again). Pat the potato wedges dry with paper towels to absorb excess starch. (see note)
• In a large bowl, combine potato wedges and oil, toss to coat.
• Stir together salt, paprika, garlic power, onion powder, and pepper. Sprinkle over potato wedges and toss to coat.
• Transfer potato wedges to your prepared baking sheet, arranging them in a single layer so they aren't overlapping, and doing your best to have them not touching (it's fine if some of them are).
• Bake for 15 minutes. Remove from oven, turn over the potato wedges with fork or tongs. Return to oven for 15 minutes. While potatoes are baking, stir together mayo and bbq sauce. Potatoes should be appear browned and crispy on the edges and be fork-tender. Serve with dipping sauce.

ROASTED SWEET POTATO CASSEROLE WITH PECAN CRUMBLE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Combine sweet potatoes and oil in a bowl and toss to coat. Lay on a shallow baking sheet.
• Roast until slightly charred, about 45 minutes, turning regularly to prevent burning on the bottom.
• While potatoes are roasting, combine 1/3 cup brown sugar and flour in a medium-sized bowl. Add 3 tablespoons butter and cut into the dry ingredients. Stir in pecans until evenly mixed. Set crumble mixture aside.
• Combine 1/3 cup brown sugar, remaining 7 tablespoons butter, eggs, evaporated milk, vanilla extract, cinnamon, salt, cloves, and nutmeg in a large mixing bowl. Set aside until potatoes are done roasting.
• Remove potatoes from oven and reduce heat to 325 degrees F (165 degrees C). Transfer sweet potatoes to the brown sugar mixture in the large mixing bowl. Toss until well combined.
• Spoon sweet potato mixture into a 1 1/2-quart casserole dish. Top with crumble mixture, distributing evenly to form a crust.
• Bake in the hot oven until lightly browned on top, 30 to 40 minutes. Let rest for 10 minutes before serving.

POTATO CRUMBLE

Steps:

• Preheat ove the oven to moderately hot.
• Boil the potato until tender, drain and return to the pan, then mash until smooth.
• Melt half the butter in a small pan and add a tablespoon of oil.
• Cook the spring onion and garlic until soft, then add to the mashed potato with the milk.
• Mash together until smooth.
• Spoon into shallow casserole dish and smooth top.
• To make crumble topping:- Melt remaining butter and mix with the breadcrumbs, cheese and parsley.
• Sprinkle over the potato mixture.
• Bake for 20 minutes until the topping is golden and crispy.

SWEET POTATO CRUMBLE

Steps:

• Preheat the oven to 350 degrees F.
• For the mashed sweet potatoes: Cover the sweet potatoes with cold water in a medium saucepan and simmer over medium heat until fork-tender, 12 to 15 minutes. Drain off the excess water and transfer the potatoes to the bowl of a stand mixer fitted with the paddle attachment. Add the milk, cardamom and 4 tablespoons of the brown sugar and mix on medium until smooth, 3 to 4 minutes. Taste and add more brown sugar if desired. Set aside to cool.
• Spray a 9-by-13-inch baking dish with cooking spray.
• For the cake layer: In a clean bowl of a stand mixer fitted with the paddle attachment, cream together the egg and brown sugar until fluffy and thick, about 4 minutes. Add the yogurt, oil, vanilla extract and orange zest and mix until well combined. Add the flour, baking powder, baking soda and salt. Mix until the batter just comes together; it will be thick. Spread the batter into the bottom of the greased baking dish. Cover the batter evenly with the sweet potato mixture.
• For the crumble: Combine the flour, brown sugar and melted butter in a small bowl. Mix with your hands until the mixture forms a rough crumbly texture. Sprinkle over the sweet potato and bake until the bottom is set and the crumb topping is golden brown, about 30 minutes.