Potato Logs Gas Station Recipes

POTATO LOGS

Steps:

• 1. rinse and scrub the potatoes
• 2. quarter each potato, dry each quater with a paper towel to remove excess water
• 3. place the potatoes in a baggie, pour in the oil and old bay seasoning, shake the bag making sure each one is covered in the seasoning, I usually eyball the seasoning, add enough to make sure each quater is coated
• 4. spray a baking sheet with Pam and place each log in a single layer on the baking sheet
• 5. Bake at 425 degrees for about a hour turning to make sure each side is crispy
• 6. serve with melted velvetta cheese and sour cream on the side for dipping

TATER WEDGES

Steps:

• For the taters: Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
• Thoroughly wash the skins of the potatoes. Cut each in half lengthwise, then slice the halves into 2 to 3 wedges each.
• Place the wedges in a large mixing bowl. Drizzle in the olive oil and sprinkle in the rosemary, salt, black pepper and granulated garlic. Toss until the potatoes are thoroughly coated.
• Spread the potatoes out on the prepared baking sheet, being sure to leave space in between the wedges. Bake in the middle of the oven until almost tender, about 25 minutes. Flip the wedges over and bake until the edges are crispy and turning brown, about 10 minutes more.
• For the dipping sauce: Meanwhile, place the mayonnaise, sour cream, dill, parsley, mustard, pepper and salt in a food processor. Pulse until the fresh herbs are chopped and the ingredients are combined, about 30 seconds. Pour into a small bowl and serve alongside the warm potato wedges.

POTATO WEDGES

Steps:

• Spread oil in a 13-in. x 9-in. baking pan. Combine the next five ingredients in a large plastic bag. Cut each potato lengthwise into eight wedges. Place half of the potatoes in the bag; shake well to coat. Place in a single layer in pan. Repeat with remaining potatoes. , Bake, uncovered, at 350° for 40-45 minutes or until tender, turning once after 25 minutes.

BAKED POTATO WEDGES

Steps:

• Preheat over to 350°. Melt butter in a 13-in. x 9-in. baking pan. Combine the next six ingredients in a large plastic bag; set aside. Rinse potatoes under cold water; drain well. Place half of the potatoes in the bag; shake well to coat. Place in a single layer in baking pan. Repeat with remaining potatoes. Bake, uncovered, at 350° for 50-60 minutes or until tender, turning once after 30 minutes.

POTATO LOGS

Steps:

• Heat oil in deep-fryer to 375 degrees F (190 degrees C).
• Bring a large saucepan of lightly salted water to a boil. Place potatoes in the water and cook until tender but still firm, about 15 minutes. Drain and mash.
• Mix Italian-style seasoning and egg yolk into the mashed potatoes. Allow potato mixture to cool approximately 10 minutes, or until it may be safely handled.
• Place flour, egg white and dry bread crumbs in three separate small bowls. Roll potato mixture into 1 inch logs or balls. Cover in flour, dip in egg white and coat with bread crumbs.
• Carefully lower small batches of the coated potatoes into the deep fryer. Fry until golden brown, about 4 minutes.

HOMEMADE POTATO WEDGES

Steps:

• Preheat oil to 375 degrees.
• Mix flour and spices in a shallow dish.
• Cut potatoes into 1/2-inch thick wedges.
• Dip the potato wedges into the beaten egg, then into the flour mixture.
• Deep fry in hot oil until golden brown, about 5 to 7 minutes.
• Serve with ranch dressing, dipping sauce, ketchup, or sour cream.

CRUNCHY POTATO LOGS

Steps:

• Heat oil in deep-fryer to 375 degrees F (190 degrees C).
• Bring a large saucepan of lightly salted water to a boil. Place potatoes in the water and cook until tender but still firm, about 15 minutes. Drain and mash.
• Mix Italian-style seasoning and egg yolk into the mashed potatoes. Allow potato mixture to cool approximately 10 minutes, or until it may be safely handled.
• Place flour, egg white and dry bread crumbs in three separate small bowls. Roll potato mixture into 1 inch logs or balls. Cover in flour, dip in egg white and coat with bread crumbs.
• Carefully lower small batches of the coated potatoes into the deep fryer. Fry until golden brown, about 4 minutes.

POTATO LOGS

Steps:

• Boil potatoes, drain and mash with potato masher.
• Add margarine, salt, thyme, pepper and yolks.
• Mix well with electric beaters to make creamy.
• Use about 2 heaping tablespoons of mixture to form into a log.
• Dip in egg white and roll in crumbs.
• Place on a greased cookie sheet.
• Bake at 425 degrees for 15- 20 minutes.
• These can be made ahead and put in the fridge.
• They can also be made ahead and frozen, just remove from the freezer and put directly into heated oven.
• DO NOT THAW!
• as this will make them soggy.

"CRUSTY POTATO LOGS"

Steps:

• 1. Boil potatoes till done,... then mash and add butter, salt, thyme, pepper and yolks Mix well using electric mixer for a creamy smoothness... Pre-Heat Oven to 425 Degrees....
• 2. Shape into 18 logs, (about 2 heaping Tbsp for each)... Dip each log into beaten egg, then roll into the crushed cereal
• 3. Pre-heat your oven to 425 degrees..... Place each log onto a greased cookie sheet... These can be made early in the day or a day ahead and kept in the refrigerator until ready to heat and serve.
• 4. Bake at 425 degrees for 15 to 20 minutes