Rachael Ray Crispy Potato Recipes
RACHAEL'S CRISPY SQUISHED POTATOES
'Thank you, Jacques Pepin, for coming up with the concept of squished potatoes.' -- Rach
Provided by Rachael Ray
Number Of Ingredients 8
Steps:
- Boil potatoes to just tender in salted water, then drain and cool
- Squish with bottom of a juice glass and coat in melted butter, salt and pepper
- Roast until very crispy and deep golden
- Garnish with herbs of choice, such as chives, dill, and/or parsley
CRISPY MASHED POTATO CAKES
Provided by Rachael Ray : Food Network
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Peel and dice potatoes and add to a large pot. Cover with water and salt the water. Bring to boil over medium heat, and cook until tender. Drain the potatoes and return to hot pot to dry. Transfer potatoes to a bowl. Soften cream cheese in a microwavable bowl and microwave the cream cheese for 20 seconds on high. Add to the potatoes along with sour cream, scallions, zest, egg, salt and pepper, to taste. Mash potatoes to combine mixture.
- Heat the oil and butter in nonstick skillet over medium heat. Drop 2-inch mounds of potatoes into skillet and gently press down to flatten a bit. Crisp potatoes until deeply golden on each side, about 7 to 8 minutes total. Mixture makes 8 golden cakes.
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