Simple Serendipity Spuds Recipes

SIMPLE SERENDIPITY SPUDS

Steps:

• Preheat oven to 400 degrees.
• Slice potatoes into desired shapes (I did french-fry shapes; remember, larger shapes=longer cooking times).
• Spread potatoes on cooking sheet.
• Sprinkle potatoes with oil, garlic salt and paprika.
• Combine all ingredients very well with hands, directly on cooking sheet.
• Bake for 30-45minutes, depending upon desired doneness and how large your pieces are.

CRISPY GOLDEN SPUDS

Steps:

• Put the potatoes in a large pan, cover with cold water and add the bouillon powder or stock cubes, turmeric and bay leaves. Cover with a lid, bring to a boil and simmer for 10 mins until the potatoes start to soften on the outside but remain whole.
• Drain the potatoes well and give them a shake in the colander to rough up the edges, then leave to steam-dry in the colander for 5 mins. Meanwhile, pour the oil and duck or goose fat, if using, into your largest baking tray (the spuds will need plenty of space to really crisp up) and put in the oven underneath the turkey to heat for a few mins. Once the potatoes are dry, sprinkle with the flour and plenty of seasoning, then toss to coat. Can be frozen for up to 3 months - to cook from frozen, add an extra 20 mins to the cooking time.
• Remove the hot tray from the oven. Carefully tip in the potatoes and coat in the hot fat. Cook for 30 mins at 200C/180C fan/gas 6, on the lower shelf of the oven underneath the joint of meat, if making. When you take the joint or main meal out, turn the oven up to 220C/200C fan/gas 7. Turn the potatoes over in the tray and continue cooking for 45 mins-1 hr longer on the top shelf, until golden and crispy.

TIME-TO-SPARE SPUDS

Steps:

• Scrub and pierce potatoes. Bake at 375° for 1 hour or until tender. When cool enough to handle, cut a thin slice off the top of each potato and discard. Cut each potato in half lengthwise. Scoop out the pulp, leaving a thin shell. , In a large bowl, mash pulp until smooth. Stir in the sour cream, cheese, onion, milk, butter, parsley and salt. Spoon into potato shells.; brush with butter. Cover and refrigerate. , Wrap shells individually in plastic wrap; place in freezer containers. Freeze. May be frozen for up to 1 month., To use potato shells; Thaw in the refrigerator. Place in an ungreased shallow baking dish. Bake, uncovered, at 400° for 20-25 minutes or until golden and heated through.

SUPER SPUDS

Steps:

• Bake 6 potatoes. Cut in half. Scoop shells. Mash with mayonnaise, brown mustard, garlic, salt, pepper. Fold in hot dogs that have been cooked and sliced. Return to shells. Bake 20 minutes in 350* oven.

SUPER SPUD

Steps:

• Cut potatoes in half.
• Scoop out shells, mash potatoes.
• Combine mashed potatoes with next four ingredients.
• Fold in frankfurters.
• Return to shells mounding high.
• Bake 20 minutes at 350.
• Makes a nice light lunch when served with a salad.
• These may be prepared ahead, refrigerated and baked later.