Tippys Tasty Skillet Taters Recipes

TASTY TATERS (AKA OVEN ROASTED POTATOES)

Steps:

• Preheat oven to 450 degrees Fahrenheit.
• Put potatoes, oil and soup mix in a plastic bag; close and shake until potatoes are coated.
• Put coated potatoes in a 13x9 inch pan; bake uncovered for 40 minutes until potatoes are golden brown.

TATER TOTS

Steps:

• If necessary, cook the bacon according to one of my easy methods listed below. Once cool, dice into small pieces.
• Increase the oven temperature to 425 degrees F. Scrub and peel the potatoes. Place potatoes in a large pot and cover with 1 inch of cold water. Bring to a simmer over medium heat and cook for 6 minutes (the potatoes should be about halfway cooked). Drain and let cool for 15 minutes.
• Once cooled, grate the potatoes into a large bowl.
• Add the olive oil, flour, salt, garlic powder, and black pepper. Gently combine by hand so that the ingredients are as evenly distributed as possible.
• Add the bacon, cheese, and chives.
• Stir to combine.
• Generously coat two 24-cup mini muffin tins with nonstick spray, or make the tots in two batches. With a spoon, scoop about one heaping tablespoon of the potato mixture into each muffin cavity, then with your fingers, press each scoop flat.
• Bake until the potatoes are brown at the edges, about 15 minutes, then remove from the oven and coat the tops with cooking spray. With a small offset spatula or table knife, flip each tot. Coat tops with nonstick spray once more, then return the pan to the oven and bake until browned, 12 to 15 additional minutes until golden brown. Let cool in the pan for 2 minutes, then serve with Greek yogurt or sour cream.

COPYCAT BIG MARY CHICKEN SANDWICH WITH TATERS

Steps:

• Pound the chicken breasts out to an even thickness; about a half inch. Lightly season them with salt.
• Mix all of the ingredients in the flour dredge together well. I like to use a whisk in a round bottom bowl to make sure everything is evenly mixed. A food processor also will mix them up well.
• Make an egg wash by whisking together the eggs and water.
• One at a time dip the breast pieces in the flour and spice mixture, then dip quickly into the eggwash and then a final time into the flour and spice mix, pressing the mix firmly into the meat to get good contact.
• Heat a skillet on the stove with about a half inch of canola oil covering the bottom. You will want to carefully regulate the temperature here so that the chicken does not brown too quickly. The thinness of the breast meat practically guarantees that it will be fully cooked by the time the outside is browned. I find just below medium heat works well. I use a burner setting of about 4½ out of 10 on the dial and fry them gently for about 4 or 5 minutes per side until golden brown and crispy. (You can, of course, use a deep fryer for the chicken if you prefer. Keep the heat at 350 degrees until they are golden brown. About 8 -10 minutes)
• Drain on a wire rack for a couple of minutes before making the sandwiches. Use plain mayo or the spicy mayo on both the un-toasted top and bottom buns, adding just fresh lettuce to the sandwich and a pickle slice on top. A club sandwich version adding bacon and tomato is also excellent!
• Toss the potato wedges in the1/4 cup milk and drain the milk off.
• Toss the wedges in the remaining flour and spice mix and deep fry for about 8-10 minutes or until golden brown and fully cooked. Alternatively, you can lightly oil a cookie sheet and place the taters on it, drizzling a little extra oil over the top.
• Bake in a preheated 400 degree oven for about a half hour. Turn them half way through the cooking time.