Turn Leftover Salt Potatoes into Parmesan Smashed Potatoes

What are salt potatoes?   You can see that recipe here: Salt Potato Recipe

Make an extra large batch of Salt Potatoes enough to have some leftover Potatoes.  General rule of thumb to make 2-3 salt potatoes per person if you are serving them as a side.  If you are making for just snacking 4-6 per person. 

On the first night I serve them as Salt Potatoes as a side to bbq ribs, steak or fish.   Then on the next day I sometimes make Parmesan Smashed Potatoes because the salt potatoes are a perfect size for smashed potatoes.


What  you will need to make Parmesan Smashed Potatoes
Leftover Salt or reg boiled potatoes with the skins on
Olive oil to coat the potatoes
Parmesan Cheese
Pepper (they are already salty)
Fresh Herbs for garnish


To make smashed potatoes you need enough to have 2-3 person when serving as a side dish.   I place a generous amount of olive oil on the pan.   Roll the potato around in the oil and then take my potato masher and gently press it on the potato until it bursts.  Don't actually mash the potato.   Then I slide it over into a place on the pan and doe the rest.   When they are all oiled and smashed I sprinkle with pepper (they are already salty) and Parmesan.

 Place tray in oven and bake for 30-45 minutes until golden brown and crispy like in the photo below.

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The Great Debate: White or Red

There has always been great debate over which is better White or Red  Clam Chowder.   My all time favorite and vote goes to Red.   I especially love the mix of vegetables and herbs in this recipe.

I found this recipe in a cookbook my mother-in-law had. It is titled Dom Deluise-Eat this It'll Make You Feel Better.    It is a great read, filled with stories of family and friends as well as packed full of family style Italian recipes.    Not only was Dom Deluise a funny comedian, but he also loved to cook.  His love of laughter and cooking come together in the pages of this book.  Each recipe comes with it's own background story, often evoking an a-ha moment or punch line to make you chuckle.   Being married into an Italian family, I can see a lot of similarities in Dom Deluise growing up in an Italian family and my husband's family stories.

When I borrowed the book from my mother-in-law, I had written down quite a few of his recipes to try, but the Red Clam Chowder was my all time favorite. 

I was fortunate enough to find a copy of his book in a garage sale a few years ago, so now I have my very own copy.    The book is still a good read.   I had forgotten that not only were there family recipes, but also recipes from some of his co-stars and friends.    Turns out the Red Clam Chowder Recipe was from his friend and co-star Mel Brooks. As told in the book, Mel, Dom and their wives have shared many a meal together with either Dom or Mel doing the cooking.

Once you try this recipe you will see why it made the book.   It is bellissimo!

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Old Fashioned TV Dinner Made From Scratch

Who doesn’t remember sitting in front of the TV or at the dinner table with a Frozen TV Dinner?   Salisbury Steak was never my favorite.   I liked the meatloaf with peas, carrots and mashed potatoes.   However, as I have grown, so has my affection for Salisbury steak and Gravy made from scratch.  

You can make it all from scratch as I have done many of times or you can take a few shortcuts as shown in this recipe.    You still get the entire flavor profile and the memories that come with it of sitting and eating a TV dinner kicked up several notches.    Plus it is a lot quicker.   I promise you won’t be disappointed and you will keep this recipe handy for future use.   

Quick Salisbury Steak

1 ½ lbs. ground beef
1 envelope Lipton Onion Soup Mix
¼ tsp. black pepper
1 egg
2 Tbsp. Worcestershire sauce
1 pkg. fresh button mushrooms, sliced

1 Large Jar of Heinz Gravy Savory Beef
1-2 tsp. Kitchen Bouquet or Gravy Master

Combine ground beef, Lipton Onion Soup Mix, black pepper, egg and Worcestershire sauce; mix well.  This mixture is kind of moist but so worth it in the end.  Divide into equal portions of your liking and shape each into a 1 inch thick oval patty.

Coat a skillet with cooking oil and cook the patties for 3-4 minutes on each side. Remove from skillet; keep warm.

Add mushrooms to the skillet and cook until browned on one side, about 3-4 minutes.  Turn them over and cook another three minutes.   Add the Gravy Master to the pan and stir.  Stir in the jar of Gravy and mix.  Add the burgers back into the pan.  Cook over low heat until all is mixed together and heated through.   (I did not add salt nor onions due to the fact that those ingredients are prevalent in the Lipton Soup Mix).   

Serve over mashed potato or rice.  

Notes and Swaps

·         You can swap out the Lipton Onion Soup for a small sliced and sautéed onion and some salt.

·         You can make your own gravy from scratch using the drippings from the burgers and a can of beef broth and cornstarch.

 

Bonus Tip

Boil 2-3 potatoes  and mash them with 1/2 cup real mayonnaise. Once mayo is mixed in add 1 tbsp. butter, salt and pepper and mix until combined.   Serve with your favorite meat and gravy.    No runny potatoes, no lumps, no gumminess ever. They will be the best mashed potatoes you have ever had.





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Roasted Chicken w/Rosemary Potatoes

Roasted Chicken w/Rosemary Potatoes

We have been eating more chicken dishes than ever before and everyone here, of course, loves the crispy skin recipes the best. I love that the whole chicken is pretty much the cheapest meat in the meat case. This recipe is very simple and the results are both mouth watering and delicious. Who would have thought banging the pan of potatoes on the counter would result in such a scrumptious potato side dish. Give this recipe a try, you won't be disappointed.








Ingredients:

Enough potatoes to feed your family
1 3-5 lb. roasting chicken
salt
garlic powder
poultry seasoning
rosemary
4-5 cloves of garlic
1 large onion
butter, softened
olive oil
 

Peel and boil potatoes in good salty water for 10-15 minutes. While potatoes are boiling remove chicken from plastic wrap, remove innards, rinse and pat with paper towels until completely dry.
 

When potatoes are done, drain in strainer and then quickly put back in hot pan. This is the strange part: Bang pan a couple of time on the stove or counter. This is to make the potatoes fluff.
 

Preheat oven to 450 degrees. Use olive oil to grease cookie sheet. Place chicken in center of cookie sheet. Place onion, garlic cloves and rosemary inside of chicken. Slather the entire outside of chicken with butter. Sprinkle with salt, pepper, garlic powder and poultry seasoning.
 

Sprinkle salt and pepper over potatoes. Arrange on cookie sheet around the chicken. Sprinkle with rosemary.
 

Place in oven and set timer for 30 minutes. At 30 minutes remove from oven and turn potatoes. Return to oven and set timer for another 30 minutes. Again, remove from oven and turn potatoes. Set timer for third thirty minutes. Check to see if done. Chicken should read 170 degrees on thermometer.



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