Thursday, October 24, 2013

Whole Canned Potatoes=Best Side Dish?

Canned potatoes. You probably don't think much of them and neither did I until my father-in-law (aka Chef Jerie') introduced me to his canned potato recipe. I made these for my sister once and they were a huge hit! You'll want to pair this dish will everything!  They come out perfectly seasoned and crispy and cost about 88 cents per can (yesssss). You'll need a cast iron skillet to get these to their most crispy  but in a pinch you can just use a regular fry pan (get a cast iron skillet!!!). It's also super important to drain the potatoes well and pat VERY dry. This is with any meat/vegetable you're trying to brown. Now get to the market, stock up and follow the recipe below... Eat these little guys up!

Chef Jerie's Pan Roasted (Canned) Potatoes

serves 4

Preheat a large cast iron skillet in a 425-450 degree oven

4 15oz cans of Whole White Potatoes-about one can per person

Drain them and dry them well with paper towels.
Cut the larger ones in pieces so they're all roughly the same size.

Put the potatoes in a large bowl and sprinkle with the following... 
1 tsp salt
Fresh ground pepper to your taste
1 tsp granulated garlic
1/2 tsp Smoked Paprika (this is the characterizing spice, regular paprika won't do. Not too much!) 
1/4 cup canola, peanut, or other high temp oil

Toss until all of the taters are evenly coated with the seasonings and oil.

Carefully pull the super-heated pan out of the oven and pour in seasoned potatoes. It'll sizzle so be careful. Quickly get the pan back into the oven and roast for 35-45 minutes shaking the pan 
once or twice to toss.

Best to serve in a separate dish so no one burns themselves on the crazy-hot pan. 
Serve plain or with ketchup if desired. Yum! 
Just a few of these... you THIS! ENJOY!

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