Looks awesome though! crispy sweet potato roast – smitten kitchen. BRAVO! This will be fab with pork chops. From Deb Perelman’s new book: Smitten Kitchen Every Day. Yes! Thank you for the recipe! The temperature is in Fahrenheit. * Both Barbuto is currently closed and MeMe’s Diner, unfortunately, permanently closed. What a delicious take on plan ol’ roasted potatoes (which are delicious as well)! Eleven years ago: Chewy Amaretti Cookies Count me in! Not so much, but equally as brown, crispy and delicious. Though I haven’t tried, I imagine this would double easily. If i have to choose only one food i can eat for the rest of my life that would be potatoes. Jun 4, 2016 - Never mind that snowstorm, asparagus is nigh!. They get creamy soft and just melt into the potato. but now at home. 375ºC? Fantastic. I made this last night and I can’t stop thinking about it. Your videos are the best. In my house we weren’t allowed gratin but my Mum has been making a dish similar to this for years. These look amazing! I’m omnivorous, so open to all ideas. But instead of cheese or bacon, I decided to give it a Malaysian twist that carries a touch of every Asian flavor. Fancy-looking-but-easy side dish for company. So, so good. The leftovers froze well, but crispiness was lost in doing so. Different recipe, technique — different ingredient needs. I didn’t read through all the comments from the last 3 years, but would Yukon Gold potatoes work with this recipe? MUST MAKE POTATO CHIP CASSEROLE (I was kind of like this dog here) and although further investigation of the recipe unveiled no actual use of potato chips, creamed canned soup or anything also that would really allow it to be titled a Potato Chip Casserole, it was too late and I was making it anyway. The hubs said do again! We are making the crumbled potatoes tonight with steaks. I literally gasped when I saw this. Oh, I can’t believe I made a recipe before you! Does crumble mean just break the cold cooked potatoes apart with your hands? And yay, link to Hyperbole and a Half! I guess some are just too lazy to do so. Also think purple potatoes would be awesome! ), with your ribboned asparagus salad, and then a scallop appetizer. Thanks for the recipe idea! I’m thinking this may be the perfect dish come Thanksgiving! This looks a bit like a vertical Pommes Anna but far less labor-intensive since you don’t have to rinse these potato slices in cold water and pat them dry. Very beautiful! This, and Deb’s Melting Potatoes, is all I will ever need. Thirteen years ago: Mixed Berry Pavlova. Ten years ago: Bakewell Tart and Romesco Potatoes Potatoes are simmering now for tomorrow’s dinner! and a rosemary plant that desperately needs to be repotted. and it is WONDERFUL. (Typo, not grammar, methinks!). This looks so delicious! :-). And thanks for the beautiful photos; each one is a work of art. Thanks for this delicious recipe! That way you’d get the nice chewy “sweet potato fry” sort of thing going on with the top, and the lovely “baked sweet potato” texture from the bottom half… hmmmmmmm, Sarah above who hates picking thyme leaves off…have you tried the method where you run your fingers (like thumb and first finger, pinching the twig) backwards down the stem? 1 1/2 tbsp Granulated sugar. Thanks. I’m aware that I’m cooking on a hot plate, not a gas stove, but I used my candy thermometer to confirm that the oil was 350 before I dropped the taters in, and they just took ages to even consider browning. It is sad to see so many restaurants we all love now shuttered with owners and staff suffering. But thank you for the mandoline suggestion; my cheaping out version was much less successful than yours. It can be frozen too for longer-term storage. Thank you and stay safe and well. I also used my hand to toss/rub the liquid onto the chips instead of brushing/pouring it. There’s still brown butter mashed and potato kugel in 5e fridge, but once I’m no longer sick of potatoes these are first on my to make list. These look amazing, I seem to be missing a step in the recipe or just missed it. Thank you! Yes I knew they were deep fried. Tastes great just not as pretty as I’d hoped. Wow. The result: beatufully caramelized onions, that mixed perfectly with the oil/butter mixture and the onion juices, and everything steeping into the potatoes!! You want those “crags” and rough edges. Thanks, Deb, for the recipe and photo enhanced instructions! Nov 20th. There isn’t another way around either. blog.seasonwithspice.com/2011/04/malaysian-crispy-potato-roast.html I only have Yukon Gold on hand – are they worth a shot or should I wait until I can procure some russet potatoes? I love you! (I need a Flickr account.) And soooo tasty! Any tips on how to get the potatoes nice and thin without a mandoline? But the whole family – even the kids, who poured ketchup on top – loved it. Jeffred — I was making those suggestions for “next time”. Sometimes there as large as an onion. Anyway…I love your blog, love the recipes and the photos…thanks. Oh my god she reads Hyperbole & a Half too. It was on marthastewart.com and it looked like an accordion, or maybe a Slinky, of thinly sliced, crisped potatoes and my brain computed this as CHIPS. ahhhhhh!!! (I’m working on deconstruction Eggs Benedicts). Looks perfect for Easter dinner. Yum. I am worried about not having a mandolin, buuuut I’m diving into this one right after work. I made this beautiful dish but was short on gold potatoes, so I added one large sweet potato. (I now have good reason to fear them but this recipe is well worth it!). Hyperbole and a Half! It still turned out great! Previous post: heavenly chocolate cake roll, Next post: sour cream cornbread with aleppo. To be honest, I’m not really a fan of potatoes at all unless they’re in french fry form, but these look simply divine and PERFECTLY crispy, just the way I like them! Will next time try with carrots, beets, and potatoes. The potatoes can be peeled or unpeeled, layered with garlic slivers (my favorite). Would like to know if they would turn out okay if I cooked them the night before and then reheat? Looks like a mother-in-law pleasing dish! Don’t skimp on either. My daughter now wants this a part of her birthday dinner! Once cool, you can also pour it back in the bottle it came in and seal it for easy disposal (although it’s then not to go in recycling). But it might all even out in the fridge — not sure. Made this for the two of us and didn’t want any leftovers because it seems like a dish better eaten hot so I made it with 6 potatoes in a kugelhopf pan – in case anyone wants to try it, don’t hesitate, it worked a treat ^_^. I love spuds in all their glorious forms. The long cooking time isn’t necessarily a bad thing, just makes this dish perfect for Sunday dinner! Oh they look delicious Deb, and I can see why since it’s not a one step recipe that’s come together in a few minutes, why it took you a while to get around to making them. I baste with butter as I go, too. These look amazing! I said super easy, right? THANKS!!!! Cream and parmesan would probably be delicious, more gratin-like. I’d probably skip the cheese and serve with aoli. Absolutely delicious and really easy- I only stirred them a few times. Thanks for the recipe. Love the idea of cooking this in my cast iron pan. Oct 18, 2018 - I have been obsessed with the Argentinian chef Francis Mallman since I saw his of Chef’s Table episode in 2015. Thanks for a great recipe! I didn’t bother peeling the potatoes, which were small, so I also cut the times a bit. I used potatoes, sweet potatoes and onions, and all the flavors together were amazing! Beyond divine! My only concern is that they could be a bit more dry inside, and we want big chunks when it crumbles. Thanks for suggesting a tweak. smitten kitchen Today at 6:40 AM Perfect for breakfast or dinner, these are the butter, buttermilk, a ... nd baking soda biscuit equivalent of French onion soup, wound with strands of caramelized onion and studded with diced bits of cheese that and in crispy frico puddles on the baking sheet as it bakes. This dish is awesome!!! How do you dispose of the oil? A delicious, delicious flower. That’s so cool the way they snake around the pan like that! My husband loved it, so this is definitely going to be made again. I haven’t made it yet (Wed), but I’m betting it is! First time commenter here! Especially for thanksgiving or Christmas. See more ideas about roast chicken?) Dreaming a little dream . yum. Fantastic! That was my favorite part! It finished early so I added one large sweet potato to add color onion powder ( 1 can. 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