Vermouth Potatoes

I saw this recipe in Cooking Pleasures magazzine. I would rate these potatoes as fair.

Skillet Roasted Potatoes

Adapted from Cook's Illustrated
Serves 3 to 4. Published May 1, 2005.

I will definatley make this tasty recipe again. I burnt some of the potatoes at the end, I should have been watching the potatoes better!!
For even cooking and proper browning, the potatoes must be cooked in a single layer and should not be crowded in the pan, so be sure to use a heavy-duty 12-inch skillet. A nonstick skillet simplifies cleanup but is not essential.
Ingredients
1 1/2
teaspoons minced garlic
2
teaspoons minced fresh rosemary
1 1/2
pounds Red Bliss potatoes , small or medium, scrubbed and unpeeled( I used red potatoes and cut them into smaller pieces)
2
tablespoons olive oil
3/4
teaspoon kosher salt
1/4
teaspoon ground black pepper
Instructions
1. Combine garlic and rosemary in small bowl.
2. If using small potatoes (1 1/2- to 2-inch diameter), halve each potato. If using medium potatoes (2- to 3-inch diameter), quarter each potato to create 3/4- to 1-inch chunks. Rinse potatoes in cold water and drain well; spread on clean kitchen towel and thoroughly pat dry.
3. Heat oil in heavy-bottomed 12-inch nonstick skillet over medium-high heat until shimmering. Add potatoes cut side down in single layer; cook, without stirring, until golden brown (oil should sizzle but not smoke), 5 to 7 minutes. Using tongs, turn potatoes skin side down if using halved small potatoes or second cut side down if using quartered medium potatoes; cook, without stirring, until deep golden brown, 5 to 6 minutes longer. Stir potatoes, then redistribute in single layer. Reduce heat to medium-low, cover, and cook until potatoes are tender (paring knife can be inserted into potatoes with no resistance), 6 to 9 minutes.
4. When potatoes are tender, sprinkle with salt and pepper and toss or stir gently to combine. Clear center of skillet and add garlic and rosemary mixture. Cook over medium-low heat, mashing with heatproof rubber spatula, until fragrant, about 45 seconds, then stir mixture into potatoes; serve immediately.

Potato Latke

In a bowl combine:2 C grated, peeled, raw potatoes, 1 small onion grated, 1 tsp. salt, 1 dash of freshly ground pepper, 1/2 C all purpose flour, 2 eggs. Heat vegetable oil in a pan to cover 1/4". Drop the potato mixture , one heaping tablespoon per cake into the hot oil. Flatten with a spatula and cook on both sides until golden. Serve with sour cream or apple sauce. Drain thoroughly on paper towels.

Crash Hot Potatoes

I found this tasty recipe here at the Pioneer Woman:
http://thepioneerwoman.com/cooking/2008/06/crash-hot-potatoes/ Excellent recipe. You can find step by step directions here and printable recipe.

Twice Baked Potatoes from Cook's Illustrated Magazine

4 russet potatoes (7 to 8 ounces each), scrubbed, dried, and rubbed lightly with vegetable oil

4 ounces sharp cheddar cheese, shredded (about 1 cup)
1/2 cup sour cream
1/2 cup buttermilk
2 tablespoons unsalted butter, room temperature
3 medium scallions, white and green parts sliced thin (about 1/2 cup)
1/2 teaspoon salt
Ground black pepper
1. Adjust oven rack to upper-middle position and heat oven to 400 degrees. Bake potatoes on foil-lined baking sheet until skin is crisp and deep brown and a skewer easily pierces flesh, about 1 hour. Setting baking sheet aside, transfer potatoes to wire rack and let sit until cool enough to handle, about 10 minutes.

2. Using an oven mitt or folded kitchen towel to handle hot potatoes, cut each potato in half so that blunt sides will rest on work surface. Using a small dinner spoon, scoop flesh from each half into medium bowl, leaving 1/8- to 1/4-inch thickness of flesh in each shell. Arrange shells on lined sheet and return to oven until dry and slightly crisped, about 10 minutes. Meanwhile, mash potato flesh with fork until smooth. Stir in remaining ingredients, including ground black pepper to taste, until well combined.

3. Remove shells from oven and increase oven setting to broil. Holding shells steady on pan with oven mitt or towel, spoon mixture into crisped shells, mounding slightly at the center, and return to oven.I topped with extra cheese and bacon.
Broil until spotty brown and crisp on top, 10 to 15 minutes. Allow to cool for 10 minutes. Serve warm.

Sweet Potato Chips

Serves 4
2 medium sweet potatoes, scrubbed and sliced 1/8 inch thick
1 tablespoon extra-virgin olive oil
1/2 teaspoon coarse salt, preferably sea salt
Preheat oven to 400 degrees, with racks in center and lower positions. Divide sweet potatoes between 2 rimmed baking sheets. Drizzle with oil, toss, and spread them in a single layer on sheets. Bake, flipping once, until centers are soft and edges are crisp, 22 to 25 minutes. Sprinkle with salt.

Deluxe Potatoes

Even though my Haddock Francaise was a flop the potatoes were good. Here is the recipe for Deluxe Potatoes.
1/4 cup butter, melted- 2 pounds baking potatoes, scrubbed but not peeled- 2/3 cup flour- 2 ounces parmesan or other aged hard cheese, freshly and finely grated- 2 teaspoons ground mustard, 1 1/2 tsp. celery salt, 1 tablespoon paprika- 1/4 to 1/2 teaspoon ground chile pepper, to taste- Freshly ground black pepper
Directions:
Preheat the oven to 350°F). Grease a rimmed cookie sheet or jelly roll pan with the melted butter, and slip it into the oven to preheat.
Combine the flour, cheese, and seasonings in a large freezer bag.
Cut the potatoes lengthwise in wedges, 4 or 6 wedges per potato depending on its girth. Try to make evenly sized wedges so they will all bake at the same speed. Do not rinse or pat the potatoes after cutting them; you want them to retain a film of starch on their cut sides.
Add the potatoes to the bag, close the bag tightly, and shake well to coat the potatoes on all sides. Place the potatoes flesh side down, on a preheated cookie sheet. Bake for 30 minute, flip and then bake for another 30 minutes or until crispy. sprinkle with sea salt and serve.