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Old 05-06-2014, 09:09 AM   #11
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When ricing potatoes, it is best if you do so when they are still warm. Lidia had a potato pizza recipe that used riced potatoes to make the dough...

Lidia's Italy: Recipes: Potato Pizza
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Old 05-06-2014, 09:34 AM   #12
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My MIL's potato salad was always mashed! Sometimes when mine get a little overcooked, I let them cool completely before peeling and cutting. It makes them hold together better. But there is a limit to just how overcooked they can be.
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Old 05-06-2014, 01:58 PM   #13
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When ricing potatoes, it is best if you do so when they are still warm. Lidia had a potato pizza recipe that used riced potatoes to make the dough...

Lidia's Italy: Recipes: Potato Pizza
Do you think it would be better then if I let them sit on the counter until they warm to room temp, then nuke them one at a time to just heat through? I just popped the bowl of potatoes into the refrigerator after they cooled a bit.

I saw that Lidia episode when it aired here. Thanks for suggesting it, but... Interesting, but not something I'd make unless I was feeding our daughter too. She's a real potato princess!
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Old 05-06-2014, 02:26 PM   #14
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Originally Posted by ShellyCooks View Post
I bake my potatoes for gnocchi because if the potatoes have too much moisture in them, the gnocchi turn out heavy and sticky. Let us know how yours turn out...
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Do you think it would be better then if I let them sit on the counter until they warm to room temp, then nuke them one at a time to just heat through? I just popped the bowl of potatoes into the refrigerator after they cooled a bit...
Maybe that would dry them out, which in the case of gnocchi seems to be a good thing.

disclaimer: I have never made gnocchi.
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Old 05-06-2014, 02:32 PM   #15
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If I end up making gnocchi I'll do a smaller batch. After all, I have loads of pasta shapes. If I cook up pasta and end up not using it I'll flip it into a pasta salad. Besides, you guys all have my brain working on uses for the potatoes and now I'm afraid I might not have enough for all the meals!
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Old 05-06-2014, 02:40 PM   #16
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I've over cooked potatoes many times. On purpose!
My guys call them "Necessary accidents"

Here's what I do.
Preheat the oven to 375 generously brush a cookie sheet with infused olive oil.My favorite is Garlic & Tuscan. It's easier to make if the spuds are room temp.

Flatten the spuds with a rolling pin on the cookie sheet.Not too thin.
Drizzle on some more oil over the spuds. Sprinkle on some Kosher Salt, fresh Black Pepper to taste.

Bake until they are brown and crisp. Here it takes about 40 minutes to get them them crispy the way they prefer.
You won't need to turn them while baking.

Munky.
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Old 05-06-2014, 02:54 PM   #17
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Originally Posted by Chef Munky View Post
I've over cooked potatoes many times. On purpose!
My guys call them "Necessary accidents"

Here's what I do.
Preheat the oven to 375 generously brush a cookie sheet with infused olive oil.My favorite is Garlic & Tuscan. It's easier to make if the spuds are room temp.

Flatten the spuds with a rolling pin on the cookie sheet.Not too thin.
Drizzle on some more oil over the spuds. Sprinkle on some Kosher Salt, fresh Black Pepper to taste.

Bake until they are brown and crisp. Here it takes about 40 minutes to get them them crispy the way they prefer.
You won't need to turn them while baking.

Munky.
That sounds wonderful. I really appreciate that they don't need flipping over while baking. I'm going to copy and paste this one.
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Old 05-06-2014, 07:32 PM   #18
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Those do sound good Munky! Sort of like a more organized version of a crushed potato. Might give those a go if I still have spuds left. Otherwise I'll just make sure I have another "accident".
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Old 05-06-2014, 08:08 PM   #19
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That sounds wonderful. I really appreciate that they don't need flipping over while baking. I'm going to copy and paste this one.
I like it because you don't have to peel them.Quick easy and to the point.Before anyone hears "Oh No!" from the kitchen. Vitamins are good for ya.
They will break if you try to flip them.Found that out.

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Those do sound good Munky! Sort of like a more organized version of a crushed potato. Might give those a go if I still have spuds left. Otherwise I'll just make sure I have another "accident".
You know the rules.This Munky will see nothin'!
There's a lot of topping ideas that go well with them. Hubby likes them brushed with egg yolks topped with bread crumbs.He then puts sour cream with green onions on top of that.
The guys really like them baked with Parmesan cheese on top.

Wish the store had those potatoes yesterday. They would have been great with the Grilled Salmon that I'm making tonight.

Thankies, to both of you. Hope you all enjoy them.

Munky.
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Old 05-06-2014, 09:56 PM   #20
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I've had mashed potato salad before and I think I've even seen recipes for mashed potato salad. It will all workout.
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