Kruchinskys Hot Potatoes Recipes

KRUCHINSKY'S HOT POTATOES

Steps:

• Place onion, potatoes, tomatoes and chilies, mushrooms, and seasonings in a large bowl.
• Pour melted butter over the top and gently blend together with a spoon.
• Spoon mixture onto aluminum foil. Fold each side of the foil over 3 times to create a tightly sealed pouch.
• Set pouch on an aluminum pie plate. Place on grill rack over a medium hot fire.
• Cover and grill for 30-40 minutes or until potatoes are tender.

CRISPIEST EVER POTATOES

Steps:

• Preheat the oven to 450 degrees F.
• Add the potatoes to a large saucepan and cover with cold water by 1 inch. Add the baking soda and 1 tablespoon salt to the water. Cover, place over medium-high heat and bring to a boil. Uncover and continue to boil until the potatoes give easily when pierced with the tip of a knife, 15 to 20 minutes. Drain the potatoes and set the strainer over the top of the pan for a few minutes so the outsides of the potatoes can dry.
• Dump the potatoes onto a baking sheet. Drizzle with the oil and toss with the garlic, thyme and rosemary until the potatoes are completely coated in the oil. Sprinkle generously with salt and pepper. Using a small juice glass or glass bowl, smash each potato firmly but gently. (You want to just crack the skins and flatten slightly while keeping the potatoes mostly intact.)
• Roast until the bottoms of the potatoes are deep golden brown, 20 to 25 minutes. Remove the baking sheet from the oven and flip the potatoes using a spatula. Roast until the potatoes are golden brown and crispy on both sides, an additional 20 to 25 minutes. Transfer to a platter with a metal spatula. Serve while hot.

KHRUSTYKY

Steps:

• In a large bowl, beat the eggs, egg yolks, cream and vanilla. Beat in sugar. Combine flour and salt; stir into the egg mixture just until smooth (dough will be soft). Divide into 4 portions. , On a well-floured surface, roll out 1 portion to 1/8-in. thickness. Cut into 1-1/2-in. strips; cut strips diagonally into 3 pieces. Cut a 1-1/2-in. slit lengthwise into the center of each piece; pull 1 end of strip through slit to make a loop. Cover shaped pieces while rolling out and cutting the remaining dough., In a deep cast-iron or electric skillet, heat 2-3 in. of oil to 375°. Fry pastries, in batches, until golden brown, turning once. Drain on paper towels. Dust with confectioners' sugar.

HOT POTATOES

Steps:

• Place potatoes in a large saucepan with enough water to cover.
• Bring to a boil, lower the heat and simmer until fork-tender, about 25 minutes. Drain and let cool slightly.
• Meanwhile, in a small saucepan of boiling water, cook the broccoli until crisp-tender, about 5 minutes; drain.
• Finely chop the broccoli and place in a medium bowl.
• Slice 6 potatoes in half, scoop out half the flesh from each piece and add to the broccoli.
• Peel and finely chop the remaining potatoe and add to the mixture.
• Add the cheese, 2 tbsp yogurt and the jalapeno; mash coarsely and season with salt and pepper.
• Preheat the oven to 425 degrees. Arrange the potatoe halves cut side down on a baking sheet and lightly coat them with cooking spray; invert and season with salt and pepper.
• Divide the stuffing among the potatoe halves, lightly coat with cooking spray and sprinkle with chili powder.
• Bake until golden, about 20 minutes.
• Garnish with remaining 1 tbsp yogurt and more chili powder.