Thunderboltpotatoes Recipes

THUNDERBOLT POTATOES

Steps:

• Cut the corn from the cobs; it will take about 2 ears (or 3 small ears) to make one cup.
• Cook the cut corn, garlic, and green chilies (with juice) in butter over medium low heat, stirring, until the corn is tender (careful not to burn!).
• Puree the cooked corn mixture in a food processor or blender until pieces are very small, adding extra milk by the tablespoon, up to 6 tablespoons, if necessary for liquidity; set aside (note: some people prefer to not puree the corn mixture, letting it remain chunky).
• Cook the potatoes in enough water to cover for about 20 minutes or until tender; drain.
• Combine potatoes, milk, sour cream, and seasonings and mash with a manual potato masher or potato ricer (NOT an electric mixer) until smooth.
• Stir in the corn mixture and the green chilies and combine well.
• Makes 4 to 6 servings.
• Leftover Thunderbolt Patties: combine 2 cups of the leftover Thunderbolt Potatoes, 1 large beaten egg, 1 Tbsp grated Parmesan cheese, and 2 Tbsp flour; shape into 8 patties and dredge in 1/2 cup of cornmeal; cook the patties in 1/2 cup of hot vegetable oil until browned, turning only once.
• Note regarding mashing versus using an electric mixer: the best method to make mashed potatoes is, in my opinion, a potato ricer or manual potato masher; using an electric mixer will work the potatoes to the point where the starch molecules break down, causing the potatoes to take on a very sticky and gummy consistency.

MIXED ROASTED POTATOES WITH HERB BUTTER

Steps:

• Cut the potatoes into 2-inch cubes. Add them to a large pot, cover them with water and add salt to taste. Bring them to a boil, cook for 10 minutes, drain and cool. The potatoes will only be partially cooked and should be completely dry before you roast them.
• Preheat the oven to 400 degrees F. Toss the potatoes with the canola oil and spread them in one layer on a baking sheet. Roast until crispy and cooked through, about 45 minutes.
• While the potatoes are roasting, make the herb butter: Mix the softened butter with the parsley, thyme and rosemary and add salt and pepper to taste.
• When the potatoes are done, put them into a large bowl, toss with the herb butter and serve immediately.

BOILED POTATOES WITH BUTTER

Steps:

• Put the potatoes, garlic, bay leaf, and peppercorns in a large saucepan, add cold water to cover by about an inch and season generously with salt,. Bring to a boil, lower the heat, and simmer until potatoes are fork tender, about 5 to 8 minutes depending on their size.
• Drain and discard the garlic, bay leaves, and peppercorns. Halve the potatoes, if large, toss with the butter and season with salt, and pepper, to taste. Keep warm.
• Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved

CRISPY LAYERED THYME POTATOES

Steps:

• Heat oven to 200C/180C fan/gas 6. Slice the peeled potatoes as finely as possible on a mandolin, with the fine slicing blade of a food processor, or with a very sharp knife. (The more finely you slice them, the quicker and more evenly they will cook.)
• Pat the potatoes dry with a clean tea towel and tip into a large bowl. Pour over the melted butter, sprinkle over the thyme and some salt (preferably sea salt or rock salt), and toss until each slice is coated in butter.
• In a roasting tin, measuring about 20 x 20cm, assemble the potato slices vertically, tightly packed together like a deck of cards, until the dish is full and you've used all the potatoes. Sprinkle with a little more salt and place in the oven for 45-50 mins until crisp and cooked. Use a skewer or small sharp knife to check that the potatoes are completely soft and cooked in the centre. Serve from the tin alongside the lamb.

TORNADO POTATOES RECIPE BY TASTY

Steps:

• Preheat the oven to 325ºF (160ºC).
• Microwave the potatoes for 1-1 ½ minutes, then leave in the microwave for a few minutes to cool down and soften. Insert a wooden skewer into the bottom of each potato and gently push it all the way through the top. Working in a spiral motion from one side to the other, hold a sharp, thin knife at an angle and cut in the opposite direction you are turning the skewered potato, cutting all the way down to the skewer. Take your time and work to make thin, even spiral all the way down the potato.
• Gently fan out each potato down the length of the skewer, until you have even gaps between the slices. Brush the melted butter all over the potatoes.
• In a medium bowl, combine the Parmesan cheese, pepper, garlic powder, paprika, and salt. Place each skewered potato over the bowl and sprinkle half of the spice mixture over each potato until they are entirely coated. Carefully set the potatoes on a baking pan, letting the skewers rest on sides of the pan so that the potatoes are suspended.
• Bake for 25-30 minutes, or until nicely browned. Garnish with additional Parmesan and parsley. Let cool for 5 minutes before serving.
• Enjoy!

CRISPY POTATO ROAST

Steps:

• Preheat oven to 375 degrees. In a small bowl, combine butter and oil. Brush bottom of a round 9-inch baking dish with some butter mixture. With a sharp knife or mandoline, slice potatoes very thinly crosswise.
• Arrange potato slices vertically in dish. Wedge shallots throughout. Sprinkle with salt and red-pepper flakes (if using); brush with remaining butter mixture. Bake 1 1/4 hours. Add thyme and bake until potatoes are cooked through with a crisp top, about 35 minutes more.

TORN POTATOES OF MANY COLORS WITH CHILE-LIME BUTTER

Steps:

• Pulse chile and cilantro in a food processor until finely chopped. Add butter, lime zest, and kosher salt and pulse until smooth. Transfer to a sheet of parchment paper and roll into a 6"-long log. Chill until firm, at least 2 hours and up to 3 days.
• Preheat oven to 375°F. Arrange potatoes in an even layer on a rimmed baking sheet and cover tightly with foil. Roast 40 minutes. Remove foil (save for later!), turn potatoes, and continue to roast, uncovered, until largest potato is very tender when pierced with a paring knife or fork, 20-30 minutes.
• Unwrap chile-lime butter and thinly slice crosswise. Using two forks, tear potatoes (including skins) into 3"-4" pieces. Transfer to a large (preferably warmed) platter. Using your hands, crumble and scatter butter over potatoes (yes, use all of the butter). Cover with reserved foil and let sit until butter is mostly melted, 3-4 minutes. Top with pomegranate arils, squeeze lime juice over, and sprinkle with sea salt.

BUTTER POTATOES

Steps:

• Peel and dice potatoes, arrange in a pan or on a sheet of tin foil. Season with salt and pepper. Place butter on top.
• Put potatoes on grill or in the oven at 375 degrees F (190 degrees C). Mix around so they get all buttery and don't burn. Cook until potatoes are soft.

SMASHED AND FRIED POTATOES

Steps:

• Place a steamer basket in a large pot filled with an inch of water and add the potatoes and salt. Cover and bring to a boil over medium heat. Steam until the potatoes are just tender when pierced with a paring knife, about 25 minutes. (Don't overcook: they won't hold together when flattened.) Remove the basket and let the potatoes cool enough to be handled.
• Gently squeeze the potatoes, one at a time, between your palms so that they flatten slightly but remain in one piece (some will break, but they can still be used). Pour 1/4 inch of oil into a medium frying pan set over medium-high heat. Add the potatoes in batches to avoid crowding, and fry on both sides until crisp and browned, 2 to 3 minutes per side. Drain on a plate lined with paper towels. Arrange on a platter and sprinkle with sea salt.