What Happened To Larrys Potatoes Recipes

LOADED TWICE BAKED POTATOES RECIPE

Steps:

• Preheat oven to 400 degrees.
• Wrap potatoes in foil OR rub with a little bit of vegetable oil, prick with a fork and place on a lined baking sheet. Place in the oven and bake for 1 hour or until tender.
• Remove from the oven and allow to cool for 10 minutes. Reduce oven to 350 degrees.
• Using a knife, cut each potato in half lengthwise. Spoon out the inside of the potatoes into a large mixing bowl, taking care not to break the skin. Leave a thin lining of potato for support. Return the potato skins to the baking sheet.
• In the large mixing bowl, add the butter, sour cream, milk, salt, garlic powder, pepper, paprika, onion powder, 2/3 cup cheddar cheese and 3 slices crumbled bacon. Mash and mix until combined, but still slightly chunky. Scoop filling into the shells, top each potato with remaining cheese.
• Place in the oven and bake for 20-25 minutes or until the cheese is melty. Remove from the oven and sprinkle with reserved bacon and the chives. Enjoy immediately.

BAKED FRIES

Steps:

• Using a sharp, sturdy knife, make a single slice just beneath the peel along the length of the potato so that it rests flat on a cutting board. Carefully slice the potato lengthwise into broad slabs that are 1/4 inch (6 mm) thick. Arrange 2 or 3 slabs on top of each other and slice them lengthwise into strips that are 1/4 inch (6 mm) thick. Repeat with the remaining potatoes.
• Toss the potatoes in a large bowl, add enough cold water to cover, and let stand for 30 minutes at room temperature or up to 12 hours in the refrigerator.
• Preheat the oven to 450°F (230°C). Lightly oil a couple rimmed baking sheets.
• Pat the potatoes dry. You really want to get them as thoroughly dry as possible. If you have a salad spinner, run the potatoes through that and then blot them with a clean, dry kitchen towel. [Editor's Note: We never imagined using a salad spinner for potatoes, either. It works. Trust us.]
• Dump the potatoes in a large resealable plastic bag or bowl, add the oil and 1 teaspoon salt, and shake or toss well to evenly coat the potatoes. Spread the potatoes evenly on the prepared baking sheets, taking care not to crowd them.
• Bake for 30 to 40 minutes, flipping the potatoes every 10 minutes, until golden and crisp. [Editor's Note: We prefer to use a thin bendy metal spatula to slide beneath the potatoes.] Immediately dump the fries onto a plate or platter and toss with more salt to taste. Devour immediately.

THE BEST CRISPY ROAST POTATOES YOU'LL EVER MAKE

Steps:

• Pre-heat oven to 425° F (215 degrees C).
• Peel and chop potatoes into 1" to 2" chunks.
• Fill a medium pot halfway with water and set it on medium heat. Add 1 tsp salt (reserving the rest) and baking soda to the water. Add the potato chunks to the pot. Boil for 6-8 minutes or until just slightly tender.
• Meanwhile, add olive oil, remaining salt, and pepper in a bowl big enough to hold the potato chunks.
• When the potatoes are done, drain and allow to sit in the pan for 1 minute to evaporate any remaining water.
• Add potatoes to the bowl with the olive oil mixture. Toss to coat. The surface of the chunks should break up slightly and become rough.
• Transfer potatoes to a baking sheet and spread out evenly. Do not crowd. Place the tray in the oven.
• Allow the potatoes to brown for around 20 minutes. Gently flip the potatoes over. Bake for an additional 10-20 minutes until they are golden on the outside.
• Remove from oven. Sprinkle with salt and rosemary, if desired. Serve immediately.

LARRY'S SCALLOPED POTATOES

Steps:

• 1. Pre-heat oven to 375 degrees. Grease a 13x9 baking dish.
• 2. Spread 1/2 of the chopped bacon on the bottom of the baking dish, top with 1/2 of the sliced potatoes, sprinkle with 1/2 the onion.
• 3. Mix together in a small bowl the flour, salt and pepper. Sprinkle 1/2 of this over the potatoes and onions. Sprinkle 1 cup of the cheese over the potatoes. Add the remaining bacon, top with remaining potatoes, add remaining onions, sprinkle with the remaining flour mixture.
• 4. In a small bowl, slowly whisk the milk into the soup. Pour this over the top of the casserole. Top with the remaining cup of cheese. Cover loosely with foil, so the cheese doesn't stick to the foil, bake 30 minutes at 375 degrees. Remove foil and continue baking another hour and a half or until potatoes are tender.
• 5. Note: I use an extra cup of cheese for the topping, a total of 2 cups sprinkled on top.

LARRY'S CRISPY POTATOES

Steps:

• Peel cooked potatoes and dice in 1\" cubes.
• Place in an 8x11x2\" baking dish that has been sprayed with nonstick spray; sprinkle with chopped green onions, Italian seasoning, and freshly ground pepper and mix gently with a fork to distribute the ingredients.
• Pour chicken (or can use vegetable) stock over the potatoes and sprinkle generously with Hungarian paprika.
• Bake in a preheated 400 oven on upper shelf.
• Stir every 15 minutes until nicely browned and crisp, about 45 minutes.
• Place under broiler to complete browning before serving.
• To Serve: Garnish with freshly chopped Italian parsley or fresh basil.
• VARIATION: In step 4, after stirring, spray with a mixture of 3 tablespoons mild soy sauce and 1/4 cup water placed in a plastic spray bottle; stir again.
• Spray and stir every 15 minutes - this will, of course, increase the sodium content of the recipe.