6 January 2009

Criss Cross Potatoes - A Blast from the Past

Criss Cross Potatoes

When I was in my late teens I left home and moved to a very small town outside of my hometown. As with any young woman I loved living on my own. In those days I even enjoyed my nemesis housecleaning and loved to iron and do the dishes. How naive is that!!! My mom never really taught her little birds how to cook so I remember inviting my sister and her boyfriend of the day for dinner. I served up storebought meat pies, canned carrots and yes...canned potatoes. I also remember saying how delicious it was. Well....."you've come a long way baby" as the saying goes!!!!

I can cook every day meals with the best of them and am still continually trying new things. There are some things however that just scream comfort and even give me a glimpse back to less stressful and carefree times. One such recipe, if it can be called that, is outlined here. The best thing about these potatoes is that they can be cooked up in half the time as a regular baked potato. The reason for soaking them is on the same principal as radish roses so that they will fan out and it brings the lowly potato out of the closet and into "elegant".



This is not much of a recipe but it is fun! The third Wednesday of every month has been designated Potato Ho-Down Wednesday....this does not mean that I am limited to eating potatoes only on Wednesdays either!!!! The Ho's are back!!!!! Two of our talented fellow potato Ho's Cathy of Noble Pig and Krysta over at Evil Chef Mom are our illustrious founders. Every Wednesday we will all be posting those scalloped potatoes, mashed potatoes, fries, curries, poutine......if potato is in the name I will be definitely be there in 2009 too!!!!!!!!

I got in touch with my inner Ho and slapped out this recipe. I am sending this easy peasy recipe over to them!!! Just as the Phoenix rose out of the ashes Bellini Vallium rises again!!!

**Criss Cross Potatoes**

4 medium baking potatoes
1/4 cup melted butter
1 teaspoon paprika
1/2 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon black pepper

Peel and cut each potato crosswise at 1/4" intervals to within 1/2" of the bottom of potato.

Cut lengthwise (in the opposite direction) in the same manner, creating the crisscross pattern.
Be sure not to cut all the way to the bottom.

Place potatoes in ice water for 30 minutes. Dry potatoes and place in a baking pan. Brush with melted butter. Mix spices together and sprinkle on top of potatoes.

Bake at 400°, turning and basting every 15 minutes for 45 minutes or until tender.

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.
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33 comments:

  1. That looks scrumptious! Good memories!

    Cheers,

    Rosa

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  2. I've missed your tater posts! Glad to see they're back! "everything old is new again..." I'm sure you've heard that before. A great entertaining idea Val.

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  3. Funny post, Val, and I learned something. Never knew about soaking in ice water. Will try it some time though I'm not much of a potato person -- for no good reason because I like them. I just generally go to other starches, particularly pasta.

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  4. Grumpy would be happy with this....but most importantly - so would I! :o) I love simple and I love potatoes!

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  5. I keep saying you are the queen of potatoes, and I mean it! You need to write a spud cook book :)

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  6. Hi Valli! Wanted to wish you a very Happy New Year! I am still not back to posting but hope to soon since the holidays are over. I check in with you about once a week and your site is lookin' good girl!

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  7. Oh darn it! I made baked potatoes lastnight , I could have made these! Thanks for bringing something old back again Val!! I'll remember this next time!

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  8. I look at those and think about just how much butter all of those cuts in the potato can hold. Perfect.

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  9. You're right - it's a fun recipe and you get so much better coverage for butter and sour cream when they're cut like this :).

    I laughed at your early recollections of being the cook of the house. Sounds frightenly familiar to me.

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  10. I am too embarrassed to mention a few of my kitchen memories, but than God I have arrived. This way of cooking the humble old spud is love by all ...young and old!

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  11. I knew about French fries that they are crunchier if left in ice water but now I've learned something new. I must try these, I am sure we will love them.

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  12. Love the look of these and so straight forward.

    If you don't want to cut all the way through, lay a wooden spoon beside the spud so that when you're cutting, the knife stops at the wooden spoon.

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  13. Great looking potatoes!

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  14. Nice taters! More elegant than our smashed taters. The paprika sounds delish on these.

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  15. You're crazy! I love it. And I love potatoes. I'm going to check out this Wednesdays group!

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  16. Well apparently you know your spuds! These remind me of the hot crushed I found on Pioneer woman, but I bet I'd be more successful cutting than I was smushing. Love your blog.

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  17. Val they are awesome. Got your entry, thank you so much! Love the criss-cross!

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  18. Thank you everyione for your kind comments.I'll look forward to your posts Deb!!! Good tip Peter!!!!

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  19. Even though I grew up in a restaurant, when I moved out I didn't cook or went out to eat or bought canned food as well. You my friend have come a long way and we are so happy you share all your delicious meals with us. Great job!

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  20. this looks so great... a perfect side dish... :)

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  21. You can cook ANY kind of meal with the best of them, Valli! I've seen countless of your recipes come to life here on your blog, and there is no doubt whatsoever that you have tons of kitchen talents! These potatoes look and sound delicious! I hope your new year is off to a great start...so far I have yet to blog this year (so much for getting in high gear, lol!), but first I'm gonna catch up with what I've been missing, then I'll update once again. :-)

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  22. That is one cool potato trick! Excellent Val!

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  23. I'll never turn down potatoes!

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  24. "You've come a long way baby" makes me think of Virginia Slims ads and the independent women who fell for them. :)

    I have fond memories of cooking in my first apartment, too.

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  25. Oh gosh. I haven't made these in years! Thanks for the memory jog!! I can remember what I thought was delicious and tasty way back when. How naieve was I!!! I, too, have come a long way!
    PS the potato is my favourite vegetable and I think I am going to make me some of these today!!

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  26. I tried those potatoes and they taste awesome.
    I'm just living on my own since 5 months now and discover my kitchen every day with new receipts. I hope next year on christmas I can invite my family and cook them a meal they won't forget.

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  27. Simple and homey. I used to make these all the time. Thanks for reminding me. I'll make them again soon.

    Happy New Year, Val!

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  28. well, now--this is a new way for me to consume potatoes! i've never seen anything like this, not in any magazine or restaurant or tv show. thanks val!

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  29. Your potato recipes are always great! That looks just the way we cut mangoes over here!!

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  30. You liked ironing!!!???!?! You must be a saint! Even if not, your criss-cross potato recipes is heavenly.

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  31. Val, you are too funny! When I first moved out on my own, I used to love keeping the house clean, especially dusting -- hard to believe because now I can write my name in the dust. I have to force myself to dust and it only happens once or twice a year; not once or twice a week.
    I'll have to get in touch with my Inner Ho also and cook some spuds for the Potato Ho-Down Wednesday. :)

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  32. Aaaah, the innocence of youth ;-) The potatoes look delish though - kind of in the same arena as hasselback potatoes that I *love*!

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  33. This sounds simple and delish. I'll have to try it out.

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Welcome to my home. Thank you so much for choosing to stay a while and for sharing our lives through food. I appreciate all your comments, suggestions, daily encouragement and support.

Val

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