Many of you know that Arlene loved making “harvest” episodes of At Home, highlighting all kinds of fresh produce like apples, tomatoes, zucchini, corn, and even cabbage!
In this special from 2003, she turns her attention to potatoes, with three easy recipes. First there are “cooked-down” potatoes, which are like mashed potatoes but boiled longer so they have a velvety texture. Next she makes scalloped potatoes au gratin, which are loaded with buttery cracker crumbs. Finally, she makes some old fashioned country fried potatoes, which are great for breakfast or dinner.
One final note… Arlene’s Pittsburgh accent is so prominent in this show. The way she says “cooked-dahn potatoes” is very familiar for anyone who grew up in the area. It brings back happy memories of all the friends and neighbors from Pittsburgh who sounded just like Arlene. ❤️
Cooked Down Potatoes
Ingredients
- 6 medium to large white potatoes
- 1/3 cup butter (about 5.5 Tbs)
- salt and pepper, to taste
Instructions
- Peel potatoes and cut into 1-inch cubes. Wash thoroughly, and place in a large saucepan. Cover with cold water.
- Place over medium-high heat, uncovered, and bring to a full boil. Using a spoon, skim off the foam that collects on top of the water. Reduce heat and keep potatoes boiling.
- When half of the water has evaporated and potatoes are very soft, add butter, salt, and pepper. Continue to cook until most of the moisture has evaporated and the remaining liquid has thickened from the starch of the potatoes. (Don't let the potatoes burn on the bottom!)
- Taste and add more salt and pepper if needed. Stir and serve. Makes 4-6 servings. Enjoy!
Country Fried Potatoes
Ingredients
- 8 medium sized red potatoes
- 1/4 cup butter
- 3 Tbs olive oil
- 1/4 cup chopped onion
- 1/4 cup chopped green pepper
- 1/4 tsp garlic salt
- 1/2 tsp dried dill weed
- 1/4 cup water
- salt and pepper, to taste
Instructions
- Peel potatoes and wash thoroughly. Cut into 1/4-inch thick slices. Pat potatoes dry with paper towels.
- In a large nonstick skillet over medium high heat, melt butter and add olive oil. Carefully add potatoes and flip with a spatula until all are evenly coated with butter/oil mixture.
- Continue cooking and stirring potatoes, until they get browned and begin to crisp on the edges. Add chopped onion, green pepper, and seasoning. Toss to combine.
- Reduce heat and add water to pan. Cover and cook over low heat, until potatoes are tender. (This may take a 10-15 minutes, depending how thick your potatoes are.)
- Once potatoes are tender, remove lid and allow water to evaporate. Continue cooking potatoes until edges are crispy again. Serve with ketchup and malt vinegar. Makes 6 to 8 servings. Enjoy!
Arlene’s Scalloped Potatoes Au Gratin
Ingredients
- 4-6 large Idaho potatoes
- 1/2 cup butter
- 1 sleeve buttery round crackers, crushed (about 32 crackers)
- salt and pepper, to taste
- 4 cups milk
- 2 cups shredded cheddar cheese
Instructions
- Preheat oven to 375 degrees. Grease a 2-quart casserole dish with butter.
- Peel and thoroughly wash potatoes. Thinly slice into 1/8-inch round slices. Begin layering potatoes in bottom of casserole.
- Cover 1st layer of potatoes with cracker crumbs, then dot with butter, then sprinkle with salt, pepper, and cheddar cheese. Continue layering everything until all ingredients are used, ending with a cheese layer on top.
- Carefully pour milk into the dish, until all layers are covered in liquid. Place casserole uncovered into preheated oven and back at 375 until a knife inserted in the center goes through all the potatoes easily. Let sit 5 minutes, then serve. Makes 8 servings. Enjoy!
- Note: If the top cheese starts browning too quickly, you can loosely cover it with a piece of greased aluminum foil. Also, you may omit the cheese if you would like plain scalloped potatoes.
Add comment