Twice-cooked Potatoes

Twice-cooked Potatoes Recipe with Garlic Powder and Old Bay Seasoning

| Servings: 4

Introduction

Twice-cooked potatoes are a delicious and versatile side dish that can be enjoyed with a variety of meals. This recipe takes simple potatoes and elevates them with a flavorful seasoning blend that adds a kick of spice and garlic.

History

The concept of twice-cooked potatoes likely originated as a way to use up leftover cooked potatoes. By giving them a second round of cooking, the potatoes become crispy on the outside while remaining fluffy on the inside. Over time, this method has evolved into a popular cooking technique for creating a unique and tasty side dish.

Ingredients

12 potatoes (unpeeled)
1 tsp garlic powder (to taste)
1 tsp old bay seasoning (or chili powder, to taste)

How to prepare

Scrub the potatoes and cut them in half lengthwise.
Place the potatoes in a large pot and add enough water to cover them. Bring the water to a boil.
Cook the potatoes until they are tender and can be easily pierced with a fork, but make sure they don't become too soft.
Carefully remove the potatoes from the pot using a slotted spoon and place them on a cookie sheet or baking pan, with the cut side facing up.
Sprinkle the potatoes generously with spices.
Broil the potatoes until they are browned and have a crusty surface.
Alternatively, you can bake the potatoes for approximately an hour if you don't have a broiler.

Variations

Add grated cheese on top of the potatoes before broiling for a cheesy twist.
Mix in cooked bacon or diced ham for a meaty version of this dish.

Cooking Tips & Tricks

Be sure to not overcook the potatoes during the initial boiling stage, as they will become too soft and fall apart when broiling or baking.

- Adjust the amount of garlic powder and chili powder to suit your taste preferences.

- For extra crispy potatoes, broil them on high heat for a few extra minutes.

Serving Suggestions

Twice-cooked potatoes are delicious on their own as a side dish, or can be served with a dollop of sour cream or a sprinkle of fresh herbs for added flavor.

Cooking Techniques

The key cooking techniques for this recipe include boiling the potatoes until tender, then broiling or baking them to create a crispy exterior.

Ingredient Substitutions

Feel free to use sweet potatoes or yams instead of regular potatoes for a different flavor profile.

- Use paprika or cayenne pepper in place of chili powder for a milder or spicier seasoning.

Make Ahead Tips

You can boil the potatoes in advance and store them in the refrigerator until you are ready to broil or bake them.

Presentation Ideas

Serve the twice-cooked potatoes on a platter garnished with fresh herbs or a sprinkle of paprika for a pop of color.

Pairing Recommendations

Twice-cooked potatoes pair well with grilled meats, roasted vegetables, or a fresh salad for a complete and satisfying meal.

Storage and Reheating Instructions

Store any leftover twice-cooked potatoes in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or microwave until heated through.

Nutrition Information

Calories per serving

Each serving of twice-cooked potatoes contains approximately 150 calories.

Carbohydrates

Each serving of twice-cooked potatoes contains approximately 30 grams of carbohydrates.

Fats

Each serving of twice-cooked potatoes contains approximately 0 grams of fats.

Proteins

Each serving of twice-cooked potatoes contains approximately 5 grams of proteins.

Vitamins and minerals

Twice-cooked potatoes are a good source of vitamin C, potassium, and fiber.

Alergens

This recipe is gluten-free, dairy-free, and nut-free.

Summary

Twice-cooked potatoes are a nutritious side dish that is low in fats and calories, while providing a good amount of carbohydrates, proteins, and essential vitamins and minerals.

Summary

Twice-cooked potatoes are a simple yet flavorful side dish that can be easily customized to suit your taste preferences. With a crispy exterior and fluffy interior, these potatoes are sure to become a favorite at your dinner table.

How did I get this recipe?

The first time I saw this recipe, it left a lasting impression on me. I was just a young girl, watching my own grandmother in her cozy kitchen as she deftly peeled and chopped potatoes. She would then twice-cook them to create a dish that was both crispy and creamy, with a tantalizingly savory flavor. I was mesmerized by the process and vowed to one day learn how to make these delicious twice-cooked potatoes myself.

As I grew older, I became more and more interested in cooking. I would often help my grandmother in the kitchen, watching her closely as she prepared her signature dishes. I learned the importance of patience, precision, and love in cooking, and I knew that if I wanted to master the art of making twice-cooked potatoes, I would have to pay attention to every detail.

One day, my grandmother sat me down and handed me a tattered old recipe book. It was filled with handwritten notes, splatters of food stains, and memories of meals gone by. She told me that this book held the key to many of her most cherished recipes, including the one for twice-cooked potatoes.

I poured over the pages, taking in the detailed instructions and the carefully listed ingredients. The recipe called for russet potatoes, butter, milk, salt, pepper, and a touch of nutmeg. It seemed simple enough, but I knew that the magic lay in the technique of cooking the potatoes twice.

I set out to make the dish, following the recipe to the letter. I boiled the potatoes until they were tender, then mashed them with butter, milk, salt, pepper, and nutmeg. I spread the mixture into a baking dish and popped it into the oven, letting it bake until the top was golden brown and crispy.

The aroma that filled the kitchen was heavenly, and I could hardly wait to dig in. When the dish was finally done, I scooped out a generous portion onto my plate and took my first bite. The potatoes were creamy and smooth on the inside, with a crispy and flavorful crust on the outside. It was pure perfection.

I proudly served the dish to my family, and they were amazed at how delicious it was. My grandmother beamed with pride, knowing that her love and knowledge of cooking had been passed down to me.

Over the years, I continued to make twice-cooked potatoes for special occasions and family gatherings. I added my own twists and variations to the recipe, experimenting with different herbs and spices to create new and exciting flavors. Each time I made the dish, I felt a connection to my grandmother and the generations of women who had come before me, sharing their love of food and family through the simple act of cooking.

As I grew older, I realized that the recipe for twice-cooked potatoes was more than just a dish to be enjoyed. It was a symbol of tradition, of love, and of the bond that held my family together. I knew that as long as I continued to make this dish, my grandmother's spirit would always be with me, guiding me as I cooked and creating memories that would last a lifetime.

And so, every time I make twice-cooked potatoes, I say a silent thank you to my grandmother for teaching me the art of cooking and for passing down her treasured recipes. I know that with each bite, I am honoring her legacy and keeping her spirit alive in my own kitchen. And for that, I will always be grateful.