Perfectcrispypotatoesrecipecourtesymelissadarabian

PERFECT CRISPY POTATOES (RECIPE COURTESY MELISSA D'ARABIAN)

Steps:

• Preheat oven to 375 degrees F.
• In a large saute pan, heat the oil over medium-high heat. Add the potato cubes and season with salt and pepper, to taste. Saute stirring frequently, for 5 minutes. Turn the heat up to high, add the water, stir, and cover the pan with a lid. Steam the potatoes until the water evaporates, about 3 or 4 more minutes. (Every 1 to 2 minutes, open the lid long enough to stir the potatoes so they don't stick.) Lower the heat to medium, and saute another 1 to 2 minutes until all traces of water are gone. Toss in the butter and stir to coat the potatoes. Spread the potatoes out on a baking sheet. Bake in the oven until the potatoes are crisp and browned to your liking, about 15 to 25 minutes depending on how dark you want them. Transfer the potatoes to a serving bowl and serve.

CLASSIC MASHED POTATOES

Steps:

• Peel the potatoes, cut in half, and place in a pan, then cover with cold salted water. Bring to a boil and continue cooking until the potatoes fall off the fork when pierced, about 20 minutes. Drain the potatoes. Gently press the potatoes through a sieve (or potato ricer) into a large bowl, using a rubber spatula.
• Mix in the butter, milk, sour cream, salt and pepper and stir to blend. Add a tablespoon or 2 more of warm milk, if necessary to obtain the desired consistency. Salt and pepper liberally and serve.

PERFECT CRISPY POTATOES

Steps:

• Preheat oven to 375 degrees F.
• In a large saute pan, heat the oil over medium-high heat. Add the potato cubes and season with salt and pepper, to taste. Saute stirring frequently, for 5 minutes. Turn the heat up to high, add the water, stir, and cover the pan with a lid. Steam the potatoes until the water evaporates, about 3 or 4 more minutes. (Every 1 to 2 minutes, open the lid long enough to stir the potatoes so they don't stick.) Lower the heat to medium, and saute another 1 to 2 minutes until all traces of water are gone. Toss in the butter and stir to coat the potatoes. Spread the potatoes out on a baking sheet. Bake in the oven until the potatoes are crisp and browned to your liking, about 15 to 25 minutes depending on how dark you want them. Transfer the potatoes to a serving bowl and serve.

5-MINUTE INDIVIDUAL POTATO GRATINS BY MELISSA D'ARABIAN

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• Spray 8 muffin tins with vegetable spray.
• Layer potato slices, cheese, and onions into each muffin cup.
• Season with salt and pepper.
• Top each gratin with 1 or 2 tablespoons of heavy cream.
• Cover with foil.
• Bake for 30 to 40 minutes, removing the foil halfway through cooking time. Invert gratins onto plate and serve.

MY SUPER FAST CRISPY POTATOES

Steps:

• Preheat oven on Broil.
• Scrub potato, do not peel. Pierce a few times with fork.
• Microwave on high for 4-6 minutes until just tender. This greatly depends on your microwave and the size of the potato so you may want to check at least the first time you do this.
• Let cool enough so you can touch it and slice about 1/4-1/2 inch thick.
• Line cookie sheet with foil and spray with cooking spray.
• Lay out potato slices and sprinkle liberally with the suggested spices. I find that this mix works best.
• Place under broiler for about 5 minutes or until the skin is crispy and tops are getting brown.

ROASTED ASPARAGUS WITH LEMON VINAIGRETTE --COURTESY MELISSA D'AR

Steps:

• Preheat the oven to 400 degrees F.
• Wash asparagus well to remove any sand from the tips, break off woody part of stem by holding the stalk at each end and gently bending until it snaps. pat asparagus dry.
• In a large bowl toss asparagus with the olive oil, and liberally season with salt and pepper.
• Spread the stalks out on a baking sheet, in a single layer, and roast until tender but still firm and moist, about 10 minutes. If you are using the really "skinny" stalks, be careful not to over roast them.
• Meanwhile, make the vinaigrette, see Cooks Note:.
• In a small bowl, vigorously whisk together the mustard and lemon juice. Slowly drizzle in the olive oil, whisking quickly to emulsify the olive oil into the juice mixture. Season with salt and pepper, to taste.
• Transfer the asparagus to a serving platter, toss with the vinaigrette and serve. The dish may be eaten warm or cold.