Every meal in the old world would center with this humble Tuber. It makes no matter how you make a spud ,it always has the ability to be the STAR of the meal.

On St. Patrick’s day I want to give you just a few simple ways to make this spud better! I have shared the mash option with you all. See my Creamy Mashed Potato Blog 2/19. A simple oil and herb rubbed baked potato is always A winner! My Crusty Smashed Red Spud is another sure bet! So come with me and lets get lucky three ways this holiday.

OIL & HERB CRUSTED SPUDS,,,,,,,,,,,,,,,,,,,,,, Start with a great quality large Idaho potato. Scrub with a vegetable brush and pat dry with a paper towel. With a fork pierce each spud , going around it, at least 5 times. Next finely chop rosemary, thyme, and garlic. In a small pie pan , drizzle olive oil. Roll each potato completely in the oil. All your herbs should be in a gallon size Ziploc bag. Drop the Tater in and coat in the herbs. Place all your spuds in the oven on a cookie sheet. Bake them for 35 minutes at 375 degrees. Your home will smell amazing and they will be out of this world!

Crusted Smashed Red Spud,,,,,,,,,,,,,,,,, This one is super simple. You will need 2 spuds per person. Red Potato’s run small and these are amazing! Roll each potato in oil and sprinkle generously with salt and pepper. Place on a cookie sheet into a 425 degree oven, After baking for 30 minutes you will pull tray from oven and do this super secret move. Take a hand held potato masher or large fork , and press down with gentle pressure until you hear the spud crack. On each spud place a pat or two of butter and a spoonful of sour cream. Set back in oven , set to broil on high, for 5 minutes. Remove and serve. I always add a little more sour cream! ANYONE CAN COOK, and you are now A POTATO Beast!

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