Saturday, October 30, 2010

50 Pounds of Potatoes

Potatoes are a staple in our food storage.  I store potatoes in several forms.  
1.  Fresh potatoes-I buy two fifty pound bags in the fall and we eat them until spring. 
2.  Dehydrated Potatoes-in #10 cans from Shelf Reliance.  I love these for soup, it is so easy!
3.  Potato Pearls (or you might know them by the name potato pearls) in #10 cans from Shelf Reliance

I just bough my potatoes for the year. One bag of russets and one bag of Yukon Gold.  Where I live they are $12.00 a bag for 50 lbs. So if my math is right that make them  $0.24 a pound.  I think that is a pretty good deal.
How do we store all those potatoes so they don't go bad?    I store them in the brown paper bags they come in. on a well ventelated shelf (not on the flour or next to a wall) in the coldest part of my basement. I am lucky to have a cold storage room in my house, but if you don't you could store them in the garage, or in some other cold dry enironment. 
How are we (a small family) going to eat all those potatoes?  Over the next few days I’ll share our favorite potato recipes for using our 50 pound sacks of potaotes. Here is a glimpse of what is to come.
Mashed Potatoes
Garlic Oven Fries
Roasted Potatoes
Parsley Dill Potatoes
Crock Pot Baked Potatoes
Mom’s Potato Salad

Garlic Oven Fries 

This recipe is from my sister Crystal, who is a fabulous cook, who modified it from a Cooking Light recipe. Make sure to give yourself plenty of time these fries need to be in the oven for quite a long time. 
  • 4 teaspoons canola oil
  • 3/4 teaspoon salt
  • 8 medium potatoes, washed and cut into 1/4-inch-thick strips
  • Cooking spray
  • 2 tablespoons butter, melted
  • 4 tsp  garlic salt (I really like McCormick California Style Garlic Salt with parsley)
  • 2 tablespoons finely chopped fresh parsley (optional)
  • 2 tablespoons freshly grated Parmesan cheese
Preheat oven to 400°.  Combine first oil, salt, and potatoes in a large plastic bag, tossing to coat. Arrange potatoes in a single layer on a baking sheet coated with cooking spray. Bake at 400° for 50 minutes or until potatoes are tender and golden brown, turning after 20 minutes.  Combine butter, garlic, and Parmesan cheese.  Brush butter mixture over potatoes.  Broil potatoes for 1-3  minutes being careful not to burn them.  Serve immediately.

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