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Amy
 Post subject: National Tater Day
PostPosted: Thu Mar 31, 2011 9:27 am 
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Joined: Thu Dec 18, 2008 7:37 pm
Posts: 3404
Location: Telluride, CO
Yep, it's today! (Thanks to ntsc for posting about this on FB.)

Like I need an excuse to eat potatoes.

Perhaps I'll make a potato-centric dinner in honor...thoughts?

Amy
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Darcie
 Post subject: Re: National Tater Day
PostPosted: Thu Mar 31, 2011 9:38 am 
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Joined: Thu Dec 18, 2008 7:18 pm
Posts: 1244
This may not fit in your plans, but I'm craving some "smothered & covered" hash browns, ala Waffle House. (Smothered=cheese, Covered=onion). I think that's what's for dinner tonight, along with the hardest beans on the planet (was making them for last night but 8+ hours in the slow cooker wasn't enough time :evil:. They were done about 10:30 last night.)
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Tim
 Post subject: Re: National Tater Day
PostPosted: Thu Mar 31, 2011 11:53 am 
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Joined: Tue Aug 11, 2009 6:36 am
Posts: 894
Location: Springfield, IL
Cashmere Curmudgeons quick Duck Fat Fries:

    1. Cut unpeeled russet potato into the desired shape. (batons, cubes, chunks, what ever)
    2. Spread potato pieces on a plate with no pieces touching.
    3. Microwave for four minutes. You may do this in advance.

    4. Heat oven to 400 degrees on convection.
    5. Melt duck fat in a steel paella pan or cast iron skillet.
    6. Toss potatoes in the fat to coat.
    7. Roast 20 - 40 minutes (depending on size of pieces) turning every 15 minutes. Cook till you like the color.
    8. Remove to serving plate and salt.
    9. Lick remaining fat from the pan.

This is my own "Ultimate and Best" recipe development that took years and gave pounds. It is wonderful!

CC
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