Three Potatos. Three Ways.

Potatoes are such a versatile side dish. You can mash them, whip them, boil, bake and grill them. You can have them a new way every day of the week. I recently made them three ways: sweet potato fries, russet hasselback potatoes, and garlic red potaoes on the grill.

The sweet potato fries are so easy to make -the hardest part is cutting them all the same width so they cook even. I did a quick google search and found a lot of different recipes, so I combined a bunch and came up with something delicious.

Thats the beauty of fries, you can do what you want with them. My favorite is to toss the fries with olive oil, garlic powder and maybe some cayenne pepper for a kick. I've also tossed them with smoked paprika and plain ol' salt and pepper. Bake around 375 depending on how thick they're cut and level of crispyness you want, for about 20-25 minutes, flipping halfway through.

Hasselbeck Potaotes take a lot longer to prepare and cook, but are totally worth it. I'd never heard of them before reading Cravings, and these potatoes totally live up to that name. These potatoes will impress people. They have a great presentation and are super yummy. Again the hardest part is slicing the potato into even slices. My first attempt sucked! 

The recipe said to use chop sticks on either side of the potato while slicing it but, sorry Chrissy Teghan, it doesn't work very well unless your potato has a flat side. I used two steak knives to keep me from cutting through the russet. It was also a little frustrsating making sure all the ingredients made it between each slice, but just keep reminding yourself how delish they're going to be and you won't mind.

The only potatoes I'd done on the grill before were baked potatoes -russets wrapped in foil with some butter. so when I needed a quick side dish and all I could find were a bag of reds, I improvised. I had some help from google again, just to figure out the cooking time. 

Once the potatoes were quarted, I smashed a few cloves of garlic with the side of the knife, sliced some butter, and tossed it all into a foil pack with some basil. It only took about 20 minutes on the grill. 

They were a little under seasoned -some salt would have solved that- but it was a good side for the kabobs we also had that night.

Three different potatoes, three different ways. I think my Irish is showing ...

Enjoy!
Karie