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Recipes

I say Po-tay-toe… You say Po-tah-toe!

We recently dug up pounds and pounds of fresh potatoes from our garden. I love finding new ways of using our fresh veggies from the garden. I also love using good old tried and true recipes from my mom. Today I made a new and old recipe with my potatoes and decided to share them.

I’ll start with the old recipe that just happens to be one of my absolute favorite snacks ever. Oven baked fresh potato chips. I’ve been making these since I was a teen and they are a comfort food I can always depend on :)

Ingredients

Potatoes
Cooking spray (I use olive oil spray)
Salt to taste

You will also need

Salad shooter or slicer blade on a food processor
Baking sheet
Peeler

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Preheat the oven to 375 degrees. First peel the potatoes, and then slice into thin slices. Place the slices one layer thick on a greased baking sheet. Spray the tops of the potatoes and then salt lightly.

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Bake in the oven while watching closely. I usually turn them over about every 2-5 min until they are golden brown. I remove the chips as they turn light brown putting the under done ones back in until they turn brown also.

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Enjoy these yummy, light and crispy chips!

I also made a new recipe I improvised. I tried making gnocchi for the first time. Gnocchi is yummy little potato dumplings found in italian soups. I checked out several recipes and decided to wing it after reading so many different ways to make it. I loved the results and so did my kiddos!

Ingredients

Potatoes enough to make 1 1/2 cups after cooking and ricing
2 cups flour
Splash of olive oil

You will also need

Ricer (or in my case I don’t have one and I used a Parmesan cheese grater, it worked great)
Pot
Bowl
Fork

First peel the potatoes and slice into small chunks to boil.

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Boil them until very soft and when stabbed with a fork they give no resistance. Then use a ricer or in my case parmesan cheese grater to “rice” the potatoes into a bowl.

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Mine made a cup and a half of unpacked “riced” potatoes. I added the 2 cups flour and splash of olive oil and mixed with a fork. Many recipes use eggs but I had none in the house and didn’t want to run out to get some. I did see some recipes online that don’t use eggs so I went with it. I started using my hands and worked it until it looked like this.

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It was a play dough consistency. I took about a third of the dough and then rolled it out into a long snake. All those mad play dough rolling skills from being a stay at home mom came in handy!

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I used a bench scraper to slice it into small portions. Then I used the back of a fork to form the common gnocchi shape with lines.

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Repeat this process until you’ve used all the dough. I love how cute they all look made!

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Today for lunch it was just me and the kids so I only boiled half and froze the other half on a cookie sheet with a piece of wax paper on it. After they froze for a few hours I put them into a food saver bag and removed the air and then put them back in the freezer for a meal another day.

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Boil in salted water. When boiling them, only boil them for about 2 minutes in small batches so they don’t stick together. They tasted so yummy with a little herb butter I made with some Italian herbs from my herb garden. Or you can use some marinara, pesto or roasted tomatoes. I’m roasting some heirloom tomatoes from my garden today with some basil and olive oil. I bet that would be so yummy tossed with fresh gnocchi!

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I really had a blast teaching my kids to say gnocchi! Hearing them try it over and over was adorable, by the end of lunch they were saying we LOVE GNOCCHI! :) Thanks for stopping by!
Johanna

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About crazyblessedlife

I'm a mother of two adorable girls only 11 months apart, and a sweet little boy. I'm madly in love with being their mommy. My husband is a youth minister and we love serving God together with our lives. I am passionate about being a stay-at-home mother and homemaker, its such an exciting, exhausting and rewarding job!

Discussion

One thought on “I say Po-tay-toe… You say Po-tah-toe!

  1. Looks so good.

    Posted by sheila fish | July 23, 2012, 7:07 pm

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