Aunt Fredas Potatoes Recipes

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SWEET POTATO FRIES WITH AUNT TC'S SECRET SAUCES

What's my secret for super-crispy sweet potato fries? I actually have two. First, I soak the potatoes in cold water to remove the excess starch. Then, I give them a toss in a cornstarch and seltzer water mixture. The cherry on top? I dust these with a spicy-sweet spice blend and serve them with two different awesome sauces. Bet you can't eat just one!

Provided by Kardea Brown

Categories     side-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 21



Sweet Potato Fries with Aunt TC's Secret Sauces image

Steps:

  • For the sweet potato fries: Soak the potatoes in cold water 30 minutes. Dry on paper towels.
  • Stir together the brown sugar, garlic, paprika, salt and pepper in a small bowl.
  • For the creamy barbecue sauce: Stir together the barbecue sauce, mayonnaise and House Seasoning in a bowl.
  • For the spicy sauce: Stir together the ketchup, mayonnaise, House Seasoning and hot sauce in a separate bowl.
  • For the sweet potato fries: Pour the oil to a depth of 3 inches in a Dutch oven. Heat the oil to 325 degrees F. Line wire racks with paper towels.
  • Stir together the cornstarch and seltzer water in a medium bowl. Dip the sweet potatoes in the cornstarch mixture in batches until coated. (The coating will be thin. Stir the cornstarch mixture after each batch.) Fry the sweet potatoes, in batches, until they float to the top, 1 to 2 minutes. (The sweet potatoes won't brown yet.) Remove to lined wire racks to drain.
  • Increase the oil temperature to 350 degrees F.
  • Fry the potatoes a second time, in batches, until browned and crispy, 4 to 5 minutes. Remove to the lined racks to drain. Sprinkle immediately with the brown sugar seasoning. Serve right away with the sauces.
  • Stir together the garlic and onion powder, paprika, salt and pepper in a small bowl. Store in an airtight container at room temperature.

2 pounds sweet potatoes, peeled and cut into 1/4-inch-thick sticks
2 tablespoons firmly packed brown sugar
1 tablespoon granulated garlic
1 teaspoon smoked paprika
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
Peanut or vegetable oil, for frying
3/4 cup cornstarch
3/4 cup seltzer water
1/2 cup Carolina mustard barbecue sauce
3 tablespoons mayonnaise
1 teaspoon Miss Brown's House Seasoning, recipe follows
1/3 cup ketchup
1/3 cup mayonnaise
2 tablespoons Miss Brown's House seasoning, recipe follows
2 teaspoons hot sauce
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons sweet paprika
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper

AUNT TC'S POTATO SALAD

Provided by Food Network

Categories     side-dish

Time 35m

Yield 10 to 12 servings

Number Of Ingredients 11



Aunt TC's Potato Salad image

Steps:

  • Fill a large stockpot with heavily salted water and the potatoes and bring to a boil. Cook until tender, 20 to 25 minutes. Drain the potatoes and quarter when cool enough to handle.
  • Mix together the relish, mustard, garlic powder, onion powder, smoked paprika, eggs, onion, bell pepper, 3 cups mayo and a pinch of salt and pepper in a large bowl. Add the potatoes and toss until combined. Add additional mayo if the salad looks dry. Sprinkle with smoked paprika. Serve immediately or cover and refrigerate until ready to eat.

Kosher salt and freshly ground black pepper
10 pounds red potatoes
2/3 cup sweet pickle relish
1/2 cup yellow mustard
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika, plus additional for sprinkling
12 large hard-boiled eggs, quartered
1/2 red onion, diced
1/2 green bell pepper, diced
3 to 4 cups mayonnaise

POTATOES ANNA

This classic French dish can be baked up to eight hours ahead. Let it cool completely, then cover loosely with foil, and refrigerate. To serve, reheat in a 350-degree oven.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 1h20m

Number Of Ingredients 3



Potatoes Anna image

Steps:

  • Preheat oven to 450 degrees. Using a food processor with a slicing blade or a sharp knife, slice potatoes as thinly as possible, 1/4 inch thick or thinner. (Do not place sliced potatoes in water; the starch is needed to bind the layers.)
  • Brush bottom of a 10-inch cast-iron skillet with 1 1/2 tablespoons butter. Starting in center of pan, arrange potato slices, slightly overlapping, in circular pattern, covering surface. Brush with another 1 1/2 tablespoons butter; season well with salt and pepper. Repeat for two more layers.
  • Place over high heat until butter in pan sizzles, 2 to 4 minutes.
  • Transfer to oven; bake until potatoes are fork-tender, about 1 hour. Remove from oven. Run a small spatula around edges of potatoes; slide large spatula underneath potatoes to loosen. Carefully invert onto a plate, and cut into wedges.

Nutrition Facts : Calories 192 g, Fat 9 g, Fiber 1 g, Protein 3 g

6 medium russet potatoes (2 3/4 pounds total), peeled
6 tablespoons butter, melted
Coarse salt and ground pepper

AUNT REBECCA'S CREAMED POTATOES & PEAS

Make and share this Aunt Rebecca's Creamed Potatoes & Peas recipe from Food.com.

Provided by keen5

Categories     Potato

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9



Aunt Rebecca's Creamed Potatoes & Peas image

Steps:

  • In 2-qt.
  • saucepan place potatoes.
  • Add enough water to cover; bring to a full boil.
  • Cook over medium heat, stirring occasionally, until potatoes are tender (about 10 to 15 minutes).
  • Meanwhile, in 10" skillet, cook bacon over medium high heat, stirring occasionally, until partially cooked (about 4 minutes).
  • Add onion; continue cooking until browned.
  • Drain off fat except for 2 tablespoons; set bacon and onion aside.
  • Stir flour, thyme leaves, salt and pepper into reserved 2 tablespoons of fat.
  • Cook over medium heat, stirring constantly until smooth and bubbly (about 30 seconds).
  • Stir in Whipping cream, peas, bacon, onion and potatoes.
  • Continue cooking, stirring occasionally, until mixture thickens and is heated through (about 3 to 4 minutes).

12 small red potatoes, cut into 1 1/2 ",pieces
8 slices bacon, cut into 1/2 ",pieces
1 cup red onion, cut into 1/2 ",pieces
2 tablespoons all-purpose flour
1/4 teaspoon thyme leaves
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup whipping cream
10 ounces frozen tender tiny peas, thawed,drained

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