Bake Shepherd’s Pie Directly in Potato Skins

Only have to substitute tofu for the meat, or more vegetables to make it vegetarian friendly.

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Mix the Perfect Fruit Salad With the Mad-Libs Method

Here the analogy ends, because, while not even a Snoop Dogg remix could save “We Are the World,” a better fruit salad is well within reach. The trick is to dress it up with the same little flourishes that make savory salads so enticing.

Source: The Mad-Libs Method for Perfect Fruit Salad in Any Season

Knowledge is knowing that a tomato is a fruit; wisdom is not putting it in a fruit salad.

Steam Potatoes Instead of Boiling Them for Faster Prep

I can think of a thousand reasons why boiling potatoes is the worst. Actually, I can just think of one right now: It takes too damn long. Also, watching and waiting for water to boil is a surefire way to take the joy out of cooking.

So I spoke with the Epi Test Kitchen, and they gave me four ways to go from 0 to potato—no boiling neccessary.

Source: Four Ways to Pick Up the Pace with Potato Cooking

A pressure cooker would be an option too.

Microwave Potatoes Before Frying for Perfect Texture

…after almost 6 years of trial and error, I’ve finally figured out how to make really good fried potatoes.

Source: How to Make Really Good Fried Potatoes

It’s important that the potatoes are cooked when you eat it, since hard potatoes are no fun. I boil my potatoes before making home fries, though I wonder if people do it for french fries.

Jazz Up Frozen Hash Browns by Transforming Them Into Crab Cakes

Frozen hash browns have chameleon-like properties. When fried or baked, they add a surprising pop of crunch to an otherwise texture-less dish. When slightly cooked and thawed, they take on a starchy quality, blending literally into the background, acting as a binder in fish cakes and even creamy soups. They can be molded into quiche crusts and nests and pancakes, letting you play with your food and, often swap out gluten and wheat-filled ingredients. But best of all, they let you skip a lot of the “laborious” potato-prep steps, like peeling, boiling, and shredding. They are recipe- and snack-ready — straight from the package.

So even though the winter days are cold, don’t ignore the freezer section. And be sure to try hash browns when craving rib-sticking, comforting snacks.

Source: 5 Ways to Make a Meal Out of Frozen Hash Browns

I can say without perjuring myself that I have never bought frozen hash browns.

There’s nothing to peeling and shredding a russet potato, so regardless of good or poor source we’re talking about upgraded hash browns as the justifiable end yes?

Spin Your Shredded Potatoes for Crispier Hash Browns

Delicious hash browns are ridiculously easy to make at home. So skip the diner and save your money—use this salad spinner trick instead to make crispy and seasoned hash browns quickly and with ease.

Source: Spin Your Potatoes for Better Hash Browns at Home

Spinning will only get rid of surface water – it won’t compress the potatoes hard enough to squeeze any out. I usually press between layers of paper towel.  I also pre-microwave the potatoes for a minute so that I can crank the heat up higher in the skillet without worrying about undercooked insides. That gives a boost to the crispiness too.

Deep-Frying Vegetables Can Actually Add Nutritional Value

You’ve probably heard that deep-frying is the absolute worst way to prepare anything ever, but a study published in Food Chemistry has found that it can actually add nutritional value to some vegetables.

Source: Deep-Frying Vegetables Can Actually Add Nutritional Value

Concerned about the amount of heat olive oil can tolerate (~400F)?  Just fry below the smoking point. In Spain, they use pure olive oil for fries instead of extra virgin because you can crank it higher.  When you fry at high temps, food absorbs less oil.  But I have no problem getting my fries nearly confitted with olive oil. Might be a bit soggy, but make them homefries!

How The Potato Changed the World and Altered the Course of History

Without the discovery of sailing, keeping food edible for multiple months (at sea), X and Y – we would’ve even have gotten to Z.  But we wouldn’t have discovered X without first discovering W…

Of course a lot of things might’ve happened (or not happened) because the potato got introduced to Europe, but the same can be said about months-long travel by ship, or the fact that wood can float if built in the shape of a ship etc. etc.

It’s a cool thing to say, for sure, that the potato has created our current world, but it just seems very weird to me to claim stuff like that.