Potatoes

General Tips

• When mashing, cook potatoes in their skins with a quarter of a lemon, remove skin and mash, gradually adding warm milk until the desired consistency is reached
• If baking, scrub and prick skin with a fork, then put potatoes directly on the oven rack to cook for 50 minutes at 450°F; rub with olive oil for crispy skin, and do not wrap in foil – they won’t become fluffy if you do
• When using white potatoes, cut off any greenish flesh after peeling; greenish flesh can become toxic if you eat a certain quantity of it
• The classic remedy for soups or sauces with too much salt added: peel a potato and throw in half of it, cooking for an additional five minutes; the potato will soak up all the extra salt, after which you can discard it
  

Recipe Tips & Hints

• Bake some potatoes and carrots alongside a roast, and serve with a Renée’s Gourmet Creamy Dressing & Dip as a topping
• Bake or grill potatoes whole and replace the sour cream with Renée’s Gourmet Caesar, Mighty Caesar or Greek Feta Dressing & Dip
• Potato salad is a standard side dish; peel, quarter and boil potatoes, mix in a bowl with chopped green onion, eggs and red pepper, and toss with Renée’s Gourmet Ranch Or Extreme Cheese Caesar Dressing & Dip
• For a quick, delicious, great-looking and wildly popular side dish or appetizer, bake large baking potatoes, cut in half, scoop out contents, mix with Renée’s Gourmet Extreme Cheese Caesar Dressing & Dip, refill potato shells, heat for 10 minutes and top with crushed red peppercorns; serve with additional dressing or topped with grated cheddar cheese
• For another fantastic potato appetizer, make Portobello Delights With Extreme Cheese Mashed Potatoes: bake Portobello mushroom caps until tender, mix boiled potatoes with Renée’s Gourmet Extreme Cheese Caesar Dressing & Dip and salt & pepper, fill each mushroom cap with mashed potato mixture, brush with olive oil, broil until golden and top with additional Extreme Cheese Caesar Dressing & Dip
• Make a Greek Potato Frittata using Renée’s Gourmet Greek Feta Dressing & Dip and hash browns
• Throw some cubed potatoes into a Hearty Beef Stew with Renée’s Gourmet Roasted Red Pepper & Garlic Sizzlin’ Sauce, browned onion wedges, floured beef cubes, beer, canned tomatoes, herbs, thick-sliced mushrooms, chopped celery and peas
• Try a Creole and Dill Potato Salad with unpeeled, boiled red potatoes, mayo, chopped green onion, dill, hardboiled eggs, parsley and sliced radishes, tossed with Renée’s Gourmet Creole Dijon Sizzlin’ Sauce and chilled
• Make Potato Latkes with shredded hash browns and Renée’s Gourmet Ranch Dressing & Dip
• Deep-fry, bake, mash or microwave sweet potatoes, or cut them into wedges and grill for a quick side dish
• Throw some cooked sweet potato wedges into a chicken salad
• Make a Root Vegetable Mash or Roasted Root Vegetables by baking together some baking potatoes, sweet potatoes, carrots, butternut squash and mushrooms
• Whether baked, mashed, boiled, steamed or French-fried, potatoes are the classic side dish for meat entrées; try serving potato side dishes with a Renée’s Gourmet Dressing & Dip, such as the Caesar or Ranch, instead of boring old sour cream
• For a different flavour, you can replace potatoes or sweet potatoes with yams in most recipes
• Serve baked or steamed potatoes or grilled potato wedges on the side of barbecued summer meats, along with boiled carrots, corn on the cob, devilled eggs, summer salad and grilled vegetables
• Potatoes are also great for appetizers, including crab cakes made with instant mashed potatoes
• Toss some chopped potatoes into your favourite hearty soup with chicken or beef
  

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