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Preheat oven to 400°F. Line a rimmed baking sheet with foil or parchment for easy cleanup. In a large bowl, toss together the potatoes, olive oil, garlic, dill, salt, and pepper. Spread the potatoes in a single layer on the prepared baking sheet. Roast the potatoes for 40-50 minutes, or until they're golden brown and crispy on the outside.
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Scrub the potatoes clean and dice them into small pieces. In a large bowl, toss the diced potatoes with olive oil, garlic powder, thyme, rosemary, salt, and pepper. Spread the seasoned potatoes in a single layer on a baking sheet, making sure they are not too crowded. Roast the potatoes in the preheated oven for 25-30 minutes, or until they are.
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Instructions. For Triple- Cooked Smashed Potatoes: Bring a large pot of water and tablespoon of large flake sea salt to a boil. Once boiling, add potatoes to pot. Cook potatoes 12 to 15 minutes or until tender enough to pierce with a fork or skewer but still firm (be careful not to overcook as to prevent them from falling apart when smashed).
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Preheat oven to 325 degrees. Clean the potatoes and set them on a towel to dry. Once dry pour the oil in a small dish and roll the potatoes in the oil ensuring all sides are coated. Wrap each potato in aluminum foil and place in oven for 90 minutes. 2. Unwrap the potatoes and let them cool for 10-15 minutes.
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Drain and rinse under cold water to cool. Once cool, gently peel the potatoes. With a thin skewer, poke two to three holes in each potato to enable it to take on the spice. Heat a heavy-based.
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Slice the butter into pats. Place in a large mixing bowl and add the bacon bits and sour cream. Remove the potatoes from the oven. Lower the heat to 350 degrees F. With a sharp knife, cut each potato in half lengthwise. Scrape out the insides into the mixing bowl, being careful not to tear the shell.
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Instructions. Cut the triplets unpeeled into quarters and spread on a baking sheet lined with baking paper. Drizzle with olive oil and sprinkle with the spices. Bake in the oven preheated to 200 degrees for about 20 minutes.
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Step 3: Place the potatoes in the smoker and add the wood as specified by the manufacturer. Smoke until the skins are crisp and the potatoes are tender in the center (they'll be easy to pierce with a slender metal skewer), 1 to 1-1/2 hours. Step 4: Meanwhile, place the bacon in a cold skillet and fry over medium heat until browned and crisp.
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Keep the oven on. Use a knife to halve the baked potatoes lengthwise, then let the halves cool for 10 minutes. In the meantime, add the sour cream, whole milk, butter, black pepper, remaining teaspoon of salt, half the grated cheddar, half the green onions, and the cooked bacon to a large bowl.
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Recommended for you. Pre-heat oven to 400 degrees. Wash and dry the potatoes. Take 2/3 of the potatoes and drizzle 1 tablespoon oil and toss until well coated. Roast in the oven for 35-40 minutes or until easily pierced with a fork. When cool enough to handle, cut off the top portion of potatoes (or cut them in half).
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Line a rimmed baking sheet with foil or parchment for easy cleanup. In a large bowl, toss together the potatoes, olive oil, garlic, rosemary and salt. Spread the potatoes in a single layer on the prepared baking sheet. Roast the potatoes for 40-50 minutes, or until they're golden brown and crispy on the outside and fork tender.
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Slice the potatoes in half, and scoop out about 2/3 of the inside. You want a layer of potato to be left on the skin. Combine the scooped out potato, 1 tablespoon butter, the sour cream, 1/3 cup brie, the parmesan, ½ teaspoon salt, and the black pepper in a bowl. Mash to combine. Taste test and add more salt and pepper if necessary.
Delicious Potato Chips In Bowl Free Stock Photo Public Domain Pictures
Pour the bacon (reserve 1 tbsp) and the fat into a bowl and mix in the garlic and herb cheese. Throw in the dijon mustard. Cut the top of the potato with 3 slices into a star, then fill the slices with the cheese and bacon mixture. Mix the grated garlic with the melted butter, tsp chopped chives and season. Use this to pour all over the potato.