Next, I prepare my potato list. I’ve already done this in my head (feel free to write it down if you’re an A -type). I used to be prior to four kids. I generally make a lot of the same potato recipes when they go on sale for 2.99 for ten pounds. Recently, I purchased three five-pound bags for 1.99.
This is a quick start to many of my pan-fried, grilled and crock-pot recipes. When they’re cool I chop them into potato sizes like this:
For pan or grilled French Fries or grilled potato wedges.
I freeze them in quart size bags and wait till we’re ready for a potato fix. I thaw the potatoes in my thawing box in the refrigerator over night and cook them up for dinner, breakfast and sometimes at the campground.
I’ve saved myself money and a whole lot of time by pre-cooking. And I have preservative-free potatoes ready to cook and season any way I like.
Here’s my fast and easy baking potato tips:
- Fill sink a third of the way with water and immerse potatoes
- Scrub each potato with a potato brush rinsing as necessary (ask your kiddos to help as a fun chore
- Pierce once with a paring knife before baking
- Place like size potatoes on a baking pan; removing smaller ones first
- Check doneness with a fork; don’t over cook potaotes you’re freezing
- Cool completely and slice in desired shapes and bag squeezing out the air
- Baking Potatoes
- Vegetable Oil
- Kosher or Sea Salt
- Wash, Scrub and pierce potatoes.
- Rub with oil by hand or with a pastry brush.
- Rub or sprinkle salt liberally.
- Bake at 400 degrees for one hour or until done.
- Wrap in foil to keep hot.
Want to bake your potatoes while you’re away? Try crock pot baked potatoes.
What’s your favorite potato recipe? This is linked to We Are that Family