1. Headline
  1. Headline

Video: Giada’s tips for souped-up spuds

TODAY recipes
updated 2/14/2011 7:30:54 PM ET 2011-02-15T00:30:54

Recipe: Sweet potato and beet chips with garlic rosemary salt

Ingredients
  • 2 sweet potatoes
  • 2 beets
  • 1 garlic clove, minced
  • 1 teaspoon very finely minced fresh rosemary leaves
  • 2 tablespoons salt
  • 10 cups vegetable oil
Preparation

Note: Special equipment is needed for this recipe: a V-slicer or mandoline and deep-fry thermometer.

Wash the vegetables and dry very well. Set aside.

In a small bowl combine the garlic, rosemary and salt. Set aside.

Warm the oil in a large pot over high heat to 350 degrees F.

Meanwhile, trim 1 inch off the end of each sweet potato. Using the V-slicer or mandoline, slice the sweet potatoes into very thin slices, about 1/8-inch thick. Trim 1 inch off the root end of the beets. Using the V-slicer or mandoline, slice the beets into very thin slices, about 1/8-inch thick.

When the oil is hot add about a quarter of the sweet potato slices. Let fry until golden and the bubbling has almost completely subsided, about 2 to 3 minutes. Using a mesh sieve or slotted spoon remove the chips to a paper-towel-lined baking sheet. Sprinkle with some of the garlic, rosemary, and salt mixture. Continue with the remaining sweet potatoes.

Transfer to a serving plate.

Next, fry 1/4 of the beets. Let fry until curled at the edges and most of the bubbling has subsided, about 3 to 4 minutes. Transfer the beets to another paper-towel-lined baking sheet and sprinkle with salt mixture. Continue with the remaining beets. Let cool and transfer to a serving plate.

Recipe: Twice-baked potatoes with mushrooms and prosciutto

Ingredients
  • 4 russet potatoes
  • 3 tablespoons extra-virgin olive oil, plus 3 tablespoons
  • 1 small onion, chopped
  • 8 ounces small mushrooms, such as cremini or button, sliced
  • 3 cloves garlic, minced
  • 1/4 teaspoon kosher salt, plus extra for seasoning
  • 1/4 teaspoon freshly ground black pepper, plus extra for seasoning
  • 1 stick (1/2 cup) unsalted butter, melted
  • 1 1/2 teaspoons dried oregano
  • 2 cups (8 ounces) shredded extra-sharp Cheddar cheese
  • 4 thin slices prosciutto, halved
  • 1/3 cup chopped fresh flat-leaf parsley
Preparation

Place an oven rack in the center of the oven. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Using the tines of a fork, prick the skins of the potatoes all over and arrange on the baking sheet. Bake for 1 to 1 1/4 hours until tender and cooked through. Cool until warm enough to handle, about 20 minutes.

While the potatoes are cooling, in a medium skillet, heat 3 tablespoons of olive oil over medium-high heat. Add the onion and cook, stirring frequently, until soft, about 5 minutes. Add the mushrooms, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook until the mushrooms are golden and most of the liquid has evaporated, about 6 minutes. Place the mixture in a medium bowl. Cut the potatoes in half lengthwise and, using a small spoon, scoop out all but 1/4-inch of the flesh. Add the potato flesh to the mushroom mixture. Add the butter, oregano and 1 cup of cheese. Mix well. Season with salt and pepper, to taste.

Arrange the potato halves, cut-side-up on the baking sheet. Using a pastry brush, brush both sides of the potatoes with the remaining 3 tablespoons of olive oil and season inside with salt and pepper. Spoon the mushroom mixture into each potato half. Place 1 half-piece of prosciutto on top and sprinkle with the remaining cheese. Bake until the cheese is melted and the prosciutto is crispy, about 20 to 25 minutes.

Garnish with chopped parsley and serve.

Serving Size

Serves 4. Prep time: 12 minutes. Cook time: 1.5 hours. Inactive prep time: 20 minutes.

Recipe: Fried smashed potatoes with lemons

Ingredients
  • For the potatoes
  • 2 pounds baby or fingerling potatoes
  • 1/4 cup olive oil, plus extra as needed
  • 3 cloves garlic, peeled and halved
  • For the dressing
  • 3 tablespoons olive oil
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh thyme
  • Zest of 2 lemons
  • Kosher salt and freshly ground black pepper
Preparation

For the potatoes: Place the potatoes in an 8-quart stockpot with enough cold water to cover by at least 2 inches. Bring the water to a boil and continue boiling until the potatoes are tender, about 20 to 25 minutes. Drain potatoes in a colander and allow to dry for 5 minutes. Using the palm of your hand, gently press the potatoes until lightly smashed.

In a large, nonstick skillet, heat 1/4 cup of oil over medium-high heat. Add the garlic and cook until fragrant and lightly brown, about 1 minute. Remove the garlic and discard. In batches, add the potatoes and cook, without stirring, for 5 to 8 minutes until the bottoms turn golden brown. Using a spatula, turn the potatoes over and cook, drizzling with oil, if needed, for 5 to 8 minutes longer until golden brown on the underside.

For the dressing: In a small bowl, whisk together 3 tablespoons of oil, lemon juice, parsley, thyme, and lemon zest. Season with salt and pepper, to taste.

Spoon the dressing over the potatoes and toss gently until coated. Season with salt and pepper, to taste.

Transfer the potatoes to a bowl and serve.

Serving Size

Serves 4. Prep Time: 8 minutes. Cook time: 30 to 41 minutes. Inactive prep time: 5 minutes.

Discuss: What did you think of this recipe?

How many stars would you give the dish? If you made changes, tell us how you customized it.

Discussion comments

,

More on TODAY.com

  1. Jeff Dunahoo / www.11alive.com

    Introducing the #unselfie: Photos celebrate unselfish acts

    4/17/2014 6:17:54 PM +00:00 2014-04-17T18:17:54
  1. ‘Mom … I love you’: Texts from students on sinking ferry

    Heartbreaking text messages from high school students on board the sinking ferry off South Korea painted a picture of terror and tragedy on board as the hunt for survivors continued Thursday.

    4/17/2014 6:07:02 PM +00:00 2014-04-17T18:07:02
  1. Would your kitchen pass a health inspection? 6 mistakes you may be making

    Do you use the same kitchen towel to wipe your hands and counters? Peter DeLucia, assistant health commissioner for Westchester County in New York shares some common (and uncommon) health risks.

    4/17/2014 5:30:15 PM +00:00 2014-04-17T17:30:15
  1. Florian Schneider / Florian Schneider/NBC

    Get the look: Have your own 'Parenthood' patio

    4/17/2014 6:25:21 PM +00:00 2014-04-17T18:25:21