IDAHO VIDEO RECIPES

Steps:

• 1. Preheat oven to 400°F. 2. Slice potatoes long ways and then cut into fry-shaped pieces.  3. Place potatoes in a bowl of cold water and let them soak for at least 20 minutes.  4. Drain and pat fries dry.  5. Return to the bowl and toss with the oil until evenly coated. Season with salt. 6. Spread out on baking sheets so the fries are in a single layer. You might need two sheets to get them spaced out.  7. Place in the oven and bake 25-30 minutes, turning after 15 minutes. 8. Adjust seasoning and serve hot!

Steps:

• In order to achieve crispy crust on the outside of the potatoes, and a soft creamy consistency on the inside, place your potatoes in a bowl of water for 10-15 minutes to remove excess starch. Then pat them dry. You may season them now with salt and pepper, or do it later, once they’re cooking in the skillet.
• Preheat your oven to 425ºF. Heat up a heavy bottom skillet on a medium heat on the stovetop (e.g., cast iron, which can be transferred into the oven), add the butter and oil (See recipe notes below). Add potatoes, flat side down, and cook them for about 5 minutes on the first side, until golden brown. Season with salt and pepper, if you haven't done so yet. Then flip and season on the other side.
• Add peeled and crushed garlic and fresh herbs; let them cook for 4-5 minutes.
• Pour over the stock and transfer the skillet to the 425ºF hot oven. Bake the potatoes for about 30-35 minutes – until most of the liquid has evaporated and the potatoes are tender inside. (Be very careful when taking the skillet out of the oven, it will be super hot so don't accidentally grab the handle. Also, you’ll want to end up with about 2 tablespoons of sauce to spoon over the potatoes. See recipe notes below what to do if you have more liquid.)
• Garnish the potatoes with some fresh herbs and serve with your favorite protein.