Best Animal Style Skillet Potatoes Sp5 Recipes

SIMPLY SCALLOPED POTATOES #SP5

Steps:

• Arrange layer over potatoes in greased casserole dish.
• Sprinkle with salt.
• Repeat layering, ending in potatoes.
• Mix cream and broth, pour over potatoes.
• Sprinkle cheese over top and cover dish with foil.
• Preheat oven to 400 degrees and bake for 30 minutes.
• Remove foil and continue baking for another 10 minutes.

ANIMAL-STYLE SKILLET POTATOES #SP5

Steps:

• First, start caramelizing the onions: heat 2 tablespoons oil in a large skillet over medium heat for 1-2 minutes. Place the onions in the skillet and let cook, without stirring, for 5-8 minutes, until the bottom sides have started to brown. Once the bottom sides have started to brown, reduce the heat to low and continue cooking, stirring occasionally, until the onions are thoroughly browned, about 20 minutes.
• After the onions have been cooking for about 15 minutes, start cooking the potatoes. Heat remaining 2 tablespoons oil in a separate skillet over medium heat for 1-2 minutes. Add potatoes and cook, covered, until the potatoes are easily pierced with a fork, about 15 minutes. Stir occasionally.
• Stir the Thousand Island dressing into the potatoes and stir gently to coat. Tear each slice of cheese into four pieces and place on top of the potatoes. Place the lid on the skillet and cook 1-2 minutes, until the cheese has melted.
• Top with caramelized onions and serve.

CHICKEN AND POTATO SKILLET #SP5

Steps:

• Place potatoes in a microwave safe bowl and cook on defrost for 3 minutes, cube chicken in 1 ½ inch cubes, cut the Brussels sprouts in half and finely shred the asiago cheese.
• In a deep nonstick oven proof pan sprayed with cooking spray on medium heat cook chicken 5 minutes turn chicken pieces and cook additional 3 minutes. Add Brussels sprouts and chicken broth cover and let simmer until Brussels sprout are fork tender add potatoes mix until well incorporated top with cheese.
• Place skillet in oven turn oven on broil and broil until cheese has melted and has started to turn a golden color.

SKILLET ROASTED POTATOES

Steps:

• Prepare potatoes and wash well in cold water.
• Arrange in one layer in a large skillet so they are almost touching - they'll need room later when they are cracked open (nonstick pan works best).
• Add rosemary, broth, oil, butter and salt.
• Bring to a boil over high heat, reduce to medium, cover the pan, but leave the lid a lttle aside, and boil until potatoes are fork tender, about 20 minutes.
• The liquid should still be about halfway up surrounding the potatoes; if not, add more broth or a little water until it does.
• Remove the pan from heat, press on each potato with a spoon or 1/4 cup measure just until it cracks open.
• Set the pan over medium-high heat and cook uncovered until the liquid has evaporated, let the potatoes sizzle until the bottoms have browned on one side, about 10 minutes.
• Gently turn the potatoes and brown the other side, another 4 to 5 minutes.
• Remove the pan from the heat and let rest for 5 minutes before serving.
• Sprinkle with chives and serve.
• Pass the fleur de sel so diners can sprinkle some on if they want!

EASY SKILLET POTATOES

Steps:

• get a pan hot (medium heat)
• add oil to the pan.
• slice the potatoes any you would like.
• when the oil gets hot add the potatoes (test with a splash of water - it will sizzle when hot).
• sprinkle Lawry's salt on the potatoes (a little goes a long way).
• when they are done they will be brown - dark brown and hard.

CHEESY SKILLET POTATOES

Steps:

• Preheat the oven to 375 degrees F.
• Butter a 12-inch cast-iron skillet. Arrange half of the potatoes in the skillet. Sprinkle with salt and pepper, half the chives, and half of each of the Gruyère, Cheddar and fontina cheeses. Repeat the layers once.
• Heat the cream, garlic, nutmeg, 1/2 teaspoon salt and 1/2 teaspoon pepper in a medium saucepan over medium heat until bubbles form around the edges, about 3 minutes. Remove from the heat and stir in the sour cream. Pour the cream mixture over the potatoes in the skillet. Cover tightly with aluminum foil. Bake until the potatoes can be easily pierced with a knife, about 45 minutes.
• Uncover and bake until the cheese is browned and the edges are bubbly, about 15 minutes. Broil for 2 minutes, if desired. Remove the skillet from the oven and sprinkle with more chives before serving.

IN-N-OUT ANIMAL STYLE FRIES (BAKED)

Steps:

• The day before you want to make fries, mix up all the ingredients for the special sauce in a small bowl. Cover it and put it in the fridge overnight, stirring a couple times as it chills.
• The next day, preheat your oven to 400º.
• Slice a large Russet potato into about 1/4" strips.
• Bring a small saucepan filled about halfway with water to a rolling boil. Put the freshly sliced fries in the saucepan for 2 1/2 minutes. This is to clean out excess starch.
• Place the slices on some paper towels after the 2 1/2 minutes are up and let them cool. Get a small sealable sandwich bag and put the olive oil, salt and pepper (optional) inside. Once the fries are cooled, put them in the bag and give it a good shake.
• Line a baking sheet with some parchment paper. Spread the coated fries on the sheet, trying your best to make sure they don't touch. Bake them for about 30-35 minutes or until crispy and golden brown. Oven times may of course vary.
• About 5 minutes before the fries are done, heat up a small pan on the stove lined with a thin coat of olive oil. Put the chopped onions in and sauté them until they are also golden brown but not completely blackened.
• After the fries are done, place them on your platter of choice and cover them with the slice(s) of cheese. Put your platter in the microwave for about 30 seconds or until the cheese melts.
• Take it out of the microwave and spread around the cooked onions on top. After that take your sauce out of the fridge and spread as much as you want on your platter of fries.
• Stand back for a second and take in the absurd amount of awesome you just created with your own two hands before you savour the few minutes that it will take you to devour this culinary masterpiece.