Winstead Wandering

Prone to Wander

One-Pot Potato Soup

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All the classic flavors of a potato-lover’s potato soup, with an easy-to-follow recipe that uses only one pot.

All the classic flavors of a potato-lover's potato soup, with an easy-to-follow recipe that uses only one pot.

There are so many potato soup recipes out there already that, for a while, I was hesitant to add my own to the mix. I’ve been making this recipe for some time, but I’ve never blogged it because I knew it would be just one of thousands out there.

But the more I talk to people, the more I realize that the perfect potato soup recipe is one of those things that some people try really hard to find. I tried at least half a dozen before I created this one.

Part of the problem is how subjective good potato soup is. Some people like it loaded, with cheddar cheese soup and sour cream and ham. Others prefer theirs thin and broth-like.

Me, I love my potato soup thick and hearty, with plenty of potato chunks and an underlying hint of smoky bacon. I like to top it with a little cheddar cheese, but other than that, I want the prevailing flavor to be that of well-seasoned potatoes. Oh, and it has to have onions.

If that’s how you’d describe your ideal potato soup, you’ve come to the right recipe.

All the classic flavors of a potato-lover's potato soup, with an easy-to-follow recipe that uses only one pot.

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Baked Homemade Potato Chips

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Thinly-sliced potatoes, seasoned however you’d like, are baked until tender and crispy. It doesn’t get much easier than these baked homemade potato chips.

Thinly-sliced potatoes, seasoned however you'd like, are baked until tender and crispy. It doesn't get much easier than these homemade baked potato chips.Real talk: I’m sitting here, catching up on Grey’s Anatomy- the show I hate that I love- and trying to figure out how to accurately describe these chips to you.

I feel like I say this a lot, but I was skeptical that baked homemade potato chips could even come close to measuring up to the real thing. Because, if we’re being honest, real potato chips are really.freaking.good. The unmistakable crunch, the generous coating of addictive flavors. You want some now, right? Because they’re that good.

I don’t buy real potato chips, mostly because of that eat-the-whole-bag habit I have. It’s just safer to maintain distance. I do, however, keep potatoes around. I bake with them pretty frequently (Exhibit A. And B. And C. And D. And E.).

Sidenote: I seriously didn’t realize how many potato recipes I have until I just included them all here.

The biggest reason I decided to go ahead and try making my own baked chips is that I knew it couldn’t go wrong. Sure, I knew they might not measure up to store bought, but they’re potatoes; they’d still be edible.

I’d be lying if I said these are just like the real thing. Clearly, they aren’t going to trick you into believing you’ve just opened a bag of Lay’s. But they are awesome, plus they’re healthier and cheaper, too. The best part is the endless array of flavor possibilities; you can sprinkle these with any seasonings or spices you have around. My next plan is to make a batch brushed with vinegar and sprinkled with sea salt.

I’ll keep you posted.

Thinly-sliced potatoes, seasoned however you'd like, are baked until tender and crispy. It doesn't get much easier than these baked homemade potato chips.

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easy homemade french fries

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With this crazy method, easy homemade French fries are made by placing sliced potatoes in cold oil. They cook as the oil heats up, giving you fries with tender centers and crunchy exteriors.

With this crazy method, easy homemade French fries are made by placing sliced potatoes in cold oil. They cook as the oil heats up, giving you fries with tender centers and crunchy exteriors.

When it comes to frying things, my Oregonian really shows through. I’m horrible at it. I can’t even seem to cook bacon properly on the stove; I usually just use the oven or the microwave.

My inability to fry things doesn’t typically bother me; it’s not like we need to eat food bathed in oil. Plus, don’t get me started on the mess. Oil pops and splatters and generally gets all over the range, the bar countertop, and my clothes. It never fails to hit the area of my shirt not covered by an apron.

So what’s so different about this recipe? It’s the coolest thing; you slice your potatoes like normal, but you put them into cold oil instead of hot. As the oil heats up, the insides of the fries cook. When the oil is hot, the exteriors crisp up and turn golden. You have perfectly cooked French fries without traditional double-frying or hot oil splattering all over.

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twice-baked pimento cheese potatoes

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Twice-baked pimento cheese potatoes are tender cheese-stuffed potatoes, baked until warm and melted. With only two ingredients, they’re as easy as they are flavorful.

Twice-baked pimento cheese potatoes are tender cheese-stuffed potatoes, baked until warm and melted. With only two ingredients, they're as easy as they are flavorful.

 

When I first tasted pimento cheese, my first thought was how delightful it would be combined with potatoes, preferably the baked variety. It was a thought I never could get out of my head- not that I tried too hard; it was a brilliant idea.

I seem to operate that way a lot. I’ll taste a food or see an ingredient, and my mind automatically starts creating recipes around it. I’m not sure if that’s because I blog about food, or if that’s what makes me want to blog about food.

It’s kind of a chicken/egg situation.

Either way, it doesn’t matter. What matters is these twice-baked pimento cheese potatoes. They’re adorable little baked potato cups, stuffed with fluffy potatoes and this sinful pimento cheese, and then baked until bubbly and hot. They make the perfect three-bite appetizer or supper side dish. In my opinion, they’re also ideal party food: easy to make, hearty, and crowd-pleasing.

Whatever occasion you come up with for making them, just do it soon. [Read more…]

bacon, egg, and cheese potato waffles

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Bacon, egg, and cheese potato waffles are all your favorite breakfast flavor notes, packed into crunchy waffles that are perfect for any meal of the day.

Bacon, egg, and cheese potato waffles are all your favorite breakfast flavor notes, packed into crunchy waffles that are perfect for any meal of the day.

When I bought the hashbrowns to make this hashbrown crust breakfast pizza, I also bought another bag and tossed it in the freezer. They were on clearance, so I figured I’d find a use for the second one later.

I tossed around a few ideas in my head, but nothing really seemed to pique my interest. And then one day here was this recipe, right in my Pinterest feed, like a gift. I knew, with a few adjustments, these bacon, egg, and cheese potato waffles would be worthy of those extra hashbrowns.

As I was making them, J, who shares my love of all things brinner, came into the kitchen to investigate. Our exchange went something like this:

“Do these have potatoes?”
“Yup.”
“And eggs?”
“Yup.”
“And bacon and cheese?”
“Yup.”
“Wow. That’s all my favorite things.”

If those are your favorite things, too, this recipe needs a place of honor at your table sometime soon. [Read more…]

twice-baked potato casserole

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Fluffy baked potatoes are mixed with all the best fixings- sour cream, butter, cheese, bacon- and baked until bubbly in this twice-baked potato casserole.

Fluffy baked potatoes are mixed with all the best fixings- sour cream, butter, cheese, bacon- and baked until bubbly in this twice-baked potato casserole.

I hate to use the word casserole. For me, it conjures up images of muddled flavors and indistinguishable ingredients. So while I’m calling this a twice-baked potato casserole, let’s get this out of the way from the start: this is not your grandma’s casserole (sorry, Granny!).

This dish combines all the classic baked potato flavors that we love. There’s the requisite butter, plus tangy sour cream, crunchy bacon, and shredded cheese that gets delightfully melted. For added smoothness, you toss in a brick of cream cheese, in addition to salt and pepper. The gang’s all there.

Twice-baked potato casserole is a perfect dish for summer barbecues or family potlucks. The steps are simple enough to keep you from sweating in the kitchen all day, but the flavors bring the wow. If you think regular baked potatoes are just as good, think again; this casserole will blow your mind.

Fluffy baked potatoes are mixed with all the best fixings- sour cream, butter, cheese, bacon- and baked until bubbly in this twice-baked potato casserole.

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seasoned oven fries

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these seasoned oven fries are so easy and so much better than the frozen kind.

 

I mentioned in a recent what i’m loving wednesday post that I am so in love with my new French fry cutter.

We don’t have fries too often, but I do make them occasionally because they’re a great crowd-pleasing side. And now, with this new French fry cutter, they’re also super easy. It perfectly cuts a potato into fries in a matter of seconds, so you can get these babies in the oven and move on to the main dish.

This seasoned oven fries recipe bakes up in about as long as it takes to throw a few turkey burgers on the grill. With minimal effort, you have a side dish that’s hands down better than anything you’d pull out of the freezer section at the grocery store.

I used several of our favorite spices and seasonings in this recipe, but it’s completely adaptable to what you prefer and what you have on hand. And if you’re feeling naughty, go ahead and take the baked fries, sprinkle them with cheese and jalapenos and bacon, and toss them back in the oven for a few more minutes.

these seasoned oven fries are so easy and so much better than the frozen kind.

seasoned oven fries

3 large baking potatoes, scrubbed and patted dry
2 tablespoons olive oil
1 tablespoon Italian seasoning
1 1/2 teaspoon garlic salt
1 1/2 teaspoon onion powder
1 teaspoon chili powder
1/2 teaspoon paprika
dash of red pepper flakes (optional)

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