French onion beef stew. All the flavors that you love in a French onion soup
in a stew form. So, it's going to be a thicker, more heartier recipe that you
can put over mashed potatoes or rice or even pasta if you want to do that. And
then we have the crunchy French bread slices, buttered up, toasted with some
grer cheese on top. And then I made these delicious green beans, freshpicked
and sauteed down to Thomas's liking. All right, you guys, let's put this one
together. We've got some stew meat here. This is 1
and 12 lbs. Now, if you don't have stew meat, you can find a good roast. Just
chop that up into kind of bite-sized pieces like they have here. Now, we are
going to sear these up before we put them in the crock pot. So, you're just going to grab a large deep skillet.
We're going to put that on a medium high heat. I'm going to get this going.
There we go. almost on a high heat because we really want to crisp up the beef and give it
nice texture and some kind of crispy ends to them and then lock in some
seasoning to it. All right, I'm going to do the grab here.
One tablespoon of cooking oil. Now, while we're letting that heat up,
we're going to add some butter. Not the whole stick here. I just forgot to put
the butter in my dish that we cleaned out. So, there we go. And we'll add one
tablespoon of butter to the hot oil. Let that get melted down.
There we go. One tablespoon.
All right. Let's come over here to the stew meat. There we go.
Now, I'm going to keep the seasonings on the stew meat. Pretty simple. We're going to grab some salt, crack it right
across the top of it. And then we'll crack some black pepper
on top of it. And we're going to place the stew meat into our pan, seasoning side down.
Here we go. Hot. Let's do that. You hear that sizzle? That's what you
want for sure. All right, seasoning side down
with our beef stew meat.
So, break it up. Let it cook for about 3 minutes
till it's nice and golden brown on the bottom. Probably some crispy bits to it also.
Now, while we're waiting for that to happen,
grab the salt. Salt the fat side here. And some good black pepper.
You always want to sear in some flavor.
Make sure you hang on to the rest of the butter. We're going to need that at the end of the recipe. All
right. Now, while you're waiting on the beef stew to get nice and brown on one
side, we're going to take two very large onions, and we're going to take off the ends and
the outer layer. And I'm going to show you what we're going to do next to it. Plow your knife through. These are large
yellow onions. Now you can use like Vidalia onions if you want to do that.
White onions, whatever you like to use for your onions.
You know, when you're making a French onion soup, you have to have lots of onions. And we're going to let the slow
cooker, the crock pot, do all the work with softening down these onions and
giving lots of flavor and becoming kind of caramelized. So, we're not going to do that in a separate pot.
There we go. All right, let's come back to our stew
meat. Look at that. Oh, yeah. Let's start turning it around.
You getting it brown on the other side.
We're going to get this side for a few minutes and then we'll just keep rotating it until it gets all nice and brown and crispy on the ends of the beef
stew here.
Go slice up some onions. We're going to keep these as whole as possible to make nice rings.
So, I'm just going to take my knife, turn the onion just on its side, and run
my knife through it. Just like that. Kind of like you're going to make some onion rings.
Just watch your hands. Have a nice grip on it.
Yeah. How's everybody doing today? Let me know. Let everyone know. Hope it's a
great day. It's a Sunday today and I'm starting off
early with this one so I can get it in the crock pot and then just let it do its thing and we'll enjoy it later. Now
what we're going to do just pop them out like a little rings just like that.
We're going to layer these in the crock pot. So we want these to be equal all over the
place. There we go. Now, this step is optional.
If you want to just take your stew meat and throw it into the crock pot during that level, then that's totally fine.
You don't have to brown it up. What I'm going to do is take some of this juice out and really crisp up the beef. Just
take some paper towels and put it in there. Move it around. Let it absorb a lot of
that excess. liquid. That way it's not stewing in the pan.
Two more minutes. And while we're waiting for our meat to
finish cooking there, we're going to take the lid off of our crock pot. Take some cooking spray and spray the inside
of your crock pot. All right, you guys. Doesn't that look
delicious? Look at that little bite-sized pieces of goodness there.
We'll start layering everything into the crock pot. And I've got some delicious stuff happening.
All right, the first thing we're going to do is layer half of our onions into the bottom of the crock pot. Kind of
make it the bed down there.
So, that's almost like one large onion down there. And then we're going to place all the meat on top.
I'm just going to pick it up. Get the rest on there. There we go. Make a nice
layer there. Now, what we're going to do is add the rest of the onions.
Right on top. Hide it. Hide it. Hide the meat. Here we go. Y'all, these are going
to dwindle down to nothing. So, don't worry about that. I don't think you got all these onions in there. They're going
to melt down. You're going to need one packet of au
gravy by McCormick. This is 1 oz package.
We're going to sprinkle it on top. Cover those onions.
There we go. All right, we're going to sprinkle in one package of lip and onion soup mix.
Flavor, flavor, flavor. There we go. Lots of flavor. Well, well, well. One
can of French onion soup by Campbell. This is a 10.5 oz size. You can use any
brand you want. Just pour right on top.
It's all going to melt together.
Half a can of water. Dilute some of those flavors. Get them down on in there. Oh my gosh, I cannot wait for
this one, you guys. All right, let's move this off to the side for a
second. Remember the butter that I told y'all to save, right? We're going to make ps of butter from it.
We'll place it all on top. This will get in with those onions.
We'll do about five pats of butter. Y'all see that?
Mhm. All right. One more pat of butter right there.
Yeah, it's a very rich dish. It's Sunday. We're feeling good today. So,
it's going to go over some mashed potatoes and be served up with some green beans.
Let me get some of that off of there. There we go. Okay, we're going to place the lid on. We're going to cook this for
about 3 to four hours on high or 5 to 6 hours on low until that stew meat is
nice and tender. You can put a fork in it and it just breaks apart. All the onions are nice and caramelized down in
there and it's delicious. And then we're going to finish it off with our guer
cheese. And then I'm going to serve it up, like I said, with some mashed potatoes, green beans, and that crusty,
buttery, toasted bread that's going to have some extra grer cheese on top. You
know how you like it on top of a French onion soup. Okay, you guys, I'll be back. Okay, you guys, look at that.
Took 4 and 1/2 hours. And this is so tender. Thomas tried a piece of the meat
and he said, "Oh yeah, it is perfect." Because this is reminiscent of a French
onion soup. We've got some Swiss and grer cheese and
we're going to put it all on top. Now, this was an 6 oz package and I took a
little bit out of it for the bread that we toasted in the oven. So, I'm going to put this on top.
Just put it on there. So, it's about 4 oz.
And then what I'm going to do is put the lid back on.
We're going to let that cheese melt. All right, the cheese has melted. Got a little bit of parsley on top for a bit
of color. Let's go in. I'm going to put this over some mashed potatoes. Look at
that. Woo.
Look at this, you guys.
And we got that nice crusty bread. Mhm.
And we've got the green beans that I sauteed down for Thomas. And then he made those lovely mashed potatoes. Let's
grab a fork. Going to give that a try. All right, there's my bite. onions and
all and cheese.
That is like the kiss of beef stew. Today I'm going to show you how to make
no fail easy classic banana bread. Grab you four overripe small bananas and
we're going to get going mashing those up. So, take your banana and we're just going to peel it. Just
break it up into your bowl. Now, you can use your bananas if you
have them in the freezer and you are saving them for a rainy day. You can take them out, thaw them, and then drain
off any excess liquid that may have occurred on them. when they were frozen.
Now, if you're using large bananas, you can use two large bananas. Or if you
have medium bananas, then you can use three.
Now, once you get them all into your small bowl here, we're going to mash them up with a fork.
Now, you can leave little pieces of banana in here if you want. if you like that texture in a banana bread.
Now, bananas are the star of the show, so you want to make sure that you have enough.
You want to have that banana flavor in there. Once you get these all mashed up,
we'll set these aside. Now, the riper your bananas are, the more sweeter the
more sweeter the bread will be and it'll have more moisture. Now, I think this is
a really good consistency. All right, we're going to start putting our dry ingredients together.
To our large mixing bowl, we're going to add in two cups of allpurpose flour. I'm
just going to kind of dig deep into my flour here. Come up and even that out.
And then add it to my bowl. I got some cleaning up to do on that one.
There we go. We're going to add one teaspoon of
baking soda.
That'll help give it a rise. Little leavenning agent there.
We're going to put in half a teaspoon of salt.
And we're going to put in half a teaspoon of some ground cinnamon.
Oh, that'll make my husband happy. An overfill of cinnamon.
Take your whisk. We're going to blend this all together. Kind of airate it. And then we're going to get that leavenvening agent all mixed up in there
so that the banana bread rises evenly.
We're going to set this aside and then we're going to get our butter and sugars ready.
Got one stick of softened butter. This is half a cup.
We're going to add half a cup of brown sugar. And you want to make sure you pack it.
Let's press down. We'll add that.
And then we're going to add 1/4 cup white granulated sugar.
I'm going to be using my electric hand mixer. We're going to beat the sugar and the butter together till it's nice and
creamy.
Now, I do want to let you know that that butter should be very soft when you put it into your mixing bowl. Now, I had
taken my butter straight out of the refrigerator and then I unwrapped it, put it on a plate, put it in the microwave in for 20 seconds.
All right, this step here will take 2 minutes to incorporate the sugars with the butter. Okay, what we're going to do
now is start incorporating two eggs. We're going to do this one at a time.
So, I'm going to crack them into a separate bowl. You want to bring your eggs to room
temperature somewhat if you can.
We'll incorporate the first egg and then we'll bring the other egg in.
There we go. Just until combined.
All right, I'm going to get my spatula. I'm going to push down the sides. We can
make sure everything is getting incorporated. And then we're going to add in one
teaspoon of vanilla extract.
I've been asked about this spoon. Almost spilled it over the side of the bowl. Anyway, this is a measuring spoon, so it
has a quarter all the way up to one teaspoon. And then I have another one that starts at one teaspoon and goes all
the way to one tablespoon. So, okay. So, we're just going to mix until the vanilla is combined.
We're going to take the mashed bananas. We're going to add it to our mixture.
All right. Use my spatula here. Get the rest out. Now, I'm going to use the spatula to mix the banana into the
mixture just until combined.
There we go.
Now, what we're going to do is combine the flour into the banana mixture a little at a time. We're just going to
fold it in with our spatula and just get it mixed until all the
flour is combined. You don't want to over mix or you're going to have a dense bread.
Put that much in right there and fold it in. Now, when you fold in, you go down to
the bottom, get the wet ingredients, and just fold it into the flour. Just like that. So come down about halfway
through. Pick it up. Another one/3 of the flour there.
Get that incorporated. This is what's going to make a nice airy
banana bread.
And we're not from Arizona. You see my towel over here? We tend to
pick up things when we go to different states when we travel. And this is a tea towel and I use that a lot for rolling
cakes. But I had this one here. So, we're from Texas. Southeast Texas.
We're in Katie, Texas. Hey, give a shout out if you're in Katie, Texas.
Give a shout out if you're close. How about give a shout out if you're far away. We want to know where all of y'all
are at. What state you're in, let us know.
Okay. You can see that that's incorporated. So, I'm going to go down to the bottom and just make sure.
You don't want to over mix. We want to keep that air in there.
Perfect. Right there. Love it. I've got a loaf pan and it's 8 in by 4
in by 2 in deep. It's kind of your standard meatloaf pan,
if you will. I'm going to spray the inside all the way up to the corners, the bottom, the sides. You want this
bread to come out of the pan, okay? So, make sure you spray it good. I'm going to take it over to my sink and spray it
there so I don't get it all over the floor and everything else.
I am using a spray that has flour in it because that will really help release the bread from the baking pan. Let's
take our batter and put it into our dish.
All right, I'm just going to spread it out evenly. Oh, I can see the little bits of banana in there. Oh my gosh.
Don't forget what we're doing today. We are baking the world a better place.
Banana bread. Now, all ovens are not created equal. We're going to bake this at 350° for 45 minutes to an hour. It
all depends on the thickness of your dish. Use the toothpick test. You're going to place it into the center of
your banana bread, probably at the 45 minute mark. Pull it out. If it's nice and clean, then your bread is nice and
done. As long as it's golden brown on the top. I'll be back with a slab of
butter. Okay, I've just pulled this out of the oven. It took about 55 minutes. Where it
got me was right in the center right here. I had to put the toothpick in. It wasn't quite done, so I gave it some more time. And now it is completely
done. Look at that. What I'm going to do is let it rest in the pan for five minutes. I'm going to pop it out, place
it onto a wire rack that I have right here. Just cool it down a little bit. I'm going to slather some butter on my
slice and give it a try for you. I'm just going to go along the edges.
Just make sure that it's not stuck.
Oh yeah, look at that. All right, we're going to cool it down some more on the rack. Okay, we're
ready. We are ready for some banana bread. It's still warm. Well, that's
that first piece. Whoop!
Look at that. Let's take some butter and slather it on.
That's the way I like it. Welcome back everyone to Catherine's Plates. I'm Catherine. Let's make the
absolute best macaroni salad to end all others. We have tender pasta. We have
crunchy vegetables. We have a creamy sauce to pull it all together.
And there's a secret ingredient in here. Let's make it.
Let's talk about the pasta. That's the first thing we're going to do. I brought a large pot of water to a boil over high
heat. I have placed a lid on it because it comes to a boil faster that way. I am
using these elbows. And this is a type of macaroni. And I picked this up from
my regular grocery store here in town, HB, which is known in Texas. This is one
pound. And you want to make sure that you have a small pasta.
And then we've got some salt here that we're going to flavor the water with, which will help flavor our pasta.
There we go. You want a rolling boil. There goes our salt. About half a
tablespoon.
We're going to add in our pasta.
We're going to give it a mix for about 30 seconds. That will keep it from sticking. And we'll go back to it every
now and then and finish stirring it. And we're going to cook this until it is
tender. Generally, it takes about six to seven minutes. Whatever instructions are
on the back of your package.
For a good crunch to your macaroni salad and to give it some color, we're going
to add some vegetables that have a crunch to them. So, I'm
going to take some celery. I pulled this out of the center of the celery stock to
get these nice ribs here that got the flowers on them because, you know, I like these leafiness to my celery. And
I'm just going to cut very thin strips down the celery here. And then I'm just
going to run my knife through all the way down to the other
end. I have three ribs here.
Now, the ribs of celery come off of the big stock. I love celery in any type of salads.
All right. All the way down. Make sure it's nice and small. You don't want big chunks in our macaroni salad. Woo!
Y'all, you know what that smells like. Woo! Delicious.
I've got some green onions, and I've already cleaned them off and took the ends off. And I'm going to start on the
green end here. Let's move that out of the way a little bit. Then we'll go in
cut them. We want everything the same size. Now, I'm cutting these while my pasta is
cooking. We're multitasking. And I'm going to go all the way down to
the white. We got one pound of pasta. So, I want to
make sure we have enough vegetables for every bite.
Got a bell pepper. We're just going to cut off
around the whole pepper here. Flatten it out.
Run your knife through into strips.
Just think of all the colors of the peppers you can use because it's summertime. the orange, the red, the
yellow really will give it a nice pop to our macaroni salad. So, I've turned my
peppers, the strips around and then I'm just running my knife through.
All right, the time is up for my pasta. I'm just going to go in. I'm going to give that a try and make sure it's nice
and tender. All right, let's drain it.
All right, we're going to drain the pasta. We're going to run cold water over it until the pasta cools down.
Add some ice. It'll cool it down faster.
Now, I'm just going to take some paper towels and I'm just going to blot the pasta. Move it around. Get some of that
excess water off. before we dump it into a large bowl.
There we go. To add a different flavor to our macaroni salad, I'm going to be adding
in some roasted red bell pepper instead of just the regular bell pepper off the
plant. These are going to be good. And this is mild, so you'll be able to take
that flavor. Now, this is not the secret ingredient. Hang on to that.
This will add another flavor profile and also add a nice color to the dish.
Offset that green. What do y'all think? That right there. We'll chop this up and see what we need
to do.
Probably more of a dice. That's what I'm getting out of this.
That looks good. Okay, what we're going to do now is add this to our pasta. Bell
pepper. Green onion.
Celery. What's left on the board? That's green. The red bell pepper that was roasted
that we pulled out of a jar. Let's mix that all up together.
Y'all let me know what else you'd put into your macaroni salad. We still got
that delicious sauce to pull it all together. It's going to be creamy. It's
going to add a lot of flavor. Y'all wait and see. I need this dish for a picnic.
And I guarantee you this bowl will come back empty. All right, y'all. Let's make that delicious sauce to pull this all
together. Just kidding.
For a little bit of tang, we're going to add sour cream. Now, we put one cup of
mayonnaise in there. Also, y'all still waiting on that secret ingredient? Here it comes.
Nor vegetable recipe mix. This is good for dips. So, we're going to put it in
our mayonnaise and sour cream. I love this. It's got a lot of the flavors that
we love. Carrots, onion, tomato, leak, green peas, sunflower, tomato powder,
cabbage, and garlic powder, broccoli powder.
Yeah, that's what's going to liven up our macaroni salad. Grab a whisk. Blend this all together.
I can smell it already. M. Look at that. Look at that creaminess. Y'all know you
got to dip a spoon in there. Make sure you don't need to add anything else.
M. Wow, that is good. Yummy. Let's add that and give it a good stir.
Told y'all. Creamy. It's gonna be a good one. Let's stir it
all up.
Oo, an explosion of flavor in here. All
right, I'm going to grab a spoon. Give it a try for you. You know I'm going in.
All right. Right there.
M m. Right there, you guys. Go find this.
That's amazing. I don't need to add any salt to this. I may add some cracked
black pepper, but I think that'll be it. I'm going to chill this because, you know, macaroni salad tastes the best
when it's chilled. Where are y'all? There you are. Right there. All right, you guys. Give me a thumbs up
on this one. Looking for an affordable meal that's quick and easy? This is a
layered recipe with ground beef and potatoes. It's perfect for meal prep and
it's great for leftovers. This is a good old-fashioned comfort food. It's brought
to you by my husband Thomas. What do we got?
Hey, we got some ters. There's Thomas. One of the main ingredients. It's This
is a potato and ground beef. It's grass fed.
First thing we're going to do, get these potatoes going. Scrub off four to five
medium potatoes. And I got Thomas doing that job. What do we got over there?
Well, here's four. These are rusted potatoes. I think I'm going to use six cuz these
are pretty small. See how small? Thomas is going to give these a good scrub because
we're going to leave the skins on. Heck yeah. After you scrub dubdub your potatoes,
we're going to slice them. Now Thomas is getting a large bowl of water ready.
We're going to take a mandolin to slice our potatoes. Unless you're really good with a knife, you can get those quarter
inch circles. We're going to use a mandolin. You want about a/4 inch slice
on these potatoes. That way they cook nice and even throughout the dish. I ain't going to lie, I'm a little
scared. If you have a glove, this is a kitchen glove. Great for cutting things or if
you have that guard to hold your potato on there and do that. You would use this kind of when you get about halfway
through the potato. We'll show you both ways. Okay, that's the slice right there. Now,
this is the glove that Thomas is using. Yeah, it's like chain mail. It's cut
resistant. Thomas made this recipe when he first
knew me. It's a really good recipe, you guys. Okay, we're at the end of the potatoes. We're going to set these aside
and then we're going to start our ground beef mixture. When I was a kid, I would eat raw
potato. Who else has done that? Not me. Now, we're going to make the ground beef mixture. We've got a medium
skillet. We're going to put it on a mediumigh heat. And then we're going to add in one
tablespoon of cooking oil. And then we're going to sauté down one
yellow onion that I diced up. Now, I did this off camera, and some of y'all could
probably appreciate that, but some people like to watch me chop things, too. I like to watch you chop. Add it on in.
Oh yeah, that's gonna be good amount of onion. Give it a little seasoning with some salt
and some black pepper. We're going to soften those down. Thomas and I have been married 31 years.
Yep. That's how long he's been making this. We got some nice color going on with these onions. They're definitely getting
softened down. We're going to add one pound of ground beef to it and start breaking that up.
I'll let Thomas chop that up. I know he wants to. Yeah, I do. Got to wash my hands up.
There's Bailey. Hello, Bailey. The ground beef is nice and browned up and the onions are
softened. Thomas did a great job with that. We're going to scoot everything off to the side and then we are going to
drain off any excess grease that we have in there. And then you can just use that and just push it around.
There you go. It knows who's boss you are.
Hey, he got it right. Hey, happy wife, happy life.
We're going to add in some minced garlic. Jarred garlic. There spoon.
Comes comes in handy. It does. Two teaspoons. Load it up, mama.
Load it up. Going to mix that in. While he's doing that, we're going to add in some flavorings. We've got Italian
seasoning, one teaspoon. We're going to add in
half a teaspoon of smoked paprika. Is that right? Yep.
I like smoked paprika. Yeah. We've built on that through the years. It's got a nice smokiness to it.
Almost like you're cooking this outside. Almost. There we go. Oh man. As soon as it hit, you could
smell it. Y'all, that stuff smells good. You don't have any? Go get you some.
Now, we're going to add in some black pepper. About a/4 teaspoon.
And then 1/4 teaspoon of some salt. Once we get all the seasonings mixed in
and coated onto that ground beef, we're just going to turn this off. And this layer is done. Now, we're going to be
using a 9 by13. And Thomas is going to spray it with some cooking oil. You can
grease it. You can butter it for more flavor, whatever you want to do. We're just going to use our handy dandy
sprayer here. We have avocado oil in it and we use it for everything.
Now, he's going to layer potatoes on the bottom. Oh, he's making some nice rose there.
Mhm. If you have extra potatoes left over,
you can just fry them up. Mhm. Put them in the refrigerator and then make them in the morning with eggs.
Eggs. Yeah. Now, what we're going to do is put about onethird of the meat mixture right on
top of the potatoes scattered around.
Cheese. Cheese. About oneird of the cheese. And while he's sprinkling that on there, I'm going
to show you what we got in here. Whatever we had left over in the refrigerator for anything. Yeah. We got some shredded cheddar
cheese, mozzarella cheese, and then we also have white aged cheddar cheese. So,
whatever you have in the refrigerator that you want to get rid of, you'll need one and 1/2 cups. Half a cup for each
layer. More ters. More ters. Lay them on there. More ters.
All right. And then when we do that, what's the next step? More more meat. Meat.
All right. Cheese. More cheese. Half of that. Half of that cheese.
And then we'll go in with some more potatoes. If you just layer them like this, keeps
them kind of from sticking. And then we'll put the rest of the meat on top of
the potatoes here. I'm taking my union break.
The meat. The meat, you guys.
There we go. All right. Then we're going to top it with the cheese. We still got something we got to
put in there. It's going to aid in the moisture to this dish and add more
flavor. Cleaned out the cheese bin.
We did. All right. Now, what we got? What you got? half a cup of beef broth
and 1/4 cup of milk. I'm just going to add it to it. Now y'all, when I originally made this,
I used dark beer because I didn't have beef broth. We'll give that a mix. And then Thomas is going to slowly pour that over
everything. Just the old Yep. Just get it where you can get it.
And then I'm going to get the foil. All right. We're going to cover this with foil. I've got my oven preheated at
375°. Now, he bakes this for when it's done.
Just check your ters. Then we take the foil off. Put some Parmesan cheese across the top of it.
Put back in the oven for another 10 or so minutes until our potatoes are nice
and tender. The cheese is all melted and it's kind of golden brown on the top.
Mhm. We're going to come back and we're going to show you what this looks like.
Yep. And of course, we're going to give it a try for you. Mhm.
Make sure it's sealed nice and tightly. That way, the steam stays inside and
cooks the potatoes. Going to pull the foil off.
Parmesan shreds. Nice saltiness. Mhm. And it's going to add a little
nuttiness. Oh man, that's good. Besides Thomas. Hey, to the dish. All right, this is going
back in the oven for about 10 minutes or 15 minutes. It just depends on when your potatoes are done. Okay, I've pulled it
out of the oven. It took 20 minutes after the foil was off of it for our
potatoes to get nice and tender. I'm going to put a little bit of greenery on, which is some parsley. Give it a pop
of color, an additional layer. All right, we're going to give it five minutes because it's still boiling. if
we want to cool it down just a little bit and then we're going to dive in. All right, Thomas and I are going to
grab a fork. Give this a try for you. Oh, that's a good cheesy bite. Here we
are. Yes, I went for the cheese.
That's good. Every time.
That is good. We're going to take these rusted potatoes and we are going to make
melting potatoes. These are caramelized on the outside,
nice and tender and flavorful on the inside. They practically melt in your
mouth. I'm calling these golden oven roasted potatoes. It is the perfect side
dish that is going to become your favorite.
Now, whether you're using rusted potatoes or the Yukon gold potatoes, you want the Yukon gold potatoes that will
fit into the palm of your hand, you're going to want to peel them. Now, you can use a pairing knife and then peel it
towards you or you can use a peeler and you're just going to peel it away from
you. Just going to peel everything into this
bowl here. This is the perfect side dish. I've
peeled lots of potatoes in my day and age. Let me tell you, all the way back to when I was a child, I remember
peeling potatoes. I was that child. Given a bag of potatoes and started peeling. Now, I'm using the rusted
potatoes because that is what I had on hand, which makes the perfect dish, too. There's so many things to say about this
recipe. We're going to use the pairing knife, and then you're going to peel towards you very carefully. Try to get
as much of the skin off with less of the potato. Okay. Just peel it towards
yourself. Just like that. I'm using just a pairing knife here. I do like using the vegetable peeler. I tend to get less
of the potato off.
All right. I'm going to get rid of this. I'm going to rinse off the potatoes. All right. I've rinsed out my bowl. I
just put some water in it. I'm just going to put my potatoes in. It stops the oxidation of them.
And then what we're going to do is cut these into 1 in pieces.
About right there. You want to kind of keep these the same size.
And then I'm going to put them back into the bowl till I get the other ones sliced up. If
we keep them all the same size or pretty close to it, they'll cook nice and even,
you won't have a hard potato with some of the softer ones.
There we go. Come over here and show you this angle.
This is going to become one of your favorites. I'm going to tell you right now. There we go.
Make sure you rinse out your potatoes. Add some fresh water. We'll set those off to the side. We're going to make a
butter drizzle for them. I'm just using a measuring cup or you can use a small
bowl. Anything that's safe for your microwave. And we're going to use four tablespoons of butter.
One, two, three, four.
We're going to place this in the microwave for about 45 seconds to get this nice and melted.
Let's season the butter up. If you're using salted butter, do not add any more salt to your butter, okay? Unless you
want to add just a little pinch of salt, that's totally fine. Now, I'm going to be using
black pepper, half a teaspoon,
a pinch of salt. I do have salt in my butter,
and then we're going to give it some time. How much time does it need?
One teaspoon. We're going to whisk this all together.
That looks good. I'm going to take my potatoes. I'm going to drain them. And then I'm just going to blot them dry
with some paper towels. You're not going to totally get them
dry. We're just going to get the excess water off of them.
There we go. That's perfect. We're going to put a little sunshine on these potatoes.
Yes. Take your butter mixture.
Put it all on top of those potatoes. Get all that goodness out of there.
We're going to gently toss until all the potatoes are covered with that butter and the seasoning.
Let's bring over our sheetpan.
Okay. What we're going to do is place our potatoes in a 9 by13 baking dish.
I'm hoping to get them all into one pan. We'll see. If not, we'll use a smaller pan for the rest of them. We want one
single layer.
There we go. Had to get that last one in there. Right. I'm just going to scrape the seasonings down into that butter and
get all that flavor out. And what we're going to do is pour that on our potatoes here.
We're going to roast these. The first round is going to be 20 minutes at 450°
and I'm going to come back, show you what we're going to do with them after that. Here's round one. We're going to flip
them. They're going to be flipped a few times. Now, why the high heat of 450°?
Because we want to roast these at a high heat so they get nice and crispy, caramelized on the outside
and then they get nice and soft, pillowy on the inside.
All right, just use a small spatula. That way you don't break the crust of
the potatoes. These are going to go back in the oven for 15 minutes because we do have a high
heat in there. All right, let's go with these. While we are roasting the second time
the potatoes, we are going to get a measuring cup. We're going to measure out one cup of chicken broth.
Now, to that, we're going to take some minced garlic. You can mince it yourself
if you want or you can just get the garlic. About 1 and 1/2 teaspoon. I'm
going to add in there. And then I'm going to crack in some black pepper.
About 1/4 of a teaspoon. There we go. Take a fork or a small
whisk and blend this together. We're going to set this offside. We're
going to bring our potatoes back out of the oven. Second roast.
Right, we're flipping again. Oh, they're getting nice and crispy. Look at that.
That high heat is going to be lock in that pillowy softness on the inside.
All right. Remember we made that chicken broth and garlic.
Look at that. Yeah. Had the black pepper in there, too. Let's just pour those all
over the potatoes. Get it all in there. All that garlic in
there. Kind of looking for my pastry brush there to get all that garlic out.
Go. Yeah. 15 more minutes.
Grab a fork. Test for tenderness. Oh yeah, that's tender.
Look at those. Let's serve these up. I'm going to give it a try for you.
Serve them on a nice platter. All
right, let me show you how we're going to finish this up. We're going to drizzle four tablespoons of butter across.
Mhm. It's a decadent side dish. I'm going to take some parsley. Just going to go
across the top. Oh yeah, that's what it needed. There we go, y'all. These are my
melting potatoes. What do y'all think?
Oh, I'm going to serve myself this one right here.
Oh, it's nice and crispy on the outside. You can tell that it's caramelized.
Nice and soft and pillowy on the inside there. Here's my bite.
M. Wow. Who's making this perfect side
dish? You may not go back to your regular
potatoes. All right, you guys give me a thumbs up on these. Let me know when you're going to make these. We got
Easter right around the corner. We got Mother's Day. We got picnics. Got Fourth of July. All kinds of fun things to make
these for. All right, you guys. I'll see y'all on the next episode.