appetizer essentials: yummy potato bites

How To Make appetizer essentials: yummy potato bites

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  You will need a rimmed baking sheet, some parchment paper (for easy cleanup), and an optional, but useful, wire rack.
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  A note about ovens. There is one big difference between residential ovens, and commercial ovens, and that is in the calibration of the temperature. In my test kitchen I have four commercial Wolf ovens that get professionally calibrated once a year. Most residential ovens cannot be calibrated, and Independent tests, have shown that they can be off by 50 degrees, or more. If you think that your oven is experiencing temperature problems, my suggestion would be to get an oven thermometer. You set the oven to a specific temperature, and they gauge it against what the thermometer says. For example, if you set your oven to 420f (215c), and the thermometer says the oven is heated up to 450f (232c), then the next time you need to bake something at 450f, you set the dial to 420f. Here are the two that I have: https://www.amazon.com/Proster-Thermocouple-Temperature-Thermometer-Backlight/dp/B071V7T6TZ/ref=cm_cr_arp_d_product_top?ie=UTF8 https://www.amazon.com/Taylor-Classic-Large-Dial-Thermometer/dp/B0000DJUYR/ref=sr_1_5?crid=2PZYDMQQO1P0L&keywords=oven+calibration+thermometer&qid=1559147788&s=gateway&sprefix=oven+ca%2Caps%2C205&sr=8-5
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  If you want to make your own sour cream, it is easy/peasy, here is my recipe: https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/condiment-essentials-homemade-sour-cream.html?r=4
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  The Frank’s hot sauce is optional; however, I really enjoy the warm vinegary heat it brings to the recipe. I have not tried it with any other hot sauce. If you want to make your own hot sauce (similar to Frank’s) here is the recipe: https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/condiment-essentials-worth-the-wait-hot-sauce.html?r=10
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  PREP/PREPARE
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  Gather your ingredients (mise en place).
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  Place a rack in the middle position, and preheat the oven to 400f (205c).
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  Wash, then slice the potatoes into rounds of even thickness. Mine are slightly less than 1/2-inch (1.3cm). Depending on the length of your potatoes, you should get from 10 – 12 slices per spud.
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  Place in a tap water cold bath for about 20 minutes.
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  Add the butter, and Frank’s hot sauce to a pan over medium-low heat.
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  When the butter melts, whisk it together with the hot sauce.
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  Chef’s Note: Conversely, you could use the microwave. If you do, put the power on low. Cooking cold butter in a microwave on high heat, can cause the butter to explode, and I HATE it when that happens.
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  Remove from the water bath, brush both sides with the butter/hot sauce combination, sprinkle with a bit of salt and pepper, and place them on a parchment-lined baking sheet, fitted with a wire rack.
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  Chef’s Note: If you are using ham, or other salty meat, skip the salt, and just use some pepper.
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  Chef’s Note: The wire rack is not a deal breaker; however, raising the potatoes off the surface of the baking sheet, helps them to crisp evenly on both sides.
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  Place them in the preheated oven, and bake until beginning to crisp, about 30 minutes.
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  While the potatoes are in the oven, whisk the garnish ingredients together, and reserve.
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  Remove from the oven, and brush just the tops with additional butter/hot sauce.
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  Add your desired protein. In this case, I am adding some spicy meatballs.
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  Add the shredded cheese.
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  Pop back into the oven, until the cheese is bubbly, about an additional 4 - 7 minutes.
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  Remove from the oven, and put a small dollop of the garnish on top of each one.
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  Chef’s Note: To give them a bit more color, I sprinkled a bit of paprika on the sour cream mix.
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  PLATE/PRESENT
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  Serve while nice and hot. Enjoy.
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  Keep the faith, and keep cooking.
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