One Potato, Two Potato

So two weekends ago I was going through my recipes and picked out Loaded Potato Soup as something to make that weekend, but I didn’t get around to making it until this Saturday.  I haven’t had potato soup since I was in middle school (maybe high school?) at my best friends house.  I remember it was delicious with carrots and celery and ever since then I have meant to make it again and probably have three or four recipes.


This version is a take on the Load Potato Skins, another one of my favorite ways to have potatoes. I may have been short a piece of bacon and had a shallot to use instead of an onion and of course I was using whole milk.  I think that have the extra bacon and onion would have made it a bit more flavorful, but it was still good and it will stay good in the fridge of a few days.

Since a whole week had passed, I was at the farmers market again and saw sweet potatoes, which have become a new favorite of mine. So yummy, so many things to do with them.  A few weeks ago I came across this recipe for Sweet Potato Fries and have been thinking about making them. So I bought a few and as the guys at Simply Recipes says “These. Are. So. Addictive.”

From Simply Recipes

I used just paprika and salt for the seasoning and baked them for a lot longer cause I was trying to get them crispy, which I failed at but they were still very tasty and completed my very potato dinner.  Does anyone have any ideas how to get them crispy?


3 thoughts on “One Potato, Two Potato

  1. Megan

    Not necessarily. Adam makes really crispy potato "chips" in the oven- he cuts them like wedges about 1/4" thick, tosses them in oil, salt, and pepper (enough oil to coat the slices), and then bakes them at 425F until they get crispy on a cookie sheet. It usually takes longer than we are willing to wait, but when we do stick it out, they are like fries. Stir them every 10 minutes or so to prevent them from sticking to the cookie sheet.

  2. Jenn

    I wonder if you baked them and then threw them in a skillet for a few minutes with no added oil if it would add a bit of crisp to them?

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