With New Year’s Eve right around the corner, I figured we’d all be on the lookout for appetizer recipes that are just as simple as they are delicious. A no fuss no muss type of starter without all the frills and fancy ingredients that some over-the-top recipes have. These Buttermilk Chicken Fried Potatoes are made in the same way fried chicken or chicken fried steak is prepared, which just so happens to take potatoes to the next level. They remind me of my childhood because my sisters’ and I loved going to this pizza, fried chicken and potato place when we were young, and if you’re in SoCal, then you might know just the place I’m talking about. It reminds with Blakey’s and is quite delicious. This year, let’s forget about those fancy appetizers, and let’s go back to the simple comfort classics that we all know and love. I hope you give them a try and I hope you all have a safe and very fun New Year’s Eve!
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One of my favorite things to do is to take a classic dish and turn it upside-down, so to speak. Convert it into something that we haven’t really thought about before, but once we do we’re like “why didn’t I think of that?” Or “why didn’t I think of that sooner!” Mashing together two recipes and creating one mega super awesome dish is one of the things I live for. They’re my favorite types of recipes on this blog, and they’re the ones I look forward to the most. These Shepherd’s Pie Twice Baked Potatoes are no exception. They’re basically portable shepherd’s pie and I’m very into it and something tells me that you will be too. If you’re in need of more twice baked potato inspiration, why not give these a try with a 
I’m a lover of all things potatoes and the thought of a “salad” composed of carbs and sausage and crumbled cheese makes me very excited, because 
Today I’m celebrating the release of Deb Perelman’s second cookbook “
So I don’t know if this is weird or gross or if I’m the only one who did this/does this, but when I was a kid, my mom would get us TV dinners (because they were inexpensive and kids love them). I used to get the salisbury steak one with mashed potatoes and corn, but that’s besides the point. Anyhow, what I’m trying to get at is that I would always mix the corn with the mashed potatoes. Always. I still do the same thing whenever I make mashed potatoes and corn and I kid you not, it is one of the best food combinations out there. Like peanut butter and jelly or eggs and bacon or cookies and milk or cake and ice cream, you get the point. Mashed potatoes mixed with corn is where it’s at. If you know exactly what I’m talking about, because you yourself are a closet mashed potato and corn lover, then step right up because we’re now best friends. You might as well get used to it. If you’ve never tried it before and think I’m about the craziest person out there, well you don’t know what you’re missing, and I as your friend cannot let you continue on this path. It’s a good thing I’m here because I’m about to change your life. 
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I’ve teamed up with the Idaho Potato Commission, and Workman Publishing to bring you this post for Potato Tortillas. The recipe comes from the cookbook Smashed, Mashed, Boiled and Baked by Raghavan Iyer. It’s a cookbook all about my favorite vegetable, the potato! I’ve mentioned here on several occasions how much I love potatoes, and so it feels only natural that I talk about this potato cookbook. It’s filled with 75 recipes all centered around the spud. Anywhere from appetizers to main dishes and even desserts. I was chosen to make the potato tortillas, which are homemade tortillas that are studded with shreds of purple potatoes, cilantro, and habanero. They’re slightly spicy, but don’t let that deter you because these tortillas need to be the star of your next taco night. There’s no way around it. 
