Crash Hot Potatoes - What meat are you serving w these? What recipes are perfectly suited to serve alongside?

[Breadcrumbs]

Many of us have fallen in love with these crispy, tasty and versatile taters.

Admittedly, they’re wonderful, even on their own but, they’re also the perfect companion to grilled and roasted meats.

So my question to you is. . . .what have you been serving with your Crash Hot Potatoes?

Have you served them w braised meats?

Would you serve them at a dinner party as part of your main course?

Please share a link to your recipes if you have one.

Here’s the link to Jill Dupleix’s recipe and, The Pioneer Woman site since she has lots of photos documenting the steps in Jill’s recipe:

http://www.jilldupleix.com/recipes/rec025.php

http://thepioneerwoman.com/cooking/20...

[aching]

I made them to go with some leftover chili, which I spooned over the top. Not elegant, but delicious.

[greenish]

My favorite dish to serve them with is spicy pan-fried pork chops.

[FoodChic]

I make them with Cooks Illustrated stuffed chicken breasts. The shallot mustard sauce is just lovely with the potatoes.

[meatn3]

I like them with roasted meats. They cook while the roast is resting. The potato flavor is so easy to vary and complement any style roast.

[KatoK]

I've served them with roast chicken, london broil and salmon, but I've also adjusted the seasoning and served them as a nosh with at cocktail hour. Add a touch of a cajun "essence" and you've got a platter of spicy, salty, crunchy deliciousness.

[chef chicklet]

I like them roast chicken, make them stove top, and sort of scoot them around in the drippings or even add a quick hollandaise sauce for them. yummy stuff.

[chowser]

I've made them w/ the fat/drippings (along w/ garlic I've tossed in) from Zuni roast chicken and served along side that.

[mamachef]

Oh ho ho, Chowser. There is nothing about that that could be wrong.

[chowser]

Yeah, chicken drippings make everything better. Hmmm, so does bacon/fat and I'll bet that would be great w/ these, too.

Last night, my son had the smart idea of adding shredded gruyere to them after they came out of the oven. Genius, they were so good.

[gembellina]

oh wow. I made them with beef drippings to go with steak and red wine sauce but it was a bit overpowering. but chicken fat sounds DIVINE.

[katecm]

I'm surprised by some of these responses. I normally wouldn't serve them with anything saucy, I do like them with some nice grilled and glazed chicken thighs or legs or wings.

[greygarious]

I agree with you, kate. I love anything meats with gravy, as long as it goes over plain or mashed potatoes, noodles, or rice. As far as I am concerned, crispy or creamy potato sides are for sauce-less meat, poultry, and seafood. But I have seen countless posts enthused about things like potatoes au gratin with braised beef so I think we may be in the minority. I also don't like sauced vegetables alongside a sauced main dish. I'd accompany grilled or other plain meat/poultry/seafood with crash hot potatoes and a creamed/sauced vegetable, but not a creamy potato/noodle/rice dish AND a creamed/sauced vegetable.

[Wahooty]

Normally, gg and kate, I am totally on board with this as well - gravy/sauce on boiled or mashed potatoes only, and I've mostly been making these with a steak or grilled meat. Somewhere there is an entire thread about the evils of saucing lovely crispy things, but tonight I was reheating some leftover beef shank and making some crash hot potatoes to go with, because this morning's -14 windchill was still too fresh in my memory for anything but meat-and-potatoes comfort food. I had planned to reduce just enough of my shank braising liquid to sauce the meat, but got a little overzealous and wound up with a LOT of sauce in the pan. I was going to just put it back in the leftover container, but my CHPs turned out extra crispy tonight, so I think I invented...

Crash Hot Poutine.

FINALLY a potato that STAYS CRISPY under a delicious, delicious gravy! Okay, there was no cheese involved, but there WAS bone marrow. And I am now kind of stunned that while people have done fancy poutines with foie gras, I don't think I've ever seen it done with marrow.

(Did I mention that I made the CHP's with duck fat? Yeah, going straight to hell for actually doing this to innocent, healthy potatoes...)

[clamscasino]

They've become THE regular accompaniment to Ina Garten's crabcake recipe from Barefoot in Paris here at Chez Clam. These crabcakes are supposed to be small, appetizer thingees, but we make them larger and have them as a main course.

[mamachef]

I serve those potatoes up with anything, and everybody loves them. But the biggest "hit" of all was when I substituted them for regular latkes with pot roast. Oh, hell yes. They attacked them like dive-bombers on a mission, and I'm still getting compliments....not to mention, recipe requests.

[TorontoJo]

Pretty much anything!

But they were particularly good with the "Beef Tenderloin with Roasted Shallots, Bacon and Port" from epicurious:

http://www.epicurious.com/recipes/foo...

I also served them instead of mashed potatoes at Thanksgiving. While it was a fun alternative, the potatoes suffered from being prepped ahead of time (smashed and oiled) and baked at the last minute. The oil had had too much time to soak into the potato, so they didn't get beautifully crispy. They still tasted good, but the texture was off.