Up next in 10
If there's one food Paula really loves, it's a potato! In this episode of Paula's Home Cooking, Paula shows off some of her favorite potato recipes.
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#pauladeen #fullepisodefriday
Oven Fried Potato Wedges - https://www.pauladeen.com/recipe/oven-fried-potato-wedges/
Potato Soup with Shrimp - https://www.pauladeen.com/recipe/potato-soup-with-shrimp/
Sweet Potato Pie - https://www.pauladeen.com/recipe/old-fashioned-sweet-potato-pie/
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0:00
Hey y'all. I'm Paula Dean and if there's
0:03
one food I really, really love, it's a
0:06
potato. So today I want to show y'all
0:09
some ways that I cook up a potato. Every
0:12
way I can think of. And the first one I
0:15
want to share with y'all is my oven
0:17
fried potato wedges. One taste of these
0:19
spicy spuds and you won't want a regular
0:22
French fry again. And then I'm going to
0:25
be sharing a recipe for a deliciously
0:28
silky potato soup with shrimp and
0:31
potatoes for dessert. That's right. I'm
0:34
going to fix you my out of this
0:36
world-fashioned
0:37
sweet potato pie that's sweeter than
0:40
your mother-in-law's love. So y'all
0:43
please join me in the kitchen today cuz
0:45
I want to teach you just how precious a
0:48
potato can be. Guess what this is y'all?
0:54
It's a hot potato.
0:57
Actually, it's not a hot one yet. How
1:00
many times have I told y'all what my
1:02
favorite food is?
1:05
Well, today is all about hot potatoes.
1:09
And I am as excited as a June bride in a
1:12
feather bed. I'm telling you. Uh because
1:15
I love potatoes. And I think maybe one
1:19
of the reasons why uh I love potatoes.
1:22
So, is because my very favorite
1:24
condiments go along with these, which is
1:26
mayonnaise and butter. So, the first
1:29
recipe that I want to share with y'all,
1:31
it's an oven fried potato. Now, we're
1:34
going to take just a an a regular bacon
1:36
potato and I'm going to cut it in half.
1:40
And then I'm going to third each half,
1:44
cutting it into three wedges.
1:48
Let me move that bowl so that you can
1:50
see.
1:58
Okay. Now, in this dish,
2:01
I'm going to mix some mayonnaise.
2:05
Uh, people used to think I was crazy
2:09
uh eating mayonnaise with my French
2:12
fries. But, you know, once I get folks
2:14
to taste them, they agree that it's just
2:17
delicious. All right. Now I'm going to
2:19
add a4 of a teaspoon of onion powder
2:24
and a half a teaspoon of house
2:26
seasoning.
2:29
Just going to mix that up. And I'm going
2:31
to add a little hot sauce to give it
2:33
just a little heat.
2:41
Now I've sprayed this pan as well so
2:43
they won't stick.
2:45
And we're going to just coat our
2:47
potatoes in this mayonnaise mixture. And
2:50
then we're going to Doesn't it look
2:53
good?
2:54
Could eat them raw.
2:57
Uh and then we're going to take our
2:59
potatoes and we're going to dip them
3:01
into a cornbread dressing mix.
3:08
You can find this in the I can't
3:11
remember what section in the grocery
3:13
store this is in. Um it may be in your
3:16
bacon department.
3:20
And this is great because
3:24
if uh you're doing this for dinner, you
3:27
can do it up early in the day.
3:30
It'd be yummy with steaks or char
3:34
grilled chicken on the grill or pork
3:36
chops
3:38
or ribs
3:41
right there. That's the last one.
3:45
All right, I'm going to sprinkle it with
3:47
just a little pepper cuz Michael does
3:49
like hot stuff. I think you're going to
3:52
love this recipe. Now, we're going to
3:54
stick this in the oven and we're going
3:55
to bake it um for about 50 minutes,
3:59
believe it or not.
4:00
Uh, but we want them toasty and brown
4:03
and crusty. Actually, before we put this
4:06
one in, I've got a pan already ready in
4:08
here. We're going to take it out
4:11
so you can see the final product.
4:15
Don't those look out of this world?
4:19
And
4:24
all right, let's move on.
4:26
This is such a nice change from an
4:29
ordinary baked potato.
4:39
So love potatoes.
4:46
Look at him. See what the mayonnaise did
4:50
to them.
4:52
And you see I've got a little dish of
4:54
mayonnaise.
4:55
Y'all just have to try this. This tastes
4:57
like chicken that's been fried.
5:01
And I've got to put these down cuz I
5:03
could stand up here and eat them all
5:04
day.
5:06
And I really, really want to show y'all
5:08
the next dish coming up. I'm going to
5:10
clean up. And when I see you back here,
5:13
I'm going to show you how to make a
5:15
quick, simple, delicious, out of this
5:19
world shrimp and potato soup. So, y'all
5:22
don't go anywhere and I'll see you back
5:24
in the kitchen in like two minutes.
5:36
[Music]
5:44
I've been waiting four years, y'all, to
5:47
do a show on my favorite food, potatoes.
5:49
I just adore them. Now, the next dish is
5:54
called potato shrimp soup. And our water
5:56
is boiling for our shrimp. So, I'm going
5:58
to run back over here, put our shrimp
6:01
in. And I'm using a medium size shrimp
6:05
in the jacket. These are easy peel
6:08
shrimp. I'm going to just let these cook
6:11
until they turn pink, which will be
6:13
about for this size shrimp, maybe two to
6:17
three minutes. Not long because you
6:19
remember they're going to go through
6:21
another cooking process in the soup. So,
6:24
just a couple of minutes. All right. The
6:27
half a stick of butter that we put in
6:28
here is melted. Now, I'm going to add
6:30
two diced fresh carrots
6:34
and one diced onion.
6:40
And we're just going to let that sauté.
6:43
You know, I don't think today is the day
6:44
to cut back.
6:47
I think I'm going to go ahead and put
6:48
that other half a stick of butter in.
6:49
That looked way too skimpy. All right.
6:52
Now, I'm using just a regular Idaho
6:54
potato. And I've got some cut right
6:57
there. And I've got one more to go in
6:59
the pan.
7:01
And we're just going to dice them just
7:03
like we would like for potato salad
7:06
size. And these will cook in about
7:09
gosh, these will probably be done in
7:11
like 15 minutes. So, this is going to be
7:15
a pretty fast,
7:17
simple soup to do.
7:20
All right, we'll just add those to the
7:21
rest of our potatoes. We're just going
7:25
to sauté that until the onions are just
7:28
a little bit tender.
7:31
All right. And our shrimp should
7:36
be about ready.
7:39
Yeah. See how nice and pink those are?
7:42
And you can see where I de vained them
7:44
where they're already pulling apart. You
7:46
know, the secret to cooking good shrimp
7:48
is first of all having a good product.
7:51
You always want to start with a good
7:54
fresh shrimp. We're so lucky in Savannah
7:57
that we have access to such wonderful
8:00
fresh shrimp. One thing that you'll
8:02
always want to remember, y'all are
8:03
probably tired of hearing me say it, but
8:06
you never want to overcook your shrimp
8:08
because they'll almost become uh like
8:11
the texture of an eraser if you overcook
8:14
them. You want to just get them there,
8:16
which only takes just a couple of
8:18
minutes, especially if they're the
8:21
smaller shrimp like I'm cooking today.
8:24
And you can see these have been cut down
8:26
the back. Just all you have to do is
8:28
take a knife, cut through the shell down
8:30
the center, remove the vein, which is
8:34
nothing but a sand vein. Um, people can
8:37
get a little squeamish about that, but
8:39
it's nothing but the sand that's
8:41
becoming trapped in the in the shrimp.
8:44
So, you can see how easy that peeled.
8:52
[Music]
8:54
M.
8:56
It's so good. It's going to make a
8:58
fabulous pot of soup. All right, our
9:00
carrots and our onions are nice and
9:02
tender. Now, I'm going to add a little
9:04
flour to to the um pot so that it will
9:08
make our soup nice and thick. And by
9:11
adding it this way, we don't have to
9:13
worry about it lumping or anything like
9:16
that. Gertie,
9:19
guess what I'm making?
9:22
I'm making a pot of soup. Now, how am I
9:26
going to feed you soup? I guess with a
9:29
spoon.
9:31
All right. So, I've got that mixed up.
9:33
I've got four cups of milk that's just
9:36
been heating on the stove over here, and
9:39
I'm going to add that to our pot.
9:48
And over in this measuring cup, I've got
9:51
two chicken bullion cubes that I've
9:55
dissolved in a half a cup of milk. So,
9:58
this is really going to give it a nice
10:00
nice kick. Now, if you've got some fresh
10:02
chicken stock around, you can use that
10:05
in the place of this. But in the
10:07
meantime,
10:09
we're going to go with the chicken
10:11
bullion.
10:14
All right,
10:16
that looks so good. Now, I'm just going
10:18
to add our potatoes. And we're going to
10:21
let this cook for about 15 to 20 minutes
10:24
or until the potatoes are nice and soft
10:27
and almost mushing down some of them.
10:30
You know, if you don't have any shrimp,
10:33
it would be wonderful to replace the
10:36
shrimp with a fresh kernel corn. It
10:38
would be so good. A corn and potato
10:40
chowder.
10:42
Oh, that looks delicious. So, we're just
10:44
going to let that cook. I'm going to
10:46
take a quick break. When we come back,
10:48
I'm going to peel the shrimp, add them
10:50
to our soup, and then you won't believe
10:52
what I'm doing next.
10:55
The potato just keeps getting sweeter.
10:58
How about sweet potato pie?
11:00
[Music]
11:06
[Music]
11:15
Hey y'all, in case you just joined me in
11:18
the last segment, I started making us a
11:20
pot of potato and shrimp soup. And I'm
11:23
so glad you showed up.
11:24
That's why I showed up. It's one of my
11:25
favorites.
11:25
You smelled it, didn't you? I did.
11:27
You're no better than Gertie. I'm fixing
11:29
to add a cup of half and half now to our
11:32
soup.
11:33
And then as soon as Bobby finishes with
11:36
the shrimp, we're going to toss those
11:37
in. I'm going to season our pot with
11:40
salt and pepper.
11:44
Throw those shrimp in.
11:45
Sure. Uh now y'all if you want to you
11:47
can chop these shrimp up but since
11:49
they're smaller and I love to pop in a
11:53
whole big shrimp in my mouth so I'm
11:55
leaving I was in here whole. How old
11:57
were you when we had your tonsils out?
12:00
I was 14.
12:01
14 years old.
12:02
Yeah. I mean you were just chronic. What
12:04
the trivia question is what soup would I
12:07
make you when you were sick so often
12:10
with tonsillitis?
12:12
Well I remember you making me potato
12:13
soup all the time as a kid. time. All
12:16
the time,
12:17
but I don't think we usually got shrimp
12:18
in it.
12:19
No, we couldn't afford shrimp.
12:22
You're very astute of you, son.
12:24
So, my memory is pretty good.
12:26
Your memory is excellent. All right.
12:29
God, that looks
12:29
Doesn't that look delicious? This is
12:31
ready. Do you want some soup?
12:32
I want some so bad.
12:34
Well, I'm going to bowl you up some.
12:39
Okay.
12:40
And I'm going to make yours all the way
12:42
now. Okay. Please.
12:44
Doesn't that look delicious?
12:46
It looks great.
12:47
All right. Now, look at this.
12:52
You don't like cheese, do you?
12:54
Just a little.
12:58
Doesn't that look yummy? And we cannot
13:01
forget our green vegetable. You know how
13:04
I feel about vegetables.
13:06
Well, I will work around it.
13:08
And you'll work around it. And while
13:10
you're sampling that soup, look, Gertie
13:13
knows you're fixing to put a spoon in
13:14
your mouth.
13:15
Back up, Gertie.
13:16
The Doesn't the bacon just make it? And
13:18
mama hadn't had it in so long. It
13:20
reminds me of It reminds me of when I
13:21
was a kid.
13:25
All right, I'm going to go sit down and
13:26
eat my soup.
13:27
Okay,
13:27
Jamie,
13:28
enjoy, son.
13:29
Look what you're not having.
13:32
Some things never change, do they?
13:34
Doesn't matter how old they get. All
13:36
right, let's move on to an oldfashioned
13:40
sweet potato pie. I adore sweet
13:43
potatoes. And to our two cups of sweet
13:45
potatoes, I'm going to add a cup of
13:47
sugar
13:49
and two eggs. And then we're just going
13:52
to beat this with a hand mixer
13:56
until it's nice and mixed up. And these
13:59
eggs are gonna
14:02
have make those sweet potatoes like set
14:05
up and they're going to be so delicious.
14:17
All right. To our sweet potatoes and
14:19
sugar and eggs, I'm going to add a
14:21
teaspoon of vanilla flavoring and a half
14:24
a stick of melted butter.
14:28
put in a quarter of a teaspoon of ground
14:30
ginger, a quarter of a teaspoon of
14:33
ground cinnamon, and we're just going to
14:36
blend these together. And then we're
14:38
going to slowly add one cup of milk.
14:42
And for today's pie, I'm I'm going to
14:45
cheat and go the easy way with a frozen
14:47
pie crust.
14:50
If you're having baked sweet potatoes
14:54
for dinner and you've got them left
14:57
over,
14:58
make sure you have a sweet potato pie
15:00
the next night. I like that so much
15:02
better than boiling them. When you boil
15:05
them, the water just kind of breaks down
15:08
the strength. So, this is just straight
15:12
potatoes baked in the oven. Now, we're
15:14
just going to pour this in our pie
15:15
crust. I have this on a sheet just in
15:19
case it makes a mess and runs over,
15:21
it'll all be caught on the sheet.
15:24
It's really so good.
15:27
So, we're going to put this in the oven
15:29
at 350.
15:31
All right, so that'll be ready in about
15:32
35 minutes. And there's nothing better
15:35
Hey, there's nothing better than a sweet
15:37
potato pie.
15:38
You got two sweet potato pie with
15:41
meringue on it.
15:42
I didn't get any soup.
15:43
Well, listen, son. I didn't know where
15:44
you were. And listen. Uh-uh. I tell you
15:46
what your brother sang for his supper.
15:48
You sing for yours now.
15:50
No.
15:52
You want me to cook, not sing?
15:54
I've heard you sing, son. Finish making
15:56
this mering. Now, just beat those until
15:58
they're soft peaks and slowly add the
16:00
sugar. And I'm going to be
16:01
This doesn't look like potato soup with
16:03
cheese and bacon on it.
16:04
And then you can have some soup. How's
16:07
that? I just want to get this mess
16:08
cleaned up. All right, let's let's get
16:11
your
16:13
sugar in there. We want this to
16:17
turn into meringue. I've cooked a couple
16:19
of pies, Jamie, and I've got one in the
16:22
oven, and this one is cooled and ready.
16:26
Let me show you how.
16:30
Show me how.
16:31
Sometimes you got to treat it rough.
16:35
Slap it around a little bit.
16:41
I'm familiar.
16:43
What is that supposed to mean?
16:47
You better love me. You better love me.
16:50
So, you want me to top this?
16:51
Yeah.
16:53
But this is so so good.
16:59
You know, lots of times I'll serve
17:02
I'll serve my pumpkin pies with heavy
17:06
cream, you know, sweetened whipped
17:07
cream. But, you know, this is a nice
17:10
change. And the one thing you'll want to
17:12
make sure, son, I'm sure you know this,
17:14
but when you're mering your pies, you
17:16
want to really seal those edges good
17:20
because the the syrup from the meringue
17:23
will
17:24
bubble over.
17:25
Yeah. Well, yeah. And it'll cause the
17:26
meringue to pull away. You want to put
17:29
that in the oven for you?
17:30
Yeah, we'll put this in the oven and let
17:32
it bake for oh 10 or 12 minutes,
17:34
something like that. And when we come
17:37
back, I've got some tips for you on
17:40
another good something that you can do
17:42
with that sweet potato. And then the
17:44
boys and I are going to taste this pie.
17:45
All right. So, you want me to dip you up
17:47
a bowl of soup?
17:48
Please, with bacon.
17:49
If you don't, we'll see y'all back in a
17:50
few minutes.
17:52
[Music]
17:58
[Music]
18:04
I want to share with y'all one of my
18:06
favorite ways to eat sweet potatoes. So
18:10
simple and easy. You can have a homemade
18:12
sweet potato chip in just a matter of a
18:14
couple of minutes. The only thing you'll
18:16
want to do is make sure you wash your
18:18
potatoes and scrub them good. Slice them
18:22
fairly thin. And we're going to drop
18:25
these in hot grease that's around 350°.
18:31
It'll only take a couple of minutes for
18:33
them to cook. You can see they're
18:37
immediately.
18:39
Look at the beautiful color they're
18:41
turning as soon as I dropped them down
18:43
in that grease.
18:45
Keep those potatoes moving. And these
18:48
look like they're just about ready to
18:51
finish up your sweet potatoes. This
18:53
decision is going to be left up to you.
18:57
Now, I'm going to do half in my house
19:00
seasoning, which will make it savory,
19:03
which is salt, pepper, and garlic
19:06
powder. And this end, because I like my
19:10
sweet potato chips sweet, I'm going to
19:13
sprinkle with sugar.
19:16
And no matter which way you try them, I
19:19
think you're going to love them. They're
19:20
just delicious.
19:23
Guys,
19:26
I got y'all some pie ready. Oh,
19:28
pie. Oh, pie. Pie. Pie. Pie. Pie. Pie.
19:32
Pie. Pie.
19:33
Pie. Pie. Pie. Pie. Pie. Pie. Pie. Pie.
19:38
Where's mine?
19:39
Come on.
19:41
I've raised a couple of nuts, y'all. Uh,
19:44
all right. There's your piece of pie,
19:45
son. Here's your piece of pie. I want
19:47
y'all to try the sweet potato chips. I
19:49
know how much you love those, Bobby. And
19:52
the potato wedges. Oh my gracious.
19:55
Dipped in mayonnaise and the cornbread
19:58
crumbs and the the potato soup and the
20:01
shrimp. And did y'all take Is it good?
20:04
That's so wonderful.
20:06
Good. I want to have some with you. So,
20:08
if you're tired of serving up that
20:10
ordinary baked potato or those French
20:11
fries, I hope that you'll try some of
20:14
these delicious potatoes. I think you're
20:17
going to love them. And until next time,
20:19
y'all. The boys and I wish y'all best
20:22
dishes and love from our tater kitchen
20:25
to yours. Speaking of tater,
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