Make Your Own Restaurant Home Fries

How do restaurants get their home fries so crisp and delicious? Sara is showing you!

Just drop cubed russet potatoes into boiling water that contains ½ teaspoon of baking soda.

Boil for only one minute, then drain and add back to the hot pan.

Cook for about 30 seconds in the pan to develop the starch on the outside of the potatoes (this will get you that amazing crunch factor you're looking for).

Add butter and salt to the pan, and when melted, pour potatoes on a hot sheet pan and add a bit of EVOO.

Roast at a whopping 500 degrees for 30 minutes. Done! -

See more at: http://www.rachaelrayshow.com/food/19882_sara_moulton_reveals_5_secrets_restaurants_dont_want_you_to_know/#sthash.E7x89OSe.dpuf

Hassleback Baked Potatoes

I have seen and made these before but never quite like this

Servings: 4

Ingredients:
4 large potatoes
1 stick butter
1 garlic clove, thinly sliced
Salt
Pepper
Shredded Cheese (I use cheddar but go crazy and use what you please)

Garnish:
Butter
Sour cream
Scallions
Bacon

Directions:
1. Preheat oven to 425°F.
2. Using a sharp knife, thinly slices into the potato, into rounds, being SURE not to cut through the potato.
3. Place the cut potatoes on a foil lined baking sheet.
4. Melt 1/2 of the stick of butter and drizzle over potatoes. Insert a few pieces of thinly sliced garlic in between cuts of the potatoes. Season with salt and pepper.
5. Bake for 45-55 minutes, until the outside is tender and the inside of each potato is soft. When done, remove from oven.
6. Turn oven to a broil.

Found http://upenn.spoonuniversity.com/recipe/hassleback-baked-potatoes/

My down and dirty version - no time - no ambition
Ingredients:
4 large potatoes
1 stick butter
Garlic salt to taste
Pepper
Shredded Cheese

Garnish:
Butter
Sour cream
Scallions
Bacon

Directions:
1. Preheat oven to 425°F.
2. Scrub potatoes while oven is prheating
3. Microwave potatoes 7 minutes
4. Using a sharp knife, thinly slice into the potato, DO NOT cut through the potato.
5. Place the cut potatoes on a foil lined baking sheet.
6. Melt 1/2 of the stick of butter and drizzle over potatoes. Sprinkle garlic salt and pepper in between cuts of the potatoes.
7. Bake for 15-20 minutes, until the outside is tender and the inside of each potato is soft. When done, remove from oven.
8. Melt remaining 1/2 stick of butter and drizzle over potatoes. Sprinkle potatoes with cheese.
9. Return to oven until cheese is bubbling. Remove.
10. Top with desired garnishes. Serve immediately.

Cake Mix Cinnamon Rolls

Prep Time 2 hr 0 min  Total Time 2 hr 30 min  Servings 12

Ingredients

1 box Betty Crocker™ SuperMoist™ yellow cake mix
2 1/2 to 3 cups Gold Medal™ all-purpose flour
1 package (2 1/4 teaspoons) regular active dry yeast
1 1/4 cups water
1/4 cup butter, melted and cooled
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1 container Betty Crocker™ Rich & Creamy cream cheese frosting

Directions
1 Grease 13x9-inch pan or 2 (9-inch) round cake pans with shortening or cooking spray.
2 In large bowl, mix cake mix, 1 cup of the flour and the yeast. Add water; stir with wooden spoon until dough forms. Add the remaining flour 1?4 cup at a time, stirring after each addition, until soft dough forms. You may not need all of the flour. Cover with plastic wrap, and let rise in warm place until doubled, about 1 hour.
3 Gently punch down dough, and then reshape it into a ball. Let rest for a few minutes. Meanwhile, have melted butter ready, and in small bowl, mix brown sugar and cinnamon.
4 On lightly floured surface, roll dough into large rectangle about 1/4 inch thick. Brush with melted butter; sprinkle with cinnamon sugar. Starting with 1 long end, tightly roll up dough into a log. Cut into 12 rolls.
5 Place rolls in pan(s); cover with plastic wrap. Let rise about 30 minutes while you heat oven to 375°F.
6 Bake 8 to 10 minutes or until golden brown. Cool 5 minutes; spread with frosting. Serve warm or at room temperature.

Found here:
http://www.bettycrocker.com/recipes/cake-mix-cinnamon-rolls/89ed7371-fe5c-40fa-a8e2-924071d3588e