Boil Them First

Never forget to boil your potatoes until they’re fork-tender before smashing them. This step is a non-negotiable because your potatoes won’t be soft enough to be smashed if you don’t boil them first.

View this post on Instagram

A post shared by Nicola Corbishley (@kitchensanctuary)

Right Variety

Not all potato verities are created equal, and the one you choose for this dish will determine how delicious it will taste. Smaller and medium-sized Russets or Yukon Gold potatoes are the best possible option and offer an unparalleled flavor experience.

Smash Gently

Smaller and medium-sized potatoes are the best possible choice because it’s easier to smash them to perfection. You should also make sure to keep your movements gentle and controlled because you’ll ruin the texture of your potatoes if you’re smashing them too hard.

View this post on Instagram

A post shared by Cookie and Kate (@cookieandkate)

Seasoning Bonanza

The right choice of seasonings can take your smashed potatoes from ordinary to mouth-watering. You can use everything from minced garlic and paprika to rosemary and thyme to elevate their taste.

View this post on Instagram

A post shared by Heinen's (@heinens)

The post Best Ways to Make Your Smashed Potatoes Truly Pop appeared first on thedancingcucumber.com.

View this post on Instagram

A post shared by Matborgen Tina & Richard (@matborgen)

Ingredients:

• 4 large russet potatoes
• 4 tablespoons unsalted butter
• 2 tablespoons olive oil
• 2 cloves of garlic
• Fresh thyme sprigs
• Salt
• Black pepper
• 1 cup of vegetable or chicken broth

Instructions:

1. Preheat your oven to 400°F (200°C). Heat butter and olive oil in an oven-safe skillet over medium-high heat. Season the potato cylinders with salt and pepper, then place them in the skillet. Sear until golden brown on both sides.
2. Add smashed garlic cloves and fresh thyme sprigs to the skillet, infusing the butter with aromatic flavors. Carefully pour in the broth, allowing it to simmer.
3. Transfer the skillet to the preheated oven and bake for 30-40 minutes, basting the potatoes with the buttery broth every 10 minutes, until the potatoes are tender and golden.
4. Remove from the oven and let your potatoes rest for a few minutes before serving. Spoon the flavorful pan juices over the potatoes and garnish with additional fresh thyme if desired.

The post Have You Made Fondant Potatoes Before? appeared first on thedancingcucumber.com.

Choosing Potatoes

Picking the right kind of potato is a crucial step. One of the best choices is the Yukon Gold kind that provides the perfect flavor and consistency. It’s important to peel them before boiling and boil until soft but don’t let them start dissolving. Remove from water and make sure they dry well before moving on to the next step.

Mash By Hand

You’ll get the best texture if you mash the potatoes by hand instead of using a blender. Blenders and food processors will leave you with overmashed potatoes that can’t be fixed. They need to be dry but still hot so work fast.

Add Liquid Gradually

If you add all liquid at once, the potatoes won’t be able to absorb it. There’s also a chance you’ll add more than needed and end up with runny mashed potatoes. It’s better to add it gradually, mash, taste during the process, and stop when you like the result.

The post How to Make the Perfect Mashed Potatoes appeared first on thedancingcucumber.com.

Cucumber

Cucumbers are packed with vitamins, minerals, fiber, and antioxidants—but you should leave the skin on to reap all these benefits. Just remember to wash their waxy layer well.

Zucchini

Zucchini contains more than 90% water and most of its nutrients are packed in their skin. The same goes for eggplant, so you should really consider eating them as they are.

Potatoes

Potato skin is much more nutritious than the interior of the potato. It’s packed with vitamins, minerals, and fiber—and that’s why you shouldn’t peel your potatoes off before cooking them and thoroughly wash them instead.

Raw Beets

Just like potatoes, raw beets can be eaten with their skin on, as long as you give them a good scrub before adding them to your salads and other dishes.

Tomatoes

You’re probably eating fresh tomatoes with their skin on already, but you don’t even have to peel them off when you’re cooking them because they’ll be much more nutritious this way.

The post 5 Vegetables You Can Eat Without Peeling appeared first on thedancingcucumber.com.

Ingredients

• 1 cauliflower cut into small flowers
• 2 Potatoes
• 1 chopped onion
• 2 medium-size tomatoes
• 1 teaspoon cumin seeds
• 1 teaspoon freshly grated ginger
• 1 teaspoon grounded turmeric
• 1/2 teaspoon chili flakes
• 1 teaspoon garam masala
• 1/2 cup freshly chopped cilantro
• 5 tablespoons vegetable oil
• Salt and pepper

Instructions

1. Peel the potatoes and chop them into 2 cm cubes. Chop the tomatoes into 2 cm cubes.
2. Add the oil into a large pan and add in the cauliflower. Fry for 3 minutes and then add in the potatoes. Fry for about 10 minutes until both the cauliflower and the potatoes are evenly brown. Remove from the pan.
3. To the same pan add the cumin seeds, ginger, turmeric, chili flakes, and garam masala and let it fry for 3 minutes. Then add in the tomatoes, cover the pan and cook for 5 minutes.
4. Add in the cauliflower and potatoes and season with the chili flakes, salt, and pepper. Mix well and cook for 7 minutes.
5. Move your aloo gobi into serving bowls and sprinkle with the fresh cilantro. Enjoy.

The post Making Aloo Gobi – Indian Potatoes and Cauliflower Dish appeared first on thedancingcucumber.com.

So, what are the crops that have made the biggest impact on the world gastronomic scene that were cultivated in the Americas before Columbus’s arrival? Here they are.

Tomatoes

While you might identify tomatoes with Mediterranean cooking, this plant was unknown outside of South and Central America until the arrival of Europeans to the continent. It’s now a ubiquitous food in cooking around the world.

Potatoes

When you think of potatoes, what countries or places do you think of? Ireland and the United States might have more potato fame than anywhere else, but this crop originated in modern-day Peru and was subsequently exported to the rest of the world.

Corn

Corn is a staple ingredient in common products like tortillas, popcorn, corn syrup, and cereals. While now common in diets across the planet, we ought to thank the indigenous peoples of the territory now known as Mexico for this crop.

The post These Pre-Colombian Crops Changed the World Gastronomic Scene appeared first on thedancingcucumber.com.

Ingredients:

• 3 cups heavy whipping cream
• 1/2-1 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon minced fresh thyme, optional
• 3 pounds russet potatoes, thinly sliced

Instructions:

1. Preheat the oven to 350 F.
2. Combine cream, salt, pepper, and thyme in a large bowl.
3. Arrange potatoes in greased 13×9 inch baking dish. Pour the cream mixture over top.
4. Bake, uncovered until potatoes are lightly browned on top and tender, for about 45-55 minutes. Let cool for 10 minutes before serving.

The post The Scalloped Potatoes are So Easy to Make appeared first on thedancingcucumber.com.

What do you like dipping your fries into? Have you ever tried any of these three french fry sauces, which are popular in different parts of the world?

Curry Ketchup

Curry ketchup is a popular fry sauce in several countries throughout Europe, such as Germany and Austria. Mixing curry powder into a regular batch of ketchup makes for a fragrant and spiced dip that many people absolutely love.

Mayonnaise

That’s right: in some parts of the world, people dip their french fries in mayonnaise! In the Netherlands, for example, fries are commonly topped with a huge dollop of mayonnaise, which is just a little bit leaner and less fatty than the traditional condiment while retaining all of its ingredients.

Brava Sauce

Spain’s most popular french fry sauce is known as salsa brava. This spicy tomato-based sauce combines olive oil, chicken broth, and hot, smoked paprika to make a sauce that will have you begging for more.

The post French Fry Sauces From Around the World appeared first on thedancingcucumber.com.

Salt

Salt is something that every food needs, but with potatoes, it’s a different story completely. Especially if you’re frying potatoes in any way, shape, or form, you need to be salting them well. A lot of people when they fry potatoes they don’t know that they need to salt them after they’ve come out of the oil, but if you don’t you’ll have a severely underseasoned dish.

Baked Potato

Although a baked potato seems like a really straightforward way to cook a potato, a lot of people don’t really know how to make it properly. When you’re done cooking a baked potato, the inside should almost be like mashed potatoes, which is the sign of a truly good baked potato. Luckily, it’s easy to do!

Just prick the potato all around it, rub some olive oil on it, season with salt and pepper, and then bake right on the rack at 350F for at least an hour, all the way up to 1 1/4 hours until the skin is super crispy and the inside is beyond soft.

The post Here’s How to Make Your Potatoes Taste Better appeared first on thedancingcucumber.com.

Tomatoes

You’ve probably been keeping tomatoes wrong your whole life. These delicious fruits will lose all their flavor if you put them in the fridge. There is no bigger crime than taking away the taste from something you bought. That’s why you should find a dark and colder place in your home to store tomatoes there.

Potatoes

Another food that you should avoid storing in the fridge. Cold temperatures have the ability to break down the starches in potatoes. This makes them unpleasant and overly-sweet and gritty. Instead, find a dark spot where you will keep them from now on.

Basil

Your favorite leafy green should stay away from the cold as well. The best way to store it is to put it in a glass of water. For long-term storage, you can blanch the leaves and then freeze the basil.

Honey

You can use a jar of honey for as long as you want, the only thing you have to avoid is keeping it in the fridge. Honey will crystalize because of the cold temperatures, so anything other than that works just fine.

The post Four Foods You Shouldn’t Keep in the Fridge appeared first on thedancingcucumber.com.

Boil Them First

Never forget to boil your potatoes until they’re fork-tender before smashing them. This step is a non-negotiable because your potatoes won’t be soft enough to be smashed if you don’t boil them first.

View this post on Instagram

A post shared by Nicola Corbishley (@kitchensanctuary)

Right Variety

Not all potato verities are created equal, and the one you choose for this dish will determine how delicious it will taste. Smaller and medium-sized Russets or Yukon Gold potatoes are the best possible option and offer an unparalleled flavor experience.

Smash Gently

Smaller and medium-sized potatoes are the best possible choice because it’s easier to smash them to perfection. You should also make sure to keep your movements gentle and controlled because you’ll ruin the texture of your potatoes if you’re smashing them too hard.

View this post on Instagram

A post shared by Cookie and Kate (@cookieandkate)

Seasoning Bonanza

The right choice of seasonings can take your smashed potatoes from ordinary to mouth-watering. You can use everything from minced garlic and paprika to rosemary and thyme to elevate their taste.

View this post on Instagram

A post shared by Heinen's (@heinens)

The post Best Ways to Make Your Smashed Potatoes Truly Pop appeared first on thedancingcucumber.com.

View this post on Instagram

A post shared by Matborgen Tina & Richard (@matborgen)

Ingredients:

• 4 large russet potatoes
• 4 tablespoons unsalted butter
• 2 tablespoons olive oil
• 2 cloves of garlic
• Fresh thyme sprigs
• Salt
• Black pepper
• 1 cup of vegetable or chicken broth

Instructions:

1. Preheat your oven to 400°F (200°C). Heat butter and olive oil in an oven-safe skillet over medium-high heat. Season the potato cylinders with salt and pepper, then place them in the skillet. Sear until golden brown on both sides.
2. Add smashed garlic cloves and fresh thyme sprigs to the skillet, infusing the butter with aromatic flavors. Carefully pour in the broth, allowing it to simmer.
3. Transfer the skillet to the preheated oven and bake for 30-40 minutes, basting the potatoes with the buttery broth every 10 minutes, until the potatoes are tender and golden.
4. Remove from the oven and let your potatoes rest for a few minutes before serving. Spoon the flavorful pan juices over the potatoes and garnish with additional fresh thyme if desired.

The post Have You Made Fondant Potatoes Before? appeared first on thedancingcucumber.com.

Choosing Potatoes

Picking the right kind of potato is a crucial step. One of the best choices is the Yukon Gold kind that provides the perfect flavor and consistency. It’s important to peel them before boiling and boil until soft but don’t let them start dissolving. Remove from water and make sure they dry well before moving on to the next step.

Mash By Hand

You’ll get the best texture if you mash the potatoes by hand instead of using a blender. Blenders and food processors will leave you with overmashed potatoes that can’t be fixed. They need to be dry but still hot so work fast.

Add Liquid Gradually

If you add all liquid at once, the potatoes won’t be able to absorb it. There’s also a chance you’ll add more than needed and end up with runny mashed potatoes. It’s better to add it gradually, mash, taste during the process, and stop when you like the result.

The post How to Make the Perfect Mashed Potatoes appeared first on thedancingcucumber.com.

Cucumber

Cucumbers are packed with vitamins, minerals, fiber, and antioxidants—but you should leave the skin on to reap all these benefits. Just remember to wash their waxy layer well.

Zucchini

Zucchini contains more than 90% water and most of its nutrients are packed in their skin. The same goes for eggplant, so you should really consider eating them as they are.

Potatoes

Potato skin is much more nutritious than the interior of the potato. It’s packed with vitamins, minerals, and fiber—and that’s why you shouldn’t peel your potatoes off before cooking them and thoroughly wash them instead.

Raw Beets

Just like potatoes, raw beets can be eaten with their skin on, as long as you give them a good scrub before adding them to your salads and other dishes.

Tomatoes

You’re probably eating fresh tomatoes with their skin on already, but you don’t even have to peel them off when you’re cooking them because they’ll be much more nutritious this way.

The post 5 Vegetables You Can Eat Without Peeling appeared first on thedancingcucumber.com.

Ingredients

• 1 cauliflower cut into small flowers
• 2 Potatoes
• 1 chopped onion
• 2 medium-size tomatoes
• 1 teaspoon cumin seeds
• 1 teaspoon freshly grated ginger
• 1 teaspoon grounded turmeric
• 1/2 teaspoon chili flakes
• 1 teaspoon garam masala
• 1/2 cup freshly chopped cilantro
• 5 tablespoons vegetable oil
• Salt and pepper

Instructions

1. Peel the potatoes and chop them into 2 cm cubes. Chop the tomatoes into 2 cm cubes.
2. Add the oil into a large pan and add in the cauliflower. Fry for 3 minutes and then add in the potatoes. Fry for about 10 minutes until both the cauliflower and the potatoes are evenly brown. Remove from the pan.
3. To the same pan add the cumin seeds, ginger, turmeric, chili flakes, and garam masala and let it fry for 3 minutes. Then add in the tomatoes, cover the pan and cook for 5 minutes.
4. Add in the cauliflower and potatoes and season with the chili flakes, salt, and pepper. Mix well and cook for 7 minutes.
5. Move your aloo gobi into serving bowls and sprinkle with the fresh cilantro. Enjoy.

The post Making Aloo Gobi – Indian Potatoes and Cauliflower Dish appeared first on thedancingcucumber.com.

So, what are the crops that have made the biggest impact on the world gastronomic scene that were cultivated in the Americas before Columbus’s arrival? Here they are.

Tomatoes

While you might identify tomatoes with Mediterranean cooking, this plant was unknown outside of South and Central America until the arrival of Europeans to the continent. It’s now a ubiquitous food in cooking around the world.

Potatoes

When you think of potatoes, what countries or places do you think of? Ireland and the United States might have more potato fame than anywhere else, but this crop originated in modern-day Peru and was subsequently exported to the rest of the world.

Corn

Corn is a staple ingredient in common products like tortillas, popcorn, corn syrup, and cereals. While now common in diets across the planet, we ought to thank the indigenous peoples of the territory now known as Mexico for this crop.

The post These Pre-Colombian Crops Changed the World Gastronomic Scene appeared first on thedancingcucumber.com.

Ingredients:

• 3 cups heavy whipping cream
• 1/2-1 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon minced fresh thyme, optional
• 3 pounds russet potatoes, thinly sliced

Instructions:

1. Preheat the oven to 350 F.
2. Combine cream, salt, pepper, and thyme in a large bowl.
3. Arrange potatoes in greased 13×9 inch baking dish. Pour the cream mixture over top.
4. Bake, uncovered until potatoes are lightly browned on top and tender, for about 45-55 minutes. Let cool for 10 minutes before serving.

The post The Scalloped Potatoes are So Easy to Make appeared first on thedancingcucumber.com.

What do you like dipping your fries into? Have you ever tried any of these three french fry sauces, which are popular in different parts of the world?

Curry Ketchup

Curry ketchup is a popular fry sauce in several countries throughout Europe, such as Germany and Austria. Mixing curry powder into a regular batch of ketchup makes for a fragrant and spiced dip that many people absolutely love.

Mayonnaise

That’s right: in some parts of the world, people dip their french fries in mayonnaise! In the Netherlands, for example, fries are commonly topped with a huge dollop of mayonnaise, which is just a little bit leaner and less fatty than the traditional condiment while retaining all of its ingredients.

Brava Sauce

Spain’s most popular french fry sauce is known as salsa brava. This spicy tomato-based sauce combines olive oil, chicken broth, and hot, smoked paprika to make a sauce that will have you begging for more.

The post French Fry Sauces From Around the World appeared first on thedancingcucumber.com.

Salt

Salt is something that every food needs, but with potatoes, it’s a different story completely. Especially if you’re frying potatoes in any way, shape, or form, you need to be salting them well. A lot of people when they fry potatoes they don’t know that they need to salt them after they’ve come out of the oil, but if you don’t you’ll have a severely underseasoned dish.

Baked Potato

Although a baked potato seems like a really straightforward way to cook a potato, a lot of people don’t really know how to make it properly. When you’re done cooking a baked potato, the inside should almost be like mashed potatoes, which is the sign of a truly good baked potato. Luckily, it’s easy to do!

Just prick the potato all around it, rub some olive oil on it, season with salt and pepper, and then bake right on the rack at 350F for at least an hour, all the way up to 1 1/4 hours until the skin is super crispy and the inside is beyond soft.

The post Here’s How to Make Your Potatoes Taste Better appeared first on thedancingcucumber.com.

Tomatoes

You’ve probably been keeping tomatoes wrong your whole life. These delicious fruits will lose all their flavor if you put them in the fridge. There is no bigger crime than taking away the taste from something you bought. That’s why you should find a dark and colder place in your home to store tomatoes there.

Potatoes

Another food that you should avoid storing in the fridge. Cold temperatures have the ability to break down the starches in potatoes. This makes them unpleasant and overly-sweet and gritty. Instead, find a dark spot where you will keep them from now on.

Basil

Your favorite leafy green should stay away from the cold as well. The best way to store it is to put it in a glass of water. For long-term storage, you can blanch the leaves and then freeze the basil.

Honey

You can use a jar of honey for as long as you want, the only thing you have to avoid is keeping it in the fridge. Honey will crystalize because of the cold temperatures, so anything other than that works just fine.

The post Four Foods You Shouldn’t Keep in the Fridge appeared first on thedancingcucumber.com.