Best Apocalypse Ghost Chili Potatoes Recipes

APOCALYPSE GHOST CHILI POTATOES

Steps:

• 1. Preheat oven to 400*
• 2. Using tongs, carefully remove one of the ghost chilis.
• 3. Place chili in bowl and cover it with warm water. Use a knife to carefully score the chili, letting out some of its seeds. Set aside.
• 4. Roughly dice and slice up the potatoes and onion. Place in baking dish and mix in the olive oil and all the spices.
• 5. Carefully discard the chili from the water. While protecting your hands, pour the water over the potatoes and use a spatula to mix it in.
• 6. Warm cream in small pot. Once it just begins to boil, turn off heat.
• 7. Place cheese on top of potatoes and sprinkle bacocs (optional) on top.
• 8. Pour cream over the whole dish.
• 9. Bake for 40 minutes at 400* or until dish is bubbly, cheese is browned on top and potatoes are tender. ** Important to let it stand about 10 minutes to thicken, before serving.

CHILI ROASTED POTATOES

Steps:

• Preheat oven to 375 degrees F.
• Drizzle potatoes with a generous pour of extra-virgin olive oil. Toss potatoes with seasoning and coarse salt and pepper. Place potatoes on a nonstick baking sheet and roast 20 minutes or until just tender. Give the baking sheet a good shake after 10 minutes to avoid sticking.

GHOST FRIED POTATOES

Steps:

• Wash and cut the potatoes as desired (I usually cut lengthwise making round slices around 1/8 inch thick). Sprinkle with salt and pepper. Heat the oil over medium heat in a large skillet and just before putting the tomatoes in put one ghost chili in the oil (handle the pepper very carefully and wash your hands after touching it). Cook the potatoes in the oil turning once and when golden brown (4-8 minutes) place them on a plate covered with paper towels to soak up the oil and discard the ghost chili. Sprinkle with salt and pepper if desired and serve immediately.

POTATO GHOSTS

Steps:

• Peel and quarter potatoes, then cover with water in a 4-quart pot and season well with salt. Simmer, partially covered, until tender, 15 to 20 minutes.
• While potatoes are simmering, heat butter and milk in a small saucepan until butter is melted. Remove from heat and cover to keep warm.
• Preheat oven to 400°F with rack in middle.
• Drain potatoes and force through ricer into a large bowl (or mixer bowl if using stand mixer). Beat in milk mixture, yolks, and 1/2 teaspoon each of salt and pepper with an electric mixer at low speed until combined.
• Spread about one-third of potatoes in a buttered 1 1/2-quart shallow ovenproof dish. Transfer remaining potatoes to pastry bag. Pipe potatoes close together into 2 1/2- to 3-inch-high pointed mounds to form "'ghosts" and garnish each mound with 2 seeds for "eyes."
• Bake until tips of ghosts are golden and potatoes are firm, 20 to 25 minutes.