Crispy and Creamy New Potato Pie

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

As is typical for Tyler, his recipe doesn't match the show - he really needs to get a better writer or proof reader. I give the taste 5 stars, but the recipe only 1 star due to poor directions.

As with others, if I hadn't re-watched the show before making this, I would not have known that the skillet needed to be hot before putting the potatoes into it. I did that, but also others said, there was no mention of time, so I baked for 30 minutes. Again, as with other comments, it did not crisp up so I solved that for the top - I put it under the broiler until a crust formed.

Still did not fix the bottom (top, once inverted - it was not crispy and stuck to the pan. I've got 2 ideas to fix this, and will try both at some point and report back:
1 use butter in the skillet rather than olive oil (or a combination of both as butter will brown better than olive oil;
2 fry the potatoes on the stove top for 15 minutes or so and then bake and broil.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is an excellent choice for the prime rib. It is unfortunate that many times on the Food Network website, directions are not thorough and sometimes causes people to feel they have wasted time and money. During the show, when Tyler poured the potatoes into the pan, there was a sizzle so the pan was already hot. My recommendation is to place the skillet with the oil in it in the oven when you turn on the oven and take it out when the oven reaches the 400 degrees, then immediately add the potatoes to the hot skillet and move forward with the recipe. My family is from the south and we make cornbread in a cast iron skillet and warm it this way and the bread browns beautifully and does not stick.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I saw this recipe and just had to try it. It was the easiest thing since sliced bread. I forgot the horseradish but despite that it was AWESOME. I used a kitchen aid mixed to make mashing the potatoes easier. This recipe is great for anyone who has celiac disease because it's wheat free!!!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made it in a cast-iron pan with olive oil, heated the pan in the oven first, then put in the potatoes.

The browned crust stuck to the pan (maybe I should have used one of my older, better seasoned pansand the flavor of the potatoes got totally lost in the wonderful gravy I spooned over them.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I must admit I was a little skeptical with preparing potatos with Horseradish, but to my surprise this dish is great! In fact im eating leftovers even as I am typing. I would definetly recommend this to all. Very easy to make.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is an easy to serve twice baked potato recipe. After reading the rest of the reviews, I adjusted the recipe by spraying the pan lightly with Pam cooking spray. Instead of trying to invert the potato pie, I simply broiled the top for color. Then, I cut the potato pie into wedges, and it plated beautifully. Definitely will use this recipe again...great for buffets!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is a great spin on classic potatoes! The texture is wonderful; crispy on the outside, soft and delicious on the inside. The horseradish really gave the dish and extra zing; and it looks very pretty on the table!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This recipie is great. You can spice it up anyway you like. Sooooo much better than just plain mashed potatoes. I used a 10" pie plate for baking. The browned up really nice and I had no trouble getting them out of the pan.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

i'm never happy with my mashed potatoes so this take on them was a welcome change. didn't use the horseradish because my wife doesn't care for it, but they were still good. i had no problem with them sticking to the pan, or browning and getting crisp. i put a little olive oil on the top and put them under the broiler for a few minutes at the end so they'd be brown top and bottom.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made this recipe tonight and it was very good, my husband and my baby loved it, will definetly make it again. Thanks Tyler.