Aiming to make potatoes easier, crispier, and a lot more fun? In this video, Nicole shares 13 potato hacks that will alter the method you cook– from quick-cutting tricks and crispy air fryer concepts to wise methods to repair salted soups and even clean your hands. Nicole walks you through clever strategies like:
* Using a cooling rack to dice potatoes in seconds
* Spiralizing potatoes with the side of a box grater
* Making completely peelable boiled potatoes with one easy cut
* Baking the fluffiest potatoes ever with Martha Stewart's famous strategy (that Nicole showed on 'The Drew Barrymore Program').
* Fixing over-salted soups and thickening stews with potato power.
* Cleaning up cutting board spots with a raw potato.
Whether you're meal-prepping, feeding a crowd, or simply trying to find new methods to like your spuds, these hacks will make your potato video game more powerful than ever.
Timestamps:.
0:00– All About Potatoes.
0:11– Cooling Rack Dicing Hack.
1:10– Box Grater Spiralized Potatoes.
2:24– Easy Peel Boiled Potato Hack.
4:33– Air Fryer Baked Potato.
6:23– Half-Baked Potato Technique.
8:04– Martha Stewart 'Smash' Hack.
9:22– Air Fryer Potato Peels.
11:30– Roast Potatoes with Mayonnaise.
13:16– Salty Soup Repair.
13:56– Thicker Soup with Mashed Potatoes.
15:23– Hash Brown Breakfast Pizza.
17:31– Jalapeño Popper Hash Brown Cups.
19:25– Shepherd's Pie with Hash Browns.
22:13– Potato Stain Remover Hack.
Get the dishes here:.
Roast Potatoes with Mayo:.
Hash Brown Breakfast Pizza:.
Jalapeño Popper Hash Brown Cups.
Shepherd's Pie with Hash Browns:.
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I absolutely love Nicole’s honesty and her vibe!
Oh me too!!!👍😃
Definitely! Love her explanations. She has my trust ♡
Yes Yes Yes
Me to ❤
Nicole is my favorite ❤
For baked potatoes, I like to start them in the microwave to speed up cooking the inside and then finish them off for 10-15 minutes in the oven. This method saves a lot of time but your potato still gets enough time in the dry oven heat to get a nice crispy skin.
Gonna have to try that!
How long in microwave?
My method, since we are sharing. ☺️ Heat oven to 450. Wash russets and prick with fork in 6 places. 🥔Roll in bowl of HOT water with kosher salt. Set on rack on a baking sheet. Bake at least 1 hour. Maybe 10 minutes more. Voila 😘
I also start mine in the microwave, using the auto sensor beeping as my cue to remove them, then I coat them in bacon grease, sprinkle with Greek seasoning, and into the oven to finish! It’s quick, easy and I’ve haven’t had a complaint yet. The skin is just as good as the potato, maybe better! Lol
I do this too, maybe 6 mins in the microwave, oil salt and in the air fryer on 200c / 400f for 15 to 20 minutes
I never met a potato I didn’t like, thanks to my Irish ancestors.
Same
Same here ☘️ 😊
I love them too any way they are cooked.
😂😂
Me either. My polish roots are showing. Love potatoes almost any way!
I love the idea of cutting the potatoes in half to bake.
I do that all the time in my air fryer! Works excellently
😂😂😂I definitely will try this recipe ❤❤❤🎉🎉🎉
Those hash brown recipes. are the ones I’m trying… Yummy!!!
Put a pat of butter on the cut side before baking- then they get even more flavor!
Me too! Especially for kids ( or older adults) where they usually waste half of the potato anyway!! And also if they want the other half, the other potatoes are not wasted!!! 💕💕
Nicole is absolutely wonderful!!!! No pretense, just common sense, family friendly recipes!!!🇨🇦❤
Yes and please thank her! Potatoes are now $15 a bag! Woohoo!
Love her too but she did name drop;) But for me the name was a negative. But I will not stop watching!
And no drama throwing food and lids. I appreciate that. No gimmicks at all.
@wiseowl1580I just bought a bag at Kroger today and they were $2.99. Where are you paying THAT much for a bag of potatoes?
…and if your soup, stew, chili is too spicy, add a little lemon/lime/orange/pineapple juice. Citric acid for the win.
I’ve been using instant mashed potatoes to thicken my soups/stews/chowders since the ’60s. I buy the least expensive, generic brand (costs about $1) and store it in a mason jar. It lasts forever and you only need about 1/4C to start, depending on the amount of soup/stew/chowder and the desired thickness. The key is to add slowly, stir constantly, and allow it to thicken — too much and you’ll end up with paste. It only changes the thickness (not the flavor) and it adds nutrition.
Came to say this. Great tip!
I learned this from Jacques Pepin on his show “Fast food my way”. He would cook a 3-course meal in real time during the 30 minute show, as it was the quickest way thicken a soup without having to dirty a bowl or to take time to cook the flour.
Me too. I’ve even used it is desserts that needed thickening, no taste, works so well.
@auntielaura5he is great.
@Graciewinkle-o1i Really? I’d never thought to do that! What kinds of desserts?
I used to work in a restaurant where we used a LOT of potatoes. We were cooking and peeling them every day! The owner was so smart (this was back in the early 80’s) we saved the peels and we deep fried them and sold them as a dish called ‘potato skins;. A big seller!
skins been around since 60s.. Hit in Ontario Canada..
Being Irish, I guess it’s bred into me—to eat the whole potato, not throwing away the potato peelings as in the military, when performing KP in the kitchen😮😮😮😮.
Could never figure that one out… And they want me to follow him— into battle ???😮😮
@Benmelech I love your comment!
My mom owned a restaurant in 70s thru the 2001. Everything way homemade and mean everything also no waste. The had potatoes skins on the menu. I think it was like 15 then to 25 cent to buy back in 70s and 80s
@buy1122people in the 20’s and 30’s were frying up potato skins. They didn’t waste anything back then.
5:20 the easiest way to oil and salt your baked potato is to put some olive oil and kosher salt in a Ziploc bag. Then drop your potato in individually rub the oil on it and move onto your next one. No mess no fuss. Delicious potato.
Love this idea!!🎉
We use plastic gloves!
I use the oil on my hands to put on my forearms and around my eyes! Same with lemon juice when I squeeze lemons!
For Halloween I made Vincent Price’s fried potatoes. Made with clarified butter. Start on the stove to cook then in the oven to finish and brown. I hope people remember Vincent Price. 🧛♀️
He is unforgettable!
Love his cookbook!!
Yes Mam I do remember him!
He was one of my favorite actors, but I never heard of the fried potatoes. I just now looked it up, and it’s one I won’t be able to eat, but I’m sure it must be delicious—because it’s everything I can’t have as a diabetic 😁.
@jb6712It was for a party. I don’t eat that much butter.
I just love your presentation! So quiet yet, funny. You are a breath of fresh air on YouTube.
😅
Same, anytime a new video from Nicole comes out I go back to the channel and watch a few more, some repeats and some I missed. So binge worthy and you always learn the best tips and tricks.
Great observation. I agree. She’s really easy to watch. Guess that’s why she met Drew Barrymore and is the All Recipes lady.
🤗🙌
Old single man here with zero cooking skills. I so enjoy watching you because I learn so much from you. You explain things so well and easy to understand, Thank you
she is also easy on the eyes.
@AsTheWheelsTurnyou could learn a lesson in civility from the previous commenter
Me too she’s a god send to carrear ppl like me but wna impress their loved ones.
@mark96813 There is nothing wrong with that comment. Women appreciate a comment of appreciation when it is done nicely. I know. I am also a woman.
I’m an old single women and I like that her recipes can be cut down for one.
The peels in the air fryer as a snack is a great lesson on frugality as well considering the economy as horrible as it is: our grandparents didn’t waste food! Some might toss the peels away now, but this trick sounds delicious! I learn so much from your videos so much that I bought a larger cutting board and a few extra culinary items and want to try new things within my budget
Potato skin is TOXIC. Eating too much of it can make you sick. There’s NO nutritional value in Potato skins. It’s why people peeled potatoes and put the peeling in their garden during the depression.
Hey Nicole, just a tip for the half baked potatoes….score with a knife before rubbing with oil and seasoning. My mother cooked them like this since before I was born (60’s). They’re my favorite potato cooking style. 🥔
Mine did too! Not sure why, but we called them “Fritz potatoes”.
I am a 71-year-old man that does 100% of the cooking for my wife and I because she is not really physically able to any longer. I just have to say that I love ALL of your hacks, both this one and some of the others that I have watched. I thought I was a pretty inventive cook, but you have given me SO many new ideas that I just can’t wait to try out. Thank you so much!
Did you see the new pasta one? Holy moly 😀
My husband does the same for me due to my health and these hacks have been a God send for us both!
Bless you! ❤
God bless you! That is the sweetest. She’s lucky to have a husband like you.
Good for you! I am 76 and still do most of the cooking for our household ( me, my husband, also 76, Two grandchildren and two great grandchildren ) recently I have hit a wall with my cooking. I literally can’t always think of anything to make for dinner. These hacks look delicious. I can’t wait to try them. BTW my husband would be lost trying to figure out meals. Eggs, toast and fried bologna is about the extent of his skill. Two of my sons cook , but the gene passed my husband up. I can’t complain much though, he still goes to work everyday and keeps up with a thriving practice! Much luck to you and your lucky wife!
I have never been more impressed with a recipe presentation style than yours! You check all the boxes (clear, concise yet comprehensive, excellent step-by-step visuals, and much more)! I don’t know how it could be improved.
This episode (“13 potato hacks”) was my first of your episodes to encounter. I plan to check out ALL your others. Well done! I can’t say enough so I’ll spare you any more verbiage. Thank you, thank you!!
57 year old, ex chef in Uk never seen a lot of these hacks, nor raw frozen hash browns either, loving the channel ❤
I am new to the show and I’m absolutely in love with it! Your vibe, the way you explain things, just everything is absolutely fantastic and so enjoyable to watch and learn from!🎉 thank you Nicole
It’s so lovely to have an American presenter who isn’t shouting and over excitedly overwhelming. You have a nice calm way about you:thank you, my only cooking sub!❤
She is a fine Bama girl. Smart, beautiful, and can cook like a 5* chef.
Well put!
That’s because she has her freezer door cocktails available 👌
I love watching your channel! You cook like normal people using normal people food, not fancy-dancy ingredients that you only see in a restaurant!! I get so many great ideas from you that I’ve never thought of. Thank you for being there for all the regular cooks, like me!!!😊
The first Martha Stewart smash had me rolling….so me😂😂😂❤❤❤