My friend, Eddie, asked me today, "What are these basil potatoes you speak of Obi-wan?"

Well, Eddie, it’s a very simple and very tasty dish.

Potatoes are very versatile - it’s no wonder they’re the staple starch in most of our diets.  Almost all spices can be used with them, because they pick up the flavor of the spice so easily.  I’ve done this little recipe with many different spices - to include basil and cilantro.   Here’s the one for basil…just replace the spice and you should be good to go.

Ingredients:

• Potatoes - one for each person
• Seasoning - salt/pepper/garlic, Old Bay, Cholula dry pepper powder, Florida Seasoning, etc.
• Fresh Basil - chopped
• Cast iron pan - a must for potatoes.  And remember, Luke, "Hot Pan, Cold Oil."

Method: 

1. Put the pan on the stove and set to stun…um…I mean medium high heat. 
2. Quarter and slice potatoes.   Keep the skin on. 
3. Spr ay oil [I always use olive oil] in skillet - just a light coat.  Add potatoes and whatever seasoning you want.  Brown one side of the potatoes in skillet.
4. Flip potatoes and add fresh basil.  Add a little bit of water and cover.
5. Potatoes are done when they are soft through the middle - about 2-3 more minutes.

Voila! 

If you’re like me…[don’t you hate when commercials begin with "if you’re like me"?  NO.  I am not like you at all.  I am nothing like you.]  Anyway, I love a baked potato with a nice thick juicy steak.  And since we’re having the in-laws in for dinner tonight, we’re serving juicy porterhouses.  Here’s a tried and true recipe. 

Ingredients:

• 4 Russet Potatoes [Do Not Use Any Other]
• Olive Oil
• Kosher Salt

Method:

1. Heat oven to 350 degrees
2. Pierce potatoes with a fork on each side - about 8-10 for each side
3. Lightly coat potatoes with oil
4. Lightly salt potato
5. Bake for one hour.  Skin should be crispy in and inside should be tender.

Serve with sour cream and chives or salt and pepper and butter or any other of your favorite backed potato topping.

If you’ve been to Maryland, you will know this spice.  You may not know it by name, but it is the spice of choice if you’ve had Maryland Steamed Crabs, Maryland Crab Soup and Crab Cakes.  All other seafood seasonings pale in comparison.   I really dig this spicy mix a lot. 

I use it in my tuna macaroni salad to give it extra zip.   Add about a tablespoon to a pound of pasta. 

I use it on French Fries - And I am not talking about typical fast food type of French Fries - I’m talking about the big thick fries that you make at home.  Before sprinkling Old Bay on them, I add a dash of malt vinegar.

I use it on Sweet Potato Fries and breakfast potatoes.

I use it on chicken wings.  In place of Buffalo wing sauce, I make a mixture of butter and Old Bay and enjoy my home town treat a little differently.

4 Sweet potatoes, peeled and cubed

5 large Yukon gold potatoes cubed

5 large red potatoes cubed

2 eggs

2 cloves of garlic

1 tablespoon weber’s horseradish mustard (only available in Buffalo, NY, so use what you must!)

5 or 6 tablespoons mayonnaise

Salt and pepper

1. In a large pan put in all of the potatoes, the garlic and the eggs. Cover with water and add salt. Cook until potatoes are done, but not too mushy.
2. Drain.
3. Remove and discard the garlic.
4. Remove the eggs to allow them to cool.
5. Rinse potatoes with cold water and place them in a large mixing bowl.
6. Shell the eggs and then chop them. Add to potatoes.
7. Add mustard and mayonnaise and mix well. If too dry, add more mayo or mustard.
8. Add salt and pepper to taste.