Superbowl Sunday is this weekend! If you’re anything like us, you’re probably more interested in the food and commercials than the actual game. So, we’ve rounded up three great recipes to bring to a Superbowl party! Plus, check out our what-to-wear guide below.
Photo by Emily Schuman
WHAT YOU’LL NEED
• 1 1/4 pounds russet potatoes (scrubbed)
• 1 tbs all-purpose flour
• 1 tsp fine salt
• 1 1/2 – 2 cups canola oil (for frying)
HOW TO MAKE IT
1. Heat the oven to 450°F and arrange a rack in the middle. Place the potatoes in the oven and bake until easily pierced with a knife but still firm in the center — about 35 to 40 minutes. (If you have 3 smaller potatoes, cook them about 25 to 30 minutes.) When cool enough to handle but still hot, peel away the skin using a paring knife and discard. Shred the potatoes on the large holes of a box grater. Transfer the potatoes to a large bowl, sprinkle in the flour and salt, and mix until combined.
2. Measure 1 teaspoon of the potato mixture and roll into a short cylinder about 1 1/2 inches long and 3/4 inch wide. Place on a baking sheet and repeat with the remaining potato mixture.
3. Line a second baking sheet with paper towels; set aside. Add enough of the oil to a large frying pan to reach about 1/4 inch up the sides and set over medium-high heat until hot, about 5 minutes. Check to see if the oil is hot by submerging the handle of a wooden spoon or wooden chopstick till it touches the bottom of the pan—the oil should bubble vigorously. When it’s ready, fry the tots in batches of 8 to 10 pieces (do not overcrowd the pan), turning once, until medium golden brown on both sides, about 2 to 3 minutes per batch. Using a slotted spoon, transfer to the paper-towel-lined baking sheet and season with salt. Serve immediately with your desired dipping sauce.
4. To freeze, let the fried tots cool, then transfer to an airtight container or zip-top bag. Arrange in a single layer and place in the freezer. To reheat, heat the oven to 400°F and arrange a rack in the middle. Evenly spread the tots in a single layer on a baking sheet and bake until hot, about 15 minutes.
WHAT YOU’LL NEED
• 1 cup butter
• 2 cups light brown sugar
• 1/4 cup corn syrup
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon sea salt
• 1 teaspoon baking soda
• ½ cup unpopped popcorn (or 2 bags microwave popcorn)
HOW TO MAKE IT
1. Preheat oven to 250°F. Line two large baking sheets with silicon mats or parchment paper. Pop popcorn according to directions. Pour half of popcorn into a large mixing bowl.
2. In a medium saucepan, combine butter, brown sugar, corn syrup, and salt and cook over medium high heat, stirring occasionally. Allow mixture to boil for 3 minutes, then remove from heat and quickly stir in baking soda. The caramel will begin to bubble — this means you’re doing it right!
3. Pour half of caramel on top of the bowl of popcorn. Pour the rest of the popcorn into the bowl, then top with remaining caramel. Stir using a wooden spoon or silicon spatula until the caramel coats the popcorn evenly. Place on prepared baking sheets, spreading the popcorn out to the edges. Sprinkle with ½ teaspoon sea salt.
4. Bake for 50 minutes, taking the popcorn out to stir it well every 10-15 minutes. Allow to cool in the pan before serving!
Ricotta with Thyme, Olive Oil, and Grilled Bread
WHAT YOU’LL NEED
• 8 slices (about 3/4-inch thick) crusty bread
• Extra-virgin olive oil (to taste)
• Kosher or table salt (to taste)
• 2 cups fresh ricotta (at room temperature)
• 1 cup whole milk
• 1 tsp coarse sea salt
• 1 tsp coarsely ground black pepper
• 1 tsp fresh thyme leaves or other herbs
• 1 tsp dried oregano
• 2 large garlic cloves, halved (do not peel)
HOW TO MAKE IT
1. Heat a grill or broiler to very hot. If bread slices are very large, cut in half or thirds. Brush bread slices on both sides with olive oil and sprinkle with table or kosher salt.
2. In a mixer fitted with a paddle attachment or in a bowl, whisk ricotta and milk (if using) together until light and fluffy. Season with salt to taste and mix well. Transfer to a shallow serving bowl and sprinkle with sea salt, pepper, thyme and oregano. Drizzle more olive oil on top, about a tablespoon or so.
3. Grill or broil the bread until toasted all over and lightly charred in places. Lightly rub each slice on one side with the cut side of a garlic clove. Serve hot, with ricotta mixture on the side.
WHAT TO WEAR
Comfy and cute is our outfit motto, and these items totally fit the bill. It’s still a little chilly, but we’re lightening our layers with jackets like this denim one by AG. White jeans are a year-round favorite of ours, and they go with everything! Accessorize with a pendant necklace and you’re good to go.
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