March 27, 2025 • 18 mins
Who says cannabis edibles need to be sweet? Venture beyond cookies and brownies as we explore the versatile world of cannabis infused ghee through three delicious potato preparations. In times of economic uncertainty, these humble spuds transform into affordable, effective vehicles for cannabinoids while satisfying savoury cravings.
Following our ingredient deep-dive on ghee, we're putting this clarified butter to work with roast potatoes, mashed potatoes, and the visually striking Hasselback potatoes. Each preparation showcases ghee's unique properties – its rich flavour, high smoke point, and excellent cannabinoid-carrying capacity. More importantly, these recipes demonstrate practical approaches to dosing that solve common edibles dilemmas, like how to serve mixed company with varying tolerance levels or preferences.
The episode addresses crucial technical considerations too, including optimal cooking temperatures to preserve THC potency and methods for individual dosing within shared meals. We also explore a question from a listener about using decarbed cannabis directly in food without infusing it into fat first – a technique that opens up even more culinary possibilities.
Whether you're an experienced edibles creator or just starting to experiment beyond pre-packaged products, these potato preparations offer accessible entry points to elevate your cannabis cuisine.
Ready to transform everyday ingredients into extraordinary cannabis experiences? Subscribe to Bite Me for more practical, creative approaches to edibles that respect both the power of the plant and the joy of delicious food. Your feedback helps shape future episodes, so share your favourite cannabis-infused potato preparations or other culinary cannabis questions!
Visit the website for full show notes, free dosing calculator, recipes and more.
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:03):
Hello and welcome to episode 292.
And today we are using ghee todo potatoes three different ways
.
Welcome to Bite Me, the showabout edibles, where I help you
take control of your high life.
I'm your host and certifiedgonger, margaret, and I love
helping cooks make safe andeffective edibles at home.
(00:23):
I'm so glad you're here.
Welcome everyone to anotherfantastic episode of Bite Me the
show about edibles, or Bite Mepodcast, as many people like to
call it.
This is the podcast thatexplores the intersection of
food culture and cannabis,helping cooks make great edibles
at home A little radicalself-reliance, if you will.
And what are we making today?
(00:44):
And why is this exciting?
Because who doesn't lovepotatoes?
And in this world of risingprices and economic uncertainty,
well, we might need to makepotatoes more of a staple of our
diet, if you hadn't already.
I do love a good potato cookedin a myriad of different ways,
roast probably being my favorite.
(01:05):
But for this one, I got alittle creative and, of course,
we're using ghee to make it,because I just did an ingredient
deep dive a big bite on gheelast week, if you haven't yet
listened to that episode.
So I encourage you to checkthat one out to find out why
ghee is so wonderful and such agreat way to get your THC.
(01:25):
I won't rehash that.
Go check that out if you'reinterested.
So, if you're listening to thisfor the first time, thank you
for being here.
I am so glad that you found me.
However, it is that you foundme, let me know if, with one of
the fan mail, you can send me atext message or email me, and if
you've been here for a littlewhile.
I appreciate you listening.
Thank you so much.
(01:45):
It really means a lot, becauseotherwise I'd be sitting here
talking to myself, and a lot oftimes that's exactly what it
feels like that I'm sitting heretalking to myself.
However, if you enjoy the show,please consider leaving a
review, a five-star review.
It does help spread the wordand, of course, share the show
with somebody in your life thatis also a cannabis and or
edibles lover, although I guessthey would probably be an
(02:07):
edibles lover.
However, there are severalinterviews that would be
wonderful for those who are notreally necessarily into edibles
themselves, but interested incannabis as a topic, and you can
always go to the website.
There is, under the cannabisresources section, a list of all
the podcast guests that haveever appeared on the show and I
am proud to say I've had about60 guests on this show at this
(02:31):
point.
It's one of my favorite partsabout the show.
To be honest, I love doing thesolo episodes, but doing the
interviews is really a highlightfor me because I get to learn
brand new things and share themwith you folks.
We are learning together brandnew things and share them with
you folks.
We are learning together Beforewe get into today's meat and
potatoes.
(02:52):
That's a cheesy joke if I everheard one, but I couldn't resist
.
I just wanted to share a coupleof questions that I got, a
couple of emails and fan mails.
The first one comes from Jamieand she says hi, margaret, I
just found your Bite Me podcast.
I'm located in South Carolina.
Question for you about ediblesCan you use decarbed flour in
(03:17):
cooking without having itcombined with a fat already?
For example, could I take mydecarbed flour and sprinkle it
onto some veggies I'm cooking,versus cooking them with my can
of butter?
And that's a really greatquestion If we know that
cannabis is activated throughthe decarb because we've applied
some heat to our dried cannabis, which will activate it.
(03:39):
Same thing happens when youfire up that joint.
It's the heat you're applyingto the joint that is going to
activate the cannabis, whichwill allow you to get high.
So, if we've already done thedecarb process, do we really
need to add it to a fat?
And the short answer is no, youdon't.
It is actually ready to use andwill get you high.
Now, of course, there's lots ofreasons why you might want to
(04:00):
infuse it into a fat, and that'sbecause you can easily add it
to a broader range of recipes.
But that doesn't mean you can'ttake some of that decarbed
cannabis, sprinkle it on yourveggies, sprinkle it on your
salad, put it in some saladdressing.
I've used it right in the doughfor some cookies, like I mixed
it in with the, the, thedecarbed cannabis, and with the
(04:21):
flour, and not using it as a, asan infusion, like you
traditionally would.
So, yeah, there's lots ofreasons why you might not want
to.
Maybe you just don't have timeor energy, and I can fully
appreciate that.
So, yes, if you have decarbweed, especially if you use a
dry herb vaporizer, like I loveto use a Pax, I have a Pax 3.
They've since come out withsome new models, but they have a
(04:42):
10-year warranty, so I probablywon't be replacing the one that
I'm enjoying anytime soon.
However, the spent cannabisthat comes out of that little
device I save up and I can usein edibles as well, and because
that's already decarbed, you canmake use of that immediately
without having to infuse it.
So why not?
(05:04):
I mean, it's not going to hurt.
The only thing you might findis that bit of you know, toasted
taste of decarbed cannabis.
So if you're mixing it withsomething that can mask the
taste or you don't mind, then Isay why not?
The next question comes from alistener in Hungary and they're
asking do you have a cookbook?
And the short answer to that isalso yes.
(05:25):
Yes, I do.
If you head over to my website,there's a pop-up that will
often show up that will say youcan join my mailing list for the
cookbook.
It's also in the Bite MeCannabis Club, so you can access
it there as well if you're amember of the club.
Just a couple of questions Igot in recently.
Thank you for your questions,folks.
I love it when people send mequestions and, if you want to,
(05:45):
don't be shy.
I love to hear from listenersbecause it's a nice reminder
that, yes, there are people onthe other end listening.
Now for this particular episode,we are going into doing
potatoes three ways using ghee.
Now, I admit, when I firstthought about doing this recipe
or this, this episode, if youwill it was a large part because
(06:08):
last week I did the ingredientbig bite or deep dive or
whatever you want a catchy thingyou want to call it and I did
on the subject of ghee, and Ihad done an episode a long time
ago around infusing ghee,because I have, at this point,
have infused all the fats.
Ghee is a wonderful one to doDuck fat, olive oil, avocado oil
, coconut oil, mct oil, milk andcream.
(06:31):
Actually, I think it was alwayscream, not milk, because if I'm
gonna do the milk, I'm gonna dothe good shit, the really rich
stuff that I'm probably notsupposed to be drinking Butter.
What else is there?
What have I missed?
I've probably infused it, butghee is a really interesting fat
, so that's why I wanted tohighlight it with this sort of
ingredient deep dive.
But then, once you have the ghee, you're kind of like, well,
(06:53):
what do you do with it?
There's a million things youcan do with it, because you can
pretty much use ghee in a lot ofyour cooking.
As you would butter, I couldhave made cookies and just
swapped out butter for gheeinstead, but I've done cookies
so many times on this show and Iwasn't really feeling cookies
lately.
I have some other edibles thatI'm enjoying right now, because
I always have some edibleskicking around unsurprisingly
(07:13):
and I just didn't want to go forthe sweets again because I know
there's a lot of folks outthere that may not share the
sweet tooth that I have.
So I'm trying to branch outfriends and I'm trying to do
something that will excite thetaste buds of those who don't
necessarily have a sweet toothand who doesn't love potatoes?
Who doesn't love potatoes?
Well, if you don't, I'm sorry.
This is not the episode for you.
(07:33):
Now I have to admit it ispotatoes done three ways, but in
full disclosure.
A lot of.
When I did that episode oninfusing ghee a while ago, I
also did an episode onHasselbeck potatoes and I used
ghee for that particular recipe.
So I'm going to kind of includethat as one of the options.
So, basically, the three typesof potatoes we're looking at
(07:54):
today are roast potatoes, mashedpotatoes and Hasselback
potatoes.
The Hasselback potatoes arereally fun to make and they're
visually interesting to look at.
Mashed potatoes I hardly evermake and I had made mashed
potatoes for this particularepisode for the first time in
years.
I think the last time I made it, made mashed potatoes was maybe
(08:18):
10 years ago, because there wasa period in time when I was
doing Christmas dinners for twosides of the family, because we
would have both sides of thefamily, because we would have
both sides of the family over onfor one Christmas dinner
instead of having to host two.
And some of those dinners thoseyears got really large, like.
I like to remember them as like30, 35 people, which for me,
(08:39):
for cooking, was a lot.
I'm not really accustomed tocooking for that many people I
don't know how many people arebut because it was two sides of
the family and both sides of thefamily tended to have very
distinct preferences, I foundmyself making doubles of a lot
of things.
I made two types of cranberrybecause some of the folks liked
it right out of the can and somepreferred it not.
(09:00):
I made two types of gravy.
I made two types of stuffingand would make two types of
potatoes.
Thank God I'm not doing thatshit anymore.
That's all I can say.
However, a good mashed potato.
Even though it's probably beenit feels, like a decade since
I've made them, I realized howeasy they are and I've maybe
been missing out.
So I'm kind of glad that I'verediscovered the classic mashed
(09:23):
potato.
And of course, there is theroast potato, which is my go-to
and something I cook often,especially in the wintertime.
I suppose you could do thesefried potatoes as well if you
wanted to, maybe.
This is four ways potatoes withghee.
So there's a lot of differentways you can use ghee for
potatoes and I have to say thatthe ghee added a real richness
(09:44):
and a real richness to thepotatoes.
That I really appreciated andit was lovely.
And as far as roasting with, asin the Hasselback and the roast
potatoes, it really helped tocrisp them up a lot as well and
add that rich flavor to them andyou add salt and voila, you
have something really special.
(10:07):
I just took some potatoes.
They ended up being relativelysmall potatoes.
I bought a five pound bag ofpotatoes recently and I should
have looked at it more.
It looked like there was somebigger potatoes in it, but alas,
they are more like thefingerling type small Often.
That's not my favorite kindbecause I find washing and
peeling those can be quitetedious, although it wasn't too
bad.
So maybe because I wasn't doingthem all at once but I made the
(10:29):
roast potatoes, I cut them, Iquartered the potatoes and then
put them in a bowl and then Iput some ghee all over them.
I warmed it up a bit so itmelted, and then I roasted them
in the oven Now I did it at 350,just so that it wouldn't
degrade any of the cannabis thatwas in my infusion and I
(10:50):
roasted them until they weretender and could pierce them
with the fork and had some nicebrowning on them.
I really love it when they havethe browning on them.
If they don't have that, yougot to leave them in for a
little bit longer.
It can take a little bit longer, but the nice thing about roast
potatoes is you can sort ofprep them, throw them in the
oven and then you can, you know,walk away and then if you're
preparing something else, youcan do that while those are in
(11:11):
the oven, cooking away.
And then for the mashedpotatoes these were peeled
quarter well, I guess quarter orhalved and then I boiled them
for 20 minutes until they werefork tender and then I mashed
them added a little bit of milk.
I added some uninfused ghee forthis particular one, because I
was infusing the mashed potatoesjust for myself.
(11:33):
So I added the infused ghee tomy serving afterwards.
So I still got there.
Everyone still got the richnessof the potatoes with the ghee.
Mine was the only one that hadthe dosing in it as far as the
potatoes went.
So that's pretty important toremember who you're dosing,
because there may be people thatyou're dining with that don't
appreciate the edibles as muchas you do, which is a shame, of
(11:54):
course.
But to each their own.
We have to accept that we allhave different preferences.
So that's another reason why Iliked the mashed potatoes,
because it is a pretty easyrecipe to sort of infuse on your
own and you can dose it fordifferent tastes.
And then finally well, Ishouldn't say finally, because
we may have added a fourth wayto do potatoes but the
Hasselback potatoes you justpreheat your oven and you.
(12:18):
So the reason I didn't make itthis time, even though I had
recently, recently discovered,or I had done this episode a
long time ago, around ghee andHasselback potatoes specifically
.
I mean, when you have a catalogof 292 episodes, you sometimes
forget what you've already done.
You basically take a largepotato and you put really narrow
slits in the top, all the wayalong the one side of the potato
(12:42):
, and then you brush it withyour ghee, salt it and then you
throw it in the oven for alittle while it's going to take
a little longer than your roastpotato and then it comes out
crispy and delicious and itlooks really interesting because
of the way that it's beencooked with those slices in the
potatoes.
I'll be sure to add photos tothe show notes for this so that
you can see what it looks like,and you'll probably want to try
(13:03):
it out.
I think I'll be sure to addphotos to the show notes for
this so that you can see what itlooks like and you'll probably
want to try it out.
I think I'll be trying it outagain.
I just have to dig in the bagand see if I can find a big
enough potato, because the onesin the bag right now are not big
enough to do these Hasselbackpotatoes, and they're pretty fun
(13:25):
.
And another beauty of thatparticular style of potato is,
if you have a couple of them,you can always brush your
infused ghee on afterwards aswell, when it's hot and melt it
on top.
If you want to haveindividually dosed potatoes, and
if you're not too concernedabout that, of course you can do
that during the baking process.
But that is a fun way toindividually dose each tater.
And then of course, there'sfrying.
But you know, if I was going todo a fried potato like french
fries or something like that,you could do it in infused ghee,
(13:46):
but I think you would get a lotof waste as well.
So and usually it has to be ata relatively high heat, so you
could do your potatoes inuninfused ghee and then well, I
don't even know if I would useghee afterwards, I would
probably use an infused ketchupI just did an episode not that
long ago on an infused curryketchup, but any infused ketchup
would do and then you can getyour dosing that way.
(14:07):
So that might be preferable forthe fourth way of doing
potatoes with ghee.
So you know what?
Maybe it's technically threeand a half ways of doing
potatoes, because you're notnecessarily using the infused
ghee to do a fried potato.
Those are the different ways youcan use ghee to make potatoes
and it really does make themtaste rich and delicious and
savory, and they're so good and,of course, having a good recipe
(14:32):
, no matter how simple it is,because we often think of
edibles and we think ofsomething you know complicated
and tricky to do or reallyinvolved, and sometimes it's as
simple as sprinkling somedecarbed cannabis on something
that you're cooking.
Or it is as simple as using aninfusion that you've tried and
mixing it with vegetables thateverybody can access, like the
(14:55):
potato.
So some of the common cookingmistakes you're going to want to
avoid is, if you're using aninfusion, is cooking it at too
high a temperature that is goingto degrade the THC in your
infusion?
Now I'd have to recall but if Ido recall, anything over 400,
like you're probably pretty safeat 400 degrees, but anything
(15:17):
over that you may beexperiencing some degradation in
the infusion and you want totry and avoid that.
So just bear that in mind.
When you're cooking things,especially if you're roasting,
sometimes the temptation is tocook it at a higher temperature
to speed up the cooking process,and I can appreciate that.
But in this particular instance, if you're using a precious
(15:37):
infusion, you're going to wantto lower that temperature a
little bit, extend the cookingtime, and that way you're going
to want to lower thattemperature a little bit, extend
the cooking time, and that wayyou're going to preserve your
infusion and the cannabis, thcor CBD therein.
So I guess my question to you ishow is, what is your favorite
way to do potatoes and how wouldyou infuse them or make or do
individual dosing and, if youlet me know, I can share it on
(15:59):
the show?
I find it really interesting tolearn how other people are
doing their infusions and dosingtheir foods, especially when
we're getting more into therealm of the everyday and when I
say everyday I just mean likeinfusing meals, because I feel
like it is a little more.
It is a little different.
It's a little different thanjust making a batch of cookies
(16:19):
and then eating a cookie atwhatever point during your day.
And the advantage of a meal isyou can infuse multiple servings
at a time, and sometimes thatmakes it a disadvantage because
you're serving it to people whodon't all have the same
tolerance level as you do.
So let me know, I would love tohear it.
And, of course, if you head overto join BiteMecom and you learn
(16:42):
more about the Bite Me CannabisClub, we can talk about it more
over there as well, becausethat's where there's a lot of
discussion happening about thepodcast episodes and all kinds
of other things as well.
I do have a couple ofinterviews coming up that I'm
excited about.
One is already in the can, aswe like to say in the podcasting
biz, and another one I'm aboutto do.
I'm really excited about thoseepisodes, one with Michael
(17:05):
DeVellier and Vanessa Labarado.
So that is something to lookforward to coming up in the not
too distant future.
And, of course, if you haveanybody that you would like me
to interview, let me know,because I am not shy to ask
folks, even though sometimesthose requests don't get a
response.
(17:25):
That's happened to me lots oftimes, but it's surprising
sometimes the number of peoplethat do respond and say, yeah,
sure, because Bite Me, bite Meis a whole mood.
It applies to so many differentsituations it can be like.
Sometimes I think Bite Me iskind of like, is kind of like
the F-bomb.
It can apply in a lot ofdifferent ways and yet it's a
lot less offensive, so it makesit even more versatile.
(17:47):
So let me know how you're usingBite Me in your life.
I think that's it for this week, my friends.
Let me know what else you'reusing ghee for, if at all, if
you tried that infusion, becauseI am curious, I am planning to
do another recipe with it and Iwould love to hear.
Hello and welcome to episode 292.
And today we are using ghee todo potatoes three different ways
.
Welcome to Bite Me, the showabout edibles, where I help you
take control of your high life.
I'm your host and certifiedgonger, margaret, and I love
helping cooks make safe andeffective edibles at home.
(00:23):
I'm so glad you're here.
Welcome everyone to anotherfantastic episode of Bite Me the
show about edibles, or Bite Mepodcast, as many people like to
call it.
This is the podcast thatexplores the intersection of
food culture and cannabis,helping cooks make great edibles
at home A little radicalself-reliance, if you will.
And what are we making today?
(00:44):
And why is this exciting?
Because who doesn't lovepotatoes?
And in this world of risingprices and economic uncertainty,
well, we might need to makepotatoes more of a staple of our
diet, if you hadn't already.
I do love a good potato cookedin a myriad of different ways,
roast probably being my favorite.
(01:05):
But for this one, I got alittle creative and, of course,
we're using ghee to make it,because I just did an ingredient
deep dive a big bite on gheelast week, if you haven't yet
listened to that episode.
So I encourage you to checkthat one out to find out why
ghee is so wonderful and such agreat way to get your THC.
(01:25):
I won't rehash that.
Go check that out if you'reinterested.
So, if you're listening to thisfor the first time, thank you
for being here.
I am so glad that you found me.
However, it is that you foundme, let me know if, with one of
the fan mail, you can send me atext message or email me, and if
you've been here for a littlewhile.
I appreciate you listening.
Thank you so much.
(01:45):
It really means a lot, becauseotherwise I'd be sitting here
talking to myself, and a lot oftimes that's exactly what it
feels like that I'm sitting heretalking to myself.
However, if you enjoy the show,please consider leaving a
review, a five-star review.
It does help spread the wordand, of course, share the show
with somebody in your life thatis also a cannabis and or
edibles lover, although I guessthey would probably be an
(02:07):
edibles lover.
However, there are severalinterviews that would be
wonderful for those who are notreally necessarily into edibles
themselves, but interested incannabis as a topic, and you can
always go to the website.
There is, under the cannabisresources section, a list of all
the podcast guests that haveever appeared on the show and I
am proud to say I've had about60 guests on this show at this
(02:31):
point.
It's one of my favorite partsabout the show.
To be honest, I love doing thesolo episodes, but doing the
interviews is really a highlightfor me because I get to learn
brand new things and share themwith you folks.
We are learning together brandnew things and share them with
you folks.
We are learning together Beforewe get into today's meat and
potatoes.
(02:52):
That's a cheesy joke if I everheard one, but I couldn't resist
.
I just wanted to share a coupleof questions that I got, a
couple of emails and fan mails.
The first one comes from Jamieand she says hi, margaret, I
just found your Bite Me podcast.
I'm located in South Carolina.
Question for you about ediblesCan you use decarbed flour in
(03:17):
cooking without having itcombined with a fat already?
For example, could I take mydecarbed flour and sprinkle it
onto some veggies I'm cooking,versus cooking them with my can
of butter?
And that's a really greatquestion If we know that
cannabis is activated throughthe decarb because we've applied
some heat to our dried cannabis, which will activate it.
(03:39):
Same thing happens when youfire up that joint.
It's the heat you're applyingto the joint that is going to
activate the cannabis, whichwill allow you to get high.
So, if we've already done thedecarb process, do we really
need to add it to a fat?
And the short answer is no, youdon't.
It is actually ready to use andwill get you high.
Now, of course, there's lots ofreasons why you might want to
(04:00):
infuse it into a fat, and that'sbecause you can easily add it
to a broader range of recipes.
But that doesn't mean you can'ttake some of that decarbed
cannabis, sprinkle it on yourveggies, sprinkle it on your
salad, put it in some saladdressing.
I've used it right in the doughfor some cookies, like I mixed
it in with the, the, thedecarbed cannabis, and with the
(04:21):
flour, and not using it as a, asan infusion, like you
traditionally would.
So, yeah, there's lots ofreasons why you might not want
to.
Maybe you just don't have timeor energy, and I can fully
appreciate that.
So, yes, if you have decarbweed, especially if you use a
dry herb vaporizer, like I loveto use a Pax, I have a Pax 3.
They've since come out withsome new models, but they have a
(04:42):
10-year warranty, so I probablywon't be replacing the one that
I'm enjoying anytime soon.
However, the spent cannabisthat comes out of that little
device I save up and I can usein edibles as well, and because
that's already decarbed, you canmake use of that immediately
without having to infuse it.
So why not?
(05:04):
I mean, it's not going to hurt.
The only thing you might findis that bit of you know, toasted
taste of decarbed cannabis.
So if you're mixing it withsomething that can mask the
taste or you don't mind, then Isay why not?
The next question comes from alistener in Hungary and they're
asking do you have a cookbook?
And the short answer to that isalso yes.
(05:25):
Yes, I do.
If you head over to my website,there's a pop-up that will
often show up that will say youcan join my mailing list for the
cookbook.
It's also in the Bite MeCannabis Club, so you can access
it there as well if you're amember of the club.
Just a couple of questions Igot in recently.
Thank you for your questions,folks.
I love it when people send mequestions and, if you want to,
(05:45):
don't be shy.
I love to hear from listenersbecause it's a nice reminder
that, yes, there are people onthe other end listening.
Now for this particular episode,we are going into doing
potatoes three ways using ghee.
Now, I admit, when I firstthought about doing this recipe
or this, this episode, if youwill it was a large part because
(06:08):
last week I did the ingredientbig bite or deep dive or
whatever you want a catchy thingyou want to call it and I did
on the subject of ghee, and Ihad done an episode a long time
ago around infusing ghee,because I have, at this point,
have infused all the fats.
Ghee is a wonderful one to doDuck fat, olive oil, avocado oil
, coconut oil, mct oil, milk andcream.
(06:31):
Actually, I think it was alwayscream, not milk, because if I'm
gonna do the milk, I'm gonna dothe good shit, the really rich
stuff that I'm probably notsupposed to be drinking Butter.
What else is there?
What have I missed?
I've probably infused it, butghee is a really interesting fat
, so that's why I wanted tohighlight it with this sort of
ingredient deep dive.
But then, once you have the ghee, you're kind of like, well,
(06:53):
what do you do with it?
There's a million things youcan do with it, because you can
pretty much use ghee in a lot ofyour cooking.
As you would butter, I couldhave made cookies and just
swapped out butter for gheeinstead, but I've done cookies
so many times on this show and Iwasn't really feeling cookies
lately.
I have some other edibles thatI'm enjoying right now, because
I always have some edibleskicking around unsurprisingly
(07:13):
and I just didn't want to go forthe sweets again because I know
there's a lot of folks outthere that may not share the
sweet tooth that I have.
So I'm trying to branch outfriends and I'm trying to do
something that will excite thetaste buds of those who don't
necessarily have a sweet toothand who doesn't love potatoes?
Who doesn't love potatoes?
Well, if you don't, I'm sorry.
This is not the episode for you.
(07:33):
Now I have to admit it ispotatoes done three ways, but in
full disclosure.
A lot of.
When I did that episode oninfusing ghee a while ago, I
also did an episode onHasselbeck potatoes and I used
ghee for that particular recipe.
So I'm going to kind of includethat as one of the options.
So, basically, the three typesof potatoes we're looking at
(07:54):
today are roast potatoes, mashedpotatoes and Hasselback
potatoes.
The Hasselback potatoes arereally fun to make and they're
visually interesting to look at.
Mashed potatoes I hardly evermake and I had made mashed
potatoes for this particularepisode for the first time in
years.
I think the last time I made it, made mashed potatoes was maybe
(08:18):
10 years ago, because there wasa period in time when I was
doing Christmas dinners for twosides of the family, because we
would have both sides of thefamily, because we would have
both sides of the family over onfor one Christmas dinner
instead of having to host two.
And some of those dinners thoseyears got really large, like.
I like to remember them as like30, 35 people, which for me,
(08:39):
for cooking, was a lot.
I'm not really accustomed tocooking for that many people I
don't know how many people arebut because it was two sides of
the family and both sides of thefamily tended to have very
distinct preferences, I foundmyself making doubles of a lot
of things.
I made two types of cranberrybecause some of the folks liked
it right out of the can and somepreferred it not.
(09:00):
I made two types of gravy.
I made two types of stuffingand would make two types of
potatoes.
Thank God I'm not doing thatshit anymore.
That's all I can say.
However, a good mashed potato.
Even though it's probably beenit feels, like a decade since
I've made them, I realized howeasy they are and I've maybe
been missing out.
So I'm kind of glad that I'verediscovered the classic mashed
(09:23):
potato.
And of course, there is theroast potato, which is my go-to
and something I cook often,especially in the wintertime.
I suppose you could do thesefried potatoes as well if you
wanted to, maybe.
This is four ways potatoes withghee.
So there's a lot of differentways you can use ghee for
potatoes and I have to say thatthe ghee added a real richness
(09:44):
and a real richness to thepotatoes.
That I really appreciated andit was lovely.
And as far as roasting with, asin the Hasselback and the roast
potatoes, it really helped tocrisp them up a lot as well and
add that rich flavor to them andyou add salt and voila, you
have something really special.
(10:07):
I just took some potatoes.
They ended up being relativelysmall potatoes.
I bought a five pound bag ofpotatoes recently and I should
have looked at it more.
It looked like there was somebigger potatoes in it, but alas,
they are more like thefingerling type small Often.
That's not my favorite kindbecause I find washing and
peeling those can be quitetedious, although it wasn't too
bad.
So maybe because I wasn't doingthem all at once but I made the
(10:29):
roast potatoes, I cut them, Iquartered the potatoes and then
put them in a bowl and then Iput some ghee all over them.
I warmed it up a bit so itmelted, and then I roasted them
in the oven Now I did it at 350,just so that it wouldn't
degrade any of the cannabis thatwas in my infusion and I
(10:50):
roasted them until they weretender and could pierce them
with the fork and had some nicebrowning on them.
I really love it when they havethe browning on them.
If they don't have that, yougot to leave them in for a
little bit longer.
It can take a little bit longer, but the nice thing about roast
potatoes is you can sort ofprep them, throw them in the
oven and then you can, you know,walk away and then if you're
preparing something else, youcan do that while those are in
(11:11):
the oven, cooking away.
And then for the mashedpotatoes these were peeled
quarter well, I guess quarter orhalved and then I boiled them
for 20 minutes until they werefork tender and then I mashed
them added a little bit of milk.
I added some uninfused ghee forthis particular one, because I
was infusing the mashed potatoesjust for myself.
(11:33):
So I added the infused ghee tomy serving afterwards.
So I still got there.
Everyone still got the richnessof the potatoes with the ghee.
Mine was the only one that hadthe dosing in it as far as the
potatoes went.
So that's pretty important toremember who you're dosing,
because there may be people thatyou're dining with that don't
appreciate the edibles as muchas you do, which is a shame, of
(11:54):
course.
But to each their own.
We have to accept that we allhave different preferences.
So that's another reason why Iliked the mashed potatoes,
because it is a pretty easyrecipe to sort of infuse on your
own and you can dose it fordifferent tastes.
And then finally well, Ishouldn't say finally, because
we may have added a fourth wayto do potatoes but the
Hasselback potatoes you justpreheat your oven and you.
(12:18):
So the reason I didn't make itthis time, even though I had
recently, recently discovered,or I had done this episode a
long time ago, around ghee andHasselback potatoes specifically
.
I mean, when you have a catalogof 292 episodes, you sometimes
forget what you've already done.
You basically take a largepotato and you put really narrow
slits in the top, all the wayalong the one side of the potato
(12:42):
, and then you brush it withyour ghee, salt it and then you
throw it in the oven for alittle while it's going to take
a little longer than your roastpotato and then it comes out
crispy and delicious and itlooks really interesting because
of the way that it's beencooked with those slices in the
potatoes.
I'll be sure to add photos tothe show notes for this so that
you can see what it looks like,and you'll probably want to try
(13:03):
it out.
I think I'll be sure to addphotos to the show notes for
this so that you can see what itlooks like and you'll probably
want to try it out.
I think I'll be trying it outagain.
I just have to dig in the bagand see if I can find a big
enough potato, because the onesin the bag right now are not big
enough to do these Hasselbackpotatoes, and they're pretty fun
(13:25):
.
And another beauty of thatparticular style of potato is,
if you have a couple of them,you can always brush your
infused ghee on afterwards aswell, when it's hot and melt it
on top.
If you want to haveindividually dosed potatoes, and
if you're not too concernedabout that, of course you can do
that during the baking process.
But that is a fun way toindividually dose each tater.
And then of course, there'sfrying.
But you know, if I was going todo a fried potato like french
fries or something like that,you could do it in infused ghee,
(13:46):
but I think you would get a lotof waste as well.
So and usually it has to be ata relatively high heat, so you
could do your potatoes inuninfused ghee and then well, I
don't even know if I would useghee afterwards, I would
probably use an infused ketchupI just did an episode not that
long ago on an infused curryketchup, but any infused ketchup
would do and then you can getyour dosing that way.
(14:07):
So that might be preferable forthe fourth way of doing
potatoes with ghee.
So you know what?
Maybe it's technically threeand a half ways of doing
potatoes, because you're notnecessarily using the infused
ghee to do a fried potato.
Those are the different ways youcan use ghee to make potatoes
and it really does make themtaste rich and delicious and
savory, and they're so good and,of course, having a good recipe
(14:32):
, no matter how simple it is,because we often think of
edibles and we think ofsomething you know complicated
and tricky to do or reallyinvolved, and sometimes it's as
simple as sprinkling somedecarbed cannabis on something
that you're cooking.
Or it is as simple as using aninfusion that you've tried and
mixing it with vegetables thateverybody can access, like the
(14:55):
potato.
So some of the common cookingmistakes you're going to want to
avoid is, if you're using aninfusion, is cooking it at too
high a temperature that is goingto degrade the THC in your
infusion?
Now I'd have to recall but if Ido recall, anything over 400,
like you're probably pretty safeat 400 degrees, but anything
(15:17):
over that you may beexperiencing some degradation in
the infusion and you want totry and avoid that.
So just bear that in mind.
When you're cooking things,especially if you're roasting,
sometimes the temptation is tocook it at a higher temperature
to speed up the cooking process,and I can appreciate that.
But in this particular instance, if you're using a precious
(15:37):
infusion, you're going to wantto lower that temperature a
little bit, extend the cookingtime, and that way you're going
to want to lower thattemperature a little bit, extend
the cooking time, and that wayyou're going to preserve your
infusion and the cannabis, thcor CBD therein.
So I guess my question to you ishow is, what is your favorite
way to do potatoes and how wouldyou infuse them or make or do
individual dosing and, if youlet me know, I can share it on
(15:59):
the show?
I find it really interesting tolearn how other people are
doing their infusions and dosingtheir foods, especially when
we're getting more into therealm of the everyday and when I
say everyday I just mean likeinfusing meals, because I feel
like it is a little more.
It is a little different.
It's a little different thanjust making a batch of cookies
(16:19):
and then eating a cookie atwhatever point during your day.
And the advantage of a meal isyou can infuse multiple servings
at a time, and sometimes thatmakes it a disadvantage because
you're serving it to people whodon't all have the same
tolerance level as you do.
So let me know, I would love tohear it.
And, of course, if you head overto join BiteMecom and you learn
(16:42):
more about the Bite Me CannabisClub, we can talk about it more
over there as well, becausethat's where there's a lot of
discussion happening about thepodcast episodes and all kinds
of other things as well.
I do have a couple ofinterviews coming up that I'm
excited about.
One is already in the can, aswe like to say in the podcasting
biz, and another one I'm aboutto do.
I'm really excited about thoseepisodes, one with Michael
(17:05):
DeVellier and Vanessa Labarado.
So that is something to lookforward to coming up in the not
too distant future.
And, of course, if you haveanybody that you would like me
to interview, let me know,because I am not shy to ask
folks, even though sometimesthose requests don't get a
response.
(17:25):
That's happened to me lots oftimes, but it's surprising
sometimes the number of peoplethat do respond and say, yeah,
sure, because Bite Me, bite Meis a whole mood.
It applies to so many differentsituations it can be like.
Sometimes I think Bite Me iskind of like, is kind of like
the F-bomb.
It can apply in a lot ofdifferent ways and yet it's a
lot less offensive, so it makesit even more versatile.
(17:47):
So let me know how you're usingBite Me in your life.
I think that's it for this week, my friends.
Let me know what else you'reusing ghee for, if at all, if
you tried that infusion, becauseI am curious, I am planning to
do another recipe with it and Iwould love to hear.
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