Category Archives: POTATOES/SWEET POTATOES

GOLDEN ROASTED PARMESAN POTATOES

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1/4 cup flour
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground cardamom
12 med red potatoes, peeled & halved
2 tbs basil oil OR olive oil
2 tbs butter
1/2 cup grated parmesan cheese
3/4 tsp coarse sea salt
1/2 cup chopped fresh parsley OR cilantro

preheat the oven to 375 degrees.

combine the flour, cumin, coriander, and cardamom in a bag, and shake the potato halves in batches until they are coated with the mixture. heat the oil and butter in a 13″x9″ baking pan. arrange the potato pieces in the pan. bake, uncovered, for 20 minutes, then turn the potatoes. bake 15 minutes more, then sprinkle with the parmesan cheese. return to the oven and bake 10 minutes more. season with sea salt and sprinkle with the parsley or cilantro.

serves 4-6

GRATINEE OF POTATOES AND MUSHROOMS

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1 1/4 cups chicken broth, heated to boiling
2/3 cup boiling water
2 oz dried shiitake mushrooms
2 tbs olive oil
2 tbs butter
1 lg shallot, minced
3 leeks, white part only, chopped
1 cup dry white wine
2 tbs chopped rosemary
1 cup light cream
salt and pepper to taste
3 lbs potatoes, peeled and thinly sliced
1 tsp dried marjoram

pour the broth and water over the mushrooms in a bowl and steep for 30 minutes. strain, reserving the liquid. discard the mushroom stems and chop the caps. meanwhile, preheat the oen to 375 degrees. in a skillet over medium-high heat, heat the olive oil and butter. add the shallot, leeks, and mushrooms, and cook, about 10 minutes. add the mushroom liquid, wine, and rosemary, and bring to a simmer. stir in the cream and salt and pepper, then set aside. in a 9″x13″ pan, arrange half the potatoes evenly and top with the marjoram, leek mixture, and half the sauce. top with the remaining potatoes and sauce. bake for 1 hour.

serves 4-6

SALT-CRUSTED BABY POTATOES

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24 new potatoes, red OR white
2-3 tsp coarse sea salt, or to taste
pepper to taste
1/4 cup minced fresh parsley
6 tbs unsalted butter, cut into 6 slices

put the potatoes in a lg saucepan, cover with cold water, cover, & bring to a boil over high heat. reduce the heat & simmer until the potatoes are only just fork-tender, 15-20 minutes. drain & return the potatoes to the pot. shake the pot until the moisture is completely, then salt the potatoes while you shake them around in the pot. when salt begins to adhere to the potatoes, stop; don’t overdo the salt. scatter the pepper & parsley over the potatoes & serve each portion accompanied by a pat of butter.

serves 4-6

DILLY BAKED POTATOES

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6 med baking potatoes
3 tbs olive oil
1 1/2 tbs dried dill
1/2 tsp salt, or to taste
6 tbs grated cheddar cheese OR crumbled feta cheese
6 tbs sour cream

preheat the oven to 425 degrees.

slice across the potatoes 1/4″ thick, cutting almost but not quite enough through the bottom. arrange the potatoes in an ovenproof baking dish. brush the olive oil over the potatoes and into the cuts. sprinkle with dill and season with salt. bake 50 minutes. take the dish from the oven and sprinkle the cheese evenly into the cuts. bake another 10 minutes, or until the cheese melts. serve each potato with a dollop of sour cream.

serves 4-6

TWICE BAKED POTATOES WITH GOAT CHEESE

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6 lg baking potatoes
1/2 cup olive oil
1/4 cup balsamic vinegar
1 tsp grainy mustard
salt & pepper, to taste
6 small minced scallions, trimmed to 3″
2 tbs minced fresh parsley
1/2 cup crumbled goat cheese
6 heaping tsp mayonnaise OR sour cream (optional)
1/2 cup seeded & diced tomatoes

preheat the oven to 425° & bake the potatoes until cooked, 30-45 minutes. slice the tops off the potatoes lengthwise and discard. scoop the potato pulp into a bowl, keeping the pulp chunky. in a small bowl, whisk together the olive oil, vinegar, mustard, salt and pepper, scallions, and parsley. spoon over the potato pulp and toss gently. spoon the pulp back into the skins. top evenly with goat cheese and return to the oven for 10 minutes. arrange on a serving plate and top each potato with a teaspoon of mayonnaise or sour cream, if desired, and a scattering of diced tomato. serve hot.

6 servings

ROASTED HERBED POTATO FANS

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4 med potatoes
4 tbs unsalted butter, at room temperature
1/4 tsp paprika
1/4 tsp oregano
1/4 tsp basil
1/4 tsp salt
pinch of black pepper

prepare the grill. cut four 8″ square pieces of foil.

cut the potatoes crosswise into 1/4″ 6 slices without cutting all the way through the flesh. place each potato in the center of a square of foil, fold the edges together, and crimp to seal airtight.

place the packets directly in the hot coals and cook, turning them several times, for about 40 minutes.

meanwhile, cream the butter, then beat in the paprika, oregano, basil, salt, and pepper until blended and smooth.

with tongs, transfer the packets to a heated platter. unwrap each, and with a pastry brush, spread each potato with some of the herbed butter, coating the inside surfaces of each slice. rewrap the packets loosely and return the potatoes to the coals. cook for 10-15 minutes more, or until the flesh yields easily when tested with the tines of a fork.

to serve, unwrap the packets, spread into fans, & serve at once.

4 servings

MAKE-AHEAD SCALLOPED POTATOES

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8 lbs potatoes, peeled & thinly sliced
2 lg onions, thinly sliced
1/3 cup flour
2 cans cream of chicken soup
2 2/3 cup milk
salt & pepper to taste
2 cups (8 oz) shredded cheddar cheese

in two greased 13″x9″ baking dishes, layer potatoes & onions. combine the flour, soup & milk until blended; pour over each baking dish. season with salt & pepper. cover & bake at 325° for 1 1/4-1 1/2 hours or until potatoes are tender. uncover; cool for 30 minutes. cover & refrigerate overnight. remove from refrigerator 30 minutes before reheating. bake at 325° for 30-40 minutes. uncover & sprinkle with cheese; bake 5 minutes longer or until cheese is melted.

makes about 20 servings

HARVEST POTATO CASSEROLE

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8 lg potatoes
2 bay leaves
1/4 cup butter OR margarine, melted
1/2 tsp salt
1/4 tsp pepper
2 cups (16 oz) sour cream
1 can cream of chicken soup
2 cups (8 oz) shredded cheddar cheese, divided
1 (2 oz) jar diced pimientos , drained
4 green onions, chopped
1/2 cup crushed cornflakes

place potatoes & bay leaves in a dutch oven or lg kettle; cover with water. bring to a boil. reduce heat; cover & simmer for 25-30 minutes or until tender. remove from the heat; cool to room temperature. place in the freezer (still covered by the cooking water) for 1 hour.

drain potatoes; peel & grate. place in a greased 13″x9″x2″ baking dish. drizzle with butter. sprinkle with salt & pepper; toss to coat. combine the sour cream, soup, 1 cup cheese, pimientos & onions; spread over potatoes. sprinkle with the remaining cheese; top with cornflakes (dish will be full). bake, uncovered, at 350° for 45-50 minutes or until bubbly.

12-15 servings

PINEAPPLE SWEET POTATO BAKE

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6 lg sweet potatoes (about 4 1/2 lbs)
1 (20 oz) can pineapple chunks
1 cup sugar
2 tbs cornstarch
1/2 cup butter OR margarine, cubed
16 maraschino cherries
ground cinnamon

place sweet potatoes in a dutch oven or large kettle & cover with water. bring to a boil. reduce heat; cover & simmer 30-45 minutes or until tender. drain; cool slightly. peel & cut each potato lengthwise into quarters; cut each quarter into two or three wedges. place in a greased 13″x9″x2″ baking dish.

drain pineapple, reserving juice. sprinkle pineapple over potatoes. in a saucepan, combine sugar & cornstarch. stir in the reserved pineapple juice until blended. add butter. bring to a boil; cook & stir for 2 minutes or until thickened. pour over potatoes & pineapple. top with cherries. sprinkle with cinnamon. bake, uncovered, at 350° for 30-35 minutes or until heated through.

8 servings

POTATO PLANKS

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1 lb potatoes (about 3 medium)
vegetable oil
1 tsp salt
1/2 tsp sugar
1/2 tsp paprika
1/4 tsp dry mustard
1/8 tsp garlic powder

cut potatoes lengthwise into eighths. set oven control to broil and/or 550°. place potatoes, cut side down, on an ungreased jellyroll pan. brush with oil. mix remaining ingredients. sprinkle potatoes with 1/2 of the salt mixture. broil potatoes with tops about 3″ from heat until potatoes begin to bubble slightly, about 10 minutes. turn. brush with oil & sprinkle with remaining salt muxture. broil until golden brown & tender, about 5 minutes longer.