Roasted Fingerling Potatoes with Fresh Herbs - Ode to a Tuber, Part 16!

Remember the scene from the movie Castaway when Tom Hanks is finally successful at making a fire on the uninhabited island and he yells with pride "Look what I have created!!"

That is exactly how I felt when I dug up my very first-ever crop of fingerling potatoes from my garden yesterday! This spring, I experimented with Russian Banana fingerling seed potatoes and grew only five plants in a very small area to see what would happen. From those five plants I was able to dig enough potatoes for several meals for my husband and myself.

I'm definitely not recommending you all go out and grow your own potatoes but I found it fun and rewarding. They are a pretty easy vegetable to grow except for mounding the soil over the plants a couple of times after the plants start to grow.

Researching which recipe to try first for my pride and joys resulted in a simple but tasty recipe by Tyler Florence. Fingerling potatoes are tossed with olive oil, fresh herbs, garlic, S&P and roasted in a very hot oven on a preheated baking pan.

The aroma in the kitchen was wonderful and the potatoes especially delicious. I think it was the recipe but it could have had something to do with growing them myself :)

Tyler's original recipe which can be found here didn't mention how to handle the herbs but I decided to remove the herb leaves from the stems and chiffonade the sage. The recipe also says to roast the garlic whole and unpeeled with the potatoes. Rather than removing the roasted garlic from the peels after roasting, I felt that would be easier to peel and chop the garlic cloves before roasting.

Roasted Fingerling Potatoes with Fresh Herbs
Recipe adapted from Tyler Florence
Printable Recipe

Serves 4

4 cups fingerling potatoes, scrubbed (try to choose potatoes of a similar size, cut large ones in half, if necessary)
2 sprigs fresh rosemary, leaves removed and chopped coarsely
5-6 leaves of fresh sage, cut into thin strips
5-6 sprigs of fresh thyme, leaves removed
6 cloves garlic, chopped coarsely or sliced thin
3 tablespoons extra-virgin olive oil, plus for sheet pan
Salt and pepper

Preheat oven to 500 degrees F and place a baking sheet with sides inside to heat.

Place potatoes, rosemary, sage, thyme, and garlic in a medium-sized bowl. Drizzle with about 1 tablespoon or so of olive oil, and season with salt and pepper. Toss with your hands to coat the potatoes with oil. Remove the hot baking pan from oven, lightly coat with olive oil, and pour potatoes onto pan. Place potatoes in oven and reduce heat to 425 degrees F. Roast for 20 minutes, or until crispy on outside and tender on inside. This may take a little longer depending on the size of your potatoes.

Light and Lemony Potato Salad ~ Ode to a Tuber - Part Fifteen

 

Quoting from an EHow contributor: "Potato salad is neither new or American. It was first written about in 1597 and recipes first appeared in print in the 19th century. It was popular in Europe before it became a staple of the American diet. Potatoes themselves are native to America and were first introduced to Europe by returning explorers. The immigrants brought the potato salad recipes to America. Mayonnaise was first made in France, and the French and German immigrants are credited with creating potato salad."

My recipe was taken from the August, 2010 issue of Southern Living Magazine.  Once again, a Midwesterner living vicariously through romantic locations with better climates than her own!  It still is REALLY cold here in the winter, however, NOT in the summer...

The recipe that caught my eye in this issue (other than that glorious pie on the cover..but we're not going there until I lose the 3 pounds that have mysteriously appeared in the past two weeks) was the lightened version of potato salad. Perfect for a light, summery, Sunday dinner. 

Made with olive oil, lemon juice and dry mustard vinaigrette, with green onions and fresh, chopped parsley from my garden, it sounded wonderful.   I pulled out my very best olive oil for this recipe. 

The potatoes are tossed with the dressing while still warm. I found this advice from a potato salad article in the Atlantic Monthly (which is not normally your go-to site for potato salad):

"Dress potatoes while they're still warm, I've always been told, if you want them to absorb maximal flavor. The rule is sacred to many Germans, who view potato salad practically as a national symbol... Heat will also dissolve salt and sugar and begin to emulsify the oil in the dressing, providing a smoother consistency."

There is another great reason to make this potato salad. Using red potatoes and leaving the skins on, adds antioxidants and fiber to your diet. They also contain healthy flavonoids which have been known to protect against certain types of cancers and cardiovascular disease.

Here is this delightful and light recipe from Southern Living:

Light, Lemony Potato Salad
Adapted from the August, 2010 issue of Southern Living Magazine
Printable Recipe

Serves 6

2 pounds small red potatoes, each cut into 8 wedges
1/4 cup good-quality olive oil
3 tablespoons freshly squeezed lemon juice
3/4 teaspoon fine sea salt
1/2 teaspoon dry mustard
1/4 teaspoon freshly ground pepper
3 green onions, very thinly sliced
2 tablespoons fresh parsley, chopped

Fill a large pot with cold water, add about 1 teaspoon of salt and the potato wedges. Bring to a boil and cook until just barely tender, about 10 minutes (testing frequently to be sure you don't overcook them). Drain potatoes, rinse very lightly with cool water, and allow to cool for five minutes. The potatoes will still be warm.

While the potatoes are cooling, whisk together the olive oil and next 4 ingredients until creamy and emulsified in a bowl large enough to fit the potatoes. Add the warm potatoes, green onions and parsley. Toss to coat.

Serve at room temperature or may be chilled.

'Died and Gone to Heaven' Olive Tapenade Potato Chips - Ode to a Tuber Part Fourteen!

I can't believe I'm doing another Ode to Tuber, already! Normally, it's at least a month or so before I find another potato recipe that I find worthy of trying. As I mentioned in my recent salad post, I have a new cookbook - Stir by Barbara Lynch. I love this cookbook and the pictures are pure eye candy. I've already bookmarked so many recipes I want to try - but this potato recipe jumped off the page and onto my plate next ;)

These crispy potato chips are made by thinly slicing a baking potato on a mandoline and spreading a little homemade or store-bought olive tapenade on one slice, topping it with another slice and then quickly frying the potato 'sandwich' in hot oil. Oh my, these are tasty! I think they would be wonderful served with fish or soup. My taste-tester-husband said 'Wow! These are great!. High praise, indeed.

I served them with thinly sliced olives and also fried a little parsley to garnish while I had the oil hot. I love crispy, fried parsley and got that idea from one of our favorite restaurants that serves their calamari garnished with fried parsley. I also slivered some green and Kalamata olives and sprinkled them over the crispy potatoes. Ah-love at first bite!

If you're feeling adventurous, please give these a try - they're well worth the effort!

Olive Tapenade Potato Chips
Adapted from Stir by Barbara Lynch
Printable Recipe

Serves 1-2

1 large baking potato, peeled
1 cup canola oil
Olive tapenade (either homemade or purchased) - about 2 tablespoons

To get the thinnest slices, use a mandoline to slice the potato. You also could use a knife but getting paper-thin slices will be more difficult.

Over medium-high heat, heat the canola oil in a small saucepan or use a small cast iron skillet as I did. The pan should be large enough to fit two or three slices of potato. When ready, the oil should be hot enough to fry a potato slice scrap when placed in the oil.

While the oil is heating, spread about 1/4 to 1/2 teaspoon of tapenade down the middle of a potato slice. Top with another potato slice and press down to seal. Repeat with the remaining slices. Cover with paper toweling until ready to fry.

Fry a couple of potato 'sandwiches' at a time in the hot oil until they are cooked and golden brown on each side, flipping over with a spatula. This will take 1-2 minutes. You may need to adjust the heat during frying, if necessary, Don't worry if some of the edges open during frying. Remove with a slotted spoon and drain and potato toweling. A little coarse salt may be sprinkled on them immediately after removing from the oil but use caution, the tapenade is already slightly salty.

These are best eaten warm but I found them just as tasty at room temperature!

I'm sharing this recipe with all the other Foodies for Foodie Friday at Designs by Gollum. If you're looking for some great recipes, please stop in for a look. Thank you, Michael, for hosting once again!

Bird Flanagan Irish Potato Pancakes

I found the story behind this potato pancake recipe as interesting and 'savory' as the recipe itself...

Willie 'The Bird' Flanagan was an elaborate practical joker, with a rich father who could afford to pay for his son's wild exploits. In 1907, Willie rode his horse through the swinging doors of the Gresham Hotel in Dublin, into the lobby and half way up the main staircase and asked for a drink.

"It's after hours, sir", replied a porter. "It's not for me, you fool, it's for the horse!" Willie replied.


More about this interesting character here. The bar at the Gresham Hotel and this recipe, which was later served there, were both named for him.

I made a Bird Flanagan Potato Pancake for brunch this past weekend and both my husband and I thoroughly enjoyed it! I will be making this again!

I'm pretty sure I don't have any Irish heritage since my paternal grandparents and maternal great-grandparents all came here from Denmark. However, Denmark isn't that far away from the Emerald Isle, so you never know ;) The Danes do know how to appreciate a tuber - just try some Aquavit if you have any doubt.

Shredded potatoes, Canadian bacon, onion, parsley, cheddar cheese and egg combined to make a perfectly delightful one-dish meal.

Bird Flanagan Potato Pancakes with Canadian Bacon

Recipe adapted from Elegant Irish Cooking by Noel Cullen
Printable Recipe

Serves 2-4

2 large potatoes
2 whole eggs
2-4 slices lean Canadian bacon (depending on thickness)
1 tablespoon chopped green onion
1 teaspoon chopped fresh parsley
2 tablespoons grated sharp cheddar cheese
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2 tablespoons vegetable oil

Peel and grate the potatoes. Squeeze out excess moisture by placing the grated potatoes in a ricer and pressing down on the handle to release as much moisture as possible. Place in a bowl.

Slice the Canadian bacon into thin strips (julienne) and add to the potatoes along with the diced onion, parsley, cheese and salt and pepper to taste (I like lots of pepper). Combine thoroughly.

Lightly beat the eggs and add to the potato mixture.

In a crepe pan or nonstick sauté pan, heat oil over medium heat. Pour the mixture into the heated pan and press down to spread it out evenly and cook on both sides, until golden brown. This should take about 10 minutes. You can use a large plate inverted over the pan to help flip the pancake. I placed a cover, slightly ajar, over the pan during the last few minutes to help the potatoes cook through.

Potato Galettes, Ode to a Tuber - Part Twelve!

I give you Potato Galettes! Doesn't Potato Galette sound sophisticated? Most potato galette recipes are made with thinly sliced rather than grated potatoes, however, given that this recipe is from the Culinary Institute of America, I would not dare bring that to their attention!

A galette is a type of thin pancake mostly associated with the regions of Normandy and Brittany. Potato pancakes or latkes, are thin pancakes made of grated potato, flour and egg, flavored with grated onion and seasonings. Put them together, voilà, you have potato galette!

This particular recipe incorporates the traditional ingredients of a typical potato pancake but also includes chives, parsley and garlic which make them extra tasty.


It also gave me the opportunity to use the new attachment for my stand mixer - a shredder-slicer! What quick work it made of the grating! (Photo from the KA website).

Potato Galettes
Recipe Adapted from the Culinary Institute of America
Printable Recipe

2-1/2 pounds russet potatoes, coarsely grated
8 oz coarsely grated onions, coarsely grated
1 tablespoon minced garlic
2 tablespoons chopped parsley
2 tablespoons sliced chives
3 eggs, slightly beaten
1 tablespoon all-purpose flour
Salt and pepper to taste
2-4 tablespoons extra virgin olive oil

Scrub, peel, and coarsely grate the potatoes and onion and squeeze out excess moisture. In a large bowl, combine them with the garlic, parsley, chives, eggs, and flour. Season with salt and pepper to taste.

Heat the oil in a large, heavy skillet ( prefer cast iron for making these) over medium heat. Add about 1/3 cup of the potato mixture to the pan and flatten with a spoon to form a galette about 3 inches in diameter. Cook until golden-brown on both sides and cooked through, approximately 6 minutes per side.

Drain on absorbent paper towels and serve immediately. They can also be made in advance and reheated in a hot skillet just before serving.

Bon Appetit!

Lemon-Herb Roasted Game Hens with Potato-Carrot Mash

There is nothing better than mashed potatoes with crispy, roasted poultry! The preparation for the game gens is one that I've used to roast chicken for years.  The combination of lemon, garlic and onion and basting the make delicious, juicy and golden poultry.

The potato recipe was inspired by one prepared by my son-in-law recently.  Nothing like getting two veggies in one side dish!This would be a great side-dish for Thanksgiving and the game hens would make a perfect Thanksgiving dinner for two.

Lemon-Herb Roasted Game Hens

Printable Recipe
Serves 2

2 Cornish Game Hens thawed in refrigerator for 24 hours
Juice of one lemon
1 teaspoon garlic powder, or 2 cloves or garlic, minced
1 teaspoon onion powder
1 teaspoon dried thyme, basil or a combination of both (optional)
Salt and freshly ground Tellicherry pepper

Preheat oven to 375F.

Cut thawed game hens in half through the breast and backbone using a poultry shears or sharp chef's knife, removing backbone. Remove excess fat, rinse and pat dry with paper toweling. Place the halved game hens on a baking sheet, skin side up. Drizzle lemon juice over each half and sprinkle with garlic and onion powders and season with salt and pepper.

Roast in 375F oven for about one hour and 15 minutes or until golden brown, basting with pan juices every 10 minutes during last 30 minutes.

Potato and Carrot Mashers

Adapted from Bon Appétit | February 1998
Printable Recipe

Serves 4

2 pounds russet potatoes, peeled, cut into 1-1/2-inch pieces
1/2 pound carrots, peeled, cut into 1-inch pieces
1/3 cup fat free half and half
2 tablespoons butter
4 cloves of garlic, roasted

Rub a little olive oil on 4 cloves of unpeeled garlic. Place on small baking sheet and roast in 350 degree oven for approximately 8 minutes. Cool slightly and squeeze the roasted garlic out of their skins.

Cook potatoes and carrots in separate, medium saucepans of boiling salted water until tender, about 20 minutes. Drain potatoes and carrots. Return each vegetable to its own pan and shake over heat to dry slightly. Mash carrots coarsely, leaving some larger bits. Mash potatoes normally with roasted garlic, butter and half and half. Transfer mashed carrots to mashed potato mixture and blend with a large spoon. Season to taste with salt and pepper.

Potatoes can be prepared up to 2 hours ahead of time. Let stand at room temperature and reheat covered over low heat. Stir before serving to test for warmth.

Potato and Fennel Gratin...Ode to a Tuber - Part Ten!

Ina Garten is my new go-to person for fennel recipes. Her Onion and Fennel Soup Gratin, which I just made last week was so good I decided to try her Potato Fennel Gratin recipe.


Ina's recipe calls for a buttered casserole dish for baking the gratin. I decided to use the same pan that I used to saute the onions and fennel since the handles were safe to go in the oven. One pan to clean was the bonus!


I also think the stainless steel helped conduct the heat better, giving the gratin a wonderful crusty top. I also have a fondness for crusty potatoes!

This would be a delicious side dish with almost anything meat, fish or poultry!  Thanksgiving?

Potato-Fennel Gratin
Adapted from The Barefoot Contessa Recipe found Here
Printable Recipe

My adapted recipe serves 4

1 fennel bulb
1/2 very large onion, thinly sliced (like Vidalia or other sweet onion)
1 tablespoons olive oil
1/2 tablespoon unsalted butter
1 pound russet potatoes, peeled and sliced thin
1 cup plus 2 tablespoons heavy cream (I substituted 1/2 cup of fat free half and half)
1-1/2 cups grated Gruyère or good Swiss cheese
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Preheat the oven to 350 degrees F.

Remove the fennel stalks and cut the bulbs in half lengthwise. Remove the core and thinly slice the bulb crosswise. You should have approximately 2 cups of sliced fennel. Saute the fennel and onions in the olive oil and butter on medium heat for 15 minutes, until tender and slightly browned.

Peel the potatoes and slice. (Using a mandoline makes quick work of this step.) Mix the sliced potatoes in a large bowl with 1 cup of cream, 1 cup of Gruyère, salt and pepper. Add the sauteed fennel and onion and mix well. (I did all of the mixing in the pan I used to saute the onions and fennel).

If not using a large saute pan as I did, pour the potatoes into the prepared baking dish. Press down to smooth the potatoes. Combine the remaining 2 tablespoons of cream and 1/2 cup of Gruyère and sprinkle on the top.

Bake for 1 1/2 hours, until the potatoes are very tender and the top is browned and bubbly.

Allow to set for 10 minutes and serve.

Grilled Potatoes with Red Wine Mustard Vinaigrette - Ode to a Tuber - Part Nine!

Sunday night, I made a delightful scallop dish that I talked about in this post. As part of that meal, I also made a new recipe for red potatoes from the same Mario Batali cookbook. It was such a good recipe, I thought it deserved a special post. I would guess that roasting them in the oven would also work as long as you can achieve the same crusty, brown surface.

Small potatoes are parboiled and cut into 1 inch slices. Then, they are tossed with extra-virgin olive oil, scallions or chives, and celery seeds and thread onto skewers.

Grilled until they are a delightful golden brown...


...they are then tossed again in a delicious vinaigrette mixture with Dijon mustard, olive oil, more scallions or chives and red wine vinegar. Delicious and a two tubers up rating from DH!


Thank you, Mario!

The recipe~

Grilled Potatoes with Red Wine/Dijon Vinaigrette

Adapted from Mario Batali's Italian Grill
Printable Recipe

Serves 6

2 pounds small potatoes, such as Yukon Gold or other small, firm potatoes (mine were medium-sized reds)
3/4 cup extra-virgin olive oil
1 tablespoon celery seeds
6 scallions, thinly sliced (or substitute chives as I did)
2 tablespoons Dijon mustard
1/4 cup premium red wine vinegar such as Cabernet or Chianti
Kosher salt and freshly ground black pepper

If you are going to use wooden skewers, soak them in water for 30 minutes.

Bring a large pot of salted water to boil. Add the whole, unpeeled potatoes and cook for 6-10 minutes, depending on the size of the potato you are using. Mine needed 11 minutes. You only want them partially cooked. Drain and let cool until easy to handle.

While the potatoes cook, preheat a gas or charcoal grill to medium to low.

Cut the potatoes into 3 or 4 slices each, approximately 1 inch thick. Combine 1/4 cup of the olive oil, the celery seeds, and one-third of the scallions or chives in a large bowl. Add the sliced potatoes and turn very gently to coat.

Thread the potatoes onto skewers. Place the skewers on the grill and cook, turning occasionally so as not to burn, until the potatoes are browned and tender, approximately 15 minutes. Transfer to a platter.

While the potatoes are grilling, in a large bowl, whisk together the Dijon mustard, vinegar, the remaining 1/2 cup of olive oil, the remaining scallions or chives, and salt and pepper to taste. Slide the grilled potatoes off of the skewers into the mixture and toss gently to coat.

Serve immediately (trying not to eat them all yourself!)

Sauteed Potatoes with Green Onions and Parsley ~ Ode to a Tuber...Part Eight!

We are hosting our gourmet group this weekend. It was actually the only weekend all summer long that we could gather five couples on the same day and it will be a fun day to host a party - July 4. There will be sparklers, grilled steaks and a very summery menu befitting the day. 

One of the side dishes we will offer I found from the weekly column of a local chef, Sanford D'Amato, who is a James Beard award winner and the owner of one of the finest restaurants in Milwaukee - Sanford. My husband surprised me with a 25th wedding anniversary party at Sanford with all our closest friends in attendance. A fun and delicious evening! I also had the pleasure of taking French conversation classes with Sandy D'Amato and his wife, Angie, years ago when they were preparing to take a trip to France. Friendly and nice :) His column reflects his witty personality.

The recipe for sauteed potatoes that I found in D'Amato's column sounded like it would be the perfect compliment to the steaks we plan on serving. I did a little 'test run' tonight and they are wonderful! So simple and yet so flavorful.

The potatoes are par-boiled and then sauteed in a very hot pan in a single layer until crisy. Green onions and garlic are added during the last two minutes and the parsley added during the last minute.

Sautéed Potatoes with Green Onions and Parsley

Recipe Courtesy of Sanford D’Amato
Makes 4 to 6 side dishes
Printable Recipe

2 pounds red potatoes), quartered (unpeeled)
1 ½ tablespoons kosher salt
½ cup extra-virgin olive oil

Kosher salt and freshly ground black pepper to taste
1 bunch green onions (6 to 7), cut diagonally into ½ -inch slices
2 large cloves garlic, peeled and finely chopped
1 cup packed Italian parsley leaves (about 1 ounce), cleaned and leaves cut in half

In large pot, cover potatoes with water. Add the salt and bring to a boil, then cook at a low boil 10 minutes or until potatoes are tender but not falling apart. Drain and let cool about 8 minutes or until just cool enough to handle. Slightly crush each potato wedge with your hand to make them about ¾ to 1 inch thick. (I omitted this step as my potato were small and the quarters were only an inch thick)

Place sauté pan (or pans)over high heat. Pans should be large enough to hold potatoes in one layer without crowding. Place oil in pan or divide between two pans and, when oil is hot, add potatoes. Sauté without disturbing for 2 to 4 minutes until potatoes are nicely golden on bottom.

Season with salt and pepper and start turning potatoes over to brown all of them evenly so they are very crisp and golden - 10 to 12 minutes total. Lower heat if potatoes are browning too fast.

When potatoes are golden and crisp, add green onions and garlic, sauté about 1 ½ to 2 minutes.

Add parsley to potatoes and sauté 1 minute, stirring.

Enjoy!

*Did you know that the word 'spud' comes from the digging of soil (or a hole) prior to the planting of potatoes? The word is of unknown origin and was originally used as a term for a short knife or dagger, probably related to Dutch spyd (circa 1440). The word spud traces back to the 16th century. It subsequently transferred over to a variety of digging tools. Around 1845 it transferred to the tuber itself.

The origins of "spud" has erroneously been attributed to a 19th century activist group dedicated to keeping the potato out of Britain, calling itself The Society for the Prevention of an Unwholesome Diet.

Cilantro Potato Salad ~

A sure sign of the outdoor grilling season is potato salad! I was recently given this new and very tasty potato salad recipe by a friend who said she got it from a clerk in the deli of a well-known department store. It may be one of those 'clones' of well-known recipe, but all I know it that it tastes wonderful!

I found this interesting bit of potato salad history:

Potatoes (a new world food) were introduced to Europe by Spanish explorers in the 16th century. By the end of the century many countries had adopted this new vegetable and integrated it into their cuisines. Preparation methods and recipes were developed according to local culinary traditions. About potato history.

Arnold Shircliffe, executive chef of Chicago's legendary Edgewater Beach Hotel, traced the origin of the potato salad to the 16th century. These are his notes:

"Early potato salad: John Gerrard in 1597 writes about potatoes and their virtues and said that "they are sometimes boiled and sopped in wine, by others boiled with prunes, and likewise others dress them (after roasting them in the ashes) in oil, vinegar and salt, every man according to his own taste. However they be dressed, they comfort, nourish and strengthen the body." This is one of the first potato salads mentioned in any book."  ---Edgewater Beach Hotel Salad Book, Arnold Shircliffe [Hotel Monthly Press:Evanston IL] 1928 (p. 231)

Potato salad-type recipes were introduced to America by European settlers, who again adapted traditional foods to local ingredients. This accounts for regional potato salad variations in the United States. Potato salad, as we know it today, became popular in the second half of the 19th century. Cold potato salads evolved from British and French recipes. Warm potato salads followed the German preference for hot vinegar and bacon dressings served over vegetables.

If you like cilantro and a potato salad with a little 'kick', you will enjoy this!

Cilantro Potato Salad

Printable Recipe

Will serve at least 10

4 lbs small red potatoes, quartered and boiled
½ cup chopped cilantro
2 tsp minced garlic
8 oz chopped onion (red or green)
1 cup celery, finely chopped

2 cups mayo (I use less)
1-1/3 T Essence of Emeril spice*
1/3 T kosher salt
2 tsp ground black pepper

Prepare the first five ingredients and add to a large bowl.  Mix together the spices and add to the mayonnaise.  Add the mayo mixture to the potato mixture in the bowl and toss together thoroughly. 
Refrigerate until chilled.  This salad also tastes great right after it's made!

*You can buy Essence of Emeril in the store but if you'd like to make your own, the recipe can be found here.

Apple and Bacon Roasted Golds

Here is a perfect way to use apples, especially during the early fall when apples are at their best! This potato side dish was served at a gourmet group gathering hosted by friends earlier this month. I've recreated it at home as we enjoyed it so much.  The combination of flavors is delicious!

Potatoes, apples, bacon and onion roasted to perfection and sprinkled with fresh chives and parsley - YUM! No further words necessary. Make it.

Apple-Bacon Roasted Golds
Printable Recipe

This recipe is adapted from The Florida Keys Cookbook

Serves 8

3 pounds Yukon Gold potatoes, peeled
4 tablespoons olive oil
Salt and pepper to taste
8 slices bacon, preferably uncured, nitrite-free if you find it
1 cup diced Vidalia onions
2/3 cup apple-cider vinegar
1 apple, peeled, cored a diced (Gala or other sweet-tart apple)
2 tablespoons fresh parsley, chopped
2 teaspoons fresh chives, chopped

Preheat the oven to 400F. Half potatoes lengthwise , then slice into 1/2 inch pieces. In a medium bowl, add potatoes, olive oil, and salt and pepper to taste, toss to combine. Transfer potatoes to a baking sheet and arrange in a single layer. Roast until slightly browned and they are pierced easily with a fork - about 20 minutes. Remove from the oven and set aside.

In a large skillet over medium-high heat, brown bacon pieces, stirring frequently, until crispy, for about 10 minutes. Remove to paper towels to drain. Add onions to the skillet and cook until the onions are soft, about 3 minutes. Reduce the heat to low and add vinegar, stirring to mix. Add the potatoes, diced apples and bacon. Gently toss everything together. Add parsley and chives just before serving. Adjust seasonings.

Note - the dish can be held for up to 30 minutes before adding parsley and chives.

Oven Roasted Baby Bliss Potatoes/Ode to a Tuber - Part Five!

What is it about the potato that we love so much? It's much like bread - one of the all-time favorite staples of life and there are so many varieties and ways to cook it. There's that delicious goodness that makes us feel all happy inside after we eat them.

Red Bliss potatoes, which are grown in California, Minnesota, and the Dakotas, have a slightly different taste and texture than the Florida red potatoes. The skin is flakier and the flesh is white, harder, and contains less moisture. Red Bliss potatoes are available most of the year.

This is a recipe I have had in my recipe file for at least five or more years and, sadly, I never typed the source onto the recipe, so I regret I can't give credit.

Oven-Roasted Baby Bliss Potatoes

Printable Recipe

Serves 6 to 8

Eat these potatoes immediately after they come out of the oven. As they sit, they deflate and lose some of their wonderful texture. Another sprinkle of olive oil or butter and some freshly ground pepper make for a simple but delicious potato!

I also like to use baby Yukon Gold potatoes with this recipe. I've added chopped rosemary, garlic and other herbs and spices as the menu and mood dictates.

24 new potatoes about the size of a golf ball, cleaned
1/4 cup olive oil
1 tablespoon kosher salt

Preheat oven to 400F.

Place the potatoes in a bowl. Pour in the oil and toss to coat. Sprinkle with the salt and toss again to coat evenly. Place the potatoes on a cooling rack set inside a jelly roll pan (or large cookie sheet with sides) in the center of the preheated oven. Ready for the oven:

Roast for approximately 20-30 minutes or until tender. Roasting time depends on the diameter of the potatoes you’re using.

The potatoes are done when the skins puff slightly and the potatoes are very soft in the center.

Serve immediately.

The last time I made them, I added about 1/4 cup of Dijon mustard before I baked them...Mmmmmmm!

A little potato humor...

What do you call a baby potato? A small fry!

Why did the potato cross the road? He saw a fork up ahead.

Classic Potato Gratin ~ Ode to a Tuber...Part Four

Whether you say gratin or scalloped, this classic potato dish is simply delicious and worth considering for your next holiday gathering. It is certain to please the potato-lovers in your family!

From Baking a Classic Potato Gratin
Printable Recipe
Recipe by Martha Holmberg

Try to get a good-quality Gruyère or Emmental, which will be moderately assertive yet mellow and nutty.

Serves six to eight.

2 lb. Yukon Gold or russet potatoes, peeled
3 cups whipping or heavy cream
1 tsp. coarse salt
1/8 tsp. freshly ground black pepper
Generous pinch of freshly grated nutmeg
2 cloves garlic, peeled and smashed
3/4 cup finely shredded Gruyère, Emmental, or Comté

Heat the oven to 400°F. Using a very sharp knife or a mandoline, carefully cut the potatoes into 1/8-inch slices (no thicker).

Put the potatoes in a large heavy-based saucepan and add the cream, salt, pepper, nutmeg, and garlic. Cook the mixture over medium-high heat until the cream is boiling, stirring occasionally (very gently with a rubber spatula so you don't break up the slices). When the cream boils, pour the mixture into a 2-1/2- or 3-qt. baking dish. If you don't want a tender but garlicky surprise mouthful, remove and discard the garlic cloves. Shake the dish a bit to let the slices settle and then sprinkle the surface with the cheese.

Bake in the hot oven until the top is deep golden brown, the cream has thickened, and the potatoes are extremely tender when pierced with a knife, about 40 min. Don't worry if the dish looks too liquidy at this point; it will set up as it cools a bit. Before serving, let the potatoes cool until they're very warm but not hot (at least 15 min.) or serve them at room temperature.

If you'd like a little more information on gratins click here.

Teeny Twice-Baked Potatoes, Ode to a Tuber - Part Three

Always on a quest to find the perfect potato side dish I found this one last year. Aren't they the cute? Perfect for a special dinner. The best part - they can be made a day or two ahead. You've probably seen the baby Yukon Gold potatoes in the produce section next to the regular potatoes.  That is what I used here.



I found the recipe on this lovely blog, Baking Obsession. Although classified as an hors d'ouevre there, I thought they made a lovely presentation in groups of 3 on a dinner plate with the entrée and side dish. I served them with a grilled steak. Be sure you have more handy - you're guests will ask for seconds!

A little more potato trivia for you :)

Tiny Twice-Baked Potatoes

Adapted from Baking Obsession

Makes about 24

About 24-26 Yukon Gold or red potatoes, each about 2 inches across
2 tbsp extra-virgin olive oil
2 tsp chopped fresh thyme
Kosher salt and freshly ground black pepper
4 oz pancetta, finely chopped and cooked until crispy, then drained on paper towels
6 tbsp thinly sliced fresh chives
¾ cup sour cream
½ cup grated Parmigiano-Reggiano

Center an oven rack and preheat the oven to 425 F. Put the potatoes on a large baking sheet and toss with the olive oil. Sprinkle with 1 tsp of the thyme, 1 tsp salt, ½ tsp pepper, and toss again. Bake the potatoes until they feel tender when pierced with a skewer, about 25 minutes. Remove from the oven and let rest until cool enough to handle, about 10 minutes. If not working ahead, increase the oven temperature to 450 F.

Carefully hollow out each potato: Begin by slicing off the top; use a melon ball scooper or a small spoon to scoop out most of the flesh inside, transferring it to a medium bowl. Discard (or eat, they are tasty) the tops. Mash the potatoes flesh with a masher or a fork, then combine it with the pancetta , ¼ cup (4 tbsp) of the chives, the sour cream, the remaining 1 tsp thyme, ½ tsp salt, and ¼ tsp pepper. Season to taste with more salt and pepper.

Using a small spoon, fill the hollowed-out potatoes with this mixture mounding them slightly. Sprinkle with cheese.

Return the potatoes oven and bake until the filling is thoroughly heated, 8 to 10 minutes. Sprinkle with the remaining chives and serve.

Do-Ahead: These can be made up to two days in advance. Prepare and bake the first time. Cool, wrap and refrigerate the potatoes until you are ready to bake them the second time. Bring to room temperature before baking.

Danish Potato Soup

Leftover ham from your holiday dinner? I would like to suggest trying this creamy and delicious Danish Potato Soup.  Topped with a dusting of freshly grated nutmeg makes this soup even more delightful.

Try a chaser of Akvavit to complete your Danish experience if you dare.  It's strong stuff! 

Danish Potato Soup

My hubby and I both gave this Taste of Home recipe two tubers (or thumbs) up~

Printable Recipe

SERVINGS: 6

Ingredients:

1 meaty ham bone
Water
2 medium potatoes, peeled and diced
6 green onions, sliced
3 celery ribs, chopped
1/4 cup minced fresh parsley
2 cups chopped cabbage
2 medium carrots, diced
3 tablespoons all-purpose flour
1 cup half-and-half cream
Ground nutmeg

My notes: I used a smoked ham shank and increased the number of potatoes and carrots and would even add more next time I make this recipe. Instead of regular half and half I used fat free and I used Savoy cabbage. Also, the original recipe calls for no salt and pepper so I added a little of the former and a lot of the latter ;)

Directions:

In a soup kettle, bring ham bone and 2 quarts water to a boil. Reduce heat and simmer 1 hour or until meat pulls away from the bone.

Remove ham bone. When cool enough to handle, trim any meat and dice. Discard bone. Return ham to kettle along with potatoes, onions, celery, parsley, cabbage and carrots; cook 40 minutes.

Combine flour and 1/4 cup cold water until smooth. Slowly pour into the soup, stirring constantly. Bring soup to a boil; cook 2 minutes. Reduce heat; stir in cream. Remove from the heat. Garnish with nutmeg. Yield: 6 servings.

Hasselback Potatoes ~ Ode to a Tuber...Part One

There's nothing like a wonderful, crispy potato to compliment a piece of fish, so when I decided to grill salmon last night, I tried my first new potato recipe of 2009.

As soon as I saw these potatoes I knew I would be making them very soon. Thank you Cathy, for sharing the recipe!




The recipe is so very simple and the possibilities are endless.

Simply take a whole, scrubbed potato (I used Russets) and, with a very sharp knife, cut slices into the potato without going all the way through (some ends fell off for me but that didn't matter). I've read that putting a large wooden spoon under the potato helps to not cut all the way through.

Then, brush olive oil over the potatoes and between the slices. Sprinkle with kosher salt and pepper to taste and then dust with paprika. I didn't add the fresh herbs at the end like Cathy.  Also, I used russets instead of red potatoes because that's what I had on hand.

Bake in a 450F degree oven until crispy. I found mine needed about 40 minutes but I would start watching them after 25 minutes since ovens and potato sizes are different. When they come out of the oven you can drizzle them with a little melted butter for a more decadent spud!

Here's a cute little potato ditty to get you in the mood ;)