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POTATO IDEAS
CURRIED CHICKPEAS AND POTATOES
In a medium saucepan, heat 1 tbsp oil and sauté 2 minced garlic cloves with 1 chopped medium onion until soft. Stir in 1.5 tbsp curry powder and sauté for 30 seconds. Add 6-8 green onions cut into 1" pieces, 3 medium potatoes cut into 1" chunks, 1 19-0z can drained chickpeas, and stock or water to cover. Cover and simmer for about 40 minutes or until potatoes are tender. Serves 4.
DANDELION POTATO GRATIN
Peel 1 pound of yellow or new potatoes and slice 1/8" thick (place in water to prevent browning). Wash dandelion greens and remove stems, chiffonade the leaves and blanch in boiling water for 30 seconds, rinse and squeeze out excess liquid. Heat 1 tbsp oil and 1 tbsp butter in a sauté pan, add the greens, 2 cloves of finely chopped garlic and ½ tsp salt, and cook over medium heat for about 5 minutes. Heat oven to 375, rub a gratin dish with garlic, then grease with 1 tbsp butter. Heat 1.5 cups heavy cream and 1.5 c half
and half in a saucepan (do not boil).
Layer half of the potatoes, then the greens, and then the remaining potatoes and pour in the cream to the top of the potatoes. Bake uncovered for 1 hour or until the cream is absorbed and gratin is bubbly. Serves 4-6
GARLIC ROASTED POTATO SKINS
3 lb baking potatoes (6 to 8 medium)
1 small head garlic (2 inches in diameter)
3/4 stick (6 tablespoons) unsalted butter, softened
1 teaspoon salt
1/4 teaspoon black pepper
Preheat oven to 350°F. Prick each potato once or twice with a fork. Cut off and discard top fourth of garlic head, drizzle cut surface with olive oil, then wrap tightly in foil. Bake garlic and potatoes on rack in lower third of oven until potatoes are tender (about 45-60 minutes), then remove to rack to cool. Continue to bake garlic until tender (about 15 minutes more) then cool in foil on rack.
While garlic cools, halve potatoes lengthwise, then quarter each half (to form short wedges). Scoop out potato flesh leaving 1/4-inch-thick potato skins (reserve flesh and refrigerate for quick mashies or another use).
Increase oven temperature to 425°F. Squeeze garlic into a small bowl, discarding garlic skins, and mash to a paste with butter, salt, and pepper using a fork. Divide garlic paste among potato skins (spread evenly), then roast skins in a single layer on a shallow baking pan until golden and crisp, 20 to 25 minutes. Makes 8 servings
Gala´s Note: When you are peeling potatoes, for another use (mashed potatoes, soups, etc.), scrub them first and remove the peels 1/4" deep with a knife, cover with cold water and use the next day for this or any other skins recipe, just drain and pat dry before using).
GREEK LEMON ROASTED POTATOES
Preheat oven to 450. Cut 6-8 boiled potatoes into thin slices or wedges.
Combine with 3-4 tbsp olive oil, 3 chopped garlic cloves, several Generous pinches of marjoram or oregano, and the juice of ½ lemon. Place on a baking pan and bake until brown and crispy (about 20 minutes). Toss with juice of ½ lemon immediately and serve. Serves 4.
HORSERADISH MASHED POTATOES
4 lb large yellow-fleshed potatoes, peeled and quartered
1 3/4 cups half-and-half
6 tablespoons unsalted butter, cut into tablespoon pieces
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/4 cup horseradish, peeled and finely grated
Cover potatoes with salted cold water by 2 inches then simmer (uncovered) until very tender. While potatoes are simmering, bring half-and-half, butter, salt, and pepper just to a simmer, stirring until butter is melted, keep hot, covered. Drain potatoes in a colander, stir in hot milk mixture, then horseradish and mash vigorously until creamy in texture. Works especially well with prime rib and other roasts. Makes 8 servings
MUSHROOM POTATO GRATIN
Preheat oven to 300. Peel 2 pounds of baking potatoes and cut into ½ inch slices. Slice 1 pound of crimini or portabella mushrooms ½ inch thick. Combine 1.5 c breadcrumbs, ½ c chopped parsley and ½ c grated pecorino cheese. Arrange half the potatoes in a large oiled baking pan, season to taste. Sprinkle half the breadcrumb mix over the potatoes. Spread the mushrooms over the breadcrumbs. Cover with remaining
potatoes, season to taste, and then add remaining breadcrumbs. Drizzle olive oil over the top. Bake 1 hour. If potatoes are too firm after 40 minutes, add ½ cup water. If top browns too fast, it may be covered for last 30 minutes. Serves 4-6
OLIVE OIL AND BAY ROASTED POTATOES
8 medium-size red-skinned potatoes
1/2 cup olive oil
40 small bay leaves
1 tablespoon coarse sea salt
2 teaspoons herbes de Provence
1 1/2 teaspoons coarsely cracked black pepper
Preheat oven to 350°F. Make 5 crosswise vertical cuts spaced evenly apart on each potato (do not cut through). Place potatoes in broilerproof baking dish, add some of oil to dish and toss to coat, slide a bay leaf into each cut in each potato. Mix salt, herbs, and pepper in small bowl and sprinkle over potatoes, roast potatoes until tender, remove dish from oven. Preheat broiler. Remove bay leaves and drizzle remaining oil over potatoes. Broil until potatoes begin to brown. Serves 8
OLIVE AND WHITE WINE POTATOES
Combine 1.5 pounds of large cubed and peeled potatoes, 3-4 thinly sliced shallots, 2 crush cloves of garlic, 3 tbsp of olive oil, ½ c dry white wine and 2/3 c black olives in a heavy sauté pan. Cover and simmer over low heat until potatoes are tender (about 40 minutes). Serves 4.
OVEN FRIED CRISPY POTATOES
Toss 2 pounds of quartered small yellow or fingerling potatoes in ¼ c olive oil and 2 tsp salt. Place in a single layer on a baking pan. Scatter 8 unpeeled garlic cloves, 2 bay leaves and 3-4 hot chili peppers over the top. Bake 20 minutes at 450, remove from oven and turn over potatoes. Return pan to oven and bake 15-20 minutes more, until tender.
PERUVIAN POTATO PANCAKES
Mash boiled potatoes along with crumbled feta cheese, chopped onion and a beaten egg. Season with cumin, salt and pepper. Add a spoonful or more of flour to help hold it together and form pancakes. Brown in oil and serve with salsa.
POTATO GRATIN
1 pound small, non-waxy, potatoes, unpeeled and sliced 1/4" inch thick
3-4 tablespoons extra virgin olive oil
1 cup dry white wine
3 bay leaves
3 garlic cloves, chopped
Salt and black pepper to taste
1 cup cream
3 tablespoons freshly grated pecorino or locatelli Romano
2 tablespoons butter
Garnish of chopped chives and/or parsley
Preheat the oven to 375°. Lightly saute the potatoes in olive oil in a nonstick pan to cook only partially through (5-7 minutes). Pour in the wine and bring to a boil. Cook the potatoes and wine, shaking the pan every so often, until the liquid is almost evaporated then add the bay leaves, garlic, salt and pepper, and cream. Bake for about 15 minutes or until the potatoes are almost cooked through. Sprinkle the top with pecorino cheese, then dot with butter and sprinkle with salt and pepper and return to the oven. Bake for another 10-15 minutes, or until the top is crisp and browned in places, the potatoes are cooked through and the liquid has condensed into a thick creamy sauce, garnish. Serves 4
RED POTATO CUPS WITH PEAS AND WASABI
Scrub 10 red potatoes and bake for 1 hour or until tender in a 350 oven. Cut each potato in half and carefully remove the centers (reserve). Put potato centers, ½ peas, 1 tsp wasabi powder, 1 roughly chopped scallion, and 1-2 tbsp cream in a processor and achieve a pipe-able consistency. Adjust seasoning, if needed. Fill the cups and refrigerate on a baking sheet. When ready to serve, bake for 10 minutes at 400 or broil if a crustier top is desired. |
