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Smoky Mashed Potatoes

8 Feb
Français : Patates douces English: Sweet potat...

Image via Wikipedia

We love potatoes so much in the south that we occasionally cook Idaho and Sweet potatoes together. That’s the case in this recipe.

 

2 large Idaho potatoes, peeled and diced

8 ounces smoked Gouda cheese, shredded

1 cup cream, divided

8 TBSP butter, divided

2 tsp salt, divided

2 large sweet potatoes

1 tsp smoked paprika

 

Place Idaho potatoes in a large sauce pot with enough water to cover. Bring to a boil; add 2 TBSP salt. Reduce heat to low, cover, and simmer for 10 to 15 minutes, or until tender. Drain and return to pan. Add Gouda cheese, 1/2 cup cream, 4 TBSP butter, and 1 tsp salt. Using a handheld potato masher, mash potatoes. If too thick add more cream 1 TBSP at a time.

Pierce sweet potatoes with a fork; place on paper towels in a microwave oven. Microwave on high for 8 minutes, or until tender, rearranging potatoes after 4 minutes. Let stand 5 minutes. Peel potatoes and mash. Add remaining cream, 4 TBSP butter, 1 tsp salt, and smoked paprika, stir until blended. In a 8 x 8 baking dish, put sweet potatoes on one side and the white potatoes on the other side. Swirl with a spoon, but do not mix completely together.

 

Serves 4

 

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Oven Fried French Fries

30 Jan

At half a gram of fat per serving versus 16 grams for the same amount of the fried variety, you can enjoy guiltlessly.

5 large baking potatoes

Light vegetable oil cooking spray

2 large egg whites

1 TBSP Cajun spice

Preheat oven to 400

Slice each potato lengthwise into 1/4 inch ovals, then slice each oval lengthwise into match sticks. Coat a baking sheet with 3 sprays of cooking spray. Combine egg whites and Cajun spice in a bowl. Add the potatoes and mix to coat. Place on prepared baking sheet, leaving space between potatoes. Place on the bottom rack of oven. Bake 40 to 45 minutes until fries are crispy, turning every 6 minutes with a spatula to brown evenly.

Serve hot

Serves 4

Calories per serving 291

0.5 grams fat

Warm Vegetable Salad

15 Jan

A great salad for cold days or nights or a wonderful side dish with beef or pork.

 

3/4 pound small new potatoes, quartered

1 (16 oz) can chick peas, rinsed and drained

2 cloves garlic, chopped

2 TBSP plus 2 tsp red wine vinegar

1-1/2 tsp sweet smoked paprika

1/2 cup extra-virgin olive oil

4 baby bella mushrooms

3 small zuchini squash, sliced

salt and pepper to taste

1/2 bunch fresh basil, shredded

 

In a large pot of boiling, salted water, cook potatoes until fork tender, about 7 minutes. Drain and transfer to a large serving bowl. Add 1-1/2 cups chick peas. Using a blender or food processor, puree the remaining chick peas, garlic, vinegar, and paprika with 2 TBSP water. In a slow steady stream pour in the olive oil, processing until combines; season with salt and pepper.Pour 1/4 cup of the dressing over the potatoes and toss. Preheat a grill pan on high heat. Brush remaining dressing on the mushrooms and zucchini, then season with salt and pepper. Grill the zucchini 1 minute on each side and place on a cutting board, grill mushrooms 2 minutes, gill side up. rotate and grill 2 minutes longer, then turn over and grill 1 minute. Chop the grilled vegetables into 1/2 inch cubes and add to potatoes. Add the basil and a little more salt and pepper; toss to combine. Serve with remaining dressing.

 

Serves 4

 

 

 

Pommes Anna

6 Jan

Pommes Anna

Layers of thinly sliced Yukon gold potatoes, stacked with Gruyère cheese and golden sautéed onions make up this French side dish.

¾ teaspoon salt

½ teaspoon thyme

¼ teaspoon pepper

2 tablespoons butter

1 onion, thinly sliced

1 ½ pounds Yukon Gold potatoes, cut into 1/8” thick slices

1 cup shredded Gruyère cheese

Combine salt, thyme and pepper; reserve. In a 10 inch nonstick skillet, melt 1 tablespoon butter over medium heat. Add onion; cook, stirring occasionally, until soft and golden brown, about 8 minutes. Remove onions from skillet and add remaining butter. When butter has melted remove skillet from heat and arrange 1/3 of potatoes overlapping slightly around bottom of skillet. Sprinkle with ½ teaspoon salt. Top with half of onions and ½ cup of cheese. Repeat layering ending the top layer with potatoes sprinkled with salt. Cover and cook over medium low heat, reducing to low heat if necessary, until potatoes are tender; about 30 to 35 minutes, uncover the last 5 minutes and allow moisture to escape. Run a spatula around sides of skillet and allow to rest 5 to 10 minutes. Invert onto serving plate.

Smoked Sausage with Green Beans and New Potatoes

2 Jan

2 cups water

1-1/2 pounds smoked sausage, cut into 4 inch pieces

2 medium onions, quartered

1 quart small new potatoes

Salt and pepper to taste

2 quarts fresh green beans, tips and strings removed

Pour water into slow cooker; add sausage and onion. Layer potatoes on top. Add salt and pepper to taste. Place green beans on top; add salt and pepper to taste. Cover and cook on low 8 to 10 hours or until vegetables are tender.

Creamy Potato and Ham Casserole

31 Dec

1 medium onion, chopped

2 TBSP butter

2 TBSP flour

2 TBSP Dijon mustard

1- 3/4 cups milk

1/2 of an 8 oz package cream cheese. diced

1 TBSP minced fresh chives

1-1/2 pounds Yukon gold potatoes sliced thin

8  ounces sliced Black Forest ham, coarsely chopped

1/2 cup coarsely crushed bagel chips

Preheat oven to 350

grease a 2-quart casserole; set aside.  In a medium saucepan over medium heat; melt butter, add onion for 5 to 7 minutes or until tender. Stir in flour and mustard. gradually stir in milk. Cook and stir until slightly thick. Reduce heat to low. Whisk in cream cheese until smooth. Stir in 1/2 cup of Gruyere cheese until melted. Stir in chives.

In a large bowl, combine potatoes, ham and sauce. Pour into casserole dish

Bake, covered, about 1 hour or until potatoes are tender. Stir gently. Sprinkle with crushed begal chips and remaining 1/2 cup gruyere cheese. Bake, uncovered for 10 minutes. Let stand for 10 minutes

Serves 6

Warm Potato Salad

31 Dec

3 pounds red-skinned potatoes, washed and quartered

6 slices smoked bacon, chopped

3 ribs celery, diced

6 green onions including tops–diced

1 tsp ground cumin

1 TBSP brown sugar

1/4 cup cider vinegar

1/2 cup chicken broth

Pinch of cayenne pepper

1/4 cup chopped fresh basil

Steam potatoes just until tender. Cook bacon in a large skillet until crisp. Transfer and drain on a paper towel. pour off all but 2 tablespoons of bacon fat from skillet. Add green onions, cumin, and sugar and stir 1 minute. Add vinegar, broth and cayenne pepper. Bring to a boil. Combine warm potatoes and bacon in a large bowl. Add hot dressing and toss to coat. Season to taste with salt and black pepper. Add basil and toss well.  Serve warm

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