List all recipes for: Potatoes
Leek and Potato Frittata
Excellent for breakfast or dinner!
3 Tbsp butter
6 oz. small potatoes, sliced 1/8 inch thick
Salt and pepper to taste
2 leeks, rinsed well and thinly sliced, white and light green only
3 Tbsp Heavy cream
2 oz. Gruyere cheese, shredded
1 Tbsp finely chopped fresh parsley
Preheat oven to 375 degrees. Heat 1 Tbsp butter in a non stick pan over medium high heat. Add potatoes, salt and pepper. Cover and cook, stirring occasionally until done, about 8 minutes. Transfer to a bowl. In the same pan, melt 1Tbs butter. Add leeks, salt and pepper. Cook, stirring occasionally, 8 minutes. Transfer to a separate bowl. In a bowl, whisk eggs and cream. Stir in cheese, parsley, potatoes, leeks and salt and pepper. Set the pan over medium heat, melt ½ Tbsp butter. Add egg mixture, cook until just beginning to set, about 4 minutes. Lift cooked edges and allow uncooked eggs to flow underneath. Continue to cook for another 2 minutes. Transfer frittata to oven and cook for about 5 minutes, until eggs are barely set in the center. Check with the point of a knife. Remove from oven and let set for a few minutes before cutting into wedges and serving.
Lemon Fingerling Potatoes
1 pound fingerling potatoes, I am especially fond of Crescent's prepared this way but use any kind or a mix
1 tablespoon salt
1 tablespoon olive oil
1 shallot, minced
1 clove garlic, minced
1/4 cup chicken broth
2 tablespoons dry white wine
1 tablespoon fresh thyme leaves
1 tablespoon butter
2 tablespoons fresh lemon juice
Pepper to taste
Place the potatoes in a saucepan and cover with water. Add the salt, cover and bring to a boil. Reduce heat and simmer until tender about 20 minutes. Drain and halve the potatoes lengthwise. Heat the oil in a large skillet over medium heat. Add shallot and cook until soft about 5 minutes. Add garlic and cook 1 minute. Add potatoes, cut sides down in a single layer and cook until golden brown, about 10 minutes, don't let the garlic get too brown! Stir in stock, wine and 1/2 teaspoon salt. Cook until liquid has reduced by half, about 2 minutes. Remove from heat, add thyme and butter, lemon juice and pepper. Taste and adjust seasonings.
Potato Kale Galette
A crisp potato cake would be tempting enough—even without the surprise of garlicky kale sandwiched between its layers.
1 lb kale, tough stems and center ribs discarded
1 tablespoon stick (1/2 cup) butter, 6 of the tablespoons melted and cooled
4 garlic cloves, finely chopped
3/4 teaspoon salt
3/4 teaspoon black pepper
2 lb russet (baking) potatoes (4 medium)
Cook kale in a 4- to 6-quart pot of boiling salted water, uncovered, until just tender, 4 to 6 minutes. Drain in a colander and rinse under cold water to stop cooking. Drain well, squeezing handfuls of kale to extract excess moisture, then coarsely chop.
Heat 2 tablespoons butter in skillet over moderately high heat until foam subsides, then add garlic and cook, stirring occasionally, until golden, about 1 minute. Add kale, 1/4 teaspoon salt, and 1/4 teaspoon pepper and sauté, stirring, until kale is tender, about 4 minutes. Transfer to a bowl and wipe skillet out with a paper towel. Peel potatoes and thinly slice crosswise (1/16 inch thick) with slicer. Working quickly to prevent potatoes from discoloring, generously brush bottom of skillet with some of melted butter and cover with one third of potato slices, overlapping slightly. Dab potatoes with some of melted butter. Spread half of kale over potatoes and sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper. Cover with half of remaining potato slices and dab with butter, then top with remaining kale. Sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper. Top with remaining potatoes and sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Brush a sheet of foil with melted butter, then brush galette with any remaining butter and place foil, buttered side down, on top. Place a 10-inch heavy skillet on top of foil to weight galette.
Cook galette over moderate heat until underside is golden brown, 12 to 15 minutes. Remove top skillet and foil. Wearing oven mitts, carefully slide galette onto a baking sheet and invert skillet over it. Holding them together, invert galette, browned side up, back into skillet. Cook, uncovered, over moderate heat until underside is golden brown and potatoes are tender, 12 to 15 minutes. Slide onto a serving plate. Galette can be made 6 hours ahead and cooled, uncovered, then kept, on a baking sheet covered with foil, at room temperature. Remove foil, then reheat in a 425°F oven until heated through and crisp, about 20 minutes
Potato Salad with Feta Cheese and Olives
2 pounds small potatoes
1/2 cup chopped red onion
1 cup crumbled feta cheese
1/2 cup chopped kalamata black olives
1/4 cup olive oil
3 tablespoons white wine vinegar
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh mint
Coarsely ground black pepper
Cook the potatoes in lightly salted water for 15 to 20 minutes until fork tender but not falling apart. Drain. When cool enough to hand, cut into bite-size pieces. Place potatoes in a bowl with the red onion, feta cheese and olives. Toss. Whisk together the olive oil and white wine vinegar, pour over the potatoes and toss. Add the dill and mint and toss again. Season to taste with pepper. Let sit to meld for an hour or so and serve at room temperature.
Purple Peruvian Potato Mash
A visual treat and even more so when served with other bright vegetables and dark meats
2 pounds Purple Peruvian potatoes
1 tablespoon salt
1/4 cup whipping cream
4 tablespoons butter
Pepper to taste
Cut the potatoes in two or leave whole if they are fairly small. Place in a heavy saucepan and cover with water, add the salt. Cover, bring to a boil, lower heat to maintain a steady simmer and cook until potatoes are tender, about 20 minutes. Drain the cooking liquid into a measuring cup and place the potatoes back on the heat, shaking until the pan dries a bit. Keep the heat on the lowest setting and mash the potatoes with a potato masher. Add the cream, butter. salt and pepper and mash until fairly smooth. Add a little of the cooking liquid if the potatoes are too dry. Taste and adjust seasoning.
Spiced Roasted Spud Nuts
Spud nuts are tiny potatoes, mixed colors and varieties. They cook up quick and sweet and are delicious dropped into a chowder, tossed in a sauté pan or in a foil pouch with butter on the grill. Or try the very fun spiced roasted spud nuts:
1 pound spud nuts
1 tablespoon olive oil
1 teaspoon kosher salt
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
Freshly ground pepper
Preheat the oven to 425 degrees. Toss the potatoes with the oil in a large bowl. Mix the seasonings (salt through pepper) together in a small bowl, sprinkle evenly over the potatoes and mix with your hands until the potatoes are evenly coated. Transfer potatoes to a baking dish (potatoes should be in a single layer) and roast for 20 to 25 minutes, until the potatoes and cooked through and are slightly crispy. Give the pan a shake a time or two during cooking to move the potatoes around a bit. Serve warm or at room temperature.