Tag Archives: potatoes

Green Beans, Roasted Pepper and Potato Salad

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  • 8 ounces new potatoes of any color, or small fingerling potatoes
  • 1/2 cup apple cider vinegar
  • 1/4 cup kosher salt, plus more as needed
  • 2 cups green beans, filet beans, wax beans or a mix
  • 1 anchovy fillet
  • Finely grated zest and juice of 1 lemon
  • Finely grated zest and juice of 1 orange
  • 1 small shallot, minced
  • 1/4 cup parsley leaves, coarsely chopped
  • 3 tablespoons extra-virgin olive oil
  • 2 roasted red or yellow bell peppers, seeded, reserving any juice from roasting (see NOTE)

Place the potatoes in a medium saucepan; cover with cold water by 2 inches. Add the vinegar and salt; bring to a boil over medium-high heat. Cook until the potatoes are just tender, about 20 minutes, then transfer them to a colander to drain.

Meanwhile, fill a mixing bowl with ice cubes and water. Bring a separate pot of water to a boil over medium-high heat. Add a pinch of salt, then the green beans. Cook/blanch for a minute or two, just until the beans become bright green. Drain and immediately transfer to the ice-water bath to cool. Drain and pat dry.

Place the anchovy in a small bowl and mash it with the back of a fork. Add the citrus juices and zest, shallot, chopped parsley and oil; whisk to form an emulsified dressing.

Cut the still-warm potatoes into quarters and place in a serving bowl. Add the dressing and toss to coat.

Cut the roasted peppers into thin strips, about the same size as the green beans. Toss the green beans and peppers together, including any juice from the roasted peppers, then add to the potato mixture and toss to combine. Taste, and add salt as needed.

Serve at room temperature.  Serves 6

NOTE: Roast bell peppers whole on an aluminum-foil-lined baking sheet at 350 degrees for 45 minutes to 1 hour. When cool enough to handle, discard the skin and seeds.

Adapted from “Root to Leaf,” by Steven Satterfield

Cheesy Scalloped Potato Casserole from the food network

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  • 2 tablespoons unsalted butter
  • 1 medium onion minced
  • 2 gloves garlic minced
  • 1 tablespoon chopped fresh thyme
  • 1 1/4 teaspoons table salt
  • 1/4 teaspoon ground black pepper
  • 2 1/2lbs russet potatoes peeled and sliced into about 1/8″ thick rounds
  • 1 cup veggie broth
  • 1 cup heavy cream
  • 2 bay leaves
  • 1 cup grated sharp cheddar cheese
  • 1/2 cup parmesan cheese
  1. Preheat oven to 425F
  2. Melt butter in a large Dutch oven over medium-high heat until the foaming subsides.
  3. Add onion and cook while stirring occasionally until lightly browned and soft (about 4 minutes).
  4. Add garlic, thyme, salt, and pepper. Cook for about another 30 seconds.
  5. Add potatoes, chicken broth, cream, and bay leaves. Bring to a simmer.
  6. Cover, reduce heat to medium-low, and simmer for about 10 minutes. discard bay leaves.
  7. Transfer the mixture to an 8″x8″ baking dish and press into an even layer.
  8. Sprinkle the top evenly with cheese.
  9. Bake in oven about 16 minutes until the cream is bubbling around the edges and the top is golden brown.
  10. Let cool 10 minutes before serving.
  11. Enjoy!

 

Dante’s Potato Salad Recipe adapted from

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“Feeding the Fire: Recipes & Strategies for Better Barbecue & Grilling,” by Joe Carroll and Nick Fauchald

Feature-Image-Potato-Salad-Feeding-The-Fire-Dinner-Party-Entertaining-Joe-Carroll-Spuyten-Duyvil-St.-Anselm-Fette-Sau-Brooklyn-Williamsburg-NYC-BBQ-Grilling-Outdoor-Cooking-Recipe¼ cup, plus 1 tablespoon, olive oil, divided
1 large Spanish onion, diced
4 pounds Yukon Gold or other waxy potatoes
Kosher salt and freshly ground black pepper, to taste
2 tablespoons whole-grain mustard
¼ cup cider vinegar
Pinch of cayenne pepper
3 tablespoons finely chopped chives

1. In a large skillet over medium-low heat, warm 1 tablespoon of the olive oil. Add the onion and cook, stirring often, until translucent and just tender, 8 to 10 minutes. You don’t want the onion to brown. Transfer the onion to a bowl and let cool.

2. In a large saucepan, cover the potatoes with water by 1 inch and season generously with salt. Bring to a boil, reduce the heat to a simmer and cook until the potatoes are tender, 25 to 30 minutes. Drain the potatoes and transfer them to a cutting board.

3. While the potatoes are cooling, in a large mixing bowl, whisk together the mustard, vinegar and cayenne. Slowly whisk in the remaining ¼ cup of olive oil. Season with salt and pepper.

4. When the potatoes are cool enough to handle, cut them into ½-inch dice.

5. Toss the warm potatoes and reserved onions with the vinaigrette. Add the chives, season with salt and pepper, and toss again. Serve immediately or refrigerate for up to 1 day.  Yield: 8 to 10 servings

Jane Grigson’s Celery Soup from food52

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  • 12308928433_46006b141a_b1/2 pound celery, chopped (4 large stalks about 2 cups)
  • 1/2 onion chopped 
  • 1-2 diced small potatos
  • 4 tablespoons butter
  • 4 cups veggie stock
  • 1/2 c. cream, half and half or milk
  • About 1 teaspoons dill weed * (2 teaspoons for fresh dill)
  1. Stew celery, onion, and potato gently in the butter in a covered pan for 10 minutes. Don’t let the vegetables brown. Add stock or water, s & p to taste and 1/2 teaspoon of dill weed. Simmer for 20 minutes.
  2. Blend or purée the soup.  Add cream. Bring slowly to just under the boil, and more dill weed if required.
  3.  Serves 4, 6 if the rest of the meal is fairly copious

Notes:  * I only used 1/2 tsp dill as I thought more would be overpowering.  I used an immersion blender.

 

Potato-Bean Stew washington post

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  • stew2 tablespoons olive oil
  • 1 large onion, chopped (1 1/2 to 2 cups)
  • 2 teaspoons chili powder, plus more as needed
  • 1 teaspoon ground cumin
  • 1 large sweet red bell pepper, seeded and cut into small dice
  • 1 to 2 medium poblano chili peppers and/or Anaheim chili oseeded and cut into small dice OR a 7 oz can of chopped green chilies
  • 2 cloves garlic, minced
  • 1 1/2 teaspoons salt, or more as needed
  • 1 1/2 pounds Yukon Gold potatoes, scrubbed well and cut into 1-inch chunks
  • 1 cup bean-cooking liquid or water, plus more as needed
  • 3 cups drained home-cooked pinto beans or 30 ounces canned, no-salt-added pinto beans, rinsed and drained
  • 15 ounces canned, tomatoes and their juices
  • Freshly ground black pepper
  • Juice from 1/2 to 1 lime

Heat a Dutch oven or soup pot over medium heat for about 1 minute, then add the oil and swirl to coat. Add the onion, chili powder and cumin; cook for 5 minutes, stirring often.

Add the bell pepper, chili peppers (to taste), garlic and 1 teaspoon of the salt; cook for 5 minutes, stirring a few times. Stir in the potatoes and the remaining 1/2 teaspoon salt. Reduce the heat to low; cover and cook for 5 minutes, stirring once or twice. Add the bean cooking liquid or water, cover and cook for 15 to 30 minutes, or until the potatoes are tender but not mushy. Add more cooking liquid or water if the mixture seems dry.

Gently stir in the beans, along with the tomatoes and their juices. Increase the heat to medium-high and bring to a boil, then reduce the heat to medium-low; cook, uncovered, for 5 minutes.

Taste and season generously with the black pepper, plus additional salt and/or chili powder, and the lime juice (to taste). Serve hot.

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Mini Herbed Pommes Anna from epicurious.com

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  • 1/2 cup (1 stick) unsalted butter
  • 12-24 small tender thyme sprigs plus 2 teaspoons coarsely chopped leaves
  • 1 garlic clove, minced
  • 1 3/4 pounds small waxy potatoes (such as Yukon Gold or German Butterball), each slightly larger than a golf ball
  • 2 teaspoons kosher salt
  • Freshly ground black pepper
  • Special equipment:A standard 12-cup muffin pan; a mandoline

Preheat oven to 350°F. Melt butter in a small saucepan over medium heat. Brush muffin cups all over with butter. Line bottoms with parchment-paper rounds. Arrange 1-2 small thyme sprigs in center of each round. Drizzle 1/2 teaspoon butter into bottom of each cup.

Add chopped thyme and garlic to remaining butter in saucepan. Stir over medium-low heat until fragrant, about 2 minutes. Remove from heat.

Using mandoline, slice potatoes crosswise into very thin rounds (less than 1/16″ thick), placing them in a large bowl as you work. Pour herb butter over and season with salt and pepper; toss to coat well.

Divide potato slices among muffin cups, layering overlapping slices to create a circular pattern. Lightly press center of each to make compact. Drizzle any remaining butter and seasoning from bowl over.

Cover muffin pan tightly with foil and place on a baking sheet. Bake until potatoes can be pierced easily with the tip of a knife, about 35 minutes. Remove foil; invert a rimmed baking sheet over pan. Turn, lightly tapping on counter, releasing potatoes onto sheet. Rearrange any slices that may have fallen out. Using a metal spatula, carefully turn cakes, thyme sprigs facing down. Discard parchment. DO AHEAD:Potatoes can be made 1 day ahead. Cover; chill.

Increase heat to 425°F. Uncover cakes if needed. Bake until bottoms and edges are golden and crispy, 25-30 minutes. Carefully turn cakes, thyme sprigs facing up. probably not necessary to turn them

 

Spanish Roasted Potato Salad, food52

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  • Food521pound pound small Potatoes (white or red)
  • 3 tablespoons Olive Oil
  • 1 1/4 teaspoons Salt
  • 1/2 teaspoon Ground Black Pepper
  • 4 Cloves of Garlic finely chopped
  • 4 tablespoons Mayonnaise
  • 1 tablespoon Lemon Juice
  • 1 teaspoon Dijon Mustard
  1. Preheat the oven to 400 degrees. Cut the potatoes in half or quarters into a bowl. Add 2 tablespoons of the olive oil, 3/4 teaspoon of salt and the pepper. Mix and put on a baking sheet in a single layer. Bake the potatoes for 40 minutes flipping twice during baking. Make sure they turn a nice golden brown. Take out of the oven and allow to cool. In a bowl combine 1/2 teaspoon of salt, 1 tablespoon of olive oil, the chopped garlic, mayonnaise, lemon juice and Dijon mustard. Mix and pour over the cooled potatoes.
  2. Serves 3-4

 

Deborah Madison’s Potato and Green Chile Stew from food52.com

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  • 15117492182_1b9c1af930_b1 or 2 long green chiles or poblano chiles, roasted and peeled
  • 1 tablespoon sunflower seed oil or other vegetable oil
  • 1 small onion, diced
  • 1/2 teaspoon teaspoon ground coriander
  • 1/4 teaspoon teaspoon ground cumin
  • 1 garlic clove, minced
  • 1 large russet or 5 smaller potatoes (a scant pound) peeled and chopped into 1 1/2-inch chunks
  • Salt and pepper
  • 1 cup veggie stock or water
  • Sour cream (or Greek yogurt) to finish
  • Chopped cilantro to finish
  1. Chop the chiles coarsely. Heat the oil in a wide pot; add the onion and cook over medium-low heat, stirring frequently until softened, about 4 minutes. Add the coriander, cumin, garlic, and potatoes, followed by the chile, along with 1/2 teaspoon salt and give a stir. Cook together of a few minutes, then add the water or stock. Bring to a boil, then lower the heat to a simmer.
  2. Cook and cover until the potatoes are completely softened, about 25 minutes. Taste and season with salt and pepper. At this point you can mash the potatoes, or at least a few of them to give the dish a creamy sort of background, if desired.
  3. Pour into a bowl; add a dollop of sour cream and the chopped cilantro. Serves 1 to 2

 

Corn-and-Cod Chowder from food & wine

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This New England-style chowder is a comfort-food classic. The soup needs only bread, or traditional oyster crackers, as an accompaniment.
original

1/4 pound sliced bacon omit
1 tablespoon butter
2 onions, chopped
2 cups water
1 cup bottled clam juice
3/4 pound boiling potatoes (about 2), peeled and cut into 3/4-inch chunks
1 rib celery, chopped
1/4 teaspoon dried red-pepper flakes
1 1/4 teaspoons salt
2 cups fresh (cut from about 3 ears) or frozen corn kernels
1 cup milk
1 cup heavy cream
1 1/2 pounds cod fillets, cut into 1 1/2-inch chunks
1/4 teaspoon fresh-ground black pepper

In a large pot, add the butter and onions to the pot. Cook over moderately low heat, stirring occasionally, until the onions are translucent, about 5 minutes.

Add the water, clam juice, potatoes, celery, red-pepper flakes, and salt and bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 20 minutes.

Add the corn, milk, and cream and simmer for 10 minutes. Stir in the cod and pepper. Bring back to a simmer and cook until just done, about 3 minutes longer.

NOTES Fish Alternatives Use a relatively firm, mild fish that won’t disintegrate in the soup, such as pollack, orange roughy, or ocean perch.

CONTRIBUTED BY QUICK FROM SCRATCH FISH & SHELLFISH SERVINGS: 4 FAST With its all-American ingredients,

Dill potato Salad – Food 52

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I wanted a new potato salad recipe and found this one! We loved it! I’m sure all you folks who don’t like sugar in this type of recipe could leave it out for sure! We really enjoyed it! Phtllis Keating

Food52

 

 

 

 

 

 

 

Author Notes: An aging English artist made a salad like this for me one hot summer day, as an unfiltered Camel hung from his lip… The flavor of the salad made me forgive the cigarette. The combination seemed unlikely, but it is now my favorite picnic salad: bright with vinegar, crunchy with dill and green onions, soft and creamy from the potatoes, with a hint of the fish and chip shop! Apply the dressing while the potatoes are hot: it is important that they absorb the oil and vinegar. (less) – Marie Viljoen

2 pounds small red -skinned potatoes, halved
1/4 cup good cider vinegar
1 teaspoon salt
1 teaspoon sugar
copious amounts of black pepper
1/3 cup EV olive oil
1 bunch scallions, cleaned and chopped (greens, too)
1 bunch fresh dill, chopped (yield = 3/4 cup)

Cook the potatoes in boiling water to which you’ve added some salt. While they are cooking thoroughly whisk together the vinegar, salt, sugar, pepper and oil. Drain potatoes when just-cooked. In a large bowl add the dressing to the hot potatoes and stir gently. Add the dill and scallions and mix well.I use my hands in order not to break the potatoes too much. Lick your fingers. The salad is very good warm, and equally good cold, later. Serves 4