Category: Potato

Moroccan Potato Salad

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 Moroccan Potato Salad
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Course Side Dish
Cuisine Moroccan
Servings
servings
Ingredients
Course Side Dish
Cuisine Moroccan
Servings
servings
Ingredients
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Rating: 0
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Instructions
  1. Put potato cubes in a large saucepan, cover with cold water, and add salt.
  2. Bring the pot to a simmer and cook until just tender yet still retain some crunch, about 6 to 8 minutes since it starts to simmer.
  3. Using a slotted spoon, fish the potatoes out of the water and transfer to a large bowl. Sprinkle with salt while they're still warm. Set aside to cool.
  4. In the meantime, heat the olive oil in a small skillet over medium heat. Add Ras el Hanout and cook until fragrant, about a minute. Set aside.
  5. Pour ras el hanout-infused olive oil over potatoes, and mix to combine.
  6. Add yogurt, vinegar, chopped mint, lemon zest, orange zest, and black olives (if using) and gently combine.
  7. Take a taste and adjust seasoning if needed.
  8. Chill in the refrigerator until cold. Serve!
Recipe Notes

A couple of notes. When making potato salad use a waxy variety, such as red bliss, fingerling or Yukon Golds. They will keep their shape while cooking. Also, cut the potatoes into uniform pieces, so they cook evenly. Finally, prepare the potato salad ahead of time and let it chill in the fridge before serving, so that the sauce can be absorbed by the potatoes.

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Leek, bacon & potato soup

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 Leek, bacon & potato soup
This soup keeps well in the fridge and is easy to freeze.
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Course Main Dish
Cuisine Welsh
Prep Time 30 minutes
Cook Time 30 minutes
Servings
Ingredients
Course Main Dish
Cuisine Welsh
Prep Time 30 minutes
Cook Time 30 minutes
Servings
Ingredients
Votes: 0
Rating: 0
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Instructions
  1. Melt the butter in a large pan, then fry the bacon and onion, stirring until they start to turn golden. Tip in the leeks and potatoes, stir well, then cover and turn down the heat. Cook gently for 5 mins, shaking the pan every now and then to make sure that the mixture doesn’t catch.
  2. Pour in the stock, season well and bring to the boil. Cover and simmer for 20 mins until the vegetables are soft. Leave to cool for a few mins, then blend in a food processor in batches until smooth. Return to the pan, pour in the cream and stir well. Taste and season if necessary. Serve scattered with tasty crisp bacon and eat with toasted or warm crusty bread on the side.
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Microwave Roasted Potatoes Recipe

Ingredients:

4 medium Russet, Yukon Gold, or 6 to 8 Red potatoes*
Seasonings of your choice (i.e., salt, pepper, parsley, rosemary, thyme, or any other seasonings)
Olive Oil

*  When shopping for potatoes, look for potatoes that are firm and smooth.  Avoid potatoes with wrinkled or wilted skins, soft dark areas, cut surfaces, and those that are green in appearance.

 

Instructions:

Scrub and rinse the potatoes thoroughly.  Cut potatoes into uniform-size cubes.  Place into microwave-safe dish.

Drizzle a small amount of olive oil over potatoes.  Sprinkle with seasonings of your choice.  Toss to evenly disperse oil and seasonings.

Tightly cover dish with a lid or plastic wrap, and place in microwave.  The hot oil browns the potatoes, while the plastic wrap creates steam to cook the insides to tender perfection.

Microwave on HIGH for 10 minutes or until potatoes are done.  Carefully remove from microwave and serve.

Makes 4 to 6 servings.

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Smoky Yukon Gold Potato Chowder

Ingredients:
2 large leeks, white and light green parts only
1 tbsp (15 mL) salted butter
1 medium onion, finely chopped chopped
3 garlic cloves, pressed
1½ tsp (7 mL) smoked paprika
2 lbs (1 kg) Yukon gold potatoes, peeled and diced (see Cook’s Tip)
4 cups (1 L) unsalted chicken stock
1 can (14.5 oz or 398 mL) no-salt-added Great Northern beans, drained and rinsed
1½ cups (375 mL) 2% milk
3 oz (90 g) extra sharp white cheddar cheese, shredded
½ tsp (2 mL) salt
½ tsp (2 mL) coarsely ground black pepper
6 tbsp (90 mL) reduced-fat sour cream

Snipped fresh chives and additional smoked paprika (optional)

Directions:
1.  Cut leeks in half lengthwise; thinly slice crosswise. Place into Stainless (4-qt./4-L) Mixing Bowl and swish in cold water to remove dirt. Drain leeks using medium Stainless Mesh Colander.
2.  Melt butter in (8-qt./7.6-L) Stockpot over medium heat. Add leeks, onion, pressed garlic and paprika to Stockpot; cook, uncovered, 3-4 minutes or until vegetables are softened, stirring occasionally. Add potatoes; cook 2 minutes, stirring constantly. Add stock; cook, covered, 12-15 minutes or until potatoes are fork-tender, stirring occasionally. Add beans; cook 1-2 minutes or until heated through. Remove Stockpot from heat; cool 5 minutes.
3.  Carefully ladle one-third of the potato mixture into blender container. Cover and blend until smooth. Pour blended potato mixture into Stainless (6-qt./6-L) Mixing Bowl. Repeat with remaining potato mixture.
4.  Return blended potato mixture to Stockpot; stir in milk. Cook, uncovered, over medium heat 2-3 minutes or until simmering. Stir in cheese, salt and black pepper. Cook 2-3 minutes or until cheese is melted. Garnish each serving with sour cream, chives and additional paprika, if desired.
Yield: 6 servings

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One Pot Chicken & Potatoes

  • Prep time:  5 mins
  • Cook time:  1 hour 20 mins
  • Total time:  1 hour 25 mins

Ingredients

  • 8 chicken thighs
  • 6-8 large potatoes, cut in quarters or halves
  • 5-6 carrots, cut in 1-2 inch pieces
  • 1 onion, cut in quarters
  • 15-20 garlic cloves, whole
  • Kosher salt
  • Black ground pepper
  • 4 tsp ground pepper or 5 cloves garlic, crushed
  • ½ tsp paprika (optional)
  • 3-4 Tbsp olive oil.

Instructions

  1. Preheat oven to 375F. Line a baking sheet with foil or even better, parchment paper.
  2. Thoroughly wash the potatoes & carrots with a scrubber and cut them in smaller pieces. Pat dry with a paper towel.
  3. Rinse the chicken under running water & also pat dry with paper towel.
  4. Add chicken, potatoes and carrots, onion & garlic to the lined baking dish and sprinkle with salt, ground pepper and garlic. Drizzle with olive oil. Toss everything to coat.  (Or mix everything in oil, then toss and place on lined baking dish)
  5. Place in the oven and bake for 1 hour 20 minutes. Check for doneness, if the potatoes and chicken thighs are soft and easily pierced with the fork they are ready.
  6. If the chicken and potatoes have not browned up as much as you would like, turn the broil setting on the oven and broil for 5 minutes. Watch carefully, or they will burn.
  7. Remove from the oven and serve right away in the baking dish or transfer to a warm serving plate.
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Mashed Potatoes with Prosciutto and Parmesan Cheese

Ingredients

  • 3 1/4 pounds russet potatoes, peeled, cut into 1-inch pieces
  • 4 large garlic cloves, peeled
  • 1/2 cup (1 stick) butter
  • 3 1/2 ounces thinly sliced prosciutto, finely chopped
  • 3/4 teaspoon minced fresh rosemary
  • 3/4 cup (or more) whole milk
  • 1 cup freshly grated Parmesan cheese (about 3 ounces)
  • Additional fresh rosemary

 

Preparation

Cook potatoes and garlic in large pot of boiling salted water until potatoes are very tender, about 15 minutes. Drain; return potatoes and garlic to same pot.

Meanwhile, melt 1/2 cup butter in heavy small saucepan over medium heat. Add chopped prosciutto and 3/4 teaspoon minced rosemary and sauté until fragrant, about 2 minutes.

Add prosciutto mixture and 3/4 cup milk to potatoes and garlic. Mash well, adding more milk by tablespoonfuls if potatoes are dry. Mix in 3/4 cup cheese. Season with salt and pepper. (Can be prepared 6 hours ahead. Cover and chill. Stir over low heat to rewarm, adding more milk by tablespoonfuls, if desired.) Transfer potatoes to bowl. Sprinkle with remaining 1/4 cup cheese; garnish with fresh rosemary and serve.

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Loaded Baked Potato Casserole

  • 1 package (30 oz) frozen extra-spicy and crispy potato wedges
  • 2 cups chopped fully cooked ham (12 oz)
  • 8 slices bacon, crisply cooked and crumbled
  • 1 medium red bell pepper, chopped
  • 1 cup chopped green onions (10 medium)
  • 1 jar (15 oz) cheese dip
  • ½ cup sour cream

 

 

  1. Heat oven to 375°F. Spray 13×9-inch (3-quart) baking dish with cooking spray.
  2. Arrange potato wedges in baking dish; bake 10 to 15 minutes or until thawed and beginning to brown. Top with half each of the ham, bacon, bell pepper and green onions. Spread cheese dip on top. Sprinkle with remaining ham, bacon and bell pepper.
  3. Bake 20 to 30 minutes or until cheese dip is melted and potatoes are tender. Top with dollops of sour cream and remaining green onions.

 

High Altitude (3500-6500 ft): No change.

 

Tips:  For a loaded side dish, omit the ham. Serve with steaks or chops.

Substitute:  Grilled chicken strips for the ham.

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Hasselback Potatoes

What You Need

Ingredients
4 large potatoes, Yukon Gold, Russet, or Red Bliss
4 tablespoons melted butter, olive oil, duck fat, bacon fat, coconut oil, or a mix
Salt
Pepper
Optional extras: minced fresh herbs, spices, grated cheese, bread crumbs, panko crumbs

Equipment
Chef’s knife
Large serving spoon (optional)
Baking dish, oven-safe skillet, or baking sheet

Instructions

  1. Heat the oven to 425°F with a rack in the lower-middle position.
  2. Wash and dry the potatoes: Scrub the potatoes clean and pat them dry. Alternatively, you can peel the skins off.
  3. Cut slits in the potatoes, leaving the bottom intact: Cut slits into the potato, stopping just before you cut through so that the slices stay connected at the bottom of the potato. Space the slices 1/8-inch to 1/4-inch apart. You can rest the potato in a large serving and use that as a guide for when to stop slicing — slice straight down and when your knife hits the edge of the spoon, stop slicing.
  4. Brush the potatoes with half the fat: Arrange the potatoes in a baking dish. Brush the potatoes all over with butter or other fat, including the bottoms.
  5. Sprinkle with salt and pepper: Sprinkle the potatoes generously with salt and pepper.
  6. Bake 30 minutes, then brush with butter: Bake the potatoes for 30 minutes. At this point, the layers will start separating. Remove the pan from the oven and brush the potatoes again with fat — you can nudge the layers apart if they’re still sticking together. Make sure some of the fat drips down into the space between the slices.
  7. Bake another 30 to 40 minutes: Bake for another 30 to 40 minutes, until the potatoes are crispy on the edges and easily pieced in the middles with a paring knife. If you’re adding any extras, stuff those into the slits and sprinkle over the top 5 to 10 minutes before the end of cooking. (Total baking time is 60 to 70 minutes for average potatoes; if your potatoes are on the small side or are larger, adjust cooking time accordingly.)
  8. Serve immediately: These potatoes are best straight from the oven while the edges are at their crispiest.
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Herb Roasted Pork Loin and Potatoes

Ingredients

  • 6 medium potatoes, peeled and quartered
  • 2 tablespoons olive oil
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • 1 1/2 teaspoons chopped fresh chives
  • salt and pepper to taste
  • 1 (4 pound) boneless pork loin roast
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • salt and pepper to taste

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a pot with enough water to cover, boil the potatoes for about 10 minutes. Drain, cool, and place in a bowl. Toss with olive oil, 1/2 teaspoon thyme, 1/2 teaspoon garlic powder, chives, salt, and pepper.
  3. Rub the pork loin roast with 1 teaspoon thyme, 1 teaspoon garlic powder, and onion powder. Sprinkle with salt and pepper.
  4. Place the roast on a rack in a shallow roasting pan, and cook 50 minutes in the preheated oven. Arrange the potatoes around the roast, and continue cooking 50 minutes, to an internal temperature of 160 degrees F (70 degrees C). Remove from heat, cover with foil, and let sit 15 minutes before slicing.
  • 6 medium potatoes, peeled and quartered
  • 2 tablespoons olive oil
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • 1 1/2 teaspoons chopped fresh chives
  • salt and pepper to taste
  • 1 (4 pound) boneless pork loin roast
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • salt and pepper to taste

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a pot with enough water to cover, boil the potatoes for about 10 minutes. Drain, cool, and place in a bowl. Toss with olive oil, 1/2 teaspoon thyme, 1/2 teaspoon garlic powder, chives, salt, and pepper.
  3. Rub the pork loin roast with 1 teaspoon thyme, 1 teaspoon garlic powder, and onion powder. Sprinkle with salt and pepper.
  4. Place the roast on a rack in a shallow roasting pan, and cook 50 minutes in the preheated oven. Arrange the potatoes around the roast, and continue cooking 50 minutes, to an internal temperature of 160 degrees F (70 degrees C). Remove from heat, cover with foil, and let sit 15 minutes before slicing.
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Goat Cheese Mashed Potatoes

Ingredients

3 pounds large Yukon gold potatoes, peeled and cut in 3/4-inch chunks
5 large garlic cloves
Kosher salt and freshly ground black pepper
7 to 8 ounces garlic-and-herb goat cheese, at room temperature, such as Montrachet
4 tablespoons (1/2 stick) unsalted butter, at room temperature
1 1/2 cups sour cream
1/2 cup half-and-half or milk
1/2 cup freshly grated parmesan cheese

Directions

Preheat the oven to 375 degrees F. Place the potatoes, garlic and 1 tablespoon salt in a large pot with enough water to cover the potatoes. Bring to a boil over high heat, reduce to a simmer and cook for 20 to 25 minutes, until very tender.

Drain the potatoes and garlic and process them together through a food mill fitted with the coarsest blade set on top of a bowl. While the potatoes are still hot, stir in the goat cheese, butter, sour cream, half-and-half, 4 teaspoons salt and 2 teaspoons pepper until smooth.

Pour the mixture into a 9-by-12-by-2-inch oval baking dish, smoothing the top. Sprinkle the parmesan on top and bake for 30 to 40 minutes, until lightly browned. Serve hot.

Make it ahead: Assemble the dish, including the parmesan, and refrigerate for up to 3 days. Bake before serving.