Black and Pink Potatoes

My mother would slowly brown leftover potatoes and turn them into golden nuggets.  These are irresistible if you brown them slowly and deeply.

8 baby yellow potatoes
Coarse black Mediterranean sea salt
Course pink Himalayan salt

Put the potatoes in a pot of water just enough to cover. Bring a a gentle boil and cook only until just tender to the tip of a knife. Err on the side of undercooking because the potatoes will cook in a pan.

Add a good dash of olive oil to a non-stick skillet. Turn the potatoes cut side down into the oil and fry over medium-low heat until the first side is browned. Flip potatoes and brown remaining side. This requires patience - the best browning is slow and low; it could take 20 minutes to cook the potatoes.

Sprinkle with the salt and some freshly ground black pepper. Serves 2 as a side dish.

Fingerling Blue Cheese Gratin

I once lived on the edge of a small potato farm in the rich Connecticut River Valley.  Under the moonlight, after the harvest, we would step sideways from our house and pick up the tiny potatoes the farmers left behind and could not be bothered with.  Little did the farmers know that someday these would end up most prized fingerling potatoes, fetching high prices.  But already we knew,  because they were tender and delicious.  Now nothing goes to waste and farmers are reaping these rewards as well.  Good for them - they grew them and they deserve it.

Cook them with cheese, cream and herbs and you can't go wrong.
About 2 doz small fingerling potatoes
1 cambray spring onion, diced
1/3 cup crumbled blue cheese
1/2 cup grated Monterrey Jack cheese
2 cloves garlic, minced
2 Tbsp fresh parsley, minced
1/2 tsp crushed red pepper flakes
1/2 cup heavy cream

Preheat oven to 375F. Cover the potatoes with a half inch cold water in a medium pot and bring to a boil. Salt generously and simmer until potatoes are just cooked through, about 10 minutes. Drain potatoes and slice in half lengthwise.

Toss potatoes gently together with the onion, cheeses, garlic, parsley and red pepper.

Season lightly with salt and fresh ground black pepper. Tip potato mixture into an oiled gratin pan or casserole.

Pour cream over potatoes and bake for about 15-20 minutes, covered.

Uncover and continue baking another 10 minutes or so, until the dish is browned and bubbly.

Serves 4 as a side dish.

Saint Patty's Day Hash

A fantastic hash starring greens including Brussels sprouts, cabbage, broccoli and green onion for that green St. Patty's day custom.  And don't potatoes help make this Irish?  A great way to lower carbs and amp up the veggies.
4 golden potatoes, scrubbed
2 Tbsp butter plus 1 Tbsp olive oil

2 small leeks, trimmed, washed and sliced
10-12 Brussels sprouts, base trimmed and quartered lengthwise

1/2 lb cabbage, cut into 1-inch pieces (about 1/2 small head)
1/2 lb broccoli floweretts, about 2-3 cups
1/4 tsp red chili pepper flakes
2 cloves garlic, minced

Prick the potatoes on all sides with the tines of a fork. Microwave for 2 minutes on each side, four times, rotating, each time. Remove the hot potatoes with a towel and carefully slice into eighths.

Heat a large non-stick skillet and add the butter and olive oil and brown the potatoes over medium heat for about 15-20 minutes. 

Turn the potatoes with tongs regularly so that they brown on all sides. Salt and pepper to taste.

Meanwhile get your veggies all lined up.

Sauté the leeks and Brussels sprouts in a large pan in a bit of olive oil. 

After about 5 minutes, add the cabbage and the broccoli and continue cooking another 5 minutes or so, until the veggies are only just becoming crisp tender. 

Add the red pepper flakes and the garlic and cook another 2-3 minutes.

Now toss in the potatoes with the green veggies and tip into a serving bowl.

Serves 6 as a side dish.

Buttermilk Whipped Potato Gratin

This is the ultimate comfort food which you may want to enjoy on a rare occasion, as it is quite carb rich.  But remember potatoes are also rich in nutrients and not highly refined carbs.

This dish gets richness from low fat buttermilk, and only a relatively small amount of butter and cheese.  Buttermilk adds a tang and the hot peppers add an edge.  The parsley adds a fresh note.  Even those who are not potato lovers seem to like this.
4-5 Potatoes, peeled and cubed
1 Tbsp Kosher coarse salt
2 Tbsp butter
1 cup buttermilk
8 oz cubed cheese (your favorite)
4 oz feta cheese, crumbled
palmful fresh parsley, minced
1 clove garlic, minced
dash red pepper flakes
2 green onions, chopped
1 tsp smokey Spanish pimenton paprika
splash olive oil

Preheat oven to 375F. Tip the potatoes into a pot and just cover with cold water. Bring to a gentle boil and then lower to a simmer. Add salt and cook until the potatoes are tender.

Meanwhile, melt the butter in the olive oil in a skillet.  Sauté the onions (or leeks) until softened and slightly browned, about 10 minutes.

Drain the potatoes and mash in the butter. Add the buttermilk and the cheeses and mix well to a smooth consistency (or as chunky as you like).

Stir in the parsley, garlic, red pepper flakes and green onions. Check seasoning - the potatoes should be salted enough from the cooking water - adjust if necessary.

Transfer mashed potatoes to an oiled casserole. Sprinkle with paprika and splash with olive oil.

Bake for about 20-30 minutes, or until brown and bubbly.

Serves 6 as a side dish.

Cook’s Note: Alternately, if you work fast, and the potatoes are still hot, just broil them under the broiler until browned - they are already cooked through.

Use most any cheese you like; I typically use a cheddar or swiss variety, or jalapeño jack. Here I used a Colby cheddar/Jack mix.  I’d gravitate towards a flavorful cheese like Gouda rather than something too subtle like plain Monterrey Jack.

Horseradish Cheddar Gratin Potatoes

This is a hardy potato gratin using unpeeled Russet potatoes and an edgy horseradish cheddar pub cheese spread.  Depending on the brand, you might even want to augment with a teaspoon or two of prepared horseradish

5-7 medium Russet (or favorite) potatoes (2-3-inches), enough to fill a 9-inch casserole
8 oz Cheddar Horseradish Pub Cheese dip
4 oz Monterrey Pepper Jack cheese, cubed 1/4-inch
1/2 cup sour cream
1/4 cup milk
2 cloves, garlic, minced
1 Tbsp dried rosemary, crumbled
1/4 cup shredded Parmesan cheese

Preheat oven to 375F.  Scrub the potatoes and dry them. Rub them all over with just a dash of olive oil and prick each one several times with the tines of a fork.

Microwave potatoes whole for 2-1/2 minutes on high. Flip potatoes over (use a napkin they are hot!) and microwave again for 2-1/2 minutes. Flip one more time and microwave 2-1/2 minutes; a total of 7-8 minutes.

Remove potatoes from the microwave oven with a kitchen towel, and cube about 1/2-inch. I leave the skins on for this dish. You can remove if you prefer.

Mix together the pub cheese, Pepper Jack cheese, sour cream, milk, garlic and rosemary in a large bowl.

Tip in the potatoes and mix well. Scoop mixture into an oiled 9-inch round casserole same sprinkle with Parmesan cheese.

Pop casserole in oven and back about 45 minutes, until browned and bubbly.

Serves 6-8 as a side dish.

Pomme de Terre Monique

Patience, Grasshopper.  My mother never studied meditation or Buddhism to my knowledge yet she practiced all the right mindful skills in making this dish, which she always made out of loving kindness.

Browned slowly, quietly, patiently, for a long time, this is simple food, and oh so satisfying.  The outer edges of the potatoes are crispy and slightly salty, while the inner potato has had a chance to transform into a smooth velvety, almost creamy consistency - you can't believe this is just potato.  You can keep it simple with salt - the original Monique.  Or you can do my variation with a bit of aromatics.  Either way they seem like some kind of manna from heaven.

Maybe this is a little gift from heaven she left behind for us to enjoy while we're still on earth.
4-5 Yukon Gold Potatoes (or favorite potato), washed and dried
2 Tbsp canola oil

For variation:
1 small onion, diced
1 Tbsp fresh rosemary
1 clove garlic, minced

Poke holes on several sides of each potato with the tines of a fork. Microwave potatoes whole for 2-1/2 minutes on high. Flip potatoes over (use a napkin they are hot!) and microwave again for 2-1/2 minutes. Flip one more time and microwave 2-1/2 minutes; a total of 7-8 minutes.

Remove potatoes to a cutting board with a towel, and carefully cut potatoes into quarters or eighths - about 1 to 1-1/2 inches. You can cut them lengthwise or widthwise - as you please.

Variation: If making a hash with garlic and rosemary, cut chunks in half yet again (see variation below).

Heat the canola oil in a large non-stick skillet and add the potatoes in one layer. Make sure there is space in between the potatoes. Cook over medium-low heat until one side browns, about 5 minutes. 

You should hear the gentlest sizzle - this should not be done over high heat; the idea is to brown the potatoes and allow them to steam cook gently in the center.

Shake pan gently, without knocking pieces over (this takes practice and you may need tongs to reset pieces). Do not stir the potatoes up - you want a solid browning on each side.

Now methodically flip each piece to another side and repeat. Then methodically flip potatoes to another side and repeat. You might even repeat one more time. Season with coarse kosher salt. This is the classic Pomme de Terre Monique.

Variation: If you like, you can vary to make a bit more flavorful dish with rosemary and garlic. For this variation use the smaller chunks, and add the onions after the first browning side.

Now gently brown the potatoes and onions, stirring only every so often. When the onions are caramelized - about another 10 minutes, and the potatoes have browned up nicely, add the rosemary and garlic. Season generously with coarse kosher salt and freshly ground pepper. Cook another 2-3 minutes. Garnish with fresh rosemary.


Serves 4.

Twice Baked Potatoes

Here is an easy way to transform the humble Russet into something magnificent - in no time flat.  A smooth, creamy filling is so much more luxurious than the naked baked potato, even when dressed with sour cream.

This is a clean palate recipe - that is, you can add so many things to this stuffing to customize to your own taste or to what you have hanging around.  For example see Stephanie's Twice Cooked Potatoes, with broccoli.  Try chopped anchovies, leftover sautéed Brussels sprouts, or maybe some cooked, chopped kale - almost anything.  But I'd avoid M&M's.
4 russet potatoes, 3-inch long, scrubbed and dried

Stuffing ingredients:
1/3 lb sharp cheddar cheese, grated
2 green onions, diced
2 cloves garlic, minced
3 Tbsp butter
dash red pepper flakes

Preheat oven to 400F (I use our toaster oven for this). Rub a tiny bit of olive oil into the skins of the potatoes, to keep moist. Poke potatoes in several places with the tines of a fork.  Cook the potatoes in a microwave for 8 minutes, turning over after every 2 minutes.

Remove potatoes from the microwave and slice in half lengthwise. Carefully scoop out most of the pulp, leaving a 1/4-inch shell.

Chop the potato pulp coarsely and mix with the remaining stuffing ingredients.  Salt and pepper to taste.

Distribute stuffing evenly among the potato shells and season with red pepper flakes (or - I use Mrs Dash Extra Spicy Seasoning Blend). Bake in oven for 10 minutes, or until browned and bubbly.

Serves 4-6.

Potato and Bulgur Gratin

This is an especially good use for leftover boiled potatoes.  The combination with bulgur gives a good toothy consistency, and makes for a nice crispy crust.
2 Red potatoes, sliced into wedges
1/3 cup bulgur wheat
1/4 cup diced cheddar cheese
2 Tbsp Parmesan cheese
palmful fresh parsley, minced
2 Tbsp good real mayonnaise
2 Tbsp melted butter
2 Tbsp panko bread crumbs

Preheat oven to 375F. Soak bulgur in 1 cup hot water. Meanwhile, place potatoes in a small pot and cover with cold water. Bring to a boil and return to a simmer. Cook for about 10 minutes, until cooked through as determined with the tip of a sharp knife.

When the potatoes are cooked, drain them. Also drain the bulgur. reserve a third of the bulgur in a small bowl. Add the cheeses, parsley and mayonnaise to the potatoes in a mixing bowl and mix gently, but well.

Toss the remaining bulgur with the potatoes. Turn mixture into a small, oiled casserole dish.

Mix together the panko and butter with the reserved bulgur. Top the potatoes with the panko mixture. Bake for about 30 minutes, until gratin is browned and bubbly.

Serves 4.

Sweet Potato Gratin

A simple and timeless classic and welcome accompaniment to so many other dishes.
2 lb sweet potato (about 3), peeled and thinly sliced
2 shallots, finely diced
1 cup grated Gruyere (or other favorite) cheese
Grated fresh nutmeg

2 tsp crushed red pepper flakes
1/4 cup cream
2 Tbsp butter melted into 2 Tbsp olive oil in microwave

Heat oven to 375F. Lay half the potatoes in an oiled 9-inch casserole.  Top with half the shallots and half the cheese.

Salt and pepper potatoes generously, and sprinkle generously with nutmeg. Continue layering with remaining potatoes, shallots and cheese. Salt and pepper generously, again. Top with crushed red pepper flakes, and pour cream and the butter-oil mixture over top of potatoes.

Cover with aluminum foil and bake 30 minutes. Remove cover and bake another 30 minutes, or until the potatoes are cooked through and beginning to brown up nicely.

Serves 6 as a side dish.

Pesto Tarte Vichyssoise with Goat Cheese

There are so many great prepared pizza crust options in the markets these days that I love to try, even though I still love my own raised pizza dough as well.  And talk about fast!

This tart has a potato and leek theme (the Vichyssoise part) and was whipped together in minutes, because I used mashed potatoes with leeks as well as a veggie medley both of which I made a few days before.  Be creative - use what you have in the 'fridge!
2 potatoes, peeled and quartered
1 leek, trimmed, cleaned and chopped
1 Tbsp olive oil and 1 Tbsp butter
1 Tbsp butter and 2 Tbsp light cream

2 cups cauliflower
1 cup fresh green beans, chopped
1 carrot, peeled and sliced
kernels of 1 ear of corn, about 1/3 cup

2 thin prepared flatbreads or pizza crusts
about 1/4 cup pesto
1 rounded cup cheddar cheese, diced
1/4 lb fresh goat cheese, sliced
2 Tbsp purple onion, finely diced
red pepper flakes

Bring a medium pot of salted water to a boil. Over highest heat, drop in the carrots and green beans. Cook for two minutes. Add the cauliflower and cook another minute. Fish veggies out with a slotted spoon and place in a colander.

Preheat oven to 400F. Add potatoes to water and bring back to a gentle boil. Cook until potatoes are soft, about 10-12 minutes. Meanwhile sauté the leek in olive oil and butter in a skillet. Add about a tablespoon of water to keep leek from burning. Cook over moderate


heat until the leek is softened and only begins to brown a bit. This should coincide with the potatoes being done. When the potatoes are very soft, drain them and mash them together with the butter and light cream. Stir in the leeks and salt and pepper to taste.

Paint crusts or flatbreads evenly with pesto. Coarsely spread the leek and potato mixture about the crusts. Top with the veggies, scattered about. Then dot with both cheeses, onion and the red pepper flakes.

Bake about 10 minutes until cheddar cheese melts, the crust browns nicely and the veggies begin to take on a bit of brown edges.

Remove from oven, slice and serve. Makes two 12x12-inch pies.

Cook's Note:  I love Vermont Creamery goat cheese.  I used a version with a pink peppercorn crust, but you could use any version of your favorite goat cheese.

Warm Potatoes Peas and Pepper Salad

This warm potato salad is a great side dish and could make a light vegetarian meal as well.
1-1/2 lb fingerling potatoes, halved
1/2 red pepper, sliced
1/2 yellow pepper, sliced
1/2 orange pepper, sliced
1/2 cup frozen peas, thawed
1 Tbsp capers
1 Tbsp cider vinegar
1 Tbsp fresh lemon juice

Put potatoes in a medium pot and just cover with water. Bring to a boil, add a teaspoon salt, and simmer until potatoes are only just cooked through.

Meanwhile, sauté the peppers in a bit of olive oil for 3-5 minutes. Add the garlic and cook another 2-3 minutes. Add the peas and capers, stir and remove from heat. When the potatoes are just done, drain and fold in with the veggies. Add the vinegar and lemon juice and toss gently. Salt and pepper to taste. Garnish with fresh Italian parsley.  Serve as a warm salad or side dish.

Serves 4.

Mother Earth Roasted Veggies with Peanuts

What makes this mix of roasted carrots, potatoes, onion and peanuts so wholesome?  The fact that each ingredient was nurtured and grown within a soil womb, and is therefore so connected to Mother Earth?  Or is it just the sweet, brown, crispy caramelization that happens to each one when roasted in a hot oven?  Either way, this is a rich, warming side dish for either turkey or a vegetarian Thanksgiving main dish.

1-1/2 lb mixed fingerling potatoes, cut into wedges
2 cups baby carrots
1 large onion, sliced
3 green onions, diced
1/3 cup roasted peanuts
2 Tbsp olive oil
2 Tbsp fresh (or 2 tsp dried) rosemary
1 tsp chili powder
2 tsp Pimenton, smoked Spanish paprika
generous dash salt and pepper

Preheat oven to 450F.  Toss all the ingredients together in a large bowl. 

 Spread out in a single layer in 1-2 rimmed jelly roll baking pans.

Roast for about 30-45 minutes, turning once or twice, until the veggies are softened and well browned.

Serves 6-8 as a side dish.

Sweet Potato Salad with Edamame and Walnut Dressing

This is a fast, fresh potato salad with crunchy pickled red onions, which contrast the softness and sweetness of the potatoes.  This is a great side dish, or a main dish for a lunch or light dinner.
1 large sweet potato, diced 1/2-inch, about 2 cups
1/2 large red onion, sliced, about 1 cup
1 cup shelled edamame
1 yellow pepper, diced

Marinade for onions:
1/4 cup red wine vinegar
Juice of 1 lime

To complete dressing:
1 tsp mustard
1/4 cup walnut oil
Extra virgin olive oil as needed

Mix marinade ingredients in a shallow dish.  Slice onion and marinate the for 1/2 hr in the shallow dish.  Stir often.

Meanwhile, cover sweet potatoes in a medium pot with cold water.  Bring to a gentle boil and cook just until tender to the tip of a knife.  Add the edamame for the last minute or two of cooking.  Drain potatoes and edamame. 

Drain onion and add to potatoes.  Whisk together the remaining dressing ingredients with the marinade.  Fold into the potato mixture and tip into a serving bowl.  Let salad rest for 20-30 minutes to let the flavors penetrate the potatoes.

Serves four as a side dish.

Cook's note:  Topping this salad with toasted walnuts and/or crumbled gorgonzola cheese are great options for this salad.

Fresh Field Potatoes with a Wasabe Avocado Dressing

I used to live in the gorgeous Connecticut River Valley, right next to a potato farm.  The farmer would harvest his potatoes, leaving the tiny little ones behind.  Who could bother?  Hungry college students that we were, and resourceful at that, we would scavenge the field with flashlights at night, and collect bags of 1-inch fresh field potatoes.  This was - ahem - a few years ago, shall we say; long before the gourmets of the world taught the farmer that these tiny little jewels are so much more sweet and tender than their fat bland elders.  Today, I am sure that farmer has a different, more lucrative harvesting policy, perhaps borrowed from recent educational policy - leave no potato behind.
1 lb tiny fresh potatoes - max - 1-inch diameter
1 avocado, diced
juice of 1 lime
palmful fresh cilantro leaves, minced

Dressing:
2 Tbsp mayonaise
1 Tbsp Greek Yogurt
2 tsp dried wasabe powder, or 1 tsp prepared wasabe paste, or 1Tbsp prepared horseradish
2 Tbsp finely diced red onion
1 clove garlic, pushed through a press
1 tsp whole grain mustard

Cover the potatoes in a medium pot with cold water.  Bring to a  gentle boil, salt generously, and cook until the potatoes are just tender to the tip of a knife. Drain well, and leave uncovered to cool down.

Meanwhile gently fold the avocado with the lime.  Whisk together the sauce ingredients.  When the potatoes are still warm, but not far from room temperature, toss together with the dressing.  Then fold the avocado and cilantro together with the potatoes.  Serve warm or at room temperature.

Serves four as a side dish.

Cook's Note:  There is no correct answer for this recipe - use as much wasabe as you like flying up your nose!  Taste as you go along and adjust accordingly.

White Bean Basmati and Potato Salad with Greens

Dressing:
1Tbsp red wine vinegar
1 Tbsp lemon juice
5 Tbsp olive oil
dash salt and pepper
1 tsp Dijon mustard
1 tsp powdered cumin
1 tsp chili powder

4-5 fingerling potatoes, quartered lengthwise
2 cups cooked, cooled, basmati rice
4-5 cups fresh baby spinach leaves and/or arugula
1 green onion, chopped
palmful fresh parsley, minced
1 can small white bean, rinsed and drained
Toasted sesame seeds

Steam potatoes with about 2 Tbsp water in a small casserole in the microwave for about 5-7 minutes, or until just cooked through.  Check potatoes, and toss every few minutes, to make sure potatoes don't overlook.

Meanwhile,  Whisk together all dressing ingredients in a small bowl.  Drain potatoes and allow to cool to room temperature.  In a large bowl, toss potatoes, rice, spinach, green onion, parsley and beans together with the dressing.  Tip into a serving bowl, sprinkle with sesame seeds and serve.  Best if allowed to marinate for about 20-30 minutes before serving.

Fingerling Potato and Fresh Pea Salad

Any nice small potatoes will work wonders here - I cut the bigger ones in half after cooking so they absorb the dressing well. I find nice fresh peas in a local market (Trader Joe's English Peas are highly recommended by my sister-in-law Claudie), and I used fresh here. But I find frozen peas are really not bad, especially if you use 'Petite Peas'. They could be substituted here just fine.Dressing:
Juice of half a lemon
1 Tbsp Dijon mustard
1/4 cup olive oil
1 tsp dried dill weed
dash (1/8 tsp or to taste) red pepper flakes

1 lb small fingerling potatoes
3/4 cup fresh peas

Place potatoes in a pot and just cover with cold water. Bring to a boil, salt generously and cook until just tender to the prick of a sharp knife. Drain, replace in pot and keep warm. Meanwhile bring about 2 cups water to a boil. Add peas and salt generously. Cook for no more than 2 minutes. Drain and toss with potatoes.

While everything is cooking, whisk together the dressing. Toss with the potatoes and peas. Let marinate at least 20-30 minutes. Serve at room temperature.

Variation: here I used mixted artisan purple, golden and red potatoes, and added about half a can of Navy Beans.