Kristen's Recipes

1 lb. potatoes, peeled, quartered

½ tsp. salt

¼ cup oil, divided

2 tsp. paprika or annatto seasoning, divided

1/4 cup chopped onion

1 cup KRAFT Shredded Mozzarella Cheese

Peanut Sauce (below)

 

BRING 2 quarts water to boil in large saucepan. Add potatoes and salt. Cook 20 minutes or until potatoes are tender; drain. Place in large bowl; mash until smooth. HEAT 2 Tbsp. of the oil in medium skillet on medium heat. Add onions and 1 tsp. of the paprika; cook and stir until onions are tender. Stir into the mashed potatoes; cool. Stir in cheese. Shape evenly into 6 (1-inch-thick) patties. MIX remaining 2 Tbsp. oil and 1 tsp. paprika until well blended. Heat large nonstick skillet, griddle or cast iron skillet on medium heat. Brush a little of the oil mixture onto bottom of pan. Add patties; cook 3 minutes or until bottom is crisp and golden brown. Brush tops of patties with remaining oil mixture; turn over. Cook an additional 3 minutes or until crisp and golden brown on both sides. Serve each patty topped with 2 Tbsp. of the Peanut Sauce.

 

Peanut Sauce

 

1 cup PLANTERS Dry Roasted Peanuts

1-1/4 cups milk

1 green or red finger pepper, seeded, deveined (optional)

¼ cup KRAFT Zesty Italian Dressing

½ tsp. paprika

½ tsp. ground cumin

 

ADD peanuts, milk and pepper to blender container; cover. Blend on medium speed until smooth. Pour mixture through strainer.   COMBINE dressing, paprika and cumin in medium saucepan; cook on medium-high heat 1 min. Stir in peanut puree. Bring to boil. Remove from heat. Stir in additional milk if the sauce is too thick.  SERVE hot.

For the lemon salt:

Zest of one lemon

4 tablespoons sea salt (I used 3)

Sunflower oil (I used a mix of canola and vegetable oil)

1 3/4 lb. potatoes, peeled and julienned* (I used Yukon Gold, and I didn’t peel)

A few sprigs of rosemary

* The potatoes can be julienned in advance — about an hour or so — before they start turning slightly brown. A little brown is OK, but too much brown is probably not a good idea. Storing the potatoes in water will prevent browning, but you also must dry the potatoes very well before you start frying, which is kind of a pain.

Make the lemon salt: In a mortar and pestle, bash together the lemon zest and salt until salt is flavored, colored, and fine. Place in a dish. Use whatever you need right away or allow it to dry out for a couple of hours before storing it. (I made my lemon salt a day in advance and stored it in the mortar wrapped in plastic wrap.) Heat 2 to 3 inches of oil in a sturdy, high-sided pan; bring to deep-frying temperature (350°F; to avoid oil catching fire, be sure to maintain its temperature at 350°F). Jamie’s tip: place a potato in the cold oil before you turn the burner on. When the potato rises to the top of the oil and begins to turn golden brown, the oil is ready. Remove the potato piece and start frying in small batches.  Pat the julienne strips dry with some paper towels to remove any excess starch. Making sure you’ve got a slotted spoon or spider (which is like a flat colander with a handle) and a big pile of paper towels to one side (I did not use paper towels, but instead transferred the finished fries to a large aluminum bowl, which allows for easy tossing), carefully place some of your potatoes into the pan of oil (don’t overcrowd it) for a couple of minutes (1 to 2) until golden brown and crisp. Cook potatoes in batches until they are all used up. Add the rosemary for the last 30 seconds. (Note: It’s hard to judge when the last 30 seconds will be, but the rosemary can be in the oil for as few as 10 seconds. I basically added the rosemary in at the last few seconds of each batch). Remove the potatoes and rosemary to the paper towels (or a large bowl) to soak up any excess oil; dust with your lemon salt. Serve immediately, perhaps alongside a blue cheese burger.

1 T. goose fat (or clarified  butter)

1 plump fresh garlic clove, minced

Sea salt to taste

 

Peel, rinse, and quarter the potatoes. Rinse again in several changes of cold water, and dry thoroughly with a thick towel. This will eliminate some of the starch and prevent the potatoes from sticking to the pan.  Set aside.  In a large skillet, heat the fat over moderately high heat. When hot, add the potatoes and brown thoroughly on one side before tossing to brown another side. Be patient and resist the urge to intervene. Cook until the potatoes are thoroughly browned and offer no resistance when pierced with a fork, about 15 minutes in all. Add the garlic and cook for 1 minute more, but do not allow it to burn. Transfer the potatoes to a serving bowl, season with salt, and serve immediately.

 

Yield:

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3 cups well-scrubbed leeks, cut into 1/2-inch pieces
1/2 cup carrots, shredded
2 Tablespoons olive oil
Salt and pepper to taste
1 teaspoon powdered dry rosemary
1 cup vegetable broth
2 pounds unpeeled red potatoes, sliced in thin rounds
1/4 cup parsley or chives (or mixed), finely chopped

Preheat oven to 375 degrees. In deep skillet, coat leeks and carrots with olive oil. Cover and simmer over low heat until soft. Add seasonings. Mix well. Layer a well-oiled 2-1/2- to 3-quart casserole (with cover) with 1/3 of the potatoes, then 1/2 the seasoned vegetables. Repeat and finish with last 1/3 of potatoes. Pour broth evenly into casserole. Cover and bake for 50 minutes covered at 375 degrees. Uncover and bake for another 10 minutes. Garnish with parsley and chives. Variation: Substitute carrots with zucchini if desired. Half of leek can be finely chopped yellow onions.

 

1/4 cup butter

1 T. grated onions

Salt and pepper

Dash paprika

2 T. grated Parmesan cheese

 

Preheat oven to 425 degrees F.  Cut washed, unpeeled potatoes into 1/8-inch thick slices and place in a single layer on lightly buttered baking sheets. Melt butter in a small saucepan and add onion, salt and pepper to taste and paprika.  Brush butter mixture on potatoes and bake for 15 to 20 minutes or until potatoes are crisp and golden. Sprinkle with Parmesan cheese and serve at once.

 

1 pinch Asafetida

7 Fenugreek seeds

1/2 tsp. Fennel seeds

1/4 tsp. Black onion seeds

1/4 tsp. Black mustard seeds

1 Bay leaf

3 Dried red peppers

1/2 tsp. Turmeric

2 medium Tomatoes, chopped

1 pinch Sugar

1 1/2 tsp. Salt

 

Boil potatoes at least 2 hours ahead. Leave to cool. Just before cooking the dish, cube them into bite-sized pieces. Heat oil over a medium flame. Fry potatoes in small batches till golden brown on all sides. Drain & set aside. Save some of the oil for later use.  Blend onion & garlic with 3 tb water. Heat 6 tb oil in large pot. When very hot, add asafetida, fenugreek, fennel, onion, & mustard seeds & bay leaf & red pepper in quick succession. Fry 20 seconds till bay leaf darkens. Add paste from the blender & turmeric. Fry, stirring for 5 minutes. Add tomatoes & sugar. Gently stir in 2 c water, salt & potatoes. Bring to a boil. Cover & simmer for 10 minutes. Turn each potato over & simmer another 10 minutes. Serve hot.

 

 

1/2 C. low fat margarine, melted

2 T. lemon juice

1 1/2 tsp.s reduced sodium lemon pepper

1/8 tsp. garlic powder

 

Deeply score cut sides of Potatoes, using a sharp knife. Cover skin side With Foil. Combine Remaining Ingredients; Brush Cut Sides With Margarine Mixture. Grill Potatoes, Cut Side Up, 5 To 6 Inches From Medium Coals 40 Min, Basting With Margarine Mixture Every 10 Min. Turn Potatoes & Grill 10 minutes. Turn Potatoes & Baste With Remaining margarine Mixture. Grill 10 Min.

Cut potatoes into wedges. Pour oil into a foiled lined shallow baking pan. Add potatoes; toss to coat. Sprinkle Gravy mix and Italian seasoning over potatoes, toss to coat; spread in single layer. Bake in 375 degree F oven 10-12 min. Stir potatoes, bake additional 12-15 min. or until done.

2 T. Flour

1 T. Dried Onion

1 tsp. Molly McButter

1/4 tsp. Pepper

1 1/2 C. Skim Milk

 

Scrub potatoes and cut into 1/4″ slices.  Layer in a casserole dish that has been sprayed with non-stick coating.  Sprinkle each layer with Molly McButter, pepper, onion, and flour.  our milk over the top.  Cook in pre-heated 350-degree oven.  Bake 1 1/4 hours.  Stir 2-3 times during cooking.

Pre-heat the oven to 180’C / 350’F or gas 4 and grease a shallow a shallow ovenproof gratin dish. Cut the leeks diagonally into 5 mm (1/4 in) slices and blanch in boiling water for 30 seconds. Drain, rinse under cold water, drain again and dry. Cook the onions in the butter for 2-3 minutes until softened. Pour the cream over the sliced potatoes in a pan. Add the garlic and season with salt, pepper and nutmeg. Bring to the boil then stir in the leeks and onions. Pour the mixture into the prepared dish to a depth of 4 cm (1 1/2 in), covering with all the cream. Place the dish into a roasting tray filled with very hot water and bake in the pre-heated oven for 1 hour until the potatoes are cooked through and golden brown on top. To check the potatoes during cooking, just pierce with a small vegetable knife. When it goes through easily you will know they are cooked. Remove the dish from the hot water. As a finish you can top with the grated Cheddar and glaze under a hot grill until golden brown.

 

 

Place the potatoes and garlic in a medium size sauce pan and cover with water. Over high heat cook the potatoes until fork tender. Strain off water and mash the potatoes. Add cream and butter and continue to mash until smooth. Season with salt and pepper. Add hazelnuts and chopped thyme and mix well. Serve hot.

 

Potatoes with Tahini, Yogurt & Green Tomato Jam

 

16 Yukon gold or red Norland potatoes, about 2 pounds

1 C. Greek style yogurt

1 C. tahini

1/2 C. extra virgin olive oil

juice of half a lemon

salt to taste

4 scallions, washed and chopped fine

1 C. of green tomato jam (recipe follows)

 

4 green tomatoes, peeled using a vegetable peeler and then diced into ½ inch cubes

1 C. light colored honey

1 C. water

1 C. dry white wine like Sauvignon Blanc

2 fresh bay leaves

8 sprigs of thyme

1 clove of garlic, smashed

salt to taste

1/4 C. olive oil

juice of 1 lemon

 

1/2 C. toasted sesame seeds

2 T. of coarsely ground coriander seed

1 T. of Greek oregano

2 tsp. of Aleppo chilies (available at specialty spice stores), if you can’t find Aleppo you can substitute a tsp. of paprika

 

Place the potatoes in a large saucepot and cover with water. Bring to a boil over medium high heat. Reduce the heat to a simmer and cook for about 15 minutes until potatoes are tender when pierced with a fork. The cooking time may vary according to the size of the potatoes. Drain water from pan and add 2 T. of kosher salt and let stand for 5 minutes to let the potatoes absorb some salt. Meanwhile, mix the yogurt, tahini and lemon juice in a mixing bowl with a whisk until well combined. Season with salt to taste and set aside. Place the saucepan in the sink and run cold water over the potatoes until they chilled through, about 5 minutes. Drain the water when cool and cut the potatoes in half on a cutting board. Place them in a bowl and season them with salt to taste. Stir in the olive oil and set aside. In a small sauté pan, bring the honey, water & wine to a simmer on medium-low heat. Add bay leaf, garlic and thyme and simmer for 3 minutes. Stir in tomatoes and season with salt. Reduce the heat to low and simmer slowly for about 20-25 minutes (add more wine or water if the pan dries up too quickly) or until the tomatoes are soft and jam like. Stir in olive oil and lemon juice and season again with salt to taste. Cool and remove thyme sprigs and bay leaf. For the coriander, sesame and oregano topping Mix all ingredients. Set aside. Pre-heat oven to 375 or prepare a charcoal grill. Tear off several pieces of parchment paper measuring approximately 14 inches long. These are going to hold the potato bundles so make sure that they’re big enough. Place 6-8 halves of potatoes in the center of the parchment and wrap the potatoes up into a tight little package. Twist the top so that the bag is airtight and it looks like a little balloon. Wrap the packages with a layer of tin foil if you are using a charcoal grill. Repeat until all the potatoes are wrapped in paper parcels. Place them on a baking sheet and then into the oven to steam for about 15 minutes or until hot. If using a charcoal grill you can place them right onto the grill and they will take 6-8 minutes to get steamy and they might brown nicely on the bottom. When the potatoes are hot, remove the foil (if using) and cut the tops of the bags open using kitchen shears. Top each bag of potatoes with 2 T. of tahini-yogurt and 2 T. of green tomato jam. Sprinkle generously with scallion and the coriander, sesame and oregano topping. Serve immediately.

 

 

Pre-heat the oven to 180’C / 350’F or gas 4 and grease a shallow a shallow ovenproof gratin dish. Cut the leeks diagonally into 5 mm (1/4 in) slices and blanch in boiling water for 30 seconds. Drain, rinse under cold water, drain again and dry. Cook the onions in the butter for 2-3 minutes until softened. Pour the cream over the sliced potatoes in a pan. Add the garlic and season with salt, pepper and nutmeg. Bring to the boil then stir in the leeks and onions. Pour the mixture into the prepared dish to a depth of 4 cm (1 1/2 in), covering with all the cream. Place the dish into a roasting tray filled with very hot water and bake in the pre-heated oven for 1 hour until the potatoes are cooked through and golden brown on top. To check the potatoes during cooking, just pierce with a small vegetable knife. When it goes through easily you will know they are cooked. Remove the dish from the hot water. As a finish you can top with the grated Cheddar and glaze under a hot grill until golden brown.

 

Cut potatoes in half. Place halves cut side down, and cut lengthwise into 1/8-inch-thick slices. Pat dry, and set aside. Cut zucchini in half lengthwise. Place halves cut side down, and cut crosswise into 1/4-inch-thick slices. Set aside. Melt butter in oil in a 10-inch nonstick skillet over medium heat. Add potato slices, and cook 6 to 7 minutes or until browned. Stir in zucchini, green onions, and next 3 ingredients. Cover and cook 3 minutes. Remove from heat, and stir in basil. Makes 4 to 6 servings.

 

1/2 C. purchased French onion sour cream dip

1 C. Mashed Potato Flakes

1 T. Chopped Green Chiles

1 to 2 T. butter, melted

1 oz. (1/4 C.) shredded Cheddar cheese

Shredded Cheddar cheese, if desired

 

Spray 8-inch cast iron skillet or 9-inch pie pan with nonstick cooking spray.  In medium saucepan, bring water to a boil. Stir in dip; mix well. Remove from heat. Add potato flakes and green chiles; mix well. Spoon potato mixture evenly into sprayed skillet. Top with melted butter and 1/4 C. cheese. Broil 4 to 6 inches from heat for 3 to 4 minutes or until cheese is bubbly and golden brown. Sprinkle with additional cheese. To serve, cut into wedges if desired.

 

1 T. chopped shallots

1 T. olive oil

3 C. heavy cream

2 T. Parmesan cheese

1/2 T. fresh chopped lemon thyme

Salt and pepper, to taste

 

Blanch Idaho Potatoes by boiling for seven minutes, then drain and set aside.  Saute shallots in olive oil over medium heat three minutes or until soft.  Add cream and boil rapidly until mixture thickens and is reduced by 1/4.  Stir in cheese, potatoes, thyme, salt and pepper to taste.

 

1 medium onion, chopped

3 tsp. grated Parmesan cheese

1T. minced chives

1/2 tsp. seasoned salt

1/4 tsp. pepper

2 tsp. butter

1/2 C. crumbled cooked bacon

1/2 C. shredded part-skim mozzarella cheese

1/2 C. shredded cheddar cheese

 

In a large bowl, combine the first six ingredients. Transfer to a double thickness of greased heavy-duty foil (about 18 in. square). Dot with butter. Fold foil around potato mixture and seal tightly. Grill, covered, over medium heat for 30-35 minutes or until potatoes are tender, turning once. Carefully open foil. Sprinkle the bacon, mozzarella and cheddar cheeses over potato mixture. Grill 3-5 minutes longer or until cheese is melted .

 

Yield:

Calories:

Fat:

Fiber:

 

2 tbsp. Olive oil

2-3 tbsp. minced shallots or green onions

1 tbsp. lemon juice

generous handful of rosemary sprigs

1/4 tsp. freshly grated nutmeg

1/4 tsp. crushed dried red chile pepper

salt and fresh pepper to taste

1 tbsp. melted butter or margarine

 

Preheat oven to 400 degrees. Lightly coat a 10-12 inch cast-iron or heavy skillet with olive oil. Place potatoes in a single layer, overlapping slightly and lining the sides of the pan. Sprinkle with shallots and lemon juice. Tuck small sprigs of rosemary between potato slices, and drizzle with remaining olive oil. Sprinkle with the nutmeg, red chili, salt and pepper. Cook for 50-55 minutes until lightly crisp and golden. Drizzle with melted butter and cook another 5 minutes. Serves 4 as a side dish.

 

Note: You can combine rosemary sprigs with sage, thyme and savory. If desired, generously sprinkle with Parmesan cheese on top of the butter before the last 5 minutes of cooking.