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Fries with Lemon Salt & Rosemary

Fries with Lemon Salt & Rosemary

Fries with Lemon Salt & Rosemary

 

Zest of one lemon

3-4 T. sea salt

sunflower 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 is 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

Grilled “Twice Baked” White Cheddar Potatoes

Grilled “Twice Baked” White Cheddar Potatoes

Grilled “Twice Baked” White Cheddar Potatoes

4 large russet potatoes, washed and dried

4 to 5 slices bacon

1/2 cup chopped leeks, white and light green parts only

1/2 cup sour cream

1/4 cup milk

1 cup freshly shredded white Cheddar cheese, divided

1/2 cup (1 stick) butter, melted, divided

1/2 tsp. salt

1/2 tsp. ground black pepper

 

Preheat the oven to 400 degrees. Using a fork, prick the potatoes. Bake them directly on the oven rack until they are fork-tender, for about 1 hour. Let the potatoes cool for 10 minutes, and then cut them into halves lengthwise. Scoop the flesh of the potatoes into a bowl, leaving about ¥4-inch thickness around the skin. Mash the potatoes until they are smooth. Cook the bacon in a skillet over medium-high heat until it is crisp. Drain on paper towels. Crumble the bacon. Reserve 1 T. of the bacon drippings in the skillet. Add the leeks to the drippings and cook over medium heat until they are softened. Stir the leeks into the potatoes along with the sour cream, milk, 3/4 cup of the cheese, 1/4 cup of the butter, salt, and pepper. Spoon the potato mixture back into the potato skins, and top each with some of the remaining cheese and 1 T. butter. Heat half of the grill to medium-high heat. Place the stuffed potatoes over indirect heat and close the grill lid. Grill the potatoes for 20 minutes, or until they are warm throughout and the cheese has melted. Serve the potatoes immediately.  If using an oven, bake the stuffed potatoes at 350 degrees for 20 to 25 minutes.

Baked Sausages, Fennel, and Potatoes with Fontina

Baked Sausages, Fennel, and Potatoes with Fontina

Baked Sausages, Fennel, and Potatoes with Fontina

 

2 T. cooking oil

1 pound mild Italian sausages

1 onion, cut into thin slices

1 fennel bulb, cored and cut into thin slices

2 cloves garlic, minced

3/4 tsp. fennel seeds

1 pound baking potatoes (about 2), peeled and cut into 3/4-inch cubes

1/2 tsp. salt

1/3 C. dry white wine

3 1/2 C. canned tomatoes (one 28-ounce can), drained and chopped

6 ounces fontina, grated (about 1 1/2 C.)

 

Heat the oven to 450°. In a large deep frying pan, heat 1 T. of the oil over moderate heat. Add the sausages and cook until browned and cooked through, about 10 minutes. Remove. When the sausages are cool enough to handle, cut them into 1/4-inch slices.  Add the remaining 1 T. oil to the pan and heat over moderately low heat. Add the onion, fennel bulb, garlic, and fennel seeds and cook, covered, for 5 minutes. Stir in the potatoes and salt and cook, covered, until the vegetables start to soften, about 5 minutes.  Stir in the wine and simmer until evaporated. Stir in the tomatoes. Raise the heat to moderately high and simmer until no liquid remains in the pan, 2 to 3 minutes longer. Stir in the sausages and transfer the mixture to a 9-by-13-inch baking dish.  Bake the sausage mixture for 10 minutes. Remove from the oven and top with the fontina. Bake until the vegetables are tender and the cheese is melted, about 10 minutes longer.

The Best Smashed Potato with Cheese

The Best Smashed Potato with Cheese

The Best Smashed Potato with Cheese

About 1 1/2 pounds (1 bag) mini creamer potatoes or fingerling potatoes or russet potatoes

About 5 tsp. Diamond Crystal kosher salt

1/2 tsp. baking soda

1/3 C. extra virgin olive oil (upgrade by roasting in duck fat or schmatz)

1 C. freshly grated or Microplaned Parmesan cheese

 

Line a sheet pan with parchment paper. If using creamer potatoes, slice in two; leave any tiny ones whole. If using fingerlings, slice in half lengthwise. If using russet potatoes, quarter them. Place the potatoes in a pot and cover with about 2 quarts of water. Set over high heat. Add 4 tsp. of the salt and the baking soda to the water. Cover and bring to a rolling boil. Cook until you can easily pierce the largest potato all the way through with a butter knife—you’re looking for it to feel like a super-ripe pear, not a firm apple, about 10 minutes after the water comes to a boil. Drain. Pat with a kitchen towel to remove any excess moisture from the exterior of the potatoes. Place them in a large bowl. Heat the oven to 450°F. Add the oil and the remaining 1 tsp. salt to the potatoes and roughly toss and mix until the potatoes are coated in a downy layer of potato guts. Transfer to the parchment-lined sheet pan. Separate the potatoes so no two overlap, with the cut sides facing down (if sliced). Use the flat bottom of a bowl or molcajete to swiftly, harshly smash each potato to about V3 inch flat. (If you have trouble with potato bits sticking to your smashing device, you can place another sheet of parchment over the potatoes before smashing.) The flatter the potato, the crispier its edges will get. Roast for about 20 minutes, until the edges of the potatoes are turning golden. (If you really wanted gorgeous, cover-girl crispy potatoes, you would at this point—before the next instruction with the cheese—flip each one over, so its browned flesh is facing upward.) Sprinkle a few pinches of Parmesan over each potato, then roast for another 10 minutes, or until the Parmesan is browned and the edges of the potatoes are supremely crispy.

Boursin and Bacon Scalloped Potatoes

Boursin and Bacon Scalloped Potatoes

Boursin and Bacon Scalloped Potatoes

4 T. butter

5 T. flour

3 C. 1% milk

4 cloves garlic, minced or pressed

2 5.2 oz packages Boursin cheese, crumbled

1/2 tsp. ground nutmeg

1/4 tsp. cayenne pepper

1 tsp. fresh thyme, chopped

Salt & pepper, to taste

1/4 C. fresh parsley, chopped

4 lb. russet potatoes, peeled, thinly sliced and patted dry

2 oz grated parmesan

6 strips bacon, cooked and chopped

 

In a small sauce pan, make your roux: Melt the butter and whisk in the flour. Cook mixture over low heat for a few minutes, so the raw flour taste is gone but the roux is still a pale yellow. Slowly whisk in the milk, and add the garlic and Boursin. Keep whisking until bubbly and thickened, about 10 minutes. The mixture should be the consistency of cheese sauce or warm queso. Add nutmeg, thyme, cayenne, parsley and salt & pepper to taste. Set aside. Preheat oven to 375°F. In a buttered 9×13 baking dish, layer about 1/4 of the potato slices slightly overlapping one another. Top with a pinch of salt, pepper, and 1/4 of the grated parmesan. Ladle over about 1/4 of the cream sauce & spread evenly over potatoes, top with 1/4 of the crumbled bacon. Repeat layers until you have used all your ingredients, making sure that you have enough cream sauce to cover the top layer. Finish with the last of the parmesan cheese and crumbled bacon. Bake for 45-60 minutes, until potatoes are tender and top is brown and bubbly. Allow pan to sit for about 15 minutes to set up, so you can cut the potatoes into pieces.

Spicy Garlic Potatoes and Garlic Dip

Spicy Garlic Potatoes and Garlic Dip

Spicy Garlic Potatoes and Garlic Dip

 

For the garlic sauce

1 C. (135 g) garlic cloves, peeled

2 tsp. kosher salt

1/4 C. (60 ml) fresh lemon juice

3 C. (720 ml) grapeseed oil

1/4 C. (60 ml) ice water

For the potatoes

1 1/2 pounds (680 g) baby yellow potatoes, scrubbed clean and dried

3 to 4 T. (45 to 60 ml) olive oil

1 tsp. kosher salt

1 tsp. ground cumin

1/2 tsp. garlic powder

1/2 tsp. freshly cracked black pepper

 

To make the garlic sauce: Place the garlic cloves in the bowl of a food processor. Add the salt and pulse for 10 seconds, pausing to scrape down the sides of the bowl, until the garlic is finely minced. Add 1 T. of the lemon juice and continue processing until a paste begins to form. Add another T. of lemon juice and process until completely smooth and slightly fluffy. With the food processor running, slowly drizzle in ¥2 C. (120 ml) of the grapeseed oil in a very thin stream, followed by 1 T. of the lemon juice. Repeat with another ¥2 C. (120 ml) of the oil and the remaining 1 T. of lemon juice. Continue the process, alternating ¥2 C. (120 ml) of the oil with 1 T. of the ice water, until all of the oil and ice water have been incorporated. Transfer the garlic sauce to a container and store in the fridge for up to 1 month. To make the potatoes: Preheat the oven to 425 °F (220°C). Cut the potatoes into quarters, scatter them on a half sheet pan, and drizzle with the olive oil. Sprinkle the salt, cumin, garlic powder, and pepper on top and toss to combine. Roast for 25 to 30 minutes, until the potatoes are golden brown around the edges and fork tender. Serve the potatoes with the garlic sauce.

New Potatoes with Olive oil and Garlic

New Potatoes with Olive oil and Garlic

12 small new potatoes (1 lb. total)
1 T. plus 1 tsp. extra virgin olive oil
1 large clove garlic, minced
1/4 tsp. salt
Pinch of freshly ground pepper

Peel off a 1/2-inch strip of skin around the center of each potato. Place the potatoes in a steamer set over simmering water. Cover and steam until tender, 15 to 20 minutes. Drain and reserve. Heat the oil and garlic in a non-stick skillet large enough to hold the potatoes in one layer. Cook over medium heat until the garlic is fragrant, about 2 minutes. Add the potatoes and roll them in the oil mixture. Season with salt and pepper.

Yield: 4 servings
Calories: 143
Fat: 4.1g
Fiber: 1.2g

Savory New Potatoes and Shallots

Savory New Potatoes and Shallots

2 1/2 lb. new potatoes
3/4 lb. shallots, peeled and halved
2 T. vegetable oil
1 T. balsamic vinegar
1/2 tsp. ground black pepper
1/2 tsp. salt

Heat oven to 425 degrees F. Place potatoes in a 3-quart saucepan and cover with water. Bring to a boil over medium-high heat. Cook just until slightly tender — about 10 minutes. Drain completely and let cool 5 minutes. In a large bowl, combine potatoes, shallots, oil, vinegar, pepper, and salt. Transfer vegetables to a large baking pan. Roast until fork-tender and golden brown — 20 to 30 minutes. Serve.

Yield: 8 servings
Calories: 214
Fat: 4g
Fiber: 3g

Roasted New Potatoes

Roasted New Potatoes

1 1/2 lb. small new potatoes (scrubbed)
3 cloves garlic (thinly sliced)
2 T. olive oil or canola oil
1/2 tsp. crumbled rosemary (optional)

Preheat the oven to 400°F. In a large bowl, combine the potatoes with the garlic, oil, and rosemary, if using. Transfer to a roasting pan and roast about 45 minutes or until golden and cooked through.

Yield: 8 servings
Calories: 219
Fat: 8g
Fiber: 6g

Creamy Mashed Potato Casserole

Creamy Mashed Potato Casserole

6 medium peeled and cubed potatoes
1/4 C. 2 percent milk
1 (8-ounce) package light cream cheese
1 C. reduced-fat sour cream
1 T. minced parsley
1/4 tsp. garlic powder
1/2 C. shredded reduced-fat sharp cheddar cheese

Cook potatoes in boiling water 15 minutes or until fork tender; drain. Heat oven to 325 degrees. Coat an 8-by-12-inch baking dish with cooking spray. Combine cooked potatoes, milk, cream cheese, sour cream, parsley and garlic powder in a mixing bowl and mix with electric mixer on medium-high until smooth. Spoon into baking dish, cover, and bake 30 to 40 minutes. Remove from oven. Uncover and sprinkle with cheese. Bake 5 to 10 more minutes or until cheese melts. Serve immediately.

Yield: 10 servings
Calories: 174
Fat: 9g
FIber: 2g

Potatoes with Artichokes and Olives

Potatoes with Artichokes and Olives

2 (9-ounce) packages frozen artichoke hearts
2 T. fresh lemon juice
1 pound red potatoes, cut in chunks
2 C. fat-free chicken broth
2 T. olive oil
1 small thinly slice onion
1/2 C. sliced Kalamata olives
1 tsp. drained capers
Salt and pepper to taste
Freshly grated Parmesan cheese if desired

In a large bowl, place artichokes and lemon juice. Add enough water to cover artichokes. Let stand until artichokes are thawed; drain well. In a 3-quart saucepan, combine potatoes and chicken broth; add enough water to cover potatoes. Bring to boil, reduce heat, and simmer 10 minutes or until tender; drain. In a large nonstick skillet, heat oil over medium-high heat. Cook onion 5 minutes or until tender, stirring occasionally. Reduce heat to medium; stir in artichokes, potatoes, olives and capers. Cook, uncovered, about 5 minutes, stirring frequently, until hot. Sprinkle with cheese if desired.

Yield: 8 servings
Calories: 129
Fat: 6g
Fiber: 5g

Caramelized Onion and Horseradish Mashed Potatoes

Caramelized Onion and Horseradish Mashed Potatoes

1/4 C. butter, divided
4 C. chopped onion
2 tsp. brown sugar
1 T. white balsamic vinegar (optional)
2 1/2 lb. cubed peeled baking potato
1/2 C. whole milk
1/4 C. Dijon mustard
1 T. fresh lemon juice
2 T. prepared horseradish
1 T. light mayonnaise
1/2 tsp. salt

Melt 1 T. butter in a medium nonstick skillet over medium-high heat. Add onion and sugar; sauté 10 minutes or until caramelized. Remove from heat; stir in vinegar, if desired. Place potato in a saucepan, and cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender. Drain and return potato to pan. Add 3 T. butter and milk; mash to desired consistency. Cook 2 minutes or until thoroughly heated, stirring constantly. Combine Dijon mustard and remaining ingredients in a small bowl, stirring with a whisk until blended. Add Dijon mustard mixture and caramelized onion mixture to potato mixture, stirring to combine.

Yield: 10 servings
Serving size: 3/4 C.

Calories: 186
Fat: 6.3g
Fiber: 2.9g

Chipotle-Cheddar Mashed Potatoes

Chipotle-Cheddar Mashed Potatoes

1 (7-ounce) can chipotle chiles in adobo sauce
4 pounds cubed peeled Yukon gold potato
6 garlic cloves, peeled
1 1/2 cups (6 ounces) shredded reduced-fat extra-sharp cheddar cheese
3/4 cup 1% low-fat milk
3 tablespoons butter, softened
1 teaspoon salt

Remove 1 chile and 1 tablespoon adobo sauce from can. Chop chile to measure 1 tablespoon. Reserve remaining chiles and adobo sauce for another use. Place potato and garlic in a large Dutch oven; cover with water, and bring to a boil. Cook 15 minutes or until potato is tender. Drain. Return potato mixture to the Dutch oven. Add chopped chile and adobo sauce, cheese, and remaining ingredients. Mash to desired consistency with a potato masher. Cook for 3 minutes over medium heat or until thoroughly heated, stirring constantly.

Yield: 12 servings
Serving size: 3/4 cup

Calories: 202
Fat: 4.3g
Fiber: 2.8g

Cheese & Herb Mashed Potatoes

Cheese & Herb Mashed Potatoes

4 medium potatoes, peeled and quartered
2 T. milk
1/4 tsp. salt
1/2 cup grated Cheddar cheese
1 T. chopped dill weed
1 T. chopped chives or finely chopped green onion

Boil potatoes in lightly salted water to cover. Bring to a boil over high heat. Reduce heat to a simmer; cover. Cook 15 minutes, or until done. Drain. Add milk, salt and cheese. Mash until smooth. Stir in dill weed and chives. Variations: Different varieties of potatoes have different flavors. Try Yukon Gold potatoes for a real treat, they have a lovely golden color and a rich buttery flavor. Mashed with chicken broth and chopped fresh herbs (try basil, chives oregano, savory, etc.) and a generous sprinkle of salt and freshly ground pepper, they are a low-fat taste treat.

Yields: 4 Servings
Serving Size: 3/4 cup

Calories: 119
Fat: 3.3g
Fiber: 1.7g

Horseradish Mashed Potatoes

Horseradish Mashed Potatoes

3 pounds Russet potatoes, peeled and quartered
1/2 C. buttermilk
1/4 tsp. salt
1 T. horseradish

Boil the potatoes until very soft, about 20 minutes. Drain, cover with a clean dish towel and leave on the stove with the heat off for 5 minutes or until thoroughly dried out and floury on top. Mash and stir in the buttermilk, salt and horseradish.

Yield: 8 servings
Calories: 74
Fat: 0g
Fiber: 1g

Western Eggs in Potato Shells

Western Eggs in Potato Shells

1 baking potato (9 oz.) baked
2 T. fat free sour cream
1 tsp. butter
1 oz. Canadian style bacon, diced
2 T. each minced onion & green bell pepper
2 eggs

Cut potato in half lengthwise and using a spoon, scoop out pulp from halves, leaving 1/4 inch thick shells; reserve shells. In small mixing bowl combine potato pulp and sour cream; mash and set aside. In small nonstick skillet melt butter; add bacon, onion and bell pepper and sauté over medium-high heat, stirring frequently, until vegetables are tender-crisp, 2-3 minutes. Add to pulp mixture and stir to thoroughly combine. Spoon half of pulp mixture into each reserved potato shell. Set potato shells in 1 quart microwaveable shallow casserole. Using the back of a spoon, make a deep indentation in center of each potato. Break 1 egg into a small dish, then slide into 1 indentation; repeat with remaining egg. Using a toothpick, lightly pierce membrane of yolks in several places, being careful not to pierce yolks. Tightly cover casserole with plastic wrap and microwave on medium (50%) for 3 minutes, until egg whites are opaque.

Yield: 2 servings
Calories: 248
Fat: 12g
Fiber: .1g

Mashed Potatoes and Parsnips

Mashed Potatoes and Parsnips

2 C. chopped peeled Parsnip
2 C. chopped peeled Potato (larger chunks than parsnip)
1/2 C. half and half
2 tsp. Butter
3/4 tsp. Salt
1/4 tsp. Pepper

Place parsnip and potato in a saucepan and cover with water. Bring to a boil. Reduce heat and simmer 10 minutes or until very tender. Drain and return to pan. Add remaining ingredients, mash with a potato masher to desired consistency.

Yield: 4 servings
Serving Size: 1 1/4 cups

Calories: 164
Fat: 5.2g
Fiber: 4.2g

Roasted Garlic Mashed Potatoes

Roasted Garlic Mashed Potatoes

1 lb. potatoes, peeled and quartered
2 quarts water
1/4 C. low–fat (1%) milk
1/2 tsp. salt
1/4 tsp. white pepper
1 1/2 T. Roasted Garlic Puree

In a medium saucepan, bring the water to a boil. Add the potatoes, then bring the water to a simmer for 20 to 25 minutes, or until the potatoes are tender. Remove the pan from heat and drain the water.Add the milk, salt, white pepper, and Roasted Garlic Puree. Use a mixer to

Yield: 4 servings
Calories: 104
Fat: 1g
Fiber: 2g

Sheet Pan Snappy Kielbasa with Sauerkraut and Potatoes

Sheet Pan Snappy Kielbasa with Sauerkraut and Potatoes

Sheet Pan Snappy Kielbasa with Sauerkraut and Potatoes

 

1½ pounds small new potatoes, halved

2 (1-pound) containers sauerkraut, drained

2 tablespoons extra-virgin olive oil

1½ teaspoons caraway seeds

½ teaspoon smoked paprika Kosher salt and freshly ground black pepper

2 (12- to 16-ounce) kielbasa

2 teaspoons apple cider vinegar

¼ cup chopped fresh parsley leaves and tender stems

For serving: Dijon mustard and/or sour cream

 

Preheat the oven to 425°F. On a sheet pan, toss together the potatoes, sauerkraut, olive oil, caraway seeds, paprika, and ½ teaspoon each salt and pepper. Spread into an even layer. Prick the kielbasa all over with a fork and place on top of the potatoes and sauerkraut. Roast, flipping the kielbasa halfway through, until the potatoes are tender and the sausage is heated through, 30 to 35 minutes. Transfer the kielbasa to a cutting board, let it cool for a few minutes, then cut into slices. Drizzle the pan with the vinegar and toss to combine, scraping up the browned bits from the bottom. Top the veggies with the parsley and season to taste with salt and pepper. Serve the kielbasa slices and potatoes with a dollop of mustard and/or sour cream for dipping.

Whole Roasted Shallots and Potatoes with Rosemary

Whole Roasted Shallots and Potatoes with Rosemary

11 oz. shallots, peeled

1 1/2 lb. baby potatoes, washed and cut in half

3 T. extra virgin olive oil

2 T. balsamic vinegar

4 sprigs rosemary

Salt, to taste

Fresh ground black pepper, to taste

shallot

Preheat oven to 180°C/350°F/Gas 4. In a large baking tray mix the olive oil and balsamic vinegar and add the whole twigs of rosemary. Add the shallots and potatoes, stir so everything gets coated well. Season to taste with salt and pepper. Roast, uncovered, for approximately 1 hour or until the potatoes are tender. Depending on the size of the vegetables and your oven, they might take a little less or longer, according to some reviews it might be worth checking after about 45 minutes. Stir once or twice while roasting.

 

 

Yield:

Calories:

Fat:

Fiber:

 

Fat Free Crispy Potatoes

Fat Free Crispy Potatoes

potato4 pounds russet potatoes 

2 T. all-purpose flour 

Salt 

Preheat the oven to 450 degrees F.  Fill up a big pot (I use my pasta pot) about 1/2 full with cool water. Peel the skin off the potatoes, and cut them into evenly sized bite-size chunks (you want them sized slightly larger than the dice you find in board games). Place the potatoes in the water and season the water with several T. of salt, the same amount that you would add to pasta water. It’s important for the water to be salty so the potatoes are seasoned inside.  Bring the whole pot to a boil on high heat, with the lid on. Once the water is boiling, cook for an additional 4 minutes, with the lid off. Drain the potatoes, return the potato pieces to the pot (don’t put the pot back on the heat), and sprinkle over the flour. Put the lid back on the pan, and shake it up like crazy until the potato edges are banged up and the flour is nicely distributed.  Dump the potatoes onto a sheet pan and make sure they are in a single layer (don’t crowd the potatoes, or the edges won’t get crispy). Give it a good sprinkling of sea salt and whatever other seasoning you like, and they are ready to go into the oven. Roast for 30-45 minutes at 450 degrees F, but watch them carefully because the roasting time will vary depending on the size of your chunks. Enjoy

Honey-Rosemary Chicken with Potatoes

Honey-Rosemary Chicken with Potatoes

honey-rosemary-chicken-with-yukon-gold-potatoes-R107426-ss12 skinless bone-in chicken thighs (about 5 lb.)

1 T. vegetable oil

1 pound baby Yukon Gold potatoes

2 medium onions, cut into thin wedges

4 garlic cloves, minced

1/4 C. honey

2 T. fresh lemon juice

2 T. cornstarch

1 T. coarsely chopped fresh rosemary, plus sprigs for garnish

1 tsp. salt

1/4 tsp. freshly ground pepper

 

Rinse chicken and pat dry. Heat oil in a large nonstick skillet over moderately high heat. Add chicken and cook, turning, until browned on all sides, about 8 minutes.   Place the potatoes, onion and garlic in a 4- to 6-quart slow cooker; top with chicken.  Stir together honey, juice, cornstarch, rosemary, salt and pepper in a small bowl. Pour over chicken. Cover and cook, 6 to 8 hours on low or 3 to 4 hours on high. Serve garnished with rosemary sprigs, if desired.

 

Yield:

Calories:

Fat:

Fiber:

 

 

Smashed Potato-Cheddar Cakes with Warm Cran-Apple Sauce

Smashed Potato-Cheddar Cakes with Warm Cran-Apple Sauce

smashed3 Golden or Red Delicious apples, peeled and chopped

2 tsp. lemon juice

1 C. apple cider

3 T. brown sugar

1/2 tsp.  ground cinnamon

1 C.  prepared whole berry cranberry sauce, store bought or homemade

3 C. smashed or leftover mashed potatoes*

Water or milk, as needed to thin potatoes

2 C. grated Cheddar

2 scallions, finely chopped

1/4 tsp. freshly grated nutmeg, eyeball it

Coarse salt and pepper

Drizzle vegetable oil

Butter pats

Paprika, to garnish, optional

 

Place apples, lemon juice, cider, sugar and cinnamon in a medium pot over medium high heat and cook down into a thick sauce, stirring occasionally, 15 minutes. Remove from heat and stir in cranberry sauce to warm through and combine.   Heat a large nonstick skillet over medium heat. Place potatoes and water or milk in a bowl and cover with plastic. Microwave 2 minutes on high to slightly reheat and loosen potatoes. Stir them up with the liquid to make them workable again. Combine cheese, scallions and nutmeg with potatoes and adjust salt and pepper.  Add a drizzle of vegetable oil and a pat of butter to your preheated skillet then score the potatoes and cheese mixture in half. Using the first half of the potatoes, make 6 (3-inch across and 1/2-inch thick) potato cakes and space them evenly around the pan. Cook the cakes until golden all over, 3 minutes per side, then remove and garnish with paprika, if using, and repeat with remaining ingredients.  Serve potato-cheddar cakes with warm cran-apple sauce for topping. * To make fresh smashed potatoes, cook off 2 1/2 lb. of small new skin potatoes until tender and smash them up with some milk or stock and butter, salt and pepper to taste.

 

Yield:

Calories:

Fat:

Fiber:

Salmon Cakes

Salmon Cakes

1 C. leftpicfkWWqfover Mashed Potatoes
1 Egg
¼ C. chopped Parsley
1 Scallion, chopped
1 tsp. Worcestershire sauce
Salt and Pepper to taste
2 C. (8oz.) leftover Salmon, flaked
4-5 slices Sturdy White Bread
3 T. Vegetable Oil, for frying
Lemon Wedges, for serving

Add mashed potato, egg, parsley, scallion, Worcestershire, salt and pepper to a large mixing bowl. Stir well to incorporate the egg. Fold in salmon and stir only enough to bring the ingredients together. Place in the refrigerator, uncovered, to chill while preparing remaining ingredients. If bread is fresh, toast it. You want to crumble (or process) enough bread to make 2 C. of dry crumbs; set aside in a shallow dish. Heat the oil in a large skillet over medium-high heat. Take a large spoonful of salmon mixture and gently pat into a cake about 1 inch thick. Press both sides into the bread crumbs. When the oil is hot, gently slide the cake into the pan. Repeat with remaining mixture, making 8 cakes in all and frying no more than 4 at a time. Fry until deep brown on one side, 2 minutes. Turn the cakes over with a metal spatula and fry on the other side until deep brown, 2 minutes longer. Transfer to paper towels to drain. Remove to serving platter, garnish with lemon wedges and serve.

Cheddar Potato Puff with Almonds

Cheddar Potato Puff with Almonds

1 ½ lb. Potatoes, peeled and quartered
1 small Onion, chopped
2 T. Butter
2 Eggs
¾ C. Whipping Cream, warmed
½ C. ground Almonds
½ tsp. Salt
Dash Nutmeg
2oz. Cheddar Cheese, shredded (1/2 C.)
¼ C. slivered Almonds

Preheat oven to 400. Grease a 1 ½ qt. baking dish. In large saucepan, boil the potatoes until tender, about 15 minutes. Drain and place in large bowl. In medium nonstick skillet, sauté onion in butter until tender, about 4 minutes. Add to potatoes. Using mixer, mash potatoes. Beat in the eggs, one at a time on low speed until smooth, a minute or so. Beat in the cream, then the ground almonds, salt and nutmeg. Spoon into prepared baking dish. Sprinkle with cheese and slivered almonds. Bake uncovered until golden brown, about 20 minutes.

Sullivan Street Potato Pizza

Sullivan Street Potato Pizza

06-28-09 Bread 16For two 13 x 9-inch pans, or one half-sheet pan

3/4 C. plus 2 T. (130 grams) unbleached bread flour
3/4 C. plus 2 T. (130 grams) unbleached all-purpose flour
1/4 tsp. instant yeast
1 1/4 cups (285 grams) lukewarm water
1/2 tsp. granulated sugar
1/2 tsp. salt
Extra-virgin olive oil.

Mix the flours and yeast in a mixing bowl. Using the paddle attachment, add water on low speed until the batter comes together. Increase the speed to medium and beat for 20-25 minutes until it cleans the bowl and comes together. (If it hasn’t started to come together in 20 minutes, add a few pinches more flour). The dough should still be quite wet. Add sugar and salt and mix for another 2-3 minutes. Cover the dough with plastic wrap and let it rise about 4 hours. Coat the baking pan or pans with olive oil. Pour the dough directly into the pan. With hands coated with olive oil, press the dough into a thin layer. Let it rest for 10-15 minutes, and then finish pressing it into the whole pan. It will be quite thin. Cover and let rise for another hour. Meanwhile, slice 7 Yukon Gold potatoes, peeled (about 4 lb.) into thin slices. Toss them with salt and let them exude moisture for about 15 minutes. Squeeze them dry in a colander to release more of their liquid. Toss them with a thinly sliced onion and about 2 T. chopped fresh rosemary. About 30 minutes before baking, preheat the oven to 425 degrees F (220 C) and put one rack on the oven’s top shelf. If using two pans, put another rack on the lower third. After the dough is proofed, spread on the potato topping. Brush with olive oil and sprinkle with more salt. Bake until the potatoes are brown at the edges and easily pierced with the tip of a knife, about 40 minutes.

Crispy Potato Tots

Crispy Potato Tots

If any large pieces of potato remain after processing, chop them coarsely by hand. To make handling the uncooked tots easier, use a wet knife blade and wet hands. Once the tots are added to the hot oil, they may stick together; resist the temptation to stir and break them apart until after they have browned and set. You will need at least a 6-quart dutch oven for this recipe.

2 1/4 tsp. salt
2 1/2 pounds russet potatoes, peeled and cut into 1 1/2-inch pieces
1 1/2 T. all-purpose flour
1/2 tsp. pepper
1 quart peanut or vegetable oil
Whisk 1 C. water and salt together in bowl until salt dissolves. Pulse potatoes and salt water in food processor until coarsely ground, 10 to 12 pulses, stirring occasionally. Drain mixture in fine-mesh strainer, pressing potatoes with rubber spatula until dry (liquid should measure about 1 1/2 C.); discard liquid. Transfer potatoes to bowl and microwave, uncovered, until dry and sticky, 8 to 10 minutes, stirring halfway through cooking. Stir flour and pepper into potatoes. Spread potato mixture into thin layer over large sheet of aluminum foil and let cool for 10 minutes. Push potatoes to center of foil and place foil and potatoes in 8-inch square baking pan. Push foil into corners and up sides of pan, smoothing it flush to pan. Press potato mixture tightly and evenly into pan. Freeze, uncovered, until firm, about 30 minutes. Meanwhile, adjust oven rack to middle position and heat oven to 200 degrees. Set wire rack in rimmed baking sheet. Add oil to large Dutch oven until it measures about 3/4 inch deep and heat over high heat until 375 degrees. Using foil overhang, lift potatoes from pan and cut into 48 pieces (5 cuts in 1 direction and 7 in other). Fry half of potato tots until golden brown and crisp, 5 to 7 minutes, stirring only after they are browned and set. Transfer to prepared baking sheet and place in oven. Return oil to 375 degrees and repeat with remaining potato tots. Serve.

Potato Skordalia (σκορδαλιά)

Potato Skordalia (σκορδαλιά)

1 1/2 pounds of potatoes for boiling
6-12 cloves of garlic, minced or grated (to taste) – firm, fresh, crisp garlic
1 C. extra virgin olive oil
Juice of 2 lemons
1 tsp. salt
1/2 tsp. freshly ground black pepper

Add the salt to a large pot of water. Peel the potatoes and boil in salted water until well done (easily pierced with a fork). While they are cooking, crush garlic cloves with salt using a mortar and pestle. Drain potatoes and pass through a ricer. Add pureed garlic and pour in lemon juice and olive oil. Beat briskly with wooden spoon until well mixed and smooth. Season well with salt and pepper. Stir in 3 tsp. or so of the cooking water (or hot fish broth if you have it). Serve with fried salt cod.

Pork in Orange and Lemon Sauce (chancho adobado) with Sweet Potatoes

Pork in Orange and Lemon Sauce (chancho adobado) with Sweet Potatoes

1 C. vinegar
2 lbs. boneless pork cubes
1 tsp. annato (achiote) seeds, ground in blender or processor
2 tsp. oil
2 C. water
1 C. orange juice
2 tsp. ground cumin
1⁄2 C. lemon juice
2 cloves of garlic, chopped fine
4 sweet potatoes, boiled, peeled and sliced 1⁄4 inch thick
1 tsp. salt
1⁄4 tsp. black pepper

In a large bowl, combine vinegar, annato (if using), cumin, garlic, salt and pepper; mix well. Drop in pork cubes and turn over to coat with mixture. Cover bowl, refrigerate for an hour or more. Remove pork from marinade (the vinegar mixture) and set on paper towels to dry. Save marinade. In a heavy skillet, heat oil. Fry pork cubes until they are brown. Pour off fat. Add reserved marinade and the water to the pan. Turn the heat to low, cover pan and let simmer about 45 minutes or until pork is tender. Stir in orange and lemon juices; heat. Arrange hot sweet potato slices on a platter (if potatoes are cold, heat them in a microwave oven or in the meat sauce). Pour pork and sauce over potatoes (or rice).

Patatas Bravas (Spanish Spicy Potatoes Tapas)

Patatas Bravas (Spanish Spicy Potatoes Tapas)

For the sauce
3 tsp. olive oil
1 small onion, chopped
2 garlic clove, chopped
8oz. can chopped tomato
1 tsp. tomato puree
2 tsp. sweet paprika (pimenton)
good pinch chilli powder
pinch sugar
chopped fresh parsley, to garnish

2 lb. potato
2 tsp. olive oil

Prepare ahead by heating the oil in a pan, add the onion and fry for about 5 minutes until softened. Add the garlic, tomatoes, tomato purée, paprika, chilli powder, sugar and salt and bring to the boil, stirring. Simmer for 10 minutes until pulpy. Set aside for up to 24 hours. To serve, preheat the oven to 200C/gas 6/fan oven 180C. Cut the potatoes into small cubes and pat dry with kitchen paper. Spread over a roasting tin and toss in the oil, then season. Roast for 40-50 minutes, until the potatoes are crisp and golden. Tip the potatoes into dishes and spoon over the reheated sauce. Sprinkle with the parsley. Serve with cocktail sticks.

Boneless Pork Roast with Vegetables

Boneless Pork Roast with Vegetables

4 -5 lbs boneless pork loin
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. parsley
1 tsp. rosemary (fresh or dried)
1 tsp. seasoning salt
1 tsp. extra virgin olive oil
1 tsp. black pepper
10 fresh garlic cloves, Chopped
5 -6 yukon gold potatoes, quartered
8 -16 oz. baby carrots
1 large Spanish onion, quartered
1 (8 oz.) can beef broth

Place Pork Loin fat side down in a 9 x 13 pan and arrange vegetables around it. In a small bowl mix Garlic powder, onion powder, seasoned salt and black pepper until combined and rub it onto the pork (top only, not the bottom). Sprinkle the parsley on top, and then the garlic. Drizzle the olive oil over top of the pork. You can season the vegetables as well, I recommend to. Just sprinkle all of the same dry seasonings over top. Add beef broth from one of the corners of the pan, do not pour over pork. Place foil, slightly vented, over the pork, and fitting the pan. Cook it on 325 for 2 1/2 hours. Midway through rotate the pork so it it fat side up and replace the foil so it is covered again. After its done take the foil off and put the broiler on HIGH. Flip the pork again to meat side up and broil for 10 minutes. You will do this twice (meat side up, 10 mins, fat side up 10 mins, and then meat side up one last time for 10 mins.) For a total of 30 minutes You may need a few mins longer depending on your oven. Just look to see how browned its getting. Let meat rest for 30 minutes. Enjoy! The vegetables with have an incredible flavor and so will the meat. **You may add more veggies but You’ll probably have to go with a bigger pan size. **If you’d really like to kick it up, make a roux and add PAN JUICES and some red wine and let it reduce, stirring often to make a nice gravy!

Garlic Potatoes with Cheese Sauce

Garlic Potatoes with Cheese Sauce

5 large potatoes
1 medium onion
6 or more large cloves fresh garlic
2 T. butter
1/4 cup cheddar cheese, grated

2 T. butter
2 T. flour
1/2 cup milk
1/2 tsp. each, salt and dry mustard
Dash of paprika
3/4 cup grated cheddar cheese

Peel and thinly slice potatoes; peel and mince onion; peel garlic. Grease a 10-inch baking dish or equivalent-size casserole. Cover bottom with one layer of potato slices. Sprinkle with minced onion. Using a garlic press, press 2 cloves of garlic and sprinkle over potatoes. Dot with a portion of the butter. Repeat until all potatoes are used, making 3 or 4 layers. Pour cheese sauce over potatoes. Sprinkle 1/2 cup grated cheese over top. Cover and bake for 30 minutes at 350 degrees. Uncover and bake for 30 minutes longer, or until potatoes are done. To make cheese sauce: Melt butter in a saucepan. Blend in flour. Slowly stir in milk. Cook and stir over moderate heat until sauce is smooth and slightly thickened. Blend in salt and dry mustard, a generous dash paprika, and 3/4 cup grated Cheddar cheese. Heat, stirring, until cheese melts.

Smashed Baked Potatoes

Smashed Baked Potatoes

12 whole New Potatoes (or Other Small Round Potatoes)
3 T. Olive Oil
Kosher Salt to Taste
Black Pepper to Taste
Rosemary (or Other Herbs of Choice) To Taste

Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender. On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato. With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil. Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.) Bake in a 450 degree oven for 20-25 minutes until golden brown.

Pan-Seared Fingerlings with Cilantro Mojo & Variations

Pan-Seared Fingerlings with Cilantro Mojo & Variations

4 tsp. olive oil, divided
1 pound fingerling potatoes, halved lengthwise
3/8 tsp. salt
2/3 C. tightly packed cilantro
2 tsp. lime juice
1 tsp. white wine vinegar
1/4 tsp. black pepper
1 large garlic clove, chopped
1/4 C. low-fat sour cream

Heat a skillet over medium-high. Add 1 T. oil and potatoes; cook 6 minutes. Cover, reduce heat to medium, and cook 6 minutes. Sprinkle potatoes with salt. Combine remaining 1 tsp. oil, cilantro, and next 4 ingredients in a blender. Blend until smooth. Stir into potatoes. Top with sour cream.

Blue Cheese and Walnuts: Halve 1 pound fingerling potatoes lengthwise. Follow step 1 in base recipe. Sprinkle with 1/4 tsp. salt. Combine 1/2 C. 2% milk and 1 1/2 tsp. all-purpose flour in a saucepan, stirring; bring to a boil. Cook 1 minute. Add 1 ounce blue cheese. Cook 1 minute. Top potatoes with sauce, 2 T. toasted chopped walnuts, and 2 tsp. parsley.

Spinach and Garlic: Halve 1 pound fingerling potatoes lengthwise. Follow step 1 in base recipe. Sprinkle with 1/4 tsp. salt. Add 2 T. minced garlic and 4 C. baby spinach leaves; cook 1 minute. Top with 2 T. toasted pine nuts and 1/2 ounce grated Asiago cheese.

Quick Pickled Red Onions: Halve 1 pound fingerling potatoes lengthwise. Follow step 1 in base recipe. Sprinkle with 1/4 tsp. salt. Combine 1/2 C. white wine vinegar, 1 T. mustard seeds, 1 T. sugar, and 1/4 tsp. salt in a saucepan; boil. Remove from heat; stir in 1 C. sliced red onion. Let stand 5 minutes. Drain. Stir into potatoes. Top with 2 tsp. parsley

Root Vegetable Chips

Root Vegetable Chips

2 medium beets, scrubbed and tops removed
l sweet potato, scrubbed
l T. extra-virgin olive oil
l tsp. flaky sea salt

Preheat the oven to 250°F. Line two large baking sheets with parchment paper. Slice the vegetables about Vs inch thick. Use a mandoline, if you have one, to create even pieces. Place the beet slices in one bowl and the sweet potatoes in another. Divide the olive oil and salt between the bowls and toss the slices to coat. Place on the prepared baking sheets without letting the slices touch. Place the baking sheets in the oven. Rotate the pans after 1 hour and continue to bake until crisp, a total of 1 hour 50 minutes to 2 hours for the beets and 1 hour 40 minutes for the sweet potatoes. Transfer the chips to a large bowl and serve immediately. Best right away, but leftovers will keep for up to 3 days in an airtight container.

Cheesy Leftover Mashed Potato Waffles

Cheesy Leftover Mashed Potato Waffles

2 T. vegetable oil
1/4 cup buttermilk
2 large eggs
2 1/2 cups leftover mashed potatoes
3 T. chopped scallions
1 cup shredded cheddar cheese
1/2 cup all-purpose flour
1/2 tsp. baking powder
1/4 tsp. baking soda
Sour cream, for serving

Preheat the waffle baker and grease it with cooking spray. In large bowl, whisk together oil, buttermilk and eggs. Stir in the mashed potatoes, scallions and cheese until well combined. In a separate small bowl, whisk together the flour, baking powder and baking soda. Fold the flour mixture into the potato mixture until it’s well combined. Scoop 1/2 to 2/3 cup (depending on the size of your waffle baker) of the mixture into the prepared waffle baker, spreading it into an even layer. (The potato mixture will not spread or expand as much as a regular waffle, so it’s important to spread it in an even layer.) Close the lid and let the waffle bake until golden brown and the egg is cooked throughout. Transfer the waffle to a serving plate then repeat the filling and baking process with the remaining potato mixture. Serve the potato waffles topped with sour cream and garnished with additional chopped scallions.

Notes: All leftover mashed potatoes will vary in consistency depending on how much cream, milk or melted butter you added to the original batch. If the waffle batter looks too dry and isn’t holding together, add one more egg. If it looks too wet, add more flour, 1 T. at a time, until the mixture is cohesive. Do not lift up the waffle baker lid too soon or you’ll risk having the mixture separate and stick to the waffle baker. Allowing the waffle to cook through before opening the waffle baker ensures the waffle can be removed whole.

Potato Cheese Puffs

Potato Cheese Puffs

A healthier, homemade alternative to store-bought Pirate Booty, children of all ages love this recipe. You can make the mashed potatoes a couple of days in advance and then have your children help mix together ingredients and roll into balls.

2 C. mashed potatoes*
2 eggs
1/2 C. parmesan cheese (optional)
Fresh parsley
Salt and pepper
Bread crumbs for coating

Preheat oven to 350 F. Mix potatoes, eggs, cheese, parsley, salt and pepper together well. Roll into balls the size of ping pong balls. Coat each ball with bread crumbs and lay on lined cookie sheet. Bake for 15 minutes or until the outside starts to brown and turn crispy.

* To make 2 C. mashed potatoes, boil 4-5 russet potatoes in large pot of water until very tender. Cool, peel and mash.

Bacon-Cheddar Potato Croquettes

Bacon-Cheddar Potato Croquettes

4 C. cold mashed potatoes (with added milk and butter)
6 bacon strips, cooked and crumbled
1/2 C. shredded cheddar cheese
2 large eggs, lightly beaten
1/4 C. sour cream
1 T. minced chives
1/2 tsp. salt
1/4 tsp. pepper
40 Ritz crackers, crushed
1/4 C. butter, melted
1 tsp. paprika
Barbecue sauce, Dijon-mayonnaise blend or ranch salad dressing

In a large bowl, combine the first eight ingredients. Shape mixture by tablespoonfuls into balls. Roll in cracker crumbs. Place on parchment paper-lined baking sheets. Cover and refrigerate for 2 hours or overnight. Combine butter and paprika; drizzle over croquettes. Bake at 375° for 18-20 minutes or until golden brown. Serve with dipping sauce of your choice. Freeze option: Prepare croquettes as directed, omitting chilling step. Transfer to waxed paper-lined baking sheets. Prepare butter mixture; drizzle over croquettes. Cover and freeze until firm. Transfer to resealable plastic freezer bags; return to freezer. To use, bake croquettes as directed, increasing time to 20-25 minutes. Serve with dipping sauce. Yield: about 5 dozen.

Rimrocker Cheese-Potato Croquettes with Chive crème fraîche

Rimrocker Cheese-Potato Croquettes with Chive crème fraîche

Chef Damon Jones dreamed up this play on a loaded baked potato after tasting a sample of Rimrocker cheese from Tumalo Farms. At the chef s Ashland restaurant, he serves the croquettes on a bed of microgreens. If you can’t find Rimrocker cheese, you can substitute a semihard cheese such as cheddar from a local dairy instead. Make this recipe the day after a holiday dinner when leftover mashed potatoes are in plentiful supply.

½ C. crème fraîche
2 T. finely chopped chives

2 tsp. unsalted butter
1/2 C. finely chopped leeks
1 1/2 C. mashed potatoes, cooled
4 oz. semihard cheese, such as Tumalo Farm’s Rimrocker cheese, coarsely grated (about 1 C.)
1/2 C. plus 2 T. plain dried breadcrumbs
Salt and freshly ground black pepper
1 egg
Extra-virgin olive oil

Make the chive crème fraîche: Whisk the crème fraîche and chives together in a small bowl until well combined. Cover and refrigerate until ready to use. Make the croquettes: Melt the butter in a medium skillet over medium-low heat and cook the leeks, stirring occasionally, until soft, about 5 minutes. Remove the pan from the heat and let cool slightly. Mix the leeks, mashed potatoes, cheese, and 2 T. the breadcrumbs together in a medium bowl with a rubber spatula until well combined. Salt and pepper to taste. Portion the potato mixture into 8 small croquettes using your hands. Lightly beat the egg in a shallow dish. Spread the remaining ½ C. bread crumbs in a separate shallow’ dish. Place the dishes next to each other and dip the potato cakes in the egg, turning once to coat both sides, and then the breadcrumbs, turning once to coat both sides. Line a plate with paper towels. Coat the bottom of a large skillet with olive oil and warm over medium heat. Add the croquettes to the skillet and, working with 4 cakes at a time, cook them over medium-high heat until golden brown, about 3 minutes per side. Transfer the cakes to the paper towel-lined plate to drain; cover the plate with foil to keep warm while you cook the remaining cakes. Divide the croquettes among four plates. Serve piping hot with a dollop of chive crème fraîche.

Sweet & White Potato Spears

Sweet & White Potato Spears

1-1/2 lb. sweet potatoes (about 3), cut into spears
1-1/2 lb. russet potatoes (about 3), cut into spears
1/2 C. Italian Dressing
1/4 C. Grated Parmesan Cheese
2 T. chopped fresh parsley

Preheat oven to 375°F. Toss potatoes with dressing. Place on lightly greased baking sheet or 15x10x1-inch baking pan. Cook 30 min. Turn potatoes. Cook an additional 30 min., sprinkling with cheese during the last 5 min. Sprinkle with parsley.