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Pantry Friendly Savory Canned Potatoes

Pantry Friendly Savory Canned Potatoes

Pantry Friendly Savory Canned Potatoes

30 ounces canned sliced potatoes (2 cans)

1 tsp. butter (you can add a bit more if you like and the end of cooking)

1 tsp. olive oil

1⁄2 tsp. dried rosemary

1⁄2 tsp. fresh parsley, and chopped fine

1⁄4 tsp. ground black pepper

1 tsp. kosher salt

Optional: roasted red peppers, pimentos, bacon or pancetta, scallions or thin sliced onion

In a medium sauté pan melt the butter with olive oil. Add potatoes and pan sauté just until lightly brown, they should take 5-8 minutes on medium high. The last minute I add the garlic, seasoning and any other OPTIONS (roasted peppers, pimento, sautéed bacon or scallions) if you desire. You can also add extra butter at this point if you want really buttery potatoes with a little sauce.

Melting Potatoes

Melting Potatoes

Melting Potatoes

3 lb. New Potatoes/Yukon Gold Potatoes any small potato

1 1/4 C. chicken broth

6 T. Butter

2 cloves garlic peeled and lightly crushed

1 T. Thyme

1 tsp. Kosher Salt

1/2 tsp. Pepper

 

Place oven rack in upper middle position and preheat to 500°. Peel the potatoes. Square off the ends of the potatoes then slice them in 3/4″-1″ disks. Place the butter in a medium, microwave-safe bowl and melt for 30 seconds at 70% power. Stir the thyme, salt and pepper into the melted butter. Toss the potato disks in the butter mixture. Place the potatoes in single layer in a 13×9″ metal baking pan. Roast for 15 minutes. Remove from the oven, use a spatula to flip over the potato disks. Roast for another 15 minutes. Remove from the oven and flip the potatoes again. Pour the chicken broth over the potatoes and sprinkle the garlic on top. Roast for another 15-20 minutes, until the potatoes are tender. Baste with the sauce and serve.

Cabbage Hash Browns

Cabbage Hash Browns

Cabbage Hash Browns

2 large eggs

1/2 tsp. garlic powder

1/2 tsp. kosher salt

Freshly ground black pepper

2 c. shredded cabbage

1/4 small yellow onion, thinly sliced

1 T. vegetable oil

 

In a large bowl, whisk together eggs, garlic powder, and salt. Season with black pepper. Add cabbage and onion to egg mixture and toss to combine. In a large skillet over medium-high heat, heat oil. Divide mixture into 4 patties in the pan and press with spatula to flatten. Cook until golden and tender, about 3 minutes per side.

Veggie Potato Pancakes

Veggie Potato Pancakes

1 C. shredded zucchini

1 C. shredded carrots

1/2 C. shredded onion

3 C. shredded potatoes (1 large russet potato will roughly equal one C.)

1 egg

1 1/2 – 2 C. flour

1 t. garlic powder

1 t. Italian seasoning

Salt and pepper, to taste

Oil, for frying

Combine all of the ingredients, except oil, in a large bowl. Use only 1 1/2 C. flour to start. Combine with your hands and see if the mixture will hold its shape. If it seems loose, add the remaining flour. Using about a 1/3 C. of potato mixture at a time, form into pancakes of desired thickness. Heat about an inch of oil in a large skillet over medium heat. Cook no more than 4 potato pancakes at a time. Cook about 3 minutes per side, until each side is browned and crispy. *Note: If you made thick potato pancakes, you might need to bake them an additional 15 minutes or so at 350 degrees. This actually works perfectly for the stolen moments method. Just refrigerate or freeze after browning in oil, and then finish the baking process just before eating.

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.

Scrambled Eggs in Potato Nests

Scrambled Eggs in Potato Nests

1 20-oz. pkg. refrigerated shredded hash brown potatoes

2 eggs, beaten

1 T. snipped fresh chives

1/2 tsp. salt

12 eggs

2/3 C. milk

1/4 tsp. salt

1/4 tsp. ground black pepper

2 T. butter or margarine

1-1/2 C. shredded Cheddar cheese (6 oz.)

Fresh chives (optional)

Preheat oven to 375 degrees F. Grease a large baking sheet; set aside. In a large bowl, stir together potatoes, the 2 beaten eggs, chives, and the 1/2 tsp. salt. Shape mixture into 12 mounds (about 1/3 C. each) on prepared baking sheet. Press the back of a T. into each mound, making a nest. Bake for 20 to 25 minutes or until lightly browned and set. Meanwhile, beat together the 12 eggs, milk, the 1/4 tsp. salt, and pepper with a rotary beater. In a 12-inch skillet, melt butter over medium heat; pour in egg mixture. Cook over medium heat without stirring until mixture begins to set on the bottom and around edge. With a spatula, lift and fold the partially cooked egg mixture so that the uncooked portion flows underneath. Continue cooking over medium heat for 4 to 5 minutes or until egg mixture is cooked through but is still glossy and moist. Remove from heat. Spoon about 1/3 C. of egg mixture into each potato nest. Sprinkle cheese over eggs. Return to oven; bake about 2 minutes or until cheese melts. If desired, garnish with chives. Makes: 12 servings

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.

Rosemary Potatoes

Rosemary Potatoes

Yukon Gold or Red potatoes- preferably baby new

Fresh or dried rosemary

Extra Virgin Olive Oil

Seasoning Salt (Lawry’s or other)

Cut potatoes into 1/2″ size chunks. Spread in a single layer in a casserole dish. Drizzle olive oil generously over potatoes, sprinkle seasoning salt and rosemary to taste (I like lots). Toss to coat. Place in 375 degree oven for 30-45 minutes. When potatoes are easily pierced with fork, they are done.

Latkes (Potato Pancakes)

Latkes (Potato Pancakes)

2 lg. baking potatoes

1 T. onion — grated

1 egg

1/3 C. flour

1 C. vegetable oil

Plain low fat yogurt

Unsweetened applesauce

Peel and grate the potatoes onto paper towels. Squeeze out the moisture. Combine the potatoes and the remaining ingredients, except the yogurt and applesauce. Beat well. Heat the oil in a skillet. Drop the batter into the oil by spoonfuls. Fry until crisp and brown on both sides. Remove from the skillet and drain on paper towels. Serve warm with plain yogurt and unsweetened applesauce.

Sweet Potato and Black Bean Cakes

Sweet Potato and Black Bean Cakes

Oil for the pan

3 scallions, sliced (half a bunch)

4 garlic cloves passed through a press

1 jalapeno pepper, chopped, with seeds and ribs removed

1 1/2 teaspoons ground cumin

1 15 oz. can black beans, drained and rinsed

Salt and pepper

1/2 sweet potato, grated

1 egg, lightly beaten

1/4 cup breadcrumbs

Warm the oil in a sauté pan over medium heat. Add the scallions and cook for about a minute until they’re soft. This will only take about a minute. Add the scallions, garlic and cumin and stir until fragrant, about 30 seconds. Place this mixture into a large bowl. Add the beans and mash the mixture with the back of a fork, mashing about 75% of the beans, but leaving some of them whole for texture. Season with salt and pepper. Add in the rest of the ingredients. Divide into 8 balls and flatten them between the palms of your hands into patties. Lay the patties on a greased cookie sheet and broil on one side for about 8 minutes. Carefully flip, then broil on the other side for about 3 minutes more. If you’re my sister and using that rip-roaring hot broiler of yours, the total time will be 3 minutes, and you won’t be able to flip. They’ll still be good.

Baked Mashed Potatoes with Roasted Garlic

Baked Mashed Potatoes with Roasted Garlic

2 large white rose or other thin-skinned potatoes
1 T. unsalted butter
1/2 C. 1% milk
4-6 cloves roasted garlic
salt & freshly ground white pepper to taste
paprika to taste

Place the potatoes in a medium saucepan, cover with water and bring to a boil. Cover, reduce the heat, and simmer for about 45 minutes or until tender. Remove the potatoes and peel. Cut the cooked potatoes into large chunks, place in the bowl of an electric mixer and mash the potatoes with the butter, milk, roasted garlic, salt and pepper until smooth and whipped. Preheat the oven to 350F. Generously coat a small baking dish with nonstick cooking spray. Place the mashed potatoes in the prepared pan, sprinkle lightly with the paprika and bake 30 minutes, or until golden on top.

Yield: 4 servings
Calories: 91
Fat: 3g
Fiber: 1g

Beef Tenderloin with Yukon Gold Potatoes, Chili-Cured Onions, and Horseradish

Beef Tenderloin with Yukon Gold Potatoes, Chili-Cured Onions, and Horseradish

Onions:
2 C. vertically sliced red onion
1/4 C. fresh lemon juice
1 T. minced fresh basil
2 tsp. chili powder
1/4 tsp. salt
1/8 tsp. ground red pepper

Potatoes:
4 C. sliced Yukon gold or red potato (about 1 1/2 lb.)
1 T. vegetable oil
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
Cooking spray

Horseradish cream:
2/3 C. low-fat sour cream
2 T. fat-free milk
1 T. prepared horseradish

Remaining ingredients:
1 (12-oz.) beef tenderloin
1/4 tsp. freshly ground black pepper
2 C. trimmed arugula
4 shavings fresh Parmesan cheese

To prepare onions, combine first 6 ingredients in a bowl; toss well. Let stand 2 hours, stirring occasionally. Preheat oven to 450�. To prepare potatoes, combine potato, oil, 1/2 tsp. salt, and 1/4 tsp. black pepper in a bowl, and toss well to coat. Arrange potato slices in a single layer on a jelly-roll pan coated with cooking spray. Bake at 450� for 15 minutes. Turn potato slices over, and bake an additional 20 minutes or until tender and lightly browned. To prepare horseradish cream, combine sour cream, milk, and horseradish; cover and chill. Prepare the grill, or preheat the oven to 450�. Rub tenderloin with 1/4 tsp. black pepper. Insert meat thermometer into thickest part of tenderloin. Place the tenderloin on a grill rack or a broiler pan coated with cooking spray, and grill or bake at 450� for 20 minutes or until meat thermometer registers 145� (medium-rare) or 160� (medium), turning every 5 minutes. Let stand 5 minutes; cut into 8 slices. Drain onions in a colander over a bowl, reserving 1 T. marinade; toss marinade with arugula. Arrange 2 slices tenderloin, 1 C. potatoes, 1/2 C. arugula mixture, and 1/4 C. onions on each of 4 plates; drizzle each serving with about 2 1/2 T. horseradish cream, and top with 1 cheese shaving.

Yield: 4 servings
Calories: 385
Fat: 15.8g
Fiber: 3.9g

Swiss Scalloped Potatoes

Swiss Scalloped Potatoes

2 medium leeks (3/4 lb.)
2 T. fresh lemon juice
2 tsp. olive oil
1/2 tsp. salt, divided
1/8 tsp. pepper
Cooking spray
4 C. thinly sliced baking potatoes (1 1/2 lb.)
1 C. skim milk
1/3 C. Spiced Pear Butter
3/4 C. (3 oz.) grated Gruyère cheese

Preheat oven to 500�. Remove roots, outer leaves, and tops from leeks. Rinse under cold water; cut into 1 1/2 x 1/2-inch strips. Combine leeks, lemon juice, olive oil, 1/4 tsp. salt, and pepper in an 11 x 7-inch baking dish. Bake at 500 for 20 minutes or until leeks are tender, stirring once. Spoon leek mixture into a bowl; set aside. Reduce oven temperature to 350. Coat baking dish with cooking spray and arrange half of the potato slices in dish. Spread leek mixture over potato slices. Top with remaining potato slices; sprinkle with 1/4 tsp. salt. Combine the milk and Spiced Pear Butter in a small bowl, stirring with a whisk until smooth; pour over potato slices. Cover loosely with foil; bake at 350 for 45 minutes. Uncover and bake 30 minutes. Sprinkle with cheese and bake an additional 10 minutes.

Yield: 6 servings
Calories: 248
Fat: 6.6g
Fiber: 2.8g

Twice-Baked Potatoes Caesar

Twice-Baked Potatoes Caesar

3 small baking potatoes (about 6 oz. each)
2 T. margarine or butter
1 small garlic clove, crushed with press
1/2 C. sour cream
4 anchovy fillets, minced, or 1 tsp. anchovy paste
1/4 tsp. salt
1/4 tsp. grated fresh lemon peel
1/8 tsp. coarsely ground pepper
1/2 C. plus 2 T. grated Parmesan cheese

Preheat oven to 450 degrees F. With fork, pierce potatoes in several places. Place potatoes on oven rack and bake 35 minutes or until fork-tender. Cut each potato lengthwise in half. With spoon, carefully scoop out potatoes, placing flesh in medium bowl and leaving potato-skin shells intact. In small saucepan, melt margarine over medium heat. Add garlic and cook 15 seconds. With potato masher, mash potatoes with margarine mixture, sour cream, anchovies, salt, lemon peel, pepper, and 1/2 C. Parmesan. Spoon mixture into 4 reserved potato-skin shells, mounding slightly. If you like, cover and refrigerate remaining 2 shells for use another day. Place potatoes in shallow baking pan; sprinkle with remaining 2 T. Parmesan. Return potatoes to oven and bake about 15 minutes or until hot on the inside and golden on top.

Yield: 4 servings
Calories: 275
Fat: 15g
Fiber: 2g

Roasted New Potatoes, Fennel, Garlic and Asparagus

Roasted New Potatoes, Fennel, Garlic and Asparagus

2 lb. new potatoes, cleaned
2 fennel bulbs, tough outer leaves removed, quartered
8 large cloves garlic, unpeeled
olive oil cooking spray
1 tsp. olive oil
freshly ground pepper
1 lb. asparagus, tough ends removed
2 tsp. minced fresh rosemary

Preheat oven to 450� F. Cut potatoes into equal sized pieces. Place potatoes, quartered fennel bulbs and garlic on a baking sheet. Coat with cooking spray and sprinkle with oil. Season with pepper. Bake until the potatoes are almost done about 20 minutes. Add the asparagus. Coat with cooking spray and roast another 5 minutes until crisp cooked. Remove and sprinkle with rosemary. Serve immediately.

Yield: 8 servings
Calories: 120
Fat: 1g
Fiber: 5g

Tofu Potato Moussaka

Tofu Potato Moussaka

1 T. soy sauce, salt reduced
1 large eggplant
1 1/2 tsp. salt
4 medium potatoes, peeled, par-boiled, cut into thin slices
1 medium onion, chopped
1 garlic clove, crushed
2 T. water
1/4 C. tomato paste
1 C. vegetable stock
1 C. sliced mushrooms
2 T. chopped parsley
1 tsp. dried basil
4 T. flour
1 pinch of salt, extra
2 C. soy drink
1 tsp. torula yeast
14 oz. diced tomatoes, canned
12 oz. diced firm tofu

Marinate tofu in soy sauce for 30 minutes. Cut eggplant into 1/2 inch slices. Sprinkle with 1 1/2 tsp. salt and stand for 30 minutes. Rinse with water and dry each slice. Steam eggplant for 5-6 minutes or until soft. Remove and drain on kitchen paper. Tomato Sauce: Heat water in frypan. Saut� onion and garlic until soft. Add tomatoes, tomato paste, stock, mushrooms, parsley and basil. Simmer for 10 minutes. Fold through tofu and marinade. White Sauce: Place flour in a saucepan. Gradually add soy drink stirring continuously until smooth. Stir over medium heat (or microwave on HIGH). Season with a pinch of salt and add torula yeast. Arrange the eggplant over the base of a lightly greased ovenproof dish (12 inch x 10 inch). Spoon over tomato sauce and layer cooked potato over the top. Spread white sauce over the potato. Bake in a moderate oven for 45 minutes. Serve hot with broccoli florets and spiced carrots.

Yield: 6 servings
Calories: 216
Fat: 5.0 g
Fiber: 7g

Chanterelle-Potato Salad with Pancetta, Shallots, and Thyme

Chanterelle-Potato Salad with Pancetta, Shallots, and Thyme

12 ounces fresh chanterelle mushrooms or 10 oz. shiitake mushrooms

6 ounces slab pancetta or thick-cut bacon, diced

3 pounds baby Yukon Gold potatoes, halved lengthwise (if potatoes are longer than 2 in., cut into quarters)

4 medium cloves garlic, minced

2 tsp. fresh thyme leaves

1 1/2 tsp. kosher salt

3/4 tsp. freshly ground black pepper

2 T. butter

1 medium shallot, minced

1/3 C. Chardonnay or other white wine

2 T. chopped fresh tarragon

1 T. chopped chives

1/2 C. White-Wine Vinaigrette

Preheat oven to 375°. Wipe chanterelles with a damp cloth or scrape with a knife to remove dirt; cut away dry, woody parts. Tear mushrooms into 1-in. pieces. Cook pancetta in a large frying pan over medium-high heat until crisp and browned, about 7 minutes. Transfer with a slotted spoon to paper towels, reserving drippings. Toss potatoes with 3 T.. reserved pancetta drippings (see Notes), garlic, thyme, 1 tsp. salt, and 1/2 tsp. pepper. Divide potatoes between two 9- by 13-in. glass baking pans. Bake, stirring every 10 minutes, until tender, well browned, and crispy, 25 to 35 minutes. Remove from oven and keep warm. Melt butter in a large frying pan over medium-high heat. Add shallot and cook until soft, 1 minute. Add mushrooms and cook, stirring occasionally, until browned, 5 to 6 minutes. Add Chardonnay, remaining 1/2 tsp. salt, and remaining 1/4 tsp. pepper; scrape up browned bits and cook until liquid evaporates, about 2 minutes. In a large bowl, toss together potatoes, mushrooms, pancetta, tarragon, and chives. Drizzle with vinaigrette. Serve warm, with fennel-spiced wild salmon.

Rich N Creamy Potato Casserole

Rich N Creamy Potato Casserole

6 medium potatoes

2 C. (16 ounces) sour cream

2 C. (8 ounces) shredded cheddar cheese

4 T. butter, melted, divided

3 green onions, thinly sliced

1 tsp. salt

1/4 tsp. pepper

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and cool. Peel and grate potatoes; place in a bowl. Add the sour cream, cheddar cheese, 3 T. butter, green onions, salt and pepper. Transfer to a greased 2-1/2-qt. baking dish. Drizzle with remaining butter. Bake, uncovered, at 350° for 30-35 minutes or until heated through. Refrigerate any leftovers.

Asian Salmon with Oven Roasted Sweet Potatoes

Asian Salmon with Oven Roasted Sweet Potatoes

1 & 3/4 lb. fresh or frozen salmon fillet, skinned

2 lbs. sweet potatoes (4 medium)

1 T. cooking oil

2 T. toasted sesame oil

1/3 C. bottled teriyaki sauce

2 cloves garlic, minced

2 T. peach or apricot preserves

2 T. orange juice

2 t. fresh grated ginger

1 t. Dijon mustard

1/4 t. pepper

1/4 c. sliced green onion

1 T. toasted sesame seeds

 

Thaw fish. Rinse & pat dry with paper towels. Preheat oven to 425. Peel sweet potatoes. Cut into 1 &1/2 inch chunks. In a large bowl combine with cooking oil and 1 T. sesame oil. Sprinkle lightly with salt and pepper. Toss to coat. Place in a large roasting pan. Roast, uncovered, for 15 minutes. Meanwhile in a saucepan, stir together the remaining sesame oil, teriyaki sauce, garlic, preserves, o.j., ginger, mustard, and pepper. Bring to a boil; reduce heat. Simmer, uncovered, about 5 minutes or until slightly thickened, stirring occasionally. Reserve 1/4 C. sauce. Push sweet potatoes to the edge of the roasting pan; place salmon fillets in center. Spoon remaining sauce over salmon and potatoes. Roast uncovered for 20-25 minutes or until fish flakes easily. Drizzle with remaining sauce and sprinkle with sesame seeds and green onion. Let rest for 5 minutes before serving. Delicious!!

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Asiago Potatoes

Asiago Potatoes

16 small red bliss potatoes (about 2 inches in diameter)

12 garlic cloves

1/2 C. olive oil

10 large basil leaves

1/2 lb Asiago cheese, grated

1 C. mayonnaise

Garnish: paprika

 

Generously cover potatoes and 1 T. salt with cold water in a medium pot, then simmer until tender, about 12 minutes. Drain potatoes and rinse with cold water. Cool to room temperature in refrigerator, about 40 minutes. Meanwhile, cook garlic in oil at a bare simmer in a small heavy saucepan, stirring occasionally, until tender and golden, about 12 minutes. Drain garlic, reserving oil for another use, then mash to a paste. Preheat oven to 350 degrees with rack in middle. Mince basil, then stir together with garlic paste, cheese, mayonnaise, and salt and pepper to taste. Using a small melon-ball cutter or a tsp., scoop out a hole in each cooled potato, leaving a 1/4-inch shell. Stuff potatoes with cheese mixture and bake in a pan until cheese is melted and bubbling, about 20 minutes.

Roasted Tenderloin with Tricolor Potatoes

Roasted Tenderloin with Tricolor Potatoes

1 (2 to 3 lb) center-cut beef tenderloin

4 tsp. dried marjoram, crushed

1 T. finely shredded lemon peel

2 tsp. cracked black pepper

1/2 tsp. salt

3 T. bottled minced garlic

3 T. olive oil

1-1/2 lbs small white, purple, and/or red potatoes, quarters

1/2 tsp. salt

Preheat oven to 425 deg F. Trim any fat from meat. In a small bowl, stir together dried marjoram, lemon peel, pepper, 1/2 tsp. salt, and garlic. Brush meat with 1 T. of the olive oil. Sprinkle with half of the garlic mixture; press to coat. Place the meat on a rack in a shallow roasting pan. Insert a meat thermometer into center of meat. Roast in a 425 deg F oven for 35 to 40 minutes for medium rare (140 deg F) or 45 to 50 minutes for medium (155 deg F), spooning off any fat in roasting pan. Meanwhile, in a large bowl combine potatoes, 1/2 tsp. salt, the remaining 2 T. olive oil, and the remaining garlic mixture. Add potato mixture to roasting pan the last 30 minutes of roasting. Transfer meat and potatoes to a serving platter. Cover loosely with foil; let stand for 15 minutes (the meat’s temperature will raise 5 deg F during standing). Cut meat into 1/2- inch slices.

Yield: 8 servings

Calories: 293

Fat: 13g

Fiber: 2g

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 1/3 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.

Southwestern Potato Salad

Southwestern Potato Salad

5 large red or white boiling potatoes (about 2 pounds total)

Boiling water

¼ pound bacon

½ C. canned diced green chilies, drained

1/3 C. chopped fresh parsley

¼ C. finely chopped onion

1/3 C. vegetable oil

3 T. white wine vinegar

½ tsp. salt

¼ tsp. black pepper

¼ tsp. ground cumin

3 drops hot pepper sauce

Place potatoes in large saucepan with 2 inches of boiling water. Cook, covered, 20 to 25 minutes or until tender. Drain and let stand until cool. Meanwhile, place bacon in large skillet; cook over medium-high heat until crisp. Drain bacon on paper towels. Let cool slightly; crumble. Cut potatoes into cubes; place in large bowl. Add bacon, chilies, parsley and onion; mix lightly. Whisk remaining ingredients in small bowl until well blended. Pour over potato mixture; toss gently to coat potatoes evenly. Cover and refrigerate 2 hours for flavors to blend.

Ham and Potato Scramble

Ham and Potato Scramble

8 Eggs

1/4 C. Milk

Salt

Fresh ground black pepper

Cooking oil

1/4 C. Green bell pepper, seeded, finely diced

1/4 C. Red onion, finely diced

1/2 C. Ham, diced

1/2 C. Tomato, diced

1/2 C. Potato, diced and cooked

1/2 tsp.. Fresh parsley, chopped

1/3 C. Smoked Gouda cheese, shredded

1/3 C. Swiss cheese, shredded

1/3 C. Monterrey Jack cheese, shredded

4 each Tomato slices

4 each French baguette slices, buttered

Fresh sliced fruit or berries

Combine cheeses, reserve. Cook buttered French baguette slices on a griddle until golden brown, reserve. Season tomato slices with salt and pepper. Grill tomato slices, reserve keeping warm. Combine eggs and milk, season with salt and pepper. Heat a large non-stick egg pan with a small amount of oil. Add green pepper and red onion, saute until tender. Add ham, tomato, potato, egg mixture and parsley. Cook eggs until just set. Sprinkle in a little of the blended cheeses, reserve. Place toasted baguette slices on serving plates and top with grilled tomato slices. Portion scrambled ham / egg mixture over grilled tomatoes. Top with generously with blended cheeses. Garnish with fresh fruit and serve immediately.

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.

Millet and Sweet- Potato Cakes

Millet and Sweet- Potato Cakes

1 C. frozen defatted chicken stock, thawed

1/3 C. millet

1 small sweet potato, peeled and shredded

1/4 C. minced onions

2 eggs, lightly beaten

1 T. all-purpose flour

1/2 tsp. dried thyme

1/8 tsp. crushed red-pepper flakes

1/8 tsp. salt

1/8 tsp. ground black pepper

In a small saucepan, combine the stock and millet. Bring to a boil over medium-high heat. Reduce the heat to low, cover, and cook for 25 minutes, or until the millet is tender. Place in a medium bowl. Add the sweet potatoes, onions, eggs, flour, thyme, red-pepper flakes, salt, and pepper. Mix well. Coat a 10″ no-stick skillet with no-stick spray and place over medium-high heat until hot. Drop spoonfuls of the batter into the skillet. Cook for 3 to 4 minutes, or until golden brown. Carefully turn and cook for 3 minutes, or until golden brown. Transfer to a plate and cover to keep warm. Repeat to use all the batter.

To freeze the cakes, place on a tray. Put in the freezer for 1 hour, or until solid. Stack, separated by small pieces of wax paper, in a freezer-quality plastic bag. To use, thaw overnight in the refrigerator. Place in a 10″ no-stick skillet, cover, and cook over low heat for 5 to 8 minutes, or until hot.

Roasted Catfish with Cumin Sweet Potatoes

Roasted Catfish with Cumin Sweet Potatoes

1 pound sweet potatoes, peeled and sliced 1/4″ thick

1/2 teaspoon ground cumin

1 tablespoon canola oil

4 catfish fillets (5 ounces each)

1 teaspoon chili powder

1/2 cup diagonally sliced scallions

1 bag (10 ounces) frozen corn kernels, thawed

1 medium green bell pepper, chopped

2 tablespoons fresh lime juice

1 tablespoon chopped cilantro

1 teaspoon finely chopped jalapeno chile pepper, or more to taste

Preheat the oven to 400ºF. In a 13″ x 9″ baking dish, combine the potatoes, cumin, and oil. Toss to coat. Spread in an even layer and roast for about 45 minutes, or until the potatoes are browned. Remove the potatoes from the oven. Increase the temperature to 450ºF. Use a wide spatula to gently turn the potato slices. Arrange the fish on top of the potatoes. Sprinkle with chili powder and scallions. Return the fish and potatoes to the oven. Roast for 8 to 10 minutes per inch of thickness, or until the fish flakes easily. Meanwhile, in a bowl, combine the corn, bell pepper, lime juice, cilantro, and jalapeno pepper. With a wide spatula, lift a portion of potatoes and fish onto serving plates. Spoon the corn salad on top.

Yield: 4 servings

Calories: 393

Fat: 15g

Fiber: 6g

Thin Seared Beef with Tomato Jam and Potato Hash

Thin Seared Beef with Tomato Jam and Potato Hash

2 Tsp. olive oil

1 small onion, chopped finely

Good pinch of coarse salt

Freshly cracked black pepper

2 garlic cloves, minced

2 Tsp. granulated sugar

1 sprig of fresh rosemary, chopped

14 0z. Can of diced tomatoes or 1-1/2 C. of canned diced tomatoes

1/2 tsp Worcestershire sauce

1 Tsp. red wine vinegar

1-1/2 C. cubed potatoes

1/2 tsp coarse salt (or more if needed)

2 sprigs of green onion, sliced diagonally

1/4 C. green peas (optional)

1 Tsp. butter or margarine

1/2 C. water (or more if needed)

Package of sliced beef (sliced beef should be paper thin, you can usually get this at Asian markets)

Salt and pepper

On medium high heat, in a medium sized saucepan, drizzle in your olive oil and add in the chopped onions. Then add in salt, pepper and the minced garlic and stir for about a minute until the onions are translucent. Then add in the 2 Tsp. of sugar, chopped fresh rosemary and stir for another minute then go ahead and add in the diced tomatoes and Worcestershire sauce. Then take a potato masher and mash the tomatoes. Drop the heat to low and simmer the jam for about 30-40 minutes, until the jam has reduced and thickened. Then in the last second of cooking add in the red wine vinegar for a nice tang then turn off the heat. While you simmer the jam start making the potato hash. Get your potatoes and cut them into cubes, making sure that they’re all the same size. On medium high heat, in a large non-stick skillet, drizzle in the olive oil and add in your diced potatoes, seasoning them as well. Coat the potatoes with the olive oil and let them cook for a good 5-6 minutes to lightly brown each side of the potato. Then pour in the 1/2 C. of water to help steam the potatoes. Leave it alone until you see all of the water evaporated. At this point taste the potato to make sure that it is cooked and seasoned the way you like. Add in the butter, green peas and the sliced green onion. Stir for another 2 minutes and then take it off the heat. Plate the potatoes and then in the same pan add in the seasoned sliced beef and sear on both sides. This should literally take a minute then plate the beef on top of the potatoes. Get your thickened tomato jam and spoon it on top of the beef and the potato hash and serve. Substitutions: In the potato hash you could also add in cubed carrots as well. Also, if you can’t find the paper thin beef then use quick fry steak. What’s great about the jam is that you could also toast slices of a baguette, spread goat cheese and spoon some tomato jam on top and eat.

Loaded Baked Potato Soup

Loaded Baked Potato Soup

1 lb. bacon, diced

1 onion, diced

5 large Russet potatoes, peeled and cubed

3 C. chicken stock

3 T. butter

3 T. flour

1 1/2 C. milk

3 green onions, sliced

3/4 C. shredded cheddar cheese, divided

1/2 t. black pepper

Sour cream for garnish, optional

 

In a large stock pot, cook bacon until crisp. Remove with a slotted spoon to drain and set aside. Drain all but 2 T. of bacon grease from the pot. Cook the onions in the remaining bacon grease for about 5 minutes, until tender. Add potatoes and chicken stock to pot. Bring to a boil, reduce heat to medium and simmer about 20 minutes, until potatoes are tender. With a slotted spoon, remove a few scoops of potatoes. Place in a bowl and mash with a fork. Set aside. In a small sauce pan, melt butter. Stir in flour and cook for 2 minutes. Whisk in milk, bring to a boil and simmer until thickened. Slowly stir in to stock pot. Bring to a boil, reduce heat to low and simmer. Stir mashed potatoes back into pot. Add 1/2 C. shredded cheese, three-fourths of the bacon and half the sliced green onions to pot. Add pepper. Stir to combine. Cook an additional 5 minutes. To serve, ladle soup into individual bowls and top with some shredded cheese, bacon, green onions and optional sour cream.

Steak with Potato-Parsnip Mash

Steak with Potato-Parsnip Mash

Steak with Potato-Parsnip Mash1 pound Yukon gold potatoes, cut into 2-inch pieces
1/2 pound parsnips (about 2 medium), cut into 1-inch pieces
kosher salt and black pepper
1/2 C. whole milk
2 T. butter
2 scallions, thinly sliced
1 T. olive oil
1 1/2 pounds sirloin steak (1 inch thick)

Place the potatoes and parsnips in a large pot. Cover with cold water and bring to a boil. Add 2 tsp. salt, reduce heat, and simmer until tender, 15 to 18 minutes. Drain and return to the pot. Mash with the milk, butter, scallions, 1⁄2 tsp. salt, and 1⁄4 tsp. pepper. Meanwhile, heat the oil in a large skillet over medium-high heat. Season the steak with 1⁄2 tsp. each salt and pepper. Cook to the desired doneness, 4 to 6 minutes per side for medium-rare. Let rest before slicing. Serve with the potato-parsnip mash.

Rosemary-Lemon Cornish Hens with Roasted Potatoes

Rosemary-Lemon Cornish Hens with Roasted Potatoes

2 tsp. crushed dried rosemary
1/2 tsp. salt, divided
1/4 tsp. black pepper, divided
2 (1 1/4-lb.) Cornish hens
1/2 lemon, halved and divided
Cooking spray
2 C. cubed Yukon gold or red potato
2 tsp. olive oil

Preheat oven to 375°. Combine crushed dried rosemary, 1/4 tsp. salt, and 1/8 tsp. pepper. Remove and discard giblets from hens. Rinse hens with cold water; pat dry. Remove skin; trim excess fat. Working with 1 hen at a time, place 1 lemon piece in the cavity of hen; tie ends of legs together with twine. Lift wing tips up and over back; tuck under hen. Repeat procedure with remaining hen and lemon piece. Rub hens with rosemary mixture. Place hens, breast sides up, on a broiler pan coated with cooking spray. Toss potato with oil; sprinkle with 1/4 tsp. salt and 1/8 tsp. pepper. Arrange the potato around hens. Insert a meat thermometer into meaty part of a thigh, making sure not to touch bone. Bake at 375° for 1 hour or until thermometer registers 180°. Remove twine.

Yield: 2 servings
Calories: 372
Fat: 11.4g
Fiber: 2.7g

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

New Potatoes and Peas

New Potatoes and Peas

1 lb. whole tiny new potatoes
2 C. shelled fresh peas or one 10-oz. package frozen peas
2 T. margarine or butter
1/2 C. snipped fresh parsley
Salt and pepper

Halve any large potatoes. Cook potatoes and fresh peas, if using, in a large saucepan, covered, in boiling water for 10 minutes. Add frozen peas, if using. Return mixture to boiling. Cover saucepan and cook vegetables 2 minutes more or until potatoes are tender. Drain. Return potatoes and peas to the saucepan. Add margarine or butter or parsley, and season to taste with salt and pepper. Stir gently (if potatoes are stirred too vigorously, their delicate skins may rub off) until butter melts.

Yield: 6 servings
Calories: 146
Fat: 4g
Fiber: 2g

Saffron Potatoes

Saffron Potatoes

6-8 new potatoes or all-purpose potatoes, peeled and cut into even pieces
Chicken stock to cover potatoes
1/4 tsp. saffron threads

Put potatoes in a saucepan and cover with chicken stock. Add saffron and bring to a boil. Make sure to reduce heat immediately and allow potatoes to simmer until tender, about 15 minutes. Strain the potatoes and serve.

Yield: 6 servings
Calories: 141
Fat: 1g
Fiber: 3g

Lemon Flavored New Potatoes

Lemon Flavored New Potatoes

8 Small New Potatoes
2 T. Fresh Parsley, chopped
1 tsp. grated Lemon Peel
1/2 tsp. Salt
1/4 tsp. Pepper
1/8 tsp. Nutmeg
3 T. Lemon Juice

Pare a strip around center of each potato, if desired. Cook potatoes in small amount of boiling water until fork tender; drain well. Add remaining ingredients; mix well. Cook until thoroughly heated. Place hot potatoes in serving dish

Yield: 4 servings
Calories: 141
Fat: .5g
Fiber: 3g

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