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Potato
Recipes
Index of Recipes
Starters
Boiled
Potatoes with Caviar
Indian Minted Potatoes and Cucumber
Marinated New
Potatoes
Marinated
Potatoes and Onions
Peruvian Potatoes with Cheese Sauce (Papas a la
Huancaina)
Potato and Goat Cheese Galette (Galette de Pomme de
Terre au Fromage de Chevre)
Potato Pancakes with Watermelon Relish
Potato Pierogi
Potato Skins
Spanish Potatoes with Capers (Patatas con
Alcaparras)
Soups
Colombian Avocado and Potato Soup (Sopa de Aguacate
y Papas)
German Potato Soup with Cucumber (Feine
Kartoffelsuppe mit Gurken)
Leek and Potato Soup
Mexican Potato and Cheese Soup (Caldo de Papas con
Queso)
Norwegian Cold
Potato Soup
Potato and Carrot
Soup
Spanish Potato and Egg Soup (Gazpachuelo)
Vichyssoise (Cream Vichyssoise
Glacé)
Salads
French Potato Salad
Grilled Potato Salad
Mustard Potato
Salad
Potato and Bean
Salad
Potato-Lover's
Potato Salad
Salade Niçoise
Scandinavian Herring and Potato Salad
Uruguayan Potato Salad (Ensalada Rusa)
Sides
Baked Potatoes
Florentine
Baked
Potatoes with Blue Cheese
Basque Potatoes
Boiled New Potatoes with Bleu Cheese
Bubble and Squeak
Chipotle Mashed
Potatoes
Colcannon
Colombian Potatoes with Tomato-Cheese Sauce (Papas
Chorreadas)
Creamed
New Potatoes au Gratin
Danish
Caramelized Potatoes
Duchess Potatoes
French
Country-Style Potatoes
Garlic Mashed
Potatoes
German Sour Potatoes (Saure Kartoffeln)
Greek
Braised Beans and Potatoes
Greek Potato and Olive Stew (Patates Yahni)
Grilled
Potatoes and Mushrooms
Indian Curried Potatoes and Peas (Alu Mattar)
Indian Deep-Fried Potatoes in Yogurt Sauce (Dam Alu)
Indian Rice with Potatoes and Mint (Hari Chatni
Pollau)
Latkes
Lemon Potatoes
Mashed Potato Cakes
Mashed Potatoes with Parmesan Cheese
Mexican Garlic-Roasted Potatoes (Papas al Mojo de
Ajo)
Oven-Fried Potatoes with Parmesan
Pittsburgh Potatoes
Pommes Soufflées (Puffed Fried
Potatoes)
Potato Crepes
Potato
Gnocchi (Gnocchi di Patate)
Potato,
Onion and Tomato Gratin
Potatoes Anna
Puerto Rican Potato and Carrot Gratin
Pureed
Potatoes and Celeriac
Roasted
Potatoes and Garlic
Rosemary Potatoes
Scalloped Potatoes
Spanish Catalan Cabbage and Potatoes (Trinxat)
Spanish "Poor People's" Potatoes (Patatas a lo
Pobre)
Spanish Potatoes in Green Sauce (Patatas en Salsa
Verde)
Spanish "Widowed" Potatoes (Patatas Viudas)
Swedish
Potato Pancakes (Rarakor)
Twice-Baked Potatoes
Twice-Grilled
Potatoes
Entrees
Corned Beef Hash
Danish Hash
Fish and Chips
Greek
Lamb and Potatoes Lemonato
Irish Stew
Lamb and Potato Stew
Neapolitan Pork Roast with Potatoes
Portuguese Potato, Onion, and Salt Cod Casserole
(Bacalhau a Gomes de Sa)
Shepherd's Pie
Swedish Hash
Starters
I don't believe I have ever eaten a potato I didn't
like. Add a little sour cream and caviar, and this
appetizer will get my attention every time. Please
don't feel obligated to use expensive caviar unless
you want to. The inexpensive whitefish and lumpfish
varieties will still put this dish in a league of
its own.
Boiled
Potatoes with Caviar
Small red or new potatoes, 2 to 4 per person
Salt and freshly ground pepper to taste
Sour cream
Caviar
Chopped fresh chives
Choose the smallest, most blemish-free potatoes you
can. Boil until tender in enough salted water to
cover. Drain and allow to cool. Cut each potato in
half and place the cut side down on a tray or
serving platter. Using the point of a paring knife
or a melon baller, scoop out a small depression in
the tops of the potato halves. Season with salt and
pepper, being careful not to over salt because the
caviar is salty. Spoon a small amount of sour cream
into the depression and top with a small amount of
caviar. Finish with the chopped chives.
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This dish is traditionally served on a large plate
with toothpicks as a cocktail snack, but it serves
equally well as a first course, served on a bed of
lettuce.
Indian Minted Potatoes and Cucumber
1-1 1/2 lbs (450-675 g) boiling potatoes, peeled
and cut into 3/4-inch (2 cm) dice
1 large cucumber, peeled, seeded, and cut into
3/4 -inch (2 cm) dice
1/4 cup (60 ml) firmly packed chopped fresh mint
leaves
2 Tbs (30 ml) lemon juice
1 tsp (5 ml) ground cumin
1 tsp (5 ml) ground coriander
1/4 tsp (1 ml) cayenne pepper, or to taste
Salt and freshly ground pepper to taste
Boil the potatoes in salted water until just tender-do not over cook. Drain and cool in the
refrigerator. Combine the potatoes and the remaining
ingredients in a bowl and toss gently to combine.
Serve slightly chilled or at room temperature.
Serves 4 to 6.
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Here's an upscale dish inspired by the humble potato
salad. Serve these tasty spuds with a knife and fork
at an elegant dinner, or treat them as finger food
while watching TV.
Marinated New
Potatoes
1 1/2-2 lbs (675-900 g) new white or red potatoes
(choose the smallest available)
1/4 cup (60 ml) extra-virgin olive oil
1/4 cup (60 ml) chopped fresh herbs such as parsley,
chives, oregano, or rosemary
2 Tbs (30 ml) white wine vinegar
Salt and freshly ground pepper to taste
Crushed red pepper flakes to taste
Boil the potatoes in salted water just until tender-do not over cook. Drain the potatoes. Whisk
together the remaining ingredients and combine with
the potatoes while they are still warm, tossing to
combine. Refrigerate for at least 2 hours. Serve
cold or at room temperature. Serves 6 to 8 as an
appetizer.
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This is the type of dish that might be served as an
appetizer in a bistro on the French Riviera or as a
tapa in a Madrid bar.
Marinated
Potatoes and Onions
1 1/2 lbs (675 g) medium red potatoes, cut into
1/4-inch (5 mm) slices
1/2 cup (125 ml) thinly sliced red onion
1/2 cup (125 ml) thinly sliced scallions (spring
onions), green and white parts
2 Tbs (30 ml) chopped fresh parsley
1 recipe light vinaigrette (see below)
Boil the potatoes in enough salted water to cover
until they are tender but still firm, 5 to 8
minutes. Drain and allow to cool slightly. Toss
gently with remaining ingredients and marinate at
least 2 hours at room temperature. Serves 4 to 6.
Light Vinaigrette
1/4 cup (60 ml) water
2 Tbs (30 ml) red wine vinegar
2 Tbs (30 ml) extra-virgin olive oil
1 Tbs (15 ml) Dijon mustard
Salt and freshly ground pepper to taste
Whisk all ingredients together or blend in an
electric blender or food processor until smooth.
Makes about 1/2 cup (125 ml).
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This dish may be one of the oldest on earth. The
Incas had been eating potatoes for thousands of
years before Europeans had their first taste of
them, and accounts of potato cookery go back to the
very first Spanish conquistadores.
Peruvian Potatoes with Cheese Sauce (Papas a la
Huancaina)
1/4 cup fresh lemon juice
1 1/2 tsp hot pepper flakes (or to taste)
1 tsp salt
Freshly ground black pepper
1 large onion, peeled, sliced thin, and separated
into rings
8 medium boiling potatoes
1 cup coarsely crumbled queso blanco, or grated
fresh mozzarella,
or grated Muenster cheese
2/3 cup heavy cream
1 tsp turmeric
2 tsp finely chopped, seeded fresh red or green hot
chile (or to taste)
1/3 cup olive oil
4 hard cooked eggs, cut lengthwise into halves
8 black olives
Bibb or Boston lettuce leaves for garnish
In a large mixing bowl combine the lemon juice,
dried chili, 1/2 tsp of salt and a few grindings of
black pepper. Add the onion rings, tossing to coat
them evenly with the mixture. Set aside. Boil the
potatoes in a large pot of salted water until done,
but not falling apart. Meanwhile, combine the
cheese, cream, turmeric, chopped fresh chile, 1/2
tsp. salt, and a few grindings of black pepper in a
blender jar. Blend at high speed until thick and
creamy. Heat the olive oil in a heavy skillet over
moderate heat. Pour in the sauce, reduce the heat to
low, and cook for 5 to 8 minutes, stirring
constantly, until the sauce is thickened.
To serve, arrange the potatoes on a heated platter
and pour the sauce over them. Drain the onion rings
and strew them over the potatoes. Decorate the edge
of the platter with the lettuce, eggs, and olives.
Serves 8.
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Galette is kind of a catch-all term referring
to many small cakes and pastries, often sweet.
Potato and Goat Cheese Galette (Galette de Pomme de
Terre au Fromage de Chevre)
2 large baking potatoes, peeled
Vegetable oil for deep frying
6-8 oz (170-225 g) goat cheese
A pinch of cayenne pepper
1/2 cup (125 ml) bread crumbs
2 Tbs (30 ml) extra-virgin olive oil
Salt and freshly ground pepper to taste
Black olives for garnish (optional)
Chopped fresh basil for garnish (optional)
Slice off and discard the ends of the potatoes. Cut
the potatoes into 3/4-inch (2 cm) slices. Cut a
round hole out of the center of each slice, forming
a sturdy ring with at least 1/2 inch (1.2 cm) border
of potato around the hole. Heat about 2 inches (5
cm) of vegetable oil in a skillet to 300F (150C).
Fry the potato rings until light golden brown, about
5 minutes. Drain on paper towels and allow to cool
enough to handle. Fill the potato rings with the
goat cheese and coat both sides with bread crumbs.
Refrigerate for at least 2 hours or overnight. Heat
the olive oil in a large skillet over moderate heat
and saute the potato rings until golden brown on
both sides, about 30 to 40 seconds per side.
Transfer to serving plates and season with salt and
pepper. Garnish with olives and chopped basil if
desired. Serves 4 to 6.
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The lowly potato pancake is elevated to new heights
with this fresh and healthy watermelon relish. You
can use any melon you like, but I think the unique
flavor of watermelon makes this dish a standout.
Potato Pancakes with Watermelon Relish
For the relish:
2 cups diced, seeded watermelon
1 clove garlic, finely chopped
1/4 cup (60 ml) chopped fresh cilantro (coriander
leaves)
1/4 medium onion, thinly sliced
1 tsp (5 ml) chili powder
Juice of 1 lime
Salt and freshly ground pepper to taste
For the pancakes:
3 medium potatoes, peeled and coarsely grated
1/4 medium onion, finely chopped
1 egg
2 Tbs (30 ml) all-purpose flour
Salt and freshly ground pepper to taste
2 Tbs (30 ml) butter or vegetable oil
Combine all ingredients for the relish in a small
bowl and refrigerate for at least 30 minutes before
serving. Combine the potatoes, onion, egg, flour,
salt, and pepper in a bowl and stir to mix
thoroughly. Heat the butter in a large skillet over
moderate heat and add the potato mixture in 1/4-cup
(60 ml) scoops. Fry until golden brown on both
sides, about 3 minutes per side. Drain on paper
towels and serve topped with the watermelon relish.
Serves 4 to 6.
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It's hard to imagine a Polish menu without pierogi.
This version is relatively quick and easy.
Potato Pierogi
For the dough:
2 cups (500 ml) all-purpose flour
1 large egg
2-3 Tbs (30-45 ml) water
For the stuffing:
2 lbs (1 Kg) potatoes, cooked
1/2 onion, chopped
1 Tbs (15 ml) butter
3 Tbs (45 ml) cottage or farmer's cheese
1 Tbs (15 ml) chopped chives
Salt and freshly ground pepper to taste
A grating of fresh nutmeg
Mix the ingredients for the dough together, adding
just enough water to form a firm dough. Divide in
half and roll into thin sheets.
Mash the potatoes coarsely. Saute the onion in the
butter until golden brown and add to the potatoes,
along with the remaining ingredients. Stir to
thoroughly combine.
Place mounds of the filling 1 to 2 tablespoons (15-
30 ml) in size along one edge of the dough, about 2
to 3 inches (5 to 7 cm) away from the edge. Fold the
dough over the filling and, using a pastry cutter or
rim of a glass, cut out semi-circular shapes. Press
the edges of the dough together to seal. Repeat with
the remaining dough and filling, rerolling the
leftover pieces of dough as you go along.
Drop the pierogi into boiling salted water and boil
covered for 2 to 3 minutes, until the pierogi float
to the surface. Remove with a slotted spoon and
drain. Serve immediately with melted butter. Serves
6 to 8.
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This dish made its first appearance in the early
'70s, and is still a staple in "fern bars" around
the country.
Potato Skins
4 large baking potatoes
2 Tbs (30 ml) butter
Salt and freshly ground pepper to taste
1 cup (250 ml) shredded Cheddar, Monterey Jack,
or cheese of your choice
4 slices bacon, fried crisp and crumbled (optional)
Sour cream (optional)
Chopped fresh chives (optonal)
Prick the potatoes with a fork and bake in a
preheated 425F (220C) oven until done, about 1 hour.
Halve lengthwise and scoop out the flesh, leaving
shells about 3/4 inch (2 cm) thick. Reserve scooped
out flesh for another use. Spread the inside of the
shells with butter, season with salt and pepper, and
cut each shell into 4 to 6 strips. Arrange on a
baking sheet and place under a preheated broiler
until the cheese melts, about 2 minutes. Sprinkle
with optional crumbled bacon and serve with optional
sour cream and chopped chives. Serves 4 to 6.
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With the flavors of capers, dill, and orange juice,
this "tapa" is like no potato salad you've ever
tasted before.
Spanish Potatoes with Capers (Patatas con
Alcaparras)
1 1/2 lbs (675 g) small red potatoes
1/2 cup (126 ml) extra-virgin olive oil
1 scallions (spring onion), green and white parts,
finely chopped
3 Tbs (45 ml) capers, drained
2 Tbs (30 ml) lemon juice
2 Tbs (30 ml) orange juice
2 Tbs (30 ml) chopped parsley
1 Tbs (15 ml) chopped fresh dill plus additional for
garnish
Salt and freshly ground pepper to taste
Boil the potatoes in salted water until tender.
Drain, cool slightly, and cut into thin slices.
While the potatoes are boiling combine the remaining
ingredients in a mixing bowl and whisk. Toss gently
with the sliced potatoes and marinate at room
temperature for 2 to 4 hours, tossing occasionally.
Serve at room temperature garnished with additional
dill. Serves 6 to 8 as an appetizer.
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Soups
Avocado soups are found throughout Latin America and
the Caribbean, and this Chilean version is
reminiscent of Vichyssoise. Don't boil the soup
after the avocados are added as they have a tendency
to become bitter when cooked.
Colombian Avocado and Potato Soup (Sopa de Aguacate
y Papas)
1 lb (450 g) potatoes, peeled and diced
2 leeks, white part only, thoroughly washed and
sliced
1 medium onion, sliced
4 cups (1 L) chicken stock
1 cup (250 ml) heavy cream, half-and-half, or milk
2 ripe avocados, peeled and mashed
Salt and freshly ground pepper to taste
Combine the potatoes, leeks, onion, and stock in a
large pot and bring to a boil over high heat. Simmer
until the vegetables are tender, 15 to 20 minutes.
Process in batches in an electric blender or food
processor until smooth and return to the pot. Add
the cream and bring to a boil. Remove from the heat
and stir in the mashed avocados, salt, and pepper.
Serve warm or chilled. Serves 4 to 6.
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This Oktoberfest treat is a traditional German twist
on the ubiquitous potato soup, with flavor and
texture added by the almost raw cucumber. You could
even try this technique with canned potato soup for
a quick and easy snack.
German Potato Soup with Cucumber (Feine
Kartoffelsuppe mit Gurken)
1 medium-sized cucumber, peeled, cut in half
lengthwise, seeds removed, and cut into 1/4 in (5
mm) dice
About 1 1/2 lb (700 g) boiling potatoes, peeled and
cut into 1/2-inch (1 cm) dice
3 cups (750 ml) cold water
Salt and freshly ground pepper to taste
1 cup (250 ml) heavy cream
1 cup milk
1 Tbs (15 ml) grated onion
1 Tbs (15 ml) finely chopped fresh dill,
or 1 tsp (5 ml) dried dill weed
Bring the potatoes and water to a boil in a heavy 3
to 4 quart (3-4 L) saucepan over high heat. Reduce
the heat to moderate, add the salt and pepper, and
cook the potatoes until they are soft and easily
mashed against the side of the pot. Pour the
potatoes and liquid into a sieve over a large bowl.
Using a wooden spoon press the potatoes through the
sieve into the reserved cooking liquid. Return the
potato and liquid mixture to the pan and stir in the
cream, milk, grated onion, and cucumbers. Simmer
over low heat for about 5 minutes, until the
cucumbers are warm but still form. Taste and adjust
the seasoning. Serve either from a heated tureen or
in individual soup bowls, with a sprinkling of dill
on the surface of the soup. Serves 4 to 6.
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The traditional version of this soup is called
Vichyssoise, and is made silky smooth and delicious
by the addition of heavy cream. This lighter version
is almost as good, and since I don't want to receive
hundreds of emails explaining how Vichyssoise must
have cream, I'm going to call it:
Leek and Potato Soup
4 large leeks (white and tender green parts) thickly
sliced and well cleaned
4 large baking potatoes (about 2 lbs, 1 kg) peeled
and cut into large chunks
4 cups low-fat chicken broth
1 cup non-fat milk
Salt and freshly ground black pepper
Combine the leeks, potatoes, chicken broth, and 3
cups water in a large pot. Bring to a boil, lower
heat, and simmer for 30 minutes, until the potatoes
are very soft. Puree the soup in a blender or food
processor until smooth. Return to the pot and stir
in the milk. Adjust seasoning with salt and pepper.
Serve hot or cold. If serving cold, taste and adjust
the seasoning after it is chilled. Serves 6 to 8.
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Here is a traditional country-style Mexican soup
that really satisfies.
Mexican Potato and Cheese Soup (Caldo de Papas con
Queso)
2 Tbs (30 ml) butter
4 small new potatoes, cut into 3/4-inch (2 cm) cubes
1 onion, finely chopped
1-3 cloves garlic, finely chopped
2 large ripe tomatoes, finely chopped
4 cups (1 L) beef, chicken, or vegetable stock
2 canned mild green chiles, drained and chopped
1 cup (250 ml) heavy cream, half-and-half, or milk
Salt and freshly ground pepper to taste
12 oz (350 g) Monterey jack or white cheddar cheese,
shredded
4 scallions (spring onions), green and white parts,
finely chopped
Heat the butter in a large, heavy pot (Dutch oven)
and saute the potatoes and onion until they begin to
soften, 6 to 8 minutes. Add the garlic and cook for
2 minutes. Add the tomatoes and cook, stirring
occasionally, for 5 minutes. Add the stock and green
chiles and bring to a boil. Reduce the heat and
simmer uncovered until the potatoes are cooked but
still firm, about 5 minutes. Stir in the salt,
pepper, and cream. Divide the cheese between 4 to 6
soup bowls and ladle the soup over it. Garnish with
chopped scallions. Serves 4 to 6.
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Like most potato soups, this one may be served
either hot or cold. If you choose to serve it hot,
be sure to add the sour cream at the last minute and
do not let the soup boil after it has been added.
This recipe is not for the diet-minded or
fat-conscious, but you can substitute fat-free
ingredients with acceptable results.
Norwegian Cold
Potato Soup
4 medium potatoes, peeled and diced
1 medium onion, peeled and chopped
2 cups (500 ml) milk
2 cups (500 ml) heavy cream
Salt and freshly ground pepper to taste
4 Tbs (60 ml) butter
1 cup (250 ml) sour cream
Chopped fresh dill
Boil the potatoes and onion in enough salted water
to cover until tender. Drain and mash thoroughly.
Add the milk, cream, salt, pepper, and butter and
bring to a boil over moderate heat, stirring
frequently. Reduce the heat and simmer uncovered for
5 minutes. Chill thoroughly. Just before serving
stir in the sour cream, and sprinkle with the
chopped dill. Serves 6 to 8.
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This quick and easy soup might become a favorite
because, in addition to the potatoes and carrots,
you can add just about any vegetable you have on
hand. Try adding some diced turnips or tomatoes, or
chopped broccoli, or frozen peas. You get the idea.
Potato and Carrot
Soup
1 Tbs (30 ml) extra-virgin olive oil or butter
4 medium potatoes, peeled and diced
4 carrots, peeled and diced
1-3 cloves garlic, finely chopped
4-6 cups (1-1.5 L) chicken, beef, or vegetable
stock
Salt and freshly ground pepper to taste
Heat the oil in a large pot over moderate heat and
saute the potatoes, carrots, and garlic for 2 to 3
minutes. Add the stock and bring to a simmer. Cook
until the vegetables are tender, about 20 minutes.
Adjust the seasoning with salt and pepper. Serves 4
to 6.
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This simple yet delicious Spanish soup is sometimes
called "sopa de duelo" ("wake soup") because it is
so easy to throw together on short notice.
Spanish Potato and Egg Soup (Gazpachuelo)
1 lb (450 g) potatoes, peeled and diced
6 cups (1.5 L) chicken stock or water
2 eggs
3 Tbs (45 ml) lemon juice
1 cup (250 ml) extra-virgin olive oil
1 Tbs (15 ml) dry sherry (optional)
Combine the potatoes and stock in a pot and bring to
a boil over high heat. Reduce the heat and simmer
covered until the potatoes are tender, about 10
minutes. Meanwhile, put the eggs and lemon juice in
an electric blender and, with the motor running,
slowly add the oil in a thin stream to make a thick
emulsion. Beat about 1 cup (250 ml) of the hot
stock, a little at a time, into the egg mixture.
Remove the soup from the heat and stir in the egg
mixture-do not boil. Stir in the sherry if
desired. Serves 4 to 6.
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You might have thought that Vichyssoise was a French
dish, and so did I. Actually, its roots are French
but it was created about 1917 at the New York
Ritz-Carlton Hotel by Chef Louis Diat. Chef Diat
modeled it after a leek and potato soup his mother
used to serve when he was growing up in a town near
Vichy, France. According to Jean Anderson in her
excellent "The American Century Cookbook"* the name
was almost changed to "Creme Gauloise" during World
War II when a group of chefs in the USA voted to
change it as a protest against the Vichy government
of France. Here is the recipe almost exactly as it
was printed by Chef Diat in his 1941cookbook "Dining
a la Ritz."
Vichyssoise (Cream Vichyssoise
Glacé)
4 leeks, white part
1 medium onion
4 Tbs (60 ml) sweet butter
5 medium potatoes
1 qt (1 L) water or chicken broth
1 Tbs (15 ml) salt
2 cups (500 ml) milk
2 cups (500 ml) medium cream
1 cup (250 ml) heavy cream
Finely slice the white parts of the leeks and the
onion, and brown very lightly in the sweet butter,
then add the potatoes, also sliced finely. Add the
water or broth and salt. Boil from 35 to 40 minutes.
Crush and rub through a fine strainer. Return to
fire and add the milk and medium cream. Season to
taste and bring to a boil. Cool and then rub through
a very fine strainer. When soup is cold add the
heavy cream. Chill thoroughly before serving. Finely
chopped chives may be added before serving. Serves
8.
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Salads
Here's how the French prepare their potato salad.
French Potato Salad
1 1/2-2 lbs (675-900 g) medium red potatoes,
scrubbed and cut into 1/4-inch (5 mm) slices
1/2 red onion, finely chopped
3-4 scallions (spring onions), green and white
parts, finely chopped
1/4 cup (60 ml) chopped fresh parsley
2 Tbs (30 ml) red wine vinegar
2 tsp (10 ml) Dijon mustard
4 Tbs (60 ml) extra-virgin olive oil
Salt and freshly ground pepper to taste
Boil the sliced potatoes in salted water until
tender but still firm, about 5 to 8 minutes. Drain
and combine in a large bowl with the onion,
scallions, and parsley. Whisk together the vinegar
and mustard. Add the olive oil in a thin stream
while whisking. Season with salt and pepper and pour
over the potato mixture. Toss gently to combine
thoroughly. Let marinate at room temperature for at
least 2 hours before serving. Serve at room
temperature. Serves 4 to 6.
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This dish is really more of a side dish than a
traditional salad. Whatever you call it, grilled
vegetables have never tasted so good.
Grilled Potato Salad
2 lbs (900 g) Yukon Gold or other potatoes, cut into
1-inch (3 cm) slices
Extra-virgin olive oil
Salt and freshly ground pepper to taste
1-2 large red onions, peeled and cut into 1-inch
(3 cm) slices
For the dressing:
1/4 cup (60 ml) mayonnaise
3 Tbs (45 ml) finely chopped fresh parsley
2 Tbs (30 ml) red wine vinegar
1 Tbs (15 ml) Dijon mustard
1 tsp (5 ml) granulated garlic
Place the potato slices in a mixing bowl and add
enough olive oil to coat them lightly. Add salt and
pepper and toss. Brush the onion slices with olive
oil and season with salt and pepper. Cook potatoes
and onions over hot coals, turning once, until the
potatoes are browned and the onions are tender. The
potatoes will take 15 to 20 minutes and the onions
will take 10 to 12 minutes. Transfer the potatoes to
a large bowl. Coarsely chop the onions and add them
to the potatoes. Whisk together the ingredients for
the dressing, pour over the potato mixture and toss
gently. Serve warm. Serves 4 to 6.
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I know I have said this before, but I really love
potatoes. However, most of the potato salads served
in restaurants and sold in delis turns me off
because they're usually so overloaded with
mayonnaise that they become a gloppy, fat-laden
mess. Here is an alternative for people who like
potatoes more than mayonnaise.
Mustard Potato Salad
1 1/2-2 lbs (675-900 g) boiling potatoes such as red
new potatoes, cut into bite-size pieces
1/2 cup (125 ml) extra-virgin olive oil
1/4 cup (60 ml) Dijon mustard
1/4 cup (60 ml) whole-grain mustard
1-2 Tbs (15-30 ml) balsamic or red wine vinegar
Salt and freshly ground pepper to taste
1/4 cup (60 ml) chopped fresh parsley
2 Tbs (30 ml) chopped fresh basil or mint (optional)
Boil the potatoes in salted water just until tender,
about 15 minutes. Drain and transfer to a large
bowl. Whisk together the oil, mustards, vinegar,
salt, and pepper and pour over the potatoes. Add the
chopped herbs and toss gently. Serve chilled, warm,
or at room temperature. Serves 4 to 6.
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If everybody loves potato salad, and everybody loves
beans, then everybody is going to love this dish.
Try it the next time you grill hamburgers, steaks,
or "throw a prawn on the barby"; take it on your
next picnic, or bring it to the next church social.
You don't even have to tell people it's low in fat.
Potato and Bean
Salad
2 lbs (900 g) red potatoes
10 oz (280 g) package of frozen baby lima beans,
cooked and drained
16 oz (450 g) pinto or kidney beans, rinsed and
drained
1 medium red onion, chopped
2 stalks celery, chopped
1 cup (250 ml) plain fat-free yogurt
4 Tbs (60 ml) red or white wine vinegar
1 Tbs (15 ml) Dijon style mustard
1/2 cup (125 ml) chopped fresh dill leaves
Salt and freshly ground black pepper to taste
Cut the potatoes into chunks and boil until tender
but firm. Drain and allow to cool. Combine all
ingredients in a large mixing bowl and toss gently
to coat the potatoes. Chill for at least one hour,
or serve at room temperature. Serves 6 to 8.
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I developed this recipe because I'm tired of all the
potato salads that are swimming in mayonnaise. My
father dubbed it "Potato-Lover's Potato Salad"
because the emphasis in this dish is on the
potatoes, and not a lot of fat-laden glop.
Naturally, the quality of the potatoes is critical
to the success of this recipe, so use the freshest
and best available.
Potato-Lover's
Potato Salad
2 lbs (1 Kg) new potatoes
1/4 cup (60 ml) mayonnaise
1 scallion, finely sliced
1 tsp (5 ml) celery seed
Salt and freshly ground black pepper to taste
Try to buy potatoes of a uniform size. Cut the
larger potatoes into pieces about the size of the
smaller potatoes so they will cook at the same rate.
Cook in enough boiling salted water to cover by at
least 3 inches (8 cm). Test for doneness after 10
minutes. The potatoes should be tender but still
firm. Drain the potatoes and allow to cool. Add the
remaining ingredients and stir gently so as to coat
the potatoes without breaking them. Chill in the
refrigerator for 3 hours, or until well chilled.
Serve cold. Serves 4 to 6.
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The famous salade
Niçoise is one of
those dishes everyone has heard of, many have eaten,
and few have prepared. If your guests have trouble
with "fancy French food" at your next luncheon, just
call this "Potato and Tuna Salad".
Salade
Niçoise
For the potatoes:
1 lb (450 g) boiling potatoes, cut 1/4 in (5mm)
thick
2 Tbs thinly sliced scallions, including some green
tops
4 Tbs finely chopped fresh parsley
For the vinaigrette:
1/4 cup lemon juice (or wine vinegar)
1/2 tsp dry mustard
1 cup extra virgin olive oil
Salt and freshly ground black pepper to taste
For the salad:
1 large head Boston or romaine lettuce, separated,
washed, and dried
4 ripe tomatoes, cut into wedges
3 hard-cooked eggs, peeled and quartered
1 7 oz (197 g) can of tuna fish (preferably packed
in olive oil) drained
1/2 cup black olives (brine cured or oil cured)
12 anchovy fillets, soaked in cold water for 10
minutes, drained and dried
2 cups string beans, cooked and chilled
3 Tbs finely chopped fresh parsley.
Boil the potato slices for 10 minutes, or until
tender but firm. Drain and set aside. Make the
vinaigrette by whisking together the lemon juice,
salt, pepper, and dry mustard. Add the olive oil in
a thin stream, whisking constantly. Add about 1/3 of
the vinaigrette, the scallions, and the parsley to
the potatoes, tossing to coat them completely, and
chill in the refrigerator for at least half an hour.
Combine another 1/3 of the vinaigrette with the
tuna, tossing gently so as to leave rather large
chunks of meat. Line a large salad bowl with the
lettuce leaves and place the potatoes on the bottom
of the bowl. Arrange the tomato wedges, egg
quarters, tuna chunks, olives, anchovies, and green
beans in an attractive pattern. Or you may make
individual arrangement on dinner plates. The dish
may be prepared several hours in advance up to this
point and refrigerated. Spoon the remaining
vinaigrette over the salad just before serving and
sprinkle the parsley on top. Serve with warm French
bread. Serves 4 to 6.
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With the great Scandinavian tradition of the
smorgasbord, it would be inconceivable to offer a
selection of small dishes without a selection from
that part of the world.
Scandinavian Herring and Potato Salad
1 lb (450 g) small red potatoes, cut into bite-size
pieces
1 1/2 cups (375 ml) pickled herring fillets,
coarsely chopped
1/2 cup (125 ml) sour cream
2 ribs celery with leaves, chopped
2 Tbs (30 ml) lemon juice
2 Tbs (30 ml) chopped parsley
2 Tbs (30 ml) chopped fresh chives
Lettuce leaves for garnish
Boil the potatoes in salted water until tender.
Drain, cool to room temperature, and combine with
the remaining ingredients, tossing to combine.
Refrigerate at least 2 hours and serve chilled on a
bed of lettuce leaves. Serves 6 to 8.
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In Argentina and Uruguay, the designation rusa
(meaning "Russian") is given to anything with sour
cream in it. Here is a classic side dish that you'll
find on every buffet and picnic table within 500
miles of the Rio de la Plata.
Uruguayan Potato Salad (Ensalada Rusa)
2-3 lbs (900-1350 g) boiling potatoes, peeled and
cut into 3/4-inch (2 cm) dice
1-2 medium carrots, peeled and cut into 1/4-inch (5
mm) dice
1 cup (250 ml) fresh or frozen green peas
1/4 cup (60 ml) sour cream, or more to taste
1/4 cup (60 ml) mayonnaise, or more to taste
2 Tbs (30 ml) chopped fresh parsley
Salt and freshly ground pepper to taste
Cook the potatoes, carrots, and peas separately in
salted water until they are tender but still firm.
Drain and combine with the remaining ingredients,
tossing gently to combine well. Refrigerate covered
for at least 2 hours or overnight. Serves 4 to 6.
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Sides
Did you know that the recipe
for the liqueur Chartreuse is known to only three
Carthusian monks, and that they are allowed to speak
to each other just once a week? That's just one of
the thousands of little known food facts to be found
in Larousse Gastronomique, the vast majority of
which are of a much more practical nature than this
little tidbit. And here is one of the dozens of
classic recipes listed under the heading "Potatoes":
Baked Potatoes
Florentine
2 Tbs (30 ml) butter
10-12 oz (280-330 g) frozen chopped spinach, thawed
and thoroughly drained
Salt and freshly ground pepper to taste
A grating of fresh nutmeg
4-6 baking potatoes, baked
1/2 cup (125 ml) freshly grated Parmesan cheese
Heat the butter in a skillet over moderate heat and
saute the spinach until warmed through. Season with
salt, pepper, and nutmeg. Scoop out about half the
pulp of the baked potatoes and mix with the spinach
mixture. Fill the potatoes with the spinach and
potato mixture and top with the Parmesan cheese.
Bake in a preheated 450F (230C) oven until heated
through and golden brown on top, 10 to 15 minutes.
Serves 4 to 6.
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I always think of baked potatoes as comfort food,
especially as I sit comfortably while they bake
unattended.
Baked
Potatoes with Blue Cheese
4-6 large baking potatoes, scrubbed and pierced
deeply with a fork in 2 or 3 places
Kosher salt
Salt and freshly ground pepper to taste
1 cup (250 ml) crumbled blue cheese, or to taste
1/2 cup (125 ml) chopped walnuts, lightly toasted
Sprinkle the potatoes liberally with kosher salt
while they are still wet from scrubbing and place
directly on the center rack of a preheated 400F
(200C) oven. Bake until they yield when squeezed,
about 1 hour. Cut a cross in the top of the potatoes
and pinch the sides to expose the interior. Season
with salt and pepper and add the blue cheese and
toasted walnuts. Serves 4 to 6.
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There are few things I like better than scalloped
potatoes. Here is a recipe that sacrifices most of
the fat but actually gains in flavor:
Basque Potatoes
2 Tbs (30 ml) olive oil
1 medium onion, chopped
2 cloves garlic, crushed
1 red or green bell pepper, seeded and chopped
1/2 cup (125 ml) chopped parsley
1 cup (250 ml) canned or fresh chicken stock
Salt and freshly ground pepper to taste
4-6 medium potatoes, thinly sliced
Heat the oil in a large skillet over moderate heat
and saute the onion, garlic, and bell pepper until
soft but not brown, about 5 minutes. Add the parsley
and broth and season with salt and pepper. Bring to
a boil and remove from the heat. Layer the sliced
potatoes in the broth in the skillet. Bring to a
boil over moderate heat. Reduce the heat and simmer
covered for 15 to 20 minutes, until the potatoes are
tender. Pour a little of the cooking liquid over the
potatoes when serving. Serves 4 to 6.
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These potatoes can be made ahead and served slightly
warmed or at room temperature. Rather than give
precise quantities, the instructions are based on
one person, and you can multiply the quantities
according to the number of guests you will be
having.
Boiled New Potatoes with Bleu Cheese
3 to 4 new potatoes per person, unpeeled
About 1 Tbs (15 ml) crumbled bleu cheese per person
Salt and freshly ground black pepper to taste
Boil the potatoes in enough salted water to cover
until tender. Drain and cool. Slice each potato in
half and arrange snugly, cut side up, in a shallow
oven proof baking pan. Sprinkle with the bleu cheese
and season with salt and pepper. Heat under a
preheated broiler or in a preheated 400F (200C) oven
until the cheese just begins to melt. Serve warm or
at room temperature.
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It's hard to believe that, after publishing dozens
of British recipes over the past nine years, it has
taken me this long to get around to one of the most
popular British dishes of all. Better late than
never, right? It is often served at breakfast and
traditionally used the cooked vegetables left over
from Sunday's roast. There are several theories to
explain the name of the dish, and most of them
suggest the sound of the cabbage and potatoes as
they cook.
Bubble and Squeak
4 Tbs (60 ml) bacon fat, butter, or vegetable oil
1 onion, finely chopped
1 lb (450 g) cooked potatoes, mashed
1/2 lb (225 g) cooked cabbage or Brussels sprouts,
finely chopped
Salt and freshly ground pepper to taste
Heat half the bacon grease in a heavy skillet over
moderate heat and saute the onion until tender but
not brown, about 5 minutes. Mix together the
potatoes, cabbage, salt, and pepper and transfer to
the skillet. Stir to combine with the onion and
press into a large, flat cake. Cook until browned on
the bottom, about 15 minutes. Hold a large plate
over the skillet and invert them together to
transfer the cake to the plate. Return the skillet
to the heat, add the remaining bacon fat, and slide
the cake back into the skillet. Cook until the
bottom is golden brown, about 10 minutes. Cut into
wedges to serve. Alternately, the sauteed onions can
be added to the potato and cabbage mixture and
cooked as smaller, individual patties. Serves 4 to
6.
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I love mashed potatoes and I like spicy foods, so I
knew this would be a favorite of mine even before I
tried it for the first time. You can make your own
mashed potatoes, or you can buy the prepared mashed
potatoes that are widely available (be sure to read
the label and buy the ones that contain only
potatoes). Chipotle peppers are smoked jalapeño
peppers and are available canned in adobo sauce in
the ethnic section of most supermarkets. They can be
very spicy, so add them a little at a time, tasting
before adding more.
Chipotle Mashed
Potatoes
2 lbs (900 g) potatoes, peeled, boiled, and mashed
6 Tbs (90 ml) butter
1/4 cup (60 ml) heavy cream (or more to taste)
1 medium onion, finely chopped
1 green bell pepper (capsicum), seeded and finely
chopped
1/4 tsp (1 ml) ground cumin
1 canned chipotle pepper (or to taste), finely
chopped
Salt and freshly ground pepper to taste
Combine the mashed potatoes, 4 tablespoons (60 ml)
of the butter, and cream in a mixing bowl and stir
to combine. Melt the remaining butter in a skillet
and saute the onion, pepper, and cumin until the
onion is tender but not brown, about 5 minutes. Stir
the onion mixture into the potatoes. Add the
chipotle pepper, salt, and pepper, and taste to
adjust the seasoning. Spoon the mixture into a
buttered casserole and bake in a preheated 375F
(190C) oven for 20 minutes. Serves 4 to 6.
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According to the Oxford English dictionary,
"colcannon" (which also goes by "calecannon" and "colecannon")
is derived from "cole" meaning cabbage, and the rest
of the construction is "unclear." It goes on to say
parenthetically "but it is said that vegetables such
as spinach were formerly pounded with a
cannon-ball." The word has been in use since at
least since 1774, and in 1785 was defined as
"Potatoes and cabbage pounded together in a mortar
and then stewed with butter. An Irish dish."
Colcannon
6 medium-sized boiling potatoes (about 2 lbs, 900 g)
peeled and quartered
4 cups finely shredded cabbage (about 1 lb, 450 g)
4 Tbs (60 ml) butter
1 cup (250 ml) milk
6 medium-sized scallions, including 2 inches (5 cm)
of the green tops, cut into thin slices
Salt and freshly ground pepper to taste
1 to 2 Tbs (15 to 30 ml) finely chopped fresh
parsley
Boil the potatoes in lightly salted water until
tender but not falling apart. Drain and return them
to the pan, set over the lowest heat possible,
shaking occasionally until they are dry and mealy.
Meanwhile, in a separate pot, boil the cabbage in
lightly salted water for 10 minutes and then drain
thoroughly. Melt 2 tablespoons (30 ml) of the butter
in a heavy 8 to 10 inch (20 to 25 cm) skillet over
moderate heat, and add the cabbage, cooking for a
minute or two. Cover the skillet and set aside. Mash
the potatoes with a fork, potato ricer, or electric
mixer. Beat in the remaining 2 tablespoons (30 ml)
butter, and 1/2 cup (125 ml) of the milk. Add as
much of the remaining milk as required to make a
smooth puree that is thick enough to hold its shape.
Stir in the cooked cabbage and the scallions and
adjust the seasoning with salt and pepper. Garnish
with the chopped parsley on top. Serves 4 to 6.
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South America, home to the wild potato, has many
dishes involving potatoes with different sauces. In
Peru, papas a la huancaina is considered my many to
be the national dish. This recipe is from a bit
further north, but still in the "potatoes with
sauce" family.
Colombian Potatoes with Tomato-Cheese Sauce (Papas
Chorreadas)
4 to 6 large potatoes
2 Tbs (30 ml) butter
1/2 cup (125 ml) finely chopped onion
1 clove garlic, finely chopped
1 scallion (spring onion), green and white parts,
finely chopped
1 cup (250 ml) chopped, peeled tomato
Salt and freshly ground pepper to taste
1/2 cup heavy cream
1 cup (250 ml) grated Monterey Jack,
Muenster, or other mild white cheese
Chopped parsley for garnish
Boil the potatoes in salted water until they are
cooked through. Drain, peel, and keep warm. Heat the
butter in a saucepan over moderate heat, and cook
the onion and garlic until soft but not brown. Add
the scallion, tomatoes, salt, and pepper and cook
for 5 minutes, stirring occasionally. Add the cream
and cheese and stir until the cheese is melted. Pour
the sauce over the potatoes and sprinkle with
chopped parsley. Serves 4 to 6.
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This is an elegant yet simple way to serve new
potatoes, and the hostess will appreciate the fact
that this dish can be prepared a day in advance and
heated just before serving. For best results, choose
the smallest potatoes possible.
Creamed New
Potatoes au Gratin
2-3 lbs (900-1350 g) new potatoes
6 Tbs (90 ml) butter
6 Tbs (90 ml) flour
2 cups (500 ml) milk or half-and-half
Salt and freshly ground pepper to taste
A grating of fresh nutmeg
1/2 cup (125 ml) bread crumbs
1/2 cup (125 ml) freshly grated Parmesan cheese
2 Tbs (30 ml) butter, cut into small pieces
Boil the potatoes in salted water until tender, 15
to 30 minutes, depending on the size of the
potatoes. Drain and set aside. Melt the butter in a
saucepan over moderate heat. Stir in the flour and
cook for 2 to 3 minutes, until the flour aroma is
gone. Add the milk and stir with a wire whisk over
moderate heat until the sauce comes to a boil and
has thickened. Season with salt, pepper, and nutmeg.
Combine the cooked potatoes with the sauce and place
in a buttered baking dish. The dish may be covered
and refrigerated at this point. Combine the bread
crumbs and Parmesan and sprinkle over the surface of
the potatoes. Dot with butter and bake in a
preheated 400F (200C) oven until the top is lightly
browned and the potatoes are heated through, 20 to
30 minutes. Serves 6 to 12.
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This recipe offers a new twist on the boiled potato.
It will probably become a staple in your house,
especially if you have hungry kids.
Danish
Caramelized Potatoes
24 small new potatoes
1/2 cup (125 ml) sugar
1/4 lb (125 g) unsalted butter, melted
Salt and freshly ground black pepper to taste
Boil the unpeeled potatoes in enough salted water to
cover for 15 to 20 minutes, until tender. Drain and
allow to cool a little, then peel. Melt the sugar in
a heavy skillet over low heat until it turns to a
light brown caramel. Be careful not to let the sugar
become too dark, which can happen very quickly, as
it will become bitter. Stir in the melted butter and
add as many potatoes as will fit without crowding
the pan. Shake the skillet constantly to roll the
potatoes around and cover them completely with the
caramel. Remove the potatoes to a heated serving
dish and repeat until all the potatoes are coated.
Season with salt and pepper. Serves 6 to 8.
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With the introduction of packaged and frozen mashed
potatoes in the USA in the past few years (please be
sure to read the ingredients before deciding which
brand to buy), this dish becomes a snap. You have
probably seen these potatoes in fancy restaurants,
where they are often piped directly onto the serving
plate and browned in the oven prior to assembling
the rest of the plate. Use them to dress up any
meal.
Duchess Potatoes
4 cups (1 L) mashed potatoes, heated
1/4 cup (60 ml) melted butter
2 egg yolks, beaten
1 tsp (5 ml) Dijon-style mustard
Salt and white pepper to taste
Combine all the ingredients in a bowl and stir to
thoroughly combine. Make mounds or patties on a
greased baking sheet and decorate with a fork if
desired. Alternately, you may pipe the mixture,
using a pastry bag with a fluted tip, into any
shapes you desire. Bake in a preheated 400F (200C)
oven until golden brown. Serves 6 to 8.
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Everyone loves potatoes, and this dish is on every
potato lovers short list of favorites. As always,
the use of milk makes this dish more health
conscious, but cream makes it taste better.
French
Country-Style Potatoes
3 lbs red potatoes
1 cup chicken stock
3/4 cup milk, half and half, or heavy cream
3 cloves garlic, minced
Salt and pepper to taste
3 tablespoons butter, melted
4 cups sliced mushrooms
2 tablespoons chopped fresh parsley
Scrub potatoes. Do not peel. Cut into 1/4 -inch
slices (you will need about 6 cups). Do not rinse
sliced potatoes (starch will help thicken mixture).
In a 3-quart saucepan, place potatoes, water and
bouillon granules. Bring to a boil; reduce heat to
low, cover and simmer for 15 minutes or until
partially cooked, stirring occasionally. Add milk,
garlic, salt and pepper. Increase heat to
medium-high. Bring to a boil and boil for 2 minutes,
stirring occasionally to prevent scorching. Remove
from heat. In an 11 x 7 x 1 1/2 -inch baking dish,
spread 1 tablespoon of the butter. Layer in order,
half of the mushrooms, half of the potatoes with
half of the sauce and drizzle with remaining 2
tablespoons butter. Top with remaining mushrooms,
then potatoes with sauce. Sprinkle with parsley.
Cover with foil. Bake in a preheated 350 degree oven
for 30 minutes. Uncover and bake 20 minutes longer
or until potatoes are tender when pierced with a
fork. Serves 6 to 8.
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Back in the days when American cooks thought that
garlic was something found only in Italian food, and
no one would dare tamper with good old-fashioned
mashed potatoes, Julia Child was teaching us that
even the staples of the American table could be
improved through the application of classic French
techniques. We seem to have heeded her message
because it's gotten downright hard to get plain
mashed potatoes in a restaurant these days. Don't be
intimidated by the amount of garlic in this recipe-
its fury is tamed by the long cooking.
Garlic Mashed
Potatoes
2 heads (about 30 cloves) garlic, peeled
1/4 lb (110 g) butter 2 Tbs (30 ml) all-purpose
flour
1 cup (250 ml) milk or chicken stock
2-3 lbs (900-1350 g) baking potatoes, peeled and
quartered
Salt and freshly ground pepper to taste
2-4 tbs (30-60 ml) heavy cream
Chopped parsley
Combine the garlic and half the butter in a small,
heavy saucepan over low heat and cook covered for 20
to 30 minutes, until the garlic is very soft but not
browned. Stir in the flour and cook for 3 minutes.
Stir in the milk and bring to a boil, stirring
frequently. Rub the sauce through a sieve or puree
in an electric blender or food processor. Meanwhile,
boil the potatoes in salted water until they are
tender. Drain and mash thoroughly or put through a
potato ricer. In a large pot over low heat, stir the
potatoes to remove some of the moisture, and stir in
the remaining butter, salt, and pepper. Stir the
garlic sauce into the potatoes shortly before
serving, and adjust the consistency with heavy
cream. Garnish with chopped parsley. Serves 6 to 8.
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This simple and unusual potato dish is a traditional
accompaniment to sausage and cold meats.
German Sour Potatoes (Saure Kartoffeln)
2 lbs (900 g) boiling potatoes, peeled and cut into
1/4-inch (1 cm) slices
2 cups (500 ml) water
1/2 tsp (5 ml) salt
3-4 slices bacon, chopped
2 Tbs (30 ml) all-purpose flour
2 Tbs (30 ml) white wine vinegar or cider vinegar
Combine the potatoes, water, and salt in a pot and
bring to a boil over moderate heat. Boil the
potatoes until they are tender, about 10 minutes.
Drain in a sieve set over a bowl and reserve the
water. Cook the bacon in a large skillet over
moderate heat until browned and crisp. Stir in the
flour and cook, stirring frequently, until the flour
is lightly browned. Stir in the reserved cooking
water and whisk until the sauce is smooth. Stir in
the vinegar and add the potatoes, tossing them
gently to coat with the sauce. Serves 4 to 6.
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This is a reduced fat version of a typical Greek "lathera",
a vegetable dish braised and served in butter or
oil.
Greek
Braised Beans and Potatoes
2 Tbs (30 ml) butter
1/2 cup (125 ml) chopped onion
1 lb (450 g) green beans (haricots), ends nipped and
cut into 1 in (3 cm) pieces
4 medium potatoes, peeled and cut into 1/4 in (5 mm)
slices
1/2 cup (125 ml) chicken broth or water
1/2 tsp (2 ml) dried oregano
Salt and freshly ground black pepper to taste
Melt the butter in a large saucepan over medium
heat. Saute the onions until limp, and add the
beans, stirring to combine. Arrange the potato
slices on top of the beans. Pour in the chicken
broth and sprinkle with the oregano, salt, and
pepper. Cover and reduce the heat. Simmer 15 to 20
minutes, until the vegetables are tender. Serves 4
to 6.
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According to a contemporary Greek legend, potatoes
were introduced into Greece in the early nineteenth
century by Ioannis Kapodistrias, the first governor
after Greece obtained its independence from Turkey.
Kapodistrias knew that potatoes would provide
valuable nutrition to his starving nation, but the
people wouldn't try them. The clever governor then
put a large basket of potatoes on the docks along
with an armed guard and a warning that anyone caught
stealing them would be shot. The next morning, all
the potatoes were gone. True or not, potatoes are
now popular throughout Greece, as demonstrated by
this dish that could only have originated there.
Greek Potato and Olive Stew (Patates Yahni)
1/2 cup (125 ml) extra-virgin olive oil
2-3 lbs (900-1350 g) new potatoes, peeled and
quartered
2-3 large onions, thinly sliced
4-6 cloves garlic, thinly sliced
Red pepper flakes to taste (optional)
2 cups (500 ml) chopped fresh or canned tomatoes
1 cup (250 ml) Kalamata or other black olives
1 cup (250 ml) dry white wine or water
1 tsp (5 ml) dried oregano
Salt and freshly ground pepper to taste
Chopped fresh parsley for garnish
Heat the oil in a large skillet over moderate heat
and brown the potatoes on all sides-they do not
need to be cooked through. Transfer the potatoes to
a baking dish in a single layer. Saute the onion in
the same skillet until tender but not brown, about 5
minutes. Add the garlic and red pepper flakes and
saute for 1 minute. Add the remaining ingredients
except the parsley (careful with the salt because
the olives might be salty) and bring to a boil. Pour
over the potatoes and bake in a preheated 375F
(190C) oven until the potatoes are cooked through,
30 to 45 minutes, adding more liquid if needed.
Serve hot garnished with chopped parsley. Serves 4
to 6.
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Today's recipe is about as easy as they come,
leaving the grill cook plenty of time to socialize
while sipping a favorite beverage.
Grilled
Potatoes and Mushrooms
6-8 small potatoes, cut into 1/2-inch (1 cm) slices
1 lb (450 g) button mushroom caps, stems removed
1-3 cloves garlic, finely chopped
1/3 cup (80 ml) olive oil
1/4 cup (60 ml) chopped fresh thyme
1 tsp (5 ml) paprika
Salt and freshly ground pepper to taste
Toss all ingredients in a mixing bowl to combine
thoroughly. Grill over hot coals until tender and
golden brown, turning once halfway through cooking.
The potatoes will take about 8 minutes per side, the
mushrooms about 5 minutes per side. Serves 4 to 6.
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One of the nice things about Indian cooking is that
most of the ingredients are readily available just
about everywhere in the world. It is the use of
common spices in unusual combinations and a few
simple techniques that makes Indian cuisine unique.
Indian Curried Potatoes and Peas (Alu Mattar)
1/4 cup (60 ml) ghee (see recipe below)
1 Tbs (15 ml) finely chopped fresh ginger
1 Tbs (15 ml) finely chopped garlic
1/2 cup (125 ml) finely chopped onion or shallots
Salt to taste
1 tsp (5 ml) ground cumin
1/2 tsp (2 ml) turmeric
1/4 tsp (1 ml) cayenne pepper, or to taste
3 medium tomatoes, finely chopped
2 10-ounce (280 g each) packages frozen green peas
1 large potato, peeled and cut into 1/2-inch (1 cm)
cubes
1 cup (250 ml) water
3 Tbs (45 ml) finely chopped cilantro (coriander
leaves)
1/2 tsp (2 ml) garam masala (see recipe below)
Heat the ghee in a heavy pot over moderate heat
until it is very hot. Add the ginger and garlic and
cook for 30 seconds. Add the onion and salt and
cook, stirring frequently, until the onion is soft
and golden brown, about 8 minutes. Stir in the
cumin, turmeric, and cayenne, followed by the
tomatoes. Cook, stirring frequently, until most of
the liquid has evaporated and the mixture forms a
thick paste, about 5 minutes. Add the peas and
tomatoes and stir to coat them with the tomato
mixture. Stir in the water and bring to a boil,
stirring frequently. Reduce the heat and simmer
covered for 10 minutes, until the potatoes are
tender. Sprinkle with chopped cilantro and garam
masala and serve immediately. Serves 4 to 6.
Ghee
1 lb (450 g) unsalted butter
Melt the butter in a heavy saucepan over moderate
heat. Increase the heat and bring the butter to a
boil. When the surface is completely covered with
foam stir the butter gently and reduce the heat to
the lowest possible setting. Simmer uncovered and
undisturbed for 45 minutes, or until the milk solids
in the bottom of the pan have turned golden brown
and the butter on top is transparent. Strain the
butter through a sieve lined with linen or four
layers of cheesecloth. If there are any solids in
the ghee, no matter how small, strain it again until
it is perfectly clear. Pour the ghee into a glass
jar and seal tightly. This recipe makes about 1 1/2
cups, and may be kept at room temperature for
several months, or almost indefinitely refrigerated.
It will congeal if refrigerated, and so must be
warmed before using if liquid ghee is called for.
Garam Masala
5 3-inch (8 cm) pieces of cinnamon stick
1/2 cup (125 ml) cardamom seeds
1/2 cup (125 ml) whole cloves
1/2 cup (125 ml) whole cumin seed
1/4 cup (60 ml) whole coriander seeds
1/2 cup (125 ml) whole black peppercorns
Combine the whole spices in a heavy skillet over
moderate heat and toast for a few minutes, until
they are warm and aromatic. Allow to cool, then
pulverize in an electric blender or coffee grinder
(that you use exclusively for grinding spices) until
it forms a fine powder. This recipe makes about 1
1/2 cups (375 ml) and may be stored in an airtight
container at room temperature for several months
without losing its flavor.
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Indian cooks don't practice the Western taboo
against serving more than one starch with a meal,
and it is not uncommon to have several rice, potato,
and noodle dishes in a single sitting. This is one
of the many traditional Indian methods of preparing
this New World ingredient.
Indian Deep-Fried Potatoes in Yogurt Sauce (Dam Alu)
2 lbs (900 g) small new potatoes, not peeled
Vegetable oil for frying
3 Tbs (45 ml) ghee
1 jalapeño or similar hot chile, stemmed, seeded,
and finely chopped
1 Tbs (15 ml) finely chopped fresh ginger
1 cup (250 ml) yogurt
1/4 cup (60 ml) water
1/4 cup (60 ml) finely chopped cilantro (coriander
leaves) plus additional for garnish
1 Tbs (15 ml) garam masala
plus additional for garnish
1/2 tsp (2 ml) ground cumin
1/2 tsp (2 ml) turmeric
Boil the potatoes in salted water until tender and
almost cooked through, about 10 minutes. Drain and
peel them. Heat about 2 inches (5 cm) of vegetable
oil in a large skillet to a temperature of 350F
(180C) and deep-fry the potatoes in small batches
until golden brown on all sides. Transfer to paper
towels to drain and prick each potato 4 or 5 times
with a toothpick. Heat the ghee in a pot large
enough to hold the potatoes over moderate heat and
fry the jalapeño and ginger for about 30 seconds.
Add the remaining ingredients and bring to a boil,
stirring frequently. Add the potatoes, stirring them
gently to coat them with the sauce, and simmer
tightly covered over the lowest possible heat for 20
minutes. Remove the pan from the heat and allow to
sit for at least 20 minutes before serving. Garnish
with chopped cilantro and a sprinkle of garam masala.
Serves 4 to 6.
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It is not uncommon to find several starches in a
single Indian meal, and often in the same dish as
exemplified here.
Indian Rice with Potatoes and Mint (Hari Chatni
Pollau)
1/2 tsp (2 ml) saffron threads
2 1/4 cups (560 ml) boiling water
4 cups (1 L) water
1 tsp (5 ml) salt
2 cups (500 ml) basmati or other long-grain rice,
thoroughly rinsed
1/2 cup (125 ml) ghee
3 whole cloves
A 2-inch (5 cm) piece of cinnamon stick
2 medium potatoes, peeled and diced
2 Tbs (30 ml) coarsely chopped fresh mint leaves
2 Tbs (30 ml) finely chopped fresh ginger
1/2 cup (125 ml) plain yogurt
1/4 cup (60 ml) finely chopped cilantro (coriander
leaves)
1/2 small onion, finely chopped
Combine the saffron and 1/4 cup (60 ml) boiling
water in a small cup and allow to steep for 10
minutes. Combine the 4 cups (1 L) water and salt in
a large pot and bring to a boil over high heat. Add
the rice in a thin stream, stirring the water
constantly. Boil gently for 5 minutes. Drain in a
sieve and set the rice aside. Heat half the ghee in
a heavy pot over high heat until it is very hot. Add
the cloves and cinnamon stick and saute for 30
seconds. Add the potatoes and fry, stirring
frequently, until golden on all sides, about 6
minutes. Remove from the heat and sprinkle the
potatoes with half the mint and half the ginger.
Spread half the rice on top, smoothing it flat.
Combine the yogurt and saffron mixture and spread
half over the rice. Sprinkle the rice with the
remaining mint and ginger and the cilantro and
onion. Top with the remaining rice and yogurt
mixture. Carefully pour the remaining ghee and
boiling water down the edges of the pot so as not to
disturb the rice mixture. Bring to a boil, reduce
the heat and simmer tightly covered until the rice
is tender and the liquid has been absorbed, about 15
minutes. To serve, run the blade of a knife around
the edge of the pot and invert onto a serving
platter. Serves 6 to 8.
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These potato pancakes are a traditional holiday
favorite in Jewish homes around the world. They make
an excellent and unusual hors d'oeuvre or cocktail
snack if you make them bite-sized.
Latkes
2 lbs (900 g) potatoes, peeled and grated
2 eggs, beaten
2 Tbs (30 ml) chopped parsley (optional)
1 hard-boiled egg, peeled and chopped (optional)
Salt and freshly ground pepper to taste
Vegetable oil for frying
Sour cream for garnish (optional)
Chopped fresh chives for garnish (optional)
Rinse the grated potatoes in cold water and drain
them, pressing them in a colander to remove as much
water as possible. Combine with the remaining
ingredients and mix well. Heat a little oil in a
large skillet over moderate heat and drop the potato
mixture, 2 to 3 tablespoons (30-45 ml) at a time,
into the hot oil. Alternately, drop them by
tablespoons (15 ml) to make bite-sized latkes.
Flatten a little with a spatula and brown on both
sides. Drain on paper towels and serve immediately.
Garnish with a small dollop of sour cream and a
sprinkle of chopped chives if desired. Serves 6 to 8
as an appetizer.
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Here is a simple yet unexpected combination of
flavors that will liven up any meat dish:
Lemon Potatoes
2 lbs (900 g) small potatoes with the skins on
3 Tbs (45 ml) olive oil
The zest and juice of 1 lemon
1 Tbs (15 ml) chopped fresh oregano, or 1 tsp (5 ml)
dried
Salt and freshly ground pepper to taste
Boil the potatoes in salted water until tender, 20
to 40 minutes, depending on size. Drain the potatoes
and return them to the pot. Add the olive oil and
place the pot over the lowest heat possible, shaking
the pot occasionally until all the water has
evaporated. Add the remaining ingredients and toss
gently. Serves 4 to 6.
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This is another recipe that begs to be experimented
with. You can simply fry unadulterated leftover
mashed potatoes in a little butter, or you can
doctor them up following some of the suggestions I
offer below. For the ultimate in leftover elegance
(no, that's not an oxymoron), bread the patties
before frying as I suggest.
Mashed Potato Cakes
2-3 cups (500-750 ml) leftover mashed potatoes
2-3 eggs, lightly beaten (optional)
1-2 scallions (spring onions), green and white
parts, finely chopped (optional)
1/2-1 cup (125-250 ml) grated cheese (optional)
1/2-1 cup (125-250 ml) leftover green peas or other
finely chopped leftover vegetables
1/2 cup (125 ml) chopped black olives (optional)
Chopped fresh parsley or chives (optional)
Chopped celery or celery seed (optional)
A grating of fresh nutmeg (optional)
Flour, bread crumbs, or crushed cornflakes
(optional)
3-4 Tbs (45-60 ml) butter
Stir any of the optional ingredients into the
leftover mashed potatoes and form into small 2- to
3-inch (5-8 cm) patties. Coat with flour, bread
crumbs, or crushed cornflakes if desired. Heat the
butter in a large heavy skillet over moderate heat
and fry the patties until golden brown on both
sides. Serves 4 to 6.
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Here is a version of mashed potatoes with an Italian
twist.
Mashed Potatoes with Parmesan Cheese
1 lb (500 g) boiling potatoes
4 Tbs (60 ml) butter, melted
1/2 cup (125 ml) milk
1/2 cup (125 ml) freshly grated Parmesan cheese
Salt and white pepper to taste
A grating of fresh nutmeg
Boil the unpeeled potatoes in enough salted water to
cover. When the potatoes are easily penetrated with
a fork, drain and cool just enough to handle. Peel
the potatoes and press through a potato ricer or
food mill. Combine the riced potatoes, butter, and
milk in a pan and beat with a whisk or fork over low
heat until the potatoes, butter, and milk are
thoroughly combined. Add the Parmesan, salt, pepper,
and nutmeg and continue to beat over low heat until
the cheese is melted and thoroughly incorporated.
Serve immediately, or hold at room temperature for
up to 2 hours and reheat over low heat or in a
microwave oven. Serves 4.
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We usually think of rice and beans as the
archetypical Mexican side dishes, but that just
demonstrates how little we know about the varied
cuisine of this giant country. This recipe is quick
and easy, and is so good that it may become a
standard in your repertoire.
Mexican Garlic-Roasted Potatoes (Papas al Mojo de
Ajo)
6-8 cloves garlic
1 cup (250 ml) olive oil
Salt and freshly ground pepper to taste
1 1/2-2 lbs (675-900 g) small new potatoes
Combine the garlic, oil, salt, and pepper in a
mortar and pestle or electric blender or food
processor and process until a thin paste is formed.
Toss the potatoes in the garlic mixture and place on
a baking sheet. Bake in a preheated 250F (120C)
oven, basting occasionally with the remaining garlic
mixture, until the potatoes are cooked through, 30
to 45 minutes. Serves 4 to 6.
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This recipe comes from a friend who doesn't like to
cook. Although I'm sure that none of my readers fall
into that category, there are times when we aren't
as enthusiastic about cooking as we usually are.
Here is a perfect recipe for those rare moments.
Oven-Fried Potatoes with Parmesan
4 baking potatoes
2-3 Tbs olive oil
1/4 cup grated Parmesan cheese
Salt and freshly ground pepper to taste
Scrub and cut potatoes into thick (1/2 in, 1.25 cm)
slices. Place on baking sheet and drizzle with olive
oil. Toss potato slices to cover entirely with the
fat. Place in 350F (180C) oven for 15 minutes, or
until golden brown on the bottom. Turn potato slices
over, and sprinkle with Parmesan cheese. Bake for an
additional 10 to 15 minutes, until golden brown on
top. Season with salt and pepper. Serves 4.
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I told my mother about my trouble in coming up with
a side dish that contained the name of an American
city in the title, and she got a far off look in her
eyes and headed for her trusty recipe file. This
recipe came from a friend of hers named Nell Way
back in 1952, and when I asked why they were called
Pittsburgh potatoes, she shrugged and said "Maybe
Nell Way was from Pittsburgh." Regardless of their
provenance, these potatoes are delicious.
Pittsburgh Potatoes
3 cups (750 ml) peeled and diced potatoes
1/2 onion, finely chopped
3 Tbs (45 ml) butter
3 Tbs (45 ml) all-purpose flour
1 1/2 cups (375 ml) milk
3/4 cup (180 ml) grated cheddar cheese
Salt and freshly ground pepper to taste
A grating of fresh nutmeg
1 4-oz jar chopped pimientos, drained
Steam the diced potatoes and chopped onion for 5
minutes. Meanwhile, heat the butter in a saucepan
over moderate heat, stir in the flour, and cook for
2 to 3 minutes. Stir in the milk and bring to a
boil, stirring frequently. Remove from the heat and
stir in the cheese, salt, pepper, and nutmeg. Mix
the steamed potato mixture with the pimientos and
place in a buttered baking dish. Top with the sauce
and bake in a preheated 350F (180C) oven until the
potatoes are tender, about 45 minutes. Serves 4 to
6.
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If you have ever had these puffy, air-filled fried
potatoes, you probably wondered how they were made.
The secret is in frying them twice, as I explain
below.
Pommes Soufflées (Puffed Fried
Potatoes)
2-3 lbs (900-1350 g) baking potatoes
Vegetable oil for deep frying
Salt to taste
Peel the potatoes and trim them into uniform
cylinders about 2 inches (5 cm) in diameter. Cut
into thin slices, about 1/4 inch (5 mm) thick. Pour
the vegetable oil into 2 large heavy saucepans to a
depth of about 3 inches (8 cm). Heat the oil in the
first pan to a temperature of 325F (160C), and to
375F (190C) in the second. Working with a handful at
a time, pat the potatoes dry with paper towels and
drop them into the 325F oil. Fry for 5 to 6 minutes,
until lightly browned. Remove them from the oil with
a slotted spoon and drop into the 375F oil. They
should puff almost immediately. Drain on paper
towels and season with salt. Serve immediately.
Serves 4 to 6.
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Here is an elegant little side dish for our special
occasion dinner. You could dress them up with a dab
of sour cream if you like, or just serve them plain
as I have here.
Potato Crepes
1 lb (450 g) potatoes, peeled and quartered
1/4 cup (60 ml) milk
3 Tbs (45 ml) all-purpose flour
3 eggs
4 egg whites
1/4 cup (60 ml) heavy cream
Salt and freshly ground pepper to taste
4 Tbs (60 ml) butter
Boil the potatoes in salted water until tender.
Drain and pass through a strainer, food mill, or
potato ricer. Stir in the milk and let cool. Stir in
the flour and the eggs, followed by the egg whites,
cream, salt, and pepper. Heat some of the butter in
a skillet over moderate heat and fry small amounts
of the batter (about 1 tablespoon, 15 ml) at a time
until golden brown on both sides. Repeat with
remaining batter, adding more butter to the pan as
needed. Serve hot. Serves 4 to 6.
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My family first discovered gnocchi (pronounced NYO-key)
when we lived in South America, where our
housekeeper was also an expert cook. I remember the
excitement of learning to make these myself, never
imagining that I could equal Pocha's mastery of the
dish. Mine are really very good, and probably only
fail in my not being able to thank Pocha after the
meal.
Potato
Gnocchi (Gnocchi di Patate)
1 1/2 lbs (680 g) boiling potatoes (not Idaho or new
potatoes)
1 cup all-purpose flour
Boil the unpeeled potatoes in a generous amount of
water until they are tender. Do not test them too
often, as piercing them will allow them to absorb
more water. Drain and cool the potatoes until you
can handle them, and peel. Puree them through a food
mill or potato ricer. Add most of the flour to the
mashed potatoes and knead it until it is smooth.
Stop adding flour when the mixture is soft, smooth,
and still a little bit sticky. Roll out into
sausage-like rolls about the thickness of your
thumb, and cut these into 3/4 inch (2 cm) pieces.
This next part is more difficult to describe than to
do. Holding a fork in one hand, and using the thumb
of the other hand, roll the individual pieces of
dough over the tines of the fork and allow them to
fall onto the counter. The gnocchi should roughly
cylindrical in shape and have ridges formed by the
tines of the fork on about 2/3 of its circumference,
and there should be a dimple left by your thumb on
the remaining circumference. This takes a little
practice, so try a few, and then roll the failures
into balls and try again.
Drop the gnocchi a couple of dozen at a time into 5
quarts (5 L) or more of boiling water. When they
rise to the surface they are almost done, so allow
them to float for about 10 seconds and then scoop
them out using a slotted spoon. Place on a heated
platter and sauce with the sauce of your choice.
Serves 4 to 6.
When I first made this sauce I simply couldn't
believe how delicious it was. It has since become my
family's all-time favorite pasta sauce, and it is
especially good with gnocchi. You may use any good
quality blue cheese, but you really need Gorgonzola
to make it to perfection.
Gorgonzola Sauce
1 cup heavy cream or Half & Half
4 oz (100 g) Gorgonzola cheese, or
other good quality blue cheese
Salt to taste
2 Tbs (30 ml) freshly grated Parmesan cheese
Bring the cream to a low boil in a saucepan large
enough to hold the cooked gnocchi. Boil gently,
uncovered, for 10 to 15 minutes, until reduced in
volume by about half. Add the remaining ingredients
and stir until the sauce has thickened slightly. Add
the cooked pasta to the pot and stir to coat with
the sauce. Serve immediately. Serves 4 to 6.
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I don't believe I've ever eaten a potato I didn't
like, and this dish is no exception. Although this
version is low in fat, you can reduce it even
further by using low-fat cheeses, or by eliminating
the cheeses altogether. It tastes great either way.
The cream in the traditional gratin recipe is
substituted by wine (my preference) or stock. Mix
and match the ingredients to suit your taste and
your diet.
Potato,
Onion and Tomato Gratin
1 tsp (5 ml) olive oil
1 lb (450 g) potatoes, peeled if desired, and thinly
sliced
1 medium onion, thinly sliced
1/2 tsp (2.5 ml) dried thyme leaves
Salt and freshly ground black pepper to taste
Grating of fresh nutmeg
1/2 lb (225 g) fresh ripe tomatoes, thinly sliced
1/2 cup (125 ml) dry white wine, or chicken or
vegetable stock
1/2 cup (125 ml) goat cheese, crumbled, or cheese of
your choice
1 Tbs (15 ml) grated Parmesan cheese
Coat a 10 inch (25 cm) gratin or baking dish with
the olive oil. Layer half the potatoes in the dish,
followed by half the onions. Season with the thyme,
nutmeg, salt, and pepper, then cover with half the
tomatoes. Repeat. Add the wine or stock to the dish,
and sprinkle the top with the goat cheese and
Parmesan. Bake uncovered at 400F (200C) for about 45
minutes, or until the potatoes are tender and all of
the liquid is absorbed. Serves 4.
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The crispy crust of this classic potato "pie" makes
it one of my favorite dishes.
Potatoes Anna
3 Tbs (45 ml) butter
Salt and freshly ground pepper to taste
3-4 large potatoes, peeled and cut into slices
about
1/4 inch (5 mm) thick
Combine the butter, salt, and pepper in a small
saucepan and melt over low heat. Arrange the potato
slices in a well-greased 8- or 9-inch (20 or 22 cm)
pie plate or cake pan, overlapping them slightly,
and layering them until all the potatoes are used.
Pour the butter mixture over the potatoes and cover
the pan tightly with aluminum foil. Bake in a
preheated 425F (220C) oven for 30 minutes. Remove
the foil and cook an additional 45 minutes to 1
hour, until the potatoes are tender and golden brown
on top. Allow to cool for 5 to 10 minutes and invert
onto a serving platter. Cut into wedges to serve.
Serves 4 to 6.
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Puerto Rican cuisine depends heavily on starchy root
vegetables such as cassava, malanga, and apio, most
of which are not widely available in the United
States. This recipe calls for potatoes and carrots,
and can be easily prepared no matter where you are.
Puerto Rican Potato and Carrot Gratin
1 lb (450 g) potatoes, peeled and quartered
1 lb (450 g) carrots, cut into 1-inch (2 cm) pieces
2 eggs, hard-cooked, peeled, and chopped
1/2 cup (125 ml) milk or half and half
2 to 4 Tbs (30-60 ml) butter (to taste)
Salt and freshly ground pepper to taste
1/4 cup (60 ml) bread crumbs
Boil the potatoes and carrots in salted water until
tender, 30 to 40 minutes. Drain and mash or put
through a food mill or potato ricer. Add the eggs,
milk, butter, salt, and pepper, and mix well. Grease
a 2-quart (2 L) baking dish and sprinkle half the
bread crumbs on the bottom. Spoon the potato mixture
into the baking dish and top with the remaining
bread crumbs. Bake in a preheated 375F (190C) oven
for 15 minutes. Serves 6 to 8.
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Celeriac, also known as celery root, it a rather
ugly, round, knobby thing and is actually the root
of a special type of celery grown for its root. It
lends a lovely celery flavor to this dish without
all the strings that regular celery would
contribute.
Pureed
Potatoes and Celeriac
1 1/2 lbs (675 g) baking potatoes, peeled and
coarsely chopped
1 lb (450 g) celeriac (celery root), peeled and
coarsely chopped
1/2 cup (125 ml) milk or cream
4 Tbs (60 ml) butter
Salt and freshly ground pepper to taste
Chopped fresh chives or parsley for garnish
Boil the potatoes and celeriac in salted water until
tender, about 20 minutes. Drain and mash with a fork
or potato masher, or force through a food mill. Stir
in the milk, butter, salt, and pepper. Garnish with
chopped fresh herbs. Serves 4 to 6.
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This is one of the easiest potato recipes you'll
ever find. If you are a garlic lover it will also be
one of your favorites, proving once again that
sometimes simpler is better.
Roasted
Potatoes and Garlic
2 lb (1 kg) small new potatoes, washed and dried
8 to 12 cloves garlic (or more to taste), peeled
3 Tbs (45 ml) olive oil
1 tsp (5 ml) fresh rosemary, finely chopped
OR 2 tsp (10 ml) dried rosemary, crushed
Salt and freshly ground pepper to taste
Make sure the potatoes are completely dry, and
combine all ingredients in a large bowl. Toss gently
to thoroughly coat the potatoes and garlic with the
oil and seasonings. Place the mixture on a baking
sheet and roast in a preheated 350F (180C) oven for
30 to 45 minutes, until the potatoes are lightly
browned and tender. Shake the baking sheet
occasionally to turn the potatoes and assure uniform
browning. Serves 4 to 6.
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This recipe is simplicity itself, and you can make
it ahead and have the potatoes ready to go under the
broiler just before serving.
Rosemary Potatoes
4-6 large russet potatoes, cut into 1/2-inch (1
cm) slices
2-3 Tbs (30-45 ml) olive oil
4 Tbs (60 ml) chopped fresh rosemary
Salt and freshly ground pepper to taste
Place the sliced potatoes in a saucepan and cover
with water. Bring to a boil over high heat and cook
just until the potatoes are tender when pierced with
the tip of a sharp knife, 5 to 10 minutes. Drain the
potatoes and allow to cool enough to handle. Spread
the potatoes on a baking sheet and brush both sides
with olive oil. Sprinkle both sides with rosemary,
salt, and pepper. Broil under a preheated broiler
until light golden brown, about 4 minutes per side.
Serves 4 to 6.
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No pot-luck supper or church social in the United
States would be complete without scalloped potatoes.
Use cream rather than milk for a richer, silkier
dish.
Scalloped Potatoes
3 to 4 lbs (1.5 to 2 Kg) potatoes, peeled and thinly
sliced
1 large onion, thinly sliced
4 to 6 Tbs (60 to 90 ml) butter
2 cups (500 ml) milk or cream
Salt and freshly ground pepper to taste
2 Tbs (30 ml) Dijon style mustard
1/2 tsp (2 ml) paprika
1/2 cup (125 ml) grated Parmesan cheese (or other
cheese of your choice)
Place alternating layers of potatoes and onions in a
greased baking dish. Dot each layer with butter.
Combine the milk or cream, salt, pepper, mustard,
and paprika in a saucepan and heat until almost
boiling. Pour the milk mixture over the potatoes and
top with the grated cheese. Bake in a preheated 350F
(180C) for 30 to 40 minutes, until the potatoes are
tender. Serves 4 to 6.
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My English readers will probably recognize this dish
as a Spanish version of their bubble and squeak.
Spanish Catalan Cabbage and Potatoes (Trinxat)
1 medium cabbage, cored and chopped
2 lbs (900 g) potatoes, peeled and coarsely chopped
4-6 thick slices bacon, fried until crisp and
crumbled
1/2 tsp (2 ml) cumin seeds
Salt and freshly ground pepper to taste
1/4 cup (60 ml) olive oil
Parboil the cabbage in salted water until tender but
still firm, about 5 minutes. Drain and transfer to a
large pot. Add the potatoes and enough water to
cover. Bring to a boil and simmer until the potatoes
are tender, about 20 minutes. Drain, return to the
pot, and chop coarsely with the edge of a spatula.
Stir in the bacon, cumin seed, salt, and pepper.
Heat the oil in a large heavy skillet over moderate
heat. Drop the potato mixture into the hot oil by
large spoonfuls and pat into smooth patties with a
spatula. Fry until browned on both sides. Serves 4
to 6.
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This humble dish could be served as a main dish with
the addition of a little fish or meat, but in Spain
it is prized as a side dish with chicken, seafood,
and roast meats.
Spanish "Poor People's" Potatoes (Patatas a lo
Pobre)
1/4 cup (60 ml) extra-virgin olive oil
2 lbs (900 g) potatoes, peeled and thinly sliced
2 onions, sliced
1 green bell pepper, cored, seeded, and cut into
thin strips
2-4 cloves garlic, finely chopped
1 cup (250 ml) dry white wine, chicken stock, or
water
1 can (15 oz, 425 g) tomatoes, drained and coarsely
chopped
2 Tbs (30 ml) chopped parsley
1/2 tsp (2 ml) ground cumin
1/2 tsp (2 ml) paprika
Salt and freshly ground pepper to taste
Pour the oil into a baking dish and add the
potatoes, onions, green pepper, and garlic, tossing
to combine. Combine the remaining ingredients in a
bowl, toss to combine, and pour over the potatoes.
Bake covered in a preheated 350F (180C) oven until
the potatoes are tender, about 1 hour. Serves 4 to
6.
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The "sauce" in this recipe is really nothing more
than fresh parsley simmered along with the potatoes.
Serve this simple dish with chicken or seafood.
Spanish Potatoes in Green Sauce (Patatas en Salsa
Verde)
1/4 cup (60 ml) olive oil
2 lbs (900 g) potatoes, thinly sliced
4-6 cloves garlic, finely chopped
1/2 medium onion, finely chopped
1 Tbs (15 ml) all-purpose flour
1/4 cup (60 ml) chopped fresh parsley
1 cup (250 ml) chicken stock or water
1/4 cup (60 ml) dry white wine (optional)
Salt and freshly ground pepper to taste
1 hard-cooked egg, chopped
Additional chopped parsley for garnish
Heat the oil in a large skillet over moderate heat
and saute the potatoes, garlic, and onion (gently so
they cook without browning) for 5 minutes. Stir in
the flour, mixing it well to eliminate lumps. Add
the parsley, chicken stock, optional wine, salt, and
pepper. Bring to a boil, reduce the heat, and simmer
uncovered until the potatoes are tender, about 30
minutes, shaking the pan occasionally to prevent
sticking-do not stir. Garnish with chopped egg and
parsley. Serves 4 to 6.
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None of my sources give a clue as to the origin of
the name of this dish other than to say that it
might have been associated with poor people (such as
widows) because of the inexpensive ingredients. If
anyone knows more, please let me know. Meanwhile,
it's a classic Spanish dish that will probably
become one of your family's favorites.
Spanish "Widowed" Potatoes (Patatas Viudas)
1 head garlic (about 15 cloves), peeled
2 lbs (900 g) potatoes, peeled and coarsely chopped
1 lb (450 g) tomatoes, peeled and chopped
1 green bell pepper, cored, seeded, and chopped
1 onion, sliced
2 cups (500 ml) water or chicken stock
1 Tbs (15 ml) red wine vinegar
1/2 tsp (2 ml) dried oregano
1/2 tsp (2 ml) paprika
1 bay (laurel) leaf
Salt and freshly ground pepper to taste
1/4 cup (60 ml) extra-virgin olive oil
Chopped fresh parsley for garnish
Saute the cloves of garlic in a dry skillet over
moderate heat until golden brown on all sides. Place
the potatoes, tomatoes, bell pepper, onion, and
garlic in a casserole or large oven-proof pan. Add
the water, vinegar, oregano, paprika, bay leaf,
salt, and pepper and bring to a boil over moderate
heat. Add the olive oil and reduce the heat. Simmer
uncovered until the potatoes are very tender, 30 to
40 minutes-the dish will be somewhat soupy. Serve
garnished with chopped parsley. Serves 4 to 6.
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These lacy pancakes make a wonderful accompaniment
to just about anything, and you could serve them as
the main dish for brunch or a light supper.
Swedish
Potato Pancakes (Rarakor)
4 medium baking potatoes
3 Tbs (45 ml) chopped chives
Salt and freshly ground pepper to taste
2 Tbs (30 ml) butter
2 Tbs (30 ml) vegetable oil
Grate the potatoes coarsely and mix them with the
chives, salt, and pepper. Heat the butter and oil in
a large heavy skillet over high heat-it should be
very hot but not smoking. Use about 2 tablespoons
(30 ml) of the potato mixture to make each pancake,
and fry them 3 or 4 at a time, pressing them flat as
they cook, until they are crisp and golden on both
sides. Serves 4 to 6.
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I know I have said this before, but I love potatoes
regardless of how they are prepared. This dish also
includes a couple of my other favorite flavors, so
how can this recipe go wrong?
Twice-Baked Potatoes
3 to 4 large baking potatoes
Vegetable oil
1 cup (250 ml) crumbled blue cheese
1/2 cup (125 ml) milk or cream
4 Tbs (60 ml) butter
Salt and freshly ground pepper to taste
A grating of fresh nutmeg
4 slices bacon, fried crisp and crumbled
1/4 cup (60 ml) chopped walnuts
Coat the potatoes with vegetable oil and bake in a
400F (200C) oven until done. Test by gently
squeezing. If they yield a little, they are done.
Remove the potatoes from the oven and slice in half
lengthwise. Allow to cool enough to handle, and
using a spoon, scoop the potato out of the skins,
leaving a potato shell about 1/4 inch (5 ml) thick.
Place the potato flesh in a bowl and mash coarsely
with a fork. Add the blue cheese, milk, butter,
salt, pepper, and nutmeg and stir to combine. Mound
the mixture into the potato skins. Note: this dish
may be prepared ahead and frozen at this point.
Reheat the potatoes in a 350F (180C) oven until warm
through. Sprinkle with the crumbled bacon and
walnuts just before serving. Serves 6 to 8.
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This recipe is perfect for feeding a crowd.
Twice-Grilled
Potatoes
2-3 large baking potatoes, halved lengthwise
Vegetable oil
1 cup (250 ml) grated Gruyere, Swiss, or cheddar
cheese
1/2 cup (125 ml) sour cream
1/4 cup (60 ml) milk or heavy cream
1/4 cup (60 ml) chopped cooked ham or bacon
2 tsp (10 ml) Dijon mustard
Salt and freshly ground pepper to taste
Spray or brush the potato halves with vegetable oil
and grill over indirect heat (or bake in a 350F,
180C oven) turning several times until tender when
pierced with a fork, about 30 to 40 minutes. Remove
from the heat and allow to cool enough to handle.
Using a small knife, spoon, or melon baller, scoop
out the flesh of the potatoes leaving a shell about
1/4 inch (5 mm) thick. Mash the potato pulp and stir
in half the cheese, the sour cream, milk, ham,
mustard, salt, and pepper. Divide the stuffing among
the potato shells and top with the remaining cheese.
(These may be prepared several days in advance and
refrigerated or frozen at this point.) Grill
directly over hot coals until the potatoes are
heated through and the cheese has melted. Serves 4
to 6.
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Entrees
Here's an Irish recipe that has become such a
favorite in the USA that many of us think of it as
American. Like many old-fashioned dishes from
everywhere in the world, this one makes economical
use of the cook's best friend-leftovers.
Corned Beef Hash
2 Tbs (30 ml) butter
1 small onion, finely chopped
1 clove garlic, finely chopped
2 to 3 cups (500-750 ml) finely chopped leftover
corned beef
3 to 4 medium potatoes, peeled and diced
1/4 cup (60 ml) water
3 Tbs (45 ml) ketchup
1 tsp (5 ml) Worcestershire sauce
1/4 tsp (1 ml) nutmeg
Salt and freshly ground black pepper to taste
4 to 6 eggs (optional)
Melt the butter in a heavy skillet over moderate
heat. Add the onion and garlic and saute for about 5
minutes, until tender. Add the remaining
ingredients, except the eggs, and bring to a boil.
Reduce the heat and cook covered for 45 minutes,
stirring occasionally. Break the eggs into wells you
have made in the hash and cook, covered, an
additional 10 to 15 minutes, until the eggs are
cooked to the degree you prefer. Serve immediately.
Serves 4 to 6.
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This dish, known as "biksemad," is so popular that
Danish cooks often prepare a roast just for the
leftovers. Try it and I think you'll see why.
Danish Hash
4 tbs (60 ml) butter
1-1 1/2 lbs (450-675 g) roast beef, pork, or
veal, cut into 1/2-inch (1 cm) dice
1-1/2 lbs cooked potatoes, cut into 1/2-inch (1
cm) dice
2-3 medium onions, thinly sliced
1-2 apples, cored and sliced into rings
Salt and freshly ground pepper to taste
4-6 fried eggs
Dill pickles for garnish
Heat the butter in a skillet over moderate heat and
lightly brown the meat, potatoes, onions, and apple
slices separately, seasoning each with salt and
pepper. Arrange the meat on a warm serving platter
or individual serving plates. Top with the potatoes,
onion, and apple slices. Place fried eggs on top and
serve garnished with dill pickle. Serves 4 to 6.
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This is perhaps the most famous of all British
dishes, and you'll find it on menus in restaurants
and pubs and sold by street vendors all over the
British Isles. You can use improvised equipment, but
the best results will come from a
thermostatically-controlled deep fryer with a
basket.
Fish and Chips
1 cup (250 ml) self-rising flour
2/3 cup (160 ml) water
1 1/2-2 lbs (675-900 g) potatoes cut into 1/2-inch
(1 cm) strips
4-6 pieces skinless cod fillets, about 6 oz (170 g)
each
Salt and freshly ground pepper to taste
Oil for deep frying
Salt and freshly ground pepper to taste
Lemon wedges for garnish
Malt vinegar for garnish
Stir together the flour and water until smooth and
allow to rest at room temperature for 30 minutes.
Rinse the potatoes under running water, drain, and
pat dry. Heat the oil in a deep fryer to 300F (150C)
and fry the potatoes in batches until soft but not
browned, about 5 minutes. Transfer to paper towels
to drain. Raise the temperature of the oil to 375F
(190C). Season the fish with salt and pepper, dip in
the batter, and fry two pieces at a time until crisp
and golden brown, about 8 minutes. Drain the fish on
paper towels. Add the potatoes to the oil and cook
until crisp and golden brown, about 3 minutes. Drain
on paper towels, sprinkle with salt, and serve with
lemon wedges and malt vinegar. Serves 4 to 6.
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Lamb is often cooked with rosemary; the two seem to
be a natural combination. After trying this dish you
may agree that lamb and lemon are also an unbeatable
combination.
Greek
Lamb and Potatoes Lemonato
2 large onions, sliced
4 Tbs (60 ml) olive oil
2 lbs (1 Kg) lamb shoulder or leg, trimmed of fat
and cut into 1 inch (3 cm) cubes
1 cup (250 ml) white wine or water
1 Tbs (15 ml) sugar
1 1/2 cups (375 ml) lemon juice
4 to 6 cloves garlic, finely chopped
Salt and freshly ground pepper to taste
1 1/2 lbs (700 g) medium potatoes, quartered
Saute the onions in the olive oil in a large saute
pan over moderate heat until the onions are
translucent. Add the lamb and brown lightly on all
sides. Add the remaining ingredients except the
potatoes and simmer covered for 1 hour. Add the
potatoes and simmer covered an additional 30 to 45
minutes, adding more liquid if necessary, until the
lamb is tender and the potatoes are cooked through.
Serves 4 to 6.
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I took some heat recently for publishing a
non-traditional recipe for Irish stew-one which
called for beef rather than lamb. Here is a recipe I
hope will satisfy the purists among my readers.
Irish
Stew
2 lbs (900 g) boneless lamb shoulder, trimmed and
cut into 1-inch (3 cm) pieces
1 Tbs (15 ml) chopped fresh parsley
1 tsp (5 ml) dried thyme
Salt and freshly ground pepper to taste
4 cups (1 L) chicken broth
2 lbs (900 g) boiling potatoes, peeled and quartered
1 large onion, finely chopped
1 lb (450 g) carrots, peeled and cut into 1-inch (2
cm) pieces
6 ribs celery, trimmed and cut into 1-inch (2 cm)
pieces
1/4 cup (60 ml) all-purpose flour
1/4 cup (60 ml) vegetable oil
Combine the lamb, parsley, thyme, salt, pepper, and
3 cups (750 ml) broth in a large saucepan and simmer
covered over moderate heat for 90 minutes. Add the
potatoes, onion, carrots, celery, and remaining
broth and simmer, covered, 1 hour. In a small bowl
whisk together the flour and oil until smooth and
stir into simmering stew until well incorporated.
Simmer uncovered 3 to 5 minutes, until thickened.
Serves 4 to 6.
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There are hundreds of recipes for lamb stew similar
to this one, and many readers might recognize it as
a variation on the old-fashioned Irish stew. Feel
free to add carrots, turnips, wedges of cabbage, or
whatever sounds good to you along with the second
addition of potatoes.
Lamb and Potato Stew
3 lbs (1.35 Kg) potatoes, peeled and cut into
1/2-inch (1 cm) slices
2 lbs (900 g) boneless lamb shoulder, cut into
2-inch (5 cm) cubes
2-3 onions, sliced
Salt and freshly ground pepper to taste
2-3 cups (750 ml) water, red wine, beef, chicken,
or vegetable stock, or any combination of these
1 cup (250 ml) chopped fresh parsley
Set half the potatoes aside in a pot of water.
Combine the remaining potatoes, lamb, onions, salt,
pepper and 2 cups (500 ml) of the liquid in a large
pot. Cover and bring to a boil over high heat.
Reduce the heat and simmer covered for 1 hour. Add
the reserved potatoes and additional liquid if the
mixture is dry. Simmer covered until the second
batch of potatoes is tender, 30 to 45 minutes.
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There are few things a satisfying or delicious as a
perfectly cooked pork roast. This is a classic
recipe from Naples.
Neapolitan Pork Roast with Potatoes
6-8 cloves garlic, finely chopped
2 Tbs (30 ml) chopped fresh sage leaves or 2 tsp (10
ml) dried sage
Salt and freshly ground pepper to taste
1 boneless pork loin roast, 2 to 3 pounds (1 to 1.5
Kg)
2 lbs (1 Kg) potatoes, cut into 1-inch (3 cm) cubes
2 Tbs (30 ml) olive oil
Combine the garlic, sage, salt and pepper in a small
bowl. Make holes in the pork roast with a small
paring knife and stuff the garlic mixture in the
holes with your finger, reserving about 1 teaspoon
(5 ml) of the garlic mixture. Rub any remaining
garlic mixture on the outside of the roast. Toss the
potatoes with the reserved garlic mixture and the
olive oil. Place the roast and the potatoes in a
roasting pan and place in a preheated 425F (220C)
oven. Remove from the oven and stir the potatoes
after 30 minutes. Baste the roast with the pan
juices and return to the oven. Lower the heat to
325F (160C) and continue to cook, stirring the
potatoes and basting the roast about every 15
minutes. Begin checking the internal temperature of
the roast after about 1 1/4 hours total cooking
time. Remove the roast when the internal temperature
is 150F (65C) for meat that is still slightly pink,
to 170F (78C) for well-done. Let the roast rest for
15 minutes before carving. Return the potatoes to
the oven if they are not crisp and golden. Serves 6
to 8.
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It is ironic that in a country with a bounty of
fresh local seafood, the most popular fish is one
that is not local. Portuguese fishermen began the
cod fishing industry in the North Atlantic in the
16th century, spending six months at sea catching,
cleaning, and salting the once plentiful fish. While
it is not as abundant (and inexpensive) as it once
was, salt cod ("bacalhau" in Portuguese) is still
the basis of many of Portugal's best-loved dishes.
This one is named for a restaurateur from the
coastal city of Porto, and is considered by some to
be the best of all the bacalhau dishes.
Portuguese Potato, Onion, and Salt Cod Casserole
(Bacalhau a Gomes de Sa)
1 lb (500 g) dried salt cod
6 cups (1.5 L) boiling water
2 lbs (1 Kg) small white or new potatoes
2 to 4 Tbs (30-60 ml) olive oil
1 large onion, peeled and thinly sliced
2 to 3 cloves garlic, peeled and finely chopped
1/2 cup (125 ml) chopped fresh parsley
Freshly ground pepper to taste
For garnish:
4 hard-cooked eggs, peeled and cut into wedges
12 to 18 oil-cured black olives
Additional chopped parsley
Soak the cod in water overnight in the refrigerator,
changing the water several times. Drain and rinse
well. Place the cod in a large saucepan and add the
boiling water. Simmer over moderate heat for 10 to
15 minutes, until the cod flakes easily. Drain and
rinse well, and flake into small pieces, removing
any bones and bits of skin. Boil the potatoes until
tender but firm, drain, and allow to cool. Peel and
slice the potatoes into 1/4 inch (5 mm) slices. Heat
2 tablespoons of the olive oil in a large, heavy
skillet over moderate heat. Add the onion and garlic
and cook for 5 minutes, stirring frequently, until
tender but not brown. Remove the onions and garlic
from the skillet and set aside. Add the sliced
potatoes to the skillet, along with more olive oil
if necessary, and cook for 5 minutes, stirring
frequently, until golden brown. Layer half the
potatoes in a well greased 2 quart (2 L) casserole
or gratin dish. Sprinkle with parsley and pepper,
add one third of the onion mixture, and half the
cod. Repeat, ending with a layer of the onion
mixture. Bake in a preheated 350F (180C) oven for 30
to 40 minutes, until hot and lightly browned.
Arrange the egg wedges and olives attractively on
top, and sprinkle with a little chopped parsley.
Serves 4 to 6.
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My British readers will be quick to point out that
shepherd's pie is made with lamb or mutton, and that
when made with beef this dish is properly known as
cottage pie. Regardless of the meat used, the rest
of the world has come to know this dish as
shepherd's pie. My version has a South American
twist with the addition of raisins and hard-cooked
eggs, ingredients typically found in the meat-filled
pastries called empanadas.
Shepherd's Pie
1 lb (450 g) ground lamb or beef
1 large onion, finely chopped
1 rib celery, finely chopped
1 clove garlic, finely chopped
1 15-oz (420 g) can tomato sauce
1/4 cup (60 ml) raisins
2 hard-cooked eggs, chopped
2 bay (laurel) leaves
1 tsp (5 ml) dried thyme
1 tsp (5 ml) dried marjoram
Salt and freshly ground pepper to taste
4 large potatoes
1 Tbs (15 ml) butter
1/4 cup (60 ml) milk
Saute the ground beef, onion, celery, and garlic in
a large skillet over moderate heat until the meat is
browned. Drain the liquid and do not return to the
heat. Stir in the tomato sauce, raisins, hard-cooked
eggs, bay leaves, thyme, marjoram, and black pepper.
Meanwhile, boil the potatoes in salted water until
soft and drain. Add the butter and gradually add the
milk while mashing the potatoes with an electric
mixer or hand masher-the consistency of the mashed
potatoes should be firm. Transfer the meat mixture
to baking dish and spread the potatoes evenly over
the top. Bake in a preheated 350F (180C) oven until
the potatoes are lightly browned, about 20 minutes.
Serves 6 to 8.
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The secret to this dish is to cook the ingredients
separately, as indicated in the recipe, so that they
retain their individual character. The traditional
way to serve it is with a raw egg yolk in half an
egg shell, nestled into the hash so the diner can
mix the egg yolk with the hot hash. With the current
concern about salmonella contamination you will
probably prefer my method, which calls for a fried
egg to be placed on top.
Swedish Hash
5 to 6 medium potatoes, neatly diced into 1/4 inch
(5 mm) pieces (about 4 cups, 1 L)
1 lb (500 g) roast or boiled beef, neatly diced into
1/4 inch (5 mm) pieces (about 2 cups, 500 ml)
1/2 lb (250 g) smoked or boiled ham, neatly diced
into 1/4 inch (5 mm) pieces (about 1 cups, 250 ml)
2 Tbs (30 ml) butter
2 Tbs (30 ml) vegetable oil
2 cups (500 ml) finely chopped onions
Salt and freshly ground black pepper to taste
2 Tbs finely chopped parsley
4 to 6 fried eggs
Melt the butter and oil in a large, heavy skillet
and cook the diced potatoes over moderate to high
heat for 15 to 20 minutes, stirring frequently,
until they are crisp and golden. Remove from the pan
and drain on paper towels. Add the onions, along
with a little more butter or oil if necessary, and
cook until they are soft and transparent but not
brown. Add the diced meats and cook for about 10
minutes, stirring frequently, until the meat cubes
are lightly browned on all sides. Stir the potatoes
into the meat mixture and cook briefly until the
potatoes are hot. Add the salt and pepper and
sprinkle with the parsley. Place individual servings
on warm plates and top with a fried egg. Serves 4 to
6.
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