Currently viewing the category: "potato"

Reprinted from the NYT

INGREDIENTS
  • 3 pounds assorted root vegetables: carrots, parsnips, celeriac, potatoes, turnips, etc.
  • 1/4 cup olive oil
  • Salt and black pepper
  • Chopped rosemary, thyme or parsley, plus more for garnish

PREPARATION

1.
Heat oven to 425 degrees. Peel vegetables (optional) and cut them into 1- to 2-inch chunks, put them in a baking pan and toss with the oil and a sprinkling of salt and pepper.
2.
Put the vegetables in the oven and roast without stirring for 20 minutes, then check. If they look dry and are sticking to the pan, drizzle with more oil. Continue roasting, stirring or turning the vegetables once, for another 20 minutes or so. Stir in the herbs, then return the pan to the oven for another 20 to 40 minutes, until crisp. Remove from the oven. Garnish with rosemary or thyme.
 
 
TOTAL TIME  1 hour 35 minutes INGREDIENTS 3 tablespoons butter, more for greasing pie plate 4 cloves garlic, minced 1 medium leek, white and light green parts only, minced 4 small cipollini onions, minced 1 tablespoons minced Rosemary 3 cups heavy cream 2 pounds (about 6 medium) Keuka Gold potatoes (unpeeled), sliced 1/8-inch thick Salt ground white pepper PREPARATION   1. Preheat oven to 350 degrees. Butter a 9-inch deep-dish glass pie plate. 2. In a wide saucepan, combine 3 tablespoons butter, garlic, leek and onions. Place over medium-low heat and sauté until mixture is light golden, about 15 minutes. Add 2 tablespoons tarragon, the cream and potatoes, and mix well. Simmer gently until potatoes are barely tender, about 15 minutes. Season with salt and white pepper to taste. 3. Using a slotted spoon, transfer potatoes to pie plate, spreading them evenly and pressing lightly to compact them. Drizzle with 2 to 3 tablespoons of cream from pan. Cover with foil and bake for 40 minutes. Remove foil and continue to bake until top is light golden brown, about 10 more minutes. Remove from heat and allow to rest for 15 minutes. Garnish with a sprinkling of chopped tarragon, and serve.
 

Ingredients

  • 8 or 9 small or 4 or 5 large shallots, peeledare cut in half or quartered if large
  • 1 1/2 lbs potatoes, washed and cut in half
  • 3 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 4 sprigs rosemary
  • salt and pepper to taste

Directions

  1. Preheat oven to 375°F.
  2. In a large baking tray mix the olive oil and balsamic vinegar (you can leave the balsamic vinegar out if you don't have any or don't like it), add the whole twigs of rosemary.
  3. Add the shallots and potatoes, stir so everything gets coated well
  4. Roast, uncovered, for approximately 1 hour or until the potatoes are tender. Depending on the size of the vegetables and your oven, they might take a little less or longer, it might be worth checking after about 45 minutes.
  5. Stir once or twice while roasting.
 
Horseradish Mashed Potatoes and Celeriac 1 lb. celeriac, peeled and cut into chunks 1 lb. potatoes (peeled or unpeeled, your choice) cut into chunks 1 bay leaf 4 cloves garlic, peeled ½ cup heavy cream 4 Tb. Butter 2 tsp. horseradish salt and pepper to taste Combine celeriac, potatoes, bay leaf, and garlic with water to cover; boil until just tender (about 20 minutes). Drain, remove bay leaf, and return vegetables to pot. Add cream, butter, and horseradish. Mash and season with salt and pepper. Makes 4-6 servings.
 
3 Tb. butter 2-3 leeks, thinly sliced (white and pale green parts only) 1 tsp. dill 1 lb. potatoes, thinly sliced 4 cups chicken or vegetable stock 1 cup sour cream 4 Tb. chopped fresh chives, divided salt and pepper Melt butter in pot over medium-low flame. Add leeks and dill; cover and cook slowly, 15-20 minutes. Add potatoes and stock; bring to simmer, cover, and cook until tender, 10-15 minutes. Puree mixture. Return puree to pot; stir in sour cream and 2 tablespoons chives. Add salt and pepper to taste. Sprinkle each serving with additional chives. Makes 6 servings.
 
A few medium potatoes Olive oil Salt, coarse kosher works best Preheat the oven to 425. Wash and halve the potatoes. Oil the bottom of a cookie sheet or shallow baking pan. I often use a pie pan. Oil the potatoes as well and roll the skins in salt, set the potato cut side down in the pan. Dust them with fresh pepper and slide them into the oven. Bake for 30-45 minutes –the longer the better. Pull them out when they are golden on the bottom and the skin pulls away from the flesh.
 
2 pounds new potatoes Salt and fresh pepper 4 medium tomatoes ¼ cup olive oil 2 onions, quartered and sliced thinly ¼ cup dried thyme 3 garlic cloves, sliced ¼ lemon, sliced thinly 1/3 cup kalamata or nicoise olives, pitted and chopped (optional) Preheat the oven to 400. Boil potatoes in salted water for 4 minutes and pull them out –don’t dump the water! Rinse potatoes in cold water to stop them from cooking further. Plunge tomatoes in the hot water for 20 seconds each and rinse with cold water. Peel off the skin, quarter, and remove the seeds. Coarsely chop ¾ of tomatoes and thinly slice the rest. Heat half the oil in a skillet and add the onions, thyme and pepper. Sauté until the onions wilt completely and begin to brown, about 8 minutes. Add this mixture to the bottom of a baking dish and layer in all the ingredients, finishing the top with more salt and pepper as well as the remaining oil. Cover and bake for 25 minutes. Uncover and finish for another 20-30 minutes or until the potatoes and fully tender.
 
4-5 large potatoes, halved if they are baseball size or larger ¼ cup extra virgin olive oil Salt Fresh pepper Paprika Preheat oven to 400. Wash and dry potatoes. In a shallow bowl toss them in the oil, making sure they are completely covered, especially the cut edges. Place them in a baking dish cut side down if you have cut them. Dust the outside with salt, using more than you think you should. The salt helps pull moisture out of the potato as it cooks. Sprinkle pepper and paprika on as well and push the whole thing into the oven. Check them in about 20 minutes and every five after that until a skewer runs through them easily and then cook them for 10 minutes more. The skin should be pulling away from the flesh and if you have a cut side, it should be really crispy. Remove from the oven and let sit for 5 minutes before slicing thinly. Leave the salty skin on and enjoy.
 
2.5 pounds russet potatoes, peeled 3 eggs or 1 egg and 2 whites, beaten 1 white onion, grated or chopped finely Quarter cup flour, toasted bread crumbs, or cracker crumbs Salt and fresh pepper 3 Tablespoons clarified butter, vegetable oil, or a mixture Coarsely grate peeled potatoes into a bowl of water. When ready to cook drain the potatoes and squeeze out excess water with a towel. Add them back to the dry bowl with eggs, onion, flour, 2 teaspoons of salt, and pepper to taste. Mix into a batter. Preheat the oven to 200. Heat a heavy skillet on medium-high heat with a film of butter/oil. When hot, drop in large spoonfuls of batter and cook over medium heat until browned, about 6 minutes. Turn over and cook until browned on the second side. Put the finished latkes on a plate in the warm oven while you prepare the rest. Serve with sour cream and apple sauce.
 
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