Week 41 -- Fancy Potatoes

Fancy French potato dishes. Try these classical French potato preparations for a break from baked or mashed potatoes or hashbrowns or french fries. These potatoes will impress your guests visually and deliver great flavor and texture.

Duchess Potatoes

  • Peel russet potatoes, place in water in bowl to remove excess starches
  • Roughly chop the potatoes and put in pot of cold water
  • Boil until tender, then strain in colander, duchess potatoes want to be as dry as possible
  • After straining thoroughly, lay out on sheet pan to go in oven to dry, 300F for 15 minutes
  • Puree them in processor until creamy, cool potatoes to 115F, to prevent coagulation of proteins when we add the egg yolks (we don't want scrambled eggs here)
  • Turn processor back on and slowly add 2 egg yolks per pound of potatoes
  • The egg yolks will help stiffen the potatoes when baked (coagulation of proteins)
  • Season with 1/2 tsp each S&P, 1/4 tsp nutmeg
  • Should look like very dry mashed potatoes
  • Transfer potatoes from processor to pastry bag
  • Pipe out little spirals onto parchment paper lined baking sheet
  • They can now be seasoned with S&P, or light sprinkle of nutmeg or paprika
  • Spoon on some melted butter
  • Bake in 425F oven about 20 minutes or until nicely browned, and serve
  • Optional: add roasted garlic

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Potatoes Anna

  • Peel yukon gold potatoes, place in water to remove excess starch
  • Slice very thin rounds, and rinse the starch off with water repeatedly
  • Heat up saute pan, and add a layer of clarified butter
  • Layer in the dried potato slices around the pan, and after first layer is done, sprinkle S&P
  • Layer in more potato slices for 2nd layer, sprinkle S&P
  • Layer in more potatoes slices for 3rd layer, drizzle with melted butter, sprinkle S&P
  • Shake pan, make sure potatoes are not sticking, check for browning, want golden
  • Cover pan with foil to steam the potatoes in the oven
  • Put covered pan in the oven, 425F bake 15 minutes, remove foil and bake another 20 to 25 minutes
  • You may wish to use compound butter, garlic and thyme, and just before the last layer of potatoes, sprinkle with grated parmesan cheese
  • Run spatula around edge of pan, make sure potatoes are not sticking, then carefully invert pan onto serving plate (or use side-less sheet pan to invert, then slide potatoes onto serving plate), cut wedges to serve

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Cocotte Potatoes

  • Peel red, new potatoes, place in water
  • Use melon ball scooper to make uniform potato balls, place back in fresh water
  • You can use the leftover potato cages for smashed potatoes or for soup
  • Blanche the cocottes, starting with cold water, pierce with fork to determine doneness
  • Strain off the hot water, dry the potatoes, and begin saute procedure with generous amount of melted butter (3-4 tbs)
  • Add cocottes to pan, seeking golden brown
  • Optional, add round pearl onions and saute them as well

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Dauphinoise Potatoes

  • Melt two tbs of butter in casserole dish, and a bit of canola/olive oil to increase smoking point
  • Dice a stalk of leeks, washed and prepared, white and green parts mixed together after dicing
  • Sprinkle a layer of leaks in the bottom of the casserole dish
  • Slice two yukon gold potatoes in half, then slice the halves, adjacently, as thinly as possible, no need to peel
  • Layer in one layer of sliced potatoes, then add a layer of gruyere cheese, and add a bit of black pepper, be careful with salt because the gruyere is already a bit salty, but use your own judgment/taste (salt can always be added later)
  • Dust with parmesan cheese and add 1/4 cup heavy cream
  • Add another layer of leeks, and another layer of potatoes, and yet another layer of leeks
  • Add more gruyere, more cream, covering all potatoes, more black pepper, another sprinkling of parmesan
  • Add the remaining leeks on top to add color, texture, and flavor, and another sprinkling of parmesan
  • Put into 350F oven for about 15 minutes (check at 10 minutes), longer if needed, looking for bubbling and golden brown
  • Classic French (Parisan) potatoes, serve with anything

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Fondant Potatoes (French/English)

  • Use russet potatoes, evenly shaped, 1 potato for 2 servings (yukon golds and red potatoes, and sweet potatoes work well, too)
  • Cut off booth ends to form rough cylinder
  • Stand end up, slice down on all sides, peeling, forming cylinder
  • Lay on side and cut in half
  • Place in bowl of cold water for 5-10 minutes to remove some of the starches
  • Dry thoroughly, no water wanted
  • Cast iron skillet, canola oil, hot till almost smoking, shimmering
  • Add potatoes, show end down, then brown nicely, 5-6 minutes, season tops with salt and pepper
  • Flip over, absorb oil out with paper towel, add 2-3 tbs butter, herb with thyme, rosemary, garlic is also welcome
  • Season potato tops with salt and pepper
  • When the bottoms begin to brown, add 1/2 cup to 1 cup chicken stock (boullion is fine here), covering potatoes at least half-way, the potatoes will absorb that wonderful flavor
  • Place in preheated 425F oven for 30 minutes, or until potatoes are tender (or do all stove top if oven is preoccupied, by covering the skillet [with lid or foil], simmer for 30 minutes until potatoes are fork tender)
  • Transfer to serving platter, and top with the thyme/rosemary butter/reduced chicken stock in the skillet

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Rissole Potatoes

  • Choose several small red (new or waxy) or Yukon potatoes and peel a strip off the center of the potatoes, leaving the skin on the ends
  • Parboil the potatoes in a skillet with a lid, until they are tender all the way through, yet still holding their shape, don't overcook at this point, about 8-10 minutes depending on size of potatoes
  • Drain, dry, and put them back in the same skillet, melt 3-4 tbs of butter and saute the potatoes
  • While sauteeing, add seasoning (S&P) and any herbs you desire, thyme, rosemary, garlic, mint
  • When the potatoes begin to turn golden brown (about 10 minutes) they are ready to serve

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Potatoes Au Gratin

  • Ingredients
    • 3 tbs butter
    • 3 garlic cloves, minced
    • 3 tbs AP flour
    • 1 tsp salt, 1/2 tsp pepper
    • 2 cups milk
    • 1.25 cup shredded cheddar cheese or gruyere or whatever you like (6 oz velveeta)
    • 5 cups potatoes (red or yukon) thinly sliced
    • 1/2 onion, julienned
    • 2 to 3 tbs grated parmesan (topping)
  • Procedure
    • Preheat oven to 350F
    • Melt butter, add minced garlic to infuse garlic into the butter (don't burn the garlic)
    • Make bechamel sauce with the butter, flour, S&P, and milk
    • When the bechamel thickens, remove from heat and stir in the cheese
    • Add the potatoes and onions and mix well
    • Transfer to a greased 2 qt baking dish
    • Cover and bake for 1 hour, remove cover, sprinkle with grated parmesan and bake 30-40 more minutes
    • Top with fresh ground black pepper, and serve
    • Optional: add roasted garlic when onions are added

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Hash Brown Potatoes

  • Ingredients
    • 1 or 2 russet potatoes (yukons and red potatoes also work)
    • 2 tbs olive or canola oil
    • 2 tbs butter
    • S&P to taste, other seasonings, herbs as desired
  • Procedure
    • Peel and grate a russet potato into a colander, rinse until the water runs clear, this removes excess starch which causes sticking to pan and poor coloration
    • After that, take 4-5 layers of paper towel, place the wet potatoes into the paper towel and wrap tight, wring out as much water as you can, the drier you can get the shreds the better, do again if needed
    • Get your skillet hot, water should sizzle momentarily and evaporate off quickly, if it beads up and dances (Leidenfrost effect), it’s too hot and needs to cool down
    • Add 2 tablespoons of oil and a couple tablespoons of butter, let that heat until the butter foams, but not browning
    • Add the potatoes, season and toss to mix the potatoes, covering all with oil and butter
    • Spread thin, about 1/2 inch, bring edges in
    • Lower heat to medium low, because you want them to cook for 15 minutes on each side without disturbing them, no stirring
    • This will make them golden brown and crispy outside (but not hard crunchy), and tender and moist inside

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Baked Potatoes

  • Ingredients
    • 1 russet potato per person
    • Olive or canola oil to coat
    • Salt
    • Toppings: butter, sour cream, shredded cheddar, bacon bits, scallions, etc
  • Procedure
    • Preheat oven to 350F
    • Wash potatoes, dry, pierce with fork several times for steam venting, coat with oil, sprinkle with salt
    • Bake 1 hour or until skin is crisp, but flesh inside is soft (fork or knife penetrates without resistance)
    • Cut open and serve with any desired toppings

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Mashed Potatoes

  • Ingredients
    • 2 lbs russet or yukon gold potatoes
    • 1 tsp salt
    • 1/2 cup hot milk, or more (hot milk helps potatoes stay warm until serving)
    • 1/3 cup butter, softened to room temperature
    • 3-4 garlic cloves, minced (or use roasted garlic)
    • 1/4 cup sour cream (room temp)
    • Black pepper to taste
  • Procedure
    • Peel and cube potatoes
    • Place potatoes in large pot of cold, salted water, cover by an inch
    • Bring to boil, reduce heat, simmer until fork tender, about 15-20 minutes
    • Saute garlic in small pan until fragrant, about 1 minute, set aside
    • Drain the cooked potatoes, add butter, cooked garlic, hot milk, sour cream (room temp)
    • Mash potatoes with masher until smooth, adding a little more milk if needed
    • Taste and adjust seasonings as desired
    • Optionally, add 1/4 cup parmesan cheese, garnish with chopped parsley

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Broiled Potato Rondels

  • Ingredients
    • 2 lbs russet, yukon, or red potatoes
    • Olive or canola oil for coating (or cooking spray)
    • 1 tsp salt
    • 1/2 tsp black pepper
    • 1 small bunch green onions/scallions (5-6), finely sliced
    • 2 tsp dried tarragon (1 tbs fresh tarragon, minced)
  • Procedure
    • Wash potatoes, don't peel, slice 1/4 inch thick rounds
    • Dry potatoes well, coat lightly with oil, place in microwave-safe bowl
    • Microwave on high 7-10 minutes, until almost tender, stir halfway through
    • Spread potatoes on a greased baking pan, spritz with cooking spray, sprinkle with S&P
    • Preheat broiler, broil 6 inches from heat 7-9 minutes until golden brown, flip and broil longer if needed, until golden
    • Mix scallions and tarragon in small bowl, sprinkle over potatoes, if desired drizzle with more olive oil

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Grilled Potato Planks

  • Ingredients
    • 1 lb yukon or red potatoes, cut into 1/2 inch thick planks or rondels
    • Olive or canola oil for coating
    • 1 tsp salt, any other spices/herbs/seasonings desired
    • 1/2 tsp black pepper
  • Procedure
    • Preheat grill, one side conductive (burner on), one side convective (burner off)
    • Dry potatoes well, coat with oil
    • Grill until grill marks appear on bottomside, turn for cross-hatching
    • Flip to get grill marks on other side
    • Transfer potatoes to convective side for a few minutes to cook through, brush with oil and season
    • Remove from grill and serve

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Roasted Garlic Potatoes

  • Ingredients
    • 2 lbs red potatoes
    • 2 tbs olive or canola oil
    • 1 tsp salt
    • 1/2 tsp black pepper
    • 8 cloves garlic, minced (roasted garlic is great here)
    • Other herbs or spices as desired (eg. rosemary, thyme)
  • Procedure
    • Preheat oven to 375F
    • Prepare baking sheet by lightly oiling, cooking spray
    • Cut potatoes into 1 inch cubes, without peeling, boil for 5 minutes in salted water (this step promotes good surface crispness while remaining tender and moist inside)
    • Drain the potatoes and dry well to ensure good crisping in the oven with oil, and layout on baking sheet
    • Drizzle oil over potatoes, season with S&P and garlic (and other dried herbs as desired)
    • Toss potatoes to ensure even seasoning
    • Roast in oven for 30-40 minutes, flipping halfway through, until evenly golden
    • Remove from oven and add more S&P as desired

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Rosti Potatoes (old school Swiss hash browns)

  • Ingredients
    • 2 yukon gold potatoes
    • 2 tbs olive or canola oil
    • 1 tsp salt
    • 1/2 tsp black pepper
    • 3 cloves garlic, minced (or use roasted garlic)
    • 2 scallions diced, white and green parts
    • Other herbs or spices as desired (eg. rosemary, thyme)
  • Procedure
    • Grate the potatoes, skin on, then squeeze out all water, add garlic and scallions, whatever dried herbs you desire, S&P
    • Heat saute pan (12 inch cast-iron skillet) to smoke point, add a bit of butter to the oil
    • Place the potato mixture into the skillet, spread evenly, but do not pack down, the natural starch will hold it all together
    • Watch the potato gaps and edges for crisping, flip over when golden brown
    • Serve with Chicken or Veal Zurich placed on top

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Corned Beef Hash

  • Ingredients
    • 1 - 12 oz can corned beef
    • 2 yukon gold potatoes, small dice (3/8 inch cubes)
    • 1 small onion, diced
    • 3 cloves garlic, minced
    • 1/2 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp black pepper, 1/4 tsp caraway seeds
  • Procedure
    • Slice the corned beef 1/4 inch thick
    • Heat saute pan (12 inch cast-iron skillet), sear the corned beef, remove and set aside
    • Prep the potatoes, onion, garlic
    • Fry the potatoes until golden brown, remove and set aside
    • Saute onions until translucent, add garlic
    • Add seasonings to the onions and garlic
    • Add the potatoes, then the corned beef, stir and cook until desired doneness
    • Serve with eggs, toast, or whatever

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Lyonnaise Potatoes

  • Ingredients
    • 2 lbs yukon potatoes (red potatoes good too)
    • 1 large onion, thinly sliced rondels, halved
    • 2 tbs olive or canola oil
    • 2 tbs butter
    • 1 tsp salt
    • 1/2 tsp black pepper
    • 2 cloves garlic, minced (or use roasted garlic here)
    • 1/2 cup chicken broth/stock
    • 1/2 cup chopped parsley
  • Procedure
    • Blanch the whole potatoes 10 minutes in simmering water
    • Cool, then slice potatoes into 1/4 inch thick rondels
    • Slice onion thin, julienne
    • In one saute pan, do the potatoes until golden brown with a bit of salt and pepper, set aside
    • In another saute pan, caramelize the onions with salt and pepper on low heat with garlic for about 20 minutes, get them golden and au sec, dry with paper towel and set aside
    • Combine potatoes and onions and add chicken broth, put in 275F oven for 45 minutes uncovered
    • Check at 30 minutes to ensure enough liquid, stir in parsley, but you want them to be nearly au sec when done
    • Remove from oven and add more S&P as desired

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German Potato Pancakes (Kartoffelpuffer) -- 4 servings

  • Ingredients
    • 1.25 lbs russet or yukon potatoes, peeled and very finely grated
    • 1/2 onion, very finely grated
    • 1/3 cup scallions or chives, chopped (for color)
    • 2 cloves garlic, minced (or use roasted garlic here
    • 1 large egg
    • 2 tbs AP flour (or more if needed), or matzo meal for authentic latkes
    • 1/2 tsp salt, 1/2 tsp pepper
    • Olive or canola oil for frying
  • Procedure
    • Thoroughly wring out as much moisture as possible from grated potatoes and onions, dry with paper towels
    • Put potatoes, onions, garlic, scallions/chives in bowl with egg, flour, salt and pepper and work into a tacky mixture, adding a bit more flour as needed, use immediately
    • Heat a few tbs of oil in skillet over medium heat
    • Ladle 1/3 to 1/2 cup mixture (depending on desired size) into hot pan, flatten into pancakes with back of spoon
    • Fry on both sides about 3-5 minutes, until golden, set on wire rack to keep crisp
    • Serve hot with applesauce, fruit compote, sour cream, creme fraiche, herbed yogurt, or with a savory gravy and meat, very versatile

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German Potato Dumplings (6 servings)

  • Ingredients (for 6 servings)
    • 1.5 lbs russet (pealed) or yukon gold (fine if not pealed) potatoes
    • 1/2 stick butter
    • 2 cups fresh bread 1/2 inch cubes (day old bread is better)
    • S&P to taste (try 1 tsp salt, 1/2 tsp black pepper)
    • 1 pinch nutmeg (1/8 tsp for starters)
    • 1 egg
    • 1/2 cup AP flour
  • Procedure
    • Place unpeeled potatoes in a large pot and cover with salted water (like sea water saltiness)
    • Bring to a boil, then reduce heat to simmer until just tender, 15 to 20 minutes
    • Drain and let cool until easily handled
    • Meanwhile, melt butter in a skillet over medium heat
    • Add bread cubes, cook and stir until golden brown and crunchy, 4 to 5 minutes
    • Remove from heat and transfer bread to a bowl using a slotted spoon, reserving the browned butter in the skillet
    • Peel potatoes and place in a large bowl, mash and season with salt, pepper, and nutmeg
    • Stir in eggs, mash until combined, add flour, stirring just until flour disappears, don't over mix the dough, lest the dumplings get too tough/chewy/rubbery
    • Bring a pot of salted water to a simmer
    • Dampen hands with water and scoop a spoonful of the dough onto your palm, make an indentation in the center, and place 2 or 3 croutons inside, roll into a smooth ball, sealing in the croutons
    • Use large spoon to lower dumplings into the simmering water, cook until they float, 1 to 2 minutes, then cover pot and simmer, flip dumplings over after 10 minutes, then 10 minutes more
    • To serve, drizzle with reserved brown butter, crumble remaining croutons on top, let rest 10 minutes, top with chopped chives, parsley, green onions, etc, as desired, then serve

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Greek Potatoes

  • Ingredients
    • 2 lbs yukon potatoes (chopped into chunky wedges)
    • 6 cloves garlic, chopped (or use roasted garlic)
    • 1/2 cup chicken broth/stock
    • 1/2 cup olive oil
    • 1 tbs lemon juice
    • 1 tbs dried oregano
    • 1 tsp salt
    • 1/2 tsp black pepper
  • Procedure
    • Grease a large baking dish with oil and preheat the oven to 400F
    • Pour the potato wedges into the dish in an even layer
    • Combine the garlic, stock, olive oil, lemon, oregano and salt and pepper. Stir well, then pour over the potatoes
    • Bake uncovered for 40 minutes, then stir well, turning all the potatoes and spooning over the liquid, bake again for another 20 to 30 minutes or until the potatoes are well browned

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Classic Picnic Potato Salad

  • Ingredients (for 5 to 6 servings)
    • 1.5 lbs yukon potatoes (chopped into 1 inch chunks)
    • 3/4 cup mayonnaise
    • 1/2 onion, finely chopped
    • 1 small celery stalk, finely chopped
    • 1 tsp dijon mustard
    • 1 tsp lemon juice
    • 1 tbs sweet pickle relish (or dill)
    • 1/2 tsp paprika
    • 2 hard-boiled eggs, chopped
    • 1/2 tsp black pepper, 1/2 tsp salt (or to taste)
  • Procedure
    • Hard boil 2 eggs, fill saucepan about 1/4 of the way with cold water, ensuring the eggs are covered by 1-2 inches of water, bring to rolling boil, then turn off heat and allow eggs to sit at least 10-12 minutes in the hot water, then strain most of the hot water from the pan, and run cold water over the eggs to stop them from cooking further (use ice water if you think it helps to peel the eggs), peel, chop, and set aside to cool
    • In large pot, cover potatoes with water, season with salt, bring water to boil until potatoes are easily pierced with fork/knife (12-15 minutes), drain and cool
    • In large bowl combine mayonnaise, onion, celery, mustard, lemon juice, pickles, and paprika, stir until well combined, fold in potatoes, eggs, season with salt and pepper to taste, refrigerate until ready to serve

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Crispy Christmas Roast Potatoes

  • Ingredients
    • 2 lbs yukon potatoes, about 6-8 potatoes (peeled and quartered)
    • 1/2 cup oil, or duck fat, or goose fat, or beef fat
    • 1/2 tsp black pepper, 2 tsp salt - divided
    • 1/2 tsp baking soda
    • Optional: garlic and herbs (eg. rosemary, thyme)
  • Procedure
    • Preheat oven to 425F
    • In large pot, bring 2 qts water to boil, season with 1 tsp salt, add 1/2 tsp baking soda (increase alkalinity to help break down the outside edges of the potatoes, put the potatoes in, then reduce to simmer for about 10 minutes, until potatoes are easily pierced with fork/knife, with just a little resistance in the center, drain and cool in a colander
    • Optional: create herb-oil - ei., infuse the oil with the flavorings of garlic and herbs, if desired, by heating the oil in a pan with the herbs just until the garlic begins to turn golden, then strain the oil, setting the sauteed garlic and herbs aside until the end
    • Put oil in large bowl, season with 1 tsp salt and 1/2 tsp black pepper (or to taste), place the potatoes in the bowl, then toss them vigorously to fluff them up, creating slightly mashed potato layer on outsides, creating lots of spaces for the oil to get in and do its crisping work
    • Grease a roasting pan (9 x 13 inches, or large enough to allow all potatoes to fit in one layer with a bit of space between potato pieces), then carefully spoon in the potatoes
    • Put in oven to roast for 20 minutes, flip the potatoes and roast for another 20 minutes, making sure all sides brown and crisp, cook longer for desired crispiness if needed, may need 50 to 60 minutes total
    • Optional: add the previously sauteed garlic and herbs to the potatoes and coat evenly
    • Transfer potatoes to a serving bowl for the table, and garnish with chopped parsley if desired

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Crispy Spiced Potatoes

  • Ingredients
    • 1 lbs yukon potatoes, about 4 small yukon potatoes whole
    • 2-3 tbs olive/canola oil, plus a bit more to top up
    • 1 tsp paprika
    • 1/2 tsp cumin
    • 2 garlic cloves, minced (or use roasted garlic)
    • 3/4 tsp smoked salt
    • 1/2 tsp black pepper
  • Procedure
    • Gently boil potatoes until just fork tender
    • Add spices to small bowl, along with oil, mix
    • Rinse, drain, and dry potatoes, place in bowl
    • Preheat oven to 425F
    • Pour spice mix on potatoes, mix until evenly coated
    • Place potatoes on greased baking sheet, leaving space between them for when they are flattened
    • Using a small bowl or ramekin, press down on each potato to flatten, but do not mash them too flat, about 3/4 inch thick
    • Use basting brush to distribute all leftover spice mix onto the flattened potatoes, adding more oil as needed for good coating, this is what makes them really crispy
    • Place in oven and bake for 30 minutes, check for golden color and crispy outer layer, bake another 10 to 15 minutes if needed
    • Serve as a side dish, or as an appetizer

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Crispy Oven Fries

  • Ingredients
    • Cooking/baking spray (PAM)
    • 3 tbs canola oil
    • 1 lb yukon golds, halved then cut into planks
    • 2 tbs cornstarch
    • 1/2 cup water
    • 1.5 tsp salt
  • Procedure
    • Spray sheet pan generously with cooking/baking spray, then add 3 tbs canola oil to pan, coating pan evenly
    • In microwavable bowl, mix cornstarch and water, heat from 1 to 3 minutes, stirring every 30 seconds to make a medium cornstarch pudding to coat the potatoes
    • Cut the potatoes into planks, then toss with the cornstarch pudding, coating evenly, thinly
    • Place the potatoes on the sheet pan, in rows, easy to flip
    • Cover sheet pan with foil (interior side lightly greased)
    • Bake in 425F oven for 12 minutes on lowest rack
    • Remove foil, flip planks (bottomside should be golden), to caramelize the topside (golden brown), 12-16 miinutes or until golden brown, still using lowest rack
    • Salt the potatoes immediately after removing from oven, toss the potatoes to evenly distribute the salt
    • Transfer fries to paper towel lined plate
    • Serve as a side dish, or as an appetizer, use condiments: ketchup, aioli, malt vinegar, remoulade, etc, as desired

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Diner-Style Home Fries

  • Ingredients
    • 1 lb yukon potatoes (about 4 small yukon potatoes)
    • 1 tbs olive/canola oil, plus a bit more to top up
    • 1 tbs butter, or more as needed
    • 1/4 tsp onion powder
    • 1/4 tsp garlic powder
    • 1/4 tsp paprika (to help develop color)
    • 3/4 tsp salt
    • 1/2 tsp black pepper
  • Procedure
    • Quarter the potatoes and transfer to a plate
    • Microwave for 3-4 minutes or until just turning tender, not quite as much as when doing potato salad
    • Slice the quarters into desired bite-size pieces
    • In iron skillet heat 1 tbs olive/canola oil and 1 tbs butter
    • When butter is melted, toss potatoes in and spread evenly, season with S&P, onion powder, garlic power, and paprika, add more butter as needed
    • Toss the potatoes frequently for even cooking (every couple of minutes for 10 to 15 minutes or until golden brown)
    • Goal is crispy exterior, light fluffy interior

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German Potato Salad

  • Ingredients
    • 1.25 lb yukon potatoes (about 4 small yukon potatoes)
    • 1/4 lb bacon, diced
    • 1 onion, small dice
    • 1 tbs sugar
    • 1 tsp salt
    • 1/2 tsp black pepper
    • 1/4 cup white vinegar or rice wine vinegar
  • Procedure
    • Peel and quarter the potatoes and transfer to a plate
    • Microwave for 3-4 minutes until just turning tender, using a skewer test
    • Slice the quarters into desired bite-size pieces (1/2 inch), set aside
    • Cook bacon in iron skillet until crispy, remove from heat, set aside
    • Saute the onions in bacon grease until translucent
    • Add bacon back in, stir in sugar, salt, pepper, and vinegar, bring to boil, stir, remove from heat
    • Pour bacon/onion dressing over potatoes, toss to combine, enjoy warm

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Baked Sweet Potato Fries

  • Ingredients
    • 1 lb sweet potatoes, peeled
    • 2 tbs olive/canola oil
    • 1/2 tsp onion powder
    • 1/2 tsp garlic powder
    • 1/2 tsp paprika
    • 1/2 tsp salt
    • 1/4 tsp black pepper
  • Procedure
    • Oven 400F
    • Cut the sweet potatoes into sticks 3/8 to 1/2 inch wide and 3 inches long, and submerge and soak the sticks in water for at least one hour, or overnight (soaking enhances crispy oven baking result)
    • Drain the sweet potato sticks and dry well, then toss them with the oil in a bowl
    • Mix the spices, salt and pepper in a small bowl, and stir in with the sweet potato sticks, looking for even seasoning
    • Spread them out on a rimmed baking sheet, lined with foil or parchment paper
    • Bake until brown and crisp on the bottom, about 15 minutes, then flip and cook until the other side is crisp, about 10 minutes
    • Serve hot with ketchup, aioli, remoulade of choice

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Baked Sweet Potatoes

  • Ingredients
    • 2 sweet potatoes, scrubbed clean
    • 2 tbs butter, divided
    • 1/2 tsp salt, divided
    • 1/4 tsp black pepper, divided
  • Procedure
    • Oven 400F
    • With a fork, pierce the sweet potatoes all over, rub with oil
    • Place on sheet pan lined with foil or parchment paper, bake until fork tender, 45-60 minutes
    • When fork tender, slice down the center, apply butter and seasonings
    • Tip: if foil wrapped, the sweet potatoes will not caramelize properly
    • Serve hot

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Aloo Tiki (Indian potato cakes)

  • Ingredients (for approximately 5 cakes)
    • 1 lb yukon gold potatoes, peeled and halved
    • 2 tbs butter, divided
    • 1/2 tsp salt, 1/2 tsp black pepper
    • 1 to 2 tsp curry powder
    • 1/8 tsp cardamom powder
    • 2/3 cup green peas (frozen, thawed just prior to using)
    • 1/3 cup panko bread crumbs for exterior coating
  • Procedure
    • Parboil the potatoes for about 10 minutes, fork tender, drain and set aside to cool
    • Add cooled potatoes to a mixing bowl along with butter, salt, pepper, curry and cardamom, Mash to combine, without overmixing, Taste and adjust seasonings as needed
    • Add peas and mix once more, then scoop out about 1/8 cup measurements (golf ball sized spheres) and flatten into 1/2 inch thick round discs (should be enough for 9 to 10 cakes)
    • Sprinkle the tops of the cakes with a bit of salt, pepper, curry powder (or garam masala), and panko bread crumbs and gently press to adhere for a crispier crust
    • Once all the discs are formed, cover with plastic wrap and refrigerate for at least 1/2 hour to help them stay together when fried (they can be fragile, so careful handling)
    • Heat skillet over medium heat (350F), add generous oil and butter to coat bottom, when oil is hot, add several of the patties spiced side down, then add salt, pepper, curry/garam masala, and bread crumbs to the top side, pressing in gently
    • Saute for 4 to 5 minutes per side, being sure to flip the patties carefully to keep them intact, looking for deep golden brown on both sides
    • Transfer to a baking sheet kept in a 175F oven to keep warm until all patties are cooked and ready to be served
    • Serve with cilantro chutney or mint chutney, etc

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Pan-fried Fingerlings with Leeks (small yukon golds-OK)

  • Ingredients (for approximately 5 cakes)
    • 1 lb fingerling potatoes, or small yukon golds, halved or quartered as needed to make consistent sized pieces
    • 2 tbs butter, or oil, plus one more tbs oil
    • 2 leeks, sliced and washed, using some of the green of the top half, dice
    • 1/2 tsp salt, 1/2 tsp black pepper
    • 1/4 cup dry white wine
  • Procedure
    • Parboil the potatoes for about 5 minutes, almost fork tender, leave in water, set aside to cool
    • Saute the leeks until softened, about 5-8 minutes, add wine to deglaze, reduce until alcohol is evaporated, transfer to bowl and set aside
    • Add oil and butter to the same skillet, drain and dry the parcooked potatoes and saute until browned on all sides
    • Return the sauteed leeks to the pan and heat through with the potatoes
    • Transfer to a serving dish and serve immediately, or keep warm in a 175F oven until ready to serve

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Potato and Cheese Galette (Cheesy hashbrowns)

  • Ingredients (for approximately 6 servings)
    • 1.2 lb russet or yukon golds, peeled and shredded as for hashbrowns
    • 2 tbs oil, plus one more tbs oil
    • 1 onion, diced
    • 2 eggs
    • 2 tbs cornstarch
    • 1 tsp onion powder
    • 1 tsp garlic powder
    • 1/2 tsp salt
    • 1 tsp black pepper
    • 6 oz cheese of choice or mixed, cheddar, provolone, mozzarella, gruyere, feta, parmesan
  • Procedure
    • Peel and shred the potatoes, put in bowl of water to rinse off excess starch
    • Saute the onions (10 inch skillet) until soft and golden, squeeze out excess oil, set aside
    • In large bowl, put eggs, cornstarch, onion and garlic powder, salt, pepper, caramelized onions, then drain the shredded potatoes and squeeze out as much water as possible (use cheese cloth or kitchen towel), and combine with the egg mixture, mix well
    • Reheat 10 inch saute skillet with 2 tbs oil, and when hot add 1/2 of the potato mixture, spreading evenly over entire surface
    • Distribute the cheese over the potatoes evenly, then top with the remaining potato mixture, again spreading evenly and covering all the cheese
    • Cover the skillet and cook on very low heat for about 10 minutes, lift one edge to check doneness, looking for golden brown potatoes
    • Put a plate over the skillet, and turn it over to release the galette onto the plate, then slide the galette back into the skillet to cook the other side, about 5 to 6 minutes, until golden brown
    • Allow to cool a bit, then cut like pie wedges to serve

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Patatas Panderas (Spanish: oil and white wine)

  • Ingredients (for approximately 6 servings)
    • 1.5 lb yukon golds, sliced 1/4 inch thick
    • 3 tbs oil
    • 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp dried thyme, 1/4 tsp dried rosemary
    • 1 onion, sliced julienne
    • 1/2 cup green pepper, sliced julienne
    • 3 garlic cloves, minced
    • 1/3 cup white wine
  • Procedure
    • Preheat oven 375F
    • Peel and slice the potatoes, put in bowl, add oil, salt, black pepper and herbs, mix well, evenly coated
    • Add onions, green peppers, and garlic, stir in
    • Transfer to greased 8x8 baking dish, spread evenly
    • Cover baking dish tightly with foil (vegetables must cook in their own liquid), put in oven for 45 minutes
    • When potatoes are fork tender, pour over the white wine evenly
    • Increase oven temperature to 425F
    • Put baking dish back into oven uncovered for 15 to 20 minutes
    • Allow to cool 5 to 10 minutes, then spoon out to serve

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Bubble and Squeak Bites

  • Ingredients (for 12 "bites")
    • 20 oz yukon golds, chopped for boiling then mashing
    • 10 oz cabbage, finely shredded
    • 1/2 onion, finely diced
    • 1 tsp salt, 1/2 tsp black pepper, 1/4 tsp dried thyme, 1/4 tsp dried rosemary
    • 2 oz cheddar cheese, grated
    • 2 garlic cloves, minced
    • 2 tbs butter, melted
  • Procedure
    • Preheat oven 400F
    • Boil the potatoes until tender for mashing, about 12-15 minutes, then drain well
    • Saute onions until translucent, add cabbage, then garlic, soften the cabbage
    • Pat the sauteed vegetables dry, then combine the potatoes with the vegetables in bowl
    • Add seasoning and herbs, then mash everything together
    • Stir in the grated cheese
    • Brush 12 muffin cups with butter liberally, then pour remaining butter into the potato mixture, mix well
    • Spoon the potato mixture into muffin cups evenly and tamp down lightly
    • Bake in oven for about 30 minutes, until golden brown and crispy
    • Serve hot or cold

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Potatoes Romanoff

  • Ingredients (for 3 portions)
    • 12 oz Yukon gold potatoes (or russets)
    • 1 small onion, finely diced
    • 2 garlic cloves, minced
    • 3/4 cup cheddar cheese, grated
    • 1/2 cup sour cream
    • 1/2 tsp salt, 1/2 tsp black pepper
  • Procedure
    • Preheat oven 400F
    • Wrap each potato (with skins) in foil, then poke with fork for steam escape
    • Bake the potatoes for about an hour, until very tender
    • Unwrap and allow potatoes to cool to room temp, then refrigerate for at least 1 hour
    • Grate the potatoes (with skins) on a cheese grater into a mixing bowl
    • Saute onions until translucent, then garlic until fragrant
    • Toss the onions and garlic, salt and pepper, into the potatoes with a fork, trying to keep from "mashing" the potatoes
    • Toss in the grated cheese with forks
    • Toss in the sour cream as gently as possible
    • Transfer to greased baking dish without compressing the potato mixture
    • Set oven to 425F, bake for 30 minutes, until top is golden brown

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