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Pan Seared Potatoes w/ a Basil-Garlic Aoili

There is something about potatoes that makes me happy.  They are the ultimate comfort food.  I don’t think I will ever tire of them. I just so happen to have gotten some pretty new potatoes in my CSA box and decided to whip myself up some for a late night supper.

I decided to steam them to cook them, then pan seared them in olive oil.  This gave the potatoes a creamy center with a wonderful crispy outside. Yum!  I made a quick aoili with some left over lemon basil to top it all off.

Supplies:

  • New potatoes, cleaned and cut in half
  • 2 tablespoons olive oil
  • S&P

For the Aoili:

  • 1/2 C low-fat mayo
  • 3 garlic cloves
  • 1 handful basil
  • 2 tablespoons lemon juice
  • S&P
  • Skim milk (optional)

Steam your potatoes until you can stick a knife in the center easily.  Let cool to room temperature.

In a large skillet add potatoes to hot oil cut side down.  Don’t touch and let sear for 2-3 minutes or until a nice golden brown. Flip over and sear the other side.  Transfer to a paper towel lined plate, sprinkle with salt and pepper and set aside.

To make the aioli:

In a food processor chop the basil and garlic together until fine.  Add to mayo and add lemon juice.  Mix together well and season with salt and pepper to your liking.  I like my aoili on the thinner side to make it more like a sauce so I add skim milk until I get my desired consistency.

Spoon aoili over warm potatoes and thoroughly enjoy!

 

 
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Posted by on September 29, 2011 in Uncategorized

 

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Roasted Potato Pizza

I love that the cooler weather is allowing me to use my oven again.  I was getting to darn near grill overkill.  I was in the mood for pizza so I improvised.

In my CSA box was bag of potatoes.  Not just any potato, but one with a beautiful pink flesh.  I thought they might taste pretty good on top of a crust with cheese. I was right.  I decided to take my pizza to a new level.  I caramelized some onions and utilized the shredded mozzarella-provolone mix and crumbled goat cheese I had in the refrigerator.

Let me tell you, outstanding!  I used some fresh rosemary and thyme from my garden to bring the flavors all together.  It was pizza nirvana.  You got the sharpness from the mozz/prov cheese, the sweetness from the onions, topped off with the tangy-creaminess of the goat cheese.  Heaven.

Supplies:

  • 1 store bought tin of pizza dough
  • 5 small red potatoes, washed, dried and thinly sliced
  • 1 large onion, thinly sliced
  • Olive oil
  • 1 c shredded mozzarella/provolone cheese
  • 1/4 c crumbled goat cheese
  • fresh thyme and rosemary, chopped
  • S & P to taste

Line your sliced potatoes on a cookie sheet and drizzle with olive oil until just coated.  Bake at 400 until soft in the center (about 15- 20 mins).  Don’t cut your potatoes too thin, they will turn into potato chips if you do. You don’t want that. Once done, set off to the side to cool

Meanwhile as your potatoes are roasting, caramelize your onion.  Sautee onions in a large enough pan with 2 tablespoons of olive oil on medium heat.  Stir around until your onions turn a beautiful brownish color and get soft. Set off to the side to cool.

Heat a pizza stone at 450 until good and hot. I put the pizza stone in the oven when I took the potatoes out.

Take your pizza dough out of the tin and shape on a cornmeal dusted pizza peel.  Don’t have cornmeal? Grits work just fine too.

Drizzle a little olive oil over dough.  Add shredded cheese, then layer the potatoes.  Next add the onions, and chopped herbs.  Sprinkle the crumbled goat cheese over the top and slide your pizza onto the hot pizza stone.

Let cook for 15-18 minutes or until the crust is golden brown and the cheese just melts.

My rustic (for lack of a better word) finished product…

Go..make..now!

 
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Posted by on October 7, 2010 in Uncategorized

 

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Paprika Roasted Red Potatoes w/ Kale Pesto

Ahhh Kale…

So pretty, so good for you.  I have to admit, when I first started being a CSA member I didn’t have a clue what to do with kale.  I’m still learning.  HighCross Farm has some of the prettiest Kale I’ve ever seen by the way…

While perusing  some of my favorite food sites, I happened upon a video from someone who calls himself The Hippy Gourmet.  He was making Paprika roasted potatoes and Kale pesto.  I simply had to try it.  Let me tell you, Kale pesto is AMAZING.  I think it’s even better than the basil or arugula pesto I’ve made in the past.

The crispiness from the potatoes with the creaminess of the Kale pesto and an added punch from the grated Romano is heaven in your mouth. You will LOVE this recipe.

Supplies

  • Red potatoes, cut into halves or quarters
  • Olive oil
  • Paprika
  • Garlic powder
  • Salt
  • Pepper
  • 1 bunch of kale
  • 3 large cloves of garlic
  • 1/2 C toasted walnuts
  • Grated Romano cheese (you can use Parm or Asiago as well)
  • Olive oil

Par boil your potatoes so they are soft, but not to the point of mush.  Drain and toss with enough oil to cover, paprika, garlic powder, salt and pepper. Spread out on a baking sheet and bake on 450 until crispy (about 40 mins).

For the Pesto:

Remove the hard stem from the kale and drop into boiling water.  Boil kale until soft. This only takes a few minutes.

Drain off the kale and put into a food processor with the garlic, walnuts and cheese. Pulse until finely ground.

Drizzle in enough olive oil to bind it all together. You want it nice and thick, not oily and runny.

While the potatoes are still warm, dollop the pesto over the top.  Shave some cheese over the pesto and enjoy!

 
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Posted by on June 23, 2010 in Uncategorized

 

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Individual Parsley Scalloped Potatoes

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My CSA boxes have been packed with so much awesome-ness.  I took the new potatoes and flat leaf Italian parsley that were in this week’s box and made some individual scalloped potatoes.

I used the parsley to make a parsley bechamel sauce, and it was fantastic!  I also nuked the potatoes whole in the microwave for a little bit before cooking them in the oven.  It really made a difference in cooking time.

I also made this dish as low-fat as I possibly could. 🙂

Supplies:

  • 1 tablespoon blue bonnet spread
  • 1 tablespoon all purpose flour
  • 1 c. skim milk
  • S & P to taste
  • 5-6 new potatoes
  • a good handful of Italian flat leaf parsely, chopped
  • Shredded cheese of your choice (I had some sharp white cheddar in the fridge)
  • Ham, diced (I used small ham rounds since 2 sliced were only 50 calories)

In a sauce pan melt the margarine over medium heat.  Add flour and whisk.  Let it cook for a bout a minute to get out the floury taste.  Add milk and whisk until thick.  Add chopped parsley, salt and pepper and let sit (whisking occasionally).

Prick your potatoes with a fork and place on a microwaveable dish.  Cover with a damn paper towel and nuke for about 7 minutes.  You don’t want your potatoes cooked to the point of mush.  You still want a firmness to them so you can slice them.  They will finish cooking in the oven.  Slice into rounds and set aside.

Spray your muffin tin with cooking spray and start layering your scalloped potatoes.

  • Potatoes
  • ham
  • cheese
  • bechamel sauce

Repeat until you come to the top of the muffin tin.  It took about three potato rounds to come up to the top of my muffin tin.  I topped mine with a parsley leaf for aesthetic purposes only.

Before putting them into the oven…

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Pop into a 400 degree oven for about 30-40 minutes (or until nice and golden brown on top).

After…

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These are perfect! Perfect portion, perfect flavor, perfect everything.  I will make these again for sure. 

Note:  I did not salt my bechamel sauce since there is ham and cheese in the recipe.  It came out perfectly salted.  If you like salt, then by all means salt away.  I was pepper heavy, but that is just my taste.  Play with the recipe.

 
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Posted by on September 8, 2009 in cheese, parsely, potatoes

 

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Warm potato salad

I work at a job that pretty much has me working through my lunch break.  I like to make things that will carry me through most of the week so I don’t fret about not having anything to eat during the day at work.  I usually keep that in mind when I plan my meals.  Tonight was no exception.

There was a recipe for dill potatoes in the HighCross Farm CSA newsletter. Sadly, I did not have the white wine or the white wine vinegar the recipe called for.  The thought of a warm pototo salad sounded good to me still, so I improvised.  I had some new potatoes and fresh dill from my CSA box and the fresh garlic from my day at HighCross Farm.

I took these…about a pound or so.

cut them into quarters and then steamed them until fork tender.  I like to steam my potatoes rather than boil.  They dont get water logged and tend to be a bit firmer and not so mushy.

Then I took…

  • 2 tbs of spicy mustard
  • I good handful of fresh dill…chopped
  • 1/4 C of rice wine vinegar
  • 1/2 C of olive oil
  • Salt and pepper
  • 1 glove of garlic minced
  • 1 small shallot minced

All measurements are approximate and really went by constant tasting.  If you feel 1/2 cup of olive oil is too much, add less. Adjust to your taste.  Mix mustard, salt, pepper, garlic, onion and vinegar together.  Wisk ingredients while slowly drizzling olive oil in. Wisk until emulsified.  You should get something that looks like this…

I let the dressing sit in the fridge for 30 minutes to let all the flavors marry.  This tends to make quite a bit.  I saved half to use as a chicken marinade for later this week.  Add as much dressing as you see fit to warm potatoes and gently mix until all the potatoes are covered with dressing.  This is what you get…

one more..

Again, feel free to substitute.  If you don’t like spicy mustard, use dijon. No dill, try fennel. Whatever you like.  Enjoy!

 
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Posted by on August 4, 2008 in potatoes, salads, Uncategorized

 

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Potatoes and Zucchini with crunchy shallots

I had gotten some new potatoes and zucchini in my CSA box this week. I also had on hand the garlic I picked my self (thankyouverymuch) at HighCross Farm on Tuesday. I decided to throw a litte sautee together and see how it came out.

1 zucchini sliced into rounds

4 small new potatoes cut into rounds

1 shallot finely chopped

2 cloves of garlic finely chopped

olive oil

salt and pepper to taste

First, I sliced up my potatoes. I wanted to sautee the potatoes and the zucchini together and didn’t want raw potatoes with soggy, overcooked zucchini. I decided to steam my sliced potatoes first. Put your potatoes in a steamer (or a make-shift steamer of a sauce pan, colander and lid). I steamed the potatoes until soft enough not to be crisp yet with enough bite (new potatoes can sog up on you if overcooked as well).

Put your olive oil in the pan…medium high heat…add shallot and let fry until crispy. Add garlic and let sautee until clear but not brown (brown garlic is bitter garlic). add zucchini and potatoes, S&P, sautee zucchini starts to get opaque in the center.

The picture doesn’t do this dish justice. It was fantastic. I liked the crunchy shallot against the softer potatoes and zucchini. I will definitely make this again.

 
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Posted by on July 28, 2008 in sautee, shallots, squash, zucchini

 

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