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| Fresh Garden Potatoes |
In any event, I never realized or appreciated just how good fresh garden potatoes could be until my husband and I started growing them in our garden which yields approx. 3 bushels of red and white potatoes each year. People frequently ask him, "What is Marcia going to do with all those potatoes?" Well, truth be told, I use most of them. I'm not married to Mr. Meat &Potatoes for nothing, ya know!
Who was it that said, "I never met a potato that I didn't like!" I think it may have been Oprah. French fries, mashed potatoes, potato pancakes, scalloped potatoes, gnocchi, spaetzel, baked potatoes, roasted potatoes.... [flashback to the floor scrubbing scene in Forrest Gump]. Who doesn't love potatoes? They're the perfect accompaniment to any meat, or poultry dish, and so versatile too. Consider potatoes to go with braised short ribs, roasted chicken or even as an appetizer- baby ones, served with sour cream and chives. Want a new twist on some old favorites? Check these out (big nod to Ming Tsai for the inspiration!). Believe me when I say that they will soon become your new go to favorites!
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| Crushed potatoes before roasting |
Oven Roasted Potato Rounds
small red or white potatoes
olive oil
sea salt and freshly ground black pepper
Preheat oven to 400 degrees. Arrange potatoes on a rimmed cookie sheet and add 1/2 to 3/4 cup water, depending on how many potatoes there are. Tightly wrap with aluminum foil and bake (actually they steam) in the oven for 20 minutes. Remove from oven, remove foil and sop up any remaining water with a paper towel. Take a glass measuring cup or heavy mug and squish each potato until they are about 1/2 - 3/4 inches thick, but not broken. Drizzle with olive oil and sprinkle with salt and pepper. [I have replaced pan roasted potatoes with these because you don't have to watch over them as they cook and they make a much more attractive presentation].
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| Blue Cheese Smashed Potatoes with Lamb Chops |
Blue Cheese Smashed Potatoes
4 large baking potatoes
1 c. heavy cream
1 c. crumbled blue cheese or gorgonzola
salt and pepper
1/2 lb. fresh baby spinach, optional
Preheat oven to 400 degrees. Wrap each potato in foil and prick several times with a fork through the foil. Bake until soft, about 45 min. to 1 hour. Remove potatoes. In a large, heavy skillet, heat cream over high heat until it comes to a simmer. Reduce heat to medium and simmer until the cream is reduced by half, about 10 min. Add the cheese and stir to blend.
Place the potatoes in a large bowl and use a potato masher or 2 large forks to mash them, skin and all. Fold the hot cream mixture (and fresh spinach, if desired) into the potatoes and season with salt and pepper.
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| Twice Baked Potatoes |
Twice Baked Potatoes
5 large potatoes
butter
1 pt. sour cream
8 oz. shredded cheddar cheese + extra for the top
chopped chives, bacon and extra sour cream
Preheat oven to 375 degrees. Rub potatoes with butter and bake 1 1/4 hours. Prick potatoes 1/2 way into cooking time. Remove potatoes and let cool enough to handle. Cut potatoes in half and scoop out the insides into a medium bowl. Add remaining ingredients and fill potato skins. Sprinkle with extra cheese (and chives, if desired). [Potatoes can be frozen at this point and baked at a later date]. Bake at 350 degrees for 1/2 hour. Remove from oven and drizzle with sour cream and top with chopped fresh chives and bacon crumbles.
