Starch – Potatoes

Potato Gratin (Pommes Dauphinoise)

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Margie never makes a recipe as written.  Here is a fantastic potato dish made even more fantastic with her changes.  “Around My French Table” is one of Margie’s favorite cook books.
Note:  Russets will soak up more cream and “melt” more.  Yukon Golds will keep the slices more distinct. (and don’t necessarily have to be peeled.)

Ingredients:

  • 1¾ c heavy cream
  • 3 garlic cloves, finely chopped
  • 2-2¼ pounds Idaho (russet) potatoes
  • Salt and freshly ground pepper
  • Light cream or whole milk, if needed
  • Small thyme or rosemary sprigs (optional)
  • ¼ lb cheese, preferably Gruyère, grated (about 1 cup)
  •  (Margie adds one small, thinly sliced onion and additional cheese between the layers.)

Directions:

  1. Center a rack in the oven,
  2. Preheat the oven to 350°.
  3. Line a baking sheet with a silicone baking mat or parchment.
  4. Generously butter a 9-inch deep-dish pie plate (a Pyrex pan is perfect) or other 2-quart baking pan’
  5. Put it on the baking sheet.
  6. Put the heavy cream and garlic in a saucepan and bring to a gentle simmer over low heat. Keep it warm while you work on the potatoes.
  7. If you’ve got a mandoline or Benriner slicer, now’s the time to get it out; if not, you can use the thin slicing blade of a food processor or a sturdy sharp knife.
  8. One by one, peel the potatoes and slice them into rounds about ⅛ inch thick.
  9. As each potato is cut, arrange the slices in slightly overlapping concentric circles in the pie plate (or rows, if your pan isn’t round)
  10. Season with salt and pepper.
  11. Spoon over some of the warm garlic-infused cream.
  12. Lightly press down on the potatoes with the back of the spoon so that the cream works its way around all of the slices.
  13. Continue until you’ve filled the pan.
  14. If you’re shy of a little garlic-infused cream – you want the cream to just peek around the edges of the pan – pour over a little light cream or milk.
  15. If you’re using the herbs, strew them over the potatoes.
  16. Dust the top of the gratin with the grated cheese.
  17. Slide the gratin (on the baking sheet) into the oven.
  18. Bake for 45 minutes, then check the gratin; if you can poke a knife through the potatoes and easily reach the bottom of the pan, the gratin is done. If the potatoes need more time but the gratin is getting too brown, cover the top loosely with foil and bake until the potatoes are tender, another 15 minutes or so.
  19. Remove the gratin from the oven and let it rest in a very warm place (or in the turned-off oven with the door open) for 5 to 10 minutes before you serve it, just so the bubbles can settle down and the potatoes can absorb the maximum amount of cream.

Serves: 8
 Source:  Dorie Greenspan “Around My French Table”

 

Mini Latkes

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A favorite in many European countries, Potato pancakes, draniki, deruny, latkas, raggmunk or boxties are shallow-fried pancakes of grated or ground potato, matza meal or flour and a binding ingredient such as egg or applesauce, often flavored with grated garlic or onion and seasoning.

Ingredients:

  • 4 medium russet potatoes
  • 1 medium onion
  • 2 eggs
  • matzo meal
  • salt and pepper to taste
  • vegetable oil for frying
  • sour cream
  • applesauce

Directions:

  1. Peel and finely grate the potatoes and the onion together.
  2. Place in cheesecloth or a towel and squeeze to remove most of the liquid.
  3. Transfer the potato and onion mixture to a bowl.
  4. Mix in the 2 eggs with about 2 tbsp of matzo meal to bind.
  5. In a frying pan put just enough oil to cover the bottom of the pan and get very hot.
  6. Use approximately 1 1/2 tablespoons of the potato mixture for each latke and drop in hot oil (you can
    make them mounds but we flatten them as we like them crispy).
  7. Fry till golden brown on each side.
  8. ·Latkes may be made up to 8 hours ahead. Reheat on a rack set over a baking sheet in a 350°F oven, about 5 minutes.

Latkes are traditionally served with apple sauce and sour cream.

Serves:  8-10

Tastes of Germany – VPWL October 2014

Hasselback Potatoes

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These can be prepared early and reheated.

Ingredients:

  • 25 small white potatoes (about 2 1⁄2 lb.)
  • 3/4 cup (1 stick) unsalted butter, melted,
  • plus more for brushing
  • 50 fresh sage leaves
  • Flaky sea salt (such as Maldon)

Directions:

  1. Preheat oven to 400°.
  2. Peel potatoes.
  3. Then use peeler to shave off some flesh as needed to give potatoes a smooth, rounded egg shape.
  4. Cut potatoes crosswise into thin slices, stopping 1⁄4” before cutting all the way through.
  5. Place potatoes on a rimmed baking sheet.
  6. Gently press down on them to fan slices in one direction.
  7. Brush potatoes all over with 1⁄2 cup butter.
  8. Tuck 2 sage leaves into each potato.
  9. Season with salt.
  10. Roast potatoes, brushing occasionally with more butter, until fork-tender, golden brown, and crisp, 25–30 minutes.

Source:  Taste of Australia VPWL December 2014

Tater Tot Skewers

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Stuff on a stick!  Great for kids, great for parties, tailgates, barbecues, or just eating.  Quick and easy.  So, for the population that likes tater tots, I tried several different recipes – really DO NOT BOTHER!!  The recipe all assume you are making them at the last minute – not necessary, just save the cheese until you are ready to serve them.  Bottom Line:  Cooked tater tots on a foil lined pan – single layer (longer for crisper).  Skewer with a tooth pick, dip in sour cream-bacon-onion dip, roll in grated cheese.  (who cares if it is melted!) Oh, and some ranch/blue cheese would be good in there somewhere.

First try: Tater Tot Skewers 1 lb. frozen tater tots, defrosted 12 slices bacon 1 c. shredded Cheddar 2 tbsp. chives Ranch dressing, for serving,  Preheat oven to 425º. Place a wire rack inside a large rimmed baking sheet. 2. Place a metal rack inside a large baking pan. On a skewer, pierce one end of a strip of bacon. Pierce and place a tater top on top of the bacon, then pierce the same strip bacon again (to top the tater tot) to form a weave. Repeat with two to three more tater tots, depending on the size of your skewers. Repeat to finish the rest of the bacon and tater tots. Place on wire rack and roast for 20 to 25 minutes, until bacon is cooked through. 3. Sprinkle cheese over the cooked skewers and bake until the cheese has melted, about 2-3 minutes more. Garnish with chives and serve with ranch dressing, for dipping. Source: delish. Comments:  Way too labor intensive, too big to eat in one bite, tater tots fall apart.

Second try:  Loaded Tot Kabobs   Ore-Ida® Tater Tots®, Colby jack shredded cheese, Real bacon bits. Sour cream, Chives (optional), Skewers.  Start by cooking your Ore-Ida® Tater Tots® according to the package directions.  Allow to cool just long enough so you don’t burn your fingers. Loosen Tater Tots® potatoes from pan and begin to thread them six at a time onto the skewers. Place skewers on baking sheet and top with cheese and bacon bits (as much as you desire).  Return pan to oven and bake until cheese is melted. Serve up with sour cream topped with chives as a dip.  Source: thecountrychiccottage.net Comments:  They stick to the pan and break apart (you really have to over cook – 25 min – to get firm enough to skewer), most of the cheese/bacon will fall off and remain in the pan, how do you dip six tater tots at once? 

Third try:  Loaded Tater Tot Skewers  16 oz Frozen Tater Tots, 4-6 oz of shredded cheddar cheese, 3-4 oz sour cream (extra for dipping), 2 oz cooked and crumbled bacon, 1 tablespoon chopped chives, 10-15 6 inch wooden skewers.  Preheat oven to 425 °, Cover baking sheet with aluminum foil, Pour tater tots onto sheet and bake for 20-25 minutes (if you like extra crispy bake for extra 5
minutes), Remove from oven and cool just long enough to touch,  Load 4 tots onto each skewer and place back on baking sheet, Arrange skewers closely to the next, Sprinkle cheese on top of skewers and return baking sheet to oven, Bake 3 minutes or until cheese is melted, Remove from oven and move skewers to serving platter, Sprinkle bacon on top of tots. Load sour cream into a small zip top bag and snip one corner. Squeeze sour cream over tots, Sprinkle with chives. Serve immediately with extra sour cream on side (optional) Source: www.frugallivingmom.com.  Comments:  They got the foil and baking time right, but same issue of cheese falling and dipping being a challenge.

Fourth try: Loaded-cheesy-tater-tots.1 bag frozen tater tots, 2 Tablespoon ranch dressing, 2 Tablespoons sour cream, 1 cup shredded cheddar cheese, 1 cup shredded Monterey Jack cheese, 5-6 slices of cooked bacon, diced.  Cook tater tots according to directions on package. Meanwhile, mix together ranch dressing and sour cream. Set aside.. Removed tots from oven, but keep oven on. Sprinkle with shredded cheeses, and bacon. Place back in the oven for 2-3 minutes, or until cheese is melted.  NOTE: You can either keep them on the baking sheet, or place tots in an oven proof pan. If you keep them on the baking sheet, you will be doing a single layer. But if you put them in a pan (as shown in the picture) you will want to do 2 layers. ½ of the tots, bacon and cheese, then the other ½ of bacon and cheese.  Once cheese has melted, remove from the oven, drizzle with the ranch/sour cream mixture, and serve right away.  Source:  Family Fresh Meals.  Comments:  Confession – I did not make these.  They seem pretty basic but the question is – how do you eat them?  toothpick/fork

Fifth try: Cheesy Pull-Apart Tater Tots.  2 tbsp. butter, melted,1 tsp. garlic powder, 1/4 c. freshly grated Parmesan, 1 c. shredded mozzarella cheese, 2 large eggs, 3/4 bag frozen tater tots (32 oz.).  Preheat the oven to 425° and grease the bottom and sides of a Bundt pan., As the oven heats, combine the butter, garlic powder, Parmesan, mozzarella, and eggs in a large mixing bowl. Toss in the tater tots until coated. (You may have to work in batches, depending on the size of your bowl.)  Pour the tots into the Bundt pan, packing them in so they’ll stick together. Cook for 30 to 35 minutes, or until the tots are crispy. Cool for 10 to 15 minutes before removing the tots from the pan. Source: delish.com.  Comments:  Wow! Could not have gone more wrong!!  Did not come out of the pan (Thankfully I had used an angel food cake pan with a removal bottom) and did not hold together, did not pull apart.  Plan to use remaining tater tots making this into a casserole for dinner – more cheese!

Also Reviewed:  Loaded Totchos. 1 pkg. (32 oz.) tater tots,1 container (8 oz.) sour cream, 1/4 cup Ranch Dressing, 3 Tbsp. chopped fresh chives, divided, 1 pkg. (8 oz.) shredded cheddar cheese, 4 slices bacon, cooked, crumbled.  Heat oven to 425°, bake tater tots as directed on package. Meanwhile, mix sour cream, dressing and 2 Tbsp. chives until blended. Spread tater tota onto platter; top with sour cream mixture, cheese and bacon. Sprinkle with remaining chives.  Source: myfoodandmyfamily.com.  Comments:  Pretty straight forward and more like what we ended up deciding was the best way to deal with tater tots.  I would presume these would be speared with a toothpick/fork to eat.

Never admit defeat!  Tater Tots on foil lined pan, check.  Oven 425°, check.  Bake 25 minutes, check.  Toothpicks, check.  Oh, need a dip?  How about the leftover marinara sauce (not quite enough) and the hostess gifted jar of Pepper and Onion Relish.  Tasty!!  Lesson learned – it is all in the dip – clean out the fridge for the win.

 

Back Bay Potatoes

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There was a restaurant in South Coast Plaza (Costa Mesa, CA)  called the Back Bay Rowing & Running Club.  Oars hanging on the walls, nautical flags and lots of rope let you know you were at the beach (almost).  The restaurant closed years ago but locals still remember the food.

Ingredients:

  • 1 5 lb bag small yellow or red potatoes
  • 1 small onion
  • 2 slices bacon (or more – you can’t have too much bacon!)
  • Olive oil
  • 1 clove garlic, smashed
  • jack cheese – about 1/2 c
  • salt and pepper
  • 21 Seasoning Salute (Trader Joe’s) If you don’t have that seasoning, sprinkle with oregano, garlic, and celery salt.

Directions: 

  1. Preheat the oven to 375°.
  2. Wash and dry the potatoes’
  3. Cut in half (if some are particularly large, cut them in to 4 pieces).
  4. Place on a baking sheet lined with foil.
  5. Drizzle olive oil over top and then mix them all around to coat.
  6. Sprinkle with 21 Seasoning Salute.
  7. Bake for 20 minutes.
  8. After 20 minutes, flip the potatoes and bake 20 more minutes.
  9. While potatoes are baking, cook the bacon until almost crisp.
  10. Remove and cut into small pieces.
  11. Dice half of an onion.
  12. Add to the pan of bacon grease.
  13. Saute for 5-6 minutes.
  14. Add garlic and saute for another minuet.
  15. Place onions and bacon in a small bowl and set aside.
  16. Grate enough cheese to cover potatoes.
  17. When potatoes are cooked, empty immediately into a bowl.
  18. Toss with onions, bacon and cheese. The heat from the potatoes will melt the cheese.
  19. Serve immediately or keep warm until served.

Serves: 6

Source:  A thoughtful place

Bobby’s Grilled Potato Salad

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A tasty variation on a theme.  The broiler in your oven is also an alternative to a grill pan for foods that will saute in a frying pan, such as vegetables. It’s also a substitute for cooking grilled chicken, steak, salmon and kabobs that will give it a charred surface — basically, it’s like grilling from the top instead of the bottom – but missing the smokey flavor.

Ingredients:

  • 2 lb haricot vert, trimmed (fancy green beans)
  • 48 fingerling potatoes
  • 4 Tab kosher salt
  • 1 ½ cups  red wine vinegar
  • 8  Tab freshly squeezed lemon juice
  • 8 Tab Dijon mustard
  • 4  Tab clover honey
  • Salt and freshly ground black pepper
  • 4  c extra-virgin Greek olive oil, plus more for drizzling
  • Canola oil, for grilling
  • 1 ½ lbs feta, crumbled
  • 1 1/2 c pitted kalamata olives
  • 8  Tab lightly chopped fresh oregano
  • Fresh parsley leaves, for garnish

Directions:

  1. Bring a large pot of salted water to a boil and cook the haricot vert until al dente, about 90 seconds.
  2. Shock in ice water.
  3. Drain well.
  4. Chop in halves or thirds and reserve.
  5. Put the potatoes in a large pot, cover with 2 inches cold water and add 1 tablespoon salt.
  6. Bring to a boil and cook until a small knife inserted into the center of the potato meets with some resistance, about 5 minutes.
  7. Drain well, place on a baking sheet.
  8. Let cool slightly.
  9. Halve lengthwise.
  10. Whisk the vinegar, lemon juice, mustard, honey and salt and pepper.
  11. Slowly whisk in the olive oil until emulsified.
  12. Heat the grill to medium heat.
  13. Toss the potatoes with canola oil and sprinkle with salt and pepper.
  14. Grill until golden brown in spots, tossing occasionally, about 5 minutes.
  15. Remove and toss with some of the vinaigrette.
  16. Combine the potatoes, green beans, feta cheese, olives and oregano in a bowl.
  17. Toss with more of the vinaigrette.
  18. Taste and season with salt and pepper if necessary.
  19. Scatter the parsley leaves over the top and drizzle with a bit more olive oil.

Serves:  24

Source:  Bobby Flay

Potato Chip Potatoes

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If you are looking to bring a new side dish to the table, try this recipe.  Hate to throw out the crushed chips at the bottom of potato chip bags? They make a savory crunch topping for this hearty favorite.

Ingredients:

  • 6 medium potatoes, peeled and cut into 1/2-inch cubes
  • 2 c crushed potato chips, divided  (1 lb of chips)
  • 1/2 c chopped onion
  • 2 Tab butter, melted
  • 3/4 tsp salt
  • 1/4 tsp pepper

Directions:

  1. In a large bowl, combine the potatoes, 1/2 cup of potato chips, onion, butter, salt and pepper.
  2. Toss to combine.
  3. Transfer to a greased shallow 2-qt. baking dish.
  4. Sprinkle with remaining potato chips.
  5. Bake, uncovered, at 350° for 40-50 minutes or until potatoes are tender.

Serves:  6-8

Source: Quick Cooking

 

 

Cheese Potato Pancakes

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Great substitute for hash browns for breakfast.  Works for dinner too.

Ingredients:

  • 1 c. cold water
  • 1/2 tsp salt
  • 1 egg, beaten
  • 3/4 c instant mashed potatoes
  • 1/4 c grated cheese
  •  Freshly ground pepper (optional)
  • 2 Tbs butter

Directions:

  1. Mix cold water and egg with a whisk.
  2. Add instant mashed potatoes and salt.
  3. Mix in with the whisk.
  4. Add cheese and pepper.
  5. Melt butter in pan on medium heat.
  6. Divide mixture into four parts.
  7. Using wet hands, shape each part into a pancake shape.
  8. Place in pan with butter.
  9. Cook until EXTRA crispy (about 10 mins).
  10. Turn over, flatten slightly.
  11. Cook for an additional 6-8 mins.

Serves:    makes 4 pancakes

Source:  Allrecipes.com

Gloria’s Cheesy Potatoes

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This is the SOP at Mom’s Christmas Table, as the potato side dish.

Ingredients

  • 2 tbsp. chopped onion
  • ¼ cup butter*
  • ¼ cup flour
  • 1 tsp. salt
  • ½ tsp. dry mustard
  • Dash ground black pepper
  • 1½ c. whole milk
  • 2 c. (8 oz.) shredded mild cheddar cheese
  • 6 c. cooked potato chunks, slightly undercooked

Directions

The day before …

  1. Saute onion in butter.
  2. Blend in flour and seasonings.
  3. Gradually add milk: cook, stirring constantly, until thickened.
  4. Add 1½ c. of the cheese; stir until melted.
  5. Toss potatoes in the cheese sauce.
  6. Pour into 2-quart casserole; refrigerate

The day of …

  1. Bake in the oven on low for 2-4 hours, to slowly warm through and finish cooking the potatoes.
  2. Top with remaining cheese. Serve.

Servings: 6; notations on the recipe call to triple the recipe for our holiday table.

Source: Something from Kraft foods

Notes:

* Original recipe calls for Parkay margarine, but, c’mon …

Variant: As the original recipe shows, this is meant as a main dish, using ½ lb. ham cut into 1/8-inch slices, and slicing the potatoes. In that arrangement, you end up tossing all but 1 cup of of potatoes into the casserole, “arranging” the ham and remaining potatoes, and baking at 350°F, 30 minutes, then topping with remaining cheese.

Monster Mash Potatoes

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Instant mashed potatoes are a life saver when dealing with a crowd.  These potatoes will hold for hours and will freeze.

Ingredients:

  • 48 oz chicken broth
  • 1/2 gal milk
  • 2 Tab onion salt
  • 3 Tab garlic salt
  • 4# instant potato flakes
  • 2# soft cream cheese (spread)
  • 4# sour cream
  • 3/4 # butter
  • 1 large bag crispy onion topping

Directions:

  1.  Bring broth to boil in large saucepan.
  2. Remove from heat.
  3. Add milk, garlic and onion salt .
  4. Add potato flakes, cream cheese and sour cream.
  5. Mix well.  An electric mixer helps.
  6. Cook on medium heat until heated through. Or heat in oven.
  7. Top with crispy onions.

Serves:  50

Source:  Improvements on the box recipe.