Recently in potato Category


1. Scrub your potatoes well.

2. Bring (heavily) salted water to a boil and drop in your potatoes. Cook until tender - do not over cook. You can rinse the cooked potatoes in ice water to halt cooking. Halve and quarter them.

3. There are two options now. You can chill your cooked potatoes first - then fold your ingredients directly into the potatoes and serve or chill. This prevents the mayo and other creamy ingredients from 'melting' into the hot potatoes. The other option is to simply toss all the ingredients into the warm potatoes - and then chill until ready to serve (this is what I did). The last option is to fold all the ingredients into the potatoes and serve warm.

4. Chill your salad until ready to be served - or serve warm. We served it wrap-style in grilled flatbread - highly recommended. Season to taste with salt and fresh black pepper over top.

Original recipe

Veggie Peanut Curry with Sweet Potatoes and Collard Greens A hearty, satisfying vegetarian curry with tons of vegetables - red pepper, potato, sweet potato, tomatoes, chickpeas, and (a new one for me) collard greens. All in a wonderful not-from-a-mix peanut curry sauce that tastes kind of Thai, kind of Indian. Can be served over rice or as a stew with pita or naan bread.

2 tsp. canola or vegetable oil
1 large onion, chopped
One 2-inch piece fresh ginger, peeled and grated (optional: I omitted it)
4 garlic cloves, minced
1 tbsp. ground cumin
2 tsp. whole mustard seeds
2 tsp. ground coriander
1 tsp. ground tumeric
1 tsp. paprika
1/4 tsp. cayenne pepper, or more to taste
1 red bell pepper, chopped
1 large sweet potato, peeled and chopped
1 pound Yukon Gold potatoes, cut into bite size pieces
2 large tomatoes, seeded and chopped
1/2 14-ounce can lite coconut milk, or more to taste
2 tbsp. smooth peanut butter
1 large bunch collard greens, stemmed and coarsely chopped
1 14-ounce can chickpeas, rinsed and drained
1/2 cup cilantro leaves, chopped


Heat the oil in a large skillet over medium-high heat.  When it's hot, add the onion and cook until softened and starting to brown, about 8 minutes.  Add the garlic and ginger and cook 1 minute, stirring constantly.  Add all the spices and cook for another minute, then add the red pepper, the potatoes, the sweet potato, and the tomatoes.  Cover and let simmer over medium-low, until the potatoes have cooked through, about 15 minutes.

Stir in the coconut milk and peanut butter.  Add the collard greens and the chickpeas and stir well to combine.  Cook until the collard greens have wilted down enough to be soft, about 15 minutes.  If the curry seems to thick, add more coconut milk or water to thin it. Great with: pita or naan.

Original recipe
sweet_potato_hash_with_ham.jpg This dish is softer than the usual breakfast hash, and the cider vinegar & celery seed give it more of the flavor of a warm German potato salad. But it goes wonderfully with eggs and makes a good breakfast-for-dinner meal.

4  cups  (3/4-inch) diced peeled sweet potato (about 1 pound)
2  cups  (3/4-inch) diced red potato (about 8 ounces)
2  tablespoons  vegetable oil
1  cup  diced ham (about 8 ounces)
1  cup  chopped green bell pepper
2/3  cup  chopped green onions
3/4  teaspoon  salt
1/2  teaspoon  celery seed
1/2  teaspoon  freshly ground black pepper
1/8  teaspoon  grated whole nutmeg
1/4  cup  fat-free, less-sodium chicken broth
2  tablespoons  cider vinegar

Place potatoes in a saucepan, and cover with water. Bring to a boil. Reduce heat, and simmer 5 minutes. Drain.

Heat oil in a large nonstick skillet over medium heat. Add ham; cook 2 minutes, stirring frequently. Add bell pepper; cook 2 minutes, stirring frequently. Add potatoes, green onions, salt, celery seed, pepper, and nutmeg; cook 8 minutes, gently stirring occasionally. Stir in broth and vinegar. Toss gently until liquid is absorbed.


chickenmilanese_sm.jpgPan-fried breaded chicken topped with a salad of arugula, corn, tiny potatoes, and cherry tomatoes in a light lemon honey vinaigrette. One of my absolute favorite summer dishes, with a very pretty presentation.

For the salad:
5 to 6 fingerling potatoes
1 ear corn
1 1/2 cups cherry tomatoes, halved
2 large handfuls of baby lettuce or arugula (or a mix), washed and dried
optional: 3/4 cup sliced hearts of palm
juice of 1 lemon
4 tablespoons white wine vinegar
1 teaspoon dijon mustard
1/4 cup olive oil
2-3 tablespoons honey
salt and pepper
2 ounces ricotta salata or fresh mozzarella, cubed
For the chicken:
4 skinless, boneless chicken breasts, pounded thin (about 1/4 inch)
salt and pepper
1/4 cup olive oil
2 eggs, beaten
1 1/2 cups fresh breadcrumbs
juice of 1/2 lemon
For the salad:
Bring a small pot of water to boil. Have a bowl of ice water off to the side. Add the fingerling potatoes to the pot and cook for 8 to 10 minutes, until one can be sliced in half easily. Remove the potatoes from the pot with a slotted spoon and put in the ice bath until cool. Remove, pat dry, and slice into 1/4-inch rounds.

Cook the ear of corn, in its husk, in the microwave- on high for 3 minutes. Remove, allow to cool for 5 to 10 minutes, then shuck. Cut the kernels off the cob and add to a bowl with the potatoes, tomatoes, lettuces, and hearts of palm. (note: can use canned or frozen corn)

Make the vinaigrette. Combine the lemon juice, vinegar, and mustard in a bowl and whisk to combine. Season with salt and pepper. Slowly stream in the olive oil while whisking vigorously. Add honey to taste. Set aside until the chicken is cooked (you'll dress the salad and use the ricotta salata when you plate the food).

For the chicken:
Season the chicken breasts generously with salt and pepper. Heat the oil in a very large (14-inch) skillet over high heat. Pour the beaten eggs into a shallow pie plate. Pile the breadcrumbs onto a plate or in another pie plate and season with salt and pepper (mix the salt and pepper in with your fingers).

Working with one chicken breast at a time, dip it into the eggs, then allow the excess to drip off. Place it in the breadcrumbs and coat on both sides, then gently lay the chicken breast into the pan. Repeat with remaining chicken breasts. Cook the chicken for about 4 minutes on each side, flipping carefully with tongs, until the breadcrumbs are a deep golden color and crispy. Remove the chicken from the pan, set on a plate, and squeeze the lemon juice over them.

To serve, toss the salad with the vinaigrette. Place one chicken breast on each plate and top with the salad. Crumble the ricotta salata on top of each salad and season with salt and pepper.

Original recipe
This is easy, delicious, and makes enough for a crowd.

1 ½ lb. lean ground beef
2 c. V8 juice
1 lb. frozen mixed vegetables
3 baking potatoes, peeled and cubed (2 c.)
1 lg. can petite diced tomatoes
1 cube beef bullion
2 tbs. Worcestershire sauce
1 small onion, chopped
1 tbs. garlic
3 c. water
½ tsp. hot sauce
Sauté onion and garlic in large pot. Add bullion cube, water, V8, Worcestershire, hot sauce, tomatoes.
Brown beef and add to pot
Microwave veggies 3-4 minutes until room temperature, drain. Add to pot
Microwave potatoes 2 minutes, add to pot.
Simmer 1 hour.

Dewberry family recipe
spicyroast_sm.jpgMy favorite meal growing up, easy to make in the crock pot or on the stove (measurements approximate).

3 lb. roast (approx. 2-3" thick)
1 lb. baby carrots
5 med potatoes, cut in half
2 sweet onions, sliced
2/3 c. ketchup
2 tbs. molasses
2 tbs. brown mustard
2 tbs. teriyaki
2 tbs. soy
1 tbs. Worchester
¼ c. lime juice (1 whole lime)
Crockpot prep:
Brown roast in skillet.
Spray crockpot with cooking spray.
Add baby carrots, potatoes, and ½ onion in bottom of crockpot, (crockpot should be ~1/2 full).
Place roast over vegetables, add remaining onions.
Mix remaining ingredients for sauce, pour over meat.
Cook on high for 7 hours.

OR
Stove-top prep (with potatoes on the side):
Cut roast into 1" cubes. Heat a little oil in a large pot or skillet over medium high heat until shimmering. Add meat, saute until browned. Remove the meat and set aside. Wipe out the pot, heat another tsp. or so of olive oil, add onion. Cook until soft and just translucent, add baby carrots, meat, and sauce. Bring to a boil, then turn down the heat to simmer. Cook for 1-2 hours on low or until meat is tender. Optional: if sauce is too sweet add tomato sauce or diced tomatoes.

Dewberry family recipe

Warm beef stew spiced with paprika and bay leaves, with tomatoes and potatoes to make it a one dish meal.

½ c. flour
1 tsp. paprika
salt & pepper
2 lbs. well-trimmed beef chuck, cut into 1.25" chunks
¼ c. olive oil
1 large onion, chopped
4 small onions, cut into 6 wedges
4 garlic cloves, minced
¾ tsp. dried thyme, crumbled
3 bay leaves
1 can beef broth
1 can stewed tomatoes
1 ½ c. water
1 lb. new potatoes, cut into 1" chunks
½ medium butternut squash
2 large carrots, cut into ½" slices

In large bowl, mix flour, paprika, ½ tsp. salt, ¾ tsp. pepper. Add beef and toss to coat.
In a Dutch oven, heat 2 tbs. oil over medium-high heat. Cook the beef in small batches for 3 to 4 minutes, until lightly browned on all sides, adding additional oil as needed. Set aside remaining seasoned flour
Reduce the heat to medium and add the chopped onion, garlic, thyme, and bay leaves. Pour in ¼ c. beef broth and cook, scraping with a wooden spoon to loosen any browned bits in the bottom of the pan. Cook, stirring, for 3 to 4 minutes, until the onion is tender, adding additional broth if the pot becomes dry. Stir in the reserved seasoned flour and cook, stirring constantly, for 1 minute.
Add the tomatoes and stir until the mixture begins to boil. Add the remaining broth, water, and beef, along with any accumulated meat juices and bring to a boil. Reduce the heat to low. Cover and simmer for about 1 ½ hours, or until the meat is just tender when pierced with a fork.
Add the potatoes, onion wedges, squash, and carrots and return the stew to a simmer. Cover and cook for 30 to 40 minutes longer, until the beef and vegetables are very tender.

Cummings family
lamb_burgers_sm.jpgThese lamb burgers on homemade potato chips make attractive finger food seasoned with coriander, cumin, and cilantro. The meat mixture can be made ahead of time for quicker preparation.

1 pound ground lamb
1 teaspoon ground coriander
2 teaspoons ground cumin
3/4 teaspoon salt
1/2 teaspoon pepper
1 egg, slightly beaten
1/4 cup breadcrumbs
1/4 cup chopped cilantro
3 cloves garlic, minced

2 large potatoes, scrubbed and cut into 1/4 inch thick rounds
Olive oil
Chunky salt and fresh pepper
Fresh lettuce, washed and torn into small bits
Cilantro leaves, for garnish
Mix the lamb, spices, salt and pepper, egg, breadcrumbs, cilantro and garlic. You can use the meat mix immediately, freeze, or leave in the fridge overnight. When you're ready to use it, form into small, 3-inch patties.

Preheat oven to 450 degrees. Toss the potato rounds in olive oil and salt and pepper. Spread in a single layer on a parchment-covered baking sheet and roast for about 30 minutes, or until golden on the outside and flaky inside. Turn them over about halfway through. Check often near the end; the roasting time really depends on how thick you cut them.

While the potatoes are roasting, heat a grill or a heavy skillet. Heat a little olive oil in the skillet, if using, then cook the lamb burgers for about 2 minutes on each side, or until medium pink in the center.

Serve hot on top of roasted potato rounds with lettuce, cilantro, and some fresh horseradish if you would like.

makes about 20 mini burgers

Original recipe


The perfect winter meal: warm, creamy potato soup with sweet ham, corn, and bacon. Be sure to use good quality ham, thick cut.

6 c. diced potatoes
8 strips bacon
½ onion, sliced
1 c. celery, sliced
2 c. honey ham, chopped
3 tbs. butter
6 tbs. flour
2 c. milk
2 cans chicken broth
1 ½ tsp. thyme
1 tsp. salt
½ tsp. pepper
¾ can corn
chives
cheese

Fry bacon. Empty most of grease. 
Sauté onion and celery until tender, slowly add broth and milk with flour to create a nice roux.
Add remaining ingredients and simmer on medium until potatoes are done.

From: Daniel
Not sophisticated by any means, considering most of the ingredients (including the meat) come in cans, but this sweet and tangy barbecue stew is addictive Southern comfort food at its best.

1 onion, chopped
2 cloves minced garlic, sauteed
2 potatoes cubed small and cooked (boiled)
1 lg. can Castleberry's Brunswick Stew
10 oz. can barbecue beef
10 oz. can barbecue pork
1 lg. can chicken
1 lg. can crushed tomatoes
1 can corn
1 can Lima beans
2-4 tbs. Worcester
2 tbs. soy sauce
salt & pepper

Sauté onion & garlic.
Boil potatoes 15 min.
Combine all ingredients, simmer 25 min.