Potato

Mashed Parsnips and Potatoes with Chives and Parsely

Mashed Parsnips and Potatoes with Chives and Parsely

Adapted from Simply Recipes

  • 1 1/2 pounds parsnips
  • 1 1/2 pounds yukon gold potatoes
  • 2 teaspoons Salt
  • 4 1/2 cups water
  • 2 Tbsp unsalted butter
  • 1/2 teaspoon salt
  • 1 Tbsp chopped parsley
  • 1 Tbsp chopped chives
  • 1/8 teaspoon freshly ground black pepper
  1. Peel the parsnips. Cut them crosswise into 1/2-inch thick medallions.
  2. Peel the potatoes and cut them into 1 to 1 1/2-inch chunks.
  3. Place into a medium saucepan, cover with water, add two teaspoons of salt. Bring to a simmer, reduce the heat, cover and let cook for 10 minutes, until a fork can pierce easily. Drain and return the parsnips and potatoes to the warm pan. Cover and let steam in the heat of the pan for 10 minutes.
  4. Using a potato masher, mash the parsnips and potatoes until nicely mashed. Don’t over mash or they will be gluey. Add butter and salt (omit salt if using salted butter), and mash some more. Stir in the chopped parsley and chives. Add black pepper and more salt to taste.
 
 

Tortilla Espanola

Tortilla Espanola

Adapted from our Galician friends and Saveur

This classic Spanish dish can be served for breakfast, cut in cubes for tapas, or as a bocadillo (sandwich) on a baguette. A quick note: Add the potato mixture while it’s hot enough to start cooking the eggs but not so hot as to soufflé them.

  • 3⁄4 cup Spanish olive oil
  • 6 potatoes, peeled, quartered, and thinly sliced
  • 1 medium yellow onion, peeled, halved, and thinly sliced
  • 6 eggs
  1. Heat oil over medium-high heat in a 10″ sauté pan.
  2. Add potatoes and onions and cook, lifting and turning, until potatoes are soft but not brown, about 20 minutes.
  3. Beat eggs in a large bowl until pale yellow. Transfer sautéed potatoes and onion with a slotted spoon to beaten eggs. Reserve oil.
  4. Heat 1 tbsp. reserved oil in the same pan over medium heat. Add egg and potato mixture, spreading potatoes evenly in the pan. Cook uncovered until the bottom is lightly browned, about 3 minutes.
  5. Gently shake pan so tortilla doesn’t stick, then slide a spatula along edges and underneath tortilla. Place a large plate over pan and quickly turn plate and pan over so tortilla falls onto plate.
  6. Add 1 tsp. reserved oil to pan, slide tortilla back in (uncooked side down), carefully tuck in sides with a fork, and continue cooking over medium heat until eggs are just set, about 3 minutes.
  7. Cut into wedges and serve at room temperature.
 
 

Pepper and Potato Stew

Pepper and Potato Stew

Adapted from The Cooking Channel 

  • 3 tablespoons olive oil
  • 1 small red onion, chopped fine
  • 5 cloves garlic, cut into 3 pieces
  • 2-3 sweet peppers seeded and sliced
  • 1 cup of tomatoes (any kind!), blended smooth
  • 1 pound potatoes, scrubbed well and cut into 1/2-inch cubes
  • 1 cup vegetable broth (recommended: organic vegetable broth)
  • 1 generous handful fresh flat-leaf parsley
  • Kosher salt and freshly ground black pepper
  1. In a large Dutch oven saute the onion in about 3 tablespoons olive oil on medium-high heat, and when it is completely softened, and before it starts browning, add the garlic. Saute for an additional couple of minutes, then add the peppers, lower the heat to medium-low and stir well. Partially cover with a lid and let them soften up, about 10 minutes.
  2. When the peppers have settled into the pan, add the tomatoes and the potatoes. Season the mixture with salt and pepper to taste, stir well over medium-low heat, cook for about 1 hour.
  3. Use the vegetable stock to help the sauce come together, by adding a ladleful to the peperonata here and there while cooking. Depending on the tomatoes you are using and the degree of ripeness of the peppers, you might not need to use all the broth indicated in the ingredient list. Look for a nice balance between sauce and vegetables, at the end you are working on a vegetable stew…consistency of the final dish should be thicker than a pasta sauce.
 
 

Potato, Broccoli and Cheese Soup

Potato, Broccoli and Cheese Soup

Adapted from All Recipes

  • 2 cups chopped onion
  • 2 tablespoons margarine
  • 2 1/2 pounds peeled and cubed potatoes
  • 5 cups boiling water
  • 4 cubes chicken bouillon
  • 3 cups fresh broccoli, cooked and drained
  • salt and pepper to taste
  • 3 cups shredded Cheddar cheese
  1. In a large stock pot saute onion in butter.
  2. Add potatoes, water and bouillon cubes. Cover, bring to boil and then reduce heat to medium and cook until potatoes are tender, about 15 minutes. 
  3. Remove tough outer skin of broccoli stems and cook broccoli. Once cooked add to soup. 
  4. In a blender or food processor puree half of the soup and return to stock pot.
  5. Season with salt and pepper. 
  6. Add cheese and heat soup through until cheese is melted. Serve warm.
 
 

Provencal Tomato Potato Gratin

Provencal Tomato Potato Gratin

Adapted from Gourmet

  •  10 tablespoons extra-virgin olive oil
  • 2 lb medium tomatoes (about 6), cut crosswise into 1/2-inch-thick slices
  • About 13/4 teaspoons salt
  • 1 teaspoon black pepper
  • 2 lb medium red potatoes, scrubbed well
  • 1 garlic clove
  • 1/2 cup plain fine dry bread crumbs
  • 1/4 cup finely chopped fresh basil
  • 1 1/2 teaspoons chopped fresh thyme
  • Special equipment: a 3-qt shallow flameproof gratin or casserole dish (about 2 inches deep; not glass)
  1. Put oven rack in middle position and preheat oven to 425°F.
  2. Brush a shallow baking pan (1/2 to 1 inch deep) with 2 tablespoons oil. Arrange tomato slices in 1 layer in baking pan and sprinkle with a scant 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast tomatoes until just tender (not falling apart), about 20 minutes.
  3. While tomatoes roast, cut potatoes crosswise into 1/4-inch-thick slices and toss with 5 tablespoons oil in a large bowl.
  4. Remove tomatoes from oven and put oven racks in upper and lower thirds of oven. Arrange potato slices in 1 layer in 2 shallow baking pans (1/2 to 1 inch deep) and sprinkle each pan with a scant 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast potatoes, switching position of pans halfway through roasting, until tender, about 16 minutes total.
  5. While potatoes roast, mince garlic and mash to a paste with a pinch of salt using a large heavy knife. Transfer paste to a bowl and stir in bread crumbs, basil, thyme, remaining 3 tablespoons oil, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper.
  6. Preheat broiler.
  7. Arrange tomatoes and potatoes in 1 layer in gratin dish, alternating slices and overlapping them, and spoon any juices from tomatoes into dish. Sprinkle top with bread crumbs and broil 5 to 7 inches from heat, checking frequently after 1 minute (crumbs can brown quickly), until golden brown, about 2 minutes. Serve warm or at room temperature.

cooks’ note: Gratin can be assembled (but not broiled) 1 hour ahead and kept at room temperature.

 
 

Roasted Potatoes with Tomatoes, Basil, and Garlic

Roasted Potatoes with Tomatoes, Basil, and Garlic

Adapted from All Recipes

  •  2 pounds red potatoes, chopped
  • 1 1/2 cups chopped fresh tomatoes
  • 3/4 cup fresh basil, chopped
  • 3 cloves garlic, pressed
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon chopped fresh rosemary
  1.  Preheat oven to 400 degrees F (200 degrees C).
  2. In the prepared baking dish, toss the potatoes, tomatoes, basil, and garlic with the olive oil. Sprinkle with the rosemary.
  3. Bake 20 to 30 minutes in the preheated oven, turning occasionally, until tender.