Tag Archives: potato

Roasted Baby Potatoes with Herbs

I have to rant a little bit.  I don’t care what people say about potatoes, I don’t think they are terrible for you.  I feel like anything that is provided by the Earth can’t be that bad and I think potatoes get a bad rap.  Sure, my favorite food ever is French fries, but that doesn’t mean that the only thing way to eat potatoes is cut them up and fry them.  As long as we don’t eat potatoes all the time, it’s okay to eat them in moderation, like everything else, right?  Well, these Roasted Baby Potatoes with Herbs are baked and packed with flavor so there is no reason to feel guilty.

Baby potatoes are tossed with garlic, olive oil, and herbes de Provence and roasted until soft and tender.  This is a recipe from Giada De Laurentiis who is the person who first introduced me to herbes de Provence many years ago.  Since that day, I always have the herbs on hand and toss it with my chicken, veggies and almost always with my eggs.  They are simple, fragrant and mildly floral which really works with these rustic potatoes, which are slightly chewy on the outside but perfectly creamy on the inside.  I literally used a fraction of the amount of olive oil than what was called for here, just enough to lightly coat the potatoes, and they were still plenty flavorful so use your judgment.  These garlicky potatoes were an amazing side dish and unbelievably simple.

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Preheat the oven to 400 degrees F. Put the potatoes into a large bowl. In a small bowl, whisk the herbs, garlic, and oil together until blended, and then pour over the potatoes. Sprinkle generously with salt and pepper and toss to coat.

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Transfer the potatoes to a heavy large baking dish, spacing them evenly apart.

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Roast the potatoes until they are tender and golden, turning them occasionally with tongs, about 1 hour. Serve hot or warm.

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Additions:  None

Omissions:

  • White potatoes (I used all red potatoes)

Substitutions:  None

Overall Rating:  Love It

Source:  Food Network

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Roasted Potatoes with Arugula-Pistachio Pesto

I can’t help it but I love the Olympics. As much as it reminds me of how amazingly physically inferior I am to other people, I still love to root for my country and feel one with other Americans.  That being said, part of me is sad to see it end but happy to see it go. Two weeks is just long enough before some of us are ready to get back to regular programming of Chicago Fire and Grimm. Unless you are like me and have already jumped on the Netflix bandwagon and have devoured the entire second season of House of Cards only a day after the episodes were released. I have no self control. But that’s what happens when Netflix releases the whole season at once…it’s like letting a kid run wild in the Hershey chocolate factory.  Um…when will the third season be coming out? Anyone? I’ve officially tortured myself.  Anywho…at some point between watching the Olympics and my gazillionth episode of House of Cards, I have made these Roasted Potatoes with Arugula-Pistachio Pesto. Luckily, they were easy and not very time consuming.

Roasted fingerling potatoes are tossed in a quick, simple and tasty pesto made of peppery arugula and salty pistachios. Parmesan cheese, lemon juice and garlic help round out the flavors in this pesto which was so good, I used leftovers to top a turkey burger. This pesto would be good on nearly anything – any sandwich, any salad, any French fry, or any random vegetable.  I don’t eat potatoes much but when I eat them like these, I wonder why. These potatoes were amazing. I actually couldn’t wait until my next meal to eat them again. Sad but true. Please, try these.

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Place a jellyroll pan in oven. Preheat oven to 400°F. Combine potatoes and 1 tablespoon oil in a medium bowl; toss well.

Arrange potatoes in a single layer on preheated pan. Sprinkle potatoes with 1/2 teaspoon salt and 1/4 teaspoon pepper. Bake at 400°F for 20 minutes; toss potatoes. Bake an additional 25 minutes or until tender, stirring every 10 minutes.

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Combine remaining 3 tablespoons oil, remaining 1/4 teaspoon salt, 1/8 teaspoon pepper, arugula leaves, Parmesan cheese, pistachios, 2 teaspoons water, lemon juice, and garlic in a food processor; process until smooth.

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Combine arugula mixture and hot potatoes in a medium bowl; toss well.

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Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Love It

Source:  Cooking Light magazine

Creamy Potato Salad

Well it’s 4th of July week and that means lots of barbecues, cookouts, parties, events, and summertime food!  The fact that the 4th is on Thursday this week kind of stinks unless you are one of those lucky folks who gets/takes Friday off (which I’m sad to say isn’t me). So this week I’ll be bringing you some great July 4th-friendly recipes, like this Creamy Potato Salad to get you in the mood for our delicious day off in celebration of our country’s independence.

Fingerling potatoes are boiled until nice and tender along with one egg which becomes perfectly hard-boiled.  A creamy mixture of sour cream (I used Greek yogurt instead), yellow mustard and light mayonaisse gives this salad a light consistency.  Fresh celery and red onion add bits of crunch and flavor to this salad which makes a great complement to your holiday burgers or dogs. If you’re looking for a simple, basic yet lighter potato salad without all the calories, give this a try. It’s even better the next day.

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The ingredients:

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Place a saucepan filled two-thirds with water over high heat; add egg, and cover. Cut potatoes into 1-inch pieces. Add potatoes to pan; cover and bring to a boil. Reduce heat to medium-high; cook 5 minutes or until tender. Drain.

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Combine remaining ingredients in a medium bowl; add potatoes.

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Peel and coarsely chop egg; add to potatoes.

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Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:

Source:  Cooking Light Magazine

Baby Potatoes with Tomato-Corn Sauté

Memorial Day weekend is finally here and even though it’s rainy here in the Northeast, I’ll happily take the extra day off to chill out, relax and widdle away the stresses of working life.  While I don’t have any real plans for the weekend, hopefully some of you are getting out there and enjoying yourselves, either at the beach, the park, the lake or wherever it is that you love to go most.  We’re entering the season of grilling and cookouts so for the unofficial start of summer I’m giving you Baby Potatoes with Tomato-Corn Sauté.

Baby potatoes are mixed with olive oil, corn, grape tomatoes and garlic to give you a simple sort-of potato salad that travels well and can be eaten hot or cold.  No mayonnaise means no worrying about taking this dish to an outdoor event and with summer corn and bright tomatoes, what a better dish to kick off the summer.  Topped with fresh cilantro and salty parmesan cheese, these potatoes get the slightest kick from red pepper flake and will be a great addition to any get-together you might be attending this weekend.  Get out, enjoy the weather and have yourselves a fantastic weekend!

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The ingredients:

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Place potatoes in a medium saucepan; cover with water. Bring to a boil. Cook 10 minutes or until tender; drain.

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Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add corn, garlic, salt and red pepper flake to pan; sauté 2 minutes.

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Add potatoes and tomatoes to pan; cook 1 minute.

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Top with cilantro and cheese.

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Additions:  None

Omissions:  None

Substitutions:

  • Crushed garlic

Overall Rating:  Love It

Source:  Cooking Light magazine

Smoky Chicken and Potatoes

I put up my Christmas tree this weekend and it seemed a little strange to be doing it when the temperature was in the 50s.  Tomorrow we are having our work holiday party and it’s supposed to be almost 65 degrees.  Strange.  I feel like when it’s December and I’m decorating for Christmas that I should be making food like soup, chili, cookies or some other cold weather comfort food.  But when it’s not very cold out, what is there to make?  I’ve been trying to stock up on chicken when it’s on sale lately so that’s pretty much all I had in my freezer.  I’ve been eyeballing this recipe for Smoky Chicken and Potatoes so I decided this was as good a time as any to make it.

Chicken breasts, potato, sweet potato, green pepper, onion and lemon are tossed with garlic and smoked paprika and roasted in the oven until the chicken and potatoes are perfectly cooked.  You can use all white potatoes or all sweet potatoes for this recipe but I loved the combination of both here.  The chicken is juicy, the potatoes are tender and the addition of lemon and parsley adds a fresh touch.  The smoked paprika gives a ton of flavor to the whole dish.  This dish was simple to make and didn’t stand a chance before it was all gone.  Next time I’m craving sweet potatoes, I’ll remember to make this again.

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The ingredients:

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In a 13 x 9 x 2-inch baking dish coated with nonstick cooking spray, combine chicken potatoes, onion, green pepper and garlic.  Toss with olive oil, paprika, salt and pepper.

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Squeeze lemon wedges over the mixture and add wedges to the baking dish.

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Bake in a 450°F oven for 30 minutes or until chicken reaches 165 degrees, stirring once after 20 minutes.  Top with parsley before serving.

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Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Love It

Source:  Family Circle Magazine

Cheddar and Chive Smashed Potatoes

I hope everyone had a fantastic Thanksgiving weekend and didn’t eat too much or spend too much money shopping all of the sales that have been advertised for days and days.  Once again, as Thanksgiving came to a close and I was left eating mounds of leftovers until yesterday, I kept wondering why in the world I only eat these delicious foods once every November?  Is it because only eating them once makes them more special?  Or is it laziness?  These foods really aren’t hard to make so I’m really not sure the answer.  This week I have a few foods I made over Thanksgiving that I think deserve a fair shot at being put on the dinner table throughout the year, starting with Cheddar and Chive Smashed Potatoes.

Red potatoes are cooked until perfectly soft and coated in a warm milk, butter and garlic bath before being hand mashed until creamy and still slightly lumpy.  Cheddar cheese, chives and sour cream are added to make these potatoes even more decadent, fluffy and flavorful.  The worse part about making mashed potatoes to me is the pealing but this recipe keeps the skin on so that painful process is eliminated (although you do still have to scrub them).  This recipe made a TON of potatoes which I barely made a dent into and still sadly have in my fridge.  These would make for great base for potato pancakes or just as a side to a good ol’ chicken dinner.  Winner winner.

The ingredients:

Add potatoes to a large pot and cover with water by 1 inch.  Cover pot and heat to boiling on high.  Add 2 teaspoons salt. Reduce heat to medium; cook  potatoes, partially covered, 30 minutes or until tender.

In a small saucepan, melt butter and add garlic; cook 1 minute or until golden, stirring.  Stir in milk and heat for 1 minute.  Remove  from heat; set aside.

Drain potatoes well and return to pot.  Add milk mixture, 1/2 teaspoon  salt, and 1/8 teaspoon freshly ground black pepper.  With potato masher, mash until smooth.

Stir in cheese, sour cream, and chives.  

Serve hot.

Additions:  None

Omissions:  None

Substitutions:

  • Reduced-fat cheddar cheese
  • Light sour cream
  • Fat-free milk

Overall Rating:  Love It

Source: Good Housekeeping Magazine

Lemon and Chive Potatoes

I’ve mentioned before that I’m not a big potato eater but if I’m making brunch, it only seems natural to have some kind of potato on the side.  I admit I’m a big fan of a certain hashbrown from a certain golden arched restaurant chain but I just don’t allow myself to eat those buttery, greasy, delicious patties.  And since I don’t have the first clue as to how to make said hashbrowns or love potatoes enough to really make attempt to make them, I’m settling for simple cubed, fresh potatoes – Lemon and Chive Potatoes.

Quartered potatoes are tossed with olive oil and roasted in the oven until perfectly browned before being tossed with fresh lemon zest and chopped chives.  So simple.  These potatoes don’t feel heavy and are a cinch to make.  If you look at the recipe for these potatoes, you’ll see that I didn’t omit an ingredient but an entire process.  I didn’t feel like spending a lot of time on potatoes (sorry, spuds, but you’re just not my favorite vegetable) so instead of grilling them, I roasted them in the oven.  If you don’t want to spend a lot of time over the grill or the stove, waiting for the potatoes to get brown and crisp, toss them in the oven instead and take a seat.  Enjoy your coffee because you can.

The ingredients:

Toss potatoes with 1 1/2 tbsp. olive oil in a medium bowl.

Layer them in an even layer on a baking sheet and bake in a 450°F oven for 40-45 minutes, turning once halfway through.

Return potatoes to same bowl and sprinkle with lemon zest, chives, salt, and remaining 1 1/2 tbsp. oil, then toss to coat evenly.

Overall Rating:  Like It

Additions:  None

Omissions:  None

Substitutions:  None

Source:  Adapted from Sunset Magazine

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