This potato dish is the perfect side dish. It’s great as leftovers too. Feel free to garnish with crumbled bacon and chopped green onions.
Try cooking up these delicious Loaded Sweet Potatoes. They’re simple to make and they’ll become everyone’s new favorite.
Peeling fingerling potatoes is time consuming, but well worth the trouble. They get nice and crisp when roasting. Serve potatoes warm and they soak up the tangy, creamy dressing.
Olive oil and starchy potato water add silkiness to buttery Yukon Golds. You will need either a food mill or potato ricer for this recipe.
Yellow or orange sweet potatoes make excellent chips. You can use a sharp knife to slice the potatoes, but I highly recommend using a mandoline or food processor. You’ll get more even slices that way. Each potato should yield just the right number of slices to cover a large baking sheet. Work in batches for the best results.
Celeriac & Potato Bake
Celeriac is such an underrated root vegetable and adds a nice savory edge. Can be eaten as a side dish to accompany roast chicken, venison, roast beef or pork – or as center stage for a vegetarian feast.
INGREDIENTS
1 Teaspoon Kosher Salt
2 Tablespoons Lemon Juice
1 Celeriac (About 1 Pound)
4 Large Potatoes
3 Eggs
1 Cup Light Cream
1 Cup Milk
2 Large Chopped Garlic Cloves
3/4 Cup Grated Gruyere Cheese
Kosher Salt & Freshly Ground Pepper To Taste
Bring a large-size pot of water to a boil. Add the kosher salt and 1 tablespoon of the lemon juice. While the water is heating, peel the celeriac. Immediately place it in a bowl of cold water with the remaining tablespoon of lemon juice to prevent darkening. Peel and quarter the potatoes. Cut the celeriac in eighths. Drop the vegetables into the boiling water. Return to a boil and cook for 15 minutes, until almost tender. Drain the vegetables and cool in cold water. Dry on paper towels. Cut vegetables into thin slices.
Preheat oven to 350 degrees. Butter a 10x6x1 1/2-inch baking dish. In a medium-size bowl, whisk together eggs, cream, and milk. Layer half the celeriac and potatoes with half garlic and one third of the Gruyere, and season with kosher salt and pepper. Pour half egg mixture over the vegetables. Repeat layers. Sprinkle vegetables with remaining cheese. The dish will be very full. Set the dish on a large-size baking sheet. Place in oven and bake for 1 1/4 hours until casserole is set in the center. Remove from oven and let stand for 10 minutes before serving. Serve warm. Serves 6 to 8.
© Victoria Hart Glavin
Baby Potatoes Three Ways
Now that you’ve got your main dish figured out it’s time to decide on complimentary side dishes. Everyone likes potatoes so I’ve put together three separate potato recipes to pair with whatever you’re main dish happens to be.
Ham Potato Bites
INGREDIENTS
12 Baby Red Potatoes (About 1 Pound)
1 Tablespoon Olive Oil
1 1/2 Cups Diced Ham
1/4 Cup Chopped Pineapple
3 Tablespoons Chopped Fresh Chives
3 Tablespoons Chopped Cashews
Preheat oven to 425 degrees. Brush potatoes with olive oil to coat. Spread potatoes in shallow baking pan. Bake for 15 to 20 minutes or just until potatoes are barely tender. Do not overbake potatoes, as they will need to hold their shape. Remove from oven and cut each potato in half crosswise. Meanwhile, in a small-size bowl blend ham, pineapple, chives, and cashews. Using a melon baller (or spoon) gently scoop centers from cut side of potatoes. Leave at least 1/4 inch shell. Place removed potatoes into bowl, cover with plastic wrap, and place in fridge for a future use. We here at Tiny New York Kitchen never like to throw food away! Stand potato shells upright (you may need to cut a very small piece off bottom to make them stand upright). Take about 1 tablespoonful of ham mixture and place into each potato shell. Garnish with additional chives if desired. Serve immediately. Serves 4
Green Beans & Sundried Tomato Toss
INGREDIENTS
12 Baby Red Potatoes (About 1 Pound)
2 Cups Trimmed Fresh Green Beans (Cut Into 1 Inch Pieces)
1/4 Cup Sundried Tomatoes In Olive Oil (Drained & Chopped)
1/3 Cup Italian Salad Dressing
4 Cups Salad Greens
Bring large pot of salted water to boiling. Add potatoes and green beans. Cook, covered, for 10 to 12 minutes until tender. Drain. Return to pot. Add sundried tomatoes and salad dressing. Toss gently until well coated. Place salad greens in large serving bowl. Stir in potato and bean mixture. Serve immediately. Serves 4
Herbed Baby Potatoes
24 Baby Red Potatoes
3 Tablespoons Olive Oil
1 Tablespoon Balsamic Vinegar
1 Tablespoon Chopped Fresh Rosemary
1 Tablespoon Chopped Fresh Thyme
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
Preheat oven to 425 degrees. Wash potatoes and pat dry. Place potatoes in 3 quart saucepan. Cover with water. Bring to boil and cook over medium heat for 10 minutes or until slightly tender. In roasting pan combine potatoes, olive oil, balsamic vinegar, rosemary, thyme, kosher salt and pepper. Toss to coat. Place in oven and roast for 20 minutes or until tender and golden brown. Stir once or twice during roasting. Remove from oven and transfer to serving bowl. Serve warm. Serves 4 to 6
© Victoria Hart Glavin
Potato Latkes
Made with matzo meal these Potato Latkes are perfect for Passover or anytime. Serve with applesauce and sour cream.
INGREDIENTS
4 Medium Potatoes
1 Peeled & Quartered Yellow Onion
2 Tablespoons Matzo Meal
2 Large Eggs
1/4 Cup Olive Oil
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
Apple Sauce
Sour Cream
Peel and cut potatoes into chunks. In a food processor place 1/4 of potatoes. Add onions, eggs, matzo meal, kosher salt and pepper. Pulse until vegetables are finely chopped. Add rest of potatoes and pulse until all potatoes are finely chopped and mixture is combined. In a large-size heavy skillet heat olive oil over a medium heat. Scoop up 1/3 cup of potato mixture and place into hot oil. Fry each latke for 3 minutes per side until brown and crisp. If your potato mixture isn’t holding together well then stir in more matzo meal by the tablespoon until mixture holds. Finish making latkes with rest of potato mixture. Add additional olive oil as needed. Remove from skillet and transfer latkes to paper towels to drain excess oil. Transfer to serving plate and serve with applesauce and/or sour cream. Makes about 8 latkes
© Victoria Hart Glavin
Yogurt Twice Baked Potatoes
Here is a good meatless Friday night dinner. Make sure to scrub potatoes well and rub with a bit of olive oil before baking. These potatoes go nicely with a green salad.
INGREDIENTS
4 Medium Baking Potatoes (6 to 8 Ounces Each)
Olive Oil
1/2 Cup Plain Yogurt
1/2 Teaspoon Garlic Salt
1/2 Teaspoon Freshly Ground Pepper
2 Tablespoons Milk
3/4 Cup Finely Shredded Cheddar Cheese
3 Tablespoons Chives
Preheat your oven to 425 degrees. Scrub potatoes thoroughly with a brush and then pat dry. Prick potatoes with a fork. Rub potatoes with olive oil. Place potatoes in oven for 40 to 60 minutes until tender. Remove from oven and let stand for 10 minutes. Cut a lengthwise slice off top of each baked potatoes. Throw away skin from slices and put pulp in a medium-size bowl. Very carefully scoop pulp out of potatoes and add pulp to bowl. Mash potato pulp with an electric mixer on low speed. Add yogurt, garlic salt, pepper, and milk. Beat until smooth. Stir in grated cheese and chives. Divide mashed potato mixture among potato shells. Place in a 2 quart baking dish. Place back in oven and bake for 20 minutes until light brown. Remove from oven and sprinkle with additional chives if desired. Serve warm. Serves 4
© Victoria Hart Glavin
Potato Latkes
Chanukah, celebrating the rededication of the Temple after the Maccabees defeated Antiochus and the Syrian army in 165 B.C.E., is a joyous occasion, a time for parties AND for latkes. Foods fried in oil symbolize the flame that miraculously burned for eight days in the great Temple of Jerusalem with just one small vial of oil. What’s with the dairy? It’s because Holofernes, the leader of Nebuchadnezzar’s Assyrian army, had become enamored of the beautiful widow Judith. She went to his tent and fed him salted cheese, after which he drank several cups of wine to quench his thirst. When he fell asleep, she cut off his head with his own sword, and brought it to Jerusalem to show his soldiers. Terrified, they fled the city. Dairy dishes eaten at Chanukah honor her heroic act. Serve you Potato Latkes with sour cream and applesauce.
INGREDIENTS
2 1/2 Pounds Peeled & Quartered Potatoes
2 Large Grated Onions
3 Beaten Eggs
1 Teaspoon Baking Powder
3/4 Cup Corn Oil
1 Cup Unbleached Flour
2 1/2 Teaspoons Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
2 Cup Matzo Meal
1/2 Cup Corn Oil For Frying
Applesauce
Sour Cream
Preheat your oven to 400 degrees. In a food processor, fine-grate potatoes. Do not liquefy. Leave some texture. Strain to eliminate excess liquid. Don’t overdo it. Just let the water drain out. Fine-grate onions, and mix in a large-size bowl with potatoes. If you don’t have a food processor, you can grind the potatoes and onions in a meat grinder. Add eggs, baking powder, 3/4 cup corn oil, flour, kosher salt, and pepper. Mix well. Fold in matzo meal; making sure that everything is very well blended. Heat 1/2 cup corn oil in a deep skillet. Using a large kitchen spoon, spoon batter into the pan to create pancakes about 3 1/2 inches in diameter. Fry on a low heat for 3 to 4 minutes until the underside is a deep golden brown. Turn to fry for another minute or two. Remove from skillet and drain on paper towels. Transfer to serving platter and serve with applesauce and sour cream. Makes about 20.
