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Quick Potato Dishes - as Exciting as They are Easy





Do you take potatoes for granted? Are they really an important part of your meals? Well, just try to get along without 'em for a week. Tell your kids they won't get any spuds this week and stand back. (They might also ask, "What's a spud?" and you can tell them it's another word for potatoes, like "taters").

When it comes to potato dishes I'm not going to push their nutritional benefits. Sure, they have some valuable minerals, but they're really not considered "health food".

But, hey; most everyone likes them; a lot of us love them.

So all that said, here are even more reasons why you can't cut them out of your diet. As you may have noticed, I throw the word "exciting" around a lot here at QuickEats Plus, and you might ask, (then again, you might not) "Can a potato really be exciting?" Oh, yes! Just take a look at some of these dishes.


TO PRINT A RECIPE: Click to it, highlight it, then click "File" -> "Print" -> "Selection" -> "Print".
(If that doesn't work give your computer a whack with something - like I do. It won't help you print but you might feel better.)

CONTENTS
CLICK TITLE TO GO THERE
(Click "Back" to Return)

WHITE POTATOES
Parmesan & Buttermilk Mash
Potato & Carrot Pancakes
Winey Herb Potato Salad
Tasty Tiny Taters
Grilled Parmesan & Parsley Potatoes
Crispy Rosemary Potatoes
Corn and Potatoes with Chiles
Sicilian Style Potato Salad
Baby Reds with Vinegar & Sea Salt
Warm Dijonnaise Potato Salad
Rosemary & Garlic Mash
Crispy Pesto Spuds
Baked Tater Tots with Cheese 'n Chiles
Lemon-Garlic Roasted Russets
Crispy Home Fries
10-Minute Garlic Smashed Potatoes
New Potatoes & Quinoa
Tuscan Roasted Potatoes
Cheesy Mash
Braised Potatoes with Thyme
Potatoes in Ragouts
Spuds and Spiced Spinach
Roasted Potatoes with Lemons

SWEET POTATOES
Spicy Sweet Potato Fries
Pureed Sweet Potato & Carrot Soup
Citrus Sweet Potatoes
Kinda Spicy Sweets
Sweet Potato Fries
Molasses-Roasted Sweet Potatoes
Sweet Potato Latkes

RECIPE SEARCH
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***NEW***
Parmesan & Buttermilk Mash
Serves 6

This is one of those recipes that wouldn’t make the time limit without our old pal, the microwave oven (or “nuker”).

2 lbs russet potatoes
2/3 cup milk
3 Tbsp butter
1/2 cup buttermilk
l/3 cup grated fresh Parmigiano-Reggiano cheese
1/2 tsp each salt & black pepper

Poke each potato several times with a fork, place in a glass dish, covered, and nuke on HIGH for 15 minutes or until tender, turning after 8 minutes.

After a 2 minute rest, for the potatoes, and you too, cut each in half, lengthwise, scoop out the insides with a large spoon, and transfer to a bowl.

Combine milk and butter in another glass bowl, and microwave at HIGH for 1 or 2 minutes or until butter melts.

Add this milk mixture to the potatoes; mash it all together with a potato masher to the consistency you like and stir in the buttermilk, cheese and seasonings. That’s it.


Spicy Sweet Potato Fries
Serves 4

If you’re going to leave the skins on as the recipe suggests – and so do I - try to find smooth, “pretty” potatoes. I mean, some sweet potatoes are so gnarly and cratered you almost don’t want to touch them, much less eat them. And if you don’t already have a mandolin – the kitchen kind, not the musical kind - for slicing the spuds you really should have one for quick and easy.

2 large sweet potatoes, unpeeled, cut into 1/4 -inch thick x 4-inches fries
2 Tbsp olive oil (or more)
1 tsp paprika
1/2 tsp each chili powder & ground coriander
kosher or sea salt & freshly ground black pepper, to taste

Preheat your oven to 450F – yeah, that’s HOT. Line a baking sheet with foil and set aside.

Place the sweet potatoes in a large bowl and toss with olive oil until fully coated. Add the other stuff; toss to distribute evenly, and arrange them in a single layer on the prepared pan. Bake for 18-20 minutes on the lower rack until they soften, then move the pan to the middle rack of the oven and broil for 5-8 minutes until crispy. Done.

Potato - Carrot Dinner Pancakes
Serves 4

Maybe, “pancakes” is too "breakfast-y" a name for these, since carrots don't usually make it to breakfast. So what would you suggest, “potato-carrot latkes”? or “hash browns with carrots”? Or how about, ”fried carrots & potatoes”? Wow, this might be the first recipe introduction that’s longer than the recipe.

2 big russet potatoes,(1 lb) grated & sqeezed of excess liquid
2 big carrots (1/4 lb), grated

Combine the grated potatoes and carrots and form into 4 pancakes. Heat the oil in a large nonstick skillet over medium heat and cook pancakes until browned, 4 to 6 minutes per side.


Winey Herb Potato Salad
Serves 4

I used to know a guy named Herb who complained a lot. We called him “Whiney Herb”. So this tasty tater salad, with wine and tarragon, brought him to mind; so, of course, I named it after him...sort of.

3/4 cup dry white wine
1/4 cup white vinegar
3 Tbsp unsalted butter
1 medium shallot, finely chopped
1 & 1/2 lb baby red new potatoes, scrubbed and quartered
2 Tbsp water
Salt and freshly ground pepper
2 Tbsp coarsely chopped tarragon leaves (or 1 Tbsp dried)

In a medium saucepan, combine the white wine with the vinegar, butter, shallot, potatoes and water and bring to a boil. Cover and cook over moderately high heat, stirring occasionally, until the potatoes are tender, about 15 minutes. Drain the potatoes and dump into a serving bowl. Season with salt and pepper, toss with the tarragon and serve while still warm or at room temp.


Tasty Tiny Taters
Makes about 30 appetizers

This may be a cheap, impressive and easy appetizer but you cannot say the name five times fast – or even twice; try it.

1 & 1/2 lb “B”-size potatoes (about 15 potatoes)
1/2 cup any brand herb & garlic spread, softened
2 Tbsp sour cream
2 Tbsp Parmesan cheese, grated
2 Tbsp real bacon bits
2 Tbsp fresh chives, chopped

Place potatoes in large saucepan; add enough water to cover. Bring to boil on medium-high heat. Reduce heat to medium-low; simmer 12 min. or until potatoes are tender.

Meanwhile, mix cream cheese spread, sour cream and Parmesan cheese; cover.

Drain potatoes and let cool a few minutes.

Cut potatoes in half; cut small piece from rounded bottom of each potato half. Place, bottom-sides down, on serving platter and top each with a tsp of the cream cheese mixture. Sprinkle evenly with bacon bits and chives. Done.
Click here for a whole page of appetizers you may never have thought of


Pureed Sweet Potato & Carrot Soup
Serves 4

Except for the seasonings, every ingredient here is a nutritional star, but that’s not why it’s offered. In fact, it’s the seasonings that make this such an exciting dish.

1 Tbsp canola oil
1 medium yellow onion, diced
1 large stalk celery, chopped
3 or 4 cloves garlic, minced
4 cups vegetable broth (water is ok)
2 cups peeled, diced sweet potatoes
1 cup diced carrots
1 tsp ground cumin
1/2 tsp each salt, black pepper & ground turmeric
1 cup soy milk

In a large saucepan over medium heat, cook the onion, celery and garlic in the canola oil for 5 minutes, stirring frequently.

Add the water, sweet potatoes, carrots, cumin, salt, pepper and turmeric and bring to a boil then simmer until the sweet potatoes and carrots are tender in about 20 minutes while stirring occasionally.

Transfer the soup to a blender and process until smooth, 5 to 10 seconds. An immersion blender would work, too, and it would make cleanup a lot faster.

Return soup to the pan and stir in the soy milk while gently reheating if necessary. Adjust spices to taste and serve.
Click here to visit my Soup page for lots of exciting recipes


Grilled Parmesan & Parsley Potatoes
Serves 6

When doing this recipe and any other tater recipes on a grill, try to use only Idaho or russets because they contain the least amount of natural moisture and so will crisp up “real good”.

2 lb russet potatoes, skins on, cut in wedges big enough that they won’t fall through the rack and spoil your cook-out
3 Tbsp olive oil, divided
1/2 tsp each salt & pepper
1/3 cup grated Parmesan cheese
1 Tbsp granulated garlic
1/4 cup finely chopped Italian parsley

Heat grill. Duh.

Toss potatoes with 2 Tbsp of the oil, salt and pepper in a bowl.

Grill, covered with a foil tent, over a medium heat source for 10 to 12 minutes or until tender when stuck with a fork.

Place potatoes in large bowl; toss with remaining oil, cheese, garlic and parsley; and serve ‘em while they’re hot.

Click here for more fun & exciting recipes for your grill


Crispy Rosemary Potatoes
Serves 4

Is this too simple to call a "recipe"? Ok, then call it "a super-simple way to make plain-old potatoes a favorite dish".

1/2 lb red potatoes, cut into 1/4-inch slices
1 Tbsp olive oil
2 Tbsp chopped fresh rosemary or 1 Tbsp dried

Preheat oven to 450F and generously oil 2 large baking sheets.

Arrange potatoes in 1 layer on sheets. Brush tops with oil and sprinkle with rosemary and salt and pepper to taste.

Roast potatoes in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden and edges are crisp, about 20 minutes. Done.


Corn and Potatoes with Chiles
Serves 4 as a side dish

Everyone loves potatoes, right? And who doesn't like corn? So if you also enjoy chopped Mexican peppers, this might become your main dish instead of a side. Aren't we always being told we should eat less meat & more veggies?

1 or 2 serrano chiles, seeded & chopped
1 cup onion, chopped
2 Tbsp butter
2 cups whole kernel corn
2 cups small red potatoes, cubed
1/2 tsp cayenne pepper
1/2 tsp Salt

After cutting the little spuds in quarters, boil them about 8 minutes.

Meamwhile, cook and stir the chiles and onion in the butter in a 10-inch skillet until they're tender.

As soon as the potatoes are ready, stir them into the chile mixture with the remaining ingredients, cook, stirring occasionally, until heated through, about 4 minutes. Serve up. Ole!
Click here for a trip to my Mexican recipe page
Click here for more exciting things to do with vegetables _________________________________________________________________

Sicilian Style Potato Salad
Serves 6

Yes, an Italian recipe without either oregano or Parmesan cheese!

2 lb small red potatoes, sliced 1/2 inch thick
salt
1/2 cup sun-dried tomatoes in oil, drained
1/3 cup extra-virgin olive oil
2 Tbsp finely chopped rosemary
juice of 1 lemon, plus 2 tsp grated peel
l black pepper
2 tsp anchovy paste
1 clove garlic, finely chopped
1/2 red onion, chopped
3 ribs celery, finely chopped 1/2 cup large green olives, pitted and chopped
3 Tbsp capers
1/2 cup flat-leaf parsley, chopped

In a large saucepan, add the potatoes and cold water to cover. Bring to a boil, add a little salt and cook until just tender, 12 to 15 minutes. Drain and return to the saucepan.

Meanwhile, in a small bowl, ladle potato cooking water over the sun-dried tomatoes. Let soak for 10 minutes; drain and thinly slice.

In a large bowl, whisk together the oil, lemon juice, anchovy paste and garlic. Toss with the potatoes, sun-dried tomatoes, red onion, celery, olives, capers and parsley.

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Baby Reds with Vinegar & Sea Salt
Serves 8 as a side dish

A money-saving tip: don’t buy “b”-size potatoes in bags. Look through the regular-size ones for the smallest and buy those; they’re usually about .75 cents to a dollar per pound less than “b”-size.

3 lb small red potatoes, quartered
2 & 1/2 Tbsp tarragon vinegar Flaked or fine sea salt to taste 1 & 1/2 Tbsp extra-virgin olive oil

Cover potatoes with salted cold water by about an inch in a 4-quart pot and simmer until just tender, about 8-10 minutes. They’ll keep cooking after draining, so don’t overcook or they’ll be “mashed” potatoes. Drain & rinse under cold water.

While the spuds are still warm, toss with the vinegar and salt.

Cool to room temperature, stirring occasionally, and gently toss with oil. Serve up.

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Citrus Sweet Potatoes
Serves 8

Yes, you can do something different with your sweetheart...no, no! I mean, sweet POTATOES. And I'm offering it to you in plenty of time to get it right for Thanksgiving dinner.

5 to 6 medium sweet potatoes (about 3 & 1/2 lb)
2 Tbsp light brown sugar
2 Tbsp fresh lime juice
2 Tbsp honey
1/2 tsp salt
1/8 tsp ground nutmeg
1/8 tsp ground cinnamon

Peel potatoes; cut into 1-inch pieces and boil in a large saucepan, for 12 minutes or until tender.

Drain and return potatoes to pan. Add remaining ingredients and mash with a potato masher or fork until smooth. Done.

Click here for quick and easy holiday recipes _________________________________________________________________

Warm Dijonnaise Potato Salad
Serves 4

Who says you can't create fabulous potato salad in about 20 minutes? Not I. Just be sure to use small potatoes and slice them in half or quarters so they'll boil quickly.

3/4 lb small red potatoes, halved
3/4 lb small Yukon gold potatoes, quartered
2 thinly sliced green onions
1 & 1/2 Tbsp creamy Dijonnaise mustard
1 Tbsp seasoned rice vinegar
1 Tbsp olive oil
1 & 1/2 tsp fresh chopped tarragon
1/2 tsp each coarse salt & pepper

Place potatoes in a pot with cold water; cover and boil 10 to 12 minutes or until they're just tender.

While the spuds are boiling whisk together the mustard, vinegar, oil, tarragon, salt and pepper.

When potatoes are tender, drain them, dump them into a large serving bowl and pour on the mustard mixture. Toss gently to coat and serve while still warm or at room temperature.

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Sweet Potato Latkes
Makes about a dozen

If you have spent your life in a small town in Idaho or Northern Wisconsin you might wonder what is a "latke". Well, you do know from a potato pancake, and that's what is a latke. But even if you live in a big east coast city you might not know from this kind of latke - let me introduce you.

1 large sweet potato
1 medium russet potato
1 large onion
3 Tbsp chopped fresh chives
1/4 cup all-purpose flour
1/4 teaspoon each salt & pepper
3 egg whites, lightly whisked
Oil for frying

Peel the potatoes and onion and shred on the large side of box grater or with the medium shredder disk of a food processor.

Place the shreds into the center of a large clean towel; roll up tightly and sque-e-e-ze out the moisture.

Empty the spuds into a large bowl. Add the chives, flour, salt, pepper and egg whites, and mix 'em up good.

Heat an inch or two of oil in a large, deep saute pan or a dutch oven over medium high heat until a little blop of the mixture quickly turns brown in it.

Drop the potato mixture by big spoonfuls into the oil. Carefully flip them when they begin to brown, and flatten the back of the spoon.

Fry until golden brown on one side and then turn them and fry on the other side. Be careful that they don't burn.

Using a slotted spoon or spatula, remove the latkes to a platter covered with several layers of paper towels. Fry the rest.

If the first batch has cooled off reheat them in a single layer in a 400 degree oven for about 5 minutes. Enjoy.

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Rosemary & Garlic Mash
Serves 6

Garlic mashed potatoes have become rather commonplace at restaurants and many homes, so give it a twist with some fresh rosemary – but not too much; that is one powerful herb.

6 red potatoes (about 2 lb), peeled, cut into 1-inch chunks
4 cloves large garlic, peeled & mashed
1/4 cup freshly grated Parmesan cheese
1 Tbsp butter
1 Tbsp chopped fresh rosemary or 1 tsp dried (but really try to use fresh for this one)
2/3 cup whole milk
salt and ground black pepper to taste

Put potatoes and garlic in a large saucepan, cover with water and boil on high heat for about 18 minutes or until potatoes are tender; drain.

To the drained spuds add garlic and beat with an immersion (hand-held) mixer until combined.

Add cheese, butter, rosemary; beat until smooth. Gradually beat in the milk until fluffy. Season with salt and pepper. Serve it hot.

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Crispy Pesto Spuds
Serves 6

The only way this is quick is via the baby, or “b” size potatoes. I’m sure you’ll find this very easy dish well worth their premium price.

1 & 1/2 lb baby red potatoes, halved
1/4 cup jarred basil pesto

Boil the potatoes, halved, skins on, for about 15–18 minutes.

Preheat broiler and line a baking sheet with heavy-duty foil.

When they’re done, drain the potatoes, put hem into a large bowl with the pesto and toss to coat.

Spread the tatoes on the baking sheet and broil for 4 or 5 minutes until they’re lightly browned. Serve 'em hot.

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Baked Tater Tots with Cheese 'n Chiles
Serves 4-6

I call these tater tots because it’s easier than trying to create a generic name. Wouldn't “small cubes of pre-crisped reconstituted potatoes with chiles” make your mouth water? But, please, don’t feel obliged to buy genuine “Tater Tots”. A generic brand will be fine and probably cheaper.

4 cups frozen Tater Tots or similar
1 (16 oz) can stewed tomatoes
1/4 tsp dried oregano, crumbled
1 cup sour cream
2 Tbsp milk
1 Tbsp chopped canned green chiles
1/2 tsp salt
1/2 cup grated Cheddar cheese

Heat oven to 375F.

Put frozen tots into a 1 & 1/2-quart shallow baking dish and mix with tomatoes and oregano.

In a small bowl, stir sour cream, milk, chiles and salt together. Ladle onto the tots mixture, sprinkle with cheese and bake about 20-25 minutes.

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Lemon-Garlic Roasted Russets
Serves 4-6

Peel the spuds if you must, but whenever possible I leave them au naturale. And try really hard to use fresh oregano as garnish for this recipe; it’ll be so much better than just parsley.

3 lb russet potatoes, cut to 1-inch cubes
1/2 cup olive oil
4 garlic cloves, minced
1 & 1/2 tsp dried oregano, crumbled
1 tsp salt
Freshly ground black pepper
1/2 cup low-salt chicken broth
1/4 cup freshly squeezed lemon juice
3 Tbsp freshly chopped oregano for garnish (or use parsley)

Heat oven to 375 degrees F.

Place potatoes in a single layer on 13 x 9-inch baking dish and pour on the oil. Add garlic, oregano and salt and pepper to taste, tossing well to coat. Bake for about 12 minutes.

Add stock, smoosh ‘em around and bake 8 minutes more.

Add lemon juice, toss and bake 8 minutes more, until cooked through.

Sprinkle with fresh oregano (or parsley) & serve at once. _________________________________________________________________

Crispy Home Fries
Serves 6

Have you noticed that most restaurants just cannot get fried or hash brown potatoes really, really crispy no matter how firmly you request them? Well, at least when you’re having a “big breakfast” at home they’ll be just right every time if you follow this quick & easy.

5 medium russet potatoes, thinly sliced
5 slices bacon, partially cooked then diced
1 sweet onion, thinly sliced
Salt and freshly ground black pepper to taste
Chopped fresh parsley, for garnish

Fry the bacon in a heavy iron skillet. When it’s deposited a good amount of that grease that you love even though you shouldn’t, remove the bacon, cut it into little pieces, put them in the pan with the spuds and onion and cook, covered, over medium heat about 10 minutes. Occasionally, “spatulize” (move them around with your metal spatula)the potatoes so the bacon and onion don’t burn.

Now remove the lid and continue cooking and spatulizing about 8 minutes, or so, until the potatoes are golden brown and crunchy. Serve right away sprinkled with salt, pepper, and parsley.

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10-Minute Garlic Smashed Potatoes
Serves 4

Of course, when you see something like potatoes done in 10 minutes you know the microwave will play a part. This recipe calls for leaving the skins on, but if you find that yucky just take 'em off.

4 medium red potatoes, skins on
1/3 cup extra virgin olive oil
6 cloves garlic, pressed
1/3 cup milk
Sea salt and pepper to taste

Cut potatoes into 1/2-inch cubes with skin on and put them with 3 Tbsp water into a lidded microwave-safe dish – that would be GLASS, not plastic – and nuke for about 8 minutes on high.

While waiting, press garlic cloves into a small container; you know, with a garlic press.

When the nuker beeps, remove and mash the spuds with olive oil, the garlic, and milk. Add salt and pepper to taste.

I know, I know; it was just too easy to taste as good as this.

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New Potatoes & Quinoa
Serves 8

Talk about healthy. Wow! Just look at all the nutritious stuff in this quick and easy dish. The quinoa alone has so much value you’ll feel like running around the block after dinner – 3 or 4 times!

1 Tbsp olive oil
3 large cloves garlic, minced
1 large onion, coarsely chopped
2 cups diced new potatoes
1/2 cup diced carrots
1 & 1/2 cups vegetable broth
1 cup quinoa
1 & 1/2 cups frozen corn kernels
1/2 tsp dried oregano
1/2 tsp dried tarragon
Salt and pepper to taste

Saute garlic and onion in olive oil over medium heat until onion is translucent, about 4 minutes. Dice your spuds (potatoes) while tending to the the onions.

Add potatoes and carrots, saute for another minute or two and add remaining ingredients. Bring to a boil, reduce heat, cover and simmer for 20 minutes, or until all the broth has been absorbed. Taste to correct seasonings and serve - if you're a vegan this might be your main dish; also if you just want a break from meat or poultry meals.

Click here for more exciting vegetable dishes _________________________________________________________________

Tuscan Roasted Potatoes
Serves 6

Too simple, you say? Simple is best, say I.

2 lb russet potatoes
1/2 cup extra virgin olive oil
Salt and pepper to taste
2 rosemary sprigs, or 1 Tbsp dried (but try real hard to use fresh)

Dice the potatoes, skins ON, really smaill and place them in a large non-stick pan along with the preheated olive oil. Stir them around to coat.

Add salt, pepper and rosemary, needles stripped from the stem, and cook, stirring gently, for about 10 minutes - relax, focus on slowly stirring, have a Zen moment. Hey! Don't go to sleep.

Add a little water, cover tightly and cook over low heat until tender(about 10 minutes more).

Arrange on a platter and serve. So good they can be your entree.

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Kinda Spicy Sweets
Serves 4

These are a little bigger than the my sweet potato fries but should still be a treat for kids and grown-ups. If you think they might be too spicy for children - like some cable tv shows -skip the cayenne pepper; they'll still be tasty. 2 medium-size sweet potatoes (1/4 Ib total)
1 tso olive oil
½ tsp salt
1/8 tsp freshly ground black pepper
1/8 tsp cayenne
1/8 tsp ground allspice

Preheat oven to 500°F.

Peel potatoes and halve lengthwise, then cut each half lengthwise into 4 wedges; I guess you could call them "steak fries".

Transfer to a shallow baking pan and toss with oil to coat.

Combine salt and spices and sprinkle over potatoes. Roast potatoes in lower third of oven, turning over halfway through roasting, until tender and browned, about 20 minutes.

Done!

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Sweet Potato Fries
Serves 4

If you want to get the kids to eat a sweet potato – Yucch! They say – turn them into crispy fries.

4 Medium-size sweet potatoes
4 Tbsp Olive oil
2 tsp salt

Slice sweet potatoes into shoestring pieces. Lightly coat with olive oil and sprinkle with salt.

Place on a cookie sheet and bake for about 15 minutes. Take them out and serve hot – nobody likes cold fries, or “bakes” in this case.

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Cheesy Mash (potatoes, that is)
Serves 4-6

Of course, you can use margarine! They just won’t taste as great.

And if you want use ”real” mashed spuds cut about 4 medium-size reds into little cubes and boil for maybe 25 minutes, mash ‘em and mix in the other stuff, You should still come in at close to thirty minutes total.

1 22-oz package frozen mashed potatoes
1 cup (4 oz) shredded Mexican four cheese blend
3 Tbsp butter
1 / 2 tsp salt
1/4 tsp pepper

Cook potatoes according to package directions. Stir in cheese blend, butter, salt, & pepper

Stir rntil smooth. Serve immediately.

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Braised Potatoes with Thyme
Serves 2

Another quick and easy potato recipe that will probably make this the hit of the meal (unless, of course, the entree or other vegetable dish is one of ours).

1/4 cup virgin olive oil
1 & ½ pounds Red potatoes, quartered
1 sprig fresh thyme
1 teaspoon salt
Freshly ground pepper

Heat the olive oil in a large nonstick skillet and stir-fry potatoes for 8 minutes, shaking the pan once in a while to prevent scorching. Add the thyme and season with salt and freshly ground Pepper.

Cover and cook for 20 minutes over low heat, checking once in a while. Uncover, raise the heat, and brown the potatoes, shaking Pan. Serve right away.

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Potatoes in Ragouts
Serves 2

Not many potato recipes are quick even if they're easy. This one is.

1 lb unpeeled Yukon Gold potatoes, sliced 1/8 inch thick (3 cups)
1 tsp kosher salt
1/2 cup corn oil
Salt
Freshly ground pepper
2 Tbsp unsalted butter or margarine
1 medium onion, peeled and thinly sliced
1 Tbsp minced fresh chives

Wash the potato slices in cold water & pat dry. Sprinkle the kosher salt over the slices, which will draw out more water. Let stand for 10 minutes. Once more pat dry.

In a large nonstick skillet, heat the oil. Stir-fry the potato slices in the hot fat for 10 minutes, turning them a number of times with a pancake turner until golden brown. Season with salt and freshly ground pepper. With a slotted spoon, transfer the potatoes to a serving platter.

Discard the fat in the skillet, melt butter or margarine and stir-fry the onion slices for 5 minutes. Toss the potatoes, onions, and chives together and serve immediately.

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Molasses-Roasted Sweet Potatoes

Serves 8 to 10

Not just a Thanksgiving Day dish, these sweets, so quick & easy, will become a frequently-requested favorite.

1/2 cup orange juice
1/4 tsp nutmeg
3 Tbsp molasses
4 to 5 medium sweet potatoes, peeled & cut into 1 / 2-inch slices
2 Tbsp extra-virgin olive oil
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper

Preheat oven to 400°.

In a small bowl, combine orange juice, nutmeg, and molasses. Set aside.

In a large bowl, combine potatoes and olive oil. Season with salt and pepper and place in one layer on a large baking sheet with rims - a.k.a. “jelly-roll pan” - and roast 15 minutes.

Turn potatoes over, brush with half of orange juice mixture, and roast 5 to 8 more minutes, until fork-tender.

Return potatoes to large bowl and toss with remaining orange juice mixture. Transfer to a dish and serve warm.

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Spuds and Spiced Spinach
Serves 4

I think it's better to use fresh grated ginger rather than dried, but dried is not so bad "in a pinch" (actually not a pinch but a teaspoon).

2 Tbsps. vegetable oil
1 Medium-size onion, chopped
1&1/2 pounds russet potatoes, peeled and cut into 1 inch cubes
2 Cloves garlic, minced or pressed
2 tsps. ground coriander
1 tsp. grated fresh ginger
1 cup water
5 cups packaged triple-washed baby spinach
Salt and ground red pepper(cayenne & just a little goes a long way)

Heat oil in a wide non-stick frying pan over high heat. Add onion and potatoes; cook, stirring often, about ten minutes until potatoes are well browned all over.

Add garlic, coriander, and ginger; stir for 30 seconds. Add water. Reduce heat, cover, and simmer about 5 minutes until potatoes are tender.

Add spinach and stir about two minutes until wilted. Season to taste with salt and, carefully, the red pepper (we say vegetables can be exciting but don't get carried away.).

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Roasted Potatoes with Lemons
Serves 4

Another easy way to make your potato dish a more memorable part of the meal. And, yes, potatoes are vegetables so they count toward your 2 & 1/2 cups of fruits & vegetables per day,

1/2 lb fingerling or small Yukon gold potatoes
1 lemon
2 cloves garlic, minced
3 Tbsp fresh thyme
1/4 cup olive oil
3/4 tsp sea salt
1/4 tsp freshly ground pepper

Preheat oven to 450°.

Scrub potatoes and dry with a paper towel. Cut in half (or into quarters, if large) lengthwise; place in a bowl.

Cut lemon into quarters lengthwise, removing any seeds. Cut each quarter in half crosswise, then squeeze juice onto potatoes. Add juiced pieces to bowl.

Add garlic, thyme, olive oil, salt, and pepper. Toss thoroughly and spread mixture over bottom of a large roasting pan. Place in oven and roast about 25 or 30 minutes, turning potatoes from time to time so they are evenly browned.


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