Back to Recipe Page

Potatoes are so useful it's no wonder they are so widely adapted. Unfortunately, it has become more difficult to find wide varieties of them because agri-business tends to focus on a select (very) few kinds of potatoes. Contrary to what you may believe, they come in a wide variety of shapes and colors! The biggest potatoes are not always the best, and don't worry about peeling them, the skins is where all the nutrients are.  

QUICK IDEAS: use small potatoes and cut them in half to fry for home fries; make your own potato chips; make a baked potato but stuff it with hummus

Potato Latkes with Sautéed
Apples and Thyme: Serves 4
From Twenty Dollar, Twenty Minute Meals
by Caroline Wright

2 medium unpeeled potatoes
1 small onion
1 large beaten egg
Vegetable oil
3 firm, sweet apples
3 sprigs fresh thyme
Salt and pepper to taste

1) Coarsely grate potatoes and onion into a
medium bowl. Stir in beaten egg and season
generously with salt and pepper.
2) Heat 1/4 cup vegetable oil in a large skillet over medium-high heat. Working in two batches, spoon the potato mixture into the skillet and pat to flatten into small cakes (about 1/2 cup per latke). Cook, flipping once, until golden on both sides, about 8 minutes per batch. Transfer to a paper-towel-lined plate to drain.
3) While the latkes are cooking, core and cut apples into wedges. Heat 1 tablespoon vegetable oil in a medium skillet over medium heat. Add the apple wedges and thyme. Season with salt and pepper. Cook, tossing, until tender, about 8 minutes. Serve warm latkes with apples.

Roasted Potato Salad with 
Fresh Herbs: serves 4 as a side
from Thug Kitchen

1 lb small potatoes, unpeeled
1 tbsp olive oil
1/2 tsp paprika
1/4 tsp salt

Fresh Herb Sauce:
1/2 cup diced fresh parsley
1/2 cup sliced green onions
1 clove garlic, minced
2 tbsp olive oil
2 tbsp red wine vinegar
1 tbsp water
1 tsp lemon juice

1) Turn oven to 400 degrees. 
2) Slice the potatoes in half lengthwise, or into bite-sized pieces. Toss potatoes with with olive oil, paprika, and salt. Pour them onto a rimmed baking sheet in a single layer and roast them for 25 min, flipping them over halfway through.
3) While the potatoes are roasting, make the herb sauce. throw all the ingredients into a food processor and mix, or mince by hand and mix together. 
4) When the potatoes are tender, let them cool for about 10 min. Pour them into a large bowl and cover them with the herb sauce, coating all the potatoes. taste and add salt or pepper as desired. stick in the fridge for at least 1 hour to absorb flavor. Serve cold or at room temperature. 

Potato and Leek Gratin

2 lb Potatoes, washed, dried, & skins left on.
1 Large Leek, halved and sliced into 1/2" pieces. 
2 Cloves of Garlic, peeled.
2 Tbsp Unsalted Butter, room temperature.
Handful of Gruyere Cheese, grated.
1 Bay Leaf. 
Small Handful Fresh Parsley, chopped. 
2 Tbsp Fresh Thyme, chopped. 
3/4 C Cream.
3/4 C 2% Milk.
1 Tsp Ground Nutmeg.
Kosher Salt & Fresh Cracked Black Pepper.

1) Pre-heat your oven to 350 degrees F and using 1 Tbsp of the butter, grease a 9 X 9" baking dish, followed by generously rubbing one of the garlic cloves all over the inside of the dish. This will allow a subtle garlic flavor and aroma to permeate the dish without being over powering.
2) In a medium size saucepan, bring the cream, milk, bay leaf, other garlic clove, nutmeg and a big pinch of salt and pepper to a boil over medium heat, stirring often. Lower heat to low and simmer for 2 minutes. Remove from the heat, remove the bay leaf, and fold in parsley and thyme.
3) While you wait for that to heat up, slice the potatoes very thinly - it helps to cut down on time and consistency if you use a mandolin with the thin slice setting on.
4) Now, assemble! Pour a touch of the milky mixture in the bottom of the greased & garlic'd dish - just enough to cover the bottom. Lay one layer of the potatoes on top of that, followed by a little more of the milky concoction. Continue to do this until you've used half the potatoes and then add a layer of leek and Gruyere cheese. Repeat this process a second time and dot the top with the other Tbsp of butter. 
5) Cover with tin foil and bake in the oven for 45 minutes. After this period of time, remove the foil lid and continue to cook (and brown) for a further 40 - 45 minutes, or until super golden brown and crispy on top. Remove from the heat and let settle 15 minutes (you can cover with the foil at this point again if you like to help keep it warm). 

Roasted Potatoes with Blue Cheese, Chives and Pancetta:

5 Medium to Large Yukon Gold Potatoes, washed & thoroughly dried, cut into 2 inch chunks.
4 Cloves of Garlic, peeled.
50 g Pancetta.
1/2 C onions, chopped.
1/4 C Blue Cheese, torn into bite size bits.
Large Sprig of Rosemary, finely chopped. 
3 Tablespoon Duck Fat (or sub olive oil).
Kosher Salt & Fresh Cracked Black Pepper.

1) Pre-heat your oven to 375 degrees F.
2) In a large frying pan, gently sear the pancetta over medium-high heat until moderately crispy. Remove from heat and set aside.
3) Throw the potatoes and garlic in a large roasting pan. Gently toss with the duck fat, rosemary, and a generous helping of salt and pepper. Arrange so the potatoes are one layer.
4) Roast uncovered for 30 - 45 minutes, or until just tender. Pull from the oven and top with the blue cheese, pancetta and green onions. Return to the oven and bake off for about 7 minutes, or until the cheese gets all gooey and melty.

1) Grate the potatoes and the onion. Don’t do this much before frying, as the potatoes will brown. Add the salt and flour, then beat in the egg.
2) In a frying pan, add oil to about 1/2 inch deep. Heat over medium heat until a shred of potato dropped in sizzles immediately. Gather one third of the potato mixture into a ball, squeeze out some of the liquid, and add to the frying pan. Flatten with a spatula, and cook on each side about 6-7 minutes until nicely browned. Remove to a paper towel to drain and repeat twice more.
3) About 30 minutes before serving, preheat the oven to 400°F. Arrange the pancakes on an oiled baking sheet, and do your best to smoosh a well down in the center of each. Carefully crack an egg into this recession and sprinkle with salt and pepper. Bake for 10-15 minutes, until the white is set and the yolk is as set as you like. Serve with ketchup and, in the spirit of Hanukkah, pesto sour cream (just mix a couple tablespoons of pesto with about 1/2 cup of sour cream or creme fraiche).

New Potatoes with Butter and Chives: Serves 6 
from Big Girls Small Kitchen

2 ½ lb new potatoes (these are smaller potatoes, usually the first of the season)
2 tablespoons butter
2 tablespoons finely chopped chives

1) Bring a large pot of heavily salted water to boil. Add the potatoes (whole or halved) to the water and cook until a knife easily slips in and out. 
2) Remove to a colander and rinse under cold water to stop the cooking. When cool enough to handle, cut the potatoes in half, and toss with the butter, chives, and a generous sprinkle of salt. 
3) Taste for seasoning, and serve warm or at room temperature.

Smoked Fish Chowder: Serves 4 to 6
From Good Food to Share

1/2 cup chopped pancetta
1 cup chopped leek
1 cup finely diced celery
1/2 cup finely diced carrots
2 teaspoons salt
1/2 teaspoon ground pepper
1 teaspoon
3 cups dry white wine
1/2 lb red potatoes, unpeeled and diced
1 cup whole milk
1 cup heavy cream
1 lb  dry smoked fish like haddock, whitefish, trout, or mackerel, skin removed
lemon (optional)
2 hard boiled eggs, peeled and chopped (optional)
1/2 cup finely diced onion
small dill sprigs for garnish

1) In a heavy saucepan, cook the pancetta over medium-low heat until it starts to crisp, 5-7 minutes. Remove from heat and transfer to paper towel to drain.
2) Add the leek, celery, carrot, salt, pepper, and papricka to the fat in the pan. Return to medium-low heat and cook, stirring constantly, until tender, about 5 minutes.
3) Add wine and raise heat to high to bring to simmer. Reduce heat to low and add potatoes and cook until just tender, about 10 minutes. 
4) Remove pot from heat and stir in the milk, cream, fish and reserved pancetta. Let stand at room temperature for 1 hour for the flavors to develop. Reheat over low heat when ready to serve. Taste and adjust seasoning adding lemon if desired.
5) Ladle into bowl and garnish with hard-boiled eggs, red onion, and dill.

Smashed Potatoes: serves 4-6
From  Good Food to Share

1 1/2 lbs small potatoes (about 1 1/2 inch diameter)
1 cup creme fraiche (I sub goat cheese sometimes)
1 tablespoon fresh thyme, chopped
Sea salt and ground black pepper

1) Cut the potatoes in half and place in a large saucepan. Add cold water to cover and bring to a boil over high heat. 
2) Reduce the heat to low and cover and simmer until potatoes are tender, about 12 minutes.
3) Drain and return potatoes to warm pan. Add the creme fraiche and chopped thyme. Mash the potatoes with a potato masher or fork until they begin to break apart. Season with salt and pepper. 

Hearty Beef Stew: Serves 6 - 8
from Savory Sweet Life

1/3 cup flour
1 tablespoon salt
1 tablespoon black pepper
3 lbs beef (stew beef)...make sure it is in rough cubes
3 tablespoons vegetable or olive oil, more if needed
1 medium onion, chopped
4 garlic cloves, chopped
3 celery ribs, cliced cross-wise into 1/2 inch pieces
1/2 cup red wine
1/4 cup balsamic vinegar
1/4 cup granulated sugar
28 ounces beef broth (vegetable broth would work, too)
3 chicken bouillion cubes (or equivalent chicken broth)
1 lb tomatoes, diced (canned tomatoes work, especially if you canned the farm tomatoes!)
1 lb small potatoes, quartered (if you do not have small potatotes, just dice large ones to the proper size)
3 carrots, sliced crosswise into 1 inch pieces
1 teaspoon dried rosemary
1 teaspoon dried thyme

1) Combine the flour, salt, and pepper in a large bowl. Toss the beef in the flour until coated.
2) In a large dutch oven or soup pot, heat the oil over medium heat. Add a third of the beef pieces and cook until browned on all sides, a total of 8 to 10 minutes, making sure not to overcrowd the beef in the pot.
3) Transfer the cooked beef to a medium bowl. Adding more oil if necessary, brown the remaining meat in batches, moving each cooked batch into the medium bowl.
4) Heat 1 tablespoon of oil in the pot, and add the onions, garlic, and celery. Saute for 2 not worry if a dark brown residue forms on the pot.
5) Add the wine, balsamic vinegar, and sugar, and stir with a wooden spoon, scraping the bottom of the pot until all the residue has dissolved (this is where the flavor is!)
6) Stir in the beef broth, chicken bouillion, tomatoes with the liquid, potatoes, carrots, rosemary, and thyme. Return the cooked beef to the pot.
7) Bring the stew to a boil and then reduce the heat to a simmer. Cover the pot and cook until the beef is tender, about 1 1/2 hours.
**Do this in a slow cooker! After coating beef with the flour mixture, add it and the other ingredients to a large slow cooker and cook 7 to 10 hours on low or 4 hours on high.

Potato Leek Soup: Serves 6 
from Enchanted Broccoli Forest

3 medium-sized potatoes
3 cups leeks, cleaned and chopped
1 medium stalk celery or celeriac, chopped
1 large carrot (or equivalent), chopped
4 cups water
1 1/2 teaspoon salt
1 cup milk
ground black pepper
herbs: thyme, marjoram, basil, optional

1) Scrub potatoes and cut into 1 inch thick chunks. Place them into a soup pot or dutch oven with the leeks, celery, carrot, water, and salt.
2) Bring to a boil, cover, then cook until the potatoes are tender, about 20 minutes. Remove from heat and let cool until you can safely puree it.
3) Puree in a blender or food processor in batches. Return puree to pot and then stir in the milk.
4) Add black pepper to taste, and adjust the salt if necessary. Serve with a sprinkling of herbs if desired. 

Oven Fries with Coriander Seeds: serves 4
From Bon Appetit, 2008

2 lbs potatoes, scrubbed and cut lengthwise into 1/2 inch thick sticks (DON"T PEEL THEM...russets will work well for this)
2 tablespoons olive oil
1 1/2 teaspoons coriander seeds, cracked
1 teaspoon dried thyme
Coarse Salt

1) Preheat oven to 450. Oil a rimmed baking sheet.
2) Toss potatoes with olive oil, coriander seeds, and thyme in large bowl.
3) Transfer to prepared sheet, spreading to a single layer.
4) Sprinkle with salt and pepper.
5) Place in top third of oven and bake until golden, occasionally turning with a spatula, about 40 minutes. Season to taste and serve. 
Hash Brown One Eyes: Serves 3
From Big Girls Small Kitchen

*You can fry the hash browns about an hour before, 
since you have to bake them to cook the egg anyway.

2 baking potatoes
1 small onion
1 teaspoon salt
1 egg
2 tablespoons flour
oil for frying
3 eggs