Recipes : Potato

Warm New Potato and Broccoli Salad with Chipotle Vinaigrette

Submitted by Maryellen with thanks to Sandy Paritz!
Adapted from Field of Greens
Warm New Potato and Broccoli Salad with Chipotle Vinaigrette

Ingredients:

  • 2 pounds new potatoes, cut into even sizes
  • Olive oil
  • Salt and pepper
  • 1 garlic clove finely chopped
  • One recipe fiery, crispy broccoli (without the hot pepper)
  • Romaine torn into bite size pieces, enough to cover the plate
  • 1 tablespoon coarsely chopped cilantro
  • 1 chipotle pepper (use more if you like it hot!)
  • 2 tablespoons lemon juice
  • 1 tablespoon mild vinegar (I used rice vinegar)
  • 1/2 teaspoon Dijon mustard
  • 1 garlic clove, chopped
  • 4 tablespoons olive oil

Make It:

Preheat the oven to 550. Take the stem and seeds out of the chipotle. Pour a little (like a teaspoon or two) boiling water over the chipotle, cover and let it soak to soften.

Toss the potatoes in a large baking dish olive oil to coat them lightly and sprinkle with a few pinches of salt and pepper. Roast until tender, about 30 minutes.

Make the vinaigrette. Finely chop the softened chipotle and whisk with the garlic, mustard, lemon juice and vinegar. Add the oil to emulsify, and salt, if you want to. (I did this all in the mini bowl of my food processor.)

Line your platter with the romaine (or use other salad if you like).

When the potatoes are close to tender, make the broccoli recipe. Once both those are done, toss with the vinaigrette and cilantro and pile on top of your salad on the platter.

Eat right away, while warm.

Get the recipe for fiery, crispy broccoli.

Read another version of this recipe.

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Potato Leek Soup

Submitted by Wendy Stein

Ingredients:

  • 6 medium leeks, thinly sliced
  • 4 medium potatoes, cut into cubes
  • 2 14½ oz cans chicken or vegetable broth
  • ¼ cup butter or margarine
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 cup half and half
  • fresh chives (if desired)

Make It:

Mix all the ingredients, except half and half and chives, into a slow cooker, like a crock pot.

Cover and cook on low heat 8-10 hours, or, if you want, high heat for 4-5 hours.

Pour vegetable mixture in batches into food processor or blender and blend until smooth.

Put it back into the slow cooker and add half and half.

Cook for another 20-30 minutes on low.

Serve sprinkled with chives, if you want.

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Garlic Scape Potato Cake

Submitted by Chris
Garlic Scape Potato Cake

Ingredients:

  • Scapes
  • Butter
  • Water
  • Potatoes
  • Egg
  • Olive oil
  • Salt and Pepper

Make It:

Sauté finely-diced scapes in butter, then add a few tablespoons of water and boil it off. Shred some potatoes in your Cuisinart or mandoline, squeeze out as much water as you can, and then toss with an egg, a few tablespoons olive oil, salt and pepper, and the scapes.

Heat a large nonstick or cast iron pan over high heat, add oil and wait until it smokes, then spread the potato mixture on top. Turn heat down to medium and cook until the bottom is brown. Dot the top with lots of butter, then bake at 425 degrees until golden. Put a plate over the top and turn the pan upside-down. Serve in wedges.

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French Potato Salad with Parsley

Adapted from Cook’s Illustrated Summer Grilling issue
French Potato Salad with Parsley

Ingredients:

  • 1 1/2 pounds new red potatoes, sliced 1/4 inch thick
  • 1 ½ tablespoons salt
  • 1 clove garlic
  • 1/3 cup olive oil
  • 1 tablespoon white wine vinegar
  • 1 ½ teaspoon dijon mustard
  • 1 ½ tablespoons shallot (I skipped because I didn’t have one)
  • 1/4 cup parsley, or mix of parsley, chives and fresh tarragon

Make It:

Put the sliced potatoes in a pan with 5 cups cold water and salt, bring to a boil and simmer potatoes, uncovered until tender but still firm, about 5 minutes. While they are boiling, spear garlic with a fork and put in the boiling water for about 45 seconds (to slightly blanch) then run under cold water and set aside. Drain potatoes, reserving 3 tablespoons of cooking water. Put the potatoes close together in a single layer in a lasagna pan.

Mince garlic. Whisk with reserved potato cooking water, oil, vinegar, mustard and pepper in a small bowl until combined. Drizzle over warm potatoes and let stand 10 minutes.

Put potatoes in a large serving bowl, add parsley and shallot (if using) and mix gently with a rubber spatula to combine. Serve immediately.

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Russian Cabbage Borscht

Adapted from Moosewood

Ingredients:

  • 1½ cups thinly sliced potato 1 stalk celery, chopped
  • 1 cup thinly sliced beets 1 medium sized carrot, sliced
  • 1 to 2 Tbs butter 3 to 4 cups shredded cabbage
  • 1½ cups chopped onion 1 tsp dill
  • 1 scant tsp. caraway seeds 1 to 2 Tbs brown sugar or honey
  • 1½ tsp salt (or more) 1 cup tomato puree
  • Toppings: sour cream or yogurt, extra dill

Make It:

Gently boil potatoes and beets in 4 cups of water, covered until tender (20 minutes or so).

Meanwhile, melt the butter and cook the onions, caraway seeds and salt in it until onions are transclucent (8 minutes or so). Add celery, carrots, and cabbage plus 2 cups of water from the beets and potatoes. Cook another 8 minutes or so, till veggies are tender.

Add the remaining ingredients, including beets and potatoes and their water, cover and simmer at least another 15 minutes. Add salt and pepper to taste. Serve hot topped with sour cream or yogurt and garnished with dill.

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Potato, Kale and Sausage Soup

Submitted by Karen Fitzhugh

Ingredients:

  • 1 lb of sausage (Italian or country style – Karen recommends the homemade sausage from Robie Farms in Piermont, NH)
  • 5 potatoes, diced
  • 1 onion, diced
  • 1 clove minced garlic
  • 1 bunch washed kale (leaves only)
  • 1 quart chicken stock (or water with chicken stock mixed in)
  • 1 cup milk or half and half or cream
  • small handful of precooked bacon

Make It:

Cook sausage in fry pan or bake in oven until cooked through. Set aside. Fry bacon in large saucepan. Remove drain and crumble. In the same pan, over medium heat cook onion until clear, add garlic and cook additional 1 minute. Add chicken stock and potatoes and simmer for 15 minutes. Add crumbled bacon, sausage, kale and milk. Simmer 4 minutes and serve.

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Carrot and Potato Sauté

Submitted by Robyn and Tim

Ingredients:

  • 2 large Onions
  • 4 Medium Potatoes
  • Equal amount Carrots
  • 1 tablespoon butter
  • Sea Salt
  • Fresh Ground Pepper
  • Parsley
  • Sour Cream

Make It:

Chop onions. In large fry pan, stir fry onions in butter, add salt and pepper (generous amount). Let brown slightly (4-5 minutes). Meanwhile, thinly slice potatoes and carrots. Add to pan with 1/8 inch water. Cook 20 minutes (or until potatoes are soft) stirring occasionally so pan does not burn. Serve with spoonful sour cream, fresh ground pepper, and chopped parsley.

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Golden Mashed Potatoes and Arugula

Submitted by Zach Hatch

Ingredients:

  • 2.5 lb Yukon gold potatoes quartered
  • 1 bunch arugula, about 4 oz. stemmed
  • 1 cup lowfat buttermilk or sour milk.
  • 1/4 tsp ground pepper
  • 1 tbsp minced fresh chives

Make It:

  1. Steam potatoes in steamer basket until very tender 25-30 min.
  2. Cut arugula leaves crosswise into 1/4-inch strips
  3. Combine potatoes, buttermilk, and pepper. Mash to a coarse puree. Stir in the arugula and chives.
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