Cabbage & Potato Gratin
1 large green cabbage (about 2 pounds), quartered
1 lbs. potatoes, peeled and sliced
2 garlic cloves, peeled
2 cups milk
1⁄2 cup creme fraiche
ground black pepper
4 oz. Gruyere, grated (1 cup, tightly packed)
1 oz. Parmesan, grated (1/4 cup)
2 tsp. finely chopped or slivered fresh sage
1. Bring a large pot of salted water to boil, add quartered cabbage and potato slices. Reduce heat to medium-high and boil gently for 5 minutes.
2. Drain and use tongs to transfer cabbage quarters to a colander set over a bowl in or the sink. Allow cabbage to cool in colander until you can handle the wedges. Core the wedges, then cut them in-half lengthwise. Finally, slice crosswise into 1⁄2 in-wide ribbons. Return to colander and drain for another five minutes. Place in a large bowl with the potatoes.
3. Heat oven to 375 degrees. Butter a 2-quart baking dish or gratin. Cut one of the garlic cloves in half and rub the dish with the cut surface. Then slice up all the garlic and toss with cabbage and potatoes.
4. In a bowl, whisk together milk, crème fraiche, about 1 tsp. salt and the pepper. Pour into bowl with the cabbage and potatoes, add cheeses, and sage, and gently toss together. Scrape into baking dish.
5. Bake 1 hour, 15 minutes to 1 hour, 30 minutes, until top is golden brown.
Chickpeas with Potatoes & Tomatoes
1/3 cup extra virgin olive oil
1 large onion, chopped
3 red potatoes, peeled and diced into cubes about the size of chickpeas
2 carrots, cut into ½ inch rounds
1 small dried chili (any left from the beginning of the season?)
2 plump garlic cloves mashed with ½ tsp. ground coriander
1 cup peeled, diced tomatoes
3 cups chickpeas, cooked, or 2 – 15 oz. cans, rinsed
salt and freshly ground pepper
½ cup water or chickpea broth
¼ cup chopped cilantro
½ cup chopped parsley
Heat oil in a wide skillet over medium heat. Add the onion and cook until its lightly colored, stirring occasionally, about 8 minutes. Add the potatoes, carrots, chili, and garlic and cook for 5 minutes more. Add the tomatoes and chickpeas, season with 1 tsp. salt and a few twists of pepper then add the water. Cover and simmer gently until the potatoes are tender, 15 to 20 minutes. Taste for salt and stir in the chopped, fresh herbs.
Dilled Potatoes Vinaigrette
5 cups cubed white potatoes
1⁄2 cup olive oil
1⁄4 cup red wine vinegar
1 1⁄2 tsp. salt
1⁄4 tsp. black pepper
1 cup diced celery
1⁄4 cup finely chopped scallions, red onions or chives (or leeks from this week’s bag) 1⁄4 cup minced fresh dill
1. In a soup pot, cover the potatoes with cool salted water and add the salt. Bring to a boil on high heat, reduce to a vigorous simmer, and cook, covered, until the potatoes are tender, about 7 minutes.
2. While the potatoes cook, in a serving bowl, whisk together the oil, vinegar, salt, and black pepper. Place the celery and onions in the bowl.
3. When the potatoes are done, drain well. Add them to the serving bowl and toss with the oil and vinegar while still hot. Stir in the dill and season with more salt and pepper to taste.
Extra Crispy Tossed Potatoes
2 pounds waxy or all-purpose potatoes, like red skinned or Yukon Golds
2 Tbsp. olive oil
Preheat the oven to 450°.
Scrub your potatoes clean (or peel them) and cut them into your desired shape. Place them in a sauce pan with a tablespoon of kosher salt and cover them with about an inch of cold water. Bring this to a boil over high heat and then reduce the heat to a simmer. Cook 4-5 minutes, just until the edges are softened but the centers are still hard.
Drain the potatoes and put them in a large mixing bowl. Drizzle the potatoes with the olive oil and sprinkle them with one teaspoon of kosher salt. Place a dinner plate over the bowl, and holding it tight like a lid, give the potatoes a few good shakes to roughen up the sides and edges.
Spread the potatoes in a single layer over a baking sheet. Bake for 35-40 minutes, flipping the potatoes every 15 minutes until they’re evenly browned and crispy. Allow to cool slightly and serve immediately.
Fingerling Potato Salad
1 ½ -2 pounds fingerling potatoes, unpeeled, cut into 3/4′-1′ pieces
1 ½ teaspoons kosher salt plus more for seasoning
4 ½ tablespoons (or more) extra-virgin olive oil, divided
1 tablespoons brown mustard seeds
1-2 medium leeks (white and pale green parts only), halved lengthwise, cut crosswise into 1/4′ slices (about 2-1/2 cups)
1 ½ teaspoons (or more) white wine vinegar
1 ½ tablespoon Dijon mustard
Freshly ground black pepper
Place potatoes in a large pot. Add enough cold water to cover by 3″. Stir in 1 teaspoons salt and bring to a boil. Reduce heat to medium and simmer until potatoes are tender, about 10 minutes. Drain. Transfer to a large rimmed baking sheet and let cool slightly.
Heat 1 ½ tablespoons oil in a small skillet over medium-high heat. Add mustard seeds to skillet and cook, stirring occasionally, until seeds start to pop, about 2 minutes. Pour oil with seeds into a large bowl.
Heat 1 tablespoon oil in a large skillet over medium heat. Add leeks, season with salt, and cook, stirring occasionally, until just tender, 10-12 minutes.
Wisk 2 tablespoons oil, vinegar, Dijon mustard, and 1 ½ tablespoon water into mustard-seed oil. Add potatoes and leeks; toss to coat. Season with salt and pepper.
DO AHEAD Can be made 1 day ahead. Cover; chill. Return to room temperature before serving, adding more oil and vinegar if dry. Serves 4
Herby Steamed Potatoes
12 small, red potatoes, scrubbed, peeled if desired, and cut into bite size chunks
1 Tbsp. unsalted butter
course salt, to taste
coarsely ground black pepper, to taste
1-2 Tbsp. chopped fresh herbs, parsley and dill recommended
Cover potatoes with water and bring to a boil. Reduce heat and simmer until tender; do not over cook!
Drain potatoes and return the to the hot pan. Shake it over low heat to remove the remaining moisture, about 1 minute.
Remove the pan from heat and add butter, salt, pepper, and herbs; toss well. Transfer potatoes to a bowl and serve immediately.
Irish Potato Parsnip Cakes
2 large russet potatoes, washed and peeled
4 parsnips, washed and peeled
1/2 cup finely chopped onion
3 tablespoons chopped chives
1 large egg, beaten to blend
4 tablespoons olive oil
sour cream and spicy mustard
Directions: In a food processor, chop the parsnip and potatoes to a coarse pulp. Add to a mixing bowl with the onions, chives and egg. Mix well. Heat the oil in a skillet. While the oil heats up, use your hands to form the potato cakes. Simple scoop out a palm-sized amount of the mixture and mash into a cake shape. Shake off any excess moisture and drop into the oil. Fry until golden brown. Flip and repeat on other side. Serve hot with a dollop of sour cream and spicy mustard. Add chopped chives for color.
Mashed Potatoes with Kale and Leeks
8 medium red or yellow potatoes
2 cups chopped kale, not packed too snuggly
1 medium leek, thinly sliced
4 cloves garlic, minced
4 Tbsp. olive oil, divided
1 cup potato water
Salt and pepper
1. Cube and boil potatoes, with skins, in slightly salted water. Strain and reserve 1 cup water. 2. Sauté garlic and leek in 2 Tbsp. oil until translucent. Add kale, sauté until wilted. 3. Mash potatoes with reserved water and 2 remaining Tbsp. oil. 4. Fold in sauteed veggies and add salt & pepper to taste.
Oven Potatoes with Fennel
20 ounces potatoes, cut in 1/2″ cubes
1 medium fennel bulb, trimmed and cut in 1″ slices
1 medium sweet onion or shallot, diced
1 tablespoon fresh parsley, minced finely
2 teaspoons vegetable oil
1/2 teaspoon salt
freshly ground black pepper — to taste
Preheat oven to 400 degrees. Spray baking sheet with nonstick cooking spray. In large bowl, combine potatoes, fennel, onion, parsley, oil, salt and pepper; toss gently until well coated. Arrange mixture in a single layer on a prepared baking sheet. Bake, turning occasionally, until potatoes are crisp on all sides, 30-35 minutes. Serve immediately.
Pasta with Potatoes, Arugula & Rosemary
1 pound firm boiling potatoes
1 small red onion
About ½ cup extra-virgin olive oil
4-6 cloves garlic
Salt & Pepper
1 sprig rosemary
½ pound arugula
¾ pound penne or other tubular pasta
Preheat the oven to 400 degrees.
1- Slice the potatoes about 1/3 inch thick and toss them with a small amount of the olive oil, salt, and pepper. Spread them in a single layer in an oven proof dish or on a baking sheet and roast in the oven until they are golden brown and cooked through, about 15 minutes.
2- Meanwhile, wash the arugula, drain and set aside. Slice the red onion thin. Peel and chop fine the garlic cloves and the rosemary leaves. Put a large pot of salted water on to boil for the pasta.
3- When the potatoes are done, remove them from the oven and put the pasta on to boil. Heat a sauté pan, add some of the olive oil and sauté the sliced onion until it is soft and translucent and starting to brown, about 5 minutes. Lower the heat, add the potato slices, the garlic, and the rosemary, and toss together for a minute or two. When the noodles are done, drain them and add to the potatoes and onion along with the arugula. Add a squeeze of lemon juice and toss everything together. Drizzle a little olive oil over and serve.
Potato Green Bean Salad
6 oz. green beans
2 lbs red potatoes, cut into potato salad sized pieces
¼ cup olive oil
4 tsp lemon juice
4 tsp whole grain mustard
2 teaspoons chopped thyme leaves
½ cup thinly sliced red onion
Simmer green beans in salted water until barely tender and bright green, 2 to 3 minutes. Remove with a slotted spoon or wire-mesh skimmer, and transfer to a bowl of ice water. Drain, and pat dry. Add potatoes to the same pot of salted water, and simmer until tender, about 12 minutes. Drain potatoes, and halve them. Whisk together olive oil, lemon juice, mustard, and thyme in a large bowl. Add potatoes, beans, and red onion. Gently toss. Season with salt.
Potato Leek Pancake
2 lb White Rose potatoes – I bet the Purple Vikings would work great!
6 tb Unsalted butter, clarified
2 lg Leeks *
1 ts Salt
1⁄2 ts Finely ground pepper
* white and green parts, cleaned and finely chopped This makes one big pancake, to be eaten by cutting into wedges and serving more as an accompaniment than a main course. Adapted from Diane Worthington’s “The Cuisine of California” (J. P. Tarcher). Peel potatoes and soak in cold water for 30 minutes. Grate and squeeze out every bit of moisture by wringing the potatoes in dry dish towels. Heat 2 tablespoons butter in heavy frying pan; add leeks and saute until wilted. Season with salt and pepper, then add to potatoes and mix well. Heat remaining butter in a heavy skillet, preferably a nonstick one, and add potato-leek mixture. Flatten to make a pancake, then cover and cook about 5 minutes over medium-high heat. Turn pancake and cook until brown and crisp. Invert onto a serving platter and slice with serrated knife or pizza cutter into wedges.
Potato Leek Soup
2-3 tablespoons butter or olive oil
4 leeks, washed and sliced
1 teaspoon chopped fresh thyme; optional
1/4 teaspoon chile powder
6 cups (1.5l) water
1 1/4-pounds (600 g) potatoes, peeled and cubed
2 bay leaves
1/2 teaspoon freshly-ground white pepper
1. In a large pot or Dutch oven, heat the butter or olive oil over medium heat.
2. Add the slices leeks and season with salt. Cook the leeks over moderate heat for 5-7 minutes, stirring frequently, until they’re completely soft and wilted.
3. Add the thyme, if using, and chile powder, and stir for about 30 seconds, cooking them with the leeks to release their flavor flavors.
4. Pour in the water, and add the potatoes and bay leaf.
5. Cover and simmer until the potatoes are tender when poked with a sharp knife. Depending on which potatoes you used, it could take anywhere from 15 to 30 minutes.
6. Pluck out the bay leaves and puree the soup with the white pepper, seasoning with more salt if necessary. I use an immersion (stick) blender, but if you use a standard blender, be sure not to fill it more than half-full and secure the lid, and cover it with a tea towel when blending, to avoid hot soup or steam for causing problems. Don’t use a food processor as that will make the potato purée gummy.
If the soup is too thick, add a bit more water, until it’s the desired consistency.
Potato Salad Vinaigrette
3 lbs. red potatoes
1⁄4 cup red wine vinegar
3 Tbsp. whole grain Dijon mustard
1⁄2 cup olive oil
6 scallions, chopped (or minced equivalent of fresh tomatoes in this week’s bag?)
1/2 cup chopped parsley
1⁄4 cup chopped dill
Salt and pepper
Directions: 1. Place potatoes in a large stockpot, and cover with water. Bring to a boil, and cook until the potatoes are tender, about 20ish minutes. Drain and allow to cool. When cool, cut the potatoes in half.
2. Combine the vinegar and mustard in a large bowl. Slowly whisk in olive oil.
3. Add potatoes to the vinaigrette, and mix gently but thoroughly. Toss in the scallions, parsley and dill. Salt and pepper to taste.
Potato, Squash, & Goat Cheese Gratin
2 medium yellow summer squash, about 1⁄2 pound
4 small to medium red potatoes, about 1 pound
3 tablespoons olive oil
4 ounces goat cheese
Salt and freshly ground black pepper
1/4 cup whole milk
1/3 cup freshly grated Parmesan cheese
1 tablespoon thinly sliced basil or thyme
– Preheat oven to 400°F. Lightly grease a 1 1/2- to 2-quart casserole dish with a drizzle of olive oil. Use a mandolin or chef’s knife to slice the squash and potatoes into very, very thin slices, 1/8-inch thick or less. Toss the sliced vegetables with the 3 tablespoons olive oil in a large bowl.
– Place a third of the squash and potato slices in the bottom of the dish — no need to layer them squash-potato- squash; just spread them evenly — then season with salt and pepper. Top with half of the goat cheese, scattered evenly in large chunks. Repeat with another third of the vegetables, seasoning again with salt and pepper and topping with the other half of the goat cheese. Finish by layering on the final third of the vegetables and seasoning with salt and pepper.
– Pour the milk over the entire dish. Top with the Parmesan cheese. Bake, covered, for 30 minutes, then uncover and bake 15 more minutes, until the top browns. Scatter on the fresh basil, if using.
Roasted Organic New Potatoes
2 1⁄2 # small organic new potatoes
1⁄4 cup cold pressed virgin olive oil
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
1⁄2 teaspoon paprika
Select small potatoes, do not peel. Scrub well and, if needed, cut into smaller pieces. Par-boil in boiling salted water for 5 minutes. Drain. Place in bowl and add olive oil, salt, pepper and paprika. Toss to coat well. Place on a baking sheet and bake in a 400 degree oven until browned on the outside and creamy on the inside (approximately 45 minutes). Stir as needed during baking time to ensure even browning. Serves 6
2 lbs. potatoes
3 Tablespoons olive oil
Preheat oven to 425 degrees.
Wash and cut potatoes into ½” cubes
Toss potatoes with the oil to coat.
Spread single layer on a cookie sheet
Sprinkle with kosher salt and oregano or rosemary
Bake for 25-30 minutes until browned and tender.
Roasted Potatoes with Shallot and Mustard Seed Chutney
Leftover chutney from this recipe can be used as a dip, a sandwich spread.
8 small red or white creamer potatoes, halved (or the equivalent amount of lg Purple Vikings )
2 ½ Tbs. olive oil, divided
½ lb. shallots, coarsely chopped (2 cups)
¾ tsp. yellow mustard seeds
3 Tbs. balsamic vinegar
2 tsp. dark brown sugar
1 large pinch red pepper flakes
1 Tbs. chopped cilantro, plus 16 small leaves for garnish (or maybe parsley?)
1. Preheat oven to 450°F. Toss potatoes with 1 Tbs. oil in large bowl, and season with salt and pepper, if desired. Arrange potatoes cut side up on baking sheet. Roast 25 minutes, or until browned on top and tender. 2. Meanwhile, heat remaining 1 1/2 Tbs. oil in large nonstick skillet over medium heat. Add shallots and mustard seeds. Sauté 9 to 10 minutes, or until shallots are golden brown, stirring often. Remove skillet from heat, and stir in vinegar, brown sugar, and red pepper flakes. Season with salt and pepper, if desired. Return skillet to burner, and heat over medium-low heat 1 minute, or until juices thicken. Stir in cilantro. 3. Mound 1 tsp. chutney on cut side of each potato half, and garnish with cilantro leaves.
Roasted Vegetable Salad
Preheat oven to 425.
10 cups or so of fresh vegetables chopped for even cooking
possibilities include, but are not limited to potatoes, eggplant, onions, garlic, summer
squash, green beans, peppers, fennel, carrots, garlic.
Spread on a baking pan and toss with ¼ cup olive oil and sprinkle with salt – kosher salt, if you have some. Bake for 20 minutes or until vegetables are cooked through, stirring occasionally.
Let the vegetables cool.
Slice 2 cups of cherry tomatoes in half and toss with the vegetables along with 3 oz. of feta cheese and a vinaigrette dressing.
1 Tablespoon Balsamic vinegar
1 clove garlic, pressed
½ teaspoon salt
3 Tablespoons olive oil
fresh herbs – try basil, thyme, oregano to taste
Pepper to taste
The vegetables would also be good served over pasta or rice or topping a pizza.
Roasted Winter Vegetables
6-8 cups winter vegetables: potatoes, sweet potatoes, carrots, turnips, parsnips rutabagas, beets, winter squash, celeriac (peeled and cut in 1- inch pieces or slices ½ inch thick).
2 tablespoons oil
1 tablespoon dried or 3 tablespoons fresh herbs such as rosemary, thyme, parsley, oregano
Toss ingredients together (keep onions separate, as they will roast faster; add them to the pan 10 minutes into the baking time). Spread in a single layer on greased baking pans. Roast in a preheated oven at 425 until tender, 30-45 minutes, stirring occasionally. Season with salt and pepper.
Scalloped Potatoes with Kale
Preheat the oven to 425 degrees. Butter a 10x10x2 inch pan.
1 pound kale, rinsed and cooked about 7 minutes in ½ cup water until wilter, then drained, cooled, and chopped.
5 medium to large potatoes, thinly sliced
2 cloves garlic, minced (can use more)
1-1/2 cups grated gruyere cheese
6 tablespoons butter, divided, and cut into bits
salt and pepper to taste
1-1/4 cup milk (or cream)
Layer half the potatoes in the prepared pan. Top with the kale, garlic, ½ the cheese, butter and salt and pepper. Top with the remaining potatoes, cheese, butter and more salt and pepper. Pour the milk over all. Bake 50 minutes or until tender when pierced with a fork.
• 2 Tbsp. veggie oil or butter or a combo
• 1 md. Potato, cut into quarters and thinly sliced
• 1 md onion, thinly sliced
• 1 ½ tsp. chopped fresh marjoram, basil, tarragon, rosemary or oregano
• 1 garlic clove, minced or pressed (optional)
• 4 large eggs, beaten
• ½ cup grated cheese (optional)
• salt and pepper
• Heat oil in a large skillet. Sauté potatoes and onions covered, stirring frequently, for about 8 minutes, until they are tender and golden. Stir in the herbs and optional garlic. Pour the beaten eggs over the sautéed veggies, tilting the pan to distribute them evenly. Sprinkle on the cheese and salt & pepper to taste. Cover the pan and cook on low heat for 10 minutes, until the eggs are set and golden on the bottom.
• To brown the top of the frittata: If your skillet is flameproof, simply place the frittata under a preheated broiler for about 2 minutes. Otherwise, carefully slide the frittata onto a plate and then flip I over, back into the skillet, to brown the other side.
• To serve, cut the frittata in half.
Skillet Roasted Potatoes with Green Beans, Basil and Feta
1.5 lb small or medium potatoes
2 tb olive oil plus enough olive oil to equal the amount of juice you get from the lemon
¾ lb green beans
1/3 c chopped fresh basil
juice of 1 lemon
Salt and pepper
¼ lb crumbled feta
1.Heat first 2 tb of olive oil in a heavy-bottom 12-inch non-stick skillet over medium-high heat. If you have cast iron, this is an awesome time to use it.
2.While the oil and skillet heat up, cut your potatoes. If using small potatoes (1.5 to 2 in diameter) halve the potatoes. If using medium potatoes (2-3 in diameter), quarter them. Rinse potatoes in cold water, drain well, and pat dry.
3.Once the oil in the skillet is shimmering, add your potatoes, cut side down, in a single layer – you might want to use tongs. Cook without stirring until golden brown (5-7 minutes). Turn the pototoes (I suggest using tongs again), either to second cut side down (medium potatoes that you quartered) or skin side down (small potatoes that you cut in half). Cook without stirring until golden brown again (probably another 5 to 6 minutes). Stir potatoes, then redistribute in a single layer. Reduce heat to medium low, cover, and cook until potatoes are tender (try one) – this will probably be 6-9 minutes.
4.Once you get your potatoes in the pan, put a pot of salted water to boil over high heat.
5.While the water boils and the potatoes cook, trim the ends off of your green beans and cut into 1-1.5 inch pieces
6.When the water is boiling, add the green beans and add until they are crisp tender or just shy, 4-7 minutes (take them off the heat when they are a little less done than you like; they’ll keep cooking after they’re removed from the heat). Drain.
7.While the green beans are cooking, chop your basil.
8.And then, juice your lemon. When it’s juiced, whisk the lemon juice together with an equal amount of olive oil.
9.Put the potatoes and green beans in a large boil as they finish cooking. When both are done, add your basil, olive oil/lemon juice, and feta. Season with salt and pepper as you like.
Tumbleweed Farm Potato Leek Soup
serves 4 to 6 (dishingupthedirt.com). Recipe notes: Use this recipe as a guide. Adjust measurements and ingredients as necessary.”
2 Tbsp. butter or olive oil
3 large leeks, finely chopped (white and light
green parts only)
3 cloves garlic, minced
2 lbs. of potatoes (any variety), scrubbed and
cleaned, and chopped into ½ inch chunks
1 ½ tsp. salt
½ tsp thyme
1/8 tsp crushed red pepper flakes
1 bay leaf
4 cups vegetable stock
Salt & pepper to taste
1. In a dutch oven heat the butter over medium heat. Add the leeks and cook for about 3 minutes, stirring often. Add the garlic and cook for a minute longer. Stir in the potatoes, salt, thyme, crushed red pepper flakes, and bay leaf. Cook for about 1 minute. Pour in the stock and bring to a boil. Reduce heat and simmer for 20 minutes.
2. Carefully puree the soup in a high-speed blender until smooth and creamy (this may need to be done in 2 batches depending on your blender). Alternatively you can use an immersion blender but I find the soup is creamier when pureed with a high-speed blender. Return the pureed soup to the pan and keep warm on a low heat. Season the soup with salt and pepper.