Grilled Marinated Potato Slices, Green Onions, and Romesco Sauce

INGREDIENTS

• For the romesco sauce
• 1/2 cup extra-virgin olive oil, as needed
• 3 to 4 tablespoons fresh bread crumbs
• 3 to 4 garlic cloves, unpeeled
• 1/4 cup dry-roasted almonds
• 3 tomatoes, fire-roasted (from a can is fine; otherwise, roast over a barbecue or under a broiler until the skin is charred and the tomatoes collapse)
• 1/2 to 1 red bell pepper, fire-roasted
• 1/4 to 1/2 teaspoon chile powder, such as ancho or New Mexican
• 1/2 teaspoon Spanish sweet paprika (pimentón)
• About 1/4 cup tomato juice (from the tomatoes you have used, or bottled)
• 1 to 2 teaspoons sherry vinegar
• Salt
• For the potatoes
• 1 1/2 pounds large baking potatoes, such as russet, peeled
• Salt and pepper
• 1 to 2 tablespoons fresh thyme leaves
• Juice of 1/2 lemon
• 1/2 cup extra-virgin olive oil, as needed
• 1 bunch green onions, trimmed to tidy up the rough ends
• Romesco Sauce

DIRECTIONS

• Make the romesco sauce
• 1. In a heavy skillet, heat a tablespoon or two of the olive oil and toast the bread crumbs until they are lightly golden and crisp. Remove from the heat and leave to cool.
• 2. In a food processor, purée the garlic, then add the almonds and purée them into a fine-ish mix. Add the bread crumbs and whirl again; it will be a gritty mixture. Add the tomatoes, red bell pepper, chile powder, and paprika, and whirl together until it thickens; add enough of the tomato juice to give it a juicy, creamy consistency, then gradually add a few tablespoons of the olive oil, as desired. It should be a thick, emulsified sauce.
• 3. Add the vinegar and salt to taste, and whirl again. Add a few tablespoons of cold water if the mixture needs smoothing out, or another slosh of vinegar or tomato juice if the mixture needs either a tart edge or a tomato sweetness. Chill until ready to use.
• Make the potatoes
• 4. Parboil the potatoes in salted water to cover, at a gently simmering boil, until they are half cooked: tender on the outside but a bit crunchy when you reach the center. Drain and set aside.
• 5. When cool enough to handle, slice the potatoes lengthwise into steaks about 1/2 to 3/4 inch thick, taking care to keep the potatoes in big thick slices; do not let them fall apart unnecessarily or they will fall through the spaces on the grill of the barbecue. Sprinkle with salt, pepper, thyme, and lemon juice, and then drizzle lightly with olive oil as needed. Set aside.
• 6. Heat the barbecue or stovetop grill; when hot, barbecue the potato slices and whole green onions until they are charred here and there, and tender but not overcooked.
• 7. Serve the hot grilled potatoes and green onions with the Romesco Sauce. 

Recipe found at: http://leitesculinaria.com/7360/recipes-grilled-potato-slices-green-onions-romesco-sauce.html

Lemon Herb Potato Salad

Lemon Herb Potato Salad

Inspired by a recipe in Cooking Light magazine

2 pounds red potatoes, or other thin-skinned, potatoes
1/4 cup extra virgin olive oil
grated zest of 1 lemon
3 tablespoons fresh lemon juice
2 tablespoons dill relish
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
2 tablespoons minced fresh basil
2 tablespoons fresh thyme leaves, preferably lemon thyme
1 tablespoon chopped fresh tarragon
1/3 cup sliced onion or chopped scallions or chives

Directions: 

1. Place potatoes in a large pot and cover with cold water by a few inches. Cover the pot and bring to aboil. Reduce to a simmer and cook until potatoes can be easily pierced with a fork. Drain and cool.

2. In a large bowl, combine olive oil, lemon zest and juice, dill relish, salt and pepper. Whisk until well combined. Stir in basil, thyme and tarragon.

3. When the potatoes have cooled (preferably still a little warm) peel if desired and chop into 1-inch cubes. Add to the dressing in the bowl. Add the onions. Stir gently to coat the potatoes well. Taste for seasoning and add lemon juice or salt if necessary.

Recipe found at: http://themessyapron.blogspot.com/2009/07/potato-salad_26.html

Sour Cream Mashed Potatoes

INGREDIENTS

• 4 1/2 pounds russet potatoes (about 7 medium), peeled and cut into 1-inch pieces
• 3/4 cup whole milk
• 1/4 cup (1/2 stick) unsalted butter
• 1 cup sour cream
• Coarse salt and ground pepper

DIRECTIONS

• In a large pot, bring potatoes to a boil in salted water over high. Reduce to a rapid simmer and cook until potatoes are tender when pierced with a knife, about 15 minutes. Drain and return to pot. 
• Mash until potatoes are fluffy and almost smooth.In a small saucepan, heat milk and butter over medium-low until butter is melted and mixture is warm. Pour into potatoes and stir to combine. Stir in sour cream and season with salt and pepper. 

Recipe found at: http://www.marthastewart.com/864366/sour-cream-mashed-potatoes?czone=food%2Fthanksgiving-center%2Fthanksgiving-center-turkey&gallery=274448&slide=864366&center=276949

Potato and Broccolini Frittata

Ingredients: 

• 8 to 10 small waxy potatoes (about 1 ounce each), scrubbed and quartered
• 1 cup vegetable or another broth; just use salted water if you don’t have it around
• 1/4 cup olive oil
• 8 ounces (usually 1 bundle) broccolini, trimmed and halved lengthwise or chopped into 1-inch pieces
• 1 small red or white onion, thinly sliced
• 8 large eggs
• 1 cup (about 3 to 3 1/2 ouncesgrated Parmesan cheese
• Salt and freshly ground black pepper, to taste 

Directions: 

Place the potatoes and broth in a large, ovenproof frying pan, ideally one that is 12 inches. Bring to a boil and simmer for 10 minutes, turning the potatoes often, until almost all of the stock has been absorbed and the potatoes are tender.

Add olive oil, broccolini and onion to the potatoes in the frying pan and cook over medium heat for 1 minute, turning frequently, just to get everything coated with oil, Then, reduce the heat to medium-low and cover the pan, cooking for 3 to 4 more minutes, or until the broccolini has become mostly tender.

Heat your broiler.

Beat eggs with half the parmesan, salt and pepper, and pour it over the vegetables in the frying pan. Cover and cook over medium (or medium-low, if yours seems to be browning too quickly) until the eggs are mostly, set. Sprinkle remaining parmesan over frittata and run the whole pan under the broiler, until the top is bronzed and the eggs are just set throughout, approximately 5 minutes, but this could vary due to how robust your broiler is (mine is terrible; it took longer).

Let cool slightly before slicing into wedges or squares. 

Recipe found at: http://smittenkitchen.com/blog/2013/10/potato-and-broccolini-frittata/

Green beans, potatoes and spinach in coconut curry

Green Beans, Potatoes and Spinach in Coconut Curry

1/3 cup cooking oil
2 1/2 cups pureed tomatoes
1 1/2 tsp salt
1 tsp turmeric
1 tbsp ground black mustard seeds
1 tbsp crushed cayenne pepper (this amount will make it quite spicy, so cut back if you don't want your curry so hot)
1 cup water
1 lb potatoes, unpeeled, and cut into 1/2 inch cubes
1/2 lb green beans, trimmed and cut in 1 inch pieces
1/2 cups coconut milk
1/2 lb fresh spinach, washed and chopped 

Directions:

Place oil and tomatoes in a medium pot on medium-high heat and cook for 1 minute. Add salt, turmeric, mustard seeds and cayenne, stir and saute for 3 to 4 minutes or until oil glistens in the bubbles of the boiling tomatoes. Stir in water and potatoes and bring to a boil. Reduce the heat to low, cover and cook for 10 minutes.

2. Remove the lid and stir in the green beans. Cover and cook an additional 5 to 8 minutes, or until potatoes are cooked through. Stir in coconut milk and increase heat to medium. Bring to a boil, then stir in spinach, cover and reduce the heat to low. Cook for 1 minute, or until spinach wilts into the curry. Serve immediately. 

Recipe found at: http://www.treehugger.com/easy-vegetarian-recipes/green-beans-potatoes-spinach-coconut-curry-vegan.html

Best Breakfast Potatoes Ever

Ingredients

• 1 bag (5 Pounds) Red Potatoes, Cut Into Chunks
• 4 cloves Garlic, Minced
• 1 whole Onion, Peeled And Roughly Chopped
• 2 whole Green Bell Pepper, Seeded And Roughly Chopped
• 2 whole Red Bell Pepper, Seeded And Roughly Chopped
• 1/4 cup Olive Oil
• 1/2 stick Butter, Melted
• 1 teaspoon Seasoned Salt
• 1/2 teaspoon Cayenne Pepper
•  Kosher Salt And Freshly Ground Black Pepper

Preparation Instructions

Preheat the oven to 425 degrees F.

In a large bowl, toss together the potatoes, garlic, onion, green bell pepper, red bell pepper, olive oil, butter, seasoned salt, cayenne pepper and some kosher salt and pepper.

Pour potatoes onto two rimmed baking sheets. Bake for 20 to 25 minutes, shaking the pan twice.

Raise the heat to 500 degrees and bake until crisp and brown, 15 to 20 minutes, tossing twice.

Sprinkle with a little more salt and pepper before serving.

Recipe found at: http://thepioneerwoman.com/cooking/2013/08/best-breakfast-potatoes-ever/

CURRY SPICED POMMES FRITES + CUCUMBER DIP

Ingredients: 


1 Russet Potato (about 10 oz.)
1 Tbsp. Melted Coconut Oil or Ghee
Heaping 1/2 tsp. Curry Powder
Few generous pinches of Salt

Cucumber Dip
1/3 Cup Seeded and Finely Diced Cucumber
1 Tbsp. Chopped Mint
1 Tbsp. Chopped Parsley
1/2 Cup Whole or Lowfat Greek Yogurt
Salt + Pepper to taste  

Directions: 

1. Using a mandoline or sharp knife, cut the potato into 1/8'' slices, lengthwise. Pat them dry with a dishtowel or paper towel. Layer up like-size pieces, and cut them into small matchsticks, more narrow than a ballpoint pen. 
2. Toss the matchsticks gently with the curry mix. Matchsticks should be coated, but not soggy. Line a rimmed baking sheet with parchment and put lay as many as you can in a single layer, this will have to be done in shifts. Sprinkle with a few pinches of salt. Bake them on the middle rack for 10-14 minutes, rotating the pan halfway through. Watch them closely, you want them to have some brown spots, but not turn to charcoal. Mine were super thin, so they got a bit charred. 
3. While they bake, mix the diced cucumber, both herbs, yogurt and a pinch of salt and pepper together and set aside. 
4. Eat them hot from the oven with the yogurt dip. You can use the same parchment for the second round, or prepare a second baking tray and put it in as soon as the first batch is done. Repeat process of spreading them out in a single layer with a few pinches of salt on top.  

Recipe found at: http://www.sproutedkitchen.com/home/2011/6/23/curry-spiced-pommes-frites-cucumber-dip.html

Yukon Gold Potatoes: Jacques Pepin Style

Ingredients:

3 pounds baby Yukon gold potatoes
Salt
Freshly ground black pepper
3 cups chicken stock
3 tablespoons butter
2 to 3 tablespoons freshly chopped parsley leaves

Directions:

Place the potatoes in a deep skillet and add salt and pepper, to taste. Cover potatoes halfway with chicken stock, about 3 cups, add the butter and cover skillet with a lid. Cook the potatoes in the stock until almost tender, about 5 to 8 minutes, depending upon the size of the potatoes. Remove the lid and allow the stock to evaporate, about another 5 minutes. Once the stock has evaporated pop each potato using a ladle or large spoon, creating a small crack in each, but do not smash. Allow the potatoes to brown on each side, another 5 minutes, and re-season with salt and pepper, if necessary or desired. Remove the browned potatoes from the skillet and place onto a serving platter, garnished with the parsley.

Recipe found at: http://www.foodnetwork.com/recipes/rachael-ray/yukon-gold-potatoes-jacques-pepin-style-recipe/index.html 

Spiced Potatoes with Aubergine & Coconut

Ingredients:

• 350g smooth potatoes
• ½ small aubergine
• 1 tsp black mustard seeds
• 1 red chilli, finely chopped
• 2 tsp turmeric
• 200ml reduced fat can coconut milk

Method:

Cut potatoes into 2cm cubes and the aubergine into 1cm cubes.
Heat 1 tbsp oil in a frying pan and fry the mustard seeds for 1 minute until they start popping. Add the chilli. Stir in the potatoes and aubergine and fry for 1 minute.
Stir in the turmeric and 200ml water. Cover and cook for 8 minutes. Stir in the coconut milk, season well and bring to the boil, cook uncovered for 7-8 minutes until tender.
Serve garnished with chopped coriander.

Recipe found at: http://www.lovepotatoes.co.uk/recipes/easy-light-bites-entertaining/spiced-potatoes-aubergine-coconut

E’s Samosa Wraps

Ingredients

• 1 pound (450 g) red or gold potatoes (about 2 medium)
• 14 ounces (390 g) extra-firm tofu, frozen for 24 hours and thawed
• 1 medium onion, minced
• 1 cup (236 ml) frozen green peas
• 1 medium tomato, diced
• 1 tablespoon fresh ginger, peeled and minced
• 1/2 – 1 jalapeno pepper, stemmed, seeded and finely diced
• 1/2 – 3/4 cup water
• 1 teaspoon salt to taste
• 2 teaspoons curry powder
• 1/2 teaspoon ground coriander
• 3/4 teaspoon ground cumin
• 1/8 – 1/4 teaspoon cayenne pepper (or to taste)
• 1 tablespoon lemon juice
• 6 whole-grain tortillas (may use gluten-free)

Instructions

1. Cook the potatoes, unpeeled, in boiling water until they’re tender (pierce easily with a fork). Remove from water and set aside to cool. When cool enough to handle, peel and cut into 1/4-inch pieces (6mm).
2. Squeeze tofu to remove as much water as possible. Cut into 1/4-inch cubes.
3. Heat a deep non-stick skillet and add the onion. Cook on medium-high until onion begins to brown. Add peas, tomato, ginger, jalapeno pepper, and 2 tablespoons water. Cook, stirring, until peas thaw.
4. Add potatoes and tofu to skillet along with 1/2 cup water, salt, curry powder, coriander, cumin, cayenne, and lemon juice. Cover and simmer for about 10 minutes, adding more water if necessary. Remove cover and cook until most liquid has evaporated. Check to see if more salt or lemon is needed.
5. Warm tortillas according package directions. Place 1/6 of filling in center of wrap, fold bottom edge up, and fold sides over filling. Serve with mango chutney, if desired.

Preparation time: 10 minute(s)
Cooking time: 35 minute(s)

Recipe found at: http://blog.fatfreevegan.com/2009/06/es-samosa-wraps.html

Broccoli & Potato Vegetarian Nuggets

Ingredients

2 large russet potatoes

3 medium carrots, peeled and diced into rounds

1 1/2 cups broccoli florets

1/3 cup chopped leeks (or diced yellow onion)

1 clove garlic, minced

3 tablespoons olive oil, divided

salt and coarsely ground black pepper

3 teaspoons Old Bay seasoning

2 teaspoons Dijon mustard

1/2 cup all-purpose flour

2 large eggs, beaten
1 1/3 cup Italian seasoned bread crumbs
a few teaspoons of olive oil for baking

Directions

• Place racks in the center and upper third of the oven and preheat oven to 400 degrees F.
• Rinse unpeeled potatoes under cool water to remove any dirt.  Wrap potatoes in foil.  Set aside.
• Toss chopped carrots and broccoli florets on a rimmed baking sheet.  Sprinkle with 2 tablespoons of olive oil and sprinkle generously with salt and coarsely ground black pepper.
• Place the vegetables on the upper oven rack.  Place the wrapped potatoes on a baking sheet on the center rack.
• While vegetables roast, place 1 tablespoon olive oil in a small saute pan over medium heat.  Add leeks and saute until softened, about 3 to 5 minutes.  Add minced garlic and cook for 1 minute more.  Remove from heat and set aside.
• Roast carrots and broccoli until browned and tender, removing from the oven and tossing several times during roasting.  Vegetables will roast for about 30 minutes (depending on how large and thickly sliced they are).
• Bake potatoes until tender all the way through.  Depending on the size of your potato, this could take 40 minuets to 1 hour.  Remove from the oven and carefully remove foil.  When a knife is easily inserted through the whole potatoes, it’s done baking.
• Allow vegetables to rest until cool enough to handle.
• Place carrots and broccoli, along with the leeks and garlic in the bowl of a food processor fitted with a blade attachment.  Blend until finely chopped.  Place into a large bowl.
• Cut the potatoes (skin on)  into large chunks and place in the food processor.  Blend until mostly smooth.  It’s ok if there are a few lumps.  Placed potato into the bowl with the carrot and broccoli.
• Add Old Bay and mustard and stir to combine.  Taste mixture and add salt and pepper as necessary.
• Set out three small bowls for an assembly line:  one for flour, one for beaten eggs, and one for bread crumbs.  Prepare a baking pan by covering it with parchment paper.
• Using a small cookie scoop, scoop out 1 heaping tablespoon of mixture.  Place on the prepared baking sheet.  Repeat until the mixture is done and balls are formed.
• Balls can be frozen for 1 hour at this point to make them easier to work with.  I just forged ahead without freezing, but it’s just a tip.
• To coat veggie balls, first dip in flour, lightly coat in egg, and toss in bread crumbs.  Return to prepared baking sheet.
• Freeze nuggets, in a single layer, until frozen solid.  From here they can be placed in a large freezer bag for future use.
• To bake: place a rack in the upper third of the oven and preheat oven to 425 degrees F.  Line a baking sheet with 1 tablespoon olive oil.  Place your desired amount of nuggets on the baking sheet flipping each nugget to lightly coat both sides with a bit of olive oil.  Bake for 10 minutes.  Remove from the oven and flip each nugget.  Bake for another 5 to 7 minutes, until cooked through and golden brown on each side.  Remove from the oven and allow to cool for 10 minutes before serving.

Recipe found at: http://joythebaker.com/2012/10/broccoli-potato-nuggets/

Roasted Grape + Goat Cheese + Honey Stuffed Sweet Potatoes

Ingredients
4 sweet potatoes
2 cups red, seedless grapes
1 teaspoon grapeseed oil (or another high heat oil)
1/4 teaspoon salt
1/4 teaspoon pepper
4 ounces goat cheese
2 tablespoons honey + additional for drizzling
pinch of cinnamon and nutmeg

Directions

• Preheat oven to 350 degrees F. Poke holes in sweet potato with a fork, then wrap each tightly in aluminum foil. Bake for 45-60 minutes, or until potatoes and tender to the touch. Unwrap foil and cut a slit down the middle of each sweet potato. Let sit until cool enough to handle.
• Increase oven temperature to 450 degrees F. Lay grapes on a nonstick baking sheet and drizzle with grapeseed oil and a pinch each of salt and pepper, then toss to coat. Roast for 20-25 minutes, or until grapes begin to burst. Remove from the oven and let cool.
• Once sweet potatoes are somewhat cool, gently remove the flesh with a spoon, trying to keep the potato intact. Add the sweet potato to a large bowl, then mash with 3 ounces of goat cheese, cinnamon, nutmeg, salt, pepper and honey. Taste and adjust seasonings if desired, then scoop flash back into the potato skins. At this point you can re-warm the potatoes (if you let them cool completely) in the oven, then top with remaining goat cheese. Add grapes on top and serve with additional drizzled honey.

Recipe found at: http://www.howsweeteats.com/2012/01/roasted-grape-goat-cheese-honey-stuffed-sweet-potatoes/

Homemade French Fries

Ingredients

3 large Russet or Idaho potatoes, peeled

1 quart vegetable or canola oil

salt, pepper, and ketchup

Directions

Wash potatoes and peel as much or as little as you’d like.

With the potato facing you lengthwise, slice off about 1/4-inch of the bottom of the potato, creating a stable surface to continue to slice to potato.

Slice the potato lengthwise into 1/4-inch planks.  Stack two or three planks on top of one another and slice planks into 1/4-inch batons, or strips of potato.  These are our fries!  Continue until all of the potatoes are sliced into fries.

Place fries in a  large bowl of cool water.  This will help wash some of the starches off the surface of the potatoes, so they don’t stick together during frying.

Pour 1 quart of oil into a large, heavy bottom saucepan.  In the right pan, the oil should be about 1 1/2-inches deep.   Attach fry thermometer to saucepan, so that the thermometer touches the oil.  Heat over medium heat until oil reaches 250 degrees F.  In the meantime, line two large baking sheets with several layers of paper towel.

When oil reaches 250 degrees F, carefully drop small batches of potatoes to the hot oil.  I cooked about ten fries at a time.  Gently stir the fries to ensure that they don’t stick to the bottom of the pan or stick to each other.  Fry until cooked though, about 4 to 6 minutes.  Remove from the oil using a pair of tongs, or metal slotted spoon, and allow to cool on the prepared paper towels.  Continue until all of the fries are cooked.

Once fries have cooled to room temperature, heat the same oil to 350 degrees F.  Add once cooked fries, again in small batches.  Gently stir until golden brown, about 3 minutes.  Remove fries from the oil  and place on the remaining lined baking sheet.  Immediately sprinkle with coarse salt and black pepper.  Serve immediately.  

Recipe found at: http://joythebaker.com/2012/07/homemade-french-fries/

Roasted Red Potatoes

Ingredients

• 1 1/2 pounds baby red potatoes, quartere
• 2 tablespoons olive oil
• 2 tablespoons coarsely chopped fresh rosemary                    
• Coarse salt and freshly ground pepper 

 

Directions

• Preheat oven to 425 degrees. Toss potatoes, oil, and rosemary on a rimmed baking sheet. Spread out potatoes in a single layer; season with salt and pepper. Roast, stirring once halfway through cooking, until potatoes are golden brown and crisp outside and tender inside, about 30 minutes.

Recipe found at: http://www.marthastewart.com/332662/roasted-red-potatoes

Mashed Potato and Kale Cakes

Ingredients

• 2 pounds russet potatoes (about 6), peeled and cut into 1/2-inch pieces
• Coarse salt and ground pepper
• 1 leek (white and light-green parts only), halved lengthwise, rinsed well, and thinly sliced
• 1 bunch kale (3/4 pound), tough stems and ribs removed, leaves coarsely chopped
• 1/2 pound bacon, diced medium or veggies
• 2 tablespoons unsalted butter

Directions

1. In a large pot, bring potatoes to a boil in salted water over high, then reduce to a rapid simmer. Add leek and kale and cook until potatoes are tender when pierced with a knife, about 10 minutes. Drain; transfer to a large bowl.
2. In a large cast-iron or nonstick skillet, cook bacon over medium-high until crisp, 8 to 10 minutes. With a slotted spoon, transfer to bowl with vegetables. Season with salt and pepper. With a fork, mash potato mixture until a few lumps remain. With your hands, form into 12 patties.
3. Pour off fat from skillet and wipe clean; add butter and melt over medium. In batches, cook cakes until golden on both sides, about 6 minutes, flipping once.

 

 

Crispy Cream-Braised Potatoes and Fennel

Ingredients 

• 3 yukon gold potatoes (about 1.5 pounds) – peeled and cut into irregular 1.5" to 2" chunks
• 2 fennel bulbs (about 1.5 pounds) – trimmed (with tough or bruised outer layers removed), then cut lengthwise into wedges about 1.5” wide (leaving core intact)
• About 2 to 3 cups of half-and-half or cream, or enough to cover the vegetables
• 1 bay leaf
• 1/4 teaspoon fennel seed
• Kosher salt + freshly ground black pepper
• 3 or 4 large springs of thyme, leaves removed and finely chopped
• 1 large leafy sprig of rosemary, leaves removed and finely chopped
• heaping ¼ cup finely grated pecorino romano (or parmesan reggiano)
• zest from 1 small orange, finely grated
• olive oil 

Directions 

 

1. In a 3 to 4 quart pan, combine potatoes, fennel wedges, bay leaf, and fennel seed. Add enough half-and-half to fully cover the potatoes and fennel. Season generously with kosher salt and freshly ground black pepper. Over medium-high heat, bring the half-and-half to a simmer, then lower heat to just maintain the simmer. Cook until the potatoes and fennel are soft and tender, about 20 minutes. Take off the heat. The potatoes and fennel should be fully cooked at this point.
2. While potatoes and fennel are braising, preheat broiler to medium-high. In a small bowl, combine rosemary, thyme, pecorino, and orange zest.
3. Remove potatoes and fennel wedges from the half-and-half with a spider or slotted spoon, and transfer them to a gratin or casserole dish. Some of the half-and-half will cling to the vegetables, which is a good thing. Make sure to generously coat the bottom with olive oil to prevent sticking. Taste the potatoes and fennel for seasoning – if you need more salt or pepper, add them now. Toss with olive oil (about 1 tablespoon), then the herb-cheese-orange zest mixture. Arrange the potatoes and fennel wedges in a single layer to promote even browning.
4. Place the casserole dish under the broiler (about 6 inches away from the source of heat). Broil for about 3 to 5 minutes, or until the potatoes and fennel are caramelized and crispy around the edges. (I typically brown the vegetables more than the ones in the picture above...just leave them under the broiler until they've reached your desired crispness!)

Recipe found at: http://food52.com/recipes/14606-crispy-cream-braised-potatoes-and-fennel

Creole Potato Salad

INGREDIENTS

• 2 pounds Yukon gold or new potatoes, scrubbed clean (peel on or off, your choice), cut in 1 to 2-inch chunks
• 6 hard-boiled eggs, coarsely chopped
• 1 small onion, chopped
• 2 stalks celery, diced
• 1 green pepper, diced
• 2 tablespoons cider vinegar
• 1 teaspoon sugar
• 1/2 cup Creole mustard
• 3/4 cup mayonnaise (less or more to taste)
• Salt
• Cajun seasoning, for garnish

METHOD

1 Place potatoes in a large pot, cover with cold water by an inch. (If you haven't already hard boiled the eggs, you can boil the eggs with the potatoes.) Bring to a boil and add about a teaspoon of salt. Lower the heat to a simmer and cover. Cook until the potatoes are fork tender, about 10 minutes. Drain in a colander.

2 While you are boiling the potatoes, mix the sugar, vinegar, mayonnaise and mustard in with the celery, peppers and onion in a large bowl.

3 While the potatoes are still warm, gently mix them in with the dressing. Stirring them in while warm will allow the potatoes to soak in the seasonings better.

4 Gently fold the chopped hard boiled eggs into the potato mixture until well combined. Taste the potato salad and add salt to taste. Put the salad in the fridge for at least an hour before serving.

Serve chilled, garnished with paprika or Cajun seasoning. 

Recipes found at: http://www.simplyrecipes.com/recipes/creole_potato_salad/

Parsnip and Fennel Soup With Dill

Ingredients

• 2 tablespoons olive oil
• 2 leeks (white and light green parts), sliced into half-moons
• 2 medium parsnips, peeled and cut into 1⁄4-inch pieces
• 1 large bulb fennel, cored and cut into 1⁄4-inch pieces
• kosher salt and black pepper
• 1/2 cup dry white wine
• 1 pound Yukon gold potatoes, peeled and cut into 1⁄2-inch pieces
• 5 cups low-sodium vegetable or chicken broth
• 1 small baguette, split horizontally
• 2 ounces grated Gruyère or Swiss cheese (1⁄2 cup)
• 1/4 cup chopped fresh dill

Directions

1. Heat the oil in a large pot over medium heat. Add the leeks, parsnips, fennel, ¾ teaspoon salt, and ¼ teaspoon pepper.
2. Cook, stirring occasionally, until the vegetables begin to soften, 6 to 8 minutes. Add the wine and simmer until evaporated, 1 to 2 minutes.
3. Add the potatoes and broth and bring to a boil. Reduce heat and simmer until the potatoes are tender, 12 to 15 minutes.
4. Transfer half the mixture to a blender and puree until smooth. Return it to the pot.
5. Meanwhile, heat broiler. Place the bread, cut-side up, on a baking sheet and sprinkle with the cheese. Broil until the cheese melts. Cut into pieces.
6. Sprinkle the soup with the dill and serve with the cheese toast.

Recipe found at: http://www.realsimple.com/food-recipes/browse-all-recipes/parsnip-fennel-soup-dill-00000000044723/index.html

DELICATA SQUASH SALAD WITH ROASTED POTATOES AND POMEGRANATE SEEDS

Ingredients

• 1.5 pounds small to medium potatoes
• 1/3 cup plus 3 tablespoons olive oil
• 2 medium delicata squash
• 2 tablespoons minced shallots
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons champagne vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 10 packed cups baby arugula (about 8 ounces)
• seeds from one pomegranate (about 1 cup)
• 1 cup crumbled Feta (recipe calls for Parmesan)
• Sea salt and freshly ground black pepper 

Directions

Preheat oven to 425 degrees.

Slice potatoes lengthwise in halves or quarters depending on size. Arrange on a rimmed baking sheet, and drizzle 1 tablespoon of olive oil and 1/4 teaspoon of salt over the potatoes. Toss to coat. Roast until tender and browned, about 20-25 minutes, turning once.

While the potatoes roast, prepare the squash. Slice in half lengthwise, and remove seeds and membrane. Slice into thin half moons, 1/8-1/4 inch thick. Arrange on another rimmed baking sheet (you may need two baking sheets for the squash), drizzle with one tablespoon olive oil and another 1/4 teaspoon salt and toss to coat.

Remove potatoes from the oven and add the squash. Roast until tender and just beginning to brown, about 20 minutes. Remove from oven and set aside to cool.

Next, prepare the dressing. In a small bowl, whisk together the lemon juice, vinegar, mustard, honey and 1/8 teaspoon salt with the shallots. Drizzle in the remaining 1/3 cup olive oil and whisk until emulsified.

In a large salad bowl, combine the squash and the potatoes. Drizzle with about half the vinaigrette. Toss to combine.

Add the arugula, half the pomegranate seeds and half of the cheese. Gently toss. Add more vinaigrette if needed. (I did not use all of it.)

Top with the remaining cheese and pomegranate seeds. Serve.

Recipe found at: http://theyearinfood.com/2012/10/delicata-squash-salad-with-roasted-potatoes-and-pomegranate-seeds.html

Smashed Garlic and Dill Potatoes

Ingredients

• 2 1/2 pounds red potatoes
• 4 ounces cream cheese, softened
• 1/4 cup milk
• 1/4 cup butter, softened
• 1 1/2 teaspoons Spice Islands® Dried Dill Weed
• 1 teaspoon Spice Islands® Sea Salt
• 1/2 teaspoon thyme leaves
• 1/2 teaspoon Spice Islands® Garlic Powder
• 1/4 teaspoon Spice Islands® White Pepper, Ground

Directions

1. Cut potatoes into 2-inch chunks and place in a large saucepan filled with water. Cover pan and bring to a boil. Cook 20 to 25 minutes until potatoes are soft.
2. Drain potatoes and add remaining ingredients. Smash potatoes until well blended. Serve immediately.

Recipe found at: http://allrecipes.com/recipe/smashed-garlic-and-dill-potatoes/detail.aspx