Potatoes in their many forms are true comfort foods. Here are a few of my favorite recipes using this delicious root vegetable, from casual family dinner fare to fancy party food.
Cajun roasted potatoes
2 pounds cut up potatoes
1 tablespoon olive oil
1 1/4 teaspoons salt
1/2 cup chopped green bell pepper
3/4 teaspoon paprika
1/2 teaspoon finely minced garlic
1/8 to 1/4 teaspoon ground cayenne pepper
1/4 teaspoon thyme
Preparation:
- Combine potatoes and olive oil in a 13x9x2-inch baking pan.
- Sprinkle with seasonings and toss to coat well.
- Roast at 450° for about 35 minutes, stirring 2 to 3 times.
Herbed potato wedges
3 medium potatoes
3/4 cup herb-seasoned stuffing mix, finely crushed
1/2 teaspoon dried crumbled rosemary or thyme
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup butter, melted
Preparation:
- Cut each potato lengthwise into 8 wedges.
- Combine stuffing crumbs with rosemary, salt, and pepper.
- Dip potato wedges into the melted butter, dredge in crumb mixture then place on lightly greased pan.
- Bake at 425° for 30 minutes, or until potatoes are fork tender.
Twice baked potatoes
4 large baking potatoes, about 2 pounds
4 tablespoons softened butter or margarine
3/4 cup sour cream
3/4 teaspoon salt
1/4 teaspoon white or black pepper
Paprika
Shredded Cheddar or Monterey Jack cheese
Preparation:
- Scrub potatoes and pat dry.
- Bake in a 350° oven for 45 to 50 minutes or until cooked through and tender.
- Cut potatoes in half lengthwise; scoop out pulp and mash or put through a ricer.
- Beat in butter, sour cream, salt and pepper.
- Pile potato mixture back into only 6 of the shells.
- Sprinkle with shredded cheese then sprinkle with paprika.
- Bake in a 425° oven for about 15 minutes until cheese is melted and potatoes are heated through.
Garlic mashed potatoes
7 cups peeled and cubed baking potatoes
6 cloves garlic, peeled
1/2 cup low-fat milk
1/4 cup Parmesan cheese, grated
2 tablespoons butter
1/2 teaspoon salt
1/8 teaspoon pepper
Preparation:
- Place potatoes and garlic in a saucepan.
- Cover with water; bring to a boil.
- Reduce heat. Simmer 20 minutes; drain.
- Place drained potatoes and garlic in a mixing bowl.
- Add remaining ingredients; beat with mixer until smooth.
Make ahead Boursin mashed potatoes
5 pounds potatoes
4 tablespoons butter
1 teaspoon salt
1/4 teaspoon ground black pepper
1 package (5.2 ounces) Boursin cheese with garlic and herbs
1 tablespoon fresh chopped parsley, optional
1 tablespoon fresh chopped chives, optional
2/3 cup sour cream
milk, as needed
butter for the slow cooker, if making ahead
- Peel potatoes, cut into chunks, rinse, and put in a large saucepan.
- Cover with water and bring to a boil over medium-high heat.
- Reduce heat to medium-low, cover, and boil for about 15 to 20 minutes, or until tender.
- Drain and partially cover the pan to allow potatoes to dry.
- In a large bowl, mash the potatoes with butter, salt, pepper, Boursin cheese, parsley, chives, and sour cream. Mix in milk until it reaches the desired consistency.
Note, if you are making these mashed potatoes a day in advance, be sure to refrigerate overnight. About 2 to 3 hours before serving, butter the insert of a slow cooker. Add potatoes, cover, and cook on HIGH for 1 hour. Turn to LOW and continue cooking until serving time. Stir a few times.
It is easy to grow your own gourmet potatoes, and the taste is far superior. For more information on growing potatoes in your home garden, please see http://www.organicgardening.com/learn-and-grow/7-ways-plant-potatoes
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