potatorecipes

Fennel and Parmesan Gratin

1 medium fennel bulb, washed and trimmed
1 cup potatoes, peeled and cut like fennel
2 tbsp extra-virgin olive oil
1/3 cup freshly grated Parmesan cheese
½ cup homemade or low-salt chicken stock
Salt and pepper to taste

Heat the oven to 400 degrees. Cut each fennel bulb in half through its core; cut the
halves in 2 or 3. Snuggle the wedges, cut side down, in a baking dish. Pour the
stock into the dish, drizzle the olive oil over wedges and season with salt and
pepper. Cover the pan with foil and bake for 30 minutes. Uncover and sprinkle with
parmesan cheese. Bake uncovered until the fennel is tender and the cheese is
browned, about 30-45 minutes.

Beet Soup with Potatoes & Beet Greens

Add the greens to the soup at the end for a nutrition boost. If you prefer, you can use less than
the 4 cups called for.

1 tbsp olive oil
1 cup chopped onion
1 cup diagonally sliced carrot
½ cup finely chopped celery
1 ½ cups finely chopped peeled beets
1 ½ cups finely chopped red potatoes
1 ½ cups water
2 tbsp tomato paste
1/8 tsp black pepper
2 (10 ½ ounce) cans low sodium beef broth or veggie broth
1 (14 ½ ounce) can no-salt-added diced tomatoes, undrained
4 cups coarsely chopped beets greens
1 tbsp brown sugar

1. Heat oil in a large Dutch oven over medium high heat. Add onion, carrot, and celery; sauté
5 minutes or until tender, stirring frequently. Stir in beets and next 6 ingredients (beets through
tomatoes). Bring to a boil; reduce heat and simmer 35 minutes or until vegetables are tender.
Stir in beet greens and sugar; cook 5 minutes.

Scallion and Sausage Potatoes

2 cups cooked potatoes, any kind
4 cooked sausages
2 tbsp butter or margarine
1 bunch green onions, diced and minced
½ cup parsley

Melt butter or preferably margarine in a skillet or fry pan. Add green onions and
saute over medium heat. Add potatoes and stir well. Then add sausage, salt and
pepper and stir well. Add parsley last and stir till blended throughout the home fries.
Add butter or margarine if too dry.

Colcannon
*a traditional Irish comfort food with mashed potatoes & cabbage*

approx. 1 1/4 lbs potatoes
3 cups thinly sliced cabbage
1 cup leeks, white and lt. green parts only, washed well and chopped
1/2 cup milk, scalded
4 Tbs unsalted butter, divided
salt & pepper to taste

Leek, Potato and Tarragon Soup

2 leeks, sliced; white and green parts only
½ lb potatoes, unpeeled, cut into ½ inch pieces
4 cups veggie or chicken broth
2 tsp chopped fresh tarragon
½ cup plain yogurt
½ cup whipping cream
1 small onion, chopped
4 garlic cloves, sliced
2 tbsp water
3 tbsp butter

Melt butter in heavy large pot over medium heat. Add leeks, onion, garlic, and 2
Tbs water. Cook until leeks are just golden, about 10 min. Add potatoes and broth;
bring to a boil. Reduce heat to low and simmer until potatoes are tender, about 10
min. Mix in tarragon.
(Can be made 1 day ahead. Cool slightly. Cover and refrigerate. Rewarm before
continuing.)
Stir in cream and yogurt. Season soup to taste with salt & pepper.

Potato Salad Vinaigrette

1 ½ lbs red potatoes, quartered
2 tsp Dijon mustard
2 ¼ tsp chopped fresh marjoram
1 tbsp chopped fresh parsley
¼ cup thinly sliced red onion
2 tbsp red wine vinegar
1 clove garlic, minced
¼ tsp salt
3 tbsp canola oil
1/8 tsp pepper

In pot, combine potatoes with enough cold water to cover; bring to boil. Cook until potatoes
are tender; drain. Meanwhile, in a bowl, combine vinegar, mustard, garlic, marjoram, salt &
pepper; whisk in oil until mixture thickens. Toss potatoes, onion & parsley with dressing,
until well combined. Serves 4.

Grilled Potato Salad

2 lbs Yukon Gold or other potatoes, cut into 1-inch (3 cm) slices
Extra-virgin olive oil
Salt and freshly ground pepper to taste
1-2 large red onions, peeled and cut into 1-inch slices
For the dressing:
1/4 cup mayonnaise
3 Tbsp finely chopped fresh parsley
2 Tbsp red wine vinegar
1 Tbsp Dijon mustard
1 tsp granulated garlic

Place the potato slices in a mixing bowl and add enough olive oil to coat them lightly.
Add salt and pepper and toss. Brush the onion slices with olive oil and season with
salt and pepper. Cook potatoes and onions over hot coals, turning once, until the
potatoes are browned and the onions are tender. The potatoes will take 15 to 20
minutes and the onions will take 10 to 12 minutes. Transfer the potatoes to a large
bowl. Coarsely chop the onions and add them to the potatoes. Whisk together the
ingredients for the dressing, pour over the potato mixture and toss gently. Serve
warm. Serves 4 to 6.

Potatoes with Cilantro

8 to 10 small red potatoes, unpeeled and quartered
2 tablespoons butter
3 garlic cloves, minced
1/2 teaspoon chili powder
salt and pepper to taste
1/4 cup chopped fresh cilantro
Place potatoes in medium saucepan; add just enough water to cover. Bring to a boil. Lower
heat and cook for about 10 minutes or just until tender. Drain.
In the same saucepan, melt butter over medium heat. Add garlic; cook and stir 2 to 3
minutes or until tender. Add potatoes, chili powder and cilantro. Season with salt and
pepper. Toss to coat.

Roasted Red Potato and Onion Wedges

3 pounds medium red potatoes
1 1/2 pounds medium red or yellow onions (approximately same size as potatoes)
1 teaspoon salt
½ teaspoon freshly ground pepper
1 tablespoon chopped fresh sage or 1 teaspoon, dried
3 tablespoons vegetable oil
3 tablespoons melted unsalted butter
½ cup Balsamic vinegar
½ cup chopped Italian parsley

Preheat oven to 425 degrees.
Cut potatoes in half and then cut each half into 3 equal sized wedges. Cut onions in half
lengthwise and then cut each half into 3 equal sized wedges.In a large bowl toss potatoes,
onions, salt, pepper, sage, oil and butter. Spread mixture in a greased shallow roasting pan
(a jelly roll pan is perfect). Make sure that mixture is in one layer. Roast about 25 minutes
or until potatoes are beginning to brown. Add vinegar to vegetables and stir well to
combine. Place back in oven and roast another 8 minutes or until vinegar becomes bubbly
and slightly thickened. Let cool slightly and remove to a serving dish. Sprinkle with parsley.
Serve warm or at room temperature.

Kale and Potatoes

1 bunch kale or mustard greens
4 medium yellow or red potatoes (peeled, if you like)
3 T olive oil
1 large or 2 small cloves garlic, pressed
Sea salt

Rinse the greens and remove the stems. Chop the greens in 1"-2" slices. Wash the potatoes and quarter them,
if they are large. Place the greens and potatoes in a large saucepan and add water until they are about 2/3
covered. Add salt to taste.
Bring to a boil and simmer until the potatoes are done. Turn the contents of the pot into a colander and let it
drain well. Meanwhile, return the pot to the stove and heat it until it dries completely. Add the oil to the pan,
and then the garlic. Stir over medium heat, cooking the garlic just warm. Do not let it brown or it will become
bitter.
Dump the potatoes and greens in the hot oil and use a potato masher to crush the greens and potato mixture.
Add salt, if needed, and serve.

Kale and Potato Soup

1 bunch kale
2 tbsp light olive oil
1 pound potatoes, peeled and cut into ½-in dice
1/2 lb spicy sausage, sliced
1 finely chopped yellow onion
2 garlic cloves, finely chopped
1/2 tsp salt
6 cups chicken broth
1/2 tbsp light olive oil

Remove tough stems from kale. Wash & dry leaves; cut crosswise into 1/4-inch ribbons. In a saucepan, saute
onion in oil over medium heat until soft; add garlic. Add kale, potatoes, salt & chicken stock. Simmer until kale
is completely tender & potatoes are falling apart, one hour. In a pan, fry sausage slices in oil & drain on paper
towels. Add to soup. Continue cooking soup for another 15 minutes to allow the flavors to blend. Season with
salt & pepper to taste. Serves 4.

Potato and Carrot Puree

2 tbsp olive oil
4 carrots, peeled and chopped
3 baking potatoes, peeled and chopped
1 cup low-fat cream
Salt and ground white pepper to taste
1 large yellow onion, chopped
2 cloves garlic, cut in half
2 cups chicken stock
1 tsp each sage and thyme

Warm the olive oil in a large saucepan over medium heat. Add onion and saute until soft,
2-3 minutes. Stir in garlic, sage and thyme and cook for 3 minutes longer. Add potatoes and
stir to incorporate thoroughly. Stir in stock and simmer gently, uncovered, for 15 minutes.
Add carrots and continue to simmer until vegetables are tender, about 15 minutes longer.
Remove from heat. Put mixture through a ricer or mash with potato masher. Transfer to
clean saucepan and season to taste with salt and white pepper. Slowly stir in cream and
cook over medium heat until cream is absorbed, 7-8 minutes. Taste and adjust the
seasoning. Serve immediately. Yields 4-6 servings.

Collard Potato Salad with Mustard Dressing

1 pound collards, coarse stems discarded and the leaves washed well and cut into 1-inch
pieces
2 tablespoons Dijon-style mustard
2 tablespoons red-wine vinegar
1/3 cup olive oil
6 slices of lean bacon, cooked until crisp, drained, and crumbled
3 tablespoons thinly sliced scallion

In a kettle combine the potatoes with enough water to cover them by 2 inches, bring the
water to a boil, and simmer the potatoes 15 to 20 minutes, or until they are tender. Transfer
the potatoes with a slotted spoon to a colander, reserving the cooking liquid, and in the
reserved cooking liquid boil the collards, stirring occasionally, for 10 minutes. Drain the
collards in a sieve, refresh them under cold water, and squeeze them dry in a kitchen towel.
In a bowl whisk together the mustard, the vinegar, and salt and pepper to taste, add the oil
in a stream, whisking, and whisk the dressing until it emulsified. Quarter the potatoes and
add them to the dressing. Add the collards, pulling them apart to separate the leaves, the
bacon, and the scallion and toss the salad well.

Potato and Romaine Salad with Creamy Dijon Dressing

For dressing
3 tablespoon Dijon mustard
2 tablespoons water
1 tablespoon white wine vinegar
1 teaspoon salt
1 teaspoon ground pepper
1 1/4 cups olive oil
2 tablespoons chilled whipping cream
2 tablespoons chopped fresh basil or 2 teaspoons dried
1 tablespoon chopped fresh parsley
For salad
2 pounds red-skinned potatoes
5 tablespoons cider vinegar
1/4 cup olive oil
2 tablespoons white wine vinegar
1 large head romaine lettuce, coarsely chopped
2 tablespoons drained capers
Make dressing:
Blend first 5 ingredients in processor. With machine running add oil in slow steady stream. Add cream; blend
mixture until thick and creamy. Mix in herbs. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to
room temperature before using, thinning with water if dressing becomes too thick.)
Make salad:
Cook potatoes in large pot of boiling water until tender, abut 30 minutes. Drain and cool. Peel potatoes. Cut
into 1/3-inch-thick slices. Transfer potatoes to large bowl. Sprinkle with cider vinegar. (Can be made 4 hours
ahead. Let stand at room temperature.)
Whisk oil and vinegar in another large bowl. Add lettuce and toss to coat. Add capers to potatoes. Mix enough
dressing into potatoes to coat. Spoon potatoes atop greens and serve.

Irish Potato Leek Soup

3 Yukon Potatoes; depending on size, up to 6
1 Big can Chicken Broth
1 Leek; top l/3 removed, (roots removed too)
1 Shallot; or 1/2 onion, (Shallot is better)
1 Carrot
1 tb Chopped Parsley
1 Garlic Clove
In a big pot, bring chicken stock to a boil while adding peeled and chopped potatoes and the diced carrot. Boil
until potatoes are tender and cut easily against the side of the pot with a fork.
In a non-stick frying pan coated with Pam, sauté finely chopped leek and shallot and garlic until tender. Add
this plus the chopped parsley to the potato/broth mixture. Simmer 20 minutes. Take a potato masher and mash
the potatoes to a rough creamy consistency. Stir and serve with crusty bread. (Salt ands pepper to taste. )
Note: You can make this whole thing in the pot by sautéing the shallot and leek in the pot first, then adding the
stock, potatoes, and carrot. Depends on who is doing the dishes.

Marinated Green Beans and Potatoes

1/2 lb. green beans, fresh or frozen (thawed), cut in 1-inch pieces
2 sm. new potatoes or 1 can drained new potatoes, thinly sliced
1/8 tsp. salt and pepper
2 tbsp. tarragon vinegar or regular vinegar
1 sm. onion, thinly sliced
1 c. cherry tomatoes, halved

Wash beans and potatoes separately with cold water, drain but do not shake off excess
moisture. Sprinkle with salt and pepper. Coat bottom of skillet with Pam. Arrange beans in
even layer in bottom of pan. Arrange potato slices on top. Cover and cook over very low
heat 12-14 minutes or until tender. Remove from heat. Let stand 10 minutes. Turn into
bowl; add vinegar, onion, and tomatoes. Toss well. Chill until serving time. 68 calories per
serving. Yield: 4 servings.

Collard Greens and Potatoes - Italian Style

Ingredients
1 lb. Collard Greens, fresh (chopped)
2 lbs. Potatoes, white
1 Onion, large
1 Carrot, large
1-28 oz. can Tomatoes, whole in puree
1 tbsp. Garlic, crushed
1 tbsp. Oregano
1/4 tsp. Fennel Seeds
1/4 tsp. Cayenne Pepper, ground (optional)
2 tbsp. Porcini Mushrooms, fresh or dried, chopped (optional)
Preparation
Begin by opening the can of tomatoes and pouring the juice into the baking dish (hold the
tomatoes until later).Clean and wash the fresh collards and chop or cut into one inch (or
smaller) pieces, placing them in the baking dish. Peel and chop the onion, and add to the
baking dish. Peel and crush the garlic, and add to the baking dish. Wash, peel, and thinly
slice the carrot, and add to the baking dish. Add the oregano, fennel seeds, cayenne pepper,
and washed and chopped porcini mushrooms. Mix the ingredients well.Wash and peel the
potatoes and cut into 1/2 inch cubes and add to the baking dish. Mix well. Place the baking
dish in a preheated conventional oven (set at 350º F.) for about 40 minutes. Mix every 10
to 15 minutes to insure uniform cooking. After about 30 minutes of the 40 minute cooking
time, cut the whole tomatoes into bite size pieces. After 40 minutes of cooking, remove the
baking dish from the oven, add the tomatoes to the baking dish and mix well. Place the
baking dish back into the oven and bake for another 10 to 15 minutes. When the potatoes
are soft, the collard greens and potatoes are ready to eat.

Potato Recipes

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