Special of the Day: One Potato, Two Potato, Three Potatoes, Four!

28 Oct Special of the Day: One Potato, Two Potato, Three Potatoes, Four!

Better Browns

Better Browns

George-Sydne-food-300x204

A delectable dinner of superb sauerbraten with potato dumplings that my mom cooked for us recently was topped off with parting gifts of Papa’s prize tomatoes and potatoes and jars of Pollygram’s secret recipe salsa to savor at home. Lucky us!

Having both red and yellow potatoes at hand made meal planning throughout the week effortless, especially since I was starting with such quality ingredients and keeping it simple. Butter and cream never hurt, either, I say.

Building better hash browns depends on starting with the right potato, using real butter and exercising some patience, I have found out over time. Select fresh yellow potatoes, and peel and grate them just prior to cooking them, for best results. Heat a nonstick pan to slightly hotter than medium heat and allow the butter to melt and coat the bottom of the pan before distributing the grated potatoes evenly over the melted butter.  Season the browns with kosher salt and freshly ground pepper and allow them to cook, without disturbing them until edges begin to crisp and under side is golden brown, about 5 minutes. Then flip and cook other side until golden, about 5 more minutes.

Garlic smashed potatoes are a favorite of our daughter Mackenzie’s, and made for a welcome surprise after a hard cross country practice last week. Keeping the skin on the potatoes saves you time, as does cutting the potatoes into uniform chunks that will cook more quickly in simmering salted water. Popping the cooked potatoes in the mixer, adding the butter, cream salt and pepper, and letting it do the rest makes creating this versatile, satisfying side dish a cinch!

And while we are talking potatoes, I couldn’t resist including two more of my favorite recipes from the archives. Baked Sweet Potatoes with Garlic Roasted Vegetables are to-die-for and enjoying just one Fingerling Potato with Brie and Shallots is next to impossible, in my experience.

Serving up two super simple potato recipes and a few more from the archives in this week’s Special of the Day: One Potato, Two Potatoes, Three Potatoes, Four and recipes for Better Browns, Garlic Smashed Potatoes, Baked Sweet Potatoes with Garlic Roasted Vegetables and Fingerling Potatoes with Brie and Shallots. Happy comfort food cooking!

Recipes and food photography by Sydne George

Better Browns

Better Browns

Better Browns

(serves 1-2)

Recipe by Sydne George

3 tbsp. butter

1 medium yellow potato, peeled and grated

Kosher salt

Freshly ground pepper

Heat a medium nonstick sauté pan over medium high heat.

Add butter and allow to melt.

Add grated potato in an even layer on top of the melted butter.

Season with salt and pepper.

Cook for 4-5 minutes, until golden brown.

Turn and cook other side for an additional 4-5 minutes until golden brown.

Remove from pan and serve hot.

Enjoy!

 

Garlic Smashed Potatoes
Garlic Smashed Potatoes

Garlic Smashed Potatoes

(serves 2)

Recipe by Sydne George

2 tbsp. butter

1 clove garlic, minced

2 medium red potatoes, cut in 2 inch cubes

2 tbsp. heavy whipping cream

Heat a large cooking pot filled 2/3 way full with water over medium high heat.

Add ½ tsp. salt and bring to a boil.

Add potatoes and cook until fork tender, about 12 minutes.

Remove from heat and drain in colander in the sink.

Transfer potatoes to electric mixer bowl.

Add butter and garlic and beat until smashed.

Add cream and beat until incorporated.

Season with salt and freshly ground pepper.

Serve hot with a little pat of butter.

Enjoy!

Baked Sweet Potato with Garlic Roasted Vegetables
Baked Sweet Potato with Garlic Roasted Vegetables

Baked Sweet Potatoes with Garlic Roasted Vegetables

(serves 8)

Recipe by Sydne  George        

Garlic Roasted Vegetables

1 yellow squash

1 small bunch asparagus, ends trimmed

4 small tomatoes

1 butternut squash

1 red bell pepper, seeded

2 cloves garlic, minced

Kosher salt

Freshly ground pepper

¼  cup extra virgin olive oil, divided

Preheat oven to 425 degrees.

Slice vegetables into ¼ inch thick slices of uniform length.

Brush large rimmed baking sheet with olive oil.

Arrange sliced vegetables in a single layer to cover pan.

Distribute minced garlic over sliced vegetables.

Drizzle with olive oil and sprinkle with salt and pepper.

Roast vegetables in preheated oven for 20-30 minutes until browned nicely.

Remove from oven and let cool.

*Can be made ahead and refrigerated in an airtight container.

Baked Sweet Potatoes with Garlic Roasted Vegetables

(serves 8)

8 medium sweet potatoes

2 cups Garlic Roasted Vegetables, rewarmed, if desired

4 tablespoons butter with canola oil, divided

Preheat oven to 425 degrees.

Pierce top side of potatoes with a sharp knife or fork.

Bake sweet potatoes in preheated oven for 20-30 minutes, or until baked through.

Remove baked sweet potatoes from oven, split with a knife and stuff with Garlic Roasted Vegetables and butter with canola oil.

Serve hot.

Enjoy!

Fingerling Potato Skins with Brie and Shallots
Fingerling Potato Skins with Brie and Shallots

Fingerling Potato Skins with Brie and Shallots

(makes 24)

Recipe by Sydne George

24-ounce bag fingerling potatoes*
¼ olive oil
½ pound wedge of brie cheese, cut in 1-inch cubes
2 tbsp. shallots, finely minced

Preheat oven to 450°. Wash and dry potatoes. Slice in half lengthwise.
Using a melon baller, careful­ly remove one scoop of potato from the inside of each potato half. (Save potato scoops for making mashed potatoes, soup or other later use, if desired).
Arrange potato skins on bak­ing sheet in single layer, skin side down. Brush potato skins with olive oil and bake on mid­dle rack of preheated oven for seven minutes.
Remove from oven and turn potato skins over, skin side down, and continue baking for an additional seven minutes.
Decrease oven temperature to 350°. Remove pan from oven, turn potato skins scoop side up and fill each with one brie cube and sprinkle with minced shal­lots.
Return skins to oven to melt cheese and warm briefly before serving. Serves eight.
Enjoy!

Sydne George is a food journalist specializing in recipe development, food writing and food photography. She can be reached at sydnegeorge@hotmail.com . Sydne’s recipes from “Special of the Day” are archived at sydnegeorge.com

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