potatoes

Dutch Baby Buttery Potatoes

What’s Cooking in Gail’s Kitchen? Food With Soul: Dutch Baby Buttery Potatoes! These naturally buttery potatoes have a silky skin that can be eaten when baked. The creamy yellow flesh has a slightly nutty flavor that will give you reason enough to make an entire meal out of these gourmet nuggets. In fact, the aroma was so enticing, my husband and I did that exact thing. You see, once you’re an adult, you can make up any rule you want when it comes to meal-planning.

DUTCH BABY BUTTERY POTATOES

Ingredients:

24-ounce bag of Dutch Baby Yellow Potatoes

4 tablespoons butter, melted

1/4 teaspoon garlic powder

1 teaspoon parsley flakes

1 teaspoon dried oregano

1 teaspoon kosher salt

1/2 cup parmesan cheese, grated

Green onion snips, for garnish

Instructions:

Preheat oven to 400°. Boil whole potatoes on the stove in a pan of salted water for 15 minutes. Drain and allow potatoes to cool enough to handle. In a glass baking dish, combine melted butter, garlic powder, parsley flakes, dried oregano, kosher salt, and parmesan cheese. Cut boiled potatoes in half lengthwise. Arrange in a single layer. Using a pastry brush, cover the potatoes with the herbed butter and cheese mixture. Bake, uncovered, for 20 minutes until potato bottoms are crispy. Serve immediately.

Greek Oven Potatoes

What’s Cooking in Gail’s Kitchen? Palatable Possibilities: Greek Oven Potatoes! This sounds crazy, but these potatoes are baked and steamed at the same time. The end result is tenderness and flavorful, an extraordinary combination. It sounds like a lot of liquid, but trust me, the potatoes literally soak up the moisture. They can handle it. The spice mix does a great job of penetrating the potatoes while teasing the senses with a whiff of aromatic pleasantness. For a side dish that is anything but hum-drum, give this one a whirl. No regrets.

GREEK OVEN POTATOES

Ingredients:

1/2 teaspoon seasoned salt

1/2 teaspoon black pepper

1/2 teaspoon smoky paprika

1/2 teaspoon dried rosemary

4 red potatoes, peeled and cut into wedges

4 garlic cloves, chopped

2 tablespoons olive oil

1/2 lemon, juiced

2/3 cup vegetable broth

1/3 cup parmesan cheese, grated

Fresh basil, for garnish

Instructions:

Preheat oven to 400°. Spray a small baking dish with nonstick oil. Set aside. In a small bowl, combine seasoned salt, black pepper, smoky paprika, and dried rosemary. Set aside. Arrange red potato wedges in the prepared baking dish. Sprinkle with spice mix. Toss briefly to cover all. In a bowl, whisk together garlic cloves, olive oil, lemon juice, and vegetable broth. Pour over potatoes. Cover with foil and bake for 40 minutes. Carefully take the baking dish from the oven, remove the foil, and sprinkle the potatoes with parmesan cheese. Return dish to oven and bake, uncovered, for 15 minutes longer. Potatoes will be cooked through and golden brown in color. Garnish with fresh basil. Serve immediately.

Yukon Gold Potato Medley

What’s Cooking in Gail’s Kitchen? Bright Ideas: Yukon Gold Potato Medley! For my friends who like their veggies, and prefer a meatless diet, here’s a quick way to combine potatoes, carrots, and onions into a very filling meal. It has herbs to enhance flavor, and delicious butter to combat hunger pangs. Plus, butter makes everything taste drool-worthy. Amirite? Did I ever tell you, every time I refill the butter dish, if there is even a sliver of butter in the wrapper, I swipe it across my finger and slip it into my mouth? True confessions. After all, I import the butter from France, so I’m not going to waste one dab.

YUKON GOLD POTATO MEDLEY

Ingredients:

3 Yukon Gold potatoes, skin on and quartered

16-ounce jar Pearl onions, drained

1 pound baby carrots, whole

2 cups vegetable broth

1 teaspoon sea salt

2 tablespoons butter

1/2 teaspoon turmeric

1 teaspoon Italian herbs

1/4 teaspoon black pepper

1/4 teaspoon garlic powder

Instructions:

Combine potatoes, pearl onions, and baby carrots in a 4-quart pan. Cover with vegetable broth. Add sea salt. Bring to boil. Reduce heat to a gentle simmer and cook for 20 minutes. Drain the vegetables in a colander. Warm butter in the pan over medium heat. Add turmeric, Italian herbs, black pepper, and garlic powder. Mix thoroughly. Return the potato medley to the pan. Mix well to coat. Transfer to a serving bowl. Garnish with fresh celery leaves.

Xcellent Celery Soup

What’s Cooking in Gail’s Kitchen? Bright Ideas: Xcellent Celery Soup! The best intentions go out the window when you realize you have more celery in the refrigerator than you can possibly eat, even on a health-kick. Plus, I’m no longer feeding a family of four. The reality is, as I’ve aged, my appetite has waned and I no longer require three solid meals a day. Can anyone else relate? Thank goodness I like homemade soup, especially if it has potatoes in it. This slightly modified version adds celery to the pot. And since I make potato salad with celery, I didn’t think this was too much of a stretch. Perhaps you will agree.

XCELLENT CELERY SOUP

Ingredients:

2 1/2 cups water

2 teaspoons chicken bouillon

2 tablespoons salted butter

1 large russet potato, peeled and roughly chopped

3-4 celery ribs, chopped

1/2 yellow onion, chopped

1/2 teaspoon celery seed

2 tablespoons light cream

Garlic Croutons, for garnish

Celery Leaves, for garnish

Instructions:

In a 4-quart pan over medium-high heat, combine water, chicken bouillon, and butter. Add potato chunks, chopped celery, and yellow onion. Bring to a boil. Stir; reduce heat to low and cook until potatoes are fork-tender, approximately 20 minutes. Sprinkle in celery seed and light cream. Transfer mixture to a food processor and pulse to purée, leaving enough to make the soup chunky. Ladle into soup bowls. Garnish with garlic croutons and celery leaves.

Turmeric Roast Beef

What’s Cooking in Gail’s Kitchen? Bright Ideas: Turmeric Roast Beef! Turmeric is a spice in the world of superfoods. It begins as a plant, but the roots hold all the benefits. Turmeric can usually be found in the spice aisle of your favorite grocery store. Its golden-orange color makes a quick scan for identification pretty easy. The aroma has an earthiness to it, which is a compliment for vegetables and beef. Once you try it, your mind may wander to curry dishes, chili soup, and beyond.

TURMERIC ROAST BEEF

Ingredients:

1 1/2 pound chuck roast

2 cups beef broth

1 teaspoon turmeric

1 tablespoon Salty Wahine Hawaiian Seasoning*

5-6 potatoes, washed with skin on, cut into bite-size chunks

16 ounces baby carrots, whole

10 ounces pearl onions, whole

1/4 teaspoon parsley flakes

Instructions:

Place the chuck roast in the slow cooker. Pour beef broth over meat. Sprinkle with turmeric and Salty Wahine Hawaiian Seasoning. Set slow cooker on Low heat for 4 hours. After that time, add the potato chunks, baby carrots, and pearl onions. Continue on Low setting for 4 more hours. Remove roast and vegetables to a platter. Garnish with parsley flakes. Reserve juices for au jus, gravy base, or soup starter.

*I receive no recompense for mentioning Salty Wahine Hawaiian Seasoning.

Zinc-Rich Fingerling Potatoes

What’s Cooking in Gail’s Kitchen? Time To Eat: Zinc-Rich Fingerling Potatoes! I think I mentioned how much I like “grazing” through my meals. The reality is, as I’ve aged and adjusted to health challenges, my appetite has wained quite a bit. It would help if I got hunger pangs, but that doesn’t seem to be happening either. Soooo, when a dish like these broiled salt and vinegar fingerling potatoes comes along, I have no guilt about adding a couple of side sauces for dipping and calling it a meal. I promise I’ll vouch for you, too.

ZINC-RICH FINGERLING POTATOES

Ingredients:

1 pound fingerling potatoes, sliced horizontally

2 cups white vinegar

1 tablespoon plus 1 teaspoon kosher salt

2 tablespoons olive oil

1/4 teaspoon black pepper

Tzatziki Dip, for serving

Blue Cheese Dressing, for serving

Instructions:

In a pot, combine fingerling potatoes, white vinegar, and one tablespoon kosher salt. If the liquid does not cover the potatoes by 1/4”, add a little water until it does. Bring to a boil, then lower the heat to Simmer. Cook until fork-tender, about 8 minutes. Allow the potatoes to cool in the liquid for 30 minutes. Drain well; pat potatoes dry with paper towels. Preheat the broiler on High setting. Arrange the potato halves in a single layer on a baking sheet sprayed with nonstick oil. Brush the potatoes with olive oil; then sprinkle with remaining kosher salt and black pepper. Broil until lightly browned, about 7 minutes. Then flip the potatoes over and brown the other side, about 5 minutes longer.

Vegetarian Egg Bake

What’s Cooking in Gail’s Kitchen? Stir. Spread. Flip. Repeat: Vegetarian Egg Bake! As a child I remember not a day went by when my mother did not serve potatoes. Granted they were always part of the dinner menu, but nonetheless they were served. Baked potatoes, mashed potatoes, scalloped potatoes, boiled potatoes, or roasted potatoes. If there were leftover mashed potatoes, the next day they were transformed into crispy pan-fried potato pancakes. Leftover boiled potatoes became old-fashioned riced potatoes. Baked potatoes magically became twice-baked potatoes topped with crunchy bacon and melted cheese. You see, without the microwave as a kitchen staple, women had to be more creative as well as resourceful.

VEGETARIAN EGG BAKE

Ingredients:

1 pound red potatoes

1/2 yellow onion, chopped

3 tablespoons light cream

1/4 teaspoon garlic powder

1 tablespoon smoked paprika

1/2 teaspoon seasoned salt

1/4 teaspoon red pepper flakes

3-4 large eggs

1/2 cup sharp cheddar cheese, shredded

Chives, for garnish

Instructions:

Preheat oven to 400°. Spray a deep dish pie plate with nonstick oil. Set aside. Cut potatoes in half, lengthwise. Then cut in half lengthwise again. Cut onions into chunks. Place potatoes and onions in prepared pie plate. In a small bowl, mix light cream, garlic powder, smoked paprika, seasoned salt, and red pepper flakes. Pour over potatoes. Gently toss to coat everything evenly. Bake for 10 minutes; stir and bake 10-15 minutes longer, or until potatoes are tender. Remove from oven. Using a spoon, create a well in the center. Crack eggs in the middle; sprinkle with shredded cheddar cheese. Return to oven. Continue baking until eggs have set, 7-12 minutes depending on desired firmness of yolk. Remove from oven, sprinkle with chopped chives. Serve warm.

Warm Potato Salad

What’s Cooking in Gail’s Kitchen? Country Casual Cravings: Warm Potato Salad! The debate continues. Which is better? Potato salad made with mayonnaise and served cold or potato salad made with vinegar and served warm? One is creamy with hard-boiled eggs, celery, and pickles while the other is tangy with bacon, mustard, and sugar. What a dilemma. I guess it depends on the craving that drives your appetite on any given day. Whatever you choose, in my opinion, potato salad is not just for summer anymore.

WARM POTATO SALAD

Ingredients:

2 pounds potatoes

1 teaspoon kosher salt

12 ounces applewood smoked bacon

1/3 cup apple cider vinegar

3 tablespoons sugar

1 tablespoon Dijon mustard

1 tablespoon onions, finely chopped

1/4 teaspoon celery seeds

Fresh parsley, for garnish

Instructions:

Scrub potatoes and cut into quarters. Place in a large pot. Cover potatoes with cold water and sprinkle with kosher salt. Bring to a boil; reduce heat to a simmer for 20 minutes, or until potatoes are fork tender. Drain the water. Allow potatoes to air dry for a few minutes. Cut potatoes into bite-size pieces. Set aside. In another skillet over medium heat, cut bacon into 1-inch pieces. Cook, stirring occasionally, until crispy. Transfer bacon, with a slotted spoon, to a paper towel-lined plate. Warm the reserve bacon drippings (about 1/4 cup) over Low heat. Slowly stir in apple cider vinegar, sugar, and Dijon mustard until combined. Add chopped onions and celery seeds. Cook for one minute longer. Remove the pan from heat and toss in the potatoes. Mix gently. Fold in the cooked bacon. Transfer the warm potato salad to a serving bowl. Garnish with chopped parsley.

Mashed Potato Fritters

What’s Cooking in Gail’s Kitchen? Country Casual Cravings: Mashed Potato Fritters! Time to stretch the budget a little bit. Whether you have leftover mashed potatoes from another meal or purchase your favorite prepared brand at the grocery store, this recipe offers a flavorful experience that is unforgettable. Is it the gooey combination of cheeses? The crisp potato cake with the fluffy center? Or perhaps it’s the zing of spice that piques the taste buds. For me it’s all about nostalgia. My mother made them for supper when I was a child.

MASHED POTATO FRITTERS

Ingredients:

2 cups mashed potatoes

1 tablespoon yellow onion, diced

1/4 cup cheddar cheese, grated

2 tablespoons parmesan cheese, grated

1 egg, whisked

2 tablespoons flour

2 tablespoons cornmeal

1/8 teaspoon garlic powder

1/8 teaspoon cracked black pepper

3/4 cup vegetable oil

Green onion snips, for garnish

Instructions:

In a mixing bowl, combine mashed potatoes, yellow onion, cheddar cheese, parmesan cheese, beaten egg, flour, cornmeal, garlic powder, and cracked black pepper. Mixture should be stiff. By heaping spoonful, form a small disc with your hands, about 1/2”-inch thick. Set aside. Repeat with remaining mixture. In an iron skillet, warm vegetable oil over medium-high heat. Meanwhile, line a baking sheet with paper towels. Place potato cakes in the skillet without touching sides. Cook 2-3 minutes until deep brown. Flip and cook 2-3 minutes longer. Transfer potato cakes to the paper towel-lined baking sheet to absorb excess oil. Place on a platter and garnish with green onion snips. Serve with dipping sauce.

SRIRACHA MAYO

Ingredients:

1/4 cup mayonnaise

2 tablespoons Greek yogurt

1 tablespoon sriracha hot sauce

1 teaspoon lime juice

1 teaspoon soy sauce

1/8 teaspoon kosher salt

Red pepper flakes and green onion snips m, for garnish

Instructions:

In a bowl, combine mayonnaise, Greek yogurt, sriracha hot sauce, lime juice, soy sauce, and kosher salt. Stir until smooth. Garnish with red pepper flakes and green onion snips.