Potatoes: Roasted, mashed, stuffed, etc.

"Green" Potatoes from Laurel's Kitchen

My Australian cousin gave us the cookbook called Laurel's Kitchen as a wedding gift.  I remember reading it almost cover to cover.  It made me happy, hopeful, creative, etc. to read it.  Joe and I have made these "green" potatoes a lot.

6 medium potatoes
3 stalks of broccoli
1/4cup milk
3/4 grated cheese
2 Tbsp. margarine or butter
1 tsp. salt
1/8 ground pepper

Preheat oven to 400.
Scrub potatoes.  Butter or olive oil the skins and make shallow slits around the middle as if you were cutting the potatoes in half lengthwise.  Bake until done, 30 to 60 minutes, depending on size.

Peel broccoli stems.   Steam whole stalks until just tender and chop fine.

Carefully slice the potatoes in half.  The slits make this easier.  Scoop the insides into a bowl along with the broccoli and milk.  Mash all together until mixture is pale green with dark green flecks. Heap back into the potato jackets and sprinkle with remaining cheese.  Return to the oven to heat through (about 10 minutes.)  Serves 6.



Oven Fries

2 russet potatoes
1 Tbsp. butter
1/2 tsp. paprika
1/4 tsp salt and 1/8 tsp pepper

1.  scrub potatoes and pat dry.  Cut each lengthwise into sticks about 1/2 inch thick.
2. In a 10 by 15 inch nonstick pan, melt butter over low heat.  Mix in paprika, salt and pepper.
3.  Add potato sticks to pan and turn in seasoned butter to coat, then arrange sticks slightly apart in a single layer.
4.  Bake potatoes in a 425 degree oven until browned, turning once, about 25 minutes total.
5.  Season potatoes with more salt and pepper if needed.  Serve hot.


Garlic Mashed Potatoes
by browning the butter you boost the flavor and use less butter

2 pounds Yukon Gold or baking potatoes, peeled and cut into 2 inch chunks
4 garlic cloves, peeled
2 tsp unsalted butter
1 cup buttermilk
3 Tbsp. chopped chives
salt and pepper to taste

In a dutch oven, cover the potatoes and garlic with lightly salted water and heat to boiling.  Reduce heat to low, cover, and simmer until fork tender, about 10 to 15 minutes.

Meanwhile, in a small skillet or saucepan, heat the butter over low heat until it begins to brown, swirling the skillet, about 1 minutes.

Drain the potatoes well and mash them with a potato masher until smooth.  Blend in the buttermilk, chives, and browned butter.  Add salt and pepper to taste.







Roasted Potatoes

2 pounds red or white small potatoes, scrubbed and dried.  If the potatoes are larger cut them in half or quarters
4 Tbsp. olive oil
Coarse salt and freshly ground pepper
2 bay leaves
Fresh herbs, such as oregano, thyme, and rosemary. Finely chopped.
10 cloves of garlic more or less, tops trimmed by about 1/4 inch

Preheat oven to 425 degrees.  Place garlic and potatoes in a baking dish.  Pour over the olive oil and season with the herbs, salt and pepper.  Stir the potatoes and garlic so they are coated with the oil.  Roast the potatoes until soft which takes about 40 minutes.

I've also baked these at 375 degrees for 50 yo 60 minutes.





Italian Oven-fried Potatoes

2 pounds red skinned potatoes, scrubbed and cut into 1 inch chunks
1 clove or more of garlic
1 to 2 Tbsp. olive oil

2 Tbsp. minced fresh or 2 tsp. dried oregano leaves
2 Tbsp. basil
.
1/3 cup grated parmesan cheese
salt
pepper

In a 10 x 15 inch pan, mix potatoes and cloves of garlic with oil.  Bake in a 475 degree oven until they are a rich brown, 35 to 45 minutes.   Do not disturb until potatoes begin to brown, then use a wide spatula to turn pieces over serveral times.
Pour potatoes into a warm bowl and sprinkle with minced oregano, minced basil, and about 2/3 of the cheese.  Mix, then sprinkle with remaining cheese.  Season to taste with salt and pepper.