- 4 medium yellow potatoes, chopped roughly
- sea salt
- cracked pepper
- 1/2 cup mayonnaise
- the juice of 1 lime
- 1 tbsp whole grain mustard
- 1 tsp ancho chile powder
- 1/2 tsp cayenne powder
- 1 tsp adobo sauce from canned chipotles
- 1 tomato, seeded,diced
- 1/4 cup cilantro, chopped
- 2 scallions, green parts only, minced
- 4 garlic cloves, minced
- 1 jalapeno, seeded, minced
- 1 cup parsley, chopped
- Boil the potatoes in salted water for 15 minutes.
- Drain. Refresh in cold water. Drain well.
- Combine with the remaining ingredients. Season to taste.
- Chill until ready to serve.
- 4 medium sized potatoes, scrubbed, cut into 1" cubes
- 1/2 cup plain yogurt
- 2 tbsp mayonnaise
- 1/2 a cucumber, peeled, diced
- 1/2 a red bell pepper, seeded, diced
- 1 jalapeno, seeded, minced
- 2 tbsp dill, minced
- sea salt and cracked pepper.
- Boil the potatoes in salted water for 10 minutes.
- Drain and rinse thoroughly in cold water.
- Let cool completely.
- Combine the remaining ingredients and toss in the potatoes.
- Mix well. Season to taste. Chill. Serve.
- 4 medium red potatoes, scrubbed, nasty bits removed, diced large
- sea salt and cracked pepper
- 2 tbsp butter
- 1 cup cottage cheese
- 2 scallions, minced
- cayenne
- Boil the potatoes in salted water until tender. Meanwhile preheat the oven to 350 F.
- Drain the potatoes and place in a potato ricer and mush through.
- Combine with the butter, cottage cheese, and scallions. Season with salt and pepper.
- Place in a buttered casserole dish and sprinkle with a little cayenne.
- Bake 20 minutes.
- Serve.
- 2/3 cup sour cream
- 1/4 cup mayonnaise
- 2 tbsp minced dill
- 1 scallion, green part only, minced
- salt
- cracked pepper
- olive oil
- 1/4 tsp cayenne
- 1 cup cucmber, peeled, seeded, cubed
- 1 carrot, peeled, grated
- 5 yellow potatoes, peeled, cut in 1/8ths
- Preheat the oven to 350 F.
- Toss the potatoes lightly with olive oil and season with salt and pepper.
- Roast for 45 minutes.
- Cool completely.
- Combine with the remaining ingredients. Season to taste.
- 1 lb pork, sliced thin
- 3 tbsp tamari
- 1 tbsp cornstarch
- 1 tbsp peanut oil
- 1 shallot, minced
- 3 garlic cloves, minced
- 2 medium tomatoes, diced
- 4 to 6 new potatoes, diced 1/4"
- 1/4 cup mirin
- 1 cup chicken stock
- 1 scallion, green part only, minced
- 1 jalapeno, minced
- 2 tbsp cilantro, minced
- salt and cracked pepper
- 1 lb fresh egg noodles
- Combine the pork, tamari, and cornstarch. Let stand at room temperature for 10 minutes.
- Meanwhile heat the oil in a large pot. Add the shallot and garlic and saute until tender.
- Add the pork and saute until browned. Stir in the mirin until bubbly.
- Add the chicken stock and return to a boil.
- Stir in the tomatoes and potatoes. Season with salt and pepper. Return to a boil. Reduce the heat, cover, and simmer for 10 minutes.
- Stir in the scallion, jalapeno, and cilantro. Check seasoning.
- Meanwhile cook the noodles in salted boiling water.
- Serve with the sauce.
- 1 medium sweet potato
- 1/3 cup water
- 1 tbsp honey
- the juice of half a lime
- salt and cracked pepper
- 2 tbsp butter
- sour cream
- Preheat the oven to 350 F.
- Place the sweet potato in a baking dish with the water and then bake for 1 1/2 hours. Remove from the oven without turning off the oven.
- Remove from the oven and peel off the skin. Return to the baking dish.
- Add the honey, lime juice, and the butter.
- Mash well with a fork.
- Season with salt and pepper.
- Cover with foil and return to the oven for 15 minutes.
- Serve with sour cream.
- 3/4 cup milk
- 1/2 cup heavy cream
- 1/4 onion
- 1 clove garlic
- a pinch of ground cloves
- a pinch of ground mace
- 1 tsp sea salt
- cracked pepper
- 1 bay leaf
- 1 1/2 lb potatoes, peeled, sliced 1/2 inch thick
- 1/2 cup grated gruyere
- Preheat the oven to 425 F.
- In a saucepan combine the milk and cream. Stir in the cloves, mace, salt, cracked pepper. Add the onion, garlic, and bay leaf.
- Bring to a simmer. Cover and remove from the heat to infuse.
- Meanwhile slice and peel the potatoes.
- Add the potatoes to the pot and return to a boil. Cover, reduce heat to very low and simmer about 10 minutes, until tender when pierced with a fork.
- Pour the pot into a baking dish and remove the onion and bay leaf.
- Sprinkle on the cheese.
- Place in the oven and bake 15 minutes.
- 1 lb red potatoes, peeled, cut in 1/2" cubes
- salt
- paprika
- chili powder
- cajun seasoning
- olive oil
- Boil the potatoes in salted water for 5 minutes. Drain well.
- Lay the potatoes in a single layer on a baking sheet and drizzle with olive oil.
- Sprinkle with paprika, chili powder, and cajun seasoning.
- Season with salt.
- Roast in the oven for about 35 minutes.
- 1 large baking potato, scrubbed, sliced into thick fries
- olive oil
- sea salt and cracked pepper
- dried chili flakes
- 1/4 cup grated parmesan
- 2 tbsp minced fresh basil
- Preheat the oven to 375 F. Lay the potatoes on a baking sheet and drizzle with olive oil.
- Season with salt and pepper and sprinkle on the chili flakes.
- Bake for about 50 minutes.
- Combine the parmesan and the basil and sprinkle on top.
- Serve.
- olive oil
- 1/2 onion, minced
- 1 tbsp butter
- 1/2 lb potatoes, diced 1/2 inch
- salt
- black pepper
- cayenne
- Boil the potatoes in salted water for about 6 minutes.
- Drain well.
- Heat about 2 tbsp of olive oil in a dutch oven and saute the onion until tender.
- Add the potatoes and season with salt, pepper, and cayenne.
- Saute until tender and slightly crispy.
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