When I was growing up, the only time I had sweet potatoes was under a cover of marshmallows at Thanksgiving. What a long way I’ve come!
Readers of my blog know I’m a fan of rosemary, so when I thought to take a sweet potato fries recipe up a notch, that is where I started. This is fairly simple recipe with just rosemary, garlic, salt and a bit of olive oil. The peel does get a little chewy, so I do recommend you peel them first.
Rosemary Sweet Potato Medalions
2 sweet potatoes
3 tablespoons olive oil
1 tablespoon fresh rosemary
1 teaspoon granulated garlic
1/2 teaspoon salt
Preheat oven to 400 degrees F
Wash the sweet potatoes, peel them and then cut into 1/4 inch rounds. Toss them with olive oil to coat. Combine rosemary, garlic and salt in a small bowl. Sprinkle over potatoes and stir until all pieces are covered.
Spread onto a large rimmed baking sheet and bake 20 minutes. Flip the potatoes over and continue to bake until potatoes are cooked through, about ten minutes more.
We were having pork chops last night and I wanted mashed potatoes. I had also needed to give the rosemary bush out in front of my house a trim, so I was planning to add rosemary, too. Then I remembered how good garlic tastes when included. The result is very yummy.
Remember to use any leftovers in mashed potato pancakes! Find that recipe HERE. With this garlic rosemary, I’m planning to use mozzarella cheese.
Garlic Rosemary Mashed Potatoes
4 medium to large potato (1 per person, plus one for the pot)
4 to 6 garlic cloves, minced
1 tablespoon fresh rosemary, chopped fine
1 cup milk or half and half
6 tablespoons unsalted butter
salt and pepper to taste
Peel and quarter the potatoes. Place them in a large pot of cold water and bring them to a boil. Cook until fork tender.
Place garlic, rosemary, milk and butter in a small saucepan. Bring to a scald (near boiling) before reducing heat to low. Simmer for 5 minutes and then remove from heat and keep warm until potatoes are done.
Drain cooked potatoes and return to the cook pot. Let sit a minute or two to dry a little before mashing. Add in milk mixture and stir. Taste for seasoning and add salt and pepper as necessary. Keep warm until ready to serve.
It may be an indulgence but spreading honey butter on rolls, biscuits, fresh bread, toasted bread, even pancakes, is the secret to a sweet life. It is also easy to make, with just three ingredients. I only have unsalted butter in the house (for greater control of my salt intake when cooking) and this is one place you really need some salt to bring all the flavors together. I use a flake salt, as its big pieces make a crunchy contrast to the honey. Start with a teaspoon and then add by pinches thereafter, tasting before each addition.
1 stick unsalted butter, softened
2 1/2 tablespoons of honey
up to 3 teaspoons of a flake sea salt
Using the whip attachment on your stand mixer, whip the softened butter to loosen it a bit. Add in the honey and crush the salt between your fingers before adding it. Whip until light and fluffy. Taste for seasoning.
Cover with plastic wrap before storing in the refrigerator. Bring out to soften about an hour before use. Spread generously.
These potatoes are golden brown on the outside and creamy on the inside and just melt in your mouth. They have a wonderful, deep flavor from the chicken broth that just adds to their richness. Of course, you can make these vegetarian by using vegetable broth instead but, however you make them, your guests will clamor for more.
Chicken Broth Potatoes
2 pounds Yukon Gold potatoes, peeled
6 tablespoons unsalted butter, melted
1 tablespoon fresh rosemary, chopped
1 teaspoon salt
1 teaspoon pepper
1 1/4 cups chicken broth
2 cloves garlic, minced
Preheat oven to 500 degrees F.
Combine melted butter, rosemary, salt, and pepper in a medium bowl. Cut potatoes into 1-inch thick rounds. Toss sliced potato in butter mixture and then arrange in a single layer in a 9 X 13-inch metal baking pan (use a metal pan as glass baking dish can shatter in such a hot oven) and roast for 15 minutes.
Remove pan from oven and use a spatula to flip potatoes over. Place back in oven for 15 minutes.
Remove pan from oven. Stir garlic into chicken broth and then pour over the potatoes. Flip potatoes one final time. Place the pan back in oven and cook until potatoes are tender, about another 15 minutes.
Baste potatoes with sauce and serve.
I like Yukon Gold potatoes for making mashed potatoes, since they are much harder to over-mash (due to their lower starch content) and because of how fluffy they naturally are. Typically, using them means I don’t need to add as much butter. The operative word in that sentence is need.
If you find yourself at looking to indulge your taste buds and give the finger to your cholesterol level, look no further than this recipe for mashed potatoes. I make these with whole milk and lots and lots of butter. The result is a smooth, mashed potato that is very rich and decadent. The only thing missing might be a little cheese. However, because we were serving these at Thanksgiving and wanted to cover them in gravy, we skipped that step.
Decadent Mashed Potatoes
2 lbs gold potatoes, peeled and cut into 1 inch pieces
2 1/2 sticks unsalted butter
1 1/3 cup whole milk
salt and pepper to taste
Rinse peeled and cut potatoes until water runs clear. Let drain.
Heat butter, milk and 1 teaspoon salt in a large saucepan. Once butter has melted, add in the potatoes. Bring to a boil. Reduce heat and simmer until potatoes are fork tender, about 30 minutes. Stir regularly.
Drain potatoes over a large bowl, reserving the liquid. Return the liquid back to saucepan and turn heat to low.
Mash potatoes by hand or use a potato ricer or food mill. Add cooking liquid to potatoes until a little looser than desired consistency. If not serving immediately, add even a little extra to keep things from thickening up too much. Season with salt and pepper.
Michelle had a good harvest of sweet potatoes from her garden this year and she’s been resting some in her cool room for two weeks. I was grilling burgers and we needed a side dish, so I grabbed a couple and tossed them with some seasonings before baking them. Yum!
I had seen Guy Fieri do something similar with sweet potatoes a while ago on one of his shows and knew it was missing cinnamon. With experimentation, I learned that also using real salt and a little chili powder could make them even better.
Steakhouse Sweet Potato Fries
4 sweet potatoes, cut into wedges
3 tablespoons butter, melted
1 teaspoon paprika
1/2 teaspoon chili powder
1 teaspoon garlic powder
1/2 teaspoon cumin
1/2 teaspoon cinnamon
1 teaspoon kosher salt
Preheat oven to 350 degrees F.
Place sweet potatoes in a bowl and stir to coat with butter. Combine all the seasoning ingredients in a small bowl and then sprinkle some over the sweet potatoes. Toss and then add more seasonings as necessary. Save remaining seasoning mix in an airtight container.
Spread the wedges on a baking sheet, making sure they don’t overlap.
Bake for 20 minutes, then flip potatoes. Return to oven and bake for another 15-20 minutes, until done. Serve immediately.
I love mashed potatoes and can eat a lot at a single siting. Which means that I compensate by making too much and then have leftovers. Just plain reheated mashed potatoes aren’t very good, though. Using them to top shepherd’s pie is one way to use them but making potato cakes is even better.
It helps to use good mashed potatoes – I’m using the leftovers from Sunday’s Savory Potato Pie. I pulled 2 cups aside after adding the sour cream but before adding the egg or seasonings.
Making these with a good cheese (gouda, cheddar, parmesan) or adding onion will give you a kicked up side dish that goes well with nearly everything. We ate a more basic version tonight with hamburgers. After adding a bread crumb coating and a little pan frying, the exterior becomes crispy and the interior stays nice and creamy. Delicious!
Leftover Mashed Potato Cakes
2 cups leftover mashed potatoes
1/4 cup flour
1 egg, beaten
1/2 cup grated cheddar cheese
1/2 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
1 cup bread crumbs
In a mixing bowl, stir together potatoes, flour, egg, cheese, black pepper and salt. If your mashed potatoes are very wet, add more flour. If they are dry, add sour cream or milk to loosen them up. The mixture should be sticky, though. Drop large spoonfuls into the bread crumbs and press to coat and form into a patty.
Heat 2 tablespoons vegetable oil in a large skillet. The oil should be hot before adding the patties, as otherwise the potato cakes will become greasy. Working in batches, brown potato cakes on each side. Remove from heat and place on a paper towel to absorb some of the oil. Sprinkle with a little coarse salt for serving.