Chicken Broth Potatoes

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.

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Decadent Mashed Potatoes

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.

 

Steakhouse Sweet Potato Fries

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.

Leftover Mashed Potato Cakes

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.

 

 

 

Miryam Levy’s Savory Potato Pie

A writer friend of mine is translating her mother’s handwritten recipes from Hebrew. For 40 years, Miryam Levy has created and collected recipes from a variety of world cuisines – Jewish, Arab, Israeli, Russian, Romanian, etc.

Not a big cook herself, Victoria Avilan has been having folks fix different dishes and photograph the end result so she can create a family recipe book. I love the idea of collecting and preserving family food memories, a task that can become more difficult as family members age and become medically fragile. I was happy to do my part to help bring the cookbook to life.

Here is the original recipe:

Miryam Levy's Savory Potato Pie

Crust (You can use store bought pie crust.)
1 1/2 cup flour
1/2 block margarine
3 tbs water
Prepare dough. Lightly grease 9-inch pie plate and make pie crust. Preheat oven to 450˚F and bake for 10 minutes or until golden.

Filling

2 1/2 cups mashed potatoes
2 eggs
parsley
Cumin, turmeric, garlic powder, salt and pepper (Or the seasoning of your choice)

Mix filling together.

Preheat oven to 400˚F and bake for 15-20 min.

Let cool for 5 minutes before slicing and serving.

You can sprinkle on top with diced chives and sour cream before serving.

I took her recipe and began by expanding the measurements and instructions. I also decided to take her option of topping with sour cream and instead made a batch of sour cream mashed potatoes. I also increased the amount of mashed potatoes, as I wanted the pie to fill more of the shell. I experimented with various spices until I came up with a delicious savory mix. Because I was using turmeric, I choose to use gold potatoes so the finished pie was a beautiful, deeply golden color.

Miryam Levy's Updated Savory Potato Pie

Pie Crust (you can use store bought)

1 1/2 cup flour
1/2 teaspoon salt
4 tablespoons butter, cold and cut into 1/2 inch cubes
3 tablespoons water

Prepare dough by combining flour, salt and butter in a food processor and pulsing until it is looking crumbly. Drizzle in water and pulse until crust comes together. Pat into a round, cover in plastic wrap and place in the refrigerator for 30 minutes. Roll out the crust to about 12 inches. Lightly grease 9-inch pie plate and set in the pie crust. Preheat oven to 450˚F and bake for 10 minutes or until golden.

Filling

3 pounds gold potatoes
2 teaspoons kosher salt
1 cup milk (if you’re using different, starchy potatoes increase milk up to 1 1/2 cups)
6 tablespoons unsalted butter
1/2 cup sour cream
2 eggs
1 1/2 teaspoons dried parsley flakes
1 teaspoon kosher salt
1 teaspoon freshly ground pepper
1 teaspoons turmeric
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

Scrub the potatoes well and cut into cubes before placing them in a large pot. Cover them with cold water and add the salt. Bring to a boil, then lower the heat and simmer, uncovered, for about 15 minutes, until the potatoes fall apart easily when pierced with a fork.

Meanwhile, heat the milk and butter in a small saucepan over low heat. Set aside until the potatoes are done. Stir 2 tablespoons of heated milk/butter mixture into the sour cream, to make it easier to incorporate.

Drain potatoes and return to the warm pot. Mash and then stir in the heated milk and butter. Fold in the sour cream. You want about 3 1/2 cups of mashed potatoes. Set aside the potatoes to cool slightly.

In a small bowl, mix together salt, pepper, turmeric, garlic and onion powder. Use a hand mixer or a whisk to mix potatoes, eggs, parsley flakes and the other seasonings together. Place into prepared pie shell and smooth the top. At this stage, the pie can be refrigerated overnight before baking.

Preheat oven to 400 degrees F.

Bake for 15-20 minutes or until the top becomes golden brown and pie is firm. If cooking from the refrigerator, bake for 30 minutes. Let cool for 5 to 10 minutes before slicing and serving.

Optional: sprinkle with diced chives before serving.

Baked Apples

I had my friend Julie over for dinner and made her and Michelle baked apples to go with the pork chops. Unfortunately, I neglected to take a picture of the dish. So, I fixed pork loin and baked apples for Michelle tonight so I could post the recipe. We only had Gala apples on hand but they still made a lovely side dish. I’ve written up the recipe for four apples but it easily can be cut in half for a dinner for two, as you can see from the picture.

Baked Apples

4 Gala or Fuji apples
1/2 cup brown sugar, packed
1 teaspoon ground cinnamon
4 tablespoons butter, melted
1/4 cup pecans, chopped

Preheat oven to 350 degrees F.

Wash the apples. Peel the top of the apples and core them, leaving a bit on the bottom and the rest of the skin, so they will retain their shape during baking.

In a bowl, mix together the brown sugar, cinnamon, butter and pecans. Stuff each apple core with the sugar mix. Top with a single whole pecan. Place in a baking dish and pour in 1/4 cup water – you want the bottom of the dish covered in water. Bake for one hour or until the apples are brown and soft.

 

Twice Baked Potatoes

The grocery store had large bags of Russet potatoes on sale, so we bought a couple and used the largest out of the bags to make twice baked potatoes. I like to keep them in my freezer for a quick, weeknight side dish.

For the ones we were having with dinner, I placed them on the grill and let them warm up in the hickory smoke goodness as the chicken finished cooking for about 20 minutes. After ten minutes, I added the cheese. I choose provolone as it really becomes delicious when you add smoke to it.

Twice Baked Potatoes

12 large potatoes
1 1/2 sticks butter (12 tablespoons)
1/2 cup milk
salt and pepper to taste
2 cups sharp cheddar cheese or other melting cheese

Preheat oven to 350 degrees F. Wash potatoes, pat dry and coat with vegetable oil.

Bake potatoes until done, about 1 hour. Remove from oven and allow to cool slightly, just enough to handle. Cut potatoes in half and scoop out interiors. Leave enough potato in the shell for it to retain its shape. Mash together potato interiors with butter and milk. Add a light amount of salt and pepper. Refill potato skins with mashed potato. Sprinkle tops with cheese.

If you’re making the potatoes to eat immediately (ie not to freeze), replace some of the butter with sour cream. Feel free to add bacon bits and even some cheese into the mash before filling the skins.

Bake the refilled potatoes at 350 degrees for about 15 minutes.

From frozen: Bake the potatoes straight from the freezer at 350 degrees for 30 minutes.