Recipes
Potato
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Flax Seed Potato Bread
by：This fragrant, chewy bread is moist and somewhat addictive. Last year, my older son asked me to buy some flax seeds for his morning oatmeal -- and it didn’t take long to realize that it adds a nice texture and a slightly nutty taste to the breads I usually make. This recipe starts with my favorite mashed potato recipe, and uses the potato water to good advantage.
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Broccoli Rabe, Potato and Rosemary Pizza
by：This is a variation of a white (no sauce) pizza where the classic triumvarite of potatoes, garlic and rosemary is embellished with earthy and assertive broccoli rabe. The pizza dough is a recipe I have used and tweaked from Alice Waters over the years. Feel free to use your own favorite recipe. - TasteFood
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Garlicky Roasted Potato Salad
by：A few years ago my sister and her husband invited me to a Spanish restaurant in New Jersey for dinner. I really don’t like leaving the city, but they promised me it was well worth it. I got my Visa, filled the car with gas and punched in the address into Paula, my GPS navigation device. All I kept thinking was Paula, don’t fail me now! All the food seemed pretty typical, but I had these amazing roasted potatoes that I couldn’t get enough of. I asked the waiter what was in them and the only thing he would tell me was garlic. I asked another waiter and he said Mayonnaise. Hmmmm, my fellow Umbres at this lovely establishment didn’t think I could guess it was a Spanish version of aioli. Because of global warming, the horrible economy and my total fear of going below 59th street, I’ve been pressed to come up with my own version. - MySocialChef
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Potatoes au Gratin From Todd Coleman
by：This au gratin potatoes recipe from Todd Coleman cooks in half the time, can be made ahead, and—best of all—lets you have control all the way through.
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Roasted Potato Salad With Mustard-Walnut Vinaigrette
by：In my take on potato salad, mini spuds are roasted at high heat, then tossed in a pleasantly bracing mustard and walnut oil vinaigrette. Filled with plenty of toasted walnuts, fresh basil, and sliced scallions, this potato salad is best eaten at room temperature. I recommend gently smashing some of the potatoes to break their skins—this allows the vinaigrette to better penetrate the starchy goodness.
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Extraordinary Marinated and Roasted Chicken, Potatoes, and Chickpeas
by：After its stint in the oven, the marinade cooks down to this incredible, sticky savoriness around the potatoes and chicken. And when combined with the crispy bits of chickpeas, tender chicken, and marinade-sodden potatoes, it's heaven on a plate. This is adapted from Elaine Boddy's "Lebanese Inspired Potatoes and Chickpeas" from her lovely blog "foodbod."
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Pimento Cheese Potato Salad
by：What happens when you add boiled potatoes to pimento cheese? Your new favorite potato salad, perfect for backyard BBQs and picnics.
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Edna Lewis & Scott Peacock's Sweet Potato Casserole
by：This casserole is a proper Deep South jolt of sweetness from the two cooks who wrote the book on Southern cooking, but with an elegance in textures that the marshmallowy version (all due respect) lacks: a thick layer of craggy pecans and brown sugar on top of smooth, whipped sweet potatoes. Adapted slightly from The Gift of Southern Cooking by Edna Lewis & Scott Peacock.
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Patricia Wells' Fake Frites
by：A trick for the best french fries you can make at home -- in the oven, using less oil than you'd put on a salad. Game on. Recipe from At Home in Provence (Scribner, 1999).
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Molly Yeh's Roasted Potatoes With Paprika Mayo
by：There is this one little step to getting the finest, crispiest roasted potatoes: Boiling in salty water first. It seasons the potatoes all the way through in a way that a cloak of fat and salt on a raw potato can’t. But maybe more importantly, boiling brings some of the potatoes’ gelatinized starches to the surface, so they get even crispier in the oven. Molly wisely has you make double the dressing so you can dip other things in it at a Super Bowl party, or use it to dress a salad another day (maybe this time with eggs or tuna or another friend of mayo). Of course, you can halve the dressing if you prefer. But you’ll miss it when it’s gone. Adapted slightly from Food Network's Girl Meets Farm.