Mustard Crusted Potatoes

Ingredients

• 1/4 cup olive oil
• 1/4 cup Dijon mustard
• 1/4 cup whole-grain/stone ground mustard
• zest and juice of either one large lemon or two small lemons
• 4 garlic cloves
• 6 Yukon Gold potatoes, peeled and quartered (about 6 cups)
• Kosher salt
• 1/2 fresh lemon, cut into wedges

Preheat oven to 425 degrees.


Directions:

Zest the lemon(s), mincing the peel if you have a string zester, and set aside.  Mince the garlic and set aside.  Cut the potatoes into small cubes and set aside.

In a large bowl, whisk together the olive oil, mustards, lemon zest, lemon juice, and garlic.  Add the potatoes and toss to coat with the mixture.

Spread the potatoes on a rimmed baking sheet and sprinkle generously with salt.

Bake for 30 minutes. Toss the potatoes, return to the oven, and bake for 15-20 minutes, or until the potatoes are a deep golden brown and fork-tender.

Transfer the potatoes to a serving platter, squeeze the fresh lemon juice over them, and sprinkle with parsley. Serve hot.

Myrtle's Note:   I loved the taste of this, but I thought that the flavoring was a bit much for the recipe, especially since I had uncooked mixture still on the pan after cooking the potatoes for 1 hour and 20 minutes. So, I reduced the ingredients down for when I make it the next time.  Follow the link to the original recipe if you want to have more flavoring.  I also increased the cooking temperature for next time, especially because 1) I frankly believe that roasting vegetables needs to be done at at least 415 degrees and 2) I had to cook this double the time of the original recipe.  Still, this will definitely be a repeat recipe for me.  Also, I think it would be a great side dish for when you are having guests.  Finally, I used baby Yukon golds and cubed 18 of them, a ratio of 3 to represent 1 regular yukon potato.


Yield: 4-6 servings

Source:    http://www.twopeasandtheirpod.com/mustard-crusted-potatoes/

Split Pea Curry

Ingredients:

• 1 lb. split peas
• 4 cups water
• 2 cups small red potatoes, peel left on and cubed into small pieces
• 16 baby carrots (or two regular ones) minced well
• 1 can (14-15 oz.) coconut milk
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 red onion
• 4-5 large cloves of garlic
• 1 1/2 teaspoons green curry paste
• 2 tablespoons curry
• 2 tablespoon red chili powder
• 1 tablespoon turmeric
• 1 tablespoon coriander
• 1/2 tablespoon garam masala
• 1/2 tablespoon dried cilantro
• 1 teaspoon Redmond's Real Salt®
• 2 tablespoons Golden Mountain Sauce®
• 2 very large dollops Gourmet Gardens® Ginger
• 1 very large dollop Gourmet Gardens® Lemon Grass

Directions:

Soak the split peas in cold water for 3 hours.

Drain the split peas, rinse, and drain again.  Add them to a large pot with four cups of water and bring to a vigorous boil.  Then, turn down to a strong simmer and cook for 30 minutes, stirring periodically.

While the split peas are cooking, mince (I purée) the onions and the garlic and set aside.  Dice the red potatoes into tiny cubes and set aside.  Mince the carrots and set aside.

In a large sauteuse pan, heat the olive oil and butter.  Then add the onions.  Once they start to turn translucent (or about 3 minutes if puréed), add the garlic and let them continue cooking together.  Then add the ginger, lemon grass, curry paste, curry, red chili powder, turmeric, garam masala, coriander, cilantro, Golden Mountain Sauce, and salt.  Cook until the seasonings begin to smell, stirring frequently.  Next add the potatoes and carrots and, again, cook until you begin to smell the carrots (about 10 minutes).  Finally, add the coconut milk, stir thoroughly, and simmer for 10 minutes until the potatoes begin to soften.  Stir frequently as the curry mixture is cooking.

At this point, the split peas should be done, with most of the water gone.  Add them to the curry mixture and cook another 15-20 minutes so that the potatoes are finished.  Serve with a wedge of lime.

Myrtle's Note:  This is the second leg of my split pea journey.  I Googled split pea and coconut milk and went from there, hoping to find a curry.  Since I have been exploring flavors, I had a few thoughts about the original recipe I finally chose and ended up adapting it, adding ingredients I have used in another curry.   I also used dried cilantro; so if you prefer fresh, look at the original recipe for instructions on how to do so. The end result was like eating a hug.  UPDATE:  I tweaked the season having read more about blending Indian spices.  Again, the end result was rather tasty.


Yield:  6 two-ladle servings

Adapted from:  http://relish.com/recipes/split-pea-coconut-stew/

Hassleback Potatoes

Ingredients:

• Russet potatoes
• Butter
• Cheddar Cheese
• Gourmet Gardens® Minced Garlic
• Sea salt
• Cracked black pepper

Preheat oven to 450 degrees.


Directions:

Choose potatoes that are uniform in size and shape (long and flat-ish work well).  Clean and dry the skin.  Make thin slices from one end to the other, taking care to leave a good portion of the skin intact on the side and the bottom ... perhaps almost a quarter inch up from the bottom, so about 1/8th inch is still connected on the sides.

Fill each cut with either butter or cheddar cheese, alternating between the two.  Be careful not to break the skin of the potato where the slices are still connected together.  As you wedge in the butter and the cheese, the potato will begin to curl, as if it is doing a back-bend!

Place your potatoes on your roasting pan so that they lean against each other instead of falling over.  I prefer a stoneware pan.  Smear a generous dollop (or two) of minced garlic along the tops of your potatoes.  Then salt and pepper to taste ... remembering that potatoes can handle a generous portion of salt! Finally, shred or crumble more cheese on top.

Roast for 45-55 minutes.  Larger potatoes will need more time lest you end up with too firm slices.

Myrtle's Note:  I tried three "recipes" and the first two were completely inedible and the third was far too underdone for enjoyable consumption.  I did not follow a recipe, here, focusing merely on what might add flavor.  Really, any way you wish to season them would be fine, such as using olive oil and herbs instead of butter, cheese, garlic, salt, and pepper.  I am such a huge fan of the ease of flavor Gourmet Gardens® provides.  Whilst I have been using freshly minced garlic in curry, stew, and chili, you couldn't get the balance of garlic across a hasselback cut potato unless you opted for powder or meticulously shoved bits of fresh garlic into each cut.  Smearing garlic paste is much easier.

Crash Hot Potatoes

Ingredients:

• whole new potatoes 
• olive oil
• kosher salt/sea salt
• McCormack® Peppercorn Medley
• rosemary 

Preheat oven to 450 degrees.


Directions:

Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.

On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.

With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.

Generously sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)

Bake for 20-25 minutes until golden brown.

Myrtle's Note:  I don't have a potato masher and my red potatoes were a bit large anyway, but my messy outcome was still tasty.   I totally agree with Pioneer Woman in that the simplicity makes these even tastier.   I am not a potato skin person, but I ate every bite of these.  

Source:  http://thepioneerwoman.com/cooking/2008/06/crash-hot-potatoes/

Lemon Garlic Basil Potato Salad

Ingredients:

• 3 red potatoes, medium
• 1 lemon
• 1 1/2 tablespoons olive oil
• 1 tablespoon basil paste
• 1/2 tablespoon garlic
• 1/4 teaspoon sea salt
• 1/4 teaspoon McCormick® Ground Peppercorn Medley 
• 1/8 cup mayonnaise (and a bit extra)
• 1/8 cup sour cream (and a bit extra)

Directions:

Cut up the red potatoes into small, even pieces.  Boil in non-salted water for 15 minutes.  Drain thoroughly.

In a bowl, zest lemon, squeeze the juice, and then add all the rest of the ingredients, mixing thoroughly.  Add potatoes and toss thoroughly.  Place in right-sized container and refrigerate until completely cold.


Yield:  2-3 servings

Adapted from:  http://thepioneerwoman.com/cooking/2012/06/creamy-lemon-basil-potato-salad/

Lemon Garlic Basil Roasted Potatoes

Ingredients:

• 3 red potatoes, medium 
• 1 lemon
• 1/8 cup olive oil
• 1/4 teaspoon sea salt
• 1/4 teaspoon McCormick® Ground Peppercorn Medley 
• 1 tablespoon basil paste
• 1/2 tablespoon minced garlic

Preheat oven to 375 degrees.


Directions:

Place pan in oven whilst preheating.

Cut the potatoes into small, even pieces.  Parboil for 3-4 minutes in salted water.  Drain and set aside for 5 minutes.

Place in a bowl and zest a lemon over them.  Next squeeze the juice.  Toss thoroughly.   Sprinkle salt and pepper.  Toss.  Add olive oil, garlic, and basil paste.  Toss thoroughly.

Place into hot pan and roast 70-75 minutes.  Stir after 10 minutes to ensure the potatoes are not sticking to the pan.  Turn every 20 minutes.


Yield: 2-3 servings


Adapted from:  https://www.facebook.com/photo.php?fbid=161592090662889&set=a.125463660942399.26579.123739824448116&type=1&theater

Oven Baked Home Fries

Ingredients:

• Potatoes
• Olive Oil
• Seasoning

Pre-heat oven to 450 degrees.

Use approximately one medium potato per person.  Peel and place the potatoes, whole, into a pot of salted water.  Bring to a boil.  Once boiling, set the timer for 15 minutes. They will look slightly mushy on the outside and be partially cooked.  

Drain the potatoes.  When cool to the touch, cut them into fries, finger width and thumb length.  Place the potatoes into a large mixing bowl and toss with olive oil.  Approximately one tablespoon of olive oil per two potatoes.  Add seasoning to interest.  Suggested options are:  salt and pepper, cajun seasoning, or herbs.

Spread in a single layer on a baking sheet.  These work well on a baking stone.  Cook for approximately 20-30 minutes, turning them over half way for even browning.

Serve with ketchup, vinegar, or your favorite dip.

This also works well with sweet potatoes!

Source: http://www.lovefoodies.com/easy-homemade-oven-fries.html#.UYmU3JVm3zK

Pumpkin Scalloped Potatoes

Ingredients:

• 1 1/2 cups heavy whipping cream
• 1/2 cup unsweetened pumpkin puree
• 1 sprig fresh thyme
• 2 garlic cloves, smashed
• 1/4 teaspoon ground nutmeg (freshly grated is best!)
• 2 pounds Yukon Gold white potatoes, peeled and cut into 1/8-inch slices
• 2 pounds yams or sweet potatoes, peeled and cut into 1/8-inch slices
• kosher salt and freshly ground black pepper
• 4 ounces cream cheese
• 1/2 to 3/4 cup grated Parmesan/ Asiago/ Romano blend
• 1/4 cup shaved Parmesan cheese (optional)

Preheat oven to 375.

Spray a 2 quart casserole dish with nonstick spray.

In a medium saucepan, combine the cream, pumpkin, cream cheese, thyme, garlic, and nutmeg and heat over medium-low heat. While the cream sauce is warming, prepare the potatoes.

Create three rows of potatoes along the bottom of the dish, overlapping slightly and alternating the two types of potatoes. Sprinkle with salt and pepper. Remove the cream from heat (fishing out the thyme and discarding it) and spoon 1/3 of the cream sauce over the potatoes. Sprinkle 1/3 of the cheese blend over the potatoes too. Create a second layer of potatoes, sprinkle with salt and pepper and drizzle with 1/3 more of the sauce and 1/3 more of the cheese blend. Create a third layer of potatoes, sprinkle with salt and pepper and drizzle with the remainder of the sauce.

Bake the potatoes, uncovered, for 40 minutes. Sprinkle the remainder of the cheese on top, and bake for an additional 15 to 20 minutes, or until the cheese is slightly browned and bubbly.  Top with a bit of shaved Parmesan if you wish.


Source:  Adapted from http://www.recipegirl.com/2012/11/12/pumpkin-scalloped-potatoes/

Parmesan Scalloped Potato Stacks

Ingredients:

• 2 garlic cloves
• 1 shallot
• 2 cups half and half
• 1 cup + 1/2 cup Parmesan, freshly grated
• 1/2 teaspoon sea salt
• 1/4 teaspoon fresh ground black pepper
• 1 tablespoon fresh thyme leaves
• 3 to 4 small to medium baking potatoes

Preheat oven to 450 degrees.

Butter a 12 cup muffin tin. Peel and finely dice the garlic and shallot. Place the diced garlic and shallot in a large bowl along with the half and half, 1 cup of grated Parmesan cheese, salt, pepper and thyme. Stir to combine and set aside.

Peel the potatoes and slice into 1/8″ thick rounds with a knife or mandolin. Stack about 7 to 8 potato slices into each muffin tin. The number of slices will vary depending on the thickness of the cut. Stack them tightly but not any higher than the muffin tin itself.

Next, spoon the half and half mixture into each muffin tin over the potato slices, being careful not to overflow. Loosely cover the muffin pan with foil and place in the oven. Bake for 35 minutes. Remove the foil and carefully top each muffin tin with the remaining 1/2 cup Parmesan cheese. Place back in the oven without foil and bake for an additional 10 to 15 minutes until the cheese is golden brown, the potatoes are tender, and the liquid has absorbed.

Allow to cool in the pan for an additional 5 minutes, then carefully slide a knife around the edges to loosen, then remove and serve. Add additional thyme sprigs as garnish if desired.

Yield: 12


Source:  http://www.insockmonkeyslippers.com/parmesan-scalloped-potato-stacks