I love scalloped potatoes and potatoes au gratin. Who am I kidding? I love potatoes done any way you care to cook them. I would sneak the leftover boiled potatoes out of the fridge when I was little and furtively take them to my playroom to snack on. Potatoes are full of potassium, cheap, and a great filler when your kids hit that eat-everything-in-site phase. I don’t eat them often now because my body likes to store carbs in a big way. A big, BIG way. Continue reading
Tag Archives: potatoes
Once, when I was writing a cookbook for a publisher (who later cancelled the contract prior to publishing), an editor remarked with disdain that my food was Southwestern in its flavors and ingredients even when I was making something that was traditionally from another region.
Well DUH. It’s what I do. I love the flavors of the Southwest. I love the techniques and sauces of France, the freshness of Italian food but my heart belongs to Texas flavors and ingredients. That’s why in MY kitchen you will find a touch of chipotle in my chocolate mousse, pesto made with cilantro and pecans, and a variety of other fusions that often offend the prestigious palates of would be publishers. Continue reading
One of my friends asked me a week or so ago to do a post on how to make pan fries (home fries, country fried potatoes – whatever you want to call them) so that they were both cooked through AND crispy without being burnt. It is one of those things that just never occurred to me to write about but here it is.
I grew up with fried potatoes — breakfast, lunch, dinner… I would walk in the house after school on a chilly, blustery Eastern Pennsylvania day and before I even got my coat off the aroma of those potatoes would waft down into the foyer (we lived in a tri-level with a foyer and den on the ground floor, the kitchen, formal dining, and formal living on the 2nd floor and the bedrooms up on the 3rd floor) It didn’t matter to me what else we were having — those potatoes said welcome home! Continue reading
Jeanne is another friend that offered to do a guest post so that I could spend more time with Chris while he was home on leave. She is an amazing gardener, you only have to be on her facebook to see all of the beautiful pictures of flowers and produce she takes daily.
I think you will enjoy this peek into her life….Marye
This past weekend, we sampled the first of the Yukon gold potatoes grown not 30 feet from my kitchen doorstep. It’s been a dream of mine to grow as much fresh, organic produce as possible, and our garden continues to surprise and delight us with what it can, and cannot, produce.
This year’s experimental crop includes potatoes. I’ve never grown potatoes before, but with guidance from my neighbor (whose nickname is “the Potato King”) and a generous sack of both Yukon gold seed potatoes and sulfur, off I went this spring and planted potatoes. Continue reading
Rosemary is easy to grow and the taste is always incredible. You can put sprigs of it in the bottom of your smoker, use the stems as skewers on the grill, anything to get that great rosemary flavor into your food. Potatoes take rosemary extremely well. The flavor ends up full and rich, perfect with all kinds of meats. Normally you will see recipes for roast rosemary potatoes, and they are delicious but they take time.
These potatoes are delicious and fast. Always a nice combination, right?
Easy Rosemary Potatoes
- 1/4-cup organic extra virgin olive oil
- 3 elephant garlic cloves, minced
- 1 small onion, chopped
- 6 large yukon gold potatoes, peeled and cut into pieces
- 3 sprigs of fresh rosemary, or more. Remove leaves and reserve stems. You will use both.
- Salt and pepper to taste
Boil the potatoes in salted water with the rosemary stems until almost done. Drain. Throw away stems.
In a frying pan heat the olive oil, garlic, onion, and rosemary. Saute carefully until the onion is soft. Do not let it brown. Add the potatoes and saute until the potatoes are done, about five minutes.
Season to taste and serve.
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