These are the traditional British roasted potatoes that are served with Sunday roast beef or lamb dinners. However, they are great as a side dish for fish, grilled meat or roast chicken with their crispy skins and fluffy interiors.
4 – 6 large russet or Idaho potatoes
2 teaspoons salt
2 teaspoons pepper
1⁄4 cup (or more) vegetable oil, lard, duck fat, or melted butter mixed with a little vegetable oil (or enough to cover bottom of roasting pan)
Preheat oven to 400°. Pour enough oil in roasting pan to cover the bottom. (Make sure to use a roasting pan large enough to spread potatoes in one layer.)
Bring a large pot of salted water to the boil.
In the meantime, peel potatoes; cut into large chunks. Add to boiling water, bring back to the boil, then simmer potatoes for 5-6 minutes to soften slightly. Using a colander, drain potatoes and set aside to dry. (Do not rinse in cold water.)
Place roasting pan in oven and heat until oil is hot.
Place potatoes in the roasting pan and turn potatoes to coat them evenly with oil. Sprinkle with salt and pepper. Roast for 25 minutes or so, and turn potatoes gently. Roast for another 30-40 minutes or so, or until crispy and golden.
1 large celeriac, peeled and sliced 1/8 inch thin, kept in water
4-5 large Yukon Gold, Yellow Finns, or Russets, sliced 1/8 inch, kept in water
2 large brown onions, peeled and sliced ¼ inch thick
6-8 sprigs fresh thyme, marjoram, savory (or a combination), minced
Salt and pepper to taste
1 clove garlic, peeled
¼ cup white wine
1 cup chicken or vegetable stock (more, if needed) OR cream (see Chef Notes below)
Olive oil as needed
1-2 tablespoons butter, cut into little pea sized bits
1-2 cups grated Gruyère cheese, optional (see Chef Notes below)
Heat the oven to 375°F.
Rub the inside of the gratin dish (13 inch oval or 4 quart Pyrex baking dish) vigorously with the garlic, leaving traces of oil over the surface. Then mince the clove and add to the onions.
Heat a pan large enough to hold the onions over medium-high, then film with oil. When hot, add the onions and sauté until golden. Season with salt and pepper and a teaspoon of the herbs.
While the onions cook, heat the stock to a boil.
Once the onions are cooked, place them into the bottom of the gratin dish and level. Sprinkle with some of the herbs. Drain the celeriac and potatoes and mix together. Lay most of them into the gratin dish and sprinkle with some of the herbs and some salt and pepper. Finish off the top of the gratin by evenly placing a row of celeriac, then a row of potatoes, until done, overlapping the slices.
Pour in the hot stock/wine combo to come halfway up the ingredients. Drizzle with olive oil, or use a spritzer if you have one, to get most of the surface. Scatter some more herbs over the surface and season. Scatter the butter bits over the surface and cover tightly with foil. Place the gratin on a foil lined baking sheet. This will contain spills and keep the floor of the oven from getting spattered.
Place into the center of the oven and bake 30 minutes. After 30 minutes, remove the cover and press down on the gratin with a spatula, basting the top with the liquid in the dish. Return it to the oven and continue baking until the ingredients are tender and cooked through. This should correspond to when the last of the liquid cooks off.
Remove from the heat and allow to cool a little so the gratin “sets” and firms up a little.
Chef’s Notes and Tips:
YIELD: 4-6 servings
Irish potato pancakes, known in Ireland as boxty, are made with a mixture of mashed and grated potatoes resulting in a texture that’s a cross between a pancake and hash browns. Serve as a side dish with sausages (bangers) and sautéed cabbage or Swiss chard for an authentic Irish meal.
1 1/2 cups mashed potatoes*
1 cup grated russet potato, squeezed dry to remove excess moisture
1 large egg
1 large egg yolk
1/4 cup milk
1/2 cup all-purpose flour
2 teaspoons salt
1 teaspoon baking powder
1/2 teaspoon freshly ground pepper
1/4 cup scallions, thinly sliced
1/4 cup unsalted butter, plus more for serving
Place mashed potatoes and grated potatoes in a large mixing bowl and stir to combine.
Whisk together egg and egg yolk. Add milk to eggs and whisk to combine. Add flour, salt, baking powder, and pepper and whisk mixture until smooth. Stir in scallions and add mixture to bowl with potatoes and stir to combine.
Melt 2 tablespoons butter in a large heavy-bottomed skillet over medium heat. Using a spoon or small disher, add batter to skillet and spread gently to form a 2-3 inch pancake. Cook turning once, about four minute per side or until golden brown. Keep warm. Repeat until all of the batter is used, adding more butter to skillet as necessary.
Serve warm, with butter.
* Mashed Potatoes
2 pounds russet potatoes, peeled and cut into 1 inch cubes
Salt and pepper
1 cup milk or buttermilk
4 tablespoons unsalted butter
Place potatoes in large saucepan and fill with water to cover. Add salt. Over high heat, bring to a boil, then reduce heat to a brisk simmer and cover and cook until potatoes are just fork tender. Remove from heat and drain.
Meanwhile, heat milk (or buttermilk) and butter in a small saucepan until butter is melted.
Place potatoes in a large mixing bowl. Using a potato masher, mash potatoes. Add milk mixture slowly and stir briskly until mixture is smooth. Season with salt and pepper to taste.
Better known as Sofia’s Fabulous Potatoes amongst friends, these roasted lemony potatoes are commonly served in Greek villages. At a recent dinner party, guests watched as Sofia peeled the potatoes and assembled the dish as she visited with everyone. Few were paying close attention to the actual prep as she added a bit of this and that — but as soon as we tasted them, eyes flew open!
One of secrets of this dish is to use real Greek oregano* — don’t settle for anything less. Go to the nearest Mediterranean store (or order online) and buy the real deal. Using Greek oregano makes all of the difference between a mundane and an extraordinary dish, as we all agreed!
3 pounds waxy potatoes, such as Golden Yukon or red potatoes, peeled and cut into 1 1/2-inch cubes
1/2 cup extra virgin olive oil
4 garlic cloves, minced
1 1/2 teaspoons dried Greek oregano, crumbled
1 teaspoon salt
Freshly ground black pepper
1/3 cup freshly squeezed lemon juice
2-3 tablespoons chopped fresh Greek oregano, if available, or finish with dusting of dried Greek Oregano
Preheat oven to 400°F.
Place the potatoes in a single layer in a 13-x-9-inch baking dish and pour the oil over them. Add the garlic, dried oregano, salt and pepper to taste and toss well to coat with the oil.
Bake the potatoes for 20minutes. Add the lemon juice, toss and bake for 20 minutes more, or until the potatoes are cooked through. If you like, preheat the broiler and broil the potatoes for 2 to 3 minutes, or until golden brown.
Sprinkle with the fresh oregano (or a generous dusting dried Greek oregano and serve at once.
* Oregano is generally classified in two categories: Mediterranean and Mexican. Despite the shared name and similar flavors, these are two completely different species. Greek oregano, also known as wild marjoram, tends to be the most savory, earthy and aromatic of the Mediterranean oregano varieties. Greek oregano is also very easy to grow. Buy seeds here.
The perfect side dish for marinated grilled lamb!
4 medium potatoes
4 eggs, separated
1/4 cup half-and-half
5 tablespoons butter
1 small onion, minced
1 celery rib, minced
1 cup finely crumbled feta cheese
Salt and pepper
Place the potatoes in a large saucepan with enough salted water to cover and bring water to a boil. Cook for about 30 minutes or until fork tender.
Drain and cool potatoes until cool enough to handle, and peel the potatoes. Place potatoes in a large mixing bowl and mash with fork. Add the egg yolks and half-and-half and beat with a mixer until smooth.
Preheat oven to 400°F. Grease the bottom and sides of a 7-inch souffle dish (or individual cups) with 2 tablespoons butter.
Heat 3 tablespoons of butter in a skillet and add onion and celery and sauté for 3 minutes. Stir in the potato mixture, cheese and salt and pepper to taste. Set aside.
In a mixing bowl, beat egg whites with a pinch of salt until stiff.
Fold in one-third of the egg whites into the potato mixture; then fold in the remaining whites.
Pour into the prepared baking dish (or divide mixture evenly between individual ramekins) and place dish on a baking sheet. Bake for 40-45 minutes, or until top is golden brown.
YIELD: Serves: 6-8
SOURCE: California Greek Girl, Mary Papoulias-Platis
This dish was inspired by a dish I had in New Mexico on my honeymoon. My wife liked it so much I had to reverse engineer the recipe.
4 pounds Yukon Gold or Yellow Finn potatoes, peeled and sliced
3 cloves garlic + 2 more (optional)
3 dried New Mexico chiles
1 dried California chile
1 pint heavy whipping cream
1/2 cup butter (1 stick)
1 tablespoon honey
1 tablespoon brown sugar
Salt and Pepper to taste
Toast the chiles over an open flame. When aromatic, split open and remove seeds and veins. (Work carefully, avoid touching yourself until you have washed, or wear gloves.) Tear up into smallish pieces and put the chiles into a small pan with enough water to cover. Bring to the boil and turn off heat. Allow the chiles to soak until tender.
When chiles are tender, puree in a blender with just enough soaking water to get them moving.
Put cream in a 1 quart pan with the honey, sugar, and optional 2 cloves of peeled garlic. Heat the cream to a slow boil, and then add the butter in pieces. When the mixture returns to the boil reduce heat to a bare simmer and add the chile puree. Taste the mixture for bitterness. If it is very bitter, add a little more honey to the mix to smooth it out.
Start the potatoes in cold water with a tablespoon of salt, and bring to a boil. Add three peeled garlic cloves to the potatoes.
When the potatoes are done, drain them and return them to the pot after wiping down the pot to remove any scum the boiling potatoes left behind. Heat the potatoes to allow any excess moisture to evaporate.
Begin pouring in the cream mixture while mashing/beating the potatoes to incorporate the cream mixture. Don’t overwork the potatoes or they will get starchy. Salt and pepper to taste. If the potatoes seem dry, add some more butter. Serve hot.
The potatoes, when done right, will be a dark terra cotta or deep Indian red, and the sweetness should balance the heat from the chiles. If you like it spicy, add more chilis.
YIELD: Serves 4
4 large russet potatoes
1 cup heavy cream
1 cup milk
2 tablespoons garlic, pureed
1 tablespoon tomato paste
1 tablespoon chipotle in adobe puree (available in grocery stores)
1 tablespoon smoked paprika
1 cup good quality grated cheddar cheese
Salt and pepper, to taste
Peel, wash and slice potatoes thinly. In a medium bowl, whisk cream, milk, tomato paste, adobo puree, and smoked paprika until combined. Add potatoes and cheese and stir to combine. Season with salt and pepper to taste. Place in a shallow gratin dish. Bake at 350°F for 30 minutes or until potatoes are fork tender.
YIELD: Serves 4.
SOURCE: Chef Ted Walter from Passionfish, Pacific Grove, CA
Use this stuffing with duck, pork chops or a pork roast, or chicken breasts that have been glazed with a little maple syrup, balsamic vinegar, and rosemary.
1/2 white onion, peeled and cut into 1/4 inch dice
1/2 pound cremini mushrooms, cleaned and cut into 1/4 inch dice
1 rib celery, wash and cut into 1/4 inch dice
1/4 cup roasted and peeled hazelnuts or roasted almonds, finely chopped
1 cup bread crumbs, homemade if possible
1 teaspoon fresh thyme, minced
1/2 tablespoon fresh rosemary, minced
Salt and pepper to taste
Neutral flavored oil as needed
2/3 cup of blueberries, smaller ones preferably
1 teaspoon powdered porcini. optional
Heat a large sauté pan over medium-high heat. Once hot, film the pan bottom well with oil and heat. When hot, add onion to the pan and stir to coat with oil. Cook until onion is translucent.
Add the mushrooms to the pan, stir to coat with the oil. Cook the mushrooms, stirring to avoid scorching them, until they are tender. If you are using the porcini powder option, sprinkle the porcini powder over the mushrooms once they are tender, and toss to mix in well. Cook a little longer until you can smell the porcini powder aroma coming up from the pan.
Add the celery and cook until translucent.
Season vegetables with salt and pepper.
While the vegetables cook, add the bread crumbs to a large non-reactive bowl, and drizzle with a little oil, about 1 tablespoon or less. Toss the crumbs with your fingers, being sure to oil all the crumbs. If the crumbs seem a little dry, add a little bit of oil at a time. The crumbs should just be coated, but not “wet”. Sprinkle evenly with the herbs, and season with salt and pepper.
When the vegetables are tender, transfer them to the bread crumbs and toss to mix well. Taste for seasoning, and adjust if needed.
Gently fold in the blueberries, and toss to distribute evenly. Taste again for balance and adjust as needed.
Use this for stuffing thick cut pork chops, chicken breasts, duck breasts, or a pork loin roulade that has been basted with a honey, balsamic vinegar, and rosemary reduction.
The porcini powder option is to add more depth of flavor to the stuffing. The mushroom powder flavor serves to amplify the deeper mushroom flavors as well as the berry flavors while acting as a foil to the top notes of the berries. For an added dimension, try sautéing a couple slices of pancetta, cut thick- 1/8th to ¼ inch thick- and diced the same first thing, then removing the cooked pancetta before proceeding with the recipe. Toss the pancetta with the breadcrumbs when you add the berries.
YIELD: This should be enough to stuff 4 pork chops or poultry breast, or a single 2 to 3 pound pork roast.
2 lbs. garnet yams
2 tablespoons butter
2 tablespoons olive oil
5 cloves garlic, pan roasted
1/2 cup brown sugar
6 tablespoons butter
2 tablespoons maple syrup
1/2 cup heavy cream
Roasted pumpkin seeds, garnish
Salt and pepper
Heat large pan of water to a boil.
Peel 2 lbs. of garnet yams and cut into 2-inch cubes and rinse. Place yam chunks in boiling water for five minutes. Drain and toss with butter and extra virgin olive oil to coat and sea salt.
Place yams into buttered baking dish with 5 cloves of partially roasted garlic. (Pan roast garlic for 3-4 minutes in olive oil.) Sprinkle with 1/2 cup brown sugar. Cover and bake for 30 minutes or until yams are tender.
Remove from oven and let cool slightly (10 minutes).
With a potato masher begin mashing potatoes and garlic. Toss in 6 tablespoons butter coating potatoes well. Drizzle 2 tablespoons maple syrup (or to taste). Add 1/2 cup of cream and toss again. Season to taste with salt and pepper.
Sprinkle with roasted pumpkin seeds.
SOURCE: Chef Pamela Burns, Wild Plum Café, Bistro and Bakery
The humble sweet potato is often forgotten until the winter holidays, but it pairs well as a side dish for many fall dishes like roast pork, pork chops or roasted chicken.
6 sweet potatoes
1 cup packed brown sugar
1/4 cup bourbon
4 tablespoons butter
Zest of 1 orange, grated
Preheat oven to 400°F.
Scrub sweet potatoes and place on baking sheet. Pierce each potato with tip of knife. Bake for 1 hour. Remove from oven and allow to cool.
When cool enough to handle, peel the potatoes and cut into ½-inch thick slices. Place in buttered shallow baking dish.
Preheat the oven to 350°.
In a small saucepan over moderate heat, whisk together the brown sugar and the bourbon until surgar dissolves. Add the butter and grated orange zest, and stir until butter is melted.
Pour glaze over the potatoes and bake uncovered for 15 to 20 minutes, until potatoes are glazed and heated through. About midway through baking, baste the potatoes with glaze, once more.