This smoky, spicy twist on classic potatoes au gratin comes from Chef Ted Walter of Passionfish in Pacific Grove, California. Layers of thinly sliced russet potatoes are baked in a creamy sauce flavored with garlic, tomato, chipotle, and smoked paprika, then finished with melted cheddar cheese. The result is a comforting, deeply flavorful side dish...Read More
This recipe comes from Chris Laughlin of Sea to Sky Farm, where she and her husband Dana sustainably manage 43 acres in Bonny Doon and Davenport. With four generations of family farming behind her, Chris brings tradition and care to every dish. These scalloped sweet potatoes, made with a mix of orange- and yellow-fleshed varieties,...Read More
This gratin is a rich and comforting side dish that layers tender sweet potatoes with savory shallots, fresh thyme, and creamy Gouda. The result is a golden, bubbling bake that’s elegant enough for holiday dinners yet simple enough for a cozy weeknight meal. INGREDIENTS: 2 pounds deep orange sweet potatoes (3 or 4 medium), peeled...Read More
Chili Glazed Roasted Sweet Potatoes are a vibrant side dish that balances natural sweetness with a kick of heat. Roasting intensifies their flavor, while a glaze of pepper jelly, red wine vinegar, and lime brightens every bite. Finished with fresh cilantro and flaky salt, these potatoes are bold, tangy, and perfect alongside roasted meats, tacos,...Read More
Boxty is a beloved traditional Irish dish often described by the old rhyme, “Boxty on the griddle, boxty in the pan, if you can’t make boxty, you’ll never get a man.” These hearty potato pancakes combine creamy mashed potatoes with raw grated potatoes, creating a texture that’s crisp on the outside and tender inside—something between...Read More
Although we love baked sweet potatoes, steaming is quicker and produces a perfectly moist potato. Steamed baked potatoes take about 30 minutes, while baked potatoes take at least an hour. This method is for medium-sized potatoes. However, if you have only large-sized potatoes, you can cut them in half. (1) Fill the lower part of...Read More
