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There’s nothing wrong with potatoes, although many popular diets spurn spuds.
To me, if it grows out of the ground, it’s OK to eat. Of course, the real issue is what kind of diet is best for you and your health conditions.
But you just about can’t avoid potatoes in the United States. Here are a few recipes that are a little different using our old buddy, the potato.
FRENCH POTATO SALAD
from delish.com
3 lb. baby red or purple potatoes, quartered
1/4 c. plus 4 tsp. (or more) kosher salt
4 cloves garlic, finely chopped
1/2 c. extra-virgin olive oil
1/4 c. Dijon mustard
1 tsp. (or more) freshly ground black pepper
6 tbsp. white wine vinegar or Champagne vinegar, divided
4 scallions, thinly sliced
1/2 c. chopped fresh parsley
1/4 c. chopped fresh dill
1/4 c. chopped fresh tarragon
Place potatoes in a medium pot and cover with water by at least 1”. Add 1/4 cup salt and bring to a boil. Cook potatoes until tender while still holding their shape, about 10 minutes.
Meanwhile, in a small bowl, combine garlic, oil, mustard, pepper, 1/4 cup vinegar, and 4 teaspoons salt.
Drain potatoes and spread on a parchment-lined baking sheet. Drizzle potatoes with remaining 2 tablespoons vinegar. Let cool 5 minutes.
Transfer potatoes to a large serving bowl. Add dressing, scallions, parsley, dill, and tarragon. Toss to combine; season with salt and pepper, if needed. Enjoy at room temperature or cover and chill until ready to serve.
HORSERADISH- SOUR CREAM MASHED POTATOES
from countryliviung.com
serves eight
3 lb. Yukon Gold potatoes, halved
Kosher salt and freshly ground black pepper
1 1/2 c. sour cream
1/4 c. prepared horseradish, squeezed of excess moisture
1/2 c. (1 stick) unsalted butter, cut into pieces
1/4 c. chopped fresh chives
Bring potatoes to a boil in a large pot of salted water; simmer until tender, 15 to 18 minutes. Reserve 1/2 cup cooking liquid. Drain and return potatoes to pot.
Whisk together sour cream and horseradish in a bowl. Season with salt and pepper.
Add 6 tablespoons butter to potatoes and coarsely mash. Fold in sour cream mixture and 3 tablespoons chives. Fold in reserved cooking water to thin, if necessary. Transfer to a bowl and top with remaining 2 tablespoons butter and 1 tablespoon chives.
LEEK AND POTATO GRATIN
from countryliving.com
serves 12
Kosher salt
3 lb. potatoes (such as red or Yukon gold), sliced 1/8 inch thick
2 tbsp. unsalted butter, plus more for buttering dish
10 medium leeks, white and light-green parts only, halved lengthwise and cut crosswise into 1-inch pieces (washed thoroughly)
4 garlic cloves, thinly sliced
2 c. heavy cream
1 c. milk
1/4 c. chopped fresh parsley, for garnish
Preheat oven to 375°F. In a large pot of salted boiling water, parboil potatoes for 5 minutes. Drain potatoes well and set aside.
In a large skillet, heat butter over medium heat. Sauté leeks and garlic until leeks are tender, about 7 minutes. Set aside.
In a buttered 9-by-13-inch baking dish, arrange half of reserved potatoes in an overlapping pattern. Pour 1 cup cream and 1/2 cup milk over top and sprinkle with 1 teaspoon salt. Top with reserved leeks and arrange remaining potatoes. Pour remaining cream and milk over potatoes and sprinkle with 1/2 teaspoon salt. Bake until potatoes are tender, top of gratin is golden brown, and most of cream and milk have been absorbed, about 45 minutes. Garnish with parsley.
CRISPY SMASHED POTATOES
from seriouseats.com
serves eight
4 pounds small red or Yukon gold potatoes
Kosher salt
1/2 cup vegetable oil, plus more as needed (see note)
Freshly ground black pepper
1/4 cup sliced chives, parsley, or tarragon (optional)
Place potatoes in a large pot and cover with cold water. Season heavily with salt. Bring to a boil over high heat and cook until potatoes are completely tender, about 10 minutes after a boil is achieved (poke a potato with a sharp knife or cake tester to test for doneness). Drain in a colander set in the sink and let rest for 10 minutes to dry and cool slightly.
Working one potato at a time, place potato on cutting board and smash firmly with the bottom of a heavy skillet to a thickness of about 1/2-inch thick. Transfer to a large plate or tray as you work.
Heat 1/2 cup oil in a large non-stick or cast iron skillet over medium heat until shimmering. Add as many potatoes as will fit in a single layer. Cook, shaking pan occasionally, until bottom side is deep golden brown, about 6 minutes. Carefully flip with a thin metal spatula and cook until second side is golden brown and crisp, about 5 minutes longer. Transfer to a paper towel-lined plate and allow to drain.
Continue cooking potatoes in batches, adding more oil or fat as necessary, until all potatoes are cooked. Potatoes can then be left aside until ready to serve.
To serve, adjust oven racks to upper- and lower-middle positions and preheat oven to 400°F (200°C). Spread potatoes over to large rimmed baking sheets. Transfer to oven and cook until heated through, about 6 minutes. Transfer to a large bowl, season to taste with salt and pepper, add herbs (if using), toss to distribute, transfer to a serving platter, and serve.
SWEET POTATO CASSEROLE WITH CORNFLAKES
from seriouseats.com
Filling:
4 large cooked, peeled sweet potatoes, cut into chunks
1 cup evaporated milk
½ cup white sugar
5 tablespoons unsalted butter, softened
2 large eggs
Topping:
1 cup crushed cornflakes
½ cup brown sugar
½ cup crushed walnuts
5 tablespoons unsalted butter, melted
Preheat the oven to 400 degrees. Grease a casserole dish.
Mix sweet potatoes, evaporated milk, white sugar, butter, and eggs for filling together in a bowl with an electric mixer; beat well. Spread into the prepared casserole.
Bake in the preheated oven for 15 minutes.
While the casserole bakes, mix cornflakes, brown sugar, walnuts, and butter for topping together in a bowl. Remove casserole from the oven and sprinkle topping over.
Return to the oven and continue to bake until golden and sweet potatoes are tender, about 15 minutes more.
POTATOES ANNA
from bettycrocker.com
serves eight
2 lb Yukon Gold potatoes (6 medium), peeled, thinly sliced
5 tablespoons butter
1 1/2 teaspoons finely chopped fresh thyme
2 cloves garlic, finely chopped
3/4 teaspoon salt
1/4 teaspoon pepper
6 tablespoons grated Parmesan cheese
Heat oven to 425°F. Place potatoes in large bowl of cold water. Grease bottom and sides of 10-inch nonstick ovenproof skillet with 1 tablespoon of the butter. Spray 12×12-inch piece of foil with cooking spray.
In 1-quart saucepan, heat remaining 4 tablespoons butter, the thyme and garlic over medium heat 1 to 2 minutes, stirring constantly until butter is melted but garlic has not browned. Remove from heat; set aside. In custard cup, combine salt and pepper.
Drain potato slices; pat dry between paper towels. Starting in center of pan, arrange 1/4 of potato slices, slightly overlapping in circular pattern, covering bottom of pan. Brush with 1/4 of butter mixture; sprinkle with 1/4 teaspoon of the salt mixture. Sprinkle with 2 tablespoons of the Parmesan cheese.
Repeat layers two more times, ending with cheese. Top with one more layer of potatoes, brush with remaining butter and sprinkle with remaining salt mixture. Press top of potatoes firmly with metal spatula. Cook uncovered over medium-high heat 5 minutes, gently shaking pan occasionally to prevent potatoes from sticking. Cover with foil, sprayed side down.
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