Padma's Potato Podimas

Ingredients

2 pounds Yukon gold potatoes, unpeeled

2 tablespoons neutral oil

1 teaspoon black mustard seeds

1 tablespoon split skinless urad dal (white split bean)

1/2 teaspoon cumin seeds

12 curry leaves, torn into pieces

1/2 small yellow onion, finely chopped (about 1/2 cup)

1 serrano chili or 2 green Indian chiles, minced

1/2 teaspoon ground turmeric

kosher salt

1 tablespoon freshly squeezed lemon juice, plus more to taste

1/2 cup chopped fresh cilantro

Preparation

1.Bring a large pot of water to a boil over high heat. Add the potatoes and boil until soft, 25 to 35 minutes, depending on their size. Remove the potatoes and set aside until they are cool enough to handle, about 15 minutes. Peel off the skins. Cool completely.

2.In a large skillet, heat the oil over medium-high heat until shimmering. Add the mustard seeds and reduce the heat to medium as soon as they start sizzling. Add the urad dal, cumin seeds and curry leaves (be careful — they will splatter) and stir until the urad dal darkens slightly, about 1 minute. Add the onion and sauté until softened, about 2 minutes. Add the chiles and turmeric and sauté for just 1 minute.

3.Add the potatoes to the skillet, using your hands to crush them roughly as you do so. Add 2 teaspoons kosher salt and stir to incorporate the ingredients well. Sauté until the potatoes are yellow, about 5 minutes.

4.Add 1/4 cup water and stir until incorporated, about 3 minutes. Add more kosher salt to taste. Stir in the lemon juice and cilantro. Serve warm.

Source: https://www.today.com/recipes/padma-lakshmi-potato-podimas-t300663

Twice Baked Breakfast Sweet Potatoes

Ingredients

 

• 2 medium sweet potatoes
• 4 slices bacon
• 1 medium sweet onion, diced
• 4 garlic cloves, minced
• sea salt and black pepper
• 4 small eggs

 

Directions

1. Heat oven to 400 degrees. Poke sweet potatoes with a knife a couple times then place directly onto oven rack. Cook for 40-45 minutes until soft. Remove and let cool.
2. In a large skillet, fry bacon until crispy. Remove and toss in onion and garlic in leftover bacon grease. Cook for about 5-7 minutes until onion is translucent.
3. After bacon cools, cut into small pieces.
4. Once sweet potatoes are cool, cut lengthwise then scoop out the middle of the sweet potato. I used a knife to cut about 1/4 inch away from the skin all the way around then I cut the middle into three pieces. This makes it easier to remove the middle without breaking the skin.
5. Mash sweet potato into skillet. If it is a little undercook, cover and cook for 10 more minutes.
6. Stir in salt, pepper and half the bacon bits. Place sweet potatoes on a parchment lined baking sheet.
7. Scoop mash into potato shells then create a large divot for the egg. You will want to make sure the divot is big enough to fit the egg.
8. Break one egg into each divot then sprinkle with remaining bacon bits. Cook for 15 minutes or until yoke is set.

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Crushed New Potatoes

 

Ingredients

• 4 new potatoes
• 1 TBS olive oil
• 1 garlic clove
• 1 TBS chives
• salt
• pepper
• 2 TBS grated cheese(any kind you like...I used Pepper Jack)
• 1 TBS Parmesan
• Herbs of choice (optional)

Instructions

1. Preheat Broiler
2. Wash potatoes well and place in salted water.
3. Bring to boil and cook till fork tender (15-20 minutes).
4. Mix oil with crushed garlic clove. Set aside.
5. Line a baking sheet with parchment. Place the potatoes on the parchment.
6. Using a potato crusher, crush the potatoes carefully. You may also use a paper towel and press the potatoes with your palm.
7. Pour some garlic oil over each potato.
8. Sprinkle some salt and pepper. Add some Parmesan/Pepper Jack cheese and chives.
9. Broil for 7-10 minutes or until nice and crispy.

Source: http://inspiredreamer.com/crushed-new-potatoes/

Sassy Sweet Potato Fries

2 large sweet potatoes
1-1/2 tsp garlic powder
1-1/2 tsp onion powder
1-1/2 tsp paprika
1 tsp sea salt
1/4 tsp pepper
dash (or two) of cayenne pepper
1-1/2 TBSP coconut oil, melted

Preheat oven to 400 deg. F
Cut sweet potatoes into long thin french fry strips. Place in a large bowl.
In a small bowl, mix spices together.
Pour a little of the melted coconut oil and a little of the spice mix over the sweet potatoes and mix with your hands. Continue with a little more oil and a little more of the spice mixture until the potatoes are well coated and all of the oil and spice mix has been used.
Lay the coated sweet potato fries onto a baking sheet in a single layer.
Bake in oven for 30 minutes.

Makes 4-6 servings.

(We sprayed our baking sheet with Pam. Next time I may try a sheet of parchment paper to see if they get crispier. They were really tasty - just not as crunchy as I like)

Kielbasa with Sauerkraut and Potatoes

6 whole Yukon Gold baby potatoes or 5 small potatoes, peeled and diced into chunks
1 (16 ounce) bag sauerkraut, (not canned)
1 lb kielbasa, cut into 2 inch pieces
1/4 cup honey
parsley

Cook potatoes in microwave until fork tender. Cool slightly and peel off skin. Set aside.

Add a little olive oil to large skillet and brown Kielbasa slices over medium high heat until nicely caramelized. Pour in Sauerkraut with juices (do not drain). Add 1/4 cup of honey and cook for about 10 minutes watching closely and stirring occasionally as juices cook down. You can also use brown sugar if you don't have honey).

Add potatoes, then cover and cook for another 30 minutes. Sprinkle top with parsley and serve.

Source: Welcome Home

Corn Mashed Potatoes

Ingredients

• 1 1/2 pounds small Yukon gold potatoes
• Salt
• 8 tablespoons (1 stick) unsalted butter
• 1 small yellow onion, roughly chopped
• 2 cloves garlic, roughly chopped
• 2 cups corn, from about 2 ears of corn, or 2 cups frozen and thawed kernels
• Freshly ground black pepper
• 1 1/2 cups heavy cream

Directions

Place the potatoes in a large pot, cover with cold water and season with salt. Bring to a boil, reduce the heat to medium and simmer until tender, about 20 minutes. Drain well, then cool slightly. Return the potatoes to the pot and, using a masher, mash the potatoes.

Meanwhile, melt the butter in medium, heavy skillet over medium heat. Add the onions and saute until translucent, about 5 minutes. Add the garlic and corn and saute about 5 minutes. Season with salt and pepper. Add the cream and cook over medium-low heat for 3 minutes longer.

Add the sauteed corn to the mashed potatoes and stir to combine until the liquid is fully absorbed. Season with salt and pepper. Serve immediately

From: Mexican Made Easy - Foodnetwork.com

Wasabi and Roasted Garlic Mashed Potatoes

1 head garlic, whole
1 teaspoon olive oil
2 1/2 pounds waxy potatoes, such as red bliss, quartered
4 teaspoons wasabi powder
1/2 to 1 teaspoon water
1 cup unsalted butter, room temperature
1/2 cup heavy cream, plus more if needed
Kosher salt and freshly cracked black pepper
Directions
Preheat the oven to 425 degrees F.

Trim off the top 1/2-inch of the garlic bulb with a sharp knife to expose some of the clove ends. Drizzle with olive oil, wrap loosely in aluminum foil, and place on a small baking sheet. Roast until the bulb is soft and fragrant, 45 to 55 minutes. Squeeze the cloves from the skins and set aside in a small bowl until ready to use.

Place the potatoes in a large stockpot and cover with cold water. Bring to a boil over high heat and simmer until a fork inserted into a potato releases easily, about 20 minutes.

In a small glass bowl, mix the wasabi powder with 1/2 teaspoon of water to start, adding any additional water by drops until a thick paste is created. Cover with plastic wrap and set aside to bloom, at least 5 minutes.

Drain water from the potatoes and return the potatoes to the pot, allowing excess water to evaporate. In a small saucepan or in the microwave, warm the butter and heavy cream. Add the mixture to the potatoes, along with the wasabi and roasted garlic cloves, and mash until smooth and fluffy. Adjust seasoning with additional salt and pepper, if needed.

Serve warm.

Source: Guy Fieri - Food Network

Summer Vegetable Potato Salad

ingredients
1 lb. small yellow or red new potatoes, sliced
2 fresh ears of sweet corn, cooked, or 1 cup frozen whole kernel corn, thawed
4 roma tomatoes, sliced or cut into thin wedges
1/4 cup fresh basil leaves, torn
1/4 cup olive oil
3 Tbsp. balsamic vinegar
1 Tbsp. finely chopped shallot or red onion
1/2 tsp. Dijon-style mustard
1/4 tsp. sugar
1/2 cup crumbled feta cheese
Fresh basil leaves
directions
1. In medium saucepan cook potatoes, covered, in enough boiling salted water to cover for 5 minutes or until just tender. Drain and cool. Cut corn from cob. On large serving platter arrange the potatoes and tomatoes. Sprinkle with corn and 1/4 cup basil.

2. For dressing, in a screw-top jar combine oil, vinegar, shallot, mustard, sugar, and salt and pepper to taste. Cover and shake well. Pour dressing over potato mixture.* Sprinkle salad with feta cheese and basil leaves. Makes 8 to 10 servings.

*Make Ahead: Refrigerate salad up to 4 hours. Sprinkle with feta cheese and basil leaves, and let come to room temperature before serving.

From: BHG magazine June 2010

nutrition facts
Calories 163, Total Fat (g) 9, Saturated Fat (g) 2, Monounsaturated Fat (g) 5, Polyunsaturated Fat (g) 1, Cholesterol (mg) 8, Sodium (mg) 195, Carbohydrate (g) 18, Total Sugar (g) 4, Fiber (g) 2, Protein (g) 4, Vitamin C (DV%) 31, Calcium (DV%) 6, Iron (DV%) 5, Percent Daily Values are based on a 2,000 calorie diet

Perfect Mashed Potatoes

Hands-on Time: 22 min.; Total Time: 43 min. Yukon gold potatoes yield a texture that's just right for holding a pool of flavorful gravy or melted butter.

Yield: Makes about 6 cups

Ingredients
3 pounds Yukon gold potatoes
2 teaspoons salt, divided
1/3 cup butter
1/3 cup half-and-half
4 ounces cream cheese, softened
3/4 teaspoon coarsely ground pepper
Preparation
1. Peel, Boil, & drain. Peel potatoes, and cut into 1-inch pieces. Bring potatoes, 1 tsp. salt, and cold water to cover to a boil in a medium-size Dutch oven over medium-high heat. Reduce heat to medium-low, and cook 16 to 20 minutes or until fork-tender; drain.

2. Add Creamy richness. Return potatoes to Dutch oven. Cook until water evaporates and potatoes look dry. Mound potatoes on 1 side; add butter, next 3 ingredients, and remaining 1 tsp. salt to opposite side of Dutch oven. Cook 1 to 2 minutes or until butter is melted and mixture boils.

3. Beat until smooth. Remove from heat; beat at medium speed with a hand-held electric mixer 30 seconds to 1 minute or to desired degree of smoothness. (Do not overbeat.) Serve immediately.

After mom passed away I found where she had marked this recipe in the magazine.

Southern Living, DECEMBER 2009
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Gorgonzola-Walnut Potatoes

Prep Time: 10 minutes
Other Time: 20 minutes
Yield: Makes 6 servings
Ingredients
2 pounds Yukon gold potatoes
2/3 cup crumbled Gorgonzola cheese
1/2 cup half-and-half
1/4 cup butter
1/4 cup chopped fresh parsley
3/4 teaspoon freshly ground pepper
1/4 teaspoon salt
1/2 cup chopped toasted walnuts
Preparation
Quarter potatoes; boil in salted water to cover 20 minutes or until tender. Drain potatoes, and coarsely mash with Gorgonzola cheese, half-and-half, butter, chopped fresh parsley, freshly ground pepper, and salt. Sprinkle with chopped toasted walnuts.

Southern Living, MARCH 2010

Beef & Potatoes with Mushroom Gravy For Two

2 sheets (12x18-inches each) Reynolds Wrap® Heavy Duty Aluminum Foil
1/2 pound boneless beef sirloin steak, 1/2-inch thick
1/4 teaspoon garlic powder
1/8 to 1/4 teaspoon pepper
2 medium red potatoes, cut in bite–size pieces
1/2 small red or green bell pepper, cut in strips
1/2 can (from a 10 3/4 oz. can) cream of mushroom soup, undiluted
2 teaspoons Worcestershire sauce

PREHEAT oven to 450°F or grill to medium-high. Cut steak lengthwise in half and then crosswise into 1/8" thick strips. Sprinkle beef with garlic powder and pepper. Combine beef, potatoes, red pepper, soup and Worcestershire sauce.
CENTER half of mixture on each sheet of Reynolds Wrap Heavy Duty Aluminum Foil.
BRING up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
BAKE 25 to 30 minutes on a cookie sheet in oven OR
GRILL 15 to 18 minutes in covered grill.

Number of Servings: 2 - double recipe for 4 servings

Source: www.reynoldskitchen.com

Beef Tenderloin with Chipotle Mashed Potatoes

4 sheets (12x18-inches each) Reynolds Wrap® Heavy Duty Aluminum Foil
4 beef tenderloin steaks (4 to 6 oz. each), 1–inch thick
2 tablespoons chopped shallots
1 tablespoon olive oil
1 tablespoon soy sauce
1 tablespoon whole grain Dijon mustard
2 teaspoons green peppercorns in brine, drained and chopped
2 teaspoons dried steak seasoning
1 package (1 lb. 4 oz.) fresh refrigerated mashed potatoes or 2 2/3 cups prepared mashed potatoes
1 1/2 to 2 teaspoons minced canned chipotle chilies
1/4 cup chopped fresh cilantro

PREHEAT oven to 450°F or preheat grill to medium-high.
CENTER one steak on each sheet of Reynolds Wrap Heavy Duty Aluminum Foil. Combine shallots, olive oil, soy sauce, mustard, peppercorns and steak seasoning. Brush both sides of each steak with mixture. Combine mashed potatoes, chilies and cilantro. Spoon one-fourth of potatoes next to each steak.
BRING up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
BAKE 15 to 19 minutes on a cookie sheet in oven OR
GRILL 8 to 10 minutes in covered grill.
SPOON sauce over steak before serving.

THE REYNOLDS KITCHENS TIP: Chipotle chilies canned in a spicy tomato-based sauce are available at Latin American markets, specialty foods stores and some supermarkets. For more flavor, make packets and refrigerate to marinate 15 minutes before cooking.

Source: www.reynoldskitchen.com

One Skillet BBQ Chicken & Potato Dinner

5 cups cubed potatoes, 1/2 inch (about 5 medium potatoes)
1 cup water
2 Tbsp. oil
4 small boneless skinless chicken breast halves (1 lb.)
3/4 cup KRAFT Original Barbecue Sauce, divided
1/2 cup KRAFT Shredded Cheddar Cheese

MICROWAVE potatoes and water in covered microwavable dish on HIGH 10 minutes, stirring after 5 minutes; drain. (Potatoes should be not quite done.)
HEAT oil in large nonstick skillet on medium heat. Add chicken; cover. Cook 5 minutes on each side or until chicken is cooked through. Remove chicken from skillet; set aside.
ADD potatoes to skillet; cook 5 minutes until lightly browned, stirring occasionally. Reduce heat to low. Stir in 1/2 cup of the barbecue sauce; top with chicken. Pour remaining 1/4 cup barbecue sauce over chicken; sprinkle with cheese. Cover. Cook 5 minutes or until cheese is melted.