Potatoes

May – A New Way with Sweet Potatoes
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May – A New Way with Sweet Potatoes

Sweet potatoes are one of my favorite vegetables. I usually prepare them very simply, roasting them at 400 degrees for an hour or so. The timing will depend on their size. I like them best when the skin is charred and the inside meltingly soft.

Sweet potato fries or chunks are also delicious. Add a bit of cornstarch to the batch along with some seasonings and oil, you don’t need much. Pop them in a convection oven or air fryer at 400 degrees until they are done to your liking with a crispy exterior. Chunks of about 1/2 inch in size will take about 30 minutes, shake the basket every 10 minutes or so. Sticks will be a little faster, about 20 minutes. The timing depends on your brand of air fryer, they are all slightly different so you need to keep checking.

I often cook chunked butternut squash in the same way. The cornstarch (you only need a little) ensures the outside gets extra crispy.

Air fryer butternut squash

Air fryer butternut squash

But the title of this post is “a new way”, a way I hadn’t encountered before for preparing sweet potatoes.

Slow-roasted, crispy sweet potatoes

I know they look like hockey pucks, don’t let that put you off. I encountered this recipe in the book Always Add Lemon by Danielle Alvarez, she is the chef at the Sydney restaurant, Fred’s. It’s a cookbook I received as a present a year or so ago and hadn’t had a chance to examine carefully. I recently dusted and reorganized our bookcase and discovered several cookbooks that had been forgotten since they were gifted or purchased.

These take some time but most all of it is hands off. Start them the day before you want to serve them so they have time to dry out a little in the fridge.

Slow-roasted, crispy sweet potatoes (serves 2-4)

  • 2-4 sweet potatoes
  • Olive oil for rubbing and drizzling
  • Sea or kosher salt
  1. Preheat your oven to 400 degrees F
  2. Pierce the unpeeled sweet potatoes with a fork or sharp knife and rub with olive oil to coast lightly. Sprinkle with sea or kosher salt and wrap them tightly in aluminum foil. Bake until they are completely soft. The timing will depend on their size, usually 1-2 hours.
  3. When done, unwrap the foil and cut them crosswise into several pieces, about 1 inch thick.
  4. Allow them to cool, then crush each piece to flatten it. Try to push the ‘meat’ back under the skin.
  5. Leave the potatoes, uncovered, to dry out in the fridge overnight.
  6. When ready to cook, reheat the oven to 400 degrees F.
  7. Place the potatoes on a parchment paper lined baking sheet. Coat each piece with a generous drizzle of olive oil on both sides and sprinkle with salt.
  8. Roast for another hour, flipping them every 15 minutes or so. After that time they should be crispy on the outside, and soft and creamy on the inside. Cook a little longer if they don’t feel super crispy.
  9. Drain on a paper towel and serve. Or cool and reheat when ready to eat them.
Slow-roasted, crispy sweet potatoes

Slow-roasted, crispy sweet potatoes

 

 

 

 

 

 

November – Russet and Sweet Potato Mash
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November – Russet and Sweet Potato Mash

Mashed Russet and Sweet Potatoes

Mashed Russet and Sweet Potatoes

Are you looking for ways to use up that leftover turkey? What about making a minced turkey shepherd’s pie? I made this one from scratch but I could definitely see mixed chopped leftover turkey, stuffing, chopped leftover veggies moistened with a little gravy and all topped with mashed potatoes…dot it all with a dabs of butter and some parmesan.

If you need to extend the mashed potatoes, mix them up with mashed sweet potatoes for extra color, flavour, and nutrition.

In this dish white potatoes and sweet potatoes are cooked separately and mashed, then swirled together to make a tasty and savory side dish.

Ingredients:

  • 1 1/2 lbs of russet or other white potatoes – peeled and diced into 2 inch pieces
  • 1 2/2 lbs of orange sweet potatoes – peeled and diced into 2 inch pieces
  • 2 teaspoons of kosher salt plus more to taste
  • 6 tablespoons of butter – divided in half
  • 2/3 cup of milk, warmed
  • chopped fresh chives
  • salt and freshly ground pepper as needed
  • 1/4 cup freshly grated parmesan
  • Optional parsley garnish

Method:

  1. Place the white potatoes in a saucepan, cover them with cool water and add a teaspoon of salt. Bring the water to a boil, then reduce the heat and simmer until the potatoes are fork-tender but not falling apart. Drain the potatoes in a colander in the sink and let them dry.
  2. Place the sweet potatoes in the same saucepan, cover with cool water with a teaspoon of salt. Bring the water to a boil, reduce the heat and simmer until fork tender. Drain them.
  3. While the potatoes are cooking, warm the milk in a small saucepan and cut the butter into pieces.
  4. Mash the white potatoes your favorite way, I used a ricer, putting them back into the hot saucepan. Add a few tablespoons of the warm milk and 3 tablespoons of butter until you have your desired consistency. Add more milk if needed.
  5. Repeat step 4 with the sweet potatoes, placing them in a separate bowl. Add the chopped chives.
  6. Taste both to see if they need any additional salt and pepper.
  7. Add the sweet potatoes into the saucepan with the white potatoes. Make a couple of folds with a spoon to barely mix. Move them into a serving dish (or on top of your turkey shepherds pie) and sprinkle with parmesan.
  8. Bake at 350 degrees F until hot and the parmesan is melted. This will take about 30 minutes.
Potato Ricer

Potato Ricer

If you were serving this as a side dish and the potatoes were hot, you could serve them immediately. As a casserole or a topping to a pie you could make this ahead, refrigerate, and heat for about 45 minutes.

Mashed Russet and Sweet Potatoes

Mashed Russet and Sweet Potatoes, unbaked

Mashed Russet and Sweet Potatoes

Mashed Russet and Sweet Potatoes

I am taking this to Fiesta Friday #512 where I am the co-host this week. Fiesta Friday is a regular gathering of bloggers from all over, hosted by Angie. I hope you all had a wonderful Thanksgiving holiday if you celebrate here in the U.S.

September – Potato Salad with Bacon and Corn
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September – Potato Salad with Bacon and Corn

Potato Salad with Corn and Bacon

Potato Salad with Corn and Bacon

New potatoes, crisp bacon, fresh corn and finely chopped onion…that’s my idea of potato salad. Forget the mayo. This potato salad can hold up to a BBQ or a picnic. It’s the mayonnaise that is the major reason for food poisoning in the summer. As well the mixture of flavors and textures is amazing…salty and crisp bacon, creamy potatoes, sharp red onion, and sweet corn. A couple of handfuls of arugula added at the end adds a tart, peppery and slightly bitter element as well as bright green color. I used a simple dressing consisting of apple cider vinegar, Dijon mustard, olive oil and a couple tablespoon of bacon fat. Go vegetarian and substitute one of the many alternatives out there for the bacon, add a bit of smoked paprika to give the salad that wonderful smokiness.

Potato Salad with Bacon and Corn

Potato Salad with Bacon and Corn

Ingredients:

  • 2 lb. of small new potatoes, I used a combination of red and fingerlings
  • 6 strips of bacon
  • 2 tablespoons of bacon fat, reserved from cooking the bacon
  • kosher salt and freshly ground pepper
  • 3 tablespoons of olive oil
  • 2 tablespoons of cider vinegar
  • 1 tablespoon of Dijon mustard
  • 2 ears of sweet corn
  • 1/2 red onion, chopped finely
  • 2 handfuls of baby arugula

Method:

  1. Place the potatoes in a large pot, cover with cold water and bring to a boil. Add 1 tablespoon of kosher salt, reduce the heat and simmer until the potatoes are just tender. For me it was about 15 minutes. Drain and rinse under cold water to cool slightly.
  2. Cook the corn by your favorite method (grilling would be wonderful). I placed the each ear of corn, husks and all, in the microwave for 3 minutes. The leaves and silk slip off easily. Once cool enough to handle, cut the kernels from the husk.
  3. Cook the bacon in a skillet over medium heat until crisp. Transfer to a paper lined plate, break into pieces once cool. Reserve the fat in the pan.
  4. In a large bowl, whisk together the olive oil, cider vinegar, Dijon mustard, 2 tablespoons of the bacon fat and 1/4 teaspoon each of salt and pepper.
  5. Add the potatoes to the bowl with the dressing and toss to coat. If the potatoes are still a little warm they will absorb the dressing. Add the corn and chopped onion. Taste for salt and if you need a little more vinegar.
  6. Just before serving add the bacon and arugula. Toss again.

I made this salad up to step 6 several hours ahead. Chill in the fridge but bring it to room temperature before serving.

I would enjoy some of that

Shanna would like some potato salad please

Serve this as a side at your Labor Day BBQ.

I think the folks at Fiesta Friday will enjoy it. It’s Fiesta Friday #396 hosted by Angie. Come on over and enjoy the virtual blogging party. It seems like everything is going virtual again!

Stay well and safe.

May – Spiced Toasty Potatoes
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May – Spiced Toasty Potatoes

Spicy toasty potatoes, full of flavor. Easy as well.

Spicy Toasty Potatoes

Spicy Toasty Potatoes

Ingredients:

  • 1 tablespoons coriander seeds
  • 1 tablespoons mustard seeds
  • 1 tablespoon cumin seeds
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon kosher salt
  • Freshly ground black pepper
  • 1 1/2 pounds fingerling, red, or small Yukon gold potatoes scrubbed and halved or quartered lengthwise (you want small wedges).
  • Zest and juice of 1 lemon

 

Toasted Seeds

Toasted Seeds

Method:

  1. Preheat the oven to 450°F. Line a baking sheet with parchment paper.
  2. Place a small pan over medium heat for a minute or two, until hot. Add the coriander, mustard and cumin seeds and swirl the pan over the heat for 30 to 60 seconds, until fragrant. Remove to a small plate to cool before grinding into a powder in a spice grinder or mortar and pestle. You can also use already ground spices. Toast them for a much shorter time to bring out the best flavor.
  3. You will need 2 tablespoons of the spice mix, keep the remaining mixture in a small jar for the future.
  4. Put 2 tablespoons of the toasted spice mixture, olive oil, salt, and a few grinds of pepper in a large bowl and stir to combine. Add the potatoes and toss to evenly coat.
  5. Transfer the potatoes to the prepared baking sheet, spreading in a single layer. Bake, turning occasionally, for about 30-40 minutes, or until the potatoes begin to turn golden brown.
  6. Sprinkle the lemon zest over the potatoes and add a squeeze of juice.
  7. Transfer to a serving bowl and serve immediately.
Mustardy Chicken

Mustardy Chicken – and Spiced Toasty Potatoes “Don’t Touch”

This recipe adapted from one in the The Healthy Mind Cookbook by Rebecca Katz with Mat Edelson.

April – Pork Shoulder in Red Sauce and Slow Roasted Sweet Potatoes
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April – Pork Shoulder in Red Sauce and Slow Roasted Sweet Potatoes

A couple of weeks ago I made ‘Forever Roasted Pork Shoulder’, it was a big success in our house and gave us wonderful leftovers. Then I saw Chef Mimi’s post for ‘Pork All’Arrabbiata’ and knew I needed to try it if I could score another pork shoulder at the store. I loved the idea of slow cooking the pork in a spicy red sauce. This was also the perfect opportunity to clean out the pantry and/or fridge.

I found a jar of “just outdated” (really those dates are very conservative and it was only a few months past expiration…it looked fine) red pepper marinara sauce in the pantry, the end of a jar of bourbon and bacon BBQ sauce (about 1/4 cup), and a small can of spicy V8 juice. There wasn’t any leftover red wine (we drank it all) to add, so I also cleaned out the jars with a little water.

I decided to cook it slowly at a low temperature, covered this time. As in ‘Forever Roasted Pork Shoulder’ that meant 5 hours at 275 degrees F. While the oven was on at the low temperature, I could also roast some sweet potatoes. I ran across this method on the blog Smitten Kitchen for slow-roasted sweet potatoes. 2 1/2 hours at a low temperature, then broiled until charred on top results in a creamy skinned potato quite unlike the usual stringy-ness (although I will eat a sweet potato no matter how it’s cooked).

Slow-Roasted Sweet Potatoes

Slow-Roasted Sweet Potatoes

I think they will be delicious with the pork and hey, the oven is already on.

Here are a few pictures of the final result, we had lots of leftovers for pulled pork quesadillas (no pictures) and sandwiches.

Pulled Pork with Red Sauce

Pulled Pork with Red Sauce and Slow Roasted Sweet Potatoes