Serving Up {Vegetable} Roasted Sweet Potatoes & Leeks with fresh Sage

 

I have been on a leek kick as of late and although I totally realize that my last post was a potato and leak recipe, I am posting another right behind it because it is a great recipe.  Not to mention it's cold outside where I am and there is something very hearty and comforting about roasted root vegetables at this time of year.

Roasting vegetables is my absolute favorite way to prepare just about any vegetable.  I have posted roasted pumpkin and roasted asparagus and roasted broccoli and roasted new potatoes, but I also roast squash, kale, mushrooms, peppers....even carrots!  The flavor is the absolute best and my kids like their vegetables so much better prepared that way.  This recipe was something that I threw together because I had a (white) sweet potato, a yukon gold potato and a leek that all needed to be used and I just knew they needed to be roasted together.  Boy oh boy, did I got it right!  We had dinner guests over the first time I prepared this dish and there wasn't a bite of these potatoes remaining by the end of the meal.  Yum!

One Year Ago: Thanksgiving Beans

ROASTED SWEET POTATOES & LEEKS WITH FRESH SAGE     
printable version

1 large sweet potato (white variety)
1 large russet or yukon gold potato (could omit or use another sweet potato in place of)
1-2 large leeks
olive oil
1/2 cup (packed) fresh sage
salt and pepper

Preheat oven to 425 degrees.  Line a large baking pan with foil and spray with non-stick spray.

Peel both potatoes and cut into 1-inch cubes.  Place in a large bowl.  Wash leeks well and chop.  Add the leaks to the bowl of potatoes.  Drizzle olive oil over all and toss until everything has a light coating.  Slice fresh sage into strips and add to potatoes.  Season all generously with salt and pepper.

Spread potatoes evenly onto prepared pan so that all potatoes are in a single layer.  Bake at 425 degrees for 30 minutes or until potatoes are tender when poked with the tines of a fork.  You can stir or toss the potatoes halfway through the baking time, but it isn't necessary.  Be sure to test a sweet potatoes as they do not cook as quickly as the russet or yukon gold (if using the potato combination).

Serving Up {Vegetable}: Mashed Potatoes and Leeks

One year ago, in preparation for Thanksgiving, I posted my all-time favorite mashed potato recipe and I would not have guessed that a year later I would even consider posting another recipe.  But I have made these potatoes twice in just the past two weeks and they are really delicious and deserve to be published!

I was at the tire repair shop recently and the television had a cooking segment on it (I wish I could give correct credit, but it was not a network I was familiar with) preparing "easy" Thanksgiving sides.  These potatoes were prepared and, although I don't have the official recipe, I was able to remember the important steps and re-create it at home.  The key is the combination of the leeks with the potatoes - a BRILLIANT combination considering the number of Potato Leek Soup recipes out there.  It is just a natural, and delicious, flavor combination!

So if you are looking for a great way to add something new to your Thanksgiving table next week, I would highly suggest tweaking your potatoes just slightly.  You won't be sorry!

One Year Ago: Refrigerated Mashed Potatoes

MASHED POTATOES & LEEKS     
printable version

3-4 pounds potatoes, russet & gold combination

1/2 cup butter

2 leeks, washed thoroughly and chopped
1 1/2 cup heavy cream
salt & pepper to taste

Peel potatoes and cut into 1-inch cubes.  Place into large pan.  Cover with water and add (generously) salt.  Place on stove and bring to a boil, cooking until tender.

Meanwhile, place butter in a medium saucepan and melt over medium heat.  Add the chopped/washed leeks and allow to cook until the leeks are tender and fragrant.  Add cream to the saucepan and heat without bringing to a boil.  Remove from the heat and place in a blender, or use an immersion blender to process just until the leeks are blended with cream.

When potatoes are tender, remove from heat and drain cooking water.  Begin mashing the potatoes by adding about 2/3 of the cream to the potatoes.  Add additional cream as needed.  You want creamy potatoes but don't want so much cream to create a soup.  Add salt and pepper to taste.

Serving Up {Vegetable}: Smashed Parmesan Potatoes

Yummy, Yummy, Yummy!

These potatoes are one of my favorite!  In fact, my husband, who is not a huge potatoe fan, would give these potatoes two thumbs up!  I made these for a dinner guest recently and I found my husband a couple of days later raiding the fridge.  When questioned, he admited that he was looking for leftover potatoes - a phrase I never thought that I would hear!  No leftovers honey - they are simply too good!

No worries if making smooth (lump free) mashed potatoes are a struggle for you.  These potatoesa are meant to be "smashed", not "mashed" so embrace the lumps and enjoy these potatoes.

One Year Ago: Scor Cake

SMASHED PARMESAN POTATOES     

(recipe from Karen S.)

printable version

3 pounds red potatoes
1 1/2 cups half & half
1/2 cup butter
1/2 cup sour cream
1 cup fresh parmesan, grated
salt & pepper

Wash and scrub the unpeeled red potatoes and place in a large pot.  Cover with water and generously salt and boil until very fork tender. Drain. In saucepan heat together the half & half and the stick of butter. With potato masher break up the potatoes some, but don’t turn them into mashed potatoes (like one mash per potato). Slowly add the hot cream and butter, folding in. Gently stir in the sour cream, the freshly grated parmesan cheese and salt and pepper to taste.

Serving Up {Salad}: BBQ Potato, Bacon & Corn Salad

I love the 4th of July...the parades, the fireworks, the flags, the family, the BBQ!  I know it is July 3rd, but should you still be undetermined on what you are taking to your potluck tomorrow, may I suggest this BBQ twist to the all american potato salad.  The flavors are amazing - I mean it has ranch, BBQ and dijon!  It's like someone was reading my mind...okay, I never actually thought to combine those flavors before reading this recipe, but I knew a good thing when I saw it.  This is one of my favorite summer potluck dishes because  it is totally unique, and the fact that it is delicious is just an added bonus!

Happy 4th of July to all!

One Year Ago: Root Beer Float Homemade Ice Cream
                        Welsh Cakes

BBQ POTATO, BACON & CORN SALAD     
(recipe from Kraft Food & Family, Summer 2006)
printable version

1/3 cup ranch dressing
1/3 cup favorite BBQ sauce
2 Tbsp. grey poupon Dijon mustard
3 lb. small red potatoes, cooked, quartered
1 can (11 oz.) whole kernel corn, drained
½ cup sliced celery
½ cup chopped red peppers
½ cup chopped red onions
8 slices bacon, crisply cooked, crumbled

Mix dressing, BBQ sauce and mustard in large bowl. Add all remaining ingredients except for the bacon; mix lightly. Sprinkle top of salad with bacon.  Serve immediately or refrigerate until ready to serve.

Serving Up {Entree}: Sausage Stuffed Potatoes

My son announced recently that after eating potatoes at a friend's home for dinner he now loves potatoes.  Since I know how short lived such proclamations can be, I have jumped on the potato bandwagon and have been serving a number of potato entrees.  

I'm pretty sure whether a declared potato lover or not, these sausage stuffed potatoes would be a hit.  I use Sage flavored sausage, which only adds to the flavor of the end product.  The mayonnaise sauce, with it's dijon kick and lemon undercurrent, makes the entire dish.   I hope you agree.

One Year Ago: Spinach Artichoke Stuffed Shells

SAUSAGE STUFFED POTATOES     
(recipe from Smitten Kitchen)
printable version

4 large russet potatoes, scrubbed
6 Tbs. mayonnaise
2 Tbs. plus 1 tsp. water, divided
2 Tbs. tomato paste
1 tsp. anchovy paste
4 Tbs. Dijon mustard, divided
1 medium onion, finely chopped
2 Tbs. olive oil plus additional for coating potatoes
1 slice firm white sandwich bread
2 Tbs. milk
1 pound bulk breakfast sausage
2 Tbs. chopped parsley
1 tsp. fresh lemon juice
8 cups salad greens

Prick potatoes with a fork.  Bake until tender (I like to bake my potatoes in the crock pot).  Cut each potato in half lengthwise and scoop out center (save for another use), leaving 1/2-inch-thick walls.  Coat skins of potatoes lightly with oil.  Place in shallow baking pan.  Preheat oven to 350 degrees.

Whisk together mayonnaise, 2 tablespoon water, tomato paste, anchovy paste, and 3 Tbs. mustard.  This is your mayonnaise sauce.

Cook onion in oil with a pinch of salt in a small heavy skillet over medium heat, stirring occasionally, until golden, about 10 minutes.

Meanwhile, tear bread into small pieces, then soak in milk in a medium bowl until very soft. Mix in sausage, parsley, onion, and 4 Tbs. of mayonnaise sauce.

Divide filling between potatoes and cook in preheated oven until the sausage is cooked through, about 30 minutes.

While potatoes bake, whisk 1 tablespoon mayonnaise sauce with lemon juice, remaining 1 Tbs. mustard and 1 teaspoon water, and salt and pepper to taste.  This is your dressing for your greens.

Remove potatoes from oven and turn on broiler. Spoon remaining mayonnaise sauce over filling and broil 3 to 4 inches from heat until bubbly, 3 to 5 minutes. Cool slightly.

Toss greens with dressing and serve with potatoes.

Serving Up {Soup}: Baked Potato Soup

This recipe for baked potato soup really does taste like a delightful soup version of a baked potato because you actually use potatoes that have been baked in the recipe.  No boiled potatoes in this recipe!  The result is a very thick, creamy and hearty meal.  Top (generously) with shredded cheese and crumbled bacon and you are set.  Absolutely delicious!

BAKED POTATO SOUP     Pin It
(recipe from Karen S.)
printable version

1 cube butter
1 medium onions, diced
1/2 quart half & half
1/2 cup flour
32-ounce chicken broth
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. basil
2 pounds baked potatoes, cooled and crumbled

Shredded cheese & crumbled bacon (for serving)

In a large pot, melt the butter and add the onions, sauteing until translucent. Add the flour and stir until there are no lumps. Gradually add the half & half and the chicken broth, stirring until it thickens. Add the spices and potatoes.
To serve, garnish with shredded cheese and crumbled bacon.

Serving Up {Potatoes}: Refrigerated Mashed Potatoes

Fall is in the air and I am beginning to crave heartier meals.  Meals that I grew up on, like meat and mashed potatoes.  And these are my mom's ULTIMATE mashed potatoes.  In fact, she took these to every family Thanksgiving gathering that I remember - they are part of the tradition at our house.  I grew up not even appreciating gravy because, trust me, you don't need gravy on these potatoes.  They are loaded with yummy flavors and can definitely stand alone.  (I have since learned to appreciate the gravy and happily drown the turkey and stuffing with gravy).

I am not sure where the name came from, but I assume they are called "refrigerated" because my mom always made these the day before and then refrigerated them until serving them, when they would be warmed through in the oven prior to serving.  That option of making them ahead really helps out when you are in charge of Thanksgiving dinner and need to divide all the labor between a few days.

One last plug for these potatoes - my husband doesn't like potatoes.  Isn't that weird?  But he likes these potatoes and eats them whenever they are served.  So if these are good enough to win over a non-potato eater, you may just have to give them a try.

REFRIGERATED MASHED POTATOES     Pin It

(recipe from Linda W.)

printable version

5 lbs. potatoes
8 oz. cream cheese
1 cup sour cream
1 1/2 tsp. onion salt
1 tsp. salt
1/4 tsp. pepper
2 Tbs. butter

Boil the potatoes in salted water.  Mash until smooth, using reserved potato water for liquid.  Add remaining ingredients while potatoes are hot and beat until light and fluffy.  Cool, cover and refrigerate.
When ready to serve, place potatoes in a buttered casserole dish.  Dot the top with additional pats of butter. Bake in a 350 degree oven until heated through.

Serving Up {Salad}: Potato Mac Salad

This is the continuation of yesterday's post...my (bad weather) Memorial Day barbecue menu.  What would a barbecue be without a potato salad or a macaroni salad?  Can't decide which?  This recipe solves the problem by combining the two and the result is great!

Here in Portland there is a Hawaiian restaurant called Noho's that I drool over.  While I've eaten at other good Hawaiian restaurants, Noho's really had me after one bite of their macaroni salad.  I was thrilled when the local paper revealed their "secret" - which was to add potato to it.  I have added potatoes to my mac salad ever since and this recipe is the result of making it many times and making adjustments each time.

POTATO MAC SALAD     Pin It

printable version

1 cup dry elbow macaroni

2 small to medium russet potatoes

2 carrots, shredded
1 green onion

2 cups Best Foods mayonnaise

1 squirt yellow mustard, to taste

3 Tbs. sweet relish, to taste

celery seed, to taste 

Salt & Pepper

Cook the macaroni according to directions.  Rinse and drain.  Place in a bowl to cool in the fridge for at least one hour.
Peel and dice the potatoes.  Place in a pan and cover with salted water.  Cook until fork tender.  Drain and place in a bowl to cool in the fridge until cooled through.
In a small bowl combine mayonnaise, mustard, relish, and celery seed and mix well.  Dice the green onion and add to the dressing.  Shred the carrots and add to the dressing.
Combine the cooled macaroni and cooled potatoes.  Pour dressing over both and mix to combine.  Season to taste with salt and pepper.  If it is dry, add a bit more mayonnaise.
Refrigerate salad for at least 4 hours to allow it to chill through and flavors to blend.

Serving Up {Vegetable}: Rosemary Herbed Potatoes

This is a recipe for something that I don't actaully use a recipe to make.  I just eyeball everything and determine the amount of sauce based on the amount of potatoes we are making.  I will mention that we find that when we make these for dinner, the more potatoes the better.  My kids can put down potatoes when they are made this way.  It's pretty impressive actually.  In fact, my eight year old, who is adverse to about 99% of what I cook, has declared these his favorite potatoes.  It's nice to have something that can serve as a white flag in the parent/child relationship.

We like to use the little yellow fingerling potatoes when we make this recipe.  For us we find them at Trader Joe's year round or at New Seasons when they are in season locally.  You could use a red potato, but the fingerlings are so moist and have a natural buttery taste that makes them our favorite.

What really makes this recipe is the fresh rosemary.  In a pinch you could use dried rosemary, or even substitute a different herb, but you must try these at least once with the real thing.  You will be rewarded with a delicious aroma of baking rosemary filling your kitchen before you even get to take your first delectable bite.  You can freeze any leftover rosemary you may have so that you don't waste any - or if you prefer, throw the remainder into a loaf of homemade french bread!  Delicious!

ROSEMARY HERBED POTATOES     
printable version


Mayonnaise
Dijon mustard
Olive oil
Salt and Pepper
1-2 garlic cloves, minced
Fresh rosemary, removed from stem and coarsely chopped
Fingerling potatoes, washed and cut into bite size
Parmesan shreds

In a large bowl combine equal parts mayo, Dijon and olive oil.  Add salt and pepper to taste, one teaspoon of minced garlic and a handful of fresh rosemary.  Mix well.  Add the potatoes and toss to coat.  Pour out onto a foil lined baking sheet.  Sprinkle with Parmesan shreds.  Bake at 425 degrees until fork tender - approximately 30 minutes - stirring (carefully) once halfway through the baking process.