Tag Archives: potatoes

Spicy Pork Stew with Peppers and Potatoes

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If you have a long, lazy afternoon ahead of you in the coming days, consider making this hearty stew by one of our favorite chef/authors, Molly Stevens. The inclusion of chipotles and roasted sweet peppers give this zesty pork stew a Southwestern flavor.

The original recipe produces a thin, watery liquid as the base while we prefer a thicker sauce. To accomplish this, you can either dredge the meat chunks in seasoned flour before browning them, and/or add a cornstarch slurry at the end, after degreasing (if necessary), but before adding cilantro.

The stew can be made up to 2 days ahead: Skip the degreasing step, cool to room temperature, cover, and refrigerate. Once the stew is chilled, lift the solidified fat off the top with a slotted spoon. Reheat the stew over medium-low heat to serve.

Spicy Pork Stew with Peppers and Potatoes

  • Servings: 4-5
  • Difficulty: easy
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Ingredients

  • 3 lbs. boneless pork shoulder, trimmed of excess fat and cut into 1-1/2- to 2-inch pieces
  • 3 Tbsp. grapeseed oil or vegetable oil, more as needed
  • Kosher salt and freshly ground pepper
  • 1 medium yellow onion, coarsely chopped (about 1 cup)
  • 2 medium celery stalks, coarsely chopped (about 1/2 cup)
  • 1 medium carrot, coarsely chopped (about 1/3 cup)
  • 2 cloves garlic, minced
  • 1 Tbsp. chipotles in adobo, minced
  • 1 tsp. cumin
  • 1/2 tsp. dried oregano
  • 1 cup beer (any kind)
  • 2 1/2 cups homemade or lower-salt store-bought chicken broth
  • 2 cups peeled diced white potatoes (1-inch dice)
  • 2 cups halved or quartered shallots (leave whole if small)
  • 2 cups chopped roasted, peeled red peppers (1-inch pieces)
  • 1/4 cup chopped fresh cilantro

Directions

  1. Position a rack in the bottom third of the oven and heat the oven to 325°F.
  2. Spread the pork on paper towels to dry for 10 to 20 minutes before browning. (You can use this time to chop the onion, celery, and carrot). If the meat is very wet, pat it dry.
  3. In a 6-quart Dutch oven or other heavy-duty pot, heat the oil over medium to medium-high heat until shimmering hot. Season about one-third of pork with salt and pepper and arrange it in a single layer in the pot (there should be at least 1/2 inch of space between the pieces). Brown well on at least 4 sides, adjusting the heat as necessary; each batch should take about 10 minutes to brown. Transfer the pork to a large bowl or rimmed baking sheet as it browns and repeat with the rest of the pork, seasoning with salt and pepper before browning. Once all of the pork is browned, remove the pot from the heat to let it cool for a few minutes.
  4. Pour all but 2 tablespoons of the fat from the pot. (If there is not enough, add oil to equal 2 tablespoons) Return the pot to medium heat, then add the onion, celery, and carrot. Season with a pinch of salt and pepper, and cook, stirring often and scraping the bottom of the pot with a wooden spatula, until the vegetables begin to soften, 5 to 6 minutes. Stir in the garlic, chipotles, cumin, and oregano and cook, stirring occasionally, until fragrant, 1 to 2 minutes.
  5. Add the beer, stirring with the wooden spatula to dissolve any browned bits on the bottom of the pot. Raise the heat to medium high and boil to reduce by about half, 5 to 8 minutes. Add the chicken broth and 1-1/2 cups water. Bring to a boil.
  6. Return the pork to the pot along with any accumulated juice. Lower the heat to maintain a simmer.
  7. Crumple a 12×16-inch piece of parchment, then flatten it out. (Crumpling makes for easy handling.) Place the parchment directly on the surface of the stew, allowing the ends to come up the sides of the pot. Cover and put in the oven.
  8. After 30 minutes of stewing, add the potatoes and shallots to the pot. Cover with the parchment and lid, return to the oven. After another 30 minutes, add the peppers. Cover with the parchment and lid, return the pot to the oven, and cook until the pork is fork-tender, 1/2 to 1 hour more.
  9. Degrease the stew by laying a clean paper towel over the surface of the stew and gently pushing it into all the bumps and dips, then quickly peeling it off. Repeat as necessary with more paper towels.
  10. Thicken with a cornstarch slurry if desired. Stir in the cilantro. Season to taste with salt and pepper and serve.

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Original recipe by Molly Stevens

Spicy Korean Braised Chicken and Vegetables

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This flavor-packed stew from Milk Street, called dakbokkeumtang, counts gochujang—or Korean fermented chili paste—as one of its primary seasonings. The thick, bright-red paste usually is sold in plastic tubs or bottles in Asian markets or in the international aisle of regular supermarkets. It’s pretty much a staple in our house.

On the other hand, soy sauce and a dose of brown sugar add salty-sweet flavor to balance to the dish, while sesame oil and seeds add nutty notes. The potatoes and carrots absorb the seasonings so the pieces are flavored throughout. Therefore make sure to cut the vegetables into pieces about 1 inch in size, not smaller, so they don’t wind up overdone. Serve the stew with steamed rice.

NOTE: Don’t use chicken breasts instead of thighs. Sturdy dark meat does well when braised, but more delicate white meat dries out and turns tough. Dark meat also lends the finished dish a richer, meatier flavor.

There is a conflict in the quantity of potatoes to use. In the Milk Street Magazine Sept./Oct. issue, it notes 12 ounces (as listed below), while online, their recipe indicates the amount as 10 ounces. We decided on an even greater amount and switched out the Yukons for sweet potatoes. Because of this flip, we used a third less brown sugar. And the amount of ginger was increased because that’s how we roll!

After only 8 minutes in the pressure cooker (and 10 minutes more for pressure reduction), we had a scrumptiously incredible flavorful dinner! Every morsel was fork-tender, no knife needed.

Spicy Korean Braised Chicken and Vegetables

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 3 Tbsp. gochujang
  • 2 Tbsp. unseasoned rice vinegar
  • 2 Tbsp. soy sauce
  • 1 Tbsp. packed brown sugar
  • 1 Tbsp. toasted sesame oil, plus more to serve
  • 2 inch piece fresh ginger (about 1½ oz.), peeled, cut into 3 pieces and smashed
  • 5 medium garlic cloves, finely chopped
  • 1 bunch scallions, whites chopped, greens cut into 1-inch lengths, reserved separately
  • 2 lbs. boneless, skinless chicken thighs, trimmed and halved
  • 12 oz. Yukon Gold potatoes, peeled and cut into 1-inch chunks
  • 2 medium carrots, peeled and cut into 1-inch pieces
  • Sesame seeds, toasted, to serve

Directions

  1. In a 6-quart Instant Pot (or pressure cooker), whisk together the gochujang, vinegar, soy sauce, sugar, sesame oil, ginger, garlic and scallion whites. Add the chicken and toss to coat. Let stand for 15 minutes. Stir in the potatoes, carrots and ½ cup water, then distribute in an even layer.
  2. Add the chicken and toss to coat. Let stand for 15 minutes. Stir in the potatoes, carrots and ½ cup water, then distribute in an even layer.
  3. Lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 8 minutes. When pressure cooking is complete, let the pressure reduce naturally for 10 minutes, then quick-release the remaining steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.
  4. Remove and discard the ginger (this may be a bit impossible), then stir in the scallion greens. Transfer to a serving bowl, drizzle with additional sesame oil and sprinkle with sesame seeds.

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Adapted from a recipe by Courtney Hill for Milk Street

Potato and Zucchini Spanish Tortilla

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The beauty of this dish, is not only that it is texturally satisfying, but it can be served at any meal in the day as a side dish OR an entrée. We’ve experienced the Spanish tortillas lining the counters at tapa and pintxo bars all over Spain. They’re one of the most beloved and popular dishes in Spanish cuisine and are eaten at any time of day: breakfast, lunch, dinner, on school field trips, after beach excursions…. or just because you’re hungry…

For purists, a Spanish tortilla should only contain 4 ingredients: olive oil, potatoes, eggs, and salt. Personally, onion is a must but in this recipe zucchini is also added, which ends up melting into the potatoes creating a velvety dish. The trick to creamy tortilla is to use lots of olive oil—more than what you would ever think you need.

According to America’s Test Kitchen (ATK), it is about poaching the potatoes and zucchini in the oil and not really frying to a crisp. The potatoes and zucchini will absorb some of the oil, but a lot of it will get drained after they are cooked (leftover oil can be reused after straining so it doesn’t go to waste). Everything gets mixed with eggs and is given a quick scramble in the pan, then it’s flipped, using a plate, and finished with a quick stint in the pan on the second side.

In Spain, a true tortilla should have a soft and creamy interior and exterior that is light in color. It should not be cooked through or deeply caramelized on the outside, but of course, you can cook it a bit longer to your liking. Loved it! As melt-in-your-mouth tender as the ones they serve in Spain.

NOTES: It is best to wait a few minutes before cutting into it as it will set a bit more with carryover cooking. It is important to use a nonstick pan so the tortilla slides easily out of it. 

Potato and Zucchini Spanish Tortilla

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 cup extra-virgin olive oil
  • 1 small onion, chopped fine
  • 1 lb. Yukon gold potatoes, peeled, halved lengthwise and sliced crosswise 1/8-inch thick
  • 8 oz. zucchini, cut into 1/2-inch pieces
  • 1 1/4 tsp. table salt, divided
  • 5 large eggs

Directions

  1. Heat 1 cup extra-virgin olive oil in 10-inch nonstick skillet over medium heat until shimmering. Add 1 small finely chopped onion and cook until just softened but not browned, 3 to 5 minutes.
  2. Stir in 1 pound Yukon gold potatoes (peeled, halved lengthwise, and sliced crosswise into ⅛-inch-thick pieces), 8 ounces chopped zucchini, and ¾ teaspoon table salt. Compress vegetables to submerge in oil as much as possible (it’s OK if vegetables aren’t fully submerged; as they cook they will shrink and become submerged). Cook until potatoes and zucchini are very tender and lightly caramelized, 25 to 30 minutes, stirring occasionally (zucchini should be falling apart). Remove from heat.
  3. Whisk 5 large eggs and remaining ½ teaspoon table salt together in large bowl. Strain vegetable-oil mixture through fine-mesh strainer set over clean bowl. Transfer vegetables to bowl with eggs, stirring to combine, and set strained oil aside.
  4. Heat 1 tablespoon strained oil in now-empty skillet over medium heat until shimmering. Add egg-vegetable mixture and cook, stirring center to scramble eggs lightly, until edges are set, about 1 minute. Run rubber spatula along edges of pan, then shake skillet gently to loosen tortilla from skillet. Cook for additional 1 to 2 minutes until set but not browned.
  5. Remove skillet from heat. Run rubber spatula along edges of pan, then shake skillet gently to loosen tortilla from skillet. Place large flat plate over tortilla in skillet and, holding plate with 1 hand and skillet handle with your second hand, invert skillet to transfer tortilla to plate. Slide tortilla back into now-empty skillet, tucking edges of tortilla as needed around perimeter of skillet, and cook over medium-high heat until second side is just set, 1 to 2 minutes.
  6. Gently slide tortilla onto serving plate and let rest for 10 minutes. Serve warm or at room temperature, drizzling with extra strained oil if desired.

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Recipe by Aran Goyoaga for America’s Test Kitchen’s Cooks Country

Cast Iron Crispy Home Fries with Bacon

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Super-savory spuds for any time of day—breakfast, lunch, dinner, or late night. We beta-tested this recipe for America’s Test Kitchen many months ago, and it was published in Cook’s Country April/May 2025 issue.

This recipe for bacon-y potatoes demonstrates the superior browning ability of cast-iron skillets. For home fries with tender, fluffy insides and crispy, browned exteriors, precooking the potatoes is essential.

Peel and cut russet potatoes into ¾-inch pieces before microwaving them, covered, with oil, salt, and pepper until tender. Then crisp the potatoes in a hot cast-iron skillet, using bacon fat to give them smoky savoriness.

Fresh garlic and delicate chives provided sweet-savory depth without overpowering the spuds. As mentioned, these potatoes aren’t just for breakfast—they can be enjoyed any time of the day.

NOTE: To minimize food waste, when cutting peeled potatoes into cubes, don’t bother squaring off the sides of the potatoes. The cubes just need a few flat sides; some rounded sides are fine too. FYI: Six slices of bacon should weigh six ounces.

Cast Iron Crispy Home Fries with Bacon

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 6 slices bacon, cut into ½-inch pieces
  • 2¼ lbs. russet potatoes, peeled and cut into ¾-inch cubes
  • 2 tablespoons vegetable oil, plus extra as needed
  • 1¼ tsp. table salt
  • ¼ tsp. pepper
  • 1 garlic clove, minced
  • 2 Tbsp. minced fresh chives

Directions

  1. Cook bacon in 12-inch cast-iron skillet over medium heat until crispy, 5 to 7 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate. Transfer rendered bacon fat to small bowl and reserve. (You should have about 5 tablespoons fat; add vegetable oil as needed to equal 5 tablespoons.) Wipe skillet clean with paper towels.
  2. Meanwhile, toss potatoes with 2 tablespoons vegetable oil, salt, and pepper in large bowl and microwave, covered, until potatoes are fully tender, 10 to 12 minutes, stirring halfway through microwaving. (Take care when removing cover; steam will be very hot.) Transfer potatoes to colander and let cool for 15 minutes.
  3. Heat reserved 5 tablespoons bacon fat in now-empty skillet over medium-high heat until just smoking. Add potatoes and cook without moving until first side is well browned, about 3 minutes. Continue to cook, stirring every 3 minutes, until potatoes are well browned and crisp all over, about 12 minutes longer.
  4. Off heat, stir in garlic. Transfer to platter and sprinkle with chives. Serve.

http://www.lynnandruss.com

Recipe by Mark Huxoil for America’s Text Kitchen

Scalloped Potatoes with Horseradish and Gruyere

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Scalloped potatoes are a tried-and-true side dish. There’s no reason to reinvent a classic, but adding a kick, a rather strong kick, can be a fun twist. The piquant horseradish in this recipe does exactly that. It cuts through the double richness of the cream and cheese and makes you crave another serving.

Swapping a single variety of potato for three — purple, sweet and russet — adds more texture and flavor. Purple potatoes (see Tip) pop on the plate and offer that earthy flavor but with a less starchy texture, and the sweet potatoes are meltingly tender. Give this festive, upgraded version of scalloped potatoes a try at your next gathering.

Intended for just the two of us, we cut the recipe me half. It was still enough for six decent-sized portions.

TIP: Go with whatever variety and size of purple potatoes are available. If using ones with thin skins, you can go ahead and skip peeling.

Scalloped Potatoes with Horseradish and Gruyere

  • Servings: 8-10
  • Difficulty: easy
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Ingredients

  • 1 lb. russet potatoes (about 2 medium)
  • 1 lb. purple potatoes (see Tip)
  • 1 lb. sweet potatoes (about 2 medium)
  • 3 Tbsp. unsalted butter
  • 5 medium garlic cloves, finely grated
  • 3 Tbsp. all-purpose flour
  • 3 cups half-and-half
  • ½ cup prepared horseradish
  • Kosher salt (such as Diamond Crystal)
  • 2 cups shredded Cheddar or Gruyère

Directions

  1. Arrange a rack in the top third of the oven and heat to 400 degrees. Peel all the potatoes (see Tip) and cut into ⅛-inch-thick slices with a sharp knife or mandoline.
  2. In a medium saucepan, melt the butter over medium heat. Add the garlic and cook until just golden, about 1 minute. Sprinkle in the flour and whisk until a paste forms, then continue stirring to cook the flour until bubbling, 30 seconds to 1 minute more. Slowly pour in 1½ cups of the half-the-half and whisk until combined. Whisk in remaining half-and-half, the horseradish and 2 teaspoons salt. Bring to a simmer while whisking constantly, then turn off heat and let steep for about 5 minutes.
  3. Ladle 1 cup of the horseradish cream sauce into a 9-by-13-inch baking dish, spreading to fully coat the bottom of the dish. Add half the sliced potatoes in an even layer; have fun mixing the colors. Sprinkle half the cheese on top and pour over another cup of the sauce, making sure the sauce is fully covering the cheese and potatoes. Add the remaining sliced potatoes, and top with remaining sauce and cheese.
  4. Cover with aluminum foil and bake until potatoes are almost fully tender and sauce is bubbling, about 45 minutes. Remove the foil and continue to bake until the edges are slightly crisp and the cheese is golden brown in spots, about 10 minutes more. Let sit at room temperature for 15 minutes before serving.

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Recipe by Vivian Chan-Tam for NYTimes Cooking

Braised Potatoes with Garlic and Bay Leaves

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As Chef/author Molly Stevens states “Sharing a meal from one pot, as you often do with a braise, creates a feeling of communality that leads to sharing a congenial meal.”

Molly’s side dish is quite simple, and uses only a handful of ingredients. Place the potatoes to fit snuggly in a single layer in your saucepan. Add enough water or stock to come halfway up the potatoes and add a generous drizzle of olive oil, a few whole cloves of garlic, bay leaves, salt and pepper.

The potatoes are covered and braised gently until tender, then the lid is removed. The heat is cranked up to evaporate the liquid. Then shake the pan back and forth so the spuds roll around and get coated in the garlicky-olive oil glaze that’s forming. And voila! a simple yet tasty side dish. These are a keeper for sure.

Feel free to vary the ingredients by changing the herbs (such as rosemary instead of bay leaves), substitute dry white wine for the water or chicken stock, or butter in place of olive oil.

Braised Potatoes with Garlic and Bay Leaves

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 1 ½ lbs. small red or white potatoes, scrubbed
  • 3 Tbsp. Extra Virgin Olive Oil (or Garlic Olive Oil)
  • 1 cup water or chicken stock
  • 2 bay leaves, fresh if possible
  • 2 to 3 garlic cloves, peeled and bruised
  • Coarse salt and freshly ground pepper

Directions

  1. Evaluate the potatoes: If the potatoes are larger than a golf ball, cut them in half. If you are leaving them whole, check to see if they have thick skins by scraping your thumb nail across the skin. If the skin doesn’t tear, remove a strip of skin around the circumference of each potato with a vegetable peeler – this will allow the flavors of the braising liquid to penetrate the potato better. If the skins are relatively thin, leave them intact.
  2. The braise: Place the potatoes in a saucepan large enough to hold them in a snug single layer without crowding Add the olive oil and pour in enough water or stock to come halfway up the sides of the potatoes. Tear the bay leaves in half and add them along with the garlic. Season with salt and pepper. Cover and bring to a simmer over medium heat. When the water is simmering, lower the heat to medium-low so the liquid simmers gently. Braise, lifting the lid and turning the potatoes with a spoon once halfway through, until the potatoes are just tender when pierced with a thin skewer, about 20 minutes.
  3. The finish: Remove the lid, increase the heat to high, and boil, gently shaking the pan back and forth, until the water evaporates and you can hear the oil sizzle, about 5 minutes. The braised garlic cloves will break down and coat the potatoes as you shake them in the pan. Serve hot.

http://www.lynnandruss.com

Recipe by Molly Stevens

Twice-Baked Potatoes with Roasted Brussels Sprouts and Gouda

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My twice-baked potatoes are a requested favorite when hosting family and friends. They consist of russet potatoes, a bit of butter, sour cream, crumbled blue cheese and chives or scallions. I was definitely intrigued when I happened upon this adaptation.

This riff on twice-baked potatoes is inspired by Irish colcannon and French pommes de terre braytoises, which flavors potatoes with Dijon and tangy crème fraîche. This version opts for more readily available sour cream and Brussels sprouts instead of colcannon’s classic cabbage, charring them to deepen their flavor. The dish is great as a side, but it is hearty enough to be served on its own.

We paired our twice-bakeds with aged and grilled sirloin steaks and a medley of freshly picked green beans and cauliflower.

Each stuffed half is considered to be one serving, therefore four potatoes could conceivably feed eight, with an entrée of course. But with only two of us for dinner that day, we decided to individually wrap, put in an airtight freezer bag and freeze 4 of them, which will last up to three months. Twice-baked potatoes take a fair amount of work and time to make, so making them in bulk and freezing makes so much sense.

However, we eliminated the scallions/chives from the potato mixture for the ones earmarked for the freezer. Evidently when frozen, those greens can turn and provide an unwanted taste. Wrap each stuffed potato in a sheet of plastic wrap and then in foil and transfer them to the air-tight freezer bag and label it with the date before freezing. 

Baking instructions for thawed potatoes: Unwrap the potatoes and place in a baking dish or on a baking sheet. Sprinkle the tops of the potatoes with cheese. Bake potatoes at 425°F for 15 to 20 minutes, until the potatoes are hot and the cheese has melted. Add chopped chives or scallions as a garnish.

Twice-Baked Potatoes with Roasted Brussels Sprouts and Gouda

  • Servings: 4-8
  • Difficulty: easy
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Ingredients

  • 3 lbs. (3 or 4 medium) russet potatoes, scrubbed
  • 2 Tbsp. extra-virgin olive oil, divided
  • Kosher salt and ground black pepper
  • 12 oz. Brussels sprouts, trimmed and halved lengthwise
  • 8 oz. Gouda cheese OR smoked Gouda cheese, shredded (2 cups)
  • 3 Tbsp. Dijon mustard
  • 1/3 cup sour cream
  • 1 bunch scallions, thinly sliced

Directions

  1. Heat the oven to 400°F with a rack in the middle position. Coat the potatoes on all sides with 1 tablespoon of the oil and sprinkle with 1 teaspoon salt. Place on one side of a rimmed baking sheet.
  2. In a medium bowl, toss the sprouts with the remaining 1 tablespoon oil and ½ teaspoon each salt and pepper. Arrange the sprouts cut side down on the other side of the baking sheet; reserve the bowl. Roast the vegetables until the sprouts are charred, about 20 minutes.
  3. Transfer the sprouts to a cutting board. Continue roasting the potatoes until a skewer inserted into the centers meets no resistance, about another 40 minutes. Set aside to cool for 20 to 30 minutes; leave the oven on.
  4. Roughly chop the sprouts and return them to the bowl. Halve the potatoes lengthwise. Scoop the flesh from the halves into the bowl; return the skins, hollowed side up, to the baking sheet.
  5. To the bowl, add the cheese, mustard, sour cream and most of the scallions. Fold to combine, then taste and season with salt and pepper. Use the mixture to fill the skins. Bake until golden brown, about 30 minutes. Serve sprinkled with the remaining scallions.
  6. Any leftover spuds should be cooled completely, individually wrapped, stored in a freezer bag, and frozen for up to 3 months.

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Recipe by Hisham Ali Hassan for Milk Street

Chili-Spiced Chicken Thighs and Potatoes

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Chicken thighs have plenty of flavorful juices and fat, but they don’t release them until the meat is almost done, which is far too late to be helpful in roasting your potatoes. To better utilize the fat from the chicken, trim the thighs well and roast the trim on its own to render its fat.

Meanwhile, slash the flesh side of the thighs and cover them with a simple spice mix, taking care to get the mixture deep into the slashes. To ensure that the potatoes absorb all the savory juices thrown off by the roasting chicken thighs, parboil the spuds with baking soda. Its alkalinity quickly breaks down the pectin in the exteriors.

After drying the potatoes briefly, stir them vigorously with the fat rendered from the chicken trim and some kosher salt. The salt roughed up the exteriors, creating plenty of entry points for the flavorful chicken juices to suffuse the spuds as they roasted. Starting the potatoes lower in the oven provides plenty of bottom heat to jump-start browning. After adding the chicken, move the sheet up in the oven where the plentiful top heat ensures that the chicken skin becomes crisp. Sliced scallion and a spritz of citrus provides fresh flavor that complements the richness of the potatoes and chicken.

Chicken thighs are very forgiving in terms of doneness, so don’t worry if yours are different sizes. Use Yukon Gold potatoes here, but you can substitute russets if that’s what you have on hand.

Chili-Spiced Chicken Thighs and Potatoes

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 3½ tsp. kosher salt, divided
  • 1 tablespoon chili powder
  • 1 tsp. paprika
  • ½ tsp. pepper
  • ½ tsp. garlic powder
  • ¼ tsp. cayenne pepper
  • 3 lbs. bone-in chicken thighs
  • 3 lbs. Yukon gold potatoes, peeled and cut into 1-inch pieces
  • ½ tsp. baking soda
  • 1 scallion, sliced thin on bias
  • lime wedges

Directions

  1. Adjust oven racks to lowest and top positions and heat oven to 450 degrees. Combine 1½ teaspoons salt, chili powder, paprika, pepper, garlic powder, and cayenne in small bowl. Bring 2 quarts water to boil in Dutch oven.
  2. Place 1 thigh skin side down on cutting board. Cut away any pockets of fat and any skin that extends beyond meat and reserve trim. Make three ½-inch-deep slits in flesh parallel to bone. Turn skin side up. Repeat with remaining thighs. Using tip of paring knife, poke skin of each thigh 8 to 10 times. Sprinkle 1½ teaspoons spice mixture evenly over skin of thighs. Turn thighs over and sprinkle remaining spice mixture over flesh side. Rub mixture into slits.
  3. Place 1 thigh skin side down on cutting board. Cut away any pockets of fat and any skin that extends beyond meat and reserve trim. Make three ½-inch-deep slits in flesh parallel to bone. Turn skin side up. Repeat with remaining thighs. Using tip of paring knife, poke skin of each thigh 8 to 10 times. Sprinkle 1½ teaspoons spice mixture evenly over skin of thighs. Turn thighs over and sprinkle remaining spice mixture over flesh side. Rub mixture into slits.
  4. Scatter trim over surface of rimmed baking sheet. Roast on lower rack until trim is mostly crisped and fat is rendered, 8 to 10 minutes. Discard trim and leave fat in baking sheet. While trim is rendering, add potatoes and baking soda to boiling water and return to boil. Boil for 2 minutes and drain well. Return potatoes to Dutch oven and place over low heat. Cook, shaking pot occasionally, until any surface moisture has evaporated, about 2 minutes. Remove from heat.
  5. Add rendered fat and remaining 2 teaspoons salt to potatoes and stir with rubber spatula until potatoes are coated with starchy paste, about 30 seconds. Transfer potatoes to now-empty sheet pan and spread into even layer. Roast on lower rack until undersides of potatoes are brown and crisp, about 15 minutes.
  6. Using thin metal spatula, flip potatoes. Push potatoes aside to clear 1 space for each thigh. Place thighs skin side up in cleared spaces. Roast on upper rack until chicken is browned and crisp and largest thigh registers at least 185 degrees, 25 to 30 minutes, rotating pan halfway through roasting.
  7. Transfer thighs to platter to rest. Stir potatoes to coat with any remaining liquid and spread over surface of baking sheet. Return pan to upper rack and roast until potatoes are mostly dry, about 5 minutes. Transfer to platter with chicken and sprinkle potatoes with scallion. Serve, passing lime wedges separately.

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Recipe by Andrea Geary for America’s Test Kitchen

Cheesy Hasselback Potato Gratin

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Looking for a side dish with a WOW factor? This golden and glorious mash-up of potato gratin and Hasselback potatoes, from the acclaimed food science writer J. Kenji López-Alt, has been engineered to give you both creamy potato and singed edge in each bite. The overall flavor is mild and therefore would go with about any entrée, be it chicken, steak, fish or pork.

The principal innovation here is placing the sliced potatoes in the casserole dish vertically, on their edges, rather than laying them flat as in a standard gratin, in order to get those crisp ridges on top. Allow extra time for the task of slicing the potatoes, for which it’s helpful to have a mandoline or food processor (though not necessary, strictly speaking). And do buy extra potatoes, just in case; you want to pack the potatoes tightly and keep them standing up straight.

NOTE: Because of variation in the shape of potatoes, the amount of potato that will fit into a single casserole dish varies. Longer, thinner potatoes will fill a dish more than shorter, rounder potatoes. When purchasing potatoes, buy a few extra in order to fill the dish if necessary. Depending on exact shape and size of potatoes and casserole dish, you may not need all of the cream mixture, although we used it all.

Cheesy Hasselback Potato Gratin

  • Servings: 6
  • Difficulty: moderate
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Ingredients

  • 4 oz. finely grated Gruyère or comté cheese
  • 2 oz. finely grated Parmigiano-Reggiano
  • 2 cups heavy cream
  • 2 medium cloves garlic, minced
  • 1 Tbsp. fresh thyme leaves, roughly chopped
  • Kosher salt and black pepper
  • 4½ to 5 lbs. russet potatoes, peeled and sliced ⅛-inch thick on a mandoline slicer (7 to 8 medium, see note above)
  • 2 Tbsp. unsalted butter, divided

Directions

  1. Adjust oven rack to middle position and heat oven to 400 degrees. Combine cheeses in a large bowl. Transfer ⅓ of cheese mixture to a separate bowl and set aside. Add cream, garlic and thyme to cheese mixture. Season generously with salt and pepper.
  2. Add potato slices and toss with your hands until every slice is coated with cream mixture, making sure to separate any slices that are sticking together to get the cream mixture in between them.
  3. Grease a 2-quart casserole dish with one tablespoon of butter. Pick up a handful of potatoes, organizing them into a neat stack, and lay them in the casserole dish with their edges aligned vertically. Continue placing potatoes in the dish, working around the perimeter and into the center until all the potatoes have been added. The potatoes should be very tightly packed. If necessary, slice an additional potato, coat with cream mixture, and add to casserole. Pour the excess cream/cheese mixture evenly over the potatoes until the mixture comes halfway up the sides of the casserole. You may not need all the excess liquid.
  4. Cover dish tightly with foil and transfer to the oven. Bake for 30 minutes.
  5. Remove foil and continue baking until the top is pale golden brown, about 30 minutes longer. Carefully remove from oven, dot with remaining butter, sprinkle with remaining cheese, and return to oven.
  6. Bake until deep golden brown and crisp on top, about 30 minutes longer. Remove from oven and let rest for a few minutes. Garnish with a few small stems of thyme and serve.

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Slightly adapted from a recipe by J. Kenji Lopez-Alt

Slow-Cooker Cauliflower, Potato and White Bean Soup

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This is a wonderful cool weather soup recipe that warms you like a soft blanket. The Hubs made the “shortened” version using a pressure cooker which condensed the overall time down to 34 minutes (24 minutes on high pressure; + 10 minutes natural release).

This creamy vegetarian soup is built on humble winter staples, but the addition of sour cream and chives make it feel special. If feeling decadent, you may want to crumble a few sour-cream-and-onion chips on top to take the theme all of the way.

It takes just a few minutes to throw the ingredients into the slow cooker, and the rest of the recipe almost entirely hands-off, making it very doable on a weekday. Use an immersion blender, if you have one, to purée it to a silky smooth consistency, but a potato masher works well for a textured, chunky soup. Ours was somewhere in between, with a slightly textured finish.

Slow-Cooker Cauliflower, potato and White Bean Soup

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 1 lb. Yukon gold potatoes, scrubbed, peeled and cut into 1- to 2-inch chunks
  • 1 lb. cauliflower, chopped into large bite-sized florets and stems
  • 2 15-oz. cans cannellini beans, drained
  • ½ yellow onion, minced
  • 3 garlic cloves, smashed and minced
  • 3½ cups vegetable stock
  • 3 Tbsp. unsalted butter
  • 2 Tbsp. dry white wine
  • 1 sprig fresh thyme or ½ tsp. dried thyme
  • ½ tsp. garlic powder
  • Coarse kosher salt and black pepper
  • 1 tsp. lemon juice (about ¼ lemon)
  • 8 oz. sour cream (1 cup), at room temperature
  • ½ cup chopped chives (about 1 small bunch)
  • Potato chips, preferably sour cream and onion, for topping; optional
  • Shredded cheddar, for serving

Directions

  1. In a 6- to 8-quart slow cooker, combine the potatoes, cauliflower, beans, onion, garlic, vegetable stock, butter, wine, thyme, garlic powder and 1½ teaspoons kosher salt. Cover and cook until the vegetables are very tender, about 8 hours on low. (InstaPot: 24 minutes on high pressure; + 10 minutes natural release.)
  2. Remove and discard the thyme sprig, and turn off the slow cooker. Add the lemon juice. To make a completely smooth and creamy soup, purée the ingredients using an immersion blender. (Or, purée the soup in a blender in two batches, transferring the puréed soup to a different pot.) To make a textured, chunky soup, smash the ingredients using a potato masher in the slow cooker.
  3. Stir in the sour cream and chives. Taste and add additional salt if necessary. Serve in bowls topped with black pepper, crushed potato chips and shredded Cheddar.
  4. For leftovers, gently reheat the soup on the stovetop or in the microwave until it just barely bubbles around the edges; don’t let it boil or the sour cream will break.

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Recipe by Sarah DiGregorio for NYTimes Cooking

Mustardy Grilled Cabbage and Kielbasa

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Mustard and sausage lovers, this one’s for you. Smoky kielbasa and charred-but-still-crisp cabbage, all drizzled with a bright mustardy dressing, become a full, bulked-up meal thanks to seasoned small potatoes.

When wrapped in a foil packet, the potatoes become perfectly tender in just under half an hour on the grill, making them a simple addition to any dinner you’re already lighting a fire for. Don’t be shy about showering on dill at the end—the herb brings some welcome freshness to the plate.

In place of kielbasa, we used Butifarra which we had on hand. In order not to burn items to a crisp, if you have a hot grill like we do, keep it at medium heat. We also increased mayo-mustard mixture by 50%, and flipped the potato package halfway through grilling.

*In the end, the cabbage was still a bit tough. For a softer experience, quarter the head of cabbage thru core. Put the quarters in a bowl with some water, cover and microwave on high for 3-4 minutes to soften. Then, cut into wedges…

Mustardy Grilled Cabbage and Kielbasa

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • Vegetable oil (for grill)
  • 1 lb. small red potatoes, halved, quartered if larger
  • 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
  • ½ tsp. garlic powder
  • ½ tsp. smoked paprika
  • 4 Tbsp. plus 1 tsp. extra-virgin olive oil, divided
  • Freshly ground pepper
  • 1 Tbsp. mayonnaise
  • 1 Tbsp. Dijon mustard
  • 3 Tbsp. whole grain mustard, divided
  • 1 small head of savoy cabbage, cut through core into 2”–3”-thick wedges (*see above head note)
  • 12-oz. kielbasa links, halved lengthwise
  • 3 Tbsp. apple cider vinegar
  • Torn dill (for serving)

Directions

  1. Prepare a grill for medium-high heat; oil grate with vegetable oil. Combine 1 lb. small red potatoes, halved, quartered if larger, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, ½ tsp. garlic powder, ½ tsp. smoked paprika, and 3 Tbsp. extra-virgin olive oil in a medium bowl, season generously with freshly ground pepper, and toss to combine. Scrape out onto a large sheet of foil; reserve bowl. Bring foil edges together to make a packet; crimp to seal tightly. Place on grate; cook potatoes until tender, 25–28 minutes, turning halfway through.
  2. Whisk 1 Tbsp. mayonnaise, 1 Tbsp. Dijon mustard, 1 Tbsp. whole grain mustard, and 1 Tbsp. extra-virgin olive oil in reserved bowl to combine. (We suggest you increase this mixture by 50%) Rub mayonnaise mixture over 1 small head of savoy cabbage, cut through core into 2″–3″-thick wedges, working between leaves; reserve bowl. Grill cabbage, turning halfway through, until tender and both cut sides have deep brown marks, 7–9 minutes. Transfer to a platter.
  3. Grill kielbasa, turning halfway through, until charred in spots, about 10 minutes. Transfer to same platter.
  4. Whisk 3 Tbsp. apple cider vinegar, remaining 2 Tbsp. whole grain mustard, and remaining 1 tsp. extra-virgin olive oil in reserved bowl. Set dressing aside.
  5. Arrange potatoes on top of kielbasa and cabbage. Drizzle reserved dressing over. Scatter torn dill on top and season with more pepper.

To make without a grill: Preheat oven to 400°. Spread seasoned potatoes out on a foil-lined rimmed baking sheet; roast until just tender enough to pierce with a knife, 25–30 minutes. Remove from oven. Heat broiler. Add dressed cabbage and kielbasa to baking sheet with potatoes; broil, turning halfway through, until cabbage is tender and charred in spots and kielbasa is browned, 10–14 minutes.

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Adapted from a recipe by Kendra Vaculin for Bon Appétit

Gunpowder Potatoes

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Here, new potatoes are transformed into a culinary powerhouse with toasted spices, butter, cilantro and green chilies. Gunpowder potatoes are the ideal recipe: a bit of crunch, a touch of herbiness, a dash of tang and a pop of heat, all married to a foundation of creamy potatoes. My mouth waters just thinking about them.

The term “gunpowder” refers to a spice mix that has many variations. This version hails from Parsi cuisine and contains coarsely ground toasted cumin, coriander and fennel seeds with a finishing dusting of a “kabab masala,” which is made with fenugreek, chili powder, chaat masala and garam masala. Kind in mind, like much Indian food, the spices are bold.

Start by parcooking new potatoes with their skins on. Next, either grille or broil, then split them open. The potatoes are mixed with the gunpowder spice mixture, along with butter, spring onions, cilantro and green chilies. Finish them with lime juice, flaky salt and a teaspoon or two of the kabab masala, and serve them with a cooling yogurt raita.

For this adaptation, the ingredient list was pared down while maximizing flavor, and focusing on getting deeply browned, crusty potatoes without a grill. The crushed spices are cooked in butter to bloom their flavor and the parcooked potatoes are flattened before roasting them in a 500°F oven. And, in a nod to kabab masala, fenugreek is included, a touch that adds a distinctive maple-like flavor.

Our potatoes were on the larger size for this recipe (about the size of a lime), so they couldn’t be tossed in a bowl with the butter spice mixture. Instead, the baked potatoes were placed on a platter with the spiced butter poured over the top. Another addition would be to make the Raita as an accompaniment, recipe follows.

Gunpowder Potatoes

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 2 1⁄2 lbs. Yukon gold or red potatoes
  • Kosher salt and pepper
  • 3 Tbsp. grapeseed or other neutral oil
  • 2 jalapeños chillies, stemmed and thinly sliced into thin rings
  • 2 tsp. cumin seeds
  • 2 tsp. coriander seeds
  • 2 tsp. fennel seeds
  • 4 Tbsp. butter, cut into 4 pieces
  • 3⁄4 tsp. ground fenugreek
  • 3 scallions, thinly sliced
  • 1⁄4 cup finely chopped fresh cilantro
  • 2 Tbsp. lime juice
  • Lime wedges and/or raita (recipe below) to serve

Directions

  1. In a large pot, combine the potatoes, 3 tablespoons salt, and 2 quarts water. Bring to a boil and cook, stirring occasionally, until a skewer inserted into the potatoes meets no resistance, about 25 minutes.
  2. Meanwhile, heat the oven to 500°F with a rack in the middle position.
  3. Drain the potatoes in a colander. Transfer to a rimmed baking sheet and toss with oil. Using the bottom of a dry measuring cup or ramekin, press down on each potato so it flattens slightly and splits open but remains intact.
  4. Roast, without stirring for 20 minutes, then sprinkle evenly with chiles. Continue to roast without stirring until the potatoes are crisp and well-browned, another 10 to 15 minutes.
  5. Meanwhile, in a spice grinder, combine the cumin, coriander and fennel seeds; pulse until coarsely ground.
  6. In a small saucepan over medium heat, melt the butter. Add the ground seeds and fenugreek, and cook, swirling the pan, until fragrant, 2 to 3 minutes; set aside off heat.
  7. When the potatoes are done, use a wide metal spatula to transfer them to a large bowl. Add the spiced butter, and toss to coat.
  8. Fold in the scallions and cilantro; taste for salt and pepper; serve with lime wedges and/or raita.

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Raita

Raiti

  • Servings: makes 1 cup
  • Difficulty: easy
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Ingredients

  • 3/4 cup plain whole-milk Greek yogurt
  • 3 tablespoons finely chopped fresh cilantro
  • 2 tablespoons lime juice
  • 2 tablespoons water
  • 1 jalapeño chili (stemmed and minced)
  • 1 scallion (thinly sliced)
  • kosher salt and ground black pepper

Directions

In a small bowl, stir together whole-milk Greek yogurt, finely chopped fresh cilantro, lime juice, water, jalapeño chilis, scallions and kosher salt and ground black pepper, to taste.

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Recipes from Milk Street

Crispy Parmesan Roasted Potatoes

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Looking for a swoon-worthy side dish? Crispy on the outside and soft in the center, these tubers are buttery, cheesy, herby and completely addictive. They also require only one pan, less than 10 ingredients, and just about an hour to make. You had me at potato…

According to the chef Robin Miller, Italian seasoning is a good medley of oregano, basil, thyme and rosemary. Add these herbs individually (about 1 teaspoon each) or substitute your favorites from the spice rack. Other options include adding garlic powder, or onion powder instead. Paprika would be a nice addition for folks who put paprika on everything. For a spicy version, add cayenne pepper or your favorite fiery spice blend.

Once your potatoes are halved, use a small, sharp knife to “score” the flesh, which just means to slice vertically and then horizontally, about ⅛-inch into the flesh, making a crosshatch pattern. This simple yet crucial step allows the butter, cheese and herbs to seep into the nooks and crannies, ensuring maximum flavor all the way to the center of the spud.

Since the main flavor of these crispy potatoes is Parmesan, choose a good-quality cheese. That doesn’t mean you need Italian cheese with a pricy label, any grated cheese made with real Parmesan will suffice.

Our only issue had to do with the amount of potatoes. The recipe called for 2 pounds, which would have been way too much for the pan. We found that 1 pound was the perfect quantity to fit our enameled cast iron pan (although we did not cut back on the remaining ingredients). We believe if you use a half-sized rimmed baking sheet, you should fit most of the halved two pound spuds and the other ingredients.

Crispy Parmesan Roasted Potatoes

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • ½ cup (1 stick) butter, unsalted
  • 1 ½ to 2 lbs. of small red and/or gold potatoes, washed and patted dry, scored
  • ½ cup plus 1 Tbsp. of grated Parmesan cheese, divided
  • 1 ½ Tbsp. Italian herb seasoning
  • ½ tsp. garlic powder
  • Salt and freshly ground black pepper
  • Olive oil, for brushing the potatoes
  • Chopped fresh parsley or chives, optional for serving

Directions

  1. Place butter in a 13×9-inch baking pan. Place the pan in the oven and turn the oven on to 400 F to preheat. When the butter is bubbly, remove the pan and set aside.
  2. Meanwhile, halve each potato and score the flesh by making a crosshatch pattern about ⅛-inch deep.
  3. In a small bowl, combine ½ cup Parmesan cheese, Italian seasoning, garlic powder, 1 teaspoon salt and ½ teaspoon black pepper. Mix well and to the pan. Mix with melted butter to form a paste and spread in an even layer on the bottom of the pan.
  4. Nestle the potatoes cut side down into the cheese and butter mixture. Brush the skins of the potatoes with olive oil, season with salt and black pepper and sprinkle with the remaining tablespoon of Parmesan cheese.
  5. Place the pan in the oven to bake uncovered for 35 to 40 minutes or until the potatoes are fork tender with a crispy crust.
  6. Remove potatoes from the pan and allow to cool for 5 to 10 minutes to allow the cheese to set. Top with parsley or chives, if you like, and serve.

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Paprika-Parmesan Smashed Potatoes

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Paprika-Parmesan Smashed Potatoes with Garlic Aioli: the ultimate roasted potato side dish. Incredibly crispy, superbly spiced, and served with a downright addictive dipping sauce; although we opted to forego the aioli this time around.

The combination of bold spices and a garlicky dipping sauce really brings the humble potato to life. While this method involves boiling, smashing, and then roasting, you won’t believe how crispy the potatoes get for being roasted rather than deep-fried. Smashed potatoes are the perfect alternative when you’re craving crispy potatoes, but want something a bit more wholesome than French fries.

They paired beautifully with our Crispy Chicken Under a Brick, and a side of silky Braised Asparagus.

Paprika-Parmesan Smashed Potatoes

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 4 garlic cloves
  • 1.5 lbs baby yellow potatoes
  • 2 1/2 tsp. kosher salt, divided
  • 1 1/2 tsp. smoked paprika
  • 1 tsp. dried oregano
  • 1/2 tsp. garlic powder
  • 1/2 tsp. black pepper
  • 4 Tbsp. extra-virgin olive oil (sub avocado oil)
  • 1/4 cup mayonnaise (or avocado oil mayo)
  • 2 Tbsp. plain full-fat Greek yogurt
  • 1 Tbsp. finely chopped fresh chives, plus more for garnish
  • 2 tsp. fresh lemon juice
  • 2 Tbsp. grated Parmesan cheese

Directions

  1. Preheat oven to 450ºF. Place garlic cloves in a piece of a foil and drizzle with 1 teaspoon olive oil. Wrap the garlic in foil and place in the oven while it preheats. Continue roasting garlic while you boil the potatoes.
  2. Place the potatoes in a large pot, and cover with one inch of cold water. Add 2 teaspoons salt and bring to a boil. Once the water is boiling, set the timer for 15 minutes. At this point, the potatoes should be just past fork-tender. Drain potatoes in a colander and let sit for 5 minutes to allow water to completely drain off. Remove garlic from the oven and set aside. (Keep oven temperature at 450ºF)
  3. In a small bowl, combine smoked paprika, oregano, garlic powder, black pepper, and remaining 1/2 teaspoon salt; mix well. Drizzle 2 tablespoons olive oil on your largest baking sheet, making sure to coat all corners. Arrange potatoes on baking sheet, making sure to leave about 2 inches of space in between each one.
  4. Use the bottom of a measuring cup or a potato masher to gently “smash” each potato down until it is around 1/2-inch thick. Brush remaining 2 tablespoons oil over tops of potatoes and sprinkle with spice mixture. Roast potatoes for 20 minutes.
  5. Remove garlic from foil and roughly chop. Use the flat side of your knife blade (preferably a chef’s knife) to mash the garlic until it forms a paste. Add garlic to a bowl, along with mayonnaise, yogurt, 1 tablespoon. chopped chives, lemon juice, and a pinch of salt and pepper. Mix well to combine.
  6. Remove potatoes from the oven and sprinkle each one evenly with Parmesan. Place back in the oven for 5 more minutes.Transfer potatoes to a platter and garnish with extra chopped chives. Serve with garlic aioli.

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Adapted from a recipe found on dishingouthealth.com

Crispy Parmesan Potatoes

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Tasty spuds are always a welcome side dish at our table. Here, melted parmesan cheese takes these roasted potatoes to a whole new level. They’re foolproof and taste delicious with just about everything.

If there was such a thing as a Potato Olympics, these babies would be sure to medal. Just make them, you’ll be glad you did…

Crispy Parmesan Potatoes

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 1/2 lbs. fingerling potatoes, about 30 potatoes
  • 3 Tbsp. olive oil
  • 1 tsp. kosher salt
  • 1 tsp. smoked paprika
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1/4 tsp. freshly ground black pepper
  • 2 oz. Parmesan cheese, about 1 cup
  • 6 sprigs fresh parsley, stemmed and chopped; or minced chives

Directions

  1. Arrange a rack in the middle of the oven and heat the oven to 400°F.
  2. Cut 1 1/2 pounds fingerling potatoes in half lengthwise. Place in a roasting pan or rimmed baking sheet. Drizzle with 3 tablespoons olive oil. Sprinkle with 1 teaspoon kosher salt, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/4 teaspoon black pepper. Toss to combine. Arrange the potatoes in single layer cut-side down.
  3. Roast until the bottoms are starting to turn golden-brown, about 30 minutes.
  4. Meanwhile, finely grate 2 ounces Parmesan cheese (about 1 lightly packed cup). Pick the leaves from 5 to 6 fresh parsley sprigs and finely chop until you have about 2 tablespoons.
  5. Carefully flip over each potato with tongs or a thin metal spatula so they are now cut-side up. Sprinkle the Parmesan over the potatoes. (It’s OK if some fall onto the pan.) Roast until the potatoes are cooked through and the cheese is crisp and golden-brown, about 10 minutes more. Sprinkle with the parsley or chives before serving.

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Recipe from TheKtchn.com