- Chicken with Potatoes & Rosemary
- Kale & Potatoes
- Lemon Potatoes
- Potato, Ham, & Spinach Gratin
- Potato & Red Pepper Frittata
Chicken with Potatoes & Rosemary
INGREDIENTS
Cooking spray
3 (6-ounce) skinned chicken breast halves
3 chicken thighs (about 9 ounces), skinned
3 chicken drumsticks (about 9 ounces), skinned
1 medium onion, halved lengthwise and thinly sliced
2 garlic cloves, minced
1 (10-1/2-ounce) can low-salt chicken broth
1-1/2 tablespoons chopped fresh rosemary
3/4 teaspoon salt
1/8 teaspoon pepper
2 bay leaves
1-1/2 pounds baking potato, cut into 1/4-inch slices
1 cup water
2 teaspoons cornstarch
INSTRUCTIONS
1. Coat a large Dutch oven with cooking spray; place over medium-high heat
until hot. Add half of chicken pieces, browning on all sides. Remove chicken
from skillet; set aside. Repeat with remaining chicken.
2. Add onion and garlic; saute 3 minutes. Add broth, rosemary, salt, pepper,
and bay leaves; stir well. Return chicken to skillet; top with potatoes. Cover and
cook 30 minutes or until done, stirring occasionally.
3. Remove chicken and vegetables from pan with a slotted spoon; set aside,
and keep warm. Discard bay leaves.
4. Combine water and cornstarch in a small bowl; stir well. Add cornstarch
mixture to broth mixture in pan; cook 1 minute or until thick and bubbly,
stirring constantly with a wooden spoon to loosen browned bits. Spoon broth
mixture over chicken and vegetables.
Kale & Potatoes
1 bunch kale or mustard greens
4 medium yellow or red potatoes (peeled, if you like)
3 T olive oil
1 large or 2 small cloves garlic, pressed
Sea salt
Rinse the greens and remove the stems. Chop the greens in 1"-2" slices. Wash
the potatoes and quarter them, if they are large. Place the greens and potatoes
in a large saucepan and add water until they are about 2/3 covered. Add salt to
taste.
Bring to a boil and simmer until the potatoes are done.
Turn the contents of the pot into a colander and let it drain well. Meanwhile,
return the pot to the stove and heat it until it dries completely. Add the oil to
the pan, and then the garlic. Stir over medium heat, cooking the garlic just
warm. Do not let it brown or it will become bitter.
Dump the potatoes and greens in the hot oil and use a potato masher to crush
the greens and potato mixture. Add salt, if needed, and serve.
Lemon Potatoes
4 large potatoes, peeled & sliced
¼ cup fresh lemon juice
2 tbsp olive oil
1 tsp dried oregano
¾ tsp salt
Fresh ground pepper
3 cloves garlic, minced
1 ½ c boiling water.
Preheat oven to 450o. Mix all ingredients except water in a 2 ½ quart casserole
dish lightly coated with cooking spray or oil. Add water.
Bake, uncovered, until potatoes are tender, about 1 hour. Stir & bake until
crispy on top and water is absorbed, about 15 minutes longer.
Potato, Ham, & Spinach Gratin
2 tsp olive oil
½ cup thinly sliced shallots
2 garlic cloves, minced
1 cup chopped reduced fat ham (turkey ham, for example)
1 tsp salt
¾ tsp ground pepper
1/8 tsp whole nutmeg
10-ounces fresh spinach
2 cups 1% low-fat milk
1/3 cup all-purpose flour
7 cups (1/8 inch-thick)slices Yukon gold potatoes
Cooking spray
¾ cup shredded Gruyere cheese
1. Preheat oven to 375o.
2. Heat oil in a small nonstick skillet over medium-high heat. Add shallots and
garlic; sauté 2 minutes or until tender. Remove from heat; stir in ham, ¼ tsp
salt, ¼ tsp pepper, nutmeg, and spinach. Combine milk, flour, ½ tsp pepper,
and ¼ tsp salt, stirring with a whisk.
3. Arrange half of potato slices in an 8-inch square baking pan coated with
cooking spray; sprinkle with ¼ tsp salt. Spread spinach mixture over potato
slices. Arrange remaining potato slices over spinach mixture; pour milk over
top. Sprinkle with ¼ tsp salt. Cover with foil coated with cooking spray. Bake at
375o for 1 hour and 15 minutes or until the potatoes are tender. Uncover and
sprinkle with cheese; bake an additional 15 minutes.
4. Preheat broiler. Broil gratin for 2 minutes or until cheese is lightly browned.
Potato & Red Pepper Frittata
1 tbsp olive oil
½ medium yellow onion, thinly sliced
1 red bell pepper, stem, ribs, and seeds removed, thinly sliced in strips
2 russet potatoes, peeled and cut into thin slices
coarse salt and ground pepper
8 large eggs
2 tsp chopped fresh rosemary
1. Preheat oven to 400 degrees. In an 8-inch skillet, 1 tsp oil over medium heat.
Add onion and pepper, and cook, stirring occasionally, until onion is lightly
browned, about 5 minutes. Transfer to a bowl; set aside.
2. Heat remaining 2 tsp oil in skillet. Add potatoes; season generously with salt
and pepper. Cook over medium heat, tossing often, until potatoes are tender
and lightly browned, about 10 minutes. Transfer potatoes to bowl with onion
mixture; toss to combine. Return to mixture skillet; flatten with a metal spatula.
3. In a large bowl, beat eggs with rosemary, salt and pepper. Pour over potato
mixture; tilt pan to distribute evenly. Bake until set 15 to 20 minutes. Cut into
wedges, and serve.
INGREDIENTS
Cooking spray
3 (6-ounce) skinned chicken breast halves
3 chicken thighs (about 9 ounces), skinned
3 chicken drumsticks (about 9 ounces), skinned
1 medium onion, halved lengthwise and thinly sliced
2 garlic cloves, minced
1 (10-1/2-ounce) can low-salt chicken broth
1-1/2 tablespoons chopped fresh rosemary
3/4 teaspoon salt
1/8 teaspoon pepper
2 bay leaves
1-1/2 pounds baking potato, cut into 1/4-inch slices
1 cup water
2 teaspoons cornstarch
INSTRUCTIONS
1. Coat a large Dutch oven with cooking spray; place over medium-high heat
until hot. Add half of chicken pieces, browning on all sides. Remove chicken
from skillet; set aside. Repeat with remaining chicken.
2. Add onion and garlic; saute 3 minutes. Add broth, rosemary, salt, pepper,
and bay leaves; stir well. Return chicken to skillet; top with potatoes. Cover and
cook 30 minutes or until done, stirring occasionally.
3. Remove chicken and vegetables from pan with a slotted spoon; set aside,
and keep warm. Discard bay leaves.
4. Combine water and cornstarch in a small bowl; stir well. Add cornstarch
mixture to broth mixture in pan; cook 1 minute or until thick and bubbly,
stirring constantly with a wooden spoon to loosen browned bits. Spoon broth
mixture over chicken and vegetables.
Kale & Potatoes
1 bunch kale or mustard greens
4 medium yellow or red potatoes (peeled, if you like)
3 T olive oil
1 large or 2 small cloves garlic, pressed
Sea salt
Rinse the greens and remove the stems. Chop the greens in 1"-2" slices. Wash
the potatoes and quarter them, if they are large. Place the greens and potatoes
in a large saucepan and add water until they are about 2/3 covered. Add salt to
taste.
Bring to a boil and simmer until the potatoes are done.
Turn the contents of the pot into a colander and let it drain well. Meanwhile,
return the pot to the stove and heat it until it dries completely. Add the oil to
the pan, and then the garlic. Stir over medium heat, cooking the garlic just
warm. Do not let it brown or it will become bitter.
Dump the potatoes and greens in the hot oil and use a potato masher to crush
the greens and potato mixture. Add salt, if needed, and serve.
Lemon Potatoes
4 large potatoes, peeled & sliced
¼ cup fresh lemon juice
2 tbsp olive oil
1 tsp dried oregano
¾ tsp salt
Fresh ground pepper
3 cloves garlic, minced
1 ½ c boiling water.
Preheat oven to 450o. Mix all ingredients except water in a 2 ½ quart casserole
dish lightly coated with cooking spray or oil. Add water.
Bake, uncovered, until potatoes are tender, about 1 hour. Stir & bake until
crispy on top and water is absorbed, about 15 minutes longer.
Potato, Ham, & Spinach Gratin
2 tsp olive oil
½ cup thinly sliced shallots
2 garlic cloves, minced
1 cup chopped reduced fat ham (turkey ham, for example)
1 tsp salt
¾ tsp ground pepper
1/8 tsp whole nutmeg
10-ounces fresh spinach
2 cups 1% low-fat milk
1/3 cup all-purpose flour
7 cups (1/8 inch-thick)slices Yukon gold potatoes
Cooking spray
¾ cup shredded Gruyere cheese
1. Preheat oven to 375o.
2. Heat oil in a small nonstick skillet over medium-high heat. Add shallots and
garlic; sauté 2 minutes or until tender. Remove from heat; stir in ham, ¼ tsp
salt, ¼ tsp pepper, nutmeg, and spinach. Combine milk, flour, ½ tsp pepper,
and ¼ tsp salt, stirring with a whisk.
3. Arrange half of potato slices in an 8-inch square baking pan coated with
cooking spray; sprinkle with ¼ tsp salt. Spread spinach mixture over potato
slices. Arrange remaining potato slices over spinach mixture; pour milk over
top. Sprinkle with ¼ tsp salt. Cover with foil coated with cooking spray. Bake at
375o for 1 hour and 15 minutes or until the potatoes are tender. Uncover and
sprinkle with cheese; bake an additional 15 minutes.
4. Preheat broiler. Broil gratin for 2 minutes or until cheese is lightly browned.
Potato & Red Pepper Frittata
1 tbsp olive oil
½ medium yellow onion, thinly sliced
1 red bell pepper, stem, ribs, and seeds removed, thinly sliced in strips
2 russet potatoes, peeled and cut into thin slices
coarse salt and ground pepper
8 large eggs
2 tsp chopped fresh rosemary
1. Preheat oven to 400 degrees. In an 8-inch skillet, 1 tsp oil over medium heat.
Add onion and pepper, and cook, stirring occasionally, until onion is lightly
browned, about 5 minutes. Transfer to a bowl; set aside.
2. Heat remaining 2 tsp oil in skillet. Add potatoes; season generously with salt
and pepper. Cook over medium heat, tossing often, until potatoes are tender
and lightly browned, about 10 minutes. Transfer potatoes to bowl with onion
mixture; toss to combine. Return to mixture skillet; flatten with a metal spatula.
3. In a large bowl, beat eggs with rosemary, salt and pepper. Pour over potato
mixture; tilt pan to distribute evenly. Bake until set 15 to 20 minutes. Cut into
wedges, and serve.
- Potato & Romaine Salad with Creamy Dijon Dressing
- Roasted Garlic Mashed Potatoes
- Robin's Potato Salad
- Scalloped Potatoes & Turnips
- Homemade Potato Chips
- Zucchini-Potato Soup
Potato Recipes
Potato and Romaine Salad
with Creamy Dijon Dressing
For dressing
3 tablespoon Dijon mustard
2 tablespoons water
1 tablespoon white wine vinegar
1 teaspoon salt
1 teaspoon ground pepper
1 1/4 cups olive oil
2 tablespoons chilled whipping cream
2 tablespoons chopped fresh basil or 2 teaspoons dried
1 tablespoon chopped fresh parsley
For salad
2 pounds red-skinned potatoes
5 tablespoons cider vinegar
1/4 cup olive oil
2 tablespoons white wine vinegar
1 large head romaine lettuce, coarsely chopped
2 tablespoons drained capers
Make dressing:
Blend first 5 ingredients in processor. With machine running add oil in slow
steady stream. Add cream; blend mixture until thick and creamy. Mix in herbs.
(Can be prepared 1 day ahead. Cover and refrigerate. Bring to room
temperature before using, thinning with water if dressing becomes too thick.)
Make salad:
Cook potatoes in large pot of boiling water until tender, abut 30 minutes. Drain
and cool. Peel potatoes. Cut into 1/3-inch-thick slices. Transfer potatoes to
large bowl. Sprinkle with cider vinegar. (Can be made 4 hours ahead. Let stand
at room temperature.)
Whisk oil and vinegar in another large bowl. Add lettuce and toss to coat. Add
capers to potatoes. Mix enough dressing into potatoes to coat. Spoon potatoes
atop greens and serve.
Roasted Garlic Mashed Potatoes
1 Large garlic
1 tsp olive oil
4 lbs Yukon or Russet potatoes, peeled & quartered
Salt & pepper
8 tbsp unsalted butter
1 ¼ cups heavy cream
Heat oven to 425°. Slice tops 1/4-inch off garlic heads, and discard. Coat heads
with olive oil, and wrap heads in aluminum foil. Bake until tender and golden,
about 45 minutes. Remove from oven, and let stand until cool enough to
handle. Carefully peel garlic cloves; set aside.
Place potatoes in a large stockpot, cover with cold salted water, and bring to a
boil. Cook until very tender, about 12 minutes. Drain in a colander, and pass
through a potato ricer or food mill over a large bowl.
Heat butter and cream in a saucepan until butter has melted and cream is hot.
Pour over riced potatoes, season with salt and pepper, and stir well to
combine. Gently stir in the roasted garlic cloves; serve.
Potato Salad
From my sister, Robin
6-8 Yukon Gold potatoes
White wine vinegar, to taste
2 tbsp mayo, or to taste
Salt and pepper, to taste
¼ cup chives
Place potatoes in steamer and cook until a fork goes through them easily.
Remove and let cool for 10 minutes. Remove skins and cut into quarters. Mix
potatoes with rest of ingredients. Serve warm or chilled.
Scalloped Potatoes and Turnips
10 medium potatoes, peeled and thinly sliced
4 turnips, peeled and thinly sliced
2 medium onions, peeled and thinly sliced
1/2 cup butter
salt and ground pepper
About 5 cups heavy cream
1/4 cup minced fresh parsley
1. Preheat the oven to 350 degrees F.
2. Grease a very large casserole. Layer the vegetables in alternating levels,
dotting each level with a little butter and adding salt and pepper until the
vegetables are used up. Pour the heavy cream into the casserole to come to
the top of the vegetables. Add any remaining butter to the top of the dish.
3. Bake for 45-60 minutes or until the top is lightly browned and the vegetables
are soft. Sprinkle with parsley.
Homemade Potato Chips
2 medium Yukon potatoes, peeled
3 tbsp. olive, canola, or peanut oil
salt and freshly ground pepper
Preheat the oven to 400 degrees. Slice the potatoes, 1/8 inch thick, in a boil
and immediately toss with the oil. Season them lightly with salt and arrange
them in a single layer on a baking sheet. Bake them in the oven until golden
brown, about 12-15 minutes. Season them again lightly with salt and pepper.
Let them cool completely for maximum crispiness.
Zucchini-Potato Soup
2 cups thinly sliced leeks, or yellow onion
1 garlic clove, minced
5 ¼ cups vegetable broth
2 cups diced peeled russet potatoes
4 cups diced zucchini
4 cups diced yellow summer squash
2 tbsps minced fresh chives or green onions
1 to 2 tbsps lemon juice
Salt & pepper
4 thin lemon slices
In a large saucepan, combine onion, garlic and ¼ cup vegetable broth. Bring
to a simmer, covered over moderate heat & simmer until vegetables are
softened, about 3 minutes. Add potatoes & remaining 5 cups broth. Bring to a
boil, cover, adjust heat to maintain a simmer, and cook until potatoes are
tender, 12 to 15 minutes.
Add zucchini & summer squash, cover and simmer until tender, 8 to 10
minutes. Cool slightly, then puree the soup in blender or food processor until
smooth. Return soup to pot; stir in chives and lemon juice to taste. Season to
taste with salt and pepper. Reheat and serve, garnishing each serving with a
thin slice of lemon.
with Creamy Dijon Dressing
For dressing
3 tablespoon Dijon mustard
2 tablespoons water
1 tablespoon white wine vinegar
1 teaspoon salt
1 teaspoon ground pepper
1 1/4 cups olive oil
2 tablespoons chilled whipping cream
2 tablespoons chopped fresh basil or 2 teaspoons dried
1 tablespoon chopped fresh parsley
For salad
2 pounds red-skinned potatoes
5 tablespoons cider vinegar
1/4 cup olive oil
2 tablespoons white wine vinegar
1 large head romaine lettuce, coarsely chopped
2 tablespoons drained capers
Make dressing:
Blend first 5 ingredients in processor. With machine running add oil in slow
steady stream. Add cream; blend mixture until thick and creamy. Mix in herbs.
(Can be prepared 1 day ahead. Cover and refrigerate. Bring to room
temperature before using, thinning with water if dressing becomes too thick.)
Make salad:
Cook potatoes in large pot of boiling water until tender, abut 30 minutes. Drain
and cool. Peel potatoes. Cut into 1/3-inch-thick slices. Transfer potatoes to
large bowl. Sprinkle with cider vinegar. (Can be made 4 hours ahead. Let stand
at room temperature.)
Whisk oil and vinegar in another large bowl. Add lettuce and toss to coat. Add
capers to potatoes. Mix enough dressing into potatoes to coat. Spoon potatoes
atop greens and serve.
Roasted Garlic Mashed Potatoes
1 Large garlic
1 tsp olive oil
4 lbs Yukon or Russet potatoes, peeled & quartered
Salt & pepper
8 tbsp unsalted butter
1 ¼ cups heavy cream
Heat oven to 425°. Slice tops 1/4-inch off garlic heads, and discard. Coat heads
with olive oil, and wrap heads in aluminum foil. Bake until tender and golden,
about 45 minutes. Remove from oven, and let stand until cool enough to
handle. Carefully peel garlic cloves; set aside.
Place potatoes in a large stockpot, cover with cold salted water, and bring to a
boil. Cook until very tender, about 12 minutes. Drain in a colander, and pass
through a potato ricer or food mill over a large bowl.
Heat butter and cream in a saucepan until butter has melted and cream is hot.
Pour over riced potatoes, season with salt and pepper, and stir well to
combine. Gently stir in the roasted garlic cloves; serve.
Potato Salad
From my sister, Robin
6-8 Yukon Gold potatoes
White wine vinegar, to taste
2 tbsp mayo, or to taste
Salt and pepper, to taste
¼ cup chives
Place potatoes in steamer and cook until a fork goes through them easily.
Remove and let cool for 10 minutes. Remove skins and cut into quarters. Mix
potatoes with rest of ingredients. Serve warm or chilled.
Scalloped Potatoes and Turnips
10 medium potatoes, peeled and thinly sliced
4 turnips, peeled and thinly sliced
2 medium onions, peeled and thinly sliced
1/2 cup butter
salt and ground pepper
About 5 cups heavy cream
1/4 cup minced fresh parsley
1. Preheat the oven to 350 degrees F.
2. Grease a very large casserole. Layer the vegetables in alternating levels,
dotting each level with a little butter and adding salt and pepper until the
vegetables are used up. Pour the heavy cream into the casserole to come to
the top of the vegetables. Add any remaining butter to the top of the dish.
3. Bake for 45-60 minutes or until the top is lightly browned and the vegetables
are soft. Sprinkle with parsley.
Homemade Potato Chips
2 medium Yukon potatoes, peeled
3 tbsp. olive, canola, or peanut oil
salt and freshly ground pepper
Preheat the oven to 400 degrees. Slice the potatoes, 1/8 inch thick, in a boil
and immediately toss with the oil. Season them lightly with salt and arrange
them in a single layer on a baking sheet. Bake them in the oven until golden
brown, about 12-15 minutes. Season them again lightly with salt and pepper.
Let them cool completely for maximum crispiness.
Zucchini-Potato Soup
2 cups thinly sliced leeks, or yellow onion
1 garlic clove, minced
5 ¼ cups vegetable broth
2 cups diced peeled russet potatoes
4 cups diced zucchini
4 cups diced yellow summer squash
2 tbsps minced fresh chives or green onions
1 to 2 tbsps lemon juice
Salt & pepper
4 thin lemon slices
In a large saucepan, combine onion, garlic and ¼ cup vegetable broth. Bring
to a simmer, covered over moderate heat & simmer until vegetables are
softened, about 3 minutes. Add potatoes & remaining 5 cups broth. Bring to a
boil, cover, adjust heat to maintain a simmer, and cook until potatoes are
tender, 12 to 15 minutes.
Add zucchini & summer squash, cover and simmer until tender, 8 to 10
minutes. Cool slightly, then puree the soup in blender or food processor until
smooth. Return soup to pot; stir in chives and lemon juice to taste. Season to
taste with salt and pepper. Reheat and serve, garnishing each serving with a
thin slice of lemon.
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