Posted in Potatoes on October 15, 2012 |
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It’s Monday again. I know many people dread Mondays, but I don’t mind them so much. Routine for a Mom with young kids is a good thing. A 4-year-old in school for a few hours is also a good thing. Mondays also mean it’s time to get back on track with meals and meal-planning, since weekends often mean eating out with or entertaining friends and family. This is a convenient, but decadent, way to start the week off with a bang. All you need to do is slice and roast potatoes until they turn golden brown and crispy. Then drizzle them with a tablespoon of fragrant, rich white truffle oil, a touch of grated parmesan, and enjoy! So simple and scrumptious.
Parmesan & White Truffle Oil Oven Fries
6-8 Yukon Gold or Russet potatoes, sliced into 12 wedges
4 tablespoons olive oil
salt & pepper to taste
2 tablespoons white truffle oil
2-4 tablespoons parmesan, shredded or ground
- Preheat oven to 425 degrees F.
- Thoroughly clean the potatoes and slice each potato into 12 wedges.
- Toss with olive oil, salt & pepper.
- Place on a parchment lined baking sheet and roast in the oven until golden brown, about 20-30 minutes, depending how brown and crispy you like your fries.
- Remove from the oven, toss with parmesan. Drizzle with white truffle oil.
- Sprinkle with chopped parsley for garnish, if desired. Serve immediately
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I was addicted to creamy, crusty roasted potatoes before this recipe came along. But sweet onions and a touch of decadent truffle oil have truly elevated this homey side. Just in time for Rice Kernel’s new appreciation for roasted potatoes.
Roasted New Potatoes with Caramelized Onions and Truffle Oil Recipe, adapted slightly from Simply Recipes
1 pound small, new potatoes, scrubbed, quartered
1 large yellow onion, peeled, thinly sliced
3 large carrots, sliced 1 inch thick
3 Tbsp olive oil
Kosher salt and freshly ground black pepper
Several shakes of white truffle oil, about 1/2 teaspoon
- Preheat oven to 400°F. Put onions, carrots and potatoes in a sturdy roasting pan. Pour olive oil over them and toss well to coat. Liberally sprinkle salt and pepper over the potatoes and onions. Spread the potatoes out so they are in a single layer in the pan. Place in oven. Cook for 40 minutes or until the potatoes are lightly browned and cooked through.
- Place potatoes and onions in a serving dish. Sprinkle well with truffle oil. Toss to coat.
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I love potatoes – purple, russet, new potatoes, yams…. There’s no spud I would resist. Fortunately, Rice Kernel has finally taken to them. Fresh from a morning spent at the park, he requested this (really) for lunch. Simple to prepare, we opted for some sweet corn and carrots and a sprinkling of leafy spinach for texture, but you can use any vegetables you have on hand.
4-5 new potatoes (about 2 pounds), scrubbed
2 tablespoon vegetable oil
1/2 cup yellow onions, diced
2 carrots, sliced
1/2 cup frozen corn
1 cup fresh spinach, optional
1 teaspoon garlic, minced
1/4 teaspoon fresh thyme, chopped
1/2 teaspoon salt
1/8 teaspoon ground black pepper
- Cut potatoes into cubes and cook in a saute pan over medium-high heat with some stock or water. Stir occasionally and cook until tender, about 7-10 minutes.
- Heat the oil in a medium skillet over high heat. Add the onions and cook, stirring, for 2 minutes. Add the garlic, and cook, stirring, for 20 seconds. Add the potatoes, carrots, thyme, salt, and pepper, and cook without stirring, but shaking the pan occasionally to keep from burning, until the potatoes begin to color and crisp on the underside, about 4 minutes. Turn the potatoes with a spatula being careful not to mash, and continue cooking until uniformly golden. Add in frozen corn. Cook an additional 2-3 minutes. Fold in spinach and remove from the pan. Serve hot.
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In our family there’s typically a meat, starch, and vegetable(s) at dinnertime. (I know, sounds a bit boring and scientific.) Usually the components are separate – a piece of fish or meat, rice or pasta, and a side of sauteed vegetables – which means I have to cook each separately. But, on a lazy day, there’s nothing like combining everything together – and not like in a fried rice, my other go-to one-dish dinner. Hearty and filling, this is a savory blend of roasted potatoes, peppery, earthy kale, and spicy, sweet sausage. It is comforting and perfect for an evening in front of the TV….. if you don’t have kids =)
Kale with Sausage and Potatoes
1 Tbsp olive oil
1/2 pound bulk sweet Italian sausage, or other sausage (we like it spicy)
1 onion, sliced thin (about 1 1/2 cup’s worth of sliced onions)
2 large garlic cloves, sliced thin
1 pound kale (1 large bunch), center thick rib removed, leaves roughly chopped
1/2 cup chicken or vegetable stock
3-4 small/medium new potatoes
Salt and pepper
- Preheat oven to 400 degrees. Cube potatoes and toss with 1-2 tsp olive oil and a generous pinch of salt and freshly ground pepper. Roast for 35-45 minutes, until tender. Toss the potatoes halfway through cooking.
- Heat the olive oil in a large sauté pan over medium-high heat and add the bulk sausage; if you can’t find bulk sausage, remove the casings on the links. Cook for 3-4 minutes, then add the onion slices and turn the heat to high. Cook until the edges of the onions brown, about 3-4 minutes. Add the garlic and cook for another minute. Add the kale, sprinkle salt over everything, then add the chicken stock. Cover the pan, lower the heat to medium and cook for 2 minutes.
- Uncover, mix everything well (the kale will have cooked down by now) and add the potatoes. Cook for 1-2 minutes, until combined. Serve.
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Few words today, as it is the 12th anniversary of my Mom’s passing. A dish that’s beautifully hued and antioxidant-rich; a perfect combination of savory and sweet. Delicious as a side to fish or chicken (or your choice of protein) or topped with a fried egg, I hope you enjoy this as much as I do.
Purple Cabbage and Sweet Potato Hash
3 strips bacon, chopped
3 tablespoons olive oil
2 medium sweet potatoes, about 8 ounces each, peeled and 1/4-inch diced
1/2 head of small purple cabbage, sliced
1/2 cup chopped red onion
2 cloves garlic, thinly sliced
1/2 teaspoon ground cumin
Pinch of red pepper flakes, optional
2 scallions, sliced, optional
Salt and freshly ground black pepper
- In a 13-inch saute pan over medium-high heat, add the bacon and half the olive oil. When the oil heats and the bacon begins to sizzle, add the cabbage and cook 3-5 minutes, until wilted. Set aside.
- Add the remaining olive oil and sweet potatoes and cook until browned on one side, about 5 minutes. Turn the potatoes and cook another 3 to 5 minutes longer, until other sides are brown and potatoes are cooked through. Add the onions, garlic, red pepper and season with salt and pepper. Cook another 2-3 minutes. Taste and re-season if necessary. Top with scallions, if desired.
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