Potato Recipes

Index of Recipes

Starters

Boiled Potatoes with Caviar
Indian Minted Potatoes and Cucumber
Marinated New Potatoes
Marinated Potatoes and Onions
Peruvian Potatoes with Cheese Sauce (Papas a la Huancaina)
Potato and Goat Cheese Galette (Galette de Pomme de Terre au Fromage de Chevre)
Potato Pancakes with Watermelon Relish
Potato Pierogi
Potato Skins
Spanish Potatoes with Capers (Patatas con Alcaparras)

Soups

Colombian Avocado and Potato Soup (Sopa de Aguacate y Papas)
German Potato Soup with Cucumber (Feine Kartoffelsuppe mit Gurken)
Leek and Potato Soup
Mexican Potato and Cheese Soup (Caldo de Papas con Queso)
Norwegian Cold Potato Soup
Potato and Carrot Soup
Spanish Potato and Egg Soup (Gazpachuelo)
Vichyssoise (Cream Vichyssoise Glacé)

Salads

French Potato Salad
Grilled Potato Salad
Mustard Potato Salad
Potato and Bean Salad
Potato-Lover's Potato Salad
Salade Niçoise
Scandinavian Herring and Potato Salad
Uruguayan Potato Salad (Ensalada Rusa)

Sides

Baked Potatoes Florentine
Baked Potatoes with Blue Cheese
Basque Potatoes
Boiled New Potatoes with Bleu Cheese
Bubble and Squeak
Chipotle Mashed Potatoes
Colcannon
Colombian Potatoes with Tomato-Cheese Sauce (Papas Chorreadas)
Creamed New Potatoes au Gratin
Danish Caramelized Potatoes
Duchess Potatoes
French Country-Style Potatoes
Garlic Mashed Potatoes
German Sour Potatoes (Saure Kartoffeln)
Greek Braised Beans and Potatoes
Greek Potato and Olive Stew (Patates Yahni)
Grilled Potatoes and Mushrooms
Indian Curried Potatoes and Peas (Alu Mattar)
Indian Deep-Fried Potatoes in Yogurt Sauce (Dam Alu)
Indian Rice with Potatoes and Mint (Hari Chatni Pollau)
Latkes
Lemon Potatoes
Mashed Potato Cakes
Mashed Potatoes with Parmesan Cheese
Mexican Garlic-Roasted Potatoes (Papas al Mojo de Ajo)
Oven-Fried Potatoes with Parmesan
Pittsburgh Potatoes
Pommes Soufflées (Puffed Fried Potatoes)
Potato Crepes
Potato Gnocchi (Gnocchi di Patate)
Potato, Onion and Tomato Gratin
Potatoes Anna
Puerto Rican Potato and Carrot Gratin
Pureed Potatoes and Celeriac
Roasted Potatoes and Garlic
Rosemary Potatoes
Scalloped Potatoes
Spanish Catalan Cabbage and Potatoes (Trinxat)
Spanish "Poor People's" Potatoes (Patatas a lo Pobre)
Spanish Potatoes in Green Sauce (Patatas en Salsa Verde)
Spanish "Widowed" Potatoes (Patatas Viudas)
Swedish Potato Pancakes (Rarakor)
Twice-Baked Potatoes
Twice-Grilled Potatoes

Entrees

Corned Beef Hash
Danish Hash
Fish and Chips
Greek Lamb and Potatoes Lemonato
Irish Stew
Lamb and Potato Stew
Neapolitan Pork Roast with Potatoes
Portuguese Potato, Onion, and Salt Cod Casserole (Bacalhau a Gomes de Sa)
Shepherd's Pie
Swedish Hash

Starters

I don't believe I have ever eaten a potato I didn't like. Add a little sour cream and caviar, and this appetizer will get my attention every time. Please don't feel obligated to use expensive caviar unless you want to. The inexpensive whitefish and lumpfish varieties will still put this dish in a league of its own.

Boiled Potatoes with Caviar

Small red or new potatoes, 2 to 4 per person
Salt and freshly ground pepper to taste
Sour cream
Caviar
Chopped fresh chives

Choose the smallest, most blemish-free potatoes you can. Boil until tender in enough salted water to cover. Drain and allow to cool. Cut each potato in half and place the cut side down on a tray or serving platter. Using the point of a paring knife or a melon baller, scoop out a small depression in the tops of the potato halves. Season with salt and pepper, being careful not to over salt because the caviar is salty. Spoon a small amount of sour cream into the depression and top with a small amount of caviar. Finish with the chopped chives.

Return to Index of Recipes

This dish is traditionally served on a large plate with toothpicks as a cocktail snack, but it serves equally well as a first course, served on a bed of lettuce.

Indian Minted Potatoes and Cucumber

1-1 1/2 lbs (450-675 g) boiling potatoes, peeled
and cut into 3/4-inch (2 cm) dice
1 large cucumber, peeled, seeded, and cut into
3/4 -inch (2 cm) dice
1/4 cup (60 ml) firmly packed chopped fresh mint leaves
2 Tbs (30 ml) lemon juice
1 tsp (5 ml) ground cumin
1 tsp (5 ml) ground coriander
1/4 tsp (1 ml) cayenne pepper, or to taste
Salt and freshly ground pepper to taste

Boil the potatoes in salted water until just tender-do not over cook. Drain and cool in the refrigerator. Combine the potatoes and the remaining ingredients in a bowl and toss gently to combine. Serve slightly chilled or at room temperature. Serves 4 to 6.

Return to Index of Recipes

Here's an upscale dish inspired by the humble potato salad. Serve these tasty spuds with a knife and fork at an elegant dinner, or treat them as finger food while watching TV.

Marinated New Potatoes

1 1/2-2 lbs (675-900 g) new white or red potatoes
(choose the smallest available)
1/4 cup (60 ml) extra-virgin olive oil
1/4 cup (60 ml) chopped fresh herbs such as parsley,
chives, oregano, or rosemary
2 Tbs (30 ml) white wine vinegar
Salt and freshly ground pepper to taste
Crushed red pepper flakes to taste

Boil the potatoes in salted water just until tender-do not over cook. Drain the potatoes. Whisk together the remaining ingredients and combine with the potatoes while they are still warm, tossing to combine. Refrigerate for at least 2 hours. Serve cold or at room temperature. Serves 6 to 8 as an appetizer.

Return to Index of Recipes

This is the type of dish that might be served as an appetizer in a bistro on the French Riviera or as a tapa in a Madrid bar.

Marinated Potatoes and Onions

1 1/2 lbs (675 g) medium red potatoes, cut into
1/4-inch (5 mm) slices
1/2 cup (125 ml) thinly sliced red onion
1/2 cup (125 ml) thinly sliced scallions (spring onions), green and white parts
2 Tbs (30 ml) chopped fresh parsley
1 recipe light vinaigrette (see below)

Boil the potatoes in enough salted water to cover until they are tender but still firm, 5 to 8 minutes. Drain and allow to cool slightly. Toss gently with remaining ingredients and marinate at least 2 hours at room temperature. Serves 4 to 6.

Light Vinaigrette

1/4 cup (60 ml) water
2 Tbs (30 ml) red wine vinegar
2 Tbs (30 ml) extra-virgin olive oil
1 Tbs (15 ml) Dijon mustard
Salt and freshly ground pepper to taste

Whisk all ingredients together or blend in an electric blender or food processor until smooth. Makes about 1/2 cup (125 ml).

Return to Index of Recipes

This dish may be one of the oldest on earth. The Incas had been eating potatoes for thousands of years before Europeans had their first taste of them, and accounts of potato cookery go back to the very first Spanish conquistadores.

Peruvian Potatoes with Cheese Sauce (Papas a la Huancaina)

1/4 cup fresh lemon juice
1 1/2 tsp hot pepper flakes (or to taste)
1 tsp salt
Freshly ground black pepper
1 large onion, peeled, sliced thin, and separated into rings
8 medium boiling potatoes
1 cup coarsely crumbled queso blanco, or grated fresh mozzarella,
or grated Muenster cheese
2/3 cup heavy cream
1 tsp turmeric
2 tsp finely chopped, seeded fresh red or green hot chile (or to taste)
1/3 cup olive oil
4 hard cooked eggs, cut lengthwise into halves
8 black olives
Bibb or Boston lettuce leaves for garnish

In a large mixing bowl combine the lemon juice, dried chili, 1/2 tsp of salt and a few grindings of black pepper. Add the onion rings, tossing to coat them evenly with the mixture. Set aside. Boil the potatoes in a large pot of salted water until done, but not falling apart. Meanwhile, combine the cheese, cream, turmeric, chopped fresh chile, 1/2 tsp. salt, and a few grindings of black pepper in a blender jar. Blend at high speed until thick and creamy. Heat the olive oil in a heavy skillet over moderate heat. Pour in the sauce, reduce the heat to low, and cook for 5 to 8 minutes, stirring constantly, until the sauce is thickened.
To serve, arrange the potatoes on a heated platter and pour the sauce over them. Drain the onion rings and strew them over the potatoes. Decorate the edge of the platter with the lettuce, eggs, and olives. Serves 8.

Return to Index of Recipes

Galette is kind of a catch-all term referring to many small cakes and pastries, often sweet.

Potato and Goat Cheese Galette (Galette de Pomme de Terre au Fromage de Chevre)

2 large baking potatoes, peeled
Vegetable oil for deep frying
6-8 oz (170-225 g) goat cheese
A pinch of cayenne pepper
1/2 cup (125 ml) bread crumbs
2 Tbs (30 ml) extra-virgin olive oil
Salt and freshly ground pepper to taste
Black olives for garnish (optional)
Chopped fresh basil for garnish (optional)

Slice off and discard the ends of the potatoes. Cut the potatoes into 3/4-inch (2 cm) slices. Cut a round hole out of the center of each slice, forming a sturdy ring with at least 1/2 inch (1.2 cm) border of potato around the hole. Heat about 2 inches (5 cm) of vegetable oil in a skillet to 300F (150C). Fry the potato rings until light golden brown, about 5 minutes. Drain on paper towels and allow to cool enough to handle. Fill the potato rings with the goat cheese and coat both sides with bread crumbs. Refrigerate for at least 2 hours or overnight. Heat the olive oil in a large skillet over moderate heat and saute the potato rings until golden brown on both sides, about 30 to 40 seconds per side. Transfer to serving plates and season with salt and pepper. Garnish with olives and chopped basil if desired. Serves 4 to 6.

Return to Index of Recipes

The lowly potato pancake is elevated to new heights with this fresh and healthy watermelon relish. You can use any melon you like, but I think the unique flavor of watermelon makes this dish a standout.

Potato Pancakes with Watermelon Relish

For the relish:
2 cups diced, seeded watermelon
1 clove garlic, finely chopped
1/4 cup (60 ml) chopped fresh cilantro (coriander leaves)
1/4 medium onion, thinly sliced
1 tsp (5 ml) chili powder
Juice of 1 lime
Salt and freshly ground pepper to taste

For the pancakes:
3 medium potatoes, peeled and coarsely grated
1/4 medium onion, finely chopped
1 egg
2 Tbs (30 ml) all-purpose flour
Salt and freshly ground pepper to taste
2 Tbs (30 ml) butter or vegetable oil

Combine all ingredients for the relish in a small bowl and refrigerate for at least 30 minutes before serving. Combine the potatoes, onion, egg, flour, salt, and pepper in a bowl and stir to mix thoroughly. Heat the butter in a large skillet over moderate heat and add the potato mixture in 1/4-cup (60 ml) scoops. Fry until golden brown on both sides, about 3 minutes per side. Drain on paper towels and serve topped with the watermelon relish. Serves 4 to 6.

Return to Index of Recipes

It's hard to imagine a Polish menu without pierogi. This version is relatively quick and easy.

Potato Pierogi

For the dough:
2 cups (500 ml) all-purpose flour
1 large egg
2-3 Tbs (30-45 ml) water

For the stuffing:

2 lbs (1 Kg) potatoes, cooked
1/2 onion, chopped
1 Tbs (15 ml) butter
3 Tbs (45 ml) cottage or farmer's cheese
1 Tbs (15 ml) chopped chives
Salt and freshly ground pepper to taste
A grating of fresh nutmeg

Mix the ingredients for the dough together, adding just enough water to form a firm dough. Divide in half and roll into thin sheets. Mash the potatoes coarsely. Saute the onion in the butter until golden brown and add to the potatoes, along with the remaining ingredients. Stir to thoroughly combine. Place mounds of the filling 1 to 2 tablespoons (15- 30 ml) in size along one edge of the dough, about 2 to 3 inches (5 to 7 cm) away from the edge. Fold the dough over the filling and, using a pastry cutter or rim of a glass, cut out semi-circular shapes. Press the edges of the dough together to seal. Repeat with the remaining dough and filling, rerolling the leftover pieces of dough as you go along. Drop the pierogi into boiling salted water and boil covered for 2 to 3 minutes, until the pierogi float to the surface. Remove with a slotted spoon and drain. Serve immediately with melted butter. Serves 6 to 8.

Return to Index of Recipes

This dish made its first appearance in the early '70s, and is still a staple in "fern bars" around the country.

Potato Skins

4 large baking potatoes
2 Tbs (30 ml) butter
Salt and freshly ground pepper to taste
1 cup (250 ml) shredded Cheddar, Monterey Jack,
or cheese of your choice
4 slices bacon, fried crisp and crumbled (optional)
Sour cream (optional)
Chopped fresh chives (optonal)

Prick the potatoes with a fork and bake in a preheated 425F (220C) oven until done, about 1 hour. Halve lengthwise and scoop out the flesh, leaving shells about 3/4 inch (2 cm) thick. Reserve scooped out flesh for another use. Spread the inside of the shells with butter, season with salt and pepper, and cut each shell into 4 to 6 strips. Arrange on a baking sheet and place under a preheated broiler until the cheese melts, about 2 minutes. Sprinkle with optional crumbled bacon and serve with optional sour cream and chopped chives. Serves 4 to 6.

Return to Index of Recipes

With the flavors of capers, dill, and orange juice, this "tapa" is like no potato salad you've ever tasted before.

Spanish Potatoes with Capers (Patatas con Alcaparras)

1 1/2 lbs (675 g) small red potatoes
1/2 cup (126 ml) extra-virgin olive oil
1 scallions (spring onion), green and white parts, finely chopped
3 Tbs (45 ml) capers, drained
2 Tbs (30 ml) lemon juice
2 Tbs (30 ml) orange juice
2 Tbs (30 ml) chopped parsley
1 Tbs (15 ml) chopped fresh dill plus additional for garnish
Salt and freshly ground pepper to taste

Boil the potatoes in salted water until tender. Drain, cool slightly, and cut into thin slices. While the potatoes are boiling combine the remaining ingredients in a mixing bowl and whisk. Toss gently with the sliced potatoes and marinate at room temperature for 2 to 4 hours, tossing occasionally. Serve at room temperature garnished with additional dill. Serves 6 to 8 as an appetizer.

Return to Index of Recipes

Soups

Avocado soups are found throughout Latin America and the Caribbean, and this Chilean version is reminiscent of Vichyssoise. Don't boil the soup after the avocados are added as they have a tendency to become bitter when cooked.

Colombian Avocado and Potato Soup (Sopa de Aguacate y Papas)

1 lb (450 g) potatoes, peeled and diced
2 leeks, white part only, thoroughly washed and sliced
1 medium onion, sliced
4 cups (1 L) chicken stock
1 cup (250 ml) heavy cream, half-and-half, or milk
2 ripe avocados, peeled and mashed
Salt and freshly ground pepper to taste

Combine the potatoes, leeks, onion, and stock in a large pot and bring to a boil over high heat. Simmer until the vegetables are tender, 15 to 20 minutes. Process in batches in an electric blender or food processor until smooth and return to the pot. Add the cream and bring to a boil. Remove from the heat and stir in the mashed avocados, salt, and pepper. Serve warm or chilled. Serves 4 to 6.

Return to Index of Recipes

This Oktoberfest treat is a traditional German twist on the ubiquitous potato soup, with flavor and texture added by the almost raw cucumber. You could even try this technique with canned potato soup for a quick and easy snack.

German Potato Soup with Cucumber (Feine Kartoffelsuppe mit Gurken)

1 medium-sized cucumber, peeled, cut in half lengthwise, seeds removed, and cut into 1/4 in (5 mm) dice
About 1 1/2 lb (700 g) boiling potatoes, peeled and cut into 1/2-inch (1 cm) dice
3 cups (750 ml) cold water
Salt and freshly ground pepper to taste
1 cup (250 ml) heavy cream
1 cup milk
1 Tbs (15 ml) grated onion
1 Tbs (15 ml) finely chopped fresh dill,
or 1 tsp (5 ml) dried dill weed

Bring the potatoes and water to a boil in a heavy 3 to 4 quart (3-4 L) saucepan over high heat. Reduce the heat to moderate, add the salt and pepper, and cook the potatoes until they are soft and easily mashed against the side of the pot. Pour the potatoes and liquid into a sieve over a large bowl. Using a wooden spoon press the potatoes through the sieve into the reserved cooking liquid. Return the potato and liquid mixture to the pan and stir in the cream, milk, grated onion, and cucumbers. Simmer over low heat for about 5 minutes, until the cucumbers are warm but still form. Taste and adjust the seasoning. Serve either from a heated tureen or in individual soup bowls, with a sprinkling of dill on the surface of the soup. Serves 4 to 6.

Return to Index of Recipes

The traditional version of this soup is called Vichyssoise, and is made silky smooth and delicious by the addition of heavy cream. This lighter version is almost as good, and since I don't want to receive hundreds of emails explaining how Vichyssoise must have cream, I'm going to call it:

Leek and Potato Soup

4 large leeks (white and tender green parts) thickly sliced and well cleaned
4 large baking potatoes (about 2 lbs, 1 kg) peeled and cut into large chunks
4 cups low-fat chicken broth
1 cup non-fat milk
Salt and freshly ground black pepper

Combine the leeks, potatoes, chicken broth, and 3 cups water in a large pot. Bring to a boil, lower heat, and simmer for 30 minutes, until the potatoes are very soft. Puree the soup in a blender or food processor until smooth. Return to the pot and stir in the milk. Adjust seasoning with salt and pepper. Serve hot or cold. If serving cold, taste and adjust the seasoning after it is chilled. Serves 6 to 8.

Return to Index of Recipes

Here is a traditional country-style Mexican soup that really satisfies.

Mexican Potato and Cheese Soup (Caldo de Papas con Queso)

2 Tbs (30 ml) butter
4 small new potatoes, cut into 3/4-inch (2 cm) cubes
1 onion, finely chopped
1-3 cloves garlic, finely chopped
2 large ripe tomatoes, finely chopped
4 cups (1 L) beef, chicken, or vegetable stock
2 canned mild green chiles, drained and chopped
1 cup (250 ml) heavy cream, half-and-half, or milk
Salt and freshly ground pepper to taste
12 oz (350 g) Monterey jack or white cheddar cheese, shredded
4 scallions (spring onions), green and white parts, finely chopped

Heat the butter in a large, heavy pot (Dutch oven) and saute the potatoes and onion until they begin to soften, 6 to 8 minutes. Add the garlic and cook for 2 minutes. Add the tomatoes and cook, stirring occasionally, for 5 minutes. Add the stock and green chiles and bring to a boil. Reduce the heat and simmer uncovered until the potatoes are cooked but still firm, about 5 minutes. Stir in the salt, pepper, and cream. Divide the cheese between 4 to 6 soup bowls and ladle the soup over it. Garnish with chopped scallions. Serves 4 to 6.

Return to Index of Recipes

Like most potato soups, this one may be served either hot or cold. If you choose to serve it hot, be sure to add the sour cream at the last minute and do not let the soup boil after it has been added. This recipe is not for the diet-minded or fat-conscious, but you can substitute fat-free ingredients with acceptable results.

Norwegian Cold Potato Soup

4 medium potatoes, peeled and diced
1 medium onion, peeled and chopped
2 cups (500 ml) milk
2 cups (500 ml) heavy cream
Salt and freshly ground pepper to taste
4 Tbs (60 ml) butter
1 cup (250 ml) sour cream
Chopped fresh dill

Boil the potatoes and onion in enough salted water to cover until tender. Drain and mash thoroughly. Add the milk, cream, salt, pepper, and butter and bring to a boil over moderate heat, stirring frequently. Reduce the heat and simmer uncovered for 5 minutes. Chill thoroughly. Just before serving stir in the sour cream, and sprinkle with the chopped dill. Serves 6 to 8.

Return to Index of Recipes

This quick and easy soup might become a favorite because, in addition to the potatoes and carrots, you can add just about any vegetable you have on hand. Try adding some diced turnips or tomatoes, or chopped broccoli, or frozen peas. You get the idea.

Potato and Carrot Soup

1 Tbs (30 ml) extra-virgin olive oil or butter
4 medium potatoes, peeled and diced
4 carrots, peeled and diced
1-3 cloves garlic, finely chopped
4-6 cups (1-1.5 L) chicken, beef, or vegetable stock
Salt and freshly ground pepper to taste

Heat the oil in a large pot over moderate heat and saute the potatoes, carrots, and garlic for 2 to 3 minutes. Add the stock and bring to a simmer. Cook until the vegetables are tender, about 20 minutes. Adjust the seasoning with salt and pepper. Serves 4 to 6.

Return to Index of Recipes

This simple yet delicious Spanish soup is sometimes called "sopa de duelo" ("wake soup") because it is so easy to throw together on short notice.

Spanish Potato and Egg Soup (Gazpachuelo)

1 lb (450 g) potatoes, peeled and diced
6 cups (1.5 L) chicken stock or water
2 eggs
3 Tbs (45 ml) lemon juice
1 cup (250 ml) extra-virgin olive oil
1 Tbs (15 ml) dry sherry (optional)

Combine the potatoes and stock in a pot and bring to a boil over high heat. Reduce the heat and simmer covered until the potatoes are tender, about 10 minutes. Meanwhile, put the eggs and lemon juice in an electric blender and, with the motor running, slowly add the oil in a thin stream to make a thick emulsion. Beat about 1 cup (250 ml) of the hot stock, a little at a time, into the egg mixture. Remove the soup from the heat and stir in the egg mixture-do not boil. Stir in the sherry if desired. Serves 4 to 6.

Return to Index of Recipes

You might have thought that Vichyssoise was a French dish, and so did I. Actually, its roots are French but it was created about 1917 at the New York Ritz-Carlton Hotel by Chef Louis Diat. Chef Diat modeled it after a leek and potato soup his mother used to serve when he was growing up in a town near Vichy, France. According to Jean Anderson in her excellent "The American Century Cookbook"* the name was almost changed to "Creme Gauloise" during World War II when a group of chefs in the USA voted to change it as a protest against the Vichy government of France. Here is the recipe almost exactly as it was printed by Chef Diat in his 1941cookbook "Dining a la Ritz."

Vichyssoise (Cream Vichyssoise Glacé)

4 leeks, white part
1 medium onion
4 Tbs (60 ml) sweet butter
5 medium potatoes
1 qt (1 L) water or chicken broth
1 Tbs (15 ml) salt
2 cups (500 ml) milk
2 cups (500 ml) medium cream
1 cup (250 ml) heavy cream

Finely slice the white parts of the leeks and the onion, and brown very lightly in the sweet butter, then add the potatoes, also sliced finely. Add the water or broth and salt. Boil from 35 to 40 minutes. Crush and rub through a fine strainer. Return to fire and add the milk and medium cream. Season to taste and bring to a boil. Cool and then rub through a very fine strainer. When soup is cold add the heavy cream. Chill thoroughly before serving. Finely chopped chives may be added before serving. Serves 8.

Return to Index of Recipes

Salads

Here's how the French prepare their potato salad.

French Potato Salad

1 1/2-2 lbs (675-900 g) medium red potatoes, scrubbed and cut into 1/4-inch (5 mm) slices
1/2 red onion, finely chopped
3-4 scallions (spring onions), green and white parts, finely chopped
1/4 cup (60 ml) chopped fresh parsley
2 Tbs (30 ml) red wine vinegar
2 tsp (10 ml) Dijon mustard
4 Tbs (60 ml) extra-virgin olive oil
Salt and freshly ground pepper to taste

Boil the sliced potatoes in salted water until tender but still firm, about 5 to 8 minutes. Drain and combine in a large bowl with the onion, scallions, and parsley. Whisk together the vinegar and mustard. Add the olive oil in a thin stream while whisking. Season with salt and pepper and pour over the potato mixture. Toss gently to combine thoroughly. Let marinate at room temperature for at least 2 hours before serving. Serve at room temperature. Serves 4 to 6.

Return to Index of Recipes

This dish is really more of a side dish than a traditional salad. Whatever you call it, grilled vegetables have never tasted so good.

Grilled Potato Salad

2 lbs (900 g) Yukon Gold or other potatoes, cut into 1-inch (3 cm) slices
Extra-virgin olive oil
Salt and freshly ground pepper to taste
1-2 large red onions, peeled and cut into 1-inch
(3 cm) slices

For the dressing:
1/4 cup (60 ml) mayonnaise
3 Tbs (45 ml) finely chopped fresh parsley
2 Tbs (30 ml) red wine vinegar
1 Tbs (15 ml) Dijon mustard
1 tsp (5 ml) granulated garlic

Place the potato slices in a mixing bowl and add enough olive oil to coat them lightly. Add salt and pepper and toss. Brush the onion slices with olive oil and season with salt and pepper. Cook potatoes and onions over hot coals, turning once, until the potatoes are browned and the onions are tender. The potatoes will take 15 to 20 minutes and the onions will take 10 to 12 minutes. Transfer the potatoes to a large bowl. Coarsely chop the onions and add them to the potatoes. Whisk together the ingredients for the dressing, pour over the potato mixture and toss gently. Serve warm. Serves 4 to 6.

Return to Index of Recipes

I know I have said this before, but I really love potatoes. However, most of the potato salads served in restaurants and sold in delis turns me off because they're usually so overloaded with mayonnaise that they become a gloppy, fat-laden mess. Here is an alternative for people who like potatoes more than mayonnaise.

Mustard Potato Salad

1 1/2-2 lbs (675-900 g) boiling potatoes such as red new potatoes, cut into bite-size pieces
1/2 cup (125 ml) extra-virgin olive oil
1/4 cup (60 ml) Dijon mustard
1/4 cup (60 ml) whole-grain mustard
1-2 Tbs (15-30 ml) balsamic or red wine vinegar
Salt and freshly ground pepper to taste
1/4 cup (60 ml) chopped fresh parsley
2 Tbs (30 ml) chopped fresh basil or mint (optional)

Boil the potatoes in salted water just until tender, about 15 minutes. Drain and transfer to a large bowl. Whisk together the oil, mustards, vinegar, salt, and pepper and pour over the potatoes. Add the chopped herbs and toss gently. Serve chilled, warm, or at room temperature. Serves 4 to 6.

Return to Index of Recipes

If everybody loves potato salad, and everybody loves beans, then everybody is going to love this dish. Try it the next time you grill hamburgers, steaks, or "throw a prawn on the barby"; take it on your next picnic, or bring it to the next church social. You don't even have to tell people it's low in fat.

Potato and Bean Salad

2 lbs (900 g) red potatoes
10 oz (280 g) package of frozen baby lima beans, cooked and drained
16 oz (450 g) pinto or kidney beans, rinsed and drained
1 medium red onion, chopped
2 stalks celery, chopped
1 cup (250 ml) plain fat-free yogurt
4 Tbs (60 ml) red or white wine vinegar
1 Tbs (15 ml) Dijon style mustard
1/2 cup (125 ml) chopped fresh dill leaves
Salt and freshly ground black pepper to taste

Cut the potatoes into chunks and boil until tender but firm. Drain and allow to cool. Combine all ingredients in a large mixing bowl and toss gently to coat the potatoes. Chill for at least one hour, or serve at room temperature. Serves 6 to 8.

Return to Index of Recipes

I developed this recipe because I'm tired of all the potato salads that are swimming in mayonnaise. My father dubbed it "Potato-Lover's Potato Salad" because the emphasis in this dish is on the potatoes, and not a lot of fat-laden glop. Naturally, the quality of the potatoes is critical to the success of this recipe, so use the freshest and best available.

Potato-Lover's Potato Salad

2 lbs (1 Kg) new potatoes
1/4 cup (60 ml) mayonnaise
1 scallion, finely sliced
1 tsp (5 ml) celery seed
Salt and freshly ground black pepper to taste

Try to buy potatoes of a uniform size. Cut the larger potatoes into pieces about the size of the smaller potatoes so they will cook at the same rate. Cook in enough boiling salted water to cover by at least 3 inches (8 cm). Test for doneness after 10 minutes. The potatoes should be tender but still firm. Drain the potatoes and allow to cool. Add the remaining ingredients and stir gently so as to coat the potatoes without breaking them. Chill in the refrigerator for 3 hours, or until well chilled. Serve cold. Serves 4 to 6.

Return to Index of Recipes

The famous salade Niçoise is one of those dishes everyone has heard of, many have eaten, and few have prepared. If your guests have trouble with "fancy French food" at your next luncheon, just call this "Potato and Tuna Salad".

Salade Niçoise

For the potatoes:
1 lb (450 g) boiling potatoes, cut 1/4 in (5mm) thick
2 Tbs thinly sliced scallions, including some green tops
4 Tbs finely chopped fresh parsley

For the vinaigrette:
1/4 cup lemon juice (or wine vinegar)
1/2 tsp dry mustard
1 cup extra virgin olive oil
Salt and freshly ground black pepper to taste

For the salad:
1 large head Boston or romaine lettuce, separated, washed, and dried
4 ripe tomatoes, cut into wedges
3 hard-cooked eggs, peeled and quartered
1 7 oz (197 g) can of tuna fish (preferably packed in olive oil) drained
1/2 cup black olives (brine cured or oil cured)
12 anchovy fillets, soaked in cold water for 10 minutes, drained and dried
2 cups string beans, cooked and chilled
3 Tbs finely chopped fresh parsley.

Boil the potato slices for 10 minutes, or until tender but firm. Drain and set aside. Make the vinaigrette by whisking together the lemon juice, salt, pepper, and dry mustard. Add the olive oil in a thin stream, whisking constantly. Add about 1/3 of the vinaigrette, the scallions, and the parsley to the potatoes, tossing to coat them completely, and chill in the refrigerator for at least half an hour. Combine another 1/3 of the vinaigrette with the tuna, tossing gently so as to leave rather large chunks of meat. Line a large salad bowl with the lettuce leaves and place the potatoes on the bottom of the bowl. Arrange the tomato wedges, egg quarters, tuna chunks, olives, anchovies, and green beans in an attractive pattern. Or you may make individual arrangement on dinner plates. The dish may be prepared several hours in advance up to this point and refrigerated. Spoon the remaining vinaigrette over the salad just before serving and sprinkle the parsley on top. Serve with warm French bread. Serves 4 to 6.

Return to Index of Recipes

With the great Scandinavian tradition of the smorgasbord, it would be inconceivable to offer a selection of small dishes without a selection from that part of the world.

Scandinavian Herring and Potato Salad

1 lb (450 g) small red potatoes, cut into bite-size pieces
1 1/2 cups (375 ml) pickled herring fillets, coarsely chopped
1/2 cup (125 ml) sour cream
2 ribs celery with leaves, chopped
2 Tbs (30 ml) lemon juice
2 Tbs (30 ml) chopped parsley
2 Tbs (30 ml) chopped fresh chives
Lettuce leaves for garnish

Boil the potatoes in salted water until tender. Drain, cool to room temperature, and combine with the remaining ingredients, tossing to combine. Refrigerate at least 2 hours and serve chilled on a bed of lettuce leaves. Serves 6 to 8.

Return to Index of Recipes

In Argentina and Uruguay, the designation rusa (meaning "Russian") is given to anything with sour cream in it. Here is a classic side dish that you'll find on every buffet and picnic table within 500 miles of the Rio de la Plata.

Uruguayan Potato Salad (Ensalada Rusa)

2-3 lbs (900-1350 g) boiling potatoes, peeled and cut into 3/4-inch (2 cm) dice
1-2 medium carrots, peeled and cut into 1/4-inch (5 mm) dice
1 cup (250 ml) fresh or frozen green peas
1/4 cup (60 ml) sour cream, or more to taste
1/4 cup (60 ml) mayonnaise, or more to taste
2 Tbs (30 ml) chopped fresh parsley
Salt and freshly ground pepper to taste

Cook the potatoes, carrots, and peas separately in salted water until they are tender but still firm. Drain and combine with the remaining ingredients, tossing gently to combine well. Refrigerate covered for at least 2 hours or overnight. Serves 4 to 6.

Return to Index of Recipes

Sides

Did you know that the recipe for the liqueur Chartreuse is known to only three Carthusian monks, and that they are allowed to speak to each other just once a week? That's just one of the thousands of little known food facts to be found in Larousse Gastronomique, the vast majority of which are of a much more practical nature than this little tidbit. And here is one of the dozens of classic recipes listed under the heading "Potatoes":

Baked Potatoes Florentine

2 Tbs (30 ml) butter
10-12 oz (280-330 g) frozen chopped spinach, thawed and thoroughly drained
Salt and freshly ground pepper to taste
A grating of fresh nutmeg
4-6 baking potatoes, baked
1/2 cup (125 ml) freshly grated Parmesan cheese

Heat the butter in a skillet over moderate heat and saute the spinach until warmed through. Season with salt, pepper, and nutmeg. Scoop out about half the pulp of the baked potatoes and mix with the spinach mixture. Fill the potatoes with the spinach and potato mixture and top with the Parmesan cheese. Bake in a preheated 450F (230C) oven until heated through and golden brown on top, 10 to 15 minutes. Serves 4 to 6.

Return to Index of Recipes

I always think of baked potatoes as comfort food, especially as I sit comfortably while they bake unattended.

Baked Potatoes with Blue Cheese

4-6 large baking potatoes, scrubbed and pierced deeply with a fork in 2 or 3 places
Kosher salt
Salt and freshly ground pepper to taste
1 cup (250 ml) crumbled blue cheese, or to taste
1/2 cup (125 ml) chopped walnuts, lightly toasted

Sprinkle the potatoes liberally with kosher salt while they are still wet from scrubbing and place directly on the center rack of a preheated 400F (200C) oven. Bake until they yield when squeezed, about 1 hour. Cut a cross in the top of the potatoes and pinch the sides to expose the interior. Season with salt and pepper and add the blue cheese and toasted walnuts. Serves 4 to 6.

Return to Index of Recipes

There are few things I like better than scalloped potatoes. Here is a recipe that sacrifices most of the fat but actually gains in flavor:

Basque Potatoes

2 Tbs (30 ml) olive oil
1 medium onion, chopped
2 cloves garlic, crushed
1 red or green bell pepper, seeded and chopped
1/2 cup (125 ml) chopped parsley
1 cup (250 ml) canned or fresh chicken stock
Salt and freshly ground pepper to taste
4-6 medium potatoes, thinly sliced

Heat the oil in a large skillet over moderate heat and saute the onion, garlic, and bell pepper until soft but not brown, about 5 minutes. Add the parsley and broth and season with salt and pepper. Bring to a boil and remove from the heat. Layer the sliced potatoes in the broth in the skillet. Bring to a boil over moderate heat. Reduce the heat and simmer covered for 15 to 20 minutes, until the potatoes are tender. Pour a little of the cooking liquid over the potatoes when serving. Serves 4 to 6.

Return to Index of Recipes

These potatoes can be made ahead and served slightly warmed or at room temperature. Rather than give precise quantities, the instructions are based on one person, and you can multiply the quantities according to the number of guests you will be having.

Boiled New Potatoes with Bleu Cheese

3 to 4 new potatoes per person, unpeeled
About 1 Tbs (15 ml) crumbled bleu cheese per person
Salt and freshly ground black pepper to taste

Boil the potatoes in enough salted water to cover until tender. Drain and cool. Slice each potato in half and arrange snugly, cut side up, in a shallow oven proof baking pan. Sprinkle with the bleu cheese and season with salt and pepper. Heat under a preheated broiler or in a preheated 400F (200C) oven until the cheese just begins to melt. Serve warm or at room temperature.

Return to Index of Recipes

It's hard to believe that, after publishing dozens of British recipes over the past nine years, it has taken me this long to get around to one of the most popular British dishes of all. Better late than never, right? It is often served at breakfast and traditionally used the cooked vegetables left over from Sunday's roast. There are several theories to explain the name of the dish, and most of them suggest the sound of the cabbage and potatoes as they cook.

Bubble and Squeak

4 Tbs (60 ml) bacon fat, butter, or vegetable oil
1 onion, finely chopped
1 lb (450 g) cooked potatoes, mashed
1/2 lb (225 g) cooked cabbage or Brussels sprouts, finely chopped
Salt and freshly ground pepper to taste

Heat half the bacon grease in a heavy skillet over moderate heat and saute the onion until tender but not brown, about 5 minutes. Mix together the potatoes, cabbage, salt, and pepper and transfer to the skillet. Stir to combine with the onion and press into a large, flat cake. Cook until browned on the bottom, about 15 minutes. Hold a large plate over the skillet and invert them together to transfer the cake to the plate. Return the skillet to the heat, add the remaining bacon fat, and slide the cake back into the skillet. Cook until the bottom is golden brown, about 10 minutes. Cut into wedges to serve. Alternately, the sauteed onions can be added to the potato and cabbage mixture and cooked as smaller, individual patties. Serves 4 to 6.

Return to Index of Recipes

I love mashed potatoes and I like spicy foods, so I knew this would be a favorite of mine even before I tried it for the first time. You can make your own mashed potatoes, or you can buy the prepared mashed potatoes that are widely available (be sure to read the label and buy the ones that contain only potatoes). Chipotle peppers are smoked jalapeño peppers and are available canned in adobo sauce in the ethnic section of most supermarkets. They can be very spicy, so add them a little at a time, tasting before adding more.

Chipotle Mashed Potatoes

2 lbs (900 g) potatoes, peeled, boiled, and mashed
6 Tbs (90 ml) butter
1/4 cup (60 ml) heavy cream (or more to taste)
1 medium onion, finely chopped
1 green bell pepper (capsicum), seeded and finely chopped
1/4 tsp (1 ml) ground cumin
1 canned chipotle pepper (or to taste), finely chopped
Salt and freshly ground pepper to taste

Combine the mashed potatoes, 4 tablespoons (60 ml) of the butter, and cream in a mixing bowl and stir to combine. Melt the remaining butter in a skillet and saute the onion, pepper, and cumin until the onion is tender but not brown, about 5 minutes. Stir the onion mixture into the potatoes. Add the chipotle pepper, salt, and pepper, and taste to adjust the seasoning. Spoon the mixture into a buttered casserole and bake in a preheated 375F (190C) oven for 20 minutes. Serves 4 to 6.

Return to Index of Recipes

According to the Oxford English dictionary, "colcannon" (which also goes by "calecannon" and "colecannon") is derived from "cole" meaning cabbage, and the rest of the construction is "unclear." It goes on to say parenthetically "but it is said that vegetables such as spinach were formerly pounded with a cannon-ball." The word has been in use since at least since 1774, and in 1785 was defined as "Potatoes and cabbage pounded together in a mortar and then stewed with butter. An Irish dish."

Colcannon

6 medium-sized boiling potatoes (about 2 lbs, 900 g) peeled and quartered
4 cups finely shredded cabbage (about 1 lb, 450 g)
4 Tbs (60 ml) butter
1 cup (250 ml) milk
6 medium-sized scallions, including 2 inches (5 cm) of the green tops, cut into thin slices
Salt and freshly ground pepper to taste
1 to 2 Tbs (15 to 30 ml) finely chopped fresh parsley

Boil the potatoes in lightly salted water until tender but not falling apart. Drain and return them to the pan, set over the lowest heat possible, shaking occasionally until they are dry and mealy. Meanwhile, in a separate pot, boil the cabbage in lightly salted water for 10 minutes and then drain thoroughly. Melt 2 tablespoons (30 ml) of the butter in a heavy 8 to 10 inch (20 to 25 cm) skillet over moderate heat, and add the cabbage, cooking for a minute or two. Cover the skillet and set aside. Mash the potatoes with a fork, potato ricer, or electric mixer. Beat in the remaining 2 tablespoons (30 ml) butter, and 1/2 cup (125 ml) of the milk. Add as much of the remaining milk as required to make a smooth puree that is thick enough to hold its shape. Stir in the cooked cabbage and the scallions and adjust the seasoning with salt and pepper. Garnish with the chopped parsley on top. Serves 4 to 6.

Return to Index of Recipes

South America, home to the wild potato, has many dishes involving potatoes with different sauces. In Peru, papas a la huancaina is considered my many to be the national dish. This recipe is from a bit further north, but still in the "potatoes with sauce" family.

Colombian Potatoes with Tomato-Cheese Sauce (Papas Chorreadas)

4 to 6 large potatoes
2 Tbs (30 ml) butter
1/2 cup (125 ml) finely chopped onion
1 clove garlic, finely chopped
1 scallion (spring onion), green and white parts, finely chopped
1 cup (250 ml) chopped, peeled tomato
Salt and freshly ground pepper to taste
1/2 cup heavy cream
1 cup (250 ml) grated Monterey Jack,
Muenster, or other mild white cheese
Chopped parsley for garnish

Boil the potatoes in salted water until they are cooked through. Drain, peel, and keep warm. Heat the butter in a saucepan over moderate heat, and cook the onion and garlic until soft but not brown. Add the scallion, tomatoes, salt, and pepper and cook for 5 minutes, stirring occasionally. Add the cream and cheese and stir until the cheese is melted. Pour the sauce over the potatoes and sprinkle with chopped parsley. Serves 4 to 6.

Return to Index of Recipes

This is an elegant yet simple way to serve new potatoes, and the hostess will appreciate the fact that this dish can be prepared a day in advance and heated just before serving. For best results, choose the smallest potatoes possible.

Creamed New Potatoes au Gratin

2-3 lbs (900-1350 g) new potatoes
6 Tbs (90 ml) butter
6 Tbs (90 ml) flour
2 cups (500 ml) milk or half-and-half
Salt and freshly ground pepper to taste
A grating of fresh nutmeg
1/2 cup (125 ml) bread crumbs
1/2 cup (125 ml) freshly grated Parmesan cheese
2 Tbs (30 ml) butter, cut into small pieces

Boil the potatoes in salted water until tender, 15 to 30 minutes, depending on the size of the potatoes. Drain and set aside. Melt the butter in a saucepan over moderate heat. Stir in the flour and cook for 2 to 3 minutes, until the flour aroma is gone. Add the milk and stir with a wire whisk over moderate heat until the sauce comes to a boil and has thickened. Season with salt, pepper, and nutmeg. Combine the cooked potatoes with the sauce and place in a buttered baking dish. The dish may be covered and refrigerated at this point. Combine the bread crumbs and Parmesan and sprinkle over the surface of the potatoes. Dot with butter and bake in a preheated 400F (200C) oven until the top is lightly browned and the potatoes are heated through, 20 to 30 minutes. Serves 6 to 12.

Return to Index of Recipes

This recipe offers a new twist on the boiled potato. It will probably become a staple in your house, especially if you have hungry kids.

Danish Caramelized Potatoes

24 small new potatoes
1/2 cup (125 ml) sugar
1/4 lb (125 g) unsalted butter, melted
Salt and freshly ground black pepper to taste

Boil the unpeeled potatoes in enough salted water to cover for 15 to 20 minutes, until tender. Drain and allow to cool a little, then peel. Melt the sugar in a heavy skillet over low heat until it turns to a light brown caramel. Be careful not to let the sugar become too dark, which can happen very quickly, as it will become bitter. Stir in the melted butter and add as many potatoes as will fit without crowding the pan. Shake the skillet constantly to roll the potatoes around and cover them completely with the caramel. Remove the potatoes to a heated serving dish and repeat until all the potatoes are coated. Season with salt and pepper. Serves 6 to 8.

Return to Index of Recipes

With the introduction of packaged and frozen mashed potatoes in the USA in the past few years (please be sure to read the ingredients before deciding which brand to buy), this dish becomes a snap. You have probably seen these potatoes in fancy restaurants, where they are often piped directly onto the serving plate and browned in the oven prior to assembling the rest of the plate. Use them to dress up any meal.

Duchess Potatoes

4 cups (1 L) mashed potatoes, heated
1/4 cup (60 ml) melted butter
2 egg yolks, beaten
1 tsp (5 ml) Dijon-style mustard
Salt and white pepper to taste

Combine all the ingredients in a bowl and stir to thoroughly combine. Make mounds or patties on a greased baking sheet and decorate with a fork if desired. Alternately, you may pipe the mixture, using a pastry bag with a fluted tip, into any shapes you desire. Bake in a preheated 400F (200C) oven until golden brown. Serves 6 to 8.

Return to Index of Recipes

Everyone loves potatoes, and this dish is on every potato lovers short list of favorites. As always, the use of milk makes this dish more health conscious, but cream makes it taste better.

French Country-Style Potatoes

3 lbs red potatoes
1 cup chicken stock
3/4 cup milk, half and half, or heavy cream
3 cloves garlic, minced
Salt and pepper to taste
3 tablespoons butter, melted
4 cups sliced mushrooms
2 tablespoons chopped fresh parsley

Scrub potatoes. Do not peel. Cut into 1/4 -inch slices (you will need about 6 cups). Do not rinse sliced potatoes (starch will help thicken mixture). In a 3-quart saucepan, place potatoes, water and bouillon granules. Bring to a boil; reduce heat to low, cover and simmer for 15 minutes or until partially cooked, stirring occasionally. Add milk, garlic, salt and pepper. Increase heat to medium-high. Bring to a boil and boil for 2 minutes, stirring occasionally to prevent scorching. Remove from heat. In an 11 x 7 x 1 1/2 -inch baking dish, spread 1 tablespoon of the butter. Layer in order, half of the mushrooms, half of the potatoes with half of the sauce and drizzle with remaining 2 tablespoons butter. Top with remaining mushrooms, then potatoes with sauce. Sprinkle with parsley. Cover with foil. Bake in a preheated 350 degree oven for 30 minutes. Uncover and bake 20 minutes longer or until potatoes are tender when pierced with a fork. Serves 6 to 8.

Return to Index of Recipes

Back in the days when American cooks thought that garlic was something found only in Italian food, and no one would dare tamper with good old-fashioned mashed potatoes, Julia Child was teaching us that even the staples of the American table could be improved through the application of classic French techniques. We seem to have heeded her message because it's gotten downright hard to get plain mashed potatoes in a restaurant these days. Don't be intimidated by the amount of garlic in this recipe- its fury is tamed by the long cooking.

Garlic Mashed Potatoes

2 heads (about 30 cloves) garlic, peeled
1/4 lb (110 g) butter 2 Tbs (30 ml) all-purpose flour
1 cup (250 ml) milk or chicken stock
2-3 lbs (900-1350 g) baking potatoes, peeled and quartered
Salt and freshly ground pepper to taste
2-4 tbs (30-60 ml) heavy cream
Chopped parsley

Combine the garlic and half the butter in a small, heavy saucepan over low heat and cook covered for 20 to 30 minutes, until the garlic is very soft but not browned. Stir in the flour and cook for 3 minutes. Stir in the milk and bring to a boil, stirring frequently. Rub the sauce through a sieve or puree in an electric blender or food processor. Meanwhile, boil the potatoes in salted water until they are tender. Drain and mash thoroughly or put through a potato ricer. In a large pot over low heat, stir the potatoes to remove some of the moisture, and stir in the remaining butter, salt, and pepper. Stir the garlic sauce into the potatoes shortly before serving, and adjust the consistency with heavy cream. Garnish with chopped parsley. Serves 6 to 8.

Return to Index of Recipes

This simple and unusual potato dish is a traditional accompaniment to sausage and cold meats.

German Sour Potatoes (Saure Kartoffeln)

2 lbs (900 g) boiling potatoes, peeled and cut into
1/4-inch (1 cm) slices
2 cups (500 ml) water
1/2 tsp (5 ml) salt
3-4 slices bacon, chopped
2 Tbs (30 ml) all-purpose flour
2 Tbs (30 ml) white wine vinegar or cider vinegar

Combine the potatoes, water, and salt in a pot and bring to a boil over moderate heat. Boil the potatoes until they are tender, about 10 minutes. Drain in a sieve set over a bowl and reserve the water. Cook the bacon in a large skillet over moderate heat until browned and crisp. Stir in the flour and cook, stirring frequently, until the flour is lightly browned. Stir in the reserved cooking water and whisk until the sauce is smooth. Stir in the vinegar and add the potatoes, tossing them gently to coat with the sauce. Serves 4 to 6.

Return to Index of Recipes

This is a reduced fat version of a typical Greek "lathera", a vegetable dish braised and served in butter or oil.

Greek Braised Beans and Potatoes

2 Tbs (30 ml) butter
1/2 cup (125 ml) chopped onion
1 lb (450 g) green beans (haricots), ends nipped and cut into 1 in (3 cm) pieces
4 medium potatoes, peeled and cut into 1/4 in (5 mm) slices
1/2 cup (125 ml) chicken broth or water
1/2 tsp (2 ml) dried oregano
Salt and freshly ground black pepper to taste

Melt the butter in a large saucepan over medium heat. Saute the onions until limp, and add the beans, stirring to combine. Arrange the potato slices on top of the beans. Pour in the chicken broth and sprinkle with the oregano, salt, and pepper. Cover and reduce the heat. Simmer 15 to 20 minutes, until the vegetables are tender. Serves 4 to 6.

Return to Index of Recipes

According to a contemporary Greek legend, potatoes were introduced into Greece in the early nineteenth century by Ioannis Kapodistrias, the first governor after Greece obtained its independence from Turkey. Kapodistrias knew that potatoes would provide valuable nutrition to his starving nation, but the people wouldn't try them. The clever governor then put a large basket of potatoes on the docks along with an armed guard and a warning that anyone caught stealing them would be shot. The next morning, all the potatoes were gone. True or not, potatoes are now popular throughout Greece, as demonstrated by this dish that could only have originated there.

Greek Potato and Olive Stew (Patates Yahni)

1/2 cup (125 ml) extra-virgin olive oil
2-3 lbs (900-1350 g) new potatoes, peeled and quartered
2-3 large onions, thinly sliced
4-6 cloves garlic, thinly sliced
Red pepper flakes to taste (optional)
2 cups (500 ml) chopped fresh or canned tomatoes
1 cup (250 ml) Kalamata or other black olives
1 cup (250 ml) dry white wine or water
1 tsp (5 ml) dried oregano
Salt and freshly ground pepper to taste
Chopped fresh parsley for garnish

Heat the oil in a large skillet over moderate heat and brown the potatoes on all sides-they do not need to be cooked through. Transfer the potatoes to a baking dish in a single layer. Saute the onion in the same skillet until tender but not brown, about 5 minutes. Add the garlic and red pepper flakes and saute for 1 minute. Add the remaining ingredients except the parsley (careful with the salt because the olives might be salty) and bring to a boil. Pour over the potatoes and bake in a preheated 375F (190C) oven until the potatoes are cooked through, 30 to 45 minutes, adding more liquid if needed. Serve hot garnished with chopped parsley. Serves 4 to 6.

Return to Index of Recipes

Today's recipe is about as easy as they come, leaving the grill cook plenty of time to socialize while sipping a favorite beverage.

Grilled Potatoes and Mushrooms

6-8 small potatoes, cut into 1/2-inch (1 cm) slices
1 lb (450 g) button mushroom caps, stems removed
1-3 cloves garlic, finely chopped
1/3 cup (80 ml) olive oil
1/4 cup (60 ml) chopped fresh thyme
1 tsp (5 ml) paprika
Salt and freshly ground pepper to taste

Toss all ingredients in a mixing bowl to combine thoroughly. Grill over hot coals until tender and golden brown, turning once halfway through cooking. The potatoes will take about 8 minutes per side, the mushrooms about 5 minutes per side. Serves 4 to 6.

Return to Index of Recipes

One of the nice things about Indian cooking is that most of the ingredients are readily available just about everywhere in the world. It is the use of common spices in unusual combinations and a few simple techniques that makes Indian cuisine unique.

Indian Curried Potatoes and Peas (Alu Mattar)

1/4 cup (60 ml) ghee (see recipe below)
1 Tbs (15 ml) finely chopped fresh ginger
1 Tbs (15 ml) finely chopped garlic
1/2 cup (125 ml) finely chopped onion or shallots
Salt to taste
1 tsp (5 ml) ground cumin
1/2 tsp (2 ml) turmeric
1/4 tsp (1 ml) cayenne pepper, or to taste
3 medium tomatoes, finely chopped
2 10-ounce (280 g each) packages frozen green peas
1 large potato, peeled and cut into 1/2-inch (1 cm) cubes
1 cup (250 ml) water
3 Tbs (45 ml) finely chopped cilantro (coriander leaves)
1/2 tsp (2 ml) garam masala (see recipe below)

Heat the ghee in a heavy pot over moderate heat until it is very hot. Add the ginger and garlic and cook for 30 seconds. Add the onion and salt and cook, stirring frequently, until the onion is soft and golden brown, about 8 minutes. Stir in the cumin, turmeric, and cayenne, followed by the tomatoes. Cook, stirring frequently, until most of the liquid has evaporated and the mixture forms a thick paste, about 5 minutes. Add the peas and tomatoes and stir to coat them with the tomato mixture. Stir in the water and bring to a boil, stirring frequently. Reduce the heat and simmer covered for 10 minutes, until the potatoes are tender. Sprinkle with chopped cilantro and garam masala and serve immediately. Serves 4 to 6.

Ghee

1 lb (450 g) unsalted butter

Melt the butter in a heavy saucepan over moderate heat. Increase the heat and bring the butter to a boil. When the surface is completely covered with foam stir the butter gently and reduce the heat to the lowest possible setting. Simmer uncovered and undisturbed for 45 minutes, or until the milk solids in the bottom of the pan have turned golden brown and the butter on top is transparent. Strain the butter through a sieve lined with linen or four layers of cheesecloth. If there are any solids in the ghee, no matter how small, strain it again until it is perfectly clear. Pour the ghee into a glass jar and seal tightly. This recipe makes about 1 1/2 cups, and may be kept at room temperature for several months, or almost indefinitely refrigerated. It will congeal if refrigerated, and so must be warmed before using if liquid ghee is called for.

Garam Masala

5 3-inch (8 cm) pieces of cinnamon stick
1/2 cup (125 ml) cardamom seeds
1/2 cup (125 ml) whole cloves
1/2 cup (125 ml) whole cumin seed
1/4 cup (60 ml) whole coriander seeds
1/2 cup (125 ml) whole black peppercorns

Combine the whole spices in a heavy skillet over moderate heat and toast for a few minutes, until they are warm and aromatic. Allow to cool, then pulverize in an electric blender or coffee grinder (that you use exclusively for grinding spices) until it forms a fine powder. This recipe makes about 1 1/2 cups (375 ml) and may be stored in an airtight container at room temperature for several months without losing its flavor.

Return to Index of Recipes

Indian cooks don't practice the Western taboo against serving more than one starch with a meal, and it is not uncommon to have several rice, potato, and noodle dishes in a single sitting. This is one of the many traditional Indian methods of preparing this New World ingredient.

Indian Deep-Fried Potatoes in Yogurt Sauce (Dam Alu)

2 lbs (900 g) small new potatoes, not peeled
Vegetable oil for frying
3 Tbs (45 ml) ghee
1 jalapeño or similar hot chile, stemmed, seeded, and finely chopped
1 Tbs (15 ml) finely chopped fresh ginger
1 cup (250 ml) yogurt
1/4 cup (60 ml) water
1/4 cup (60 ml) finely chopped cilantro (coriander leaves) plus additional for garnish
1 Tbs (15 ml) garam masala plus additional for garnish
1/2 tsp (2 ml) ground cumin
1/2 tsp (2 ml) turmeric

Boil the potatoes in salted water until tender and almost cooked through, about 10 minutes. Drain and peel them. Heat about 2 inches (5 cm) of vegetable oil in a large skillet to a temperature of 350F (180C) and deep-fry the potatoes in small batches until golden brown on all sides. Transfer to paper towels to drain and prick each potato 4 or 5 times with a toothpick. Heat the ghee in a pot large enough to hold the potatoes over moderate heat and fry the jalapeño and ginger for about 30 seconds. Add the remaining ingredients and bring to a boil, stirring frequently. Add the potatoes, stirring them gently to coat them with the sauce, and simmer tightly covered over the lowest possible heat for 20 minutes. Remove the pan from the heat and allow to sit for at least 20 minutes before serving. Garnish with chopped cilantro and a sprinkle of garam masala. Serves 4 to 6.

Return to Index of Recipes

It is not uncommon to find several starches in a single Indian meal, and often in the same dish as exemplified here.

Indian Rice with Potatoes and Mint (Hari Chatni Pollau)

1/2 tsp (2 ml) saffron threads
2 1/4 cups (560 ml) boiling water
4 cups (1 L) water
1 tsp (5 ml) salt
2 cups (500 ml) basmati or other long-grain rice, thoroughly rinsed
1/2 cup (125 ml) ghee
3 whole cloves
A 2-inch (5 cm) piece of cinnamon stick
2 medium potatoes, peeled and diced
2 Tbs (30 ml) coarsely chopped fresh mint leaves
2 Tbs (30 ml) finely chopped fresh ginger
1/2 cup (125 ml) plain yogurt
1/4 cup (60 ml) finely chopped cilantro (coriander leaves)
1/2 small onion, finely chopped

Combine the saffron and 1/4 cup (60 ml) boiling water in a small cup and allow to steep for 10 minutes. Combine the 4 cups (1 L) water and salt in a large pot and bring to a boil over high heat. Add the rice in a thin stream, stirring the water constantly. Boil gently for 5 minutes. Drain in a sieve and set the rice aside. Heat half the ghee in a heavy pot over high heat until it is very hot. Add the cloves and cinnamon stick and saute for 30 seconds. Add the potatoes and fry, stirring frequently, until golden on all sides, about 6 minutes. Remove from the heat and sprinkle the potatoes with half the mint and half the ginger. Spread half the rice on top, smoothing it flat. Combine the yogurt and saffron mixture and spread half over the rice. Sprinkle the rice with the remaining mint and ginger and the cilantro and onion. Top with the remaining rice and yogurt mixture. Carefully pour the remaining ghee and boiling water down the edges of the pot so as not to disturb the rice mixture. Bring to a boil, reduce the heat and simmer tightly covered until the rice is tender and the liquid has been absorbed, about 15 minutes. To serve, run the blade of a knife around the edge of the pot and invert onto a serving platter. Serves 6 to 8.

Return to Index of Recipes

These potato pancakes are a traditional holiday favorite in Jewish homes around the world. They make an excellent and unusual hors d'oeuvre or cocktail snack if you make them bite-sized.

Latkes

2 lbs (900 g) potatoes, peeled and grated
2 eggs, beaten
2 Tbs (30 ml) chopped parsley (optional)
1 hard-boiled egg, peeled and chopped (optional)
Salt and freshly ground pepper to taste
Vegetable oil for frying
Sour cream for garnish (optional)
Chopped fresh chives for garnish (optional)

Rinse the grated potatoes in cold water and drain them, pressing them in a colander to remove as much water as possible. Combine with the remaining ingredients and mix well. Heat a little oil in a large skillet over moderate heat and drop the potato mixture, 2 to 3 tablespoons (30-45 ml) at a time, into the hot oil. Alternately, drop them by tablespoons (15 ml) to make bite-sized latkes. Flatten a little with a spatula and brown on both sides. Drain on paper towels and serve immediately. Garnish with a small dollop of sour cream and a sprinkle of chopped chives if desired. Serves 6 to 8 as an appetizer.

Return to Index of Recipes

Here is a simple yet unexpected combination of flavors that will liven up any meat dish:

Lemon Potatoes

2 lbs (900 g) small potatoes with the skins on
3 Tbs (45 ml) olive oil
The zest and juice of 1 lemon
1 Tbs (15 ml) chopped fresh oregano, or 1 tsp (5 ml) dried
Salt and freshly ground pepper to taste

Boil the potatoes in salted water until tender, 20 to 40 minutes, depending on size. Drain the potatoes and return them to the pot. Add the olive oil and place the pot over the lowest heat possible, shaking the pot occasionally until all the water has evaporated. Add the remaining ingredients and toss gently. Serves 4 to 6.

Return to Index of Recipes

This is another recipe that begs to be experimented with. You can simply fry unadulterated leftover mashed potatoes in a little butter, or you can doctor them up following some of the suggestions I offer below. For the ultimate in leftover elegance (no, that's not an oxymoron), bread the patties before frying as I suggest.

Mashed Potato Cakes

2-3 cups (500-750 ml) leftover mashed potatoes
2-3 eggs, lightly beaten (optional)
1-2 scallions (spring onions), green and white parts, finely chopped (optional)
1/2-1 cup (125-250 ml) grated cheese (optional)
1/2-1 cup (125-250 ml) leftover green peas or other finely chopped leftover vegetables
1/2 cup (125 ml) chopped black olives (optional)
Chopped fresh parsley or chives (optional)
Chopped celery or celery seed (optional)
A grating of fresh nutmeg (optional)
Flour, bread crumbs, or crushed cornflakes (optional)
3-4 Tbs (45-60 ml) butter

Stir any of the optional ingredients into the leftover mashed potatoes and form into small 2- to 3-inch (5-8 cm) patties. Coat with flour, bread crumbs, or crushed cornflakes if desired. Heat the butter in a large heavy skillet over moderate heat and fry the patties until golden brown on both sides. Serves 4 to 6.

Return to Index of Recipes

Here is a version of mashed potatoes with an Italian twist.

Mashed Potatoes with Parmesan Cheese

1 lb (500 g) boiling potatoes
4 Tbs (60 ml) butter, melted
1/2 cup (125 ml) milk
1/2 cup (125 ml) freshly grated Parmesan cheese
Salt and white pepper to taste
A grating of fresh nutmeg

Boil the unpeeled potatoes in enough salted water to cover. When the potatoes are easily penetrated with a fork, drain and cool just enough to handle. Peel the potatoes and press through a potato ricer or food mill. Combine the riced potatoes, butter, and milk in a pan and beat with a whisk or fork over low heat until the potatoes, butter, and milk are thoroughly combined. Add the Parmesan, salt, pepper, and nutmeg and continue to beat over low heat until the cheese is melted and thoroughly incorporated. Serve immediately, or hold at room temperature for up to 2 hours and reheat over low heat or in a microwave oven. Serves 4.

Return to Index of Recipes

We usually think of rice and beans as the archetypical Mexican side dishes, but that just demonstrates how little we know about the varied cuisine of this giant country. This recipe is quick and easy, and is so good that it may become a standard in your repertoire.

Mexican Garlic-Roasted Potatoes (Papas al Mojo de Ajo)

6-8 cloves garlic
1 cup (250 ml) olive oil
Salt and freshly ground pepper to taste
1 1/2-2 lbs (675-900 g) small new potatoes

Combine the garlic, oil, salt, and pepper in a mortar and pestle or electric blender or food processor and process until a thin paste is formed. Toss the potatoes in the garlic mixture and place on a baking sheet. Bake in a preheated 250F (120C) oven, basting occasionally with the remaining garlic mixture, until the potatoes are cooked through, 30 to 45 minutes. Serves 4 to 6.

Return to Index of Recipes

This recipe comes from a friend who doesn't like to cook. Although I'm sure that none of my readers fall into that category, there are times when we aren't as enthusiastic about cooking as we usually are. Here is a perfect recipe for those rare moments.

Oven-Fried Potatoes with Parmesan

4 baking potatoes
2-3 Tbs olive oil
1/4 cup grated Parmesan cheese
Salt and freshly ground pepper to taste

Scrub and cut potatoes into thick (1/2 in, 1.25 cm) slices. Place on baking sheet and drizzle with olive oil. Toss potato slices to cover entirely with the fat. Place in 350F (180C) oven for 15 minutes, or until golden brown on the bottom. Turn potato slices over, and sprinkle with Parmesan cheese. Bake for an additional 10 to 15 minutes, until golden brown on top. Season with salt and pepper. Serves 4.

Return to Index of Recipes

I told my mother about my trouble in coming up with a side dish that contained the name of an American city in the title, and she got a far off look in her eyes and headed for her trusty recipe file. This recipe came from a friend of hers named Nell Way back in 1952, and when I asked why they were called Pittsburgh potatoes, she shrugged and said "Maybe Nell Way was from Pittsburgh." Regardless of their provenance, these potatoes are delicious.

Pittsburgh Potatoes

3 cups (750 ml) peeled and diced potatoes
1/2 onion, finely chopped
3 Tbs (45 ml) butter
3 Tbs (45 ml) all-purpose flour
1 1/2 cups (375 ml) milk
3/4 cup (180 ml) grated cheddar cheese
Salt and freshly ground pepper to taste
A grating of fresh nutmeg
1 4-oz jar chopped pimientos, drained

Steam the diced potatoes and chopped onion for 5 minutes. Meanwhile, heat the butter in a saucepan over moderate heat, stir in the flour, and cook for 2 to 3 minutes. Stir in the milk and bring to a boil, stirring frequently. Remove from the heat and stir in the cheese, salt, pepper, and nutmeg. Mix the steamed potato mixture with the pimientos and place in a buttered baking dish. Top with the sauce and bake in a preheated 350F (180C) oven until the potatoes are tender, about 45 minutes. Serves 4 to 6.

Return to Index of Recipes

If you have ever had these puffy, air-filled fried potatoes, you probably wondered how they were made. The secret is in frying them twice, as I explain below.

Pommes Soufflées (Puffed Fried Potatoes)

2-3 lbs (900-1350 g) baking potatoes
Vegetable oil for deep frying
Salt to taste

Peel the potatoes and trim them into uniform cylinders about 2 inches (5 cm) in diameter. Cut into thin slices, about 1/4 inch (5 mm) thick. Pour the vegetable oil into 2 large heavy saucepans to a depth of about 3 inches (8 cm). Heat the oil in the first pan to a temperature of 325F (160C), and to 375F (190C) in the second. Working with a handful at a time, pat the potatoes dry with paper towels and drop them into the 325F oil. Fry for 5 to 6 minutes, until lightly browned. Remove them from the oil with a slotted spoon and drop into the 375F oil. They should puff almost immediately. Drain on paper towels and season with salt. Serve immediately. Serves 4 to 6.

Return to Index of Recipes

Here is an elegant little side dish for our special occasion dinner. You could dress them up with a dab of sour cream if you like, or just serve them plain as I have here.

Potato Crepes

1 lb (450 g) potatoes, peeled and quartered
1/4 cup (60 ml) milk
3 Tbs (45 ml) all-purpose flour
3 eggs
4 egg whites
1/4 cup (60 ml) heavy cream
Salt and freshly ground pepper to taste
4 Tbs (60 ml) butter

Boil the potatoes in salted water until tender. Drain and pass through a strainer, food mill, or potato ricer. Stir in the milk and let cool. Stir in the flour and the eggs, followed by the egg whites, cream, salt, and pepper. Heat some of the butter in a skillet over moderate heat and fry small amounts of the batter (about 1 tablespoon, 15 ml) at a time until golden brown on both sides. Repeat with remaining batter, adding more butter to the pan as needed. Serve hot. Serves 4 to 6.

Return to Index of Recipes

My family first discovered gnocchi (pronounced NYO-key) when we lived in South America, where our housekeeper was also an expert cook. I remember the excitement of learning to make these myself, never imagining that I could equal Pocha's mastery of the dish. Mine are really very good, and probably only fail in my not being able to thank Pocha after the meal.

Potato Gnocchi (Gnocchi di Patate)

1 1/2 lbs (680 g) boiling potatoes (not Idaho or new potatoes)
1 cup all-purpose flour

Boil the unpeeled potatoes in a generous amount of water until they are tender. Do not test them too often, as piercing them will allow them to absorb more water. Drain and cool the potatoes until you can handle them, and peel. Puree them through a food mill or potato ricer. Add most of the flour to the mashed potatoes and knead it until it is smooth. Stop adding flour when the mixture is soft, smooth, and still a little bit sticky. Roll out into sausage-like rolls about the thickness of your thumb, and cut these into 3/4 inch (2 cm) pieces. This next part is more difficult to describe than to do. Holding a fork in one hand, and using the thumb of the other hand, roll the individual pieces of dough over the tines of the fork and allow them to fall onto the counter. The gnocchi should roughly cylindrical in shape and have ridges formed by the tines of the fork on about 2/3 of its circumference, and there should be a dimple left by your thumb on the remaining circumference. This takes a little practice, so try a few, and then roll the failures into balls and try again.

Drop the gnocchi a couple of dozen at a time into 5 quarts (5 L) or more of boiling water. When they rise to the surface they are almost done, so allow them to float for about 10 seconds and then scoop them out using a slotted spoon. Place on a heated platter and sauce with the sauce of your choice. Serves 4 to 6.

When I first made this sauce I simply couldn't believe how delicious it was. It has since become my family's all-time favorite pasta sauce, and it is especially good with gnocchi. You may use any good quality blue cheese, but you really need Gorgonzola to make it to perfection.

Gorgonzola Sauce

1 cup heavy cream or Half & Half
4 oz (100 g) Gorgonzola cheese, or
other good quality blue cheese
Salt to taste
2 Tbs (30 ml) freshly grated Parmesan cheese

Bring the cream to a low boil in a saucepan large enough to hold the cooked gnocchi. Boil gently, uncovered, for 10 to 15 minutes, until reduced in volume by about half. Add the remaining ingredients and stir until the sauce has thickened slightly. Add the cooked pasta to the pot and stir to coat with the sauce. Serve immediately. Serves 4 to 6.

Return to Index of Recipes

I don't believe I've ever eaten a potato I didn't like, and this dish is no exception. Although this version is low in fat, you can reduce it even further by using low-fat cheeses, or by eliminating the cheeses altogether. It tastes great either way. The cream in the traditional gratin recipe is substituted by wine (my preference) or stock. Mix and match the ingredients to suit your taste and your diet.

Potato, Onion and Tomato Gratin

1 tsp (5 ml) olive oil
1 lb (450 g) potatoes, peeled if desired, and thinly sliced
1 medium onion, thinly sliced
1/2 tsp (2.5 ml) dried thyme leaves
Salt and freshly ground black pepper to taste
Grating of fresh nutmeg
1/2 lb (225 g) fresh ripe tomatoes, thinly sliced
1/2 cup (125 ml) dry white wine, or chicken or vegetable stock
1/2 cup (125 ml) goat cheese, crumbled, or cheese of your choice
1 Tbs (15 ml) grated Parmesan cheese

Coat a 10 inch (25 cm) gratin or baking dish with the olive oil. Layer half the potatoes in the dish, followed by half the onions. Season with the thyme, nutmeg, salt, and pepper, then cover with half the tomatoes. Repeat. Add the wine or stock to the dish, and sprinkle the top with the goat cheese and Parmesan. Bake uncovered at 400F (200C) for about 45 minutes, or until the potatoes are tender and all of the liquid is absorbed. Serves 4.

Return to Index of Recipes

The crispy crust of this classic potato "pie" makes it one of my favorite dishes.

Potatoes Anna

3 Tbs (45 ml) butter
Salt and freshly ground pepper to taste
3-4 large potatoes, peeled and cut into slices about
1/4 inch (5 mm) thick

Combine the butter, salt, and pepper in a small saucepan and melt over low heat. Arrange the potato slices in a well-greased 8- or 9-inch (20 or 22 cm) pie plate or cake pan, overlapping them slightly, and layering them until all the potatoes are used. Pour the butter mixture over the potatoes and cover the pan tightly with aluminum foil. Bake in a preheated 425F (220C) oven for 30 minutes. Remove the foil and cook an additional 45 minutes to 1 hour, until the potatoes are tender and golden brown on top. Allow to cool for 5 to 10 minutes and invert onto a serving platter. Cut into wedges to serve. Serves 4 to 6.

Return to Index of Recipes

Puerto Rican cuisine depends heavily on starchy root vegetables such as cassava, malanga, and apio, most of which are not widely available in the United States. This recipe calls for potatoes and carrots, and can be easily prepared no matter where you are.

Puerto Rican Potato and Carrot Gratin

1 lb (450 g) potatoes, peeled and quartered
1 lb (450 g) carrots, cut into 1-inch (2 cm) pieces
2 eggs, hard-cooked, peeled, and chopped
1/2 cup (125 ml) milk or half and half
2 to 4 Tbs (30-60 ml) butter (to taste)
Salt and freshly ground pepper to taste
1/4 cup (60 ml) bread crumbs

Boil the potatoes and carrots in salted water until tender, 30 to 40 minutes. Drain and mash or put through a food mill or potato ricer. Add the eggs, milk, butter, salt, and pepper, and mix well. Grease a 2-quart (2 L) baking dish and sprinkle half the bread crumbs on the bottom. Spoon the potato mixture into the baking dish and top with the remaining bread crumbs. Bake in a preheated 375F (190C) oven for 15 minutes. Serves 6 to 8.

Return to Index of Recipes

Celeriac, also known as celery root, it a rather ugly, round, knobby thing and is actually the root of a special type of celery grown for its root. It lends a lovely celery flavor to this dish without all the strings that regular celery would contribute.

Pureed Potatoes and Celeriac

1 1/2 lbs (675 g) baking potatoes, peeled and coarsely chopped
1 lb (450 g) celeriac (celery root), peeled and coarsely chopped
1/2 cup (125 ml) milk or cream
4 Tbs (60 ml) butter
Salt and freshly ground pepper to taste
Chopped fresh chives or parsley for garnish

Boil the potatoes and celeriac in salted water until tender, about 20 minutes. Drain and mash with a fork or potato masher, or force through a food mill. Stir in the milk, butter, salt, and pepper. Garnish with chopped fresh herbs. Serves 4 to 6.

Return to Index of Recipes

This is one of the easiest potato recipes you'll ever find. If you are a garlic lover it will also be one of your favorites, proving once again that sometimes simpler is better.

Roasted Potatoes and Garlic

2 lb (1 kg) small new potatoes, washed and dried
8 to 12 cloves garlic (or more to taste), peeled
3 Tbs (45 ml) olive oil
1 tsp (5 ml) fresh rosemary, finely chopped
OR 2 tsp (10 ml) dried rosemary, crushed
Salt and freshly ground pepper to taste

Make sure the potatoes are completely dry, and combine all ingredients in a large bowl. Toss gently to thoroughly coat the potatoes and garlic with the oil and seasonings. Place the mixture on a baking sheet and roast in a preheated 350F (180C) oven for 30 to 45 minutes, until the potatoes are lightly browned and tender. Shake the baking sheet occasionally to turn the potatoes and assure uniform browning. Serves 4 to 6.

Return to Index of Recipes

This recipe is simplicity itself, and you can make it ahead and have the potatoes ready to go under the broiler just before serving.

Rosemary Potatoes

4-6 large russet potatoes, cut into 1/2-inch (1 cm) slices
2-3 Tbs (30-45 ml) olive oil
4 Tbs (60 ml) chopped fresh rosemary
Salt and freshly ground pepper to taste

Place the sliced potatoes in a saucepan and cover with water. Bring to a boil over high heat and cook just until the potatoes are tender when pierced with the tip of a sharp knife, 5 to 10 minutes. Drain the potatoes and allow to cool enough to handle. Spread the potatoes on a baking sheet and brush both sides with olive oil. Sprinkle both sides with rosemary, salt, and pepper. Broil under a preheated broiler until light golden brown, about 4 minutes per side. Serves 4 to 6.

Return to Index of Recipes

No pot-luck supper or church social in the United States would be complete without scalloped potatoes. Use cream rather than milk for a richer, silkier dish.

Scalloped Potatoes

3 to 4 lbs (1.5 to 2 Kg) potatoes, peeled and thinly sliced
1 large onion, thinly sliced
4 to 6 Tbs (60 to 90 ml) butter
2 cups (500 ml) milk or cream
Salt and freshly ground pepper to taste
2 Tbs (30 ml) Dijon style mustard
1/2 tsp (2 ml) paprika
1/2 cup (125 ml) grated Parmesan cheese (or other
cheese of your choice)

Place alternating layers of potatoes and onions in a greased baking dish. Dot each layer with butter. Combine the milk or cream, salt, pepper, mustard, and paprika in a saucepan and heat until almost boiling. Pour the milk mixture over the potatoes and top with the grated cheese. Bake in a preheated 350F (180C) for 30 to 40 minutes, until the potatoes are tender. Serves 4 to 6.

Return to Index of Recipes

My English readers will probably recognize this dish as a Spanish version of their bubble and squeak.

Spanish Catalan Cabbage and Potatoes (Trinxat)

1 medium cabbage, cored and chopped
2 lbs (900 g) potatoes, peeled and coarsely chopped
4-6 thick slices bacon, fried until crisp and crumbled
1/2 tsp (2 ml) cumin seeds
Salt and freshly ground pepper to taste
1/4 cup (60 ml) olive oil

Parboil the cabbage in salted water until tender but still firm, about 5 minutes. Drain and transfer to a large pot. Add the potatoes and enough water to cover. Bring to a boil and simmer until the potatoes are tender, about 20 minutes. Drain, return to the pot, and chop coarsely with the edge of a spatula. Stir in the bacon, cumin seed, salt, and pepper. Heat the oil in a large heavy skillet over moderate heat. Drop the potato mixture into the hot oil by large spoonfuls and pat into smooth patties with a spatula. Fry until browned on both sides. Serves 4 to 6.

Return to Index of Recipes

This humble dish could be served as a main dish with the addition of a little fish or meat, but in Spain it is prized as a side dish with chicken, seafood, and roast meats.

Spanish "Poor People's" Potatoes (Patatas a lo Pobre)

1/4 cup (60 ml) extra-virgin olive oil
2 lbs (900 g) potatoes, peeled and thinly sliced
2 onions, sliced
1 green bell pepper, cored, seeded, and cut into thin strips
2-4 cloves garlic, finely chopped
1 cup (250 ml) dry white wine, chicken stock, or water
1 can (15 oz, 425 g) tomatoes, drained and coarsely chopped
2 Tbs (30 ml) chopped parsley
1/2 tsp (2 ml) ground cumin
1/2 tsp (2 ml) paprika
Salt and freshly ground pepper to taste

Pour the oil into a baking dish and add the potatoes, onions, green pepper, and garlic, tossing to combine. Combine the remaining ingredients in a bowl, toss to combine, and pour over the potatoes. Bake covered in a preheated 350F (180C) oven until the potatoes are tender, about 1 hour. Serves 4 to 6.

Return to Index of Recipes

The "sauce" in this recipe is really nothing more than fresh parsley simmered along with the potatoes. Serve this simple dish with chicken or seafood.

Spanish Potatoes in Green Sauce (Patatas en Salsa Verde)

1/4 cup (60 ml) olive oil
2 lbs (900 g) potatoes, thinly sliced
4-6 cloves garlic, finely chopped
1/2 medium onion, finely chopped
1 Tbs (15 ml) all-purpose flour
1/4 cup (60 ml) chopped fresh parsley
1 cup (250 ml) chicken stock or water
1/4 cup (60 ml) dry white wine (optional)
Salt and freshly ground pepper to taste
1 hard-cooked egg, chopped
Additional chopped parsley for garnish

Heat the oil in a large skillet over moderate heat and saute the potatoes, garlic, and onion (gently so they cook without browning) for 5 minutes. Stir in the flour, mixing it well to eliminate lumps. Add the parsley, chicken stock, optional wine, salt, and pepper. Bring to a boil, reduce the heat, and simmer uncovered until the potatoes are tender, about 30 minutes, shaking the pan occasionally to prevent sticking-do not stir. Garnish with chopped egg and parsley. Serves 4 to 6.

Return to Index of Recipes

None of my sources give a clue as to the origin of the name of this dish other than to say that it might have been associated with poor people (such as widows) because of the inexpensive ingredients. If anyone knows more, please let me know. Meanwhile, it's a classic Spanish dish that will probably become one of your family's favorites.

Spanish "Widowed" Potatoes (Patatas Viudas)

1 head garlic (about 15 cloves), peeled
2 lbs (900 g) potatoes, peeled and coarsely chopped
1 lb (450 g) tomatoes, peeled and chopped
1 green bell pepper, cored, seeded, and chopped
1 onion, sliced
2 cups (500 ml) water or chicken stock
1 Tbs (15 ml) red wine vinegar
1/2 tsp (2 ml) dried oregano
1/2 tsp (2 ml) paprika
1 bay (laurel) leaf
Salt and freshly ground pepper to taste
1/4 cup (60 ml) extra-virgin olive oil
Chopped fresh parsley for garnish

Saute the cloves of garlic in a dry skillet over moderate heat until golden brown on all sides. Place the potatoes, tomatoes, bell pepper, onion, and garlic in a casserole or large oven-proof pan. Add the water, vinegar, oregano, paprika, bay leaf, salt, and pepper and bring to a boil over moderate heat. Add the olive oil and reduce the heat. Simmer uncovered until the potatoes are very tender, 30 to 40 minutes-the dish will be somewhat soupy. Serve garnished with chopped parsley. Serves 4 to 6.

Return to Index of Recipes

These lacy pancakes make a wonderful accompaniment to just about anything, and you could serve them as the main dish for brunch or a light supper.

Swedish Potato Pancakes (Rarakor)

4 medium baking potatoes
3 Tbs (45 ml) chopped chives
Salt and freshly ground pepper to taste
2 Tbs (30 ml) butter
2 Tbs (30 ml) vegetable oil

Grate the potatoes coarsely and mix them with the chives, salt, and pepper. Heat the butter and oil in a large heavy skillet over high heat-it should be very hot but not smoking. Use about 2 tablespoons (30 ml) of the potato mixture to make each pancake, and fry them 3 or 4 at a time, pressing them flat as they cook, until they are crisp and golden on both sides. Serves 4 to 6.

Return to Index of Recipes

I know I have said this before, but I love potatoes regardless of how they are prepared. This dish also includes a couple of my other favorite flavors, so how can this recipe go wrong?

Twice-Baked Potatoes

3 to 4 large baking potatoes
Vegetable oil
1 cup (250 ml) crumbled blue cheese
1/2 cup (125 ml) milk or cream
4 Tbs (60 ml) butter
Salt and freshly ground pepper to taste
A grating of fresh nutmeg
4 slices bacon, fried crisp and crumbled
1/4 cup (60 ml) chopped walnuts

Coat the potatoes with vegetable oil and bake in a 400F (200C) oven until done. Test by gently squeezing. If they yield a little, they are done. Remove the potatoes from the oven and slice in half lengthwise. Allow to cool enough to handle, and using a spoon, scoop the potato out of the skins, leaving a potato shell about 1/4 inch (5 ml) thick. Place the potato flesh in a bowl and mash coarsely with a fork. Add the blue cheese, milk, butter, salt, pepper, and nutmeg and stir to combine. Mound the mixture into the potato skins. Note: this dish may be prepared ahead and frozen at this point. Reheat the potatoes in a 350F (180C) oven until warm through. Sprinkle with the crumbled bacon and walnuts just before serving. Serves 6 to 8.

Return to Index of Recipes

This recipe is perfect for feeding a crowd.

Twice-Grilled Potatoes

2-3 large baking potatoes, halved lengthwise
Vegetable oil
1 cup (250 ml) grated Gruyere, Swiss, or cheddar cheese
1/2 cup (125 ml) sour cream
1/4 cup (60 ml) milk or heavy cream
1/4 cup (60 ml) chopped cooked ham or bacon
2 tsp (10 ml) Dijon mustard
Salt and freshly ground pepper to taste

Spray or brush the potato halves with vegetable oil and grill over indirect heat (or bake in a 350F, 180C oven) turning several times until tender when pierced with a fork, about 30 to 40 minutes. Remove from the heat and allow to cool enough to handle. Using a small knife, spoon, or melon baller, scoop out the flesh of the potatoes leaving a shell about 1/4 inch (5 mm) thick. Mash the potato pulp and stir in half the cheese, the sour cream, milk, ham, mustard, salt, and pepper. Divide the stuffing among the potato shells and top with the remaining cheese. (These may be prepared several days in advance and refrigerated or frozen at this point.) Grill directly over hot coals until the potatoes are heated through and the cheese has melted. Serves 4 to 6.

Return to Index of Recipes

Entrees

Here's an Irish recipe that has become such a favorite in the USA that many of us think of it as American. Like many old-fashioned dishes from everywhere in the world, this one makes economical use of the cook's best friend-leftovers.

Corned Beef Hash

2 Tbs (30 ml) butter
1 small onion, finely chopped
1 clove garlic, finely chopped
2 to 3 cups (500-750 ml) finely chopped leftover corned beef
3 to 4 medium potatoes, peeled and diced
1/4 cup (60 ml) water
3 Tbs (45 ml) ketchup
1 tsp (5 ml) Worcestershire sauce
1/4 tsp (1 ml) nutmeg
Salt and freshly ground black pepper to taste
4 to 6 eggs (optional)

Melt the butter in a heavy skillet over moderate heat. Add the onion and garlic and saute for about 5 minutes, until tender. Add the remaining ingredients, except the eggs, and bring to a boil. Reduce the heat and cook covered for 45 minutes, stirring occasionally. Break the eggs into wells you have made in the hash and cook, covered, an additional 10 to 15 minutes, until the eggs are cooked to the degree you prefer. Serve immediately. Serves 4 to 6.

Return to Index of Recipes

This dish, known as "biksemad," is so popular that Danish cooks often prepare a roast just for the leftovers. Try it and I think you'll see why.

Danish Hash

4 tbs (60 ml) butter
1-1 1/2 lbs (450-675 g) roast beef, pork, or veal, cut into 1/2-inch (1 cm) dice
1-1/2 lbs cooked potatoes, cut into 1/2-inch (1 cm) dice
2-3 medium onions, thinly sliced
1-2 apples, cored and sliced into rings
Salt and freshly ground pepper to taste
4-6 fried eggs
Dill pickles for garnish

Heat the butter in a skillet over moderate heat and lightly brown the meat, potatoes, onions, and apple slices separately, seasoning each with salt and pepper. Arrange the meat on a warm serving platter or individual serving plates. Top with the potatoes, onion, and apple slices. Place fried eggs on top and serve garnished with dill pickle. Serves 4 to 6.

Return to Index of Recipes

This is perhaps the most famous of all British dishes, and you'll find it on menus in restaurants and pubs and sold by street vendors all over the British Isles. You can use improvised equipment, but the best results will come from a thermostatically-controlled deep fryer with a basket.

Fish and Chips

1 cup (250 ml) self-rising flour
2/3 cup (160 ml) water
1 1/2-2 lbs (675-900 g) potatoes cut into 1/2-inch (1 cm) strips
4-6 pieces skinless cod fillets, about 6 oz (170 g) each
Salt and freshly ground pepper to taste
Oil for deep frying
Salt and freshly ground pepper to taste
Lemon wedges for garnish
Malt vinegar for garnish

Stir together the flour and water until smooth and allow to rest at room temperature for 30 minutes. Rinse the potatoes under running water, drain, and pat dry. Heat the oil in a deep fryer to 300F (150C) and fry the potatoes in batches until soft but not browned, about 5 minutes. Transfer to paper towels to drain. Raise the temperature of the oil to 375F (190C). Season the fish with salt and pepper, dip in the batter, and fry two pieces at a time until crisp and golden brown, about 8 minutes. Drain the fish on paper towels. Add the potatoes to the oil and cook until crisp and golden brown, about 3 minutes. Drain on paper towels, sprinkle with salt, and serve with lemon wedges and malt vinegar. Serves 4 to 6.

Return to Index of Recipes

Lamb is often cooked with rosemary; the two seem to be a natural combination. After trying this dish you may agree that lamb and lemon are also an unbeatable combination.

Greek Lamb and Potatoes Lemonato

2 large onions, sliced
4 Tbs (60 ml) olive oil
2 lbs (1 Kg) lamb shoulder or leg, trimmed of fat and cut into 1 inch (3 cm) cubes
1 cup (250 ml) white wine or water
1 Tbs (15 ml) sugar
1 1/2 cups (375 ml) lemon juice
4 to 6 cloves garlic, finely chopped
Salt and freshly ground pepper to taste
1 1/2 lbs (700 g) medium potatoes, quartered

Saute the onions in the olive oil in a large saute pan over moderate heat until the onions are translucent. Add the lamb and brown lightly on all sides. Add the remaining ingredients except the potatoes and simmer covered for 1 hour. Add the potatoes and simmer covered an additional 30 to 45 minutes, adding more liquid if necessary, until the lamb is tender and the potatoes are cooked through. Serves 4 to 6.

Return to Index of Recipes

I took some heat recently for publishing a non-traditional recipe for Irish stew-one which called for beef rather than lamb. Here is a recipe I hope will satisfy the purists among my readers.

Irish Stew

2 lbs (900 g) boneless lamb shoulder, trimmed and cut into 1-inch (3 cm) pieces
1 Tbs (15 ml) chopped fresh parsley
1 tsp (5 ml) dried thyme
Salt and freshly ground pepper to taste
4 cups (1 L) chicken broth
2 lbs (900 g) boiling potatoes, peeled and quartered
1 large onion, finely chopped
1 lb (450 g) carrots, peeled and cut into 1-inch (2 cm) pieces
6 ribs celery, trimmed and cut into 1-inch (2 cm) pieces
1/4 cup (60 ml) all-purpose flour
1/4 cup (60 ml) vegetable oil

Combine the lamb, parsley, thyme, salt, pepper, and 3 cups (750 ml) broth in a large saucepan and simmer covered over moderate heat for 90 minutes. Add the potatoes, onion, carrots, celery, and remaining broth and simmer, covered, 1 hour. In a small bowl whisk together the flour and oil until smooth and stir into simmering stew until well incorporated. Simmer uncovered 3 to 5 minutes, until thickened. Serves 4 to 6.

Return to Index of Recipes

There are hundreds of recipes for lamb stew similar to this one, and many readers might recognize it as a variation on the old-fashioned Irish stew. Feel free to add carrots, turnips, wedges of cabbage, or whatever sounds good to you along with the second addition of potatoes.

Lamb and Potato Stew

3 lbs (1.35 Kg) potatoes, peeled and cut into 1/2-inch (1 cm) slices
2 lbs (900 g) boneless lamb shoulder, cut into
2-inch (5 cm) cubes
2-3 onions, sliced
Salt and freshly ground pepper to taste
2-3 cups (750 ml) water, red wine, beef, chicken, or vegetable stock, or any combination of these
1 cup (250 ml) chopped fresh parsley

Set half the potatoes aside in a pot of water. Combine the remaining potatoes, lamb, onions, salt, pepper and 2 cups (500 ml) of the liquid in a large pot. Cover and bring to a boil over high heat. Reduce the heat and simmer covered for 1 hour. Add the reserved potatoes and additional liquid if the mixture is dry. Simmer covered until the second batch of potatoes is tender, 30 to 45 minutes.

Return to Index of Recipes

There are few things a satisfying or delicious as a perfectly cooked pork roast. This is a classic recipe from Naples.

Neapolitan Pork Roast with Potatoes

6-8 cloves garlic, finely chopped
2 Tbs (30 ml) chopped fresh sage leaves or 2 tsp (10 ml) dried sage
Salt and freshly ground pepper to taste
1 boneless pork loin roast, 2 to 3 pounds (1 to 1.5 Kg)
2 lbs (1 Kg) potatoes, cut into 1-inch (3 cm) cubes
2 Tbs (30 ml) olive oil

Combine the garlic, sage, salt and pepper in a small bowl. Make holes in the pork roast with a small paring knife and stuff the garlic mixture in the holes with your finger, reserving about 1 teaspoon (5 ml) of the garlic mixture. Rub any remaining garlic mixture on the outside of the roast. Toss the potatoes with the reserved garlic mixture and the olive oil. Place the roast and the potatoes in a roasting pan and place in a preheated 425F (220C) oven. Remove from the oven and stir the potatoes after 30 minutes. Baste the roast with the pan juices and return to the oven. Lower the heat to 325F (160C) and continue to cook, stirring the potatoes and basting the roast about every 15 minutes. Begin checking the internal temperature of the roast after about 1 1/4 hours total cooking time. Remove the roast when the internal temperature is 150F (65C) for meat that is still slightly pink, to 170F (78C) for well-done. Let the roast rest for 15 minutes before carving. Return the potatoes to the oven if they are not crisp and golden. Serves 6 to 8.

Return to Index of Recipes

It is ironic that in a country with a bounty of fresh local seafood, the most popular fish is one that is not local. Portuguese fishermen began the cod fishing industry in the North Atlantic in the 16th century, spending six months at sea catching, cleaning, and salting the once plentiful fish. While it is not as abundant (and inexpensive) as it once was, salt cod ("bacalhau" in Portuguese) is still the basis of many of Portugal's best-loved dishes. This one is named for a restaurateur from the coastal city of Porto, and is considered by some to be the best of all the bacalhau dishes.

Portuguese Potato, Onion, and Salt Cod Casserole (Bacalhau a Gomes de Sa)

1 lb (500 g) dried salt cod
6 cups (1.5 L) boiling water
2 lbs (1 Kg) small white or new potatoes
2 to 4 Tbs (30-60 ml) olive oil
1 large onion, peeled and thinly sliced
2 to 3 cloves garlic, peeled and finely chopped
1/2 cup (125 ml) chopped fresh parsley
Freshly ground pepper to taste
For garnish:
4 hard-cooked eggs, peeled and cut into wedges
12 to 18 oil-cured black olives
Additional chopped parsley

Soak the cod in water overnight in the refrigerator, changing the water several times. Drain and rinse well. Place the cod in a large saucepan and add the boiling water. Simmer over moderate heat for 10 to 15 minutes, until the cod flakes easily. Drain and rinse well, and flake into small pieces, removing any bones and bits of skin. Boil the potatoes until tender but firm, drain, and allow to cool. Peel and slice the potatoes into 1/4 inch (5 mm) slices. Heat 2 tablespoons of the olive oil in a large, heavy skillet over moderate heat. Add the onion and garlic and cook for 5 minutes, stirring frequently, until tender but not brown. Remove the onions and garlic from the skillet and set aside. Add the sliced potatoes to the skillet, along with more olive oil if necessary, and cook for 5 minutes, stirring frequently, until golden brown. Layer half the potatoes in a well greased 2 quart (2 L) casserole or gratin dish. Sprinkle with parsley and pepper, add one third of the onion mixture, and half the cod. Repeat, ending with a layer of the onion mixture. Bake in a preheated 350F (180C) oven for 30 to 40 minutes, until hot and lightly browned. Arrange the egg wedges and olives attractively on top, and sprinkle with a little chopped parsley. Serves 4 to 6.

Return to Index of Recipes

My British readers will be quick to point out that shepherd's pie is made with lamb or mutton, and that when made with beef this dish is properly known as cottage pie. Regardless of the meat used, the rest of the world has come to know this dish as shepherd's pie. My version has a South American twist with the addition of raisins and hard-cooked eggs, ingredients typically found in the meat-filled pastries called empanadas.

Shepherd's Pie

1 lb (450 g) ground lamb or beef
1 large onion, finely chopped
1 rib celery, finely chopped
1 clove garlic, finely chopped
1 15-oz (420 g) can tomato sauce
1/4 cup (60 ml) raisins
2 hard-cooked eggs, chopped
2 bay (laurel) leaves
1 tsp (5 ml) dried thyme
1 tsp (5 ml) dried marjoram
Salt and freshly ground pepper to taste
4 large potatoes
1 Tbs (15 ml) butter
1/4 cup (60 ml) milk

Saute the ground beef, onion, celery, and garlic in a large skillet over moderate heat until the meat is browned. Drain the liquid and do not return to the heat. Stir in the tomato sauce, raisins, hard-cooked eggs, bay leaves, thyme, marjoram, and black pepper. Meanwhile, boil the potatoes in salted water until soft and drain. Add the butter and gradually add the milk while mashing the potatoes with an electric mixer or hand masher-the consistency of the mashed potatoes should be firm. Transfer the meat mixture to baking dish and spread the potatoes evenly over the top. Bake in a preheated 350F (180C) oven until the potatoes are lightly browned, about 20 minutes. Serves 6 to 8.

Return to Index of Recipes

The secret to this dish is to cook the ingredients separately, as indicated in the recipe, so that they retain their individual character. The traditional way to serve it is with a raw egg yolk in half an egg shell, nestled into the hash so the diner can mix the egg yolk with the hot hash. With the current concern about salmonella contamination you will probably prefer my method, which calls for a fried egg to be placed on top.

Swedish Hash

5 to 6 medium potatoes, neatly diced into 1/4 inch (5 mm) pieces (about 4 cups, 1 L)
1 lb (500 g) roast or boiled beef, neatly diced into 1/4 inch (5 mm) pieces (about 2 cups, 500 ml)
1/2 lb (250 g) smoked or boiled ham, neatly diced into 1/4 inch (5 mm) pieces (about 1 cups, 250 ml)
2 Tbs (30 ml) butter
2 Tbs (30 ml) vegetable oil
2 cups (500 ml) finely chopped onions
Salt and freshly ground black pepper to taste
2 Tbs finely chopped parsley
4 to 6 fried eggs

Melt the butter and oil in a large, heavy skillet and cook the diced potatoes over moderate to high heat for 15 to 20 minutes, stirring frequently, until they are crisp and golden. Remove from the pan and drain on paper towels. Add the onions, along with a little more butter or oil if necessary, and cook until they are soft and transparent but not brown. Add the diced meats and cook for about 10 minutes, stirring frequently, until the meat cubes are lightly browned on all sides. Stir the potatoes into the meat mixture and cook briefly until the potatoes are hot. Add the salt and pepper and sprinkle with the parsley. Place individual servings on warm plates and top with a fried egg. Serves 4 to 6.

Return to Index of Recipes