Curried Smashed Potatoes
This is adapted from a recipe at chow.com.
This is adapted from a recipe at chow.com.
Potatoes. Baked whole or in wedges or in fries, mashed, fried. Turned into salad, soup, latkes or hash. I once interviewed a farmer who said if you didn’t know what to do with potatoes you should get out of the kitchen.
Store your potatoes in a dark, cool location. Not the refrigerator. I like to rinse mine and let them dry thoroughly before storing.
Everybody has a dozen potato salad recipes. Here’s one more.
This is “Japanese” potato salad because it uses Japanese mayonnaise. Feel free to substitute your favorite all-American brand. No Japanese hot mustard? A little horseradish will make for another all-American substitute.
This recipe is from “Keepers: Two Home Cooks Share Their Tried-and-True Weeknight Recipes and the Secrets to Happiness in the Kitchen,” by Kathy Brennan and Caroline Campion. I’m pretty certain most of us don’t need too many ideas for potatoes, but since we’ve had an abundance (yay!) this year, I figured one new recipe couldn’t hurt.
From the authors of the cookbook: This recipe is based on a popular Japanese stewed dish called nikujaga (niku means “meat;” jaga means “potato”), which Kathy’s mom often made when she was growing up. It’s home cooking at its best, the kind of food you want to eat when you’re tired or in a funk or under the weather.
Unlike in America, stewed dishes in Japan tend to be very light and contain only a small amount of liquid, which is more of a flavorful broth than a “sauce.” Like most stews, though, it reheats wells and tastes even better when the flavors have had time to meld, so don’t hesitate to make it in advance or to double the recipe to ensure leftovers. This is also a good dish for nights when people will be eating dinner at different times; just leave it on the back of the stove and spoon it out when needed. Serve with steamed rice, if you like.
Chances are you also have a favorite taco recipes – but do you ever think about using potatoes? This recipes is from “Tacos, Tortillas and Tamales” by Roberto Santibanez. Mexican chorizo is the fresh variety, not the smoked and cured kind of chorizo. You could substitute it though, just maybe adding a little oil if necessary so the onions, etc. don’t stick to the skillet when you’re sautéing.
Everybody has a favorite potato salad recipe, but maybe you’re ready to try something new. This one from seriouseats.com reminds us that pesto doesn’t have to be made from basil. And if tarragon is not a favorite flavor, try it with just parsley.
This week I’ve been reading “Cooking for Mr. Latte” by Amanda Hesser, former food editor of the New York Times. All this week’s recipes come from that book – a lovely combination of memoir and cookbook.
This recipe came from seriouseats.com.
Adapted from a recipe from Whole Foods. Simple recipe, delicious results.
This recipe comes from “ Homestyle Family Favorites Annual Recipes 2008 .” Hope you still have some basil in your garden.
Place the potatoes in a large pot filled with heavily salted water and bring to a boil over high heat. Reduce the heat to medium and simmer until a paring knife can easily be inserted into the potatoes, about 12 to 14 minutes. Meanwhile, whisk the oil, shallot, vinegar, mustard, 1 teaspoon of the measured…
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