Asha Gomez, chef-owner of Spice to Table and the late lamented Cardamom Hill, says it was Fat Matt’s Brunswick stew that inspired this dish, a riff on the beef stew her grandmother made in Kerala, India. I’ve adapted this from a recipe published in Atlanta magazine.
As long as potatoes keep showing up in our box, I keep thinking of ways to enjoy them.
This recipe is like the best way to use those pretty potatoes – simple and then you season them however you wish. They really are irresistible.
Back in July, Adrian Villarreal of Rreal Tacos prepared salt-cooked potatoes. They were amazing and completely crave-worthy. He boiled them in very, very salted water until the water all evaporated. Which left a saucepan that would only be good for salt-cooking potatoes in the future (a thick salt crust that didn’t appear to be coming loose any time soon).
This recipe from “The Improvisational Cook” by Sally Schneider will save your cookware but give you similar results with very little trouble. Pick up a box of kosher salt and try it. Mix up a little sour cream with chives and serve alongside.
Yes, you can eat potatoes with your pasta.
This idea comes from Everyday Food magazine. Love that you don’t have to precook the pasta. Makes for a much easier dinner and less heat in the kitchen.
I love this recipe from Sunset magazine. Who thinks of these combinations? Love this one. And I like the idea of steaming the potatoes instead of boiling. Just be sure your potato pieces are all the same size so they’ll steam evenly.
As long as you’ve got the grill going to smoke those tomatoes (or grill anything else), how about using it to cook up a potato cake? Wouldn’t they taste great using that same smoking mixture as you’re using for the potatoes?
Maybe you’re already on to potato tacos, but I don’t think I’d had one until this year. We’ve had a bounty of potatoes this season, so you might be looking for some different ways to use them up. Cook up the potatoes ahead of time – maybe make a bigger batch so you have some cooked, seasoned potatoes for potato salad – and then brown the potatoes just before you’re ready to eat.
So you know a tortilla is more than a corn or flour wrapper for delicious fillings. It’s also an egg-and-potato omelet. If you’re looking for a few new ways to use up this year’s bounty of red potatoes, check out this recipe from Cook’s Illustrated. It’s got their trademark detailed instructions so you can’t go wrong.
Bring a large pot of salted water to a boil. Add potatoes and cook until just tender. Drain and cool. Place them in a large bowl and add red wine vinegar. Toss gently. In a skillet, heat 1 tablespoon olive oil over medium heat and fry each egg, leaving yolk soft set and runny. Remove…
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This is adapted from a recipe at chow.com.
