potatoes

Crispy Parmesan Potato Puffs.

December 22, 2011 · 133 comments

Say hello to my new favorite appetizer.

Don’t be shy.

I found this gem a few weeks ago while sorting through Mother Lovett’s recipes… and aren’t these the best ones ever? I KNOW.

Yellowed newspaper and all. I don’t even get a newspaper. I don’t even read one. I live a sad, sorry life.

So, I’ve been hoarding this recipe for a few weeks waiting for the right day to hit it up, and apparently yesterday was it.

Because I was hungry.

Because it was raining? Because I was craving cloud-like puffed potatoes? Because I wanted something crunchy? Because I needed something to smother in Bone Suckin’ Sauce?

I’m going with all of the above.

I know it doesn’t really sound like something can be crispy and puffy at the same time… but guess what? It totally can. Crispy on the outside, soft and light on the inside. Yes yes and yes. And yes again. These are fabulously fantastic and make me want to only eat potatoes for the rest of my existence.

I’m cool with it.

Crispy Parmesan Potato Puffs

makes about 70 puffs

2 pounds russet potatoes, peeled and cut into chunks

2 tablespoons milk

3 tablespoons unsalted butter

1/4 teaspoon salt

1/8 teaspoon pepper

1 cup freshly grated parmesan cheese

2 tablespoons minced green onions

2 eggs, lightly beaten

3-4 cups seasoned panko bread crumbs

Add potatoes to a large pot of boiling water and cook until fork tender, about 20 minutes. Drain and add back to the pot, then mash with salt, pepper, butter and milk. Stir in parmesan and onions, then place the mixture in the fridge to cool for 15-20 minutes.

Preheat the oven to 400 degrees.

Remove potatoes from fridge and roll into 1-inch balls. Dip in beaten egg, then cover in bread crumbs. Place on a baking sheet 1-2 inches apart, and hit each with a quick spritz of olive oil or cooking spray. Bake for 12-15 minutes, or until outside is crispy.

Note: I know this sounds like a fabulous idea for leftover mashed potatoes, but I can’t say for sure that the potatoes will hold up – it depends on the actual recipe you use and how much butter is added.

Are you thinking what I’m thinking?? SWEET POTATOES.

{ 133 comments }

Brown Butter Mashed Potatoes.

November 14, 2011 · 134 comments

As your resident drama queen, I find it pertinent to tell you that these are the best mashed potatoes ever.

I know. Ugh. How annoying is THAT?!

You don’t have to agree. Different strokes for different folks. And since I’m deep in the throes of brownbutteraholicism, my own thoughts may be skewed.

But here’s the deal. This whole browning butter thing? It allows you to use LESS. Yes. Less butter. Not that I have any idea why on Earth you’d want to use less, or why you should use less, but the clothes hanging in my (and your!) closet will agree: this can be good.

Kind of cruel. But good.

I’ve only told you this about a bazilion times over the last few weeks, but brown butter is where it’s at. It deepens the flavor of dishes like something I’ve never had before, and I can easily compare it to adding a bit of bacon grease for flavoring or dissolving anchovies in your parmesan garlic sauce before tossing in a cup of penne.

Which, uh… can I just tell you that last night I did that very thing? I made some pasta with a lot of anchovies and didn’t tell anyone until after they ate it. That.was.awesome.

Even if they did want to pie me in the face. Like sixty times.

Then… then I made a bunch of these cute mini double chocolate donuts with tons of equally as cute rainbow sprinkles and glanced at Mr. How Sweet claiming “look what I made!” as I watched him shove the plate to the side (!)… then I whined and complained that I couldn’t believe that he wasn’t going to eat any so I strategically placed the plate in front of his face while we putzed about and yes… nearly 20 minutes later the entire plate of donuts was gone, as was not only a can of diet Coke but also a diet Mountain Dew. And then I threw another tantrum because he ate alllllll the donuts without saving me any.

What. Ever.

Oh… uh, see this little beater?

Yeah. It’s partner decided to fly off the handle one day (um… literally) last week and nearly take my eye out. So now I’m mixing certain things with one beater attached to my hand mixer. It makes me batty.

So really… brown butter is just… that something something that makes other somethings amazing. It’s like the cinnamon crust on a holiday almond, the chunky belted wrapped around the waist of a cute dress, the extra glitter in your MAC Dazzleglass, the tight t-shirt missing from Gerard Butler’s body and the pretzel m&m’s hiding in that bowl of trail mix. None of those things are truly necessary to make each fabulous, but that leeeetle extra tweak makes the end result extra delicious. You know it’s true.

I guess the whole moral of this story is that if you go three more seconds without brown butter in your life, I’m really going to have to reevaluate our relationship? And I just don’t feel like doing any extra work this Monday.

Brown Butter Mashed Potatoes

serves 4-6, with generous helpings + leftovers

3 pounds of (yukon gold or russet) potatoes, peeled and chopped into chunks

6 tablespoons unsalted butter

1 cup of milk (whole will taste best, but 2% tastes great too!)

3/4 teaspoon sea salt

1/4 teaspoon pepper

Peel and chop potatoes, then add to a large pot. Fill with cold water – stopping just as the water reaches about an inch about the potatoes. Heat over high heat and let come to a boil, then cook for 25-30 minutes, or until fork tender.

When potatoes have about 5 minutes left, add butter to a small saucepan and heat over medium heat. Whisking continuously, cook until little brown bits appear on the bottom of the pan, then remove immediately from heat.

Drain potatoes, then add back to the pot, turning the heat to low. Mash with a potato masher to break up the chunks, then add in butter, milk and salt. Mash some more, or use a hand mixer to whip potatoes until creamy. At this point, taste and see if you desire any more flavoring (salt, pepper, additional brown butter, etc).

Garnish with fresh sage and serve.

I guess I’m also a sageaholic. Oh well. At least my addictions can be fried.

{ 134 comments }

End of Summer Chicken Skillet.

September 5, 2011 · 50 comments

I’m going to miss Summer.

We’ve gotten along quite well, sharing pitchers of margaritas and dozens of grilled corn ears.

And while Fall is my favorite season, and I really can’t wait to

drink spiked cider

burn spice candles

smell crisp air

watch Friday night football

crunch leaves under my feet

carve pumpkins and

pretend to like squash

… I don’t want to rush it. I’ve learned that it’s so important to be present, to not wish the days away, to relish each moment as it comes and not hope for the future to come too soon.

So don’t mind me. I’ll just be here picking corn out of my teeth until the leaves turn golden and the air turns crispy.

End of Summer Chicken Skillet

serves 3-4

3-4 boneless skinless chicken breasts

2 slices of bacon, chopped

1/2 red onion, chopped

1 zucchini, chopped

1 bell pepper, chopped

10 small yukon gold potatoes, quartered

3 garlic cloves, minced

2 ears of grilled corn, cut off the cob

salt & pepper

Preheat oven to 375 degrees. Tenderize meat (by pounding it with a tenderizer or skillet) and pat completely dry with a paper towel. Set aside. Chop potatoes and vegetables (except for garlic) and add to a bowl. Season with salt and pepper and toss to coat.

Heat a cast iron (or oven safe) skillet on medium heat. Once hot, add chopped bacon and cook until almost crispy and fat is rendered. Remove from the skillet with a slotted spoon and let drain on a paper towel. Add vegetables and potatoes to skillet and cook for 5 minutes, tossing occasionally. Add garlic and cook for another minute. Remove veggies and potatoes from skillet. Season chicken liberally with salt and pepper and add to skillet. Cook until golden on each side, about 3-4 minutes per side. [Note: if the skillet is drying up feel free to add 1-2 teaspoons of olive oil if needed].

Add veggies, potatoes and bacon back in to the skillet on top of the chicken. Add corn, then place in the oven uncovered and cook for 20 minutes.

P.S. put whatever the heck you want in this dish… it’s your own.

{ 50 comments }

Grilled Corn Summer Breakfast Hash.

Grilled Corn Summer Breakfast Hash serves 3-4 4 slices of bacon, chopped 4 medium yukon gold potatoes, chopped into cubes 1/2 red onion, chopped 1 medium zucchini squash, chopped 2 garlic cloves, minced 1 red pepper, chopped 2-3 ears grilled corn on the cob, cut off the cob 1 teaspoon olive oil (you may not need this) 2 green onions, chopped 3-4 large eggs smoked sea salt + pepper Heat a large skillet over medium heat. Once hot, add chopped bacon and cook until crispy and fat is rendered – about 4-5 minutes. Remove bacon with a slotted spoon and drain on a paper towel. Add potatoes with a sprinkle of salt and pepper to the bacon fat and cook for 8-10 minutes, stirring and tossing every few minutes. While potatoes are cooking, heat another skillet on medium high and cook your eggs as desired, then set aside over low heat. Add peppers and onions (and another little sprinkle of salt and pepper) to potatoes and cook for another 5 minutes, stirring. At this time you may need to add the additional teaspoon of olive oil depending on how much bacon fat is left. After 5 minutes, add in the [...]

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Parmesan Roasted Potato Wedges.

Update your google readers! http://feeds.feedburner.com/howsweeteats/smSp Hi folks! How are you doing on this 3rd to last day of 2009? Time is going so fast. Many times I wish I could slow it down (like most Saturdays) and other days I find myself wishing it would hurry the heck up (like Monday through Friday from 8 am until 5 pm). Guess I shouldn’t wish these precious days away, now should I? These potato wedges are a staple in our house. I know, I know. I just said that yesterday about cheese. What can I say? Cheese and potatoes are a staple in our house. So is bacon. And now that you mention it, I want some bacon and cheese potatoes. Thanks alot. I use Yukon Gold’s because . . . I just do. I love their taste and for 8 months have refused to use any other potatoes. That ‘stubborness’ gene is directly inherited from Mother Lovett, in case you were wondering. Cut them in half lengthwise, then again, and again for a final time. Not sure if it makes sense to cute a potato lengthwise. Really, they are usually in the plump shape of a circle, correct? I guess in that case [...]

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The Best Smashed Potatoes.

Update your readers! http://feeds.feedburner.com/howsweeteats/smSp Missed appetizers 1 & 2? Buffalo Chicken Dip Firecracker Shrimp What do ‘smashed’ potatoes mean to you? To me? Smashed = mashed with skins on, with some chunks. Mashed = mashed smoothly without skins. Smashed also refers to what I was after drinking a green monster Sunday evening. These smashed potatoes are easier and quicker than most mashed potatoes. The reason? I use baby yukon golds, and cut them in half so the potatoes don’t take very long to cook. The skin is also nice and thin, so you don’t feel like you are chewing on a brown paper bag. I’ve never chewed a brown paper bag before, but I’m guessing it’s not very pleasant. Small potatoes, chopped. Make sure to fill the pot with cold water – this helps the potatoes to cook more evenly. If you use the baby potatoes, they become extremely fork tender after only 20 minutes of boiling. This is my tried and true, favorite plain smashed potato recipe. I say plain, because I’ve also used this recipe for Roasted Garlic and Gorgonzola Smashed [...]

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Bacon Gorgonzola Stuffed Baby Red Potatoes.

Update your google readers! http://feeds.feedburner.com/howsweeteats/smSp Look! Another veggie I like. Potatoes. Covered in bacon and cheese… How else would I do it? This makes a great appetizer. My uncle made something similar for my wedding shower, but I was so wrapped up in the day that I do not remember exactly what he made. This is perfect for holiday parties. Over the next few weeks I will be doing some fresh and funky (in a good way) Holiday Appetizers 101. I washed some baby red potatoes and peeled off the yucky parts. If my food has one bruise or spot on it, it has to come off before I can eat it. I’m picky that way. I took a tiny slice off the bottom so the potatoes could stand on their own. I also sliced a bit of the top off. After a few fork-pokes, they went into the oven. Once they were baked, I went around the top with a knife and scoop out the potato. My favorite part. Mashing the potatoes with some butter, gorgonzola, and parmesan. [...]

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Roasted Garlic Gorgonzola Smashed Potatoes.

I came home this afternoon to find 4 empty roasted garlic heads laying the middle of the street in front of our house. Some little critter must have got into the garbage and dug those babies out. Can you blame them?? Have you ever thrown away something- cookies, cake, etc – and covered in with a disgusting substance, like soap, to keep yourself from devouring the entire thing? Miranda did this on an episode of Sex and the City once, and though I had thought of it, I had never done it. I tried it once with a pound cake and found myself digging the remains out of the garbage to eat. I cannot be helped. I had a large tub of gorgonzola, which now has only about 1/4 cup left since I love it so much I eat, sleep, breathe and bathe in it. I made these Roasted Garlic Gorgonzola Smashed Potatoes pre-gorgonzola bath. Thank goodness! I use Yukon Gold’s because they are my favorite potatoes. [...]

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