To me some of my favorite dishes are with only a few simple ingredients prepared perfectly. Take the potato for example, such a humble ingredient that can be cooked in a variety of ways, one of which is the oven baked potato. Correctly executed a baked potato can become the star of any meal. My ideal potato has a slightly crisped salted jacket and a light and fluffy interior, served piping hot with a pad of butter and some salt and pepper. There really is no magic to baking the perfect potato, however I will share with you a few tips that will insure that your spuds come delicious every time.

Choosing the right potato

The first step in baking the perfect potato is to use the right potato. The russet is most certainly the potato of choice when it comes to bakers. I plan one potato per person and try to select spuds of similar size and shape, this will help to ensure all the potatoes bake evenly.  Here is a link to a post with our handy potato selection guide which explains the different types of potatoes and their best uses.

Washing the spuds

The first step is to clean the outsides of the potatoes, I find a bottle or kitchen brush work very well. A green 3M pad also will work. Under running water thoroughly scrub the potatoes, then place them on a towel or rack to completely dry. Potatoes contain a lot of moisture to begin with. It is important that the skin is dry in order to crisp.

Poking the potatoes

After the potatoes are completely dry use a fork or a paring knife to poke holes in the potatoes. This is an important step, by piercing the potatoes it helps to allow moisture to escape during baking. I find a large meat fork works well. Stick the spud all around including the ends being careful not to stab your hand in the process. Try to stick it as deep as you can, as the steam vents are key to a fluffy interior.

Oil and salt

The next step is to coat the potatoes with olive oil. Hold the potato in one hand and the oil bottle in the other. Drizzle some of the oil on the potato and then spin it around in your hand to completely coat the skin. I find I can keep one hand oil free with this method. After the potatoes are entirely coated, place them on a wire rack over a baking sheet. Generously salt the tops of the potatoes with salt. I like using Maldon Sea Salt Flakes or kosher salt. The salt helps to draw the moisture out of the potatoes.

Baking the potatoes

Place your potatoes on a wire rack over a baking sheet in a oven heated to 375ºF. You can also place the potatoes directly on the racks of your oven, but I find the baking sheet makes them easy to remove and prevents any salt falling into the bottom of the oven. Bake the potatoes for 75 to 90 minutes. The times may seem long but depending on the size of the potato it takes time to draw out the water and create a crisp exterior. Watch for the skins to appear crisp and slightly wrinkled. A paring knife should insert easily into the center of the potato when completely baked.

To wrap or not to wrap

You may have seen potatoes wrapped in foil for baking, and if you prefer a soft skin instead of a crispy jacket feel free to do so. The foil traps the steam as the potato bakes and keeps the skin soft, it also shortens the baking time. If you decide to wrap your potatoes follow all of the other preparation steps in the same manner but reduce your oven time by around 25%.

Serving the potatoes

Allow the potatoes to rest for 5 minutes before cutting into them. Baked potatoes do hold a lot of heat and the steam they release can burn you. Use an oven mitt or hot pad to hold the potato in place. Using a sharp knife make a cut deep down the center, taking care not to cut the potato in half. Then using the oven mitt or hot pad squeeze the potato at the ends to open and expose the flaking center. Top the bakers with a pad of butter allowing the heat of the potato to melt the buttery goodness.

Other tips

Baked potatoes make for great left overs. I usually bake more than I need for my meal, since the oven is on and while I am at it, why not prepare a few for later? Here are a few easy meal suggestions using the left overs.

• Chili stuffed baked potatoes are so easy and super delicious. Heat the potatoes in the microwave, split open, and ladle chili over, top with shredded cheddar, diced while onion, and sour cream.
• Try filling the potato with vegetable or beef stew.
• Clam chowder makes for a tasty topping
• Slice or dice for hash browns
• Twice baked are always a hit. Scoop out the inside and mash with sour cream or plain Greek yogurt. Mix in bacon bits, cheese, or any other of your favorites and place under the broiler to add a bit of crisp.

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Oven Baked Potatoes

Easy steps to baking the perfect potato with a crispy jacket and a fluffy interior

Course Main Course, Side Dish

Cuisine American, Vegetarian

Keyword baked potato, potatoes, side dish

Prep Time 30 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Servings 4

Calories 270kcal

Author Christoph

Cost $4

Ingredients

• 4 large Russet potatoes washed
• 4 tbsp butter

Instructions

• Thoroughly wash and scrub the potatoes. Place on a towel or rack to completely dry about 20 minutes.
• Using a large fork or paring knife deeply pierce the potato on all sides including the ends.
• Coat the outside of the potato with olive oil. Place on a wire rack over a sheet pan and heavily salt the tops.
• Place in an oven heated to 375F for 75 to 90 minutes.
• Allow potatoes to rest for 5 minutes before slicing and fluffing.

Notes

Choose russet potatoes of similar size for baking.

Potatoes can be wrapped in foil if you prefer a soft skin.

Substitute ghee for the butter to keep this vegetarian. 

 

When it comes to classic comfort food many would agree that Shepard’s pie is a favorite.  Over the years I have been served many different takes on what were all called Shepard’s pie, some with lamb and some with beef, others prepared with ground meat rather than with tender pieces.  With St. Patrick’s day fast approaching, I thought I would look in to this traditional Irish dish that everyone calls Shepard’s pie and find out the real scoop.

Deciding what is or isn’t Shepard’s pie is actually quite easy.  The traditional Irish dish is made with ground lamb, usually from a left over roast, although you will find it made with pieces of lamb and it is still called Shepard’s pie.  If the dish contains beef, ground or chunks then is should be referred to as Cottage pie which is English.  So our version of this dish is actually Cottage Pie and uses tender chunks of beef, carrots, and peas in a hearty sauce, and is topped with creamy champ mash for some added flavor.  So what ever you call it, one thing is for sure, there is no confusion over how delicious it is!

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Shepard's or Cottage Pie with Champ Mash

Comfort food at its best. This version uses beef instead of lamb and is topped with creamy mashed potatoes loaded with green onions for extra flavor.

Course Main Course

Cuisine Irish

Keyword casseroles, Comfort food, Shepard's Pie

Prep Time 15 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 8

Author Christoph

Ingredients

• 2 tablespoons olive oil
• 1 large onion diced
• 2 medium carrots peeled and sliced
• 1 ½ pounds beef roast*** or lamb roast cubed
• 3-4 sprigs fresh thyme
• 2 sprigs fresh Rosemary
• 2 cups beef stock
• 2 tablespoons tomato puree
• 2 tablespoons Worcestershire sauce
• 1 ½ pounds potatoes peeled and cubed
• ¾ stick butter
• ¼ cup milk
• 6-8 green onions thinly sliced
• Salt and pepper to taste

Instructions

• Heat one tablespoon of olive oil in a medium-sized skillet over medium heat. Cook onion and carrots until slightly softened. Remove vegetables from pan and set aside.
• Increase the heat to medium-high and add the other tablespoon of oil. Add the cubes of steak and cook turning to evenly brown all sides.
• Add the beef stock, tomato puree, and Worcestershire sauce to the skillet and stir to combine. Return onions and carrots to the skillet. Tie the thyme and Rosemary into a small bundle with kitchen string and add to the skillet. Bring to a mixture to a boil, and then reduce to a simmer partially covering with a lid. Simmer for about an hour or until the liquid has thickened.
• To make the champ mash for the topping, boil the potatoes in a large pot of water until fork tender. Drain potatoes and mash together with milk and butter until smooth and creamy. Mix in green onions and season to taste with salt and pepper.
• Heat oven to 350°F and lightly spray an oven proof baking dish with non-stick spray.
• Pour the beef gravy mixture into the baking dish and top with the mashed potatoes. Sprinkle the top with fresh ground black pepper.
• Bake for 25 to 30 minutes or until the tops of the potatoes have started to brown.

Notes

***Shepard’s pie is traditionally made with ground lamb. I used part of a beef roast for this dish, you could also use ground beef if you prefer.  Shepard'e pie made with beef or ground beef is usually known as Cottage pie.

Oktoberfest celebrates much more than just beer, it embraces the German culture and of course the delicious food.  Kartoffelsalat is one of the traditional dishes that I truly enjoy.  Properly prepared the texture and flavors are unparalleled to any mayonnaise based American salad I have had.  The recipe is rather quite simple with few ingredients making the potato the star of the dish.  So why not celebrate the season with a batch of Grußmutters salad, some sausages, and a stein of bier and relax and enjoy an easy old world dinner.

This past weekend we decided to take the train downtown and meet up with some friends at the Denver Oktoberfest.  It had been a number of years since we had attended and in anticipation of our trip to Munich next week to visit the mother of all Oktoberfest’s,  we thought it would be fun to check it out and really get in the spirit of things.  For some reason Denver Oktoberfest is one of the largest celebrations in the country hosting some 350,00 people over six days.  While these numbers are small compared to the real deal, that’s a lot of folks, and any time you throw that many people together with beer, music, and food…… well it is just bound to be a good time. 

People watching at any event of this size is always fun, and this festival seemed to have it all.  This evening also happened to coincide with the Great American Beer Festival, a Colorado Rockies Game, and a Tim Burton Nightmare before Christmas celebration.  So between people in lederhosen and dirndls, skeleton and ghoul costumes, Microbrew aficionados, and Rockies fans it was quite the mix.  We enjoyed “several” brews while we mingled and listened to a band or two, and also found the beer keg bowling quite entertaining.  We decided upon a vendor selling brats and weisswurst for a snack.  You don’t commonly see weißwüst, which is one of my favorites, so we grabbed one and enjoyed it in the beer tent.  I was a bit disappointed at the limited offerings of German food.  Of course there were giant soft pretzels and strudel, but other than that, brats were about it, and no kartoffelsalat to go with the sausages!  So there was only one thing to do, go home and make some.  So I did, and it was delicious!  Maybe next year I should get a booth……

Making the salad is really rather easy and requires very few ingredients.  One of the keys to an authentic dish is the preparation of the potatoes.  Normally you would peel, dice and boil, however traditional German salad requires a different approach.  The potatoes need to be boiled whole, then peeled and sliced.  This method creates a completely different texture to the potato which allows it to soak up the marinade giving the salad a deep rich flavor.

I use a stock pot and fill it two thirds of the way with water so the potatoes are well submerged.  Because of the length of time it takes to boil the spuds, quite a bit of water will evaporate so you need to start with plenty.  It can take anywhere from 30 to 50 minutes to boil the potatoes depending on their size.  The potatoes need to be cooked “fork tender” but I find a skewer is the best way to test the potatoes.  Whole potatoes hold quite a bit of heat, so make sure to let them cool until you can easily handle them.  Running them under cool water will speed up the process a bit.  Gently scraping the skin with a paring knife will remove it and it will often peel in rather large strips leaving the surface with the desired rough texture.

Allow the potatoes to soak up the marinade for at least an hour.  Drain any excess marinade off before adding the chives and salt and pepper.  Go easy on the salt as the vinegar tends to amplify the flavor.  The salad is traditionally served at room temperature or while slightly warm.  For an authentic German dinner serve the kartoffelsalat with some steamed wieners, a bit of mustard and horseradish and you are set.  That’s it!  So simple.

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Kartoffelsalat mit Speck – German Potato Salad

Traditional German potato salad with bacon recipe, just like Grußmutter used to make!

Course Side Dish

Cuisine German

Keyword German Potato Salad, Kartoffelsalat

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Marinate 1 hour hour

Total Time 1 hour hour

Servings 8

Author Christoph

Ingredients

• 2 pounds small Yukon Gold potatoes boiled whole
• 2 tbsp oil
• 2-3 strips bacon small diced
• 1 medium onion finely diced
• 1 cup beef broth
• 1/3 cup white wine vinegar
• salt & pepper to taste
• 1 bunch of chives chopped and garnish

Instructions

• Wash potatoes and place whole and unpeeled in a large pan of water. Boil until fork tender, 30 – 40 minutes, time will depend on size of potatoes.
• Drain potatoes and allow to cool until safe to handle. Peel boiled potatoes with a paring knife. Slice cooled potatoes in ¼ slices and place in a large heat resistant bowl.
• Cut the bacon into small cubes.
• Peel onion and finely dice.
• Heat the oil in a large skillet. Add bacon and cook until beginning to crisp, then add onions and continue cooking until onions are translucent. Add broth and vinegar and stir, heat until mixture begins to bubble.
• Pour hot marinade over the potatoes and toss to mix. Allow the potato salad to stand at room temperature for at least 1 hour to absorb the marinade. Strain off an excess marinade.
• Season with salt and pepper and mix well.
• Reserve some long chives for garnish, and cut the remainder into small pieces. Mix the chives in the salad and taste. Season with salt and pepper as needed.
• Serve salad at room temperature.

Notes

Cooking the potatoes whole and then peeling them is key to this dish.  It creates a different texture than the usual peel, cut, and boil that allows the marinade to absorb in to the potatoes. 

 

For a traditional German meal serve the room temperature salad with some steamed wieners or bratwurst, that's it!  Genießen!

Ground beef, black beans, corn, and green chilies are mixed with cheese and taco seasoning then baked under a layer of crispy tater tots in the easy-to-make Taco Tot Casserole.  Served with avocado, tomatoes, sour cream, and pickled onions this old school style dish might easily become one of your families favorites.  

Normally in our house we make things from scratch.  We purchase very few convenience or prepared foods, but every so often something easy to make sounds like just the ticket.  A couple of weeks ago we had a rainy cool day, which was a real treat with all the hot weather we have been experiencing.  I had planned to make tacos but as the afternoon got darker and cooler I decided I wanted something different.  Something warm and gooey that would really help me embrace the almost cold day.  So I made a quick trip to the nearby market and picked up a few items, (that we normally never keep around the house) and threw together this comfort-style old-school taco casserole to enjoy in a bowl under a blanket watching a movie.   I will say it is not the kind of thing we have very often, but it sure hit the spot.  It was just what the doctor ordered!

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Tater Tot Taco Casserole

An easy to make spin on taco night, this casserole will easily become a family favorite.

Course Main Course

Cuisine American, Mexican

Keyword Taco Tot Casserole, tater tot taco casserole

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 8

Author Christoph

Ingredients

• 1 pound ground beef browned and crumbled
• ½ onion diced
• 3 cloves garlic minced
• 1 package taco seasoning
• 1 4 ounce can diced green chilies drained
• 1 can black beans drained and rinsed
• 1 16 ounce package frozen corn thawed
• 3 cups shredded Mexican cheese blend divided
• 1 28 ounce package Tater Tots
• 1 10 ounce can red enchilada sauce

Instructions

• Heat oven to 375 and lightly grease a 9” x 12” glass baking dish.
• In a large skillet brown and crumble the ground beef along with the onions and garlic. Add the taco seasoning and stir well.
• Add the chillies, beans, corn, and 2 cups of the shredded cheese. Mix well and spread mixture evenly in the prepared baking dish.
• Evenly cover the top of the beef mixture with the tater tots. Pour the can of enchilada sauce over the entire casserole.
• Bake for 40 – 45 minutes or until the tots are crisp. Spread the remaining cup of cheese evenly over the top of the potatoes and return to the oven for an additional 5 minutes or until the cheese is melted and bubbling.
• Allow to stand for 5 minutes before dishing up.
• Delicious served with avocado, tomatoes, pickled jalapenos, sour cream, fresh cilantro or pickled onions.

Notes

I forgot my glasses when I ran to the store and ended up with tater wheels which worked just as well.  I think even frozen french fries would work if that's what you have on hand. 

I have always enjoyed quiche for breakfast or brunch, any kind really I just adore an egg pie.  I also love hash browns, so the idea of combining the two into one delicious dish, well count me in.  The crispness of the hash browns is a delightful change up from a flaky crust of a traditional quiche.  Really quite easy to make, this dish is perfect thing to serve your overnight or holiday guests, or to simply treat yourself on a lazy weekend.  Mix it up a bit during the week and have breakfast for dinner, this quiche will certainly satisfy and your family will love it.

I had seen recipes floating around for this type of quiche, so I had to give it a try.  It did turn out very delicious and everyone was impressed, the only thing I would suggest is to line your spring form pan with parchment.  Clamp one piece in the bottom and grease the pan, then cut a strip to cover the sides.  It will stick to the grease and stay in place while you build your crust.  Even though I used a non-stick pan and sprayed it with oil, the hash brown cheese mixture really stuck.  I lost quite a bit of the best ‘crunch’ getting it free from the pan, and also had a heck of a time with clean up.  I did find that it is necessary to squeeze as much moisture out of the thawed hash browns as possible, a potato ricer works well.

It is very easy to customize this recipe by switching up the ingredients.  Any breakfast meat such as ham or bacon would be delicious, shrimp or crab would be a welcome ingredient, or build a vegetarian version with broccoli and spinach.

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Hash Brown Sausage Quiche

Crisp hash browns form the crust for this delicious sausage, onion, and red pepper quiche.  Perfect for overnight guests or a weekend treat for your family.

Course Breakfast, Brunch

Cuisine American, French

Keyword breakfast bake, brunch dish, hash brown quiche, quiche, sausage quiche

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Freezer time 1 hour hour

Total Time 2 hours hours

Servings 8

Author Christoph

Ingredients

Hash brown crust

• 20 ounces frozen hash browns thawed
• 1/2 cup cheddar cheese shredded
• 1/2 teaspoon salt
• 1/4 teaspoon cracked black pepper

Filling

• ½ pound breakfast sausage browned and crumbled
• 2 tablespoons unsalted butter if needed
• 1/2 onion diced
• ¼ cup red pepper diced
• 6 large eggs lightly beaten
• 1/2 cup whole milk
• 1 cup cheddar cheese shredded
• salt and pepper to taste

Instructions

Hash brown crust

• Squeeze liquid from the thawed hash browns and place into a large mixing bowl with ½ cup shredded cheddar, salt and pepper and toss to combine.
• Line the sides and bottom of a 8” or 9” spring form pan and lightly coat with non-stick spray.
• Press the hash browns evenly into the bottom and up the sides of the pan. Freeze for 1 hour.
• Heat oven to 425˚F.
• Bake frozen crust for 15 minutes. Remove from oven and slightly cool.

Filling

• Brown the sausage in a large skillet over medium high heat. Remove the sausage with a slotted spoon reserving the grease. Crumble the sausage and place on a paper towel to drain.  Add the onions and pepper to the skillet and cook until onions are lightly browned, add butter if needed. Drain onions and peppers on paper towel when cooked.
• Arrange half the sausage in the bottom of the pre-cooked crust followed by half the onions and peppers, and half the cheese. Repeat with the remainder of the ingredients.
• In a mixing bowl lightly whisk together the eggs and cream and pour over the sausage onion mixture.
• Reduce temperature to 375˚F and bake for 25 to 30 minutes or until the center is just set.
• Allow quiche to cool for 10 minutes before removing the spring form and parchment. Cool for an additional 10 minutes before serving.

Notes

I like to use a hot Italian sausage for this recipe.  You could easily replace the sausage with bacon or even substitute broccoli for a vegetarian version. 

Mashed potatoes mixed together with sautéed cabbage and onions create this traditional Irish dish know simply as Colcannon. With an amazing depth of flavor and textures, these potatoes are remarkable light, fluffy, and delicious.  There are many versions of these potatoes, some using kale in place of cabbage, while others call for leek, garlic, or scallion. Customarily eaten in the fall when cabbage and kale are in season, I believe Colcannon would make an outstanding and interesting addition to the Thanksgiving table. I have also added this to my list of signature side dishes, along with my Blue Cheese & Bacon Stuffed Onion should I ever open a steak house.

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Colcannon

Mashed potatoes mixed together with sautéed cabbage and onions create this traditional Irish dish know simply as Colcannon. With an amazing depth of flavor and textures, these potatoes are remarkable light, fluffy, and delicious.

Course Side Dish

Cuisine Irish

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 12

Author Christoph

Ingredients

• 3 - 4 large russet potatoes peeled, cubed, and boiled
• 3 Tablespoon butter
• 2 Tablespoon milk or half-n-half
• 4 - 5 strips bacon crisped and crumbled (optional)
• 1/2 small head of cabbage cored and thinly sliced
• 1/2 onion thinly sliced
• 3 - 4 cloves garlic finely diced
• 3 Tablespoons fresh parsley rough chopped
• salt and pepper to taste

Instructions

• Peel, cube, and cook potatoes in a pot of boiling water until fork tender.
• Crisp bacon in a large skillet. When cooked remove and place on a paper towel. Crumble bacon when cool enough to handle.
• Reserve fat in the skillet.
• Add cabbage and onion to the skillet with the bacon fat and sauté over medium heat until onions become translucent.
• Add garlic and cook for another minute. Remove from heat.
• Drain potatoes and rice them into a large mixing bowl. Add butter and milk, whip potatoes until smooth (add milk only as needed for consistency).
• Fold in cabbage and onion mixture, two-thirds of the bacon, and parsley.
• Season with salt and pepper to taste.
• Transfer Colcannon into a serving dish and top with some butter, and the remaining bacon. Garnish with some fresh ground black pepper, and parsley.

Notes

As mentioned there are many versions of this dish, this is my just my spin. Spinach or Kale makes an excellent ingredient for a variation. Colcannon however should be light and fluffy. I use my potato ricer for best results.

A coating of lightly crisped bread crumbs wraps these soft pillows of creamy mashed potatoes to create a delicious croquette. Perfect as a side dish for most any meal, these croquettes are also a great way to use up any left over mashed potatoes. Or serve them with a spicy aioli, as an appetizer. Delicious!!

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Potato Croquettes

A light crispy crust wraps soft pillows of creamy mashed potatoes to create a delicious side dish for most any meal, or serve with a spicy aioli as an appetizer.

Course Appetizer, Side Dish

Cuisine French

Prep Time 50 minutes minutes

Cook Time 20 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 16

Author Christoph

Ingredients

Croquettes

• 4 cups mashed potatoes, cooled
• ¼ cup minced onion
• 2 egg yolks, beaten
• 3 tablespoons flour
• 1 tablespoons milk
• salt & pepper

Breading

• cornstarch
• 1 egg beaten
• fine bread crumbs
• vegetable oil

Instructions

Croquettes

• Place mashed potatoes and onions in a large mixing bowl. In a small bowl beat the egg yolks and add to the potatoes.
• Add the flour, milk, and salt and pepper. Mix until well combined and smooth. Cover bowl with plastic wrap and place in the refrigerator for about 30 minutes.
• Scoop out about a ¼ cup of the potato mixture and form into a ball, flatten ball into a patty and place on a parchment or wax paper lined baking sheet. Place baking sheet in the fridge for about 20 minutes to firm up for breading.

Breading

• Set up a breading station with three small bowls. Put about a ¼ cup of cornstarch in the first, the beaten egg in the second, and the bread crumbs in the third.
• Working with the chilled potatoes one at a time, dust a potato cake with the corn starch, dredge in the beaten egg, roll to coat with bread crumbs and then return to the baking sheet. Once all cakes are breaded, return to the fridge to firm up before frying.

Fry

• Pour about ½ inch of oil in the bottom of a large skillet. Heat oil to 170°F – 180°F or until it shimmers. You can also test the oil by flicking a bit of flour. If the flour sizzles the oil is ready.
• Carefully slide a few of the cakes at a time into the oil. Cook for about 3 – 4 minutes or until you see a golden color starting to form, carefully turn the cakes and fry for about the same amount of time.
• Remove from the oil and place on a wire rack over a sheet pan to drain.
• Delicious served with an Aioli as an appetizer.

Notes

Croquettes can be spiced or seasoned any way you like. Use seasoned bread crumbs, or add finely chopped peppers for an added kick. Croquettes can be formed in any shape, I find the small patties easy to work with.

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Duchess Potatoes

Dollops of golden crusted mashed potatoes serve both as a delicious side dish and a beautiful garnish. Given their regal name from their elegant appearance, Duchess potatoes are actually very easy to make and fun to customize to fit perfectly with any menu.

Course Side Dish

Cuisine French

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 12

Ingredients

• 2 ½ pounds Yukon Gold potatoes peeled and cut into 1½ inch pieces
• 3 large egg yolks
• ¼ cup cold unsalted butter
• ¼ cup heavy whipping cream
• 1 teaspoon salt more or less to taste
• ½ teaspoon white pepper
• ¼ teaspoon ground nutmeg

Instructions

• Heat the oven to 425°F and position the racks to divide the oven into thirds. Line two baking sheets with silicone mats or parchment paper and set aside.
• Wash and peel the potatoes, cut them into 1½ inch chunks, and place in a large pot. Fill the pot with cold water covering the potatoes by at least two inches and salt generously. Bring the potatoes to a boil over high heat. Reduce the heat to medium low and simmer until the potatoes are knife tender, about 15 minutes.
• Drain in a colander and rice the potatoes in to a large mixing bowl (use a potato masher if you do not have a ricer).
• While the potatoes are still warm, mix in the egg yolks one at a time, making sure each yolk is completely incorporated before adding the next.
• Add the butter, cream, salt, pepper, and nutmeg and stir until the butter has melted and the mixture is smooth. The consistency of the mixture needs soft enough to pass through a piping tip, yet firm enough to hold a shape.
• Transfer to a large piping bag fitted with a ½ inch star piping tip. Pipe shapes about 2½ inches in diameter directly on to the prepared baking sheets, spacing them about two inches apart (what ever shape you make it is important to make them all about the same size for even baking).
• If you prefer not to pipe the potatoes, You can drop mounds onto the baking sheets using a spoon, the same method you would use for drop biscuits.
• Tip: At this point Duchess potatoes can easily be frozen. Simply place your sheet pan of potatoes in the freezer for about 1 hour. Once the potatoes are completely frozen you can transfer them to a storage bag or container. When you are ready to use, place on a lined baking sheet and follow the same baking instructions.
• Spritz the potatoes lightly with cooking spray. I dusted this batch with some paprika for a bit of added color.
• Place pans in the heated oven and bake for 15 minutes.
• Rotate the pans top to bottom and front to back and continue baking until the tops of the potatoes are light golden brown, about 10 more minutes.
• Keep a close eye on your potatoes, the oven time will vary depending on the size and shape, as well as the moisture content.
• Let potatoes cool on the baking sheets for two minutes before transferring them onto a serving platter.

Notes

This recipe is for the classic French Duchess potato. I like to change them up, omitting the nutmeg, and adding other flavors and spices. For this batch, I added horseradish, cheddar cheese, and chives. 

 

You might try adding diced onion, bacon, jalapeno peppers, different types of cheese or spices to fit in with the rest of your menu.

 

Just be sure what ever you add will pass through the piping tip, and that your potatoes do not become too soft.

 

Duchess potatoes are also easy to make in individual baking cups or ramekins.

Duchess potatoes are also easy to make in individual baking cups or ramekins.

Whenever we entertain a group of people at our house, I like to serve finger foods. Whether it’s for an afternoon cocktail party, a sporting event, movie night, or a holiday gathering, I find that our friends always enjoy being treated to appetizers.  Guests truly seem to love grazing on a spread of tasty dishes that require no silverware, grabbing another bite of this or that while keeping their hands free for the important things, like an icy cold adult beverage.

I had purchased a bag of tiny yellow potatoes with the intention of making a potato salad.  As I stared at the bag of small spuds on the counter, I kept wondering how could I do something different, instead of just another big bowl of salad that requires plates and forks.  Then it occurred to me to try using the same method as I would for deviled eggs, which are always a hit, why not make Deviled Potatoes?  Well they turned out fantastic, a huge hit, a virtual breakthrough in appetizers!  Potato salad as a finger food, now who would not like this?  While this will be a perfect game day treat, I can hardly wait for barbecue season to get underway.

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Deviled Potatoes

A cousin to the deviled egg, these bit size treats are filled with your favorite potato salad

Course Appetizer

Cuisine American

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 2 dozen

Ingredients

• 1 pound tiny round potatoes not fingerlings
• 3 hard boiled eggs
• 4 green onions
• 3 strips of bacon crisped & crumbled
• 1 jalapeno pepper finely diced (optional)
• 3 Tablespoons mayonnaise
• 1 Tablespoon Dijon mustard
• 1 Tablespoon vinegar
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• salt & pepper to taste

Instructions

• Boil potatoes in a pot of salted water for about 12 minutes or until just tender, do not overcook (test with knife). Drain potatoes and plunge into cold water to stop the cooking process (You want the potatoes to be cooked through but a little on the firm side). When cool cut potatoes in half with a sharp knife.
• Using a melon baller or small spoon, carefully scoop out the inside of the potatoes, like you would for potato skins. Be careful not to dig too deep. Place the scoopings in a mixing bowl large enough to prepare the filling.
• Slice the eggs in half. Remove the yolks and place them into a small mixing bowl or measuring cup (I mix the yolks in with my salad dressing, it makes it creamier).
• Dice the eggs whites, and thinly slice the white portion of the green onion (we will use the green part for garnish).
• Seed and finely dice the jalapeno.
• Add egg, onion, jalapeno, and crumbled bacon (reserve some for garnish) to the potatoes and toss well.
• Add the mayonnaise, mustard, vinegar, and dry spices to the eggs yolks and mix into a creamy dressing. Add more mayo or vinegar as needed for consistency. Season with salt and pepper (go easy on the salt, you can always add more after the salad is mixed).
• Pour the salad dressing over the potato mixture and toss well to coat.
• With a spoon or small knife, fill the potatoes as you would deviled eggs (It does not work very well to pipe these, the salad is a bit to chunky).
• Refrigerate for several hours before serving.

Serve

• Garnish with remaining bacon crumbles, chives or thinly slice green onion, and a dusting of paprika or chili powder.

Notes

This is the recipe I made for a one pound bag of tiny potatoes which contained about fourteen or 28 halves.

Feel free to adapt this into your gangs favorite by adding any ingredients that you normally like to use in your potato salad.

The creamy goodness of mashed potatoes contrasted with a thin layer of crunch, makes these mashed potatoes gratin a dish to remember. Cottage cheese and sour cream give these potatoes a mild, smooth, flavor which works well with the crisp topping of sharp cheddar cheese. No gravy needed for these potatoes. Revived from a 1960’s family recipe, this retro dish is as easy to make as it is to eat, and very well could become one of your families favorites.

This recipe was a favorite of my Dad’s sister Eleanore.  Growing up, holidays were rotated around between our relatives homes. We often enjoyed Thanksgiving at my Aunt and Uncles house, where she would always serve them.

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Mashed Potatoes Gratin

The creamy goodness of mashed potatoes contrasted with a thin layer of crunch, makes these mashed potatoes gratin a dish to remember. Cottage cheese and sour cream give these potatoes a mild, smooth, flavor which works well with the crisp topping of sharp cheddar cheese.

Course Side Dish

Cuisine American, Retro

Prep Time 20 minutes minutes

Cook Time 1 hour hour 20 minutes minutes

Resting time 5 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 12

Author Christoph

Ingredients

• 5 cups potatoes, cooked and mashed
• 2 cups cottage cheese, small curd
• 1 cup sour cream
• ½ cup white onion, chopped
• ½ cup gruyere, shredded (optional)
• 2 teaspoons salt
• ½ teaspoon white pepper
• 1 teaspoon garlic powder
• 1½ cups sharp cheddar cheese, shredded
• 3 tablespoons parsley, chopped

Instructions

• Position a rack in the upper half of the oven and heat to 350° F. Prepare a 9″ x 13″ baking dish or other shallow heat-resistant dish by apply a light coat of cooking spray or oil (gratins are to be prepared in shallow baking dishes offering a large surface area for crisping).
• Peel and cook potatoes. Rice or mash the potatoes into a large mixing bowl. Add the cottage cheese, sour cream, onion, gruyere, garlic powder, salt and pepper, and mix well (I added a small amount of chopped parsley for a touch of color).
• Place the potato mixture into your prepared shallow baking dish and smooth evenly with a spatula. Press the potatoes into the dish to remove air pockets.
• Top evenly with the shredded cheddar cheese and chopped parsley (I sprinkled the dish with a small amount of paprika to add a bit of color).
• Bake for 30 to 40 minutes or until the cheese has turned a golden brown.
• Allow to stand for 5 minutes before serving.

Notes

I hope you enjoy these potatoes as much as our family does. They also make a great side dish for barbecue season. Try adding some diced green chilies and bacon. YUM!