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. 

 

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!

Black beans, corn, jalapeno, and farmers cheese make a delicious filling for these Mexicali stuffed peppers.  This easy-to-prepare vegetable side dish is full of spicy flavor and a hint of lime, making it the perfect companion for your grilled chicken or pork chop dinner.  What a tasty way to serve your family a healthy “boat-load” of veggies that they will most certainly love.

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Mexicali Stuffed Peppers

Black beans and corn are mixed with jalapeno peppers and spices to make a tasty filling for these roasted peppers. Perfect side dish for your next fiesta.

Course Side Dish

Cuisine Mexican

Keyword Black bean and Corn Stuffed Peppers, Mexicali Stuffed Peppers, Stuffed Peppers

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 6

Author Christoph

Ingredients

• 3 large green peppers halved and seeded
• 1 can black beans drained
• 1 cup corn
• ½ cup diced fresh tomato
• 1 jalapeno seeded and diced
• ½ cup onion diced
• ½ cup farmers cheese crumbled
• 2 tablespoons taco sauce more or less to taste
• 1 tablespoon fresh lime juice
• 1 tablespoon chili powder
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ½ cup cheddar cheese shredded for topping

Instructions

• Heat oven to 350°F and lightly grease a 9 x 13 baking dish.
• Cut the peppers in half and remove seeds.
• In a mixing bowl, combine beans, corn, tomato, jalapeno, onion, farmers cheese, taco sauce, lime juice, and spices.
• Fill the pepper halves with the bean and corn mixture.
• Top with grated cheese and a drizzle of taco sauce.
• Cover with foil and bake for 30 minutes. Remove foil and return to oven for an additional 30 minutes or until peppers are tender and cheese is melted.

Notes

These peppers are a fantastic way to get your family to eat a boat load of veggies. 

 

Add more peppers and chili powder for a spicier version, or leave them out totally if you prefer.

Tender leaves of spinach are sauteed with onion and garlic then added to a Parmesan cheese sauce in this mouthwatering ‘steakhouse’ version of creamed spinach.  This easy-to-make-recipe uses just a few simple ingredients to create an unforgettable side perfect for serving with most any meal.  Chock full of fresh spinach this delicious dish will have your family gobbling up the greens and begging for more. 

Creamed spinach is by no means anything new, but has been brought into the spotlight in recent years by restaurants such as Ruth’s Chris Steak House and Boston Market.  It’s interesting to me to see people get excited when they discover this dish as if it’s a recent invention, I guess the popularity of eating greens for a healthy diet certainly has helped its rebirth.  My grandmother would serve a version of this dish that she baked in the oven and then topped with slices of hard boiled eggs which I was very fond of, and my mother would poach eggs in a skillet of creamed spinach, which was equally delicious.  Maybe that is part of the reason I enjoy this dish so much, although being a huge fan of spinach, any way it is served is more than fine by me.

Spinach drastically reduces when its cooked so I like to start with plenty.  It is kind of funny but if you were to put a half of a pound of fresh spinach in front of many people they probably would consider it too much, but that same spinach cooked becomes only a few tablespoons.  I started with two pounds of fresh leaves for this dish which made about four 6 ounce servings.

I remove the stems and pick out any discolored or exceptionally thick leaves, then chiffonade the spinach.  I think cutting the leaves makes the dish a bit nicer than having stringy parts and pieces, however it is not absolutely necessary to remove the stems or cut the leaves if you prefer a more rustic dish.  I also like to mince the onion and garlic so they cook at the same rate.  I add nutmeg to this dish as there is something about the nutty flavor that perfectly complements the flavor of spinach.  I will suggest to go easy on the nutmeg as it is a rather strong spice and it is used here only for a bit of background enhancement.  I do use a bit of grated Parmesan cheese in this recipe so I am careful not to add any extra salt to the dish.  In the interest of reducing calories you can always skip the cheese, just adjust the salt accordingly if you do.

This creamed spinach definitely goes on our list of favorite steakhouse side dishes along with our Grilled Blue Cheese & Bacon Stuffed Onion ,  Corn Souffle , and Colcannon.  Be sure to give these delicious recipes a try if you haven’t already.

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Steakhouse-style Creamed Spinach

Tender leaves of spinach are sauteed with onion and garlic then added to a Parmesan cheese sauce in this mouthwatering 'steakhouse' version of creamed spinach.

Course Side Dish

Cuisine Southern, Steak House

Keyword best creamed spinach recipe, creamed spinach recipe, steakhouse-style creamed spinach

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Author Christoph

Ingredients

• 2 tablespoon olive oil
• 1/2 cup white onion fine diced
• 3 cloves garlic fine diced
• 2 pounds fresh spinach stems removed and chopped
• 3 tablespoons butter
• 3 tablespoons flour
• 1 cup whole milk plus more to thin if necessary
• 1/2 teaspooon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon mustard powder
• 3-4 dashes hot sauce
• 1/8 teaspoon fresh ground nutmeg
• 1/4 cup parmesan cheese grated

Instructions

• Heat a large skillet over medium-high heat. Add olive oil and sautee onion and garlic until translucent.  Add spinach a few handfuls at a time and cook until completely wilted to remove moisture.  Remove from heat.
• In a 2-quart sauce pan make a thick Bechamel or Basic White Sauce.  Melt butter over medium heat.  Watch carefully not not scorch or burn the butter.  Add flour and stir.  Mixture will be thick.  Cook for about 5 minutes stirring often being careful not to scorch or burn the roux.  Whisk in milk and bring to a boil to thicken.  
  
• Add spices and cheese to the thickened white sauce.  Stir well to combine.  Add cooked spinach to the white sauce and stir to combine.  Th spinach onion mixture will bring some moisture so cook for a few minutes to determine if thinning is necessary.  It sauce is too thick add more milk returning mixture to the point of almost boiling to thicken.  Season with salt and pepper to taste.
• Serve hot and enjoy!

Notes

Frozen spinach can be used for the recipe.  Be sure to completely thaw the spinach and remove as much excess water as possible.  A potato ricer works well to press the water out.  If using frozen spinach use about half as much for this recipe.

 

Creamed spinach can also be prepared as a casserole and baked in the oven.  Top with additional cheese and bake at 350 for about 20 minutes or until top is golden.  Sliced hard-boiled eggs make a delicious garnish.

 

Poach eggs in a skillet of creamed spinach for a tasty breakfast alternative.

This colorful combination of sauteed vegetable is as appealing to the eye as it is to the tongue.  Fresh spinach is wilted into this medley of Italian spiced vegetables in this easy-to-prepare, delicious dish.  Finished with some red pepper flake and finely grated Parmesan cheese, this could easily become one of your families favorite way to have their vegetables.

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Italian Vegetable Medley with Wilted Spinach

Squash, onion, and peppers sautéed until tender tossed with fresh spinach make a colorful and delicious side dish to most any meal.

Course Side Dish

Cuisine American, Italian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 8

Ingredients

• 2-3 Tablespoons extra virgin olive oil
• 1 yellow squash, sliced
• 1 small zucchini squash, sliced
• 1 red pepper, seeded and sliced
• 1 green pepper, seeded and sliced
• 1 medium-sized white onion, sliced
• 4-5 cloves of garlic, thinly sliced
• 1½ teaspoons Italian herbs
• Salt & Pepper, to taste
• 2 cups fresh spinach, loosely packed
• 1 teaspoon Red pepper flake, optional
• ¼ cup finely grated Parmesan cheese, optional

Instructions

• Cut squash, peppers, and onion into similar sized pieces. Different shapes will make your dish more interesting. Cut garlic into thin slices
• Heat a large skillet over medium-high heat. Add olive oil. When oil is shimmering add squash, peppers, onion, and garlic. Stir to coat all vegetables with oil.
• Add Italian spice. Lightly season pan with salt.
• Stir vegetable to cook evenly about 15 minutes or until tender.
• When vegetables are tender, remove pan from heat and add spinach. Toss to mix. The heat from the vegetable will wilt the spinach.
• Add red pepper flake and Parmesan cheese if desired.

Notes

Cook the vegetables to your families liking. I prefer a little crunch on my veggies so I cook them for a shorter amount of time.

Red pepper flake and Parmesan cheese make a nice addition.

Tender bites of broccoli are the star of this creamy, easy to make casserole.  Topped with a crispy layer of cheese and bread crumbs, this hearty dish is comfort food at its best.  Cheesy broccoli rice casserole is a classic side dish that’s great with a weeknight meal or even suitable for your holiday buffet.

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Cheesy Broccoli Rice Casserole

An easy to make hearty casserole loaded with tender broccoli and a creamy cheese sauce. Perfect side dish for any meal.

Course Side Dish

Cuisine American, Retro

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 12 servings

Author Christoph

Ingredients

• 6 cups fresh broccoli cut into bite sized pieces
• 2 cups cooked white rice
• 2 Tablespoons butter
• 1 small onion diced
• 1 carrot diced
• 1 can cream of chicken soup
• 1½ cups milk
• 1/4 teaspoon each garlic powder
• 1/2 teaspoon dry mustard powder
• 1/2 teaspoon paprika
• salt and pepper to taste
• 2 cups shredded cheddar cheese divided
• 1 cup panko or cracker crumbs
• Olive oil for drizzling

Instructions

• Position rack in the center of oven and heat to 350F degrees.
• Lightly grease a 9”x 9” baking dish.
• Heat a pan over medium heat. Cook onion and carrot in butter until softened.
• Stir in soup and milk. Heat until almost boiling and soup begins to thicken.
• Add spices and stir to mix.
• Add 1 cup of the cheese and stir to melt.
• Blanch broccoli in boiling water for about 2 minutes. It will continue to cook in the oven.
• Combine rice, broccoli and cheesy mixture. Pour into prepared baking dish.
• Top with remaining cheese and panko crumbs. Drizzle lightly with olive oil.
• Bake for about 35 minutes or until bubbly and top is lightly browned.

Notes

Add chicken to make this casserole a complete meal!

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.

Tender garnet yams and Granny Smith apples create an interesting combination in this savory and sweet hash. Bits of crisped bacon, onion, and pepitas complete the dish by adding an amazing depth of flavors and textures to this colorful and delicious fall hash.

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Sweet Potato Hash with Apples & Bacon

Tender garnet yams and Granny Smith apples create an interesting combination in this savory and sweet hash. Bits of crisped bacon, onion, and pepitas complete the dish by adding an amazing depth of flavors and textures to this colorful and delicious fall hash.

Course Side Dish

Cuisine American, Holiday

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 12

Ingredients

• 2 garnet yams peeled and cut into 1/2-inch dice
• Extra-virgin olive oil
• Kosher salt
• 4 - 6 slices thick cut bacon cut into lardons
• 1 large onion cut in 1/2-inch dice
• 2 Granny Smith apples cored and cut into 1/2-inch dice
• 4 scallions white and green parts separated and thinly sliced
• 1/2 cup green pumpkin seeds pepitas, toasted

Instructions

• Heat oven to 400° F.
• In a large bowl, add the sweet potatoes, drizzle with olive oil and sprinkle with salt. Toss to evenly coat the sweet potatoes.
• Arrange them in a single layer on a baking sheet. Roast the sweet potatoes for about 10 – 15 minutes or until they are soft but not mushy. Remove from the oven and set off to the side.
• In a dry skillet over medium-high heat toast the pepitas until they have taken on some color.
• Drizzle a tablespoon of olive oil in a large saute pan. Add the bacon and place the pan over medium heat to slowly render the fat.
• When the bacon has started to get crispy and brown, add the onions, season with salt and saute until the onions are very soft and aromatic.
• Add the apples and the scallion whites and saute for 3 to 4 minutes.
• Stir in the sweet potatoes, and saute until the sweet potatoes are cooked through and starting to become crispy, about 10 to 15 minutes.
• Transfer to a serving platter and garnish with the scallion greens and pumpkin seeds.

Notes

By adding some sage, thyme and dried cranberries, this dish would make a fantastic side dish on Thanksgiving table.

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.

It is starting to be that time of year when our gardens really begin to reward us for the many hours of weeding, watering, and waiting. Tomatoes, the one crop we all can hardly wait to get our hands on are now ripening on the vine. Of all of the produce from the garden, the flavor of the homegrown tomato is one thing that seems to me is just not possible to find in a store. No matter how beautiful the tomatoes at the market look, they pale in comparison to the flavor of the ones grown in the backyard.

But like anything we grow, suddenly we have an abundance, seems like it is always feast or famine. So while we enjoy plates of sliced tomatoes at every meal, fresh salsa, and sandwiches stacked high, there are still more ready. Time to roast some of these gems, for sauces, and to freeze for later. For as delicious as the fresh tomatoes are, there is an even deeper rich sweetness that roasting brings to the fruit.

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Roasted Tomatoes

Roasting tomatoes brings out the full flavor of tomato giving it a deep, rich taste.

Course Canning, Side Dish

Cuisine American, Italian

Author Christoph

Ingredients

• tomatoes
• olive oil
• sea salt
• ground black pepper
• garlic, minced minced
• fresh thyme optional

Instructions

• Bring a stock pot full of water to a boil.
• Cut the stem out of the top of the tomato and make a slit with a sharp knife down the side. Lower the tomatoes a few at a time into the boiling water. As soon as the skin begins to curl by the cut, remove the tomatoes and place them in a bowl of ice water.
• When cool the skin will slide easily off of the tomato.
• Heat oven to 450°F. Position rack in the center of the oven.
• Cut tomato in half and remove the seeds with a spoon. Arrange the tomatoes on a sheet pan or baking dish, cut sides up, in a single layer. Drizzle with olive oil. Sprinkle with salt and pepper, and garlic and thyme if desired.
• Roast for 25 to 30 minutes or until tomatoes begin to caramelize.
• Serve warm as a side dish or use them to make a sauce.
• Allow to cool, and place in an air tight container.
• Tomatoes will keep in the fridge for up to five days, or place them in freezer bags to freeze for up to six months. Tomatoes can also be packed in jars with olive oil.

Notes

It is not necessary to peel the tomatoes for roasting. I prefer to do so especially if I intend to use them in a sauce.