Twice Baked Blues

Appetizer, Side Dish

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At a Glance

  • Potato Type: Purple
  • Prep Method: Baked
  • Special Requests: Gluten Free, Kid Friendly
  • Cuisine: American
  • Yield: 6
  • Prep Time:
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Recipe By:

“These little bursts of flavor are perfect for a game day party or any other gathering where you want to serve hearty finger food. You can make the elements in advance, wrap the unfilled potato halves and the filling separately, and then assemble and broil right before serving. Lots of people like the bite of blue-veined Gorgonzola cheese, but if you’re not the biggest fan (like me), you can substitute feta.”   Recipe courtesy of “Eating in Color” by Frances Largemen-Roth.

Reproduced with permission from EATING IN COLOR by Frances Largeman Roth; Spring 2014; Stewart, Tabori & Chang

Photo credit: Quentin Bacon

Ingredients

  • 1 pound (450g) small blue potatoes
  • ¼ teaspoon salt
  • 2 ounces (55g) gorgonzola dolce or feta cheese
  • 2 tablespoons 2% plain Greek yogurt
  • 1 tablespoon 2% milk
  • 2 teaspoons olive oil
  • 1 scallion, the green part only, sliced

 

Preparation

1. Preheat the oven to 350°F (177°C). Place potatoes on a rimmed baking sheet and bake for 35 minutes, until tender. Remove from the oven and let cool. Preheat the broiler to high.

2. Once the potatoes are cool enough to handle, cut them in half and scoop out the flesh with a melon baller or small spoon (be careful not to get too close to the skin).

Transfer the flesh to a medium bowl and add the salt, cheese, yogurt, and milk, and mash with a large fork or potato masher.

3. Place the potato skins on the rimmed baking sheet. (To get the potato halves to sit upright, slice a bit off the bottoms with a knife.) Brush the potatoes with the oil and stuff each half with 1 to 2 teaspoons of the cheese filling, depending on the size of the potatoes.

4. Broil for 3 minutes, until slightly golden and heated through. Sprinkle with scallions and serve hot.

Calories: 105 Fat: 4.8g Cholesterol: 9mg Sodium: 243mg Carbohydrates: 13g Fiber: 1g Protein: 4g Potassium: 350mg

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Potatoes Boulangère

Appetizer, Side Dish, Main Dish

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At a Glance

  • Potato Type: Yellow
  • Prep Method: Baked
  • Cuisine: Mediterranean

Recipe By:

Chef Sullivan serves this festive dish during the fall and winter months. Potatoes, cut into one-inch rounds, are topped with rendered guanciale (pancetta may also be used), onions, thyme, sherry and veal or beef stock. A favorite variation is made with leg of lamb, cooked above Yukon Gold potatoes. The result – a fragrant and memorable addition to the dinner menu.

Ingredients

150 grams guanciale, or pancetta, finely ground with 1/8-inch die
500 grams yellow onion, diced
20 grams garlic, grated
18 grams salt
1 bunch thyme bruised and tied with twine
250 grams sherry wine
750 grams veal stock, or chicken stock
1500 grams Yukon gold potatoes, cut into rounds (instructions follow)
2 teaspoons thyme, picked and minced
1 bunch chives, finely minced

Preparation

1. Heat a convection oven to 275 F.

2. In a large pot over medium heat, render guanciale for 5 minutes. Add yellow onions, grated garlic, salt, and thyme. Continue cooking until tender, about 30 minutes.

3. Add the sherry wine and allow to reduce to a glaze. Add the stock and simmer for 15 minutes, set aside.

4. Cut the potatoes into 1-inch rounds. Punch the slices using a 1 ½-inch round cutter to remove the skins. 1500 grams of potato should yield about 20 pieces. Place the potatoes in a lightly greased 2-inch deep full-size hotel pan. Spoon the onion stock over the potatoes, allowing the onions to lie on top of the potatoes, and allowing the stock to cover ¾ of the potato.

5. Cook the potatoes for 90 minutes, or until tender, glazing them every 15 minutes with the stock and onions. The finished potatoes should be deeply caramelized.

6. Prior to serving, garnish the potatoes with minced chives and thyme.

(Recipe from Chef Mark Sullivan, Spruce)

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Potato and Provencal Vegetable Tart

Appetizer, Side Dish, Main Dish

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At a Glance

  • Potato Type: Yellow
  • Prep Method: Baked
  • Cuisine: Mediterranean

Recipe By:

Using a simple crust, this lighter recipe is a great way to feature end-of-summer vegetables. Here Chef Mark Sullivan alternates thin layers of potatoes with late-season eggplant, zucchini, tomatoes and sweet peppers.

Ingredients

  • 200 grams tomato, sliced to 1/8-inch thick
  • *500 grams medium German butterball potatoes, cleaned
  • *150 grams piquillo peppers, peeled and seeded
  • *150 grams eggplant, peeled and sliced to 1/8-inch thick
  • *50 grams zucchini, sliced to 1/8-inch thick
  • *1 tablespoon rosemary, picked and chopped
  • *Extra-virgin olive oil
  • *Salt
  • *One 10-inch round tart mold lined with short crust pastry, well chilled (separate recipe follows)

Preparation

1. Preheat convection oven to 200 F.

2. On a sheet pan lined with a silicon baking mat, place sliced tomatoes. Drizzle with extra-virgin olive oil, season with salt, and dry in the oven for 2 hours. Remove from sheet pan and reserve chilled.

3. Roll out short crust pastry to ¼-inch thick, set into a 10-inch tart mold with a removable bottom, reserve chilled.

4. In a large pot, bring salted water to a boil. Blanch potatoes for 90 seconds and drain. On a sheet pan lined with towels, place potatoes in a single layer. Blot until completely dry, reserve chilled.

5. On additional sheet trays lined with towels, place peppers, eggplant, and zucchini slices in a single layer. Season with salt and reserve chilled.

Assembling the Tart

1. For the first layer, scallop half of the potatoes on the bottom of the crust. Drizzle with a scant amount of extra-virgin olive oil, a pinch of salt, and a pinch of rosemary.

2. Repeat the process with half of the eggplant. Continue to layer using all of the peppers, tomatoes, and zucchini. Top with the remaining eggplant and finish with a layer of potatoes.

3. Chill for 30 minutes prior to baking.

Baking the Tart

1. Preheat convection oven to 350 F.

2. Place assembled tart on a sheet pan and bake for 90 minutes, or until the crust is golden brown and thoroughly cooked. As the tart bakes, you will need to periodically press the potatoes down using a spatula. This will help the potatoes to maintain their shape and take on a uniform, caramel color. If potatoes reach the desired color in advance of being fully cooked, cover with a layer of parchment followed by foil. Continue baking, until the vegetables are soft when pierced with a knife.

3. Remove and allow tart to rest for 90 minutes before slicing

*Short-Crust Pastry Dough Recipe

Yields: 1 crust

Ingredients:

200 grams all-purpose flour
110 grams butter, cold and cut into small cubes
2-4 tablespoons cold water

Directions:

1. In a food processor, place flour and butter. Pulse until flour resembles wet sand.

2. Add 2 tablespoons water and pulse until dough comes together, adding more water, if needed.

3. Cover dough with plastic wrap and refrigerate at least 30 minutes. When ready, roll to desired thickness.

 

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Warm Potato & Acorn Squash Salad

Salad, Side Dish

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At a Glance

  • Potato Type: Fingerling
  • Prep Method: Roasted
  • Cuisine: American
  • Yield: 4
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Recipe By:

This recipe, courtesy of Farmgirl Gourmet, was part of the Munch Madness Kitchen Play Challenge.

Ingredients

  • 2 tablespoons light olive oil, divided
  • 1 (28-ounce) bag mixed fingerling potatoes, cut into bite-sized pieces
  • 1/2 acorn squash, peeled, seeds removed, and diced
  • 3 sprigs fresh rosemary, leaves only
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon crushed red pepper flakes
  • 1 large handful spinach and arugula mix (or one or the other)
  • 1/4 cup crumbled reduced-fat feta cheese

 

Preparation

1. Preheat the oven to 425°F.

2. Add 1 teaspoon of the oil to a large baking dish and add the potatoes, squash, rosemary, salt, pepper, red pepper flakes, and remaining oil. Toss lightly to coat.

3. Roast for 40 to 45 minutes, or until the potatoes are fork tender. Remove from the oven and allow to cool for 5 minutes.

4. In a large bowl, add the roasted vegetables, spinach/arugula mix, and feta. Toss lightly to combine.

Serve immediately.

Calories: 275 Fat: 9g Cholesterol: 7mg Sodium: 673mg Vitamin C: 82% Carbohydrates: 44g Fiber: 5g Protein: 8g Potassium: 1335mg

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Rainbow Roasted Potato Salad

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At a Glance

  • Potato Type: Purple, Reds
  • Prep Method: Roasted
  • Cuisine: American
  • Yield: 8
  • Prep Time:
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Recipe By:

This recipe, courtesy of Food Babbles, was part of the Munch Madness Kitchen Play Challenge.

Ingredients

  • 2 red potatoes (or 6 petite reds), cut into 1-inch pieces
  • 2 purple potatoes (or 6 petite purples), cut into 1-inch pieces
  • 4 tablespoons olive oil, divided
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon pepper, divided
  • 2 cups fresh green beans, ends trimmed and beans halved
  • 1 cup zucchini, halved and sliced
  • 1 cup yellow squash, halved and sliced
  • 1 cup fresh corn kernels
  • 1/2 tablespoon fresh thyme
  • 1 cup grape tomatoes, halved
  • 1/4 cup fresh lemon juice
  • 2 teaspoons sugar
  • 1/4 cup sliced shallots

 

Preparation

1. Preheat the oven to 400°F.

2. In a large bowl, combine both the potatoes and toss with 1 tablespoon of the oil. Sprinkle with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Roast in the oven for about 30 minutes, until tender and browned. Set aside and let cool to room temperature.

3. In a large pan set over medium heat, add green beans and 3 tablespoons water. Sauté until beans are bright green and water has evaporated, about 3 minutes. Add 1 tablespoon of the oil to the pan. Add zucchini, yellow squash, and corn to the pan. Cook until crisp-tender, 5 to 7 minutes.

4. Add thyme and remaining 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper to the pan. Cook for 1 to 2 minutes longer, until fragrant. Remove from heat and add the tomatoes. Cool to room temperature. Once cool, add the potatoes to the other vegetables.

5. In a small bowl, whisk together lemon juice and sugar. Continue whisking constantly and slowly drizzle in the remaining 2 tablespoons oil. Add the shallots and stir.

6. Drizzle the vinaigrette over the potato salad and gently toss to coat. Add more salt and pepper to taste, if desired. Serve at room temperature or cool.

Calories: 188 Fat: 7g Sodium: 146mg Vitamin C: 81% Carbohydrates: 30g Fiber: 4g Protein: 4g Potassium: 810mg

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