We bake them, roast them, boil them, mash them, cover them in butter. How about trying something different with your potatoes?
Charred Sweet Potatoes
Here’s a new way to serve sweet potatoes. Toasted sesame oil and sesame seeds along with chopped walnuts add a smoky flavor that complements the sweetness in the potato.
2 sweet potatoes (about 8 ounces each)
2 Tablespoons toasted sesame oil, divided use
½ cup walnut pieces, coarsely chopped
2 Tablespoons sesame seeds
Preheat oven to 350°F. Wash potatoes, do not peel, and cut in half lengthwise. Wrap each half in foil, and place on a baking sheet. Bake 45 minutes, turning them over halfway. Remove from oven, and open and remove foil. Turn oven on to broil.
Brush cut sides of potatoes with one tablespoon toasted sesame oil and place on a baking sheet, cut sides up. Slide the baking sheet with potatoes under the broiler. Broil for three minutes. Add the walnuts and sesame seeds to the baking sheet, and return to the broiler for one minute. Place the potatoes on a serving dish. Drizzle the remaining toasted sesame oil over the potatoes, and sprinkle walnuts and sesame seeds collected from the baking sheet on top. Makes four side-dish servings.
Potato Garlic Sauté
A touch of cider vinegar brightens these sliced garlicky potatoes.
1 pound red potatoes, unpeeled, washed and thinly sliced (about ¼ inch)
¼ cup olive oil
2 Tablespoons cider vinegar
4 garlic cloves, crushed
Salt and freshly ground black pepper
1 scallion, sliced
Place sliced potatoes in a large skillet. Add the olive oil and cider vinegar. Bring to a simmer over medium-high heat. Then cover, reduce heat to medium and cook 10 minutes.
Turn potatoes over, add garlic, cover and cook 10 minutes until potatoes are golden.
Uncover and cook until the liquid has evaporated, two to three minutes. Add salt and pepper to taste.
Remove to individual plates or a serving platter, and sprinkle with scallions. Makes two servings.
Potato Chickpea Casserole
Aromatic spices flavor this warming casserole. It’s a hearty side dish or can be a vegetarian meal on its own.
1 cup reduced-sodium chicken broth
1 cup canned reduced-sodium diced tomatoes with their sauce
1 pound russet potatoes, peeled, diced into ½-inch pieces (about 3 cups)
1 cup canned reduced-sodium chickpeas, drained and rinsed
1 teaspoon garam masala spice blend
1 Tablespoon chopped fresh ginger or 1 teaspoon dried ground ginger
½ teaspoon ground turmeric
¼ cup coarsely chopped cilantro leaves
Add chicken broth and tomatoes to a medium-size saucepan. Bring to a simmer, and add potatoes, chickpeas, garam masala, ginger and turmeric. Simmer, covered, for 15 minutes or until potatoes are tender. Remove from heat, and allow to cool slightly.
Transfer half the liquid and contents of pot to a blender or food processor, and purée. Return to saucepan, and add salt and pepper to taste. Reheat to warm through. Mix in the cilantro. Divide between two bowls. Makes two servings as a full meal…four servings as a side dish.
These potato cubes are baked and then broiled until they are crisp. A splash of lemon juice at the end brings out their flavor.
1 pound golden or yellow potatoes, peeled and diced into ¼-inch pieces
¼ cup olive oil
1½ teaspoons paprika
2 teaspoons ground oregano
1 teaspoon salt
3 Tablespoons fresh lemon juice
Freshly ground black pepper to taste
Place an oven rack in the bottom position and another at the top rung. Preheat oven to 350°F. In a medium-size bowl, add the potatoes, olive oil, paprika, oregano and salt. Gently stir to make sure all potato pieces are coated with the sauce. Line a large baking tray with foil, and add the potatoes in one layer. Place tray on bottom rack in the oven, and bake 20 minutes. Move the tray to the top rack, and turn the oven to broil. Broil five minutes or until potatoes are crispy and brown. Watch to see they do not burn. Remove potatoes to a platter, and sprinkle with lemon juice and black pepper. Makes two servings.