Try an upgraded potato dish for the holiday

 

When you think of the Easter table, most people consider whether the entree is going to be the traditional ham or lamb.

But there’s one other constant on most holiday tables — potatoes.

This year, look beyond the typical scalloped potatoes or mashed potatoes and try something a little different. After all, a fancy meal should include a special side dish.

Potatoes can be prepared numerous ways — fried, roasted, mashed, baked or boiled, for example — and can be made with or without their skins.

It is best to eat potatoes with their skins, because that’s where many of the nutrients are. If you need to peel potatoes, it’s best to boil them in their skins and peel them afterwards.

There are a wide variety of potato dishes to consider, from roasted potatoes and herbed scalloped potatoes to hasselback potatoes and pommes Anna, a French dish that involves layering thin slices of potatoes in a dish with onion and butter and cooking until the outer layer is crisp.

But if you must serve a more traditional potato, try a different topping. You can use toasted sesame seeds, whipped butter and poppy seeds, a spoon full of stewed tomatoes and a bit of grated cheese, melted butter or margarine thinned with lemon juice, a mix of dried herbs such as parsley, chives, basil and dill, some chopped onion with coarsely grated black pepper, chive-spiked yogurt or salsa.

While those looking to lose weight often limit their consumption of potatoes, they are a nutritious food. Potatoes are fat-free, cholesterol-free and a good source of minerals, vitamin B6 and dietary fiber. They are also high in potassium and vitamin C.

When buying potatoes, don’t buy spuds that are soft or have excessive cuts, cracks, bruises or discoloration and decay. Choose potatoes that are free of sprouts, green skin or spots.

Potatoes should be stored in a dark, dry place that is well ventilated.

Following are a few potato recipes from www.allrecipes.com.

 

 

Chantilly Potatoes

1 teaspoon butter

3 cups mashed potatoes

1/2 cup heavy cream

1/2 cup grated Swiss cheese

Salt

Freshly ground black pepper

Spread mashed potatoes in a buttered 1-1/2-quart baking dish.

Whip heavy cream in a bowl until stiff, then fold in Swiss cheese and add salt and pepper to taste. Spread over the potatoes.

Bake in a 350-degree oven 25 to 30 minutes, until the top is delicately brown

 

 

Fancy Crusted Rosemary Scalloped Potatoes

1-1/2 cups grated Parmesan cheese

2 tablespoons minced fresh rosemary

2 cloves garlic, minced

3-1/2 pounds red potatoes

3 tablespoons butter

3 tablespoons flour

2 cups whole milk

1/2 teaspoon salt

1 teaspoon olive oil

Mix Parmesan cheese, rosemary and garlic in a bowl.

Slice three or four potatoes using a mandolin on the thinnest setting. Slice remaining potatoes using a slightly thicker setting on the mandolin.

Line the bottom an eight-inch baking dish that’s coated with cooking spray with thin potato slices, overlapping them to create a layer that is two to three slices deep. Stand remaining thin slices along the sides of the baking dish so a half-inch sticks over the rim, overlapping them to create a layer that is four slices deep.

Spread one-third of the thicker potato slices in the baking dish. Sprinkle one-third of the Parmesan cheese mixture on top. Repeat. Arrange remaining potato slices in the baking dish. Reserve one-third of the Parmesan cheese mixture.

Melt butter in a saucepan over medium heat, then whisk in flour. Pour in milk and cook five to six minutes, occasionally stirring, until sauce thickens. Stir in salt.

Shift potato slices in a few places with a knife to create wells for the sauce to flow through. Pour sauce evenly over potato slices in the baking dish. Sprinkle remaining Parmesan cheese mixture on top. Brush potato edges sticking out of the baking dish with olive oil.

Bake in a 400-degree oven 60 to 75 minutes, until potatoes are soft and edges are crusted.

 

 

“Special” Roasted Potatoes

2 pounds new yellow potatoes, halved

3 sprigs fresh rosemary

2 tablespoons salt

3 cloves garlic, whole, peeled, bruised

2 bay leaves

2 tablespoons olive oil

1 pinch cayenne pepper

1 pinch kosher salt

Place potatoes in a large pot and cover with water by one inch. Bruise rosemary with the dull side of a knife blade and add to potatoes. Add salt, garlic and bay leaves, then bring to a boil. Reduce heat and simmer five minutes. Drain and allow potatoes to air dry.

When potatoes are thoroughly dry, return them to the pot. Drizzle with olive oil and season with cayenne pepper and kosher salt. Stir to coat well. Transfer potatoes to a rimmed sheet pan.

Bake in a 375-degree oven 35 to 45 minutes, until potatoes are golden brown and crusty and flesh is creamy and soft.

 

 

Fondant Potatoes

3 large whole russet potatoes

2 tablespoons high-heat-resistant vegetable oil, such as grapeseed oil

Salt

Ground black pepper to taste

3 tablespoons butter

4 sprigs thyme, plus more for garnish

1/2 cup chicken broth, or more as needed

Cut off ends of russet potatoes. Stand potatoes on end, and peel from top to bottom with a sharp knife to make each potato into a uniform cylinder. Cut each cylinder in half crosswise to make six potato cylinders about two inches long.

Place potatoes in a bowl of cold water for five minutes.

Heat vegetable oil in a heavy oven-proof skillet over high heat until it shimmers slightly.

Pat dry potatoes with paper towels. Place potato cylinders with the best-looking ends into the hot oil. Reduce heat to medium-high and fry potatoes five to six minutes, until well-browned. Season with salt and black pepper.

Flip potatoes and repeat on the other ends. As they cook, use a paper towel held with tongs to blot the oil from the skillet. Add butter and thyme sprigs to the skillet.

Pick up a thyme sprig with tongs and use it to paint butter over the top of the potatoes. Cook until butter foams and foam turns from white to a pale tan color. Season with more salt and pepper. Pour chicken stock into skillet.

Transfer skillet to a 425-degree oven and cook 30 minutes, until potatoes are tender and creamy inside. If potatoes aren’t tender, add 1/4 cup more stock and cook for 10 more minutes.

Place potatoes on a serving platter. Spoon the thyme-scented butter remaining in skillet over potatoes. Garnish with thyme sprigs. Let cool five minutes before serving.

 

 

Pommes Anna With Gruyère

3/4 teaspoon salt

1/2 teaspoon ground black pepper

1/2 teaspoon thyme

2 tablespoons butter

1 thinly sliced sweet onion

1-1/2 pounds Yukon gold potatoes, peeled and thinly sliced

1 cup shredded Gruyere cheese

Combine salt, pepper and thyme in a bowl.

Melt one tablespoon butter in a 10-inch skillet over medium heat. Add onions and cook eight minutes, stirring, until soft and golden brown. Place onions in a bowl.

Melt remaining butter in the skillet, then remove from heat.

Arrange one-third of the potato slices in the skillet in a slightly overlapping layer. Sprinkle with half the onions and half the Gruyere cheese. Repeat layers, ending with potatoes, then sprinkle with remaining salt mixture.

Cover and cook over medium-low heat 30 minutes, reducing heat to low if necessary, until potatoes are tender. Uncover and continue cooking five minutes. Run a spatula around edges to loosen, then let cool five to 10 minutes.

Carefully invert potatoes onto a serving dish.

 

 

Old Irish Scalloped Potatoes

6 potatoes, peeled and thinly sliced

1/2 cup butter, cut into thin slices

Salt

Ground black pepper

1 pint half-and-half

Arrange potatoes in a 9-by-13-inch baking dish. Layer butter slices on top of potatoes. Season with salt and black pepper. Pour half-and-half evenly over potato mixture.

Bake in a 325-degree oven 45 to 60 minutes, until sauce has thickened and potatoes are tender.

 

 

Fabienne’s Hasselback Potatoes

6 Yukon gold potatoes

1/4 cup olive oil

1 clove garlic, pressed

1 teaspoon paprika

1 teaspoon dried oregano

1/4 teaspoon celery salt

1 tablespoon grated Parmesan cheese

Thinly slice each potato several times, stopping just short of cutting all the way through.

Whisk olive oil, garlic, paprika, oregano and celery salt together in a bowl. Pour into a resealable plastic bag. Add potatoes, seal bag and shake to coat potatoes.

Transfer potatoes to a baking dish and reserve oil mixture in a small bowl. Sprinkle Parmesan cheese over potatoes.

Bake potatoes in a 425-degree oven 30 minutes, until layers start to separate and potatoes are slightly tender. Brush potatoes with reserved oil mixture, pulling layers apart if they are sticking together. Continue baking 30 to 40 minutes, until potatoes are crispy on the edges and easily pierced with a knife.

For a richer flavor, leave the potatoes in the seasoned bag overnight.

 

 

Classy Chanterelle Mushrooms and Potatoes

1 pound baby Dutch yellow potatoes

2 tablespoons butter

8 fresh sage leaves

1 tablespoon Dijon mustard

1 teaspoon olive oil

1 teaspoon dried thyme

1 medium onion, sliced

6 ounces sliced chanterelle mushrooms

1 pinch salt

1/4 cup dry white wine

Salt

Ground black pepper

Place potatoes into a large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low and simmer 10 minutes, until tender. Drain and let cool. Cut potatoes in half lengthwise.

Melt one tablespoon butter in a large pot over medium heat. Add sage leaves and cook two minutes per side, until crispy. Transfer to a plate lined with paper towels. Add potatoes to the pot and stir in mustard, olive oil and thyme. Cook over medium heat, stirring occasionally.

Melt remaining butter in a skillet over medium heat. Add onion and cook 10 minutes, until soft and beginning to browns. Add mushrooms and a pinch of salt and  cook five minutes, until mushrooms begin to crisp Add wine to deglaze skillet.

Add cooked potatoes with the mushrooms and stir to combine. Season with salt and pepper. Transfer to a serving dish and top with crispy sage leaves.

If you can’t find fresh chanterelle mushrooms, you can use fresh oyster mushrooms.