Kate's Cuisine » Potatoes

Martha’s Grilled Potato Slices with Salt & Vinegar

kate — Fri, 12 Aug 2011 00:22:31 +0000

1 pound potatoes, cut lengthwise into 1/4″-thick slices $2.99
2 cups white vinegar $1.08
2 tablespoons extra virgin olive oil $0.36
1 1/2 teaspoons sea salt $0.01
1/4 teaspoon freshly ground black pepper $0.01

Total Cost $4.45

1.) Bring potatoes and vinegar to a boil in a medium saucepan over medium heat, making sure that vinegar is covering the potatoes. Reduce heat to medium-low and simmer just until potatoes are fork-tender, about 5 minutes. Let potatoes cool in vinegar for 30 minutes. Drain well and gently toss with olive oil, salt and pepper.

2.) Preheat grill to medium-high. Grill potatoes in a single layer until browned on both sides and cooked through, about 5 minutes per side. Remove from grill and sprinkle with salt.

3.) Serve and enjoy!

Read the review here

Sweet Potato Cannelloni

kate — Thu, 21 Oct 2010 19:04:56 +0000

3 medium sweet potatoes (about 1 pound each) $1.50
3/4 cup low-fat cottage cheese $0.75
1 Fuji apple, diced with skin on $1.00
3 tablespoons chopped fresh chives $0.99
1/2 cup fresh Parmesan cheese, grated, plus 2 tablespoons for garnish $1.87
1/4 teaspoon coarse salt $0.01
2 teaspoons olive oil, divided $0.06
1/3 cup chopped walnuts (optional) $0.99

Total Cost $7.17

1.) Preheat oven to 375 degrees Fahrenheit. Wrap one sweet potato in parchment paper, and then in foil. Pierce with fork several times. Bake until tender, about one hour. After sweet potato is removed from the oven, reduce the temperature to 350 degrees Fahrenheit and allow sweet potato to cool. Then, prepare a casserole dish by placing one teaspoon of olive oil into it and rubbing it all around so cannellonis don’t stick when placed in it.

2.) Meanwhile, peel remaining sweet potatoes. Using a mandoline or a chef’s knife, cut potatoes lengthwise into very thin slices until you have about 30. Trim to make rectangles.

3.) Bring a large pot of water to a boil. Add half of the sweet potato slices and cook until tender, about 2 minutes. Using a slotted spoon, remove slices and lay on baking sheet to cool slightly. Repeat with remaining slices.

4.) Remove peel from baked sweet potato and puree the flesh in a food processor. Add cottage cheese and then puree until smooth.

5.) Transfer potato-cheese mixture to a large bowl. Stir in apple, chives, Parmesan, salt and pepper.

6.) Place one heaping teaspoon of the potato-cheese mixture in the centre of one of the sweet potato slices. Roll up the sweet potato and place in the prepared casserole dish seam-side down. Repeat with the remaining cannelloni. At this point, you can then cover the cannelloni if you wish, and place in refrigerator overnight. Before baking, remove from fridge and bring up to room temperature.

7.) Brush one teaspoon olive oil over cannelloni. Bake until heated through, about ten to fifteen minutes. Remove from the oven and sprinkle with walnuts and two tablespoons of grated Parmesan cheese.

8.) Serve and enjoy!

Read the review here

Braised Potatoes

kate — Tue, 08 Jun 2010 01:19:09 +0000

5 – 6 medium-sized russet potatoes, cut into slices $1.02
1 leek, sliced and rinsed $0.75
1/2 cup butter $0.45
1/2 cup beef broth $0.25
5 cloves garlic, minced $0.05
Salt and pepper

Total Cost $2.53

1.) Melt butter in a large skillet over medium heat. When melted, add leek and garlic and cook 5-10 minutes until leeks are soft and fragrant.

2.) Add potatoes and turn so that they are all coated in butter. Cook for 5 more minutes.

3.) Add beef broth and stir, then bring to a boil.

4.) Reduce heat, cover, and simmer potatoes for 30 – 35 minutes, stirring regularly.

5.) Serve and enjoy!

Read the review here

Homemade Fries & Bloody Mary Ketchup

kate — Tue, 11 May 2010 23:47:57 +0000

6 large potatoes $1.02
2 tablespoons olive oil $0.36
1 teaspoon salt $0.01
1 cup ketchup $0.61
2 tablespoons Worcestershire sauce $0.24
1 teaspoon hot sauce $0.06
1 teaspoon celery seed $0.16
Pinch of salt and pepper $0.02

Total Cost $2.48

1.) Preheat oven to 400 degrees Fahrenheit.

2.) Slice the potatoes lengthwise first, then slice then lengthwise again so that you have long, shoestring french fries. When all potatoes are sliced, place them in a large bowl and cover with olive oil. Sprinkle with salt and pepper and toss so that all potatoes are thoroughly covered with oil, salt, and pepper.

3.) Place the fries on a baking sheet and place in the oven for 45 – 60 minutes, until fries are brown and crispy.

4.) While fries are baking, mix together ketchup, worcestershire sauce, celery seed, hot sauce, and salt and pepper. Stir so that it’s well mixed and then put in fridge until fries are ready so that flavors can marry.

5.) Serve and enjoy!

Read the review here

Sausage Hash

kate — Mon, 03 May 2010 23:34:42 +0000

One of my new favourites!

5 Italian sausages, sliced into 1″ rounds $3.99
1 small bag (10-14) small red new potatoes, diced $2.99
1 yellow bell pepper, chopped $0.45
3 tablespoons olive oil $0.54
1 tablespoon garlic powder $0.39
1 tablespoon onion powder $0.45
1 teaspoon celery seed $0.27
1 teaspoon sage $0.11
1 teaspoon paprika $0.16
1 teaspoon dried parsley $0.67
Pinch of salt and pepper $0.02

Total Cost $10.04

1.) Place potatoes in a large pot. Pour enough water over them to just entirely cover them and then place over high heat until water begins to boil. Once boiling, remove from heat and drain the potatoes.

2.) Heat oil in a large skillet over medium-high heat. Then add sausage and brown. Once browned, remove the sausage and transfer to a bowl.

3.) Add potatoes to the skillet and cook until they just begin to brown.

4.) Add sausage back to pan, along with the bell pepper and spices.

5.) Lower heat to medium and continue cooking for 15 – 20 minutes, stirring regularly. When finished, remove from heat.

6.) Serve and enjoy!

Read the Sausage Hash review here

Garlicly Brown Butter Mashed Potatoes

kate — Thu, 26 Nov 2009 03:49:30 +0000

Another great way to make what’s old, new again!

1 5-pound bag baby potatoes, preferably a mixture of red and white, washed but not peeled $4.99
2 heads of garlic, one peeled with individual cloves smashed $0.52
1 lemon, with the rind peeled and reserved and the lemon cut in half $0.65
2 tablespoons chopped fresh tarragon $0.60
2 tablespoons olive oil $0.36
3 tablespoons butter $0.18
Salt and pepper to taste $0.02

Total Cost $7.32

1.) Preheat oven to 350 degrees Fahrenheit.

2.) Place the unpeeled head of garlic on a cookie sheet and pour the 2 tablespoons of olive oil over it. Place it in the oven and allow it to cook for about 30 minutes.

2.) Meanwhile, place baby potatoes in a large pot and cover them generously with salted water. Into the water also place the peeled and smashed cloves of garlic. Place on burner over high heat and allow potatoes to boil until tender enough to mash. Their skins should be splitting but they shouldn’t lose their shape entirely, about 30 – 40 minutes depending on how much water you are using.

3.) Just before potatoes are finished cooking, check the head of garlic in the oven. You will know if it’s finished if the skin of the garlic is also splitting and the outside of the garlic is just starting to brown. When the garlic looks like this, pull it out of the oven and split the skin as much as you can so it can begin cooling down. You will need it to be cool enough to touch.

4.) As the garlic is cooling, place a frying pan over a burner at medium-high heat. Place the butter in the frying pan and leave it to melt. Allow the butter to start to brown, about 3 minutes and remove from heat just as it starts browning.

5.) Once you can pierce the potatoes with a fork, drain the potatoes and the cloves of garlic in a colander. After the potatoes are drained, place the potatoes and cloves of garlic back into the hot pot they came from. Take the cooled head of unpeeled garlic and gently squeeze the roasted cloves out into the pot of potatoes. Mix in the browned butter, chopped tarragon, and lemon rind. Making sure not to squeeze out any seeds into the potatoes, juice the lemon into the potatoes as well.

6.) Stir until all ingredients are blended.

7.) Serve and enjoy!

Read the review here

Scalloped Potatoes

kate — Wed, 25 Nov 2009 00:41:55 +0000

For when you just need a different way to do potatoes.

6 medium potatoes, peeled and thinly sliced $1.02
4 tablespoons butter $0.24
3 tablespoons flour $0.06
1 teaspoon salt $0.01
1/4 teaspoon pepper $0.01
2 1/2 cups milk $0.68
1 small onion, finely chopped $0.47

Total Cost $2.49

1.) Preheat oven to 325 degrees Fahrenheit.

2.) Heat 3 tablespoons of butter in a saucepan over low heat until melted. Blend in flour and the salt and pepper. Cook over low heat, stirring constantly until mixture is smooth and bubbly. Gradually stir in milk, 1/2 cup at a time. Heat to boiling and stir while boiling for about 1 minute.

3.) Arrange potatoes in greased 2 quart casserole in 3 layers, starting with the potatoes, then layering onions over potatoes and topping with the sauce. Repeat layering until mixtures are gone and you are left with the sauce mixture on top.

4.) Dot the top with remaining 1 tablespoon of butter, broken into little pieces.

5.) Cover and bake until potatoes are tender, about 60 minutes. Uncover and bake for another 10 – 15 minutes, until the top becomes crisp and crunchy and it’s starting to bubble over the sides.

6.) Let stand for 5 – 10 minutes before scooping into it.

7.) Serve and enjoy!

Read the review here

Double Stuffed Sweet Potatoes

kate — Tue, 24 Nov 2009 02:35:48 +0000

A recipe so good, it could only come from Martha.

10 sweet potatoes $5.00
1/2 cup sour cream $0.30
6 tablespoons butter, softened $0.36
6 tablespoons cold butter, cut into 3/4″-thick slices $0.36
1 3/4 cups packed light brown sugar $0.35
4 tablespoons freshly squeezed lemon juice $0.08
1/2 teaspoon freshly grated nutmeg $0.09
Coarse salt and freshly ground pepper $0.04
2/3 cup pecans, toasted, coarsely chopped $1.40
40 large marshmallows, halved crosswise $0.80

Total Cost $8.78

1.) Preheat oven to 400 degrees Fahrenheit. Prick sweet potatoes with a fork. Bake until soft, about 50 minutes. Let cool slightly on a rack.

2.) Cut a lengthwise slit in the potatoes almost all the way through, leaving about 1 inch at each end intact. Scoop out flesh, leaving about 1/2″ edge around the skins. Put flesh in a medium non-reactive bowl, then transfer half to a food processor. Process until smooth and then return to bowl. Stir in sour cream, 6 tablespoons softened butter, 1 cup brown sugar, lemon juice, and nutmeg. Season with salt and pepper.

3.) Reduce oven temperature to 350 degrees Fahrenheit. Transfer sweet potato mixture in batches to a pastry bag fitted with a very large round tip. Pipe mixture into 8 of the potato shells, dividing evenly, and discard remaining two shells. Refrigerated shells can be kept for up to one day before completing the cooking process.

4.) Just before serving, top with remaining 3/4 cup brown sugar, the sliced butter, and the pecans. Arrange marshmallow halves on top. Bake on a rimmed baking sheet until hot and marshmallows are golden brown, 7 – 10 minutes.

5.) Serve and enjoy!

Read the review here

Creamed Potatoes

kate — Wed, 07 Oct 2009 20:13:35 +0000

1 bag small potatoes $3.99
1 litre heavy cream $3.19
2 stalks green onions, chopped $0.14
Zest of one lemon $0.50

Total Cost $7.82

1.) Scrub the potatoes clean and place them in a medium-sized pot.

2.) Pour the cream into the pot, over the potatoes and add the green onion and lemon zest.

3.) Stir until everything has been combined.

4.) Heat the potatoes over medium-high heat until the cream begins to boil.

5.) Once it’s boiled, reduce heat to low, cover, and simmer until potatoes are soft and creamy, about 30 minutes.

6.) Serve and enjoy!

Read the review here

Creamed Potatoes: Review

kate — Wed, 07 Oct 2009 20:13:23 +0000

My best friend, Shana, told me about this recipe. It was a favourite of hers growing up that her mom made and her mom still makes it today. I added the green onion and lemon zest but even without it – oh. my. god. These potatoes are creamy and soft and delicious. And oh so easy to make!

I do get a big ‘thumbs down’ from my entire family when I make these. I think because they do look a little bland and goopy, everyone’s a little hesitant. Come on people! It’s potatoes and cream for heaven’s sake! What could possibly be wrong?