ROASTED ROSEMARY POTATO SALAD
1 1/2 lb small red or white skinned potatoes
4 TBSP melted butter/ olive oil combo
3/4 tsp. kosher salt
1/2 tsp freshly ground pepper
3-4 garlic cloves, minced
Approx 4-5 sprigs of fresh rosemary
Preheat oven to 400. Cut potatoes in half or quarters – trying to make sure they are all the same size so they will cook evenly. Mix melted butter and olive oil, salt, pepper & garlic. Put potatoes in plastic gallon bag and coat. Lay potatoes on a sheet pan. Place rosemary sprigs over top. Flip a few times while cooking with a spatula. Bake for 45 min to 1 hour or until tender & lightly browned and are soft when picked through with a fork.
To make a salad: Toss with parmesan while hot. Then add mayo/ sour cream/ vinegar or other ingredients to taste (I wouldn’t use any strong spices because it will dilute the rosemary). Salt to taste.
Garlic Mashed Potatoes
1 1/2 cups milk, maybe more
6 large garlic cloves, peeled & coarsely chopped
5 large (3 lbs) boiling, waxy potatoes, peeled & quarted
2 TBSP unsalted butter
1/2 tsp salt
fresh ground pepper
Combine milk & garlic in med sized, heavy bottomed saucepan & bring to simmer. Simmer for approx 20 min, or until garlic is very soft. Make sure milk doesn’t swell & boil over. Make sure it is a simmer.
Meanwhile boil potatoes in large pot of water until they are tender when pierced with a knife.
When the potatoes are cooking puree the garlic & milk in blender just until smooth. Return the garlic cream to the pot.
Drain the potatoes in colander, return to pot over low heat. Add the garlic cream, butter, salt & pepper. With an electric mixer whip the potatoes until creamy. Serve immediately or cover and keep warm over low heat.
and cook until fragrant, about 1 minute. Add garlic heads, broth, bay leaves and 3/4 tsp salt, partially cover pot and bring to simmer over medium high heat. Reduced heat and simmer until garlic is very tender when pierced with tip of knife, 30-40 minutes. Add potatoes and continue to simmer, partially covered until potatoes are tender, 15-20 minutes. Discard bay leaves. Remove garlic heads; using tongs or paper towels, squeeze garlic to heads at the root end until cloves slip our of their skins. Using fork, mash garlic to smooth paste in bowl. Stir cream, thyme and half of mashed garlic into soup. Taste soup. Add remaining garlic if desired. Use blender, process until cream with some potato chunks remaining. Continue processing to remove potato chunks if smoother consistency is desired. Return puree to the pot and stir to combine, adjusting consistency with more broth if necessary. Season with salt and pepper serve, sprinkling with chives. A wonderful soup despite the amount of garlic used.
Sweet Potato Fries
1/2 tsp cumin, 1/2 tsp. oregano, 1/2 tsp. coriander, 1 tsp kosher salt, 1 tsp parsley, 1/2 tsp black pepper, 1 lb peeled sweet potatoes, cut into 1/2 inch match sticks, 2 TBSP extra-virgin oil.
Preheat oven to 425. Combine spices in small bowl. Coat sweet potatoes with oil. Sprinkle spices on top & toss again by hand. Arrange sweet potatoes in single layer on baking sheet (not touching each other). Place pan in oven for 15 min. Use a metal spatula to gently flip fries & return pan to oven. Cook for 15-20 minutes or until fries are lightly brown & crisp. Remove pan & cool 5 min. Serve immediately w/ honey lime dip.
Honey lime dip
3/4 c. plain low fat yogurt, 1 T mayo, 1/2 tsp honey, 1 T fresh lime juice, 1/2 tsp cumin, 1/8 tsp oregano, 1 tsp parsley, 1/2 tsp onion powder, 1 tsp kosher salt