Browsing Tag

potato

FrenchStyleHerbedPotatoSalad-medum1
Dinner, Lunch, Pasta, Salads, Sides

French-style Herb Potato and Egg Salad

So, I’m pretty famous for my potato salad, but normally I make my Southern German (Bavarian or Swabian variety). Today, I thought I’d try a new and different kind for the BBQ that I am going to: French-style Herb Potato and Egg Salad. A little sweet, a little dill, very herby and turned out really really well, for a recipe that I made up on the fly. The eggs are semi-soft boiled (“7 minute eggs”) so their yolks actually mix well into the dressing, making it very creamy.
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PotatoShingleBack-medium1
Dinner, Lunch, Sides

Shingled Potato Bake

Ah, spuds. Potatoes. Those super versatile, no one is ever the same, full of carbs, but still ever so delicious bundles of goodness. I seem to have s number of different kind in my pantry and fridge right now, so I thought I would do a small series on their versatility. First up: a new version of the baked potato called a Shingled Potato Bake. Simple (just peel, cut, oil and bake) and yummy. Best done with starchy potatoes like Idaho / Russets. Great to accompany a roast on a Sunday.
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ShallotHerbButterMini-Potatoes-medium1
Dinner, Lunch, Sides

Roasted Mini Potatoes with Shallot-Herb Butter

There is something very comforting about potatoes. So simple, so homey. But you can easily dress them up too, and that is what this recipe does: moves them from comfort potatoes to “cool looking special occasion potatoes”. They are tiny (about the size of a large marble, or a quarter). If you can’t find them at a farmer’s market, they also sell them in 1 pound nets at Trader Joes. Add shallot, thyme, lemon and salt/pepper to some butter, and voila. Yummy. And comforting.
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BerbereCollage
Dinner, Lunch, Sides

Berbere-spiced Theme

The other day, I made this Berbere Spice Mix. It is super yummy and I find myself putting in and on pretty much everything. But, seeing not everyone knows what to do with the flavors, I thought that I would give you three examples: Skillet Potatoes, Chicken Skewer Wraps with Tzaziki Sauce (yes, Ethiopian and Greek in this case) and a beautiful Heritage Pork Chop. Yum.
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