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Rusty Crustys

Rusty Crustys – rustic oven roasted potatoes
  • 2 Tb Kosher Salt
  • 1 tsp baking soda
  • 2 tsp paprika
  • 4-5 Russet potatoes
  • 5 Tb EVOO
  • 2 Tb FODMAP garlic infused olive oil
  • Rosemary
  • Freshly ground black pepper

  1. Preheat oven to 425°F convection. Boil water in a pot and add the kosher salt, baking soda, and potatoes. Stir. Return to a boil, reduce to a simmer, and cook until soft when poked with a fork.

  2. Drain carefully and let them rest in the pot for about 30 seconds to allow excess moisture to evaporate. Transfer to bowl, drizzle with garlic olive oil, regular olive oil, salt and pepper, rosemary, gently toss/shake to coat, until a thick layer of mashed potato–like paste has built up on the potato chunks.

  3. Transfer potatoes to a baking sheet and separate them, spreading them out evenly. Transfer to oven and roast, without moving, for 20 minutes. Using a thin, flexible metal spatula to release any stuck potatoes, shake pan and turn potatoes. Continue roasting until potatoes are deep brown and crisp all over, turning and shaking them a few times during cooking, 20-30 minutes longer.

Source: https://www.seriouseats.com/the-best-roast-potatoes-ever-recipe

Dairy Free Aloo Palak

Ingredients

    • 1-2 potatoes, peeled and cut into 1-inch pieces
    • 3 tablespoons butter
    • 1 serrano or jalapeno pepper, seeded and finely minced
    • 1 tsp. cumin
    • 1 tsp. garam masala
    • ½ tsp. turmeric
    • 12 ounces fresh spinach, very finely chopped.
    • ¼ cup water
    • ¼ cup full-fat coconut milk
    • Salt and pepper, to taste
Instructions

  1. Place the potatoes into a large pot of salted water and set it over high heat. Bring the water to a boil and cook the potatoes until fork tender, about 10 minutes.

  2. Drain the potatoes into a colander and set aside

  3. Chop the spinach and set aside. (I use a food processor)

  4. Melt the butter in a large skillet over medium heat. Add the serrano pepper, cumin, garam masala, and turmeric to the skillet. Toast the spices for about 1 minute, until very fragrant.

  5. Add the spinach and water to the skillet. Stir everything and cook until the spinach has fully wilted and most of the water has evaporated, stirring frequently, about 5 minutes.

  6. Add the coconut milk and bring to a low simmer. Season with salt and pepper to taste.

  7. Add the potato’s to the spinach sauce. Gently stir everything to distribute the potatoes. Taste again in case more salt is needed.

Mimi’s Scalloped Potatoes

This is the basic recipe from the red and white checked BH&G. You can add onion, garlic, cheese,etc.

  • 3 Tbsp butter
  • 2 Tbsp flour
  • 1 1/2 tsp salt
  • 1/8 tsp pepper
  • 3 cups milk
  • 6 medium (6 cups) peeled and thinly sliced potatoes

Make a white sauce of the first five ingredients. Place half the potatoes in a greased casserole dish. Cover with half the sauce then repeat the layers.

Cover and bake at 350 for one hour. Uncover and bake 30 minutes longer. Let set to cool about 10 minutes.

Chicken and Potato Gratin

Ingredients:

1 Package Chicken Thighs
8 tsp. Salt, divided
1 lb. Small potatoes, Yukon Gold
5 Tbsp. Unsalted Butter
¾ cup Heavy Cream
½ tsp. Black Pepper
¼ tsp. Nutmeg
8 sprigs Thyme
8 Sage Leaves
(Optional: 8oz. shallots, 2 cloves garlic)

Directions:

Preheat oven to 425°F
1. Season chicken with 4 tsp. salt.
2. Melt 4 Tbsp. butter in a small saucepan over medium heat. Cook, stirring often, until butter foams and starts to brown.
3. Remove from heat and add cream, nutmeg, pepper, and 1½ tsp. salt. Stir until dissolved then add the fresh thyme and sage.
4. Heat remaining 1 Tbsp. butter in a large skillet over medium heat. Cook chicken until golden then transfer to a baking dish.
5. Place potatoes around the chicken in an even layer. Pour the brown butter cream over the top.
6. Bake at until cream is mostly reduced and the chicken and potatoes are golden brown.

French-style chicken and potatoes

Sauce:

  • 1TB butter
  • 2 TB flour
  • 2 TB milk
  • 1/2 cup chicken stock
  • Large pinch of: onion powder, garlic powder, thyme, salt

Chicken & Potatoes:

  • Olive oil
  • chicken thighs
  • 2 garlic cloves crushed
  • yellow onion, diced
  • chicken stock
  • 2 tsp white sugar
  • carrots, diced
  • red potatoes, cut into chunks
  • fresh rosemary
  • fresh thyme

Directions:

  • Preheat oven to 400.
  • Make condensed chicken soup: Melt butter in a small saucepan over medium heat. Add flour. Stir to create a paste. Whisk in milk. Gradually whisk in chicken stock, onion powder, garlic powder, thyme, and salt. Cook, whisking constantly, for 2 to 3 minutes or until mixture thickens. Remove from heat. Set aside.
  • Meanwhile, heat olive oil in a large oven safe pan over high heat. Add chicken, skin-side down. Cook for 3 minutes or until skin is light golden. Turn. Cook for 2 minutes. Transfer to a plate.
  • Return pan to heat. Add garlic and onion and carrots. Cook, stirring until it starts to get tender. Add sauce, more chicken stock, and sugar. Add potatoes, rosemary and thyme. Stir to combine.
  • Return chicken to pan. Cover. Transfer to oven. Bake for 30 minutes. Remove lid. Bake for a further 20 minutes or until chicken is dark brown and cooked through.

The recipe also calls for 1/2 cup white wine and 1/4 cup dijon mustard, but I left it out. 

Potato Salad

cut up potatoes
boil potatoes, but make sure not to overcook them
chop up some celery and onions
mix all together with mustard, mayo and some sort of chili sauce or relish (amounts can vary depending on preference, but use more mayo than mustard and only a little chili sauce).
toss gently but do not stir

Sweet Potato Casserole

½ stick butter, melted
2 cups cooked, mashed, sweet potatoes
½ cup milk
2 eggs, beaten
1 tsp. vanilla
1 cup sugar
½ cup coconut
½ cup raisins

Topping:
1 eight oz. can crushed pineapple, drained.
¼ cup self rising flour
½ cup sugar
1 egg
1 stick butter, melted

Combine all ingredients except for topping and put into greased 9×9 inch pan. In separate bowl combine ingredients for topping. Add on top of sweet potato mixture. Bake at 350 degrees for about 30 minutes.

Stuffed Baked Potatoes

4 large russet potatoes
2 Tbsp. Butter or margarine
1 small Onion
1 (10 oz). package Frozen chopped broccoli, thawed and drained
½ cup Ranch salad dressing
1 cup Diced, cooked chicken, fish, or beef
1 Tbsp. Vegetable oil
2 tsps. Dried parsley (optional)
1 cup Shredded cheddar cheese
Salt & pepper

Rub oil on outside of potatoes. Preheat oven to 425 degrees. Microwave pierced potatoes on high for 12 minutes; then bake for 15 minutes. Cool for 5 minutes. Then, slice off potato tops. Scoop out pulp, keeping skins intact in a bowl/ shell shape. Mash pulp in medium bowl; chop onion, meat, and broccoli into small bits. Heat butter in skillet over medium heat and sauté onion until tender. Add onion, broccoli, cheese, meat and salad dressing to pulp mixture and mix well. Spoon pulp mixture into shells, dividing evenly and place on a baking sheet. Bake until heated through, about 15 minutes. Sprinkle with parsley, and salt and pepper to taste. Serves 4. (Really good with a green salad).