By Alice DeVille
According to the fact-finders among food historians, the Spaniards introduced potatoes, a starchy, tuberous vegetable from the nightshade family, to Europeans in the 1500s after returning from their conquests in South America and cultivating the new crops. I wonder if these explorers had any idea how their discovery would result in thousands of tastebud-popping recipes for generations to come. More than 5,000 varieties of nutrient-rich potatoes, one of the world’s most important crops, exist in the potato universe. Potatoes rank high as a comfort food with most consumers.
What is your favorite potato and how do you prepare it? Can you easily answer that question? Or do you visualize all the potato favorites you have ever known, making it impossible to choose? Potatoes challenge you to use your creative cooking skills to cultivate a variety of dishes. Take it from me, you can get into all kinds of trouble if you have a five-pound bag of potatoes in your pantry—but it is trouble that tastes so good! Why not use those spuds you have on hand to start a recipe riot that brings raving fans to the dinner table? This article takes you on a culinary journey using some of the available potato varieties while satisfying discriminating palates. I have honored several of the recipes by naming them after family members because they are a frequently requested dish, and it gives me great pleasure to prepare them.
Best Bets on Baked
Baked potatoes come in handy for use in a variety of dishes. The most commonly used for baking include Idaho, russet, and yams. When I fire up the oven I often bake extra potatoes for use in recipes to be enjoyed later in the week. Cut down on bake time by using a convection oven if you have one. Among my preferences are baking medium to large potatoes for serving with beef, pork, fish, or chicken entrees. Lightly grease the unpeeled potatoes, prick them to release steam, and bake for an hour at 400°F for a crusty skin and a fluffy white interior that is ready for butter, sour cream, or your favorite seasonings. Toppings can also include green chives, bacon bits, shredded cheddar cheese, or chopped onion.
If you prepare the potatoes well ahead of the meal, you can use three potatoes to make a twice-baked potato side dish by cutting them in half diagonally after they cool slightly, then scoop out the pulp and mash it in a small bowl with 3 tablespoons of butter, 2 to 3 tablespoons of milk or cream, and salt and pepper to taste. Then add 2 tablespoons of grated cheddar cheese, 2 tablespoons of diced cooked bacon, 1 tablespoon of green onions, and mix together.
Fill the potato skins with the mixture, top with an additional sprinkle of cheddar cheese, green onions, and a bit of paprika for color. Place on a foil-lined baking sheet and dot with butter; cover and refrigerate until ready to bake. Remove from the refrigerator for 30 minutes before baking, and place in a 350°F oven for 30 minutes. Top lightly with chopped parsley before serving. Ingredients are enough for two large or three medium baked potatoes. Watch your guests savor every bite.
Here’s a tasty way to take the extra potato you baked to the breakfast table for a hearty and savory start to the day. Many of the steps resemble those for making an omelet except for the way you prepare the eggs. I always serve this dish when my son visits from the West Coast, and he coined the term noting how this dish differs from omelet preparation. Makes 3 generous servings.
Steve’s Scramlettes
3–4 tablespoons butter
1 baked potato, skin removed, and diced into 1⁄4-inch pieces
1 teaspoon salt, divided (or to taste)
1⁄2 teaspoon pepper, divided (or to taste)
1 cup breakfast sausage, diced; or 1 cup ham, diced (may also use 4 strips cooked bacon, crumbled)
4 large or extra large eggs
1⁄2 cup heavy cream or half-and-half (can also use half milk and half cream)
1 small tomato, seeded and diced
1⁄2 cup shredded sharp cheddar cheese
1⁄4 cup shredded swiss cheese
1 tablespoon chopped parsley, for garnish
Melt the butter over medium heat in a 12-inch skillet. Add diced potatoes, and season lightly with salt and pepper. When potatoes have turned golden, add the sausage or ham and sauté quickly. Meanwhile, whisk eggs in a medium bowl, add cream, and salt and pepper to taste, and whip until smooth. Add egg mixture to skillet, topping with tomatoes. At this point, if you chose bacon instead of sausage or ham, sprinkle over egg mixture, cooking on medium-low, allowing uncooked eggs to run onto the pan by lifting slightly with a large spatula. When eggs are firm, add cheeses and fold over until cheese melts. Cut into three wedges, sprinkle lightly with parsley, and serve with toast, biscuits, or buttered English muffins.
Nothing takes the chill away from a cold winter day like a creamy bowl of soup, rich with savory chicken stock, milk, oven baked potatoes, and your favorite toppings. While some cooks leave a lot, or a little bit, of skin on the prepared potatoes, I prefer to cut the baked potatoes in half, scoop out the pulp, and set it aside until ready to incorporate into the broth and other ingredients. Makes 4 to 6 servings.
Baked Potato Soup
4 large baking potatoes
1 stick of butter
1 large onion, chopped
2⁄3 cup all-purpose flour
4 cups whole milk
2 cups chicken stock or chicken broth (may also use all milk in lieu of broth)
3⁄4 teaspoon salt
1⁄2 teaspoon black pepper
4 green onions, chopped, and divided
6 bacon slices, cooked, crumbled, and divided
1 1⁄4 cups shredded cheddar cheese
1 cup of sour cream (optional)
Bake potatoes for 1 hour or until done. Let cool. Cut potatoes in half lengthwise, then scoop out pulp and set aside, mashing lightly. Discard skins.
Melt butter in large saucepan over low heat, add chopped onion and sauté until soft; then add flour, stirring until smooth. Cook for 1 minute, stirring constantly. Gradually add milk, and then broth. Cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
Add potato pulp (I like mine a little lumpy in consistency, but without chunks; if you like a finer consistency, use an immersion blender), salt, pepper, 2 tablespoons of green onion, half the bacon, and 1 cup of cheese. Cook until thoroughly heated, and stir in sour cream if desired. Add additional milk and seasoning for preferred taste and thickness. Ladle into bowls and sprinkle with remaining green onion, bacon, and cheese as desired. Serve with a green salad.
This potato recipe is a lot of work up front, but once it emerges from the oven you have a tasty, creamy side dish that puts a memorable glow on your dinner table.
Allie’s Scalloped Potatoes (named after my daughter)
6 large baking potatoes
4 tablespoons butter
1 medium onion, chopped
4 tablespoons all-purpose flour
1 1⁄2 teaspoons salt
1⁄3 teaspoon black pepper
3 cups whole milk
1⁄2 teaspoon seasoned salt (from Bud’s Spuds recipe
below)
2 extra tablespoons butter
1⁄2 cup heavy cream
1 tablespoon flat leaf parsley
Heat oven to 350°F. Grease bottom and sides of 3-quart oblong baking dish with shortening.
Wash potatoes and peel. Cut into thin slices to measure at least 5 cups. Melt butter in 3-quart saucepan over medium heat. Cook onion in butter about 2 minutes, stirring occasionally, until tender. Stir in flour, salt, and pepper. Cook, stirring constantly until smooth and bubbly, then remove from heat. Stir in milk, then heat to boiling, stirring constantly. Boil and stir for 1 minute.
Spread the potatoes into prepared baking dish, overlapping slices. Sprinkle the seasoned salt over potatoes. Pour sauce over potatoes. Dot with the 2 tablespoons of butter.
Cover with foil and bake for 30 minutes. Uncover and bake 1 hour to 1 hour and 15 minutes, or until potatoes are tender. Pour heavy cream over potatoes during the last 25 minutes of baking time. When potatoes are done, remove from the oven and sprinkle parsley over top. Let stand at least 10 minutes before serving. For a taste variation, increase milk amount to 5 1⁄2 cups and add 2⁄3 cup grated cheddar cheese to sauce mixture after it thickens. Makes 8 to 10 servings.
Mouthwatering Mashed Potatoes
Whenever I prepare mashed potatoes I think fondly of my eldest son, Bud, who has often requested that “Mom’s mashed potatoes” appear on the menu at holiday meals or other venues, so I always make extra servings for him to take home. I vary ingredients and even preparation time of this recipe (you can make it ahead of time and put it into a casserole dish for easy reheating) depending upon how many other dishes are going on the table. When this dish is going to be served immediately I either omit the cream cheese or use only 3 ounces, 1⁄2 cup of half-and-half, and put a pat of butter on top. Yes, this is a rich dish.
Bud’s Spuds
5 pounds of russet or yukon gold potatoes
1 cup butter
1⁄3–3⁄4 package cream cheese, softened
1⁄2–3⁄4 cups half-and-half
1 teaspoon seasoned salt (your own mixture or a commercial brand)
1⁄2 teaspoon black pepper, if your personal mix does not contain it
Peel the potatoes, and cut them in quarters or sixths if they are large. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30 to 35 minutes. Test with a fork to be sure potatoes are cooked through without falling apart. Drain potatoes in large colander, and when they finish draining, return them to the pot and put the pot on the stove. Mash the potatoes over low heat, allowing the steam to escape before adding in other ingredients.
Turn off the stove and add the butter, softened cream cheese, and half-and-half. Mash until all ingredients are incorporated. Next, add seasoned salt and pepper if using a commercial mix. (My seasoned salt recipe has 1 cup of iodized salt, 1⁄2 cup of black pepper, 1⁄2 cup of garlic powder, and 1⁄2 cup of onion powder that I mix together, and fill a shaker container that I store away from heat for easy use in a variety of dishes. The extra keeps well in the refrigerator for several months, if it lasts that long.) Stir potato mixture well and serve.
If making this dish as a do-ahead item one to two days before serving, place in a medium-sized baking dish and store in refrigerator. Before reheating, take the potatoes out of the refrigerator for about 2 hours. Sprinkle cubed butter over the top, and place the dish in a 350°F oven, heating until the butter is melted and potatoes are warmed through, approximately 25 to 30 minutes. Be prepared for requests for this recipe, and very few leftovers if feeding a crowd. Serves 10 to 12 guests.
No article about potatoes would be complete without including a recipe for the creamy summer treat: potato salad. Although I’m using all-purpose potatoes for this dish, I often use russet potatoes that I have baked, removing most of the skin, and then tossing with the ingredients listed below. The addition of grated carrots gives the presentation more color when you mound your salad on a lettuce-lined plate. Serve it to up to 10 guests.
Classic Potato Salad
6 medium, all-purpose white potatoes (about 2 pounds)
1⁄2 cup mayonnaise or salad dressing (or more to taste)
1 teaspoon prepared yellow or Dijon mustard
1 1⁄2 teaspoons salt
1⁄4 teaspoon black pepper
1⁄4 cup carrots, shredded
2⁄3 cup celery, finely diced
1⁄2 cup yellow or white onion, chopped
4 hard-boiled eggs; chop 3 and save 1 to slice as a garnish for your salad
1⁄2 teaspoon paprika
2–3 small sprigs of parsley
Scrub unpeeled potatoes and place in a large saucepan, covering with water. Cook 40 to 50 minutes, until tender but not mushy. Remove from heat, drain, and let stand until ready to handle. Then peel and cut each into 8 to 10 chunks. Set aside.
Mix mayonnaise, mustard, salt, and pepper in a large glass bowl. Add cooked potatoes, carrots, celery, and onion; stir in eggs when mixed, and toss. Refrigerate for 3 to 4 hours to blend flavors. Then place potatoes on lettuce-lined serving platter, top with sliced hard-boiled egg slices, and sprinkle paprika over dish. Decorate with sprigs of parsley.
When I serve this next dish I think of my daughter-in-law, Marty, who considers this side a “must have” item on the Thanksgiving menu. I make double the recipe so she has extras to take home for additional meals. Few ingredients go into the recipe, yet it is rich and memorable to the palate. Serves 8 to 12 as a side dish.
Marty’s Holiday Praline Yams
For the topping:
1⁄4 cup packed brown sugar
3 tablespoons butter, at room temperature
3 tablespoons all-purpose flour
1⁄2 cup pecans, finely chopped
For the casserole:
6 medium yams or sweet potatoes (approximately 3 pounds), peeled and cut into ½-inch-thick rounds, and cooked (may also use canned yams—do not cook first)
1 1⁄2 cups heavy cream, heated
In a bowl, work together the brown sugar, butter, and flour until well combined, then work in pecans. Set aside and keep at room temperature up to 8 hours before using. You can prepare this topping up to a day ahead and refrigerate it, bringing it to room temperature an hour before topping the casserole.
For the casserole, bring a large pot of lightly salted water to a boil. Add yams and cook until tender-crisp, about 5 minutes. Do not overcook. Drain and rinse under cold running water.
Preheat oven to 375°F. Lightly butter a 9 x 13-inch baking dish. Arrange yams in overlapping, vertical rows in dish (you can do this up to 8 hours before baking), then cover tightly with plastic wrap, and refrigerate.
Pour heated cream over yams, and bake for 20 minutes. Crumble pecan mixture over yams, and continue baking until yams are tender and topping is browned, 20 to 30 minutes more. Expect to get requests for the recipe if your guests have never before tasted this dish.
Roasted and Robust
Fingerling potatoes come in a variety of shapes and colors. I buy the mixed medley of white, yellow, purple, and red potatoes at my favorite produce store. Generally uniform in size, they require little prep time, and easily roast in the oven; the perfect side partner for grilled or roasted meats, fish, or poultry. You can also place them in a foil pack and roast them on your grill.
Flavorful Fingerlings
3 pounds of mixed variety fingerling potatoes
1⁄4 cup olive oil or more depending on size of potatoes
Seasoned salt (with pepper) to taste
1⁄2 teaspoon Italian seasoning
1 teaspoon rosemary leaves
Preheat oven to 375°F. Line a large baking pan with foil. Scrub potatoes and dry with paper towels. Place on pan and pour olive oil and seasonings over them, mixing with a spoon to coat them until all the potatoes are covered. Roast uncovered for 45 minutes to 1 hour until done. Serve with your main course, a green salad, and crusty bread. Feeds 8 to 10 guests.
Note: If you enjoy oven-baked steak fries, use the same ingredients, sans the rosemary, but substitute fingerlings for 4 large Idaho or russet potatoes, peeled with uneven ends cut off, and slice into more uniform, thick fries. Preheat oven to 400°F, toss with same ingredients as above, and spread on an oversized baking sheet, roasting for 30 to 40 minutes until crisp. Place immediately on a paper towel–lined plate to drain, and then spoon onto a clean platter when ready to serve.
So many recipes call for leaner, lighter ingredients, but this dish isn’t one of them. If you are counting calories and watching fat content in your meals, I suggest you eat less fat and butter for a few days before or after you indulge. I serve it only once or twice a year and never have leftovers. A butter substitute simply won’t cut it in this rich, palate-pleasing potato side dish. Although I make my version with baking potatoes, you can use white or new potatoes if you prefer. They melt in your mouth. Makes 8 to 10 servings.
Roasted Melting Potatoes
3 tablespoons unsalted butter, cut into 6 pieces (plus 1 reserved tablespoon stored in the refrigerator)
3 tablespoons olive oil
6 large baking potatoes (approximately 3 pounds)
1 teaspoon kosher salt
Freshly ground black pepper
2 cups chicken stock or canned broth
1⁄2 teaspoon crushed thyme leaves for garnish
Place oven rack in top third of oven, and preheat to 500°F. Put 3 tablespoons of butter into an 18x12x2-inch roasting pan. Set the pan over medium heat until the butter has barely melted. Remove from heat. Add the olive oil.
Peel the potatoes. Cut in half lengthwise, then cut each in half crosswise. Cut each quarter into 3 wedges. Roll the wedges in the roasting pan until evenly coated with the butter and oil mix. Arrange in the pan so pieces barely touch. Sprinkle with salt and pepper.
Roast for 15 minutes, turn wedges with a pancake turner; roast another 10 minutes, turn again; roast 10 minutes more. Remove pan from oven. Turn wedges again, making sure to turn the white sides of each wedge face-up. Add the stock or broth. Return to oven for a final 15 minutes. The potatoes can be made up to this point, and then held for 4 to 6 hours, while you prepare remaining meal dishes.
When ready for final steps, dot the wedges with small pieces of the reserved tablespoon of butter. If the potatoes have been at room temperature, roast 15 minutes at 400°F; if they are still warm, just roast for 5 more minutes. Remove potatoes to a platter right away, or they will stick to the pan. Sprinkle thyme leaves lightly over potatoes and serve.
Sources
Recipes in this article are from the personal, handwritten notes, my recipe “treasure map,” and abundant recipe files in my collection. Inspiration comes from variations of these recipes found in cookbooks, magazines, and food preparation networks.
Alice DeVille is an internationally known astrologer, writer, and metaphysical consultant specializing in relationships, health, real estate, government affairs, career and change management, and spiritual development. An accomplished cook, Alice prepares food from a variety of cuisines and enjoys creating new recipes, hosting parties, and organizing holiday feasts. One of her goals is to create a cookbook; another is to appear on the Food Network. Aside from cooking, her work on relationships appears in diverse media outlets and websites, including Oprah’s, StarIQ.com, Astral Hearts, Meta Arts, Inner Self, ShareItLiveIt, and World Famous Quotes. Alice’s Llewellyn material on relationships has been cited by Sarah Ban Breathnach in Something More, on Oprah’s website, and in Through God’s Eyes by Phil Bolsta. Alice is available for writing books and articles for publishers, newspapers, or magazines, and conducting workshops, lectures, and radio or TV interviews. Contact Alice at DeVilleAA@aol.com; on Twitter @AstroOnDemand; and visit her website www.astrologyondemand.com.