AUTHOR: Julia TITLE: You say po-TAY-to, I say po-TAH-to DATE: 3/08/2010 08:00:00 AM ----- BODY:

Potatoes vary in water and starch content, making some varieties better for baking and others better for roasting.

The high-starch potatoes, like russets, also oxidize quickly making them a challenge. And if you’ve made latkes with this variety, you know what I mean. By the time you have the potatoes grated, you have a bowl of black shreds. Soaking them in water, rinses away the starches that make them oxidize and also what crisps them up.

New potatoes, like red bliss, have a higher water content and lower starch. This makes them better for roasting, and making potato salad (when holding the shape is important.)

I tend to use Yukon gold potatoes for most all potato recipes; they are sweet and creamy, and work well for mashers and roasted.

Perhaps they don’t crisp as much as Russets when roasted due to the lower starch content. To help them develop a crust when roasting, I toss them in olive oil and corn starch. This additional starch clings to the potato and browns in the olive oil

For an added touch, I toss them with parsley and lemon zest just before serving. This brightens the flavor.

Roasted Potatoes with Lemon Zest and Parsley
4 medium sized yukon gold potatoes
2 tbs. olive oil
1 tbs. corn starch
zest from 1 lemon
1 tbs. fresh parsley, chopped
salt and pepper to taste

1. Preheat oven to 400F.
2. Wash and dry potatoes.  Cut into 6th.
3.  Toss potatoes with oil, corn starch, salt and pepper. Make sure potatoes are evenly coated.
4.  Place potatoes on a cookie sheet in a single layer.  Roast in the oven for 20 minutes, or until crispy on the outside and tender on the inside.
5.  Toss potatoes with lemon zest and parsley.


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----- COMMENT: AUTHOR:Blogger T.W. Barritt at Culinary Types DATE:3/08/2010 08:56:00 AM Potatoes have gotten a bad rap (carbs) for so long, but after seeing the variety I got at the CSA last summer, I was convinced they are one of the best and versatile food options. ----- COMMENT: AUTHOR:Blogger Kathleen DATE:3/08/2010 04:08:00 PM I love roasted potatoes. The lemon peel is a really great idea. ----- COMMENT: AUTHOR:Anonymous Lydia (The Perfect Pantry) DATE:3/08/2010 05:52:00 PM Cornstarch? I've never thought of that, but it makes total sense. There's nothing better than Yukon golds, roasted in olive oil, salt and pepper until they're crisp on at least one side, and eaten immediately while they're still almost too hot to put in your mouth. I just love that. ----- COMMENT: AUTHOR:Blogger PG DATE:3/09/2010 01:42:00 PM Thanks for all of the potato tips. I tend to make spur of the moment decisions when buying potatoes. Clearly, I should spend more time considering their starch and water content. ----- COMMENT: AUTHOR:Anonymous Anonymous DATE:3/11/2010 04:40:00 PM Hi Julia,
How helpful, my son Zachary is into potatoes, particularly home fries with canadian bacon. He will find this quite useful.
Thanks, Paul ----- -------- AUTHOR: Julia TITLE: Yukon Gold (Recipe: Potato Puree) DATE: 3/06/2010 05:33:00 AM ----- BODY:

Joel Robuchon is famous for his mashed potatoes which have almost as much (if not more) cream and butter as potatoes. Perhaps there was a time when I would have enjoyed these, but now-a-days all that excess fat makes me a little queasy.

Yukon Gold potatoes have a wonderful sweet creaminess to them that makes them ideal for a healthier version of mashed potatoes. And to get them really smooth, I use a potato ricer. It looks like an extra-large garlic press.

Some home cooks have been known to whip their potatoes to make them airy, smooth and light. But all the mixing actually activates the glutens creating an end-product that simulates wall-paper paste. But, after passing the potatoes through the rice, they only need a few quick stirs with hot cream or milk and a generous seasoning of salt. No fear of making gluey potatoes.



These potatoes make a perfect side to steak with sauteed spinach. A classic steak-house dinner.

Potato Puree
4 Yukon Gold potatoes
1 cup cream
salt

1. Peel potatoes and cut into chunks. Place them in a large pot, and cover with cold water. Season generoursly with salt.
2. Bring the potatoes to a boil, and cook until they are tender. Depending on the size of the potato chunks, this could be 5 – 20 minutes.
3. Drain potatoes well. While they are still hot, put mash them through the potato ricer.
4. Stir in cream. Season to taste with more salt.




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----- COMMENT: AUTHOR:Anonymous Lydia (The Perfect Pantry) DATE:3/07/2010 08:06:00 AM I'm not a fan of gluey potatoes, either. But I do love just a little bit of garlic in them. ----- COMMENT: AUTHOR:Blogger T.W. Barritt at Culinary Types DATE:3/07/2010 09:51:00 AM You have solved the mystery of the potatoe ricer for me - I've never seen it in use. Can you achieve the same (or close) results with a food mill? ----- COMMENT: AUTHOR:Blogger ~~louise~~ DATE:3/07/2010 10:55:00 PM Hi Julia! I really should get a ricer. I still use a good ol' fashioned potato masher!!!

I left a teeny gift over at my blog for you. I hope you like it:) ----- COMMENT: AUTHOR:Blogger Julia DATE:3/08/2010 06:10:00 AM Lydia -- Yes! Roasted garlic would be nice.

T.W. - Not precisely sure about the results from the food mill. If you have one, for sure try it. I'd be a little concerned that the potatoes would get more worked than a ricer.

Louise -- The ricer is also good for making gnocchi. And thank you for the recognition! :) ----- COMMENT: AUTHOR:Blogger grace DATE:3/08/2010 06:31:00 AM i make mashed potatoes at least once a week, usually two or three. sometimes i break out the mixer, some times i just smash. however, i've never tried a ricer. methinks that when i do, i'll never look back. thanks for the tip about yukon golds, too--definitely worth a try! ----- -------- AUTHOR: Julia TITLE: Frost Bitten (Recipe: Savory Greens and Potatoes) DATE: 12/21/2009 06:34:00 PM ----- BODY:

photo credit: Christine Bergmark, Even' Star Organic Farm

The process of breeding greens for winter-tolerance takes many years. Each spring, after the grueling winter winds have dissipated and the snow has melted, Farmer Brett inspects his fields for survivors. In a field of thousands of plants, maybe 10 have withstood the elements. Before the plants begin to flower, he transplants them within 50 feet of each other. When the plants flower, several weeks later, the bees can pollinate them. And after the plants flower, they generate seeds for subsequent years’ plantings. After several years of breeding out weak plants, Brett has robust and flavorful plants.

Last week, Brett came north to the New England Fruit and Vegetable Conference to talk about cold hardy greens and how New England farmers can adapt this process to the more severe winters.

He brought with him several varieties of greens for sampling and also for cooking dinners at the end of the meetings. The greens are spicy and full of flavor and texture. The overnight frosts that Maryland experienced (before the two feet of snow from two days ago), causes a chemical reaction in the plants which makes them sweeter.

The recipe for Savory Potatoes and Greens comes from his Winter CSA cookbook. I used basil from my garden (that I froze in August) to season the dish.



SAVORY VEGETARIAN GREENS AND POTATOES
3 average sized russet potatoes, washed but with skins on
salted water to cover
1 bag (gallon) any of our cooking greens
3 – 6 T mix of olive and neutral oils
3 cloves garlic, chopped
1 large onion, chopped
1 t black pepper
½ to 1 t salt
½ bunch scallions
fresh herbs, or 1 t dried oregano, basil, or rosemary

1. Gently boil potatoes until just cooked (skins aren’t all coming off, and a sharp knife inserted into spud encounters a teeny resistance). Remove from pot with a slotted spoon. Let cool, then chop into bite-sized pieces. Use same water to barely blanch greens, and be sure to shock in an ice bath. Drain in colander, and push out all extra water. Chop coarsely. Set aside. In a heavy skillet (works best in seasoned cast iron), sauté onion and garlic ‘til barely soft. Add potatoes and fry, scraping pan bottom often and adding more oil if needed. When potatoes have started to brown, add greens, herbs, and chopped scallion. Cook two minutes more. If needed, season further before serving: this should be hearty, not bland.
2. Can nicely be served with a dollop of sour cream, or of home-made guacamole, or with grated cheddar or Monterey jack, on top. Also really good with 1 teaspoon whole cumin seed (added to skillet right before spuds go in) in lieu of or in addition to other herbs. Hot peppers complement the latter approach well.



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----- COMMENT: AUTHOR:Anonymous Lydia (The Perfect Pantry) DATE:12/21/2009 10:35:00 PM Potatoes and kale is a typical Dutch dish, savory and hearty. This reminds me of that dish. And hooray, no bacon! ----- COMMENT: AUTHOR:Blogger T.W. Barritt at Culinary Types DATE:12/22/2009 09:11:00 AM At the end of the summer, I experimented with sauteed potatoes and kale, just to use some things up. I was pleasantly surprised, and convinced myself that I'd created a new dish. Oh, well! ----- COMMENT: AUTHOR:Blogger Reeni DATE:12/22/2009 10:09:00 PM This sounds delicious! I would never think to combine greens with potatoes like this. How neat that the greens get sweeter from frost! ----- COMMENT: AUTHOR:Blogger Lori Lynn DATE:12/26/2009 12:17:00 AM I love this combination of green and potatoes.
LL ----- COMMENT: AUTHOR:Anonymous Sylvie DATE:12/28/2009 05:25:00 PM what an interesting glimpse of real practical plant selection for the desired traits!

Love the herbal-like fresh leaves picture too. ----- -------- AUTHOR: Julia TITLE: Craving Summer, Part I - Tater Tots DATE: 1/19/2009 02:20:00 PM ----- BODY:
I know, I know. I just came back from vacation, but with a fresh 10 inches of snow on the ground, I am craving the warmer weather. “Only 2 more months,” I tell myself, before the weather starts to turn around.

In the meantime, I canned a little bit of sunshine over the summer. Some people call them tomatoes. I have a stash for moments just like this…

Last night, I was invited to a friend’s house for dinner. When asked what I could bring, she appreciatively suggested I bring a starch to accompany the steak and broccoli they were serving. I knew the steak would have some hearty spices and the broccoli with a heavy hit of lemon and garlic. I opted for tater tots, which gave me a good excuse to open a can of the smoked tomato ketchup I canned last summer. I knew that the flavors would be strong enough to hold their own with the steak, but straightforward as to not clash with the spices.

4 yukon gold potatoes
½ cup parmesan cheese
½ cup flour
1 – 2 teaspoons salt
1 egg
1 cup panko crumbs
1 cup clarified butter or canola oil

1. Put potatoes in a pot and cover with cold water. Bring to a boil and cook potatoes until tender, about 20 minutes.
2. When potatoes are cooked, drain them and put them through a potato ricer. The ricer will extract the skin from the potatoes, so no worries. Alternatively, you can grate the potatoes using a food processor or hand grater. In any case, grate the potatoes while they’re still warm

3. Let potatoes cool to room temperature

4. Mix potatoes with parmesan cheese, flour, salt (to taste) and egg.

5. Divide dough into 4 balls and roll potato dough into 4 logs. Cut each log into 1 inch pieces.

6. Roll each tot in panko bread crumbs. If you’d like, you can further reshape the tots to a round shape.

7. Heat a large skillet over medium high heat. Add butter or oil. In batches, cook tots on all sides until evenly browned, about 5 minutes. Serve with ketchup.

I'm submitting this recipe to this month's Potato Ho Down, being hosted by the delightful Christie of Fig and Cherry.

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----- COMMENT: AUTHOR:Blogger Melissa DATE:1/19/2009 07:21:00 PM Oh my. I cannot believe you made your own tater tots. I'm flabbergasted. Thanks for posting a recipe!

Would love to have some of your sunshine, er, ketchup too. ----- COMMENT: AUTHOR:Blogger Heather DATE:1/19/2009 08:21:00 PM mmmm. i am very impressed that you made your own tater tots! they look so golden and delicious! ----- COMMENT: AUTHOR:Anonymous Anonymous DATE:1/19/2009 09:06:00 PM I'm sending this to my daughter-in-law; tater tots are our grandsons' favorite food! Of course they'll have to get used to have tater tots made from real taters.... ----- COMMENT: AUTHOR:Anonymous Anonymous DATE:1/20/2009 02:45:00 AM Bring on the tater tots! The perfect ho down recipe! Thanks for playing this month! ----- COMMENT: AUTHOR:Blogger Julia DATE:1/21/2009 06:52:00 PM Melissa, You should try them... I was amazed how easy they are! And come back soon, I'll be having a give-away.

Heather, Thanks!

Lydia, I hope it's not too much of an adjustment for the grandson to eat real potatoes :)

Cathy, Thanks, it was fun! ----- COMMENT: AUTHOR:Blogger Mary Bergfeld DATE:1/21/2009 08:54:00 PM I never thought to make my own ater tots. I salute you :) ----- --------