Do-ahead · Gluten Free · Salad · Vegetable-related

Greek Potato salad

This Greek potato salad recipe by food blog “Foodiecrush” is a tangy spin on the traditional potato salad, with sun-dried tomatoes, olives, feta cheese and a zesty Greek dressing that brings big, bold flavor.

Serves 10

2lbs petite white or red potatoes
1 cup pitted Kalamata olives
7 oz oil-packed sun-dried tomatoes, drained and chopped
4 oz capers, drain and reserve brine
1 cup red onion, thinly sliced
½ cup fresh dill, roughly chopped
½ cup feta cheese, crumbled
Greek Salad Dressing
1/2 cup extra-virgin olive oil
1/2 cup red wine vinegar
2 cloves garlic, minced
2 tsp dry mustard
2 tsp dried thyme
2 tsp dried oregano
1 tsp kosher salt
1 tsp freshly ground black pepper

Add the potatoes to a medium pot and fill with enough water to cover the potatoes by 1 inch, then bring to a boil. Add 1-2 teaspoons of kosher salt, reduce to a rolling simmer, and cook until tender or when the potatoes can be pierced with a fork or skewer, about 15 minutes.

While the potatoes are cooking, make the dressing.
To a jar fitted with a lid, add the olive oil, red wine vinegar, garlic, dry mustard, oregano, thyme, kosher salt, and freshly ground black pepper. Top with lid, shake well, and set aside.

The potatoes are done cooking when they can be easily pierced with a sharp knife or skewer. Drain them. Then when the potatoes are cool enough to handle, cut them in half or into bite-sized chunks, depending on how big they are. While they’re still warm, drizzle with the reserved caper brine, toss, and set aside to cool.

Add the kalamata olives, red onion, capers, sun dried tomatoes, and dill. Gently toss with the dressing. Taste for seasoning and add more salt and pepper to taste, then top with the feta cheese.
Serve warm, at room temperature, or chilled. This salad is best served at least an hour after cooking so the potatoes absorb the dressing and flavor. Keeps in the refrigerator for 3-4 days.

Dairy-free · Gluten Free · Vegan · Vegetable sides · Vegetable-related

Roast potatoes with green sauce and tahini

Recipe by Yotam Ottolenghi

Serves 4-6
1.5kg Yukon Gold potatoes (or other floury, golden potato), peeled and cut into 5 cm (1.5″) chunks
20g parsley, leaves picked
10g basil, leaves picked
10g mint, leaves picked
1 garlic clove, peeled and finely grated
180ml olive oil
1 tbsp capers
1 tsp dijon mustard
2 tbsp white wine vinegar
55g tahini
1 tsp cumin seeds, toasted, lightly crushed in a pestle and mortar
Fine sea salt

Preheat the oven to 220C (425F)
Bring a medium pot of well salted water to a boil. Add the potatoes and cook for 6 minutes, just until the outsides have softened but are not cooked through the centre.
Meanwhile, place 80 ml of oil in a large 40 x 30cm (11″ by 15″) shallow roasting tray and put in the oven to heat up.
Once the potatoes are ready, strain them through a colander in the sink. Transfer the potatoes into the saucepan and wait 30 seconds for the moisture to evaporate, then shake the saucepan to fluff up the potatoes.

Using a kitchen cloth carefully remove the roasting tray from the oven and place on a flat heat proof surface, then transfer the potatoes onto the tray with the hot oil. Spread the potatoes evenly on the tray, making sure they do not touch, then roast for 30-40 minutes. Using tongs, turn the potatoes every 10 minutes until they turn golden and crispy all over.
Meanwhile, place the herbs and garlic in a food processor and blend until finely chopped, then slowly pour in the remaining 100 ml of oil. Once combined, add the capers, mustard, vinegar and ¼ teaspoon salt and pulse to combine.
Next make the tahini sauce by whisking the tahini, 3 tablespoons of water and ¼ teaspoon of salt. The sauce will seize up at first, keep whisking until it relaxes and becomes light and fluffy. Add more water, 1 teaspoon at a time, if necessary; you want it smooth and pourable. You can add cumin or garlic to this if you want more flavor.

Once the potatoes are roasted, transfer them to a medium mixing bowl, leaving behind any roasting oil in the tray, and toss with 3 tablespoons of the green sauce.
To serve, transfer the potatoes onto a lipped serving platter. Drizzle the remaining green sauce over the top, and the tahini sauce, then sprinkle the cumin over the top.

Gluten Free · Vegetable-related

Garlicky roast potatoes with oregano and feta

A super recipe by Nigella Lawson

Serves 4-6
2¾ pounds potatoes (unpeeled and cut into 1 inch cubes)
¼ cup (60ml) regular olive oil
6 fat cloves garlic (peeled and minced)
2½ teaspoons dried oregano
4 oz Greek block feta cheese (crumbled)
TO SERVE
fresh oregano

Preheat the oven to 220°C/200°C Fan/425°F and tumble the potatoes into a shallow roasting tin or tins, large enough for the potatoes to sit in one layer.
Toss in the oil, followed by the garlic and dried oregano, and roast in the oven for 50–60 minutes until crisp and golden, and cooked through.
Transfer to a serving bowl and toss with most of the feta, then sprinkle the remaining feta crumbles on top. If you have any fresh oregano to hand, strew away.

Dairy-free · Gluten Free · Vegan · Vegetable sides · Vegetable-related

Miso roast squash and potatoes with almonds and kale

Recipe by Anna Jones


This recipe saves a lot of work, as squash, potatoes and greens can be cooked together in one tray. The chili, miso and lemon combo is a great foil for some of the richer seasonal dishes.

Serves 8

500g small potatoes, scrubbed clean
700g Crown Prince, butternut or other squash
4 tbsp extra virgin olive oil
3 tbsp white miso
2 tbsp harissa
Juice of 1 lemon
100g kale, de-stemmed and shredded
100g toasted almonds

Preheat the oven to 200C/400F/gas mark 6. Cut the potatoes into halves or quarters no larger than your thumb.

Cut the squash in half lengthways (no need to peel), use a spoon to scoop out the seeds, then cut into 2cm slices.

In a small bowl mix together the olive oil, miso, harissa and lemon juice.

Put the potatoes and squash on to a baking tray with half the harissa mixture. Toss well, using your hands, to make sure everything is coated. Roast for 40-45 minutes until everything is cooked through and browning at the edges. Turn everything once or twice to make sure it browns evenly, and keep a close eye on it as it can burn in a flash.

Add the shredded kale and roast for a final 10 minutes. It should crisp up a little. Transfer to a serving dish and spoon over the remaining dressing and scatter with the toasted almonds.

Gluten Free · Holiday Food · Vegetable sides · Vegetable-related

Celery root and tahini potato gratin

Marcus Wareing’s delicious twist on dauphinois includes celery root and tahini. Serve the creamy gratin as a main with a crisp salad, or as a side dish to go with roast meat.

Butter to grease
800g floury potatoes, peeled
1 large celery root (about 700g), peeled
2 onions, thinly sliced
4 thyme sprigs, leaves picked, plus extra to garnish
200g tahini
600ml good-quality vegetable stock, warmed
½ tsp fine sea salt
½ tsp ground white pepper
1 tsp garlic powder
Handful grated mature cheddar to cover

Heat the oven to 325F/160°C fan/gas 4 and grease a large casserole (about 26cm) with butter.
Using a mandoline or food processor with a slicer function, thinly slice the potatoes and celery root 1-2mm thick (or slice carefully by hand with a knife). The celery root is tricky to handle due to its size and shape, so cut it into half or quarters first for easier slicing.

Arrange a layer of sliced celery root in the bottom of the greased baking dish and season with a little of the salt and pepper. Follow with a thin layer of sliced onion and thyme leaves, then a single layer of potatoes. Season again. Repeat the layering of vegetables and thyme until they’ve all been used, ensuring the final layer of potato is arranged neatly as this will be visible when you serve the dish.

Whisk the tahini and vegetable stock together in a jug until evenly combined, then mix in the remaining salt and pepper and the garlic powder. Pour the tahini mixture over the layered vegetables, allowing it to sink in between the layers, then cover with foil.

Bake the gratin in the oven for 1¼-1½ hours. To test if it’s cooked, push a small knife into the centre – the potato and celery root should be soft all the way through and the knife should meet no resistance. If necessary, cover with foil again and return to the oven for 15 minutes more until soft (before adding the cheese).
When the gratin is cooked, remove the foil, sprinkle with grated cheese and return to the oven for 15 minutes to brown. Sprinkle with extra thyme and wait a few minutes before serving – it will be very hot.

Dairy-free · Gluten Free · Holiday Food · Vegetable sides · Vegetable-related · Whole30 compliant

Roasted Greek lemon potatoes

These roasted Greek lemon potatoes are full of amazing lemon flavors, crispy on the outside and juicy on the inside.
Easy to make with simple ingredients, delicious and perfect for lunch, dinner, or parties. Naturally vegan.

Serves 4

3 lbs good-sized potatoes
3/4 cup olive oil
5 cloves garlic, peeled and crushed
2 lemons, juiced
3/4 cup vegetable broth (you can use chicken broth if you’re not vegetarian)
2 heaped tsp oregano, dried
1 heaped tsp poultry seasoning
1/3 cup fresh parsley for garnish
salt, pepper to taste

Preheat oven to 375°F.

First of all, peel the potatoes and cut them into thick wedges.
Next combine the lemon juice, olive oil, garlic, poultry seasoning, broth and oregano.
Season with salt and pepper and mix everything with a wire whisk.

Now add potatoes to a shallow baking dish and pour the liquid broth mixture over them.
Mix well so that the potatoes are all coated. Bake for around 40 minutes.
Take the dish from the oven and flip the potatoes around. Bake for another 40+ minutes, until browned and cooked then serve on a platter with fresh parsley on top.

* With this recipe, I ended up transferring the potatoes after 1 hr of cooking to a shallow baking tray, sprinkling about 3/4 cup of the juices over them, (leaving the rest behind) so they had a better chance to crisp up more but still have that lovely lemony flavor.
I returned them to the oven for 30+ minutes. The broth evaporates and the juices become rich and sumptuous.

Do-ahead · Holiday Food · Vegetable sides · Vegetable-related

Michel Roux Jr’s Lyonnais potato cake

Michel Roux Jr’s Lyonnais potato cake is made with slowly cooked onions and potatoes baked with crème fraîche and a sprinkling of nutmeg. The side dish recipe can be made ahead of serving.

Serves 6-8

4 large baking potatoes
2 large onions, sliced
1 tbsp vegetable oil
1 tbsp butter for greasing
1 free-range egg, beaten
2 tbsp full fat crème fraîche
Good grating nutmeg
Fresh thyme to serve

Heat the oven to 400F/200°C/fan180°C/gas 6.
Bake the potatoes in their skins for 1½ hours or until soft, leave to cool, then spoon out the flesh into a bowl, Mash out any lumps with a potato masher. (see tips). Turn the oven down to 350F/180°C/fan160°C/gas 4.

Meanwhile, put the sliced onions and the oil in a large saucepan over a low heat and fry for 45 minutes, stirring often, until golden.
Grease a non-stick, loose-bottomed round sandwich tin (about 8″/20cm across) with the butter and line with baking paper. Gently mix the beaten egg and crème fraîche into the potato, then gently mix in the onions and season with salt, pepper and a good grating of nutmeg.

Tip the mix into the tin and bake for 45 minutes or until golden.Remove and leave to cool for 5 minutes before turning out. (You may need to run a blunt knife around the edge to release it.) Top with fresh thyme leaves to serve.

Tips
Handle the potatoes with a tea towel if they’re not completely cool. If they’re not entirely soft and still have lumps, mash briefly with a masher.

Cook the potato cake up to 3 days ahead, then keep covered and chilled. Reheat in a 350F/180°C/fan160°C/gas 4 oven for 30-40 minutes to serve.

Dairy-free · Gluten Free · Vegan · Vegetable sides · Vegetable-related

Provencal potato bake

Bring back the rustic flavors of Provence with this gorgeous and easy dish

2 lbs baby potatoes
1/2 cup (100g) salted capers, rinsed, drained
1 cup (120g) pitted black olives
2 tbsp thyme leaves
4 large cloves garlic, chopped
5 good-sized rosemary sprigs, chopped
1/2 cup (125ml) extra virgin olive oil
2 tbsp white wine vinegar
2 tbsp finely chopped flat-leaf parsley

Preheat the oven to 400F (220°C) and line a baking tray with baking paper.

Place the potatoes in a pan and cover with cold, salted water. Bring to the boil over medium-high heat, then reduce heat to medium and simmer for 10-12 minutes until just tender. Drain well and set aside to cool slightly.

Crush the potatoes lightly with a fork, then place in a large bowl with the capers, olives, thyme and rosemary, then season. Add 1/3 cup (80ml) olive oil and toss well to coat the potatoes. Tip onto the baking tray. Whisk the vinegar and remaining 2 tablespoons oil together, then drizzle over the potatoes.
Bake for 45 minutes or until golden and crisp. Scatter with parsley and serve.

Gluten Free · Holiday Food · Vegetable sides

Giant potato rösti with garlic and thyme

An easy make-ahead side dish made with potatoes, onions, garlic and thyme.
You can freeze the rösti – just warm it through in the oven before serving.
Recipe from Delicious Magazine

Serves 8

Olive oil for frying and greasing
2 tbsp (30g) butter, plus an extra knob
3 onions, sliced
4 garlic cloves, sliced
8 thyme sprigs, leaves stripped
3.5lbs (1.5kg) red-skinned potatoes
1 tbsp sea salt
3 large free-range eggs, beaten
1 bunch fresh chives, finely chopped

Put a large glug of olive oil and a large knob of butter in a frying pan over a low-medium heat.
When hot, add the onions and garlic and cook for 15-20 minutes until soft, sweet and golden. Add the thyme for the last few minutes. Cool slightly.

Meanwhile heat the oven to 375F/200°C/180°C fan/gas 6.
Grate the potatoes on a box grater and wrap in a clean tea towel. Press it hard against the side of the sink for a few minutes to squeeze out as much liquid as you can.

Grease a 9″ (23cm) short-sided cake tin (see tip) with a removable base (not a springform tin, from which the rösti would be difficult to remove).
Put the squeezed grated potato in a large mixing bowl with the cooled onion mixture, together with the salt, eggs, chives and some freshly ground black pepper.
Mix well with your hands and put in the cake tin (don’t pack it down too tightly). Cook the rösti for 1 hour, then remove, dot the 2 tbsp butter over the surface and put back in the oven for another 15 minutes or until golden brown on the top.
Remove from the tin and serve straightaway or just warm.

Tips
Use a shallow cake tin so the top crisps up. A high- sided tin would block the heat.

Make the rösti up to 8 hours ahead, keep in the tin and heat in a 350F/180°C/160°C fan/ gas 4 for 20-25 minutes to warm up.
Freeze the cooked rösti in its tin, well wrapped in cling film, for up to 1 month.
Defrost well, then warm through in a medium oven to serve.

Do-ahead · Holiday Food · Vegetable sides

Brussels sprout and potato gratin with chestnut crumb

Topped with toasty breadcrumbs and chestnuts for added crunch, this creamy, garlicky gratin is pure comfort-food joy. Get stuck in to reveal the beautiful veggies just beneath the surface.

Recipe by Jamie Oliver

Serves 8

2 tbsp unsalted butter
2 onions, thinly sliced
5 garlic cloves, thinly sliced
4 thyme sprigs, leaves picked
2 large potatoes, scrubbed, thinly sliced into rounds
2 cups (500ml) low-fat milk
4 fl oz (100ml) double cream
7oz (200g) creme fraiche
1.5lbs (600g) Brussels sprouts, thinly sliced or shredded using a food processor
Finely grated zest of 1 lemon
1 cup (80g) finely grated parmesan
3oz (50g) stale wholegrain bread
3oz (50g) vacuum-packed chestnuts (from delis or gourmet food shops) or macadamias, finely chopped
4 tsp olive oil
Green salad, to serve

Preheat the oven to 375F/190°C.
Melt the butter in a 12″ by 8″ (30cm x 20cm) flameproof baking dish over medium heat. Add the onion, garlic and half the thyme, and cook, stirring, for 8 minutes or until the onion is softened. Add the sliced potato and stir well, then pour over the milk.
Bring to the boil, then reduce heat to low and simmer, stirring constantly to release the starch from the potato slices, for 3 minutes or until the potato is heated through.

Remove from the heat and stir through the cream and creme fraiche, then fold through the Brussels sprouts. Add the lemon zest and half the parmesan. Season, and stir gently to combine, before grating over the remaining 1/2 cup (40g) parmesan.

Place the bread in a food processor and pulse to coarse breadcrumbs. Transfer to a small bowl. Add the chestnuts, oil and remaining thyme, and stir well to combine.
Sprinkle the chestnut crumb over the top of the vegetable mixture.

Transfer to the oven and bake for 50-55 minutes or until the vegetables are softened and the top is bubbling and golden.

Remove the gratin from the oven and set aside for a few minutes to cool slightly, then serve with a crisp green salad on the side.