Tag: potatoes

Do-ahead · Meat

A traybake of roasted Italian sausages, potatoes, ciabatta and rosemary

Belinda

This is one of those traybake-style dishes that you can really add what you like to, as long as you toss it all in the olive oil and seasonings so that everything is well coated in order to caramelize beautifully! Make sure the pieces are roughly all the same size so that it cooks evenly. The whole family will love it and all you need is a big salad to accompany.

Serves 4

6 Sweet or spicy Italian sausages
1 1/2 tsp paprika
4 long rosemary stalks
smallish-sized potatoes, halved
8 garlic cloves, unpeeled
About 12 to 16 cherry tomatoes
sea salt and freshly ground black pepper
2 or 3 thick slices of good ciabatta bread
plenty of fruity olive oil
1 large handful Italian parsley

Preheat the oven to 400 F
Slice the sausages into 1 1/2 inch pieces and place in the roasting pan.
Add the potatoes, tomatoes, paprika, rosemary, garlic cloves, sea salt and black pepper
Tear the ciabatta into bite-sized pieces and add to the roasting tray
Drizzle over about 1/4 cup olive oil, season and gently toss to combine.
Place in the oven and cook, stirring occasionally for 40 mins or until the potatoes are tender and the sausages and bread are golden brown.
When ready to serve, top with the chopped Italian parsley and serve.

NB   Mushrooms, halved are also nice in it

Gluten Free

Dilled and buttered baby potatoes

Belinda

Oh my gosh, these are thoroughly addictive, I promise. I made these last night and Ollie, our younger son, couldn’t stop eating them. Who would have thought that fresh dill is so fabulous with potatoes and instead of boiling the potatoes in water, you steam them in butter!!!! Okay, so I don’t do it every day!

Serves 4 to 6 (or in our family 3)

1lb small red or small yukon gold potatoes
1 stick (8 tbsp) sweet butter
Kosher salt and freshly ground black pepper
1 good sized bunch fresh dill, chopped  (8 tbsp chopped fresh dill, at least) Plus a little extra to toss in at the end

Scrub the potatoes and dry.
Melt the butter in a heavy bottom flameproof dutch oven or pan with a tight fitting lid.
Add the potatoes and chopped dill , season well with the salt and pepper, toss the potatoes in the dill and butter and make sure they are well coated.
Cover and cook over a low heat for 30 t0 35 minutes, shaking the pan occasionally and checking they aren’t burning.
They are done when they can be pierced with the tip of a sharp knife.
Toss the the extra dill and serve at once

24 baby potatoes (baby yukon gold, pee wee, french fingerling or whatever baby ones are around)

Breakfast · Do-ahead · Egg based · Gluten Free · Meat

Bacon, potato and egg breakfast casserole

Belinda

Serves 6 as a main course

4 thick slices of bacon, cut into strips about 1/2 inch wide
1 large yellow onion, peeled and diced
1 yellow bell pepper, cleaned out and diced
4 cloves garlic, crushed
1/3 cup sun-dried tomatoes, chopped
2 tsp salt, divided
8 extra large eggs
1 large cup milk, preferably whole
1 tsp freshly ground pepper
2 cups shredded sharp cheddar cheese
3 cus frozen diced potatoes, unthawed

Heat the oven to 350F

Lightly grease a 13 by 9 inch baking with oil.

Put the bacon slices in a large skillet and turn the heat on to medium. Cook the bacon, stirring occasionally until crisp. Add the onion, yellow bell pepper, sun dried tomatoes and 1 tsp of salt and cook over medium heat  until all the vegetables are fragrant and soft- about 5 more minutes.
Turn off the heat and let cool slightly.

In a separate bowl beat the eggs thoroughly and whisk in the milk. Whisk in the remaining tsp of salt and the black pepper.
Stir in the cheese, frozen potatoes, bacon and vegetables from the skillet. (Don’t worry, the frozen potatoes cook just fine)

Pour the whole mixture into the prepared baking dish. At this point the casserole can be covered and refrigerated for 24 hours, this saving you oodles of time when entertaining for brunch!

When you are ready to bake the dish, bake for 40 minutes or until the eggs are firm and the top is sightly golden. A knife inserted in the center should come out clean.

Serve immediately with fruit, rolls or toast.

Note,

This recipe calls for frozen potatoes for convenience and it really works. It’s not worth the bother of pre- cooking potatoes.

Gluten Free · Vegan · Whole30 compliant

Roasted squished baby potatoes

Belinda1 Comment

This is simply divine!! Try and just have one of these.

Makes 4 servings but can easily be doubled, trebled ……

12 whole new potatoes, or other small round ones
Kosher salt and black pepper to taste
Extra virgin olive oil
Minced fresh rosemary or other fresh herb to taste

Preheat the oven to 475
In a medium saucepan over medium heat, put the potatoes still in their skins in lightly salted water and boil for about 20 minutes or until fork tender. Drain the potatoes in a colander and let them cool slightly. Working one at a time, place the potatoes on a clean dish towel, fold the towel over the spud and press down gently until you can hear the skin pop and it squishes down in the form of a disk.

Drizzle some olive oil on a baking sheet, lightly coating it and place the cooked potatoes on it.Roll the potato disks in the oil on the baking sheet so they are well coated on their bottoms then drizzle more oil over the tops of them and liberally sprinkle kosher salt and black pepper on each one.
If you want to add a fresh herb, do so halfway through the roasting, otherwise the herbs will burn in such a hot oven.

Roast for about 30 minutes, flipping the potatoes over after about 15 minutes, (adding the herbs at this point) so they crisp on each side.

Variations:

My dear friend Marilee read this recipe and suggested topping each one when serving with a dollop of sour cream then caviar, or was it sour cream and a dollop of caviar!? Outrageous!!
You can also put a pat of butter and grated sharp cheese or Parmesan cheese on top before baking.

Do-ahead · Gluten Free

Creamy baked Potato and Celeriac

Belinda

This is unctuous, creamy and divine!

 

4 tablespoons butter, melted, plus a couple extra knobs, divided
2 pounds potatoes, peeled
1 small celeriac, peeled and halved
Sea salt and freshly ground black pepper
1 pint heavy cream
1 clove garlic, peeled and finely chopped
1/2 a small bunch fresh sage, leaves picked and roughly chopped
4 ounces freshly grated Parmesan, divided
Preheat the oven to 350 degrees F and butter a large, shallow baking dish.

Slice the potatoes and celeriac into disks just under 1-inch thick.

Place the slices into a large pan, cover with cold water, season with salt and pepper and bring to the boil.
Simmer for 5 minutes, then drain in a colander and allow the vegetables to steam dry for a minute or so. Put back into the pan with the cream, chopped garlic, sage, half the Parmesan and a good pinch of salt and pepper.
Mix together, then tip into the buttered baking dish and spread out evenly. Pour any mixture left in the pan over the top.
Sprinkle over the remaining Parmesan, cover tightly with aluminum foil and cook in the preheated oven for 35 to 40 minutes until golden brown.

When the potatoes are cooked, take them out of the oven, remove the foil and sprinkle over the remaining Parmesan. Return the dish to the oven, uncovered, and bake for another 10 to 15 minutes until bubbling and golden.