Category: Recipes

Ingredients
6 thyme sprigs
6 slices bacon, coarsley chopped
1 bay leaf
salt and freshly ground pepper
2 teaspoon Olive Oil
4 thin-skinned med. potatoes, like Carola or Yukon Gold, skin on, sliced 3/4 in. thic
1/2 cup sour cream
2 tablespoon minced chives (optional)

Directions
Heat oven to 375 degrees. Toss potatoes in oil and 1/2 t. salt. Spread on a rimmed baking sheet and bake uncovered until tender, about 35 minutes. Transfer to a pot with a tight-fitting lid. Pour 1c. boiling water into baking sheet and swirl to deglaze, then pour into pot with potatoes. Add bay leaf, thyme and 5c. boiling water, cover tightly, and set aside for 1 hour. Remove bay leaf and thyme sprigs. Using a hand blender or working in batches in a blender, puree soup until smooth, adding more boiling water if mixture is too thick. Season with salt & pepper, keeping in mind that the bacon garnish will be salty. Just before serving, cook bacon in skillet over medium-low heat until crisp but not hard. Set aside, reserving fat. Reheat soup over low heat. Pour hot soup into bowls and gently place a dollop of sour cream on top. Spoon about 1/2tsp. bacon fat on top and sprinkle with bacon bits and chives, if using. Yields 6-8 servings. Rob Evans, Chef, Hugo’s Restaurant

Ingredients
2 baked potatoes
1 teaspoon butter or oil
1 onion, minced
1/2 cup grated cheese, your choice

Directions
Cut off the top of the potato and scoop out the inside leaving a 1/4 inch thick wall. Saute the onions until browned and combine with the mashed potato insides and half of the cheese. Spoon this mixture into the potato shell, top with the remaining cheese. Bake at 375 degrees for 20 minutes.

Ingredients
2 medium red onions, sliced into 1/2 inch thick circles
8-10 Rose Finn Apple Fingerlings
1/2 teaspoon dried chili flakes
1 teaspoon sea salt, plus more as needed
3 tablespoon extra-virgin olive oil
2 navel oranges
2 5′ sprigs fresh rosemary, plus 3/4 tsp. minced
8 chicken thighs, trimmed of excess fat and skin.

Directions
Heat oven to 425 degrees. Finely grate 1 t. orange zest. Stir together the zest, oil, salt and chili flakes in small bowl. On one end of a rimmed baking sheet, toss 1T. of the oil mixture with the potatoes, onions, and 1 sprig rosemary; separate the onions into rings and spread the onions and potatoes into a single layer as much as possible. At other end of baking sheet, arrange the chicken skin side up and brush the tops of the chicken thighs with the remaining oil mixture. Tuck the remaining rosemary sprig between a couple of thighs and sprinkle thighs and vegetables lightly with salt. Roast for 20 minutes. Baste chicken and stir the potatoes and onions. Continue to roast, basting and stirring every 10 minutes, until browned in spots, about 30 minutes more. Peel the oranges with a sharp knife, making sure you’ve removed the pith and membranes. Slice crosswise into roughly 1/2 circles and then chop into roughly 1/2 pieces, discarding any thick center membranes. Transfer to small bowl and stir in 1/4tsp. of minced rosemary. When the chicken is done, remove the rosemary sprigs from the pan and discard. Stir the potatoes and onions, transfer with a slotted spoon to a serving bowl, and stir in the remaining 1/2 tsp. minced rosemary. Baste the chicken and transfer to a serving platter, top with the orange mixture and serve hot. From Fine Cooking, March 2006

Ingredients
4 medium potatoes
cheese of your choice
butter, if desired

Directions
With an apple corer take the core out of the potatoes, making a hole in only one end. Stuff with cheese and butter if desired and plug with part of the core. Bake at 450 degrees for 45-55 minutes as needed.

Ingredients
1/3 cup olive oil
DRESSING INGREDIENTS BELOW:
pepper
3/4 teaspoon salt
2 tablespoon drained capers
2 hard-boiled eggs, coarsely chopped
1 cup sliced celery
4 medium waxy potatoes, cut into 1 in. cubes and simmered in salted water until tende
3 tablespoon Dijon-style mustard
3 tablespoon white wine vinegar
1 clove garlic, finely chopped
1/2 teaspoon dried tarragon leaves

Directions
In large bowl, whisk together dressing ingredients. (last 5 ingredients listed) Add potatoes, while still warm, add celery, eggs, capers, salt and pepper; toss gently to combine.

Ingredients
3 tablespoon bacon drippings (or vegetable oil)
1 onion, sliced
1 1/2 tablespoon cold, boiled potatoes, cut into 3/4 in. chunks
coarse salt and pepper

Directions
Heat the drippings in a large skillet. Cook the onion first, until wilted. Add the potatoes. Cook, stirring and scraping the bottom frequently, use a metal spatula for this, until the potatoes have plenty of good crust and the onions are almost burnt, 16-18 minutes. Serve Hot. from One Potato, Two Potato by Roy Finnamore with Molly Stevens

Ingredients
8 cup (2 lbs) dry potatoes cut into 1-inch cubes
1 tablespoon olive oil
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon freshly ground black pepper
cooking spray
3/4 cup hot water
1/4 cup chopped green onion
1/4 cup grated fresh Parmesan cheese
1/4 teaspoon garlic powder
8 ounce container sour cream

Directions
Preheat oven to 425 degrees. Combine first 5 ingredients in a shallow roasting pan coated with cooking spray; toss well to coat. Bake at 425 for 30 minutes or until tender. Combine water and remaining ingredients in a large bowl; add potato mixture. Mash with a potato masher to desired consistency. Serve immediately. Yields 6- 3/4 cup servings.

Ingredients
1 medium onion
2 lb potatoes, peeled and shredded fine
3 eggs, beaten in a small bowl
2/3 cup flour or matzo meal
2 tablespoon kosher salt
1 teaspoon pepper
vegetable oil for frying

Directions
Mince onions until very fine and mix with the shredded potatoes. Add eggs to potatoes and mix. Add flour, salt and pepper and stir. Heat 1/2 inch of oil in a fry pan until hot. Drop tablespoonfuls of batter into the pan and fry until golden. Flip and fry until golden on the other side. Drain on paper towels and serve hot. From the Newark (NJ) Star Ledger