Potatoes

Potato corn chowder

6 c. vegetable or chicken stock
4 ears of corn, kernels shaved from the cob
1 lb. potatoes, cut into small cubes
1 onion, diced
4 garlic cloves, minced
1 celery rib, diced
1 carrot, diced
1 tbs. olive oil
1 tbs. butter
¼ tsp. dried basil
¼ tsp. dried thyme
2 bay leaves
salt and pepper
2 tbs. chopped fresh basil and/or parsley

Heat the oil and butter in a large soup pot. Sauté the onion until translucent, then add the dried basil, thyme, garlic, carrot and celery, and sauté a few minutes more. Add the potatoes and corn, stir well, and add stock to cover. Simmer until vegetables are tender, about 20 minutes. Allow to cool slightly, and puree half the soup in a blender. Return to pot. Thin with stock to desired thickness, season with salt and pepper to taste. Add the bay leaves and simmer 2o minutes more. Garnish with the fresh herbs just before serving. Serves 6-8.

Potato salad with fresh chives

4-5 medium potatoes, chopped (about 6 cups)
½ c. celery, chopped
¼ c scallions or red onion, finely chopped
2 tbs. fresh chives
½ c. mayonnaise or yogurt
1 tbs. dijon mustard
1 tbs. red wine vinegar
½ tsp. salt
¼ tsp. black pepper
¼ tsp. paprika

Put the potatoes in a large saucepan with water to cover. Bring to a boil, and cook for about 20 minutes until potatoes are tender. Drain and transfer to a large bowl. While the potatoes are still warm, add the celery, scallion and chives, mixing well. Mix together the mayonnaise, mustard, vinegar, salt, pepper and paprika. Pour over the potato mixture and mix together. Serves 4-6.

Recipe adapted from The Kripalu Cookbook by Atma JoAnn Leavitt

Onion and potato gratin

6 medium potatoes, cut in to ¼ inch slices
2 medium onions, thinly sliced
1 c. grated gruyere cheese
½ c. grated parmesan cheese
1 c. heavy cream
salt and pepper
parsley for garnish (optional)

Preheat oven to 400 degrees. Place potatoes and onions in a saucepan with water to cover. Bring to a boil and simmer for 3 minutes. Drain vegetables and spread half in the bottom of a 7 x 11 baking dish. Sprinkle with salt and pepper and cover with half the cheese. Add the remaining potatoes and onion, sprinkle with salt and pepper and cover with the rest of the cheese. Bake for 25 minutes, until cream has thickened and the top is golden. Allow to cool slightly, and garnish with parsley, if using, before serving. Serves 4.

Red Potato Homefries

4 medium red potatoes, about 1 lb.
¼ cup minced red or yellow onion
2 tbs. olive oil
1 tsp. salt
½ tsp. whole cumin seeds
½ tsp. garlic powder
½ tsp. paprika
a few pinches of cayenne or black pepper
2 tbs. chopped parsley

Cube the potatoes and put them in a medium saucepan with water to cover. Bring water to a boil and cook until potatoes are just slightly tender, only about 5 minutes. Drain potatoes. Heat oil in a skillet on medium heat and cook cumin seeds in the oil until they pop. Add potatoes to the skillet and stir well to coat with oil. Let the potatoes brown on one side for about 5 minutes. Then stir and let them brown on another side for 5 more minutes. Add onion to the pan and cook 2-3 more minutes, until onion is translucent. Turn off heat and stir in spices and parsley. Serve immediately, serves 3-4.

Roasted Potatoes with Red Onion and Herbs

6 medium potatoes, sliced lengthwise into ¼ inch slices
1 medium red onion, cut in half and then sliced into thin slivers
¼ c. olive oil
A few fresh herb sprigs, or dried herbs: thyme, rosemary, oregano.
½ c. grated parmesan or other hard cheese (optional)
1-2 tsp. salt (use more salt if you are not using cheese)
½ tsp. black pepper

Preheat over to 375 degrees. Place potatoes, onion and olive oil into a baking dish and stir to coast vegetables in oil. Sprinkle on herbs, cheese, salt and pepper, and mix well. Bake uncovered for 30-40 minutes, until potatoes are very tender. Let cool a few minutes before serving.

Mashed Potatoes and Turnips

4 medium potatoes, cubed
2 medium turnips, peeled and cubed
¼ c. milk
2 tbs. butter
1 tsp. salt
½ tsp. black pepper
2 tbs. chopped parsley (optional)

Put chopped vegetables in a saucepan with water to cover them. Bring to a boil a simmer for 20 minutes, until vegetable are very tender. Drain and mash with a potato masher or fork. Add remaining ingredients and stir until well combined, making sure butter is melted. Serves 4-6.