This recipe should come with a disclaimer: if you are on a diet right now please immediately close this window and don’t read any further — I can’t be responsible for what you do next after you’ve seen this recipe! At our annual friendsgiving celebration this past weekend I decided to test a fresh spin on scalloped potatoes and they were a hit. I heard lots of mmmms, and ahhhhs, and then a few shrieks when I told my girlfriends that the potatoes were boiled in heavy cream and baked with three cups of cheese in between them. I’m sorry I’m not sorry, but it was worth it. What makes these scalloped potatoes different? I layered in sweet potatoes with traditional yellow potatoes, and gave the dish a distinctive, nutty flavor with a mixture of gruyere and manchego cheeses. Full recipe for the calorie-brave below:Mixed Potato Gratin 1 read more

Earlier this week I mustered up some bravery and went outside to our tiny little apartment-sized grill and started to clean off the heavy wear it took over the winter. It wasn’t fun, but the result was that delicious smokey smell of the first barbecue of the season. And then poof! just like that, it’s Memorial Day weekend and my summer is packed with invites to friends and family’s backyard BBQs — I can’t wait. I always love to bring a dish along with me and decided it was time to spice up some of the staples in my repertoire. Taking some inspiration from an amazing restaurant in my neighborhood, Sarma, I used flavors from a potato dish I had tasted there over the winter and create a Greek-inspired potato salad. Tzatziki, dill, red onions, and slivers of shitake mushrooms give this side dish a really bold flavor (I can’t stop eating it!). Full recipe below. 

 

Ingredients:

  • 3 lbs of baby yellow potatoes
  • 1/2 cup of thinly sliced shitake mushrooms
  • 1/4 cup of tzatziki sauce
  • 1/4 cup of sour cream
  • 1/4 cup of mayonnaise
  • 2-3 tbsp of rice wine vinegar
  • 3 tbsp of finely minced red onion
  • 3/4 tbsp of fresh dill
  • 3 tbsp of minced chives

Instructions:

  • Boil a pot of water and cook the washed baby yellow potatoes until just soft to touch (test them by pressing down on them with a fork — if they start to mush just slightly, they’re ready!). Drain and set aside to cool.
  • While the potatoes are cooking, saute 1/2 cup of thinly sliced shitake mushrooms with a tiny bit of oil in a pan for 3-5 minutes, set aside on a paper towel to absorb any excess oil and let them cool.
  • In a large mixing bowl, combine tzatziki sauce, sour cream, mayonnaise and vinegar.
  • Next, fold in the potatoes, mushrooms, red onion, dill and chives to combine and coat.
  • Season to taste with salt and pepper, and chill in the fridge for at least 30 minutes before serving.

 

I have a major back-log of recipes I’ve been meaning to share here, and with the chilly grey weather in Boston this week, a highly caloric comfort food recipe just seemed like the right choice to share. We celebrated my mother-in-law’s birthday in early May and I made a big tray of twice-baked potatoes, loaded to the brim with bacon and cheese-y goodness. They were a crowd-pleaser, which is always a treat when they’re actually so simple to make!

20140504-141733.jpgPreheat oven to 350 degrees. Scrub baking potatoes thoroughly, and use a knife to slice a few holes to let steam out. Pop them in the oven and let them bake for about an hour. While the potatoes are baking, prep your toppings: shred sharp cheddar cheese, chop up scallions and/or chives, and crisp up bacon and chop it into bits.

After the potatoes are done baking, use a sharp knife to slice the top 1/4 inch off the top of the potato horizontally and discard of the skin. Using a spoon (I think a melon-baller works great!), scoop out the inside of the potatoes into a bowl. In the bowl, combine the potatoes with salt, pepper, and sour cream — I used about 1/8 cup of sour cream per potato, you may need a bit more if they’re really big. Mash the combination together to thoroughly combine and then fold in some of the chives, bacon, and cheddar cheese.

Then you’re ready to re-stuff the loaded mashed potato goodness back into the potato skins. You’ve added more to the mixture, so they’ll heap over the edges a bit at this point. Then add more bacon and cheese on top and pop them back in the oven for 5-10 minutes until the cheese is melted; sprinkle with fresh chives before serving.