Category: Potatoes
Stewed Potatoes and Greens with Dill Yogurt Sauce
If you have good stock on hand use it for this simple dish. And if you don't, still make it but don't be shy with the butter or olive oil to finish. The greens need to be quick-cooking and more tender than kale typically is, for this to come together well. The goal is to get a silky, moist dish but not a soupy one.
Here I served it over red lentils that I cooked with a few pinches of cumin seeds and finished with salt and olive oil.
Variations
A good stock can be made from chicken, mushroom, veg, pork, or beef. You can also use broth or water for the base liquid in this recipe.
Spinach, young, tender collard greens, beet greens or turnip greens are good here.
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Mustard Seed Curry with Collard Greens, Potatoes and Coconut Milk
To keep the collard greens bright I think it's worth blanching them with the potatoes before adding to the curry. It's an extra step but a fairly quick one. You can substitute other greens or a combination of greens and if you're using tender ones like turnip, radish tops or mustard greens you don't need to blanch them first. Diced winter squash would be a good substitute for the potatoes.... Read more »
Parsley Root & Potato Soup with Parsley Sauce
Parsley root, which resembles both carrots and celeriac in flavor, is an aromatic and robust root vegetable. This wintry dish marries a hearty, brothy soup with a bright parsley sauce (using the parsley leaves ideally attached to your parsley root) into a perfect bowl of comfort. Omit the bacon if you'd like and add a handful of dried mushrooms (rehydrated in boiling water, then strained) and/or a bit of smoked paprika to give it more depth.
This soup is even better the next day.... Read more »
Spanish Tortilla
This classic Spanish dish is a kind of potato frittata and is delicious at room temperature as well as warm and is thus a welcome picnic/potluck dish. Don't skimp on the olive oil. It will be hard to un-mold and not as tasty if you do.... Read more »
Mustard Greens Quiche with Parsnip Crust
This is a winter vegetable bonanza. Parsnips and a little potato make up the crust and hearty, leafy greens flavor the filling. You can adapt as you need with all parsnips or all potatoes for the crust or even try adding things like grated turnips or celeriac. I imagine that as long as you have some potato or parsnip in the mix it should work. Also use whatever leafy greens you have and use more or less than noted below. For a lighter dish omit the cream and cheese. It's a flexible dish; a good template.
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Brussels Sprouts and Potatoes with Cumin and Mustard Seeds
This is such a simple and delicious side dish and a perfectly nice dinner topped with an egg or two.
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Chard and Potato Pie
--inspired by Vegetarian Suppers by Deborah Madison
This is a substantial side dish or a light main dish served with a salad or two. It's begging for adaptations with different greens, herbs, the addition of a bit of sausage or leftover chicken to the filling, cheeses, etc.... Read more »
Potato and Tomato Korma
Korma is a loose term originating in Southeast Asia, given to meats and/or vegetables braised in a spiced sauce to which yogurt or cream are added towards the end. This is a deeply flavorful version that can accommodate different vegetables (winter squash, kohlrabi, turnips) or chicken. It also comes together quite quickly.... Read more »
Gingery Coconut Milk Vegetable Soup with Basil
This a fragrant, simple and delicious soup. It's begging for adaptations: add chicken or use different vegetables such as summer or winter squash, sweet peppers, snap or snow peas, green beans. Add lots of cilantro at the end instead of the basil. Spice it up with chilies or green curry paste. Serve it over rice for a complete meal.... Read more »
Kohlrabi, Potatoes, Butter and Herbs
This is simple and delicious and you can omit the potatoes and just use kohlrabi if you'd like. It's good to make with kohlrabi that are a little more fibrous as they get meltingly tender with this preparation.
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Corn Chowder Salad
No time for chowder but have the same ingredients on hand, more or less? Make this, robust and bright salad with a buttermilk dressing.
Variations
Substitute halved cherry tomatoes for the bacon
Substitute cilantro or basil for the parsley
Substitute smoked trout for the bacon (see comment below)
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Potato Salad with Herbs and Yogurt Dressing
This salad is heavy on the greenery and crunch and the yogurt dressing is tangy and bright.... Read more »
Green Beans, Potatoes, Basil and Parmesan
This dish is very similar to this one that uses a classic pesto. Here, however, you skip the nuts, you roughly chop the rest of the pesto ingredients and can make it even if you don't have enough basil for a proper pesto. You can also skip the potatoes and just use green beans.
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Spiced Pea Shoots and Potatoes
My mother used to make creamed peas and potatoes in the spring with lots of dill. I always loved this dish and it was the inspiration for this entirely differently flavored dish of pea shoots, potatoes, cumin, garam masala and touch of cayenne.
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Mashed Leeks and Potatoes with Capers and Parsley
A light mash of leeks and potatoes gets topped with plenty of pan-fried capers and parsley.... Read more »
Chickpeas, Tomatoes, Potatoes and Pasta
During my time in Italy, I ate versions of this simple, flavorful dish all over the country. It's often made it with maltagliati which means badly cut pasta, the bits and pieces of odd-shaped pasta that are left over from the commercial pasta making process. They are sold in bags, just like regular pasta. Now I use whatever I have on hand.
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Wintry Nicoise Salad
The Nicoise Salad template, if you will, lends itself to year-round adaptations. I never miss the green beans and tomatoes when I make this, or a similar version, in the dead of winter. Quantities can be adapted to suit your needs and can be varied in all ways. You just want enough dressing for everything so scale that up if you’re using more vegetables.
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Scalloped Potatoes (& Celery Root)
Scalloped potatoes was one of the first dishes I cooked for my family as a child. I learned from my mother to layer the thinly sliced potatoes, with herbs and spices and grated cheese. And I was extra generous with the black pepper--in each layer--in those days. Here's my updated and simplified version.
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Leek, Potato and Herb Pancakes
One can turn most anything into a fritter, patty, latke-like thing. It rarely fails to, a) taste good, b) use up whatever random bits of vegetables and herbs I have, c) turn vegetable skeptics into vegetable lovers, d) serve as a light one dish meal! And I never deep fry them, mostly because I'm frugal and don't want to use that much oil and because it makes a mess and because I think they taste just as good just pan-fried in a little oil.
As usual, adapt as you see fit, using whatever herbs or spices you have on hand or particularly like. Use sweet potatoes or winter squash instead of potatoes; add greens, add leftover meat, skip the (green) garlic and herbs entirely.
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Stovetop Scalloped Potatoes & Leeks
I love the flavors and texture of this dish--it's much quicker than real scalloped potatoes--and it's plenty hearty for a main dish in my book. You could add or substitute celery root, parsnips, turnips or rutabagas for some or all of the potatoes. Cooking times will vary a bit but I don't mind if the vegetables get quite soft and begin falling apart.
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