Baked German Potato Salad

May 14th, 2018

Baked German Potato Salad

Do ahead dishes are a necessity to me these days.  I no longer have the stamina to put in a four hour marathon pulling a company meal together.  I am all about freezer casseroles, dishes that can be assembled ahead and then baked at a leisurely pace.  These sweet and sour potatoes fit the bill.  They can be put together, held and baked when you are ready.

Baked German Potato Salad

I apologize for being absent for the last few weeks.  No excuse other than we’ve been busy and cooking hasn’t been a priority.  But we have started to get into the swing of approaching summer.  The grill has been dusted off, the herb boxes are full and these potatoes would go well with anything you want to cook outside.

Herbs on the deck

I have planted lots of basil, parsley, thyme and tarragon; some of my favorite herbs.  I love tarragon chicken, basil panzanella, thyme on braised pork and parsley on everything.  I found a fat sage plant with huge leaves and made a chicken saltimbocca which I hope to blog about soon.

Herbs on the deck

You can see the lovely sage leaves near the middle of the above picture.

IMG_8689

This recipe was slightly adapted from Pattie at the wonderful blog Ollie-Podridra.  It’s a keeper.

BAKED GERMAN POTATO SALAD

1 1/2 Pounds yukon  gold baby potatoes
4 strips of bacon
3 scallions, chopped (white and green parts)
1/4 cup brown sugar
1/2 cup water, divided
1/4 cup apple cider vinegar
1/2 tsp. salt
1/4 tsp. celery seed
2 1/2 tsp. flour
Fresh parsley for garnish

Cook scrubbed potatoes in saucepan covered with water until just tender.  Drain.  When easy to handle, slice into chunks and place into a baking dish just large enough to hold them.

Cook bacon in a skillet until crisp.  Drain and reserve drippings.  Crumble bacon and set aside.  Sauté scallions in drippings for a few minutes.  Stir in brown sugar, 1/4 cup water and 1/4 cup vinegar, salt and celery seed.  Simmer uncovered for 5 to 10 minutes.

Combine flour and remaining 1/4 cup water until smooth.  Stir into onion mixture.  Bring to a boil and cook and stir until thickened.  Pour over potatoes.  Add bacon.  Gently stir to coat.

At this point you can set aside or refrigerate if not cooked on that day.

If refrigerated, bring to room temperature for about 30 minutes.  Bake uncovered at 350 degrees F. for 20 minutes or until heated through.  Sprinkle with fresh parsley.  Yield 4 servings.

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Antiquing and Crock Pot Potatoes

April 20th, 2017

Crock Pot Potato Wedges

One of the harbingers of Spring for me is my get together with blogging buddy Penny of Enjoying the Simple Things.  While we were shopping my crock pot was ready and waiting to offer these herb flecked potato wedges to accompany David’s grilled meat and a quickly tossed salad.

Antique shopping

Our first stop on our antiquing outing is always The Screen Door.  It is one of our favorite antique malls for unique finds.  This wire wall hanging was tempting, but we passed on it.

Antique shopping

We saw this Chateauneuf du-pape bucket at another place.  I am now thinking that I should have bought this.  I can just see it filled with greenery or fresh or dried flowers.

Fig Pappardelle

Shopping works up at appetite and we always have lunch on the patio of Fig, our favorite French bistro. I ordered the very un-French Pappardelle Bolognese.  It was creamy and studded with delicious sausage.

Fig Salmon

Penny ordered the salmon with potatoes and fresh peas drizzled with a mustard cream sauce.  Fig does the best job with salmon.  It is always flaky and cooked to perfection.

Crock Pot Potato Wedges

It was good to come home to these tender and tasty potato wedges.  This recipe is good for a crowd too.  I love recipes that cook themselves so I can concentrate on other parts of a meal.

CROCK POT POTATO WEDGES (The Magical Slow Cooker)

  • 3 lbs. small red potatoes (about 8 cups after being cut)
  • ¼ cup olive oil
  • 3 garlic cloves, minced
  • ¼ tsp. salt
  • ¼ tsp. pepper
  • 1 tsp. dried thyme
  • 1 tsp. dried oregano
  • ¼ cup parmesan
  • more parmesan for serving
  1. Wash and cut the potatoes into wedges. Add to the slow cooker. In a small bowl mix together the olive oil, garlic, salt, pepper, thyme and oregano. Pour this over the potatoes and stir. Sprinkle over the parmesan cheese.
  2. Cover and cook on HIGH for 3 hours without opening the lid during the cooking time.
  3. Sprinkle with additional cheese for serving if desired.

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Two Potato Gratin

November 10th, 2016

Two Potato Gratin 2

There are many things to love about Thanksgiving.  One of my favorite things is the delicious side dishes.  No matter what you do to the turkey, it is still boring in my book.  But the sides can shine and make your table sparkle with vivid colors of orange in the sweet potatoes, red in the cranberry relish, and glistening green in beans or salads.

Two Potato Gratin 1V

I love the idea of combining white and sweet potatoes.  This layered gratin can be partially made ahead which makes it a good side dish for Thanksgiving.  It also travels well if you are bringing a side dish to a hostess’s table.

Two Potato Gratin 3

This gratin is rich with shallots, Gruyere cheese, and cream.  Over the next few weeks I hope to post some more ideas for Thanksgiving side dishes.  We will be traveling for Thanksgiving, so hopefully a few of them may show up on our host’s table.

TWO POTATO GRATIN (Southern Living Magazine)

Ingredients

2 shallots, diced
1/4 cup butter, divided
2 cups heavy cream
2 tablespoons chopped parsley
1 tablespoon chopped chives
1 teaspoon kosher salt
1/2 teaspoon ground white pepper
1/8 teaspoon freshly grated nutmeg
1 1/2 pounds Yukon gold potatoes
1 1/2 pounds sweet potatoes
2 cups milk
1 1/2 cups (6 oz.) shredded Gruyère cheese
1/4 cup grated Parmesan cheese

Preparation

1. Preheat oven to 375°. Sauté shallots in 3 Tbsp. melted butter in a saucepan over medium heat 2 minutes. Stir in cream and next 5 ingredients; cook 2 minutes. Remove from heat; cool 15 minutes.

2. Meanwhile, peel and thinly slice all potatoes. Combine sliced potatoes and milk in a large, microwave-safe bowl. Cover with plastic wrap, and microwave at HIGH 5 minutes. Uncover and gently stir mixture. Re-cover and microwave 5 more minutes. Drain mixture, discarding milk.

3. Layer one-third of Yukon gold potatoes in a well-greased (with butter) 9- x 13-inch baking dish; top with one-third of sweet potatoes. Spoon one-third of cream mixture over potatoes, and sprinkle with 1/2 cup Gruyère cheese. Repeat layers twice, and top with Parmesan cheese. Cut remaining 1 Tbsp. butter into small pieces, and dot over top. Cover with foil.

4. Bake at 375° for 30 minutes. Uncover; bake 20 minutes or until browned. Let stand 10 minutes.

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Parmesan Roasted Potatoes and a Celebration

July 5th, 2016

Parmesan Roasted Potatoes 1

Before we left for Michigan and our 50th Anniversary celebration, I made these tasty roasted potatoes.  They will be made often.  You can use either freshly grated Parmesan cheese or the stuff in the jar.  They are flavored with garlic powder, onion powder, oregano, paprika and chili powder.  It is even suggested that you drizzle them with a sour cream dip.

We had meant to take our wedding album to our celebration, but when it came time to get it, it was no where to be found.  Luckily we had two pictures saved to our computer.  This is a picture of David and his Groomsmen.

Groomsmen 2

Since three of the guys were able to attend the party, David decided to recreate the picture with our friend Moses standing in for Jack (second from the left).

Groomsmen 1

 

We had the best time with everyone and David is still friends with all of these guys.

Wedding Party

My cousin Susie was the only one of my bridesmaids able to attend.

Parmesan Roasted Potatoes 3V

These potatoes were crispy on the outside and tender within.  We loved them.

PARMESAN ROASTED POTATOES ( From 12 Tomatoes )

55 Minutes to Prepare, Serves 6

INGREDIENTS

1 1/2 pounds baby potatoes, halved
1/2 cup Parmesan cheese, finely grated
2 tablespoons olive oil
3/4 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/4 teaspoon paprika
1/8 teaspoon chili powder

Dip:
1/2 cup sour cream
1-2 tablespoons lemon juice
Fresh chives, finely chopped

PREPARATION

Preheat oven to 400 degrees F. and grease baking dish with olive oil

In a small bowl, whisk together parmesan cheese, salt, pepper, garlic and onion powders, oregano, paprika and chili powder until combined.

Gradually sprinkle cheese mixture evenly over the oiled baking dish until it’s completely covered.

Place potatoes cut side down in a single layer on top of cheese mixture, pressing gently to make sure the cheese adheres to them.

Bake for 35-40 minutes, or until potatoes are fork tender and cheese is golden and crispy.

While potatoes cook, whisk together sour cream and lemon juice in a small bowl, adding lemon juice until desired tartness is reached.  Refrigerate until ready to use.

Remove baking pan from oven and let cool 5-10 minutes.

Serve hot drizzled with sour cream mixture.

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Sheet Pan Pork Saltimbocca

May 26th, 2016

Sheet Pan Pork Saltimbocca 1

What a terrific idea.  From the good folks at Bon Appetit Magazine comes this easy way to cook your whole dinner on one sheet pan.  The timing for this recipe to appear couldn’t be better.  Most of my remaining kitchen supplies are in boxes sealed and ready to accompany us back to North Carolina.  It was so convenient to turn the oven on and cook the whole dinner in one pan.

Saltimbocca is Italian for “jumps in the mouth”.  Usually it is made with veal that is pounded thin, wrapped in prosciutto with a sage leaf underneath, sauteed in butter and then simmered in dry white wine.  This unconventional treatment starts with potatoes and onions seasoned with lots of sage and olive oil and cooked in a hot oven.  The boneless pork chops topped with the prosciutto are then added to the pan to continue cooking until they are done.  I also added asparagus.

Sheet Pan Pork Saltimbocca 2V

This was a flavorful dinner with very little effort.  We are headed back to North Carolina with a small u-haul trailer.  I am proud that I can include that word “small”.  We will miss our Florida home but are looking forward to the different travel opportunities we now have.

SHEET PAN PORK SALTIMBOCCA

  • 1-inch-thick slices boneless pork loin (6–8 ounces each)
  • 1 1/2 cups dry white wine
  • 2 onions, cut into 1/2-inch-thick slices
  • 3 tablespoons olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 1 pound small (2-inch-diameter) Yukon Gold potatoes, cut into 1/2-inch-thick rounds
  • 1/8 cup chopped fresh sage leaves
  • thin slices prosciutto
  •  Asparagus spears drizzled with olive oil, optional
    • Preheat oven to 450°.  Pierce pork slices all over with the tip of a paring knife. Place in a dish just large enough to hold pork in a single layer. Pour wine over and let marinate at room temperature while preparing other ingredients.
    • Place onions in a medium bowl, drizzle with 1 Tbsp. oil, and season with salt and pepper. Toss gently to coat without breaking up slices. Transfer onions to prepared baking sheet, spreading out in an even layer. Combine remaining 2 Tbsp. oil, potatoes, and sage in same bowl; season with salt and pepper and toss to coat. Place potatoes on sheet, tucking in among onions.
    • Roast onion-potato mixture until potatoes are beginning to brown around the edges, about 20 minutes. Remove pork from wine and pat dry. Season with salt and pepper and top each pork slice with 2 prosciutto slices. Place pork on baking sheet atop potatoes and onions. Add asparagus spears if desired. Roast until an instant-read thermometer inserted horizontally into center of pork registers 135°, about 15 minutes.   (After 10 minutes, I turned pork chops over to brown more evenly.  I lifted the prosciutto , turned the chops and placed the prosciutto back on the chops.)  Remove pan from oven and let rest, covered with foil for about 10 minutes.  Serve.

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© Penny Klett, Lake Lure Cottage Kitchen. All rights reserved.