Cuisine: Potatoes

Omelet Potatoes

My Aunt Elba posted this recipe video for Omelet Potatoes. It looked so good that I made them for dinner. It's basically a twice cooked potato with omelet filling. This recipe is very versatile. You could make it vegetarian by using mushrooms instead of the ham. I also used Gruyère instead of mozzarella.

By Leslie Blythe

Farro with Vinegar-Glazed Sweet Potato and Apples

This Farro with Vinegar-Glazed Sweet Potato and Apples recipe is a wonderful combination of roasted sweet potato and apples with a little sherry vinegar, tossed with farro, dried cherries and roasted cashews. Farro is an ancient whole grain with dietary benefits. It's derived from wheat so it is not gluten-free.

By Leslie Blythe

Crispy Mustard Chicken & Frisée

This Crispy Mustard Chicken & Frisée is from Ina Garten's new cookbook, Cook Like a Pro. This chicken is phenomenal. It's baked in the oven, not fried, and has this amazing panko, garlic, lemon zest coating that is to die for. You bake the whole thing including fingerling potatoes on one baking sheet. It's just so easy and really delicious.

By Leslie Blythe

Spinach and Gorgonzola-Stuffed Potatoes

These Spinach and Gorgonzola-Stuffed Potatoes is a recipe from Yotam Ottolenghi's new cookbook, Simple, A Cookbook which came out last week. There are so many recipes in this book that I need to make soon. This was dinner for 2. What could be better than a twice baked potato, especially when it has spinach, gorgonzola and walnuts?! 

By Leslie Blythe

Pasta with Potatoes, Shallots, Sage, and Gorgonzola

This Pasta with Potatoes, Shallots, Sage, and Gorgonzola reminds me of a dish from the Northen Italian region of Liguria. The classic is a dish I made a while ago called Croxetti with Potatoes, Green Beans & Pesto. It seems counter-intuitive to add potatoes to a pasta dish - starch on starch, but it does work.

By Leslie Blythe

French Onion Gnocchi Casserole

I came across this French Onion Gnocchi Casserole and was intrigued. It was really delicious, though it would have helped if it were really cold outside (not a remote possibility in Los Angeles at the moment!) and you were REALLY hungry. It's not exactly a "light" meal, but if you're looking for comfort food, this is it!

By Leslie Blythe

Harissa Chicken

My friend Jessica gave me a tube of Harissa. Harissa is a hot chili pepper paste, which is the basic flavoring agent in Tunisian and Moroccan cuisine, it's extremely versatile. This Harissa Chicken is incredibly easy to make on a sheet pan. You can adjust the amount of Harissa you use, depending on how spicy you like it. My husband calls it the ketchup of Morocco.

By Leslie Blythe

Hasselback Yams with Butter and Sage

I am a big fan of Hasselback potatoes, mainly because it cuts the cooking time. People will try to Hasselback just about anything, your best bet is russets or yams. Here's a tip: set the potato between two wooden chopsticks or wooden spoons before you start slicing. The sticks will stop the knife from cutting all the way through. These Hasselback Yams with Butter and Sage are a wonderful combination of flavors.

By Leslie Blythe

Hasselback Russet Potato Gratin

Hasselback potatoes are a recipe developed at one of Stockholm's popular old Restaurant Hasselbacken. You normally make thin slices in the potatoes but not all the way through. This recipe for Hasselback Russet Potato Gratin uses potatoes that you slice all the way through. They're made with whole grain mustard, heavy cream, dill seed, cheddar cheese and topped with fresh dill. YUM!

You can play around with the way you place the potatoes in this gratin: back and forth in rows, concentric circles, or randomly. Any way you choose will result in the same crunchy, cheesy top.

By Leslie Blythe

Baby Potatoes with Roasted Hatch Chile Vinaigrette

Yes, It's Hatch Chile season! I LOVE them. This year I did not opt to buy a 35-pound bag of roasted chiles, mainly because I have no room in my freezer which makes me very sad! I bought a small bag at Whole Foods and roasted them (or should I say, I asked my husband to roast them!) on the Big Green Egg. This recipe for Baby Potatoes with Roasted Hatch Chile Vinaigrette comes from Melissa's Produce. I simplified it a bit. I love using baby potatoes because they cook very quickly.

By Leslie Blythe