Tag : Potatoes

Thai Yellow Curry with Meat and Potatoes

Ingredients

  • 1 pound boneless skinnless chicken breasts, cubed
  • 1/3 cup yellow curry paste
  • 10 potatoes, cubed (or two cans of potatoes)
  • 14 oz can coconut cream (coconut milk works fine if you can’t find coconut cream)
  • Optional: 2 tsp fish sauce and 2 tbsp brown sugar

Instructions

  1. Saute chicken and curry paste for 3-5 minutes.
  2. Add potatoes and stir to coat.
  3. Add coconut cream (and fish sauce and brown sugar, if you’re including them).  Simmer for 20-30 minutes or until fully cooked.  Add water if too thick.

We always serve it with rice (jasmine or basmati) and toasted naan.

Comments

Original recipe also calls for half an onion, sliced and sauteed, as a first step.  But Hank & I hate onions, so we always skip that.  Sometimes we add julienned carrots instead.  We almost always make with canned potatoes, but (of course) the fresh potatoes taste better.

The homemade curry paste is time consuming, but once that is made, the curry itself is fast and easy!

The leftover curry thickens up nicely in the fridge and tastes EVEN BETTER than when it’s fresh.

Source: pinchofyum.com

8-14-2016 |

Grilled potatoes

Ingredients

  • 1-2 cups of cubed potatoes per person
  • 1/2 tsp each of ground cumin, coriander, paprika, chili powder, allspice, black pepper, and dried thyme
  • 1 1/2 tsp salt
  • 2-3 tbsp olive oil

Instructions

  1. Coat the potatoes well with olive oil
  2. Sprinkle the spices over the potatoes.
  3. Wrap seasoned potatoes in foil.  Grill until done.
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Chipotle Scalloped Potatoes

Ingredients

  • ½ cup half and half
  • 2 garlic cloves, chopped
  • 1 canned chipotle chile in adobo sauce
  • 1.5 tsp kosher salt
  • ½ tsp ground pepper
  • 1/8 tsp ground nutmeg
  • 2.5 cups whipping cream
  • 3 lb russet potatoes, peeled and cut into 1/8-inch slices
  • 4 bacon slices, cooked and crumbled

Instructions

  1. Preheat oven to 400. Process first 6 ingredients in a blender or food processor until smooth. Transfer mixture to a medium bowl and stir in whipping cream.
  2. Lightly grease a 9×13 inch baking dish with cooking spray. Spread ¼ of potatoes in a single layer in prepared dish. Top with ¼ of cream mixture. Repeat layers 3 more times.
  3. Bake, covered, at 400 for 50 minutes. Uncover and sprinkle with cheese and bacon. Bake 20 minutes or until lightly browned and bubbly.
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Roasted Potatoes with Cheese

Ingredients

  • 2 pounds fingerling potatoes, scrubbed and sliced 1/3 inch thick on the bias
  • 2 tbsp extra virgin olive oil
  • 1 tbsp fresh thyme leaves
  • 4 oz soft, creamy cheese (Taleggio, d’Affinois, fontina, for example), rind removed, thinly sliced

Instructions

  1. Preheat oven to 425. Toss potatoes with oil, season with salt and pepper. Arrange in a single layer on 2 rimmed baking sheets. Roast, flipping halfway through, until tender and golden, about 30 minutes.
  2. Preheat broiler with rack 6 inches from heat source. Transfer potatoes to 9×13 inch baking dish. Toss with thyme, top with cheese. Broil, rotating pan, until cheese is bubbly, about 2 minutes.
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Cream Cheese Mashed Potatoes

Ingredients

  • 5 pounds baking potatoes
  • 2 (3-ounce) packages cream cheese, softened
  • 1 (8-ounce) container sour cream
  • 1/2 cup butter or margarine, softened
  • 1/2 cup milk
  • 2 teaspoons onion salt
  • Garnish: paprika or chopped fresh parsley

Instructions

  1. Peel potatoes, and cut into 1-inch cubes. Cook in a medium saucepan in boiling water to cover 15 to 20 minutes or until tender; drain and place into a large mixing bowl.
  2. Add cream cheese and next 4 ingredients; beat at medium speed with an electric mixer until smooth and fluffy (do not overbeat). Spoon into a lightly greased 13- x 9-inch or 3-quart baking dish.
  3. Bake, covered, at 325° for 50 minutes or until thoroughly heated; garnish, if desired.

Note: Unbaked mashed potatoes may be chilled up to 2 days. Let stand at room temperature 30 minutes, and bake as directed.

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