Baby Potato-Green Bean Salad with Bacon and Feta

If you have time for one more potato salad this summer, please make it this one!  This is one of the best potato salad recipe I've ever had.  Last picnic, Labor Day cookout or family-and-friends gathering coming up? Bring this!   

Rather than a warm starch side dish for our gourmet group dinner recently, I decided to go with something cool, as our weather has been very warm and humid this summer.  It was a perfect accompaniment for the grilled meat, which is the last recipe from our dinner that I'll be sharing from our dinner, next time.

The dressing is a delightful vinaigrette made with Dijon mustard, fresh thyme leaves (hello, garden), and honey.  When all the wonderful ingredients are tossed together with the vinaigrette you will have one of the freshest, best tasting potato salads you can imagine.  Better yet, it can be made either a day ahead or in the morning.  I like to take it out of the refrigerator and allow it to get to room temperature before serving.  But be careful, you'll be tempted to sneak a bite every time you walk past it :)

If you don't care for bacon or feta cheese, leave them out.  But, if you do, they just make every mouthful a delightful combination of flavors!

I used a combination of baby Yukon gold and baby red potatoes.  I would suggest using either one of those over russets as they hold their shape better after boiling.  The green beans are cooked until just tender and then blanched in a bowl of ice water to keep them from getting mushy and to keep their bright green color.  I used haricot vert (thin, French green beans) that I found at Costco but any fresh green beans will work.  Even better if you can get them freshly picked at a Farmers' Market.



You may have heard or read about all the rain we've been getting in Wisconsin recently.  9-11 inches of rain fell in portions of Wisconsin yesterday that caused mudslides (unusual here), water rescues and evacuations ongoing.  Areas hardest hit are north of Milwaukee, Madison and areas near LaCrosse.  Here in Southeastern Wisconsin we have Flash Flood warnings today for nearby rivers and creeks.

Luckily, our home is built on high ground so we are fortunate.  My poor Limelight hydrangea is so heavy from all the rain that the blooms have fallen over but, compared to what other's are going through, a minor disaster indeed. Isn't it hard to believe that tomorrow is the last day of August?

Baby Potato-Green Bean Salad with Bacon and Feta

Printable Recipe

Serves 8

For the Vinaigrette:

1/3 cup white wine or apple cider vinegar
2 tablespoons + 1 teaspoon honey
1 heaping tablespoon fresh thyme leaves
1 heaping tablespoon minced shallot
2 teaspoons Dijon-style mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2/3 cup vegetable oil

For the Salad:

3 pounds baby gold or baby red potatoes, or a mixture of both, washed
1-1/2 teaspoons salt
1/2 (generous) pound fresh green beans
5 green onions, white and light green part, thinly sliced
1/2 pound bacon, cooked crispy, crumbled
1/2 cup crumbled feta cheese (2 ounces)

To make the vinaigrette:  In a blender, combine the vinegar, honey, minced shallot, thyme leaves, Dijon mustard, salt and pepper. Blend until combined. With the blending running and pour cap open, slowly add in the oil until the vinaigrette is thickened. Cover and refrigerate until ready to use.

In a large saucepan of boiling water, add the salt and cook the potatoes, covered, for 8-10 minutes.  Drain and run cold water over them. Spread in a single layer on a tea towel to cool completely.  When cool, either halve or quarter the potatoes and place in a large bowl.

Wash and trim the green beans and cut in half crosswise. Fill a large bowl with ice water and have ready by the stove. Fill a medium saucepan with water and bring to a boil. Add the beans and return to a boil. Simmer, uncovered, for 3-4 minutes or until just crisp-tender. Immediately remove from boiling water with a slotted spoon and put them into the ice water. After a couple of minutes drain the beans, pat dry and and to bowl with potatoes.

Add sliced green onions to the bowl and drizzle with some of the vinaigrette and gently toss.  Add more vinaigrette, if needed, to thoroughly coat the salad. Taste and adjust seasonings, if necessary. Cover and chill for 2 to 24 hours. Chill remaining dressing to serve alongside the potato salad. You may remove the salad from the refrigerator and allow it to come to room temperature, if desired.

Just before serving, toss salad with the bacon and feta cheese and sprinkle with freshly ground pepper. Serve with remaining dressing at table.

Colcannon Hash with Brussels Sprouts

It's time for some 'Wearin' of the Green' but on our plates!  No matter if you're Irish or not, this twist on classic Colcannon will make you dance a jig!  I made this for our dinner last night and served it alongside my favorite trout preparation.  Really good stuff!

Colcannon is traditionally made with mashed potatoes mixed with kale or cabbage. This variation is made with crispy sautéed potatoes to which I added Brussels sprouts (another member of the cabbage family), along with leek, green onions, and a little crispy pancetta. Feel free to substitute kale or regular cabbage in this recipe.

The finished dish is topped with a sprinkling of Irish aged cheddar cheese.  It was really delicious, and something I will make again - even after St. Patrick's Day!

The potatoes take about 15 minutes to get nicely browned and the whole dish can come together in about 45 minutes, including slicing the vegetables...unless you are a really slow slicer and dicer. In which case enlist the help of your sweetest Leprechaun to help you. It covers both the starch and vegetable components of your meal in one dish!  Topped with a soft poached or fried egg it can make a complete meal.

In the United States, I don't think there is any ethic holiday more universally celebrated than St. Patrick's Day!  In Chicago, just to our south, there is a huge St. Patrick's Day parade and they dye the Chicago river green with environmentally safe dye.  New York City hosts one of the oldest parades and festivals. Here in Milwaukee there is a St. Patrick's Day parade downtown that attracts more than 100,000 viewers. Irish dancing is very popular here also. Of course, the oldest celebration in the city with likely the largest Irish population in the U.S. is Boston.  Does your city or town host an Irish celebration for St. Patrick's Day?

May the Luck of the Irish be with you!  You will be lucky, indeed, if you try this Colcannon Hash with Brussels Sprouts :)

Kathleen, from Cuisine Kathleen, (yes, she's Irish) has been blogging and 'cyber' friend of mine since 2008 or earlier.  Every year, she hosts a blog crawl in honor of St. Patrick's Day and I'll be joining her once again this year!  If you have something to share for St. Patrick's Day, all are welcome there to join the fun.

Colcannon Hash with Brussels Sprouts

Printable Recipe

Serves 2

1 tablespoon vegetable oil
2 ounces pancetta or bacon, diced
2 large russet potatoes, peeled, diced, rinsed, and well-drained
1 leek, white and very light green part only, sliced in half lengthwise, washed and sliced thin
4 green (spring) onions, white and some of the green part, washed and sliced thin
8 medium Brussels sprouts, outer leaves removed and sliced thin
1 tsp salt, plus more to taste
freshly ground black pepper to taste
2-3 tablespoons freshly grated sharp Irish cheddar (such as KerryGold)
2 tablespoons unsalted butter
2 tablespoons freshly chopped Italian parsley

Note:  Feel free to substitute kale, broccoli, cabbage or arugula in this recipe.

Heat a large, heavy frying pan (I used cast iron) over medium to medium high heat. Add the diced pancetta or bacon and fry until crispy and well-browned. Remove with slotted spoon and set aside.  Remove all but about 1-2 tablespoons of drippings in the pan. Remove from heat.

Dice the potatoes and put into a bowl with cold water. Change water once or twice until water is clear and much of the cloudy starch is removed. Drain thoroughly and dry with paper toweling.

Slice the leek, green onions and place in a small bowl next to the stove. Do the same for the Brussels sprouts.

Reheat the drippings in the frying pan to medium high and add the potatoes. Cook in one layer until crisp and browned on the bottom. Stir occasionally until browned all over, reducing heat if they are start to burn. This will take about 15 minutes.

Add green onions and leek and keep stirring until they are softened.

Add the cooked pancetta or bacon and continue stirring.

Add the sliced Brussels sprouts. Cook and stir until they are just tender and still bright green.

Add the shredded cheddar cheese and season with salt and pepper to taste.

Sprinkle with chopped parsley and serve. 

Inspired by Food Wishes

Irish Potato and Cabbage Soufflé with Smoked Cheddar

Green, lovely green!  We can actually see a little grass outside our home and my husband said he heard a Robin while walking in the park today.  Spring is almost here!

I'd like to share a lovely Irish-inspired soufflé that I tried this past week in honor of St. Patrick's Day on March 17. This comes from Kevin Dundon's Full-On Irish cookbook, where I've found many good Irish recipes such as the Champ and Baileys Pots de Creme currently on my sidebar. His recipes are contemporary but still use traditional Irish ingredients. It's an older cookbook but available from a few second-party sellers. 

I love making soufflés.  It's so much fun to watch them puff up in the oven - light and airy.  As with all souffles, they will collapse a bit after they cool but fresh from the oven they are spectacular.

 

I used a delicious, Wisconsin-crafted, smoked cheddar which complimented the soufflé ingredients perfectly.  The other contemporary twist to this recipe was coating the ramekins with butter and then a ground walnut and bread crumb mixture.  What a great flavor when you dig in with your spoon and get some crumbs with each bite of soufflé!

Try these on the weekend for a special dinner instead of mashed or baked potatoes.  If you're like me and you enjoy potatoes and cabbage, you'll love them! 

I topped my soufflés with some broccoli sprouts that I found at my local store.  It not only added the 'pretty factor' but added a complimentary flavor as well.

I haven't missed a St. Patrick's Day blog crawl at Cuisine Kathleen since 2009.  Hope you take a peak :) There should be lots of great recipes and Irish table scapes. 

Irish Potato and Cabbage Soufflé with Smoked Cheddar

Adapted from Full-On Irish by Kevin Dundon

Printable Recipe

Fills 6-7 (1/2 cup fluid measure/6 oz) ramekins

1/2 Stick (50g) of butter (softened)
2 oz (50g) dry breadcrumbs (I used whole wheat)
2 oz (50g) ground walnuts
5 oz (142g) smoked cheddar cheese
2 egg yolks, lightly beaten
4 oz (100g) Savoy cabbage, thick stalks removed and finely shredded or chopped
4 oz (100g) cooked and peeled potato such as Russet, cooled and grated (I used a potato ricer)
5 egg whites

For the Béchamel Sauce:

1 stick (100g) butter
1 cup (100g) all purpose flour
1-1/3 cups (300ml) milk

Salt and freshly ground pepper to taste
Broccoli Sprouts for garnish (optional)

Preheat the oven to 375F. Grease 6 ramekins with enough of the softened butter to thoroughly coat the ramekins. Mix the breadcrumbs and ground walnuts together and lightly coat the buttered ramekins. Set aside. (Note: If you decide to grind your own walnuts, as I did, I advise putting the bread crumbs in the processor along with the walnuts to keep the walnuts from clumping together). 

To make the Béchamel sauce, melt the butter in a saucepan over medium-high heat. Slowly add the flour and cook for 1 minute, stirring constantly. Gradually add the milk, stirring constantly. Bring to a boil, then reduce the heat and simmer for 2-3 minutes, stirring constantly, until thickened and smooth. Stir the grated cheese into the sauce until melted, then remove from the heat and allow to cool about 5 minutes. Season to taste and then mix in the egg yolks while stirring quickly (you don't want the eggs to curdle), until fully incorporated.

Heat the remaining butter (1 tablespoon or so) in a frying pan. Add the shredded cabbage and potato and cook over low heat for about 5 minutes, tossing occasionally. Fold into the the thickened Béchamel sauce and then transfer the mixture to a large metal bowl.

Beat the egg whites in a separate bowl until they form soft peaks, then carefully fold the egg whites into the cabbage mixture. Divide among the prepared ramekins and gently tap each one on the counter to remove any air bubbles. Arrange on a baking sheet and bake for about 20-30 minutes or until well risen and golden. This will vary according to your oven so watch carefully.

Serve the souffles garnished with broccoli sprouts, if desired.

I reheated these the next day and they still tasted great, although without the grand puff that you get right out of the oven.

Crispy Stuffed Baked Potato Skins

Soon there will be a Superbowl Game so it's time to think about what you're going to serve to your guests or simply enjoy yourself.  These crispy, baked and stuffed potato skins will satisfy a hungry football fan!  You could serve them along with chili, soup, burgers, sandwiches or part of an appetizer buffet. 

With Canola oil instead of butter, low-fat sour cream (Greek yogurt would be another good alternative), my version helps to lighten the calories in these baked potato skins.  Chopped, fresh tomatoes would also taste great sprinkled on top after broiling or perhaps even some tiny roasted broccoli florets.

Checking on the origin of baked and stuffed potato skins, Wikipedia states that, "In 1965, perfume salesman Alan Stillman bought a broken down beer joint in New York City with $5,000 of his own money and $5,000 borrowed from his mother.  He remodeled the bar and named it T.G.I. Friday's to attract career people who lived in the same area.  Within one week, police had to barricade the area to help control the crowds flocking to the restaurant, as it was, in essence, the first 'singles' bar".  In 1974, they reportedly invented the potato skin appetizer which would be copied by many other restaurants (although at least two other restaurants of the early 70s also claim part ownership) .

Stuffed Baked Potato Skins
Adapted from Food.com
Printable Recipe

Makes 8 Baked Potato Skins

See My Notes in Parentheses

4 medium russet potatoes, preferably organic, scrubbed (look for potatoes without any trace of toxic green areas on the skins)
1/3 cup sour cream (low fat or use plain, Greek yogurt)
1 tablespoon snipped fresh chives (green onion)
1/2 stick salted butter, melted (I used Canola oil)
1-1/2 cups shredded Cheddar cheese (I only used about 1 ounce per potato skin)
5 slices bacon, preferably uncured and nitrite-free, cooked crisp and crumbled (turkey bacon, ham or even grilled chicken would work)

Chopped fresh tomatoes as garnish (optional)

Preheat oven to 400 degrees F. Bake potatoes for 1 hour or until done. Let cool so you can handle them. Cut potatoes in half lengthwise and scoop most of the potato out of each skin, being sure to leave about 1/4 inch of potato inside of the skin. (Reserve pulp for another use)

Brush the entire surface of each skin, inside and out, with melted butter (or Canola oil). Place skins on a cookie sheet right-side up and broil until edges turn dark brown. (about 4 to 5 minutes)

Add 2 to 3 tablespoons of cheese into each skin. Sprinkle each skin with 1 to 2 tablespoons of bacon, if desired. Broil again for 2 more minutes or until cheese is thoroughly melted.

Garnish with chives and serve with sour cream.

Irish Potato Nibbles and A Brief Irish Potato History

Okay, so these look vaguely similar to nachos and I've seen them all over Pinterest by the name Irish Nachos but that's as close as the similarity gets since these are made with potatoes, cheddar cheese, sour cream and green onions. Dee-lish-ous!

I made my own waffle fries with my mandoline but I sliced them too thin so they were fragile and broke when I tossed them with oil and seasonsings.  Next time, I'll make them thicker to withstand the tossing and flipping!  I used the method Cuisine Kathleen used for oven fries in this post, using a hot water soak and then roasting them in the oven for a healthier nibble.

Did you know that the Irish did not start cultivating potatoes until the 1700s, after they were discovered in the New World and brought to Europe?  With the introduction of the potato, a plentiful and cheap food source, the population increased greatly and especially among the poor.  

Potatoes were so over planted and the so soil overworked that disease struck the potato crops.  It was devastating to the huge number of potato farmers who were left with nothing else to eat. A million died and another million left Ireland!  

No other nation in the world had their cuisine changed so drastically as the Irish with potatoes, with the possible exception of the effect of the tomato on Southern European cuisine. It is only in the past 50 years that the Irish diet is beginning to return to what it was at the start of the eighth century. More interesting information on this topic can be found here.

Irish Potato Nibbles
Inspired by 'Irish Nachos' from Various Sites

Russet potatoes, perhaps 1-2 per person, scrubbed

Shredded cheddar cheese

Sour Cream

Chopped green onions

Use the crinkle blade for your mandoline and slice the potatoes using this method - or simply buy some frozen waffle cut fries.

Place potato slices in a bowl of hot water for 15 minutes. Meanwhile preheat oven to 425.

Drain and wrap potato slices in a clean kitchen towel to absorb as much water as possible, then pat dry with paper toweling.

Place slices in a bowl and toss with a little olive oil and sprinkle on your choice of seasonings. Place on a heavy, rimmed baking sheet sprayed with non-stick spray and bake about 20-30 minutes, depending on your oven, turning over half way through baking.

Enjoy!

Dance a jig on over to the 4th Annual Blog Crawl at Cuisine Kathleen.

Creamy Scalloped Potatoes with Ham

It has been gloomy, windy and chilly here recently with leaves and temperatures falling. Warm, soothing comfort food is definitely needed. 

I've recently seen others share their recipes for scalloped potatoes and ham and this brought back great memories of my mother's ham and scalloped potato recipe and those dinners growing up at home. My mother's recipe, although very good, was a bit bland as many recipes of that era were, so I set off to find a recipe with something just a little different. I found one with a mixture of celery, carrot and green onions that sounded delicious. I decided to substitute leek for the green onions since they were on sale.

My husband and I loved it! Who doesn't love the look a browned and beautiful potato casserole on a cold, wet day?  Yessirree...pure comfort. 

I find slicing potatoes with a good mandoline with hand protector makes easy work out of making scalloped potatoes!

Savoring Time in the Kitchen is a member of the Amazon Affiliate Program. If you purchase a product by following a link that we provide, the price you pay as a consumer does not change, but if you do make a purchase through one of these links, we earn a very small commission for providing that link.  Thank you for your support of Savoring Time in the Kitchen!

Creamy Scalloped Potatoes with Ham

Inspired by About Southern Food

Printable Recipe

Note: My recipe includes more vegetables and more sauce than the original recipe and it needed a longer baking time which I shared below.

3 pounds peeled potatoes, thinly sliced with a mandoline or sharp knife, about 6 to 8 cups
5 tablespoons butter or margarine
3/4 cup chopped celery
9 green onions, with 3 inches of green top, or 1 small leek, white and light green part - chopped
3/4 cup chopped carrots
2 cups diced cooked ham - I used 1 pound Boar’s Head ‘Sweet Slice’ ham cut it into 2, ½-inch slices at the deli counter, which I diced into 1/2 pieces
5 tablespoons flour
2-1/2 to 3 cups milk
¾ teaspoon salt
¾ teaspoon pepper
1-1/2 cups shredded white cheddar cheese

In a large saucepan, melt butter over medium low heat. Add celery, green onions, and carrots.  Sauté, stirring frequently, until vegetables are tender then add diced ham. 

Add flour, stirring until well blended. Gradually add 1-1/4 cups milk, stirring constantly. Continue cooking, stirring constantly, until mixture is bubbly. 

Add 1 cup cheese. Cook until cheese is melted; add more milk if mixture is very thick.

In a 2-quart casserole, place a layer of the potatoes, a layer of sauce, then repeat layers. Bake at 325° for approximately 75 to 90 minutes, or until the potatoes are fork tender.

Serves 4 to 6

Roasted Fingerling Potatoes with Fresh Herbs - Ode to a Tuber, Part 16!

Remember the scene from the movie Castaway when Tom Hanks is finally successful at making a fire on the uninhabited island and he yells with pride "Look what I have created!!"

That is exactly how I felt when I dug up my very first-ever crop of fingerling potatoes from my garden yesterday! This spring, I experimented with Russian Banana fingerling seed potatoes and grew only five plants in a very small area to see what would happen. From those five plants I was able to dig enough potatoes for several meals for my husband and myself.

I'm definitely not recommending you all go out and grow your own potatoes but I found it fun and rewarding. They are a pretty easy vegetable to grow except for mounding the soil over the plants a couple of times after the plants start to grow.

Researching which recipe to try first for my pride and joys resulted in a simple but tasty recipe by Tyler Florence. Fingerling potatoes are tossed with olive oil, fresh herbs, garlic, S&P and roasted in a very hot oven on a preheated baking pan.

The aroma in the kitchen was wonderful and the potatoes especially delicious. I think it was the recipe but it could have had something to do with growing them myself :)

Tyler's original recipe which can be found here didn't mention how to handle the herbs but I decided to remove the herb leaves from the stems and chiffonade the sage. The recipe also says to roast the garlic whole and unpeeled with the potatoes. Rather than removing the roasted garlic from the peels after roasting, I felt that would be easier to peel and chop the garlic cloves before roasting.

Roasted Fingerling Potatoes with Fresh Herbs
Recipe adapted from Tyler Florence
Printable Recipe

Serves 4

4 cups fingerling potatoes, scrubbed (try to choose potatoes of a similar size, cut large ones in half, if necessary)
2 sprigs fresh rosemary, leaves removed and chopped coarsely
5-6 leaves of fresh sage, cut into thin strips
5-6 sprigs of fresh thyme, leaves removed
6 cloves garlic, chopped coarsely or sliced thin
3 tablespoons extra-virgin olive oil, plus for sheet pan
Salt and pepper

Preheat oven to 500 degrees F and place a baking sheet with sides inside to heat.

Place potatoes, rosemary, sage, thyme, and garlic in a medium-sized bowl. Drizzle with about 1 tablespoon or so of olive oil, and season with salt and pepper. Toss with your hands to coat the potatoes with oil. Remove the hot baking pan from oven, lightly coat with olive oil, and pour potatoes onto pan. Place potatoes in oven and reduce heat to 425 degrees F. Roast for 20 minutes, or until crispy on outside and tender on inside. This may take a little longer depending on the size of your potatoes.

Light and Lemony Potato Salad ~ Ode to a Tuber - Part Fifteen

 

Quoting from an EHow contributor: "Potato salad is neither new or American. It was first written about in 1597 and recipes first appeared in print in the 19th century. It was popular in Europe before it became a staple of the American diet. Potatoes themselves are native to America and were first introduced to Europe by returning explorers. The immigrants brought the potato salad recipes to America. Mayonnaise was first made in France, and the French and German immigrants are credited with creating potato salad."

My recipe was taken from the August, 2010 issue of Southern Living Magazine.  Once again, a Midwesterner living vicariously through romantic locations with better climates than her own!  It still is REALLY cold here in the winter, however, NOT in the summer...

The recipe that caught my eye in this issue (other than that glorious pie on the cover..but we're not going there until I lose the 3 pounds that have mysteriously appeared in the past two weeks) was the lightened version of potato salad. Perfect for a light, summery, Sunday dinner. 

Made with olive oil, lemon juice and dry mustard vinaigrette, with green onions and fresh, chopped parsley from my garden, it sounded wonderful.   I pulled out my very best olive oil for this recipe. 

The potatoes are tossed with the dressing while still warm. I found this advice from a potato salad article in the Atlantic Monthly (which is not normally your go-to site for potato salad):

"Dress potatoes while they're still warm, I've always been told, if you want them to absorb maximal flavor. The rule is sacred to many Germans, who view potato salad practically as a national symbol... Heat will also dissolve salt and sugar and begin to emulsify the oil in the dressing, providing a smoother consistency."

There is another great reason to make this potato salad. Using red potatoes and leaving the skins on, adds antioxidants and fiber to your diet. They also contain healthy flavonoids which have been known to protect against certain types of cancers and cardiovascular disease.

Here is this delightful and light recipe from Southern Living:

Light, Lemony Potato Salad
Adapted from the August, 2010 issue of Southern Living Magazine
Printable Recipe

Serves 6

2 pounds small red potatoes, each cut into 8 wedges
1/4 cup good-quality olive oil
3 tablespoons freshly squeezed lemon juice
3/4 teaspoon fine sea salt
1/2 teaspoon dry mustard
1/4 teaspoon freshly ground pepper
3 green onions, very thinly sliced
2 tablespoons fresh parsley, chopped

Fill a large pot with cold water, add about 1 teaspoon of salt and the potato wedges. Bring to a boil and cook until just barely tender, about 10 minutes (testing frequently to be sure you don't overcook them). Drain potatoes, rinse very lightly with cool water, and allow to cool for five minutes. The potatoes will still be warm.

While the potatoes are cooling, whisk together the olive oil and next 4 ingredients until creamy and emulsified in a bowl large enough to fit the potatoes. Add the warm potatoes, green onions and parsley. Toss to coat.

Serve at room temperature or may be chilled.

'Died and Gone to Heaven' Olive Tapenade Potato Chips - Ode to a Tuber Part Fourteen!

I can't believe I'm doing another Ode to Tuber, already! Normally, it's at least a month or so before I find another potato recipe that I find worthy of trying. As I mentioned in my recent salad post, I have a new cookbook - Stir by Barbara Lynch. I love this cookbook and the pictures are pure eye candy. I've already bookmarked so many recipes I want to try - but this potato recipe jumped off the page and onto my plate next ;)

These crispy potato chips are made by thinly slicing a baking potato on a mandoline and spreading a little homemade or store-bought olive tapenade on one slice, topping it with another slice and then quickly frying the potato 'sandwich' in hot oil. Oh my, these are tasty! I think they would be wonderful served with fish or soup. My taste-tester-husband said 'Wow! These are great!. High praise, indeed.

I served them with thinly sliced olives and also fried a little parsley to garnish while I had the oil hot. I love crispy, fried parsley and got that idea from one of our favorite restaurants that serves their calamari garnished with fried parsley. I also slivered some green and Kalamata olives and sprinkled them over the crispy potatoes. Ah-love at first bite!

If you're feeling adventurous, please give these a try - they're well worth the effort!

Olive Tapenade Potato Chips
Adapted from Stir by Barbara Lynch
Printable Recipe

Serves 1-2

1 large baking potato, peeled
1 cup canola oil
Olive tapenade (either homemade or purchased) - about 2 tablespoons

To get the thinnest slices, use a mandoline to slice the potato. You also could use a knife but getting paper-thin slices will be more difficult.

Over medium-high heat, heat the canola oil in a small saucepan or use a small cast iron skillet as I did. The pan should be large enough to fit two or three slices of potato. When ready, the oil should be hot enough to fry a potato slice scrap when placed in the oil.

While the oil is heating, spread about 1/4 to 1/2 teaspoon of tapenade down the middle of a potato slice. Top with another potato slice and press down to seal. Repeat with the remaining slices. Cover with paper toweling until ready to fry.

Fry a couple of potato 'sandwiches' at a time in the hot oil until they are cooked and golden brown on each side, flipping over with a spatula. This will take 1-2 minutes. You may need to adjust the heat during frying, if necessary, Don't worry if some of the edges open during frying. Remove with a slotted spoon and drain and potato toweling. A little coarse salt may be sprinkled on them immediately after removing from the oil but use caution, the tapenade is already slightly salty.

These are best eaten warm but I found them just as tasty at room temperature!

I'm sharing this recipe with all the other Foodies for Foodie Friday at Designs by Gollum. If you're looking for some great recipes, please stop in for a look. Thank you, Michael, for hosting once again!

Bird Flanagan Irish Potato Pancakes

I found the story behind this potato pancake recipe as interesting and 'savory' as the recipe itself...

Willie 'The Bird' Flanagan was an elaborate practical joker, with a rich father who could afford to pay for his son's wild exploits. In 1907, Willie rode his horse through the swinging doors of the Gresham Hotel in Dublin, into the lobby and half way up the main staircase and asked for a drink.

"It's after hours, sir", replied a porter. "It's not for me, you fool, it's for the horse!" Willie replied.


More about this interesting character here. The bar at the Gresham Hotel and this recipe, which was later served there, were both named for him.

I made a Bird Flanagan Potato Pancake for brunch this past weekend and both my husband and I thoroughly enjoyed it! I will be making this again!

I'm pretty sure I don't have any Irish heritage since my paternal grandparents and maternal great-grandparents all came here from Denmark. However, Denmark isn't that far away from the Emerald Isle, so you never know ;) The Danes do know how to appreciate a tuber - just try some Aquavit if you have any doubt.

Shredded potatoes, Canadian bacon, onion, parsley, cheddar cheese and egg combined to make a perfectly delightful one-dish meal.

Bird Flanagan Potato Pancakes with Canadian Bacon

Recipe adapted from Elegant Irish Cooking by Noel Cullen
Printable Recipe

Serves 2-4

2 large potatoes
2 whole eggs
2-4 slices lean Canadian bacon (depending on thickness)
1 tablespoon chopped green onion
1 teaspoon chopped fresh parsley
2 tablespoons grated sharp cheddar cheese
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2 tablespoons vegetable oil

Peel and grate the potatoes. Squeeze out excess moisture by placing the grated potatoes in a ricer and pressing down on the handle to release as much moisture as possible. Place in a bowl.

Slice the Canadian bacon into thin strips (julienne) and add to the potatoes along with the diced onion, parsley, cheese and salt and pepper to taste (I like lots of pepper). Combine thoroughly.

Lightly beat the eggs and add to the potato mixture.

In a crepe pan or nonstick sauté pan, heat oil over medium heat. Pour the mixture into the heated pan and press down to spread it out evenly and cook on both sides, until golden brown. This should take about 10 minutes. You can use a large plate inverted over the pan to help flip the pancake. I placed a cover, slightly ajar, over the pan during the last few minutes to help the potatoes cook through.

Potato Galettes, Ode to a Tuber - Part Twelve!

I give you Potato Galettes! Doesn't Potato Galette sound sophisticated? Most potato galette recipes are made with thinly sliced rather than grated potatoes, however, given that this recipe is from the Culinary Institute of America, I would not dare bring that to their attention!

A galette is a type of thin pancake mostly associated with the regions of Normandy and Brittany. Potato pancakes or latkes, are thin pancakes made of grated potato, flour and egg, flavored with grated onion and seasonings. Put them together, voilà, you have potato galette!

This particular recipe incorporates the traditional ingredients of a typical potato pancake but also includes chives, parsley and garlic which make them extra tasty.


It also gave me the opportunity to use the new attachment for my stand mixer - a shredder-slicer! What quick work it made of the grating! (Photo from the KA website).

Potato Galettes
Recipe Adapted from the Culinary Institute of America
Printable Recipe

2-1/2 pounds russet potatoes, coarsely grated
8 oz coarsely grated onions, coarsely grated
1 tablespoon minced garlic
2 tablespoons chopped parsley
2 tablespoons sliced chives
3 eggs, slightly beaten
1 tablespoon all-purpose flour
Salt and pepper to taste
2-4 tablespoons extra virgin olive oil

Scrub, peel, and coarsely grate the potatoes and onion and squeeze out excess moisture. In a large bowl, combine them with the garlic, parsley, chives, eggs, and flour. Season with salt and pepper to taste.

Heat the oil in a large, heavy skillet ( prefer cast iron for making these) over medium heat. Add about 1/3 cup of the potato mixture to the pan and flatten with a spoon to form a galette about 3 inches in diameter. Cook until golden-brown on both sides and cooked through, approximately 6 minutes per side.

Drain on absorbent paper towels and serve immediately. They can also be made in advance and reheated in a hot skillet just before serving.

Bon Appetit!

Lemon-Herb Roasted Game Hens with Potato-Carrot Mash

There is nothing better than mashed potatoes with crispy, roasted poultry! The preparation for the game gens is one that I've used to roast chicken for years.  The combination of lemon, garlic and onion and basting the make delicious, juicy and golden poultry.

The potato recipe was inspired by one prepared by my son-in-law recently.  Nothing like getting two veggies in one side dish!This would be a great side-dish for Thanksgiving and the game hens would make a perfect Thanksgiving dinner for two.

Lemon-Herb Roasted Game Hens

Printable Recipe
Serves 2

2 Cornish Game Hens thawed in refrigerator for 24 hours
Juice of one lemon
1 teaspoon garlic powder, or 2 cloves or garlic, minced
1 teaspoon onion powder
1 teaspoon dried thyme, basil or a combination of both (optional)
Salt and freshly ground Tellicherry pepper

Preheat oven to 375F.

Cut thawed game hens in half through the breast and backbone using a poultry shears or sharp chef's knife, removing backbone. Remove excess fat, rinse and pat dry with paper toweling. Place the halved game hens on a baking sheet, skin side up. Drizzle lemon juice over each half and sprinkle with garlic and onion powders and season with salt and pepper.

Roast in 375F oven for about one hour and 15 minutes or until golden brown, basting with pan juices every 10 minutes during last 30 minutes.

Potato and Carrot Mashers

Adapted from Bon Appétit | February 1998
Printable Recipe

Serves 4

2 pounds russet potatoes, peeled, cut into 1-1/2-inch pieces
1/2 pound carrots, peeled, cut into 1-inch pieces
1/3 cup fat free half and half
2 tablespoons butter
4 cloves of garlic, roasted

Rub a little olive oil on 4 cloves of unpeeled garlic. Place on small baking sheet and roast in 350 degree oven for approximately 8 minutes. Cool slightly and squeeze the roasted garlic out of their skins.

Cook potatoes and carrots in separate, medium saucepans of boiling salted water until tender, about 20 minutes. Drain potatoes and carrots. Return each vegetable to its own pan and shake over heat to dry slightly. Mash carrots coarsely, leaving some larger bits. Mash potatoes normally with roasted garlic, butter and half and half. Transfer mashed carrots to mashed potato mixture and blend with a large spoon. Season to taste with salt and pepper.

Potatoes can be prepared up to 2 hours ahead of time. Let stand at room temperature and reheat covered over low heat. Stir before serving to test for warmth.

Potato and Fennel Gratin...Ode to a Tuber - Part Ten!

Ina Garten is my new go-to person for fennel recipes. Her Onion and Fennel Soup Gratin, which I just made last week was so good I decided to try her Potato Fennel Gratin recipe.


Ina's recipe calls for a buttered casserole dish for baking the gratin. I decided to use the same pan that I used to saute the onions and fennel since the handles were safe to go in the oven. One pan to clean was the bonus!


I also think the stainless steel helped conduct the heat better, giving the gratin a wonderful crusty top. I also have a fondness for crusty potatoes!

This would be a delicious side dish with almost anything meat, fish or poultry!  Thanksgiving?

Potato-Fennel Gratin
Adapted from The Barefoot Contessa Recipe found Here
Printable Recipe

My adapted recipe serves 4

1 fennel bulb
1/2 very large onion, thinly sliced (like Vidalia or other sweet onion)
1 tablespoons olive oil
1/2 tablespoon unsalted butter
1 pound russet potatoes, peeled and sliced thin
1 cup plus 2 tablespoons heavy cream (I substituted 1/2 cup of fat free half and half)
1-1/2 cups grated Gruyère or good Swiss cheese
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Preheat the oven to 350 degrees F.

Remove the fennel stalks and cut the bulbs in half lengthwise. Remove the core and thinly slice the bulb crosswise. You should have approximately 2 cups of sliced fennel. Saute the fennel and onions in the olive oil and butter on medium heat for 15 minutes, until tender and slightly browned.

Peel the potatoes and slice. (Using a mandoline makes quick work of this step.) Mix the sliced potatoes in a large bowl with 1 cup of cream, 1 cup of Gruyère, salt and pepper. Add the sauteed fennel and onion and mix well. (I did all of the mixing in the pan I used to saute the onions and fennel).

If not using a large saute pan as I did, pour the potatoes into the prepared baking dish. Press down to smooth the potatoes. Combine the remaining 2 tablespoons of cream and 1/2 cup of Gruyère and sprinkle on the top.

Bake for 1 1/2 hours, until the potatoes are very tender and the top is browned and bubbly.

Allow to set for 10 minutes and serve.