Roasted Mixed Mini Potatoes

I'm not a fan of unpeeled potatoes, especially used in mashed potatoes, or chowder. I think this laziness has gone too far! However, using mini potatoes unpeeled in this recipe is appropriate as peeling will leave almost no potato to cook. The mixed colors add an interesting look to them.

INGREDIENTS:

18 to 20 Mini red, white & Purple Potatoes

4 Tbsp extra virgin olive oil

2 Tbsp fresh parsley or 1 Tbsp dry

1 medium Shallot

¾ tsp fresh rosemary or 1/2  tsp dry

1 large garlic clove

PREPARATION:

Add the olive oil to a large resealable bag. Peel the garlic and press it into the bag.  Wash the parsley and rosemary, if using fresh, shake off the excess water, strip the leaves from the stalks and chop finely adding to the bag. (If using dry, measure and grind in a spice mill.) Peel and chop the shallot adding it to the bag. Mix well to distribute.

Wash the potatoes checking for and removing any black spots or damage Then cut them in half. Pat dry with a towel and put them in the bag again mixing to coat all the potatoes. Let them marinate for 2 hours.

Preheat your oven to 400 deg

Spread them out in a single layer in a baking dish.

COOKING:

Put the dish in the preheated oven and bake for at 400 deg they’re tender when you stick a knife in them. Roughly 20-25 minutes. Let them sit at least 5 minutes or so before you serve them. Serve them in a large bowl. If there's any spices and olive oil at the bottom of the dish, drizzle it over them. Add a couple of branches of rosemary as a garnish.

Sautéed Red Bell Peppers with Shallots

We love sweet red peppers so we keep finding new ways to make them. The combination of the shallots and peppers brings out the flavors in both vegetables. Don't overcook them, the should be crisp tender, not soft and mushey!

INGREDIENTS:

3 large red bell peppers

3 small shallots, sliced

1 Tbsp extra virgin olive oil

1 tsp parsley

1 tsp thyme

freshly ground Pepper to taste

1 oz. Red Wine

curly parsley sprigs

PREPARATION:

Wash the peppers and "Carve" the peppers by slitting lengthwise along the rib depressions then core; removing it and the whit ribs. Cut into 1” by 1” pieces or triangles.  Peel and slice the shallots through the diameter into rings.

COOKING:

Set a skillet over medium heat. When the rim is warm to the touch, add the oil and continue heating for a couple of minutes (4-5) heat. Add the spices, sautéing for a couple of minutes, then the peppers Sauté until are slightly charred, yet still firm, about 10-15 minutes. Add the shallots, sauté just to brown them, 1 minute or so. Grind pepper to taste and mix a bit. Remove the peppers to a waiting dish, splash in some red wine and deglaze the skillet then pour the sauce over the peppers just before serving. Garnish with some curly parsley sprigs.

Herbed Potatoes with Bacon

This is a wonderfully delicate dish where all the flavors come together with the creaminess of the red potatoes. I know, you don't want to peel, well don't blame me if the results are less then wonderful.

INGREDIENTS:

7 small red potatoes (about 1 pound)

1-½ Tbsp butter

1 Tbsp extra virgin olive oil

2 Tbsp fresh parsley

1 Tbsp fresh or dried chives

¾ tsp fresh tarragon or 1/4 tsp dry

1 large garlic cloves

1/8 tsp pepper

2 bacon strip precooked and crumbled

PREPARATION:

Wash the parsley, shaking off the water and mince. Wash and mince the chives and tarragon (if using fresh). Peel and mince the garlic.

Wash the potatoes, place in a saucepan; cover with water. Cover and bring to a boil; cook until tender, about 15 minutes. Drain well and peel the potatoes and cut into 1/4ths about 1inch cubes.

COOKING:

Set a large skillet over med-high heat; when the rim is warm to the touch, add the oil letting it heat, but not smoke, then add the butter and let it melt. Reduce the heat and add the parsley, chives, tarragon and garlic; cook stirring over low heat for 1- 2 minutes. Add the potatoes, pepper and bacon; toss to coat. Cook until heated through, about 5 minutes.

 Adapted from a recipe by   Sherry Des]ardin of  Fairbanks, Alaska

Buttered Parsley Potatoes

Fresh parsley adds just the right pizzazz to the hot buttered potatoes. Being able to "pre-papered" helps with timing when entertaining.

INGREDIENTS:

5-6 all purpose potatoes

2 tablespoons fresh parsley (curley)

5-6 Tbsp butter

Fresh ground black pepper

PREPARATION:

Peel the potatoes, wash and cut then into bite sized chunks 3/4 inch. (I know peel? yes the skins look terrible in this beautiful whith and green presentation). Wash the fresh parsley shaking off the water and coursley chop. Melt the butter in a micro.

COOKING:

In medium sized pan place the potato chunks, then cover with water. Bring potatoes to a soft boil over medium heat. When tender drain water and place on a serving dish. Mix the  parsley with the melted butter along with black pepper to taste and pour over the potatoes. Mix and serve.

Making "ahead": Boil as above, then drain and place in an ovenproof dish. Pour the melted butter/parsley mixture over them. A half hour befor serving, place the dish in an oven preheated to 350 deg. for 25-30 min. Remove from theoven and transfer to a serving dish add a sprig or two of fresh parsley for garnish and Voila!

Louisa's Fried Potatoes

I'm sure there are plenty of recipes out there for fried potatoes, but this is Louisa's and I just plain think it's the best one. The Mrs. Dashes add just the right flavoring as this recipe is salt free.

INGREDIENTS:

6-8 medium red or all purpose potatoes

1 large shallot

2 Tbsp extra virgin olive oil

Dusting of Mrs. Dash original blend

1/2 tsp fresh ground pepper to taste

PREPARATION:

Peel the potatoes! (Yes I know the "thing" today is leaving the peels on, but they are messy). Wash them cutting into quarters them cut into 1/4 inch thick slices. Peel and thinly slice the shallot.

COOKING:

Set a 12 inch cast iron skillet over medium heat, when the rim is warm to the touch, add the olive oil and let it continue heating for a couple of min. then add the potatoes. Turn them about every 10 min., not allowing them to burn, just brown. After about 25 min., check for doneness.

They should still be a little firm; Sprinkle on the Mrs. Dashes and pepper to taste. Mix well with a spatula.

Add the shallots and continue cooking and turning until the potatoes and shallots are done. (Soft, but still in tact and not mushy).

Deviled Eggs

The versatile deviled egg can be served as an appetizer and a part of a meal.

INGREDIENTS:

6 Large eggs

Real mayonnaise

Parsley flakes

Paprika

Parsley sprigs for garnish

PREPARATION:

Place the egg container on its side for a day before boiling. The yokes will be more centered. Take them out of the frig about ½ hour before cooking. Place the eggs in a single layer in a pan and add water to cover at least 1” over them. Boil for about 17 min. after the water starts boiling. Overcooking won’t make the yokes harder; just cause the formation of the green film on the yoke. Cool in the pan with running water.

When cool, peel them. (Note: peeling under cool water aids in removing the shells) Rinse off any loose shells clinging to the white, pat dry, then cut them in halve lengthwise. Pop out the yokes from each half into a bowl. Mash the yokes with a potato masher. Clean off the masher and add mayonnaise mixing with a spoon until a thick paste is formed. Add parsley flakes to just color and mix in.

Stuff the waiting egg whites with the mixture. Sprinkle with paprika and display on a serving dish with parsley sprigs as a garnish.