Herb-Roasted Potatoes – Epicurious.com

I think everyone knows by now that I am trying to get rid of the 20 pounds of potatoes I got for 15 cents a pound. Some are sprouting eyes, and getting a little soft, so I must continue my quest to use them all up. I’m down to two potatoes after making the dish in this post. I imagine I will end up using the last two making those microwave potato chips for my girls.

I haven’t had this recipe in, I don’t know, nine years. A friend made these for me and I asked for the recipe, but I never tried them. Wow, nine years without this recipe was totally my bad. What is surprising here is the use of lemon juice, which really brightens the rich roasted flavor. And unlike most roasted potato recipes, this one uses Russets, which are a lot less inexpensive than their less-starchy relatives, red and Yukon Gold. Just remember that if you want to brown something to use a baking sheet that is shiny – - no non-stick dark pans.

Herb-Roasted Potatoes

Epicurious.com, Submitted by Brenda Medvid

1/4 cup olive oil
1 1/2 tablespoons fresh lemon juice
2 teaspoons garlic powder
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon dried marjoram
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon ground black pepper
3 russet potatoes (about 2 1/4 pounds), scrubbed (do not peel), cut into 1/2-inch cubes

Preheat oven to 400°F. Combine all ingredients except potatoes in large bowl. Stir to blend well. Add potatoes to seasoning; toss to coat. Transfer potatoes to large rimmed baking sheet, spreading out in single layer. Bake until brown and tender, about 40 minutes, turning potatoes halfway through cooking.

Shepherd’s Pie

Shepherd's Pie

My adrenaline was rushing. I charged in with a mission, my eyes darting around to find my prize. With my luck, there would have been a run on what I so desperately wanted. But there they were – - a beautiful stack of 10 pound bags of potatoes. The stock clerk was even there piling on more and more, making a glorious tower. These weren’t your average bags of russets – - they were 10 pound bags of russets for 69 cents each. I snatched two bags and a 1 1/2 pounds of green beans on a major sale too. I go to check out and the cashier said, “That will be $2.33.” That was for 20 pounds of potatoes and 1 1/2 pounds of green beans.  I came. I conquered. Oh, yeah.

So, let’s just say my family is eating potatoes. And more potatoes. But, they do keep well refrigerated. So far we have had one batch of potato soup, shepherd’s pie, and a beef stew with potatoes. I’m going to start getting fancy with the potatoes, making them into a quiche crust, and some Italian torta thing my cousin Jenny wants me to try. It looks really neat. I was going to try my hand at gnocchi (an Italian potato dumpling) but my friend Jennifer warned me that is a major undertaking.

This recipe is great for reinventing holiday leftovers. Let it cool for about 5 or more minutes before serving. It makes a ton.

Shepherd’s Pie

Laura Macklem

• 4 to 5 pounds of russet potatoes
• 1/4 cup butter
• 1/4 or more warmed milk
• Salt and pepper
• 2 pounds ground beef
• 1 clove garlic
• 1/2 cup chopped onion
• 3 cups of gravy
• 3,  14 1/2 ounce cans of vegetables, mix of what you like – - I use corn, carrots, string beans
• 2 TBSP butter, melted

Spray a large (larger than your average 9×13 casserole) with cooking spray. Preheat oven to 450.

Wash and peel potatoes and place in cold water. Bring to a boil and lower to simmer. Cook until tender and drain. Put 1/4 cup butter in bottom of large bowl. Spill drained potatoes over butter, and let sit for about a minute to allow the butter to start melting. Mix until butter is incorporated, and add salt and pepper to taste. Add warmed milk and mix. If potatoes are still too thick, gradually add more warmed milk until you reach desired consistency. Add canned vegetables to potatoes and gently fold in with large spoon to incorporate.

Brown ground beef with garlic and onion. Salt and pepper the beef mixture while cooking. Drain beef mixture and put at bottom of prepared casserole. Pour gravy over beef mixture. Place potato mixture over gravy and beef. Melt 2 TBSP butter and spread over potatoes. Bake until browned.

Fun, healthy take on tailgate

So, my bachelor brother-in-law writes this to me out of the blue:

“Your blog will never go anywhere unless you post a recipe for chicken wings.”

So I wrote him back, and said, “HAHA.”

Then he wrote back, and said, “No, really.”

I am not opposed to chicken wings, but since I don’t eat them it never occurred to me. While I don’t think I will be banned for not posting this particular recipe, it did give me an idea to post a more interesting, elegant take on tailgate. I’m guessing he wants something to eat during a football game, and hopefully he will like my ideas.

I shouldn’t be surprised that Phil (my bro-in-law) thinks my pending success in viewership is dependent on this kind of food since  his brother – - my husband – -served me spray cheese and Triscuits as an appetizer when we were dating, in attempt to reciprocate an appetizer private party I threw for him. I served bacon wrapped scallops as just one of the many offerings. But, the look in his eyes was so eager – - so hopeful – - of my acceptance that I loved it and found it endearing. He’s the best. (Ok, shhhh  .. . . while the spray cheese wasn’t exactly on the same level as the baked brie I served him, I actually liked it.)

Here are two really fun, healthy alternatives for potato skins and chicken wings.  The baked potato soup is low-fat and a family favorite. You really do need sharp cheese here. I’ve used regular cheddar before and I couldn’t taste the cheese. My kids hate green onion,  but they never notice it in the soup so go ahead and add it. This soup really is like eating a stuffed potato.

So here are a couple of recipes that I hope will save my blog from abandonment. And Phil, these recipes might be a good meal if you are entertaining a lady friend during football season. Cook these recipes and she will think you really “got game.”

Buffalo Chicken Salad with Blue Cheese Vinaigrette

Blue Cheese Vinaigrette

Rachel Ray

• 2 hearts romaine, chopped
• 1 clove garlic, chopped
• 1/2 teaspoon dried oregano leaves
• 2 teaspoons sugar
• 2 tablespoons red wine vinegar
• 1/4 cup extra-virgin olive oil
• 1/4 pound blue cheese crumbles, in specialty cheese section of your market
• Salt and pepper

Directions

Place lettuce in a big bowl. Combine garlic, oregano, sugar and vinegar in a small bowl. Add oil to dressing in a slow stream and mix with a whisk or fork. Stir in blue cheese. Pour dressing over salad and toss. Season with salt and pepper, to taste.

Buffalo Chicken

Rachel Ray

• 1 pound chicken breasts, cut into strips or chunks
• 1 tablespoon vegetable oil
• 2 tablespoons butter
• Salt and black pepper
• 1/4 cup hot sauce

Add oil and butter to hot pan. Add chicken. Season with salt and pepper and sear for 2 or 3 minutes, then add hot sauce. Reduce heat a little and cook 5 minutes until done.

Salad

Just cut up as much lettuce, chunked carrots and celery as you want. When chicken is done, add to salad and serve with dressing.

Baked Potato Soup

Cooking Light

• 4 baking potatoes (about 2 1/2 pounds)
• 2/3 cup all-purpose flour (about 3 ounces)
• 6 cups 2% reduced-fat milk
• 1 cup (4 ounces) reduced-fat shredded extrasharp cheddar cheese, divided
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup reduced-fat sour cream
• 3/4 cup chopped green onions, divided
• 6 bacon slices, cooked and crumbled
• Cracked black pepper (optional)

Preheat oven to 400°.

Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool. Peel potatoes; coarsely mash.

Lightly spoon flour into dry measuring cups; level with a knife. Place flour in a large Dutch oven; gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes). Add mashed potatoes, 3/4 cup cheese, salt, and 1/2 teaspoon pepper, stirring until cheese melts. Remove from heat.

Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil). Ladle 1 1/2 cups soup into each of 8 bowls. Sprinkle each serving with 1 1/2 teaspoons cheese, 1 1/2 teaspoons onions, and about 1 tablespoon bacon. Garnish with cracked pepper, if desired.