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Sweet Potato Pancakes (Latkes)

14 Nov

A great way to enjoy sweet potatoes. This recipe can be easily adapted to your tastes, by changing the seasonings or adding in other veggies. Serve as an appetizer or side dish.

Time: 3o minutes            Serves: 4


  • 1 pound sweet potato, peeled & grated – about 5 cups
  • 2 eggs, beaten
  • 2 tbsp – 1/4 cup AP flour
  • 1 tsp smoked paprika, or to taste
  • 1/4 tsp cayenne pepper, or to taste
  • sea salt & black pepper, freshly ground – to taste (I used about 1 tsp salt, 1/2 tsp pepper)
  • cooking spray

How to make it

  • Preheat oven to 300F.
  • Combine potato, eggs, 2 tbsp flour and seasonings in a large mixing bowl. Add more flour as needed for the mixture to just hold together.
  • Heat a large skillet over medium-high heat. Spray with cooking spray. Take small handfuls of mixture and drop onto skillet, pressing down lightly to even out. Cook for about 3 minutes, then turn and cook an additional 3 minutes.
  • Transfer to a foil lined baking sheet and place in oven. Bake for 5 minutes on each side.

Braised Potatoes and Winter Squash

2 Nov

I’ve made this dish twice and absolutely love it! Adapted from a Fine Cooking recipe.

Time: 30 minutes                Serves: 8


  • 1 tbsp butter
  • 2 tbsp olive oil
  • 2 pounds winter squash, peeled and cut into 1-inch chunks – about 3 cups (I’ve used butternut and red Kuri)
  • 2 pounds potatoes, cut into 1-inch chunks (Yukon golds/fingerlings/reds work best but russets peeled are fine)
  • 4 medium shallots, peeled & sliced or chopped
  • 1 tsp dried rosemary, crumbled or 1 tbsp fresh rosemary, minced
  • 1 tsp sea salt, more or less to taste
  • black pepper, to taste
  • 2 tbsp course grained mustard or grainy dijon
  • 2 cups chicken stock or apple cider, or combo
  • 1/2 cup white or rose wine

How to make it

  • Heat a large skillet over medium-high heat. Add butter and olive oil, allow to heat for about a minute. Add squash, potatoes, and shallots. Cook, stirring occasionally, for 10-15 minutes. Add more oil/butter if needed, as needed.
  • Add rosemary and salt. Add pepper and stir well to incorporate. Add mustard, broth +/ cider, and wine. Stir well. Bring to boil, cover pan, and reduce to medium low heat.
  • After about 10 minutes, the liquid should be absorbed and the veggies should be fork tender. If liquid remains, continue to cook for about 5 minutes until it absorbs. If the liquid has absorbed but the veggies are not yet tender, add a bit more liquid and continue cooking for an additional 5-10 minutes until liquid absorbs and veggies are tender.

Fingerling Potatoes with Roasted Garlic

6 Aug

My favorite potato farmer had red fingerling potatoes available at his stand at the farmers’ market and I chose this simple, delicious preparation to showcase them.

Time: 35 minutes              Serves: 4


  • 1 pound fingerling potatoes (I used red fingerlings), washed & patted dry
  • 4 garlic cloves (large), peeled
  • 4 tbsp olive oil
  • sea salt & black pepper, freshly ground – to taste

How to make it

  • Preheat oven to 325F.
  • Place garlic in the center of a square of aluminum foil. Pour 2 tbsp olive oil over top and seal packet.
  • Place potatoes in a roasting pan. Toss with remaining 2 tbsp olive oil and season with salt & pepper.
  • Place roasting pan and garlic packet in center rack of oven and roast for 30 minutes.
  • Remove garlic packet and carefully open. Mash cloves and incorporate oil.
  • Remove potatoes (once done, 30 minutes should do it but roast longer as needed). Toss garlic paste with potatoes.

Crispy Baked Sweet Potato Fries

14 Jul

I am a sweet potato fry fan but have not been able to meet the challenge of the perfect balance between a tender center and crispy, crunchy outside in my from-scratch attempts – until now! The mystery has been revealed thanks to the info provided on The Art of Doing Stuff website, and this is my recipe considering the pointers provided by the site’s author, Karen – enjoy!

Time: 25 min + soak         Serves: 1+


  • 1 small sweet potato per serving
  • cornstarch
  • olive oil
  • seasonings of choice – I used salt & pepper

How to make it

  • Peel sweet potatoes and cut into uniform pieces about the size of medium fries (not thick steak fries or shoestrings). Let soak in a bowl of water for 1-4 hours (not mandatory but recommended).
  • Preheat oven to 425F.
  • Put about 1 tsp of cornstarch in a plastic bag and add pieces equalling about 1 potato. Twist the top of the bag so it forms a sort of balloon and shake around to distribute cornstarch. The potato pieces should be lightly dusted with cornstarch all over. Add more if needed.
  • Place dusted potato pieces onto a non-stick baking sheet in one layer, leaving a bit of room between. Repeat with remaining sweet potato.
  • Drizzle olive oil over potatoes – starting with about 1 tbsp. Season as desired. Use your hands to distribute oil & make sure they’re well coated. Add more oil as needed.
  • Rearrange on baking sheet, making sure to leave room between each one. The more space they have the crispier they’ll get.
  • Place in oven and bake for 15 minutes, or until desired crispness is reached.
  • These are delicious served with a variety of dipping sauces, from something as simple as honey to a Sriracha mayo or Horseradish Dipping Sauce.

Warm Potato And Green Bean Salad

13 Jul

A colorful dish with delightful contrasting textures and an out-of-this-world dressing.

Time: 30 minutes            Serves: 4


  • Salad

  • 1 pound baby yukon gold potatoes, cubed
  • 1 tbsp olive oil
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 garlic clove, minced
  • 4 cups green beans, trimmed & halved
  • Dressing

  • 1/4 cup olive oil
  • 3 tbsp red wine vinegar
  • 1 1/2 tbsp Dijon vinegar
  • 1/4 tsp black pepper
  • pinch of salt

How to make it

  • Preheat oven to 400F.
  • Place potatoes in a mixing bowl and toss with olive oil, salt, pepper, and garlic. Spread onto a baking sheet in a single layer.
  • Roast for 20 minutes, stirring occasionally.
  • Steam or blanch green beans, plunging in cold water after about 5 minutes of cooking.
  • Combine dressing ingredients in a non-reactive bowl. Whisk to incorporate.
  • Toss potatoes and green beans with dressing.
  • Serve warm or at room temperature. This is perfect to bring along on a picnic or for a cookout as it doesn’t have any mayo in it and won’t spoil if it sits out.

Tiella Calabrese

25 Jun

This dish was inspired by a recipe I found on the Food Network’s website by Chef Michael Chiarello. I’ve never seen or heard of Tiella before so I did some research and while there wasn’t much usable info out there on the web I did find some interesting tidbits on, which is how I figured out how to name this recipe. (The comment by Member ThomasLucente was most interesting.) A beautiful, simple preparation that incorporates some of summer’s greatest offerings: zucchinis, tomatoes, basil.

Time: 15 min prep, 1 hour cook                  Serves: 4-6


  • 6-8 small redskin potatoes, sliced in 1/4 inch disks
  • 1 medium zucchini, sliced in 1/4 inch disks
  • 4 garlic cloves, minced
  • 1 handful fresh basil leaves, chopped or torn
  • 1 can diced tomatoes, drained (feel free to sub for fresh garden tomatoes!)
  • 1 cup shredded cheese (I used a blend of Asiago, Provolone, Romano, and Parmesan)
  • 1/2 cup plain breadcrumbs (I used panko)
  • salt & pepper to taste (I used sea salt & freshly ground black pepper)
  • 2 tbsp olive oil

How to make it

  • Preheat oven to 375F. Prepare an 8×8 casserole with non-stick cooking spray.
  • Place potatoes in a medium glass mixing bowl and the zucchini in a separate medium glass mixing bowl. Add 1 tbsp olive oil to each. Divide garlic and put half in each bowl. Season each with salt & pepper. Toss each one well to coat with oil & evenly distribute seasonings.
  • Spoon 1/3 of the can of tomatoes into bottom of casserole dish. Make a layer potatoes and zucchini, alternating between the two. (Try to put the ends of the potatoes on the bottom layer for a more attractive looking end product.)
  • Spread another 1/3 of the tomatoes over top. Sprinkle with 1/2 cup cheese, half of breadcrumbs and basil. Make another layer of potatoes and zucchini. Top with remaining tomatoes, cheese, bread crumbs and basil. If you’d like, make a small pattern on top of this layer but be sure to sprinkle this part with some cheese & crumbs as well!
  • Bake uncovered for 30 minutes. Cover (with foil) and bake for another 30 minutes. Uncover again and bake for 10-15 minutes until top browned. Remove from oven allow to cool to room temperature (to allow flavors to deepen). Tiella may be served room temp, warm or hot. Cut into squares and serve at desired temperature.

Chicken Sausage, Vegetables, And Gnocchi In Creamy Chevre Sauce

16 Jan

I threw this dish together when I was low on time and had fresh ingredients on hand. A versatile recipe that you can mix & match to create unique, tasty results 🙂

Time: 15 minutes          Serves: 4


  • 1 lb gnocchi (I used home-made w/spinach)
  • 4 oz. (about 2 full-sized) chicken specialty sausage (I used sun-dried tomato & provolone), sliced
  • 8 oz. button or baby bella mushrooms, sliced
  • 1 small-medium onion, diced
  • 2 cloves garlic, minced
  • 1 bunch asparagus trimmed, tips & stalks sliced thin (about 1/4-1/2″)
  • sea salt & black pepper, freshly ground to taste
  • 1 tbsp lemon juice
  • 2 tbsp white wine
  • 2 tbsp basil, freshly chopped
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 2 oz. herb chevre (goat) cheese
  • grated Parmesan

How to make it

  • As pasta cooks, according to package instructions, heat olive oil in skillet over medium heat. Add onions and cook, stirring, about 5 minutes. Add sausage and cook, stirring, another 3 minutes. Add butter and mushrooms and season all with salt & pepper. Cook, stirring for about 3-5 minutes until tender, and sausage browns. Add garlic and asparagus, stir, and cook another 2 minutes. Add wine and cook for about 2 minutes, then add lemon juice, basil, cheese. Remove from heat and stir to mix well. Taste and add salt & pepper to taste if needed. Serve over gnocchi or toss together. Sprinkle top with Parmesan before serving.

Oven Roasted Potatoes

23 Nov

Use your favorite type of potato or you can add some seasonal root vegetables for a nice change up.

Time: 10min prep, 40min cook           Serves: 4


  • 4-5 small-medium redskin potatoes, cubed
  • 1 tbsp olive oil
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp dried basil
  • 1/4 tsp dried sage
  • 1/4 tsp dried oregano
  • 1/4 tsp dried rosemary
  • 1/4 tsp dried thyme
  • salt & pepper to taste
  • crushed red pepper to taste

How to make it

  • Preheat oven to 425F.
  • Place potatoes in a large mixing bowl. Pour olive oil over top, add seasonings and toss well to coat. Pour potatoes into an 8×8 casserole. Place in oven. Bake for 20 minutes, remove from oven and stir well. Place back in oven and bake for an additional 10-20 minutes until they are soft in the center and crispy on the outside.

Au Gratin Potatoes

22 Nov

Most Au Gratin potato recipes take a while to cook but the first step is a great time saver that helps provide lovely texture.

Time: 10min prep, 20min cook              Serves: 4


  • 6 small potatoes (I used baby Yukon golds), sliced thin – about 1/8″
  • 1 1/2 cups milk (approximately – enough to cover potatoes in a saucepan)
  • 2 tbsp butter, divided
  • 2 tbsp panko bread crumbs
  • 2 green onions, trimmed & chopped
  • 1 cup shredded cheddar cheese, reserve 1/4 cup
  • 2 tbsp Parmesan
  • sea salt & black pepper, freshly ground – to taste

How to make it

  • Preheat oven to 375F. Prepare a 9-inch pie plate with cooking spray.
  • Place sliced potatoes in medium saucepan. Pour milk over top. Bring to a boil and cook until just tender – be careful not to scorch milk and that potatoes don’t stick to the bottom. Once tender, strain potatoes, reserving 3/4 cup milk.
  • Put milk back into saucepan over low heat adding 1 tbsp butter, 3/4 cup shredded cheddar, onions and season to taste with salt and pepper. Add potatoes and toss to coat.
  • Meanwhile, melt 1 tbsp butter in microwave and toss with bread crumbs.
  • Transfer potatoes and cheese mixture to pie plate. Top with remaining cheddar cheese, bread crumbs and sprinkle Parmesan over top. Bake for about 20 minutes or until bubbly and golden brown on top.

Light and Creamy Mashed Potatoes

21 Nov

This recipe can easily be converted to your needs and tastes with another type of potato (like Yukon gold or purple) or flavor element. A great one to build on!

Time: 10min prep, 15min cook         Serves: 4


  • 5-6 medium-large red potatoes, cubed
  • 2 1/2 cups chicken broth/stock
  • 1 tbsp butter
  • white pepper to taste
  • garlic salt to taste
  • 1 tbsp chives, chopped

How to make it

  • Place potatoes in pot and cover with chicken stock. Place on medium-high heat and bring to boil. Cook until potato can be pierced with a fork. Remove from heat and drain, reserving 1/2 cup of stock.
  • Return potatoes to pot and mash. Add reserved stock, butter, garlic salt, and white pepper. Mash to your desired texture. Serve topped with chives.