Garlic Parm Melting Potatoes

These potatoes are delicious and they are also a rare potato dish that we also enjoy as leftovers.

Garlic Parm Melting Potatoes

serves 4-6

(from Eating Well)

2 pounds potatoes, cut into 1-inch-thick slices, or cubes

2 tablespoons butter, melted

2 tablespoons extra-virgin olive oil

1 tablespoon chopped fresh thyme

¾ teaspoon salt

½ teaspoon ground pepper

3 large cloves garlic, finely diced

1 cup low-sodium vegetable broth or chicken broth

¼ cup grated Parmesan cheese

Position rack in upper third of oven; preheat to 500 degrees F.

Toss potatoes, butter, oil, thyme, salt and pepper in a 9-by-13-inch metal baking pan.  Roast, flipping once, until browned, about 30 minutes.

Whisk garlic into broth; carefully add the broth mixture to the pan. Sprinkle the tops of the potatoes with Parmesan. Continue roasting until most of the broth has been absorbed and the potatoes are very tender, about 15 minutes more. Serve hot.

Latkes (a PopPop recipe)

My Dad loved latkes.  He loved to eat them, he loved to make them, he loved to share them.  And so, I am sharing his recipe with you in hopes that you will love them too.  They are absolutely delicious!  Read the recipe through first since it's a little weird with reserving the potato water.  Making latkes takes a while so allow plenty of time.  I am not sure how many this makes but I will update it next time.  It's probably the right amount for a family of 4 (and you'll have a few leftovers to fry up with an egg for breakfast).

POTATO LATKES

NOTES

Use small shredding disc

Thinner latkes make crispier latkes

Keep warm in a 250 oven

You can make ahead and reheat at 375, 3 minutes per side

Frozen latkes 6 minutes per side.

Latkes are best fresh but can be kept warm in the oven for up to 1 hour. 

And you can never have enough salt. I like to add one carrot, grated, for color.

2 pounds large russet (baking) potatoes (about 4)

1 large onion (approx  a short cup)

2 tablespoons fresh lemon juice

1/2 cup all-purpose flour, or matzo meal

3 large eggs, lightly beaten

Oil for frying

RECIPE

Preheat the oven to 250°F with a rack in the upper third (to keep the latkes warm).

Coarsely grate potatoes and onion using a food processor fitted with a medium shredding disk. 

Add lemon juice and toss to coat. Soak the potatoes in ice water for 30 minutes (to prevent discoloration and to get the starch to solidify on the bottom of the bowl). 

Transfer potatoes to a kitchen towel, in batches, then gather up corners to form a sack and twist tightly to wring out as much liquid as possible. 

Keep the water in which the potatoes were soaking and allow it to rest for 10 minutes, leaving the starch to settle at the bottom of the bowl. 

Then, after carefully pouring the water out, you’re left with starch, which you then add to the potatoes. 

Stir in flour, eggs, and 1 1/4 teaspoons salt until just combined. 

Heat the oil in a 12-inch nonstick skillet over medium-high heat until hot but not smoking. 

Fill a 1/4-cup measure halfway with latke mixture and carefully spoon it into the skillet, then flatten to 3 inches in diameter with a slotted spatula. 

Form 5 more latkes in skillet and fry until undersides are deep golden, 1 1/2 to 3 minutes. (If latkes brown too quickly, reduce heat to medium.) 

Turn over and fry until deep golden all over, 1 1/2 to 3 minutes more. 

Transfer to paper towels to drain briefly, then transfer to a metal rack set in a baking pan and keep warm in the oven. 

Make more latkes.

Super crispy potatoes

We have a big potato lover in our house.  This is one of our favorite recipes (arent they all!) and it's super easy to make too.  The original recipe is from Serious Eats here.

Super Crispy Potatoes

Russet potatoes (plan for 1-2 potatoes per person), chopped in 2 inch chunks
salt
vinegar
oil
thyme or rosemary sprigs

Preheat oven to 500.

Place potatoes in a large pot, cover with cold water, add a generous amount of salt, and a few tablespoons (glugs) of vinegar.  Bring to a boil, then reduce to a simmer, until outside are tender (about 5 minutes).  Drain potatoes and put back in the pan.  Mix with a few glugs on oil and herbs.  Put on a baking sheet (or two).  Roast for 20, flip, then roast for another 20 (check after another 15).  They should be crisp and golden.

Potato Cheddar Soup

This is our new favorite soup.  It is SOO good, so satisfying, and so simple to make.  I have revised the recipe to make it a one pot dish.

Potato Cheddar Soup
serves 4-6

1/2 stick butter
2 Tablespoons flour
2 cups milk

4 cups of milk (or whey or even water, but I havent tried it with water)
4 cups diced unpeeled potatoes (or more!)
1 onion, finely diced
1 cup celery (optional)

black pepper
dry mustard
fresh parsley
dried dill
1 cup chopped tomatoes, fresh or canned (really optional, I have never used tomatoes)
2 cups cheddar cheese, sliced in small chunks or grated.
smoked cheedar or gouda, add in a little for that smokey flavor


In a soup pot, melt butter over medium low heat.  Add flour and stir constantly for 2 minutes.  Slowly add in milk.  The roux will thicken.

Add in 4 cups of milk, potatoes, onions, and celery (if using).  Simmer covered for 15 minutes, over medium low heat (stirring and watching occasionally so it doesnt boil over... especially if using milk).

Add in spices and herbs, tomatoes (if using) and cheese, simmer on low for 15 minutes, stirring often so it doesnt burn.

Serve with crusty bread and a side salad.