Another spicy Korean “jang” dish using a fermented soybean-based condiment, gochujang, to flavor tiny yellow potatoes. My meatballs turned out so well that I was anxious to try another recipe. This is another great recipe from the Milk Street Magazine which I have tweaked a little! Hard to quit eating these very flavorful potatoes. I … Continue reading
Doesn’t this combination sound good? These latkes are both savory and sweet and served with a tangy buttermilk sauce, creamy sriracha sauce or a horseradish cocktail sauce. When I was growing up my Dad made potato pancakes out of a box (would you believe) to go with Sauerbraten and all the fixins’. Now, I not … Continue reading
These potatoes are creamy with a crispy edge and were a perfect side for my holiday ham dinner. For some time I have been wanting to make “hasselback” potatoes or a fancy way to make baked potatoes. Hasselback potatoes were first created in 1953 by Leif Elisson who was a trainee chef in Stockholm and … Continue reading
I made sopes awhile ago and froze the leftover chorizo-potato mixture to use later in tacos. I am finally getting around to making these tacos and here they are. Feel free to add any condiments of your choice. This is really, really good and a favorite base for tacos. If you enjoy spicy Mexican food … Continue reading
Yummy sweet potatoes roasted with a maple syrup/cinnamon coating which are crispy on the outside and soft and tender on the inside. These were a big hit as a perfect side for a pork roast – everyone loved them! The inspiration for these potatoes comes from pumpkinnspice.com and I basically used the same ingredients but added no salt … Continue reading
How do you say “yum” in Chinese. These potatoes were perfectly seasoned and I could not get enough of them! Hunan food is known to be spicy and from the few dishes I have made so far I certainly agree. But like any recipe you can make it to your taste. Hunan is located in the … Continue reading
I decided to combine these two recipes since they make great sides when you are grilling. Par-boiling them speeds up the grilling process and you have tender, crispy and flavorful potato wedges. Turkey burgers and grilled russet potato wedges.
Are these ever flavorful potatoes and such a good side for any meat or fish. This recipe is adapted from Bon Appetit. I have already posted Roasted Salt-and-Vinegar Potatoes Two Ways which are smashed… They say russet potatoes are the best to use in this type of a recipe as they have a lot of starch … Continue reading
Potato recipes are always a good side dish either for breakfast, lunch or dinner – even as an appetizer. I like to serve these fries with a good spicy black bean, turkey or beef burger. The first recipe is worth 3 points per 4 wedges. Smoked paprika adds a little zing! The second recipe is 4 points per … Continue reading
These potatoes are always a good do ahead side dish for beef, pork or ham. I have been making these a long time and never posted the recipe because it is one of those sides where you do not need to measure the ingredients.