Category Archives: potato

Winter Sweet Potato Salad with Blood Orange Vinaigrette

I saw this recipe on Twitter and just had to make it!  I finally did today and I’m kicking myself for not making it earlier!  I LOVE this salad and I know it’s one I will continue to make.  This recipe is taken from Samantha Ferraro (@FerraroKitchen).  Her recipe site is called “The Little Ferraro Kitchen – Celebrating Classic and Cultural Cuisine”.  I did not change anything in this recipe, I just didn’t add the blue cheese.  I also used mixed greens that were half mixed with spinach.  There is no serving size listed but, I made this for myself for lunch, and I have enough leftover for lunch again tomorrow (lucky me!!)




SALAD
2 cups winter greens mix (kale, mustard greens, spinach, beet greens)
1 sweet potato, peeled and cut into 1 inch cubes
1/4 onion, sliced
1/2 lb cherry tomatoes
1 oz blue cheese, crumbled
Salt and pepper, to taste
Olive oil for drizzling

BLOOD ORANGE VINAIGRETTE
1 blood orange, juiced
2 tangerines (or 1 orange), juiced and zest
1/4 cup olive oil
1 Tablespoon Dijon mustard
1 Tablespoon honey
2 Tablespoons rice wine vinegar
Salt and pepper, to taste

1. On a foil lined baking sheet, add sweet potatoes, onions and cherry tomatoes.  Toss with a good drizzle of olive oil and salt and pepper.  Roast at 400 degrees Fahrenheit for 35 minutes until everything begins to caramelize.
2.  To make the vinaigrette, add all the ingredients to a mason jar and shake for a few seconds.  
3.  Toss 2 Tablespoons of the vinaigrette with the salad greens in a bowl and place on a plate.  Top with roasted sweet potatoes, cherry tomatoes and onions.
4. Store leftover vinaigrette in a small container and store in fridge.  You will have extra.
5.  Top salad with crumbled blue cheese. 

Oven Fries

Other then the fry truck by our cottage, these are the best fries ever! Take care to cut the potatoes into even wedges so that all of the pieces will cook at about the same time.  Whether you choose a nonstick baking sheet or a regular baking sheet, make sure that it is heavy-duty.  The intense heat of the oven may cause lighter pans to warp.  This recipe was taken from Cook’s Illustrated “The New Best Recipe”.

3 russet potatoes (about 8 ounces each), peeled, each potato cut lengthwise into 10 to 12 even wedges
5 tablespoons vegetable or peanut oil
Salt and ground black pepper

1.  Adjust an oven rack to the lowest position; heat the oven to 475F.  Place the potatoes in a large bowl and cover with hot tap water; soak 10 minutes.  Meanwhile, coat an 18 by 12-inch heavy-duty rimmed baking sheet with 4 tablespoons of the oil and sprinkle evenly with 3/4 teaspoon salt and 1/4 teaspoon pepper, set aside.
2. Drain the potatoes.  Spread the potatoes out on a triple thickness of paper towels and pat thoroughly dry with additional paper towels.  Rinse and wipe out the now-empty bowl; return the potatoes to the bowl and toss with the remaining 1 tablespoon oil.  Arrange the potatoes in a single layer on the prepared baking sheet; cover tightly with foil and bake 5 minutes.  Remove the foil and continue to bake until the bottoms of the potatoes are spotty golden brown, 15 to 20 minutes, rotating the baking sheet after 10 minutes.  Using a metal spatula and tongs, scrape to loosen the potatoes from the pan, then flip each wedge, keeping the potatoes in a single layer.  Continue baking until the fries are golden and crisp, 5 to 15 minutes longer, rotating the pan as needed if the fries are browning unevenly.
3.  Transfer the fries to a second baking sheet lined with paper towels to drain.  Season with additional salt and pepper to taste and serve immediately. 
Serves 3 to 4

Corn and Potato Soup

This is another great soup recipe from Ken’s Soup Krazy by Ken Kostick.  This soup is super fast to make, boil your potatoes first, then get everything chopped and into your soup pot. I used my food processor instead of a hand blender with good results.



2 cloves garlic, chopped
1 medium onion, chopped
2 cups mashed or diced cooked potatoes
2 cups corn
1 red bell pepper, chopped
1 tbsp dijon mustard
1/2 tsp dried basil
1/2 tsp chili powder
1/2 tsp sea salt
1/2 tsp white pepper
6 cups vegetable or chicken stock

1.  in a large soup pot, combine the onion, garlic, potatoes, corn, red pepper, mustard, basil, chili powder, salt, white pepper and stock.  Bring to a boil; reduce heat and simmer for 10 minutes.  Using a hand blender, puree until smooth.  Serve hot. 
Serves 6

Gypsy Soup

A great bowl of soup on a cold night. I used about 5 cups of water instead of 3 since there wasn’t enough broth once all the vegetables were added. This recipe is taken from The New Moosewood Cookbook by Mollie Katzen.



2 medium-sized ripe tomatoes
2 Tbs. olive oil
2 cups chopped onion
3 medium cloves garlic, crushed
1 stalk celery, minced
2 cups peeled, diced sweet potato
1 tsp. salt
2 tsp. mild paprika
1 tsp. turmeric
1 tsp. basil
A dash of cinnamon
A dash of cayenne
1 bay leaf
3 cups of water
1 medium bell pepper, diced
1 1/2 cups cooked chickpeas


1. Heat a medium-sized saucepan of water to boiling. Core the tomatoes, and plunge them into the boiling water for a slow count of 10. Remove the tomatoes, and peel them over a sink. Cut them open; squeeze out and discard the seeds. Chop the remaining pulp and set aside.
2. Heat the olive oil in a Dutch oven. Add onion, garlic, celery, and sweet potato, and sauté over medium heat for about 5 minutes. Add salt, and sauté 5 minutes more. Add seasonings and water, cover, and simmer about 15 minutes.
3. Add tomato pulp, bell pepper, and chickpeas. Cover and simmer for about 10 more minutes, or until all the vegetables are as tender as you like them. Taste to adjust seasonings, and serve.