The Martha Stewart Living Cookbook (81 page)

1½ tablespoons extra-virgin olive oil

1 pound small red and yellow potatoes

1.
Preheat the oven to 350°F. Spread the almonds in a single layer on a rimmed baking sheet; toast in the oven until lightly golden and fragrant, 7 to 8 minutes. Remove from the oven; cool 15 minutes.

2.
Meanwhile, roast the red peppers over a gas burner until blistered and charred, turning as each section blackens. (Alternatively, roast the peppers on a baking sheet under the broiler.) Transfer to a large bowl, and cover tightly with plastic wrap; let steam about 15 minutes. Using paper towels, peel off the blackened skins; remove and discard the stems and seeds.

3.
Raise the oven temperature to 375°F. In a food processor, combine the almonds, garlic, roasted red peppers, ¾ teaspoon salt, paprika, mint, and vinegar. Process to a coarse paste, about 1 minute. With the machine running, add 1 tablespoon oil in a slow, steady stream until the sauce is smooth. Transfer the sauce to a small bowl, and set aside.

4.
Place the potatoes on a rimmed baking sheet, and toss with the remaining ½ tablespoon oil and ¼ teaspoon salt. Roast in the oven until the skins are slightly crisp and the potatoes are tender, shaking the pan once to turn the potatoes, 20 to 30 minutes. Serve hot, with the sauce on the side.

colcannon

SERVES 4

This traditional Irish potato dish can be assembled up to 2 hours ahead and then browned just before serving.

1½ pounds russet potatoes

1 savoy cabbage, trimmed, pale-green leaves finely shredded (4 cups)

1 leek, pale-green and white parts only, cut into ½-inch dice

1 cup milk

4 tablespoons unsalted butter

¼ teaspoon freshly grated nutmeg

Coarse salt

1.
Preheat the broiler. Peel and quarter the potatoes, and place in a medium saucepan; add enough cold water to cover. Bring to a boil over high heat; reduce heat to a simmer, and cook until tender when pierced with a fork, about 15 minutes. Drain the potatoes and return them to the saucepan. Mash them with a potato masher, or pass them through a ricer; cover the pan to keep warm.

2.
Meanwhile, in another saucepan, combine the cabbage, leek, milk, 2 tablespoons butter, and nutmeg; season with salt. Cover, and cook over medium heat, stirring occasionally, until the cabbage and leek are soft but not browned, about 15 minutes. Stir into the potatoes.

3.
Spread the mixture in an 8-inch-square baking dish. Make a small well in the center, and place under the broiler until lightly browned on top, about 5 minutes.

4.
Remove from the broiler. Place the remaining 2 tablespoons butter in the well. Serve immediately, spooning melted butter from the well onto each serving, if desired.

rösti potatoes

SERVES 6

3½ pounds (about 10) Yukon Gold potatoes, peeled and placed in cold water

Coarse salt and freshly ground pepper

¼ cup clarified butter

1.
Preheat the oven to 400°F. Shred the potatoes on the large holes of a box grater. Wrap the potatoes in a clean kitchen towel; squeeze out the liquid. Place in a medium bowl; toss with salt and pepper.

2.
Heat half the butter in a 9- or 10-inch ovenproof nonstick sauté pan over medium-low heat. Spread the potatoes in the pan evenly; press down with a spatula to flatten the cake. Cook until the bottom is golden and turning crisp, about 18 minutes.

3.
Remove the pan from the heat. Invert the cake onto a plate; slide back into the pan. Return to heat, and spoon the remaining butter around the edges of the pan. Cook until the other side begins to get crisp, about 10 minutes, shaking the pan several times to loosen the cake.

4.
Transfer to the oven until cooked through and tender in the center, about 12 minutes. Cut into wedges, and serve.

gratin dauphinoise

SERVES 4 TO 6

2 tablespoons unsalted butter, room temperature, plus more for the baking dish

3 pounds (8 to 10 small) Yukon Gold potatoes

1 large garlic clove, minced

1¼ cups milk

1 cup heavy cream

1½ teaspoons coarse salt

¼ teaspoon freshly grated nutmeg

1 dried bay leaf

Freshly ground pepper

3 ounces Gruyère cheese, finely grated (about 1 cup)

1.
Preheat the oven to 400°F, with the rack in the center. Generously butter a 9 × 12-inch glass baking dish. Peel the potatoes, and slice into
¹
/
₈
-inch-thick rounds. Place the slices in a bowl of cold water as you go to prevent discoloration.

2.
In a medium saucepan, combine the garlic, milk, heavy cream, salt, nutmeg, and bay leaf. Bring just to a simmer over medium heat, and pour into the prepared baking dish. Discard the bay leaf.

3.
Drain the potatoes in a colander, and transfer to the baking dish. Using a large spoon, toss the potatoes with the milk mixture, pressing down gently to distribute the potato slices evenly. Season with pepper. Dot with butter, distributing evenly over the entire surface; sprinkle with the cheese.

4.
Place in the oven; bake until the potatoes can be pierced with a fork and the top is brown, 45 to 50 minutes. Serve immediately.

parsleyed potatoes

SERVES 4

2 pounds small red potatoes, such as red creamer or Red Bliss

2 teaspoons coarse salt

2 tablespoons unsalted butter

2 tablespoons roughly chopped fresh flat-leaf parsley

Freshly ground pepper

1.
Using a vegetable peeler or paring knife, peel the middle of each potato, if desired.

2.
Place the potatoes and salt in a large saucepan, and cover with cold water. Bring to a boil over high heat; reduce heat to medium-low. Cook until a fork inserted into the center of the potatoes meets only slight resistance, about 20 minutes.

3.
Drain the potatoes in a colander; return to the warm saucepan. Toss with the butter and parsley, and season with pepper. Transfer to a serving dish; serve immediately.

grilled herbed potatoes and shallots

SERVES 6

When put directly on the grill, potatoes will burn before they are cooked through. Parboiling potatoes and wrapping them in a foil packet with seasonings allows for perfectly grilled potatoes with lots of golden, flavorful bits. See Salsas, Sauces, Dips, and More for more spice-mix suggestions.

2½ pounds small new potatoes

Coarse salt

4 tablespoons extra-virgin olive oil

8 shallots, halved

12 sprigs oregano

Freshly ground pepper

1.
Place the potatoes in a large saucepan, and fill with enough cold water to cover them by 2 inches. Bring to a boil over high heat, and add salt. Reduce heat; simmer until the potatoes are slightly tender when pierced with a fork (but not cooked through), about 10 minutes. Drain; let stand until cool enough to handle. Cut each potato in half.

2.
Heat a grill to high. Overlap 2 pieces of foil, each about 3 feet long, to form a cross. Place the potatoes in one layer in the center of the cross. Drizzle the potatoes with 2 tablespoons oil; add the shallots and oregano; season with salt and pepper. Fold the foil, enclosing the potatoes, and seal the edges by crimping.

3.
Place the foil packet on the grill, and cook, shaking the packet occasionally with tongs, until the potatoes are cooked through and golden brown, about 20 minutes, depending on the heat of the grill. Remove the packet from the grill, carefully, watching for any steam and hot oil that might escape. Transfer the potatoes to a serving bowl. Drizzle with the remaining 2 tablespoons oil, and adjust the seasoning as desired.

pink potato salad

SERVES 6

Use small red or white potatoes if fingerling potatoes are unavailable.

2 cups plain nonfat yogurt

1½ pounds fingerling potatoes

1 seedless cucumber, cut into ¼-inch-thick half-moons

4 ounces (about 1 cup) kalamata olives, pitted and cut in half

1 small red onion, sliced into thin half-moons

¼ cup picked fresh chervil leaves

3 tablespoons red-wine vinegar

½ teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon coarse salt

¼ teaspoon paprika

1.
Drain the yogurt in a cheesecloth-lined sieve for 30 minutes. Place the potatoes in a medium pot, and cover with cold water; bring to a boil over high heat. Boil until tender, about 20 minutes. Remove from heat. Drain; run under cold water to stop the cooking. Set aside until completely cool.

2.
Cut the potatoes into 1-inch pieces; place in a bowl. Add the cucumber, olives, onion, and chervil; set aside.

3.
Place the drained yogurt (about 1½ cups) in a bowl. Add the red-wine vinegar, cinnamon, nutmeg, salt, and paprika; stir until well combined. Pour over the potato mixture; stir until the potatoes are well coated. Transfer to a serving bowl.

sautéed potatoes

SERVES 4

For crisp browned potatoes, avoid crowding the pan when sauteéing.

1½ pounds (about 4) russet potatoes

2 tablespoons olive oil

Coarse salt and freshly ground pepper

1 tablespoon unsalted butter

2 tablespoons chopped fresh chives

1.
Peel the potatoes, and place them in cold water to inhibit discoloration. Remove, and cut into ¾-inch cubes.

2.
Heat half the oil in a large sauté pan over medium heat. Pat the potatoes dry; add half to the pan. Season with salt and pepper. Cook, tossing frequently, until the potatoes are golden, 12 to 15 minutes. Add half the butter; as it melts, toss to coat the potatoes.

3.
Transfer to a serving plate; keep in a warm place while you repeat with the remaining oil, potatoes, and butter. When ready to serve, toss the potatoes with the chives.

mashed potatoes and celery root

SERVES 12 TO 14

If you prefer a completely smooth texture, you may pass the potatoes and celery root through a food mill or ricer after they have been cooked.

4 pounds Yukon Gold potatoes

1 pound celery root

1 cup heavy cream

6 tablespoons unsalted butter

1 tablespoon coarse salt

¼ teaspoon freshly ground pepper

1.
Peel the potatoes, and cut into 1-inch pieces. Peel the celery root using a paring knife, following the shape of the root. Cut into ½-inch pieces. Place the potatoes and celery root in a small stockpot with enough water to cover, and bring to a boil over high heat. Reduce to a simmer, and cook until tender, about 10 minutes. Drain, return to the pot; place over low heat to dry out.

2.
Combine the cream, butter, salt, and pepper in a small saucepan, and place over medium heat until the butter is melted and the mixture comes to a simmer. Pour over the potato mixture, and combine, using a potato masher, until fluffy and smooth.

florence’s potato salad

SERVES 8

If making this in advance, wait to add the cucumber until just before serving.

2 pounds russet potatoes, scrubbed

Coarse salt and freshly ground pepper

3 hard-boiled large eggs, peeled and cut into ½-inch dice

1 stalk celery, finely chopped

1 red onion, finely chopped

1 cucumber, peeled, seeded, and cut into ¼-inch dice

¼ cup coarsely chopped flat-leaf parsley

3 tablespoons cider vinegar

6 tablespoon mayonnaise

1.
Place the potatoes in a medium saucepan; cover with water. Bring to a boil over high heat; add salt. Reduce heat to medium; simmer until tender, about 20 minutes. Drain in a colander. When cool enough to handle, peel and cut into ½-inch pieces. Transfer to a medium bowl. Add the eggs, celery, onion, cucumber, and parsley.

2.
In a small bowl, whisk the vinegar and mayonnaise; season with salt and pepper. Pour the dressing over the vegetables; stir gently to combine. Adjust the seasoning with salt and pepper. Serve at room temperature.

baked sweet potatoes with caramelized onions and shaved parmesan

SERVES 6

6 medium sweet potatoes (8 ounces each)

1 tablespoon unsalted butter

4 large yellow onions, cut in half, then into ½-inch-thick half-moons

3 tablespoons sugar

1 teaspoon coarse salt

¼ teaspoon freshly ground pepper

2 tablespoons balsamic vinegar

1½ ounces freshly shaved Parmesan cheese (about ½ cup)

1.
Preheat the oven to 450°F. Place the potatoes on a baking sheet; bake until tender, about 45 minutes. Meanwhile, melt the butter in a large nonstick skillet over medium-low heat. Add the onions; cook until soft, about 15 minutes. Sprinkle with the sugar, salt, and pepper; toss to coat. Continue to cook, stirring occasionally, until the onions are very soft and caramelized, about 1 hour more, adding water 1 tablespoon at a time if the pan dries. Stir in the vinegar. Set aside; keep warm.

2.
When the potatoes are tender, split them open, and top with the caramelized onions and shaved Parmesan. Serve warm.