Below are 6 amazing potato recipes from our collection. Click on the titles (red links) to get the recipes. Enjoy!
Potatoes are a staple in most homes, available year round, relatively cheap and incredibly versatile. Most people see potatoes as comfort food, but they also have lots of health benefits, particularly as a source of B6. Since the potato skins contain good fiber and nutrients, we try to leave on the skins whenever possible.
Potatoes should be firm, well shaped, relatively smooth, and free of decay. They shouldn’t be sprouting or have green colouring. It’s best to buy them individually in those bulk bins/displays as the packaged ones can retain moisture and encourage rot. Ideally, potatoes should be stored in a cool dark place (45-55F) but definitely not in the fridge. It’s best not to store them together with onions as the gasses from both will deteriorate each other.
OMG! These crispy oven-roasted potatoes are so good! The cooking method is different than the usual roasted potatoes. You boil and rough up the potatoes first, then add butter and oil (we really recommend using butter, but just oil is good too), then roast the potatoes at very high heat. Fluffy inside, crispy outside.
Vegetarian Sweet Potato Hash is very versatile – it can be used as a side dish, filling for a wrap, breakfast item or even as a main dish with, say, some eggs or tofu on top. Or you can add other favourite ingredients like chopped mushrooms or celery. The recipe only takes 20 minutes, it’s healthy and so colourful on the plate.
The lemon, Dijon, garlic and fresh herbs add a wonderful flavour boost, making this potato salad one of our favourites. It can be made ahead and is quick and easy… so 3 bonus points.
I was at a reunion recently where I sampled a pasta with tomatoes and gremolata. That fresh, bright citrus-y garlic-y, herb-y gremolata inspired me to try it out on something else. So I created crispy smashed potatoes with gremolata. At least my version. These potatoes are simply delicious – potatoes soft of the inside with crispy edges, garnished with a mixture of parsley, lemon and garlic.
Potato knishes are a Jewish classic. They are essentially little bites of mashed potatoes wrapped in a dough and baked to a golden brown. My grandmother, born in 1895, made them for special occasions and I loved them. One day, in the early 70’s when I was in university, I had a craving for potato knishes, so I called my grandmother and asked her how to make them. Click on the title for her coveted recipe.
Most of us fall back on a few tried-and-true recipes when it comes to potatoes. I’ve recently added a new one to my repertoire – Roasted Lemon-Rosemary Potatoes. My mother is thrilled – she loves lemon on everything. My husband is not a big lemon fan, but manages to reach for seconds every time I make these.