Potato, Bacon and Cheese Casserole

This dish is perfect for a holiday gathering and you can assemble ahead of time abs pop in the oven when it’s time to bake it. Just let it sit on the counter at room temp for 30 minutes.

• 2 lbs. potatoes, boiled
• 1⁄2 lb. bacon, cut in 1⁄2-inch slices
• 2 medium onions, peeled and sliced
• 2⁄3 cup crème fraîche
• 1 lb. Reblochon or raclette cheese
• 1 tsp. salt
• 1 tsp. ground black pepper

• Fill a large saucepan with cold water, add the potatoes, and bring to a boil over high heat. Boil for 20 minutes and drain.
• Preheat the oven to 350°F. In a medium nonstick skillet, cook the bacon over medium-high heat. After 1 minute, add the slices of onions and cook for 5 minutes, stirring often with a wooden spatula.
• Cut cooked potatoes in thin slices. Layer half of them at the bottom of a large baking dish. Add a layer of onion slices and bacon. Pour the cream on everything, then add a last layer of sliced potatoes on top.
• If you have a whole Reblochon, slice it in two round, thinner cheeses. Put them on top of the dish, rind facing the top of the oven. If you’re cooking with slices of cheese, spread them all over the potatoes. Season with salt and pepper. Put in the oven and bake for 20 minutes.
• Serve warm.

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Potato Salad with Capers. Spring Onions and Mint

Patricia Wells is my go to all summer! This is a warm potato salad that can be served at room temp. It is perfect for picnics too!

• 1 lb firm Tiny potatoes
• 1/4 c olive oil
• 2 tbsp fresh lemon juice & the zest
• 1 tbsp dijon mustard
• 6 green onions, sliced thib
• 1/4 c capers, drained
• Salt
• 1/4 c mint, cut into chiffonade

Bring a large pot of water to a simmer with a steam rack inside. Place the potato on the rack and cover, boil over medium heat for about 25 minutes, until they can be easily pierced with a knife.

In a large bowl, big enough to hold the potatoes, whisk together the olive oil, mustard, zest and lemon juice. Stir in the onions and capers.

Add the potatoes directly to the dressing while hot and toss to combine. If your potatoes are large, cut then into cubes.

When ready to serve toss with mint.

Serves 4 – 6.

Herb Roasted Chicken with Potatoes and Olives

I love sheet pan meals! Easy to make and easy to clean up.

• 1/4 c olive oil
• 3 tbsp fresh oregano, minced
• 1 tbsp fresh thyme, minced
• 3 tbsp fresh sage, minced
• 3 cloves garlic, minced
• Salt and pepper
• 1 1/2 baby potatoes, quartered
• 1/2 c pitted Castelventrano olives
• 1 lb chicken thighs
• 1 lemon, cut into wedges

Preheat oven to 450. Spray a large baking pan.

Combine herbs, garlic, oil, salt and pepper in a large boil. Add potatoes and olives and toss to coat. Place potatoes onto pan. Top with lemon wedges.

Toss chicken in the remaining oil and place on baking pan.

Bake 40 – 45 minutes. Serve.

Serves 4.

Crispy Potatoes with Avocado Salsa

This is so yummy! Thanks Food & Wine for the recipe!

1 1/2 pounds fingerling potatoes

6 tablespoons olive oil, divided

1/2 teaspoons kosher salt, divided

1/2 cup chopped yellow onion

1/3 cup cold water, plus more as needed

1 medium serrano chile, stemmed, seeded (if desired), and roughly chopped

3/4 cup chopped fresh cilantro leaves and stems, divided

2 tablespoons fresh lime juice

1 small avocado, pitted

1/2 cup pickled hot jalapeño slices (such as Mezzetta) plus 1 1/2 tablespoons pickling liquid

2 ounces Cotija cheese, grated on smallest holes of a box grater (about 1/2 cup)

Preheat oven to 350°F. Toss together potatoes, 2 tablespoons oil, and 1 teaspoon salt on a rimmed baking sheet, and spread in a single layer. Bake in preheated oven until fork-tender, 30 to 40 minutes. Remove from oven.Step 2    

Increase oven temperature to 500°F. Using the bottom of a 1-cup dry measuring cup, smash potatoes to about 1/2-inch thickness. (Make sure smashed potatoes are still in a single layer.) Drizzle with 3 tablespoons oil; sprinkle with 1 teaspoon salt. Bake at 500°F until bottoms of potatoes are golden brown, 15 to 20 minutes. Flip potatoes, drizzle with remaining 1 tablespoon oil, and sprinkle with 1/4 teaspoon salt. Bake until edges of potatoes are crispy and golden, 8 to 12 minutes.Step 3    

While potatoes bake, process onion, 1/3 cup water, serrano, 3 tablespoons cilantro, lime juice, and remaining 11/4 teaspoons salt in a blender until smooth, about 20 seconds. Add avocado, and process until smooth, about 10 seconds. If needed, pulse in additional cold water, 1 tablespoon at a time, to reach a thick but pourable consistency.Step 4    

Transfer warm potatoes to a large bowl; add pickled jalapeño slices and pickling liquid, Cotija, and 1/2 cup cilantro; toss to coat. Spoon avocado salsa into 4 small bowls; top evenly with potato mixture, and sprinkle with remaining 1 tablespoon cilantro. Serve immediately.

Serves 4.

Roasted Sausage, Peppers and Potatoes

I love this recipe from Skinny Taste! Everything cooks in one pan and very little prep work! It takes about 50 – 60 minutes total time to bake, so it might not work for a weeknight meal if you are short on time.

• 3 potatoes, cut into 1/2 inch cubes
• 1 medium onion, quartered
• 3 bell peppers, cut into 1 inch pieces
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp onion salt
• 1/4 tsp mushroom seasoning (optional)
• Salt and pepper
• 2 – 4 uncooked sausages

Preheat oven to 400. Spray a large rimmed baking sheet with olive oil.

Toss everything except the sausage together on the sheet pan. Spread in a single layer.

Roast for 25 minutes, stirring a couple times. Add sausages to the pan and cook for 20 – 30 minutes, turning once, until cooked through.

Divide among plates and serves.

Serves 2 – 4.

Slow Cooker German Potato Salad

This is defiantly a sometimes food. If bacon is not your jam use a little liquid smoke. The play of sweet and sour is wonderful!

• 3 lb red potatoes
• 1 lb bacon
• 1 onion, chopped
• 3 tbsp flour
• 1/3 c sugar
• 1/4 c packed brown sugar
• 2 tsp salt
• 1/2 tsp pepper
• 1/3 c Apple cider vinegar
• 2 c water

Place potatoes in a pot, bring to a boil. Reduce and cook for 15 min. Drain and let cool, then slice.

In a multicooker on high sauté, cook the bacon in batches till crispy. Remove bacon.

Add onions, and cook for 4 – 6 until soft. Stir in the flour until blended. Stir in sugar, salt and pepper. Gradually stir in vinegar and water; bring to a boil and stir until thicker, add potatoes, top with bacon.

Cook on low for 3 – 4 hours.

Serves 12.

Rack of Lamb and Roasted Veggies

This is a two pan, one oven meal. Simple and tasty!

• 1 lb small potatoes, quartered
• 1 lb beans
• 1 rack of lamb
• Olive oil
• Herbs de Provence
• Salt and pepper

Gremolata for Lamb

• 2 cloves garlic
• 2/3 c parsley
• 2 tbps preserved lemon
• 1/4 c bread crumbs
• 2 tbps olive oil

Preheat oven to 450.

In a large bowl toss potatoes, beans and 1 tsp herbs with olive oil. Place on a large pan and roast for 30 – 40 minutes until golden.

In a food processor combine gremolata ingredients and pulse to combine. Season lamb with salt and pepper. Press gremolata on the lamb. Bake for 15 – 20 minutes until cooked to your level of doneness.

Serves 4.

Pizza with Potatoes and Green Garlic

I tend to make pizza on Friday night and generally it is a last ditch effort to clean out the fridge. This week I had some left over boiled potatoes from chorizo tacos and green garlic. The two together are wonderful!

1 bulb green garlic, sliced thin
½ lb new potatoes, boiled and choped
Olive oil
Pizza dough
Pepper
1 tbps chopped fresh rosemary
¼ c freshly grated Parmesan
1 ball of mozzarella 

Preheat oven with pizza stone inside to 450.

Roll out dough, drizzle with olive oil. Top with slices of mozzarella, garlic, potatoes, rosemary, pepper, salt and parm.

Bake for 10 min until cheese is melted and crust is brown.

Cabbage, Bacon and Potato Soup

Perfect soup for a cold winter night. This comes together in less than an hour. 

Ingredients:
6 oz bacon, cut into lardons
1 lb yellow flesh potatoes, cubed
3 celery ribs, sliced thin
1 leek, sliced thin
1 onion, sliced thin
5 cloves garlic chopped
1 quart chicken stock
10 oz savoy canbage, sliced thin
salt and pepper

In a large stock pot, cook the bacon over medium heat until crispy. Turn heat to low, add potatoes, celery, onion, leek and garlic and sweatcook covered until softened, 5 minutes. Add stock and bring to a boil, then reduce to a simmer. Cook 20 minutes until the potatoes are soft. Stir in cabbage and cook for 1 – 2 minutes.

Serves 6.

Salmon with Roasted Leeks, Potatoes and Salad

This is a delicious and healthy dinner that comes together pretty quickly!

Ingredients:
8 baby leeks, rinsed and split
10 – 15 tiny potatoes
2 hard boiled eggs
2 radishes sliced thin
4 c salad greens
8 oz salmon fillet
1/3 c olive oil
1 tsp dijon mustard
2 cloves garlic, minced
Juice of 1/2 lemon
Olive oil
Capers, drained

Preheat oven to 400. Toss leeks and potatoes with olive oil on a large sheet pan, season with salt and pepper. Roast for 20 – 40 minutes – keep an eye on the leeks – and pull them out if they cook quicker. Stir and toss a couple times during the process.

Combine 1/3 c olive oil, garlic, lemon juice and mustard in a small jar, shake to combine.

Place salmon in a small roasting pan, drizzle with olive oil and season with salt and pepper. Roast for 15 – 20 minutes until cooked through.

Toss greens with a little dressing, split between two plates, top with radishes and capers. Toss leeks with a little dressing and split between plates. Split the salmon fillet between plates and scatter potatoes and eggs.

Serve 2.