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Category: Potatoes

Smothered Chicken with Onion Gravy

Smothered Chicken with Onion Gravy

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Plus Mashed Potatoes & Garlicky Green Beans

Yield: 2

Hello Fresh

Season a pair of chicken cutlets with garlic and rosemary, seared to perfection in a hot pan, then drape them in a rich, velvety onion gravy. On the side are buttery sour cream mashed potatoes with even more of that luscious, savory gravy, and garlicky roasted green beans. After this meal, the rest of the evening should be …well, gravy! Cook: 35 – 45

  • 12oz potatoes
  • 3TBS sour cream
  • 1oz beef stock concentrate
  • 6oz green beans
  • 1tsp garlic powder
  • ½tsp dried rosemary
  • 1TBS flour
  • 12oz chicken cutlets
  • 1onion
  • salt & pepper
  • olive oil
  • cooking oil
  • butter


Prep:

Adjust rack to top position and preheat oven to 425°F. Wash and dry produce.

Dice potatoes into ½-inch pieces. Trim green beans if necessary. Halve, peel, and finely dice half the onion.

Cook potatoes:

Place potatoes in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve 1 cup potato cooking liquid, then drain.

Return potatoes to pot. Add sour cream and 2 TBS butter, mash until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Taste and season with salt and pepper if desired. Cover and set aside until ready to serve.

Roast green beans

While potatoes cook, toss green beans on a baking sheet with a drizzle of oil, half the garlic powder, salt, and pepper. Roast on top rack until browned and tender, 12-15 minutes.

Cover with foil to keep warm until ready to serve.

Season & Cook Chicken:

Pat chicken dry with paper towels, place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about ½ inch thick. Season all over with the rosemary, remaining garlic powder, salt, and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add chicken, cook until browned and cooked through, 5- to 7 minutes per side.

Turn off heat, transfer to a plate and cover with foil to keep warm. Wipe out pan and let cool slightly.

Make gravy:

Melt 1 TBS butter in pan used for chicken over medium-low heat. Add diced onion, cook, stirring, until softened, 2- to 3-minutes.

Sprinkle onion with flour, stir until coated. Whisk in ½ cup water and stock concentrate. Bring to a simmer and cook, stirring occasionally, until thickened, 2- to 3-minutes.

Tip: If gravy seems too thick, stir in another splash of water.

Serve:

Divide chicken, mashed potatoes, and green beans between plates. Spoon onion gravy over chicken and mashed potatoes. Serve.

Austrian-Style Potato Salad (Erdäpfelsalat)

Austrian-Style Potato Salad (Erdäpfelsalat)

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Yield: 4 to 6

Adapted from: Serious Eats

We’re all familiar with American and German potato salads, but less so with their Austrian counterpart, a lighter, brighter version of the dish that’s simultaneously more refreshing (there’s no mayonnaise in it, and relatively little fat overall) and deeper in flavor, thanks to the incorporation of chicken broth and the savoriness it brings.
Storing potatoes in the refrigerator allows enzymes to convert starches to sugars, giving the potatoes a hint of sweetness and a creamier texture.
Peeling and slicing the potatoes before cooking helps them cook more evenly, while boiling them along with their skin adds back some of the skin’s earthy flavor.
Adding vinegar to the potatoes immediately after cooking allows the vinegar to penetrate more deeply.
Chicken broth adds savory depth to the dressing.

  • 2lb Yukon Gold potatoes, peeled, quartered, and cut into ½-inch-thick slices, peels reserved separately (see note)
  • Kosher salt
  • 3TBS white wine vinegar, divided, plus more to taste
  • ¼cup extra-virgin olive oil
  • 1TBS Dijon mustard
  • ¾cup minced red onion, from about 1 small onion
  • 2TBS minced fresh chives
  • ½cup homemade or store-bought low-sodium chicken stock
  • 2tsp sugar
  • Freshly ground white or black pepper

Place sliced potatoes in a large saucier or Dutch oven and cover with water. Season generously with salt. Place potato skins in a fine-mesh strainer and place on top of pot. Add just enough water to submerge potato skins. Bring to a boil over high heat and simmer until potatoes are tender, about 15 minutes.

Discard potato skins, drain potatoes, and transfer to a rimmed baking sheet. Immediately sprinkle with 2 TBS vinegar and set aside to cool. When they are cool enough to handle, transfer potatoes to a large bowl.

Add remaining vinegar, olive oil, mustard, red onion, chives, chicken stock, and sugar. Using a rubber spatula or wooden spoon, roughly stir and fold mixture so that potatoes release some starch and liquid begins to thicken a little. Season to taste with salt and white or black pepper. Set aside to rest for at least 30 minutes and up to overnight. (If resting longer than 4 hours, cover bowl and transfer to refrigerator.) Stir again vigorously to thicken dressing; it should have a loose but not soupy consistency. If it’s too thick, thin it out with a little extra water or chicken stock and re-season. Serve cold, warm or at room temperature.

Sirloin Steak in Mushroom Sauce

Sirloin Steak in Mushroom Sauce

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with Caramelized Onion Mashed Potatoes & Roasted Carrots

Yield: 2

Adapted from: Hello Fresh

This Sirloin steak has little more than salt and pepper for seasoning. Ultra-creamy mashed potatoes and tender roasted carrots make it both filling and hearty, while the mushroom pan sauce that’s spooned on top has savory complexity.
Prep: 10 Cook: 50

  • 12oz carrots
  • 1yellow onion
  • 1clove garlic
  • 14oz sirloin steak
  • 2tsp Dijon mustard
  • 16oz Yukon gold potatoes
  • 4oz button mushrooms
  • 2TBS sour cream
  • 1oz beef demi-glace
  • salt & pepper
  • sugar
  • cooking oil
  • butter


Prep:

Adjust rack to top position and preheat oven to 425°F. Wash and dry produce.

Trim, peel, and cut carrots diagonally into 1-inch-thick pieces. Peel and dice potatoes into ½-inch pieces.

Tip: For speedier spud prep, skip the peeling.

Halve, peel, and thinly slice the onion. Trim and thinly slice mushrooms. Peel and mince garlic.

Cook carrots & mash:

Toss carrots on a baking sheet with a large drizzle of oil, salt, and pepper.

Roast on top rack until browned and tender, 25-30 minutes.

Meanwhile, place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil, cook until tender, 15-20 minutes.

Drain and return potatoes to pot. Mash with sour cream until smooth. Season with salt and pepper.

Keep covered off heat until ready to serve.

Caramelize onion:

While potatoes cook, heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add onion, cook, stirring occasionally, until browned and softened, 8-10 minutes.

Add 1 tsp sugar and a splash of water, cook until caramelized, 2- to 3-minutes more. Season with salt and pepper.

Turn off heat, transfer to a small bowl. Wipe out pan.

Cook steak:

Pat steak dry with paper towels, season all over with salt and pepper.

Heat a large drizzle of oil in pan used for onion over medium-high heat. Add steak and cook to desired doneness, 3- to 6-minutes per side.

Transfer to a cutting board to rest.

Make sauce:

Add 1 TBS butter and mushrooms to pan used for steak over medium-high heat. Cook, stirring, until softened, 3- to 5-minutes.

Add garlic, cook until fragrant, 30 seconds.

Stir in demi-glace and ¼ cup water. Bring to a boil, then reduce to a low simmer.

Stir in mustard. Simmer until thickened, 2- to 3-minutes. Season with salt and pepper.

Finish & serve:

Slice steak against the grain.

Divide mashed potatoes, carrots, and steak between plates. Top mashed potatoes with caramelized onion. Top steak with mushroom sauce and serve.

Mozzarella-Crusted Chicken

Mozzarella-Crusted Chicken

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with Blistered Tomatoes and Potato Wedges

Yield: 2

Adapted from: Hello Fresh

A new take on chicken Parmesan. Herbs, breadcrumbs, and mozzarella are heaped onto chicken to create glorious crown of a crust. In place of marinara, roasted tomatoes add a sweet and tangy punch. On the side, you’ve also got some crispy potatoes
Prep: 10 Cook: 35

  • 12oz Yukon potatoes
  • 2Roma tomatoes
  • ½cup panko breadcrumbs
  • 1tsp dried oregano
  • 1tsp paprika
  • ½cup mozzarella cheese
  • 12oz chicken breasts
  • salt & pepper
  • olive oil


Preheat and prep:

Wash and dry all produce.

Preheat oven to 425°F.

Cut potatoes into ½-inch-thick wedges, like steak fries.

Core and quarter tomatoes.

Roast veggies:

Toss potatoes on one side of a foil-lined baking sheet with a drizzle of olive oil and a pinch of salt and pepper. On other side of baking sheet, toss tomatoes with a drizzle of olive oil and a pinch of salt and pepper. Roast until potatoes are crispy and tomatoes are very soft, 25-30 minutes, tossing halfway through.

Make panko crust:

Mix panko, oregano, paprika, mozzarella cheese, a drizzle of olive oil, and a pinch of salt and pepper in a small bowl.

Season chicken:

Season chicken breasts all over with salt and pepper. Rub with a drizzle of olive oil. Place on a second baking sheet.

Coat chicken:

Add a layer of panko crust to top of each chicken breast, gently pressing to adhere. Pile topping as high as possible (you may have some left over).

Bake chicken and serve:

Bake chicken until meat is cooked through and topping is golden-brown, about 20 minutes. Serve with potato wedges and roasted tomatoes.

Roasted Sliced Potatoes

Roasted Sliced Potatoes

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Yield: 2

Scott Nowell

Simple roasted potato slices.

  • 6oz potatoes per serving
  • cooking oil
  • salt & pepper

Prep:

Preheat oven to 400°F. Use 375 to 450°F as needed. Adjust time accordingly.

Roast potatoes:

Wash and slice potatoes into ¼-inch-thick rounds (no need to peel). Toss on a baking sheet with a drizzle of oil, salt, and pepper.

Arrange potatoes in a single layer, roast on top rack until browned and tender, 20-25 minutes. 

Chicken Schnitzel with Cranberry Mostarda

Chicken Schnitzel with Cranberry Mostarda

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and cheesy mashed potatoes

Yield: 2

Adapted from: Home Chef

Ooh, schnitzel. Topped with a cranberry mustard concoction (that I’m not sure I’ll like) and served with cheesy mashed potato and coleslaw.

  • 12oz boneless skinless chicken breasts (filet mignon, or salmon)
  • 2russet potatoes
  • 12oz boneless skinless chicken breasts
  • 4oz slaw mix
  • 2½oz canned whole berry cranberry sauce
  • 2oz brewpub style mustard
  • 2oz sour cream
  • 2smoked gouda slices
  • 1oz pretzels
  • ½oz honey
  • ½tsp garlic salt
  • olive oil
  • salt & pepper
  • cooking spray


Start:

Turn oven on to 425°F. Let preheat, at least 10 minutes

Start the mashed potatoes:

Peel and cut potatoes into large evenly sized chunks.

Bring a medium pot with potato chunks covered by water to a boil.

Once boiling, cook until fork-tender, 14-18 minutes.

Remove from burner. Reserve 1/2 cup potato cooking water. Drain potatoes in a colander and return to pot.

While potatoes cook, continue recipe.

Prepare the chicken:

Pat chicken dry.

Cover chicken with plastic wrap and use a heavy object to pound to an even 1/4″ thickness. Gallon bags make cleaning up easier and are made of thicker plastic. If you don’t have a disposable bag, use plastic wrap.

Finely crush pretzels until consistency of breadcrumbs. For the best results, place in a plastic bag and crush with a heavy object. Place crushed pretzels on a plate and spread into an even layer.

Place chicken onto crushed pretzels, pressing gently to adhere to both sides.

Fry the chicken:

Line a plate with a paper towel. Place a large non-stick pan over medium heat and add 4 tsp. olive oil. Let oil heat, 5 minutes.

Test oil temperature by adding a pinch of pretzels to it. It should sizzle gently. If it browns immediately, turn the heat down and let oil cool. If it doesn’t brown, increase heat.

Lay chicken away from you in hot oil and flip every 1-2 minutes until golden-brown and chicken reaches a minimum internal temperature of 165°F, 8-10 minutes.

Remove from burner. Transfer chicken to towel-lined plate.

While chicken cooks, continue recipe.

Finish the mashed potatoes:

Tear cheese into small pieces.

Add half the reserved potato cooking water, garlic salt, cheese, sour cream, and a pinch of salt to pot with potatoes. Mash until combined and smooth.

If it is too thick, add additional reserved potato cooking water, 1 tsp. at a time and up to 2 Tbsp., until desired consistency is reached. Cover to keep warm.

Make slaw, make mostarda, and finish dish:

In a mixing bowl, combine slaw mix, half the mustard (reserve remaining for mostarda), honey, 1 tsp. water, and 1 tsp. olive oil. Set it aside and rest, 5 minutes.

While the slaw rests, in a microwave-safe bowl, combine cranberry sauce and remaining mustard. Microwave uncovered until heated through, 15-30 seconds.

Carefully remove from microwave and stir to combine. Set it aside.

Plate dish as pictured on front of card, slicing chicken, if desired, and topping with mostarda. Bon appétit!

Home Fries / Pan Fries

Home Fries / Pan Fries

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Yield: 2

Scott Nowell

You can get two servings from a large potato, so judge accordingly. Adjust the remaining ingredients to match the quantity of potatoes. A 12” skillet can handle 4 to 5 servings.

  • 1-nRusset potatoes
  • 1medium yellow onion, chopped (optional)
  • 1TBS butter
  • 1TBS vegetable oil or olive oil
  • ½cup water (optional)
  • salt and fresh ground pepper

 

Prep:

The potatoes can be peeled or unpeeled. If you are not peeling them, rinse and scrub under cool water.

You can partially cook the potatoes in the microwave to save time.

Cube the raw or pre-cooked potatoes.

Preferred Fry:

Heat 1 TBS of butter over medium high heat in a skillet. When the butter stops bubbling, add the TBS of oil and swirl.

Raw braised potatoes 😊: Add the potatoes and the onions (optional) to the pan, stir to coat with the oil and add ½-1 cup water. Cover and cook for 10 minutes or until water is gone. Remove cover, increase heat to medium and cook for 10 to 20 minutes, flipping occasionally until nicely browned.

Alternates:

Pre-cooked potatoes: Add the onions (optional) to the pan and cook over medium heat for 5 minutes, stirring occasionally. Add the potatoes and stirring once or twice, cook 3 to 7 minutes, depending on the cube sizes.

Raw potatoes: Add the potatoes and the onions (optional) to the pan, stir to coat with the oil and cook for 5 minutes, stirring occasionally. Cover, reduce heat to medium and cook for 10 to 20 minutes, depending on the cube sizes. Stir occasionally.

Season the potatoes with salt and pepper to taste, toss and serve.

French Fries AF

French Fries AF

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Yield: 2-3

Adapted from: Food Network

The best air fryer French fries are made with the right kind of potatoes: Beneath their thick skins, russets are packed with starchy flesh that is often described as “fluffy.” Aside from sounding adorable, that means fries with soft and tender insides. For golden and crunchy outsides, be sure to rinse away excess starch from the cut potatoes: simply give them a quick, cold shower, or for extra crunchy fries, you can soak them in water overnight in the fridge. Drain and pat dry to remove as much moisture as possible. Your air fryer will do the rest: a fan and heating element combine to force hot air all around the potatoes for crunchy-tender fries with only a slight coating of oil.

  • 1lb medium russet potatoes, unpeeled
  • 1tsp olive oil
  • Kosher salt and freshly ground black pepper

Prep:

Preheat air fryer to 380°F. (375°F in my combo unit.)

Cut the potato in half lengthwise, then into ¼ to 3/8-inch slices. Cut the slices into ¼ to 3/8-inch sticks. Put the fries in a medium bowl and rinse them well with cold water, then drain and pat dry with paper towels.

Toss the fries with the oil in a medium bowl, then sprinkle with ½ tsp salt and several grinds of pepper.

Air Fry:

Working in batches, if necessary, put the fries in an even layer in the air fryer basket with no overlapping and cook, turning them halfway through, until golden-brown and crisp, 14 to 16 minutes (20 minutes for 3/8-inch fries in our combo unit). Remove and season with salt.

Patatas A La Importancia

Patatas A La Importancia

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Yield: 4 Servings

Spain on a Fork

Spain
The name Patatas a la Importancia translates to Important Potatoes. The reason for this kind of a weird name? The potatoes are treated like a main ingredient here. Really taking this potato dish to the next level in deliciousness.

  • ⅓cup extra virgin olive oil
  • 2medium sized Yukon gold potatoes
  • 2cage-free organic eggs
  • ¼cup AP flour
  • ½onion finely diced
  • 3cloves garlic finely minced
  • 1TBS corn starch
  • ½tsp sweet smoked Spanish paprika
  • ½cup white wine
  • 3cups vegetable broth
  • handful freshly chopped parsley
  • sea salt
  • black pepper

Slice 2 Yukon gold potatoes into rounds that are a ¼ inch thick, crack 2 large eggs into a bowl, season with sea salt & black pepper and whisk together, in another bowl add in a ¼ cup of AP flour, season with sea salt & black pepper and mix.

To coat each slice of potato, start with the flour mixture and then into the egg wash, making sure to shake off any of the excess flour and egg wash.

Heat a large fry pan with a medium heat and add in ⅓ cup extra virgin olive oil, after 2 minutes start adding the coated potatoes, cook in batches to not over-crowd the pan, after 3 minutes flip to cook the other side, after another 3 minutes remove the potatoes from the pan and transfer to a plate with paper towels, continue to cook until all the potatoes are done.

Using the same pan with the same heat, add in ½ finely diced onion and 3 cloves garlic finely minced, mix with the olive oil, after 3 minutes add in 1 TBS of corn starch and a generous ½ tsp of sweet smoked paprika, mix until well combined, then add in ½ cup white wine and continue to mix until you form a thick sauce, then add in all the slices of potato (it´s ok if they are stacked around each other) and pour in 3 cups of vegetable broth (or just enough to cover all the potatoes), turn up the heat to a medium-high, at this point you don´t have to mix anything, but do give the pan a quick shake once in a while.

After about 25 minutes and almost all the broth has been incorporated into the potatoes and they are fully cooked through, remove from the heat, serve directly out of the pan garnished with freshly chopped parsley, enjoy!

Potato Galette

Potato Galette

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Yield: 4 Servings

Harold McGee / NY Times

A well-seasoned cast-iron pan is ideal for making this easy, comforting side dish. Make sure the potatoes are sliced thin and dry them well before assembling the dish. This will ensure full crispiness.

  • 2lb (about 3 medium) potatoes, peeled and sliced very thinly
  • 1TBS olive oil, or as needed
  • freshly ground nutmeg
  • freshly ground black pepper
  • 1TBS minced fresh parsley
  • 1TBS minced garlic
  • salt
  • fresh thyme leaves for garnish (optional, if not using persillade)

Pat potatoes dry if very starchy or moist.

In a sauté pan large enough to fit potato slices in just two layers, spread 1 TBS oil and sprinkle with nutmeg and pepper to taste. Starting in center, arrange potato slices in a closely overlapping, attractive spiral. When pan is filled, repeat to make a second layer.

Place pan over medium heat and cover. Slowly cook potatoes until well browned on underside, about 15 minutes, occasionally shaking pan gently to avoid sticking. Wipe inside of lid as needed to keep it dry.

Press potatoes down with a flat spatula and remove from heat. Place a larger platter over pan and flip it upside down, transferring potatoes to the platter. Check pan to make sure it is clean and has enough oil to keep potatoes from sticking.

Slide galette, raw side down, back into pan, and return to medium heat. Cover and cook until well browned, about 15 minutes.

Meanwhile, prepare a persillade by combining parsley and garlic in a small bowl.

To serve, slide galette onto a serving platter, season to taste with salt, and garnish with persillade or thyme.