Grilled Potatoes with Garlic Aioli

Grilled potatoes are one of my FAVORITE side dishes to serve year-round. The grill gives them a smoky crispiness that you won't find from any other method. The garlicky sauce becomes fragrant and warm as it is drizzled over the hot potatoes. So yummy!

Serves: 2-3

Ingredients:

2 medium sized russet potatoes

1/3 cup olive oil

1 tsp. paprika

Kosher salt

For the aioli:

1/2 cup mayonnaise

juice of 1 lemon wedge

black pepper

kosher salt

1-2 cloves of garlic (I usually use two), minced

Assembly:

Slice the potatoes into 1/2 inch thick rounds. Add them to a pot of water and bring to a boil (put the potatoes in when the water is cold, not hot, to ensure even cooking). Cook 5-7 minutes until a fork goes in with a little resistance (they should not be cooked through at this point). While the potatoes are cooking, combine aioli ingredients (I actually like to do this step ahead of time. Allowing the flavors to combine for an hour or more makes for an even more pronounced garlic flavor throughout). Drain and place potatoes back in the pot to evaporate the remaining water. Add the oil, paprika, salt and pepper and toss to coat. Grill over medium high heat for 3-5 minutes per side until cooked through and crispy on the outside. Spoon aioli over the potatoes while they are still hot. 

Bacon, Crimini and Potato Frittata

A few months ago, a reader requested that I post more casserole-type dishes. I typically don't make too many casseroles, but I do make a few tasty one-dish meals. Frittatas have to be my number one favorite! This frittata is light and delicious~ fluffy eggs filled with bacon, sliced mushrooms and a hint of mozzarella sit atop browned, thinly sliced potatoes for a delicious, one pan meal that is simple enough to whip up on a Sunday morning and impressive enough to serve brunch guests anytime! My favorite part about this dish is that it's so versatile; you can add just about any veggie or meat to this dish and it will be fabulous. Try thinly sliced asparagus, bacon or spinach. YUM.
Serves: 4

Ingredients:
5 eggs
1/4 cup milk or heavy cream
2 slices of cooked, crumbled bacon
6 sliced crimini or button mushrooms
1 small potato, peeled and thinly sliced
1/2 tbsp. butter
1 tbsp. olive oil
Kosher salt
black pepper
1/4 cup shredded mozzarella
1 tbsp. grated parmesan (opt.)

Assembly:
Preheat oven to 350. Melt butter and oil together in an ovenproof saute pan. Place potatoes in an even layer and brown over medium-high heat (about 3-5 minutes). Beat eggs, salt, pepper and milk/cream. Add mushrooms, bacon and cheese to the potatoes in the pan. Pour in the egg mixture. Cook 3-4 minutes on medium heat until you see that the edges are beginning to set. Transfer to the oven and cook for about 10 minutes or until the entire top of the frittata is set. Cool for a few few minutes then cut into wedges and serve.

Potato Skins

I love appetizers so much that sometimes my husband and I will make a meal out of them! Potato skins are one of my go-to dishes~ they are simple and delicious and, if you make them at home instead of eating them in a restaurant or buying them frozen, you are actually eating much less saturated fat! This is a super simple recipe that is great for game day, a lazy Sunday or casual entertaining. The skins are cripsy and delicious, filled with gooey cheese and smokey bacon. Enjoy!
Serves: 4-6

Ingredients:
5 small Idaho potatoes, scrubbed
4 strips of cooked bacon, crumbled
1 cup of shredded colby-jack cheese
Kosher salt/black pepper
1/2 cup sour cream
2 green onions, chopped

Assembly:
Bake potatoes in a 400 degree oven for about 40 minutes (or until fork tender). Remove and allow to cool. Slice potatoes lengthwise and remove about half of the insides (great for mashed potatoes later!). Place the halves on a baking sheet with the insides facing upward, sprinkle with salt and pepper and bake for about 10 minutes. Remove potatoes from the oven, sprinkle with cheese and crumbled bacon, then return them to the oven for about 5-8 minutes (or until cheese is melted and bubbly). While potatoes are cooling, place sour cream in a bowl and add chopped green onions (I like to mix the onions right in, depending on how much my guests enjoy them). Arrange the potatoes around the sour cream bowl and serve immediately.

Roasted Parmesan Potatoes

So it appears that I am on a potato kick these past few weeks! I've been getting a little bit bored with the same old, same old, so I thought I'd do some experimenting and ended up with this dish. I paired Idaho potatoes with olive oil, a few basic spices and some good quality parmesan for this healthy and tasty side that is great with anything from burgers to grilled fish. I served these with a delicious chicken roulade (stuffed with tomatoes, mushrooms and provalone) in a white wine reduction. The potatoes added a nice crispiness and were especially delicious when used to soak up some of the extra sauce from the chicken. Enjoy!
Serves: 2

Ingredients:
2 medium sized Idaho potatoes, 1/2 inch dice
1/4 cup olive oil
Kosher salt, black pepper
2 tbsp. grated parmesan cheese

Assembly:
Soak potatoes in cold water to pull out some of the starch (at least 10 minute). Dry potatoes completely and toss with olive oil. Sprinkle a liberal amount of Kosher salt and about an 1/8 tsp. of black pepper onto the potatoes. Cook in a 385 degree oven on the top rack for approximately 25 minutes. Flip potatoes with a spatula and cook until golden and crispy, about 10 minutes. Remove from oven and place potatoes on a paper towel to absorb the excess oil. While potatoes are still hot, sprinkle with parmesan cheese. Serve immediately.

Loaded Twice Baked Potatoes

This is hands-down my favorite potato recipe. These potatoes are a great compliment to steaks (as you can see in the background), chicken or chops. They are hearty and delicious, bursting with bold flavors. The bacon and paprika lend a fabulous smokiness, while the cheese is gooey and just a little salty. The green onions on top give these potatoes a nice bite that is a perfect compliment to the richness of the filling. You will LOVE these!

serves 2

Ingredients:
2 large Idaho potatoes
1/4 cup shredded cheddar cheese
2 strips of cooked bacon, chopped
1 green onion, diced
1/8 cup warmed heavy cream
3 tbsp. butter, melted
salt, black pepper
1 tsp. paprika


Assembly:
Poke holes in the potatoes then bake them for about 45 minutes at 400 degrees. Allow them to cool for 25 minutes before slicing the top off each potato (don't cut them in half, just slice off the top). Scoop the insides into bowl and mix them with the bacon, cream, butter, salt and pepper. Stuff the mixture back into the potatoes and sprinkle with paprika. Bake at 375 for 10-12 minutes or until tops are golden and crispy. Using the back of a fork, press down on the tops of the potatoes to form a well in each. Sprinkle with green onions and serve.

Technique Tuesday: Perfectly Mashed Potatoes

I make so many different varieties of mashed potatoes at my house ~ from mashed sweet potatoes with brown sugar and pecans to twice baked mashed potatoes with bacon and cheese. Mashed potatoes are a great cool weather side dish; they are hearty and delicious and make a great addition to steaks, BBQ or grilled pork/chicken. I really like eating mashed potatoes as leftovers too. Mashed potatoes are a super easy and affordable side dish, but there are a few simple tips that you should remember if you want to ensure that your mashed potatoes are always creamy and delicious!
1. Choosing the perfect potato

For amazing mashed potatoes, it's really important to choose the right type of potato. A potato with a higher starch content will give you wonderfully tasty mashed potatoes. Try yukon gold, fingerling or Idaho next time you're making mashed potatoes. Red potatoes are delicious, but I've found they are better suited to roasting than mashing. You can also mash sweet potatoes for a delicious fall side dish (these yummy potatoes are loaded with vitamins A and C).

2. Skins or no skins?

I prefer a more rustic mashed potato, so I typically leave the skins on during cooking and mashing. If you like super creamy, uniform mashed potatoes, I suggest peeling them before cooking and using a ricer to mash them.

3. Cooking your potatoes perfectly

Start with cold water. If you add potatoes to boiling water, you will be cooking the outside first. By the time the inside is done, the outer portion of the potato will be a gluey mess. For even cooking, add your potatoes and water, then bring them to a boil. Don't forget to generously salt the water after you've brought the pot to a boil.

4. Make good use of your hot pot

After you've drained your potatoes, return them to the pot you cooked them in. The heat from the pot will eliminate any remaining water on the potatoes, ensuring that your mashed potatoes stay light and fluffy.

5. Make sure your liquids are warm

The best mashed potatoes are made when you add warm (not boiling) milk, cream or stock to your potatoes along with melted butter or olive oil. This keeps the potatoes from cooling down while you are combining the ingredients.

6. Be creative with your additions

Potatoes are one of the best blank canvases you can find. There are a million different things you can add to mashed potatoes to make them extra special. Some of my favorites include roasted garlic, cream cheese, bacon, cheddar cheese, parm or romano cheese, green onions. For sweet potatoes, try a tart diced apple, brown sugar, pecans or mini-marshmallows.

7. Do not overmix!

I can't say this enough ~ overmixing your potatoes will work the glutens and give you a gluey, nasty mess. YUCK. For a more rustic mashed potato, use a fork or a potato masher. Mash them just enough to get all of the ingredients evenly combined. DO NOT use a food processor or hand mixer to mash your potatoes. If you really like super smooth potatoes, invest in a ricer (see tip 2).

Basic Mashed Potatoes:

2 medium potatoes, washed and chopped into 1/2 inch pieces

6 cups of water

1 tbsp. salt plus a pinch more to taste

1/4 cup heavy cream, warm

1/3 stick butter, melted

black pepper

1 green onion, diced

Bring potatoes and water to a boil. Add salt. Reduce heat to medium and cook until fork tender (about 20 minutes). Drain in a colander. Return the potatoes to the pot and add cream and butter. Add additional salt and pepper to taste. Use fork or masher and top with green onions.

Roasted Potato, Green Bean, and Asparagus Salad with Dijon Vinaigrette

I've been posting a lot of rich, decadent recipes on The Happiest Belly lately, so I thought it would be a nice change to throw in a light and healthy recipe to balance things out (and show you, yes, I am capable of making healthy food too!). This is one of my favorite things to eat, and it all started with a need to use up what was left in the vegetable drawer! I was grilling burgers a month of so ago and noticed that I had some leftover green beans and asparagus in the fridge. Not enough to serve one or the other, so I made a delicious salad using both. This salad was even great as leftovers served room temperature. This salad is truly a showstopper!

Ingredients:

4-6 stalks of asparagus, steamed or grilled (I prefer grilled!)

2 small potatoes, diced into bite sized pieces

1 small bunch green beans, lightly steamed

1/4 of a red onion, sliced

1 small tomato, diced

1/4 cup olive oil

salt/pepper

1 lemon wedge

Dressing:

1/2 cup olive oil

1/8 cup red wine vinegar

1 medium sized garlic clove

1 tbsp. dijon

1 tbsp. honey

salt/pepper

Assembly:
Toss potatoes with olive oil and roast in a 375 degree oven until crispy (15-20 minutes). Allow potatoes to cool. While potatoes are cooking, chop asparagus and green beans into bite sized pieces. Drizzle with lemon juice. Whisk dressing ingredients and set aside. Combine potatoes with remaining salad ingredients and toss with dressing.

Technique Tuesday: Tater Tips!

Potatoes are such a versatile and inexpensive vegetable; they can be used in soups, stews or mashed, fried, grilled to name a few ways. There are a few quick tips regarding potato preparation that will help you ensure that your potatoes are fabulous!

Tip #1: Parboiling
A great technique for making fries and grilled potatoes is to parboil them first. This just means that you are partially cooking the potatoes by submerging them in boiling water for a few minutes. There are some people that will tell you to never cut potatoes before you boil them. I cut mine all the time (chop or slice) and have never ended up with a soggy potato. I like the added benefit of quick cooking when you chop your potatoes before boiling them. To parboil, place the potatoes in cold water and bring to a boil. Cook briefly, until you can get a fork into the potatoes but they are only partially cooked. Drain potatoes then go head and use your secondary cooking method.

Tip #2: Boiling
Make sure that anytime you are boiling potatoes, you start with cold water. If you bring your water to a boil then add the potatoes, you will end up with potatoes that are cooked unevenly. Bringing the water to a boil with your potatoes added when the water is cold helps them to cook evenly.

Tip #3: Use your imagination
Potatoes are just about the most versatile vegetable I can imagine. Sweet potatoes, yukon gold, red, Idaho, Korean sweet potatoes...the list goes on and on... Be adventurous and use potatoes in a variety of ways, combining them with different meats and vegetables to create a multitude of dishes. Lately I've been buying 5lb. bags of small Idaho potatoes and using them for mashing, sauteeing, grilling, baking and roasting. They are great to have on hand and simple to prepare.

Tip #4: Making fries
If you are deep frying your potatoes, use the double fry method. Fry them once, then again to get them nice and crispy. If you are baking them, make sure you add a good quality olive oil to ensure that you will have a good crispy outside. Salt your fries when they are still warm; the salt will stick to the oil and create an incredible taste. Also, soak your potatoes before frying; this will remove some of the starch and improve the consistency of your fries.

Tip #5: Mashing your potatoes
DO NOT OVERMASH! This is the most important tip on making delicious mashed potatoes. If you overmash your potatoes, you will end up with a gluey mess.

Tip #6: Types of Potato
There are so many different types of potato from which to choose! Red potatoes are excellent for roasting, while yukon gold make for delicious mashed potatoes. Do some research on what type of potato is best for the dish you are making. I tend to buy small Idahos as a good, all-purpose potato. You can't go wrong with those!

Tip #7: Ricer or Masher? Skin on or off?
I tend to use a potato masher because I like my potatoes to have a little body. If you prefer very creamy mashed potatoes with uniform consistency, you will likely appreciate the ricer. Along this vein, if you like a more rustic mashed potato, go with skin on; if you prefer a creamy, smooth mashed potato, peel them first.

Super Loaded Mashed Potatoes

I love making all different types of smashed and mashed potatoes! I'm not such a big fan of a creamy, smooth plain mashed potatoes; I prefer them when they have a little texture and love enhancing them with different flavors like roasted garlic, cheeses, etc. The recipe below is a variation on my twice-baked potato recipe and includes all kinds of yummy ingredients like bacon, green onions and marbled cheddar. If you're counting calories, you can always substitute chicken stock for the heavy cream, reduced fat shredded cheese, and turkey bacon. I typically make these potatoes to accompany steaks or BBQ. It's a stick-to-your-ribs dish that is just as yummy as leftovers the next day.

Ingredients:
2 medium sized Idaho potatoes (Yukon Gold are great for mashing too), washed and diced
1-2 slices cooked bacon, crumbled
1/8 cup shredded cheese (I recommend cheddar or jack)
3 tbsp. melted butter
1/8 cup heavy cream
salt
pepper

Assembly:
Place potatoes in a pot of cold water and bring to a boil. Reduce heat to medium and cook until potatoes are fork-tender (approximately 15 minutes). Drain and place potatoes back in empty pot (this helps them dry). Add butter, cream, salt and pepper. Smash potatoes with a large fork or potato masher. Stir in bacon and cheese, then top with diced green onions (or chives).

Breakfast for Dinner: Home Fries with Eggs and Sausage

One of my favorite things is breakfast for dinner. There's just something so enjoyable about eating a good breakfast food in the evening... I make this dish when we're in the mood for something savory and crepes when we're in the mood for something sweet (my crepe recipe will be up soon, so keep watching!). This potato and egg dish is one of my favorites to serve if I've had a rough day and can be easily whipped up when you're running low on groceries.

I probably should note that most of the recipes on this blog serve 2-3 people (this doesn't include desserts). Unless otherwise noted, you can go ahead and assume that these recipes will make enough to feed two adults with a little left over for a snack later!

Home Fries:
2 small to medium sized Idaho potatoes, washed, dried and diced (skin on)
1/4 red onion, chopped
1/4 red pepper, chopped
1/4 green pepper, chopped
salt
black pepper
cayenne pepper (a good few shakes will give these potatoes a nice zip!)
paprika (a dash of this give these potatoes a little smokiness and great color)
3 tbsp. vegetable oil

Heat oil on high in a medium sized pan and add diced potatoes. Add vegetables and cook for several minutes to allow potatoes to brown on the bottom. Flip potatoes/vegetables and add spices, cooking for five or so more minutes. Stir and lower heat to low, adding a cover to the pan. Cook for approximately five minutes (this step will soften the potatoes and eliminates a parboiling step prior to adding them to the pan). Remove cover and cook 10-15 minutes on medium heat to desired crispiness.

Assembly:
Fry two eggs any way you'd like (scrambled with cheese is a yummy alternative). Typically we saute some mushrooms to sandwich between the potatoes and eggs and add shredded colby-jack cheese before topping with eggs. This dish is delicious with bacon/sausage/ham or just plain meatless. You can also incorporate bacon, sausage or ham into the dish by cooking, dicing and adding it with the cheese before topping with eggs. Yum!

No Guilt French Fries

We love to eat french fries at our house, but it's probably not a good idea to deep fry french fries several times a week. Instead, we eat baked french fries probably 1-2 times every week. They're quick, easy and go really well with sandwiches and burgers. The best part about them is that they're crispy and delicious but don't ruin your diet. You can cut the potatoes into wedges or julienned strips and can even use the same principal to make sweet potato fries. Because they're baked not fried, you can feel less guilty about dipping them into a delicious garlic or pesto aioli (recipe coming soon!).


2 small-medium sized Idaho potatoes, washed and dried
1/8 cup olive oil
Jane's Crazy Salt (this stuff is AMAZING! You should be able to find it with the spices at most grocery stores)

Preheat oven to 375. Spray a baking sheet with nonstick spray. Cut potatoes to desired width (if you're doing wedges, cut in half, then quarter, then wedges). Toss potatoes with olive oil. Shake Crazy Salt over fries. Bake for approximately 15-20 minutes or until fries come easily off the baking sheet. Flip fries and rotate baking sheet. Cook 5-10 more minutes until crispy. Remove and place on a paper towel to remove excess oil. Sprinkle a little more salt onto fries and serve immediately.