Grilled Potatoes with Garlic and Herbs
April 29, 2008 by Andrea
Filed under Vegetables
Summer grilling season is fast approaching, and the bug has already bitten us. We started grilling a couple weeks ago when we had a few warm days, and we’ll probably grill every weekend and a few days during the week between now and winter. We usually do at least one simple grill a week with hamburgers, hot dogs, and brats because we like how easy it is, and the other times we’ll grill chicken, ribs, or steaks. Potato or macaroni salad or some kind of slaw is our regular accompaniment, but lately I’ve been grilling potatoes and we love them! It’s just like roasting them in the oven, only we put the pan on the grill. I like how it keeps the kitchen from heating up so much, a big plus when the temperatures soar in July and August. And I like how the potatoes in the bottom of pan turn into nice brown crusty bits, which taste really good!
This isn’t a recipe but more of a formula because the ingredients change a bit every time I make it. I’ve used various potatoes, even sweet potatoes, and sometimes I mix two or more kinds for color; and I always have garlic, peppers, onions, two or three herbs, salt or seasoning salt, pepper, and olive oil. For this batch, I used Yukon Gold potatoes, red onions, whole garlic cloves, rosemary, thyme, and sage. All the herbs were from our indoor garden.
This is my contribution to this week’s edition of Weekend Herb Blogging, a weekly event founded by the fabulous Kalyn of Kalyn’s Kitchen. This week’s host is Anh of Food Lover’s Journey, so check out her blog next week for the round-up!
Other Recipes You Might Like
Thai Grilled Chicken with Cilantro Dipping Sauce
The Daring Bakers Make Tender Potato Bread
Tanna of the wonderful cooking blog The Half Cup chose the challenge item for this month, a delicious bread that can be shaped in many different ways. As the name suggests, the bread is tender and quite flavorful, and it’s one that I enjoyed making, so I’m sending a big THANK YOU to Tanna for selecting this bread for us to try this month! I had some for breakfast this morning, and it’s still tasty.
Each month the host chooses the rules for preparation, and Tanna set the standards pretty high, but she also gave us free reign for shaping the bread. The rules for this month were as follows: Read more
Mashed Sweet Potatoes with Green Chiles
My husband isn’t fond of sweet potatoes because they are, well, too sweet. I can certainly understand his sentiment given the many sweet potato dishes incorporating sugar or marshmallows and taking on a noxiously sweet flavor. I don’t like that kind of sweet potato dish, either, but due to my Southern heritage I enjoy and sometimes crave a baked sweet potato with a tiny bit of butter and a pinch of salt on top.
So you can understand how we were skeptical when my mother served us mashed sweet potatoes while visiting her last spring. We were sure that they would be too sweet, but we were pleasantly surprised Read more
Salt Potatoes
July 6, 2006 by Andrea
Filed under Vegetables
This is another example of how simple foods made from just a few ingredients can be wonderfully satisfying. All you need are potatoes, salt, and water. These potatoes are a Central New York favorite and a tradition when we visit the family camp. The salty flavor goes great with cookouts and clambakes. We like to have them with barbecued ribs or Hoffman hot dogs.
Stories I’ve read and heard state that salt potatoes originated with Irish workers at the Syracuse Salt yards near Onondaga Lake about a century ago. Then in 1914, Hinerwadel’s starting bagging and selling salt potatoes. At the grocery stores in CNY, you can purchase bags of the little white potatoes with salt included and instructions right on the bag. I was informed that new red potatoes are not the correct potato for this dish, so look for the smallest new white potatoes that you can find. Read more
Papas Fritas con Rajas (fried potatoes with poblano pepper strips)
March 23, 2006 by Andrea
Filed under Vegetables
I’ve been craving fried potatoes. Not Southern style hash browns, although I do like those…but that’s another post. No, I wanted something with a bit of a kick. This Mexican version is it. It’s such as simple dish, but the flavor is wonderful. It makes a great side dish for grilled steaks or chicken.
Equipment
large nonstick skillet
sharp knife or mandolin Read more
Cream of Baked Potato Soup
February 22, 2006 by Andrea
Filed under Soups & Stews
It’s cold and raining today…perfect for a hot, comforting bowl of cream of potato soup. I must confess that this recipe is always changing. I’ve tried for many years to perfect it, and I have found myself constantly tweaking the ingredients or preparation. But no matter how I make it, we never seem to have a problem making this soup disappear. This takes some time to prepare, but it’s time well spent. Because I have played around with this recipe so much, I’ve kept track of a number of variations that have also worked well, which I have listed below.
[Updated January 15, 2008]
Equipment
microwave
6 to 8 quart pot
sharp knife
potato masher or stick blender Read more
