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
Papas Chorreadas (Colombia)
January 31, 2006 by Andrea
Filed under Vegetables
I remember my first taste of papas chorreadas in Bogotá. It was in the school cafeteria where the teachers and staff could get a lovely Colombian lunch—almuerzo executivo—for only a small amount of money. The food was always good and fresh, just as good as some of the local restaurants that I liked to frequent. The meat was a roast chicken served with the papas, and the meal was delicious.
Somehow I lost track of my instructions for making this dish, and then a couple days ago I opened my pamphlet from Casa Vieja, a good restaurant in downtown Bogotá that serves the traditional Colombian favorites, platos tipicos. The instructions for making the dish are in the pamphlet, albeat without any measurements. So I also consulted my copy of the American Women’s Club cookbook, Bogotá Bounty, which gave me an idea of proportions.
These are a yummy comfort food that go great as a side for grilled chicken or steak. Read more
Hot German Potato Salad
This is a Meyers family favorite. I’d never had a hot vinegar based potato salad, but this captured my imagination. This is our regular side for grilled brats. I use a mandolin to get really thin potoato slices, but you can use a sharp knife if you don’t have a mandolin.
Equipment
6 quart pot
mandolin
sharp knife
large pan Read more
Potato Pancakes
This is a great way to use up leftover Garlic Mashed Potatoes. We eat these just about any time of the day. In fact, I’m having some for breakfast now!
Equipment
medium mixing bowl
fork
large spoon for scooping Read more
Garlic Mashed Potatoes
January 6, 2006 by Andrea
Filed under Vegetables
We love garlic and add large quantities of it to pretty much anything we cook. We use at least six cloves for these potoatoes, and sometimes more. And the recipe is very flexible. We have three other variations that we do just to change things up a bit. Feel free to share any variations you come up with!
[Updated November 23, 2009.]
GARLIC MASHED POTATOES
Serves 6 to 8.
Equipment
sharp knife
8 quart pot
potato masher Read more
