Thursday, September 16, 2010

Spud Celebration!

Yesterday was National Spud Day!  Never giving up on a reason to celebrate and eat potatoes I thought in honor of National Spud Day, I would share some herb and potato recipes with you.
Roasted Potato Cubes with Pesto Dipping Sauce
  •  2 pounds medium red potatoes, cut into 1-inch pieces
  •   8 sprigs fresh thyme
  • 1 cup grated Parmesan (4 ounces)
  • 1/4 cup olive oil
  • Kosher salt and black pepper
Directions
1. Heat oven to 400° F. In a large roasting pan, toss the potatoes, thyme, Parmesan, oil, 1 teaspoon salt, and ¼ teaspoon pepper. 
2. Roast, stirring once, until golden brown and crisp, 45 to 50 minutes. 
3. Serve at room temperature with pesto for dipping and these make a great appetizer (or you can serve them hot as a side dish with beef or pork.)
4.  For Pesto Sauce see our blog on August 30th http://backyardpatch.blogspot.com/2010_08_01_archive.html  

Unique Potato Salad
  • 1 pound small red potatoes (about 12)
  • kosher salt and black pepper
  • 1/4 cup olive oil
  • 1/4 cup crumbled blue cheese (about 1 ounce)
  • 2 tablespoons white wine vinegar (a nice herbal vinegar will work well too!)
  • 1 small head Boston lettuce, torn (about 4 cups)
Directions
1. Place the potatoes in a large pot and add enough cold water to cover. Bring to a boil and add 2 teaspoons salt. Reduce heat and simmer until tender, 14 to 16 minutes. Drain, run under cold water to cool, and using a fork or your fingers, break the potatoes in half.
2. In a large bowl, combine the blue cheese, vinegar, ¼ cup of oil, ½ teaspoon salt, and ¼ teaspoon pepper. Add the lettuce and potatoes and toss to coat.
3.  Serve with flank or flat iron steaks, seasoned lightly with salt and pepper.
Mashed Potatoes Extraordinaire!
  •  2 pounds Yukon Gold potatoes (about 6), peeled and cut into 2-inch pieces
  •  2 garlic cloves, peeled
  •  1/2 cup milk
  • 1/4 cup (1/2 stick) unsalted butter
  • 1/4 cup chopped flat-leaf parsley
  • 3 scallions, trimmed and chopped
  • 1/2 cup grated Parmesan
  • 1/2 teaspoon kosher salt
  • 2 pounds salad tomatoes (about 5 medium), chopped (Canned tomatoes can be used in this recipes, but fresh ones are preferable.)
Directions
1. Place the potatoes and garlic in a large saucepan and cover with lightly salted water. Bring to a boil; cover and simmer about 20 minutes or until a fork easily pierces a potato.
2. Drain the potatoes and garlic. Mash with a potato masher or a fork until smooth. Blend in the milk, butter, parsley, scallions, Parmesan, and salt. Gently fold in the tomatoes.
The backyard patch makes several blends that are perfect with potatoes.  We made a gouping called Spud Celebration Sampler that we think you should check out http://cgi.ebay.com/ws/eBayISAPI.dll?ViewItem&item=400154900156.  Or you can see all of our products at http://www.backyardpatch.com/  

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