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
8 sprigs
fresh thyme
1 cup grated
Parmesan (4 ounces)
1/4 cup olive
oil
Kosher
salt and black pepper
Directions
Heat oven
to 400° F. In a large roasting pan, toss the potatoes, thyme, Parmesan, oil, 1
teaspoon salt, and ¼ teaspoon pepper. Roast, stirring once, until golden
brown and crisp, 45 to 50 minutes. 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.)
For Pesto Sauce see our blog on August 30th
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)
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. 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. Serve with flank or flat iron steaks, seasoned
lightly with salt and pepper. 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.)
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 recipe,
but fresh ones are preferable.)
Directions
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. 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.
Backyard Patch Herbs creates several blends
that are perfect with potatoes. We made a grouping called Spud Celebration Sampler that we think you should check out. Or
you can see all of our products at http://www.backyardpatch.com/
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