Smashed Potatoes and Peas

-Cover 5-7 potatoes with water and add ½ tsp sea salt. 

-Simmer covered until just tender, about 8-10 minutes.

-Shell peas until you get about ¼ cup peas.

-Add peas to the potatoes and simmer partially covered for another 3 minutes.

-Drain then return to pan. 

-Add the following:

¼ cup milk

1 TBS butter

¼ tsp sea salt

-Let stand off heat for 1 minute and add 4 chopped green onions. 

-Coarsely mash and serve with a pat of butter on top.


Roasted Potatoes with Flat Leaf Parsley

-Preheat oven to 450 degrees.

-Halve 5 potatoes the long way and season the potatoes with salt.

-Melt 4 TBS butter.

-Pour the butter in a large baking pan.

-Take some whole parsley leaves off of a bunch of parsley.

-Put 2-3 whole parsley leaf on the bottom of each potato before you put it cut side down in the pan.

-Sprinkle the potatoes with some more salt.

-Roast for 35-45 minutes or until golden brown on the bottom.


Potatoes with Fennel, Artichokes and Fontina Cheese

-Preheat your oven to 425 degrees.

-Slice 2 pounds of potatoes into 1/8 inch thick slices.

-Slice up 1 bulb of fennel into half moon shaped pieces.

-Melt 2 TBS butter in a Dutch oven over medium-high heat.

-Add the fennel and potatoes along with the following:

½ tsp sea salt

½ tsp dried rosmary

-Cook 4 minutes.

-Then add the following:

1 cup chicken broth

1 cup heavy cream

One 4 ounce jar drained artichoke hearts

3 cloves of garlic, put through a garlic press

2 bay leaves

- Cover, bring to a simmer and cook until potatoes are just tender, about 10 minutes.

-Discard the bay leaves.

-Transfer the potatoes to a greased 8 x 8 baking dish, and sprinkle with the following:

2 TBS finely chopped parsley

1 cup grated Fontina cheese

-Bake until top is golden, about 20-25 minutes.

-Let potatoes cool 10 minutes before serving.


A Thin Cake of Potatoes and Parmesan by Nigel Slater

From Tender, this is a pretty amazing cookbook! He says, “Potatoes cut thinly are…blissful when cooked with stock or butter until they are sodden and meltingly soft.”

-Preheat your oven to 450 degrees.

-Slice 2 pounds of fingerling potatoes as thinly as you can, you should be almost able to see through them.

-Melt 8 TBS of butter.

-Put 4 cloves of garlic put through a press or finely minced them. Set aside.

-Finely chop ½ bunch of flat leaf Italian parsley.

-Finely grate ½ cup Parmesan cheese.

-Put a little of the melted butter over the bottom of a shallow baking dish or a cast-iron skillet and cover it with some of the potato slices, overlapping them slightly.

-Pour on a little more butter, then season with some of the garlic, parsley, salt, pepper and a dusting of the Parmesan.

-Cover that with a further layer of potatoes, more salt/pepper, garlic, parsley and Parmesan.

-Then continue layering until you have used all the potatoes. Finish with butter and Parmesan.

-Bake for 45-50 minutes until deep golden brown and sizzling, pressing down very firmly once or twice with a large spatula.

-Remove from oven and let cool a little before serving.