-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.
-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.
-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.
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.