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Oven-fried potato chips
Posted by Cathie Trogdon - This has been viewed 2222 times and there are 0 comments
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recipe by Cathie Trogdon

1-2 medium potatoes
¼ cup oil
Whole herb leaves (rosemary, thyme, sage, parsley)
1 tsp. salt
½ tsp. pepper

Herbed potato chips make attractive hors d’oeuvres. You can serve them unadorned, or add a dollop of sour cream sprinkled with minced herbs and a touch of caviar.
1. Peel potatoes and slice them into very thin rounds. Lay them out in a single layer on a well-oiled cookie sheet. Brush potato tops with oil and sprinkle with salt. In the center of each, place an herb leaf such as rosemary, thyme, flat parsley, or small sage.
2. Plac...... Read More

Pan-Braised Root Vegetables with Rosemary
Posted by Cathie Trogdon - This has been viewed 2210 times and there are 0 comments
Posted In Recipes
 
recipe by Cathie Trogdon
2 tbsps olive oil
2 large cloves garlic, minced
1 medium shallot, minced
4 medium parsnips, peeled and cut into 1/2-inch dice
2 medium carrots, peeled and cut into 1/2-inch pieces
3/4 pound celery root, peeled and cut into 2-by-1/8-inch strips
1/3 cup dry red wine
1 1/2 tbsps fresh rosemary, minced
1/2 tbsp fresh sage leaves, minced
1 1/2 cups low-sodium chicken broth
Salt
Ground black pepper

1. Heat oil in medium skillet over medium-high heat. Add garlic and shallot; sauté until aromatic, about 1 minute. Increase heat...... Read More

Mashed Potatoes with Root Vegetables
Posted by Cathie Trogdon - This has been viewed 2162 times and there are 0 comments
Posted In Recipes
 
recipe by Cathie Trogdon

1 pounds russet potatoes, scrubbed, but not peeled cut into 2” chunks
1 pound parsnips (or peeled rutabagas, peeled celery root, carrots, or turnips), peeled and cut into 2” chunks.
8 tbsps unsalted butter (1 stick), melted
1 cup half-and-half (warm)*
1 1/2 tsps table salt
Ground black pepper

*Most root vegetables are more watery than potatoes, so you may need less than the full cup of half-and-half if you are using mostly root vegetables.

1. Place potatoes and whatever other root vegetable you choose to use in large saucepan wi...... Read More

Easy Potato Gratin
Posted by Cathie Trogdon - This has been viewed 2103 times and there are 0 comments
Posted In Recipes
 
recipe by Cathie Trogdon

2 pounds all-purpose potatoes, washed, sliced very thin (may be peeled or not)
1 cup cream (not half and half or light)
1 1/4 tsps salt
1/8 tsp pepper

Optional:
1 clove minced garlic
1 tbsp butter
Pinch of nutmeg
1. Heat oven to 400 degrees
2. Combine potatoes, cream and seasonings and place in shallow oven proof pan (liquid will barely cover potatoes).
3. Bake for 45-55 minutes until golden brown. Let rest 5 minutes and serve.

Variations:
Classic Potato Gratin: Top with ½ cup grated gruyere or parmesan cheese

Scallop...... Read More

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