As previously mentioned I have one child who absolutely refuses to eat all white potatoes – including french fries! I have no idea where she get this from as potatoes were a pretty big staple for me growing up. These Sticky Red Potatoes from Starters & Sides Made Easy reminded me of a more sophisticated version of the erstwhile childhood favorite – fries and ketchup.
Ingredients: Yukon Gold potatoes, chili powder, ketchup, salt, oil, vinegar, garlic cloves,
The Process: First the oven is preheated to 400 F. The instructions call for you to grease the pan, but I often use silicone baking mats instead. The potatoes are tossed in chili powder, ketchup, salt and oil and spread into a single layer on the baking sheet. They then bake for 45-55 minutes. While the potatoes were baking I prepared the sauce, which is a mixture of oil, ketchup, vinegar, garlic, honey and chili powder mixed in a saucepan over a medium flame. When the potatoes were ready I tossed them in the sauce and baked them for an additional ten minutes.
The Results: These tasted OK but were nothing super special. My child who refuses potatoes, still refused these. One interesting note is that the potatoes in the cookbook photo are in fact fried. A small blurb at the bottom of the recipe tells you that if you want to fry your potatoes you can, just replace the oil in the sauce with cornstarch. I was therefore not shocked to find my potatoes a bit crumblier than the ones in the photo. Many of them broke when being tossed with the sauce. They still looked nice, but not nearly as professional as the potatoes in the photo, that held together well because they had been fried. I thought it a strange choice to show a photo of food prepared using alternate instructions than those in the recipe.
Potatoes are a staple in many households. They are available in winter and summer, inexpensive and filling. They are also a little plain looking, and groans of “potatoes again” can be heard when I put the same dish of cubed, baked potatoes on the table again. This recipe, from Kosher by Design Entertains, gave me a way to dress up potatoes for special events and did not seem overly difficult not did it involve too many strange ingredients.
Idaho or Yukon Potatoes (I used Idaho), garlic, sea salt, black pepper
Slicing the Hasselback Potatoes
I preheated my oven to 450 and set up a chopping block with scrubbed potatoes. Then I sliced each potato into thin wedges, without slicing all the way through. It took some practice to avoid slicing all the way down without wimping out and not slicing through enough. Then I placed the potatoes on a baking sheet, placed garlic in between the slivers and drizzled the potatoes with olive oil, salt and pepper.
The potatoes baked for one hour, with continuous basting. Then they were ready to eat!
Hasselback Potatoes Ready for the Oven
There definitely no strange ingredients which is a plus in my book. After some practice, slicing the potatoes was easy and drizzling them with garlic and oil took all of two minutes. The major hardship here was basting the potatoes and making sure the oven did not burn. This helps them stay moist and prevents burning.
They were a huge hit at the table and disappeared in minutes! I would definitely make it again.
When I saw this recipe for Rosti, Swiss Hash Browns, in the Saveur 150 Classics magzine all I could think was “This is a giant Latke”. Now while many people love latkes, I’m actually not their biggest fan. I need to eat them straight off the frying pan with sour cream. Therefore I was a little doubtful I would enjoy this potato only recipe. Still I was willing to give it a try.
lard or unsalted butter (Substitution Note: I used Earth Balance to make this non-dairy and kosher)
This recipe is actually available online on Saveur’s website.
I elected to hand grate the potatoes, and found it not unlike making potato kugel. The instructions are simple and easy so once everything was boiled and grating it went into the skillet with Earth Balance.
I stirred frequently in the beginning to throughly coat the potatoes. Do not skimp on skillet space! Use at least the recommended 8″ skillet. This gives you enough space to mix the potatoes and the butter/lard quickly and easily. After that, I used a hard earthenware plate to weigh down the mix and voila! Rosti.
To flip the Rosti onto the plate I enlisted my husbands help and we both
donned oven mitts to avoid burning. It actually slid right off thanks to the well greased potatoes. It looked really pretty.
It looks like Saveur promised and did indeed taste like a less-crisp latke, but slightly more Earthy/wholesome. The real kicker? My baby who was just starting finger foods at the time loved it! I still needed the sour cream and applesauce.