Category Archives: Potatoes

Pommes Anna (Potatoes Anna)

I love potatoes, and there are so many ways to make them! This is one of my favorite “fancy” ways to make potatoes. All you really need is a mandoline and a skillet, and this is so easy to make! Enjoy!

Pommes Anna (Potatoes Anna)
Adapted from Cooking Light, April 2001
Makes 6 servings

1 teaspoon kosher or sea salt
1/2 teaspoon black pepper
2 Tablespoons canola oil
1 1/2 tablespoons unsalted butter, divided
3 pounds peeled baking potatoes, cut into 1/8-inch-thick slices (use a mandoline to make this really easy!)
1 tablespoon chopped fresh flat-leaf parsley, optional

Preheat oven to 450°.

Combine salt and pepper in a small bowl. Melt 1 Tbsp butter, set aside.

Heat remaining 1/2 tablespoon butter and canola oil in a 10-inch cast-iron or ovenproof heavy skillet over medium heat. Arrange a single layer of potato slices, slightly overlapping, in a circular pattern in pan; sprinkle with 1/4 teaspoon salt mixture. Drizzle 1/2 teaspoon melted butter over potatoes. Repeat the layers 5 times, ending with butter. Press firmly to pack. Cover and bake at 450° for 20 minutes.

Uncover and bake an additional 25 minutes or until potatoes are golden. Loosen edges of potatoes with a spatula. Place a plate upside down on top of pan; invert potatoes onto plate. Sprinkle with parsley, if desired. Cut into wedges, and serve.

Nutritional info:
Calories: 243.4
Total Fat: 8.4 g
Saturated Fat: 2.1 g
Polyunsaturated Fat: 1.5 g
Monounsaturated Fat: 3.6 g
Cholesterol: 7.8 mg
Sodium: 195.5 mg
Potassium: 952.2 mg
Total Carbohydrate: 41.0 g
Dietary Fiber: 3.3 g
Sugars: 1.6 g
Protein: 4.9 g


Mashed Potato, Rutabaga and Parsnip Casserole with Caramelized Onions

This may seem like a strange side dish, but – trust me – it’s delicious! Until a couple of years ago, I had never had rutabaga or parsnips. But, once I was adventurous enough to try them (and buy them!), I needed something fun to make with them!

So, I found this recipe and gave it a try. The verdict? It’s tasty, homey, and comforting. A perfect side dish to a fall or winter meal. It does take a bit of prep work (peeling lots of root veggies), but it is worth it. It reheats well and you can even freeze the leftovers. Enjoy!

Mashed Potato, Rutabaga and Parsnip Casserole with Caramelized Onions
Adapted from Bon Appetit, Nov 1994
Serves 12

7 cups canned low-salt chicken or vegetable broth
3 pounds russet potatoes, peeled, cut into 1 1/2-inch pieces
1 1/2 pounds rutabagas, peeled, cut into 1/2-inch pieces
1 1/4 pounds parsnips, peeled, cut into 1 1/2-inch pieces
8 garlic cloves
1 bay leaf
1 teaspoon dried thyme
2 Tbsp canola oil
3 large onions, thinly sliced

Spray 13 x 9×2-inch glass baking dish. Combine first 7 ingredients in large pot; bring to boil. Reduce heat, cover partially and simmer until vegetables are very tender, about 30 minutes.

Meanwhile, Heat oil in heavy large skillet over medium-high heat. Add sliced onions and sauté until beginning to brown, about 5 minutes. Reduce heat to medium-low and sauté until onions are tender and golden brown, about 15 minutes. Season with salt and pepper.

Once tender, drain potatoes, rutabaga & parsnips well. Transfer vegetables to large bowl. Using electric mixer, beat mixture until mashed but still chunky. Season with salt and pepper. Transfer mashed vegetables to prepared dish.

Spread onions evenly over mashed vegetables. (Casserole can be prepared up to 1 day ahead. Cover and refrigerate.)

Preheat oven to 375° F. Bake casserole uncovered until heated through and top begins to crisp, about 25 minutes.

Nutritional info:
Calories: 184.9
Total Fat: 2.5 g
Saturated Fat: 0.2 g
Polyunsaturated Fat: 0.7 g
Monounsaturated Fat:1.4 g
Cholesterol: 0.0 mg
Sodium: 58.4 mg
Potassium: 889.8 mg
Total Carbohydrate: 37.1 g
Dietary Fiber: 4.9 g
Sugars: 6.2 g
Protein: 5.2 g

Slow-Cooker German Potato Salad

Now that it’s grilling season, I’ve started looking for great sides to go along with our grilled foods. While I sometimes attempt to grill the entire meal (entree, side, and veggie), sometimes it’s nice to have side dishes that can cook themselves and make more room on the grill for other items!

We made this recipe recently to go alongside burgers, and it was fantastic! My only complaint? The recipe says that there are 16 servings, and upon closer inspection, a “serving” was only 1/2 cup! So, in our case, we each had double servings – which still meant that we got 8 servings out of this recipe! In any event, it was tasty the first day, and reheated well – it would definitely be a great side for our next cookout! Enjoy!

Slow-cooker German Potato Salad
From Eating Well, May/June 2014
Serves 16 (about 1/2 cup per serving)

4 slices bacon
1/3 cup cider vinegar
3 tablespoons whole-grain mustard
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
3 pounds fingerling potatoes, halved lengthwise (or quartered, if large)
2 cups sliced celery
1 medium sweet onion, chopped
1/4 cup chopped fresh dill

1.Cook bacon in a large skillet over medium heat, turning occasionally, until crispy, about 8 minutes. Transfer to a paper-towel-lined plate to cool, reserving the drippings. Crumble the cooled bacon and refrigerate until ready to serve.

2.Discard all but 2 tablespoons of the drippings. Off the heat, add vinegar to the pan. When it stops steaming, scrape up any browned bits. Whisk mustard and flour in a small bowl; add the vinegar mixture and whisk until combined. Whisk in salt and pepper.

3.Combine potatoes, celery, onion and the dressing in a 5- to 6-quart slow cooker; stir until the vegetables are well coated. Cover and cook on Low for 5 hours.

4.To serve, stir in dill and the bacon.

Nutritional info:
Calories: 91
Fat: 1g
Saturated fat: 0g
Monounsaturated fat: 0g
Cholesterol: 2mg
Carb0hydrates: 17g
Protein: 3g
Fiber: 1g
Sugars: 1g
Added sugars: 0g
Sodium: 172mg
Potassium: 415mg

Grilled Sweet Potatoes

This is one of my favorite grilling side dishes to make. It’s a great savory way to enjoy sweet potatoes, and it is a hit every time. Enjoy!

Grilled sweet potatoes - done

Grilled Sweet Potatoes
A Karen original
Servings vary

Sweet potatoes (1/2 to 1 potato per serving)
Spray olive oil (I use my misto)
Gourmet Rosemary Sea Salt (see recipe)

Preheat grill. Scrub raw sweet potatoes and slice lengthwise. Spritz with olive oil, then sprinkle with the rosemary sea salt.

Place cut-side down on the grill (over medium heat). Grill for about 5 minutes, then flip over (skin-side down). Continue grilling for another 15-20 minutes or until potatoes are soft.

Serve hot.

Crispy Chipotle Potato Skins

This was another one of my Superbowl recipes. I have been making these for years, but I hadn’t made them recently. I forgot how tasty these were! Yum!

Crispy Chipotle Potato Skins
Adapted from WW website
Serves 8

4 large potato(es), baking-variety, cooked, cooled and halved lengthwise
1 1/2 Tbsp olive oil (I use chili-infused olive oil)
1 tsp chili powder, or chipotle chili powder
1/4 tsp hot pepper sauce
2 oz fat free shredded cheddar cheese (I used Lifetime cheese, and shredded it)
spray olive oil (I use misto)
1 medium tomato, diced
3 medium scallions (green parts only), finely chopped
1/2 cup(s) fat-free sour cream, optional (I use Lilly brand)

First, cook potatoes. Preheat oven to 400°F. Prick potatoes all-over with a fork. Place potatoes on a baking sheet, and bake for 1 hour. Remove from oven and set aside.

Increase oven temperature to 425°F. When potatoes are cool enough to handle, cut in half lengthwise, and scoop out flesh of potatoes, leaving a thin layer of potato flesh in potato. (Reserve remaining potato flesh for another use such as mashed potatoes.)

In a small bowl, combine oil, chili powder and hot pepper sauce. Using a pastry brush, brush insides of potato halves with oil mixture. Place potato halves in a single layer on a large nonstick baking sheet; sprinkle with cheese. Lightly spray with olive oil (to help the cheese melt).

Bake until cheese melts and potatoes are heated through, about 15 minutes. Sprinkle with tomatoes and scallions; serve with sour cream on the side. Yields 1 potato skin and about 1 tablespoon sour cream per serving.

Nutritional information per serving (1 half):
Calories: 90.5
Total Fat: 2.6 g
Cholesterol: 1.0 mg
Sodium: 18.6 mg
Total Carbs: 12.2 g
Dietary Fiber: 1.8 g
Protein: 4.8 g

Mashed Potatoes & Turnips

Mashed potatoes & turnips… to some people, this may sound like a terrible recipe. And, honestly, I was a bit reluctant to try it. But, last year – when I had several turnips left, and nothing to do with them – I gave it a try. To my surprise, it was really tasty! A perfect side dish anytime that regular mashed potatoes could be used. We made this again last night, since I *still* had turnips left over (after we ate the greens) from a farmer’s market trip several weeks ago! It was just as tasty as I remembered, and a fantastic way to use up turnips! We served it with a roasted whole chicken, and it will be a great repeat meal again in a couple of days. I made a double batch, since I had 2 lbs of turnips left – I’m looking forward to enjoying the leftovers as a side dish for lunches in the next few days!

Mashed potatoes and turnips - done

Mashed Potatoes & Turnips
Adapted from Cooking Light, Sept 2007
Serves 6

2 cloves
1/2 onion, peeled

1 pound peeled baking potato, cut into 1-inch pieces
1 pound peeled turnips, cut into 1-inch pieces
1/4 cup (1 ounce) finely grated Parmesan cheese*
1/4 cup fat-free sour cream (I use Lilly brand)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Mashed potatoes and turnips - ingredients

1. Push cloves into onion. Place onion, potato, and turnips in a large saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until potato and turnips are tender; drain.
Mashed potatoes and turnips - cooking

2. Discard onion and cloves. Return potato mixture to pan.

3. Add cheese, sour cream, salt, and pepper to pan; mash with a potato masher (or electric mixer) to desired consistency.

Nutritional info:
Calories: 123.3
Total Fat: 1.5 g
Cholesterol: 4.5 mg
Sodium: 250.1 mg
Total Carbs: 21.9 g
Dietary Fiber: 3.3 g
Protein: 5.9 g

Rosemary Mashed Sweet Potatoes with Shallots

Growing up, I always had sweet potatoes with marshmallows on top for Thanksgiving. In the early adult years, when we started hosting Thanksgiving, we had friends that made mashed sweet potatoes with red hots (those little red candies) inside. And I’ve also played around with sweet potatoes with a streusel topping, too. But, this year, I was looking for a more savory sweet potato recipe, and I found this one. The verdict? It was a big hit – especially with those who are not fond of the super-sweet sweet potato recipes. We will make these again, and I can envision these as a great side to all kinds of main course meals!

Rosemary Mashed Sweet Potatoes with Shallots
From Cooking Light, Nov 2010
Serves 6

2 Tbsp plus 2 tsp olive oil, divided
3/4 cup thinly sliced shallots (about 2 large)
2 tsp brown sugar
2 pounds sweet potatoes, peeled and diced
1 Tbsp finely chopped fresh rosemary
1/2 tsp coarse sea salt
1/4 tsp black pepper

1. Heat 2 Tbsp oil in a medium skillet over low heat. Add shallots to pan, and cook 5 minutes, stirring occasionally. Sprinkle with sugar; cook 20 minutes or until shallots are golden, stirring occasionally.

2. Place potato in a medium saucepan; cover with water. Bring to a boil; cook 8 minutes or until tender. Drain. Place potato in a large bowl; add remaining oil and beat with a mixer at medium speed until smooth. Add rosemary, salt, and pepper; beat until blended. Spoon into a bowl.

Nutritional info:
Calories: 203.8
Total Fat: 6.2 g
Saturated Fat: 0.8 g
Polyunsaturated Fat: 0.5 g
Monounsaturated Fat: 4.4 g
Cholesterol: 0.0 mg
Sodium: 222.9 mg
Potassium: 585.2 mg
Total Carbohydrate: 35.9 g
Dietary Fiber: 4.6 g
Sugars: 8.4 g
Protein: 2.9 g

Mashed Potatoes

Now, mashed potatoes are a basic food, but surprisingly (??) some people don’t know how to make them!

This is my version – more of a technique than an actual recipe. But – we love it, and it always has a place on our Thanksgiving table (and as a side to other dishes, too!).

Mashed potatoes - done

Mashed Potatoes
A Karen original recipe
Servings vary

Russet potatoes (about 1 medium potato per serving)
Salt & pepper (to taste)
Skim milk

1. Fill a medium saucepan about 1/2 full with fresh water. Peel potatoes, and after peeling, place each potato in the pot. Once all potatoes are peeled, drain water and replace with fresh water.

2. Take each potato (one at a time) out of the pot. Slice in half lengthwise, then slice each half into 1/4 inch slices. Return to pot. Repeat with remaining potatoes. Once all potatoes are sliced, drain water and replace with fresh water – enough to barely cover potatoes.

Mashed potatoes - ready to cook

3. Place pot on the stove, and set to medium-high heat. Add salt (usually about 1 tsp or a little more) – don’t worry about it being too salty – the salted water will be poured off after cooking.

4. Once the pot comes to a slight boil, turn the heat to low, partially cover (use the pot cover, just slightly cock-eyed), and simmer for 15-20 minutes or until potatoes are tender when pierced with a fork.

5. Drain water from pot, then begin mashing the potatoes in the pot. Add skim milk (about 1/4 cup at a time), and stir with potato masher. Continue adding milk & mashing/stirring until potatoes are creamy. Taste and add salt & pepper if needed.

Mashed potatoes - mashing

Warm Potato Salad with Goat Cheese

What goes with a picnic? Potato salad, of course! However, I’m not a fan of regular mayonnaise-laden potato salads (mainly because I’m not a huge fan of mayonnaise). But, I found this recipe that uses a vinaigrette and goat cheese, and I thought – hey – I like both of THOSE ingredients! So, I decided to give it a try!

We served this as a side to our Beer Can Chicken this Labor day, and it was a hit!

Goat cheese potato salad - done

Warm Potato Salad with Goat Cheese
Adapted from Martha Stewart Living
Serves 6

2 pounds red potatoes, scrubbed well and cut into 3/4-inch pieces
Coarse salt and freshly ground pepper
2 tablespoons white-wine vinegar
1 teaspoon Dijon mustard
4 teaspoons good quality extra-virgin olive oil
1 ounce soft goat cheese, crumbled
1 celery stalk, finely chopped
1 small shallot, finely chopped
2 tablespoons finely chopped fresh flat-leaf parsley (or sub 2 tsp dried parsley)

Goat cheese potato salad ingredients

Cover potatoes with water in a medium saucepan; season with salt, and bring to a boil. Reduce heat, and simmer until tender, 10 to 12 minutes. Drain, reserving 1/4 cup cooking liquid (will add in 1 Tbsp increments). Let potatoes cool for 5 minutes.

Whisk together vinegar, mustard, and 1 Tbsp reserved cooking liquid. Add oil in a slow, steady stream, whisking constantly until emulsified.

Transfer potatoes to a bowl, and drizzle with vinaigrette. Gently stir in goat cheese, celery, shallot, and parsley. Add more cooking liquid in 1 Tbsp increments until creamy, if needed. Season with salt and pepper.

Nutritional info:
Calories: 157.5
Total Fat: 4.0 g
Cholesterol: 2.2 mg
Sodium: 70.7 mg
Total Carbs: 28.1 g
Dietary Fiber: 2.2 g
Protein: 4.2 g

Oven Fries

To go along with my hamburger, I usually will also make a batch of oven fries. That way, I get in the full burger & fries craving!

This is more of a technique than a recipe, so adjust the amounts of potatoes & seasonings as needed!

Oven fries - done

Oven Fries
Potatoes, scrubbed and cut into wedges (I leave the skin on, but you can peel them) – usually about 1 potato per serving
Olive or canola oil
Seasoning (I like Tony Chachere’s Original seasoning)


Preheat oven to 425.

Put potato wedges into a large bowl. Toss with oil and seasonings.

Oven fries - tossed with seasoning

Place onto a cookie sheet lined with a Silpat sheet or parchment paper.

Oven fries - ready to bake

Bake in oven for 25-35 minutes, until browned and tender.

Oven fries - done

Serve immediately with your favorite ketchup (or any condiment you like!)