Note: Sacramento cooking teacher Paulette Bruce shared this family favorite, an adaptation of Cindy Pawlcyn’s recipe from “Fog City Diner Cookbook.” “You will be making three thin but creamy, rich layers of potatoes,” Bruce said. “It’s very important to cut the potatoes very thin so they absorb the cream and cook through without drying out. I often use more cream and cheese than this recipe calls for. The potatoes soak up the additional liquid, and it makes a richer dish.”
• 2 to 3 large russet potatoes
• 3 oz. grated Asiago cheese
• 1 c. cream
• Kosher or sea salt
• Freshly ground pepper
Preheat oven to 350 degrees. Butter a 9- by 13-inch baking pan. Peel the potatoes and slice them 1/8-inch thick by hand or on a mandoline. Rinse slices in cold water and dry.
For each layer, use one-third of the potatoes and lay them out slightly overlapping, sprinkle with one-third of the cheese and just enough cream to coat them, then sprinkle with salt and pepper. Bake for 45 minutes to an hour or until potatoes are fork-tender.
Nutrition information per serving:
Calories 190 Fat 10 g Sodium 175 mg
Carbohydrates 19 g Saturated fat 6 g Calcium 146 mg
Protein 6 g Cholesterol 29 mg Dietary fiber 1 g
Diabetic exchanges per serving: 1 bread/starch, ½ high-fat meat, 1 fat.
Note: The Hasselback is a thinly sliced, fanlike baked potato that can be topped with any number of delicious items. This recipe calls for butter and Parmesan cheese, and it requires no peeling and keeps all the nutrients that linger beneath the skin intact.
• 4 baking potatoes, scrubbed
• 4 tbsp. melted butter, divided
• 2 tbsp. panko breadcrumbs (or other dry breadcrumbs)
• 4 tbsp. Parmesan cheese
• Salt and pepper
Preheat oven to 425 degrees.
Place a washed potato on a cutting board, and set a wooden spoon handle next to it, running along the length of the potato’s base. With a sharp knife, begin making thin (1/8-inch to 1/4-inch) slices across the potato’s width. As you cut down, use the spoon’s handle to act as your cutting guide so you don’t slice down all the way through the potato. Prepare all 4 potatoes in this way.
Place the cut potatoes in a baking dish. Spread 2 tablespoons of butter atop the prepared potatoes. Season with salt and pepper, and bake for 40 minutes.
Remove the potatoes from the oven and top each with the panko breadcrumbs, Parmesan cheese and the remaining butter. Re-season with salt and pepper and bake for 20 to 25 minutes longer.
Remove from oven and cool slightly before serving.
Nutrition information per serving:
Calories 300 Fat 14 g Sodium 210 mg
Carbohydrates 38 g Saturated fat 9 g Calcium 115 mg
Protein 7 g Cholesterol 35 mg Dietary fiber 4 g
Diabetic exchanges per serving: 2 ½ bread/starch, 3 fat.
Serves 2 to 4.
Note: This technique using just three ingredients makes starchy russet potatoes act like creamy Yukon Golds, and also makes some of the crispiest edges ever. Use the potato scraps to make mashed potatoes or to roast with oil and salt later. Keep the scraps in a bowl of water in the refrigerator until ready to use (dry off, if roasting them). Recipe adapted from Francis Mallmann in “Genius Recipes” by Kristen Miglore.
• 4 oz. (1 stick) unsalted butter
• 4 Idaho potatoes
• Coarse salt
To make the clarified butter: Slowly met butter in a small heavy saucepan over medium-low heat; do not stir. Remove from heat and carefully spoon off and discard any foam at the top. Pour the clear liquid butter through a fine-mesh strainer, leaving behind the solids in the pan. Once cool, chill in the refrigerator.
To prepare the potatoes: Heat a oven to 400 degrees, with the rack positioned in the center of the oven. Line a rimmed baking sheet with a Silpat or use a nonstick baking sheet.
Cut off the 2 ends of 1 potato and reserve them. Trim the 4 sides of the potato to form an even brick. Slice the potato about 1/8 inch thick on a mandoline, keeping the slices in order if you can (just like a line of shingled dominoes).
Hold the stack of potato slices in the palm of one hand and use the other to shape them back into a brick, as you would a deck of cards. Lay the stack on its side on the baking sheet, and put the reserved potato ends, cut side down, at either end to keep the stack aligned.
Then, with the palm of your hand, angle the slices slightly to resemble a line of dominoes that has tilted over. Adjust the end pieces to keep the stack in shape, and align the slices if necessary. Dot the top and sides with 1 tablespoon of the clarified butter. (If you’re in a hurry, you can brush the melted butter on the potatoes instead of waiting for the butter to be chilled.)
Sprinkle with salt to taste. Repeat with the remaining potatoes, keeping the stacks at least 2 inches apart.
Bake for 40 minutes, or until the potatoes are browned on the edges and tender in the middle when tested with a skewer. Serve immediately.
Nutrition information per each of 4 servings:
Calories 210 Fat 13 g Sodium 6 mg
Carbohydrates 23 g Saturated fat 8 g Calcium 6 mg
Protein 2 g Cholesterol 33 mg Dietary fiber 2 g
Diabetic exchanges per serving: 1 ½ bread/starch, 2 ½ fat.
SMOKED SALMON POTATO SALAD WITH BUTTERMILK HERB DRESSING
Serves 4 to 6.
Note: Recipe from Ellise Pierce, Cowgirl Chef blogger.
• 1 c. buttermilk
• 1/2 c. créme fraîche or sour cream
• Juice of 1/2 lemon
• 1 garlic clove, minced
• 1 tbsp. chopped fresh chives, plus more for garnish
• 1 tbsp. chopped fresh dill, plus more for garnish
• Sea salt and cracked pepper
• 1 lb. waxy potatoes, such as red, new or fingerling
• 2 1/2 oz. smoked salmon
To make dressing: Combine buttermilk, créme fraîche, lemon juice, garlic, chives, dill and salt and pepper to taste in a bowl, and whisk until combined. Chill for at least an hour before using.
To prepare the potatoes: Scrub the potatoes, slice them into 1/4-inch coins and put them in your largest skillet. Cover with water, salt well and turn the heat to high. When the water boils, reduce the heat to a simmer and let them cook just until you can put a fork in them — you don’t want them to fall apart. When they’re done, gently pour them into a colander to drain and cool.
Tear or chop the salmon into bite-size pieces and put in a large bowl with the potatoes. Add some of the dressing, and gently toss (easiest with hands so the potatoes don’t break). Serve on small plates and garnish with additional chopped dill and chives.
Nutrition information per each of 6 servings:
Calories 126 Fat 5 g Sodium 350 mg
Carbohydrates 16 g Saturated fat 3 g Calcium 87 mg
Protein 5 g Cholesterol 14 mg Dietary fiber 2 g
Diabetic exchanges per serving: 1 bread/starch, 1 fat.
GARLIC-PARSLEY POTATO CAKES
Note: Adapted from “Recipes From Home,” by David Page and Barbara Shinn.
• 2 1/2 to 3 lb. medium-starch potatoes, such as Yukon Gold, peeled and quartered
• 12 whole garlic cloves, peeled
• Kosher salt
• 1/2 c. fine yellow cornmeal, divided
• 3 tbsp. finely chopped fresh parsley
• 1 egg plus 1 egg yolk
• 2 tbsp. whole milk
• 1 tbsp. olive oil, plus more for frying
• Black pepper
Place potatoes, garlic and 1 teaspoon salt in a pot and add water to cover by 1 inch. Bring water to a boil, reduce to a simmer and cook potatoes until they are just tender all the way through, about 10 minutes. Drain potatoes, return to the pot and shake over medium heat for 1 minute to dry them out.
Add 3 tablespoons cornmeal and the parsley and mash everything together with a potato masher, leaving the mixture chunky.
Whisk together egg, egg yolk, milk and 1 tablespoon oil in a small bowl. Stir mixture into potatoes and season with 2 1/2 teaspoons salt and 1 teaspoon pepper. Let cool, then cover and refrigerate at least 1 hour or overnight.
Heat oven to 350 degrees. Form potato mixture into rounds about 3/4-inch thick. Put remaining cornmeal in a shallow dish.
Working in batches, heat 2 tablespoons olive oil in a large skillet over medium heat. Coat potato cakes on each side in cornmeal, brown on both sides in the skillet and transfer to a baking sheet. Repeat with remaining potato cakes, adding more oil as needed between batches. (At this point, cakes can be set aside at room temperature for up to 4 hours.)
Bake until heated through, 10 to 15 minutes.
Nutrition information per serving:
Calories 210 Fat 6 g Sodium 1,065 mg
Carbohydrates 35 g Saturated fat 1 g Calcium 31 mg
Protein 4 g Cholesterol 46 mg Dietary fiber 3 g
Diabetic exchanges per serving: 2 bread/starch, ½ other carb, 1 fat.
Smashed Cast-Iron Skillet Potatoes With Chimichurri
Serves 4 to 6.
Note: Cotija is a salty Mexican cheese, from semisoft to very hard, that is similar to feta. From “Simply Scratch” by Laurie McNamara.
• 8 medium red potatoes
• 2 tsp. olive oil
• Kosher salt and freshly ground black pepper
• 1/2 c. Chimichurri Sauce (see recipe)
• Cotija cheese (see Note)
Place a 12-inch cast-iron skillet in the oven and preheat oven to 400 degrees.
Wash potatoes and dry them well. In large bowl, toss potatoes with olive oil. Using potholders, pull the hot pan out of the oven and place the potatoes in an even layer. Bake the potatoes for 50 to 60 minutes, or until fork-tender.
Remove skillet from oven and let potatoes cool slightly, about 5 minutes. Use a potato masher to gently press on the potatoes until they burst. Season with a few pinches of kosher salt and pepper before topping with a few spoonfuls of chimichurri and sprinkling with Cotija. Serve warm.
Nutrition information per each of 6 servings with sauce:
Calories 320 Fat 18 g Sodium 350 mg
Carbohydrates 36 g Saturated fat 4 g Calcium 100 mg
Protein 6 g Cholesterol 8 mg Dietary fiber 4 g
Diabetic exchanges per serving: 2 ½ bread/starch, 3 ½ fat.
Makes 1 cup.
Note: From “Simply Scratch” by Laurie McNamara.
• 6 garlic cloves
• Leaves from 1 bunch fresh flat-leaf parsley (about 2 c.)
• 3 tbsp. white wine vinegar
• Juice of 1 medium lemon
• 1 tsp. kosher salt
• 1/8 to 1/4 tsp. cayenne pepper
• 3/4 c. olive oil
In the bowl of a food processor, pulse the garlic to coarsely chop. Add parsley, vinegar, lemon juice, salt, cayenne and olive oil. Process until just combined. Keep refrigerated until ready to serve; will keep for up to 2 weeks.
Nutrition information per 2 tablespoons:
Calories 190 Fat 20 g Sodium 305 mg
Carbohydrates 2 g Saturated fat 3 g Calcium 26 mg
Protein 1 g Cholesterol 0 mg Dietary fiber 1 g
Diabetic exchanges per serving: 4 fat.