Given the opportunity to combine two great ingredients in one side dish, it’s hard to say no. Today they are potatoes and avocado. You’ll get crispy on the outside and tender on the inside potatoes topped with a cooling avocado crema! Ingredients 21 oz potatoes 2–2 1/2 tbsp olive oil 1 tsp ground garlic 1…
Potato and Sorrel Gratin
When offered sorrel from a friend’s garden, I’m always happy to accept. This green leafy vegetables’ tangy flavor is lovable, and is an instant buy from a farmers’ market. Not much is required to contribute a lemony flavor along with a healthy dose of Vitamin C, A, Calcium, Iron & Magnesium. Not a particularly creamy…
Colcannon Potato with Cabbage and Celery
Celery root, known as celeriac, is often under-appreciated, yet a vegetable that always pleases. While fantastic shredded in a creamy salad like a celery remoulade, the best is brought out of this vegetable when cooked. The celeriac and red cabbage both develop sweetness, which contribute to the overall warmth of this colcannon. The purée takes…
Roasted Sweet Potato Pie or Flan
This is as delicious with a crust as it is without one. Not a flan as traditionally known, with a caramel component, but a seductively creamy one. Optional variation: Use 2 eggs instead of 3 to smoothen the texture, but this version won’t slice as precisely. Ingredients 2 large sweet potatoes (Or enough to create…
Hasselback Potato Gratin
Celebrated food science writer J. Kenji Lopez-Alt brings us this gloriously golden mash up of Hasselback potatoes & a potato gratin – designed to provide you a creamy potato & singed edge in every single bite. The main revolution is placing the sliced potatoes vertically in the dish (on their edges) rather than laying them…