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Lemon Mustard Roasted Potatoes

Lemon Mustard Roasted Potatoes

I like to watch cooking shows while I’m doing other things. I put them on in the kitchen while I’m cleaning up or cooking, and sometimes I have them on while I’m working. The result is, I miss a lot. Sometimes I notice that I missed the one thing I wanted to see and I rewind and play that part again. And, very often I still miss it and have to repeat the process several times before I finally catch it. This recipe was inspired by one of those episodes.

I was watching Giada at Home. The episode was My Grandfather’s Favorites. So, Giada and her Aunt Raffy are recreating some of Dino De Laurentis’ favorite recipes. Giada has revamped the recipes in her own style, and it irritates Raffy to no end. They bicker. Giada grins at the camera a lot. And it feels a little weird that she’s the one in charge, instead of her aunt, given the theme of the episode. But hey! It’s her show. I think it would be interesting to see them make both versions, side by side. And, much more interesting to actually taste test both versions!

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My lemon mustard roasted potatoes are inspired by her lemon-mustard potato salad. Hers sound really yummy, but I was after roasted potatoes that could be reheated, rather than a salad dish with greens and other fresh stuff. Plus, it was important that I could use ingredients that I had on-hand. That is often a major factor in my adaptations and I hope that you will follow suit and take my recipes as an inspiration and a guideline to be adapted to the ingredients that you have, can easily get or just prefer!

Lemon Mustard Roasted Potatoes – Ingredients

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1 ½ pounds potatoes

Zest of one large lemon

Juice of 1 large lemon

3 tablespoons extra light tasting olive oil

2 tablespoons stone ground mustard

1 tablespoon fresh chives

1 teaspoon Himalayan salt

½ teaspoon fresh ground pepper

Shredded parmesan

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Preheat oven to 375

Chop chives or cut with kitchen scissors

In a bowl large enough for tossing the potatoes, whisk together all ingredients except the parmesan and potatoes

Scrub potatoes and cut into large bite-sized chunks

Dump the potatoes into the bowl with the dressing and toss until thoroughly coated

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Cover a baking sheet with parchment paper (you don’t have to, but it will make your life much easier)

Spread the potatoes in a single layer on the baking sheet

Spoon any dressing remaining in the bowl over the potatoes

Bake for 20 minutes

Top with shredded Parmesan

Baked for another 20 to 30 minutes, until golden and tender

Transfer back into the bowl and toss with remaining chive fragments

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I served this with baked chicken breast and Ranch on the side. Some kind of vegetable, like steamed Brussels sprouts, broccoli florets or artichoke hearts would go great with the meal, since they are all easy to make and great for dipping.

What will you serve your lemon mustard roasted potatoes with?

Greens and Leftovers

Greens and Leftovers

Well, I was going to make mackerel croquettes when I realized I had some leftover chicken breast and leftover roast that really need to be used up. I also have some fresh spinach I need to cook before it goes bad.

I am making my basic greens cooked in bacon grease with garlic slices. I will cut up the roast and chicken and toss that in on top to heat near the end of cooking. Just to change things up a bit I may sprinkle some shredded parmesan on top.

I will serve this with steamed red potatoes (not really new potatoes, but close). It sounds so good, it seems a shame to call it leftovers.

Meatball Potato Soup

Meatball Potato Soup

Meatball ingredients:
2 lbs ground beef
Onion powder
Garlic powder
Worcestershire sauce (optional)

the rest of the soup:
Potatoes (about 4 cups peeled and cut into large chunks)
Cheese (cubed)
Water or broth

Preheat oven to 400. Mix all meatball ingredients well. I start by breaking it up with a fork and then mash it all together with my hands. Form meatballs about 1½ inch. You should get about 25 meatballs. Place in a baking dish (it’s OK if they touch each other), cover and bake for 30 to 40 minutes. Place the whole onion and garlic bulb in a baking dish, cover and roast in oven while the meatballs cook.

Peel and cut up potatoes. Place in soup pan and cover with about 4 cups of water. Simmer until tender and whip with electric mixer until smooth. Peel and process onion and garlic in the food processor until smooth, add to potatoes. Use tongs to pick up meatballs and add to soup pot. Add about 6 cups of water or stock. Add salt if needed. Simmer for 30 minutes. Add milk and cheese. Do not allow to boil after the milk is added. It won’t ruin the soup, but it will look disgusting.

Sandi’s Favorite Basic Mashed Potatoes

Sandi’s Favorite Basic Mashed Potatoes

My last entry was a recipe that calls for mashed potatoes. I have made some disastrous potato mush in the past by trying to make them without a mixer. I have tried using a fork and I have tried several of those handheld potato mashers. It was all crap!!! I have had mashed potatoes that other people made that way and they were good, but not as good. For some reason I cannot make them even edible without the electric mixer.


You will need an electric mixer for this!

Peel potatoes (you don’t have to cut them up). Rinse. Place in pan with plenty of water. Boil until tender. Remove from heat. Drain potatoes and return to pan. DO NOT attempt this in a Teflon coated pan!! It will ruin the pan and the potatoes. If you insist on using a non-stick coated pan, you will need to transfer the potatoes to a bowl. Add butter (usually about 2 tablespoons) and salt. Before turning on mixer, partially mash up potatoes with the mixer blades. Add a little milk and mix on low at first. Continue to add milk a little bit at a time, until there is enough to mix potatoes, usually about ½ to 1½ cups of milk all together. Increase speed on mixer as potatoes are mixed. Continue using mixer until potatoes are very fluffy.

For more flavor try adding one or more of the following:

Roasted garlic
Onion salt
Garlic salt
Replace ½ of the milk with broth
Use purple potatoes

Ground Beef and Mashed Potato Casserole

Ground Beef and Mashed Potato Casserole

This is really easy if you have leftover mashed potatoes. If not you can always make some.

Ground beef
Mashed potatoes
Worcestershire sauce
Onion powder
Garlic powder
Fresh spinach (cut up fairly small)
Cheese (2 to 4 oz, cubed)

Preheat oven to 350.

Brown the meat with Worcestershire sauce, onion powder, garlic powder, salt, and pepper. Drain off most, but not all, of the grease. Add about 2 tablespoons flour and mix until the flour is no longer visible. Pour in milk, about half as deep as your meat. Stir. Add spinach. Bring to a simmer. Stir and turn off heat.

Butter a casserole dish or glass pan. Spread in mashed potatoes. Pour in meat mixture. Top with cheese. Cover and bake for about 30 minutes.