I love potatoes in any shape and form: mashed, baked, boiled and broiled, and I’m always surprised when I run into folks who prefer pasta to spuds. For example, the only potato my daughter will touch is French fries (which incidentally is the only potato that I don’t crave very often), but she can eat pasta and rice every day of the week.
With my hankering for potato dishes, I have developed quite a library of recipes in the last decade, and, if I may say so myself, there are some homemade concoctions that I’m fairly proud of. From potato casseroles to broiled new potatoes, I have experimented with spices, sauces and spuds since the beginning of my marriage. But my favorite potato dishes remain simple, tried and true, such as my broiled rosemary potatoes below.
- Use small fingerling potatoes or cut regular-sized potatoes into 2”x2” squares and add one layer into a baking dish.
- Add olive oil to the potatoes, coating each piece well. Add liberal amounts of fresh rosemary, paprika and coarse sea salt.
- Place in 425 degree oven for about 30 minutes. Use a spatula or wooden spoon to stir the potatoes after about 10 minutes so that the potatoes don’t get stuck to the bottom of the pan.
These potatoes will be crispy on the outside and soft on the inside when they come out of the oven, and they are delicious with chicken, seafood and red meat! I have used this recipe for the last five years, and it is a complete hit every time I serve it.
Potato & Sweet Potato Casserole:
In celebration of Thanksgiving and winter, this au gratin casserole is also a certain crowd pleaser – perfect with turkey, chicken and pork.
- 6 tablespoons (3/4 stick) butter, room temperature, divided
- 2 1/4 pounds potatoes, rinsed
- 1 1/2 pounds red-skinned sweet potatoes (yams), peeled
- 2 cups whole milk
- 1 garlic clove, pressed
- 1 tablespoon kosher salt
- 2 teaspoons fresh thyme leaves
- 1 teaspoon ground black pepper
- 1 cup whipping cream
- Preheat oven to 400 degrees, coat 13x9x2 inch glass baking dish with 2 tablespoons butter.
- Thinly slice all potatoes; place in prepared dish.
- Bring milk, garlic, salt, thyme, and pepper to boil in a medium saucepan; pour over potatoes. Dot with two tablespoons butter, cover with foil.
- Bake until potatoes are tender and milk is almost absorbed, about 50 minutes.
- Bring cream to boil in saucepan. Uncover potatoes, pour cream over and dot with 2 tablespoons butter.
- Bake uncovered until top is golden brown in sports, about 25 minutes. Cool slightly.