Smashed Potatoes

• 12 Whole New Potatoes (or Other Small Round Potatoes)
• 3 Tbsp Olive Oil 
• Parmesan Cheese to Taste
• Kosher Salt to Taste
• Black Pepper to Taste
• Rosemary (or Other Herbs of Choice) To Taste

Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.
On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet. Be sure to leave plenty of room between each one.
With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.
Sprinkle potatoes with Parmesan cheese, kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme, or any herb that you have available.)
Bake in a 450 degree F oven for 20-25 minutes until golden brown.

Sweet Potato Fries

Red Potato Salad

• 1 pound baby red potatoes, halved
• 1 pint (2 cups) cherry tomatoes, halved
• 3 scallions, thinly sliced
• 1/3 cup pitted black olives, halved
• 1/3 cup chopped fresh flat-leaf parsley
• 2 tablespoons capers, rinsed and drained
• 1 tablespoon chopped fresh thyme leaves
• 1/4 cup extra-virgin olive oil
• 1 large lemon, zested
• Kosher salt and freshly ground black pepper

Add the potatoes to a medium saucepan with enough cold water to cover by at least 2 inches. Set the saucepan over medium heat. 

Bring the water to a boil and continue boiling until the potatoes are tender, about 15 to 20 minutes. Drain the potatoes in a colander and allow them to dry for 5 minutes.

In a serving bowl, add the potatoes, tomatoes, scallions, olives, parsley, capers, thyme, olive oil, and lemon zest. Toss gently until all the ingredients are coated and season with salt and pepper, to taste. Refrigerate for 1 hour and gently toss again before serving. 

Gratin Dauphinoise

• 3 pounds potatoes, thinly sliced
• 6 ounces Gruyere cheese, grated
• ¾ pint double cream
• Salt
• Fresh Ground Pepper
• 2-4 garlic cloves, peeled and crushed
• 2 sprigs fresh thyme
• 1 ounce butter

Grease a heavy-bottomed baking dish with some of the butter.

Layer the potato slices in the dish, slightly overlapping each other, seasoning lightly with the salt and pepper, and sprinkling with cheese on each layer.
Sprinkle with cheese on the last layer.

Put the cream, garlic and sprigs of thyme in a pan and bring them gently to a boil, then remove the thyme and pour the hot cream over the potatoes.
Dot the top with remaining butter, and cheese, if desired.

Bake for about 1 -1 ½ hours at 300, or until the potatoes are soft and the top is crispy and golden brown.

Severed Fingerling Potatoes

Serves 4

• 4 Cup fingerling potatoes, scrubbed
• 2 sprigs fresh rosemary, needles removed from stem
• 2-3 sprigs fresh sage leaves, removed from stem
• 3 sprigs fresh thyme, leaves removed from stem
• 6 cloves garlic, left unpeeled
• 3 Tbsp. extra virgin olive oil, plus more for sheet pan
• Salt and pepper

Preheat oven to 500 degrees and place a baking sheet inside to heat.

In a medium sized bowl combine potatoes, rosemary, sage, thyme, and garlic.  Drizzle with olive oil, generously season with salt and pepper and toss to coat. 

Remove hot sheet pan from oven, lightly coat with olive oil, and pour potatoes onto pan.  Place in oven and reduce heat to 425 degrees.  Roast for 30-45 minutes, or until crispy on outside and tender on inside.

*Sometimes fingerling potatoes are hard to find.  Good substitutes are red new potatoes and baby Yukon golds. 

Twice Baked Potatoes

• 6 large potatoes
• 1 cup milk
• 1 square butter
• ½ cup sour cream
• 1 cup grated cheddar cheese
• seasoning salt
• salt and pepper

Cook potatoes in hot oven at 425 degrees for 45 minutes to one hour. Prick with a fork to make sure it is done. When it is done, cut the potato in half lengthwise. Let cool and scoop out the potato centers into a bowl, leaving the skins intact.
Heat milk and butter together and then add all the rest of the ingredients in a bowl with the potato centers. Beat ingredients with hand mixer until well blended. Add the seasoning salt, salt and pepper to taste. Stuff the potato center mixture into the skins and bake again at 325 degrees until warm. When the potato is warm all the way through, turn off the oven and top with cheese until it is melted. Garnish with chopped green onions and bacon if you would like.

Homemade Potato Chips

One potato per person

Thinly slice potatoes on a mandolin slicer. Rinse the sliced potatoes in cold water to remove some of the starch (they will be chewy if you don’t do this).

Spin in a salad spinner to remove most of the water.

Fry in peanut oil @350 until crispy.

Drain on paper towel and lightly salt.

Once cooled, toss with freshly grated parmesan cheese and finely chopped fresh parsley.

Spin in a salad spinner to remove most of the water.

Fry in peanut oil @350 until crispy.

Drain on paper towel and lightly salt.

Once cooled, toss with freshly grated parmesan cheese and finely chopped fresh parsley.