Spicy Portabella and Potato Hash
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Lentil and Mushroom Roast
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Broccoli Cheese Mashed Potatoes
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Summer Corn and Cod Chowder
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New Potatoes with Dill Butter
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Cold Leek & Potato Soup
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Parmesan Roasted Potatoes
2 pounds medium red potatoes, cut into 1” pieces8 sprigs fresh thyme1/4 cup grated Parmesan (4 ounces)1/4 cup olive oilsalt & pepper
Heat oven to 400 degrees. In a large roasting pan, toss the potatoes, thyme, cheese, oil, salt, and pepper. Roast, stirring once, until golden brown and crisp, about 45-50 minutes.
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Coconut Potato Curry with Basil & Cashews
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Pesto Potatoes & Eggs
Medium sized potatoes, 1 per person
Eggs, 1 per person
pesto, 1 1/2 tablespoon per person
1 tablespoon olive oil
2 cloves garlic
salt and pepper
A handful of basil leaves
3 tablespoons oil
Preheat the oven to 350 degrees F
Scrub and peel (or don’t peel, your choice) and then thinly slice the potatoes.
Toss the potato slices with the olive oil, salt and pepper in mixing bowl.
Crush the garlic and add to bowl.
In a skillet, cook the potatoes for about 5 minutes, until just cooked.
Crack the eggs into ramekins and set aside.
Transfer potatoes in a casserole dish. Spoon in the pesto and toss to coat evenly.
Put it in the oven for 5-10 minutes to crisp up the edges and brown the top.
Place the eggs on top, season with salt and pepper.
Bake in the oven until the eggs just set.
Heat oil in a large skillet over medium-high heat and allow it to get hot (about one minute), then carefully add half of the basil leaves to the oil.
Stand back while the basil fries for about 30 seconds. Once the sizzling slows and the leaves have fried, remove the basil with a slotted spoon and lay them on a paper towel-covered plate.
Scatter the fried basil on top of the potatoes and eggs and serve warm.
Pesto Potatoes & Eggs
entree pesto potatoes eggs