Tag Archives: red potatoes

CSA Week 4: Kielbasa and Cabbage with Potato Kohlrabi Hash

Week four’s basket was filled with broccoli, green beans, blueberries, lettuce, a boatload of summer squash and cucumbers, kale, and parsley.

This week a summer cold hit my household, along with a nasty heat wave. This meant minimal cooking and even more minimal effort. However, veggies needed to get used, not only this week’s veggies, but the last of last week’s veggies as well. I’ll spare you all my weird recipes but let’s just say there was kale & eggs, zucchini & eggs, spaghetti that featured summer squash instead of meat (not so popular with the troops, but I thought it was tasty), mac & cheese from a box mixed with broccoli, and salad, salad, and a little more salad. The blueberries just got snacked on til they were gone.

From last week I still had the last of my kohlrabi, and half a giant cabbage. This week I visited my Czech grandma, so I think I was channeling her when I decided to make kielbasa and cabbage, with potato and kohlrabi hash. While perhaps not classically Czech food, it seemed like something she would like, with a little Eastern European flair.

This was the first time I had cooked kohlrabi and I really liked it! It had a very similar texture to the potatoes, with a slightly more turnipy sort of taste. It was a great combo.

Kielbasa and Cabbage with Potato Kohlrabi Hash

Kielbasa and Cabbage with Potato Kohlrabi Hash

Kielbasa and Cabbage

1 kielbasa or other sausage
1 small head or partial big head of cabbage (6-8 cups)
2-3 Tbsp. cider vinegar
1/2 tsp. sugar
Salt and lots of fresh ground black pepper
1/4 tsp. caraway seeds

Slice up the cabbage and kielbasa. Add the sausage to a large skillet and cook for a couple of minutes. Add cabbage, vinegar, sugar and seasonings. Turn down heat to medium and cook about 8-10 minutes until cabbage is tender, stirring occasionally. Some people like to cook this longer until it’s super soft, but I prefer it with a bit of crunch. Taste it as you go and stop when it’s the texture you like.

Potato Kohlrabi Hash

1 tbps. butter
5-6 red potatoes, diced
1 kohlrabi, peeled and diced
1 large shallot, sliced
Salt & pepper

Heat a skillet over medium heat, add butter. When it’s melted and bubbly, swirl to coat the bottom of the pan and add all ingredients. Cover and cook for about 10 minutes, stirring often. You want the pan hot enough to give a little color but not so hot that your veggies burn as they cook. Uncover and cook about 5 more minutes, until veggies are tender and delicious. Taste and adjust seasonings if needed. I like mine with a little splash of hot sauce at the end.


Tagged , , , , , , ,

Hearty Red Potato Fritatta

When you hear fritatta your mind might automatically head for breakfast-land.  But this also makes a dandy lunch or dinner, served with a side of fruit or salad.  This week it landed in brunch territory, alongside three cups of tea and a pile of Honeycrisp apple slices.

I often use leftover baked potatoes for this one, but if you don’t have any, a quick spin in the microwave will do just fine.

Hearty Red Potato Fritatta

Hearty Red Potato Fritatta

Hearty Red Potato Fritatta

2 red potatoes
1/4 cup onion
1/4 cup red pepper
2-3 strips bacon
1 cup fresh spinach, coarsely chopped
5 eggs
Salt & pepper
1/2 cup white cheddar cheese, shredded

If you aren’t using leftover baked potatoes, poke all over with a fork and stick in the microwave.  About 4-5 minutes on high should have them fork tender.  Remove and dice.

In a small bowl, beat egg with a pinch of salt & pepper and set aside.

In a medium skillet (I like to use a 10″ skillet for these), cook bacon until crisp.  Remove to paper towels to drain and dispose of all but a tablespoon or two of the bacon grease.  Add onion and pepper to the pan and sauté a couple of minutes until tender.  Add potatoes and a pinch of salt & pepper.  Stir to combine.  Add spinach and stir into the mixture.  Make sure veggie and potato mixture is evenly distributed in the pan.  Pour egg mixture over the top.  Sprinkle with cheese.  Turn heat down to medium low and cover.  Cook another 5-10 minutes until top is completely set.  Slice into wedges and enjoy!

Tagged , , , , ,

Vinegar Roasted Potatoes

Vinegar has long been used in many home remedies, for everything from easing arthritis pain to curing hiccups.  This winter I used some to make homemade cough syrup.  But what I really like to do is cook with it.  Vinegar adds a ton of flavor to dishes without adding calories and there are so many varieties it makes it fun to experiment.

I wanted to add a little twist to my basic roasted red potatoes.  I won’t claim any great health benefits, but as far as I’m concerned, this zippy little side dish was just what the doctor ordered.

Vinegar Roasted Potatoes

Vinegar Roasted Potatoes

Vinegar Roasted Potatoes

1-2 pounds small red potatoes, quartered
Salt & pepper
2-3 tbsp. cider vinegar
1 tbsp. olive oil

Preheat oven to 400˚  Toss potato wedges with vinegar and oil.  Sprinkle with salt & pepper.

Drizzle, toss, sprinkle.  Pop in the oven!

Drizzle, toss, sprinkle. Pop in the oven!

Bake for 30-40 minutes, stirring once after about 15 minutes.  Cook until potatoes are tender and a bit browned.  If you want more of a vinegar taste, sprinkle a bit more on top when they are done.

When they look like this, you are ready to eat!

When they look like this, you are ready to eat!

Looking for other easy potato sides?  Try Downright fancy baked potatoes, or homemade garlic fries!

Tagged , , , , , , ,

Garlic Smashed Potatoes

Who’s the winner of Best Side Dish for almost anything?  No contest.  Mashed potatoes.  Meatloaf?  Mashed potatoes.  Thanksgiving? Mashed potatoes.  KFC? Mashed potatoes.  In fact, I would rather eat mashed potatoes instead of whatever happens to be the main course in most cases.

There are plenty of mashed potato versions out there but I prefer to keep it simple.  In fact, I think this is my fancy version.  Smashed red potatoes with the skins on, with a mellow hint of garlic.  Simple and delicious.  And forget all your fancy kitchen equipment.  To get the best texture, a good old fashioned potato masher is your best bet.

Best Side Dish EVER!! Garlic smashed potatoes.

Garlic Mashed Potatoes

6-8 medium red potatoes, quartered
3-4 cloves garlic, peeled
2 tbsp. butter
1/4 cup milk
Salt & pepper

Cover potatoes with water, toss in whole garlic cloves and bring to a boil.  Keep at a low boil for about 20 minutes until fork tender.  Drain.

Yummy red potatoes. Get out the masher!

Add butter and milk, and about 1/2 tsp each of salt & pepper.  Mash with a potato masher.  Add more milk if necessary until it is the consistency you want.

Garlic smashed potatoes

Taste and adjust seasoning if needed.  Serve plain, with extra butter, or with gravy!

Tagged , , , , , ,

Frozen French Fries Are Evil!

In the battle of good and evil, french fries are at the forefront.  Most people don’t know this, but it’s true.  At least, it’s true if you love potatoes as much as I do.

The more research I do about food, and the more I read ingredient labels, the more irritated I become by the amount of chemicals and added sugar and oil I’m eating without even knowing it.  And while I’m not advocating giving up all processed foods (hello, chocolate!), cutting down on them substantially just seems like good sense.  I was in the process of grabbing a bag of frozen french fries at the store (yes, I get lazy sometimes), when I read the label, which went like this:  potatoes, vegetables oil (palm oil, sunflower oil, cottonseed oil, soybean oil and/or canola oil), salt, dextrose, disodium dihydrogen pyrophosphate, annatto, vegetables (for coloring).

Just for contrast, here’s the french fry ingredients from a major fast food place:  potatoes, vegetable oil (partially hydrogenated soybean oil, natural beef flavor (wheat and milk derivatives)**, citric acid (preservative), dextrose, sodium acid pyrophosphate (maintain color), dimethylpolysiloxane (antifoaming agent)), salt. Prepared in vegetable oil ((may contain one of the following: Canola oil, corn oil, soybean oil, hydrogenated soybean oil, partially hydrogenated soybean oil, partially hydrogenated corn oil with TBHQ and citric acid added to preserve freshness), dimethylpolysiloxane added as an antifoaming agent). **CONTAINS: WHEAT AND MILK (Natural beef flavor contains hydrolyzed wheat and hydrolyzed milk as starting ingredients.)

Maybe these added ingredients are benign, simply helpers in the world of making them look good and not stick together.  But that doesn’t mean I want to eat them if I can avoid it.  Aside from the chemicals in there, both of these french fries have dextrose in them.  Why?  Potatoes taste great without added sugar.

So I put down the bag, went home and made my own french fries.  I did have to sacrifice an extra 5 minutes or so, but it was worth it.  The ingredients in mine are potatoes, olive oil, garlic and seasonings.  That’s it.  And that is good.

Homemade Red Potato Fries

Homemade Red Potato Fries

Red Potatoes (or you can use any kind)
Olive oil
Salt & pepper
Fresh or dried herbs (optional)
Garlic (optional)

Cut potatoes into sticks, toss with a little olive oil (a tablespoon or two) and whatever seasonings you like.  Spread out flat on a baking sheet and bake at 400˚ for about 30 minutes.  Bake a little less if you like them soft and squishy (I do), or a little longer if you want them crispy and brown.

Tagged , , , ,