Best Side Dishes Ever: Foolproof Recipes for Greens, Potatoes, Beans, Rice, and More (Best Ever) (2015)
CHAPTER FOUR
POTATO-
ESQUE
Crispy Potato
Pancakes
Crispy and savory, these potato pancakes are classic for a reason. Whether you are putting in a little extra sweat and shredding the potatoes with a box grater or just tossing them into the food processor, the result is a comforting side for holiday traditions and weeknight meals alike.
Yield: 6 servings
1 pound russet potatoes, peeled (2-3 potatoes)
1 small onion
1 large egg, lightly beaten
¼ teaspoon garlic powder
3 tablespoons matzo meal
Pinch of salt and freshly ground black pepper
½ cup vegetable oil
1 tablespoon chives, snipped
Chop the potatoes into large pieces and soak in water for an hour. Coarsely shred the potatoes and onion in a food processor. On a clean, dry kitchen towel, press out any excess moisture from the shredded potatoes and onions. Add the potatoes and onions to a large bowl and stir in the egg, garlic powder, matzo meal, salt, and pepper. Heat the vegetable oil in a large skillet on medium-high. In batches, drop heaping tablespoons of the potatoes onto the pan, flattening them into 3-inch pancakes with a spoon or spatula. Cook for 3 to 4 minutes on each side, or until the pancakes have lightly browned. Sprinkle with chives and serve with sour cream or apple sauce.
Cranberry-Walnut
Acorn Squash
Autumn eternal, this stuffed squash is as beautiful to serve as it is luscious and tasty. The elaborate presentation is deceiving, because this recipe is quite straightforward and simple to prepare.
Yield: 2 servings
½ cup walnuts, roughly chopped
½ cup cranberries, fresh or thawed
4 tablespoons brown sugar
1 acorn squash, halved and seeded
2 tablespoons butter
Pinch of salt and freshly ground black pepper
Preheat the oven to 375°F. In a bowl, toss the walnuts, cranberries, and brown sugar until evenly mixed. Spoon the cranberry-walnut mixture into the cavities of the squash and top each half with 1 tablespoon of butter, salt, and pepper. Place squash in a baking dish and cover with foil. Bake for 1 hour and 25 minutes, or until fork goes into flesh easily. Remove the foil and broil for last minute to brown the top (optional).
“The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found.”
—Calvin Trillin
Horseradish
Mashed Potatoes
Hot, buttery mashed potatoes taste like home, but this added kick takes them on an adventure. The flavor power of horseradish can go a long way, so using just a little will be enough to make this spin on traditional mashed potatoes an exciting departure from the gold standard.
Yield: 6 servings
10 Yukon Gold potatoes, peeled and quartered
1½ cups half-and-half
¼ cup horseradish
Pinch of freshly grated nutmeg
6 tablespoons unsalted butter, cut into pieces
Salt and freshly ground black pepper
In a large pot of water, bring the potatoes to a boil over medium-high heat. Cook for 20 minutes or until tender. Heat the half-and-half, horseradish, and nutmeg in a small saucepan over medium-low heat. Bring to a light simmer but do not boil. Drain the potatoes and then put them through a ricer, food mill, or crush with a potato masher. Stir in the butter and horseradish-cream mixture, and season with salt and pepper.
“Laughter is brightest where food is best.”
—Irish Proverb
Spicy Jicama Fries
Jicama, sometimes known as a Mexican turnip, gets very little airtime on the vegetable scene. This underdog is great in salads, stir-fry, and even on a standard crudité platter, but these crunchy fries let jicama really shine. If you aren’t big on spice but want to steer from a typical order of French fries, cook them plain and then sprinkle with a little salt and pepper.
Yield: 3 servings
1 medium jicama
1 tablespoon coconut or vegetable oil
½ teaspoon cumin
½ teaspoon turmeric
½ teaspoon garlic powder
Pinch of salt and freshly ground black pepper
Pinch of cayenne or chili powder
Preheat oven to 400°F. Peel the jicama and slice into thin-cut fries. Pre-cook the jicama: Place the fries in a bowl with a tablespoon of water and microwave, covered with a damp paper towel, for 5 minutes. Drain the jicama and lightly pat dry. Toss the jicama fries with the oil and all of the spices. Arrange evenly on a parchment- or foil-lined baking sheet and bake for 40 minutes, or until they are lightly browned. Shift with a spatula or tongs at least once.
Thyme Sweet
Potatoes
The crispy and sugary essence of sweet potatoes is a treat in itself, so this preparation takes a minimalist approach to let those flavors shine. With a little bit of spice from the red pepper and some fragrant thyme, these potatoes are like none other.
Yield: 6 servings
4 medium sweet potatoes, peeled and cut into cubes
3 tablespoons olive oil
4 large garlic cloves, minced
⅓ cup fresh thyme leaves
½ teaspoon kosher salt
½ teaspoon red pepper flakes
2 sprigs thyme for garnish
Preheat oven to 450°F. Toss ingredients together until sweet potatoes are evenly coated. Arrange on a parchment- or foil-lined baking sheet and roast for 45 minutes or until tender and lightly browned. Garnish with thyme sprigs.
“I hate people who are not serious about meals. It is so shallow of them.”
—Oscar Wilde, The Importance of Being Earnest
Potato Gratin
A medley of simple ingredients that makes for a rich and creamy dish, these scalloped potatoes are more than what they seem. Whether you are taking all day to make rack of lamb or are whipping up something quickly, potato gratin can go with just about anything.
Yield: 6 servings
10 Idaho potatoes, peeled
2 tablespoons unsalted butter, softened
2 cloves garlic, minced
1½-2 cups half-and-half
Salt and freshly ground black pepper to taste
1 teaspoon nutmeg
½ cup heavy cream
½ cup Parmesan
Preheat the oven to 350°F. Slice potatoes to ⅛-inch thick using a sharp knife or mandolin. Using the butter, grease a shallow baking dish. Coat with half of minced garlic. In a saucepan, bring the half-and-half to a simmer over medium heat. Season with salt and pepper and add the rest of the garlic. Arrange the potatoes in one layer in the baking dish, overlapping like fish scales. Season this layer with salt, pepper, and nutmeg. Repeat this process in layers until all of the potatoes are gone or the dish is nearly filled. Pour the hot half-and-half over the potatoes, but do not fill above the top layer. Bake, covered, for 1 hour or until fork tender. Remove the foil and increase the heat to 415°F. Bake for another 8 to 10 minutes or until the potatoes are lightly browned. Pour cream over the top and sprinkle with parmesan. Bake for another 15 minutes or until the top is lightly browned. Remove from the oven and let stand for 10 minutes and serve.
Tortilla Española
A traditional tapa or small plate in Spain, this egg-and-potato side dish is heartier than a quiche or frittata. Perfecting this recipe can take time, but the results speak for themselves. Serve in small bites or in wedges.
Yield: 4 servings
4 strands saffron
½ cup extra-virgin olive oil
2 large baking potatoes, peeled and thinly sliced crosswise
1 cup red onion, thinly sliced
5 large eggs
½ cup fresh cilantro, chopped
1 tablespoon fresh thyme
¼ teaspoon paprika
¼ teaspoon cumin
Pinch of salt and freshly ground black pepper
2 tablespoons olive oil
Preheat oven to 400°F. In an 8-inch skillet, heat saffron and olive oil over medium heat. Stir in potatoes and onion. Add more oil if necessary so that they are completely covered. Reduce the heat to medium-low and cook for 20 minutes. Remove contents from the skillet and drain out the oil. Combine potato mixture with eggs, cilantro, thyme, paprika, cumin, salt, and pepper. Mix well. Heat 2 tablespoons of olive oil over medium heat. Pour in mixture and press down evenly. Reduce heat and cook, uncovered, for 4 to 5 minutes or until the bottom has lightly browned. Cover with a ceramic plate and flip the tortilla onto the plate. Slide the tortilla, uncooked side down, back into the skillet. Cook for another 4 to 5 minutes. Remove from pan and serve in slices.