Definitely comfort food, this tasty dish doesn’t take long to make and can’t help but please all palates. If you don’t have time to roast fresh peppers, use jarred roasted red peppers instead.
Yukon gold potatoes or potatoes of choice
mixed fresh peppers (such as poblano, Anaheim, and bell peppers)
jalapeño chile (optional)
greens (such as chard, kale, beet greens, and/or collards), stemmed and leaves cut into ribbons
garlic cloves, sliced
smoked paprika (optional)
hot sauce, for serving (optional)
Cut the potatoes into large chunks. Add to a saucepan, cover with water, bring to a boil, and simmer until tender when pierced with a fork. Drain, reserving some cooking liquid, and keep the potatoes warm.
Meanwhile, roast the fresh peppers and the jalapeño on an outdoor grill, under a broiler, or on a grill pan or over an open flame on the stove top, turning to char all over. Place them in a paper bag, close the bag, and let them steam for about 10 minutes. Peel, seed, and chop the flesh. Set aside.
In a large frying pan over medium heat, warm the oil. Add the greens and toss until just wilted. Add the garlic, stir the garlic into the greens, and cook, covered, for a couple of minutes until the greens are soft but still bright green. Cover to keep warm.
Rice the potatoes (with a ricer) or mash them in a large bowl, adding the reserved cooking liquid a tablespoonful at a time to reach the consistency you like. Add the peppers, jalapeño, and greens. Stir just to combine. Season to taste with paprika and serve with your favorite hot sauce.
An exotic yet homey combination of flavors and textures—no doubt! And easy prep because the potatoes and beets don’t need cleaning or peeling before cooking. The potatoes and beets take up the yummy seasonings, so shake on more spices than you usually would. If you don’t have sugar snap peas or sweet pepper on hand, improvise with other salad veggies hiding in your crisper drawer, and if you would like a heartier salad, garbanzo beans would make a great addition. Consider serving roasted broccoli alongside as a smoky, green complement.
yellow potatoes (such as Yukon gold or Yellow Finn)
green onions, thinly sliced
sugar snap peas, trimmed and thinly sliced
sweet pepper, diced
pitted kalamata olives
chopped fresh parsley
assorted powdered spices (such as chili, chipotle, coriander, curry, garam masala, cardamom, garlic, ginger, and turmeric)
prepared mustard of choice
vinegar of choice or fresh lemon juice
kosher salt and freshly ground black pepper
Halve the beets if small or quarter them if large. Put in a saucepan, cover with water, and boil until easily pierced with a fork. Drain and cover with cold water in the same pan. When cool enough to handle, slip off the skins, cut into bite-size chunks and put in a large serving bowl.
Halve the potatoes if small or quarter them if large. Steam them until easily pierced with a fork. Cut into bite-size chunks and add to the bowl.
Add the remaining ingredients, toss to combine, and serve.
Instead of cheese, these dairy-free enchiladas are stuffed with seasoned mashed potatoes, which can also be used to stuff sweet peppers or cabbage leaves. Dried chiles add an irresistible smoky flavor, and raisins bring a hint of sweetness. Leftover enchiladas are delicious reheated for breakfast or lunch.
dried chiles (such as chipotle, ancho, pasilla, guajillo, or New Mexico), stemmed, seeded, and broken into pieces
Put the raisins and dried chiles in a heatproof bowl. Cover with hot water and set aside to hydrate.
Put the potatoes in a saucepan with water to cover, bring to a boil, lower the heat, and simmer until easily pierced with a fork. Drain, reserving some of the cooking liquid, cover, and set the potatoes aside in the pan to keep warm.
Meanwhile, warm the oil in a large frying pan over medium-high heat. Add the onion and cook, stirring occasionally, until the onion starts to brown. Lower the heat to medium, add the mushrooms, peppers, and fresh chiles, and cook, covered, until cooked through.
Add the potatoes to a large bowl. Coarsely mash the potatoes with a large fork or potato masher. Stir in the mushroom-pepper mixture. Add the corn and green onions. Mix in the reserved raisins and dried chiles plus their hydrating liquid. Stir in some of the reserved potato cooking liquid if the mixture is too dry. Stir in the almonds, sunflower seeds, and fresh cilantro. Season to taste with salt and pepper.
Preheat the oven to 375ºF. Put a layer of enchilada sauce in the bottom of a large baking dish. Microwave or steam the tortillas in small batches for a few moments to soften. Put a softened tortilla on a work surface, fill with some of the potato mixture (do not overfill), wrap one side of the tortilla over the filling, and roll up. Place seam side down in the baking dish. Repeat until the baking dish is full (save any remaining stuffing for another use). Pour the enchilada sauce over the stuffed tortillas, making sure the tortillas are completely covered, including any spaces between them and the sides of the dish. Bake, uncovered, until bubbling and browned on top, about 40 minutes. Let stand about 10 minutes. Top with more cilantro and sunflower seeds and serve.
If you’re a fan of pasta, potatoes, and pesto, you’ll love this combination. Inspired by a recipe from The Complete Vegetarian Cookbook by the editors of America’s Test Kitchen.
garlic cloves, unpeeled
fresh basil leaves, coarsely chopped
fresh parsley leaves, coarsely chopped
seed or nut butter of choice (such as sunflower seed butter, almond butter or tahini)
extra-virgin olive oil
green beans or Romano beans, trimmed and cut into 1-inch lengths
red or yellow potatoes, diced
gluten-free pasta, such as brown rice pasta
pitted green olives
olive brine (optional)
freshly ground black pepper
toasted pine nuts
Toast the unpeeled garlic cloves in a dry pan over medium heat, turning occasionally, until slight char spots appear on all sides of the cloves. Transfer to a cutting board. When cool, peel and chop the garlic. Whirl the garlic, fresh herbs, seed or nut butter, and oil in a food processor until smooth. Season with salt to taste and add water, as needed, to thin the mixture. Set aside.
Steam the green beans until tender. Transfer to a colander, rinse briefly with cold water, drain, and transfer beans to a large bowl. In the same pot, steam or boil the potatoes until tender. Drain and add the potatoes to the large bowl with the beans. Cover to keep warm.
Meanwhile, cook the pasta according to package instructions. Drain and add to the large bowl with the vegetables. Stir in the pesto and the olives. Season to taste with salt or olive brine, if using, and pepper. Sprinkle with pine nuts and serve.
Sounds like an odd combination for a pasta dish, but the flavors bring to mind a salad Niςoise because of the potatoes, herbes de Provence, and the briny olives and artichoke hearts. My household enjoys spicy tang, so we used pickled jalapeño chiles in place of the vinegar.
extra-virgin olive oil
onion, sliced into thin half-moons
potatoes, cut into ½-in. dice
brown rice or other gluten-free pasta
marinated artichoke hearts
greens, such as kale or collards, center ribs removed and leaves chopped
pitted green olives, chopped
vinegar, such as white wine or white balsamic
herbes de Provence
Heat oil in a large pan. Add onion and mushrooms and cook until softened. Add potatoes and a sprinkle of salt and cover and cook until potatoes are just soft.
Meanwhile, cook pasta according to package instructions. Drain, reserving a cup or two of the cooking water.
Add artichoke hearts, greens, and olives and cook until greens are wilted. Mix in pasta. Season to taste with vinegar, herbes de Provence, salt, and pepper.
The potato crisp looks like lace, so it adds a festive quality to any meal. A bit of shredding, a few moments in the toaster oven or oven, and voilà!
To avoid injuring yourself on the hand-held grater when shredding your potatoes, poke a fork through the very end of the potato, then hold the fork for more leverage and to keep the grater away from your fingertips.
Variations: Mix in grated onion and spices like chile or chili powder, curry powder, garlic powder, ground coriander, crushed dried rosemary, or seasoning mixes.
waxy potatoes, such as yellow, red, or purple varieties, scrubbed
extra-virgin olive oil
Preheat toaster oven or oven to 375º F. Dry potatoes with a kitchen towel.
Line a rimmed baking pan with parchment paper. Grease the parchment paper with a small amount of oil.
Shred the potatoes onto the parchment paper. Using a fork or a spatula, press the potatoes into one thin layer, about ¼ to ½ inch thick.
Bake until cooked through, checking every 5 minutes, then put under the broiler until browned. Let cool for a few minutes, then peel away from the parchment paper and serve.
Potatoes, potatoes, potatoes—can’t get enough of them. This easy method of steaming, smashing, and roasting provides crunchy on the outside and soft on the inside pillowy pancakes. Inspired by Leaf.
Smashed and roasted potato pancakes
We served these potato cakes alongside a large green salad for dinner. If you don’t have fresh rosemary, crumble dried rosemary on the potatoes after they are roasted or top with fresh chopped parsley instead.
potatoes, fingerlings or small potatoes
extra-virgin olive oil
fresh rosemary leaves, chopped
Steam potatoes until soft but not mushy. Let cool.
Meanwhile, preheat oven or toaster oven to 450º. Line a rimmed baking sheet with parchment paper.
Transfer potatoes to baking sheet. Smash lightly with a pastry knife or a flat plate.
Drizzle with oil, sprinkle with fresh rosemary, and season to taste with salt and pepper. Bake until outsides are sizzling and crispy, about 15 minutes. Turn over and continue baking until second side is crispy, about 10 minutes.
The potato has been my year-round friend, saving me from slumps in cooking energy and ideas. So it didn’t surprise me that potatoes came to mind for stuffing these cabbage rolls. But consider using this versatile mashed-potato mixture to fill peppers, dumplings, rice-paper rollups, and tacos or to accompany your breakfast eggs instead of country potatoes.
Cabbage rolls stuffed with mashed potatoes
To separate individual whole leaves from a cabbage, core the cabbage and microwave or steam the whole head for a few minutes to soften it, testing each minute to see if you can peel off the leaves. Then quickly blanch or microwave the leaves to soften them just enough so they bend instead of break or tear when you fill and roll them. If you don’t have leeks and fruit vinegar, replace with chopped onions and balsamic vinegar. Serve the rolls plain or topped with hummus, hot sauce, or salsa, if you like.
yellow potatoes, cut into quarters
extra-virgin olive oil
leeks, sliced into half-rounds
sweet peppers, cut into 1/2″ dice
fresh tomato, chopped
chopped nuts, such as walnuts or almonds
fruit vinegar, such as fig
toasted sesame oil
tamari or soy sauce
Sriracha chili sauce
large leaves from a green cabbage
stewed tomatoes, canned tomatoes, or tomato sauce
Put the potatoes in a steamer basket over boiling water and steam, covered, until tender. Drain and pour potatoes into a large mixing bowl. Coarsely mash until no large lumps remain.
Meanwhile, heat oil in a pan and cook leeks, peppers, and mushrooms over medium-high heat, covered, stirring occasionally, until brown bits form on the bottom of the pan and vegetables are soft. Add chopped tomato, thyme, fennel seeds, and parsley and stir, scraping up browned bits. Pour vegetable mixture into large bowl with potatoes and add nuts and seeds. Season to taste with vinegar, sesame oil, tamari, Sriracha, salt, and pepper.
Heat oven to 375º. Spoon a scoop of filling into the bottom third of a cabbage leaf, fold over side edges, and roll up. Place each cabbage roll seam side down in a baking dish. Repeat until you have the number of rolls you want. Pour stewed tomatoes over the cabbage rolls, cover with foil, and bake until cabbage rolls are completely soft, about 1 hour.
While looking for something to make for a potluck dinner picnic, I came upon a salad from the Oh She Glows blog that inspired this combination, but the idea for making the potatoes with Indian spices came from a Sunset magazine recipe that I had been saving for just the right moment. A lovely bonus: the exotic aromas that linger in the kitchen after the salad prep is done.
Indian-spiced potato lentil salad with asparagus
Please don’t be dissuaded from making this salad because of the long list of ingredients. You can get away with just the lentils, potatoes cooked with a few Indian spices, and a tangy dressing. This recipe specifies French lentils because they are firmer and retain their shape better than regular lentils. When the potatoes are cooked with turmeric, they turn a bright yellow, bringing some nice color to this lentil salad. Toss in diced tofu or chunks of feta cheese right before serving if you like. Serve warm or at room temperature.
extra-virgin olive oil
black or brown mustard seeds
yellow potatoes, such as Yukon Gold, cut into bite-size pieces
French green lentils
cayenne or other chile powder
raw pumpkin seeds (pepitas)
asparagus, ends trimmed and stems cut into 2-in. pieces
red onion, diced
coarse ground, hot and sweet, or your favorite mustard
fresh lemon juice
fresh herbs, such as parsley, cilantro, and/or dill
Heat oil and mustard seeds in a large frying pan over medium-high heat, covered, until seeds start to pop. Stir in cumin seeds and turmeric; then stir in potatoes. Season with salt and pepper.
Reduce heat to medium low and add a few tbsp. of water. Cook, covered, until potatoes are tender, 20 to 25 minutes, adding more water as needed so the potatoes don’t stick to the pan.
Meanwhile, rinse lentils and place in a medium pot with water (1 part lentils to 1.5 parts water). Bring to a boil, reduce heat to low, and simmer the lentils until tender, about 20 minutes, stirring occasionally and adding water as needed. Drain and season to taste with salt. Set aside.
Add a splash of oil to the potatoes with the coriander, ground cumin, cayenne, curry powder, cardamom, and salt to taste. Cook, uncovered, turning occasionally, until potatoes are a bit browned, 8 to 10 minutes. Add pumpkin seeds to the pan to toast during the last couple of minutes. Remove pan from heat.
Meanwhile, steam or roast the asparagus until tender. In a large serving bowl, toss the asparagus, onion, cucumber, and lentils with mustards, lemon juice, and olive oil. Stir in potatoes and pumpkin seeds, scraping the bottom of the pan to get all of the browned bits. Season to taste with salt and pepper and top with fresh herbs.