Greek Lemon Chicken and Potatoes – Both Homers Would Love This

I don’t have the energy or courage to cater for a living, but if I did, this Greek lemon chicken and potatoes would be one of my go-to entrees, and not just for big, fat weddings. It’s a proven crowd-pleaser, simple to make, and easy on the wallet.

I had a whole chicken to use, but I really like to do this with all leg/thigh sections, which can roast longer, and that means even more caramelized goodness. If you do use a whole chicken, you can remove the breast sections from the roasting pan before the thighs, and cook the dark meat longer, but I couldn’t be bothered, and the results were delicious.

The extra potato crusting is an optional step, as is turning the drippings into a quick sauce, but both only take a few minutes, and really elevate the dish. Like I said at the end of the clip, this is something I could easily make once a week, and the leftovers are extremely picnic friendly. I hope you give this a try soon. Enjoy!

Ingredients for 4 Portions Greek Lemon Chicken and Potatoes:

1 whole chicken, about 4 pound, cut in sections,

OR 4 pounds chicken thighs bone-in, skin-on

3 russet potatoes, cut in quarters

1 tablespoon kosher salt

1 teaspoon freshly ground black pepper

1 tsp dried rosemary

1 rounded tablespoon dried oregano

pinch of cayenne

6 cloves of garlic, finely minced

1/2 cup fresh lemon juice

1/2 cup olive oil

2/3 cup chicken broth for the pan, plus a splash to deglaze after roasting

fresh chopped oregano to garnish

Roast at 425 for about 45 minutes, or until the chicken is well browned and cooked through.

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My Colcannon Colcraving

I’m too busy working on tomorrow’s video to make it, but I’m really craving a bowl of colcannon. This kale, leek, and potato mash is the perfect spring side dish. In addition to being great next to anything, you can heat up the leftovers with a splash of chicken broth, and turn it into an easy and memorable potato soup. Follow this link to get the ingredients, and read the original post. Enjoy!

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Syracuse Salt Potatoes – Lot's Wife Would Have Loved These

Not only is this Syracuse salt potatoes recipe one of the most delicious ways to cook baby spuds, it’s also one of the most interesting. I generally don’t like when people watch me cook their food, you know, in case anything gets dropped (#5secondrule), but these are kind of fun to do in front of guests; just to see that look of shock in their eyes, as you dump in all that salt. Amazingly, only a small amount of salt gets inside the potatoes, and by “small amount,” I mean “perfect amount.” 

This recipe really takes the guesswork out of seasoning. Of course, I could go into all the science behind why these don’t absorb too much salt, but that would mean having to learn it first, and then figure out how to explain it, which sounds like an awful lot of work. Instead, I’ll let my intrepid readers take wild guesses.

I mention in the video that these were invented by Irish salt miners, which is true, except I don’t think they used actual mines, but salt pools instead. Apparently digging is a lot harder than waiting for water to evaporate. Regardless, they used this abundant supply of salt to boil less-than-perfect quality new potatoes, and the rest is culinary history.

Regarding the amount of salt, I used a ratio of 1 cup of kosher salt to 5 cups of water. Believe it or not, this is actually less than traditionally used. Hey, we all don’t have salt factories in our backyards. A cup of the brand I use weighs about 6 ounces, which means if you’re using regular, fine table salt, you’ll need just over a half-cup to get the same amount of salt.

Anyway, other than having to sponge-up some salt speckles from the stovetop, this recipe is fast, easy, and truly unique. So, if you want to serve something this St. Paddy’s Day that truly celebrates Irish-American heritage, then I hope you give these salt potatoes a try. Enjoy!

Ingredients for 6 servings:

2 pounds of small new potatoes, scrubbed

5 cups of water

1 cup Kosher salt

melted butter

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Duck Fat Steak Fries – There’s a New Fat in Town

You know a potato side dish is going to be good when 75% of the name refers to fat or meat. These super-crusty, oven-fried potato wedges, or “steak fries” as they call them where I’m from, are done with rendered duck fat, and while I’m a big fan of ones done with olive oil and/or butter, these really are better.

Not only does this fat help create a great texture, but it also adds a layer of richness and meatiness to the potatoes that’s nothing short of magical. Back in the day, you had to work or eat in a restaurant that served duck to enjoy this special treat, but happily, those days are over.

Thanks to evangelizing celebrity chefs and apparently smarter marketing people in the duck industry, this rendered fat is now pretty easy to find. My neighborhood Whole Foods stocks it, and I’ve seen it at many of the higher-end grocery stores.

By the way, if you’re concerned about that next cholesterol test, relax; duck fat is surprisingly healthy, and a quick Google search should explain why without me having to type any more. I hope you give these a try soon. Enjoy!

Ingredients for 4 portions:

2 large russet potatoes

2-3 tablespoons duck fat

salt and pepper to taste

pinch of cayenne

1 tbsp minced fresh thyme leaves

- 325 F. for 40 minutes

- 450 F. for about 20 minutes or until done

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Potato & Parsnip Gratin – Less Parsnips is More Parsnips

Parsnips are a nutritious, uniquely delicious root vegetable, which we should all be enjoying on a much more regular basis, but I think I know the reason why we don’t. The problem with parsnips is that they taste too much like parsnips.

The earthy taste and licorice nose is almost too much when served in their pure form, but when mixed and mellowed in something like this classic potato gratin, you get a much more user-friendly way to enjoy this cheap and easy to find root. Of course, I'm sure the low-carb folks would argue, but that's only because they're irritable from the no carbs.

By the way, you can also use this same exact technique for other subterranean treats like turnips, rutabagas, and celery root. As I said in the video, while this makes a fine side dish to almost anything, it’s also a stellar brunch potato for those occasions when hash browns just don’t seem cool enough. For that, and many other reasons, I really hope you give this a try soon. Enjoy!

Ingredients for 6 portions Potato Parsnip Gratin:

2 cloves garlic, minced

1 tbsp melted butter

3 Yukon gold potatoes (about 1 1/2 pounds total)

2 smaller parsnips (about 12 ounces total)

salt and pepper to taste

1 tsp fresh thyme leaves

6 ounces (about 3/4 cup) crème fraiche, divided or heavy cream and a tsp of white vinegar)
1 cup chicken broth

2 ounces Parmigiano-Reggiano, finely grated

cayenne to taste

375 F. for 45-60 minutes

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Ultimate Mashed Potatoes - Not Your Every Day Recipe

Every year around holiday time, I see people posting recipes for low-fat and no-fat mashed potatoes, which I find as sad, as I do perplexing. There’s no sane doctor alive, or bartender for that matter, who will tell you eating a scoop of these mashed potatoes a few times a year will, in any way, negatively effect your health.

So what’s up with the reduced-fat holiday potatoes? Isn’t that the reason we try to eat well all year, so on Thanksgiving we can bathe guilt-free in gravy? Sure, serving your loved ones potatoes with a pound of butter in them on a regular basis would be cause for alarm…or at least a glance at any recently purchased life insurance policies…but for truly special occasions, it’s crazy not to enjoy such a pleasure.

By the way, this is no viral-video gimmick. Those star chefs you see Anthony Bourdain dry-humping every week (sorry, I was channeling my inner Anthony Bourdain) all use at least this much butter, and as legend has it, some even flirt with equal parts. Of course, they call it pomme purée, and say it with a French accent, but it’s the same stuff.

Nobody says you have to go full Joël Robuchon and actually use this recipe, but please try to force yourself to add more than the few meager tablespoons that get us through the rest of the year. Anyway, if you’re never experienced this ethereal pleasure, I hope you make them a part of your next special occasion menu. Enjoy!

Ingredients for 8 portions:

3 1/4 pounds russet potatoes (3 or 4)
Note: this will not work with red potatoes, as they are too waxy

1 pound unsalted butter

1/4 cup hot milk

salt and pepper to taste

Note: Thanksgiving gravy warning! For obvious reasons, these aren't very sturdy mashed potatoes, so be careful with the gravy. If you totally drench them they'll basically melt.

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Kicking Off Side Dish Season with Roasted “Wild” Mushroom and Potato Salad

It’s almost that time of year again. The holidays are still a little ways off, but you’re already starting to wonder (worry?) what creative side dishes will adorn the season’s holiday tables. This delicious, and very versatile roasted mushroom and potato salad could be worth a look. 

“Wild” mushrooms have never been less so, and that’s a good thing. Not that hunting for mushrooms in a dewy forest isn’t fun, but I’ll take a nice safe grocery store over actual labor anytime. Especially since the selection has gotten so much better over the years. You can easily find 5-6 varieties of mushrooms in the big markets, and they all will work.

I’ve given you an almost blank canvas here, with possible additions being as numerous as they are obvious. One geometrical change I’d make next time, would be to quarter the potatoes instead of halving them, to add surface area, as well as decreasing the cooking time.

Not only is this salad good hot, room temp, and cold, but it also works for breakfast, lunch, and dinner. I hope you give it a try soon. Enjoy!

Ingredients for 6 portions

2 tbsp olive oil, more as needed

2 lbs new yellow or red potatoes

1 lb trimmed wild mushrooms

2 oz pancetta

salt and pepper to taste

3 tbsp sherry vinegar

2 tbsp tarragon

2 garlic cloves, finely minced

Note: I roasted the potatoes at 400 F. for 30 minutes, then turned the oven up to 425 F. to finish with the mushrooms. For simplicity’s sake, just use 425 F the whole way. It’s 30 minutes for just potatoes, then about 20-30 more with the mushrooms, tossing a few times. Don’t stop until everything is looking awesome.

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Summer Squash & Sausage Stew – Supply and Demand

This simple squash and sausage stew represents my idea of the perfect summer supper. It’s very comforting, relatively fast, wonderfully flavorful, and helps solve a problem that’s existed since neighbors started planting gardens; what to do with all that squash.

If you’ve ever planted squash, you know that there’s no stopping this force of nature once it starts producing. Just a single row of plants will yield enough for you, your immediate family, your extended family, your secret second family, your neighbors, traveling salesmen, and anyone else who happens to cross your path.

Far from simply hiding the humble vegetable, this recipe lets the squash be the star. As long as you follow my pleas to let everything get nice and soft and tender, a very fine bowl of food awaits you and your crusty hunk of bread. I hope you give this a try soon. Enjoy!

Ingredients for 4 portions:

2 tsp olive oil

1 pound Andouille sausage, or other spicy, smoked sausage

1 large onion, diced

3 cloves minced garlic

1 cup crushed tomatoes

3 cups chicken broth, or as needed

2 pounds summer squash, cut in 1-inch pieces

1 1/2 pounds Yukon gold potatoes, cut in 2-inch chunks
1/2 cup diced green pepper

1 tsp salt, plus more to taste

freshly ground black pepper and cayenne to taste

1/4 cup chopped Italian parsley
grated parmesan cheese, optional

View the complete recipe

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Fondant Potatoes – A Creamy Crusty Blast from the Past

Every once in a while I get a food wish that instantly takes me back to culinary school. Things like aspic (not happening), larding a tenderloin (not happening), and pulled sugar (sort of already happened) always transport me back to those demos where the instructors fully admitted that we’d probably never use these skills, but since they were considered “classic techniques,” we’d have to spend time covering them anyway. Sure, makes perfect sense.

This fabulous fondant potato technique is a prime example. Made them a few times in school and loved them. Made them a few times at a hotel early in my career and loved them. Haven’t made them since, and not exactly sure why. They taste amazing, and as I try to make clear in the video, the texture this method provides is unlike anything you get by just roasting. The way the crusty, crunchy edges outside, works with the uniquely rich and creamy inside is truly a magical thing. 

I just think that we’re so used to the usual rotation of potato side dishes; fried, roasted, mashed, etc., that it’s hard to push ourselves to do a potato recipe that has multiple steps. In fairness, the multiple steps are super easy, but still. Anyway, if you’ve never experienced the old world awesomeness that is the fondant potato, I hope this video inspires you to try. Enjoy!

Ingredients for 6 fondant potatoes:

2 tbsp vegetable oil

3 large russet potatoes (other varieties will not work as well)

salt and pepper to taste

a knob of butter (a 2 or 3 tablespoon size chunk)

4 thyme sprigs

1/2 cup chicken broth or stock, more if needed
*Roast at 425 F until tender, about 30 minutes

View the complete recipe

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Pan-Roasted Marble Potatoes – A Short Post About Little Potatoes from a Small Town

You’ll have to excuse the smaller than usual blog post, but I just flew across country, and boy are my arms tired…sorry, not arms, I meant jokes. 

Anyway, I’m back at my mom’s for a few weeks to help her out after some shoulder surgery, and despite a very late, turbulent, and sleepless flight, I had just enough energy left to post this marble potatoes video.

I generally try to stick with ingredients that can be found at any large grocery store, and I hope that’s the case here, but to be honest I really didn’t care, as these were just too damn cute not to film. If at all possible, I hope you give this a try soon. Enjoy!

Ingredients:

4 stripes bacon, sliced

1 pound marble potatoes

salt and pepper to taste

2 tsp chopped rosemary

1 tbsp rice vinegar, or any vinegar

View the complete recipe

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Fisherman’s Pie – The Deadliest Casserole

I’ve never been a huge fan of the fisherman reality shows like Wicked Tuna and Deadliest Catch. Seems like every situation that comes up, no matter how mundane, is made to look like a matter of life and death. Sure it’s relatively dangerous compared to selling shoes, but they’re mostly just fishing in crappy weather.

Riveting slip and falls notwithstanding, I think the real challenge in that environment would be trying to cook a decent meal. Imagine putting together this delicious, potato-crust-topped cod and spinach casserole in the galley of one of those boats. I actually get woozy thinking about it. 

Luckily most of us have a nice steady oven at home in which to make this comforting dish happen, rogue wave free. Speaking of the oven, be sure to check your fish to see if it’s flaking before taking it out. Mine took about 40 minutes, but my sauce and potatoes were warm. If you make your components ahead and they cool down, or your fish is thicker, it may take a while longer to bake, so poke and peek. You can always fix the top, and thanks to the broiler, no one will be the wiser. I hope you give this a try soon. Enjoy!

For potato crust:

3 russet potatoes

3 tbsp butter

nutmeg, salt, pepper, cayenne to taste

1/2 cup milk

For the sauce:

3 tbsp butter

3 tbsp flour

2 cloves garlic, minced

2 cups cold milk

2 tsp lemon zest

salt to taste

For the rest:

1 tbsp butter to grease dish

salt, pepper, cayenne to taste

2 pounds boneless cod filets

12 oz washed baby spinach

juice of 1/2 lemon

fresh chives to garnish

View the complete recipe

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