Crispy Salt and Vinegar Potatoes



It’s safe to say we have a potato side dish at least once a week. And regular old roasted potatoes and mashed potatoes are delicious, but I wanted something a little different. This side dish from Bon Appetit was simple and had great flavor. Try them with steak!

2 lbs baby Yukon Gold potatoes, halved (quartered if large)
1 cup plus 2 tbsp distilled white vinegar
1 tbsp kosher salt, plus more to taste
2 tbsp unsalted butter
freshly ground black pepper
3 tbsp chopped fresh chives

1) Combine potatoes, 1 cup vinegar, and 1 tbsp kosher salt in a medium saucepan. Add water to cover by 1 inch. Bring to a boil, reduce heat, and simmer until potatoes are tender, 20–25 minutes; drain and pat dry.
2) Heat butter in a large skillet over medium-high heat. Add potatoes and season with kosher salt and pepper. Cook, tossing occasionally, until golden brown and crisp, 8–10 minutes.
3) Drizzle with remaining 2 tbsp vinegar. Serve topped with chives and more salt.


Creamy Herbed Potatoes


Happy Mother’s Day! Making dinner for your momma tonight? Make these potatoes!

These. Are so good. Adapted from the Pioneer Woman, I increased the herbs and made a few other changes. I could have eaten this for dinner alone. Warning. This is not for someone on a diet – but be bad one day. I promise it’s worth it. Don’t forget to hug your momma.

4 russet potatoes
1 stick unsalted butter
1 medium white onion, finely diced
8 oz 1/3 reduced fat cream cheese
3/4 cup heavy cream
1 cup half and half
1 1/2 tbsp chopped fresh rosemary
2 tbsp chopped fresh parsley
2 tbsp chopped fresh chives
kosher salt and fresh black pepper
1 tsp dried sage
1/2 cup fresh shredded Parmesan

1) Preheat oven to 400.
2) Coat a large baking dish with non-stick spray.
3) Slice potatoes very thinly. Arrange in the baking dish.
4) Melt butter in a large skillet over medium-high. Once melted, add onion and cook for 3 minutes.
5) Add cream cheese block to skillet and break up with a spoon. Stir to melt. Add cream and milk, and stir to combine.
6) Sprinkle in rosemary, parsley, and chives. Season to taste with salt and pepper.
7) Pour cheesy mixture over potatoes in baking dish. Sprinkle with sage and fresh Parmesan. Bake for about 40 minutes or until potatoes are nice and tender and top is golden brown.
8) Let rest about 10 minutes before serving.

Bobby Flay’s Grilled Potatoes with Zucchini, Radicchio, Goat Cheese, and Sherry Vinaigrette


Okay so I lied. I used red cabbage instead of radicchio. But you could use either. They are essentially the same in texture, but radicchio has a much more bitter and stronger flavor. Choose whichever you’d like! We served these with Bobby Flay’s grilled scallops (which I did not make and cannot take credit for). It’s a colorful and bold side dish that would go well with all sorts of grilled meats.

2 1/2 lbs new potatoes
kosher salt and fresh black pepper
1 1/4 cup olive oil
2 medium zucchini
1/2 cup sherry vinegar
2 tsp honey
1 small shallot, diced
1 tbsp Dijon
1 large head red cabbage (or radicchio), coarsely chopped
6 oz crumbled goat cheese
3 tbsp chopped fresh chives

1) Bring a large pot of water to a boil. Once boiling, salt the water and place potatoes in pot. Reduce heat to a simmer and cook until potatoes are tender. Drain and let cool slightly.
2) Heat grill to high.
3) Cut potatoes and zucchini into 1/4 inch think slices. Toss with 1/4 cup olive oil and season with salt and pepper. Grill about 5-8 minutes.
4) Meanwhile, whisk together vinegar, honey, shallot, and mustard in medium bowl. While constantly whisking, pour in remaining 3/4 cup olive oil until emulsified. Taste and season with salt and pepper.
5) Toss potatoes zucchini, red cabbage, and half of the vinaigrette in a large bowl. Top with goat cheese. Drizzle more dressing as desired and sprinkle with chopped chives and serve!