Turkey Day Side Dishes - Potatoes
I hope you all liked the veggie dishes from last week. While I am still contemplating my menu, here are some yummy potato sides that will have your guests loading up their plates for seconds.
Try and push the envelope here.....cooks! Some of these are not traditional, but easy to make (many can be made ahead) and all of them travel well.
Whipped Sweet Potatoes with Crispy Shallots
TIME: 45-1 hour (but you can make it a day ahead)
5 pounds medium to large sweet potatoes
1 stick (4 ounces) unsalted butter, at room temperature
1/2 teaspoon ground cardamom
Salt and freshly ground white pepper
Vegetable oil, for frying
3/4 pound shallots, thinly sliced
1.Preheat the oven to 400°. Pierce the sweet potatoes with the tip of a knife and bake for about 40 minutes, or until tender. Turn the oven down to 250°.
2.Slit the skins and scoop the potatoes into a large bowl. Add the butter and cardamom and beat with an electric mixer at low speed until smooth and fluffy. Season with salt and white pepper. Transfer to a serving dish and keep warm.
3.In a large deep skillet, heat 1 inch of oil until shimmering. Add half of the shallots and fry over moderate heat, stirring, until crisp, 2 to 3 minutes. Using a slotted spoon, transfer the shallots to paper towels. Sprinkle with salt. Repeat with the remaining shallots. Scatter the shallots over the sweet potatoes and serve.
MAKE AHEAD The recipe can be prepared 1 day ahead. Store the shallots in an airtight container. Rewarm and rewhip the potatoes; recrisp the shallots in the oven if necessary.
Yukon Golds with Shallot Butter
ACTIVE TIME: 10 MIN
TOTAL TIME: 20 MIN
2 1/4 pounds small Yukon Gold potatoes, scrubbed but not peeled
1 teaspoon yellow mustard seeds
4 tablespoons unsalted butter, softened
1 tablespoon minced parsley
1 medium shallot, minced
2 teaspoons fresh lemon juice
Salt and freshly ground pepper
1.In a saucepan, boil the potatoes in water to cover until tender, about 15 minutes.
2.Meanwhile, in a small skillet, toast the mustard seeds over moderate heat until they pop, about 3 minutes. In a small bowl, mix the butter with the parsley, shallot, lemon juice and mustard seeds. Season generously with salt and pepper.
3.Drain and halve the potatoes lengthwise. In a large dish, toss the potatoes with the shallot butter and serve.
MAKE AHEAD The shallot butter can be made ahead and refrigerated for up to a week.
Asiago and Sage Scalloped Potatoes
TIME: 1 hour, 30 minutes
2 tablespoons unsalted butter
2 medium onions, thinly sliced
1 1/2 teaspoons finely chopped garlic
2 imported bay leaves
1/4 teaspoon freshly grated nutmeg
Coarse salt and freshly ground pepper
1 1/4 cups heavy cream
1/2 cup milk
1 cup freshly grated Asiago cheese (about 3 ounces), preferably aged
1 cup plain dry bread crumbs
2 tablespoons extra-virgin olive oil
2 1/2 tablespoons finely shredded fresh sage leaves
2 1/2 pounds medium Idaho potatoes, peeled and sliced lengthwise 1/8 inch thick
1.Preheat the oven to 400°. Melt the butter in a large heavy saucepan. Add the onions and cook over high heat, stirring, until golden, about 8 minutes. Add the garlic, bay leaves, nutmeg, 1 tablespoon coarse salt and 3/4 teaspoon pepper and cook for 30 seconds. Add the heavy cream and milk and bring to a boil. Remove from the heat, cover, and let stand for 5 minutes.
2.In a medium bowl, toss the cheese with the bread crumbs, olive oil, 1/2 tablespoon of the sage, 1/4 teaspoon coarse salt and 1/4 teaspoon pepper.
3.Remove the bay leaves from the onion mixture and stir in the remaining 2 tablespoons sage. Put the sliced potatoes in a large bowl, add the onion mixture and toss gently. Spread half of the potatoes and liquid in a 2-quart nonreactive baking dish and sprinkle 2/3 cup of the cheese bread crumbs over the top. Cover with the remaining potatoes and press firmly to pack them down. Spoon the remaining liquid over the potatoes and cover with the remaining bread crumbs.
4.Bake in the middle of the oven for about 1 hour, or until the potatoes are tender and the top is golden; if they brown too quickly, loosely cover the dish with foil.
MAKE AHEAD The potatoes can be baked up to 5 hours ahead; let stand at room temperature. Rewarm in the oven before serving.
Buttermilk-Bacon Smashed Potatoes
TIME: 30 MINUTES
4 pounds red bliss potatoes, quartered
1 stick (4 ounces) unsalted butter, softened
1 1/2 cups buttermilk
4 cloves roasted garlic, peeled and smashed to a paste
8 slices cooked bacon, crumbled
Salt and freshly ground pepper
1.Place the potatoes in a large saucepan, cover with cold water and add 2 tablespoons of salt. Bring to a boil and cook until tender. Drain well and place back in the pan over low heat.
2. Add the butter, buttermilk and garlic and mash until smooth. Fold in the bacon, season with salt and pepper to taste and serve.
Recipe by Bobby Flay
Images courtesy of Google