Red, White & Blue Roast Potatoes and Firecracker Potato SaladBrooke McLay
One potato, two potato, red potato, blue potato. Have you found a bag full of mutlicolored potatoes at your grocery store, been mesmerized by their color, but worried about how to use them. Will they taste different than white potatoes? Will they work the same in your usual recipes? Will they work in potato salad? What sorts of recipes will make the color and flavor of these pretty potatoes really stand out?
Packs of colored potatoes are popping up everywhere. The ones carried by my local markets are generally a mixture of red and white new potatoes, and deep purple potatoes (generally called blue potatoes). These potatoes are ideal for cooking for a variety of reasons. They have that mild new potato flavor, wrapped in a thin skin, so there’s no need for peeling. They are nutrient packed, even more so than their lighter hued potato cousins. And, best yet, mixed into two of my favorite potato recipes, they make a gleaming addition to your July Fourth picnic table, being naturally endowed with all the hues of patriotism.
Firecracker Potato Salad
I would like very much to tell you how good this recipe is. To tell you that, once you’ve tried this potato salad, regular potato salad just won’t ever do again. But, if I start in on it all, I will likely cry. This recipe is that good. It is that worth trying. Rich and dense with the soft flavor of fingerling potatoes, covered in pure cream, tinted with just a hint of chipotle spice. If you’re looking for a way to set of fireworks this July fourth, do yourself a favor and make this recipe immediately.
1 T. Kosher salt
1/2 c. Brown sugar
1 tsp. cumin
Fresh Ground Pepper to taste
1-2 Vidalia onions, thinly sliced
1 Chicken breast, halved
1/2 c. olive oil
6-8 Red potatoes
1/2 pint Heavy whipping cream
4-5 Chipotle peppers in adobo sauce, diced
1/2 tsp. Cumin
1 tsp. Onion powder
1 c. Sweet white corn, fresh or frozen
1/4 c. cilantro
In a small bowl, combine salt, sugar, 1/2 tsp of the cumin, and pepper. Coat a small cookie sheet with cooking spray. Spread vidalia onion slices across the bottom of the pan, sprinkle with half of sugar mixture. Place chicken breast pieces on top of onions. Drizzle and coat both sides with olive oil, sprinkle with remaining sugar mixture. Bake, uncovered, at 350 degrees for 30-40 minutes. Allow to cool slightly before dicing.
Cut red potatoes in quarters. Place in a large pot, cover with water. Bring to a boil and cook until potatoes are soft enough to pierce easily with a fork. Remove from water, cool, then cut into bite-sized pieces.
In a large bowl, stir together whipping cream, chipotle peppers, remaining cumin, and onion powder. Salt and pepper to taste. Add roasted chicken, potatoes, and corn. Stir until coated. Garnish with diced cilantro.
Red, White and Blue Roast Potatoes
Whenever I’m looking for a quick way to add bulk and substance to our family dinners, I turn to this recipe. I almost always have all of the ingredients on hand, and am always amazed at how versatile the recipe is (have extra sausage, bacon, fresh herbs, cheeses? Throw them in! You can’t do wrong!) not to mention how incredibly snappy it makes the process of preparing fresh potatoes. Hooray for that, because good gracious, anything that makes the dinnertime rush less—well—rushed, is a recipe I’m be loyal to for always.
12-15 new potatoes or fingerling potatoes
½ pound of sausage (I used chicken sausage and chorizo)
½ onion, diced
1 T. olive oil
2 cloves garlic
½ tsp. fennel seed
¼ c.shredded parmesan
Pierce potatoes with a fork then microwave until tender, about 12 minutes. Remove potatoes from microwave and cut into quarters. In a medium skillet, sauté onion and garlic in olive oil heated over medium-high heat. Add sausage and cook until nicely browned. Toss potatoes into skillet, allowing to cook for 3-5 minutes. Add all spices, stirring to evenly coat the potatoes. Turn off the heat, but allow potatoes to simmer for another 3 minutes or so. Sprinkle with parmesan and serve piping hot.