So you have:potatoes
Take stock of your stash
Idaho (a.k.a. russet) potatoes are best for baking and mashing, while Yukon golds and reds are best
when you want potatoes that hold their shape (for soups or salads, say). For each recipe, first preheat your oven to 425° F.
If you also have:ground turkey
- 2 peeled Idahos
- 2 tablespoons of unsalted butter
- 1/3 cup of half-and-half
- salt to taste
- 1/2 an onion
- 2 carrots
- 4 stalks of celery
- 1 tablespoon of fresh thyme leaves
- 20 ounces of ground turkey
- 1/3 cup of white wine
- 1 cup of chicken broth
- 2 tablespoons of all-purpose flour
In a saucepan, cover large chunks of 2 peeled Idahos with water. Bring to a boil, then simmer for 20 minutes. Drain; place them back in the pan.
Mash the potatoes with 2 tablespoons of unsalted butter, 1/3 cup of half-and-half, and salt to taste. Set aside.
Cook 1/2 an onion, 2 carrots, and 4 stalks of celery (all chopped) and 1 tablespoon of fresh thyme leaves in olive oil over low heat until tender. Increase heat slightly and add 20 ounces of ground turkey. Cook until meat is browned, 5 minutes.
Stir in 1/3 cup of white wine and cup of chicken broth. Bring to a boil. Whisk in 2 tablespoons of all-purpose flour.
Reduce heat and simmer until the juices thicken, 5 to 10 minutes. Spoon the mixture into a casserole dish. Spread the potatoes over the top. Bake until golden, 15 to 20 minutes.
Now you have:Shepherd’s Pie
If you also have:grape tomatoes
- 4 scrubbed and fork-pricked Idahos
- carton of washed grape tomatoes
- olive oil, fresh oregano, salt, and pepper to season
- crumbled feta
- kalamata olives
- blanched broccoli or saut’ed peppers (optional)
Bake 4 scrubbed and fork-pricked Idahos for 1 hour.
Toss a carton of washed grape tomatoes with olive oil, fresh oregano, salt, and pepper.
Distribute the tomatoes on a rimmed baking sheet. Put it in the oven alongside the potatoes for the last 10 minutes of the potatoes’ cooking time.
Continue roasting until the tomatoes burst.
Top the potatoes with the tomatoes, crumbled feta, and kalamata olives, or with blanched broccoli or saut’ed peppers (optional).
Now you have:Baked Potatoes with Vegetables
If you also have:pizza dough
- 2 peeled, diced Yukon gold potatoes
- red-pepper flakes, fresh rosemary, a sliced garlic clove, salt, and olive oil to season
- pizza dough
- grated Parmesan
Toss 2 peeled, diced Yukon gold potatoes with red-pepper flakes, fresh rosemary, a sliced garlic clove, salt, and olive oil. Roast in the oven for 10 minutes.
Roll out the pizza dough on a baking sheet. Increase heat to 475° F and put the dough in the oven next to the potatoes.
Roast the potatoes and bake the dough for 10 minutes. (The potatoes will get 20 minutes total.)
Remove both from the oven. Spread the crust with ricotta; top with the potatoes and some grated Parmesan.
Return the pizza to the oven and bake until the crust is browned, about 7 minutes.
Now you have:Roasted-Potato Pizza
Recipes reprinted from the book Time for Dinner. Photos by CN Digital Studio. Copyright © 2010 Cond’ Nast Publications, Inc. Published by Chronicle Books LLC.