Yukon Potato Recipes

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Crispy Potato Flower Recipe Recipe

Crispy Potato Flower Recipe

11.08.12 by Jackie

The preparation of this visually striking potato dish is fairly easy if you own a mandoline. Very-thinly-sliced potatoes are parboiled, then brushed with a butter and oil mixture. The slices are then stacked in individual ramekins to mimic flower petals.

It’s an elegant and innovative way to have potatoes as a part of your Thanksgiving table. With my first cookbook on shelves very soon (it's due out on December 18th), I'm going to be posting a lot of potato dishes that didn't make into to the book. If you’re interested, you can pre-order it on Amazon or Barnes and Noble!


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Hasselback Potatoes Recipe

Hasselback Potatoes

11.09.10 by Jackie

Hasselback potatoes are a variation on roasted potatoes. The potatoes have a crispy outer skin with a delicious, soft inside. The cooking technique isn't different from common baked potatoes, with the exception of being thinly sliced into an accordion shape.

A blend of butter and garlic creates a crunchy outer crust that is perfectly seasoned. To guarantee that the potatoes are cooked through, I parboiled them for a few minutes, cut them into a fan shape, dried them in the oven, then smeared them with a generous amount of garlic-flavored butter.

The accordion potatoes have a fancy presentation, but really, the dish isn't complicated at all. I'm thinking of serving hasselback potatoes for Thanksgiving this year instead of the roasted potatoes I typically make. As an added bonus, they go great with meat or poultry, making them perfect for turkey day.

 


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Roasted Creamer Potatoes Recipe

Roasted Creamer Potatoes

07.21.10 by Jackie

Creamer potatoes are potatoes that are harvested while they're still young. I recently bought these apricot-sized potatoes at the farmers' market. They were so cute, I couldn't resist!

I roasted them whole with skins on and rubbed them in butter flavored with oregano flowers from our garden. The potatoes have a crisp-skin on the outside, while the inside is tender and moist. If you can't find creamer potatoes, you can use Yukons that have been cut into quarters, but it's not the same as having each bite wrapped in crispy potato skin. Mmmmmm.


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