Today I’m posting my two favourite “fancy” (but super easy) potato recipes. Since they store so well, potatoes are often the last things left in the cellar before the new season crops start trickling in. Since they’re packed with a ridiculous amount of healthy goodness, versatile, and uncomplicated to prepare, they are a staple in my house, and I’m always thrilled to see them in my CSA box.
So, where does the “Clever Ladies” title come from? Well, these recipes are named after two of them. Actually, I have no idea if either of them actually were clever, but seeing as they both have internationally celebrated potato dishes named after them, I have to assume they were.
**Don’t be afraid of the amount of butter in this recipe- it’s well worth it as a special treat every now and then…
5 large waxy potatoes (yellow, red, or white. Do not use russets as you need the slices to maintain their shape, rather than melt into fluffy piles like a floury potato would.)
1/2 cup melted butter
salt & pepper
A sprinkle of fresh or dried herbs. Thyme or rosemary work particularly well, but use whatever is your favourtite.
Grated Parmesan cheese
With a mandolin or sharp knife, slice the potatoes as thin as possible. Ideally, they should be almost paper thin. Separate them into 3 piles of roughly the same amount. Pour about a 3rd of your butter into the bottom of a 9″ tart plate or pie plate or cast iron fry pan. Starting in the middle, layer the first pile of potatoes in a circular pattern until you run out of slices. Season with salt & pepper (and a sprinkle of herbs & parm if using) Pour another 3rd of the melted butter over them and then continue layering until the second pile is done. Repeat the same process for the final pile of potatoes, season with salt & pepper & top with remaining butter. Cut a round piece of parchment paper just big enough to sit on top of the potatoes, but not hang over the sides. Bake at 425 for 50 min. When it’s done,remove the parchment and place your serving dish over the pan then and flip it so that the crispy brown bottom of the potatoes are now the top. Slice like a pie & enjoy! **Use caution when flipping the pan so you are not splashed with hot butter!
5 large russet potatoes, peeled & diced
4 tbsp melted butter
1/4 tsp nutmeg
1/2 tsp pepper
1/4 tsp salt
2 egg yolks
Boil the potatoes until soft as you would for regular mashed potatoes. Add salt, pepper, nutmeg, cream & half of your melted butter. Mix gently until ingredients are mostly blended. Add egg yolks and continue mixing gently until everything is incorporated into the potatoes evenly. Spoon mash into a piping bag with the largest star tip (if you don’t have a piping bag, just cut a corner out of a baggie and use that) Pipe the potatoes on to a parchment lined baking sheet and then gently brush them with remaining melted butter. Bake at 425 until the edges are browned.
I love both of these recipes. In fact, the Potatoes Anna picture isn’t even mine- I had to swipe it from the internet since either my husband or I always seem to start picking at the crispy top within seconds of it coming out of the oven. I hope you all enjoy these easy but “elevated” versions of the beautiful, humble potato.
Go out and love up some local food & I’ll see you next week!