Smoky Baked Potato Wedges with Hickory Smoked Bacon served with Spanish Red
I like comfort foods but I like comfort cooking more. My self-definition of comfort cooking is to cook something easy yet pleasurable in all aspects - doing the cooking at a convenient time, cozy atmosphere in the kitchen, ingredients that are pleasurable to eat as they are or put together to create something of a hearty dish, a blissful eating experience which, really, can be instantly achieved when all your heart and attention are focused only at the promise of bite after bite of satisfying morsels of starch, and cheese and Bacon.
These baked, cheesy potato wedges are flavoured with Spanish sweet smoked paprika, olive oil, cream cheese and manchego cheese, topped with smoky hickory bacon bits and a dash more of pimenton dulce de la vera.
1 large potato (1/2 pound), scrubbed, unpeeled, quartered and boiled in slightly salted water until tender
1 Tablespoon extra virgin olive oil
2 Tablespoons cream cheese, softened
1 teaspoon good quality dijon mustard, Maille Fine de Dijon
2 Tablespoons milk
1/2 teaspoon Spanish sweet smoked paprika, Pimenton Dulce de la Vera
1/2 cup grated manchego cheese (or can substitute gruyere or swiss cheese), divided into 2 (1/4 cup), 1/4 cup to mix in the mash, 1/4 to sprinkle on top of the potatoes
salt and fresh cracked black pepper to taste
1/4 cup crisp hickory smoked bacon bits
1 Tablespoon chives, finely chopped
- While potatoes are still hot, scoop the flesh and put in a bowl.
- Mash potatoes and mix in extra virgin olive oil, softened cream cheese, dijon mustard, milk, Spanish sweet smoked paprika, chives, grated cheese and season with salt and pepper (to taste).
- Spoon mixture on potato skin wedges, top with the remaining grated cheese and a few bits of bacon.
- Bake in a 375’F oven for 12-15 minutes or until cheese has melted and tops are browned.
- Top with remaining bacon bits and a few dashes of paprika (pimenton).
Makes 1-2 servings
* I paired this dish with a Spanish red wine Almez Tempranillo - acidic and fruity with blueberries and lilac notes which complimented the smokiness of this dish.
Goddess of Scrumptiousness Food Photography and Original Recipes by Jeannie Maristela are licensed under a Creative Commons Attribution-NoDerivs 3.0 Unported License.
Based on a work at goddessofscrumptiousness.tumblr.com
Shoestring Potato and Onion Pancakes (Latkes)
These latkes are very tasty and unlike the latkes traditionally served with applesauce, sour cream or even compound butters these crunchy and spikey babies are delicious all by themselves.
2 large potatoes, scrubbed, peeled and julienned (cut thinly into shoestrings)
1 large white onion, very thinly sliced and separated
2 teaspoons onion powder
1 heaping Tablespoon mayonnaise
1/2 cup cornflour (cornstarch)
fresh cracked black pepper
1 teaspoon fine salt (or less according to taste)
canola oil for pan-frying
- In a bowl mix all ingredients together except canola oil.
- Heat skillet and put just enough oil to cover the surface.
- Place a tablespoon amount mound of potato mixture onto the hot oil and pan-fry till potato pancakes are golden brown and crispy.
- Place cooked latkes on paper towels to absorb excess oil, then transfer to a wire rack so that bottom of pancakes doesn’t get soggy because air can circulate at the bottom making pancakes stay crispy on both sides.
Makes about 1 1/2 dozens latkes
Rustic Style Roasted Potatoes with Roasted Garlic Chips and Sea Salt
I like the fact that I can always count on good old spuds to save dinner for me. I know that this is a side dish but most of the time a serving of roasted potatoes already is my entire meal on nights when I end up not having anything fancy to cook or I just feel lazy and just want a carb-cozy looking after.
This is a very simple, no-fuss roasted potato recipe anyone can obviously serve as a side dish or something you can tumble on a plate with maybe a drizzle of sour cream, pierce with your fork, munch on in front of the tv (I love that aside from the crisp garlic chips, the sea salt also adds crunch into every morsel of spud) and wash down with a glass of wine… just saying!
2 large potatoes, scrubbed, unpeeled, and cut either into 1-inch triangles or medium diced, then par-boiled in lightly salted water
5 cloves of garlic, sliced thinly
2 Tablespoons extra virgin olive oil
Fresh or dried herbs like thyme and rosemary (optional)
cracked black pepper
coarse sea salt
2 Tablespoons chopped parsley
sour cream (on the side and optional)
Preheat oven to 375’F. Line a baking sheet with either foil or parchment paper (for easy clean-up).
-In a mixing bowl, place par-boiled potatoes, thinly sliced garlic, extra virgin olive oil and season with cracked black pepper. Toss everything together until all the pieces of potatoes and slivers of garlic are coated with the olive oil.
-Spread the mixture onto the prepared baking sheet.
-Roast for 25-30 minutes or until potatoes are tender and golden, and the slices of garlic turn into crunchy chips.
-While still fairly warm, sprinkle chopped parsley and season (to taste) with coarse sea salt.
Makes 3-4 servings
OLIVE OIL, GARLIC, CHIVES AND ROMANO CHEESE MASHED POTATOES
2 lbs or 3 large potatoes, scrubbed, peeled and diced large
6 cups water (to boil the potatoes)
1 teaspoon salt (to add in boiling water to cook the potatoes)
4 cloves garlic, ends snipped and peeled
1/4 cup extra virgin olive oil
1/2 cup evaporated milk
1/3 cup grated Romano cheese (or can use Parmesan cheese for substitute)
1 teaspoon fresh cracked black pepper
2 tablespoons chopped chives
salt (optional and according to taste)
1. In a medium size saucepan, put diced potatoes, peeled garlic cloves and water and bring to a boil. Once the water boils, add the salt and cook potatoes until tender.
2. Drain the water from the saucepan of cooked potatoes and garlic. While still piping hot, mash the potatoes and garlic, either leave some bits unmashed (for texture) or mash until smooth.
3. Add the extra virgin olive oil and evaporated milk and continue to mash/mix.
4. Mix in the grated Romano Cheese and season with pepper and salt (optional and according to taste).
5. Fold-in the chopped chives. And serve hot or warm, with or without gravy.
Goddess of Scrumptiousness (Recipes and Food Photography by Jeannie Maristela-Gust) by Jeannie Maristela-Gust is licensed under a Creative Commons Attribution-NoDerivatives 4.0 International License.
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OLIVE OIL, GARLIC, CHIVES AND ROMANO CHEESE MASHED POTATOES
Don’t get me wrong… I love love love butter! I can’t even face a toast without butter smeared on it. But I also believe that if there is another way to make food or a dish taste great without using buerre… then why not give it a try?
Mashed potatoes have suffered enough bad press, representation and reputation for years because of the incorporation of butter and cream to make it creamy and luscious… and laden with all the best things in life (except sex and $10 gift cards).
So I. along with other semi-health conscious cooks out there, prepare mashed potatoes with a bit of a conscience! :)
I replaced butter with extra virgin olive oil, replaced the cream with evaporated milk (more creamier than regular milk, but still lighter than cream), Ummmmppp the flavor factor 100% by flavoring it with garlic, chives and grated Romano cheese! So in a way… Yes, you have all the right to ask for a second helping! -jeannie ;)