In search of potato inspiration

My CSA has had a banner crop of potatoes...which leaves me struggling because I'm not a fan of a lot of potato preparations. I generally prefer waxier varieties in preparations that aren't particularly healthy--in other words, crispy and fried. Starchy/mealy preparations--mashed potatoes, potato soup, potato salad, baked potatoes--just seem like a waste of calories to me.

My favorite preparations this summer:
* Fingerlings roasted in olive oil and a little butter until crispy
* Yukon Golds used in fritattas

That used all of my fingerlings and Yukon golds. Now I'm left with:
* All blue potatoes
* Purple viking
* Red norland

Anyone have any recipe inspiration for me? I'd probably prefer recipes that tend toward the healthier end of the spectrum where potatoes aren't necessarily the star attraction. (For example, I'd do a Nicoise salad, or I'd add a single potato to a batch of egg salad.)

A variation on both potato salad and nicoise: potatoes (cooked to "salad consistency--that is, not too soft), shallots, green onion, flat leaf parsley, dill (or cilantro or oregano if you prefer a different ethnic subtlety), good canned tuna, mustard vinaigrette. Well chilled. Very pretty with the purple taters I think.

I always love them roasted with onions--you get the crisp but with a lot less oil.

Coins charred with octopus.

In Vol. 1 of Julia Child's "Mastering the Art" you'll see a recipe for "Provencal" potato gratin. Sliced potatoes are layered with a mix of sautéed onion, garlic, herbs, fresh tomato concasse with the juice, grated Parmesan and then baked. A perfect late summer side dish that is equally delicious warm or at room temperature.

I always like a potato salad that I make with non-fat yogurt and whole grain Dijon mustard. It works good with all potatoes.

Evil Ronnie wrote:In Vol. 1 of Julia Child's "Mastering the Art" you'll see a recipe for "Provencal" potato gratin. Sliced potatoes are layered with a mix of sautéed onion, garlic, herbs, fresh tomato concasse with the juice, grated Parmesan and then baked. A perfect late summer side dish that is equally delicious warm or at room temperature.

I did a variation on this that included sliced eggplant, peppers, summer squash along with the potatoes. Cover it with foil to cook for a while, then take the cover off so the liquid can evaporate.

HI,

Gnocchi.

In response to the 9/11/01, I saved blue potatoes and red hued potatoes for Thanksgiving. I served mashed red, white and blue potatoes. People ate the white first, then the red and left me the blue.

A standard gratin with a buttery roasted chicken for an early autumn dinner cannot be too far off.

Regards,

papa a la huancaina would look really cool with blue potatoes

AlekH wrote:papa a la huancaina would look really cool with blue potatoes

Had this dish over the weekend at Tanta. Fantastic.

I know you said you don't care for potato salad, but maybe this will sound tasty to you: Instead of the usual suspects mayo and mustard, try lemon juice and olive oil with preferred spices. I haven't made this version recently, and don't really have a recipe, but I'm pretty sure I included kalamata olives and red onion, too, last time I prepared it.

You could also use a nice red wine vinegar in place of the lemon juice. The potatoes should be tossed with the dressing while still warm so they absorb some of it.

If this does sound good, I will hunt around to see if I ever wrote any proportions down.

At the last dessert exchange, Toria made a delicious potato side dish with kale and dried fruit.
viewtopic.php?f=19&t=38170&start=30&sp=457278

I'd slice them up, douse them with olive oil, and roast them in the oven.

That or slice, boil a bit, and make a cold potato salad with olive oil, olives, red onion, and feta cheese.

I have used this recipe to great acclaim and I don't see why you couldn't do it with the potatoes you have on hand...

http://noblepig.com/2011/06/salt-and-vinegar-potatoes/

Thanks for all of the suggestions! I'll have a few in queue just as soon as I finish eating the ones I've already prepared.

Thanks for posting that recipe for vinegar and salt smashed potatoes, funholidaygirl. They look great, and I want to try to make them soon.

My CSA has had a banner crop of potatoes...which leaves me struggling because I'm not a fan of a lot of potato preparations.

Man, if I lived near you I'd find something to trade with you and take all those potatoes off your hands... which makes me wonder about the feasibility of setting up some type of trading system among CSA customers.

Katie wrote:Thanks for posting that recipe for vinegar and salt smashed potatoes, funholidaygirl. They look great, and I want to try to make them soon.

My CSA has had a banner crop of potatoes...which leaves me struggling because I'm not a fan of a lot of potato preparations.

Man, if I lived near you I'd find something to trade with you and take all those potatoes off your hands... which makes me wonder about the feasibility of setting up some type of trading system among CSA customers.

I know some CSAs have honor-system boxes where you can throw in the produce you don't want and take something you like. Big Head Farm, which I use, doesn't offer that but they do honor requests to omit certain veggies. (For example, no bell peppers for me because of a sensitivity.)

This past weekend, I tried a new recipe which I’ll make again.

Ingredients:
Potatoes (I used red), olive oil, salt/pepper, red onion, green onions, lemons, apple cider vinegar, whole grain Dijon mustard, fresh dill, flat leaf parsley, chives.

Parboil potatoes and cut in half, gently toss in a large bowl with a little oil (we used olive oil).
Season with salt and pepper
Cut red onion in to thick slices. Cut a few lemons in half.

Grill lemons, potatoes and onion cut-side down.

Squeeze juice from lemons (and reserve)
Roughly chop the grilled red onion and the green onions and add to the grilled potatoes.
Make a dressing of oil, apple cider vinegar, lemon juice and whole grain Dijon mustard (I used Maille).

To warm potatoes, add about a cup of fresh dill and as much chopped flat leaf parsley as you like. Sprinkle with chopped chives.

I’m not giving proportions, because it’s mostly to taste. I used less oil and more vinegar than suggested.
We ate this warm, but it was good cold too.

. . . potato salad. . .just seem(s)like a waste of calories to me.