Potato Recipes For St. Patrick's Day

Happy St. Patrick’s Day! In honor of everyone who is Irish and those who wish they were, this column is about potatoes. The “lowly” potato has saved people from starvation for generations. Even if you are watching your waistline, potatoes need not be shunned. Potatoes are nutritious: a 6-ounce potato weighs in at 120 calories, is low in sodium, high in potassium, and an important source of complex carbohydrates—which we all should be eating, according to nutritionists—vitamins C and B6, plus a number of healthy minerals. Look for unblemished potatoes without soft spots or sprouts. If they have a green tint, they may taste bitter, but they are edible. Store them in a cool dry place for up to three weeks.

Potatoes can be boiled, baked, roasted, fried, mashed, turned into gnocchi, diced, sliced, chopped, and shredded just to name a few preparations. Why not try one of the following recipes this week? Bon appétit!

Potato Pancakes(Serves 4-6)1 pound Yukon Gold potatoes, peeled

Juice of half a lemon

About 1/2 teaspoon kosher salt

1/3 cup chopped onion

1 tablespoon all-purpose flour or matzo meal

1 large egg, beaten

Grape seed oil for fryingTo prepare:Working in a food processor fitted with coarse shredding disk, grate the potatoes.

Remove shredding blade and add the chopping blade.

Add lemon juice, salt, onion, flour, and egg and pulse just until it forms a loose, slightly watery batter.

Don’t purée, the batter should mound, but be loose and liquidly. Stir in a bit more flour if necessary.To cook the potatoes: Line a baking sheet with paper towels.

Put about 1/8 inch of oil in a non-stick skillet over moderate-high heat.

When the oil shimmers, drop several rounded heaping tablespoons (about 2 per pancake) of the batter in the oil, allowing enough room between each pancake.

Cook until golden brown on the bottom, about three to four minutes. Regulate the heat to ensure it is hot enough to keep little bubbles around each pancake.

Turn the pancakes and cook for another three minutes.

With a slotted spoon lift out and transfer to paper towel-lined pan and set aside. Can be done ahead, and reheated in an oven at 375 degrees F.Potato Tagine(Serves 4-6)2 parsnips, peeled and cut into 1-inch chunks

2 carrots, peeled and cut into 1-inch chunks

2 baking potatoes, peeled and cut into 1-inch cubes

2 sweet potatoes, peeled and cut into 1-inch cubes

About 1/3 cup olive oil

2 medium eggplants with skin cut into 2-inch cubes

1 medium Spanish onion, cut into 1-inch chunks

6 cloves garlic, minced

1/2 cup Kalamata olives, halved and pitted

2 jalapeños, seeds and ribs removed, finely chopped

2 teaspoons ground turmeric

1 teaspoon ground cumin

2 cups vegetable stock

Sea salt or more to taste

Freshly ground black pepper to taste

Fistful of flat leaf parsley, chopped

1/2 cup raisins or more to tasteTo prepare:Combine the parsnips, carrots, and potatoes in a Dutch oven or other large pot, cover with water, add salt, and bring to a boil. Reduce the heat and simmer until just tender, about 15 minutes. Drain and set aside.

In a large sauté pan over medium heat, coat the bottom with olive oil.

Add eggplants, onion and garlic, and sauté until the eggplant is tender, about eight minutes.

Add olives, jalapeños, turmeric and cumin and sauté until aromatic, about two minutes.

Add stock and parboiled potato mixture, cover, and bring it to a simmer.

Reduce the heat to low and simmer, with the lid ajar, until the vegetables are tender, about 20 minutes.

Remove the pan from the heat and stir in the parsley and raisins. Taste and adjust the seasoning before serving.Double Whammy 
Baked Potato Chips(Serves 4-6)4 to 5 large baking potatoes, scrubbed

2 teaspoons white vinegar

2 quarts cold water

About 1/4 cup extra virgin coconut oil or canola oil

Sea salt and freshly ground black pepper to tasteTopping:About 1/2 cup panko

1 teaspoon smoked paprika

About 1/3 cup freshly grated Parmesan cheese

Red pepper flakes, to tasteTo prepare:Preheat oven to 400 degrees F.

Line two baking pans with parchment paper and lightly oil the paper.

Pour water in a bowl and whisk in the vinegar.

Scrub potatoes well.

With a benriner or very sharp thin knife, cut the potatoes into slices and immediately drop them in the water.

Remove potatoes, drain and pat dry with paper towels.

Place about 1/4 cup of oil in a shallow bowl.

Working in batches, immerse each slice in the oil and arrange potatoes on prepared baking pan in a single layer.

Place parchment paper over the potatoes and top with another baking pan.

Bake for five to six minutes with the pan on top, then remove the top pan and the paper, season with salt and pepper, continue baking until an even light brown, turn potatoes over, bake until light brown and crisp. Check often to rotate the pan for even browning.

Meanwhile, toss panko, paprika, Parmesan cheese and red pepper flakes together.

When the potato “chips” are just about crisp enough, sprinkle the cheese mixture on the potatoes, and bake about two to three minutes longer.

Transfer to a cooling rack, serve hot, warm, or room temperature.

You’ll never buy a bag of potato chips again!